jeanniebee bakes

In my constant quest for new and interesting cookie-making ideas, I stumbled across  The Great Food Blogger Cookie Swap 2011 .  I had been a baking enthusiast for forever and an avid follower of numerous food blogs but had never blogged about baking, myself.  The cookie swap turned out to be just the motivation I needed.  Now, I’m hooked and I couldn’t be gladder! The cookie swap introduced me to some awesome food bloggers with scrumptious recipes! My first delivery was from Kristy of  Mommy Hates Cooking  , whose peppermint cookies were yummy! (I’m a bit of a candy cane freak).  The next day brought the arrival of some amazing chocolate peanut butter bars from  the Tammy Jo, the Chocolate Priestess, of  The Chocolate Cult .  These bars were rich and marvelous.   Two days later, adorable Peppermint Pinwheels from Kristin of  The Pastry Affair . These peppermint sandwich cookies were delicious beyond belief and disappeared in a flash! Thank you to all of these talented bakers f

I am a lover of crispy, crunchy cookies…and also spice!  These zesty ginger cookies are one of my favorite and they are the perfect accompaniment for a steamy cup of coffee, tea, or cocoa! Ginger Crisps Ingredients 1 ¾ cups all-purpose flour 1 tablespoon ground ginger 1 tablespoon ground cinnamon ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt ¼ teaspoon ground cloves 6 tablespoons butter, softened ¾ cup light brown sugar, packed 1/3 cup mild molasses 1 large egg yolk 1 teaspoon vanilla extract    Turbinado sugar, for sprinkling  Directions Whisk together flour, cinnamon, ginger, baking powder, baking soda, salt, and cloves.  Beat butter and sugar in a large bowl with a mixer until light and fluffy.  Beat in molasses, egg yolk, and vanilla.  With mixer on low, beat in dry ingredients until dough is just combined and still crumbly.  Use spatula to meld dough together. Cut six 14-inch sheets of waxed paper.  On each

Okay people, I don’t usually bake like this but these semi-homemade cookies are so, so, so delicious! This is one of my most commonly requested cookies and I’m not ashamed that it’s super easy!  I have also tried these with peppermint patties but the Rolo™ candy seems made for this. Chocolate Caramel Rolo™ Cookies Ingredients: 1 box devil’s food cake mix 2 eggs ⅓ cup canola oil 30  Rolo™  candies ¼ cup powdered sugar, for dusting Directions: To make dough, mix together the cake mix, eggs, and oil.   Form cookies by shaping approximately 1 tablespoon of dough around each candy and rolling into balls (Make sure to completely cover each candy with dough). Place on ungreased baking sheet and bake for 8-10 minutes.  Transfer to cooling rack, cool and then dust with powdered sugar.  Enjoy!

A friend of mine had a birthday coming up and made a special request, a challenge... pineapple upside-down cookies.  I scoured the internet for a recipe and with no success, I set out to create one on my own.  After a couple of less than delectable attempts, I came up with this recipe.  I have to admit, it's one of my favorite.  It's a rich and unique cookie that won't fail to satisfy your craving for the taste of pineapple upside-down cake...in a cookie! Ingredients Pineapple Upside-down Cookies...inspired by Nicole 1 ½   cups (3 sticks) butter, softened 2     cups brown sugar, packed 1     teaspoon vanilla 3 ½   cups all-purpose flour ¼     teaspoon kosher salt 1     can (20oz) crushed pineapple Directions Preheat oven to 350 degrees F. For the filling: Combine pineapple (with the juice) and 1 cup of the brown sugar in a saucepan.  Bring to a boil over medium-high heat.  Reduce heat and simmer until liquid thickens (about 20 minutes).  Remove from hea