White Chocolate Orange No-Bake Cookies

Extended Shelf Life for: Oranges

With the raging success of my Cookies and Cream No-Bake Cookies, and my undying love with kitchen experiments AND the open field for experimenting with No-Bake cookies (seriously, why aren't there more variations?) I'm on the go with new and exciting ways to enjoy a no-bake cookie which, excitedly are gluten free, making them a great go-to for potlucks and other events where all my dear GF friends may be present.

These White Chocolate Orange No-Bake Cookies are, without a doubt, delectable and delicious and a variation on no-bakes that will please many a palate, especially if you happen to have a non-chocolate loving friend, such as I do.

If you have happened by these cookies after already enjoying the Cookies and Cream No-Bake, I hope you'll find this variation just as enjoyable!

Ingredients/Directions:

In a medium saucepan melt 1/2 cup Butter, 1/2 cup Milk and 1 3/4 cups Sugar together. Once mixture has come together remove from heat and stir in 1 bag of White Chocolate Chips until melted. Stir in 3 Tbsp. Orange Marmalade, 1 Tbsp. Fresh Orange Zest and 1 tsp. Vanilla. Add about 3 cups of Rolled Oats, add additional oats until mixture is thick and each oat is covered. Drop by the teaspoon or tablespoon full onto wax paper covered cookie sheets, refrigerate overnight or for 1-2 hours. Enjoy!

Sweet and Savory Wonton Appetizers

After compiling a ton of Wonton Appetizer recipe ideas, I was pretty eager to try out some of the recipes I'd found or create my own versions. Everything came together super easy, making wonton appetizers, an absolute win!

Variation 1: Stuff wonton wrappers with pre-made cookie dough, bake at 350 for about 15-20 minutes.

Variation 2: Stuff wonton wrappers with flavored cream cheese of your choice, bake at 350 for about 15-20 minutes.


Enjoy with good friends, beloved family and a host of additional appetizers! They were a perfect fit for our New Year's Eve at home with parents and sister, games and lots...and LOTS of snacking!

From the Archives:
January 1st, 2011: Tortilla Roll-Ups

Molasses Butterscotch Cookies

Without a doubt, these are my all time favorite holiday cookies and I am incredibly thankful to be back in a country where it is possible to buy butterscotch chips and molasses without much trouble. Not to mention, it's nice to have a wide-variety of beers and, in case you were wondering, these cookies + Blue Moon Spiced Amber Ale, are indeed a fantastic after-school snack!

Ingredients/Directions:

Preheat oven to 350 F.

Combine 3 cups Flour, 2 tsp. Baking Soda, 1 1/2 tsp. Cinnamon, 1 1/2 tsp. Ginger, 3/4 tsp. Cloves, and 1/2 tsp. Salt in a small bowl.

In a large mixing bowl, beat together 1 cup Butter, 1 1/2 cups Brown Sugar, 1 egg and 1/3 cup Molasses until creamy. Gradually stir in flour mixture. Fold in 1 pkg. Butterscotch Chips.

Drop batter onto cookie sheet, bake for 9-11 minutes until light, golden colored, should make 4-5 dozen delicious cookies.

Nutella Chocolate Chip Spent Grain Cookies

First inspired to use Spent Grains in cookies with the success of Choco-Chip Spent Grain Pumpkin Cookies, I quickly moved onto Peanut Butter Spent Grain Cookies. But these, my friends...these are the end all, be all of Spent Grain cookies and I don't know if another Pumpkin or Peanut Butter cookie will find it's place in our 'cookie jar.' Nutella is just too magical. And chocolate chips are always a plus.

Ingredients/Directions:

Preheat the oven to 350 Fahrenheit (177 Celsius) Combine 2 sticks butter, 1 cup brown sugar and 3/4 cups white sugar until fluffy. Add 3/4 - 1 cup Nutella depending on flavor preference, 2 eggs and 1 tsp. vanilla and beat until combined. Add 1 1/2 cups flour, 1 tsp salt, and 1 tsp baking powder. Stir in 3 cups of Spent Grains (drained of moisture to the best of your ability). If the dough is too wet and sticky at this point (because generally spent grains hold a bit of moisture) add some flour and mix until you acquire a dough that can hold it's shape and isn't too wet, I usually add an additional 1-2 cups of flour. Next stir in at least 1 cup of chocolate chips and plop dough onto a greased cookie sheet and bake 12-15 minutes until golden brown and beautiful. This always makes a huge batch of dough, so it's also nice to simply freeze pre-made balls of dough so you can enjoy warm, chocolaty cookies any night of the week.

Choco-Chip Spent Grain Pumpkin Cookies

Pumpkin during fall and especially as Thanksgiving approaches is homey and perfect, especially when you're feeling a little too distant from the friends and family you love.

I was of course inspired by a Pinterest find and was so thrilled with the way these turned out, as were my co-workers and friends whom I 'reluctantly' shared them with.  The original recipe at Petite Kitchenesse doesn't involve spent grain, rather it just calls for oatmeal.  However, I used some spent grain in these, which worked out brilliantly and I'm quite confident I could use even more and still have a delicious cookie. I'm hoping to play around with the recipe soon, maybe foregoing pumpkin and throwing in some peanut butter or bananas or Nutella - anything really to use up all these spent grains (leftover grains from my husband's brewing process) we've been producing.

Ingredients/Directions:

Preheat the oven to 350 Fahrenheit (177 Celsius) Combine 2 sticks butter, 1 cup brown sugar and 3/4 cups white sugar until fluffy (or combined if you accidentally melt the butter, not that I would know from experience). Add 3/4 cups pumpkin puree (or a full cup if that's what you thawed from the freezer), 2 eggs and 1 tsp. vanilla and beat until combined. Add 1 1/2 cups flour, 1 tsp salt, 1 tsp baking powder, 2 tsp cinnamon, 2 tsp ginger, 1 tsp cloves and a dash of nutmeg.  Stir in 2 cups of oats and 1 cup of spent grain. If the dough is too wet and sticky at this point (because generally spent grains hold a bit of moisture) add some flour and mix until you acquire a dough that can hold it's shape and isn't too wet. Finally add 1 1/2 cups of chocolate chips, plop dough onto a greased cookie sheet and bake 12-15 minutes until golden brown and beautiful.

Snickerdoodles

I just ate a ball of snicker-doodle dough. It's delicious. Who needs an oven when you can just eat dough.

Should you be craving dough, or cookies, how about some snicker-doodles?

Ingredients/Directions:

Beat together 1 cup Butter (softened), 1 1/2 cup Sugar, and 2 Eggs. Separately (or not, depending on your style) take care of the dry ingredients: 2 3/4 cup Flour, 2 tsp. Cream of Tartar, 1 tsp. Baking Soda, and 1/2 tsp. Salt - make sure dry and wet ingredients are mixed together and then store in the fridge for an hour or until firm.

Roll dough into smallish balls followed by a swift and enjoyable roll in a mix of cinnamon and sugar (3/4 c. Sugar and 2 tsp. Cinnamon). Bake at 375 for 8-10 minutes, cool slightly remove from pan and see if you have it in you to share them with guests and/or students. They will thank you. But I won't blame you if you keep them for yourself.

Peanut Butter and Oreo Crumb Cookies

Take your favorite peanut butter cookie recipe, add 1 cup of Peanut Butter Oreo crumbs. Bake as per directions, enjoy with a glass of milk and/or good friends!

Meringue Topped Thumbprint Cookies

This post is not sufficient. I know it from the get go...sorry.

Here's the deal. Every one who bakes should have some stand-by recipes/concepts.

Basic Bread

Basic Hash

Basic Cookie Dough

I used what I have on hand for my Basic Cookie Dough to whip up these...

These cookies, which were satisfying, but not extraordinary and that I was truly lacking in energy to do properly...but maybe you want to them properly and just need the inspiration. So, that's what I have for you here. An inspirational post.

Here it is...

Basic Cookie Dough + Thumbprint + Jam (I used my Persimmon Jam) + Meringue Topping

Can you imagine the possibilities with lemon curd in place of the jam? It'd be like Lemon Meringue Cookie Bites. Who wouldn't enjoy that?

Cookies and Cream No-Bake Cookies

Out of all the no-bake cookie experimenting that took place most recently, this particular recipe is the number one winner which will be explored and improved upon time and time again as it was far from disappointing and incredibly satisfying!

Ingredients/Directions:
In a saucepan bring to boil: 1/3 cup butter, 1 cup sugar, 1/2 cup milk, and 8-10 Cookies and Cream Hershey's Kisses. Add to sauce (roughly) 2 cups of Oatmeal and a minimum of 1 cup Oreo cookie crumbs. Add enough grains to soak up the majority of the sauce as to prevent a particularly sticky no-bake cookie. Dollop onto wax paper and refrigerate for one-two hours until cookies are set. Enjoy with a couple of good friends at your favorite coffee shop. Consider doubling the recipe - you will love these, I'm Positive you will!

Peanut Butter and Almond No Bake Cookies

A continuation of (well, in actuality, the first of three cookie experiements) a night of cookie experimentation yielded a more traditional sort of no-bake cookie with only a few substitutes.

Ingredients/Directions:
In a saucepan bring to boil: 1/3 cup butter, 1 cup sugar, 1/2 cup milk, 1/2 cup Peanut Butter, 1 handful of chopped Almonds, 1 Tbsp. Coco Powder and (roughly) 2 Tbsp. Milk chocolate pieces. Boil for about one minute and remove from heat. Add to sauce 3 cups of Oatmeal or combination of Oatmeal and Corn Flakes depending on availability. Add enough grains to soak up the majority of the sauce as to prevent a particularly sticky no-bake cookie.

Matcha No-Bake Cookies

In an effort to enjoy a little time with myself and my creative juices - I chose a night in the kitchen over a night out with friends. It was an important and crucial choice which yielded many delicious outcomes.  One such delicious outcome were these earthy and green Matcha No-Bake Cookies.

Ingredients/Directions:

In a saucepan bring to boil: 1/3 cup butter, 1 cup sugar, 1/2 cup milk, 2 Tbsp. Matcha Tea Powder and (roughly) 2 Tbsp. White chocolate - I used half of a white chocolate bar and guesstimate that it'd be about 2 Tbsp. Boil for about one minute and remove from heat. Add to sauce 3 cups of Oatmeal or combination of Oatmeal and Corn Flakes depending on availability. Add enough grains to soak up the majority of the sauce as to prevent a particularly sticky no-bake cookie. Dollop onto wax paper and refrigerate for one-two hours until cookies are set. Enjoy with a couple of good friends at your favorite coffee shop.

Oreo Crumb Cookies

My new obsession: http://www.foodporndaily.com/

Inspired these cookies.

Basic cookie dough + Oreo-like Cookie crumbs = Hollah! Why didn't I think of this sooner?

Seriously though...AMAZING concept. Especially when Oreos aren't really Oreos. Especially when you've got a carton of milk in the refrigerator. Espeically when you realize bits of chocolate and white chocolate should also enjoy the mix...SOOO good!

Here's the idea: Take your favorite chocolate chip cookie dough recipe or a simple Basic Cookie Dough recipe - from there, add WHATEVER you want, in this case, I added 10 Oreo's mashed and broken plus some bits of dark chocolate and white chocolate.

Bake as you would any other cookie, enjoy with a glass of milk just like you would an Oreo - you will not be sorry!