Shakin & Bakin Foodie Blog

The Honey Peanut Butter Granola Bars! Combining wholesome ingredients, like granola, puffed rice and miniature Sweet & Salty popcorn, with peanut butter, honey and more, these bars are a delicious treat. This guest post recipe is courtesy of @SnacksAllDayEveryDay. Be sure to check them out over on Instagram!

Honey Peanut Butter Granola Bars Recipe

2 cups of rolled oats
3 1/2 cups The Little Kernel Sweet & Salty
1/2 cup puffed rice
1/4 teaspoon salt
1/2 cup peanut butter
3/4 cup honey
1 teaspoon vanilla extract

1. Combine all dry ingredients in one bowl (using about 1/2 cup of popcorn only).
2. In microwave, combine peanut butter, honey, and vanilla extract and melt until smooth.
3. Combine this with dry ingredients and then line a dish with this mixture (tightly packed about 3/4 inch high).
4. Chill in fridge for 20 minutes.
5. Then combine remaining popcorn with honey and add this on as a second layer (tightly packed).
6. Chill for another 15 minutes or so, cut, drizzle with melted chocolate, and serve. No baking necessary.

The Halloween season is full of tricks and treats but mostly treats for the majority of people. One way that you can show your love for the holiday while brightening someone's day is to make Halloween cookie bouquets. They are simple and easy to do, and you can use any design of cookie that you want depending on who is getting the bouquet, such as a young child or someone who is older.

If you're making a bouquet for a child, then you want to include cookies that are fun and exciting. Use icing in bright colors and shapes that really depict the holiday. Examples include witches, pumpkins, and ghosts. A bouquet for someone who is older might not require as many details. You also want to keep the cookie designs a bit tame, such as pumpkins, scarecrows and other fall shapes instead of the playful images that the younger generation thinks about with Halloween.

When you make the bouquet, think about what you want the person to feel when seeing the cookies. This will help to determine the colors that you use and the shapes. Find a basket or a vase that you can position the sticks in once the cookies are in place. Decorate the container before adding the cookies so that it has a Halloween theme. You could use stickers, ribbons or flowers along the sides of the container.

Instead of using small sticks, use larger sticks for your cookies so that they will hold up to the weight of the cookies and the icing on them. If you're going to make both large and small cookies, then cut the large sticks in half so that the cookies look like a bouquet when they are arranged. Bake the cookies with the stick in them so that the dough can adhere to the wood. Once your cookies are cooled, you can start decorating them. Use icing that will stay on the cookies, such as a thick icing that you might put on a cupcake. Don't use anything that has a thin consistency as it will slide off. Wrap the cookies in cellophane, and position the cookies in a block of foam that is covered in orange or black paper for Halloween.

Every week I treat my family to a batch of freshly-made homemade cookies and I'm always trying out new cookie recipes and mixing in the classics that my family loves. While it's convenient to make cookies from a boxed mix...I just prefer to make my own from scratch. Besides, they taste better, I control the ingredients and there are no preservatives in them.

Just last week I made one of my family's favorite cookies which happens to be Hershey's Peanut Butter Blossom Cookies which we call the Hershey's Kiss Peanut Butter Cookies. The cookies are a peanut butter flavored cookie with a Hershey's Milk Chocolate Kiss on top. They're delicious, especially warm from the oven! Here's the recipe which will make approximately 40 cookies.

Hershey's Peanut Butter Blossom Cookies Recipe

48 Hershey's Kisses Milk Chocolate
1/2 cup shortening
3/4 cup Reese's Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup brown sugar
1 medium egg
2 Tbsp. milk
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
additional granulated sugar

Preheat oven to 375 degrees F. Unwrap 48 Hershey's Milk Chocolate Kisses and place them in a small bowl; set aside.

In a large mixing bowl cream together the shortening and creamy peanut butter. Beat in the granulated sugar and brown sugar until creamy. Blend in the egg, milk and vanilla extract until all ingredients are combined.

In a large mixing bowl sift together the all-purpose flour, baking soda and salt. Gradually add the flour mixture into the creamed mixture, beating after each addition until all ingredients are combined together.

Form the cookie dough into 1" diameter balls. Roll each ball into a little bit of the additional granulated sugar. Place the balls onto an ungreased baking sheet and bake in a preheated 375 degree F oven for 8-10 minutes or until done. Remove from oven and immediately place one unwrapped Hershey's Milk Chocolate Kiss on top. Let cookies sit on the sheet for an additional minute or two and then transfer to a wire rack for cooling. Once cool, store them in an airtight container.

One of my husband's favorite flavor of holiday cookies happens to be Pumpkin Chocolate Chip. While they're not my favorite holiday cookie, I do have to admit that they're pretty dang gone good! Every time I make them for the family, they never last long!

Pumpkin Chocolate Chip Cookies Recipe

4 1/2 cups all purpose flour
2 cups granulated sugar
1 tsp. all spice
1 tsp. ground nutmeg
1/2 tsp. to 3/4 tsp. ground pumpkin pie spice
2 tsp. baking soda
1 tsp. salt
1 - 16 oz. can pumpkin pie filling
1 cup vegetable oil
2 large eggs
2 Tbsp. cold milk
1 tsp. vanilla extract
2 to 2 1/4 cups semi-sweet chocolate morsels

Preheat oven to 350 degrees F.

In a large mixing bowl sift together all of the dry ingredients until blended. Add in the pureed pumpkin pie filling, vegetable oil, cold milk, large eggs and vanilla extract until all ingredients are well mixed together. Hand stir in the semi-sweet chocolate morsels until blended.

Lightly grease your cookie sheet or spray it with non-stick baking spray. Drop by the tablespoonful the cookie batter onto your prepared baking sheet. Place sheet into the oven and bake for 10-12 minutes or until cookies are done. Remove and place cookies onto a wire rack to cool. Once cool place them all into an airtight container for storage.

If you're looking for a healthier alternative to your classic chocolate cookies recipe, I think you found it. While I do enjoy eating garbanzo beans, I'm not sure if I would like them in a cookie or brownie recipe. With that said, I was asked to share this recipe with all of my foodie blog readers. If you make the recipe, let me know what you thought of them. The recipe is courtesy of Chef, Anthony Stewart, Executive Chef at Pritikin Longevity Center + Spa. They are definitely different!

Garbanzo Chocolate Cookies Recipe

4 cups cooked Garbanzo beans
½ cup apple puree
2 tablespoons vanilla extract
1 ½ cup Hershey unsweetened cocoa powder OR
1 ½ cup de-fatted bitter chocolate (melted over water bath)
1 ½ cup Splenda
½ cup egg white (whipped)

In a food processor puree Garbanzo, apple puree, vanilla and ½ cup Splenda and blend until smooth. Combine melted chocolate with 1 cup Splenda and add to mixture. Continue to blend until well incorporated. (if using cocoa powder- combine cocoa powder with Splenda and just enough warm water to make into a thick paste then add to mixture). Add egg white and mix for another two minutes. (for cooking, whip egg white until fluffy before adding). For cookie, spoon onto a lightly greased cookie sheet or grease paper lined. For brownie, line a small square cookie tray and scoop mixture spreading evenly.

Bake at 350 degree for 25 minute or until the edge begins to leave side of tray. Cool and cut into 3x3 inch squares. Drizzle with vanilla sauce and serve.

Vanilla Sauce

1 cup fat free yogurt or sour cream
¼ cup Splenda
1 teaspoon vanilla extract

Whip all ingredients together to make a sauce.

I love making homemade cookies and last week I decided to mix together a batch of chewy oatmeal chocolate chip and M&M cookies. It's the perfect marriage of chocolate chips and M&M candies. On top of that, these are chewy cookies and not crunchy & hard like a lot of the other oatmeal cookies that I've tried. Matter of fact, they are one of my grand daughter's favorite cookies!

Oatmeal Chocolate Chip M&M Cookies Recipe

1/2 cup butter flavored shortening
2/3 cup light brown sugar
1/3 cup granulated sugar
1 large egg
1/2 tsp. vanilla extract
1 1/2 cups rolled oats
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup plain M&M Candies
1/2 cup semi-sweet chocolate chips

Preheat your oven to 350 degrees F.

In a large mixing bowl cream together the butter flavored shortening, light brown sugar and granulated sugar until creamy and smooth. Beat in the large egg and vanilla extract until blended together.

In a separate large mixing bowl combine together the rolled oats, all-purpose flour, baking powder and salt until well-combined. Gradually beat this mixture into the creamed mixture until both are combined together. Using a big spoon, stir in the M&M Candies and the semi-sweet chocolate chips by hand until they are blended into the cookie batter.

Drop the cookie batter onto an ungreased baking sheet leaving 2" of space between each cookie. Place baking sheet into a preheated oven and bake for 8-10 minutes or until lightly brown. Remove and let cool. Store cookies in an airtight container.

Switch up the classic milk n’ cookies pairing for a salty & sweet remix! With Snappers snacks, you can create your own unique cookie (like the truly decadent Double Dark Caramel Fudge Snappers Cookies below), or enjoy them on their own for a simple, easy snack! And believe me, once you open a bag, it will be hard to put them down!

With the perfect blend of creamy caramel or savory peanut butter, rich chocolate, and the salty crunch of pretzels in shareable clusters, Snappers snacks are the perfect afternoon pick-me-up to enjoy with a cup of coffee! Never tried Snappers before? You can learn more about them by visiting their site! They are one of our absolute favorite chocolate & pretzel snacks!

Double Dark Caramel Fudge Snappers Cookies Recipe

Dark Chocolate Caramel Fudge Snappers
1 package devil’s food cake mix
2 eggs
½ cup vegetable oil

Preheat the oven to 350 degrees F. Finely chop Snappers into coarse crumbs. In a medium bowl, stir together the cake mix, eggs and oil until well blended. Form a tablespoon of dough into a ball, then roll ball in crushed Snappers until coated. Place the cookies 2 inches apart on the cookie sheet and back for 8 to 10 minutes.

I have a little grand daughter who will be 7 years old in a few short weeks and she loves to help me cook and bake. Obviously at her age, we do simple recipes together and baking a big batch of homemade cookies is one of her favorites! Having children help in the kitchen teaches them responsibility, improves their math skills and teaches them that cooking and baking is fun! Even at the age of 7...they can learn a lot and it's great for bonding time with Grandma too!

For a decadent treat...make a vanilla sundae and crumble up two of these cookies into your sundae and drizzle hot fudge over-the-top. Oh my gosh...so good!

Chocolate Cookies with White Chocolate Chips Recipe

2 cups all purpose flour
3/4 cup Hershey's cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups butter, softened
2 cups granulated sugar
2 large eggs
1 1/2 tsp. vanilla extract
1 1/4 cups white chocolate chips

Preheat oven to 350 degrees F.

Stir together the all-purpose flour, cocoa powder, baking soda and salt; set aside. In another bowl, beat together the softened butter and the granulated sugar with an electric mixer until creamy. Add in the large eggs and vanilla extract. Gradually beat in the flour mixture until everything is well combined. Hand stir in the white chocolate chips until combined.

Drop the batter by tablespoonful onto an ungreased baking sheet. Bake in a preheated oven for 8-9 minutes or until done. Don't over-bake them! They will be soft in the center. Remove and let cool for one minute on the sheet before moving them to a wire rack to finish cooling. Store in an airtight container.

Note: These cookies freeze well. Let cool and then package into containers or freezer bags. They will freeze for up to 3 months.

I admit...I love chocolate and just about anything that contains chocolate as an ingredient. Don't you? Well, if you do, you're going to love this classic recipe that has been around for many years! The first time I enjoyed one of this Scotcheroos was about 25 years ago and I've been enjoying them every since.

While I like to call them Scotcheroos my mother calls them Chocolate Rice Krispies Treats. Whatever you like to call...they sure are good and they're super easy to make. Kids and adults love them and they are great little treats to make for all of those bake sales and birthday party treats that you need to make throughout the year.
Chocolate Rice Krispies Treats Recipe

1 cup granulated sugar
1 cup Karo syrup
1 cup smooth peanut butter
6 cups Rice Krispies cereal
6 oz. bag Semi-Sweet Chocolate Morsels

In a medium saucepan bring the granulated sugar and the Karo syrup to a full boil. Remove saucepan from heat. Stir in the smooth peanut butter until melted and blended. Stir in the Rice Krispies cereal until everything is well-combined.

Butter a 9" by 13" glass baking dish. Use a large spoon to spoon the above mixture into the glass baking dish...pressing it down to form an even layer. Melt the semi-sweet chocolate morsels in a plastic or glass bowl in your microwave oven at 15 second intervals, stirring in between each rotation. Repeat this process until they are completely melted. Remove from microwave and spoon the melted chocolate over the top of the Rice Krispies...in an even layer. Let completely cool.

Once it has all cooled, cut into bars and store in an airtight container.

Every October when my husband's birthday rolls around I will make him a big batch of Pumpkin Chocolate Chip Cookies. He's not a big fan of cakes (unless it's an ice cream cake) so, he requests that I make these cookies for him instead. Then when Thanksgiving and Christmas roll around, I'll make them again for him and the entire family to enjoy.

One of the things I love about these cookies is that they don't expand and flatten out like a traditional cookie. On top of that, they are soft & chewy. Adding the chocolate chips...adds a bit of sweetness to them that we all enjoy!

Pumpkin Puff Chocolate Chip Cookies Recipe

2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground pumpkin pie spice
1/2 tsp. salt
1 cup granulated sugar
1 cup vegetable shortening
1 cup pumpkin puree
1 large egg, beaten
1 tsp. vanilla extract
3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F.

In a medium mixing bowl sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground pumpkin pie spice and salt. Set aside. In a large mixing bowl cream together the granulated sugar and shortening until creamy. Beat in the pumpkin puree, large egg and vanilla extract until all ingredients are blended. Gradually beat the flour mixture into the pumpkin mixture until everything is combined. Stir in by hand the chocolate chips until they are blended throughout the batter.

Lightly spray a baking sheet or cookie sheet with non-stick baking spray. Spoon batter onto the sheet by the tablespoonful, leaving about 3" between each one. Place baking sheet into the oven and bake for 8 to 10 minutes or until done. Remove and let cool. Store cookies in an airtight container.

Note: These cookies freeze well. Let them cool and package into freezer containers or freezer bags. They will keep nicely in your freezer for up to 3 months.

I love quick and easy homemade cookie recipes. One of my favorite ones to make is sugar cookies but I don't always have the time to do cut-outs. Instead...I turn to drop-cookie recipes like the one that I'm sharing with all of you today. They are perfect for the holiday season!

Note: To make the sour milk - add 1 tsp. white vinegar to regular milk.

Homemade Drop Sugar Cookies Recipe

2 cups granulated sugar
1 cup butter, softened
3 large eggs
1 cup sour milk
1 tsp. vanilla extract
5 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 tsp. cream of tartar

In a large mixing bowl cream together the granulated sugar with the softened butter; beat in the large eggs. In another large mixing bowl sift together the all-purpose flour, baking powder, baking soda, ground nutmeg, ground cinnamon and the cream of tartar. Add the dry mixture to the creamed mixture alternating with the sour milk and vanilla extract. The dough will be soft.

Preheat oven to 350 degrees F. Drop cookies by the heaping tablespoon onto a lightly greased baking sheet. Bake in the oven for 8-12 minutes or until done. I like very soft centers so I remove mine around 8 minutes and let them sit on the baking sheet out of the oven for 2 minutes to finish up before I move them to my wire rack to cool. Once cool, store in an airtight container.

Four or five years ago I found a recipe online to make Pumpkin Chocolate Chip Brownies and I've been making them ever since! As soon as September rolls around and through the end of December...I will make several batches of these brownie that my family devours as quickly as I make them. I have to admit, they're delicious and we love eating them while they are still warm and fresh from the oven.

Pumpkin Chocolate Brownies Recipe

1/2 cup pumpkin puree
1/3 cup brown sugar
1 large egg
2 large egg whites
2 tablespoons vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup milk chocolate chips or semi-sweet chips

Preheat your oven to 350° F. Spray an 8" square baking pan with nonstick cooking spray.

In a large mixing bowl combine together the pumpkin puree, brown sugar, large egg, egg whites and vegetable oil with an electric mixture until creamy. Add in the all-purpose flour, baking powder, cocoa powder, ground cinnamon, ground pumpkin pie spice, salt and ground nutmeg until everything is blended together. Stir in by hand your milk chocolate chips until blended.

Pour the brownie batter into your prepared baking dish. Bake in a preheated 350 degree F oven for 22 to 28 minutes or until done. Remove and let cool. Once cool, cut your brownies into squares and store them in an airtight container.

I love chocolate chip cookies and to make them better than ever before we added some M&M's to our cookie dough batter before baking. These cookies are incredible because they are soft and chewy...loaded with chocolate flavor! They are sweet but not overly so!

You can freeze the dough (unbaked) for up to 30 days or freeze the fully baked cookies for up to 3 months and then thaw when you need them. These cookies are the #1 requested at area bake sales when I participate. Everyone loves this cookie recipe!!!

Chocolate Chip and M & M Cookies Recipe

1 cup vegetable shortening
1 cup butter, softened
2 cups brown sugar
1 teaspoon vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup sour cream or buttermilk
1 1/4 cups milk chocolate chips
1 1/4 cups of M & M chocolate coated candies

Mix all ingredients together in the order that they are given in the recipe. Drop by the teaspoonful onto a cookie sheet. Bake at 350 degrees for 10-12 minutes or until done. Remove from the oven and place on a cooling rack to cool. Once done, store them in an airtight container.

Print Recipe: To print this recipe or any on this blog, click on the SHARE button located at the bottom of this post. A new window will open and then click on PRINT so that the recipe loads into the window for printing. Enjoy!

The holiday season is fast approaching, and that means chocolate, eggnog and cookies galore! For many of you, a healthy diet may take a backseat to holiday feasts. In fact, the average person consumes roughly 3,000 calories on Christmas Day! The key to enjoying a healthy season starts with striking a balance between enjoying seasonal treats and making smart choices.

Stay on track with these tips from the Vitamin Shoppe Nutritionist and Digital Content Writer, Brianna Diorio.

Top Three Tips:

* Portion Control - Try using a tablespoon or fork instead of communal serving spoons to measure out individual portion sizes onto your plate for ‘indulgent’ items.

* Beverage Choices - Cut back on alcohol while enjoying your actual meal - it acts as an appetite stimulant and causes blood sugar levels to drop, often leading to mindless snacking while enjoying your actual meal?

* Stay on Track - Scout a workout buddy for the day after a holiday party to keep you committed to burning off extra calories.

* Note: You can find some of the ingredients used in the recipe below at your local Vitamin Shoppe and at VitaminShoppe.com.

Chocolate Coconut Cake Bites Recipe

1 egg, large
1/2 tsp low sodium baking powder
1/4 cup unsweetened almond milk
3 tbsp. Coconut Secret Coconut Flour
3 scoops plnt chocolate protein
1/2 cup unsweetened applesauce
1 cup (170g), Total 0% Greek Yogurt Plain (Fage)
4 Tablespoons, Now Real Foods Unsweetened, Shredded Organic Coconut

Directions: Coat pain with coconut oil. Combine ingredients (minus the coconut flakes) into the coated baking pan. Add coconut flakes on the top before placing in oven. Bake at 385 degrees for 30 minutes. Cut into 12 pieces.

As gluten free becomes more mainstream, people are seeking options that are not only nutritious, but delicious as well. Nairn’s creates gluten free products that are oat-based, which means they are high in fiber, essential vitamins, minerals and beta-glucans. Oats have been shown to be a quality source of energy as well as promote healthy digestion and lower cholesterol, making them the next big superfood.

Nairn’s treats are bursting with natural flavor and are free of artificial colors. Full of wholegrain Scottish oat goodness, this alternative to gluten will leave you wanting more. That's right, they are a product of Scotland!
Flavors available include:

* Oatmeal Grahams
* Chocolate Chip Oat Cookies
* Stem Ginger Oat Cookies
* Oatmeal Raisin Oat Cookies
* Whole Grain Oat Crackers
Recently I received a box of the Nairn's Gluten Free Oatmeal Grahams to try out for all of you. I admit, I don't have any issues with gluten but my husband does. With that said, since we cook and eat together...I've been trying hard to switch some of our food items over to gluten free options. These cookies come 4-packs to a box so they make a great on-the-go snack. Plus, they are certified gluten free.

First of all...if you are looking for a chewy & moist cookie or snack...this is NOT for you. They are not brick hard but they are crunchy and firm. Hence...I like dunking them in my coffee or hot cocoa because I have a sensitive jaw. My hubby has no chewing problems and loves how crunchy they are! Each serving consists of 2 cookies with that serving consisting of 90 calories with 35 calories of fat. So, I like dunking them and he likes just snacking on them!

Overall, they have a nice taste to them...you can definitely taste the graham flavor and the oatmeal adds a nice texture to the cookie. Finally...these snacks are totally suitable for Vegans too!

Disclosure: Shelly H. received a complimentary package of cookies from Nairn's. No monetary compensation was received. Regardless of receiving a complimentary sample...all opinions, thoughts and words are 100% her own.

Baking...it's something I'm passionate about...especially during this time of the year. The holidays are just around the corner and I've been busy baking up a variety of cookies, bars, brownies, cupcakes, pies and cakes! I bake a lot for my family and I love to give my baked goodies away.

Recently I was sent some complimentary chocolate bars from Endangered Species Chocolate and I decided to make one of their cookie recipes which I'm sharing with all of you today. I'm not a huge almond fan, so I omitted them from the recipe and the recipe still came out perfectly. It will make approximately twelve 2" square cookie bars. Also, the recipe states a baking time of 35-40 minutes...mine were done at around 28 minutes, so keep an eye on them and check on them early.
Oatmeal and Chocolate Chunk Cookie Bars Recipe

½ cup butter, softened
¼ cup white sugar
¼ cup brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup white whole wheat flour
1/4 teaspoon salt
½ cup uncooked oatmeal (I used Quick Oats)
½ cup almonds, coarsly choped
3 oz. (1 bar) Endangered Species Chocolate Dark Chocolate with Almonds and Cranberries (wolf), coarsely chopped into ¼ inch chunks

PREHEAT oven to 350°F.

In a medium sized bowl cream together the softened butter, granulated sugar and brown sugar until creamy. Add in the egg and vanilla extract.

In a separate bowl sift together the flour, salt and uncooked oatmeal. Add this mixture to the wet mixture in your first bowl. Stir in the chopped almonds and broken pieces of chocolate. The mixture will be a little stiffer than your average cookie dough.

Lightly spray an 8" square baking dish with nonstick cooking spray. Pour your batter into the dish and use a flat spoon to even it out.

Bake in a preheated 350 degree oven for 35-40 minutes, until top is slightly browned. Let cool and then cut into squares. Store cookie bars in an airtight container.
If you've never tried any of the chocolates from Endangered Specials Chocolate...you're really missing out! Their chocolate has a very nice texture and taste to it. Very flavorful and delicious! They have several varieties available and my personal favorite is their natural dark chocolate with cacao nibs chocolate bar. Oh my...chocolately goodness for sure!

You can learn more about Endangered Species Chocolate by visiting the company's site online. You can get additional easy-to-prepare recipes by visiting the company's blog. All of their chocolates are natural and organic. Plus, 10% of the net profits are donated to help support species habitat and humanity. You can learn more by visiting them online.

Disclaimer: Shelly received several complimentary chocolate bars to review and use in this recipe. No monetary compensation was received.

Over the past 24+ years I've amassed a large cookbook collection. I love to cook but my main passion is baking...so the majority of the 300+ cook books that I own are within that niche. I was pretty excited to get a complimentary copy of the new "Baking with the Brass Sisters" to review for all of you.

Title: Baking with the Brass Sisters
Authors: Marilynn Brass and Sheila Brass
Publisher: St. Martin’s Press
ISBN: 978-1-250-06435-6

The "Baking with the Brass Sisters" is a hardcover cookbook with over 125 recipes for classic cakes, pies, cookies, breads, desserts and savories from America's favorite home bakers. At the beginning of the book is an entire section of baking terms explained, baking tips, food styling tips, etc. I really learned a lot by just reading that section of their book.

The cookbook is broken down nicely into 10 different chapters:

* Rise and Shine
* A Piece of Cake
* The Cookie Exchange
* Filling the Bread Basket
* Easy as Pie
* We Gather Together
* Teatimes and Coffee Hours
* Summertime Treats
* Make Mine Chocolate
* Something Savory

Within the pages of the cookbook you will find easy-to-make and delicious recipes like:

* Cheddar Poppy Seed Biscotti
* Chocolate Bread Pudding
* Lemon Chess Pie
* Lemon Drizzle Tea Cake
* Brown Sugar Brownies
* Buttery Maple Walnut Pie
* Salt & Pepper Potato Bread
* Polka Dot Chocolate Bars
* Almond Chiffon Cake
* Breakfast Corn Cake
* Irish Soda Bread
* Buckwheat Pancakes
* Orange Sponge Cake
* Plus many more!

One of the things I love about the "Baking with the Brass Sisters" cookbook is that all of the recipes are really easy-to-prepare and utilize commonly found ingredients. I don't have to make any trips to a specialty kitchen stop or gourmet grocer to pick up ingredients or supplies. It's a cook book for the everyday baker who wants delicious recipes to serve to their family or party guests. It's not lavish baking and I really appreciate that!

I'm really impressed with this cookbook and it's the first one that I own by these two authors. The foodie photography is amazing and gives you ideas on how to present & serve your newly created item. I give this cookbook a 9 out of 10 spoons on my rating scale. It's fantastic!

Disclosure: Shelly H. received a complimentary copy of this cookbook for review. No monetary compensation was received. Shelly's thoughts, opinions and words are 100% her own, unbiased opinion about the product.

These cookies can be made up to two days ahead. This recipe makes 12 skull cookies.

Donsuemor Sweet Skull Madeleines

12 Traditional, Chocolate or Lemon Zest Madeleines
2 cups White Frosting
24 Junior mints
24 Chocolate Chips
1 cup slivered almonds
Frost Madeleine, then add Junior Mints with white frosting dots for eyes, a chocolate chip nose, and slivered almond teeth.

Since first baking their elegant desserts in their Berkeley, Calif. home, Donsuemor continues to use the freshest, highest quality ingredients to create their premium baked goods. From cakes to cookies, Donsuemor has the perfect treats to get you out of the October slump.

Donsuemor baked goods are sold in leading retail chains that include Trader Joe’s and Whole Foods as well as local coffee houses. Share your #MadeleineMoments by creating your own recipe for a chance to have it shared on our Facebook page!

As gluten free becomes more mainstream, people are seeking options that are not only nutritious, but delicious as well. Nairn’s creates gluten free products that are oat-based, which means they are high in fiber, essential vitamins, minerals and beta-glucans. Oats have been shown to be a quality source of energy as well as promote healthy digestion and lower cholesterol, making them the next big superfood.

Nairn’s treats are bursting with natural flavor and are free of artificial colors. Full of wholegrain Scottish oat goodness, this alternative to gluten will leave you wanting more. That's right, they are a product of Scotland!
Flavors available include:

* Oatmeal Grahams
* Chocolate Chip Oat Cookies
* Stem Ginger Oat Cookies
* Oatmeal Raisin Oat Cookies
* Whole Grain Oat Crackers
Recently I received 2 packages of the Gluten Free Cookies from Nairn's to try out for all of you. Over the past few months...my family has been leaning more towards gluten-free products due to some GI issues that my husband and mother both suffer from. We were excited to try out these cookies for all of you. Let's get started!

The Nairn's Oatmeal & Raisin Cookies are certified gluten-free. Each cookie is only 45 calories making them a great choice for those who are watching their weight. In addition, they are suitable for Vegans and contain zero trans fat.

The Nairn's Stem Ginger & Oatmeal Cookies are certified gluten-free. Each cookie is only 45 calories just like the oatmeal & raisin. They are suitable for Vegans and contain zero trans fat. Again, a great choice for those who are watching their weight.
Last week I had a little get-together here at my home and served the Nairn's gluten-free cookies. One of the things I like about them is that each box contains 4 individual packages and there are 4 cookies in each. This makes them a great take-along snack, great for packing into the lunch bag or keep a few in your desk at work to help curb the afternoon munchies.

Next...these are a firm cookie...what I would consider like a shortbread biscuit. They are not a soft & chewy cookie, so if you have jaw or chewing problems, they probably aren't for you. With that said, I do love their texture which makes them really nice to have alongside a hot beverage. While I like soft & chewy cookies...I also like cookies with this type of firmness too.
Everyone who tried them here at my get-together really LOVED the Oatmeal & Raisin Cookies. A few did like the Ginger & Oatmeal but most preferred the Oatmeal & Raisin. However, if you ask my mother...she was all over the Ginger & Oatmeal and was quite happy to practically devour those herself!

You can learn more about the gluten-free cookies and crackers by Nairn's by visiting their site online. Would I buy them? You bet! With that said, I don't think they are for everyone.

Disclosure: Shelly H. received complimentary samples of the products featured in this editorial. No monetary compensation was received. Shelly's opinion and words are 100% her own and were not influenced by the sponsor. Your opinions may differ.

A few days ago the local grocery store had some overly ripe bananas on sale for .10 cents a pounds so I grabbed 4 lbs. of bananas. I froze most of them into some pre-made smoothie packs and decided to use 3 of the unfrozen bananas to make some homemade banana chocolate chip cookies. Here is the recipe that I used.

Banana Chocolate Chip Cookies Recipe

1/2 cup butter
1 cup granulated sugar
1 large egg
1 cup mashed ripe bananas
1 tsp. baking soda
2 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 cup semi-sweet chocolate chips

In a large mixing bowl cream together the butter and granulated sugar using an electric hand mixer. Beat in the large egg until combined. In another large mixing bowl mashed up the bananas with the baking soda. Let this mixture sit for 3-4 minutes and then beat the banana mixture into the first mixing bowl. Mix together the all-purpose flour, salt and ground cinnamon until combined. Beat this mixture into the first batter bowl and then fold in the semi-sweet chocolate chips by hand.

Preheat oven to 350 degrees F. Line your cookie sheets with a silicone non-stick baking mat. Drop cookie dough onto the baking sheet using a tablespoon and leaving 2" of space between each cookie. Bake in a preheated oven for 8-10 minutes or until done. Remove and let them cool on a baking rack and then store cookies in an airtight container.
To Print: Click on the share button located at the bottom of this post. A new window will open up and then click on PRINT and the recipe will load into the window for printing.