Obsessed with Martha Stewart

Oatmeal-Raisin Cookies from Martha Stewart's Baking Handbook

 

Rating (1-10): 9

The evening I made these cookies, my husband came home and gravitated to them. The first question he asked me was, "Can I have one of these?" Of course, I said yes. He is one of the big reasons that I cook. It's fun cooking for someone besides yourself. But I was confused that he seemed to like them so much. I could have sworn that he had told me that he didn't like oatmeal-raisin cookies. When I asked him about it, he told me that oatmeal-raisin is one of his favorite kinds of cookie. I was shocked. It wasn't really a big deal. He can like or dislike whatever flavor cookies and it wouldn't matter, but I couldn't believe that I had gotten that wrong. I thought I knew almost everything about my husband, especially what he likes to eat - that's what living in a small apartment in Brooklyn when you're broke will do - but I guess I don't.

If you're an oatmeal-raisin cookie fan, then you'll love this recipe. I never thought of adding coconut to oatmeal-raisin cookies until I came across this recipe in Martha Stewart's Baking Handbook. It was a delightful addition. 

Chocolate Chunk Cookies

 

Rating (1-10): 9

Since I was a kid, chocolate was never a big deal to me. In fact, my parents soon realized that the chocolate Easter bunnies in my Easter baskets would never get eaten and would have to be thrown out eventually. When I make anything with a lot of chocolate, I have to rely on others to let me know if its good. But if there is something I know, it's good cookie dough. I love chocolate chip cookie dough. Confession: sometimes I eat around the chocolate chips when munching on the dough. When I was in college, you could usually find a container of cookie dough in my fridge. I wouldn't bake the cookies - I would just eat little pieces of the raw cookie dough for a treat. If you're cringing right now - try it before you judge. 

Anyways, even though these are chocolate chunk cookies, I feel confident that I can rate them on the taste of the dough. It came pretty close to the best cookie dough I've ever eaten. I ate about three large spoonfuls of the cookie dough, because it was so delicious. The cookies were alright to me - I ate a couple of them when I wanted something sweet - but the cookie dough was something I would make just to keep in the fridge to nibble on. 

Note: Recipe comes from Martha Stewart's Baking Handbook - page 75

White Chocolate-Butterscotch Cookies

Rating (1-10): 7

If you've been reading my blog since January, you know that I'm focusing on one chapter of Martha Stewart's Baking Handbook for two months at a time. January and February I focused on the first chapter, simple baked goods, and now that it's March, I'm focusing on cookies. I'm so excited to make lots of these cookie recipes. I started with the white chocolate-butterscotch cookies, because I'm a total sucker for white chocolate. 

Side Note: My sister-in-law knows how much I love white chocolate, so she sent me a white chocolate candy bar that also had bits of shredded coconut in it. Talk about heaven. I was trying to eat only a couple pieces of the candy bar each day to limit caloric intake and to make it last longer. I had it sitting next to my computer, and my computer got so hot that it melted the candy bar. I had half of it left, so I did what any self-respecting woman would do - I licked it off the wrapper. And it was delicious. 

Now that you understand my love for white chocolate {I don't like milk chocolate unless it's my time of the month or it's mixed with other yummy stuff like caramel and I NEVER EVER eat dark chocolate - yuck} you'll understand that you almost can't go wrong with me if the dessert has white chocolate in it. But this cookie completely disappointed me. It was too rich, and the butterscotch flavor didn't do anything for my taste buds. I gave it a 7, because everyone else liked them, including my husband who had about 5 of these giant cookies. I'm glad others could appreciate my hard work - but they better not get used to them, because this recipe is going on the "not gonna make it again" list.

 

Ginger Cheesecake Bars

After making biscuits from scratch (yes, I’m still proud of myself) on Saturday morning, my husband and I took our puppies to the vet to get their second round of vaccinations. When we got home, I started to make the second recipe I planned for the day: ginger cheesecake bars from Martha Stewart’s Cookies. My husband loves cheesecake almost as much as he loves me, so I planned this one for him.

I got all the ingredients out, ready and measured. I got the cream cheese out first because it needs to be room temperature, but I didn’t open the package. I’m the type of person who likes to buy things fresh. My husband is the type of person who likes to use what we have which makes sense. I know that his way is better, but I just can’t help myself. I’d rather get new eggs than use the ones that will expire tomorrow. When it gets close the expiration date, I get nervous. The cream cheese was not even close the expiration date, but when I opened it up there was green, disgusting mold growing on it.

My husband had told me that we had cream cheese, so I didn’t need anymore. So, of course, he gets blamed for the moldy cream cheese. As soon I tell them the cream cheese is moldy, he calmly puts on his jacket, scarf, and boots and says he’ll be back shortly. He braves the twenty degree weather to get me more cream cheese. Thanks to him I was able to complete these delicious ginger cream cheese bars and we’ve been enjoying them the past few days.

My only complaint for this recipe was that I couldn’t find one ingredient: candied ginger. We checked two different grocery stores and came up empty handed. It was still good without it. If you want to try to this recipe (I promise it’s easy as long as you have a food processor), check it out on the Martha Stewart website.

Monthly Goals Update

Here is how I stand with my monthly goals, and even though I have a couple more days, I'm not going to be able to complete anymore. I'm out of town with my fiance while he takes the bar and then to wrap up some wedding details. Overall I give myself a B+.

Cupcakes (YAY for me for baking all of my July cupcakes!)

 

4^thof July Cupcakes

Coconut Cupcakes

Tiramisu Cupcakes

Red Velvet Cupcakes

 

Cookies (I don’t know how I didn’t gain weight in July)

 

Amoretti Crisps (not happening, because I really need my food processor for these)

Chocolate Meringues

Peanut Butter and Jelly Bars

Strawberry Shortcake Cookies

Buttery Pecan Rounds

Coconut Macaroons

CashewCaramel Cookies

Iced Oatmeal Applesauce Cookies

 

OtherFood and Drink (Not bad)

 

Shrimp with Scallions and Crispy Potatoes

Lighter Sesame Chicken

Spice-Rubbed Grilled Salmon with Spicy Cucumber Salsa

PulledPork Sandwiches

Pasta Salad with Feta and Snow Peas

Turkey Burgers

EasiestSpaghetti and Meatballs

Blackberry Mint Julep

BlackberryYogurt Smoothies

Blueberry Crisp

Strawberry Milkshakes

Brown Sugar Walnut Pound Cake

 

Crafts

 

Gift Purse

Crepe Paper Carnations (whoops)

Heat Embossing (I did this for my wedding invitations, but didn’t post it because I haven’t mailed them yet.)

 

Whole Living (I really suck at this category)

 

Protective HairTreatment

DIY Skin Brightening Mask

Iced Oatmeal Applesauce Cookies

Rating (from 1-10): 9.6

Difficulty (from 1-5): 2

These cookies were easy to make and a delight to eat. I've already eaten three of them today which is not in my "look good in my wedding dress" plan! Good thing Jillian Michaels kicked my butt this afternoon with the 30 day shred. These cookies are incredibly yummy and I've attempted to trick myself into thinking they're healthy, because they're made with applesauce. They are going to become a staple during the holidays, because everyone in my family couldn't get enough of them. If you want to make these iced oatmeal applesauce cookies, follow the recipe here.

Chocolate Meringue Cookies

Rating (1-10): 2

Difficulty (1-5): 2

I just realized that I never posted about the chocolate meringue cookies that I baked a couple weeks ago...bad blogger. Plain and simple....I didn't like them. Either meringue cookies are too sweet for me or Martha Stewart's meringue cookies suck. Or I guess there's a slight chance it could be the cook.

The only difficult part about these cookies was attempting to put the batter into a pastry bag. I had to get my fiance to hold the bag open while I concentrated on getting the sticky substance into the bag. Yuck. I won't be making these chocolate meringue cookies again and I don't recommend that you make them either. I couldn't find this recipe on the website - I believe it's only in the Martha Stewart's Cookies book.

Buttery Pecan Rounds

Rating (1-10): 9.9

Difficulty (1-5): 1.5

These cookies were incredibly easy to make and they were DELICIOUS. Because I have been baking so many sweets, we've been giving cookies and cupcakes to friends of the family. This batch of cookies remained at our house for exactly two days before we ate every single one of these. My stepdad said, "I don't think anybody else is going to get any of these cookies," as soon as he took his first bite. My fiance said, "I don't think these cookies are going to make it off the cooling rack." They did taste the best when they came out of the oven and were still warm. The hint of butter and dark brown sugar completely melted in my mouth.

I'm going to start making these cookies around the holidays, because they taste like the perfect cookie to serve around Christmas. Do you want to make these delightful cookies? Follow the recipe here.

Strawberry Shortcake Cookies

Rating (1-10): 7

Difficulty (1-5): 2.5

I was really disappointed when I took these cookies out of the oven, because the bottoms of most of the cookies were burnt. I cooked them for the least amount of time suggested and wondered why the bottoms were dark. My mom said the fruit on the bottom of the cookies is what turned black; even though I lined the cookie sheets with parchment paper. How can I keep them from burning on the bottom?

Even though the bottoms were dark, every cookie disappeared by the next day. We ate all of them. That means the cookies would be ranked higher than a 7 if they hadn't burnt on the bottoms.

I got the recipe from the June 2009 edition of Martha Stewart Living, but you can find the recipe here.

Cashew Caramel Cookies

Rating (1 to 10): 9.5

Difficulty (1 to 5): 4 - because I didn't have the right tools

I'm so proud of my cookies {above}! These were a labor of love. My fiance and I are currently living with my parents, so he can take the Virginia Bar and then we're moving 3 hours away. Since we're only living in Richmond for a couple months, we decided to keep most of our stuff in storage - including many of my beloved cooking tools. I really needed my food processor to make these cookies, because I needed to make cashew butter.

My mother has a miniature food processor (and I mean miniature), so I attempted to make my cashew butter with it. I had to make in three batches and was about ready to throw the tiny food processor across the room by the time I finished. It should have taken me less than five minutes to make the cashew butter. Instead, it took about forty-five minutes.

I took the cookies to the 4th of July cookout we attended, and everyone loved the cookies. They were gone before I was able to get all of my family members to sample them. I had to take the last one out of the hands of a complete stranger to split between my uncle and aunt. That's how delicious they were. But I swore that I wouldn't make them again until I could use my food processor.

The next day my mother informs me that one of the guests wants to pay me to make him a batch of the cookies....I don't know. Should I struggle with the mini food processor again? Is it worth the hassle?

If you want to make these scrumptious cookies, follow this link to get to the recipe on the Martha Stewart website.