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Posts Tagged ‘cookies’

“these are stupid good”

since july is coming to an end, i’m considering this post to be a little christmas in july. but, the only thing that would even qualify this as a christmas recipe is the fact that there are dried cranberries in these cookies and as i was making them last night i thought that these would make a great addition to my thanksgiving/christmas holiday dessert playlist! so, thank you ryan, our newest team member at work, for the suggestion of this brilliant little cookie. who knew i’d be into such a zesty morsel. but, i guess you never really know until you try!

ingredients

1 cup butter

1 cup brown sugar

1/2 cup white sugar

2 eggs

1.5 teaspoons vanilla extract

1 T grated orange zest

1 teaspoon orange extract

1.5 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

3 cups rolled oats

1 cup dried cranberries

11.5 oz. bag of white chocolate chips

preheat your oven to 350 degrees. baking time is 10-12 minutes or until golden.

let’s get this zesty party started! in your mixer’s bowl blend together softened butter and sugars until smooth and creamy. add your eggs one at a time mixing well in between. follow that up with the extracts and the zest mixing until well blended. add your flour and baking soda, again blending together well. follow that up with the oats and the chocolate chips. i really just threw in the entire bag of chips, because let’s be honest what’s the fun in not doing that.

place dough in dollops (hehe) on your cookie sheets, well spaced out and bake for 10-12 minutes or until golden @ 350 degrees. once baked, set them out for two minutes to cool before carefully placing them on wire cooling racks. and that’s it. quick, simple and quite possibly life changing. i’m just saying!

happy friday

-b

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“hmmm….they taste a lot like oreos….even better”

i was asked if nabisco would be mad if i started selling these. another coworkers said…it should be fine…just change the name. and then the brilliance followed….”laureos” :)

these really are quite tasty. i always think of my sister anna when i really love a treat i have made and have a hard time wanting to compliment them without sounding proud. she’ll say, “it’s the RECIPE that is so wonderful, not me”….and this recipe is thanks to smitten kitchen and retro desserts. (which i quickly found and bought off of amazon after reading her post)

not only are these super tasty, they are very simple, and you can start and finish them under an hour….and they really knock the socks off of the store bought version. my friend elaine said she could no longer justify buying these after she discovered the recipe…and i agree.

ingredients:
1 1/4 cup flour
1/2 cup cocoa powder
1 1/2 cup sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plus 2 tablespoons unsalted butter
1 large egg

cream filling
1/4 cup unsalted butter, room temperature
1/4 cup shortening
2 cups powdered sugar, sifted
2 teaspoons vanilla extract

preheat your oven to 375º

in your stand mixer, on low and with your paddle attachment, mix all your dry ingredients till well blended. (flour, cocoa, sugar, baking soda, baking powder and salt)

continue mixing on low…cut your butter into cubes and add in one at a time. add in your egg and mix until all your ingredients come together and form a ball.

line about four cookie sheets with parchment paper.

break off small pieces of your dough and roll into balls. place on parchment paper lined cookie sheets about two inches apart. now…this is just me….but i used the back side of my 1/4 measuring cup to flatten the balls into discs…to about a quarter inch thick. the dough might be a bit on the sticky side so a tiny bit of flour on the back side of your measuring cup wouldn’t hurt.

bake for 8-10 minutes, turning halfway through for even baking.

be careful with the baking time…depending on how small or large your cookies are…they don’t need to be in there the whole ten minutes. it’s just hard to tell when you’re burning chocolate cookies…so just be aware.

oh, and once you bake your first batch…you might realize that your cookies are coming out too large…which really isn’t a bad thing…but you may see you need to adjust the size of the balls.

once you remove from the oven, transfer your cookie sheet to a cooling rack till cookies are completely cooled.

while your cookies are baking you can make your cream. mix your butter and shortening together till well blended. add in your sugar slowly…followed by your vanilla. increase the speed of your mixer to medium high-ish and continue mixing till you have a light and fluffy cream.

i used a pastry bag and my large round tip to pipe out cream. just add a dollop of cream to center of your cookie and using another cookie, press down and in a circular motion till cream creeps out to the edges….and repeat till you run out of cookies!

milk required….as well as self discipline.

enjoy!

-L

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“i’d like to put in an order for THOSE once a month, please”

as girl scout season is in full force, the thin mint is an obvious choice. i mean, who doesn’t love chocolate and mint (besides my crazy brother-in-law). it’s a match made in heaven as far as i’m concerned. i saw this diy recipe on 101 cookbooks a couple of years ago and have been itching to try it since. the result:

…sorry girl scouts….it seems we’ve cut out the middle man. this recipe was a fan favorite…and considering they were eaten back to back with the real deal…i consider it a huge success.

(by all means….please, please continue to support your local girl scouts. just know that you can make these yourself in the off-season)

this recipe is simple….simple, simple, simple. if you’re a thin mint lover and a wait-a-whole-year-for-them hater then you simply must try this recipe out. in fact, you probably have all the ingredients you need in your kitchen right now.

ingredients:
(cookie)
1 cup butter – softened
1 cup powdered sugar
1 cup cocoa powder
1 teaspoon vanilla
3/4 teaspoon sea salt
1 1/2 cups flour

(coating)
16 oz semisweet chocolate (the better the quality the better the result)
peppermint extract to taste

preheat your oven to 350º.

in your stand mixer beat your butter until light and fluffy. add in powdered sugar, vanilla, cocoa and salt. mix till ingredients are well blended. scrape down the sides of the bowl and at a low-speed mix in flour a little at a time. (people complained that their dough was too crumbly so be careful with your flour here….you may not need the whole cup and a half…you should be able to handle the dough with your hands after adding flour, but it shouldn’t crumble to pieces.)

turn dough out onto a semi floured surface and give it a few kneads. roll into a ball and press down to form a disc. cover and transfer to freezer for about 20 minutes.

once dough is chilled, roll out on slightly floured surface till about 1/8 inch thick. cut out cookies with a biscuit cutter about 1 1/2″ in diameter. transfer to a parchment paper lined cookie sheet.

bake at 350º for 10 minutes, turning the pan half way though for even baking.

transfer to a cookie sheet and let cool to room temperature.

either while your cookies are baking, or while they are cooling melt your chocolate. i always use a glass bowl that i sit on top of a saucepan with simmering water. once your chocolate is melted add in peppermint to taste. i think i ended up with about 2 teaspoons and still felt like that was a weak amount….but my taste testers said it was the perfect amount?!? just mix in as much as you like….little by little…as just a little too much will overpower your chocolate and you can’t work backwards :)

now for the dunking. i would imagine everyone has a system that works best for them. my system worked like this:

1. drop your cookie into the chocolate top side down – coating the top
2. just as soon as you drop it, use a fork to flip the cookie over – coating the bottom
3. lift the cookie out of the chocolate and lightly tap your fork (cookie on top) against the side of the bowl so that excess chocolate will run/drip off.
4. transfer cookie to parchment paper
5. pick up another cookie and repeat.

once you’re done dipping/coating, transfer cookies to freezer to set….or to your fridge….or just let them set at room temperature…..but if you’re one of those people who doesn’t prefer your thin mint cold…then you crazy!

that’s it…now, just try not to devour them all in one sitting.

seriously, because this recipe made about 60 cookies…..so be friendly and share with a friend or two or eight.

let me just say, on a personal note…that the amount of cocoa powder in these little buddies is pretty generous. i have some dark-chocolate-LOVING taste testers, so i knew it wouldn’t be a problem….but you could probably cut back on the cocoa a bit and be just fine.

oh yes….don’t forget to pour yourself a glass of milk as well.

-L

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chocolate crinkles “that’s a stout cookie”

our first recipe is in honor of our very own bethany…making her way into late twenties!

i’m not gonna lie…the first post is a bit intimidating. i’m gonna go ahead and say that baking wise – bethany will school me. she is the resident baker in our team at work and is always the one who brings in the birthday treats. it being her birthday though, means i have to step up to the plate…which also means i get week one of posting….gulp.

the request: chocolate crinkles (chocolate and powdered sugar version of the snickerdoodle)

i have eaten this cookie…but never made it…and chocolate cookies always make me nervous cause while they are baking, you can’t use the “once the edges start to brown” rule in knowing when to take them out of the oven. anyone who has baked cookies knows that 1 minute too long makes a huge and unfortunate difference in the outcome of the treat….no pressure though right?!

2 cups granulated sugar
1/2 cup vegetable oil
4 ounces melted unsweetened chocolate (cool)
2 teaspoons vanilla
4 eggs
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar

mix together sugar, oil, chocolate, vanilla and eggs till smooth. i’m a believer in sifters….so sift in flour, baking powder and salt. the dough can be formed into a large ball – wrap and refrigerate for at least a few hours – i left mine in overnight…which may have been a mistake – experimenting to follow.

after chilling the dough – break off and shape into balls. roll in powdered sugar.

bake at 350 on greased cookie sheet. i always start checking cookies at 8 minutes…and adding on one minute at a time (if necessary) from there.

result: success! I think my favorite baked good is a brownie….a pan of brownies is a very dangerous thing for me to be left at home alone with. that being said, these cookies have a glorious resemblance to brownies. they were soft, dense, rich and as bethany would put it, “that’s a stout cookie.”

i had two issues while baking. 1. i chilled the dough overnight and when woke up early to get back to it, the ball of dough was solid as a rock – thawing was definitely in need. 2. the recipe calls for the cookies to be formed into balls and rolled in powdered sugar. i assumed they would drop in the oven….but they did not. i ended up having to flatten the first batch and shape the other batches pre-oven.

confession: as i wrote out the ingredients just now….i realized i omitted 2 of the eggs…oops! i only used 2 when the recipe called for 4…arg! – i don’t know if this is what caused my problems but i’m left feeling like i should give it another round – a take two….to see if the second batch will turn out better.

2 eggs aside….the were a hit at work….and while i’m disappointed i made a goof in the first lazy bird post – i’m still going home with an empty tupperware.

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