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The Great Food Blogger Cookie Swap 2012
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Entries in Cookie Swap (2)

Monday
Dec152014

Chocolate Pinwheels

Chocolate Pinwheels

For the third year in a row, I took part in The Great Food Blogger Cookie Swap, hosted by Lindsay and Julie. I really enjoy trying new cookie recipes and sharing them with people. This year, those people were Lisa from Blogghetti, Sara from Confectionary Tales of a Bakeaholic, and Lynna from Hearts in my Oven. I hope you enjoyed these pinwheel cookies as much as I did, ladies! These cookies were relatively easy to make, and produced an impressive looking cookie in the end. I enjoyed the taste of these cookies as well, especially along with a cup of tea. One batch of these cookies made enough for me to send each of the ladies a dozen, plus left us with almost a dozen for ourselves, which didn’t last too long! I will most definitely be making them again!

1 cup + 2 tablespoons Butter, divided
1 cup Sugar
2 Egg Yolks
4 teaspoons Vanilla Extract
4 tablespoons Milk, divided
3 cups Flour
1 tablespoon Baking Powder
6 tablespoons Unsweetened Cocoa Powder

To make the chocolate swirl, start by melting 2 tablespoons of the butter in 2 tablespoons of milk in the microwave. Add the cocoa powder and mix well; set aside. In a large bowl, sift together the flour and baking powder. Meanwhile, in a stand mixer fitted with the paddle attachment, cream the remaining 1 cup of butter and the sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Add the vanilla extract and remaining 2 tablespoons of milk, beating until well mixed. At low speed, gradually add the sifted dry ingredients and mix until incorporated. Increase the mixer speed to medium and beat the dough until it leaves the side of the bowl. Remove 3/4 of the dough and set aside. That portion will become the vanilla swirl. To the dough remaining in the bowl, add the chocolate mixture and beat until fully incorporated. This portion will become the chocolate dough. Form the two doughs into balls and slice each ball into two equal halves. On a sheet of wax paper, roll the vanilla dough out into a rectangle that is about 7 inches wide and 8 inches long. Repeat with the chocolate dough. Flop the rolled chocolate dough onto the vanilla dough and peel off the wax paper. Lightly press the surface with a rolling pin to adhere the chocolate and vanilla doughs. With the short end facing you, roll the dough into a tight log, wrap it in plastic wrap, and chill in the fridge. Repeat with the other half of the vanilla and chocolate doughs. After about 30 minutes in the fridge, take the logs out of the fridge and roll on the counter to retain the circular shape. Wrap tightly again in plastic wrap and place in the freezer for about an hour (or store in a freezer-safe container and bake as needed). When ready to bake, thaw the cookie dough log slightly and slice 1/4-inch thick rounds with a sharp knife. Place the cookie slices on a parchment-paper lined sheet and bake at 325 degrees for 15-20 minutes. Cool cookies on a cooling rack and store in an airtight container. 

SOURCE: Sugary Winzy

Wednesday
Dec122012

Red Velvet Gooey Butter Cookies

 

Happy Holidays! This year, I decided to take part in The Great Food Blogger Cookie Swap, hosted by Lindsay at Love & Olive Oil and Julie at The Little Kitchen, because there is nothing quite like the feeling you get by spreading a little holiday cheer while helping to raise funds for pediatric cancer research. The only requirement for this swap was to make a cookie that had not been posted on my blog yet. I got to searching for something new and came across these red velvet butter cookies. These cookies were unlike any recipe I'd ever made before. They were incredibly easy to put together, and in my opinon, were pretty delicious! I made a double batch and was able to send out 3 dozen cookies and keep a little over a dozen for myself. I had such a great time participating in this swap. I couldn't wait to come home from work every day to see what cookies I got! I was introduced to some wonderful bloggers through this swap that I might not have ever got the chance to. The three dozen cookies that I received came from Angie at Angie's Southern Kitchen, Kristina at Love and Zest, and Katie at Food & Fun in the Hudson Valley and Beyond. They were all different versions of a chocolate chip cookie, and we loved all of them (Thank you, ladies)! My cookies were sent out to Desiree from The Full Woman, Jennifer from What Jen Does, and Katie form Ruffles & Truffles. I hope you liked your cookies, girls! I can't wait to participate again next year! If you want to participate too, click here for more information.

8 ounces Cream Cheese, at room temperature
1/2 cup Butter, at room temperature
1 Egg
1 teaspoon Vanilla Extract
1 box Red Velvet Cake Mix
Confectioners' Sugar, for dusting

In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter. Beat in the egg and the vanilla. Beat in the cake mix until completely combined. Cover and refrigerate for at least 2 hours (I left it overnight). When ready to make the cookies, roll the chilled dough into tablespoon sized balls. Roll the balls in confectioners' sugar and place on an ungreased baking sheet. Bake at 350 degrees for 12 minutes, then remove the cookies to a wire rack to cool.

SOURCE: Taste and Tell, originally from Paula Deen