Posts Tagged With: Cookies

Nutella Half-Moons

In case you forgot, there is like 10 days until Christmas.

Nutella Half moons

Which means it’s the perfect time to make cookies! Yay!

Especially ones that are wonderfully filled with Nutella that are absolutely the best for dunking in hot cocoa, and that look festive with their snowy dusting of powdered sugar. Perfect for snowy days in. When you have holiday music blaring, Christmas lights on, and a fire going ( or at the very least a candle).

This is a cookie I fiddled with after Mr Ginge saw it on Pinterest and has basically begged me to make them for him. For weeks.

nutella half moon cookies

A few notes before you start.

While super delish and worth the work, these are a bit fiddly and time consuming. Because I wanted a super soft cookie, the dough is very soft and you’ll want to be generous with the flour when you  go to roll them out. Also, I used a dumpling maker to fold these over. If you don’t have one of those, then I recommend going the full moon route and just stuffing Nutella between two rounds. These also freeze wonderfully, so if you have any leftovers after the holidays, these will last in the freezer.
nutella filled cookies

Nutella Half Moons

inspired by these cookies by kokocooks 

makes about 5 dozen cookies

  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 cup sour cream
  • 1 tsp vanilla
  • 4 1/2 cups flour, plus more for rolling
  • 2 tsp baking powder
  • 1 tsp baking soda
  • about 1 cup of nutella
  • icing sugar for dusting


  1. 1. In a large bowl, beat together the butter and the sugar until light and fluffy. Beat in the eggs, one at a time, or until well combined.  Add in the sour cream and the vanilla.
  2. In another bowl, combine the flour, baking powder, and soda. Gradually add it to the butter mixture or until  well combined. The dough will be very soft, a bit thicker than cake batter. Cover it in plastic wrap and stick it in the fridge for several hours, or if you want to speed things up a bit, in the freezer for 30 minutes to an hour.
  3. Once the dough has chilled, preheat the oven to 350°F . Line your cookie pans with parchment paper.
  4. Working in batches so that your chilled dough stays firm, roll it out to about 4mm/ 1/8 in thick. Cut with a round cutter about 3in/ 8 cm in diameter. I used a dumpling maker, so I cut it with the base. If doing half moons, place 1 tsp nutella in the centre of the round then fold over, pressing lightly to seal. If making full moons place about 2 tsp nutella in the centre of a round, top with another, then seal with a fork. Carefully transfer the cookies to your prepared sheets. Repeat with the rest of the dough
  5. Bake in the preheated oven for about 10 minutes. While still warm, dust lightly with icing sugar, then transfer to a wire rack to cool completely.

Happy baking!


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Oatmeal Scotchies

Sooo….  November.

Artie's Oatmeal Scotchies

Hardly believe we are almost half way through it. 😉

And while everyone south of the border is gearing up for Thanksgiving, I’m gearing up for an entirely different event.

Doctor Who.

It’s finally almost here! (Omigosh have you seen the latest trailer? I’ve basically squeeled with excitement!)

And guess what!

Oatmeal Scotchies

This recipe has absolutely nothing to do with it. In fact it is from another show, Warehouse 13, that Mr. Ginge got me hooked on, and we’ve been obsessively watching in the Doctor Who downtime.

Anyway the premise of the show is these secret agents track down these “artifacts” that have been imbued with strange powers from the people to whom they once belonged. Much adventure ensues.

I’ll let you in on a little secret. Right from the pilot, Artie’s favourite snack have been Oatmeal Scotchies. And since I am in the habit of recreating foods from my favourite shows…..

Oatmeal Scotchies WH-13
Oatmeal Scotchies

makes about two dozen cookies

adapted from

*A note – From the show and other recipes, I’m guessing this is supposed to be a crispier cookie, but since I like a thicker, chewier cookie, I’ve adapted this recipe to suit my taste*

  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1/2 tsp orange extract
  • 1 tsp baking soda
  • 1 cup flour
  • 1 cup rolled oats
  • 1 cup butterscotch chips
  • 1/2 cup coconut.
  1. Preheat the oven to 350°F
  2. In a large bowl, cream together the butters and the sugars, until light and fluffy. Add the egg and the orange extract, continuing to beat until combined.
  3. In another bowl, combine the soda, flour and oats. Gradually add it to the butter mixture, mixing in the last with a wooden spoon if needed. Stir in the chips and the coconut.
  4. Drop by rounded tablespoonfuls on to a cookie sheet, then bake in the preheated oven for 10-12 minutes. Let them cool for a couple minutes on the pan, then move to a wire rack to cool completely. Serve with juice or milk ( because falling off the wagon may not be the best choice at this point)

On a scarier thought, six weeks till Christmas ( and six weeks till regeneration!)


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Jammie Dodgers

Huge Nerd Alert:

Jammie Dodgers

The 50th anniversary of Doctor Who is set to air in seven months, and I AM SO EXCITED!

And the Tenth Doctor is coming back! Do you know how exciting this is for me???  *SQUEEEEEEEEEEEE*

It can not be contained.

Which means that I have Doctor Who on the brain.  Constantly. Much to the chagrin of my non-Whovian fiancee.

However, he does like cookies. And if there is one thing I can’t resist, it’s cookies. Especially when I can get nerdy with them.

Jammie Dodgers from Doctor Who

Which is where this cookie comes in. The first time I saw it on the show, I mistook it for a Peak Frean, one of those cookies with the sugared jam in the middle and the cream filling around it. When I found out it wasn’t actually that cookie, I had to do a bit of digging, since they aren’t as common here in Canada.

So I present to you, my spin on the Jammie Dodger, the Eleventh Doctor’s favourite snack, remote self destruct button for the TARDIS, and the biscuit carefully left bedside for the impossible girl.

Jammie Dodger

Jammie Dodgers

makes 15 cookies

  • 1 cup butter, softened
  • 1/2 cup powdered sugar
  • 2 cups flour
  • 2 tbsp custard powder ( I like Birds )
  • 1/3 cup raspberry jam
  1. Preheat your oven to 350°F/ 180°C. Line a cookie sheet with parchment paper. 
  2. In a large bowl, beat together the butter and the icing sugar until smooth.
  3. In another small bowl, whisk together the flour and the custard powder. Gradually beat into the butter mixture until just combined, scraping down the sides if necessary .
  4. On a floured surface, roll out the dough to about 1/8 in/ 3mm thickness. Cut with a 2 in / 5 cm round cutter.  In half of the cookies, cut a small circle or heart out of the center.
  5. Bake in the preheated oven for 10 minutes, or until light golden brown. Transfer to a wire rack and cool completely.
  6. Once the cookies have cooled completely, spread about 1 tsp of raspberry jam onto one of the whole cookies. Top with one of the cookies with the cut outs. Transfer to an airtight container and let set over night so that the jam soaks into the cookies a bit and “glues” the cookies together.
  7. Keep one handy in case of Daleks.

–  Mel


I linked this recipe to:

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Chocolate Peanut Butter Pretzel Cookies

Mr. Ginge and I got our taxes done on Friday.

cpbp cookies

I know. Our Friday nights are hella cool.

Regardless, we decided to stay downtown and get something to eat instead of heading back home, only to have to drive back out a little while later.

Nearby the tax place is a little Chinese buffet called the OK restaurant. Despite the name they are actually pretty good; decent prices, quiet, and they have this little crab thingies that are awesome. Mr Ginge and I will fight over them. Anyways, with a name like that and my sense of humour, it was let just wide open for puns. This was how our night went:

Chocolate Peanut Butter Pretzel

Mr Ginge: What do you feel like for dinner? Pizza? Chinese?

Me : Ya. Chinese sounds good.

Mr Ginge: OK

Then later while we were eating.

Me: How are  your crab thingies?

Mr. Ginge: OK

Then for dessert:

Me: You going up or dessert?

Mr. Ginge: OK

And then finally as we got the bill:

Waitress: And how was your meal?

Both Mr. Ginge and I : OK

Now imagine copious amounts of sniggering at every ok.

Chocolat PB Pretzel Cookies

Chocolate Peanut Butter Pretzel Cookies

makes 32 cookies

  • 1 cup butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 1/4 cup cocoa powder
  • 2 tsp baking soda
  • 1 cup crushed pretzels
  • 2 cups peanut butter chips
  • 32 whole mini pretzel twists (optional)
  1. Preheat the oven to 350°F/180°C. Line your baking sheets with parchment paper. 
  2. In a large bowl, cream together the butter and the sugars until light and fluffy.
  3. Add the eggs, one at a time, beating well after each. Beat in the vanilla.
  4. In another bowl, whisk together the flour, cocoa powder, and baking soda. Gradually add it to the butter mixture, mixing so that it is combined.
  5. Fold in the crushed pretzels and the peanut butter chips. Scoop  by the rounded tablespoon onto the prepare baking sheet. Top with a whole mini pretzel, squishing down lightly, just so that the pretzel sticks to the top and the cookie stays thick.
  6. Bake for 10-12 minutes in the preheated oven. Let cool on the sheet for a couple minutes, then transfer to a wire rack to cool completely.

I have a weird sense of humour.


Categories: Cookies | Tags: , , | 5 Comments

Cookies and Cream Cupcakes

The hardest part I find about blogging is finding something to say.

Cookies and Cream Cupcakes - GB - Copy (2)
Often, I can’t think of anything to say. Like now.  So instead I`ll blather on about what`s been going on Chez Ginge.

  • Both Sash Moustache and Chewy have been dropped off at the vet to get fixed. And they have to stay there for two days after the surgery( which went well, and last time I called they were doing well in recovery).Jack looked at us strangely when we walked in sans cat. In true cat-lady style, I miss them already. I’m so not looking forward to not having my snuggli for another night. 
  • Mr Ginge is a BIG movie fan, and often brings home a couple movies for us to watch. Recently, he’s brought home Rise of the Guardians and Playing for Keeps.  Me, being the absolutely mature woman that I am, loved Rise of the Guardians. If you haven’t seen in, please do. It’s absolutely wonderful, and it’s kind of funny thinking of Hugh Jackman as a fluffy bunny. I absolutely hated Playing for Keeps. I hate stupid characters. Girls that fall for the whore of a main character. Characters that do blatantly stupid things. Random and violent changes of mood or heart. Sadly it’s not limited to movies. I’ve thrown books across the room for the exact same reason.
  • I finally got into a program that will help me get better. I’m anxious and nervous about starting, and in true Melli style have run through situations a million times through my head, but I’m also hopeful about the treatment. While I absolutely love the doctors I have, I’m sick of appointments and going to see them, hahaha.
  • Speaking of Doctors, I have been absolutely hooked on Doctor Who. My sister is in love with the show, and honestly, I was getting sick of not understanding  her jokes and references. So I decided to watch it, despite not really being a sci-fi fan, and generally hating anything to do with aliens. Aaaaaaaand now I’m hooked.  I’m only on season two ( of both Dr Who and Torchwood…..) But I’ve already watched and re-watched soooo many episodes.  I’ve been rocking a Union Jack tee à la Rose circa Empty Child (one of my favourites) thanks to my lovely sister, who has also been rocking the same shirt.
  • Oreos are a bad thing to have in our house. I bought a pack to make these cupcakes  for Mr. Ginges birthday, and we’ve had to hide the bag so that Mr Ginge and I don’t devour them all.

Cookies and cream - GB - Copy (2)
Cookies and cream is one of Mr Ginge’s absolute favourite combination, so these cupcakes were irresistible  I like that they don’t make a super huge batch. Just enough to share, and not have a whole bunch kicking around the house for a while.  Especially when you are already hiding the Oreos.

cookies n cream - GB - Copy
Cookies and Cream Cupcakes

makes 9 cupcakes

For the cake:

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  •  1 tsp vanilla
  • 3/4 cup flour
  • 3/4 tsp baking powder
  • pinch of salt
  • 1/4 cup light cream
  • 1/2 cup crushed oreo ( or reasonable facsimile) cookies, plus additional for garnish.
  1. Preheat your oven to 350°F. Line a muffin pan with 9 liners.
  2. In a large bowl, beat together the butter and the sugar, until light and fluffy, scraping down the sides of the bowl a couple times.
  3. Beat in the egg and vanilla until well combined.
  4. In a small bowl, sift together the flour, baking powder and salt. Slowly add it to the wet mixture, alternatively  to the cream. 3 parts dry to 2 parts cream. Beat until combined.
  5. Fold in the crushed oreo cookies.
  6. Divide the batter between the 9 liners, and bake 15-18 minutes in the preheated oven, or until a toothpick comes out clean.
  7. Let cool a couple minutes in the pan, then move to a wire rack and cool completely.

For the frosting: (from French Vanilla Cappuccino Cupcakes) 

  • 1/2 cup milk or light cream
  • 1/8 cup flour
  • 1 tsp vanilla
  • 1/2 cup butter
  • 3/4 cup powdered sugar
  1. In a small saucepan, combine the flour and 1/8th of a cup of milk, whisking until combined. Cook over medium heat until thickened. Slowly pour in the remaining milk, whisking constantly until it has thickened to about the consistency of custard. Set aside and cool to room temperature. 
  2. Meanwhile, beat together the butter and the icing sugar until light and fluffy, about 5 minutes.
  3. Slowly pour in the cooled milk mixture and continue beating until light and fluffy.
  4. Transfer the icing to a piping bag fitted with a wide tip, and pipe onto the cooled cupcakes. Sprinkle with additional cookie crumbs
  5. Store any leftovers in the refrigerator.

Talking about those cookies have made me want them. Ugh.


Categories: Cake and Cupcakes | Tags: , , , , | 1 Comment

M&M Blondies

It’s time for an episode of ” Mel-is-Embarrassing-and-Can’t-Be-Taken-Anywhere”.

m&M blondies

Grocery Store Edition.

Monday, Mr. Ginge and I decided we would pick up the fixings for pizza after we ran some errands around town. Coffees in hand, we wander around the store, picking up this and that for dinner and the upcoming week, including a very fresh and delicious looking box of donuts.  As we were headed to the check out, Mr Ginge decides he wants olives on his pizza, do heads back to the deli to scoop some out.

Because the basket was full and rather heavy, I set it down on the floor in front of the stand, as we discussed the pizza merits of one olive versus the next. As he scooped, I set my half-empty coffee cup on the ledge, so that I could answer my dinging phone. Well, I don’t know whether I didn’t set it on the ledge enough, or that I hit it with my coat sleeve, but my coffee ended up airborne, landing unpside down in my basket of groceries all over the fresh box of donuts.


I was able to grab it before the entire contents ended up in my basket, but I still ended up with a mess, and a man with a look of utter disbelief on  his face, frantically looking around to see if anyone could tell if he was with the nimrod beside him.

You’d think that would be bad enough, but no.  I didn’t have any paper towel, or tissues, or napkins, or any bits of absorbent paper lingering in my purse, so I had to leave it as is. Which means I had to put by sopping wet ad very sticky groceries up on the belt and have the poor cashier ring them through. I was kinda hoping that she wouldn’t notice, or, you know, soggy groceries weren’t all that uncommon of a thing, but apparently not. Having dealt with the mess that was my purchases, she whips out some paper towels and starts wiping down my groceries, in front of her very busy line, not saying a word.

Needless to say I couldn’t wait to leave. Neither could Mr Ginge.

These have nothing to do with that grocery store trip. There was a mix that I used to make often when I was younger that would always get gobbled up quickly by my family. I was looking to recreate the taste in a from-scratch way and this is what I came up with. My mom, who remembered them the most, agreed that they were spot on.

M&M blondies

M&M Blondies

makes one 8×8 pan

Adapted from Better Homes and Gardens The Ultimate Cookie Book

  • 1/3 cup butter
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup whole wheat pastry flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup chocolate chips
  • 1 cup M&M’s candies ( Please don’t substitute. We tried it once with Smarties, and it was a whole different animal)
  1. Preheat the oven to 350°F. Grease a 8×8 pan and set aside.
  2. In a large saucepan over medium, melt together the butter and the sugar, stirring until the sugar dissolves. Remove from the heat. Beat in the egg and the  vanilla until combined.
  3. In a bowl, whisk together the flour, baking powder and baking soda.  Dump it into the butter mixture and stir until combined.
  4. Fold in both the M&M’s and the chocolate chips into the batter.
  5. Pour the batter into the prepared pan, spreading with an offset spatula to even out.
  6. Bake in the preheated oven for 25-30 minutes or until golden brown and the centre is set.
  7. Let cool in the pan for 10 minutes, then cut into bars while warm, and transfer to a wire rack to cool completely.

With a tall glass of milk and one of these bars, I just might be able to forget my latest embarrassing episode.


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Some days you just need some comfort.

Snickerdoodle 1 -GB

A cat snuggling on your lap.

A hot cup of tea.

A couch you can sink into and a book that will take you away.

Comfy pants.

Or maybe a favourite treat. Like cookies. 🙂

Snickerdoodle 2 -GB

Normally, my drug of choice is a warm, straight from the oven chocolate chip cookie, however, there are days when they just won’t do. Especially when it’s cold. I crave something a bit spicier, and these snickerdoodles fit the bill. I ‘m totally a soft-and-chewy type of cookie gal, but these are one of the exceptions. I love their crisp texture.

One of the earliest baking memories I have is watching my mom make these on the kitchen island in our home at the time. I distinctly remember her rolling the dough into ball then dipping them into the cinnamon sugar. And oh the smell that fills the kitchen! These cookies are worth it for smell alone!


Snickerdoodle 3 - GB


makes about 36 cookies

  • 1/2 cup butter, softened
  • 1 cup plus 2 tbsp sugar, divided
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1 1/2 cups flour
  • 2 tsp cinnamon
  1. In a large bowl, cream together the butter and the 1 cup sugar until light and fluffy. Add in the egg and the vanilla, beating until combined. 
  2. In another bowl, combine the baking soda and the flour. Gradually add it to the butter mixture, mixing until fully combined. Once the dough is mixed refrigerate for 30 minutes.
  3. Preheat the oven to 350° F and line your cookie sheets with parchment paper.
  4. In a small bowl, combine the remaining sugar and the cinnamon. Roll the chilled dough into 1 in/ 2.5 cm balls, then coat in the cinnamon sugar mixture.  Place on the prepared baking sheet.
  5. Bake for 10-11 minutes or until lightly golden brown. Cool for a couple minutes on the baking tray, then transfer to a cooling rack and cool completely.

Serve on a cold a snowy day with a good book and a cup of tea.


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Chocolate Drizzled Mocha Cookies


I’m guest posting over at The Cook’s Sister! Head on over there to get the recipe!

Don’t forget to say hi to Amber!

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Reverse Chocolate Chippers

Chocolate chip cookies.

They are my favourite cookies to make and the ones that I make the most often. Also what gets requested most often. It’s soft and chewy comfort all wrapped up in a few bites. It’s one of the first recipes I recall making from scratch, and linked to memories of eating cookie dough straight from the bowl.

This doesn’t mean, however, that I am not opposed to switching it up a bit with my cookies. And while these aren’t wildy off the beaten path, they hit the spot when dad asked me to make him some cookies with white chocolate chips. Perfect with a book, a cup of tea and a snuggly kitten. 🙂

Reverse Chocolate Chippers

makes about 2 dozen cookies ( more if you like smaller cookies)

  • 1/2 cup cocoa powder, sifted
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 pkg ( about 2 cups) white chocolate chips
  1. Preheat your oven to 350°F.
  2. In a bowl, whisk together the first 4 ingredients and set aside.
  3. In another, larger, bowl, cream together the butter and the sugars, just until fluffy. Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla.
  4. Gradually add the dry ingredients to the wet, switching to a spoon if your mixer starts to strain.  Pour in the chocolate chips, giving them a stir to distribute them throughout the dough.
  5. Using a cookie scoop ( mines about 2 tbsp) or a couple of spoons, mound the dough onto a cookie sheet, about 2 inches/ 5 cm apart. Stick them in your preheated oven for about 12 minutes. Let them cool on the sheet for a couple minutes, then transfer them to a wire rack to cool completely.

Sometimes, you can”t beat just a little twist on a classic.



I linked this recipe up to The Weekend Potluck and Strut Your Stuff Saturdays! Click the link to check out more great recipes!

Categories: Cookies | Tags: , | 4 Comments

Chocolate Dipped Matcha Whipped Shortbread

I think I have an obsession with obsessions.

I find something I like, and then it is literally all I can think about until I find something new to obsess over. Like when I was just starting to blog, I went through a faze where everything I made had almonds in them, or almond extract. Or almond something. Then it was avocados. I went beyond guacamole, then spread it on toast, wraps, grilled cheese. I even went so far as to put it in chocolate chip cookies.

The thing is, it isn’t only restricted to food.  When I was about 7, I found an old mix tape my dad had made. It had Material Girl by Madonna on it. I listened to that song night and day. I made up dance routines to it and but on pretend  shows for my toys. I quite literally listened and rewinded that song so much, that I stretched out the tape. I mean who does that?

I’d like you to think that after I wore out the tape, maybe I got sick of it and don’t listen to it anymore., or at least that my music tastes have matured, but no, Material Girl is on my iPod. I still listen to it.  My bad taste in books is matched by my taste in music, and you now know the depth of how crazy I truly am.

Anyway, more recently it has been matcha that I have been obsessed with. I finally found it, so I have a burning need to put it in everything I make. This time around, I threw it into my Mom’s whipped shortbread, thinking that the delicate cookies would hold up to the subtleness of the green tea. Then for richness I doused them in chocolate. Yum.

Here’s the thing with these cookies. These cookies must be whipped for 10 minutes. No cheating. No, oh they will be ok after 5.  10 whole minutes. If you skimp on the time, you don’t end up with the light, melt in your mouth texture that make the shortbread amazing. I usually set the kitchen timer just as I start mixing. If you have a stand mixer, it’s not much of a problem. If you only have a hand mixer ( like I seem to  whenever I make these cookies) then you are in for a real treat. And lets say after 15 years of making these cookies, I have on hell of a mixer arm.

Seriously. 10 minutes.

Chocolate Dipped Matcha Whipped Shortbread

  • 1 cup butter, softened
  • 1/2 cup icing sugar
  • 2 cups flour
  • 2 tsp matcha ( green tea powder)
  • 1 cup chocolate chips
  • 1/4 cup butter
  1. Preheat the oven to 300°F
  2. In a  large bowl, combine all of the ingredients. Beat for 10 minutes. No skimping. Start with the mixer on low, until everything is combined, then amp it up to medium.  After the 10 minutes, you should have a soft, light dough.
  3. Scoop the dough into a cookie press fitted with the disc of choice. I recommend something fairly solid, like a heart or a flower, other wise they might be a bit too delicate to dip.  If you don’t have a cookie press, you can use a pasty bag fitted with a star tip ( or even just scoop the dough on to a sheet). Press the dough onto the sheet, leaving a little space between each cookie.
  4. Bake for 10-12 minutes. You don’t want to cookies to brown, but you want to cook them enough so that they are crisp. Let cool completely
  5. In a small saucepan, melt the butter and the chocolate chips together over low heat. Once it is melted, gently dip the cookies in about halfway, then set on a sheet of waxed paper. Because the cookies are a bit delicate, you will likely end up with a few casualties. Alternatively, you could always drizzle chocolate over the top.  Stick in the fridge or the freezer to let set completely.

Keely was trying her hand at stealth. Through a lace curtain.

– Mel


I linked this recipes up to The Weekend Potluck and On the Menu Monday! Click the link for more great recipes!

Categories: Cookies | Tags: , , | 7 Comments

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