Whenever anyone hears what I do for a living — particular the recipe development aspect of it — I am hit with the same reaction: “Well, if you ever need anyone to taste test …” And inevitably, I laugh and say “maybe!” It would be fun to always be sharing something delicious and new, but I can’t say that I do.

Of course, sometimes I really do drop off samples of whatever I am working on — but not often enough. The truth is that we eat most of what I use in recipe development. The dishes become our lunches, dinners and snacks. Sometimes, they even become our breakfast on the go.

That’s not to say I don’t like to share — I really do. There’s joy in handing over something you’ve lovingly made. At the same time, sometimes I feel silly handing over a plate of this or a bowl of that and explaining that it’s something I whipped up for work. I probably shouldn’t, but I do. It’s like being pulled in two different directions.

Still, there are times when sharing is the best thing I can do. Like when we were preparing to head off on a massive road trip a week ago (more on that tomorrow). I had two dozen decadent cookies that I didn’t want to go to waste. I couldn’t take them with me because I really didn’t want my car covered in melty chocolate. So I did the absolute best thing I could think of: I shared.

Little takeout boxes of cookies went to Will’s and Paige’s teachers. Another box went to family members. And then, there were none (sorry, having an Agatha Christie moment …).

Soon after, I got a very unexpected text. “Those were the best cookies you’ve ever made!” it read.

Kind of made my day. I am so glad I shared.

Of course, these Decadent Chocolate Dipped Shortbread Cookies aren’t just cookies. They are also a perfect pairing for Liberté Mediterranee Coconut Yogurt — my very favorite yogurt. While I am not a big yogurt person, this particular one has managed to spark a great love. It’s the most rich and creamy yogurt with a wonderful coconut flavor that goes beautifully with these buttery, decadent cookies.

It’s okay to have cookies for breakfast if they are served with yogurt, right? Right?

Disclosure: I am being compensated by Liberte Yogurt for the creation of this recipe. All opinions are my own.

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“Why do I smell cookies?” Paige asked as she came inside today. She and Will had been playing outside, but weren’t happy to see that the warm temperatures had brought back the bees and other little pests.

“You don’t,” I replied.

“No, but I do … ” she persisted, looking around the kitchen.

She really didn’t though. Sure, there was some very decadent granola cooling on the counter, but no cookies — something I instantly regretted. A nice batch of cookies would have been perfect today. They are so warm, comforting and happy — complete joy and love and sweetness all in one. Cookies are goodness. And it would have been awesome to have a batch coming out of the oven today.

Sometimes you just need a cookie.

Our conversation also got me thinking about a recipe I created awhile back for Sunflower Sesame Sugar Cookies.The contrasts of flavors and textures really make these soft Sunflower Sesame Sugar Cookies, dotted with sunflower seeds and dusted with sesame seeds, stand out. The result is a slightly earthy cookie with a warm richness. It’s not too sweet, but it still hits the spot for kids and adults alike.

There’s something to be said for an unexpected treat that brings such great comfort.

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My husband called me from the craft store last night, patiently describing every heart-shaped doily he could find and seeking out the construction paper display to find just the right hue. Valentine’s Day is coming and a certain little girl has decided she will be making her own Valentine’s this year. That’s 17 handmade Valentine’s from everyone counting at home.

While the idea of creating 17 Valentine’s makes me a little woozy, I am kind of excited. Because Paige is so excited. She can’t wait to cut and past and create special cards for all her friends.

Valentine’s Day is less than a week away (yay!). And with it comes, hearts and love and all that good stuff — stuff that means so much more to me now than ever. I can’t wait to celebrate with my family.

In the meantime, I am playing in the kitchen making plans for our Valentine’s Day dinner and treats. And these Double Chocolate Heart Sandwich Cookies? They are the perfect treat for Valentine’s Day.

Making them is simple — You bake up some rolled sugar cookies (I was recently asked by Betty Crocker to create a fun recipe for Valentine’s cookies for kids, so I used a pouch to make these). Then you assemble the cookies into sandwiches and decorate.

In the end, you have a chocolate-filled sandwich that’s covered in more chocolate and then finished with … lots of sprinkles. Lots and lots of sprinkles. Personally, I think the sprinkles are the best part. They are so pretty. Of course, the double dose of chocolate in these Double Chocolate Heart Sandwich Cookies is pretty awesome too.

Double Chocolate Heart Sandwich Cookies would make a fab afterschool surprise for kids. Whip up a batch, and then have them ready with chilled glasses of milk and a bowl of conversation heart — like a mini tea party. Without the tea (but you could have tea if you wanted, of course).

So … I’m looking for some good ideas … What do you have planned for Valentine’s Day?

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The kids have been excitedly preparing for their special holiday concert. Every night, Will has closed the door to his room and practiced the songs he’d be singing with his class. It was so sweet — especially when he worried this morning that he didn’t practice enough (don’t worry — he did). But here’s the thing: at their new school, the concert is done during school hours — and is just for them. Parents aren’t invited.

That made me a little sad. Although I wasn’t a fan of his old school’s epically long Christmas concert, I do love hearing the little voices and seeing them really get into it. But at least I got to hear the practice sessions, right?

Meanwhile, we’re getting ready for the holiday around here. Inside our house, the tree is up and decorated, the nativity set out and the stockings are hung. But outside is still a work in progress … we’ll get there.

And then there’s the baking. ‘Tis the season for cookie baking and treat making. What’s on the top of your holiday goodies-to-make list this year? I’ve been whipping up Chocolate Peppermint Bark Cookies, Toffee Crunch Cookies and some other goodies … and soon, I will be making scones and biscotti too. I love making lots of treats and sharing them.

Another treat I will be making this holiday season are these cookie pops. They look impressive but they are super easy and the kids love them. Heck, so do I!

You start by rolling out the cookie dough. I use Pillsbury refrigerated cookie dough because it’s so easy and works perfectly for these cookies. Then you cut them with cookie cutters and gently press the stick into the cookie. Cover it with a little extra dough and then flip them onto a parchment-lined baking sheet and bake them up.

Then comes the fun part: decorating! Pipe on some melted chocolate and have fun with sprinkles.

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“After you,” the older man said as we reached the coffee urn, our paper cups in hand and ready to be filled. I thanked him and filled mine with the dark, hot liquid. Adding sugar and milk, we chatted. Sure, I had gulped down a coffee before church, but another is always welcome. So is the conversation. Behind him, I could see the plate of cookies I’d brought quickly diminishing. I smiled inside, knowing that was a good sign. Our conversation ended and I made my way to an empty table where I could rest the kids coats and my purse, freeing my hands to enjoy the coffee.

A woman walked up, her plate carrying a sample of the day’s snacks including one of my cookies. She usually sits two pews ahead of me during the service, so I’ve spent a lot of time admiring her blond bob. I tried not to stare as she bit into the cookie I’d made, and tried not to discern from her expression if it was a winner recipe or not (it was, ahem, the second batch of the cookie I was working on). But as she gestured to the cookie, talking to another woman  and examined it as she took bite after bite, I couldn’t help myself. “It’s Toffee Crunch.” I said simply with a smile. She smiled, thanked me and said “Ahh! That’s what it is. It’s very good.”

She probably knew I’d made it, or maybe not. But either way, the compliment widened that inner smile a little more.

These cookies weren’t exactly planned. I just started making the mix and then whipped them up. And at first, I wondered it I’d done something wrong to make them so flat and thin, with a good crunch. But then again, how can something be wrong when it’s oh-so-right? (I think I just had a Billy Joel moment.) After testing the recipe a few more times, the recipe was perfect. Divine even.

These Toffee Crunch Cookies are rich and buttery. Crunchy edges meet more tender centers — perfect for enjoying a glass of milk — or a coffee, if you prefer.

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I have two words for you: Christmas. Cookies.

(I am ridiculously thrilled to start Christmas cookie season. What? That’s not a season? Come on!)

The other night I was talking to Cate online and confessed that while I was excited for Thanksgiving, I was more really super excited for the day after Thanksgiving — and not because it was Black Friday. Why, you wonder? Because the day after Thanksgiving, I give myself permission to indulge in all things Christmas. And I really love the holiday season.

The funny thing is that on Friday, I didn’t really have time for anything Christmas-related. Still, the prospect of decorating for the holiday, putting up my trees and baking scores of Christmas cookies has me giddy with excitement.

I wasted no time in getting started on the cookie baking. I was digging through my archives, looking for a tasty dessert to bring to the Second Annual Food Blogger’s Thanksgiving this weekend and came across my recipe for Chocolate Peppermint Bark Cookies — a recipe that’s been an annual tradition for the last five years. I had to make it — even if it was a Thanksgiving celebration I headed for.

A little back story: Five years ago, I had just given birth to Paige when Shawn asked me to whip up some Christmas gift baskets for several of his coworkers. I was already creating baskets for my cousins and some family friends and baking for Christmas dessert — so what’s a few more baskets, right? Wanting to create a diverse mix of sweets, I whipped up a variety of biscotti, breads and cookies. But, being slightly obsessed with anything that combines chocolate and peppermint, I created a recipe that celebrated those flavors.

The result is these — Chocolate Peppermint Bark Cookies, which are my very favorite Christmas cookie. (Psst! You can read the original post on these here.) These are totally a cookie worth sharing.

So what’s so special? The rich, chocolatey cookie is spiked with peppermint and dotted with white chocolate, semi-sweet chocolate and crushed candy canes. It’s a heavenly holiday combination.

Try them.

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“Cookies? For dessert?!?”

“Ooh! They have chocolate!”

We don’t have dessert that often. Though I have a huge sweet tooth, I like dessert to be a happy surprise for special days or just because. So when I whipped up cookies while making dinner this weekend, the kids were thrilled. And I was thrilled because they are no ordinary chocolate chip cookies. They walk a little closer to goodness because they are multigrain chocolate chip cookies with whole wheat flour, oats and quinoa baked into them. And the chocolate chips? I use a 60% cacao one (dark chocolate!) ensuring that they come with antioxidants too.

Let me be clear though … while these cookies are packed with whole grain goodness and antioxidant-rich dark chocolate, they are still cookies (read: butter! sugar!) so they are still a once in a while treat. Healthy? Not so much … but you can definitely feel good about serving these instead of traditional cookies since they have more healthful qualities. Plus, these big cookies (they are about 3 1/2-inches wide!) are satisfying enough that you really can happily enjoy just one.

And the kids? They loved ‘em … and so did I.

Multigrain Dark Chocolate Chip Cookies
yields 13 cookies

1/2 cup unsalted butter, softened to room temperature
1/2 cup packed light brown sugar
1/4 cup coconut sugar (or granulated sugar)
1 tsp vanilla extract
1/4 cup egg substitute (or 1 large egg)
1 cup whole wheat flour
1/2 cup old fashioned oats (not instant)
1/2 cup prepared quinoa
1/2 tsp kosher salt
1 tsp baking soda
1 10-oz package 60% Cacao bittersweet chocolate chips

Preheat oven to 375 degrees. Line a baking sheet with parchment paper (or nonstick aluminum foil).

Combine the butter and sugars in the bowl of a stand mixer. Beat on medium speed until well combined. Add the vanilla extract and egg substitute (or egg) and beat until well-combined.

In a large bowl, whisk together the flour, oats, quinoa, salt and baking soda.

With the stand mixer running on its lowest speed, add the flour mixture to the butter mixture one scoop at a time, until just incorporated. Stir in the chocolate chips.

Using a large cookie scoop (3 tablespoon), scoop the cookie dough onto the cookie sheet, leaving about 2-inches between the mounds.

Slide the tray into the oven and bake for 10-12 minutes, until golden on the edges. Let the cookies cool on the baking sheet for 3 minutes before transferring to a cooling rack.

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This story goes something like this: Girl accepts dinner invitation. Girl makes last minute decision to whip up a double batch of her cousin’s Butterscotch Brownies to take to dinner, thinking there will be plenty leftover. Girl takes the whole tray to dinner and returns home with about 1/3 of the bars left. Then the kids, the husband and the girl herself eat … um, many. Girl realizes she still needs to photograph said brownies, and finds the one and only perfect one left. It’s an edge piece, which a tempting ridge around one side. Bars are gone by the end of the day — about 48 hours after they were made.

True story.

When I decided to make this recipe out of the family cookbook (yes, our family has our own private cookbook), I did so because it’s a recipe I’ve had earmarked for a long, long time. But while I’ve wanted to try it, I wasn’t sure anyone else would enjoy it as much. Ha! I should have known better.

Of course, it was only later that I reread the recipe and realized that I had taken some liberties that transformed the Butterscotch Brownies into Butterscotch Chocolate Cookie Bars. But whatever we call them, this happy accident yielded a cookie bar that everyone loved enough to go back for seconds.

These bars are irresistibly buttery and chocolatey — a combination that you can’t go wrong with. See, what happens when you make these is the chocolate settles on the bottom creating a dual layered bar. While the bottom is all rich chocolate, the top is a buttery, sweet, salt-infused butterscotch layer. Amazing.

A friend, who visited this weekend, tried one of the few leftover bars and said they were somewhere between a blondie and a cookie bar — and really good.  Try them.

Also, this is a perfect recipe to make with children. There are so many kid-friendly steps, especially since it’s all hand stirred and whatnot. Will and Paige practically did all the making with me just supervising and measuring. It’s that simple and easy.

Marianne’s Butterscotch Chocolate Cookie Bars
yields 16 bars
adapted from a family recipes

1 cup unsalted butter
2 cups packed light brown sugar
2 large eggs
1 1/2 cup whole wheat flour
2 tsp baking powder
1 tsp kosher salt
1 tsp vanilla extract
2 cups semisweet chocolate chips

Preheat the oven to 350 degrees. Grease a 9×13-inch baking pan with butter. Set aside.

Melt the butter. Then, transfer to a large mixing bowl. Stir in the light brown sugar until well blended. Let cool slightly and then stir in the eggs. Set aside.

In a medium mixing bowl, whisk together the flour, baking powder and salt. Add to the wet ingredients and stir well to combine. Add the vanilla and chocolate chips. Stir.

Pour the batter into the prepared pan. Spread out into one even layer.

Bake for 30-35 minutes, until a toothpick inserted into the center comes out cleanly. Let cool and then cut into squares.

Enjoy!

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We eat a lot of fruits and vegetables here. Each week, our grocery cart is loaded with berries, bananas, peppers and so much more. And we eat it all. Bunches of asparagus are devoured at dinner.  Bowls of berries are eaten nearly every morning. And sometimes, all I want is some roasted Brussels sprouts or some sliced red peppers.

But we also love sweets. As much as we love our fruits and veggies, we adore our sweets too. But if you are going to indulge, the sweets better be good. If not, what’s the point?

Peanut Butter Cup Whole Wheat Cookies are really good. Worth every indulgent bite. The very second that the kids tried these cookies, they were already asking me when I would make them again. It didn’t matter that they were biting into the warm cookie just oozing with peanut butter and chocolate. They wanted to make sure this wasn’t going to be a one time thing.

I can’t blame them.

When we took these to our Sunday dinner with our extended family, the cookies all vanished, everyone returning for seconds. And some thirds too.

Let me tell you, these are not your basic chocolate chip cookie. No way. They are better. Stuffed with mini peanut butter cups and chocolate chips, but are a sweet-a-holics dream. And they are made with whole wheat flour, not that you’ll notice, so you can even say they are a bit healthier than their traditional chocolate chip cookie cousin. Score.

Now about those peanut butter cups … A few weeks ago, Shawn surprised me with a little pack of Reese’s Peanut Butter Cup Minis. The bite size peanut butter cups are a little larger than chocolate chips. Total chocolate-peanut butter goodness. And the second I opened the bag and tried one, I asked “Do these come in a bigger bag? They would be awesome in cookies.”

Well, they do come in a bigger bag and they are indeed awesome in cookies. I found them in the Target candy section, but they are probably available in some grocery stores too (and for the record, no one asked me to write about these Reese’s cups — Reese’s doesn’t even know who I am).

Make these this weekend. You will love them.

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Recently, I was digging through old posts when it occurred to me that I used to do a lot more baking. I can’t put my finger on why I stopped baking so much. Maybe it’s because the kids got a little older. Maybe it’s because I need to devote more time to work. Maybe it’s because I thought the baked goods were hurting my waistline. Really, it could be any of these things. But realizing that I am baking less was a little sad for me. I love having homemade treats for the kids when they get home from school.

So yesterday, with a mere 40 minutes before school pick up time, I tossed together these easy, fast cookie bars. They came out of the oven just in time for me to run to school — good timing, right?

These cookie bars are soft, chewy and so buttery. The ribbon of sweet chocolate runs through them, giving every bite a satisfying richness. Really, every bite is just bursting with smooth chocolate. How can you go wrong with semi-sweet, white and dark chocolate all mixed together? You just can’t.

And the leftovers? Perfect for an easy lunchbox treat today. Hope Will loved it.

Do you bake often?

Triple Chocolate Chunk Cookie Bars
yields 12 bars

1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp kosher salt
1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
3 oz dark chocolate bar, broken into pieces

Preheat the oven to 350 degrees. Grease and flour a 9×13-inch baking pan. Set aside.

In the bowl of a stand mixer, combine the butter and brown sugar. Beat on medium speed with the paddle attachment until it’s uniformly brown and grainy. Add the eggs and vanilla and beat well on medium speed to combine (about 1 minute).

Meanwhile, whisk together the flour, baking powder and salt. With the stand mixer running on low, add a little at a time to the butter mixture until just incorporated. Add all the chocolate and mix briefly to combine.

Pour the batter into the prepared pan and spread out into one even layer as best you can — don’t worry if it doesn’t quite reach end to end though. The batter will spread while cooking.

Bake for 23-27 minutes, until golden. Let cool for 20 minutes before cutting into 12 bars. Enjoy!

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