Monday, September 16

Egg-Cellent Cookie Recipe Contest!!



I spend so much time on here sharing my best recipes with the public, now today is a chance for me to showcase some of YOUR best recipes! I've teamed up with Karly, from Buns in My Oven, and Davidson's Safest Choice Eggs,  to put on an Egg-Cellent Cookie Recipe Contest!

Karly and I are both avid bakers with young kids at home, so we know the importance of baking with pasteurized eggs. When baking with Safest Choice we are ensuring that our families are not at risk of foodborn illnesses.

To learn a little more about Davidson's Safest Choice, check out their website, or check out some of my Safest Choice recipe posts.

Key Lime Pie Smoothie
Roasted Beet and Potato Hash with a Sunny Side Up Egg
How to Make Homemade Mayo
Jalapeno Bacon Breakfast Squares
Easy Peasy One Bowl Peanut Butter Chocolate Chunk Cookies


Here's the skinny on how to enter.

Using the Rafflecopter widget, follow the directions on how to enter. Be sure to complete the two mandatory entries. (Enter a recipe and comment saying you did so)

If you are a blogger: Link your BEST original recipe posts up using the linky widget below. Be sure to add the line "This recipe has been entered into the Safest Choice Eggs recipe contest hosted on Bakeaholic Mama and Buns In My Oven." somewhere in your blog post! Then come back here and comment below saying. "HEY! In entered my XYZ Cookies..."

If you are NOT a blogger: You can still enter, YAY! Follow the directions on the rafflecopter widget. Make sure that you use  the comments section below to copy and paste your original cookie recipe. Be sure to leave your name and email so we know who the cookie belongs to!

Want to know the best part?? (Besides the awesome prizes) You can enter a new recipe each day!

Now for the REAL best part. The prizes!

One winner will receive a 5 QT Artisan Series KitchenAid Stand Mixer, a one year supply of Davidson's Safest Choice Eggs and some other fun Safest Choice Goodies.





 a Rafflecopter giveaway

(Disclaimer: I am a brand ambassador for Davidson's Safest Choice Eggs. They are providing one winner with the prize pack mentioned above. I was compensated for my time however all opinions are 100% my own.)

31 comments:

  1. http://jolenesrecipejournal.blogspot.com/2013/09/caramel-apple-thumbprints.html Original Cookie recipe

    ReplyDelete
  2. Oatmeal Chewies:
    A chewy, crispy and delicious new take on an old favorite!

    By Shannon shannob0122@hotmail.com

    Ingredients:
    1 C Margerine
    3/4 C Brown Sugar
    3/4 C White Sugar
    2 Tsp Vanilla
    2 Tbl Milk
    2 Eggs
    1 Tsp Baking Soda
    1 Tsp Cinnamon
    1 C Coconut
    1 1/4 C Flour
    2 C Oatmeal
    3/4 C White Chocolate Chips (optional)

    Recipe:
    Preheat oven to 350
    Cream margerine and sugars. Add vanilla, milk, and eggs and mix. Add in dry and mix. Use cookie scoop and place on parchment paper covered cookie sheet. Press down a little with a fork or your fingers. Bake for 9 minutes. Cookies will be soft. Wait 1-3 minutes before removing from pan. Move cookis to wire rack to crisp up. Enjoy!
    Store in airtight contaioner

    ReplyDelete
  3. Oatmeal Chewies:
    A chewy, crispy and delicious new take on an old favorite!

    By Shannon shannob0122@hotmail.com

    Ingredients:
    1 C Margerine
    3/4 C Brown Sugar
    3/4 C White Sugar
    2 Tsp Vanilla
    2 Tbl Milk
    2 Eggs
    1 Tsp Baking Soda
    1 Tsp Cinnamon
    1 C Coconut
    1 1/4 C Flour
    2 C Oatmeal
    3/4 C White Chocolate Chips (optional)

    Recipe:
    Preheat oven to 350
    Cream margerine and sugars. Add vanilla, milk, and eggs and mix. Add in dry and mix. Use cookie scoop and place on parchment paper covered cookie sheet. Press down a little with a fork or your fingers. Bake for 9 minutes. Cookies will be soft. Wait 1-3 minutes before removing from pan. Move cookis to wire rack to crisp up. Enjoy!
    Store in airtight contaioner

    ReplyDelete
  4. Oatmeal Chewies:
    A chewy, crispy and delicious new take on an old favorite!

    By Shannon shannob0122@hotmail.com

    Ingredients:
    1 C Margerine
    3/4 C Brown Sugar
    3/4 C White Sugar
    2 Tsp Vanilla
    2 Tbl Milk
    2 Eggs
    1 Tsp Baking Soda
    1 Tsp Cinnamon
    1 C Coconut
    1 1/4 C Flour
    2 C Oatmeal
    3/4 C White Chocolate Chips (optional)

    Recipe:
    Preheat oven to 350
    Cream margerine and sugars. Add vanilla, milk, and eggs and mix. Add in dry and mix. Use cookie scoop and place on parchment paper covered cookie sheet. Press down a little with a fork or your fingers. Bake for 9 minutes. Cookies will be soft. Wait 1-3 minutes before removing from pan. Move cookis to wire rack to crisp up. Enjoy!
    Store in airtight contaioner

    ReplyDelete
  5. I linked up my best cookie recipe ;)

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  6. LOVE THIS IDEA! And some of my favorite ladies hosting... awesome!! I hope we get to pick the color because I don't have a red kitchen but I'm planning on winning that Kitchen Aid ;)

    ReplyDelete
  7. I linked up my Mickey Mouse Chocolate Chip cookies. Thanks for hosting!!

    ReplyDelete
  8. I linked up my best cookie recipe! Thanks for hosting!

    ReplyDelete
  9. I entered my Chocolate Covered Espresso Cookies!

    ReplyDelete
  10. Hilary Black

    Coffee-walnut cookies

    Time: 1 hour, plus overnight chilling time
    Servings: Makes about 5 1/2 dozen cookies

    2 Cups flour
    1 cup walnuts
    3/4 cup sugar
    1/4 teaspoon salt
    2 teaspoons fresh, finely ground medium-roast (not espresso-roast) coffee beans, plus about 70 whole beans for garnish
    3/4 cup plus 2 tablespoons (1 3/4 sticks) butter
    1 tablespoon plus 1 teaspoon brandy
    1 1/2 teaspoons vanilla extract
    1. Combine the flour, walnuts, sugar and salt in the bowl of a food processor and pulse until the walnuts are finely ground. Add the ground coffee and pulse to mix. Add the butter (cut in several pieces if firm) and pulse until the mixture looks damp and crumbly. Drizzle in the brandy and vanilla extract and pulse until the dough begins to clump up around the blade. Remove the dough, press it into a ball and knead it by hand a few times to complete the mixing.
    2. Form the dough into a 12-inch log about 2 inches in diameter. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or preferably, overnight, or up to 3 days. The dough can also be frozen for up to 3 months.
    3. Position the racks in the upper and lower thirds of the oven and heat the oven to 350 degrees. Use a sharp knife to cut the cold dough log into one-fourth-inch-thick slices. (If the dough crumbles when you cut into it, let it soften for several minutes.) Place the cookies at least 1 inch apart on silicone-lined baking sheets. Press a coffee bean into the center of each cookie.
    4. Bake the cookies until light golden brown at the edges, 12 to 15 minutes, rotating the sheets from top to bottom and front to back halfway through the baking. Let the cookies firm up on the pans for about 1 minute, then transfer them to a rack with an offset spatula. Cool completely. These cookies are delicious fresh but are even better the next day. They can be stored in an airtight container for at least a month.

    ReplyDelete
  11. I entered my Green Tea White Chocolate Chip cookies!

    ReplyDelete
  12. Chewy Chocolate Chip Cookies
    My original blue ribbon recipe (Northwest GA Regional Fair)

    8 ounces (2 sticks) real butter (not margarine)
    2.5 cups bread flour
    1 tsp kosher salt
    1 tsp baking soda
    1.25 cups light brown sugar
    3 egg yolks
    1.5 tsp vanilla extract
    12 ounces semisweet chocolate chips

    Melt the butter. Add the brown sugar and beat on medium for about 2 minutes. Then add the egg yolks one at a time, and add the vanilla until thoroughly combined. Stir together the flour, salt, and baking soda in a separate bowl and Slowly add the flour mixture in 3 installments of ½ cup each to the mixing bowl. Once the flour is worked in, stir in the chocolate chips and chill 1 hour.

    Preheat oven to 375 degrees F. Scoop 1.5 oz portions using an ice cream scoop onto parchment lined half sheet pans. About 6 cookies per sheet, leaving room to grow. Bake about 10 -15 minutes, or until lightly brown (or however you like them). Cool and enjoy!

    ReplyDelete
    Replies
    1. For my recipe above, my email is sarahcrvr411@gmail.com

      Delete
  13. I entered my Pancakes and Bacon Cookies!

    ReplyDelete
  14. Hilary B

    Lime and black pepper cookies

    Total time: 45 minutes, plus chilling time
    Servings: Makes about 4 dozen cookies

    ½ cup (1 stick) unsalted butter at room temperature

    1 cup granulated sugar

    ¼ cup whole milk

    ¼ teaspoon vanilla extract

    1 egg, at room temperature

    2 cups (8.5 ounces) flour

    1/4 cup plus 1 tablespoon lime zest (about 5 limes)

    2 teaspoons baking powder

    3/4 teaspoon finely ground black pepper

    1/4 teaspoon kosher salt

    Confectioner's sugar, for dusting the finished cookies

    Black pepper, to garnish (optional)

    1. In the bowl of a stand mixer or in a large bowl using an electric mixer, beat the butter and sugar until light and fluffy, 3 to 5 minutes. Add the milk, vanilla and egg, and beat over low speed just to incorporate.

    2. In a separate mixing bowl, whisk together the flour, lime zest, baking powder, pepper and salt, breaking up any lumps.

    3. With the mixer on low speed, slowly incorporate the dry ingredients into the butter mixture.

    4. Place dough on a sheet of plastic wrap and roll into a log shape about 2 inches in diameter. Wrap in plastic wrap and refrigerate until chilled, about 1 hour.

    5. Heat the oven to 350 degrees. Remove the dough log and slice crosswise into cookies one-fourth inch thick. Place the cookies on a lightly greased baking sheet and bake until a light golden brown, 10 to 15 minutes.

    6. Remove the cookies and cool on a rack. Dust the cooled cookies lightly with confectioner's sugar (and black pepper, if using).

    ReplyDelete
  15. This comment has been removed by the author.

    ReplyDelete
  16. Applesauce cookies

    1 cup shortening
    1 1/2 cups sugar
    2 eggs
    2 cups applesauce
    2 tsp. soda
    1 tsp. salt
    4 cups flour
    1 tsp. cinnamon
    1 tsp. cloves
    1 tsp. nutmeg
    1 cup raisins
    1 cup chocolate chips

    Combine all ingredients together and drop by spoonfuls on greased cookie sheet. Bake at 375 degrees until brow

    ReplyDelete
    Replies
    1. My family seriously can't get enough of these. I tend to prefer no raisins, but that is my preference

      Delete
  17. Hey girl... each time we enter do we need to leave you a comment telling you so?! I can do it but I wasn't sure. Thanks!

    ReplyDelete
    Replies
    1. If you've commented once you don't need to with every entry. Though you can ;)

      Delete
  18. Hilary B.

    White Chocolate Chip Pumpkin Cookies

    Servings: Makes about 3 dozen cookies

    2 cups all-purpose flour

    2 teaspoons ground cinnamon

    1 teaspoon ground cloves

    1 teaspoon baking soda

    1 cup (2 sticks) salted butter at room temperature
    1/2 cup granulated sugar

    1/2 cup packed brown sugar

    1 cup canned pumpkin

    1 large egg

    2 teaspoons vanilla extract

    1 (12 ounce) package white chocolate chips

    2/3 cup coarsely chopped macadamia nuts
    1. Preheat oven to 350 degrees F
    2. Lightly grease cookie sheets; set aside

    3. In a medium bowl, whisk together flour, cinnamon, cloves, and baking soda; set aside
    4. In a large bowl, cream together butter and sugars with an electric mixer
    5.Beat in pumpkin, egg, and vanilla extract until blended
    6. Gradually beat in flour mixture until well blended
    7.Stir in white chocolate chips and nuts
    8. Drop by rounded tablespoon onto prepared cookie sheets
    9. Slightly flatten with back of spoon
    10. Bake 12-14 minutes, or until centers are set.
    11. Cool on cookie sheets for 2 minutes before transferring to cooling surface.

    ReplyDelete
  19. I Love it!! Never made them yet, but would love to someday! Thanks for a great recipe! xxoo

    ReplyDelete
  20. Hilary B.

    Indian Cookie Recipe

    1 cup Sugar

    1/2 cup Shortening

    1 Egg (beaten well)

    2 cup Flour

    1/2 teaspoon Baking soda

    1/4 teaspoon Salt

    1 teaspoon Baking powder

    1/2 teaspoon Cinnamon

    1 teaspoon Cloves

    3/4 cup Cold Coffee

    1/2 cup Raisins (chopped)

    1/2 cup Nuts (chopped)

    1 teaspoon Vanilla

    1. Mix shortening and sugar together until creamy, add egg and mix well.
    2. Combine flour, salt, baking soda, baking powder, cloves and cinnamon. Add coffee slowly and mix well.
    3. Combine nuts, raisins, and vanilla. Mix well.
    4. Place on a greased baking sheet.
    5. Bake at 400 degrees F for 10 to 15 minutes

    ReplyDelete
  21. Hilary B.

    Chocolate Marshmallow Cookies
    Makes about 4 1/2 dozen

    1 cup Butter, softened

    2 cups Sugar

    2 Eggs

    ½ cup Milk

    2 tsps Vanilla

    3½ cups Flour

    ⅔ cup Baking Cocoa

    1 tsp Baking Soda

    1 tsp Salt

    25-30 Large Marshmallows

    Icing:

    12 Tbsp Butter

    4 Tbsp Baking Cocoa

    ½ cup Milk

    3½ cups Powdered Sugar

    1 tsp Vanilla

    Other: Pecan Halves


    DIRECTIONS:
    1. Cream butter and sugar.
    2. Add eggs, milk and vanilla; mix well.
    3. Combine flour, cocoa, baking soda and salt; beat into creamed mixture.
    4. Drop by rounded tablespoons onto parchment-lined cookie sheets.
    5. Bake at 350 degrees for 8 minutes.
    6. Meanwhile, cut marshmallows in half.
    7. Press marshmallow half, cut side down, onto each cookie.
    8. Return to oven for 2 minutes. Cool cookies completely on wire rack.

    Icing: Combine butter, cocoa and milk in saucepan. Bring to boil, stirring constantly. Boil 1 minute. Cool slightly and transfer to mixing bowl. Add powdered sugar and vanilla; beat well. Spread over cooled cookies and top with pecan half.

    HELPFUL TIPS: Add icing to cookies as soon as they have cooled completely.

    ReplyDelete
  22. Hilary B. hilaryb_2011@yahoo.com
    Not sure if I have to give a new recipe for each entry :/ lol which I have been...

    Chunky Chocolate Gobs
    3/4 cup unsalted butter, softened
    1/3 cup butter-flavored shortening
    1 cup granulated sugar
    2/3 cup firmly packed dark brown sugar
    2 large eggs
    2 teaspoons vanilla extract
    2 cups all-purpose flour
    2/3 cup unsweetened cocoa
    1 teaspoon baking soda
    1/4 teaspoon salt
    2 cups cream-filled chocolate sandwich cookies, coarsely chopped (16 cookies)
    3 (1.75-oz.) Mounds bars, chilled and chopped
    1 to 2 cups semisweet chocolate morsels

    Preparation

    1. Beat butter and shortening at medium speed with an electric mixer until creamy
    2. gradually add sugars, beating until light and fluffy
    3. Add eggs and vanilla, beating until blended
    4. Combine flour and next 3 ingredients and gradually add to butter mixture, beating until blended
    5. Stir in cookies, candy bars, and desired amount of chocolate morsels
    6. Chill dough 30 minutes.

    Drop dough by 1/4 cupfuls 2" apart onto baking sheets lined with parchment paper. Bake at 350° for 10 to 12 minutes or until barely set. Cool on baking sheets 10 minutes. Transfer to wire racks to cool completely.

    ReplyDelete
  23. Here is my recipe :)
    Spicy Apple Gingerbread Cookies with Vermont Maple Drizzle

    1/2 cup softened butter
    1/3 cup molasses
    3/4 cup packed brown sugar
    1/4 cup white sugar
    1 egg
    2 teaspoons cinnamon
    2 1/2 teaspoons ground ginger
    1/2 teaspoon ground cloves
    1/4 teaspoon nutmeg
    1 teaspoon baking soda
    2 1/2 cups all purpose flour
    1/2 teaspoon salt
    1 1/2 cups peeled, diced apples

    Drizzle:
    1 Tablespoon softened butter
    3 Tablespoons real maple syrup (I love to use Vermont-since that is where I am proudly from!)
    1 1/2 Tablespoons milk
    1 cup powdered sugar

    Preheat oven to 350.
    Cream together the sugars, butter and molasses. Add egg and mix until combined. Stir in all dry ingredients until well mixed and fold in the apples.

    Drop about 1 1/2 Tablespoons of dough onto greased cookie sheets. Bake for 10-12 minutes or until set. Let cool on cookie sheets for 5 minutes or so. These are soft cookies.

    Comine all drizzle ingredients until a thick drizzling consistency. You may need to add a little more powedered sugar or maybe a bit more milk or syrup. Drizzle over cooled cookies.

    Enjoy!

    Cara Roberts
    ccrvt@yahoo.com

    Thank you for reading!


    Cream the butter, sugars, and molasses.

    ReplyDelete
  24. M&M COOKIE
    1/2 C CRISCO
    1/2 C BROWN SUGAR
    1/4 C SUGAR
    1/2 t VANILLA
    1/4 t WATER
    1 EGG
    1 C PLUS 2 T FLOUR
    1/2t BAKING SODA
    1/2t SALT
    3/4 C M&MS
    CREAM CRISCO AND SUGARS. ADD VANILLA,WATER AND EGG, MIX WELL. ADD FLOUR,SALT,BAKING SODA MIX TO COMBINE. STIR IN M&MS. SCOOP T? ONTO A COOKIE SHEET?
    BAKE AT 375° 10-12 MINUTES
    REMOVE A COOL ON A RACK

    ReplyDelete
  25. I linked up my white chocolate maple acorn cookie recipe using the pinky tool! The pic seems to be my generic blog one though and not the cookie! Ack! I'll try to fix that.

    ReplyDelete
  26. recipes and special links which you share is useful to me, once again, thank your recipe.

    ReplyDelete

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