Recipe: Everything Cookies

Everything Cookies 2Attachment-1 (6)These are now my go-to cookie. They are so easy and freakin delicious, there’s nothing not to like! I’m calling them “Everything Cookies” because basically everything people like is in them (chocolate, coconut, nuts, oatmeal, raisins), and because once you bite into them, you will say, “These cookies are everything!”Attachment-1 (1) - CopyThis is the third batch of these that I’ve made this summer because they were such a hit. I originally made them because I needed a gift for Father’s Day, and my dad had been talking about these “ranger cookies” he got somewhere that would have been perfect if not for the butterscotch chips. So I did some research, and then basically made cowboy cookies with raisins.

Attachment-1 (7)My family went nuts (ha) for them, and my parents commissioned another batch a couple weeks later. My mom’s birthday was Saturday, so I decided to make them again.

Attachment-1 (8)Here’s the recipe!

I just used this recipe for Oatmeal Chocolate Chip Cookies, and then added some other stuff.

Ingredients
-1 cup butter, softened
-1 cup packed light brown sugar
-1/2 cup white sugar
-2 eggs
-2 tsp vanilla extract
-1 1/4 flour
-1/2 tsp baking soda
-1 tsp salt
-3 cups quick cooking oats
-1 cup chopped pecans
-1 cup semisweet chocolate chips
-1 cup sweetened shredded coconut
-1 cup raisins/craisins (I use both)

  1. Preheat the oven to 325 degrees F.
  2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the oats, pecans, coconut, raisins/craisins, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
  3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Bonus: They keep for a surprisingly long time (if you can stop yourself from eating them at once). Usually homemade cookies get crumbly or hard after a day or two, but these stay soft and chewy for a couple of weeks (kept in a sealed container)!

Chocolate Strawberry Trifle

It was my mom’s birthday this week, so I made her a cake..type..thing. I didn’t want to make a plain cake (not special enough for my special mama), and I was kind of in the mood to try out a trifle. Trifles are AMAZING. I think I’ve really only had one, and it was made by my friend, Cherish, who went to baking school. So that’s probably why I think they’re so great. But I’ve only seen white cake versions of trifle, and my mom needs chocolate, so here’s what I did!

One could easily make this dessert from scratch, because it’s not a “difficult” thing to make, but it does have a lot of components, so I decided to take a couple of shortcuts.

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I used boxed cake mix and jello pudding (instead of custard/mousse). I didn’t actually end up using the Cool Whip, because I found that I had time to make my own whipped cream.

So first things first, you make your cake (in 2 round pans):

Taking a picture with one hand while pouring cake mix with another: NOT EASY.
Taking a picture with one hand while pouring cake mix with another: NOT EASY.

While you wait for that to bake, you make your pudding. Like I said, trifles aren’t difficult to make, but they involve a lot of steps, and it seems that breaking those steps up is the best way to do it. I made the cake and pudding in the morning, then ran some errands while they cooled/chilled in the fridge, and did the rest in the afternoon.

Slice up some strawberries (or whatever fruit you’d like, but come on, with chocolate cake? It’s gonna be strawberries).

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I actually sliced these the night before (and put them in the fridge), so they could stew in their yummy juices for a while. I lie to you in my posts, but I tell the truth in the captions. :)

Then you make yo’self some delicious whipped cream. My heart broke a little when I bought that Cool Whip because I’ve NEVER used Cool Whip before, and I hope I never have to. I just didn’t think I’d have time to make my own, but I did! Yay!

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Now you get to assemble! The best part! So thunk your cake pans upside down on the counter until the cake plops out, and shove one round to the bottom of the trifle dish. Then spread a layer of fruit, a layer of pudding, and a layer of whipped cream. Repeat once, and keep a couple of strawberries to garnish the top.

Refrigerate until serving.

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By the way, as I wrapped my mom’s birthday gift, Jane hopped into the wrapping paper bin.

HAPPIEST CAT ALIVE

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Peach Galette

I got to do a little baking this weekend. First, I made some shortcake to go with a bunch of strawberries that my mom had.

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I actually didn’t like it much. It looks pretty and all, but it didn’t taste right. I added lemon juice to the strawberries (as a recipe told me to do), which made them taste like rubbing alcohol to me. And the shortcake wasn’t sweet enough for me. I don’t love this kind of shortcake anyway (I’m more into spongy, cakey, strawberry shortcake), but it was Father’s Day, so I made what my dad would like (at least what I figured my dad would like).

And then I made a Peach Galette for a get-together with people in my choir. I’ve made it before (probably not the exact same recipe). It’s super easy and really good.

Just slice a bunch of peaches (I sliced 6 big peaches and made two galettes), and put them in a bowl with sugar and cinnamon for as long as you can.

Photo (20)Then buy Pillsbury Refrigerated Pie Crust, and unroll one crust (they give you two) onto a greased baking sheet. Put your peaches on top, leaving about an inch at the edges. Then just fold the edges up all the way around and bake at 400 for about 30 minutes. You can also brush the edges with egg and sprinkle with sugar before baking if you want. So easy!

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