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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Homemade Ice Cream Sandwiches Recipe

These homemade ice cream sandwiches can be made the day before a gathering and they make the most impressive, yet simple, delightfulistic summer treat.

Vanilla Ice Cream

  • 1 1/4 cups sugar
  • 1/2 teaspoon sea salt
  • 2 1/2 cups heavy whipping cream
  • 2 cups milk
  • 1 1/2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons vanilla extract (or, better yet, the scrape out the insides of one vanilla bean)
  • Approx. 5-6 pounds ice cubes, for chilling during churning
  • 2 cups Ice cream salt, for chilling during churning

Put all ingredients into ice cream canister and stir well. Place the blade in and lid on canister tightly so that no ice cream salts get inside.

Finish putting ice cream maker together completely. Plug in machine to make sure everything is set up correctly. If successful, unplug the motor for now and go to the next step.

Place ice all around the bottom of canister. Carefully pour a layer of ice cream salt over the ice. Continue these layers until you reach the top of the canister. Attach motor again and plug ice cream maker and allow it to churn until it stops (or almost stops) on its own. This will take about 20-40 minutes.

After the vanilla ice cream is done churning, quickly place into an air-tight container and store in freezer overnight so it can harden.

Chocolate Sandwich Cookies

Preheat oven to 350F.

  • 1 cup butter
  • 1/4 cup vegetable oil
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup dark cocoa powder
  • 2 1/4 cup flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon sea salt

Cream butter, oil, and sugar together. Add eggs and vanilla. Mix in remaining ingredients until well-combined dough.

Use a regular size (about 1/3 cup) ice cream scoop to create cookies. Make sure to level each scoop then place on a half-sheet baking pan lined with parchment paper. You can fit six to a tray. Bake each tray for about 9 minutes.

Allow cookies to cool completely before filling with ice cream. If making cookies the night before serving, they can just be covered with a towel until you are ready to assemble.

Assembling the Ice Cream Sandwiches

The next day, place one cookie upside down and top with one scoop of ice cream. Place second cookie right side up on top of the ice cream scoop. Place in a baggy and immediately freeze again until ready to serve. Continue until all cookies are put together.

If you like, you can coat edges of ice cream with sprinkles or chopped nuts for your splurging pleasure. After all, it’s your sammich. You can splurge if you want to.


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Poppy Seed Thumbprint Cookies with Meyer Lemon Filling Recipe


Thumbprint cookies are probably some of the very best cookies in all the cookie kingdom. I’ve been waiting for Meyer lemons for months, therefore I didn’t just want to make just any old recipe with them hence this very special post. I wanted to try to make something I’ve never seen before. If I didn’t accomplish that, seems like I may have at least decided upon the world’s longest cookie title ever…  Poppy Seed Thumbprint Cookies with Meyer Lemon Filling.

Preheat oven to 350°F.

Makes about 2 1/2 dozen thumbprint cookies.

Poppy Seed Thumbprint Cookies Ingredients

  • 2/3 cup of unsalted butter, softened
  • 2/3 cup of sugar
  • 1 egg
  • 1  t. vanilla extract
  • 1/4 teaspoon baking soda
  • 1 t. salt
  • 2 cups of flour.
  • 1/8 cup poppy seeds

Cream together butter and sugar, then mix in egg, vanilla, salt, & flour until dough combines together.

Scoop out a small ball of dough – cookie scoop works great. Either roll each cookie dough ball in poppy seeds if you like a lot or sprinkle them on each cookie. Place about a dozen per half sheet pan lined with parchment paper.

Almost makes me happy.

Using something very small, press the “thumbprint” in the middle of each cookie. Or if you rather, you know, your thumb. Make sure there are no open sides that your filling will be able to drip out of. You can just press suspicious cracks closed with your fingers before baking.

Probably makes me even happier.

Bake for about 15 minutes or until bottoms of cookies are light golden brown.

While the cookies bake, so maybe let’s make the filling.

Meyer Lemon Filling Ingredients

  • 1 1/2 cups of powdered sugar
  • Zest from fresh Meyer (optional)
  • 2 tablespoons of freshly squeezed Meyer lemon juice
  • 1 tablespoon water

Regular lemons will work fine too, but there is something very special about Meyer lemons. They’re like the perfect love child of lemons and oranges.

You can adjust the liquid to the thickness you desire by adding more or less. Hence, it is wise to start with less as you will want your icing pretty thick for these cookies.

Finally, using two small spoons, scoop some icing into one then control the amount you need to fill each thumbprint with the other spoon.

In conclusion, happiest.

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Homemade Mint Milano Cookies Recipe

Well, isn’t this a lovely bunch of coconuts? Only, you know, there are no coconuts.

Although this recipe is for Mint Milano Cookies, you can always trade out the flavor for plain chocolate or orange chocolate. Such lovely possibilities abound.


Makes about 42 sandwich cookies.

Preheat oven to 350°F.


  • 1 stick (1/2 cup) unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 1 teaspoon sea salt
  • 1 – 10 ounce bag Hershey’s Kisses With Mint Truffle (or 10 ounce mint chocolate candy bar)


Cream together butter and sugar. Add eggs and beat until well combined, stopping to scrape down sides of bowl as needed. Mix in flour & sea salt.

Line about 4 baking sheets with parchment paper.

Place half of cookie dough in large decorating bag. You can use a round tip if you have one to make more perfectly shaped cookies, but it’s not necessary.

Draw about a three-inch line of cookie dough onto parchment paper. Try to keep cookies all the same size. Leave space in between each for spreading. You can fit a dozen cookies on each tray.

Bake for about 12 minutes or until edges are golden brown.

Cookies will be chewy at first and get crispier as they cool.

When cookies are cool, melt Hershey’s kisses in microwave or over double boiler until about halfway melted. Then remove from heat and stir until fully melted.

Using a spatula, carefully frost the bottom of one cookie then place a second cookie on top, sandwiching them together. You can place cookies back on sheet pan and cool quicker in fridge if you’d like to speed up the cooling process – and we all know we do.



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Mocha-Filled Almond Florentines Cookie Recipe

Only one thing could make a florentine any fancier, any better, any tastier. That thing would be mocha filling. I blame the Scandinavian peeps.


Preheat oven to 350°F.

Florentine Cookie Ingredients

Measure out all ingredients and set aside.

Melt butter over medium heat in a saucepan, stirring occasionally and watching closely. After it is melted, remove from heat.

Add the following ingredients and stir after each is introduced to the saucepan: sugar, corn syrup, milk, vanilla, salt, flour, then almonds.

Use a cookie scoop to drop batter onto parchment lined baking sheet. Fill small cookie scoop just about halfway and turn onto cookie sheet about three inches apart. Use a rubber spatula to gently spread each cookie into a little circle.

Bake for 8-10 minutes. Cookies will be golden in the center and light brown around the edges. Remove from oven and allow to cool for a few minutes.

When you can carefully lift the edge of one of the cookies without burning your hand, place a 3/4 inch wooden dowel
underneath one. Finish rolling cookie around dowel. Allow cookie to sit on dowel and rest on baking sheet again until cooled enough to stand on it’s own. When firm, use a decorating bag to fill inside of cookies with mocha filling (recipe for mocha frosting below).

After all cookies are filled, melt chocolate in microwave for 30 second intervals or over a double boiler. Dip ends of each cookie in chocolate. Place back on parchment lined sheet pan to firm chocolate.

Mocha Filling Ingredients

  • 1 cup unsalted butter,  room temperature
  • 1 pound powdered sugar
  • 1/2 teaspoon sea salt
  • 1 tablespoon instant coffee
  • 1 tablespoon boiling hot water

Whip butter, powdered sugar, and salt together on low speed until forms into a frosting. Stir boiling water and instant coffee together until coffee has dissolved. Add coffee to frosting. Add a little more water if needed for perfect consistency. Place frosting in decorating bag.

A moment of silence please.

You’re welcome. I’m sorry. You’re welcome.

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Flat Almond Florentine Cookies Recipe

I lost count of how many cookie orders I filled each Christmas while working at Scandia Bakery many years ago but I haven’t forgotten everyone’s favorites. The little bakery in Stanwood, Washington drew crowds from all over Washington state. No matter where customers came from these dainty, lace-y cookies were always a must have.



Preheat oven to 350°F.


Measure out all ingredients and set aside.

Melt butter over medium heat in a saucepan, stirring occasionally and watching closely. After it is melted, remove from heat.

Add the following ingredients and stir after each is introduced to the saucepan: sugar, corn syrup, milk, vanilla, salt, flour, then almonds.

Use a cookie scoop to drop batter onto parchment lined baking sheet. Fill small cookie scoop just about halfway and turn onto cookie sheet about three inches apart. Use a rubber spatula to gently spread each cookie into a little circle.

Bake for 8-10 minutes. Cookies will be golden in the center and light brown around the edges. Remove from oven and allow to fully cool.

Melt chocolate in microwave for 30 second intervals or over a double boiler. Dip half of each cookie in chocolate. Place back on parchment lined sheet pan to firm chocolate.


Another fun way to serve florentines is to put the chocolate in the middle of two cookies that are similar in size.


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Frosted Gingersnap Cookies Recipe


During this season of fancy gatherings, never underestimate the power of a spontaneous casual gathering. When I was young, my mom had a fancy Christmas dinner planned out in detail. She invited all of hers & dad’s friends. We cleaned the house from top to bottom. “We gotta clean the top of the fridge. The tall people are coming to visit!” she’d say. And we did.

Mom had her themed Christmas tree up. It was covered in handmade ornaments – fluffy little lambs.

She had borrowed card tables and had them scattered around our little rambler home. Each was lined with a tablecloth and topped with a candle.

Everything was perfect.

And then the lights went out.

And everyone played games by candlelight and had the best night ever.

And all that cleaning the top of the fridge was pointless.

And the tall people were happy.

Once again proving all your well-intended plans in the world can turn on you in a flash and bring about something more amazing than you realized could happen.


Preheat oven to 350°F.

Gingersnap Ingredients

  • 1 1/2 cups unsalted butter
  • 1 1/2 cup sugar (plus more for rolling cookies)
  • 1 cup molasses
  • 2 eggs
  • 1 1/2 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 2 teaspoons ginger
  • 1/2 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon white pepper
  • 1 teaspoon salt
  • 4 1/2 cups flour

Cream butter and sugar together until fluffy. Add molasses and eggs until well combined. Add remaining ingredients and mix well.

Place about 1 cup of sugar on a plate. Using a small cookie scoop, scoop a few balls of dough and place in sugar. Coat each in sugar and form into a ball with hands. Place dough balls about 3 inches apart on a baking sheet that has been lined with parchment paper.

Bake for about 12 minutes. Allow cookies to cool and then frost.

Frosting Ingredients

  • 2 tablespoons meringue powder
  • 2 cups powdered sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract

Place all ingredients in mixer. Use whisk attachment and beat ingredients until you get stiff peaks (like when making whoop cream). Add a little more water so icing can be brushed onto cookies. Use a silicone pastry brush to brush cookies with frosting. Brush lightly and always in the same direction so they look nice. Unless, of course, you are baking with the liddles. In that case, anything goes. After frosted, allow icing to dry.

So snap to it and make some of these delightful cookies. Text your tall friends an official invitation to your place for games and tea and snaps and if you’re lucky, maybe the lights will go out.

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Peanut Butter Cookie Recipe

I often forget about peanut butter cookies… so plain, so ordinary. But, then I have a hot-out-of-the-oven peanut butter cookie again and oh the joy that fills my soul.


Preheat oven to 350°F.


  • 1/2 cup sugar (plus more for stamping cookies)
  • 1/2 cup brown sugar
  • 3/4 cup peanut butter
  • 1/4 cup unsalted butter
  • 1 egg
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 1/4 cup flour

Cream sugar, brown sugar, and butter together. Add remaining ingredients and mix until combined.

Using small cookie scoop, place balls of dough on baking sheet covered in parchment paper. Leave a few inches in between each dough ball.

Dip a fork in sugar and then stamp down on each cookie twice, making the shape of a cross.

Bake for about 10-12 minutes.

Everyone needs an outstanding (and delightfully ordinary) peanut butter cookie recipe.

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Chocolate Crackle Cookie Recipe


One of the most admired cookies in all the cookie kingdom is the Chocolate Crackle Cookie. Shiny and crackly on the outside and delightfully chewy on the inside.


Preheat oven to 350°F.

Makes about 28 cookies.


  • 10 ounces semi-sweet chocolate, chopped
  • 6 tablespoons unsalted butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3/4 teaspoon baking powder
  • 1 teaspoon sea salt
  • 3/4 cup flour
  • 1 teaspoon cinnamon (optional)
  • 12 ounces semi-sweet chocolate chips

Place chopped chocolate and butter in double boiler over high heat. When water in bottom pan comes to a boil, turn off heat but keep double boiler over hot burner. Stir chocolate & butter occasionally until fully melted.

In mixer, whip melted chocolate & butter mixture with brown sugar until fluffy.

Add eggs & vanilla. Mix well.

Turn mixer on low speed and add melted chocolate & butter mixture to mixing bowl.

Add baking powder, salt, flour, and (if desired) cinnamon. Mix just until combined.

Place parchment paper on baking sheets. Drop about six to eighter scoops of batter on each baking sheet. I use a heaping mall cookie scoop per cookie. leave plenty of space for cookies to spread to be about 2 1/2 inches each. Note: Batter will be thick yet a little runny.

Bake for about 14 minutes.

This is a must add to your cookie platter this year and every year. All hail Queen Crackle.

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Pumpkin Pie Cookies Recipe

With Thanksgiving right around the corner and through the woods to Grandmother’s house, these little pretties are the perfect treat for your work, friends & family, and school parties. Placed in a cute clear bag with a bow, it’s like, well, a personal turkey day valentine. The pumpkin spice frosting makes them not only steal your heart, but your taste buds too.


Preheat oven at 350°F.

Sugar Cookie Recipe

Cream together:

  • 2/3 c. shortening
  • 3/4 c. sugar

Add & beat together well:

  • 2 eggs
  • 4 tsp. vanilla extract
  • 1 T. milk
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 c. flour

Refrigerate dough for about 1 hour. This is an important step. It will prevent dough from being too soft which causes us to add too much flour and causes dry cookies. Refrigeration is key.

Roll out and use cookie cutters.

Bake 6-8 minutes.

Allow cookies to cool completely on a rack.

Royal Icing Ingredients

  • 5 -6 tablespoons water
  • 4 cups sifted powdered’ sugar
  • 3 tablespoons meringue powder
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin spice
  • Wilton brand orange, brown, and ivory food colorings

Whip water, powdered sugar, meringue powder, vanilla extract, and pumpkin spice together on low speed until combined. Turn speed up and whip until stiff peaks form like they do with whipped cream. Cover with a damp towel or place in airtight container when not in use to prevent frosting from hardening too soon.

Place part of icing in a smaller bowl and stir in a bit of orange food coloring. Add a smaller amount of brown just to give it a more pumpkin-y color.

Add ivory to another part of icing to make the “pie crust”.

Decorating tips: Number 5 (small round) tip should work well for outline and then flooding of “pie”. 104 will work well for “pie crust”. Use about a size 12 circle tip for the white “whipped cream” topper.

Decorate “pie” area with orange colored frosting by outlining the “pie filling” section of the cookie. When finished with all, just add a little water to the orange colored frosting and fill in middle.

After the orange has had a few hours to dry, place “pie crust” on the cookie in ivory in a wavey fashion as pictured.

When “pie filling” is completely dry, place a dollop of white icing for the “whipped cream”. Allow to dry at least over night as this part is pretty thick.

Make no mistake about it, the smaller these are, the more your friends will crush on them. And, soon, every year whenever someone thinks of turkey, they will think of you. Gobble it all up.


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Red Velvet Whoopie Pies With Cream Cheese Filling


There is nothing as happy in this world as makin’ whoopie… or red velvet anything. Putting them together throws us over the top into just plain glee. Thus, I present thee with the Red Velvet Whoopie Pie. With mini flags. You’re welcome.

Red Velvet

Red Velvet Whoopie Pies

  • 1/2 cup butter (or 1 stick), softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream
  • 1 1/4 cup buttermilk
  • 1 egg
  • 1/2 ounce red gel food coloring (Wilton brand is best)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 3 1/8 cups flour
  • 1/8 cup dark cocoa powder
  • 1 recipe of Cream Cheese Filling (recipe below)
  • Candy sprinkles (optional)

Preheat oven to 350°F

Cream butter and sugar in mixing bowl on high speed until light & fluffy. Turn speed to low and add wet ingredients. After wet ingredients are combined with butter mixture, add wet ingredients.

Split batter in half. Stir one food coloring for your team colors into batter very well, and then the second color into rest of batter.

Line baking sheets with parchment papers.

For large whoopie pies, use an ice cream scoop to make pies. For smaller ones, use a cookie scoop. Drop leveled scoops onto baking sheets. Place in preheated oven and bake for 10-12 minutes or until tops of pies bounce back when lightly touched.

After pies have cooled, turn upside down and use a decorating bag to cover with filling. Place second pie of opposing color (See what I did there?) on top of filling to sandwich pies together. If desired, roll sides into pretty sprinkles.

Cream Cheese Filling Ingredients

  • 8 ounces unsalted butter
  • 8 ounces cream cheese
  • 2 pounds powdered sugar
  • Sea salt (to taste – this might take up to a teaspoon)
  • Few drops of water if needed

Mix frosting ingredients together on lowest setting until powdered sugar is combined. Turn up speed and whip for about 8-10 minutes. If frosting is too sweet, it needs more salt.

And, with that, get your mind out of the gutter, naughty you.

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© Deanna Morauski 2009-2017