Caramel Apple Pie Cookies #fillthecookiejar

What is more American than Apple Pie?  With the 4th of July nearly here I wanted to make something that was patriotic and I thought why not apple pie... Patriotic or Summer is the theme for this month's Fill the Cookie Jar.

Fill the Cookie Jar with Healthy Pumpkin Unbakes

Fall makes me think of leaves turning colours, cooler weather (although we haven't had too much warm weather here), pumpkins, apples and bunny hugs.   September brings fall and it is also Health awareness month.  So why am I talking about fall and health because it is Fill the Cookie Jar time and I am bringing health and fall together.

Fill the Cookie Jar ~ Firecracker Macaroons

The beginning of July is very busy Patriotic Week.  With both Canada Day and Interdependence Day both countries are busy getting ready and celebrating their countries.   This week also is Fill the Cookie Jar time.  I decided to make a cookie that would be good both for countries as my heart lies in both.of them.

Fill the Cookie Jar with Bird's Nest Cookies #fillthecookiejar

 April is here and so is spring...  Well maybe not so much if I look outside of the windows, but I am pretending.  With spring comes Easter and I love Easter and all the bright colours and candies...

Fill the Cookie Jar with Shamrock Pretzel Twists

I have to apologize as I didn't get any cookies made for this month's Fill the Cookie Jar.  I had so many ideas to do but before I knew it the day came up and I didn't anything done.

Fill the Cookie Jar with Chocolate Almond Shortbread

Diamond, Flowers and Chocolate are the perfect gift for Valentine's Day.  Although I can't give you diamonds.... I will give you some chocolate with maybe a decorated flower or two to fill your cookie jar this Valentine's Day... The catch is that you have to make them yourself but they are worth it if you like a chocolate cookie with a crunch that melt in your mouth.

Almondina Cookie Review

Disclaimer:  I was given Almondina product to review.  All opinion are 100% mine

photo credit: Almondina Biscuit

Almondina Cookie Review

I was asked to review Almondina Biscuits and I am sure glad that I did.. These cookies/biscuits are wonderful, so full of flavour and just downright yummy.   The day that they came in the mail, we opened a couple of the packages right away... scarfing them down right out of the package.  Both hubby and I loved them.

You have never heard of Almondina Biscuits... well let me tell you a little about them.  These are Grandma's secret recipes and everyone knows that Grandma makes the best cookies.

'Generous as she was in giving away her recipes, Grandmother Dina kept the one for Petit Gateau Sec a total secret until the end of her life. Only then did she finally reveal the secret to her daughter, Ahuda, my mother. It is with her blessing and with pride that the Zaliouk family shares these delicious, healthful wonders with your family.”

I, for one am very glad that she gave her blessing and these cookies are on the market.  They are all natural, no added salt or fat, no cholesterol or preservatives, just good taste.   The only fat in these biscuits are from the almonds which is the main ingredient.  They are low in calories also ~ 30 calories per slice, are kosher and pareve (no dairy) and are made right here in America. Along with the original flavour they have a total of 8 flavours of biscuits... and so far I like them all.  I am lucky as I get to eat the Cinnaroma all by myself as hubby doesn't like anything with cinnamon so won't even try them.. Not that I am complaining. 

As you can see in the above picture they are chock full of almonds and raisins.  They are crunchy, addictive (I can attest to this) and healthy.  Once our supply is gone, all I have to do is hope that I can buy them here locally as this is a cookie that I will be continuing to eat.  It is perfect for any occasion and sweet enough that I feel that I am having a treat and healthy that I don't have to worry about going off my New Year's goal of eating healthy.

If you want more information about this delightful cookie head over to their almondia or follow them on facebook or twitter.

I like them with a cup of coffee or tea or even just alone.  They are the perfect snack for us.

Almondina's Mission is accomplished...

"To Put a delicious healthful cookie on every table"

Time for a cookie exchange at Foodie Friends Friday.

This time of the year it is always fun to have a cookie exchange that way you don't have to make so many different types of cookies but you can still have them.
So we here at Foodie Friends Friday are going to have a virtual cookie exchange.  Bring over you best cookies for us...

First Highlights from Last Week's Party

Host Favorites

Head over to the Daily Dish Magazine to check out the wonderful pies

My Host Favorite

I am not a big fan of eggnog.. it is much to thick for me but I love the flavor in baking and cooking.  I use it all the time and even freeze some at the end of the season so that I can have some eggnog baking during the year.  Nicole from 365ish Day of Pinterest brought over a wonderful Eggnog Pie.  It is also a no-bake recipe which is also perfect during the holidays when your oven is full.  I do need to make this recipe soon and check it out.  I know it will be perfect.

picture credit: 365 (ish) Days of Pinterest

Recipes with the Most Clicks

 Let's Party

 

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

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An InLinkz Link-up

An InLinkz Link-up

-b

Fill the Cookie Jar with Sandtarts

I can't believe that it is time to Fill the Cookie Jar again.  It seems like it was only a few days ago that I filled it with  Pumpkin Chai Biscotti.  This month theme is Holiday.

Pumpkin Chai Biscotti ~ #fillthecookiejar

It is time to Fill the Cookie Jar again.  Mine is getting down to the bottom, so it worked out perfect.  This  month's theme is Thanksgiving.  When I think of Thanksgiving, it is a time of being thankful... Can I be thankful that we don't have snow yet... Well I am, there is snow all around us but thankfully we have only received a small dusting but I do know that there is more to come.  Even though I am thankful that we don't have any snow, I am thankful of the season and the nature that is given to us.. the splendid colours of the fall with the dusting of snow.. Beautiful.

But .... I am getting a bit sidetracked as the snow and the seasons have nothing to do with cookies and I need to Fill the Cookie Jar.  This group was started by Cynthia from Feeding Big .  Each month we are given a theme and we can decide to accept this challenge or not.  As I said before this month theme is Thanksgiving.  When I think of Thanksgiving I think of turkey, dressing and all the fixing ~ Well I didn't think that would make a great cookie but pumpkin pie is a part of Thanksgiving and you need cranberries when you eat your turkey and that is something that I can work with.

I have always wanted to make biscotti and my BBF Marlene from Nosh My Way made some Cracked Pepper Chocolate Chunk Biscotti for one of the Fill the Cookie Jar months and it just made me want to make them even more.  I love biscotti and it is a cookie that is great for dipping either in tea, coffee or hot chocolate.  So, I decided this month I was going to make some with Pumpkin, Chai and Dried Cranberries... They turned out wonderful and every day they even taste better as they get crunchier and the flavours mesh together.  This recipe was adapted from a basic biscotti recipe that I found on  Allrecipes.com.

Pumpkin Chai Biscotti

adapted from Allrecipes.com 

Ingredients:

1/4 cup vegetable oil

3 eggs

1 cup sugar ( I use Morena Pure Cane Sugar)

1 cup pumpkin

3 1/4 cups all purpose flour ( I used 1 1/4 cup white whole wheat and 2 cups white flour)

1 tbsp baking powder

1/8 cup spiced chai instant powder ( I used Dove Chocolate Discover Spiced Chai)

3/4 cup dried cranberries

coarse sugar (optional)

Salted Caramel Icing (optional)

2 tbsp butter

3 tbsp milk

1/2 cup brown sugar

1 tsp vanilla

1/2 cup icing sugar

1/2 tsp salt

Directions:

Preheat oven to 375 degrees

In mixing bowl, mix together vegetable oil, eggs and sugar.  Add pumpkin and mix well.

In separate bowl mix flour, baking powder and chai powder.

Mix flour mixture into egg mixture until it makes a heavy dough.

Mix in cranberries

Divide dough into two piece and roll out on greased cookie sheet * to the length of the cookie sheet and about 5 inches wide and 1/2 inch thick

Sprinkle with coarse sugar.

Bake at 375 degrees for 25 to 30 minutes until golden brown.

Once baked cool off slightly until you are able to cut.  Cut crosswise into 1/2 inch slices.  Places slices back on cookie sheet cut side up.

Place bake in oven and bake for another 8 to 10 minutes each side, until lightly toasted.

Once toasted, cool.

While cookies are cooling make Salted Caramel Icing:

In sauce pan melt butter, add milk and brown sugar and bring to boil.  Boil for 1 minute. Remove from heat

Add vanilla and icing sugar and mix well.

Drizzle over top of cookies.

Enjoy with a cup of Chai Tea

Writer's Notes:

* I used my baking mats and the cookies stuck slightly to it... I just needed to use a spatula.  Next time I will try parchment paper or a greased cookie sheet to see if it makes any difference.

~ my cookies weren't that hard.  I am thinking after the initial baking it would be better to lower the temperature and leave them in the oven longer or let them dry slightly in the oven when turned off.  Anyone have any suggestions?  They still tasted good but weren't as crunchy as the biscotti I have bought. Everyone that tried them at work said they were good.

Last month I Filled the Cookie Jar with Cobweb Cookies (AKA Lace Cookies).

If you would like to join our group, head over to Feeding Big and fill out  this form.

LINKS: In and Out of the Kitchen, Foodies & Crafties Soirée

Apple Caramel Oatmeal Cookies #fillthecookiejar

It is Fill the Cookie Jar time again and my cookie jar has been empty so need to fill it up.  This group was started by Cynthia from Feeding Big through Facebook.  Each month we are given a theme and we can decide if we want to join or not.  It is up to use, you don't have to join every month.  That is one thing I like about this group... But of course I love cookies so of course I am here with another what I think is a great cookie.

Craisin White Chocolate Marshmallow Oatmeal Cookies ~ #fillthecookiejar

I have joined another new facebook group called Fill the Cookie Jar.   This group was started by a good friend, Cynthia from Feeding Big.  Each month we are given a theme and we will have to fill the cookie jar with the cookies we have made.  This month's theme is Kids Favorite/Back to School.  The post will be published on the first of the month.  You do not have to participate every month, which is a nice feature of this group.  If you are interested in joining click on the link:  Fill the Cookie Jar, fill out the form and start baking cookies.. Who doesn't like to bake and eat cookies.

Fill The Cookie Jar

One of my favorite cookies growing up and is still today is Oatmeal Raisin cookies.  I could eat the whole cookie jar.  Last week at work they had Oatmeal Craisin cookies with marshmallows.  I decided that this was going to be my cookie for this month.  I decided to add  some white chocolate, because who doesn't like chocolate in their cookies.  I did some reading about adding marshmallows to your cookies.  One person said to not add them to the dough mixture and just to push them into the center part of the cookies.  I tried that and it got tedious, so I dumped the rest of the marshmallows into the cookie dough and mixed them up.  I tried not to have any marshmallows on the bottom so that they wouldn't stick.  They did work out but the marshmallows melted too much for my liking so next time I will put them in after they have baked about half the time and see what happens.  I will update when I do this.

Craisin White Chocolate Marshmallow Oatmeal Cookies

Ingredients:

1 cup softened butter

1 cup brown sugar

1 cup white sugar

2 eggs

1 tsp vanilla

3 cups oatmeal

2 cups flour (I used 3/4 cup whole wheat and 1 1/4 cup white flour)

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp allspice

1 cup craisin

1/2 cup white chocolate (I used Ghirardelli white chocolate and broke it into pieces)

1/2 cup miniature marshmallows ( I cut my marshmallows in half)

Directions:

Preheat oven to 350 degrees

In mixing bowl add butter and sugars.  Mix until smooth. 

Add eggs and beat until thoroughly mixed.

Mix in vanilla.  

In separate bowl mix oatmeal, flour, baking soda, salt, cinnamon, nutmeg, allspice.  Slowly add this mixture to butter/sugar mixture and continue to beat until well mixed.  

With mixing spoon mix in craisins and white chocolate.  

Either add marshmallows at this stage or wait until the cookies are on cookie sheet.  

Using cookie scoop drop cookies onto cookie sheet. 

If you haven't added the marshmallows, add a couple of them now.. pressing into cookie dough  

Bake for 10-12 minutes in 350 degree oven.  Let sit on cookie sheet for 5 minutes before transferring them to a cooling rack.

Links:  Tasty Thursdays, CakeFriday Coffee Klatch

#Cookies, Cookies and more... Triple Chocolate Chip Biscoff Cookies

We are having a Cookie Party on Foodie Friends Friday starting tonight at 9pm EST.

I hope you will all join us with your favorite cookie recipes.

I can't wait to see what you will bring.

So in honour of this party I decided to make my own cookies.

I was looking for a recipe to make for a bake sale that my hubby had to bring baking for this week and found this wonderful recipe from Isabelle at Home.  I love Isabelle, not only because she is Canadian but she has a wonderful blog and wonderful recipes.  You have to head over there and check them out, her post will make you want to come back for more.

This recipe had biscoff and as we always have biscoff in the house, I knew we would have the ingredients.  My husband goes through a jar a week.  Biscoff and chocolate chips, were could a person go wrong. 

I had sent the couple leftover cookies that I didn't pack for bake sale with my hubby and he sent me and email yesterday saying "So can u make some of the cookies made yesterday again?  They taste very goooooood!!!".  I made a second batch just for him... But remember to check the temperature of the oven.  I thought I had turned it to 375 but it was closer to 400 so a few got burnt.  But the cookies must be gooooood as he is even eating the burnt ones :).

Yesterday afternoon I got another email from hubby that he received from one of the guys at the bakesale ~~" Your cookies were a huge hit- we had a few people come back to buy more after getting one."

These are one good cookie.  Thanks Isabelle for the recipe!

Triple Chocolate Chip Biscoff Cookies

adapted from Biscoff Chocolate Cookies

3/4 cup biscoff spread
1/2 cup butter
1 cup brown sugar
3 tbsp cream
1 egg
1/2 cup whole wheat flour
1 1/4 cup white flour (King Arthur Flour)
3/4 tsp baking soda
1 tsp salt
1 tsp vanilla (I used Mimi's Magic Apron Vanilla Extract)**
2 cups chocolate chip or broken baking chocolate ***

Preheat oven to 375 degrees
Cream biscoff spread, butter, brown sugar, cream,egg and vanilla together.  Add flour, baking soda and salt until just mixed.  Stir in chocolate.  I used my  pampered chef cookie scoop and dropped them on the cookie sheet.  Bake for 12-14 minutes.  Mine didn't flatten out like Isabelle's did.
*** for the first batch of cookies I use 1 cup milk chocolate Ghirardelli, 1/2 cup semisweet Ghiradelli baking chocolate, broken in pieces and 1/2 cup Ghiradelli white chocolate broken in pieces.  For the second batch I use 3/4 cup milk chocolate chips, 3/4 cup semisweet chocolate chips and 1/2 cup white chocolate pieces.
** I won Mimi's Magic Apron Vanilla Extract and love the flavour.  It also makes me believe that my mom is baking right beside me as my mom's name was Mimmie.

I even broke down and had a cookie, although I am not supposed to have one as I am on a no sugar, no grain, no legume program right now.  But they smelt so good I just had to try them.

I used my pampered chef cookie scoop and dropped them on the pan

Enjoy.

✻ღϠ₡ღ✻   Marlys

(¯`✻´¯)
`*.¸.*✻✿*.¸.*✻ Enjoy your day....`*.¸.*✻✿*.¸.*✻

LINKS: Great Ideas Thursdays, Swap N Share

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• Crazy for Cookies - 20 Cookie Recipes
• White Chocolate Biscoff Cookie Bars

Santa's elves Gingerbread house and Bloggers Unite for Sandy Hook

After the terrible tragedy at Sandy Hook Elementary School,

many bloggers got together to show their support

 to the families of the victims and the community of Newtown.

Today, December 21st, bloggers are going to unite and bring cookies or a craft.

To find more information about this please go to Your and Mine ARE ours and  Crazy for Crafts.

I found this on Tammy's blog ~ Yours and Mine ARE Ours

As I was trying to think of something to make or do to show my support

My thoughts went to making a Gingerbread House.

I loved making Gingerbread Houses with my nieces and nephews over the years,

and I wondered if any of these children that lost their lives had ever made one or 

if they were going to be making one this Christmas.

I haven't made a gingerbread house for many years but this year

My gingerbread house is going to be a tribute to all the children and adults that lost their lives

in the senseless tragedy at Sandy Hook Elementary School on December 14th.

This will not bring them back but it is my way of showing support to the families and the loved ones of 

these fallen victims.

May God give you the strength and comfort you through these trials.

After cutting out and baking my elves gingerbread house,

 I decided to decorate the pieces before putting them together.

the roof

the walls, front and door

 After decorating the roof and the walls, it was time to start putting it together

Once the walls together, I knew that I need a bit of support before I put the roof on.

a straw made a good beam

a picture from the side... not the best picture

a close up of the final project from the front..

I will be posting the recipe for the dough that I used for the gingerbread house hopefully this weekend.

I used the leftovers to make cookies..

Here is where I found my pattern.

Linked to  Daily Dish Gingerbread competition, Elizabeth's Kitchen Bloghop 

related articles

Gingerbread House Competition at the Daily Dish (marlys-thisandthat.blogspot.com)

The Presidents Remarks On Sandy Hook Elementary School Tragedy (theobamacrat.com)

Cookies and Crafts for Sandy Hook {#BloggersforSandyHook} (doctoratehousewife.com)

Shortbread Thumbprint Cookies.

I decided to have a cookie exchange this year and was going through my recipes for different cookies that I could make.  I really wanted to make sand tarts but was very got  frustrated trying to make them as the cookies didn't want to come out of the tart shells... so decided to make thumbprint cookies instead with the dough.  These cookies taste like short bread cookies with jam... I had gotten some royal fig preserve from my Foodie Pen Pal and thought this was perfect for these cookies. The recipe I received from my cousin and I am not sure where she got it from.

Shortbread Thumbprint Cookies

1 cup margarine

2/3 cup sugar

1 egg

2 1/2 cup flour

jam/jelly/preserve (I used Royal Fig Preserve)

Icing ( made of 1 tsp butter, 1 cup powdered sugar and enough milk to make icing runny)

Preheat oven to 350 degrees

Whip margarine and sugar together.  Add eggs and beat until fluffy.  Add flour slowly and beat until ingredients are mixed.  Roll dough into 1 inch balls, place on cookie sheet.  Press thumb in center of cookie. Add approximately 1 tsp of jam/jelly/preserves into thumbprint mark.  Bake for 5 - 7 minutes. Cool cookies on baking rack.  Once cookies are cooled, drizzle icing over them.

once cool, drizzle icing over cookies 

Links:  Foodie Friends Friday 

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