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Cookie Recipe Link Up

by 185 Comments

In my morning post, I briefly mentioned that we had lasagna for dinner last night. One good thing about making lasagna for only two people?

Leftovers!

I was pumped to dig into our leftover lasagna around lunchtime today.

ocala christmas parade 033

It doesn’t look like typical lasagna does it?

Well, that’s because there was a little less marinara sauce and a lot more butternut squash!

ocala christmas parade 031

(And yes, it basically fell apart as I was trying to plate it. Leftovers will do that to ya!)

I made the lasagna last night by following a recipe for winter squash lasagna that I tore out of Woman’s Day magazine at the gym last week.

I followed the recipe almost exactly, only I used whole wheat lasagna noodles and substituted frozen spinach for fresh spinach.

(I made sure to drain the water out of the frozen spinach before adding it to the ricotta and mozzarella mixture because Ryan and I have neglected to do so in the past and were left with super watery lasagna.)

One thing I loved about this lasagna? The cheese to noodle ratio! Sure the noodles were good, but I love how there was so much ricotta cheese in the recipe that you could barely see the noodles underneath all the cheesy glory. That’s my kind of lasagna!

Both Ryan and I said we’d gladly make it again and it was ready in less than 45 minutes which is pretty great for homemade lasagna!

Cookie Recipe Link Up

And now for some fun!

I am going to a cookie exchange party on Saturday night and REALLY want to bring some fun and delicious cookies to share.

I know many of you out there are always in the market for new, yummy cookie recipes (especially around the holidays) and I thought a holiday cookie recipe link up might be fun!

If you have a cookie (or bar) recipe that you absolutely love and think needs to be shared, please link to it or share it in the comments section below.

I’m hoping to follow one of your recipes for this weekend’s party!

Here is my contribution to the link up:

holiday oreos

Not exactly a cookie recipe I know, but they’re always a hit anytime I bring them to a cookie exchange! People love their Oreos!

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About Julie

My name is Julie and I am a full-time blogger, new mama, fitness enthusiast (certified personal trainer and group exercise instructor) and food fanatic (mostly healthy... but also not-so-healthy) living in North Carolina with my husband, dog and baby boy. Thank you for visiting Peanut Butter Fingers! I hope you enjoy little glimpses into my life and have fun trying the sweaty workouts I frequently share and making some of my favorite recipes along the way!

Comments

  5. Chelsa says

    My recipe is for Chocolate cookies! This week I am going to try using the mini andes mint chips istead of the chocolate chips. Here’s the famous recipe!

    1/2 cup softened Imperial
    1 cup sugar
    1 egg
    1 1/2 tsp vanilla
    1 1/2 cups flour
    1/2 cup unsweetened cocoa
    1/4 tsp. salt
    1/4 tsp. baking powder
    1/4 tsp. bading soda
    Chocolate Chips (I like adding dark chocolate chips, this next time I am using andes mint chips)
    You may also add chopped nuts to add variation

    Bake at 350. In large bowl, cream butter, sugar, egg and vanilla until light and fluffy. Add Flour (no need to sift). Add remaining ingredients and mix well. The dough will be stiff. Shape dough into 1″ balls and place 2″ apart on an ungreased cookie sheet. Bake for 10 to 12 minutes @ 350 degrees.

    I have a constant order from my friends for these cookies! Not healthy but that’s why they’re so good right?!

    Enjoy Julie! Love the blog

    Reply

  32. kelly says

    Here is a recipe I originally got from Giada and then modified to make more chocolately. They are a HUGE hit!

    Chocolate Hazelnut Cookies
    Ingredients
    • 1/2 cup old-fashioned oats
    • 2 1/4 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ cup unsweetened cocoa powder
    • 1/2 teaspoon salt
    • 1 cup unsalted butter (2 sticks), at room temperature
    • 1 cup firmly packed light brown sugar
    • 1 cup granulated sugar
    • 2 large eggs
    • 3 teaspoons pure vanilla extract
    • 12 ounces toffee pieces
    • 1 cup hazelnuts, toasted, skinned and chopped
    • 1 (12-ounce) bag semisweet chocolate chips
    Directions
    Preheat oven to 325 degrees F.
    Line 2 heavy baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, cocoa power and salt. Set aside.
    Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.
    Best if you make the dough and let it sit for at least an hour and then cook them. For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1 inch apart (do not flatten dough). Bake about 9 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store in an airtight container at room temperature.)

    Reply

  33. Nicole says

    I wish my boyfriend would eat things like squash. Its just not happening!

    I love the holiday oreos – he would def like those!

    Reply

  35. Katie says

    My family has been making these cookies as long as I can remember. I am sure you will get lots of great cookie suggestions but you should make these; they really are that good!!

    Cappuccino flats

    Ingredients

    * 1/2 cup butter or margarine, softened
    * 1/2 cup shortening
    * 1/2 cup sugar
    * 1/2 cup packed brown sugar
    * 1 tablespoon instant coffee granules
    * 1 teaspoon warm water
    * 1 egg
    * 2 (1 ounce) squares unsweetened chocolate, melted and cooled
    * 2 cups all-purpose flour
    * 1 teaspoon ground cinnamon
    * 1/4 teaspoon salt
    * 1 1/2 cups semisweet chocolate chips
    * 3 tablespoons shortening

    Directions

    1. In a mixing bowl, cream butter, shortening and sugars. Dissolve coffee in water; add to creamed mixture with egg and melted chocolate. Mix well. Combine flour, cinnamon and salt; gradually add to creamed mixture (dough will be sticky). Shape into two 6-1/2-in. rolls; wrap each in plastic wrap. (or waxed paper) Refrigerate for 4 hours or until firm. (we refrigerate overnight) Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until firm. Remove to wire racks to cool. (best to let them sit a 1/2 a day or overnight)

    2. In a small saucepan over low heat, melt chocolate chips and shortening. Dip each cookie halfway; shake off excess. Place on waxed paper to harden.

    http://www.tasteofhome.com/Recipes/Cappuccino-Flats

    Reply

  36. Amber K says

    Well, definitely not the crumbly disasters I made yesterday! 🙂 I can’t wait to see a great round-up of recipes. Hopefully some of your readers know some good gluten-free cookie recipes that don’t fall apart, lol.

    Reply

  42. Kim says

    These are super easy, and sooo good. Combine a bag of milk chocolate chips and a bag of peanut butter chips, melt, add in a bag of skor bits and stir. Use a tablespoon and drop a spoonful of mixture onto parchment paper. Let harden and enjoy…so flippin’ fantastic.

    Reply

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I am not a registered dietitian. My blog is simply a documentation of my life. The views I express are mine alone, based on my own experiences, and should not be taken as medical advice. I DO NOT post everything I eat. Though I am a certified personal trainer, the workouts I post may not be right for you. Please speak with a medical professional before making any changes to your current routine.

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