I once had a craving..

I once had a craving and wondered how many cookies I could eat.. wait no, how about how big of a cookie could I eat?

Lets try this one for size..

"t was baked in 2003 and was 100 ft, in diameter and 40,000 pounds in weight."

Delicious!

Cookie Monster

So I was watching TV the other day in the living room while eating some oatmeal cookies. Now mind you that the cookies I was eating were very crunchy (just the way I like it) and of course causes quite a mess. My litter sister walks in and looks at all the cookie crumbs on the floor and points at me saying "cookie monster!".

So with that story, keep munching on your favorite cookies!

/Cookie-monster-signing-out

Switch it up a little..

So we've heard of all those delicious types of cookies from plain chocolate to ice cream cookies.. have any of you considered protein cookies?! Why yes protein, the biochemical compound we all know and love.. and tons of them in a cookie! I've attached a do-protein-yourself directions, (psst.. the secret ingredient for protein cookies is protein) for a great healthy on the go snack.

Makes 14-16

Ingredients:

• 2 scoops protein powder
• 1 can chickpeas (19oz) rinsed and drained
• ¼ cup agave & 2 tbsp (for no-sugar stevia)
• ½ cup almond butter (or peanut butter)
• 5 dates
• dash of cinnamon
• 1/3 cup coconut unsweetened
• 1 tbsp vanilla extract
• 4 tbsp ground flax
• 1/2 tsp baking powder
• 1/2 cup egg whites
• 1/4 cup wheat germ

Directions:

1. Place all ingredients into the food processor and blend until smooth (stopping to scrape down the sides).
2. If you find the mixture too thick add ¼ cup of warm water and blend again.
3. Preheat oven to 350 F.
4. Scoop batter onto baking sheet in the form of cookies. Make sure the cookies do not touch.
5. Bake for 26 minutes – check on these often as every oven is so different! You want these to be golden brown.
6. Remove from the oven, place on a wire rack and let cool completely.

Sinfully Rich... Velvety Goodness

Stressed out from life? Why not take a break and enjoy the rich, silky, deliciousness of a red velvet cake... on the GO? You heard correctly... You can take these small, bite-size cookies anywhere and consume them at anytime. It's easy to bake and to die for!!! Bon Appétit :D

Ingredients:

Serving Size: 5 - 7

• 1 (8 ounce) brick cream cheese, room temperature
  
• 1/2 cup butter, room temperature (1 stick)
• 1 egg
• 1 tablespoon vanilla extract
• 1 (18 ounce) box red velvet cake mix
• confectioners' sugar, for rolling and dusting
  

Directions: Prep Time: 5 mins Total Time: 17 mins

1. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.
2. Beat in the egg.
3. Beat in the vanilla extract.
4. Beat in the cake mix.
5. Cover and refrigerate for at least 2 hours to firm up so it’ll be easier to roll the batter into balls.
6. After the batter has chilled, you're ready to make the cookies.
7. Preheat the oven to 350°F.
8. Roll the chilled batter into tablespoon-sized balls.
9. Roll them in confectioner's sugar.
10. Place on an non-greased cookie sheet; 2 inches apart.
11. Bake for 12 minutes. The cookies should remain soft and gooey.
12. Cool completely and sprinkle with more confectioners' sugar (if desired).

* To make these sinfully delicious and rich, top them with Bev's Cream Cheese Frosting.

So cute you could eat it

I know mama always said don't play with your food... but you know what? I'm gonna play with my food anyway!

It's so cute you could eat it! Well... you could, but you shouldn't. It's felt after all and it probably tastes like paper or something not very chocolate-chip-cookie-like.

You can mosey on over to She Likes Cute if you want yourself some so-cute-you-can-eat-it-but-can't-really-eat-it stuff. Or if you want some real awesome cookies you CAN eat, stay tuned for CookieBlast.com.

Healthy Choice!!

Most people are sugar lovers, they crave sweets, and endulge in chocolate whenever they want. However there are others who must keep in mind that they have to limit their sugar consumption in order to keep their sugar levels down and continue to live healthy. The following recipe is for diabetics, there is no reason why someone diagnosed with diabetes should stay away from cookies when there are alternate recipes. For everyone that needs or wants to keep their sugar levels down enjoy this classic oatmel cookie recipe with a twist of healthy!!

                                                                          Ingredients:

1/2 cup margarine
1 egg
1 tsp sucaryl solution
1/4 cup milk
1 cup flour
1/2 tsp baking powder
1/8 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1 tsp vanilla
                                                                          1 cup rolled oats
                                                                          1/2 cup raisins- optional if you want oatmeal raisin cookies

Preparation:

Cream margarine. Add beaten egg, sucaryl solution, and milk. Sift and
mix dry ingredients and then add to first mixture. Beat in vanilla,
raisins, and rolled oats. Drop by teaspoon onto greased cookie sheet and
bake.

You can use 1/4 cup margarine and 1/4 cup applesauce or 1 banana instead
of using the full amount of margarine.

Ice Cream Cookie in SUMMER time

Nothing tastes as good as homemade food -- so why not treat yourself to some inexpensive and yummy homemade ice cream? This article will show you how to make cookies & cream ice cream.

Serves 8
Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients:
1 packet of Oreo cookies
25 ounces (750 ml) single cream
5 1/3 ounces (150 grams) caster sugar
5 medium egg yolks

Steps 1-5:
No.1
Crush the Oreo cookies either by chopping them with a knife or pounding them in a freezer bag. You can still have some large chunks or have all crumbs if you wish.
No.2
Separate the eggs and keep the yolks in a bowl. Discard the whites and shells. Use a whisk to mix the yolks together until well beaten.
No.3
Pour the beaten yolks, single cream, and caster sugar into a saucepan. Place it on a medium heat and stir until the sugar has dissolved. Remove the mixture from the heat and pour it into a cold jug or bowl to let it cool.
No.4
Transfer the mixture to the ice cream maker. Time it to 30 minutes for this recipe and pause it halfway through. Add the crushed Oreos to the ice cream maker and then restart the machine to continue until the end of the allotted time.
No.5
Scoop and serve your ice cream and enjoy.

Spring Baking!

As the warm weather starts to shine through and the flowers begin to blossom, buying pastel color plastic eggs, jelly beans, peeps and chocolate are in full swing. This is a reminder that it is spring time and that means one thing, Easter. Growing up, I remember always coloring over 3 dozen eggs the night before, decorating Easter baskets, preparing the egg hunt, and lastly making all the delicious desserts. Reminiscing about Sunday morning with my family and going to church with my brand new spring dress, shoes and how I could not wait to get back home for all the treats in our baskets. This year, I decided to try something new and step away from the traditional desserts and make sugar bunny cookies. This is a perfect idea to dress up an Easter basket or place on the table with the rest of your desserts. Also, you can dress up the cookies with different color frosting and sprinkles.

Here is the simple recipe along with directions.

Ingredients

• • 2 cups all-purpose flour, plus more for surface
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Directions

1. Sift flour, baking powder, and salt together into a bowl. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. With machine running, gradually add flour mixture; mix until combined. Shape into a disk, and wrap in plastic. Refrigerate until firm, at least 45 minutes (or up to 3 days).

2. Preheat oven to 325 degrees. Transfer dough to a lightly floured work surface. Roll to 1/8 inch thick. Using a 5-inch-tall bunny-shaped cookie cutter, cut out cookies. Space 2 inches apart on parchment-lined baking sheets. Reroll scraps, and cut out. Refrigerate until firm, about 15 minutes.

3. Bake until golden, 12 to 15 minutes. Let cool completely on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.

Have you ever...

Have you ever tried to bake cookies... only to realize you didn't have all your ingredients or the right pan or cooking sheet? It's happened to me a million times... possibly a million and one (and if you don't know what I'm thinking about then kudos to you). It's also probably why I'm not allowed in the kitchen...

But! If there is anything that my cooking escapade/failures have taught me it's... you can make a cookie anything! A cookie-brownie, a cookie-cupcake, a cookie-oreo, a cookie-cake, you name it! The way I see it is, it's all baked goods made from dough, so why not?

They all use similar ingredients, so perhaps you might use a little bit more milk here or less butter there and put it in a fancy cake tray instead. In the end, they all go into the oven and come out delicious!

You can even do it the other way around and make cake-brownie, brownie-cupcakes, or whatever else you can come up with!

But if you're like me and heaven forbid you're allowed in the kitchen, then check out Cookie Blast for all your cookie needs. And if you have an idea of a cookie concoction we haven't thought of yet, request it!

Pizookie Anyone?

Do you ever crave BJ's Pizookie ice cream? Well now you can do it yourself and enjoy some homemade desset. Please follow the steps below:

Step 1: PREHEAT
Preheat oven at 475 degrees F before starting mixture

Step 2: COLLECT INGREDIENTS
Chocolate Chunk
2 1/2 tablespoons butter, softened
1/4 cup light brown sugar, packed
1 tablespoon beaten egg
1/4 teaspoon vanilla extract
6 tablespoons all-purpose flour
1/4 teaspoon baking soda
1/3 cup semi-sweet chocolate chunks

Combine all ingredients for cookie of your choice up to, but not including, the flour, in a small bowl and beat with an electric mixer on high speed until smooth. Add flour and baking soda (plus oats and cinnamon if making the oatmeal raisin walnut cookie) and stir well by hand. Stir in remaining ingredients then press the dough into a small buttered pie pan, cake pan or 6-inch deep-dish pizza pan.

Step 3: BAKE
Bake for 5 to 7 minutes or until cookie begins to brown. Cool for a minute or so.

Step 4: ADD ICE CREAM
Add 2 or more scoops of vanilla ice cream or ice of your choice, and serve.

Baking is HOT!

I have been baking for a long time and consider myself to be a cookie expert. So let me explain the situation that I found myself in. And yes, this is indeed a situation. We all love new and exciting cookies, so I recently stumbled across a brand new recipe that no one in their right mind would be able to resist. They are two of the most traditional and all-American household necessities that are in every kitchen; Oreos and chocolate chip cookies. Now, you just have to trust me on this one even though there is not a whole lot to say except, combining two of the BEST cookies ever made into one..... ingenious!!! (Now, go on and indulge this sinful temptation, you'll thank me later!) ;)

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 NPFECHZBTAJ5

Are Fortune cookies COOKIES or CRACKERS?

According to Wikipedia, "a fortune cookie is a crisp cookie usually made from flour, sugar, vanilla, and oil with a "fortune" wrapped inside". Chinese resturants serve the fortune cookies as a dessert. They place a "fortune" inside which is a piece of paper with words of faux wisdom or a vague prophecy. The fortune may also include a gullable Chinese phrase,translation, or a list of lucky numbers that may be used by some as lottery numbers. Therefore, fortune cookies are based by their recipe on a traditional Japanese cracker, but is a cookie that is baked in small circles and served as a dessert.

Cookie will make your laugh! LOL...

How do you get six monsters in a cookie tin?
Take the cookies out first.

Boy: What's black, slimy, with hairy legs and eyes on stalks?
Mom: Eat the cookies and don't worry about what's in the tin.

Why do stupid people eat cookies?
Because they're crackers.

An irate woman burst into the baker's shop and said, "I sent my son in for two pounds of cookies this morning but when I weighed them there was only one pound. I suggest you check your scales." The baker looked at her calmly for a moment or two and then replied, "Ma'am, I suggest you weigh your son."

Jimmy, how many more times must I tell you to come away from that cookie tin?
No more, mom. It's empty.

What's the difference between a vampire and a cookie?
You can't dip a vampire in your tea.

Why did the cookie cry?
Because its mother had been a wafer too long.

Three cookies were crossing the road when the first one was knocked down. What did the third cookie say as he reached the pavement in safety?
Crumbs!

What did the cookies say to the almonds?
You're nuts and we're crackers!

Happy After Fool's Day!

Our favorite holiday has passed... Now you can safely sit down in your office chairs and trust that those raisins your kid brother just handed you really are raisins. At last, you can rest assured... that is, until next April's Fools!

But in case you were spending the day under a rock or your friends convinced you it wasn't April 1st yesterday, Huffington Post put together some of the coolest foodie pranks. Enjoy!