Cookie collection

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Black and white cookies

Since, my labtop had a malfunction yesterday, didn’t post for my favorite day of the week cookie Friday !
So, I always  make two trays of ONE  my favorite cookies for the 4th  every year. {They are usually gone within a few minutes.} .
Black & White cookies ! 

 Look to the cookie Elaine !   { My favorite seinfeld  moment.}

Unfortunately, this year even the racial harmony of this  
delicious black and white cookie can’t help paula deen. 

Maybe, her “black friend,” who she introduced during a 2012

 interview, as “black as this blackboard” and “don’t stand

 next to the blackboard we can’t see you”.

  Yeah, she said it .
Hollis johnson, please inform paula that we as African 

americans do not like to be called black as a blackboard.

And we do not like to recreate a time when we were 

 slaves, had no  rights and were sold and brought like 

animals, that’s not fun for us.

 Farewell and goooood riddance, 

I did like you because you reminded of my granny. But, my 

granny is African american and not a racist .

Anyway I had to do it right I”m from NYC we have the best black & white cookies here !  Kids and adults really enjoy this treat, it’s so New York.

Preheat oven : 350
Makes 24 cookies
Prep time : 20 mins
Bake time :20-25 mins

For the cookie:
1 cup unsalted butter
1-3/4 cups granulated sugar
4 eggs
1 cup whole milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2-1/2 cups cake flour
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

For the glaze:

4 cups confectioners’ sugar
1/3 cup boiling water
1 (1-ounce) square bittersweet chocolate, chopped


1. Preheat oven to 375 degrees F. Beat butter and sugar together until creamy. Beat in eggs one at a time. Once combined, beat in milk, vanilla and lemon extract.

2. In a separate bowl, combine flours, baking powder and salt. Gradually beat dry ingredients into wet ingredients, beating well to fully combine. Spoon tablespoonfuls of dough onto greased baking sheets. Bake for 20 to 30 minutes then let fully cool on wire racks.

3. Put confectioners’ sugar in a bowl. Spoon boiling water into sugar one tablespoon at a time, stirring after each addition, until mixture is thick, but still spreadable.

4. Move half of the sugar mixture to a double boiler and mix in the chocolate, stirring until smooth.

5. Spread vanilla frosting on one half of the top of each cookie and spread chocolate on the other half. You can even swirl chocolate and vanilla into a yin-yang formation. Let frosting set before eating.

Adapted from :


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Vanilla cupcakes with white chocolate ganache and candy topping

If you think this is a regular vanilla cupcake recipe  you are wrong. There is two different kinds of extract,  I just love the smell of vanilla, and buttermilk. In a different version of this recipe I use actual vanilla seeds and paste. It can be a little pricey. For the topping I just used any leftover candy, cookies and nuts.


2 1/2 cups cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 3/4 cups pure cane sugar
1 1/4 sticks (5 ounces) unsalted butter, melted and cooled slightly
1 cup buttermilk, at room temperature
3 tablespoons vegetable oil
1 teaspoons of clear prue vanilla extract
1 tablespoon of madagascar vanilla extract
6 large egg yolks, at room temperature
3 large egg whites, at room temperature

White chocolate ganache
1/4 cup of heavy cream
1/2 cup of white chocolate chips

Place a heat-proof bowl over a pot of simmering water, and whisk together the chocolate and cream. Continue whisking until chocolate is melted and the mixture is thick, about 4 minutes. Remove from heat and let stand for 5 minutes. 

Adjust the oven rack to the middle position and preheat the oven to 350 F. Fill mini-muffin tins with cupcake liners and spray the liners with baking spray.

Whisk the flour, baking powder, baking soda, salt and 1 1/2 cups cane sugar together in a large bowl. Whisk together the melted butter, buttermilk, oil, both  vanilla extracts and egg yolks in a medium bowl.

In a clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites at medium-high speed until foamy, about 30 seconds. With the machine running, gradually add the remaining 1/4 cup sugar. Continue to beat until stiff peaks just form, 30 to 60 seconds. Transfer to a separate bowl and set aside. Wash the bowl and dry.

Add the flour mixture to the now-empty mixing bowl. With the mixer running at low speed with the whisk attachment, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop the mixer and scrape the whisk and sides of the bowl. Return the mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.

Using a rubber spatula, stir one-third of the whites into the batter to lighten. Then add the remaining whites and gently fold into the batter until no white streaks remain.
Fill the mini-muffin tin liners three-quarters full and bake until just firm, 8 to 12 minutes. Let cool,

 Making ganache

Place a heat-proof bowl over a pot of simmering water, and whisk together the chocolate and cream. Continue whisking until chocolate is melted and the mixture is thick, about 4 minutes. Remove from heat and let stand for 5 minutes. After it has cool, take one cupcake at a time and dip in top half of the ganache until its well cover. Repeat for each cupcake. Then after all cupcakes are covered,  sprinkle  any kind nuts, cookies, or candy over the top. I used snickers, milky way,chopped nuts and chopped chocolate cookies.

Adapted from:

Funfetti Cake batter white chocolate chip cookies

Cookie Friday
Funfetti Cake batter white chocolate chip cookies

This is a fun dessert treat to make with and for your kids. There something about watching the little faces while the mixing everything together. If you like your cookies  with a  little crunch bake for 12-15 mins.
I like mine a little softer so I bake 10-12 mins. This is a good weekend treat. Have fun with it.

1 box of  funfetti cake mix
1 cup of sugar
1 tablespoon of vanilla
1/2 cup of butter
2 eggs
extra sprinkles about 1-2 cups

Pre heat oven at 325 lightly spray cookie sheet
In large bowl, with a mixer , beat together cake mix vanilla and eggs until smooth. Form into balls and chill for about 2-3 hours. Once dough is chill , place on cookie sheet and press down with the palm of your hand.
Sprinkle some of the extra sprinkles on top. And pop in the oven for 10-12 mins. Be careful not to over bake. Take out and cool.

White chocolate mousse with Godiva Liqueur

The hardest part of this recipe is waiting the two hour for it to chill. Everything else is pretty easy.
This white chocolate mousse recipe has a little something special “Godiva white chocolate liqueur. YUMMY. Add it  when the white chocolate chips are melting. You dont want to over stir or
over cook the chocolate. So when you see the chips melting, just when think it’s almost melted, add in the liqueur.


4 egg yolks
1/4 cup of sugar
1 cup of whipping cream
1 cup of white chocolate chips 
1 1/2 cup of whipping cream
1 tablespoon of Godiva White chocolate Liqueur 

Beat egg yolks in small bowl with mixer on high. Beat for about 3 mins or until thick lemony color foams.
Then beat in sugar. Heat 1 cup of cream in small pan over med heat until hot. { don’t over heat} Gradually stir in half of the cream into egg yolk mixture , then stir back into hot cream in small pan. On low, cook for 5 mins stirring constantly until mixture thickens up. {don’t over boil} 
Stir in white chocolate chips until melted Then add liqueur. Cover and refrigerate  for 2 hours. You can put any garnish you like. Sometimes I put chocolate curls. For the main pic, I shaved some chocolate.