Monday, June 6, 2011

Hamburger Cookies Recipe

Pigs and people are very different animals.

When people think about summer, you think about swimming pools, beaches, suntan lotion, and barbecues.

While pigs appreciate barbecues, there is really only one thing on the pig’s mind when summer is approaching.

No, it’s not mud!

Do you really think that’s all there is to pigs? Rolling around the mud? By now, you should really know we are much more sophisticated than that!

No, when summer is approaching, the one thing that pigs think about is hamburger cookies!
Nilla wafers smell like summer.

Back when we first started making hamburger cookies, they were in such high demand, that Cal and I had to restrict them to a seasonal treat. Otherwise, we think they might be demanded the entire year. 

Assorted hamburger cookie recipes are all over the internet, but this particular method is a Castle Farm special.  A full box of both cookies makes 40-something burgers (depending on how many broken ones there are).

Oh, and sorry these pictures are so bad.  We took them last year right after we moved into our new apartment.  Think of the moving boxes as scenic decor. 


  • 1 box of Nilla Wafers
  • 1 carton of Keeblers Grasshopper cookies (or Thin Mints)
  • 1 can of yellow icing
  • 1 can of red icing
  • 1 egg white
  • sesame seeds
  • a handful of shredded coconut – dyed green


  1. Line up ½ the Nilla wafers facing up and ½ facing down. – all close together. 

  2. Beat an egg white in a small bowl.  Brush the smooth rounded tops of 1/2 the cookies with eggwhites, then sprinkle with sesame seeds.  Make sure to sprinkle every 6-10 cookies, or the eggwhites will dry.

  3. On the other half of the cookies, squeeze red icing around the edge of the flat side.  Press a grasshopper cookie on top. 

  4. Squeeze yellow icing on top of the grasshopper cookie – around the edge and in the middle.

  5. Sprinkle a very small amount of coconut on the edge of the yellow – making sure some of the green sticks out.  Cornelius’ tip: this is very important.  If you just pile the “lettuce” in the middle you won’t see it, and the bun top won’t stick.

  6. Press the seeded bun on top of the cookie.
Total Time: 30 min
Yield: 40 cookies

That’s it! If you make these a few times, you’ll get the hang of how much icing you need and where to place it to get it all to stick together and to look the best. 

They may seem like a kinda weird combination of things, but they are the most glorious summer treat in all the land.  Be warned, when you bring these to a picnic, people will never allow you to bring anything else in the future.  That’s why we are strong advocates of having a firm hamburger cookie season that runs from Memorial Day to Labor Day. 

Happy Summer!

pig, out!

Saturday, April 23, 2011

Cookie Extravaganza! Triple Peanut Butter Cookies Recipe

Do you know what goes with peanut butter?

If you said 'jelly', you are wrong.

If you said 'pigs', you are close. And you get bonus points.

But the correct answer is MORE PEANUT BUTTER!!!!

The way to make standard peanut butter cookies more delicious is really quite simple.  Go to the store and buy everything that says 'Reeses' in the baking aisle.  Now put them all into the cookies.  

These are triple peanut butter cookies, but maybe you could make them into quadruple or quintuple peanut butter cookies if you can find even more things.  That would be amazing.

Cal, however, disagrees.  He doesn't like peanut butter cookies.  

Yeah, I don't understand either.

To make these cookies, we started with a basic peanut butter cookie recipe from our Good Housekeeping Cookbook.


  • 1 1/4 c flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 c. natural creamy peanut butter
  • 1/2 c butter
  • 1/2 c packed brown sugar
  • 1/4 c sugar
  • 1 egg
  • 1 tsp vanilla extract 
  • 1 c peanut butter chips
  • 1 c Reese's pieces 
Cornelius' tip: don't use the reduced fat stuff! or "peanut butter product" you really need  the good stuff


  1. Preheat oven to 350. Line your cookie sheets with parchment.

  2. Combine flour, baking soda and salt in a bowl.

  3. In the electric mixer, cream the butter and sugars.  When its light and fluffy, add the peanut butter.  Add egg and vanilla.  Beat until combined. 

  4. Add flour mixture and make sure it's all mixed up and blended.

  5. Now put all of those glorious peanut butter bits and in and mix it by hand.  You can use the electric mixer if you want but you'll probably smash up the pieces.

  6. Drop heaping tablespoons of the dough, 2" apart, on the sheets.  With fork, press criss-cross pattern into cookies. Cornelius' question: why do we do this part?  is there a real baking reason why peanut butter cookies are criss-crossed or is it just expected at this point?

  7. Bake until lightly browned, 15-20 min. Transfer to a rack to cool.
Yield: 3 dozen cookies, maybe more

Eat with plenty of milk! 

pig, out.

Sunday, April 17, 2011

Penguin Sugar Cookies Recipe

As you may be aware, pigs and penguins are close allies.  

We are both highly stealthy and have many secret skills which we cannot tell you about. 

There is however one skill we can safely tell you about - that is our cookie baking prowess.

As part of the cookie extravaganza (still running since last December), we invited our penguin friend Skipper to help us with the sugar cookies.  

As you will see, Skipper did very little work.  Other than posing with the cookies.  He was very good at that.  I was in charge of all the decorating.  Cal helped some.

Sunday, April 10, 2011

Once upon a time there was... Dipped Shortbread Cookies

I know these cookies seem a little untimely now that it's April... they made a lot more sense when we made them back in December.  

Despite the holiday sprinkles, this basic dipped shortbread recipe is good all year.  It's actually a very nice, light spring cookie!  

Maybe you'll want to find some sprinkles with bunnies or something on them instead, though.  Of course, if you have red and green sprinkles leftover still, we wouldn't hold it against you if you wanted Christmas cookies in the springtime - they would still be delicious.

Thursday, April 7, 2011

Once upon a time there was.. French Butter Cookies


We could make up some reasons we haven't been sharing our cute faces lately... like bluepigface disease or the whooping oink syndrome.... or we could pretend like our absence didn't happen and we have been blogging all of 2011.

We're going to go with the second choice.

Today, we present the fourth installment of our cookie extravaganza! French butter cookies.

For some reason, it never occurs to me that certain foods can be homemade.  Like circus peanuts.  

I only eat these wonderful cookies once a year, at Christmas time.  They come in a round tin and that is just how it is.  

So when I saw their recipe on Annie's Eats, my first reaction was confusion - it had really never occurred to me they could be made in a kitchen.  My second reaction, was, of course, I NEED TO MAKE THESE AND EAT THEM NOW.

If you are having the same train of thought, I recommend going with the second option. 

Wednesday, January 12, 2011

Cookie Extravaganza! Peanut Butter Surprise Cookies

You didn't really think our cookie extravaganza was only two kinds of cookies did you?  After I posted that picture of us sitting on top of a giant mountain of ingredients but then only followed up with two blog posts, did you wonder if we just posed like that for fun? And to tease you with the possibility of cookies?  Well fear not, castle farm cookbook blog readers, we have more cookies up our sleeves (if we had sleeves there would ALWAYS be cookies in them). 

We found this recipe in Taste of Home Best Loved Cookies magazine.  They are a peanut butter cookie with a surprise inside as you might have guessed by the name "peanut butter surprise cookies".  Although we like to keep surprises secret, it would be difficult to tell you how to bake these without telling you the surprise.  We would have to come up with some sort of elaborate plan where you tell us you are baking them and we sneak to your kitchen and add in the surprise ourselves.  

But since we are but two small farm animals, it seems much easier to just give away the surprise.  As long as you promise not to tell other people before they eat it.  Then, wait for them to take a bite, and yell "surprise!".  

So, do you promise to do this?

Sunday, January 9, 2011

Chicken Piccata Recipe from the Castle Farm Cookbook

Oh, chicken piccata, how I love you. Before there was the castle farm cookbook, or even the castle farm, there was just a cow and a pig learning to cook. And one of the first things we learned to make was this delicious chicken piccata.

If you've never had chicken piccata before, you should know that chicken piccata is what cows dreams are made of (along with grass, grassy hills, grazing on grassy hills, mooing, and cute pigs).

Luckily, it's quite simple to make.


  • 2 4-oz flat chicken breast peices
  • some flour
  • some salt, lemon pepper, and lemon peel
  • 2 Tbsp butter
  • 1/3 c. lemon juice
  • 1/3 c. white wine
  • pasta

* this gives us enough sauce to dip baguette in the leftover. If you want to make more or less of this easy recipe, just keep the proportion of lemon juice/wine even.


  1. Put some flour in a shallow dish, sprinkle with seasonings. we never measure and are pretty liberal with the seasonings.
  2. Dip chickens in the flour.
  3. Melt butter in a skillet. cook chicken over medium-low heat until no longer pink.  See how pretty it is now?
  4. Remove chicken from the skillet. add wine and lemon juice. stir, scraping up the bits, and bring to a simmer. let it simmer a minute or two.
  5. Serve, by pouring sauce over chicken and pasta. garnish with parsley.

Yields: 2 servings

Perhaps now you can see this is why I dream about chicken piccata. It's really beautiful, isn't it?