An Almost Everything Cookies

So I do realize that the last couple of posts have been about sweets, and I’m not making excuses…but I love sweet treats when the weather starts changing, and I can’t help myself.

But I do promise that Thursday is thanksgiving, and I will post the entire dinner, with plenty of photos!

So an Almost Everything Cookie is just that, the only real thing that it’s missing is oatmeal, and depending on your preference, dried fruit. I should note that you could probably sneak any of those in these cookies and it would be ok! These cookies are not crunchy either, more of a chewy gooey cookie!

Almost Everything Cookies – Makes 4 dozen +

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
3/4 cup brown sugar, packed
2 teaspoons vanilla extract
2 eggs
2 cups mixed semi-sweet chocolate chips, bittersweet chocolate chips, classic white chocolate chips
1/2 cup chopped pecans
1/2 cup unsweetened coconut

Preheat the oven to 375 degrees F. Prepare two baking sheets.

Sift flour, baking soda, and salt into a bowl and set aside. In another bowl beat together butter and both sugar until creamy. Add vanilla, and eggs one at a time, and continue to mix until well incorporated.

Slowly add dry ingredient to wet ingredients, while mixing until well blended. Using a spatula fold nuts, coconut, and mixed chocolate chips, into dough until well combined.

Using a tablespoon scoop, drop one tablespoon of cookie dough onto cookie sheets, and bake for 9 minutes, or until golden brown.
Once finished, remove from the oven, and cool on cookie rack.

Enjoy with a tall glass of milk!

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Oh and an adorable picture from the other day of John, putting Archibauld to sleep in his arms!

Barnyard Cupcakes

I love cupcakes, especially yellow cupcakes with bitter chocolate frosting.
I recently discovered a local company, The Baker’s Kitchen, in Toledo, Ohio, that makes different confetti. Out of their huge selection, I came accross brightly colored pigs and different colored cows and wanted to add a little pizzazz to my cupcakes.

Yellow cake is buttery and delicious, and it’s perfect for baking a cake, and using lemon curd filling and chocolate frosting. So be sure to try different variations and make this your go to yellow cake.

Barnyard Cupcakes – 10 cupcakes
1 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup milk

Preheat the oven to 350 degrees F. And prepare a cupcake pan with 10 cupcake liners.

In a large bowl sift together flour, baking powder, and salt. Stir and set aside.

In another large bowl, cream the butter until smooth, and add sugar, beat until well mixed. Beat in the eggs on at a time, and blend in vanilla.

Add the dry ingredients and milk alternating between the both, mix until well blended and smooth. Using an ice cream scoop, divide batter among cupcake liners.

Bake for 25 to 30 minutes. Remove from oven and cool on cookie rack. Prepare frosting.

Bitter Chocolate Buttercream
1 stick (1/2 cup) unsalted butter, room temperature
5 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
3/4 cups powdered sugar (you can use up to 1 1/2 cups, but frosting won’t be bitter)
3 tablespoons milk

In a large bowl, cream butter until smooth, add cocoa powder, vanilla and half the powdered sugar, beat until smooth. Add remaining powdered sugar and milk. Continue to beat until desired consistency is reached.

To prepare Barnyard Cupcakes:
Once the cupcakes have cooled, top with a generous amount of frosting, and garnish with barnyard animals (or whatever other adorable sprinkles you have).

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