Wednesday, December 8, 2010

Check out this AWESOME Movie!

Although I haven't posted much recently on my blog I thought some of you guys out there would enjoy this move with AMAZING GRAPHICS!!!!!!!!! I'm sorry that it isn't cookie related.

I've already "liked" it and also subscribed to XDinterface channel:)!!!!!!!!!!!!!!!!!

Hope you enjoyed!
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Tuesday, May 11, 2010

Whenever people hear of experiments they suddenly think of a mad scientist, and I guess today I had a chance to be one. I do love baking and experimenting in the kitchen and this next recipe that I am going to post was combined with some creativity and mad scientist skills. My friend sent me this recipe a while back wondering if I could post it on this blog… so viola, here it is.
Instead of just using a chocolate cake mix or a vanilla cake mix, I used an Angel Food cake mix. This was interesting since the texture of the cookie turned out fluffy and light. The rest of the ingredients are pretty straight forward. The hard part was rolling the cookies into golf sized balls after they were chilled, and making sure they were cooked properly. I found it best to grease my hands with butter when rolling the dough into balls. Also, make sure that you place wax or parchment paper down on the baking sheet so that the cookies will not stick to the pan.
After the cookies have completely cooled, you can start icing the cookies with the filling. With this filling I use yogurt instead of cream cheese just to set the balance a little bit better, but if you want to use cream cheese just replace the yogurt for a package of it. After everything is mixed together, spread the filling across the bottom of the cookie generously and place a cookie on top of that creating a sandwich. Please leave comments and questions!

“I do love baking and experimenting in the kitchen”

Mix together

-2 packages of devil’s food cake mix
-2/3 cups of oil
-4 eggs

Chill in refrigerator for 30-60 minutes

After the dough has chilled, grease hands and roll the dough into small size golf balls. Place on cookie sheet with parchment or wax paper, do not flatten. Bake for 10 minutes until the cookies start to crack or become golden brown at the top. Let the cookies cool on the sheet for 20 minutes and place on wire racks for an additional 20 more minutes.

For the filling, mix together
-1/2 cup of yogurt, or 1 package of cream cheese
-1/4 cup of butter melted
-1 teaspoon
-3 1/2 cups of icing sugar

Spread the filling on the bottom of half of the cookies made, then place a cookie on top of each of the iced cookies.

*Some mistakes you don’t want to create is when storing cookies, make sure that there’s waxed paper between each layer of cookies. Also, do not store in freezer since cookies will become soggy.


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Tuesday, April 27, 2010

Butter Tarts

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Sunday, April 4, 2010

Easter Cookies!

With Easter festivities almost over I’ve decided to share a cookie recipe that has tasted amazing for the holidays this past week. Instead of using cocoa, I use chocolate chips which added a little bit of richness to the cookie. The hardest part with these cookies is making sure that they don’t become too DRY after taking them out of the oven. My suggestion, if your cookies come out dry, is to add more butter to keep the dough moist. Keeping the dough moist can be difficult when trying to role out the dough and cutting out the shapes, but with enough patience it shouldn’t be impossible.

"tasted amazing for the holidays"

Melt in a saucepan
-3/4 cup of butter
-1/3 cup of chocolate chips

In a separate bowl mix together
-2 eggs
-2/3 cup of brown sugar
-1/2 teaspoon of vanilla

Combine the melted butter and chocolate chips together with the egg mixture.

Then, add
-2 ½ cup of flour
-1/2 teaspoon of baking powder
-1/2 teaspoon of baking soda
-1/4 teaspoon of salt

Roll dough out a 1/8 inch thick on a floured surface and cut with desired shapes. Place cookies on a cookie sheet and let them bake at 375`F for 10 minutes. Let the cookies cool on wire racks immediately after they come out of the oven.

-1/4 cup of softened butter
-1 ¼ cup of icing sugar
-2 tablespoons of milk
-1/4 teaspoon of vanilla

After the cookies have cooled completely, spread the filling on one side of the cookie and place an other cookie on top of that. This recipe usually makes 15-20 cookies.


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Wednesday, March 31, 2010

Cookie Sticks

I love baking this recipe because it’s so easy, but also different at the same time. This recipe is perfect for different events and get-togethers, or can be enjoyed on a nice summer afternoon with a glass of milk. I use butter instead of oil to add richness to it, but if you don’t want a vary rich cookie, then add half butter and half oil. I also find that after I add all the dry ingredients the dough is still crumbly… but that’s okay cause when you roll out the dough on the cookie sheet the dough will pack down, just make sure that the dough is NOT dry.

"perfect for different events and get-togethers"

Cream together:
~1 cup of vegetable oil (or 1 ¼ cup of butter)
~1 cup of sugar
~1 cup of brown sugar

~1 large egg
~2 teaspoons of vanilla

Mix until the dough is smooth, but heavy.

~3 cups of flour
~1 teaspoon of baking soda
~1 teaspoon of salt

(dough will be crumbly)

~3/4 cup of chocolate chips

On a GREASED baking sheet, roll out dough to the sides of the baking sheet. Next, sprinkle chocolate chips and sliced almonds on top. Bake at 375`F for 8-10 minutes (depending on the different ovens). Let it cool and serve!

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Wednesday, March 24, 2010

Kolache Treats

Kolache is a pastry that originates from Czech and Slovakia. I find that the kolache is a little bit heavier then a typical pastry with a tint of creaminess, although some may disagree. Most people serve it with fruit as a filling, but traditionally kolaches were served with cheese or meat as the filling. I hope you will enjoy this recipe as much as I do!!!

Cream together
-1 cup of softened butter
-6 ounces of softened cream cheese

-2 Tablespoons of sugar

Beat all three ingredients until creamy

-2 cups of sugar

Mix well, next shape the dough into a ball and chill for 1 hour.

Work with half of the dough at a time. Keep the other half chilled until ready to use. On a well-floured surface, roll dough out to 1/8-inch thick. Using a large round cookie or biscuit cutter or a large glass, cut the dough into circles.

Next, place a filling of your choice in the middle of the circles and fold the dough in half, make sure to pinch the edges to seal the dough. (wrap the edges of the dough together if your filling is cheese or meat)

Finally, bake the pastry at 400`F for 15 minutes. Cool on wire racks after they come out.

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Wednesday, March 3, 2010

Olympic Patriotic Cookies

With the Olympics over and Canadians feeling more patriotic then ever before I decide to be creative and bake a maple leaf sugar cookie! These cookies were relatively easy to make but like all sugar cookies they did take a longer amount of time to bake. I used a cut-out-maple-leaf pattern that I found on the web and used a sharp knife to cut around the edges. After they were cooled I glazed the top with 2 teaspoons of milk and 1 cup of icing sugar mixed together.

If you want to use the sugar cookie recipe that I used, you can find it on the Classic Recipes page ( Also, if you’re looking for some maple leaf cookie cutters, I found some on for a good price.


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Monday, March 1, 2010

Shortbread recipe

I greatly enjoy baking these simple tasty cookies!!!

1 cup of butter
1/3 cup of sugar

*cream together the butter and sugar gradually until the dough is creamy*

2 cups of flour
1/4 cup of cornstarch

*knead the dough until it cracks around the edges and chill it for 30-60 minutes*

*roll out the dough on a floured surface until the dough is roughly 1/4 inch thick and cut out into desired shapes*

*bake 15-20 minutes at 325`F and make sure the shortbread doesn’t start to brown around the edges*

*option-place the dough in greased pie plates and let them cook for an extra 5-10 minutes*

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Wednesday, February 24, 2010

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Sunday, February 21, 2010

Tips On How To Bake Chocolate Chip Cookies

Baking cookies is easy and simple, but if you don't bake often in the kitchen and you want to make gourmet chocolate chip cookies then this post is for you!!!

1. Make sure that the butter is softened (but not melted). When the butter is softened it gives the cookie a richer flavour and a chewy texture.

2. When beating in the eggs and vanilla, you'll want to make the batter thick and heavy which means beating the eggs and vanilla on high speed for at least 2 minutes. This will not only add texture to the cookie but also flavour!

3. The right amount of flour is IMPORTANT!
If the dough is crumbly after adding the flour then it's best to add some softened butter or water to the dough. If the dough is too soft and sticky then you'll want to add some more flour. The right amount of flour is neccesary for acheiving the texture, and flavour a cookie should have.

4. Depending on whether you like a cookie that is chewy and soft or crisp and hard, the amount of time that the batch of cookies are in the oven does matter! Usually, I place the cookie sheet on a rack that is 2/3 from the bottom of the oven, and leave them there for roughly about 10-12 minutes at 375*F. Time does vary because of the different ovens and the amount of heat that they produce.

5. After the cookies have been cooked it's best to place them on wire racks. By doing this you're making a cookie that will not crumble in your hands, unless you've add too much flour.

I hope you find these tips helpful!!! If you have a question please comment below and I will respond.

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Saturday, February 20, 2010

Basic Chocolate Chip Cookie Recipé (makes 30-50 cookies)

1 cup of butter (softened)
1 cup of brown sugar
3/4 cup of white sugar

*mix together on medium speed*

3 eggs
1 tablespoon of vanilla

*beat together with the butter and sugar on high speed*

3 1/2 cups of flour
1 teaspoon of baking soda
1 teaspoon of salt

*mix together on low speed until everything is mixed*

2 cups of chocolate chips

*mix with the rest of the dough*

*roll them into pingpong sized balls and place them on a cookie sheet*

*cook at 375`F for 10 minutes on wire racks after they come out of the oven*

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