double dark chocolate chip cookies

so i’m pretty sure i’ve made it obvious that i’m not summer’s biggest fan. don’t get me wrong… i like the concept of summertime. i just cannot stand the heat. i hate hate hate hate it. i would much appreciate a constant 75-80F temperature than have highs that feel like i’m baking in an oven.

that being said i have a love / hate relationship with fall. i mainly hate that we don’t ever get a true fall down south. sure it may cool off but that only means that the temperatures are in the 80s and not the 90s+. it just feels weird to be thinking about making anything fall related when i’m still sweating bullets outside.

other than the lack of a change in temperature, i love fall. it’s by far my favorite season. i love the theoretical smells and tastes of fall. plus fall is FOOTBALL SEASON!! holla!!

what does fall have to do with these cookies? eh nothing in particular but they would totally make an awesome addition to your tailgate table.

i hadn’t planned on making these cookies… i was flipping through martha’s cookie cookbook thinking about jumping back on the martha’s cookie madness banwagon and bam. see when i evacuated to my mom’s house for some much need ac quality time during isaac, we were walking through target – restocking pantries / fridges – and i decided they totally needed some cookies at their house. and the good people at nestle tollhouse had a package that was looking totally amazing…  dark chocolate delight cookies… mmm. wouldn’t you know that during my martha flipping, i found a cookie that i could make a few adjustments to and have like 5 dozen dark chocolate delights?!? score!!

double dark chocolate chip cookies

  • 1 1/4 c (2 1/2 sticks) unsalted butter, room temp
  • 2 eggs, room temp
  • 1 3/4 c flour
  • 1 1/4 c cocoa powder
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 c sugar
  • 1/2 tsp vanilla extract
  • 12 oz bittersweet chocolate, coarsely chopped
  • 1 c dark chocolate chips
  1. preheat oven to 350F. line your baking pans with parchment paper or a silpat.
  2. sift together the flour, cocoa powder and baking soda in a bowl; set aside.
  3. beat together the sugar, butter and salt until fluffy. add the eggs and vanilla; beat until well combined.
  4. slowly add the flour mixture and beat until just combined. fold in the chocolate chips and shavings.
  5. using your cookie scoop, place balls of cookie dough on your prepared baking sheet; slightly flatten the tops of the cookies. bake until set, 8-10 min. transfer to a wire rack to cool completely.

a couple confessions…. as i’m retyping this recipe, i totally noticed that there is supposed to be some dark brown sugar in it. um yeah let’s notice, the amount isn’t given because i completely left it out. don’t worry!! these are awesome without it.  also, my cookies were perfectly baked at 9 min.

can i also tell y’all how bummed i am that out of all the pictures i took, there was never a good one of the plate that these were hanging out on! i was wandering the aisles at t.j. maxx and saw the cutest owl plate and was so pumped to get a picture with it… bummer.


recipe adapted from: martha stewart’s cookie cookbook


martha’s lemon squares

so remember back in the day when i would get on a really good blogging roll? yeah me neither. and it seems like it’s not happening anytime soon. i am trying to be really good about posting but then i get really distracted and well… nothing.

i mean things like an 18 wheeler rear-ending a tanker truck and shutting down the interstate for over 24 hours and causing mass chaotic traffic happens. yes. that would have been last night. and yes they did have to create a gigantic fireball on the interstate to clear the isobutene off of the road.

and to be honest… i totally baked these lemon squares waaaaaaay back in may for mother’s day lunch. so why am i waiting to just post these? well since when i first started martha’s cookie madness, i scheduled out what i would bake each week and may was back in the chocolate chip cookie phase so these just got postponed. but now they’re here for you to totally enjoy. because they are super yummy.

lemon squares

  • 3/4 c (1 1/2 sticks) butter, frozen
  • 1 3/4 c + 3 tbs flour
  • 3/4 c powdered sugar + more for sprinkling
  • 3/4 tsp + 1/4 tsp salt
  • 4 eggs, lightly beaten
  • 1 1/3 c granulated sugar
  • 3/4 c fresh lemon juice
  • 1/4 c whole milk
  1. preheat oven to 350F. butter / spray a 9×13 glass baking dish.
  2. make the crust: grate butter on a grater with large holes; set aside. whisk together the 1 3/4 c flour, 3/4 c powdered sugar and 3/4 tsp salt in a large bowl; stir in butter until combined and mixture is crumbly. transfer to the prepared glass pan and press evenly onto the bottom. freeze 15 min; bake until slightly golden, about 15-20 min. remove from oven but leave it on.
  3. make the filling: whisk together the eggs, granulated sugar, 3 tbs flour and remaining salt in a bowl until smooth. stir in the lemon juice and milk. pour over the hot crust.
  4. reduce the oven to 325F and bake until filling is set and edges are slightly golden brown, about 18 min. let cool completely before dusting with powdered sugar.

p.s. i think i use too many silly adjectives. but i totally use them in real life too. it’s sad.


recipe from: martha stewart’s cookie cookbook

martha’s maple pecan shortbread

what up friday?!

where have you been??

i wish you would come around more often.

and what a better way to celebrate friday than with another batch of martha’s cookie madness!

these are probably some of my favorites so far in this little adventure. i love me some maple and i’m a fan of pecans so i’ve been looking forward to these cookies since i decided i was going to do this challenge and planned out my weeks. and these cookies didn’t disappoint. they were deliciousness that wasn’t overly sweet, exactly what i think a shortbread cookie should be.

maple pecan shortbread

  • 2 1/4 c flour
  • 1/2 c cake flour (not self rising)
  • 1/2 tsp salt
  • 1/2 c pecan halves, finely chopped + 24 pecan halves for decorating
  • 1 c (2 sticks) unsalted butter, softened
  • 3/4 c sugar
  • 1/4 c pure maple syrup
  • 1 large egg yolk, room temp
  • 1/4 tsp pure maple extract
  • 1 large egg, lightly beaten
  • turbinado sugar for sprinkling
  1. in a medium bowl, sift together the flours and salt. whisk in the finely chopped pecans.
  2. beat together the butter and sugar until smooth and fluffy. add the maple syrup, egg yolk and maple extract; beat until well combined. on low, gradually add the flour mixture and beat until just combined. flatten dough into a disk and wrap in plastic wrap. chill until firm; 2 hours or overnight.
  3. preheat oven to 350F. line your baking sheets with parchment paper or a silpat.
  4. on a lightly floured surface, roll out the dough disk to 1/4 in thick. cut out rounds with a 2 in cookie cutter. place the rounds 1 in apart on the prepared baking sheet and brush the tops with the beaten egg; sprinkle the entire surface with the turbinado sugar. place a pecan half in the middle of each cookie.
  5. bake cookies until golden brown around the edges, 10 – 12 min. let cool completely on a wire cookie rack.

i do have to make a confession… while i did enjoy these, i like the brown sugar cookies with maple glaze better.


recipe from: martha stewart’s cookie cookbook

martha’s coconut cream cheese pinwheels

sooooo i totally meant to post this latest version of martha’s cookie madness last week and then before i knew it, it was this week.


see here’s the thing i’ve noticed. the older i get the more time flies. for serious. i used to HATE it when people would say time flies. but for reals it totally does. i feel like now when i go to bed, i wake up a week later. like seriously… how is it august already?!? i’m totally boggled by this fact.


these cookies. well honestly, i don’t have much to say about them because i don’t eat half of what’s in them therefore i don’t eat the final product. i also didn’t have too much feedback from the coworkers about them. they did disappear in about a day but there was only like 15 or so of them. martha says the recipe makes several dozen but clearly she wasn’t quite sure how to count. also, mine didn’t turn out quite so pretty. look she said to use a fancy square cookie cutter and fluted pastry wheel so i had to wing it. i will say that the dough was pretty tasty.

coconut cream cheese pinwheels

  • 2 c flour, plus some to roll the dough out
  • 2/3 c + 3 tbs sugar
  • 1/2 tsp baking powder
  • 1/2 c (1 stick) unsalted butter, room temp
  • 6 oz room temp cream cheese, divided
  • 2 large eggs – 1 room temp, 1 lightly beaten
  • 1 tsp vanilla
  • 1 c unsweetened shredded coconut
  • 1/4 c white chocolate chips
  • raspberry or strawberry jam
  • sanding sugar
  1. whisk together flour, 2/3 c sugar, and baking powder in a bowl; set aside. beat together butter and 3 oz room temp cream cheese until fluffy. mix in room temp egg and vanilla. reduce speed and add in the flour mixture until just combined. divide dough in half and shape into disks. wrap each disk in plastic wrap and refrigerate until fire.
  2. preheat oven to 350F. line baking sheets with parchment paper or a silpat.
  3. beat together remaining cream cheese and sugar together until fluffy. fold in coconut and white chocolate chips.
  4. remove one dough disk from the fridge and roll 1/8″ thick on a lightly floured surface. using a fluted cookie cutter, cut into 2 1/2″ squares. transfer to prepared baking sheets spacing 1 1/2″ apart. refrigerate 15 min. repeat with other disk.
  5. place 1 tsp filling in the center of each square and use a fluted pastry wheel  to cut 1″ slits diagonally from each corner. fold every other corner toward the filling to form the pinwheel. press lightly to seal. use your finger to make a well in the top of the center.
  6. use a pastry brush to lightly brush the tops of the pinwheels with beaten egg. sprinkle with sanding sugar. bake 6 min. remove and use the handle of a wooden spoon or your finger to make the well a little deeper. fill each well with about 1/2 tsp jam. return to the oven and bake until edges are golden and cookies are slightly puffed, about 6 more min. transfer to a wire rack and let cookies cool 5 min on the pan. transfer cookies to the wire rack and let cool completely.

i imagine that if you like coconut and cream cheese, you’ll like these. i don’t happen to like either. i know. i’m weird. this is nothing new to me. the only real comment i heard about these were that they were good but he expected them to be a little sweeter. and there’s probably a reason for that. my store didn’t have unsweetened coconut so i only used about 1 1/2 tbs of sugar in the filling. i’m not sure if it would have made that huge of a difference.

if you try these, you’ll have to let me know your thoughts….


recipe from: martha stewart’s cookie cookbook

martha’s pecan tassies

ok so i’m back from being all m.i.a. like i said before i was a tad bit overwhelmed with things so i decided to take a break. and it was much needed. i have some things going on around me that have made me overwhelmed lately and taking the minute to back away from the blog and trying to make stuff to post helped.

see here’s part of the deal…

from reading the food blogs that i do, i realize that a lot of bloggers make stuff in advance and have a store of recipes that they can pull out months later. i don’t tend to do that. yes, i do have some unpublished items but for the most part, i post what i make that week/weekend. so i took a break. while i did cook, it was mostly dinner and while i did try some new recipes that were fantastic, when i was cooking they weren’t meant to be photographed and shared. but they were yummy enough that they will be made again and shared.

now that my apology for going all m.i.a on you is over, let’s move on to the newest martha’s cookie madness….

first let me tell you i had an epic fail with one of martha’s cookies. which kinda works out since i took a week off. buuuut then i had to find a replacement. back to the fail… because i feel it needs to be shared with you.

so i was going to make martha’s oatmeal raisin cookies because some people at the office like them. not me. i don’t like raisins. yuck. but anyways. so i mixed up this batch thinking it would work. ummmm they were flat. and when i say flat, i mean i think that aside from the color difference there probably was no way to tell there was anything on the cookie sheet. showing you the pictures won’t do the fail justice. trust me. i know you’re sitting there thinking… “how did martha create such a terrible recipe?” well i mean aside from the fact that it’s raisins, she didn’t. see the recipe calls for wheat germ. which i couldn’t find any where and i even looked at whole foods. that stuff is not around in this town. so i just left it out. moral of the story is if martha tells you to use wheat germ, you better listen… or just find something else.

like pecan tassies.

so these babies aren’t really what i would consider a “cookie” but i’m not really sure what to call them. they’re like mini pecan pies. but not. they’re not in a traditional pie crust so let’s just leave it at tassies. that’ll work. they were yummy too. and all gone. quickly.

pecan tassies

  • 1/2 c pecans + 3/4 c toasted and chopped pecans
  • 1/2 c (4 oz) mascarpone cheese
  • 1/4 c (1/2 stick) + 1 tbs butter, room temp
  • 3/4 c flour
  • pinch + 1/4 tsp salt
  • 1 egg
  • 1/4 c light brown sugar, packed
  • 2 tbs maple syrup
  • 2 tsp vanilla extract
  1. preheat oven to 350F. spray a mini-muffin tin with cooking spray.
  2. process the 1/2 c pecans in a food processor until finely ground, set aside. beat together mascarpone and 1/4 c butter until well blended. add flour, ground pecans and a pinch of salt; mix until just combined.
  3. roll dough into 1 in balls and press into the mini-muffin tin cups. make sure to press some dough up the sides so you have a well for your pecan filling.
  4. whisk together egg, brown sugar, maple syrup, 1 tbs butter, vanilla extract and 1/4 tsp salt. stir in the pecans. spoon about 1 1/2 tsp filling into each muffin cup.
  5. bake the pecan tassies until the crust begins to turn golden and the filling sets, about 15 min. let cool completely in the muffin tin before unmolding.

if you can’t find / don’t want to use mascarpone, you can use cream cheese instead. i’m a cream cheese hater but if i hadn’t had mascarpone, this is the type of recipe i could have used cream cheese for since it’s in the crust and you can’t taste it. but you should use mascarpone because it’s better. for real.


recipe from: martha stewart’s cookie cookbook

martha’s citrus cornmeal shortbread cookies

happy day after july 4th!!

i hope everyone had a fun time even though someone in the universe decided that the holiday should fall in the middle of the freaking week. i mean really… can we just outlaw that from happening? a wednesday? boo. it’s not like you can really do anything super exciting because hey you have to work the next day. for real.

although you can make cookies.

which i totally didn’t do but i did make nachos (coming soon!).

but i did make these cookies at the beginning of the week for more of martha’s cookie madness. and can i just tell you that these were a hit… like seriously. not quite as much as the banana walnut cookies or the rice krispie chocolate chip cookes but a hit nonetheless. i have been told that they tie for first place among the cookies that i’ve brought to the office.

and it’s not a lie that these are good. they had the potential to be a little weird. i mean cornmeal in a cookie that’s rolled with cornmeal on the edges? that’s not exactly something you can go buy at the store. but you should be able to. just saying.

citrus cornmeal shortbread cookie

  • 1 c (2 sticks) softened, unsalted butter
  • 3/4 c powdered sugar
  • 2 tsp vanilla extract
  • 1 1/2 tsp orange zest – i just zested one large orange
  • 2 c flour
  • 2 tbs + 1/4 c yellow cornmeal
  • 1 tsp salt
  1. beat together the butter and powdered sugar until smooth and creamy. add vanilla and orange zest; mix until combined. add flour, 2 tbs cornmeal and salt; mix until just combined. halve dough and shape into logs about 1 1/2 in in diameter. wrap each log in plastic and refrigerate until cold; at least an hour.
  2. preheat oven to 300F and line your pans with parchment / silpat.
  3. place remaining 1/4 c of cornmeal on a sheet of parchment or wax paper. roll one log in the cornmeal to coat. cut into 1/4 in thick rounds and place 1 in apart on the lined cookie sheet. bake until pale golden, 25-30 min. cool completely on a wire rack.

here’s my take… the shortbread was awesome. it reminded everyone of the butter cookies you can get in a tin except only elevated because of the orange zest. the only thing i’ll do different next time is to roll the cookies in coarse sugar or maybe even some orange sugar instead of the cornmeal. the cornmeal crust wasn’t necessary to me and in fact i found it to be just a little too much. i think the sugar crust would be better. but hey. they were good either way.


recipe from: martha stewart’s cookie cookbook

martha’s chewy molasses cookies

why hello friday!

i feel as though its been an eternity since i last saw you. yes i realize it’s been only 7 days but do you have any idea how long 7 days can feel like?? although if i’m being totally honest, this week didn’t really drag on but it didn’t really fly by either. it felt like a week, no shorter no longer.

what did i do this week you ask?

well for starter’s i went to spin class monday with maddie at 530 IN THE MORNING! ugh. that’s not exactly the way i want to start my week but that evening ended with ryan lochte in a speedo so… then we went to see brave. SO cute! i absolutely love the fact that this disney princess isn’t a traditional disney princess that ends with the happily ever after love story. she’s her own strong person that doesn’t need a guy. loved that.

oh i also made these martha’s cookie madness cookies. they were yummy. as in, i kept half the baked cookies at home so i could eat them. also as in, i was told that they probably wouldn’t last through lunch the day i brought them to work. they remind me of gingerbread cookies but not quite. they would make a perfect pairing to a scoop of ice cream in between two for a super yummy ice cream sandwich… ahem mike.

martha’s chewy molasses cookies

  • 1/2 c unsulfered molasses
  • 1/2 c (1 stick) softened, unsalted butter
  • 1/2 c sugar + 1/4 c for rolling
  • 1 c light brown sugar, packed
  • 2 eggs, room temp
  • 2 tbs vegetable oil
  • 2 c flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground allspice
  • 1/2 tsp salt
  1. mix together the flour, ginger, cinnamon, and allspice together in a bowl; set aside.
  2. beat together butter, sugars, and salt until smooth, about 3 min. mix in eggs, one at a time; follow with the molasses and oil.
  3. reduce speed to low; gradually add in flour mixture and mix until just combined. cover dough with plastic wrap and refrigerate until firm, approximately 1 hr or up to overnight.
  4. preheat oven to 325F. line your pans with parchment paper or a silpat.
  5. using your handy dandy cookie scoop, scoop balls of dough out and roll in the remaining 1/4 c sugar. space the balls about 3″ apart on the lined baking sheets. bake until the cookies are flat and centers are set, 15- 17 min. let cool completely.

a couple things… i’ve been asked about if parchment paper / silpat is necessary. normally, the answer is a light no; not absolutely necessary but definitely useful. in this case, my answer is more a firm yes. see these cookies are pretty sticky and if you were to just use a baking sheet, they would stick and you’d end up with broken cookies pieces. not a bad thing if all you want these cookies for is an ice cream topping but definitely not good if you want cookies. also, and i hate to disagree with martha, these cookies aren’t exactly chewy. they are when they are hot out the oven and not fully cooled but once they are cooled, they are more crispy with a small chewy center. they are exceptionally delicious dipped in a glass of cold milk though.


recipe from: martha stewart’s cookie cookbook