Posts Tagged ‘cookies’

Is it too early to be thinking about Terry’s Chocolate Oranges? Never! I love them – I think that next time I make these cookies, I will chop up a Terry’s Chocolate Orange and add it instead of the chocolate chips.

What can I say? These cookies are AHmazing! Deep and rich (almost like a brownie that melts in your mouth with gooeyness, not chewyness!). The orange is zesty and yummy. The recipe is so darn easy, it’s almost criminal.

I’m baking a few more of these in the oven as I type. I’m also eating a bowl of peas. Right now, they are equally delicious! I don’t know, my taste buds are strange. Don’t worry, the cookies don’t taste like peas.

I honestly don’t know what else to say. Oh! I will say this: If you want a SUPERYUMMYAMAZING treat – dip this cookie in whipped cream. Or top it with it. Or use them to make ice cream sandwiches. They just call out for a yummy cream and it works baby! It works good. Eat dem!

Double Chocolate Orange Cookies
Recipe adapted from Allrecipes

Makes approx 2 dozen


1 cup butter
3/4 cup white sugar
3/4 cup brown sugar
2 tbsp orange zest (or more! The zest of a full orange)
2 tbsp orange juice (I squeeze it out from half of the orange)
2 eggs
1 tsp vanilla
2 cups flour
2/3 cup cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips (or a chopped up Terry’s Chocolate Orange!)

Preheat oven to 350 degrees F. Line baking sheet with parchment paper.

In large bowl, beat butter and sugar until light and extra fluffy! Add zest and orange juice and beat some more! Beat in eggs 1 at a time and add vanilla. In a separate bowl, mix flour, cocoa powder, baking soda and salt. Mix the dry ingredients with the wet until fully incorporated – now add your chocolate chips! If you’re not scared to eat the dough, it tastes SOGOOD! A good hint that the cookies will also be amazing 😉

If the dough isn’t too sticky, roll about a teaspoon of dough into balls and place on sheet (It helps to stick the dough in the fridge for a half hour if you want to roll!). Alternatively you can drop teaspoons of dough right onto the sheet! Bake for 8-10 minutes and let cool on baking sheet. Now enjoy your chocolate orange heaven :)

Hint: Don’t overcook the cookies! They stay soft if you underbake (think 8 minutes) for a few days.

6 Nov 2012

Recipe: Double Chocolate Orange Cookies

Author: DaisyChubb | Filed under: Recipes

Before we do anything – I totally have to give credit for this recipe idea to Bigelow (Aisling of Tea) on Steepster! We both ordered the Gingerbread Matcha from Red Leaf Tea – after tasting it, I thought it had a pretty strong ginger flavour – but did add a bit more powdered ginger to it for a bigger kick!

This would be awesome in a molasses-type ginger cookie (my fave kind), but if you want the green (aka zombies) to show up – stick with a light sugar cookie base. Some food colouring would have been nice too, but I have none! So these are “au natural” – coloured with matcha only.

You can totally use regular matcha – just add more ginger powder to taste!

I wasn’t a huge fan of the flavour, but everyone raved about them at our Friendsgiving party – so I just have judgmental taste buds.
Man it’s too true – I really do!
Anyways, I just made a simple white glaze to ice them – it added just the right amount of sweetness to go with the ginger & matcha flavour :)

This creepy face totally happened by accident!

I didn’t have a cookie cutter, so I just used the sharp tip of a knife and cut very gently. Then I got bored, so I made round cookies. haha! I recommend rolling the chilled dough out between 2 pieces of saran wrap – minimal cleanup, and you can re-use the saran wrap for each bit of dough, and also use it to wrap up the extra in the freezer.

So those are all of my tips! And now, without further ado – the recipe for Zombie Gingerbread Men! (Also known as Matcha Ginger Sugar cookies!)


Zombie Gingerbread Men (Matcha Ginger Cookies)

Recipe adapted from All Recipes, inspired by Aisling of Tea

Makes approx. 30 cookies


3/4 cup softened butter
1 cup white sugar
2 tbsp matcha powder (use Gingerbread Matcha for more ginger flavour!)
1 tbsp ground ginger
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1/2 tsp salt


1/4 cup icing (powdered) sugar
1 tsp milk (or vanilla extract, or lemon juice – any liquid!)
Matcha for topping (optional)

Dough must be chilled, so don’t preheat the oven yet!

In a large bowl, cream butter and sugar. Add matcha powder and ground ginger, add more to taste! Beat in 2 eggs one at a time and add vanilla (also to taste!). Add baking powder and salt, and gradually add flour. You will have a rather thick dough – perfect for rolling! Now toss your dough in the fridge for about an hour – you want it to be very cold my friends.

After dough has chilled, preheat oven to 400 degrees F. Line baking sheet with parchment paper. Roll out dough to about 1/4 – 1/2 inch thick. Using a cookie cutter, or the sharp tip of a knife, cut our your men. Alternatively, or if you get tired of manually cutting out gingerbread men, use a cup to cut out rounds! For ease, roll out dough between 2 sheets of wax paper or saran wrap. Place on cookie sheet and bake for 6-8 minutes.

While cookies are cooling, make your glaze! I added the 1.4 cup of icing sugar directly into a ziplock bag with a splash of milk, then mashed and mixed it around until it created a glaze. If it’s too thick, add more milk! Too thin? More sugar. Then snip off a tiny bit of the tip of the bag and decorate away!

While the icing sets, sift some matcha on top to finish. This step is optional – I used some Madagascar Vanilla matcha for a bit of sweetness and contrast – I also thought it looked cool.

These cookies are a little labour intensive, but it was a fun experiment and I’m glad my friends liked them! They also photographed pretty well 😉 Be creative with your food friends, and Happy Halloween!

21 Oct 2012

Recipe: Zombie Gingerbread Men (Matcha + Ginger)

Author: DaisyChubb | Filed under: Recipes, Tea

I have no idea what to call these cookies. They are SO full of goodness!

For example: Nutella, Oats, Coconut, Chia Seeds, Nuts, Peanut Butter, Chocolate – but the best part? It’s totally customizable! A classic cookie could have nothing but Chocolate, Nutella and oats. I’ll post my version of the cookie – you guys can post your versions in the comments section! I would LOVE to get some more ideas for delicious No-Bake Cookies.

The most important characters!

Here is the most important picture of the post! A rolling boil ensures your cookies set up properly. Cook too long and the cookies get crumbly, don’t cook it enough and they won’t set up! Here’s  my trick:

Sometimes these cookies are called “One Minute Cookies” because you have to boil the chocolate mixture for one minute. That means a Rolling Boil, not a piddly little bubbly thing. The way I time it is, as soon as I start to see big bubbles, I time the mixture for One and a Half minutes. This ensures that I get a good fast and rolling boil for the full minute. After the minute and a half, remove from heat and stir in your peanut butter, nutella and vanilla and pour over the dry mix!

You’ll want to mix all the dry ingredients together in a bowl like this, the pour your stove-top chocolately goodness over top and mix:

Now drop your sticky mess into spoonfuls on a cookie sheet! Leave them for about an hour until set. Read on below for full instructions!


No-Bake Nutella & Oat Cookies


1 cup white sugar
3/4 cup brown sugar
1/2 cup butter
1/2 cup milk
4 tbsp cocoa powder
1/2 cup Nutella
1/2 cup Peanut Butter (or just use more Nutella!)
1 tsp vanilla
3 – 3.5 cups quick-oats
1/2 cup coconut (optional)
2 tbsp chia seeds (extremely optional, I just added these because I had them!)

Lay out 2 large pieces of wax paper or parchment paper – set on a kitchen table or somewhere they can sit to cool down and set!

In a large bowl, combine oats, coconut and chia seeds (or just oats. Start with 3 cups, you may need a little more!)

In a saucepan, place butter, sugars, milk and cocoa powder. Bright to a boil over medium to medium high heat (I go for about 6 or 7), stirring only once or twice to combine, but once it starts boiling stop stirring and time for 1 and a half minutes. (See up for a picture of what a rolling boil looks like!). Remove from heat and stir in peanut butter and nutella until melted. Add vanilla.

Immediately pour over the oat mixture and stir to combine! If it seems too runny, add more oats, but remember that they will set up and “harden”. Spoon onto wax or parchment paper and let sit until set (about an hour).

They get better every day – they should not be crunchy, just chewy and gooey and I can’t think of another rhyming word but they are AMAZING!

13 Oct 2012

Recipe: No-Bake Nutella & Oat Cookies

Author: DaisyChubb | Filed under: Recipes

Hello Snickerdoodles!

These little snickerdoodles arespecial. Yep.

Have you ever had a Snickerdoodle? I had my first one when my old roomie Caitlin made them in university! They were simple. Unassuming. Delicious!

I blame the cream of tartar. It’s the magic ingredient. If someone tells you it’s okay to make Snickerdoodles without cream of tartar they are a LIAR. Well, I did change this recipe a little bit! I added a bit of chai tea into the dough, and instead of rolling the cookies in just cinnamon sugar, I added ginger and cloves! Now that’s a chai spice Snickerdoodle!

It’s SO easy to make these cookies! Seriously try them. They are special!

They look really dark after rolling, but as you can see, they spread out and get all crinkly and perfect. I like to underbake mine just a tad so they have a slight crunch on the outside with goooey innards. I’m drooling.

Chai Spice Snickerdoodles

Recipe adapted from smitten kitchen


2 3/4 cups flour
2 tsp cream of tartar (I used more like 2 tablespoons because ILOVEIT)
1 tsp baking soda
1/4 tsp salt
1 cup butter (if salted, leave out the salt)
1 1/2 cups white sugar
2 eggs
1 tbsp strong chai tea/concentrate (or vanilla extract)


1/4 white sugar
1 tbsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 tsp ground black pepper

Preheat oven to 400 degrees F. Line cookie sheet with parchment paper.

In large bowl cream butter and sugar until fluffy. Beat in eggs one at a time and add chai tea or vanilla. Add dry ingredients – flour, cream of tartar, baking soda and salt. Beat until fully incorporated – the dough should be smooth.

I popped my dough in the fridge to chill for about 20 minutes before rolling into balls – I found it easier when rolling, but this part is optional! If you don’t mind getting messy, go for it!

Combine topping ingredients in a soup bowl or on a large plate. Scoop around 1-1.5 inch balls (about one rounded teaspoon), roll into a ball and roll in the sugar mix until fully coated! Don’t be shy 😉 Place about 2 inches apart on your baking sheet.

Bake for 10 minutes until the tops are cracked and the cookie has spread. The top won’t be brown, don’t be afraid! Take them out as they will continue to bake as they cool. Leave them be for about 20 minutes if you can, and enjoy! Make a pot of tea while you’re at it.

5 Oct 2012

Recipe: Chai Spice Snickerdoodles

Author: DaisyChubb | Filed under: Recipes, Tea

Not the most summery cookies in the world – but hey, it was a rainy day! A little taste of autumn in the summer ain’t so bad 😉

Make these cookies on a dreary day, make a cup of tea and your favourite book and indulge. YOLO!

Recipe Tips:

+ Don’t be scared if the “filling” seems a little watery. It’s not like a real pecan pie (no eggs!) and all the gooey yummy sauce seeps in to the sugar cookie base as it cooks. Just be sure to use parchment paper (or an alternative) for easy clean up!

+ Not a pecan fan? Try hazelnuts or walnuts for a different, but still delicious, flavour!


Pecan Pie Cookies


For directions on how to bake, visit Celebration Generation! (I found the recipe on Pintrest 😉 )



8 Aug 2012

Recipe: Pecan Pie Cookies

Author: DaisyChubb | Filed under: Recipes

Lemony crinkly goodness! This is the delicious-looking Pinterest recipe that has been floating about for quite some time. The original is from Lauren’s Latest, an amazing food blog that has me drooling. It’s dropped off my Pinterest front page, but it has not dropped out of my mind! I think about these cookies all the freaking time. I’ve made them 3 times in the past 2 months (which makes for a ridiculous amount of dozens!) , and yet, I can’t wait to make them again!

It’s the sweetness, the softness, the slight chewiness – or maybe it’s the way they melt in your mouth with a zing of tartness from the lemon zest & juice! So many –nesses!

I take this recipe a very important step farther and glaze them with a super tart lemon glaze. Guuuh. It’s over the top! Sadly the glaze takes away the pretty icing sugar crackle that the cookies have – so I tend to do half with and half without. Half pretty and half OMIGAHD delicious. Until I save and glaze them all – the glaze is so. Freaking. Good.

Okay I’m going to stop teasing myself and get right into the recipe already 😀


Recipe Tips:

+ Taste the cookie and it’s not quite lemony enough? Like I mentioned above, take this recipe a step farther and try the lemon glaze. You might not be able to go back 😉

+ Don’t be afraid if the cookies appear slightly undercooked. As long as there is a nice crackle on top, they are done! Now let them cool and they will become the soft, chewy morsel you’re craving. Trust me on this one. Mmm.

+ Make enough to share! That is all. 😉

Lemon Crinkle Cookies

Recipe by Lauren’s Latest (contest winning cookie!)

(My glaze recipe is at the bottom!)


½ cups Butter, Softened
1 cup Granulated Sugar
½ teaspoons Vanilla Extract
1 whole Egg
1 teaspoon Lemon Zest (I zest my whole lemon, more zest is more flavour, don’t be shy!)
1 Tablespoon Fresh Lemon Juice (I squeeze all the juice I can from one half of the lemon)
¼ teaspoons Salt
¼ teaspoons Baking Powder
⅛ teaspoons Baking Soda
1-½ cup All-purpose Flour
½ cups Powdered Sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray (or line with parchment paper) and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Optional: Lemon Glaze!

Mix 2 tablespoons icing sugar (left over from rolling the dough) and 1 tsp lemon zest with 1 tablespoon lemon juice. Add more icing sugar if it’s too thin, but keep it pretty watery as it is a glaze. Simply dip the tops of the cooled cookies into the glaze, swirl around and let dry. It will be shiny! And very tart and delicious!


Enjoy these summery cookies – they are light and lemony and AMAZING so make them and you will be so happy!

11 Jul 2012

Recipe: Lemon Crinkle Cookies

Author: DaisyChubb | Filed under: Recipes

Happy Friday! Go RIDERS!

Today’s post is chock full of awesome! We’ve got equal parts DavidsTea love and Summer love. Happy first day of Summer yesterday! It was sooo gorgeous out my friends. We ate supper by the ocean (I called it the “lake”… still getting used to this whole Maritimes thing), and narrowly avoided a sunburn because I couldn’t find my sun screen. x_x I’m an SPF 80 baby – pale and freckly – but I always go to Hawaiian Tropic because it smeeeells so good! Like Pina Coladas.

Did you know? Pina Coladas are one of my most favorite drinks in the world. Which brings me to this post – Tropicalia by DavidsTea is the most delicious Pina Colada tisane on the earth!!! I’m obsessed, I have 180g of it and I am prepared for the summer! So since it’s one of the best teas in the world… why not make cookies out of it? 😀

Have you ever made tea butter? It’s quite simple – you steep tea in butter! Then you make whatever you want out of it! The first time I made tea butter, I made whipped shortbread. It’s such a simple recipe (butter, flour, icing sugar) that I knew it should showcase the tea flavour perfectly. Wow that was an understatement – there was so much tea flavour it was like a teaparty in your mouth. with explosions. For my next tea butter adventure I knew I wanted to be a little more creative. Thus – the Tropicalia Cookie was born!

It goes without saying that you can use whatever tea you want to make tea cookies – but if you love tropical flavours I really think this one will be your go-to summer cookie! I added shredded coconut, white chocolate chips and chia seeds to the dough – next time I will add candied pineapple, but I wanted the tea to be showcased this time around!

Recipe Tips:

+ Don’t be afraid to steep a long time in your melted butter. Also, don’t be afraid to get messy! Squeeeeze all the goodness you can out your tea bags! I used the teasacs for ease in steeping, but you’re welcome to add the tea right to the butter. Straining will be a little messier, but it will work just as well! (I should add – I’ve done this with margarine and it worked just as well! If you’re making muffins, steep tea in the oil! If your recipe calls for water – steep tea triple strength! Tea should be in everything, don’t you agree? 😉 What? Just me?)

+ Be creative! Use whatever additions you have around the house. I bet chopped macadamia nuts would make the ultimate white chocolate macadamia nut cookie with the tea butter! Omit the chia seeds if you like – I added them so that I could eat the cookies for breakfast and feel a little less guilty. Kidding! I eat whatever the heck I want for breakfast. Screw guilt.

+ Roll all of the cookies into balls and flash freeze half the dough balls. Stick them in a ziplock freezer bag and enjoy fresh cookies whenever the mood strikes!

Tropicalia Cookies

Featuring Tropicalia from DavidsTea



1 cup tea butter (directions below)

(4 Perfect Tsp Tropicalia)

1/2 cup white sugar

3/4 cup brown sugar (lightly packed)

2 eggs

1 tsp vanilla

2 1/2 cups flour (AP)

1 tsp baking soda

1/2 tsp salt (omit if using salted butter)

3/4 cup mini white chocolate chips

1/2 cup shredded sweetened coconut

1/4 cup chia seeds (optional, I put them in for crunch!)

Melt just over 1 cup of butter in saucepan over Med-Low heat. Add 4 Perfect Tsp Tropicalia. Steep at least 10 minutes, more if you like! Taste as you go! Strain butter into bowl or cup and place into fridge to harden. You want the butter semi-hardened, not melted, to make the cookies.

Preheat oven to 350 degrees F.

Cream tea butter with both sugars until fluffy. Beat in eggs and vanilla until fully incorporated. Gradually add flour, baking soda and salt until a dough is formed. Fold in white chocolate chips and coconut (and chia seeds if adding) until distributed evenly.

Roll into balls about 1 inch thick and place on parchment papered cookie sheet. Bake for 10-12 minutes, or until golden brown on the edges. Remove from oven and try to let them cool before you try to eat them in your fervour and burn your mouth! Don’t worry – it’s worth the wait!

Serve with ice cold glasses of Tropicalia, or your favourite iced tea and enjoy your summer cookies!



And now for something completely different.

Almost. It’s related! It’s our Summer Wall! Since we’re still Halifax newbies, we decided to make a visual checklist of things we want to do this summer! If we’re bored, we go to the wall and see what it suggests to us. It’s super fun, and it’ll get us off the couch and exploring new territory this summer!

Give it a try yourself, even just a Word Document on your desktop works!

Why not comment and share something you’d like to do this summer!

… is it make cookies? 😀

22 Jun 2012

Recipe: Tropicalia Cookies & The Summer Wall!

Author: DaisyChubb | Filed under: Recipes, Tea