Monday, January 31, 2011

Snickers Sugar Cookies

I saw Paula Deen make these, and they looked so easy and delicious that I had to try them myself. It's just 1/2 of a fun-sized Snickers bar wrapped in sugar cookie dough. I wasn't sure if the sugar cookie would mix well with the Snickers, but it certainly did. They look a little strange baking in the oven, but the result will be a gooey, addictive treat.

1 tube of refrigerated sugar cookie dough
12 fun sized Snickers, cut in half

Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Wrap Snickers piece in sugar cookie dough. Make sure all chocolate is covered.
Bake for 12 minutes.
Yields 24 cookies.

Thursday, January 27, 2011

Buttercake Bakery

I was lucky enough to happen upon this bakery when cruising a revamped area of West Hollywood. With reasonable prices and beautiful baked goods in a variety of sizes and flavors, there is something for every craving. Of course, I wouldn't be writing about them if they didn't have a selection of cookies!
I sampled a chocolate chip cookie ($1.50) and a chocolate chip coconut macaroon ($0.75).  This was the perfect combination for an afternoon snack. The chocolate chip cookie was buttery, thin, and slightly crispy while the macaroon was chewy and sweet. Neither had much of a chocolate flavor even though both appeared to have a fair number of chocolate chips. To satisfy a chocolate craving, go for the chocolate espresso cookie. I definitely will be going back for more cookies and also to try some of their brownies and cupcakes.
Buttercake Bakery has two locations in the Los Angeles area: 8616 W. Sunset Blvd in West Hollywood and 10595 W. Pico Blvd in West Los Angeles. Visit their website for great pictures of their treats:

Buttercake Bakery on Urbanspoon

Monday, January 24, 2011

Peanut Butter White Chocolate Blondies

Thanks to The Cookie Scoop for this recipe. She cooks by weight, so I have converted everything to volume.
If you are hungry for peanut butter, this is a recipe for you! I would actually argue that this has too much peanut butter for my tastes. The white chocolate was an excellent compliment to the peanut butter, and I did not realize the greatness of the combination until this recipe. These definitely taste much better when they have had a chance to cool completely, so don't leave out that step!
Do you have a favorite treat that combines white chocolate and peanut butter?

1/2 cup butter
1 cup all purpose flour 
1 tsp. baking powder 
1/2 cup peanut butter
3/4 cup brown sugar 
1 egg, beaten 
1 tsp. vanilla 
1/3 cup white chocolate; chopped (I used white chocolate chips)

Preheat oven to 325. Line an 8" x 8" pan with parchment paper.
Beat butter and peanut butter until light and creamy. Add vanilla. Mix in sugar and egg. Stir in white chocolate. Sift in flour and baking powder.
Pour into prepared pan and spread evenly.
Bake 25 - 30 minutes. Allow blondies to cool in the pan at least an hour, then lift out and cut into squares or rectangles.
Yields 9 big squares.

Thursday, January 20, 2011

Champagne French Bakery Cafe

For a pick-me-up while shopping at South Coast Plaza, I sampled a few cookies at South Coast Plaza's Champagne French Bakery Cafe.

I went with the coconut merange ($1.59), chocolate chip cookie ($2.29), and raspberry-filled cookie ($2.29).

The coconut merange was large and puffy. It had nice coconut flavor, but was extremely messy. It was very sugary and way too sweet, which is something I rarely say. I couldn't eat more than half of it.

The thin and chewy chocolate chip cookies was average. I like that it is made with mini-chocolate chips instead of regularly sized chips. It works better with the cookie's thiness and texture. Having so much chocolate didn't hurt either!

My favorite was the raspberry-filled cookie. I'm not even sure if it should be called a cookie because it was so cakey. The raspberry filling was not overpowering. The half dipped in chocolate was the most flavorful. Even though the chocolate melts easily and sticks to your fingers, I wish the whole cookie was covered in chocolate.

Champagne French Bakery Cafe has multiple locations in California. For details, visit

Champagne French Bakery & Cafe on Urbanspoon

Monday, January 17, 2011

"Healthified" Chocolate Graham Cookies

General Mills' Eat Better America website has a website number of healthy recipes, including cookies! This was one of the more successful "healthy" cookie recipes I have tried. The cookie was very thick (did not spread at all) and cake-like, yet satisfying and filling. The cinnamon was strong, so consider omitting if you do not like that flavor. For me it added zing to what could have been a boring cookie.

This recipe includes a chocolate drizzle, which I skipped.

1/2 cup butter softened
1/4 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 eggs, lightly beaten
1/4 cup honey
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1 cup whole-wheat flour
1/2 cup miniature semisweet chocolate pieces
3 ounces bittersweet chocolate
1/2 teaspoon shortening

Preheat oven to 375°F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, baking soda, salt, and cinnamon. Beat until light and fluffy, scraping side of bowl occasionally.
Beat in eggs, honey, and vanilla until combined. Beat in as much of the all-purpose flour and the whole wheat flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in 1/2 cup semisweet chocolate pieces.
Shape dough into 1-inch balls. Place balls 1 inch apart on ungreased cookie sheets. Flatten balls slightly. Bake for 8 to 9 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack to cool.
In a small saucepan, combine bittersweet chocolate and shortening; heat over low heat until melted and smooth, stirring often. Cool slightly. Transfer melted chocolate mixture to a small resealable plastic bag; seal bag. Snip a small hole in one corner of the bag; pipe chocolate on tops of cookies. Let stand about 30 minutes or until set.
Yields 24 cookies.

Thursday, January 13, 2011

Corner Bakery Cafe

At Corner Bakery I always go for the hot veggie panini, and for dessert, those cute little bundt cakes are too cute (and too delicious) to pass up.
Today I tried the chocolate chunk, oatmeal raisin, and M&M cookies. The chocolate chunk cookie was the best of the bunch. With lots of chocolate chunks and a thick and chewy consistency, it is exactly what a chocolate chunk cookie should be. The oatmeal raisin didn't fare so well. While chewy, there were too many raisins, and the cinnamon spice was extremely strong. The M&M cookie used M&M minis, which were too crunchy and did not provide enough chocolate flavor for the cookie. It would still do in a pinch.
While I did enjoy the cookies, I will be going back to my usual bundt cake next time...
To find a location near you and review a menu, visit

Corner Bakery Cafe on Urbanspoon

Monday, January 10, 2011

Banana Pie Cookies

In need of a portable banana cream pie, I created this recipe. While the cookies didn't turn out as thick as I had hoped, they accomplished their task of turning a plate and fork dessert into something that can travel. The white chocolate chips are a good stand-in for the whipped cream. The vanilla wafers add a nice crunch, so don't crush them too much.
1/2 stick butter
1 small banana, mashed
1/3 cup sugar
1 egg
1 cup flour
1/2 tsp baking powder
12 crumbled vanilla wafers
1/3 cup white chocolate chips
Preheat oven to 350 degrees. Prepare baking sheets with parchment paper.
In a small bowl, combine flour and baking powder.
Cream butter and banana together until combine thoroughly. Mix in sugar. Beat in egg.
Add flour mixture.
Stir in crumbled wafers and white chocolate chips.
Scoop tablespoonfuls of dough onto cookie sheets. Bake until lightly golden for about 12 minutes.
Yields 1 dozen cookies.

Thursday, January 6, 2011

Craisy Oatmeal Cookies

Here's another option for a less sweet cookie for breakfast on the go. I was expecting a crispier cookie, but they turned out to be very chewy. The sweetness of the coconut nicely balanced the tartness of the dried cranberries. I skipped adding rosemary and did not miss it.

Recipe is courtesy of Food Network's Guy Fieri.

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), at room temperature
1 1/4 cups dark brown sugar
1 tablespoon honey
1 teaspoon vanilla extract
2 eggs
1/2 cup sweetened coconut flakes
3/4 cup dried cranberries
2 cups quick oats
1/2 teaspoon fresh rosemary finely chopped

Preheat oven to 350 degrees F.
In a medium bowl, sift together flour, soda, powder, cinnamon and salt. Set aside.
In a large bowl, cream butter and sugar with a mixer. Mix in honey and vanilla until fluffy. Add eggs one at a time, until fully incorporated. Mix in coconut, dried cranberries, oats and rosemary. Fold dry ingredients into butter mixture. Form into balls, approximately 2 tablespoons. Place 2 inches apart on parchment lined cookie sheets. Bake until cookies turn golden, 13 to 15 minutes. Remove from oven to cooling rack. Let sit 5 minutes in the pan before transferring to a rack to cool completely.
Yields 24 cookies.

Monday, January 3, 2011

Peanut Butter and Banana Oatmeal Cookies

Just because it's a new year doesn't mean we have to stop eating cookies!

Here is an option for a less sweet cookie perfect for a mid-morning snack. Sometimes I find cookies with peanut butter too overpowering. Even though I LOVE peanut butter, sometimes peanut butter cookies are just too strong. The banana and peanut butter compliment each other well in this cookie. It is a much better way to enjoy this combination than eating a messy banana covered in sticky peanut butter. Too bad it's not as healthy!
This cookie is very chewy, and the rolled oats provide added texture and more chewiness. If you are looking for a sweeter option, try mixing in some mini chocolate chips. Do allow these cookies to cool completely before digging in.

Happy New Year!


1 cup all purpose flour 
1/2 teaspoon baking powder 
1/2 teaspoon baking soda 
1/4 teaspoon salt 
1/2 cup brown sugar 
1/2 cup sugar 
2 tablespoons butter, softened
1 large egg 
1/2 cup peanut butter 
1 small mashed banana
1 1/2 cups rolled oats

Preheat oven to 350F.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together sugars and butter. Beat in egg until smooth, then mix in the peanut butter and mashed banana. Mix in flour mixture. Stir in the oats.
Shape dough into tablespoons and place on baking sheet.
Bake for 12 minutes.
Yields 18 cookies.