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Entries in Cookies (32)

Tuesday
Aug272013

Citrus-Kissed Honey Buttons

Citrus kissed honey buttons

Our block party was this past weekend. My neighbor and I made up the planning committee and while I run the risk of sounding a bit conceited, I think we did a fantastic job! There were plenty of games for the kids to play and our local fire company even sent over a fire truck so that the kids could squirt each other with the hose. It was quite the sight to see! For dinner, everybody brought their own meat and one of the men from down the street manned the grill. Each side of the street was asked to bring a dish to share; my side was in charge of dessert and the other side had appetizers and side dishes. Even though the temperature was perfect, I didn't want to bring anything that could potentially melt, so I decided to make these citrus cookies. At first, I wasn't sure if the kids would like them (which is fine because I knew the adults would), but as soon as I put the plate on the table, they seemed to disappear! These cookies were a great alternative to typical cookie flavors; like a little bite of summer in these last few days of August.

1 3/4 cups Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Cream of Tartar
1/4 teaspoon Salt
1 cup Sugar
4 tablespoons Butter, softened
1 Egg
1 tablespoon Honey
1 tablespoon Lemon Zest
1 tablespoon Orange Zest
1 teaspoon Lemon Extract

In a small bowl, whisk together the flour, baking soda, cream of tartar, and salt. In the bowl of an electric mixer, beat together the butter and sugar on medium-high speed until light and fluffy. Add the egg, honey, lemon zest, orange zest, and lemon extract; beat until blended. Gradually add the flour mixture, beating on low speed until just combined (the dough will be crumbly). Cover and refrigerate the dough for at least 30 minutes, or up to overnight. Scoop out 2 teaspoons of dough at a time and press/roll into balls with the palms of your hand. Place the dough balls on a parchment paper lined baking sheet. Bake at 375 for 6-8 minutes, or until the cookies have puffed slightly and the tops begin to crack. Cool the cookies on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. Store cookies in an airtight container for up to 3 days or freeze for up to 3 months. Makes about 36 cookies. 

SOURCE: Eating Well via Huffington Post

Thursday
Aug082013

Chocolate Chip Cookie Dough Truffles

Cookie dough truffles

Since Joel sails on Wednesdays, I try to plan things for those nights that he would not like to do; things like crafty "pinterest party" girl-time with my friends. This week, I invited two very crafty girlfriends over, told them to bring the supplies they needed to make a craft they've been wanting to make, and I supplied some snacks and drinks. For the dessert portion of our snacks, I chose to make these little bites of cookie dough. Not that it's ever stopped me before, but this dough is eggless and therefore its safe to eat raw. Delicious enough on its own, once it's drizzled with melted milk chocolate, these are little bites of heaven! 

1/2 cup Butter, at room temperature
1/4 cup Sugar
1/2 cup Brown Sugar, packed
2 tablespoons Milk
1/2 teaspoon Vanilla
1 1/4 cups Flour
1/2 teaspoon Salt
1/2 cup Mini Chocolate Chips

For the Chocolate Coating:
1 cup Milk Chocolate Chips
1/2 teaspoon Vegetable Oil

In a large bowl, cream the butter and sugars with an electric mixer until light and fluffy. Mix in the milk and vanilla, then add the flour and salt, mixing on low speed until combined. Stir in the chocolate chips with a spoon. Refrigerate the bowl of dough for about 30 minutes, or until slightly firm. Roll the chilled dough into 1-inch balls and place them on a baking sheet lined with wax paper. Place the baking sheet into the freezer for at least 15 minutes. Stir together the chocolate chips and oil in a small, microwave-safe bowl. Microwave for 30 seconds, stir, and return to the microwave for 30 more seconds. Stir until the remaining chips have melted and the chocolate is smooth. Dip each dough ball into the bowl of chocolate to coat, or drizzle the chocolate over the top of the balls. Place the baking sheet back into the refrigerator to set. Refrigerate the truffles in an airtight container for up to one week.

SOURCE: The Cookie Dough Lover's Cookbook, via Bakerella

 

CraftsAlaina made bangle bracelets, Liz made a folded heart picture, and I made beer coasters!

Saturday
Feb022013

Florentine Cookies

 

Florentine cookies are something I had never heard of before this month's First on the First recipe assignment. Normally when I see the word "florentine" in a recipe, I assume it just means it is prepared with spinach. Since spinach cookies would probably be disgusting, certainly it must have meant something else. A quick search on the internet told me that they are cookies made from finely chopped almonds. They seemed different, but not in a bad way, so I decided to give them a try. (I apologize for not posting yesterday. Of course, the recipe that I actually did not wait until the last minute for ends up being posted late...go figure!)

1 3/4 cups Sliced Almonds
3 tablespoons Flour
1 tablespoon Orange Zest
1/4 teaspoon Sea Salt
1/2 cup Sugar
1/4 cup Butter
2 tablespoons Honey
2 tablespoons Coconut Milk (not light; use the cream from the top of the can)
1 teaspoon Vanilla Extract
1/4-1/3 cup Chocolate Chips
1/2 teaspoon Coconut Oil

Finely chop the almonds and place them in a large mixing bowl. Stir in the flour, zest, salt, and sugar. In a medium sized pot, add the butter, honey, and coconut milk and stir until combined. Increase the heat to medium-high and bring to a low boil. Immediately remove from the heat and stir in the vanilla. Add the dry ingredients to the wet ingredients and stir until combined. Set aside to cool for about 10-15 minutes. With wet fingers, shape the dough into 1/2 tablespoon balls and place 3 inches apart on a baking sheet that has been lined with parchment paper. Bake at 275 degrees for 10 minutes, then rotate the pan and bake for another 7-9 minutes. Allow the cookies to cool for about 5 minutes on the pan, then careful transfer them to a cooling rack. Repeat baking process with the remaining dough. Meanwhile, melt the chocolate chips and coconut oil over low heat, or in the microwave. Drizzle the melted chocolate over the cookies with a fork. Chill the cookies in the fridge or freezer, until hardened. I was able to make 24 cookies. They freeze well, if you don't plan to eat them all at once. 

 SOURCE: Barely adapted from Oh She Glows

 

Tuesday
Jan082013

Pomegranate, Chocolate Chip, Oatmeal Cookies

Chocolate chip pom cookies

I only made four types of cookies for Christmas this year, so I carefully chose four new-to-me recipes and frankly, I couldn't have been happier with them! I've already posted three (red velvet gooey butter cookies, snickerdoodles, and deep dark chocolate cookies) but this recipe for the fourth cookie might just be my favorite. It's like a jazzed-up version of a classic chocolate chip cookie. With the pomegranate seeds and the oats, dare I call it healthy(isn)? Here's a tip I used to get the pomegranate seeds (arils) out. Fill a large bowl with water; cut the pomegranate in quarters; working with one quarter at a time, submerge the pomegranate in the bowl and gently rub the seeds out--the seeds will drop to the bottom of the bowl and any membrane will float to the top, making it easy to skim it away; repeat with the other three quarters of pomegranate. Easy, peasy!

1/2 cup Butter, at room temperature
1/2 cup Brown Sugar, lightly packed
1/2 cup Sugar
1 Egg
1 teaspoon Vanilla Extract
1 1/4 cups Flour
1 cup Oats
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup Chocolate Chips
1 cup Pomegranate Arils (from about 1 pomegranate) 

Cream the butter and sugars until smooth. Add the egg and vanilla extract and mix well. In a separate bowl, whisk together the flour, oats, baking powder, baking soda, and salt. Slowly add the dry ingredients to the butter mixture, mixing until just incorporated. Stir in the chocolate chips, then gently stir in the pomegranate arils. Drop the dough by tablespoonfuls onto parchment paper lined baking sheets about 2 inches apart. Bake at 375 degrees for 12-13 minutes, until lightly golden brown. Let the cookies cool on the baking sheet for a few minutes before removing to a rack to cool completely. Makes about 30 cookies.

SOURCE: Hidden Ponies

Sunday
Jan062013

Deep Dark Chocolate Cookies

Chocolate flourless cookies

My best friend has been super in to decorating cakes and cookies lately, ever since she took the Wilton cake decorating classes. Because of that, she suggested that instead of exchanging gifts this Christmas, we exchange cookies. A cheaper and more delicious alternative to presents is fine by me, so I happily obliged! I wanted to try a few new cookie recipes for the occasion, and I decorated a plain white dollar store plate to dress up the gift (thank you, Pinterest!). These cookies, which were also found on Pinterest, were incredibly easy to make and very tasty. When they were still warm, right out of the oven, they tasted like gooey brownies. 

1 1/2 cups Chocolate Chips, divided
3 Egg Whites, at room temperature (1 large egg white is about 33 grams, in case you had leftover egg whites in the fridge like me)
2 cups Powdered Sugar, divided, plus about 1/2 cup for dusting
1/2 cup Unsweetened Cocoa Powder
1 tablespoon Cornstarch
1/4 teaspoon Salt

Spray 2 baking sheets with nonstick cooking spray. In a glass bowl, melt 1 cup of chocolate chips in the microwave in 2-30 second intervals, stirring between the intervals; cool slightly. In a large bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually beat in 1 cup of the powdered sugar. Continue beating until the mixture is shiny and white. In a medium bowl, whisk together the remaining 1 cup of powdered sugar, cocoa powder, cornstarch, and salt. On low speed, beat the dry mixture into the egg mixture until well blended. Mix in the slightly cooled melted chocolate, along with 1/2 cup of chocolate chips. Place about 1/2 cup of powdered sugar in a shallow bowl. Roll 1 rounded tablespoon of dough into a ball, then roll it in the powdered sugar. Place the dough ball onto the prepared cookie sheet. Repeat with the remaining dough, spacing about 2 inches apart. Bake at 350 degrees for about 10 minutes, until the cookies have puffed and the tops cracked. Cool the cookie sheets for about 10 minutes, then transfer the cookies to a rack to cool completely. Makes about 24 cookies.

SOURCE: Picklee