Raspberry Chocolate Chip Cookies

The kids went back to school a few weeks ago and I started off the year baking home made healthy snacks for them to take to school.

Reduced fat and sugar muffins made with banana and blueberries and wholemeal cookies. Yup I was totally that mum.

But then it started, the muffins were still banana and wholemeal but I was slipping chocolate in as well, same with the cookies.

Not that I mind stuff like banana and blueberry muffins, they are actually quite nice and the kids love them, but I like a bit of chocolate every now and then.

And I don't think there is anything wrong with that.

Anyhoo today I found a bag of raspberry M&M's sitting around and I actually don't really eat candy by itself much so I thought I would make them into some cookies. 'Cause candy in cookies - yup I totally eat that, like all the time.

These cookies are a bit of a cross between a muffin top and a cookie, a touch cakey, they are not crisp and not overly buttery, cakey is the way I like them. It means I can eat a couple and I don't feel overloaded.



The raspberry M&M's give the cookies a yummy raspberry flavour which I love, and a bit of a bonus for me they are pink - yay!.

Of course you can substitute regular chocolate chips for M&M's if you like and they will be just as delicious.

Raspberry Chocolate Chip Cookies (make 24 cookies)

1 1/2 cups plain flour
1/4 tsp bi-carb soda (baking soda)
1/4 tsp salt
115g unsalted butter at room temperature (4 oz)
1/4 cup caster sugar (superfine)
1/2 cup brown sugar
1 large egg at room temperature
1 tsp vanilla extract
1/2 cup raspberry M&M's
1/2 cup milk chocolate chips (of chopped milk chocolate - I used Lindt milk)
Optional 1/4 cup raspberry M&M's extra

Line 2 trays with baking paper. Preheat oven to 160 C (320 F)

Sift together flour, bi-carb soda (baking soda) and salt, set aside until required.

In the bowl of an electric mixer, cream together butter and both sugars at high speed for around 3 minutes.

Reduce the speed to medium low, scrape down the sides and add the egg and vanilla.

Reduce the speed to low and add in the flour mixture, mix until combined. Add the chocolate and M&M's  and mix for a few seconds until distributed evenly.

Scoop out around 1 1/2 Tbsp (2 US tbsp) of mixture and flatten into a disc shape on the prepared tray. Repeat until all mixture is used.

Bake in preheated oven for 12 to 16 minutes or until cookies start to turn golden.

Optional - after 8 minutes remove trays from oven and quickly press a few extra M&M's onto the top.

Cool on tray for around 5 minutes and then remove to a wire rack to cool.

Store in an airtight container at room temperature for up to 3 days.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

10 sweet treats to make for Valentines

Clockwise starting left top corner: Love me love me not macarons (recipe and instructions),

Raspberry marshmallow heart fudge (recipe), Lollipop macarons (instructions),  

Tim Tam cookie pops (Recipe and instructions), Sweetie Valentine Cookies (Tutorial)

Conversation heart macarons (Instructions), Strawberry and cream cheesecake in a jar (Recipe Link)

Love is in the air cake pops (tutorial), High heel cupcakes (Tutorial Link), 

My love is blossoming for you cookies (Tutorial)

Yup, over the years I have made my share of Valentine treats.

Actually I think pretty much half of the stuff I make would make great Valentine treats, probably more than half, so I've rounded up 10 popular sweet treats from the past couple of years, the links are provided above under the picture.

Oh, and after I did up the 10 Valentine treats picture collage I came across these cookies I have always thought were cute so here is the link for them as well:

Are you thinking what I'm thinking cookies (Tutorial link)

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Oh Deer these cup edge cookies are too cute

Oh deer these cookies are too cute to eat.

I joke.

Actually around here the cutest cookies get eaten first.

The cookies from these photo's ended up being eaten by the kids, they had them in their mini Greengate cups with hot chocolate and marshmallows.

Yes those little kid size cups are unbelievably cute
from previous collection of Greengate CLICK HERE for link

They are smallish, around 6cm (2 3/4")  in size and are made from a regular (although super cute) cutter. I just cut out a little bit extra with the leg to make a bit to sit on the latte cups.

Deer Aimee cutter by Cakes by Bien CLICK HERE

See how I did that, yup no need to buy special cookie cutters at all.

These cookies were made using my gingerbread cookies recipe, it doesn't spread so much so there was no need to recut the little indent bit after baking.

CLICK HERE for gingerbread recipe.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.

Gingerbread people dress up cookie party

This year instead of slaving over a gingerbread house we made gingerbread people dress up cookies. It was fun, easy and I could let the kids eat one (or two) straight away without the stress of breaking up the whole house.

I baked up a big batch of gingerbread men and women (Cookie recipe here).

Then I quickly cut out some fondant clothes using the cookie cutter and the kids got to stick them onto the cookies with royal icing like a dress up toy.

I made sure there were stacks of clothes with different colors and accessories for the kids to choose from. Kids are amazing and see the world differently. I think it might be lovely to see the world with flower eyes :)

Oh my goodness my kids truly love this type of cookie decorating, just love it!

The Destroyer (being a creator), Bubble and I, Sweet and Bubble

Plus perfect for Christmas, well actually my kids want me to say it's perfect for any time ;)

The hardest part of all of this was coming up with a ginger cookie recipe that didn't spread too much (otherwise the fondant clothes would be too small for the cookies). But I spent 2 weeks testing my own recipe so y'all don't have to worry about that, just click on the link in the instructions below.

I made some little mini lollipops and candy canes as well, the kids thought they were super cool.

Note - I have in the past made similar dress up cookies for my daughter's birthday party - but these gingerbread ones are way, way, way easier - trust me. You can check out the original 'paper doll dress up cookie' inspiration HERE:

These are the original dress up doll cookies I made CLICK HERE to see details

Gingerbread people dress up cookies
Make the fondant/sugar clothes as per the instructions below. Once the clothes have set and become hard enough to pick up you can let the kids decorate the cookies by squeezing royal icing onto the cookie and sticking the clothes in place. They can also add gingerbread faces and other decorations as they like.

EDIT update: I've recorded an easy to follow youtube video tutorial here as well:


Gingerbread men and women cookies (Click here for Gingerbread cookie recipe)
Gingerbread men and women cookie cutters
Fondant various colours
Cornflour (cornstarch)
small rolling pin
sharp knife
frilling tool (can use toothpick instead)
Royal Icing (for final assembly)

Line a tray with parchment/ baking paper.

Gingerbread men fondant/sugar clothes
Roll out the fondant onto a workbench dusted with cornflour (cornstarch). Use the gingerbread man cutter to cut out shape and then the sharp knife to cut out the top and shorts (see picture below). If you like you can adhere shapes like a star onto the fondant cut outs. Place cut outs onto the tray lined with paper to dry overnight.

For striped shirt, cut out thin strips of fondant and press onto a contrasting color fondant with the rolling pin, then cut out shapes with cutter as described above. I added a thin strip of vertical fondant on the sleeve edge.

Gingerbread women fondant/ sugar clothes

Roll out the fondant onto a workbench dusted with cornflour (cornstarch). Use the gingerbread woman cutter to cut out shape and then the sharp knife to cut out the top and skirts (see picture below). Place clothes on paper lined tray to dry.

If you like you can make the skirts and edge of the top ruffled by using the frilling tool, press down on the fondant and gently roll back and forth. I also added a thin strip of contrasting color fondant to the sleeve edge of some tops before pressing down with the fondant tool.

You can also cut a second strip to make a 'pettiskirt' underneath, just use the frilling tool to roll back and forth and then stick it underneath the top skirt, you might need to add a small amount of water to adhere the 2 skirts together.

 To make a lace pattern on the edge use the sharp edge of the frilling tool (or a toothpick) to dot holes (see picture below for example).

Accessories

To make a lollipop you will need fondant in 4 different colours and a small length of spaghetti. Roll each colour of fondant into a long thin strip and the twist the fondant together. Starting in the middle wrap the twisted fondant around in a spiral to look like a lollipop. Push the spaghetti into the fondant lollipop disk.

 

The example in this picture only uses 2 colours and is bigger but same concept

 Small flowers pressed out of fondant make great accessories, I used a small ejector cutter.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.

This ain't no plain vanilla Red Velvet Chocolate Chip Cookie Recipe

I'm gonna let the pictures of these red velvet chocolate chip cookies speak for themselves.

Are you listening, 'cause they are saying delicious slightly chewy chocolate chip cookies with a twist.

Yup these ain't no plain vanilla cookie, Oh yeah, I've added a little raspberry to them which I know is not traditional, but sometimes I'm just crazy like that ;)

Feel free to omit the raspberry. Your choice.

Hope you love them as much as I do.

Red Velvet Chocolate Chip Cookies (makes approx 20 cookies)

220g (7 and 3/4 oz) plain (all purpose) flour
40g (1 and 3/8oz) cup cocoa
1 tsp baking powder
1/4 tsp salt
115g (4oz) unsalted butter room temperature
100g  (3 and 1/2oz) white sugar (I used caster/ superfine sugar - use regular white if you can't find superfine)
100g  (3 and 1/2oz) brown sugar firmly packed
1 egg
1 tsp vanilla extract
1/2 tsp raspberry essence
1/4tsp red food colour
85g (3 oz) milk chocolate chips
85g (3 oz) white chocolate chips



Preheat oven to 160 C. Line 2 trays with baking paper (parchment paper).

Sift together the flour, baking powder (soda), salt and cocoa.

In a large bowl cream together the butter, white and brown sugar at high speed for a few minutes until light and fluffy.

Reduce the speed to medium low and mix in the egg, vanilla, raspberry essence and food colour until combined.

Add the sifted flour mixture and mix at low speed until the mixture has just combined.

Using a spatula or large spoon mix in the white and milk chocolate chips until evenly distributed.

Spoon dough onto the prepared trays about 1 1/2 Tbsp (2 US Tbsp) in size and flatten slightly.

Bake for around 12 to 15 minutes. Remove from oven allow to rest on trays for around 5 minutes and then transfer to a wire rack to cool completely.

* I often add some extra white chips by removing the tray and gently pressing about 3 into the top of each cookie about 7 minutes into baking so they look good but don't over brown :)

Cookies can be stored in an airtight container for at least 3 days.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.

Sweetheart Valentine Cookie pops

Some people don't love Valentines day.

Me - I'm all for it, although I guess waiting for a certain day to express your love does seem a bit odd. I'm really more a every day should be filled with hearts and love kinda girl.

Take for example these cookies, I would happily eat them any time of the year.

But they do make a sweet little display, which if your into the whole Valentines day thing is perfect :)

I make these cookies all the time, they are a favorite of the kids, we just like to mix it up and decorate them differently.

The design and recipe is based on the Sweetheart cookie pops from Sweets on a Stick (details below).

And of course you don't need to pop them on a stick, they are just as sweet if you make them as regular cookies.

Shop the photo vendors

Cookies based on Sweetheart cookies page 90 of Sweets on a Stick - details below
Pink food color used on cookies - Sugarflair dusky pink
Pink fabric background - Tilda Rosalie fabric
Small White Letter Rack - Early Settler
Pink Candy - Strawberry bon bons - The professors

Paper straws used to cover cookie sticks (cut in half)

Linda Vandermeer is a mum, wife, blogger and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores:

Or here at fishpond (Aus/NZ)

Sweets on a Stick also available at the Bleeding Heart Brisbane: contact details info@bleedingheart.com.au

Elegant Jewelled Snowflake cookies

I made up a list and I checked it twice,

trying to work out who was naught and who was nice.

But seriously my nice list way waaay too long and I really had to cut it back.

In the end I sent out just a few of cookie packages to a couple of people on my nice list.

Well actually the people that I did a cookie swap with last year because I forgot to organise one this year.

It seems Noo from Dessert Menu Please had the same idea and the day after I posted out my treats I received a package with a cracker and inside the sweetest hand drawn little festive cookies :)

Follow random pictures of my life on instagram: http://instagram.com/p/Tewm3zwlAy/

Above is a picture that I posted on my new instagram account. If your following me there you may have seen a few random photo's of my new creative/craft space and other random pictures of my life.

Anyhoo the cookies I sent out are an updated version of the elegant snowflake cookies I made a few years back but I added jelly gems.

Which by the way I am a bit smitten with at the moment.

Oooooohhhhhh Jelly Gems, so pretty..........

The actual cookie was a Christmas inspired cinnamon and cranberry sugar cookie. You can find my recipe in the free online Christmas edition of 'Tickle the Imagination' Magazine if you CLICK HERE.

The original decorating tutorial for the Winter Wonderland Snowflake cookies has a recipe for plain vanilla sugar cookies if your not keen on the Christmassy version. CLICK HERE for the original post and recipe. 

and thank you all so much for reading this year, it always brightens my day to receive comments or see my treats pinned.

From my family to yours wishing you safe and happy Holidays.

Xx
Linda V

Elegant Jewelled Snowflake Cookies

Sugar cookie dough
Snowflake cookie cutter (mine from Bisk-art)
Decorative stamp or embosser
White fondant#
Small plastic rolling pin
brush and water
Jelly Gems
2 round tip (mine was Wilton)
Royal Icing (I used queens royal icing mix from Woolworths - just add water)
Piping bag with small tip
 
edit update - I have a youtube video tutorial on how to make sugar cookie dough

#Fondant dries out pretty quickly so I work with a little fondant at a time covering one or two cookies. The remaining fondant I leave wrapped in a little cling wrap/ glad wrap until I need it.

Line a couple of trays with parchment paper.

Make up batch of sugar cookie dough, chill, roll out on workbench lightly dusted with flour and cut out snowflake cookies.

Pop the cookies onto the prepared trays and put in the freezer for around 15 minutes.
 

Meanwhile preheat over to160C (320 F) and then bake cookies for around 12 - 15 mins.

Remove from oven when they just start to become golden and using the small end of the icing tip quickly remove a small hole from the center of each cookie.

Ooops - no photos of the cookies with holes in them. Just use your imagination :)

Knead fondant until pliable and roll out on a surface lightly dusted with cornflour and using the same snowflake cookie cutter cut out the snowflake shape. Make sure the cookie cutter is clean and dry before you start cutting.

Brush a tiny amount of water onto the cookie and then adhere the snowflake fondant cut out to the cookie, gently rolling on with a small rolling pin if required.

Take the #12 tip and press down to remove a round of fondant from the center of each cookie. I needed to poke it out with the end of my brush.

OK just imagine there is a hole in the middle - I didn't get a picture of one :)

Using a clean foodsafe stamp or embosser press into the middle of each cookie to make a pretty indentation.

Pipe a circle of royal icing around the edge of the round hold in the center of each cookie and place a jelly gem inside using the royal icing to glue it into place.

Pipe decorative dots on the cookie as desired.

Leave out until royal icing is set.

Cookies can be stored in an airtight container at room temperature for a week.

....................

Recipe, photo's and post by Linda Vandermeer author of Sweets on a Stick: More than 150 Kid Friendly recipes for cakes, candies, cookies and pies on the go. You can pick it up at all good online book shops including these shops:

Or here at fishpond (Aus/NZ)