Feeds:
Posts
Comments

Archive for the ‘Cookies’ Category

fbcookieswap_white

Cookies have been sent, pictures have been taken and now it’s time to share this years Great Food Blogger Cookie Swap cookie!  I bring you Pomegranate Chocolate Chunk Cookies!  I’ll elaborate on these beauties in a minute.  I was so excited when I got the email reminding me to sign up for this years swap.  I haven’t exactly been the baking machine I was in the past, but signing up for the swap meant I HAD to bake some cookies or I would be on the naughty list.  Signing up also meant I would receive 3 dozen cookies from other fab bloggers.  Win, win people!  Win, Win!!

Pom_Choc_Chunk

The first dozen I received was a Chocolate Walnut Cookie, I think it was.  Unfortunately it didn’t have a name or description, but they were good!!  It was a really cold day when they were delivered and they sat outside for a few hours before I realized my first cookie swap had arrived.  They were chilled from being outside and that’s actually how we preferred them.  So back in the fridge they went.  Brent was a big fan of these!  The next batch I received was from Hannah of Fleur-De-Licious.  Hannah sent me Pistachio and Cranberry Mexican Wedding Cakes.  I loved this cookie for 2 reasons:  1) it was out of the ordinary and unlike anything I have tried before and 2) they were good obviously!  The name immediately had me intrigued.  I’m definitely bookmarking the recipe to try for future reference.  My last dozen was a Whole Wheat Cranberry Chocolate Chip cookie from Lauren over at Sizzle Eats.  I’ve never baked with Whole Wheat before but I will say I didn’t feel nearly as guilty eating these cookies as I normally do.  Another thing to add to the to-do list, bake with whole wheat flour.  Thanks for all the yummy cookies ladies!

Pom_Choc_Chunk_pom

What about my cookies you ask?!?  They were good!!  Like really good!  Chocolatey, gooey, and little bits of juicy tartness.  I was slightly skeptical because I have never baked with pomegranate seeds.  To be honest, I’ve never bought a pomegranate or had pomegranate seeds until last week.  Not that I can recall at least.  They are my new favorite thing!  The pomegranate itself is a bit of a hassle to work with, but those seeds are so worth it.  Chocolate and pomegranate, you make a delightful combo.  Marking this one down to make again very soon!!  Wonder what else I can combine with these seeds??

(Printable Recipe)

Pomegranate Chocolate Chunk Cookies

Ingredients

  • 6 ounces semi-sweet chocolate, chopped into 1/2 inch pieces
  • 2 tbsp unsalted butter, room temperature
  • 1 tbsp instant coffee, granules
  • 1 cup flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 2 eggs, room temperature
  • 2 tbsp POM juice
  • 1 tsp vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup pomegranate seeds

Directions

1.  Preheat oven to 300 degrees.  Line 2 baking sheets with parchment paper.

2. In a medium bowl, whisk together the instant coffee, flour, cocoa powder, baking powder, and salt. Set aside.

3.  In a small glass bowl, combine chopped chocolate and butter.  Place the bowl over a pan of simmering water and stir frequently until the chocolate has melted and the mixture is smooth.  Remove bowl from heat.

4. In large bowl, beat the sugar, eggs, POM juice, and vanilla extract until combined, about 2-3 minutes. Slowly add in flour mixture until batter is thick and smooth. Be careful not to over mix. Fold in the melted chocolate. Stir in the chocolate chips and pomegranate seeds. Using a medium scoop (about 1 1/2 tbsp) place dough onto prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 12 to 14 minutes. Allow the cookies to cool completely on the baking sheets and serve.

Read Full Post »

Oh heeeyyy!  Where do I even begin?!?!  Clearly it’s been forever since my last post, and even longer since my last food post.  Life has been CRAZY!!  But in all the best ways.  These boys are definitely keeping me busy and I am loving every minute of being a mom.  More on those precious babies later though…..in the mean time here’s a peak at how big they are getting!

Image

I’ve only baked like 4 times since January!  4 times people!!!!  Oy vey!  Needless to say, my creative juices weren’t flowing so I turned to one of my favorite baking blogs.  Jamie, over at My Baking Addiction, always has amazing recipes.  Her blog is one of my go-to’s and I can always count on the recipe to be a hit!

Image

These cookies are AMAZING!!!  They are chocolaty, peanut buttery, soft with a slightly crisp edge, and all around delightful!  I was a little worried about the stuffed Reese’s Cup because I’ve had bad luck before with stuffing cookies but no problems at all this time.  Make sure to let the dough balls freeze for 15-20 minutes before baking to insure they don’t flatten out and become a runny mess.  I may or may not have eaten 3 of them within a matter of like 20 minutes. So.Good!

Image

Reese’s Cup Stuffed Chocolate Chip Cookies

Recipe from My Baking Addiction

(Printable Recipe)

Ingredients

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 tsp pure vanilla extract
  • 2 large eggs, room temperature
  • 3 3/4 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups bittersweet chocolate chips (I used Ghiradelli 60% Cacao Chocolate Chips)
  • 30 Reese’s Miniature Peanut Butter Cups, frozen for atleast 2 hours

Directions

1.  In a large bowl, beat butter, sugars, eggs, and vanilla on medium speed until light and fluffy, approx. 2-3 minutes.  Mix in flour, baking soda and salt.  Stir in chocolate chips.

2.  Measure dough using a medium cookie scoop (about 2 tbsp).  Roll dough into a ball and then flatten in the palm of your hand.

3.  Place a frozen Reese’s Cup in the center of flattened dough and then roll back into a ball.

4.  Place dough balls in freezer for about 15-20 minutes.  After first batch is in the freezer, preheat oven to 350 degrees.

5.  Place frozen dough balls on a cookie sheet lined with parchment paper, about 3 inches apart.  I got 6 dough balls on each sheet.

6.  Bake 15-18 minutes or until edges start to turn golden brown, centers of the cookie will be soft.  Cool on pan for atleast 3-5 minutes then transfer to a cooling rack.

Notes:

  • Cookies store in an airtight container will be good for 2-3 days.  
  • I baked my cookies for 15 minutes and allowed to cool for 5 minutes on the cookie sheet before transferring.  Keep an eye on the cookies, each oven bakes differently and you don’t want them to get overdone.

Read Full Post »

A lot of bloggers ask “What is your favorite cookie?”  Have you ever tried to answer that question??  It’s tough to narrow down the choices to just one cookie.  There are so many good cookies out there.  It all depends on what kind of mood you are in.  I won’t bore you with a list of different ones, but tough question right??  Or is it?

Anytime I have answered that question I always list at least 4 or 5.  Like a lot of other things in life, I prefer options and not to be shackled down by 1 particular favorite.  But there is undoubtedly a reoccurring cookie that always makes the list.  A frosted sugar cookie!  I can never turn it down.  There are a few rules though:  1) Sugar cookie must be soft  2)  Sugar cookie can be thin as long as it’s soft and kind of buttery (you know, like the tube of sugar cookie dough you buy in the refrigerator section at the grocery store.  Slightly under baked, those things are money.)  3.  Sugar cookie MUST have a 2:1 frosting to cookie ratio.  Thicker the cookie, that frosting better be piled on.

Although this cookie is always on the list, I have NEVER made a sugar cookie before.  I was always worried I would have too much flour on my countertop and dough, then they would turn out floury, or I would roll them too thick or too thin.  Besides it was so much easier to run to the store and pick up some Lofthouse cookies.  Instant gratification!  Lofthouse, as much as I love you, this homemade version is amazing!!  The cookie itself turned out pretty darn close to the original.  So soft and fluffy!  The best part, if my cookie was a bit too thick, I get to pile as much frosting on as I want!  Valentine’s Day is around the corner.  Have you started thinking about what to give all the “sweets” in your life?

(Printable Recipe)

Lofthouse Style Sugar Cookies

Recipe from Two Peas and Their Pod via RecipeSecrets.net

Makes 5-6 dozen cookies

Sugar Cookie Ingredients

  • 6 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups sour cream

Buttercream Frosting Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 tsp vanilla extract
  • 4 cups powdered sugar
  • Pinch of salt
  • 5-6 tbsp heavy cream

Sugar Cookie Directions

1.  In a large bowl, whisk together flour, baking soda, baking powder and salt.  Set aside.

2.  In another large bowl, cream together the butter and sugar on medium speed until light and fluffy, about 4-5 minutes.  Add eggs, one at a time, beating well after each addition.  Add vanilla extract and sour cream, beat on low speed until combined.

3.  With mixer on low speed, add dry ingredients and mix just until combined, scraping down the bowl as needed.  If your dough is a little sticky, that’s ok.  Place 2 large rectangles of plastic wrap on counter.  Divide dough into 2 equal portions and flatten into 1 1/2 inch thick rectangles.  Chill into refrigerator for alt east 2 hours or overnight.

4.  When ready to bake:  Preheat oven to 425 degrees.  Line large baking sheets with parchment paper or Silpats and set aside.

5.  Lightly flour the countertop and the top of the dough.  Using a rolling pin, roll the dough into 1/4 inch thickness.  Using cookie cutters, cut out cookies and place onto prepared pans.  Dip cookie cutters in pile of flour if needed to keep dough from sticking.  Bake for 7 minutes or until cookies are starting to turn slightly golden brown around the edges.  Immediately transfer cookies to a cooling rack when removed from oven.  Allow cookies to cool completely before frosting.

Buttercream Directions

1.  In a large mixing bowl, beat butter on medium-high speed for about 2-3 minutes.  Add vanilla extract and continue to beat until light and fluffy.  Slowly beat in powdered sugar, 1 cup at a time until fully incorporated.  Add salt.  Beat for an additional 1-2 minutes until smooth.  Add heavy cream, 1 tbsp at a time.  Continue to beat on medium-high speed for another 1-2 minutes until desired consistency as been met.  Add food coloring if desired.

2.  Once cookies have cooled completely, add frosting and sprinkles.  Allow frosting to set and then store in an air tight container.

Read Full Post »

Aka….Cookie Failure!!  Do you guys remember my cookie failure rant from a few weeks ago??  Well I wish I was here to tell you that I conquered the thick, chewy oatmeal cookie that I had been longing for.  Unfortunately, I’ve tried 3 times since then and it’s still flat.  After my last attempt, I stomped around the kitchen, tossing my oven mitts, huffing and puffing about being defeated by a fricken’ cookie!  I was ticked!

After staring at rows of cookies that I deemed a failure, there was one thing that stayed constant this whole time.  The taste was sooo good!!  Too good, in fact, to be tossed to the wayside.  I “taste tested” 4 of them just to make sure.  Besides, who am I to judge this cookie just because it’s flatter than I was hoping.  Maybe you like a flat cookie and this is just what you are looking for.  This cookie is chewy, sweet, and piled high with all the flavors of the holiday season.  Just to recap:  we have a soft and chewy cookie with wonderful holiday flavor!  Yup…..no failure here!

One more week til Christmas!!  :)  How is everyone’s holiday baking and shopping coming along?

(Printable Recipe)

Apple Oatmeal Toffee Cookies

Recipe adapted from Sophistimom

Ingredients

  • 1 cup unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1/3 tsp salt
  • 1/2 tsp  ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 stick unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cup quick oats
  • 1 small apple, shredded and water drained (about 1/2 cup)
  • 1/4 cup Heath bits
  • 1/4 cup dried cranberries

Directions

1.  In a small bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg.  Set aside.

2.  In a large bowl, beat butter and sugars together until light and fluffy, about 2 minutes.  Add egg and vanilla, beat until well incorporated.

3.  Reduce speed to low and slowly add in flour mixture.  Mix just until combined.  Add oatmeal, apple, heath bits, and cranberries and stir by hand until combined.  Cover dough with plastic wrap and refrigerate for at least an hour.

4.  (When ready to bake) Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Using a medium scoop, place tablespoon size dough onto cookie sheets.  Bake for 12-15 minutes or until edges start to turn golden brown.  Remove from oven and allow to cool on pan for 5 minutes before transferring to a cooling rack.

Notes:

  • I tried the apples small diced, medium diced, and shredded and found that the shredded produced the best cookie.  
  • Watch your baking time.  Mine took about 12 minutes, sometimes  a little less.  Be sure to remove cookies when edges start to turn golden brown.

Read Full Post »

This year I participated in a little something called The Great Food Blogger Cookie Swap hosted by the very talented Lindsay and Julie. Not sure if you heard of it or not, but it was pretty epic! There were some 22,000 cookies floating around the U.S. the past week just from this swap. I wonder how many cookies take flight or go on road trips this time of year?!? We were sent 3 fellow participants to send our cookies to and in return you received 3 dozen from various other people. The first dozen I received was Gingersnap Cookies with Chai drizzle and Candied Ginger from Stephanie of Life Tastes Like Food. Over the years I’ve developed a wonderful friendship with Ginger cookies. Back in the day we didn’t really see eye to eye, but as I matured so did my tastes buds. The first night I ate 3 of them, in like 10 minutes! Swoon!! They were delicious with my morning coffee. A few days later the next 2 dozen came. It was like Christmas!! Kimberly of Rhubarb & Honey sent Cranberry Orange Pecan Cookies that screamed of holiday scents. I loved the specs of orange zest…so festive!! Emily of A Gilt Nutmeg shared her Cookies and Cream Cookies that had big chunks of Oreo’s scattered throughout the cookie. Delish! I can’t wait to get the recipes from everyone and recreate them at home.

The cookie I shared with my matches was a spin off my favorite holiday pick-me-up….the one and only Peppermint Mocha Latte from Starbucks. I have now become one of those crazies in line that you always here people make fun of when ordering. Allow me to enlighten you…..”I’ll have a Grande Decaf Non-Fat No Whip 1/2 Pump Extra Hot Peppermint Mocha.” How many times do you think that’s actually the drink I end up with?? haha!!

Since I didn’t test the recipe before the exchange, I knew the base had to be one that I’ve used before. So I turned to my favorite chocolate cookie that appeared here and here. It’s part brownie, part cookie – kind of amazing! Added in some Andes Peppermint discs, mini chocolate chips, and crossed my fingers that it wasn’t too minty. I doubled the first batch and it made just enough to cover the 3 dozen that I needed. Which meant that I had to whip up some more to photograph, hate when that happens. 3 of them may have disappeared during the photo session….they just threw the picture way off balance. ;) I really hope everyone enjoyed these as much as I did! Are Peppermint Mocha Lattes one of your favorite holiday indulgences as well, try it in cookie form. I see nothing wrong with having them both in the same day either. Tis the season!

(Printable Recipe)

Peppermint Mocha Chocolate Chip Cookies

Ingredients

  • 6 ounces semi-sweet chocolate, chopped into 1/2 inch pieces
  • 2 tbsp unsalted butter, room temperature
  • 1 tbsp instant coffee
  • 1 cup flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 3/4 cup granulated sugar
  • 2 eggs, room temperature
  • 2 tbsp Bailey’s
  • 1 tsp vanilla extract
  • 1/3 cup mini chocolate chips
  • 1/3 cup chopped Andes Peppermint discs

Directions

1. Preheat the oven to 300 degrees. Line 2 baking sheets with parchment paper or silpats. Set aside.

2. In a small glass bowl, combine the chocolate and butter. Place the bowl over a pan of simmering water and stirring frequently until the chocolate has melted and the mixture is smooth.

3. In a medium bowl, whisk together the instant coffee, flour, cocoa powder, baking powder, and salt. Set aside.

4. In large bowl, beat the sugar, eggs, water, and vanilla extract until combined, about 2-3 minutes. Slowly add in flour mixture until batter is thick and smooth. Be careful not to over mix. Fold in the melted chocolate. Stir in the chocolate chips and Andes Peppermint discs. Using a medium scoop (about 1 1/2 tbsp) place dough onto prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 12 to 14 minutes. Allow the cookies to cool completely on the baking sheets and serve.

Notes

  • Cookies are best the day of or next day. Store in an air tight container for up to 3 days.
  • Any type of peppermint candy will do, I just really like Andes Mints.
  • Recipe adapted from Giada de Laurentiis

Read Full Post »

This time of year bakers are turning out all sorts of holiday cookies.  Fancy frosted cut-outs and seasonal spiced circles are donning the plates at many holiday parties.  But the basic chocolate chip cookie often gets left behind this month.  I love all the different combinations and flavors as much as the next jolly gal, but let’s think of Santa here.  The poor guy can’t be flying from house to house downing a dangerous concoction of holiday cheer.  So for his sake, let’s go back to basics, shall we??

The New York Times Chocolate Chip Cookie has been floating around the internet and numerous blogs for years.  I took one glance at the recipe and realized that it not only called for 2 different types of flours (neither of them being all-purpose) and you had to refrigerate for 24 to 36 hours.  Did it look delicious?  Well of course they did, but they seemed a bit high maintenance to me back then or maybe I was just too impatient to wait so long for something that I’ve had countless times before.  Trust me when I tell you guys, that these are well worth the extra flour and the extra chill time.

They are so good in fact, Old St. Nick might circle by your place for seconds.  In which of course he would want to leave another gift for the very talented baker that warmed his heart with this chewy, slightly salty but wonderfully sweet cookie.  Wink, wink Santa!  If you know of anyone that is a I’m-happy-with-a-basic-cookie type, make these to share!  You will have smiling faces all around!

Which stack would you choose??  ;)

(Printable Recipe)

New York Times Chocolate Chip Cookie

Recipe from New York Times

Ingredients

  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tbsp (8 ounces) granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 2/3 cup (16 ounces) bittersweet chocolate chips (I used 60% Cocoa Ghirardelli chips)

Directions

1.  In a medium bowl, sift flours, baking soda, baking powder and salt.  Set aside.

2.  Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.  (Don’t rush the 5 minutes).  Add eggs, one at a time, mixing well after each addition.  Add vanilla.

3.  Reduce speed to low, add dry ingredients and mix just until combined (count between 5 and 10 after all dry ingredients have been added and then turn off mixer).  Stir in chocolate chips.  Press plastic wrap against dough and refrigerate for 24 to 36 hours.  Dough may be made in batches, and can be refrigerated for up to 72 hours.

4.  Once ready to bake, preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Cookies can be made into 2 sizes: (a) Scoop 3 1/2 once mounds of dough (the size of generous golf balls) onto baking sheets.  Sprinkle lightly with sea salt (if desired) and bake until golden brown but still soft, about 18 to 20 minutes.  (b) Using a medium scoop, place rounded tablespoonful of dough onto prepared baking sheets.  Sprinkle lightly with sea salt (if desired) and bake until golden brown but still soft, about 11-13 minutes.  Allow cookies to cool on baking sheet for about 10 minutes, then transfer to a cooling rack to cool completely.

Notes:

  • Things not to skimp on:  Allow the butter and sugars to cream together for 5 minutes.  Be sure to refrigerate for at least 24 hours.  Let all those flavors combine, you won’t be disappointed.
  • Nestle also makes Dark Chocolate Morsels that would work great if you don’t have Ghirardelli on hand.  

Read Full Post »

Andes Creme de Menthe Cookies

We are back up and running and I have to say…..I already LOVE having a Mac!!!  I don’t know much about all the different functions but we are getting there.  If anyone has any tips and tricks for us, we are all ears.

Between not having a computer for a few days and some busy days at work, my recipe resources were pretty slim.  Those things also combined with the fact that the baking pantry and ingredients were beyond low, I wasn’t left with much to work with.  So I turned to the back of the baking chips.  I always forget there are recipes on the back of those things.  I wasn’t sure how I would feel about a mint flavored cookie that didn’t have a chocolate base, but I figured why not.

These cookies turned out really soft and chewy.  I was slightly surprised with the turn out because the directions say to add the flour by itself at the very end.  So strange, but maybe they are on to something.  In addition to the delicious chewy texture, these are mint-y!  Minty, minty minty!  If you are not a big fan, I would reduce the amount to about half.  All in all, I was really happy with how these cookies turned out.  I might have to try out the other recipe on the bag….Andes Layered Frozen Mousse Pie anyone??

(Printable Recipe)

Andes Creme de Menthe Cookies

Recipe from Andes Creme de Menthe

Ingredients

  • 1/2 cup salted butter, softened
  • 3/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp vanilla extract
  • 2 eggs, room temperature
  • 1 package (10 oz) Andes Creme de Menthe Baking Chips
  • 2 2/3 cups all-purpose flour

1.  Blend butter, sugars, baking soda, baking powder, vanilla and eggs until well combined.  Stir in Andes Baking Chips and then flour.

2.  Cover with plastic wrap and chill for one hour in refrigerator.

3.  Raise oven rack one level above middle.  Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

4.  Using a medium size scoop, place dough on baking sheets and flatten slightly.

5.  Bake for 9-11 minutes.  Cool on baking sheets for about 4-5 minutes.  Transfer to a cooling rack to finish cooling.

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 1,441 other followers

%d bloggers like this: