Butterscotch Coconut Cookies

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Are you sick of cookies yet?! Hah, as if there’s such a thing as being sick of cookies … ppaaalleeeaassse! I do think this year, I’m on an all time record of the amount of cookies that have come out of my kitchen .. what can I say, I’m trying to get into santa’s goodbooks and a little extra snacks on Christmas eve can’t hurt … also, all the snacking that happens – Christmas-ing and holiday partying is hard work … aka sitting around in comfy socks, sipping on hot toddys!!

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In other anxiety-inducing news, have you finished your Christmas shopping?!?! Have you started?!?! I can officially answer no and no to the above. HELP ME … Why do the malls turn into hunger games around this time of year … can’t we all just be nice and STOP bumping into me – it’s NOT cool … and Santa is watching, so is the creepy elf on the shelf … p.s I’m SO doing that when I have kids … anything to help them with getting a therapist when they’re older.  Isn’t that what the holiday season is all about … *creepy smiley emoticon

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These little nuggets of joy are crispy, and boozy, and sweet!! They’re a mix of a macaroon and a rum ball … kind of.

Butterscotch Coconut Cookies

Ingredients:

½ cup coconut oil

1/2 cup granulated sugar

1/4 cup brown sugar

1 egg

1 tablespoon malibu rum

1 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon sea salt

1/4 teaspoon cinnamon powder

1/2 cup butterscotch chips

1 1/4 cup shredded sweetened coconut

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Directions

Preheat oven to 325º F.

Cream coconut oil and sugars. Add egg, and rum. Set aside.

Whisk together the flour, baking powder, sea salt and cinnamon. Add to coconut oil mixture. Stir in butterscotch chips and shredded coconut.

Spoon onto a prepared cookie sheet. Bake 15 minutes.

 

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Sweet Mint Popcorn Chocolate Cookies

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Have you seen the new Sweet Mint Popcorn?!?! I’m not even a mint fan and it’s a whole new level of addiction. It’s goooooooooooooooooooooooood! And crunchy, and minty, and sweet, and heeelllooo Elf, Home Alone, Love Actually, Serendipity movie marathon while downing the bag!!

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And so true to my nature, I mock it all up and toss it in some cookies!! …. And then down all of them during the movie marathon!!

I dedicate these cookies to my bestie, even though she hasn’t eaten them, I thought of her the entire time while making them. There’s no one I know who loves mint and chocolate more than her … not kidding, it’s kind of like my chocolate peanut butter addiction.. except on a whole new level … not kidding, like Aladdin’s whole new world kind of level. It’s very possible that I’ve now successfully scarfed down enough cookies that I no longer know what the heck I’m talking about… not kidding!

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Sweet Mint Popcorn Chocolate Cookies 

6 tablespoons butter, softened

1 cup sugar

2 eggs

1/4 teaspoon mint extract

1 ¾  cups all purpose flour

¾  cup cocoa

1 teaspoon baking soda

1 teaspoon sea salt

1 cup sweet pepper mint popcorn + 1 cup for topping

½ cup vanilla frosting

½ tsp mint extract

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Directions

Preheat oven to 350

Cream butter and sugar together.

Add in eggs, one at a time, beating well after each addition.

Add in 1/4 tsp mint extract.

In separate bowl, stir together flour, cocoa, baking soda and salt. Add flour mixture to Butter mixture.

Fold in popcorn.

Scoop dough onto prepared cookie sheet – bake for 12 minutes.

Remove from oven and completely  cool cookies.

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Once cooled, in a separate bowl, combine frosting and mint extract.

Microwave for 30 seconds.

Drizzle onto cooled cookies and top with popcorn.

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Soooo pretty .. soooo minty … sooo yuuuummm!!

The Great Food Blogger Cookie Swap : Saffron, Rosewater, Cranberry, Pistachio Cookies

Tis the season for love

Tis the season for family

Tis the season for cookies

Tis the season for giving

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This year I had the amazing opportunity to combine my love of family, cookies and giving to again participate in The Great Food Blogger Cookie Swap. All participants, besides getting to bake and ship a little extra sweetness into the homes of fellow food bloggers, also supported COOKIES FOR KIDS’ CANCER. It was a double-whammy giving situation.

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Speaking of giving…  Kristy, Ali & Katrina and Tina each sent me the most delicious, melt in your mouth , delectable delicacies from their kitchen. I may be incredibly biased but I SCORED big time with these cookies .. I wish I could say I savored each one … but I didn’t. I definitely attacked them, ala cookie monster!! I don’t even think any of the cookies stood a chance of lasting a couple of days!!

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But, the giving didn’t stop there!! I too got to send 3 amazing food bloggers a box of yum!! I wanted to play on the bright festive colours of the season, but also add a punch of flavor!! And after seeing the blogs of Jane, Sylvie & Carole I knew I had my job cut out for me – these bloggers not only take amazing photographs, let’s not even get started by how much I was drooling over their amazing recipes!!

My lovely matches each received over a dozen Saffron, Rosewater, Cranberry, Pistachio Cookies. Not your typical Christmas cookie, but they are sure to have folks coming back for seconds!!

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 Saffron, Rosewater, Cranberry, Pistachio Cookies

INGREDIENTS:

1 1/2 cup coconut oil

1 1/2 cup brown sugar, packed

1 cup granulated sugar

3 egg

1 1/2 Tbsp Rosewater

1 Tbsp vanilla extract

4 1/2 cup all-purpose flour

2 tbsp cornstarch

1 tbsp baking soda

1/2 teaspoon sea salt

3/4 tbsp Saffron powder

3/4 tsp cinnamon powder

3/4tsp nutmeg

3/4 tsp ground cardamom

1/2 tsp ground ginger

3 cups Cranberries

1 1/2 Cup Chopped Pistachios

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Drizzle

1 cup ready made frosting

2 tablespoons Rosewater

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DIRECTIONS:

Cream together the softened coconut oil, sugars, egg, and Rosewater and vanilla extract .

Add in the flour, cornstarch, baking soda and sea salt, saffron powder, cinnamon powder, nutmeg and ground ginger. Beat on medium-low speed until combined.

Stir in Cranberries and pistachios.

Cover with plastic wrap and chill the dough balls for at least 2 hours.

When you are ready to bake the cookies, take cookie dough out of the refrigerator and preheat oven to 350 degrees F.

Bake for 12 – allow them to cool on the sheet for at least 3 minutes.

Transfer to a cooling rack.

Once all of the cookies are baked, and completely cooled.

In a medium sized bowl combine sifted confectioners’ sugar and rosewater. Mix until a glaze is formed – feel free to add more rosewater if you prefer a thinner drizzle.

Then, drizzle over the cookies.

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May your holiday season be filled with love, family, cookies & a little extra giving!!

Apple Oatmeal Cookie Cake

The official holiday season kick off is this weekend.

Yes, I just said holiday season.

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THANKSGIVING Is this weekend and I couldn’t be more happy!!

Bring on the turkey, extra gravy – don’t mind if I do … and what’s that you want me to bake with nothing but pumpkin, apples, cinnamon, nutmeg and clove until I’m blue in the face – I’m on it!!

While, I’m no where even remotely ready to think about the big guy coming down the chimney, nor white stuff falling from the sky – thanksgiving is pretty special at the LTSL household and with brand new traditions starting this year – I can’t wait to see what this long weekend holds!!

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I’m thankful for many things, family – friends – YOU – a good job, health.

I’ve said it a million times, but once more doesn’t hurt – I’m a damn lucky little lady!! For the many things I’m thankful for, I’d like to celebrate.

Annndd as the Queen Julia Child say’s herself :

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And so, we shall have cake!! Apple Oatmeal Cookie Cake. For some reason, this cake reminds me of a huge muffin … which is pretty much all the convincing I need to eat it for breakfast.

We’re celebrating – go ahead, eat the damn thing any time you want!!

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Apple Oatmeal Cookie Cake

Ingredients:
1 ½ cup brown sugar

½ cup granulated sugar
3 large eggs
1½ cups vegetable oil
1 cup apple sauce

3 cups all-purpose flour
½ teaspoon sea salt
1 teaspoon baking soda
1 Tbsp ground cinnamon

1 Tsp grated Nutmeg
1 teaspoon vanilla extract
2 grated Golden Delicious apples

Oatmeal cookies ( 1 box) – reserve and coarsely crush 6 cookies

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Directions:

 Preheat the oven to 325°F. Prepare cake pan.

With an electric mixer, beat the sugars, eggs, and oil until smooth. Add apple sauce and mix well.

Sift together the flour, sea salt, baking soda, and cinnamon and nutmeg. Add the flour mixture to the sugar mixture and beat well.

Add the vanilla. Stir in the grated apples.

Pour 1/3 of the batter into your prepared pan. Layer oatmeal cookies. Pour additional 1/3 of batter, layer with cookies, and then add last 1/3 of cake batter – top with crushed cookies and Bake for 1 hour and 30 minutes.

 Remove the cake from the oven, let it cool and slice.

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Party it up, celebrating, thanking, laughing, turkying and loving this weekend darlings!!