We Wine We Dine



Coffee Chocolate Chip Cookies

A twist on the classic chocolate chip cookie recipe!

1 stick butter, softened
2 eggs
2 teaspoons coffee powder
2 teaspoons water
2 cups flour
1 teaspoon baking powder
3/4 cup brown sugar
1/4 cup chopped pecans
1 cup chocolate chips

Whip the butter in a large bowl. In a separate small bowl, add the coffee powder into the water and mix until fully dissolved. Add this to the butter, along the with eggs and brown sugar and stir well. Mix in the flour and baking powder to form the dough. Finally, stir in the pecans and chocolate chips. Bake at 375 for 12 minutes or until golden brown on the edges. Allow to cool slightly before digging in!

Double Chocolate Cookies

These cookies are meant for chocolate lovers. They are deep in chocolate flavor and have a fudgy texture on the inside. Best enjoyed warm out of the oven.

1 stick butter, softened
1/4 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 egg
1 cup flour
1/3 cup cocoa powder
1 teaspoon baking powder
1 cup chocolate chips
optional: 1/2 cup oats, 1/4 cup chopped pecans, 2 oz melted dark chocolate

Whisk together the butter, brown sugar, white sugar, egg and vanilla in a large bowl until fully combined. Add the flour, cocoa powder and baking powder and mix with a spoon. Add in the chocolate chips and any additional add-ins. Place tablespoon sized balls of dough on to a lined cookie sheet and bake for 12-14 minutes at 350 degrees.

Elvis Cookies

Peanut butter & bananas!

2 overly ripe bananas, mashed
5 tablespoons butter, softened
1/3 cup brown sugar
1/3 cup white sugar
1 teaspoon vanilla extract
1/3 cup peanut butter
1 teaspoon baking powder
1 1/4 cups flour
1/2 cup chocolate chips (optional)

Whisk together butter, white sugar, brown sugar and vanilla. Mix in the mashed bananas. Add in the baking powder and flour and mix until combined. Bake at 375 for 15 minutes.

Cranberry White Chocolate Pecan Cookies

These cookies are full of flavor and create a nice mixture of sweet and tangy. We used frozen fresh cranberries, as opposed to dried.

1 1/4 cups flour
1 teaspoon baking powder
6 tablespoons butter, softened
1/2 cup white sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup cranberries
1/2 cup white chocolate chips
1/4 pecans, chopped

In a large bowl, whisk together the butter, eggs, vanilla, white sugar and brown sugar. Add the flour, baking powder and mix until just combined. Mix in the cranberries, white chocolate chips and pecans. Bake for 12 minutes at 375, or until they begin to brown on top.

Banana Oatmeal Chocolate Chip Cookies

These cookies are a delicious way to make use of your mushy bananas if you’ve just had too many Chocolate Chip Banana Muffins lately!

2 overripe bananas
1 egg
1/4 c. butter, softened
1/2 c. brown sugar
1/4 c. sugar
2 tsp. vanilla extract
1-1/2 c. oats
1 c. flour
1 tsp. cinnamon
1/2 tsp. baking soda
Dash of salt
1 c. chocolate chips

Mix bananas, egg, sugars, vanilla, and butter in large bowl. Add oats, flour, cinnamon, baking soda, and salt, and mix well. Allow dough to chill for a few hours (or days) in the refrigerator. Place mounds of dough on cookie sheet and cook for 10-15 minutes, until the edges are noticeably brown.

Chocolate Macaroons

The first of the Passover recipes! A very easy and delicious dessert – delicious for Passover and also all year round!

1 (12 oz.) package semi-sweet chocolate chips
1 (12 oz.) package milk chocolate chips
4 egg whites
1 c. sugar
2 tsp. vanilla
12-16 oz. shredded coconut
pinch of salt

Melt chocolate chips. Beat egg whites until stiff. Mix in sugar, vanilla, salt, and coconut. Put tablespoon-size cookies onto baking sheet and bake for 15 minutes at 325.

Chocolate Oatmeal Peanut Butter Cookies

These peanut butter cookies are for those who like some extra crunch and sweetness.

2 tablespoons butter
1/2 cup creamy unsalted peanut butter
1 egg
1/2 teaspoon vanilla
3/4 cup flour
1/2 cup packed dark brown sugar
1/2 cup oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup water
pinch salt
1/4 cup mini chocolate chips

Melt butter and stir in peanut butter. Add egg and vanilla and mix well. Add flour, sugar, baking powder, baking soda, salt, oats, and water. Mix in mini chocolate chips. Scoop spoonfuls onto an ungreased cookie sheet and flatten so that cookies are about 1/2 an in thick. Bake at 375 for 10-12 minutes or until dark brown on the edges.

Gingerbread Cookies

‘Tis the season to be jolly fa-la-la-la-la-la-la-la-la. Love actually is all around. Bye buddy, hope you find your dad. Let it snow, let it snow, let it snow. Chestnuts roasting on an open fire. You go Glenn Coco. Happy Hanukkah.

It may not feel like Christmastime with the 50 degree weather, but the smell of these cookies will remind you that the holiday season has arrived. Don’t forget to leave some for Good Old St. Nick hoppin’ down the chimney. Merry Christmas!

2 c. flour (and more for rolling)
2 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. baking powder
pinch of salt
1/2 c. butter
1/3 c. brown sugar
1/3 c. molasses
1 egg

Combine flour, ginger, cinnamon, cloves, baking powder, and salt in a large bowl. In a separate bowl, soften the butter and then stir in brown sugar, molasses, and egg. Pour the wet ingredients into the dry and mix well. Split dough in half and make each into a circular disk, an inch or so thick. Allow dough to chill in refrigerator for at least 2 hours. Flour a surface well and roll out the dough until about 1/4-inch thick, and then use cookie cutters or your own creativity to make cookies into wonderful shapes. Bake for 15 minutes at 350 or until the edges begin to darken. Allow to cool before decorating.

Frosted Sugar Cookies

Sugar cookies are one of the most versatile desserts because they can be decorated in so many ways. We made these cookies for a psychology lab meeting, hence the different facial expressions on each cookie (adorable, right?). This recipe makes about two dozen 2-inch sugar cookies and enough icing to frost them generously.

2/3 c. butter, softened
2 c. flour, plus more for rolling out
3/4 c. sugar
1 tbsp. milk
1 tsp. baking powder
1 tsp. vanilla
1 egg
pinch of salt

Beat softened butter until light and fluffy. Add half the flour (1 cup) and beat well. Add egg, sugar, baking powder, milk, vanilla and salt. Beat well. Mix in rest of flour. If dough is too sticky add a couple more tablespoons of flour. Divide dough in half and flatten each half into a disc about an inch thick.  Cover with saran wrap and refrigerate for 1 hour, or until firm.

Sprinkle flour on a hard surface and roll dough until about 1/4 inch thick. Use cookie cutter, rim of a cup, or your hands to make into desired shape. Bake on an un-greased cookie sheet at 375 for 7-9 minutes. Allow to cool fully before putting the icing on.

3 tbsp. butter
2.5 c. powdered sugar
1-2 tsp. milk
1/4 tsp. vanilla

Melt butter and slowly stir in powdered sugar, milk and vanilla. Mix well. Continue to add more powdered sugar to make a thicker consistency, or if it is too thick then add more milk. Spread evenly on cookies after they have cooled and decorate however you’d like!

Our final result:


Blog at

Up ↑