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Entries in Cookies (35)

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

Monday
Dec152014

Wookie Cookies

Wookie cookies

Usually, the Secret Recipe Club takes a break in December for the holidays. But this year, we did a cookie swap instead! We were paired with other members from all four groups who opted in to this fun exchange. This month, I was assigned to Debbi Does Dinner Healthy, written by Debbi of course. Debbi is a group C SRC member who just as her blog title says, is determined to make healthy, low-calorie meals without compromising any taste. I chose to make these Wookie cookies, because how can you pass on a name like that?! They are like an amped up chocolate chip cookie, with two different types of chocolate, plus a dash of cinnamon to give it a whole new dimension of flavor. I loved these cookies! In fact, I only baked up a few, and the rest of the dough is in my freezer for whenever the urge strikes! While this month was all about cookies, I did take a peek around some other recipes on Debbi’s blog too. She has quite the arsenal of delicious sounding recipes, such as Summer Squash Casserole, Sweet and Spicy Chicken with Broccoli, and French Onion Risotto! We may have had to make cookies this time, but I will most definitely be back to make some of your delicious recipes, Debbi! 

2 1/4 cups Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Cinnamon
1 cup Butter, at room temperature
1 cup Brown Sugar, packed
1/2 cup Sugar
2 Eggs
1 1/2 teaspoons Vanilla Extract
1 cup Milk Chocolate Chips
1 cup Semisweet Chocolate Chips

In a large mixing bowl, combine the flour, baking soda, salt, and cinnamon; set aside. In another bowl, cream the butter, brown sugar, and sugar with a mixer until light and fluffy. Mix in the eggs and vanilla. Slowly add the flour mixture until fully incorporated. Stir in both types of chocolate chips. Drop the dough by rounded tablespoons onto a baking sheet about 1-inch apart. Bake at 350 degrees for 10 minutes. Makes 3 dozen. 

SOURCE: Debbi Does Dinner Healthy

Thursday
Aug282014

Funfetti Pudding Mix Cookies

Funfetti cookies

When it comes to cookies, I typically prefer them to be of the chocolate chip variety. However, I had some pudding mix in the cabinet that I wanted to use and when I searched for recipes, I loved with how colorful these funfetti cookies were and couldn’t wait to give them a try. Sprinkles or jimmies? Which do you prefer? I’ve always grown up calling them jimmies, but just last week, somehow that word was brought up and Joel said he had never heard of them being referred to as that before. I found it odd, because that is just what I’ve always called them. So I’m curious, what do you call them? Whatever it is, give these cookies a try. With school starting up next week, they will be sure to brighten up any lunch box!

2 1/4 cups Flour
3/4 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup Butter, softened
1 1/4 cups Sugar
1 Egg
1 Egg Yolk
1 teaspoon Vanilla Extract
3/4 teaspoon Almond Extract 
1 package (3.4 ounces) Instant Vanilla Pudding Mix
2/3 cup Rainbow Jimmies/Sprinkles

In a bowl, mix together the flour, baking soda, and salt; set aside. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar. Mix in the egg and yolk and both extracts, then add the pudding mix. With the mixer on low speed, slowly add the dry ingredients and mix until combined. Stir in the jimmies/sprinkles. Using a medium cookie scoop, scoop the dough out and drop them onto parchment paper lined baking sheets 2-inches apart. Bake at 350 degrees for 10 minutes, or until the edges are golden. Cool on the baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container. Makes about 2.5 dozen.

SOURCE: Cooking Classy

Thursday
Jul032014

Almond Biscotti

Almond biscotti

Sometimes, there is nothing better than sitting by the window with a cup of tea, soaking up the summer breeze. Sometimes, the only thing that makes that moment better is a biscotti to dip into that cup of tea. These, my friends, are the perfect biscotti for just that moment. They also pair well with some frozen yogurt, and they may or may not have served as my breakfast for the past few days too…

1 cup Sugar
1/2 cup Butter, melted
2 teaspoons Almond Extract
1 teaspoon Vanilla Extract
3 Eggs
2 3/4 cups Flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt

Place all ingredients in a large bowl and stir until thoroughly combined. Cover and chill in the fridge for 30 minutes. While the dough is chilling, preheat the oven to 350 degrees and line a baking sheet with parchment paper. Divide the chilled dough into 2 equal halves and shape each half into a loaf that is about 16x2 inches. Place the loaves onto the prepared baking sheet and bake for 30 minutes. Remove from the oven and cool for 15 minutes, then slice each loaf into 3/4-inch pieces. Place the pieces cut-side down back on the prepared baking sheet and bake for an additional 10-15 minutes, or until lightly golden brown. Cool and store in an airtight container. 

SOURCE: One Sweet Appetite

Wednesday
Jan082014

Dark Chocolate Chip Granola Cookies

Granola cookies

Here it is, January 8th, and I’m already making cookies. In my defense, I’m living in the world of the polar vortex and I’ve been stuck home these past two days because of it. All this after having 2 weeks off for winter break makes for a very bored food blogger! So, to cure the boredom, why not make cookies? I stumbled across this recipe while perusing Pinterest and I happened to have every ingredient for these cookies on hand, including a batch of granola that I had made last week. After testing a few right off the pan, I look forward to packing some in my lunch for work tomorrow, provided I can actually go back!

1 1/4 cups Flour
1/2 teaspoon Baking Soda
1/8 teaspoon Salt
1/3 cup Sugar
1/3 cup Brown Sugar
2 tablespoons Butter, at room temperature
2 tablespoons Canola Oil
1/3 cup Applesauce
1 Egg
1 1/2 teaspoons Vanilla
1 cup Granola
1/2 cup Dark Chocolate Chips

In a small bowl, mix together the flour, baking soda, and salt. In the bowl of a stand mixer, beat the sugars, butter, oil, and applesauce until smooth. Beat in the egg and vanilla, then gradually beat in the flour on low speed. Using a spoon, stir in the granola and chocolate chips. Drop dough by rounded teaspoonfuls onto parchment lined cookie sheets. Bake at 375 degrees for 8-10 minutes, or until golden brown. Cool the cookies on the cookie sheet for 2 minutes, then transfer the cookies to cooling racks until completely cooled. Store in an airtight container. 

SOURCE: Barely adapted from Live Better America