Wannabe Martha

Still trying to figure out which Martha

Advent Baking-Red Velvet Gooey Butter Cookies

Look what I made the other night – they’re all over the web thanks to the publication of THIS COOKBOOK (Dear Santa, please leave this in my stocking even though I’m trying to cull the cookbooks).

So, what’s with the “Advent Baking” thing? Well, I was thinking about all the tasty cookie recipes that keep hitting my FB feed and how I wanted to make them and then it came to me – make a new cookie each week and ship them off to folks who like getting cookies. Nifty, right?.


Yummy Delicious Red-Velvety Goodness


OK, so about the cookies. They’re super easy, and they have that distinctive “red velvet” taste – you know the one: slightly chocolaty but with that particular flavor that can only come from an insane amount of artificial food coloring? Yep – that taste. I actually grabbed the recipe from Chef in Training (a terrific site – do check it out) and the only teeeensy weeeeensy adjustment I made (isn’t there always one with me?) was to add 1 tsp. vanilla extract.

One other thing is the sheer versatility of these cookies.  Let’s say you’re looking for a St. Patrick’s Day sweet – you can make them into Green Velvet Gooey Butter Cookies; maybe you’re thinking something pompous – go for Purple (it’s kind of the royal color, right?); Feeling Smurfy?  Do Blue.  The possibilities are endless (except I don’t think you could pull off yellow or orange or the like – the albeit small amount of cocoa powder in them would make for a mud-like color and that’s just nasty.

I’ll be posting another cookie next week, hopefully earlier.  In the meantime, take a break and whip up a batch of these lovelies. They’ll be perfect for your tree-trimming activities.


Happy National Chocolate Chip Cookie Day!!!

I have tons of recipes for chocolate chip cookies, but because I love you all, I’m sharing my favorite recipe with you.

These are eye-ball-rollingly-delicious. I almost always make a double batch (because it’s actually as easy as making a single batch) and then freeze the balls of raw cookie dough. That way, you can pop a couple in the oven when you need some deliciousness and you won’t feel compelled to eat the many dozen that the recipe actually makes. If that doesn’t prove I have your waistline in mind, I don’t know what will.

Jumbo Chocolate Chip Cookies

4 ¼ cups all-purpose flour
1 tsp. baking powder
1 tsp baking soda
1 tsp salt
1 ½ cups salted butter, softened
1 ¼ cups sugar
1 ¼ cups firmly packed light brown sugar
2 eggs
1 Tbsp vanilla extract
2 cups (or 1 12-oz pkg) semi-sweet chocolate chunks or chips
Heat oven to 350˚F.

Combine flour, baking powder, baking soda and salt and set aside.
Mix butter, sugar, and brown sugar in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chunks/chips.
Drop dough by ¼-cupfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 14 minutes or until light golden brown. DO NOT OVERBAKE. Let stand 1 to 2 minutes. Remove from cookie sheets.
Makes 26 jumbo cookies

Tip: Scoops work well for dispensing cookie dough and making sure they’re all the same size.

Tip: For 2 ½ inch cookies, drop dough by rounded teaspoonfuls, 2 inches apart onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown – yields @ 4 dozen cookies.

To freeze uncooked dough: line baking sheet with parchment paper. Scoop dough onto baking sheets, just so they balls of dough aren’t touching. Cover with plastic wrap and place in freezer. Once the cookie dough balls are completely frozen, place in plastic freezer bags. To cook frozen dough, place on (parchment-lined) cookie sheets and bake at 375˚F for 10-14 minutes, checking after 10 minutes.

I truly wish this recipe was my own creation, but it’s not. I pulled it off the inside of a box of Land O’Lakes ™ butter. Here’s the link to the recipe on their site (because one must give credit where credit is due, dontcha know.)


(And, no, the Land O’Lakes ™ people didn’t pay me to talk about their butter or their recipe)


Tuesday Night Baking – Spreads Cookies

I first heard about these “Spreads” from the Food Librarian’s site (if you’re not a regular visitor there, you need to be) and they really appealed to me. They’re originally from the Pioneer Woman (over at Tasty Kitchen) and she tells how when she was a little girl her brother called them “spreads” because you spread the cookie dough onto a baking sheet and then you spread on the melted chocolate chips. What they need to be called is “That was just too easy – What’s the Catch?” Cookies.

Iseult and friends had a little get together last night and I made this for them – super easy and gobbled up so quick (I blinked and suddenly there were only crumbs left on the plate – teenage girls can put some serious food away).

The idea truly is genius – the mixed-by-hand dough has the buttery-brown-sugary taste of the best chocolate chip cookies; you spread it on an ungreased baking sheet; once it’s baked, you throw chocolate chips on it and return to the oven for a couple minutes.  Then you spread on the chocolate chips. Then the fun starts.  Add teddy grahams and mini marshmallows; add M&M ™ or finely chopped nuts. Maybe a mixture of PB chips. I’m going to make these again and substitute some cocoa powder for the flour and use PB chips.

Anyhoo….here’s the recipe and make sure to check out more yumminess at the Food Librarian and Tasty Kitchen.

• 1 cup light brown sugar
• 1 cup (2 sticks) butter at room temperature (I used salted – also, unlike the original recipe I did use butter instead of margarine, because I never have margarine in the house)
• 1 whole egg
• 2 cups all-purpose flour
• ½ tsp. salt
• 1 tsp. vanilla extract
• 8oz chocolate chips

Preheat the oven to 350˚F.

With a wooden spoon or heavy-duty spatula, mix the brown sugar and butter together until creamy then add the egg and mix well. Add the vanilla and salt; then add the flour and mix the whole thing.

At this point, someone should offer to be the sacrificial penguin and taste the dough, fearless in the face of raw egg (everybody in my house fights for the right to brave the risk of salmonella poisoning just to have that heavenly mouthful of raw cookie dough). I don’t actually need to put it in writing that that you should exercise your own good judgment regarding the consumption of raw eggs, do I?

Spread the dough onto a cookie-sheet to a thickness of about ¼ – ½ inch

Bake the cookie for 15 to 20 minutes or until it’s ever-so-slightly browned.

Pull the cookie out of the oven and sprinkle the chocolate chips over the surface. Return to the oven for one minute to soften the chips; then remove and spread the melty chips all over the surface of the cookie. Cut into squares and…..TA DA!!! That’s It!

For a fun kid thing; divide the dough so that each child has a cookie to spread and decorate.

Go Crazy and Happy Baking!


There were a lot more than this; I had to fight just to get a picture of these few that were left.



Tuesday Night Baking

Iseult is studying for a test tomorrow. What’s a nice Mama to do? Uh, bake a skillet chocolate chip cookie, that’s what. We love these and we’d love them even more if there was some vanilla ice cream in the house, but there isn’t, so we’ll have to make do with the cookie.


You can find the recipe right here at the Tasty Kitchen Blog (warning – venturing into the Tasty Kitchen site is dangerous; it’s like falling down the rabbit hole and getting lost in Wonderland – you’ve been warned – proceed with caution).