Cookin with Kookie

Welcome to Cookin’ with Kookie

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“I’m just a southern gal tryin to make it in the big city.  I’d say my life is like a bowl of gumbo, filled with a little bit of everything and has a spicy kick at the end. I keeps myself busy, you never know what I’ll come up with next…”


Who is Kookie Baker?

Kookie is just a simple country gal trying to make it in the big city. Kookie was born and raised on the banks of lower Bayou Lafourche. She spent her summers as a child on a shrimpin’ boat along Louisiana’s coast. When Kookie grew up, she went off to college where she studied culinary arts. She later traveled to Italy and France where she got some good learn’ about cooking. She earned a Bachelors Degree in Culinary Arts and opened a catering company in 2006. She now also works Lucky Pierre’s, a night club on Bourbon Street, where she entertains visitors with her wit and banter. She also decided to create her own line of narcissistic merchandise. You can view all of those products in her etsy store You can also check out her website at  She can be called somewhat of an overachiever  and recently became an ordained minister. So you can add that to her ever growing resume. Kookie Baker’s life is like a bowl of gumbo, it is filled with a little bit of everything and has a spicy kick at the end. She always keeps herself busy, and you never know what she will come up with next…

We are happy to have Kookie as the newest member of the VIP family and look forward to sharing her recipes every month with you.  Look for her in this month’s issue and don’t forget”

Kookie Baker is a classically trained chef, so if you have any cooking related questions please feel free to ask Kookie at She may just answer your inquiry in next months issue.
If you have any questions please call me at 9856886072.

Thanksgiving with Kookie Baker

Kookie Thanksgiving VIP Magazinekookie Thanksgiving2Kookie Thanksgiving VIP Magazine

October’s Full Recipe:

Brownie Crackle


• 1/2 cup melted butter

• 1 cup sugar

• 1 tsp vanilla

• 1 large egg white

• 1/3 cup flour

• 3 Tablespoon unsweetened cocoa powder

• 1/2 teaspoon instant coffee powder

• 3/4 teaspoon baking soda

• pinch of salt

• 1/2 cup mini chocolate chips



1. Preheat oven to 350 degrees and line a 9 by 13 baking sheet with parchment paper. You must use parchment paper or it will stick. 

***Pro Tip: spray the pan first with a small amount of nonstick spray before you line it with paper. The oil will hold the paper to the pan***

2. Add flour, cocoa powder, coffee powder, baking soda and salt and mix for about a minute until the batter is smooth.

3. Evenly spread the batter in prepared pan with a spatula.

4. Bake for 15 minutes, remove from the oven and evenly sprinkle the chocolate chips on top the brownies. Return to the oven and bake for another 7 to 10 minutes. Remove and cool completely. The brownies will crisp up as it cools. Once cooled break up into desired sized pieces and store in an airtight container. Makes a great gift.  



September’s Full Recipe:


Girl of the Gutter Cookies
ing mix protip 


1/2 cup (1 stick) unsalted butter, softened to room temperature
    1/2 cup packed light brown sugar
    1/4 cup sugar
    3/4 cup creamy peanut butter
    1 large egg
    1 teaspoon vanilla extract
    1/2 teaspoon baking soda
    1 and 1/4 cups all purpose flour
    1/2 cup quick oats
    1 1/4 cups mix ins * Side Note: I used a mini chocolate chips, cherry chips, mini M&Ms, large chocolate chips, pecans, sprinkles, and broken dreams (edible glitter)* 
Preheat oven to 350F degrees. Line baking sheet with parchment paper or silicone baking mat.
In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. 
Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. scoop
Slowly mix in the baking soda and flour. Do not overmix. 
Fold in the quick oats and the 1 1/4 cups of your desired mix ins. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.
Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. The cookies won’t spread much while baking so slightly pat down the dough balls with the palm of you hand. *Side Note: You can freeze the scooped out dough and bake at a later date.*
Bake for 9-10 minutes – do not bake past 10 minutes. The cookies will appear undone but will continue to cook after they are removed from the oven. I took mine out at 9 minutes. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool. Store cookies covered at room temperature for up to 1 week. 
Pro Tip: Do what the chefs do, place some of the mix ins on top of the flattened dough balls before baking. 
Cooking with Kookie

August’s Full Recipe:


Brown Sugar Ham Sliders

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For the sandwiches:

  • 24 King’s Hawaiian rolls
  • 2 pounds thinly deli slice honey ham (I like lots of meat between my buns)
  • 5 oz package of sliced Swiss cheese

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For the glaze:

  • 2 sticks butter, melted
  • 4 tablespoons brown sugar
  • 2 tablespoons  Creole mustard
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 teaspoon poppy seeds



  1. Coat a baking dish with nonstick cooking spray. Cut the rolls in half and layer the baking dish with the bottoms of the rolls. Layer the ham slices, then cheese and place the top half back on.


  1. In a medium bowl mix together the melted butter, Worcestershire sauce, mustard, brown sugar, onion powder and poppy seeds. Pour the mixture over the buns, drenching each one. Cover tightly and refrigerate for 4-24 hours. (pour)

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  1. Preheat the oven to 350 degrees. Bake for 15 minutes, uncovered or until cheese is melted and bun tops are a bit golden. Serve warm! (done)

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*Kookie’s Tip- Be creative and try this recipe using different meat and cheese combinations. 

July’s Full Recipe:

Beurre Noisette Sugar Kookies

14 tbsp. unsalted butter (4 tbsp. reserved) (1 3/4 sticks) 1/4 cup granulated sugar (about 1 3/4 ounces) 1lb. dark brown sugar (1/4 cup reserved) 2 cups + 2 tbsp., unbleached all-purpose flour 1/2 tsp. baking soda 1/4 tsp. baking powder 1/2 tsp. table salt Pinch of cinnamon 1 large egg 1 large egg yolk 1 tbsp. vanilla extract 1 tsp. almond extract ingredients           Preheat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. Heat 10 tbsp. butter in a small sauce pan over medium-high heat until melted. Continue to cook, swirling pan constantly until butter is golden brown (it should smell nutty), 1 to 3 minutes. Watch the butter carefully as it can go fbrowned butterrom brown to burnt quickly. Remove from heat and pour browned butter to large heat-proof bowl. Add remaining 4 tbsp. of butter and mix until melted. Cool for 15 minutes.       In a shallow dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, to combine. Set aside. Whisk flour, baking soda, and baking powder together in medium bowl. Set aside. Add remaining brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain. Scrape down sides of bowl with rubber spatula; add egg, yolk, almond extract, and vanilla and mix to fully incorporate. The batter should go from a dark brown color to light. Scrape down bowl. Add flour mixture and mix to just combined. Give dough one final stir with spatula to distribute any remaining dry ingredients.scooped Divide dough into 24 portions, each about 2 tbsp. (if you have a fancy cookie scoop, use it), roll into balls. Roll 12 balls in sugar/brown sugar mixture to coat. Distribute 6 dough balls per baking sheet. Bake 2 sheets at a time. Bake for 8 minutes then rotate pans and bake another 4 minutes. The edges should start to set and centers will look soft (cookies will look raw in cracks). DO NOT over bake!! Remove parchment from pans and allow to cool on counter. Repeat above steps, starting with rolling the remaining dough balls in sugar mixture. Baking pans can be reused after baked cookies have been removed. Bake the remaining cookies as instructed above. Store cookies in an airtight container. finished cookies **Be sure to use fresh dark brown sugar for softer cookies-if your sugar is old/hard the texture of the cookies will not be. **

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