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Mon
16 ^th

Giggle All the Way: Oatmeal Raisin Cookies

Posted by Erin — 1 Comment

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SendHallmark #CollectiveBias

I know it is not even Thanksgiving, and typically I don’t like to even think about Christmas until I have stuffed myself full of Turkey. However, when I see something that reminds me of someone I love, it is hard for me to not want to buy it knowing that the holidays are coming. I had wandered into the Christmas decor section at Walmart, and I found some Hallmark Ornaments that brought to mind some funny childhood memories. I knew I had to buy them, and along with them, I decided to bake a little treat that I also hadn’t had in forever too!

Walmart has Hallmark Ornaments in 16 different styles that include resin ornaments of all of your favorite characters like Holiday Barbie and some gorgeous decorative figurines, but what caught my eye were the ones from some of our favorite movies that we watched when we were growing up.

I couldn’t help but think of all the hours we spent watching Star Wars, Caddyshack, and National Lampoon’s Christmas Vacation together.

In fact, I think most of our conversations to this day are basically spoken in our favorite lines from Caddyshack.

Like Clark Griswold, I might have overdid it.

I even found these adorable Hallmark cards nearby to send with my gift idea.

After my purchase I went home and made a classic cookie recipe: Oatmeal Raisin Cookies, one that I have perfected over time, and have decided to send these ornaments and cookies along to my siblings for a pre-Christmas giggle. In my opinion, there’s nothing better than a good laugh and some cookies.

Oatmeal Raisin Cookies (makes 3 dozen)

2 sticks unsalted butter softened to room temperature

3/4 cup packed light or dark brown sugar

3/4 cup granulated sugar

2 large eggs

2 tsp pure vanilla extract

1 1/2 cups all purpose flour

1 tsp baking soda

1 tsp ground cinnamon

1/8 tsp ground nutmeg

1/2 tsp salt

3 cups oats

1 cup raisins

1 cup boiling water (I’ll explain)

Preheat oven to 350 degrees, and line baking sheets with parchment.

In a large bowl sift together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

In another smaller bowl, add raisins and cover with boiling water.

Set aside for a few minutes. This helps to make the raisins plump up a bit and are extra delicious in the cookies.

Drain the raisins and set aside.

In a mixer with a paddle attachment, cream together butter, brown sugar, and granulated sugar until well incorporated. Then, carefully mix in eggs and vanilla.

Then, add flour mixture and mix until barely incorporated.

Next, add oats and raisins. Mix until all ingredients form a dough.

Next, scoop dough onto reserved parchment lined baking sheets (about 1 1/2 tablespoons).

Bake for 8-10 minutes or until golden brown.

Cool on wire wrack before packing to send.

I cannot wait to send these cookies with the funny Hallmark Ornaments I found. I think my siblings will love them.

What ideas do you have for Hallmark Ornaments at Walmart this Christmas season? Will you decorate an entire Star Wars themed tree? Will you send a fun gift to a pal with golf balls and a Caddyshack ornament? Share in the comments.

Fri
22 ^nd

Versatile Chocolate Chip Cookies & Some Allergy Back to School Tips

Posted by Erin — No Comments

When my kids were first diagnosed with allergies as babies, it was a scary diagnosis, but they were little. I figured, I was still in primary control of pretty much everything they were eating. I made a lot of their food, and when we ate out at restaurants, it was easy to just bring things a long for them.

Now, with their most recent diagnoses, and the fact that they are older. The fear is worse (so much worse). Between school, soccer, playdates, and all the other places they go where I am not there to oversee every piece of food that they come into contact with is terrifying for a parent of an allergy kid. However, I have always believed that the more everyone knows the healthier my kids will be. So with school starting, here are some things that I have learned along the way.

1. TEACH YOUR CHILD: Constantly remind your child what foods are safe for them to eat. Talk about how sharing foods with people at lunch, on the bus, on the soccer field, and anywhere else is not safe. Teach them to ask a trusted adult (parent, guardian, teacher, or anyone else who knows about their allergies), if they aren’t sure about a food before eating it. Teach them to look at labels, read them. Have them talk with their friends about their food allergies. Remind them that when in doubt, say, “NO thank you.” Talk about symptoms of an allergic reaction, calling 911, and using their Epi Pens.

2. TEACH EVERYONE: Anyone who is to come in contact with your child (family, friends, teachers, coahces, babysitters, everyone) should know what foods are safe for your children and not only how to administer the EpiPen, but when it should be administered.

3. READ: I know it seems like all allergy parents and kids is spend their time reading labels, but it is also important to also read up on allergy safe recipes, information regarding allergies, and treatments for food allergies.

4. FILL OUT FORMS: Make sure to fill out all of your child’s allergy forms completely, and thoroughly for school. If you have any questions, be sure to discuss them with the school nurse, teacher, and your physician so the proper precautions can be taken in case anything does happen. Also, make sure to make notes on all other forms of your child’s allergies, such as sports and activities forms.

5. KEEP IT UP: Sometimes things change throughout the course of the school year. For example, sometimes medications dosages change, EpiPens expire, treatments change, or a child may develop a new allergy or grow out of one. Be sure to keep everyone updated of any changes regarding your child’s health.

Now, that everyone is armed with the knowledge to have a safe and healthy school year, let’s have a fun and and allergy safe snack. I know this isn’t the healthiest after school snack, but every once in awhile a kid needs a treat, and chocolate chip cookies are just the treat. These cookies can be made a variety of ways, and taste awesome!

Versatile Gluten Free NUT SAFE Chocolate Chip Cookies
2 Sticks Unsalted Butter Room Temperature (NO DAIRY NO PROBLEM: Try a Dairy Free Butter Stick)
3/4 cup granulated sugar
3/4 cup light brown sugar
2 large eggs (NO EGGS NO PROBLEM: Try ENERG Egg Replacer)
1 1/2 tsp gluten free pure vanilla extract
2 1/4 cups gluten free, nut free all purpose flour blend (NAMASTE brand is my favorite)
1 tsp baking soda
1 tsp salt
1 bag allergy safe chocolate chips (Enjoy Life brand is my favorite)

Preheat oven to 375 degrees.

Line cookie sheets with parchment paper.

In a large bowl mix together flour, baking soda, and salt.

In an electric mixer bowl with paddle attachment, cream together butter, sugar, and brown sugar on medium speed until completely blended. Lower speed, and add eggs one at a time and mix until well incorporated. Add vanilla. Next, very slowly add flour mixture and mix until just combined. Finally, add chocolate chips.

Using a 1 Tbs cookie scoop, or two spoons, spoon 1 Tbs balls of cookie dough onto cookie sheets.

Bake for 375 degrees for 9-11 minutes. Cool.

Enjoy after school with milk!

If you like this post and would like to read more about all things domestic with a touch of humor, become a Home Everyday follower! For blog updates or to see other places I write such as ChicagoNow or Chicago Parent follow Home Everyday on Facebook, Twitter, and Pinterest.

Wed
02 ^nd

Smart Cookies: Pumpkin Cookies with Cinnamon Glaze

Posted by Erin — 2 Comments

It is Smart Cookie time again. When you think of October, of course we all think Pumpkin. In fact my friend, Shannan over at Tween Us just wrote an amazing post on all facts regarding pumpkins.

Since it is the month of pumpkins, jack o lanterns and pumpkin spiced lattes, I thought it was only fitting to include a recipe with those same flavors. These Pumpkin Cookies with Cinnamon Glaze are a unique twist and far more portable than pumpkin pie.

Pumpkin Cookies with Cinnamon Glaze (for printable version of recipe click here)

2 cups all purpose flour

1 1/2 cups real Quaker oatmeal
1 1/4 tsp baking powder
1 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
2 sticks unsalted butter softened
1 cup packed brown sugar
1 cup granulated sugar
1 egg
1 tsp vanilla pure vanilla extract
1 15 oz can of pumpkin puree

Glaze
2 cups powdered sugar
3 or 4 Tbs milk
1/2 tsp pur vanilla extract
1/2 tsp cinnamon

Preheat oven to 350 degrees.

Line baking sheets with parchment paper and set aside.

In a large bowl whisk together flour, oats, baking powder, salt, cinnamon, ginger, and nutmeg and set aside.

In a stand mixer with paddle attachment or large bowl using beaters, cream together butter and sugars until well combined. Add egg, vanilla, and pumpkin and mix until well incorporated. Next, add flour mixture in thirds until just incorporated (do NOT over mix).

Drop dough in about 1 Tbs. portions onto lined cookie sheets and bake for 17 – 20 minutes or until set. Let cool on wire racks.

While cookies cool, mix together glaze ingredients. Then, dip each cookie into glaze and set aside for glaze to dry.

Enjoy with tea or hot apple cider!

YUM!

For Printable Version of this Recipe Click Here

For past Smart Cookie recipes, check out the links below:
Oatmeal Dark Chocolate and Dried Cherry Cookies, Lucy Cookies, White Chocolate and Cranberry Blondies, Chocolate Dipped Vanilla Biscotti, Italian Butter Cookies with Lemon Glaze, and Salted Carmel and Dark Chocolate Truffles, Irish Creme Delights, Erin’s Light Lemon Squares, Salted Caramel Brownies, Cran Apple Cookies

If you like this recipe and would like to read more about DIY, gardening, cooking, baking or all other things domestic, become a Home Everyday follower! For blog updates or to see other places I write follow Home Everyday on Facebook here.

Tue
10 ^th

Smart Cookies: Cran Apple Oatmeal Cookies

Posted by Erin — 1 Comment

It’s that time again! SMART COOKIE TIME!

September means the start of school and apples. I cannot help it, but when I think the start of school, I always think of students putting apples on their teachers desks as a symbol of appreciation.

This tradition stems back to the 1600’s when parents often fed and housed teachers in order to have education for their children in America’s early frontier. Apples were plentiful and did not cause financial hardship for families to provide them for teachers. Over time, it has become a symbol of thanks and appreciation for educators.

If you are looking to thank a teacher in your life or be a part of the Smart Cookies organization, these Cran Apple Oatemal Cookie recipe is a PERFECT way to give someone a pat on the back for a job well done. I think any teacher or student would be happy to receive them especially as we head into Autumn.

Cran Apple Oatmeal Cookies
(for a printable version of this recipe click here)

2 sticks unsalted butter softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 large apple grated (about one cup of grated apple)
2 tsp pure vanilla extract
1 1/2 cup white flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/2 tsp salt
2 1/2 cups oatmeal
1 cup white chocolate chips
1 cup dried cranberries

Preheat oven to 375 degrees.

Line a cookie sheet with parchment paper.

In a large bowl, sift together flour, baking soda, cinnamon, nutmeg, and salt.

In a mixer with a paddle attachment, cream together butter, sugar, and brown sugar on medium speed. Then, add eggs, vanilla, and apple until well incorporated.

On low speed add the flour mixture until incorporated. Finally, add oats, chocolate chips, and cranberries.

Drop dough in about one inch rounded tablespoons on parchment lined cookie sheet and bake for 10-11 minutes or until edges are just golden brown.

Remove from oven, and let cool for about 15 minutes.

Pour some milk and have this waiting for your favorite student or teacher after school.

For more information about Smart Cookies click HERE.

PRINTABLE VERSION

Wed
03 ^rd

Smart Cookies: Lemon Squares

Posted by Erin — 4 Comments

When I think Spring, I think lemon. Perhaps it is because of the all the spring cleaning that happens, and my house smells like Mrs. Meyer’s Lemon Verbena.

Lemon squares are something that are light and the perfect balance of sweet and tart. I found a recipe on AllRecipes.com and I, of course doctored it up a bit.

Erin’s Light Lemon Squares

Crust
2 sticks of unsalted butter softened to room temperature
1/2 cup granulated sugar
2 cups all purpose flour
Pinch of salt

Filling
1 1/2 cups granulated sugar
1/4 cup all purpose flour
4 eggs
2 lemons juiced (just shy of 1/2 cup)
Zest of one lemon (about 1 Tbs)

Garnish
1/4 cup powdered sugar

Preheat oven to 350 degrees.

For crust, in a mixer with the paddle attachment, cream butter and 1/2 cup sugar until well combined. Then, slowly add flour until the mixture is the consistancy of course sand.

Press this mixture evenly into an ungreased 9 x 13 baking dish. Bake for 20 minutes.

While the crust is baking, wash and dry mixing bowl. Then, with the whisk attachment, combine 1 1/2 cups sugar and 1/4 cup flour until well incorporated. Next, add eggs, lemon juice, and lemon zest. Mix for a few minutes until a frothy consistency is formed and set aside.

When crust is finished baking (it should be firm) remove from oven and pour lemon mixture over top. Put back in oven and bake for another 20 to 25 minutes.

When cool, dust with powdered sugar, and cut into squares.

Enjoy!

For more information about Smart Cookies click here.

Linking up at Serenity Now for Weekend Blog Reading!

Tue
05 ^th

Smart Cookies: Irish Creme Delights

Posted by Erin — 2 Comments

It is Smart Cookie time again! As you have probably noticed, I try to keep up with some kind of theme or think about what college kids might be doing this time of year. Which is why this month has a very Irish theme. I am more than half Irish, so this time of year my family and I get together for some some traditional Irish fare, which I will be sharing with you all month long.

I had some trouble finding actual Irish cookies. Don’t get me wrong, there were lots of baked goods to choose from, but very little on the cookie front. Then, I found these.

First off, if a cookie has frosting I don’t think you can go wrong. Second of all, they are so soft and flavorful and unique. Thirdly, they are easy to make.

I found the original recipe here on Recipe.com. There are two variations to this cookie. With alcohol and without. I made non-alcholic for me, but planning to make some with coffee liquor for my Mom.

Irish Creme Delights

1/4 cup butter softened to room temperature
1/4 cup vegetable shortening
1 cup granulated sugar
1 Tbs coffe liqueur (or 1 tsp espresso powder)
1/4 tsp baking soda
1/4 tsp cream of tarter
1/4 tsp salt
1 large egg
1 tsp pure vanilla extract
1 3/4 cups all purpose flour

Rolling Sugar
1/4 cup granulated sugar
2 tsp ground cinnamon

Irish Creme Frosting
3 Tbs butter softened to room temperature
1 Tbs coffee liqueur (or 1 tsp pure vanilla extract)
3 cups powdered sugar
1 – 2 Tbs cream or half and half

Preheat oven to 375 degrees.

Line cookie sheets with parchment paper.

In a small bowl, mix together 1/4 cup granulated sugar and cinnamon until well combined and set aside.

In a large mixing bowl, beat together butter, shortening and sugar until creamy. While mixing add coffee liqueur (or espresso powder), baking soda, cream of tartar, and salt. Once that is well combined, slowly add flour in small batches until just combined. The dough is a dry consistency but comes together well when forming balls.

Using a cookie scoop or a tablespoon scoop dough and roll into about one inch sized balls, then roll in sugar and cinnamon mixture. Place on cookie sheet about 2 inches apart.

Bake for 8-10 minutes. Remove from oven and cool on a wire rack.

While cookies cool, make frosting by beating together butter, coffee liqueur (or vanilla) until well combined. Slowly beat in powdered sugar about one cup at a time. Finally, add cream or half and half until frosting is a good consistency.

Finally, once the cookies are cooled, frost them generously and enjoy.

NOTE: To store or mail these cookies, I would recommend putting wax paper between each layer of cookies to help from getting frosting everywhere.

To learn more about Smart Cookies, click here. You can also see past Smart Cookie recipes below: Oatmeal Dark Chocolate and Dried Cherry Cookies, Lucy Cookies, White Chocolate and Cranberry Blondies, Chocolate Dipped Vanilla Biscotti, Italian Butter Cookies with Lemon Glaze, and Salted Carmel and Dark Chocolate Truffles.

Linking up at Serenity Now for Weekend Bloggy Reading. Come check out everyone’s amazing recipes and projects!

Tue
08 ^th

Smart Cookies: Italian Butter Cookies with Lemon Glaze

Posted by Erin — 2 Comments

Every Christmas, I make Italian Butter Cookies with Lemon Glaze. Brian’s grandmother, Grandma Yo, made them for most celebrations, but always had them at Christmas time. They are light and almost refreshing, and perfect with a cup of tea. Since most people are looking for a little something lighter this time of year, I thought they would be a perfect Smart Cookie recipe for the month of January. Technically they are still cookies, but they are not as heavy, and may serve as a small reward for all the time put in at the gym.

The recipe is fairly straight forward, but they do require a little bit of effort to create the little doughnut like shapes.

Grandma Yo’s Italian Butter Cookies with Lemon Glaze

2 1/2 cups all purpose flour
2 tsp baking powder
Pinch of salt
2/3 cup granulated sugar
3 eggs
1 stick butter melted and cooled slightly
1 tsp pure vanilla extract

Glaze
3/4 cup powdered sugar
2 tsp pure lemon extract
1 – 3 Tbs milk

Preheat oven to 350 degrees.

Prepare two cookie sheets with parchment paper.

In a large bowl, sift together flour, baking powder and salt and set aside. In another large mixing bowl beat together sugar, eggs, butter, and vanilla until well incorporated. Next, slowly add flour mixture until soft dough is formed.

Next, take about a tablespoon of dough and roll into a thin log and then form into a doughnut shape as shown below.

Place on baking sheet, and bake for 10-12 minutes.

While cookies cool, mix together powdered sugar, lemon extract, and milk until a thin glaze is formed. When cookies are cooled, dip into glaze. Store in a air tight container.

For more information regarding Smart Cookies or to volunteer visit their website at http://smart-cookies.org.

To look back at past Smart Cookie recipes you can click here, here, and here.

Tue
06 ^th

Smart Cookies: Cranberry Orange White Chocolate Blondies

Posted by Erin — No Comments

While I was planning something to make for this month’s Smart Cookies recipe, I was thinking of Thanksgiving and Autumn flavors. Pumpkin is typically a standby, but I have to be honest, I’m already over it. Maybe its the over load of pumpkin spiced lattes, or maybe its because I feel like everything pumpkin has been done.

Also, when I think of Thanksgiving, my mind automatically goes to cranberries. Next to stuffing, that is probably my favorite part of Thanksgiving dinner. I will eat cranberries in just about any way shape or form. I have no discrimination when it comes to cranberries. I will eat jellied out of the can cranberries, cranberry sauce, cranberry relish, dried cranberries, cranberry juice, cranberry salad, vodka and cranberry with a twist of lime.

That got me thinking, how could I showcase cranberries in a portable treat. I ran the cranberry blondies by my friend, Colleen, and she reminded me to add orange zest (like a cranberry orange muffin). They are so sweet, dense, and brownie-like. In fact… I may have another.

Cranberry Orange White Chocolate Blondies

2 sticks unsalted butter
3 – 1 oz squares of Baker’s White Chocolate Squares
2 cups white sugar
4 eggs
2 tsp pure vanilla extract
1 Tbs orange zest
2 cups plus 2 tsp all purpose flour
1 tsp salt
1 cup white chocolate chips
1 cup dried cranberries

Preheat oven to 350 degrees.

Grease a 9 x 13 inch baking dish or pan.

In a small bowl, toss together cranberries, white chocolate chips, and 2 tsp of flour and set aside. Next, melt butter and white chocolate squares in a small sauce pan over low heat stirring occasionally until completely melted and combined. Let this mixture cool slightly. In a large mixing bowl combine sugar, eggs, vanilla, and orange zest until well combined.

Slowly add cooled butter and white chocolate mixture while mixing. Then, add flour and salt and mix until just combined. Finally, fold in cranberries and white chocolate chips.

Pour into greased 9 x 13 pan and bake for 30-40 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool for about 15 minutes before cutting into squares.

These turned out fabulous, and I cannot wait to have another with a cup of tea while I watch election returns tonight!

For more information about Smart Cookies visit www.smart-cookies.org. Also you can check out past Smart Cookie recipes here and here.

Tue
02 ^nd

Smart Cookies: “Lucy” Cookies

Posted by Erin — 2 Comments

At the beginning of each month, I will be giving a little love by sharing a cookie recipe with the readers of Home Everyday. The recipe will also be shared with the organization Smart Cookies.

This organization is a group of volunteer bakers that bake cookies and send them in care packages to college students. To read more about Smart Cookies, check out my post from last month. To volunteer or learn more about Smart Cookies, check out this link.

My sister-in-law, Lucy, is an amazing baker. When it comes time for Sunday dinner, I usually ask her to bring dessert as there has never been a dessert that Lucy made that I didn’t like. I’m telling you, this woman has a gift. A few years ago, she shared a cookie recipe with us from her Betty Crocker cookbook. The cookies in our family have come to be known as Lucy Cookies, and they are a staple at family gatherings and holidays. They are almost like a brownie and cookie at the same time.

The recipe is listed below, but for Halloween, instead of rolling the cookies in granulated sugar, I thought it might be fun to roll them in orange granulated sugar. FAIL. The sugar was was orange after adding the food coloring.

However, once the cookies were baked, you cannot even tell the sugar is orange. No matter, they still taste delicious, and look pretty. (If want to make the sugar orange, I used 2 drops of red food coloring and 1 drop of yellow. Maybe it will work better in your kitchen than in mine).

Betty Crocker Chocolate Chip Crinkles (LUCY COOKIES)

1 box Betty Crocker Devil’s Food Cake Mix
2 eggs
1/3 cup vegetable oil
1 cup semi sweet chocolate chips (regular or mini)
1/4 cup granulated sugar for rolling

Line a cookie sheet with parchment paper.

In a large bowl, mix together cake mix, eggs, vegetable oil, and chocolate chips until a dough is formed. Refrigerate the dough for 20-30 minutes.

Preheat oven to 350 degrees.

Remove cookie dough from the refrigerator. Shape dough into one inch balls, and roll the balls in the 1/4 cup of granulated sugar until coated. Place on parchment lined cookie sheet about 2 inches apart.

Bake for 9 to 11 minutes. Remove from cookie sheet to cool.

They are amazing warm with milk.

Linking up at Serenity Now.

Tue
18 ^th

Baking for a Cause: More Cookies

Posted by Erin — No Comments

Do you remember receiving your first care package?

I do.

I was a freshman at John Carroll University. I was homesick,
overwhelmed, and sad. Midterms were coming very soon. I went to my mailbox
after lunch and saw the magic card that said there was a box waiting for me in
the mailroom. When I got back to my room, I immediately opened the box to find
fresh baked chocolate chip cookies, a new hoodie, and a card signed by everyone
back home. I felt this overwhelming sense of relief. I knew people were thinking
of me. Proud of me. Loved me.

I know it seems silly that all those emotions came from a
box of cookies, but honestly, nothing says love like someone taking the time to
make something especially for you. Whether it be your favorite meal, a birthday
cake, or a batch of cookies, you cannot deny that a smile immediately spreads across your face.

A few months ago, I met a woman named Mary Beth who also understands the power of a box of cookies. She is the
Director of Communications of Christ the King College Prep in Chicago. This is
a school that serves students who come from some of the most crime ridden areas of Chicago. Many of the students will be the first to graduate high school and
attend college.

When I met Mary Beth she had just tried an oatmeal, dried
cherry and dark chocolate cookie I had made. She must have liked it because she then asked if I
would be willing to share a cookie recipe once a month with an organization she had recently started for the alumni of Christ the King called
Smart Cookies. After hearing what Smart Cookies was about, I, of course, agreed to help in any way I could. So, once a month I will be sharing a cookie recipe with you, and with with the bakers of Smart Cookies.

After dropping off her own daughter at college, Mary Beth couldn’t help but think of the recent graduates of Christ the King who would be leaving for college soon. She knew these new students wouldn’t be having as easy of a time outfitting their new dorm rooms, let alone receive any care packages. Then, she had the most amazing idea. Mary Beth decided to get together a group of Moms to start baking cookies and sending them off to all the kids who have graduated from Christ the King. She is organizing Moms (dads, grandmas, grandpas or anyone who loves to bake) to literally send off some home made love in a box to give these kids a little bit of encouragement. A little taste of home. A little way to say, WE ARE PROUD OF YOU.

Next time you are baking cookies, you might want to consider doubling up that recipe and sending them off to some kids that need a little extra love. Isn’t that why we bake?

For more information on how you can help with the SMART COOKIES organization, contact Mary Beth at: marybethsammons@aol.com or go to www.smart-cookies.org

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