Well hello there!
Julie has allowed me to park here for today and get my food blog fix taken care of. Once upon a time I had a food blog, however to have a food blog required me to 1. Cook every night (Which I do) and 2. Take pictures of what I cooked. Sometimes I just don’t have time for that picture taking part. So the food blog dreams went up in smoke.
Then about a month ago I sent Mrs. Julie a Banana Bread recipe and said, “Hey this looks good! Cook it for your blog!” She sent back, “Hey cook it for me and you can be a guest blogger”. Neither Julie nor I have much experience in Guest Blogging but we are going to knock it out and give it a try!
Then I lost the Banana Bread recipe.
Story of my life.
However, my friend Heather gave me a cookie that I could not get out of my head. All buttery, soft with white chocolate and cranberries. Little bite of heaven I tell ya! I told Heather I needed the recipe. She smiled and said “Okay I’ll get it for you.” Heather is one of the nicest people I know. I am positive she would get me the recipe but I am not known for patience so before the day was up I called Amy Jo and explained to her how I needed this recipe. She knows Heather better than I and must have heard the desperation in my voice because she then contacted Heather for me to then get the recipe. You have to network people! Network!
So I may have lost the Banana Bread, but I found something better.
This cookie recipe.
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2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter
1/4 cup white sugar
3/4 cup brown sugar
1 (3.5 ounce) package instant vanilla pudding mix
1 teaspoon vanilla extract
1 (6 ounce) package white chocolate chips
1/2 (6 ounce) package dried cranberries
Let's get it started!
Preheat oven to 350 degrees. You’ll need at least two baking pans. I used three because I was hoping to get them all done in one whack. I tend to forget I’m baking cookies and the second batch ALWAYS ends up burnt. I have two Pampered Chef baking stones and one good ol fashion cookie sheet. The cookies on the cookie sheet were done quicker than the ones baked on the baking stone so beware on your times.
Combine baking soda and flour in a bowl and set aside. (Once I didn’t do this “combine” action very well and let’s just say baking soda does not taste so well.)
Combine butter, both sugars and instant pudding until smooth. Add eggs one at a time making sure one is combined well before adding the second egg and with the second egg throw the vanilla in there too.
Now add the flour to the wet ingredients and stir until just combined. Don’t be over mixin’! Gently add the white chocolate chips and cranberries and drop cookies about 2 inches apart on cookie sheet.
You want these cookies out at just the right time, a little crisp on the edges but still soft in the center. Oh! And you MUST let them cool before removing from the pan or they fall apart. For the baking stone it was more like 15 minutes and for the cookie sheet it was right at 10 minutes.
The bright cranberries make these cookies perfect for Christmas time gifts or to have a plate of them on the table when company comes over. I have a box of butterscotch pudding in the cupboard and some left over Heath Bits in the freezer. I’m going to combine them next week and might throw in some pecans for the fun of it. Try this recipe out, mix it up with your favorites and report back here. I’d love to hear what you come up with!
Thanks Julie for loaning me your blog and letting me get my food blog fix fulfilled. I hope I did right by you and maybe you’ll let me come over and play again another day?
Over and out. Check you on the flip side!
Well, Mrs. Vicki these sound just delightful. :) Thank you for taking me up on my offer. We will have to do this again. And didn't you say you used a special action on those rounded corners on your photos? Do fill me in on those. Sorry for the technical difficulties yesterday, we have learned a very valuable lesson. :) Thanks to everyone that offered their advice, I do appreciate it.
Enjoy your evening everyone, I am off to watch Survivor.