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The Good Hearted Woman

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Swiss Chews {Flourless Chocolate Crinkle Cookies}

December 6 By Renée ♥ 23 Comments

Classic Chocolate Crinkle Cookies (or Swiss Chews as Mom always called them) are crispy on the outside, fudgy on the inside, and perfect for the holidays! 

Swiss Chews {Flourless Chocolate Crinkle Cookies} | The Good Hearted Woman

All you need is love.  But a little chocolate now and then doesn’t hurt.

~ Charles Schultz

Crispy on the outside, fudgy on the inside, Chocolate Crinkle Cookies are amazingly simple to make, and taste absolutely decadent:  (I also have it on good authority that they are one of Santa’s favorite treats!)

Swiss Chews {Flourless Chocolate Crinkle Cookies} | The Good Hearted Woman
This post may contain affiliate links, but don’t worry – they won’t bite.

 

Back when I was small, every year around the first of December my mom would get together with her friend Betty and bake. Betty would always come up with a few new cookie ideas for them to try, but no matter what else they baked, the holy trinity of Christmas cookies at our house was Joe Froggers (a spicy, rum-infused molasses cookie), Chocolate Thumbprints, and Swiss Chews, more commonly known as Chocolate Crinkle Cookies.

Swiss Chews {Flourless Chocolate Crinkle Cookies} | The Good Hearted Woman

I always knew my mother’s chocolate crinkle cookies were better than anyone else’s, but for a long time, I didn’t know why. I guess I just supposed everyone thinks their mother’s cookies are the best.

It wasn’t until I started comparing chocolate crinkle cookies recipes that I figured out what made Mom’s cookies so unique. Unlike most recipes, Mom’s cookie recipe didn’t require any flour. It uses ground walnuts for structure instead – making these little sweethearts completely gluten-free. (You’re welcome, my gluten-free friends.) 

Swiss Chews {Flourless Chocolate Crinkle Cookies} | The Good Hearted Woman

Chocolate Crinkle Cookie dough balls, rolled and ready for the oven

Swiss Chews {Flourless Chocolate Crinkle Cookies} | The Good Hearted Woman
5 from 1 vote

Swiss Chews {Flourless Chocolate Crinkle Cookies}

Crispy on the outside, fudgy on the inside, and perfect for the holidays! 
Prep Time30 mins
Cook Time10 mins
Refrigeration Time2 hrs
Total Time40 mins
Print Recipe Pin Recipe
Course: Cookies
Cuisine: Yummy
Servings: 36
Calories: 58kcal
Author: Renée ♥ The Good Hearted Woman

Ingredients

  • 1/2 cup brown sugar
  • 1/2 cup powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon instant espresso powder optional
  • 1 tsp kosher salt
  • 8 ounces semisweet chocolate chips
  • 1 cup finely chopped walnuts
  • 3 eggs separated
  • 2 tsp vanilla
  • 1/2 - 3/4 cup powdered sugar for rolling prepared dough in

Instructions

  • Preheat oven to 340° F. Line a cookie sheet with parchment paper or Silpat mat. 

Cookie Dough Prep

  • In a small bowl, combine brown sugar, powdered sugar, cocoa powder, espresso powder, and salt. Set aside.
  • In a small bowl, beat the egg yolks slightly. Set aside.
  • In a food processor, pulse walnuts until they resemble cracked wheat. [Be careful - if you let them go too long, you'll have walnut butter!] Measure walnuts after chopping. Set aside. 
  • Melt chocolate in a glass bowl in the microwave for 40 seconds at a time, stirring after each cycle, until chocolate is completely melted. Allow to cool slightly.
  • Using an electric mixer, beat egg whites until they form stiff peaks. To the beaten egg whites, gradually add brown sugar mixture and then vanilla, beating until thick. Gently fold in walnuts and beaten egg yolks.
  • Fold the melted chocolate chocolate into the whipped egg-white mixture.
  • Refrigerate dough for at least 3 hours, or overnight. [DO NOT attempt to make cookies until the dough is cold!] 

Forming Cookies

  • Form 1" balls of dough using a small cookie scoop or spoon. (About 2 teaspoons per cookie.) A small cookie scoop works perfect for this.
  • Pour 1/2-3/4 cup powdered sugar into a shallow bowl or plate. Rolls cookie dough balls in powdered sugar. Place cookie balls on prepared cookie sheet, about 2 inches apart. (You do not need to press the cookie balls down.)
  • Bake in preheated oven for 10 minutes. (If you make your cookies larger, you may need to bake them for an addition 2-3 minutes.) Remove from oven and allow to cool for 5 minutes before moving to a cooling rack. 

Notes

Walnuts should be chopped very fine, but not beyond recognition - about the same consistency as cracked wheat.

Nutrition

Calories: 58kcal
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Swiss Chews are free of added fats. No oil. No butter. (Trust me on this: they don’t need it.) Which brings me to this little extra holiday bonus: these deliciously fudgy bites of heaven have only about 58 calories per cookie! Can you believe it‽ Now you have no excuse: go make a batch or three today! 

Swiss Chews {Flourless Chocolate Crinkle Cookies} | The Good Hearted Woman

 



 

Thank you so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to Pin and Print this recipe!

Swiss Chews {Flourless Chocolate Crinkle Cookies} | The Good Hearted Woman #christmascookies #glutenfree #chocolate #chocolatecookies #walnuts     Swiss Chews {Flourless Chocolate Crinkle Cookies} | The Good Hearted Woman #christmascookies #glutenfree #chocolate #chocolatecookies #walnuts

P.S. I’m sharing this recipe on the Weekend Potluck Recipe Linkup. Check it out for more great Christmas recipes!

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Gluten-free, Mixed Table, Recipes, Sweets, Vegetarian Tagged With: chocolate, Christmas, Cookies, Gluten Free, Vegetarian

Meyer Lemon & Cranberry Shortbread Hearts {+28 Meyer Lemon Recipes to Brighten Your Day!}

February 6 By Renée ♥ 17 Comments

Surprise your Sweetheart with some homemade sunshine! These Meyer Lemon & Cranberry Shortbread Cookies are perfect for Valentine’s Day (or any day!). 

Meyer Lemon & Cranberry Shortbread Hearts {+28 Meyer Lemon Recipes to Brighten Your Day!}

Brief and fleeting, Meyer lemon season is anticipated by cooks and bakers everywhere. But what makes Meyer lemons so special?

Thought to be a cross between a regular lemon and a mandarin orange, Meyer lemons bring a bright, naturally sweet, slightly tart punch to everything they touch. In addition to being sweeter than a regular lemon, they are generally smaller, with a scent noses more civilized than mine describe as “a spicy bergamot fragrance that tastes and smells more like an herb or a spice.” Meyer lemons start arriving in US stores around the end of November and disappear by late March.

Meyer Lemon & Cranberry Shortbread Hearts {+28 Meyer Lemon Recipes to Brighten Your Day!} | The Good Hearted Woman

Meyer lemons were first introduced to the US in 1908 by agricultural explorer (LOVE that job title!) Frank Meyer of the US Department of Agriculture. It seems Frank brought a sample home with him from a trip to China, where they are often grown ornamentally; however, Meyer lemons didn’t take off in culinary circles until the late 1990’s, when celebrity chefs “discovered” them and made them popular with their audiences.

Meyer Lemon & Cranberry Shortbread Hearts {+28 Meyer Lemon Recipes to Brighten Your Day!}

I’d been toying with the idea of making cranberry shortbread hearts for Valentine’s Day this year for some time, but I hadn’t quite committed to the idea until I stumbled onto a bag of Meyer lemons last week. I was certain that the Meyer’s complex citrus profile, combined with the tart-sweet of dried cranberries, would elevate this unassumingly little tea cookie to the next level. Turns out, I was right! 🍋 😃

Meyer Lemon & Cranberry Shortbread Hearts {+28 Meyer Lemon Recipes to Brighten Your Day!}
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Meyer Lemon & Cranberry Shortbread Hearts {+28 Meyer Lemon Recipes to Brighten Your Day!}
5 from 1 vote

Meyer Lemon & Cranberry Shortbread Cookies

Print Recipe Pin Recipe
Course: Sweets & Treats
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt (omit if using salted butter)
  • 1 cup unsalted butter softened
  • 1 cup powdered sugar sifted and divided
  • 2 teaspoons vanilla
  • Zest of 2 Meyer Lemons (See notes)
  • 1 1/2 cups dried sweetened cranberries

Instructions

  • Combine flour, cornstarch, and salt in a medium bowl and set aside. 
  • In a food processor or blender jar, pulse cranberries and 1/4 cup powdered sugar together until cranberries are about the size of coarsely chopped nuts. The powdered sugar will keep them from getting too clumpy, but don't pulse too long or you will have puree. Set chopped cranberries aside. 
  • With an electric mixer, beat butter on high until it is very light and fluffy - at least 5 minutes. Beat in remaining 3/4 cup powdered sugar and beat until vey smooth and fluffy. Add vanilla and zest and mix to thoroughly combine.
  • Mix in chopped cranberries. 
  • Add flour mixture and mix on low just until dough forms a ball on comes away from the sides of the mixing bowl. 
  • Remove dough from bowl and form into  two logs about 1 1/4" - 1 1/2" in diameter. (Tip: Two shorter logs are much easier to work with than one long log.) Chill 1 hour. 
  • If you just want to keep things simple and make shortbread rounds, leave the dough-logs in the fridge for two hours and proceed to "Baking" steps.
    Meyer Lemon & Cranberry Shortbread Hearts {+28 Meyer Lemon Recipes to Brighten Your Day!}

How to form Heart-shaped Shortbread Log

  • After one hour, remove prepared dough logs from refrigerator. 
  • With the shortbread dough still in plastic wrap, shape the bottom point of the heart by resting the log on a cutting board and using the back of a spatula perpendicularly against a cutting board to form a point. (You will need to rotate the log from one side to the other a couple of times to get it all even.) When you have the bottom point the way you want it, use a large skewer or chopstick to form the indentation opposite the point. I spend a little time hand-shaping the curves so they look like they should. 
  • If your heart doesn't look the way you want it, just round it up and pop it back into the fridge for about 10 minutes; then you can get a fresh start. 
  • Once your Heart-Log is shaped the way you want, pop it back into the fridge for at least another hour before slicing. 

Baking:

  • Preheat oven to 350° F [175° C].
  • Using a clean, sharp knife, slice cookies 1/4" - 3/8" thick and place on a cookie sheet lined with parchment paper or a Silpat mat.  
  • Arrange shortbread slices on baking sheet about 3/4" apart. Bake in preheated oven 8-9 minutes, or until just firm. Watch carefully, and do not allow edges to brown. 

Notes

Can't find Meyer Lemons? Here's a couple of handy substitutions: One Meyer Lemon ➢Juice = 1 tablespoon lemon juice + 1 tablespoon tangerine or orange juice | Zest = 1/2 teaspoon tangerine or orange zest + 1/2 teaspoon lemon zest 
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Meyer Lemon & Cranberry Shortbread Hearts {+28 Meyer Lemon Recipes to Brighten Your Day!}

One of the keys to this recipe is the whipped butter. Make sure that your your butter is at room temperature then put it into the mixer bowl, start your mixer and *walk away.* I cream the butter for no less than 5 minutes before adding anything else. The butter should be very pale before you move on to the next step.

Meyer Lemon & Cranberry Shortbread Hearts {+28 Meyer Lemon Recipes to Brighten Your Day!}

Pairing Notes: These sweet little shortbread tea cookies pair especially well with a cup of Earl Grey!

Meyer Lemon & Cranberry Shortbread Hearts {+28 Meyer Lemon Recipes to Brighten Your Day!}



Meyer Lemon & Cranberry Shortbread Hearts {+28 Meyer Lemon Recipes to Brighten Your Day!}

MORE MEYER LEMON RECIPES

Make your own sunshine! 🍋 Here's 28 amazing MEYER LEMON Recipes to Brighten Your Day! Click To Tweet

Condiments

  • Three Citrus Vanilla Marmalade {Feast in Thyme}
  • Small Batch Preserved Lemons with Bay Leaves & Cardamom {Feast in Thyme}

Cakes & Quick Breads

  • Lemon Curd Layer Cake with Lemon Buttercream {The Unlikely Baker}
  • Lemon Chiffon Cake {A Side of Sweet}
  • Meyer Lemon Blackberry Swirl Loaf {Garlic & Zest}
  • Gluten Free Meyer Lemon Bread {What the Fork}
  • Meyer Lemon Bundt Cake with Chocolate Rum Icing {Only Taste Matters}
  • Meyer Lemon Doughnuts {Tara’s Multicultural Table}
  • Meyer Lemon Quinoa Pancakes {Running to the Kitchen}

Cookies & Pastries

  • Dreamy Creamy Meyer Lemon Pie {The Unlikely Baker}
  • Lemon Lavender Tartlets {A Side of Sweet}
  • Mini Meyer Lemon Tarts {Lively Table}
  • Meyer Lemon Cookies {Caroline’s Cooking}
  • Meyer Lemon Macadamia Nut Crumble Squares {The View From Great Island}
  • Luscious Southern Meyer Lemon Bars {Grits & Pinecones}
  • Meyer Lemon Tart with Gingersnap Crust {Grits & Pinecones}

Custards, Puddings & the Like

  • Meyer Lemon Panna Cotta {Hezzi-D’s Books & Cooks}
  • Chilled Meyer Lemon Souffles {Just a Little Bit of Bacon}
  • Lemon Posset and Honey Orange-Lavender Posset {What a Girl Eats}
  • Meyer Lemon Graham Parfaits {Tara’s Multicultural Table}
  • Pressure Cooker Easy Lemon Curd {This Old Gal}

Savory Dishes

  • Meyer Lemon Roasted Carrot Strings with Lemon Garlic Sauce {Running to the Kitchen}
  • Meyer Lemon Roast Chicken {The View from Great Island}
  • Tuna Meyer Lemon Carbonara {We Are Not Martha}

Adult Beverages

  • Meyer Lemon & Rosemary Tom Collins {My Kitchen Love}
  • Meyer Lemon Curd Martini {Fix Me a Little Lunch}
  • Blood Orange Meyer Lemon Gin Sour {We Are Not Martha}
  • Meyer Lemon French 75 {Pinch & Swirl}

Meyer Lemon & Cranberry Shortbread Hearts {+28 Meyer Lemon Recipes to Brighten Your Day!}



Thank you so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to Pin and Print this recipe!

28 Meyer Lemon Recipes to Brighten Your Day! | The Good Hearted Woman    Meyer Lemon & Cranberry Shortbread Hearts {+28 Meyer Lemon Recipes to Brighten Your Day!} | The Good Hearted Woman

Filed Under: Recipes, Sweets Tagged With: baking, Cookies, Holidays, Sweet Somethings

Girl Scout Cookie Bake-off {Plus 3 Winning Recipes}

April 11 By Renée ♥ 14 Comments

In Which Mr B Judges a Girl Scout Cookie Recipe Bake-off, Eats a LOT of Delicious Desserts, and Gets a Bit of a Tummy Ache

Girl Scouts is such an iconic organization that it’s easy to overlook how daring an idea it was for founder Juliette Gordon Low to gather those first 18 girls in that troop in Savannah, Georgia. It was 1912, after all, and women wouldn’t earn the right to vote for another eight years.” — Anna Maria Chavez 

I didn’t start out to be a Girl Scout leader. I was, am, and will always be a Camp Fire kid at heart, but when my oldest entered Kindergarten some twenty-five years ago, Girl Scouting was it out here in the Portland’s westerly burbs, so that’s what we did. Five GS daughters, four troops, and 20 years later, I finally hung up my leader hat; however, Miss Em is currently a Senior Girl Scout, so we still stay pretty close to the action. That’s how we all ended up at a Girl Scout Cookie Baking Competition last month. The event, hosted by Em’s troop, was open to any Girl Scout from our community.

The challenge was to create a dessert using at least one variety of Girl Scout cookie as a primary ingredient. As a troop mom (and maybe a little because of the blog) and I was asked to be a Judge, but I’ve been trying to cut back on sugar lately, so at the last minute I handed that esteemed privileged over to Mr B.

Lemon Trefoil Cake - Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

Tiny Lemon Trefoil Cakes

Passing the Judge’s torch to Mr B ended up being a good move for a number of reasons. Most importantly, it allowed me time to walk around and take pictures of all the sweet entries. It also saved me from the imminent tummy ache that would plague him for the rest of the day.

Cupcakes - Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

Sweet & Salty S’mores Cupcakes, plus two kinds of Thin Mint Cupcakes!

3 Treats - Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

ExciteMint Fudge, S’mores Nutella Cheesecake, and Do-Si-Do Brownie Pops

Matching Cake & Dress - Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

This Mini-Martha-in-training even matched her dress to her entry – “Naomi’s Tagalong Storm Cake.”

Lemon-Blueberry Parfait - Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

Lemon Berry Parfait

While I wandered from table to table taking pictures, Mr B spent his time hunching over his clipboard, carefully evaluating each tasty bite that was brought to him by his assigned assistant. Together with his fellow judges, he crunched, munched, nibbled, and savored samples from each of the nearly twenty entries.

Judges - Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

“The Judges”

Entries were judged on three points: Taste, Presentation, and Use of Girl Scout Cookies. Prizes were awarded in three divisions, based on age. Three overall winners were then chosen from the winners of each age bracket. A prize for overall People’s Choice was also awarded.

Samples - Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

Mr. B’s had one important tip for would-be bake-off judges: Drink water. Lots and lots of water. This is, unfortunately, a lesson he learned the hard way. Even though he and the rest of the judges were very careful to eat only a very small tasting from each entry, because he neglected to drink enough water, he spent most of the day following the competition with a very uncomfortable tummy ache.

Judging is Hard Work - Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

Judging a bake-off is a tough job, but someone’s got to do it!

Mr B and I are both big Chopped fans, and I wasn’t surprised that this influenced his role as a judge in the  competition. When Taste and Presentation scores were too close to make a call, Use of Cookie(s) tipped the scales.

We found ourselves judging not only what [the girls] made, but their use of the cookie as well. Did they get the ingredients in, and could you taste those ingredients? That made it interesting. It also made it challenging for us, because we challenged ourselves to see if the cookies came through in each dish, or if they were just sprinkled on top. ~ Mr B

Winning Recipes from Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

The People’s Choice 

Peoples' Choice - Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

Cups set up for “Peoples’ Choice” voting

Twins - Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

“It’s really hard to decide on a winner. Maybe we need to try them all again!”

Ultimately, “The People” chose the freshest, lightest, most simple dessert in the contest as their favorite. (Not a bad lesson there, folks.) Strawberry Thin Mint Cookie Delight has only three ingredients and takes less than five minutes to prepare.

Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

People’s Choice Winner – “Strawberry Thin Mint Cookie Delight”

Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

Strawberry Thin Mint Cookie Delight

Print Recipe Pin Recipe
Course: Dessert
Author: Daisy M, Brownie Troop #40602

Ingredients

  • Whipped cream
  • Strawberries cut up
  • Girl Scout Thin Mints crumbled

Instructions

  • Layer ingredients in cup. Serve immediately or refrigerate.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

My Personal Choice

As a lover of all things caramelly and butterscotchy, this Toffeetastic Butterscotch Mud Pie with Shaved Chocolate was my personal favorite entry in the contest. My insider source (i.e., Mr B) tells me that it had a great chance to be the overall winner, but ended up coming in fourth because of poor pudding execution: the texture was just too grainy for the judges’ tastes. Flavor-wise though, it was delicious.

Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

[Note: Granular consistency in homemade butterscotch pudding is a common, tricky challenge. It can be avoided by (a) being patient as you whisk in the cream, (b) tempering the cornstarch mixture, and (c) whisking continually as the mixture reaches a boil. You can make the pudding even smoother by straining the mixture through a fine-mesh sieve. For more complete directions about how to make super-smooth butterscotch pudding, check out this great post on TheKitchn.com]

Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

Toffeetastic Butterscotch Mud Pie

Prep Time4 hrs
Total Time4 hrs
Print Recipe Pin Recipe
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Crust

  • 1 box Toffeetastic Girl Scout Cookies
  • 2 Tbls sugar
  • 6 Tbls melted butter

Butterscotch Pudding

  • 4 tbls butter
  • 3/4 cup packed dark brown sugar
  • 1/2 tsp salt
  • 2 1/3 cups whole milk
  • 4 large egg yolks
  • 1 cup heavy cream
  • 1/4 cup cornstarch
  • 2 tablespoons vanilla

Topping

  • 2 cups heavy cream
  • 1/4 cup sugar
  • 2 ounces chocolate shaved

Instructions

Crust

  • Preheat oven to 350 degrees
  • In a food processor or by hand, finely crush your cookie crumbs. Add sugar and melted butter and stir to combine.
  • Press crumb mixture into a 9" pie pan, and bake in preheated oven for for 8 to 10 minutes, or until warm, fragrant and lightly toasted.
  • Set aside to cool.

Butterscotch Pudding

  • In heavy saucepan, heat butter, brown sugar, and salt to boiling, stirring frequently. Remove from heat; set aside.
  • In small bowl, stir cornstarch into 1/3 cup of the milk until dissolved. Add egg yolks; beat with whisk until blended.
  • Into saucepan with brown sugar mixture, pour remaining 2 cups milk, heavy cream and stir to combine. Add the cornstarch mixture. Heat to boiling over medium heat, stirring constantly. When pudding comes to a rolling boil, remove from heat. Allow to cool for 5 minutes.
  • Pour pudding into prepared pie shell. Refrigerate for 3 hours.

Topping

  • Beat heavy cream in a chilled bowl with electric mixer on high speed until soft peaks form. Slowly add sugar and continue to beat until stiff peaks form.
  • Spread whipped cream over cold pudding-pie and sprinkle with shaved chocolate. Chill until serving time.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Judges Choice {The Ultimate Winner}

At the end of the day, it was the ooey gooey decadence of these Samoa Cheesecake Bars that won out. (Personally, I think using the term “bar” to describe this dessert is probably a bit of a stretch, but then again, who says you can’t eat cookies with a spoon?)

Samoa Cheesecake Bars - Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

Oooey, Gooey, Samoa Cheesecake “Bars”

Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

Samoa Cheesecake Bars

Prep Time4 hrs
Total Time4 hrs
Print Recipe Pin Recipe
Course: Dessert
Author: Alyssa M - Troop 40273

Ingredients

Oreo Crust

  • 20 Oreos
  • 5 tablespoons butter melted

Cheesecake Layer

  • 16 oz. cream cheese softened to room temperature
  • 1 large egg
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract

Coconut Caramel Chocolate Layer

  • 11 oz. package caramels
  • 3 tablespoons heavy cream
  • 1 1/2 cups coconut toasted
  • 6 crushed Samoa cookies
  • 1 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 350 degrees. Prepare a 8x8 baking pan by lining it with foil.
  • With a rolling pin or In a food processor, crush the oreos into a fine crumbs.
  • Combine the crushed cookies and butter together in a medium bowl. Press cookie mixture into the bottom of the pan and bake for 9-10 minutes. Cool completely.
  • With an electric mixer, beat the cream cheese, egg, sugar and vanilla together until smooth and creamy.
  • Spread cream cheese mixture over the prepared crust. Bake it for 30-35 minutes or until cheesecake is set. Cool completely, and then refrigerate for an hour.
  • In a microwave-safe bowl, heat the caramel and heavy cream in the microwave on high for 30 seconds at a time. Stir and return to microwave until melted and smooth.
  • Add the toasted coconut and crushed Samoas to the melted caramel mixture. Cool 10 minutes.
  • Spread melted caramel mixture over cheesecake layer. Return to refrigerator and chill for 3 hours.
  • Melt the chocolate chips in the microwave, 30 seconds at a time until smooth. Drizzle on top of caramel.
  • Allow to sit for 30 minutes before cutting.

Notes

According to the recipe directions provided at time of the competition, this recipe was adapted from one found on TheRecipeCritic.com.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Congratulations to all the winners!





Winning Recipes from Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

Winning Recipes from Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

 

Thank you so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to Pin this post!

Winning Recipes from Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

 

Filed Under: Just for Fun, PNW Events, Recipes, Sweets Tagged With: Cookies, Desserts, Sweet Somethings

Best Ever Snickerdoodles {Recipe}

March 7 By Renée ♥ 7 Comments

Snickerdoodles! Just saying the name brings a smile!

When I think of snickerdoodles, I always think of my dad, snapping up a cookie still warm off the rack as he passed through the kitchen on his way outside. Snickerdoodles, I have found, are cookies that brings up memories, and memories are one of the best things I can make for my family.

Snickerdoodles Recipe | The Good Hearted Woman

I think I’ve done a reasonably decent job of giving my girls a few good kitchen memories over the years. For example, I am sure that even long after I am gone, if someone were to ask any of my kids, “What’s your mom’s secret ingredient?” they will most likely answer, “Brown sugar.” (I know that they are supposed to answer “Love,” but it seems that I have raised a flock of pragmatic bakers.) Moreover, it’s the truth: if there is any rhyme or reason to use brown sugar in a recipe, I probably already do it. I put at least a dash or two in everything from spaghetti sauce to pumpkin curry, and snickerdoodles are no exception. I like the subtle caramelly flavor it adds to snickerdoodles, and I personally think it improves the texture of the cookies over an all-white sugar recipe as well.

Snickerdoodles Recipe | The Good Hearted Woman

Snickerdoodles

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Print Recipe Pin Recipe
Servings: 36 cookies
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • Scant 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 3/4 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1 cup butter room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla

Topping:

  • 3 tablespoons sugar
  • 1 teaspoon cinnamon

Instructions

  • Preheat oven to 325°
  • Line a baking sheet with a silicone mat or parchment paper and set aside.
  • Sift flour, baking soda, cream of tartar, salt and cinnamon into a medium bowl and set aside.
  • In a small bowl, combine topping ingredients: ¼ cup granulated sugar and 1 teaspoon cinnamon.
  • In a medium mixing bowl, cream together butter, sugar and brown sugar, by hand or with an electric mixer.
  • Beat in eggs and vanilla, mixing until completely incorporated.
  • Slowly add sifted flour mixture, mixing just until combined. Do not over-mix.
  • Shape dough into 1-inch balls. (I use a 1" cookie scoop for this.)
  • Roll dough-balls in the prepared cinnamon-sugar mixture. Place cookie balls on prepared baking sheet about 2 inches apart.
    Snickerdoodles Recipe | The Good Hearted Woman
  • Bake for 10-11 minutes. Remove from oven and allow to cool on wire rack.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Snickerdoodles Recipe | The Good Hearted Woman

A few notes about ingredients:

  • “Scant” cup – A scant cup is just a little bit less than a standard cup measurement; traditionally by about 1 to 2 tablespoons. (I tend to be a little freewheeling when it comes to measuring ingredients, so I use “scant” in this recipe to remind myself not to heap the cup.)
  • Kosher salt – I use kosher salt because I like the tiny pops of saltiness in the cookie. If you use table salt or sea salt, reduce the amount to 1/2 teaspoon.
  • Vanilla – My family knows that “1 teaspoon of vanilla” really means at least 2 teaspoons. Just saying.
  • Cream of Tartar – Did you know that Cream of Tartar is a byproduct of wine production? Check this great little non-Wiki explanation on CakeSpy to learn more.
  • Cinnamon – Ground cinnamon has a shelf-life of 6-12 months.  How old is yours?

You can bake these Snickerdoodles immediately after you mix them up, or put the dough in the fridge and chill it for a few hours. (Of course, then you may discover that you have significantly less dough when you pull the bowl out of the fridge than you had when you put it in. That happens a lot at our house.)

Snickerdoodles Recipe | The Good Hearted Woman

Baking the dough immediately yields a slightly wider, flatter cookie, and the texture is a bit more dense. It does not, however, affect the flavor at all.

Snickerdoodles Recipe | The Good Hearted Woman

If you make a batch, please be sure to come back and let me know what you think! 

Best Ever Snickerdoodles Recipe | The Good Hearted Woman

Filed Under: Omnivores, Recipes, Sweets, Vegetarian Tagged With: baking, Cookies, Sweet Somethings

My Favorite Cookbook: Catherine Ryan Gregory {Guest Blogger Series}

December 23 By Renée ♥ 7 Comments

I am so grateful to be able to introduce you to Catherine Ryan Gregory today. For the last year or so, I have been faithfully following Catherine’s blog, The Ten Thousand Hour Mama, where her gentle, honest writing always leaves me feeling uplifted, as I’m sure it will you. Enjoy!

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

My Favorite Cookbook: Catherine Ryan Gregory {Guest Blogger Series}

In my house growing up, Christmas was such an event that it was simply too much to be called just “Christmas”; to express how much we crammed into the holiday, we called it Xmas Xmas (often in all caps, and always followed by a surplus of exclamation points).

The season was accompanied by a handful of family traditions: Putting together the Santa puzzle whose mustache piece disappeared years ago. Taking ridiculous family portraits in the ugliest sweaters/ski suits/pajamas we could find at Goodwill. Hanging tinsel on the tree. Arguing over whether the tree had enough tinsel or too much. (Answer: There is never enough.)

And for every Christmas that I can remember, we made and decorated the same sugar cookies.

In preparation, we would pull out countless cookie cutters and sprinkles of every color of the rainbow. We’d ready every cookie sheet we owned. And my mom would step onto a chair to get her copy of the Better Homes and Gardens cookbook she stored above the fridge.

My Favorite Cookbook: Catherine Ryan Gregory {Guest Blogger Series}

To call its red and white checked cover battered would be kind; even to call it a book anymore is generous. Its pages are tattered and covered in splatters of brown. Recipes written in my mom’s slanting scrawl and my grandma’s tidier cursive are tucked inside, finding a home alongside Jiffy Spaghetti Sauce, Meat Loaf Florentine and Pizza Cubed Steaks. (Mercifully my mom never subjected us to those.)

The dated dishes make the book an artifact of its times. In the index, it includes diagrams for setting the table in family-style or buffet service, and it offers suggestions for centerpieces for holiday occasions. (“Paisley-print table runners give a subtle background to red and white earthenware,” one caption reads.)

More importantly, New Cook Book is part of my family’s history. Globs of batter tell of the mornings my mom surprised us with pancakes instead of the usual Kix; the index card with instructions for Holiday Cheesecake is so stained and creased that it’s a wonder anyone can still read it.

Now the book is part of my kids’ cooking heritage. This Christmas, I brought the Better Homes and Gardens tome to my home in West Linn. I broke out our bags of cookie cutters and all the decorations (minus the silver balls we always used that I’m pretty sure were toxic and the red hots my sister insisted on using in spite of the fact no one liked to eat them). I prepped the dough when my noise-phobic toddler was sleeping. And then I rolled out the dough on the same oak table we gathered around every night growing up.

My littlest is only five months old so she just watched, but my toddler loved decorating the cookies. My family paints the cookies in colored egg wash before baking instead of frosting the cookies (instructions here), which my craft-loving tot adores. It’s easy to guess which cookies she adorned—they’re hiding under a mound of sprinkles. And she poked holes into almost all of them, making “belly buttons” for the gingerbread men, teddy bears and stars.

My Favorite Cookbook: Catherine Ryan Gregory {Guest Blogger Series}

Most of the recipes I use today are found online and pinned, but every so often this tattered cookbook with the checkered cover will make a special appearance. And chances are, it will become a familiar touchstone for my daughters. And maybe—just maybe—it will endure long enough to help them make cookies of their own.

My Favorite Cookbook {Catherine}

Print Recipe Pin Recipe
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 11 tablespoons butter 1 stick plus 3 tablespoons
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 4 teaspoons milk
  • 2 cups sifted flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 375.
  • Beat room-temperature butter, sugar and vanilla in a large bowl until creamy. Add egg and beat until light and fluffy. Stir in the milk until incorporated.
  • Sift together the dry ingredients and blend into the mixture in batches.
  • Divide the dough in half and wrap in cling wrap. Refrigerate 1 hour.
  • On a lightly floured surface, roll out one half of the dough to 1/4-1/8 inch. Cut with cookie cutters and transfer to a cookie sheet lined with parchment paper. Decorate with egg wash painting and sprinkles. Repeat with the other half of the dough.
  • Bake 6-8 minutes or until cookies are done in the middle. Cool several minutes before transferring to a cooling rack.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

About Catherine: Catherine Ryan Gregory is a Portland writer, and mother to Peeper and new addition Kiwi (as they are known online). She explains the name of her blog, The Ten Thousand Hour Mama, thusly: “Malcolm Gladwell famously wrote in his book Outliers that after 10,000 hours of practice, anyone can become an expert. Rather than set my sights on becoming a virtuoso, basketball star or CEO, I’m aiming to become a good mom… and every hour counts toward that goal.“

Filed Under: Blogger Bites, Cookbooks, My Favorite Cookbook, Recipes, Sweets Tagged With: cookbooks, Cookies

Chocolate-Pineapple Meringue Kisses {Recipe}

August 18 By Renée ♥ 5 Comments

Light as air, these delicious little Meringue Kisses can hold a multitude of sweet surprises.

Light as air, these delicious little Meringue Kisses can hold a multitude of sweet surprises. | The Good Hearted Woman

These little meringue kisses are incredibly simple and easy to make, and will satisfy any sweet tooth. Here, I’ve topped them with pineapple and chocolate, but you can let your imagination guide you. Other ideas include coconut, ground nuts, chopped dried fruit, a dusting of cinnamon and sugar, or candied ginger. Or sprinkle them with jimmies for the holidays – red, white and blue for the 4th of July, green for St Patrick’s Day, or yellow and orange for the fall holidays.

Chocolate Pineapple Meringue Kisses {Recipe} | The Good Hearted Woman
4 from 1 vote

Meringue Kisses

Print Recipe Pin Recipe
Course: Cookies &amp, Sweets
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 3 egg whites
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract

Top with your choice of:

  • Fresh pineapple chopped
  • Mini chocolate chips
  • Coconut
  • Ground nuts
  • Chopped dried fruit
  • Cinnamon sugar
  • Candied Ginger

Instructions

  • Preheat oven to 300° F.
  • Line a baking sheet with parchment or a silicon sheet.
  • Beat eggs until foamy. Add salt and cream of tartar. Add sugar a tablespoon at a time, beating eggs until stiff.
  • Fold in vanilla.
  • Fill a a pastry bag or resealable bag with the whipped egg mixture. Cut the tip (or corner) and pipe the whipped egg mixture onto the prepared cookie sheet. (Alternative method: Use teaspoons to drop mixture onto cookie sheet.)
  • Sprinkle topping of your choice onto each cookie.
  • Bake for 30 minutes and then turn off the oven. Leave the cookies in the oven for 30-45 minutes to allow them to dry.

How to prepare fresh or canned pineapple:

  • Chocolate Pineapple Meringue Kisses {Recipe} | The Good Hearted Woman
  • Press pineapple between sheets of paper towel to remove as much juice as you can, and then chop fine and press again. Or, avoid the whole chopping step by using crushed pineapple.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Light as air, these delicious little Meringue Kisses can hold a multitude of sweet surprises. | The Good Hearted Woman

Filed Under: Dairy-free, Gluten-free, Mixed Table, Omnivores, Recipes, Sweets, Vegetarian Tagged With: chocolate, Cookies, Dairy Free, Desserts, eggs, Gluten Free, Sweet Somethings, Vegetarian

Amaretti ~ Italian Macaron Cookies {Recipe}

June 12 By Renée ♥ 9 Comments

Less sugar and four kinds of almond flavoring make for a deliciously chewy, gluten-free, yolk-free almond cookie that is bursting with flavor.

Amaretti - Italian Macaron Cookies Recipe - Less sugar and four kinds of almond flavoring make for a deliciously chewy, gluten-free, yolk-free almond cookie that is bursting with flavor and very, very satisfying.

Recently, I went on a girls-only getaway to Detroit Lake, and you know where there is a weekend gathering of women, there is likely to be a whole lot of food. Our friend Beth brought these amazing almond cookies, and after the first bite, I was begging for the recipe. As best as I can figure out, Beth’s recipe is based on King Arthur Flour’s Almond Cloud Cookies recipe; however, her version cuts the sugar in half, resulting in a subtly sweet cookie with a strong almond punch.

These cookies aren’t flashy – they don’t need to be, because they are Amazingly Delicious.  In fact, after sampling my first batch, Mr. B told me they were the best cookies I’ve ever made (which is saying something, because I’ve made some pretty good cookies in the past). Enjoy!

(Half the sugar means you can eat twice as many, right?)

Amaretti - Italian Macaron Cookies Recipe | The Good Hearted Woman
5 from 1 vote

Amaretti {Italian Macaron Cookies}

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Print Recipe Pin Recipe
Course: Cookies
Servings: 2 dozen
Author: Bethany S.

Ingredients

  • 10 ounces almond paste*
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 large egg whites lightly beaten
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon extra-strong bitter almond oil

Topping:

  • Confectioners' sugar
  • Sliced almonds

Instructions

  • Preheat oven to 325° F. Line baking pan with parchment paper.
  • In a stand mixer or food processor, blend the almond paste, sugar, and salt until crumbly.
  • In a separate bowl, beat egg whites until very frothy. (Don’t beat long enough to form peaks.)
  • Gradually add almond extract, bitter almond oil, and beaten egg whites to the almond paste mixture.
  • Using a small scoop, form cookies and place on prepared baking sheet.
  • Sprinkle cookies lightly with confectioners' sugar and sliced almonds.
  • Using three fingers, press indentations into the center of each cookie. (This keeps them from puffing up too much during baking.)
  • Bake for 20 - 25 minutes, until the very edges are just turning golden. Remove from oven and allow to cool.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Amaretti - Italian Macaron Cookies Recipe | The Good Hearted Woman

Amaretti - Italian Macaron Cookies Recipe | The Good Hearted Woman

*Almond paste can be found in most grocery stores; usually in the baking section near the pie fillings. You can also make it at home, but I haven’t done that yet.

Amaretti - Italian Macaron Cookies Recipe | The Good Hearted Woman

Filed Under: Dairy-free, Gluten-free, Mixed Table, Omnivores, Recipes, Sweets, Vegetarian, Weight Watchers Tagged With: almond, baking, Cookies, Dairy Free, flourless cookies, Gluten Free, Gluten-free cookies, nuts, Sweet Somethings, Vegetarian

Hibiscus Lavender Shortbread

May 12 By Renée ♥ 4 Comments

Hibiscus Lavender Shortbread combines two delicate, delicious creations into something truly lovely.

This recipe for “Hibiscus Lavender Shortbread Cookies” made with RAFT Syrups can be adapted for use with any flavored syrup. - The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

Back in February, I was gifted with a bottle of RAFT Hibiscus Lavender Syrup from the hands of its makers. Since then, it’s been sitting on the top shelf of my desk, staring down impatiently at me every day as I type away, waiting for its moment in the sun.  For weeks now, I’ve been telling it that we were waiting for lavender season, but inanimate objects have a bad sense of passing time, so it has been difficult wait.  Thankfully, the lavender is finally blooming and our long wait is over.  It is time to bake.

Hibiscus Lavender Shortbread combines two delicate, delicious creations into something truly lovely: perfect for any sunny brunch or spring shower. This recipe, made here with RAFT Syrups, can be adapted for use with any flavored syrup.

This recipe for “Hibiscus Lavender Shortbread Cookies” made with RAFT Syrups can be adapted for use with any flavored syrup. - The Good Hearted Woman

While I enjoy the melt-in-your mouth butter-n-air variety of shortbread as much as anyone, I thought that this recipe could benefit from a more traditional, sandy textured shortbread. I achieved this by adding a half cup of ground rice to the mix. (Measure after grinding, please!)  I make ground rice in my Blendtec blender using plain white rice. Basically, I just throw in a handful or two of rice, pop on the lid, and blend the crude out of it. Alternately, you can use course-ground rice flour. If you prefer the smoother, melty sort of shortbread, just use a half cup of regular flour in place of the ground rice instead.

This recipe for “Hibiscus Lavender Shortbread Cookies” made with RAFT Syrups can be adapted for use with any flavored syrup. - The Good Hearted Woman
5 from 1 vote

Hibiscus Lavender Shortbread

A delicately flavored shortbread cookie with a sandy, buttery finish.
Cook Time12 mins
Total Time12 mins
Print Recipe Pin Recipe
Course: Cookies
Servings: 1 dozen
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1 cup butter room temperature
  • 1/2 cup RAFT Hibiscus Lavender Syrup Or ANY flavored syrup
  • 1 1/2 cups flour
  • 1/2 cup ground rice* or rice flour
  • Large pinch of salt

Instructions

  • Preheat oven to 360° F.
  • Using an electric mixer, beat the butter and syrup on high until well combine.
  • In a separate bowl, stir flour and salt together. Slowly add flour mixture to butter and syrup. Mix only until well combine.
  • Wrap dough in plastic and refrigerate for 15-30 minutes.
  • Roll out in small batches 3/8'-1/4' thick and cut into desired shapes.
    Hibiscus Lavender Shortbread Cookies made with RAFT Syrups | The Good Hearted Woman
  • Bake in preheated oven for 10-12 minutes, until edges are just barely beginning to turn golden.
  • The hot cookies are very fragile: do not try to move them immediately. Allow them to cool on the tray for a few minutes, and then carefully transfer them to a cooling rack to completely cool. (Don't worry: they become much more resilient when they are cool.)
    This recipe for “Hibiscus Lavender Shortbread Cookies” made with RAFT Syrups can be adapted for use with any flavored syrup. - The Good Hearted Woman
  • If you want to ice them, you can make a simple glaze with a cup of powdered sugar, 2 teaspoons butter, and 2 tablespoons of the same syrup that you used for the cookies. If the glaze is too thick, just add a little milk or water to thin it down.
    This recipe for “Hibiscus Lavender Shortbread Cookies” made with RAFT Syrups can be adapted for use with any flavored syrup. - The Good Hearted Woman
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

This recipe for “Hibiscus Lavender Shortbread Cookies” made with RAFT Syrups can be adapted for use with any flavored syrup. - The Good Hearted Woman

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they will help us keep this site up and running! Please check out our disclosure policy for more details. Thank you for your support!

Hibiscus Lavender Shortbread Cookies made with RAFT Syrups | The Good Hearted Woman

Filed Under: Mixed Table, Omnivores, Sweets, Vegetarian Tagged With: baking, Cookies, shortbread, syrups

Crazy Delicious {Chocolate Peanut} Butterfingers Bars

April 28 By Renée ♥ 16 Comments

NOTE: The title of this post is NOT hyperbolic. These Butterfinger Bars are truly Crazy Delicious!

Ever belong to a social set or a book club or a church group or whatever, and whenever there is a food-related event, that one lady always brings that one thing that you just cannot pass up, no matter how hard you try? That thing that you keep making excuses to go back to the buffet table for? That thing you literally stand and calculate just how much you can take and still remain socially acceptable? (“Er… this one is for {vague head-gesture toward crowd}…um…. bye…gotta… {mumble, mumble} go…”)

For me, Butterfinger Bars are that thing.

This post may contain affiliate links, but don’t worry – they won’t bite.

These chocolate-covered peanut Butterfinger Bars are crazy delicious. Just try to walk away from them - I dare you.

And my friend Kelly is that lady who makes that thing.

Author Kelly Nelson Author Kelly Nelson is bright, energetic beyond words, and one of the most positive people you will ever meet. She enjoys life on ten-acres of prime horse property in Cornelius, Oregon with her husband, children, and lots of horses. Kelly has traveled far and wide, and her experiences in England, France, Egypt, Israel, West Indies, Mexico, and across the United States sparked a love of history, adventure, and exotic places. All that traveling led to the inspiration behind her debut novel, The Keeper’s Calling, the first book in her four-book series, The Keeper’s Saga. Her most recent book, Love’s Deception, was released earlier this year.

Kelly has a generous soul, and was kind enough to share her Butterfinger Bar recipe with us, for which I am so grateful. I’m not so sure Mr. B feels the same way though: The last time I made these for him, he said (with his mouth full as he lifted another one out of the tray), “Please, please don’t make these again any time soon. I can’t stop eating them.” When he came home today to another pan-full, he just heaved a heavy sigh and pulled out a knife.

Chocolate Peanut Butterfinger Bars | The Good Hearted Woman
5 from 2 votes

Butterfinger Bars

Yum, all the way.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Print Recipe Pin Recipe
Course: Bar Cookie
Author: Kelly Nelson

Ingredients

  • ¾ C. butter softened
  • ¾ C. sugar
  • ¾ C. brown sugar
  • ¾ C. peanut butter
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 tsp vanilla
  • 2 eggs
  • 1 ½ cup flour
  • 1 ½ cup quick oats

Topping:

  • 3/4 cups creamy peanut butter
  • 1 to 1 1/2 cups Dark Chocolate Buttercream Frosting Betty Crocker Chocolate Fudge works just fine too.

Instructions

  • Preheat oven to 375° F.
  • In an electric mixing bowl, cream butter and sugars. Add 3/4 cup peanut butter, baking soda, salt, vanilla and eggs and mix well to combine. Stir in flour and oats.
    Chocolate Peanut Butterfinger Bars | The Good Hearted Woman
  • Spread mixture on greased cookie sheet, and bake in preheated oven for 20-25 minutes.
  • Let cool until slightly warm. Spread 3/4 cup peanut butter over warm cookies on sheet. Allow to cool for 10-15 minutes.
    Chocolate Peanut Butterfinger Bars | The Good Hearted Woman
  • Warm the frosting in a microwave for 30 seconds. Stir with a spoon until it has an even consistency. Drizzle warm chocolate frosting on top and use the back of a spoon to spread it evenly.
    Chocolate Peanut Butterfinger Bars | The Good Hearted Woman
  • If you have teenagers in the house, stand back or prepare to be trampled.

Notes

Tip: It is much easier to spread the dough with wet hands than a spatula.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Chocolate Peanut Butterfinger Bars | The Good Hearted Woman

As you can see, I used chunky peanut butter for the batch I made for this post; however, smooth peanut butter works equally well.  It is just a matter of preference.  And yes, I did take half of these pictures on my back deck on a sawdust covered workbench. Because that’s what food bloggers do sometimes.

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. (Rest assured though, we will NEVER recommend anything we don’t believe in just to make a buck. We like to sleep at night.) Anywho, while clicking these links won’t cost you any extra money, they will help us keep this site up and running – and (relatively) ad-free!! Please check out our disclosure policy for more details. Thank you for your support!

Ever belong to a club or a group or whatever, and that one lady always brings that one thing that you just cannot pass up, no matter how hard you try? Butterfinger Bars are that thing.

Filed Under: Mixed Table, Omnivores, Vegetarian Tagged With: baking, chocolate, Cookies, Desserts, Party Food, peanut butter, Sweet Somethings, Vegetarian

Homemade Fortune Cookies {+ FREE Take-out Box Pattern DIY & Printable Valentine’s Day Fortunes}

February 12 By Renée ♥ 13 Comments

Personalized homemade fortune cookies are a great way to say I Love You. 

Homemade Fortune Cookies | The Good Hearted Woman
This post may contain affiliate links, but don’t worry – they won’t bite.

No matter how old you are, the moment when you crack open a fortune cookie still holds a little magic, and personalized fortune cookies are a great way to say I Love You! (Or Happy St. Patrick’s Day, or Joyous Arbor Day, or whatever day you want to celebrate.)

Everything you need is right here:

  • Fortunes: Just print out the PDF and cut out the ones you want or write your own in the blanks provided.
  • Chinese Take-out Box: Print out the pattern. One box will take the seasoned crafter about 5 minutes, and those with four thumbs about 15.
  • Cookies: Following the recipe below, it will take about 40 minutes to make 12 cookies. (Add about 15 minutes plus cooling time if you want to dip them in chocolate.)

FREE Fortunes Printable

  • PDF Download – Here are plenty of premade fortunes for your sweetheart, plus some blanks for you to personalize – for kids, friends, family, teachers, and anyone else you want to surprise!

TIP: Look to your favorite songs for fast fortune-writing.

Homemade Fortune Cookies | The Good Hearted Woman

FREE Chinese Take-out Box Pattern

No need to reinvent the wheel. This pattern is free on Craftsy right now, or you can just download the PDF. Use heavy scrapbooking paper or cardstock, and be sure to hit “fit for page” before you print.

  • PDF Download
  • Direct link on Craftsy (If you have an account on Craftsy, you can use this link to add it directly to your patterns.)
Homemade Fortune Cookies | The Good Hearted Woman

Homemade Fortune Cookies

Print Recipe Pin Recipe
Course: Sweet Treat
Servings: 24 Cookies
Author: Renée ♥ The Good Hearted Woman

Ingredients

  • 5 tablespoons butter melted
  • 4 egg whites
  • 3/4 cup sugar
  • 1 cup all-purpose
  • 1/8 teaspoon salt
  • 3 tablespoons heavy cream
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract

Optional:

  • Dipping Chocolate
  • Sprinkles

Instructions

Before you make the first cookie:

  • Preheat oven to 375°.
  • Gather your materials: you will need a cutting board, a coffee mug and a muffin tin.
  • Print out and cut fortunes. (Be sure to do this before you bake the cookies. You will not have time to do it when they come out of the oven!)

Mixing the batter:

  • In a blender or mixer, combine egg whites and sugar. Beat for about a minute, and then add flour and salt and beat another 30 seconds. (I do this all in my blender.)
  • Add melted butter, heavy cream, and vanilla and almond extracts and beat until mixed.

Making the cookies:

  • Spoon 1 tablespoon of dough onto silicone baking sheet or parchment paper. (I use a Silpat sheet.) Spread with a spoon into a thin 4-5 inch circle. Start by making 2 circles at a time. (I don’t ever do more than 3 at a time.)
  • Bake for 5-6 minutes, or until the edges are lightly browned.
  • Remove from the oven and immediately take one cookie and place it on a wooden cutting board. Keep the side that was "down" while cooking down.
  • Place a fortune in the middle of the cookie and fold in half. Place the middle of the flat side over the edge of a coffee mug. Pull the corners down to shape.
    Homemade Fortune Cookies | The Good Hearted Woman
  • Immediately place the formed cookie into a muffin cup and allow it to cool completely.
    Homemade Fortune Cookies | The Good Hearted Woman
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Homemade Fortune Cookies | The Good Hearted Woman

Place a fortune in the middle of a warm cookie and fold in half. Place the middle of the flat side over the edge of a coffee mug. Pull the corners down to shape.

Homemade Fortune Cookies | The Good Hearted Woman

PRO TIP: Color code your fortune cookies! If you choose to dip-n-sprinkle your cookies, you can avoid fortune-awkwardness (like giving your daughter a fortune that says “You are my Knight in Shining Armor“). Just use different sprinkle combinations for your Sweetheart, kids, friends, etc. (If you choose to leave them plain, you’re on your own.)

Sweet Fortune Take-Out - Homemade Fortune Cookies {with FREE Valentines Day Printables} | The Good Hearted Woman Notes:

  • No matter how crafty you are, plan on a few broken cookies.  They are going to happen – accept it.  It’s OK though – just dip them in chocolate and enjoy.
  • Be sure to have everything ready before you put the first cookie in the oven. I know I already said this. I’m saying it again.
  • Cookies are HOT when the come out of the oven. (Can a get a “Duh”?) You can wear non-cotton gloves if you want, but I find that very cumbersome. Instead, I use my fingernail to peel the cookie off the Silpat sheet, and then handle them gingerly with the tips of my fingers.  Either way, you have been warned.
  • DO NOT try to make more than 3 or 4 cookies at a time, no matter how awesome you are. It won’t work. Really.
  • If your cookies cool too fast, 15-30 seconds back in the oven will soften them… a little.
  • Wait until the cookies are completely cool before attempting to dip them. This just makes sense, but some people try to rush the process. Don’t be one of them.
  • There are many recipes for fortune cookies out there, but in my experience, this is the best one. (It has 25% less sugar than most and the cookies are still plenty sweet, just so you know.)

Homemade Fortune Cookies | The Good Hearted Woman



Thank you so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to Pin and Print this recipe!

Homemade Fortune Cookies {with FREE Take-out Box Pattern & Valentines Day Fortune Printables} | The Good Hearted Woman #ValentinesDay #freeprintables #cookierecipe    Homemade Fortune Cookies {with FREE Take-out Box Pattern & Valentines Day Fortune Printables} | The Good Hearted Woman #ValentinesDay #freeprintables #cookierecipe
P.S. I’m sharing this recipe on the Weekend Potluck Recipe Linkup. Check it out for more great recipes!
Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Holidays, Just for Fun, Mixed Table, Omnivores, Sweets, Vegetarian Tagged With: Cookies, Holidays, Sweet Somethings, Vegetarian

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Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.

Necessary Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.