Kats’ Kitchen

Salt-Topped Chocolate, Toffee and Pecan Cookies August 7, 2014

Filed under: cookies — stacielk @ 2:21 pm
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Toffee Cookies

Not sure if I have mentioned, but I LOVE my pecans.  Love them in my waffles, coated in sugar and in cookies.  Although I don’t usually put them in cookies, but this time I did.  I saw this recipe in some newspaper booklet or mailing of some sort a few years back.  I was going through my cabinets and found some toffee bites that needed to be eaten, so instead of eating them by the handful, I decided to make these cookies.  Sure glad I did b/c they are awesome!  They almost remind me of shortbread a bit, I love the salt that is sprinkled over the top before baking, love the sweet/salty combo.  And the toffee/pecan combo worked out great.

I call these ‘mommy’s cookies’.   I made some chocolate chip cookies the same day for the kiddos and daddy.  They probably wouldn’t like ’em anyway…or so I tell myself :)

Salt-Topped Chocolate, Toffee and Pecan Cookies

1 cup unsalted butter, softened

1/3 cup brown sugar

1/2 cup white sugar

2 cup flour

1/4 tsp salt

1/2 tsp baking powder

1 1/3 cup milk  chocolate toffee bites (or 7 oz of toffee bars chopped in pieces)

1 cup coarsely chopped pecans (salted/roasted if possible, or just toast yourself)

Coarse salt, for sprinkling

Combine butter, brown sugar and white sugar in an electric mixer and beat on high speed until light and fluffy.

Add the salt and baking powder, then the flour, 1 cup at a time, on low until just blended.  Mix in the toffee and pecans.

Line two baking sheets with parchment paper (parchment is highly recommended…if you don’t have parchment, like I didn’t, grease the pans and after the cookies cooled, I placed the entire pan in the fridge and then ‘budged’ the cookies off the sheet b/c they crumbled when I tried to get them off when a bit warmed yet.)…..sorry about the explanation, onto the recipe….

Make 2-3 Tablespoon balls and place them on the cookie sheet.  Flatten to 1/4 in with a fork and refrigerate at least 1 hr.

Preheat oven to 325.  Sprinkle each cookie with a pinch of coarse salt and bake for 15-20 min until cookies are set and golden brown around the edges.


Skillet Chocolate Chip Cookie and a Pinterest Dress April 23, 2014

Cookie-SkilletMake this TODAY.  I mean the cookie, not the dress, unless you have lots of time on your hand, than go ahead and make both, but this Skillet Chocolate Chip Cookie is a must.  Seriously, it’s only 7 in the morning, you still have time to serve it for breakfast, but don’t forget the ice cream.  Didn’t we used to have backwards day?  Today is a great day for that.  Start with dessert and end with your cup of coffee…although I think I will skip the coffee at 8 at night, then I won’t sleep, then the next day won’t be pretty.  My kids would not like me.  They don’t deserve that, so no coffee for me that late at night.  Or maybe you are reading this at 7 at night….you STILL have time :)  ANYWAY, where was I.  The Skillet Chocolate Chip Cookie is…awesome.  Just out of the oven with a scoop of vanilla ice cream.

Skillet Chocolate Chip Cookie

3/4 cup melted butter (I actually browned my butter b/c I recently read about putting browned butter in baked goods.  If you don’t know how to brown better Our Best Bites just posted about it so head over there to learn how!  It’s really not that hard, you just gotta keep an eye on it)

1 cup brown sugar

1/2 cup granulated sugar

1 egg + 1 yolk

2 cups flourDress-2

3/4 tsp baking soda

1 tsp kosher salt (I used course kosher salt and I will use maybe 1/2-3/4 tsp next time.  I actually do really enjoy the subtle salty taste on my tongue but without the ice cream I think it would be a bit much or I would just stick with regular salt.)

2 tsp vanilla

1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350°.

In a large bowl, using a wooden spoon, combine melted butter and both sugars. Stir until there are no lumps.

Add in vanilla, egg and yolk. Stir until mixture is smooth and egg is fully incorporated.

Stir in flour, baking soda and salt until incorporated.

Fold in chocolate chips.

Spread evenly in a 10″ cast iron skillet. (I used a 9 inch)

Bake 15-20 minutes until edges start to golden. Don’t overcook. The center will appear slightly loose.

Let cool 10 minutes on wire rack and scoop onto plates or bowls.

Serve with vanilla ice cream.

Recipe from Cookie & Cups

Now for the dress.  Super cute, not too hard.  Creating my own pattern was a bit difficult, but I figured it out.  The only thing I would change next time would to make the bottom portion of the dress wider.  The tutorial came from The Ribbon Retreat Blog. Fabric is from JoAnn Fabrics. :)


The Perfect Chocolate Chip Cookie? May 18, 2012

Filed under: cookies — stacielk @ 7:00 am
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I have a hard time saying any recipe is perfect.  I don’t like to say it here because everyone has their own taste buds and opinions about what they like or dislike in taste and texture.  There are many who claim they have THE perfect chocolate chip cookie recipe.  Another person can go and make them and not agree.  In my opinion, each person has to go find their own perfect Chocolate Chip Cookie.  I’ve posted quite a few chocolate chip cookie recipes on my blog so far.  Check them out here, here, here, here and here.  And now, I’ve made one more batch of a supposed Perfect Chocolate Chip Cookie.  I don’t want to say I disagree with the name, they are really really good, BUT if you don’t like a chewy cookie and an almost underdone center, these probably are not for you.  Try Alton Brown’s recipe here if you like the crunch on the outside with a chewy center.

For this recipe, I am going to link you directly to the blog The Perfect Chocolate Chip Cookie by Ashley and Sierra.  They have a TON of tips and suggestions to make that perfect chocolate chip cookie.  I used their recipe and followed it to a T.  Measuring the ingredients and all!  I WILL be making these again, they are delicious!  If you have a favorite chocolate chip cookie, I would love to hear about it!


Chocolate Chip Shortbread February 25, 2012

Filed under: cookies — stacielk @ 7:00 am
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Here is a great shortbread recipe that you can whip up in literally minutes!  At least the hands-on work is really quick – the baking is about 20-30 minutes.  I have not made too many shortbread recipes, but after making this one I want to keep making it!  If all shortbread recipes are this easy – it could almost substitute a chocolate chip cookie in my house…ok not quite substitute the chewy yummy chocolate cookies, but definitely be made more often than they have been.

Chocolate Chip Shortbread

1 1/4 cups all-purpose flour

1/2 cup powdered sugar

2/3 cup butter or margarine, softened

1/2 teaspoon vanilla extract

2 cups (12 ounces) semisweet chocolate morsels, divided

Combine first 2 ingredients in a medium bowl; add butter and vanilla, and beat at low speed with an electric mixer until blended.  Stir in 1 cup chocolate morsels.

Press dough into an ungreased 9-inch square pan (I used 8-inch pan so mine ended up a bit thicker than the original recipe and took 30 minutes to cook); prick dough with a fork.

Bake at 325° for 20 minutes (up to 30 minutes) or until lightly browned. Sprinkle remaining 1 cup morsels over top, and spread to cover (I let me shortbread cool and dipped one side in the chocolate). Cut shortbread into 25 (about 1 3/4-inch) squares; cut each square into 2 triangles. Let cool 30 minutes in pan before removing.

Recipe adopted from myrecipes.com


Fireside Coffee Mix February 14, 2012

Filed under: cookies,Miscellaneous — stacielk @ 7:00 am
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I’ve been meaning to post this recipe for a while.  I’ve been enjoying it so much this winter.  It is called Fireside Coffee Mix.  It is similar to hot chocolate with a little twist.  Also, I’m sharing some cute Valentine’s Cookies with you because it is, after all, Valentine’s Day!

The coffee mix recipe came from a friend.  The cookie recipe came from Macaroni and Cheesecake, a blog I really enjoy.  The cookies turned out very good, but of course the next time I would make a few minor changes, which I will tell you in parathesis.

Fireside Coffee Mix

2 cups instant hot chocolate mix

2 cups lite coffee creamer powder

1 cup instant coffee (decaff or regular)

1 tsp cinnamon

1/2 cup sugar

Combine all above ingredients and store in an airtight container.  Add 2-3 T to 1 cup of boiling water.

Lofthouse Cookies

1 C. butter

2 C. sugar

3 eggs

1 tsp. vanilla extract

1 tsp. baking soda

1 tsp. baking powder

1 1/2 C. sour cream

5-6 C. flour, until desired consistency for rolling (Only mix in 5 cups in the batter-leave out the remaining cup until the next day when you are rolling the cookies out)

Cream together butter and sugar.  Beat in eggs and sour cream.  Mix in dry ingredients. Cover and refrigerate overnight.  Preheat oven to 425ºF. Roll out dough to a 1/4 to 3/8 inch thickness using a generous amount of flour.  Cut out shapes and bake on an ungreased cookie sheet for 8 minutes.  Cool on wire rack. Frost and decorate as desired.


4 cups confectioners sugar

1/2 cup shortening (I would use butter next time, made both a shorterning frosting and butter frosting in the same day and definilty liked the one made with butter better)

5 tbsp. milk

1 tsp. vanilla extract food coloring (optional)

In a large bowl, cream together the confectioners’ sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

Recipe from Macaroni and Cheesecake


Belated Christmas post… January 3, 2012

As you can tell, I have not posted for a least a week or so.  Half-way through last week, I decided take a break from posting.  My husband had some time off of work, I wanted to work on some scrapbooking and relax from a fairly-busy Christmas .  Now starting the first week of the New Year, I have nothing to share, so…I will share with you some of the stuff I made for Christmas.  You all may be pretty sick and tired of Christmas cookies and not want to see or eat another one for another couple of years (although I HIGHLY doubt that!) but I would like to share with you what I made this year to share with friends and family over the last month or so.  Some are old but wonderful recipes and some are new and delicious recipes!  I have pictures for some and not for others, but I do hope you still enjoy this post and have a wonderful 2012.  My plan is to bring you some wonderful new recipes thisy year that you have to look forward to making for your family!

Banket – A christmas MUST and one of my very first posts on this blog!  Banket is a dutch treat made with some delicious almond paste.

Santa’s Snicker’s Surprise – These are AWESOME!  And even awesomeier (if that’s a word…) since you can also make Peanut Butter Kiss Cookies with the same batter if you run out of Snickers!  The husband’s fav!

Picture from Sticky, Gooey, Creamy, Chewy

Break-Up Bars – Not sure what else to say about these except – WOW!  First time I made these.  It’s a shortbread crust (I omitted the toffee bits) with a homemade caramel middle and topped with chocolate.  Can’t get better than that.  Very rich, so cut them small.  I used a 9×13 pan and then turned out a bit thicker than I expected.  Thank you Susan for sharing this recipe with me!

Chocolate Covered Cherries – Also a first for me.  Made them with a friend.  They turned out great!  Don’t have the recipe but will have to get it for you.  Also made peppermint patties with the leftover filling mixture – loved these also!

Trinidads – These are always good.  Also very rich.  Love the dark chocolate fudgy center with the white chocolate coconut coating.

Mint Brownies – Many memories come with this recipe.  I will be sharing in my next post more about them!

Saltine Toffee – Oh so good!  Best right out of the freezer.  Love the salty sweetness!  Super easy to make.

As you can see it has been quiet a CHOCOLATE OVERLOAD in my house!  Interesting that I didn’t make as many cookies as I did more candies this year.  Not sure why that is but glad I did it!


Fluffernutter Cookies November 21, 2011

Filed under: cookies,Uncategorized — stacielk @ 7:00 am
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If you have never been to Sing For Your Supper, you should stop by some time.  Amy, from Sing For Your Supper, has some great recipes on her blog, including this cookie which she made up on her own.  As many of you know, the chocolate and peanut butter combo is a favorite of mine.  Add a bit of marshmallow in there and you’ve got yourself a Fluffernutter Cookie.  Unless you have some great self control, you won’t be able to just eat one of them.  They are wonderful cookies.  The base is a Soft and Crumbly Peanut Butter Cookie from allrecipes.com.  She added the marshmallow and chocolate glaze to make it her own.  be sure to use wax paper when laying these on top of each other to store, my glaze didn’t set totally solid.  Knowing there are some of these cookies currently sitting in my freezer, it’s a huge temptation not digging them out, I wonder how they are frozen…

Fluffernutter Chocolate Gobs

Peanut Butter Cookie
1/2 cup (1 stick) unsalted butter, softened
3/4 cup peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups all-purpose flour

Combine the flour, baking soda and salt in a bowl, set aside.
In the bowl of a stand mixer or with a hand mixer, beat the butter, peanut butter and sugars for 2 minutes, until light and fluffy. Add in the egg and vanilla.
Gradually add in the flour mixture on low speed. Chill dough 15 minutes in the refrigerator.  (Dough will be very crumbly)
Place by rounded spoonfuls on a cookie sheet lined with parchment paper and bake in a preheated 350 degree oven for 7-9 minutes, until edges are very lightly browned (cookies will not spread much at all). Do not overbake.
*Makes approximately 2 dozen cookies

Marshmallows – use store bought

Chocolate Glaze (I needed about 1 1/2 this recipe to cover them all)
3 tablespoons butter
2 tablespoons cocoa powder
1/2 cup powdered sugar, sifted
1/2 teaspoon vanilla extract
1-2 tablespoons milk, depending on how thick you want it

In a small sauce pan, melt the butter over medium heat. Stir in the cocoa powder and mix until smooth. Remove from heat and add in the vanilla.
Slowly stir in the powdered sugar, gradually adding the milk as needed to get it to the desired consistency (you want it thin enough to drizzle, but thick enough that it won’t run all over- a little thicker than molasses).

To assemble the cookies:
As soon as the peanut butter cookies come out of the oven, place 3-4 mini marshmallows on the top of each cookie (you may need to flatten the cookies slightly with a spatula first). Place them back in the oven for 2-3 minutes, until the marshmallows are melted. Let cool completely.

When completely cooled, spoon a small amount of chocolate glaze over the top of each cookie. Glaze will set slightly upon cooling.

Recipe from Sing For Your Supper