Category: Cookies


Fish Fingers and Custard for the Doctor

fish fingers and custard

The family and I are celebrating the return of one of our favorite geeky shows tonight with fish fingers and custard! If you’re also a Doctor Who fan you know what’s up, if not you can get a little background here.

This is actually a surprise for the girls — they know I’ve been in the kitchen all morning baking but haven’t been allowed to come in and see what it is yet. And with that I have to admit that it’s not really fish fingers — we’re not that hardcore! These are actually shortbread cookies rolled in graham cracker crumbs, swiped from bakingdom.

fish fingers and custard

We’re fairly new to the Doctor Who obsession — I want to say it’s only been a year or so — but it makes my little sci-fi heart happy, and fills a void left by Battlestar Galactica and Firefly and Star Trek: The Next Generation as a teen (it was not cool to be into sci-fi when I was a teenager so many hundreds of years ago, so it’s fun to get into it with the girls now, as evidenced by the TARDIS cake for the 14-year-old last November).

fish fingers and custard

The custard (actually vanilla pudding) was also homemade because I’d already run out once to pick up forgotten graham crackers, and I couldn’t bring myself to run out again for a box of pudding. I put up with standing at the stove for what seemed like forever, but it was worth it. Homemade pudding is cool.

fish fingers and custard

The fish fingers are delicious too, very light and crunchy. They’re really close to being too salty, though, so when I make them again I’ll go with just 1/4 teaspoon of salt.

If you’re a geek at heart and a fan of the Doctor, you can get the fish finger cookie recipe from, and the homemade vanilla pudding recipe I used is below:

Homemade Vanilla Pudding
serves 6

3/4 c granulated sugar
3 Tb cornstarch
3 c cold milk
2 eggs, beaten
1 Tb butter
1-1/2 tsp vanilla extract

In a heavy medium saucepan, combine sugar and cornstarch. Add milk and cook, stirring constantly, over medium heat until bubbly. Lower heat and cook and stir for 2 more minutes. Remove from heat. Gradually stir 1 cup of the milk mixture into the beaten eggs.

Add the egg mixture to the saucepan with the rest of the milk mixture and bring almost to a bubble but do not boil. Reduce heat and cook, stirring constantly, for 2 more minutes. Remove from heat and stir in the butter and vanilla extract.

Pour pudding into a bowl, cover with plastic wrap, and refrigerate for at least six hours before serving.


The Best Gingersnap Cookies Ever

Gingersnap Cookies from

To get the memory of our last gingerbread experience out of my head, the girls and I decided to make our favorite gingersnap cookies this afternoon.

These gingersnaps have a permanent place in my Christmas cookie giveaways for the neighbors, and they’re always the first to go when I have the leftovers sitting on the counter for my family.

The girls have fun rolling the dough in the sugar before putting them on the pan, and as you can imagine the house smells amazing while they bake. While the outside of these cookies gets nice and crunchy, once you take them out of the oven they deflate a bit and create an amazing chewy cookie.

Careful, these are very addicting!

Gingersnap Cookies from

The Best Gingersnap Cookies Ever

3/4 C shortening
1 C sugar
1/4 C unsulphured dark molasses
1 egg
1 tsp ground ginger
1 tsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
2 C all purpose flour

Preheat oven to 350°.

Cream the shortening and sugar together until light and fluffy. Add the egg and beat until well mixed, then add the molasses and mix well.

Add the ginger, cinnamon, baking soda and salt and mix well, then add the flour and mix until well combined.

Using a scoop, scoop out dough and form into balls, about 1 inch around. Roll the balls of dough in sugar and then place on a baking sheet. Give them room, they will spread out while baking.

Bake in the preheated oven for 9 minutes.


Oatmeal Cinnamon Chip Cookies

Oatmeal Cinnamon Chip Cookies

When I was grocery shopping last week I spotted a bag of Hershey’s Cinnamon Chips (this is not a sponsored post) in the baking aisle. I’m a bit wary of Hershey products anymore because their chocolate has gone way downhill over the years, but I figured there was no chocolate in these chips and it would be fun to try something new.

Yesterday I remembered that I had them in the freezer and decided it was time for some experimenting. They were as easy as any other chocolate chip cookie to make, and while I was actually short half a cup of the oatmeal, I think they actually turned out better than if I’d used the full amount the recipe calls for. I did add half a cup of mini chocolate chips, and next time I’m going to try them with some chopped walnuts.

They flattened out a bit more than they normally would have because of the missing oatmeal, and though I’m not usually a fan of flattened, crispy chocolate chip cookies, these are pretty great!

These are perfect for a fall treat, and the cinnamon will make your kitchen smell amazing.

Keep an eye on them in the oven for the first batch of two — they brown up quickly.

Oatmeal Cinnamon Chip Cookies
adapted from Hershey’s

1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/8 tsp salt
2 cups quick-cooking oats
1 10 oz package Hershey Cinnamon Chips

Heat oven to 350° F.

Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour, salt and baking soda; add to butter mixture, beating well. Stir in oats and cinnamon chips (batter will be stiff). Drop by heaping teaspoons unto ungreased or parchment-lined cookie sheet.

Bake 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. Makes about 4 dozen.