"Reese's" Peanut Butter Cookies

 

These cookies are a bit misleading.  They don't technically have Reese's peanut butter cups in them, but they do have chocolate & peanut butter, and the "Reese" is in reference to the adorable little baby one of my good friends just had - so I made her these cookies.

Meet Reese.

 Isn't she a cutie?

I could just hold her all day! :)

Speaking of kiddos, these cookies are also for a special cause called "Cookies for Kids' Cancer."  I've had the privilege of participating in a special blogger event for the past few years through OXO which helps raise money for the non-profit organization. OXO donates money for each blog post and in addition, provides bloggers such as myself with some great cooking supplies like the ones below: 

Non-Stick Half Sheet Pan: http://us.oxo.com/bfmMW

Medium Cookie Scoop: http://us.oxo.com/bfmNc 

Cookie Spatula: http://us.oxo.com/bfmNz

You can find these and other great products online and in stores - and be sure to check for this sticker on specially marked products so you can help support the cause with your purchase! 

 

- Cookies for Kids' Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids' Cancer fund pediatric cancer research.

- OXO will be donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign in October (up to our $100,000 commitment*.)

- *In 2015, OXO will donate up to $100,000 to Cookies for Kids' Cancer through product proceeds, bake sale matches and other fundraising efforts

...now back to these delicious cookies...

  

 "Reese's" Peanut Butter Cookies

1 cup (2 sticks) cold, unsalted butter, cubed

1¼ cup sugar

2 large eggs

½ cup dark cocoa powder

2¼ cups all-purpose flour

¼ tsp. coarse salt

1 tsp. baking powder

2½ cups semi-sweet chocolate chips

1 cup creamy peanut butter

1 cup powdered sugar 

1 cup chocolate chips (mix of semi-sweet & white, or milk chocolate) 

Shortening (to help with melting chocolate if needed) 

Directions:

Preheat the oven to 350˚ F.  Line baking sheets with parchment paper.  In the bowl of an electric mixer, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the cocoa powder until well blended.  Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.  Fold in the chocolate chips with a spatula.  Make sure the ingredients are well combined. 

Using your OXO medium cookie scoop, portion out about 1 1/2 - 2 scoops and roll each portion of dough into a ball and flatten just slightly into a disc.  Place on the prepared baking sheets, a few inches apart. Bake about 16 minutes. 

Meanwhile, prepare the peanut butter balls by mixing powdered sugar and peanut butter and roll into 1 inch balls.   

Right after removing cookies from oven, gently press a peanut butter ball on top of each cookie. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely. 

Melt the chocolate chips in the microwave in 30 second intervals until fully melted.  Adding a teaspoon of shortening will help keep the chocolate smooth and easy to drizzle. Top each cookie with melted chocolate and let cool until hardened.  

Enjoy! 

Recipe adapted from: Love from the oven 

Oatmeal Cream Pies {revisited}

I am always making new things, trying new recipes, rarely ever making the same thing twice.  These Oatmeal Cream Pies are the exception.  This is the one dessert that I have made more times than any other - the one that I make if I want to do something extra special for guests or co-workers, the one that I make for Ryan's birthday because he requests it, the one I would put on my menu for the bakery I would love to own someday. 

  In fact, I've made this dessert so much that I even blogged about it before...I mean...c'mon...who posts a recipe twice on the same blog?  Seems excessive.  But whatever, I don't care - it's just that good.  Plus, the first time was four years ago, I didn't even put the whole recipe on here, and I've made some tweaks since. 

 If you're fan of the "Little Debbie" version of this treat then you will really love these.  If you like fluffy marshmallows, sweet brown sugary oatmeal, subtle hints of molasses, and oh yeah, if you like things in sandwich form...you will like these.

It's always tricky making sure that I have an even amount of cookies to make the cookie sandwiches, but Ryan is always quick to remedy an odd number and I'm always quick to object.  I get protective of my cookies - I'll admit.  But Ryan also gets protective and never wants me to bring treats to work so I have to find a balance. :) 

 I should really stop blogging about things that we've already eaten all up.  Now I really want an Oatmeal Cream Pie...ugh.  I guess I'll just have to make them again soon!

Oatmeal Cream Pies

Ingredients:

1 cup unsalted butter

3/4 cup light brown sugar

1/2 cup sugar

1 tbsp. molasses

1 tsp vanilla

2 eggs

1 3/4 cups flour 

1/2 tsp. sea salt

1 tsp. baking soda

1/8 tsp. cinnamon

1 1/2 cups quick oats 

Cream Filling:

2 tsp. very hot water

1/4 tsp. salt

1 (7 ounce) jar marshmallow cream

1/2 cup shortening (this is one of the few times I use shortening but I wouldn't substitute butter for this)

1/3 cup powdered sugar (heaping if you want it a little sweeter)

3/4 tsp. vanilla

Directions:

Combine flour, salt, baking soda, and cinnamon in a bowl.

In large mixing bowl, cream butter and sugars. Add in eggs, beating after each. Finally beat in molasses and vanilla.

Add to the flour mixture to creamed mixture and beat until just blended; mix in the oats with a wooden spoon.

Drop dough by tablespoons on parchment lined sheets, with plenty of space in between.  They will spread out and if you want to get more bang for your buck because there will be two cookies used for every cream pie, you could make them fairly small.

 

Bake at 350 degrees F for 10-12 minutes, or until just starting to brown around the edges. Try not to overcook so make sure to check after 10 minutes and add more time if needed. Let sit on cookie sheet for about 5 minutes and then transfer to wire racks to cool completely.

While the cookies bake prepare the filling. In small bowl, dissolve the salt in the hot water. Set aside and allow this to cool.

Combine marshmallow cream, shortening, powdered sugar, and vanilla in a bowl; mix on high until fluffy, about 3-4 minutes.

Add the cooled salt water and mix well. Spread filling on flat side of one cookie, press 2nd cookie on top.

Enjoy and try not to eat them all in one sitting....

Recipe adapted from Back to the Cutting Board

Compost Cookies {for kids' cancer}

Sometimes you just need a good cookie.

I had the pleasure of eating at the glorious Momofuku restaurant when in New York this past January.  If you ever go to New York, Momofuku's noodle bar is the place to be.  However, perhaps not as well known to some is the somewhat "sweeter" side project - Momofuku's Milk Bar which features, I kid you not, the best cookies on the planet (or that I've tasted).  My favorite was the "Compost Cookie" which can be thought of as "everything but the kitchen sink" in a cookie.  In a good way. :)

These cookies are my attempt at recreating the compost cookies from the Milk Bar.  Although these follow the compost cookie concept - I still think the real Milk Bar version is way better, and who knows if I'll ever be able to match it.  Too bad I don't live in New York...I would be eating cookies all the time!  

I also have the honor of being a part of OXO company's blogger outreach program and was selected to participate in their annual "Bake a Difference" blogging challenge to support the Cookies for Kids' Cancer organization.  It is an awesome fundraising program through OXO that gives proceeds from their product sales to support research to develop new, improved treatments for pediatric cancer.  

For every stickered item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000 pledge to Cookies for Kids’ Cancer. (Look for specially marked OXO products with this sticker at participating retailers.)

To help me "bake a difference", OXO sent me a package full of cookie making essential tools including: 

 3-piece cookie cutter set

Cookie Spatula

Cupcake icing knife

3-piece spatula set

6 piece measuring cup set

7 piece measuring cup set

Thank you OXO! :) 

Compost Cookies

Adapted from Christina Tosi’s Momofuku Milk Bar Cookbook

Recipe notes: I followed Averie’s recipe from Averie Cooks who followed Tosi’s recipe from the cookbook, however she made quite a few changes and from her recipe I also made changes so I have to admit this is a very loose interpretation of the Milk Bar compost cookie recipe.  However, the concept of the compost cookie should in essence be that whatever you have in your kitchen, you use. And that my friends, I followed to a T.  

Ingredients: 

1/2 cup butter, softened

1/2 cup granulated (white) sugar

1/3 cup light brown sugar, tightly packed

1/2 tablespoon maple syrup

1 large egg

1/4 teaspoon vanilla extract

1/2 cup + 2 tablespoons all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1/2 teaspoon salt

1/2 cup semi-sweet chocolate chips

1/4 cup butterscotch chips

1/4 cup crushed Chex cereal

2 heaping tablespoons old-fashioned rolled oats (half of her value of 1/3 cup)

1 ½ teaspoons ground coffee

1/2 cup tortilla chips (I would have used potato chips as the original calls for and I would suggest potato chips but again, I only used what I had on hand)

1/4 cup mini pretzel pieces

Directions: 

Combine the butter, sugars, maple syrup in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes (it sounds long but that’s what they suggest!).

Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.

Still on low speed, add the chocolate chips, butterscotch chips, oats, coffee, and mix until just incorporated, about 30 seconds. Add the chips and cereal (and any other add-ins) and mix on low speed until just incorporated, taking care not to over mix or break too many of the chips or cereal pieces.

Depending on how large you want the cookies, you could use a normal cookie scoop, tablespoon, or even ¼ cup or 1/3 cup to portion out the dough onto a parchment lined baking sheet. After portioning the dough, pat the top of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature – they will not bake properly.

Heat the oven to 375F.  Bake for 14-16 minutes (check them earlier if you are making smaller cookies.  You want these ever so slightly crispy but not over baked). The cookies will puff, crackle, and spread. Note that because of the high butter content in these cookies, they will be prone to burning around the edges; watch them closely.

Cool the cookies completely on the sheet pans before transferring to an airtight storage container. 

Homemade Girl Scout Samoa Cookies

Good news - you don't have to wait for a girl scout to show up at your door once a year in order to have your favorite girl scout cookies.  For a fraction of the price, you can make dozens of homemade samoas...thin mints (you can view my recipe for those here)...and I'm sure many others if you do some simple researching for recipes online.  

However, I still recommend buying the cookies from the sweet little girl scout who shows up at your door (or in my case, inevitably once a year, a co-worker's daughter will be roaming cubicle land getting loads of orders from people stuck in said cubicles, who are clearly in desperate need of the joy that girl scout cookies bring to their lives).  While these may take a little bit more effort than your average cookie, I think they are worth it!

Homemade Girl Scout Samoa Cookies

Ingredients: 

For the cookies:
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons milk
1/2 teaspoon vanilla extract

For the coconut topping:
3 cups shredded sweetened coconut
15 ounces caramel (store-bought caramels work great!)
3 Tablespoons milk
1/4 teaspoon salt
8 ounces dark chocolate (If using dark chocolate chips, 8 ounces is equal to about 1 1/3 cups chocolate chips)

Directions: 

Preheat the oven to 350ºF.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.

In a separate bowl, whisk together the flour, baking powder and salt. In three increments, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as necessary. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.

Use your hands to divide the dough in half, pressing it together to compact it into two disks. Wrap the disks securely in plastic wrap and refrigerate them until firm, about 1 hour.

Once the dough has chilled, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. If the dough is too firm to roll out after being refrigerated, let it rest at room temperature for 10-15 minutes before rolling and cutting out the cookies.

Cut out as many cookies as possible with two round cookie cutters, or alternatively you could use the top of a round glass and the top of a smaller round item such as a soda bottle cap to make the donut shape.  Place the cut-out cookies on parchment paper-lined baking sheet and repeat with remaining dough.

Bake the cookies for 10 to 12 minutes, rotating the baking sheet half-way through, until the cookies are very pale golden brown – be careful not to over bake!  Transfer the cookies to a wire rack to cool completely.

Make the coconut topping:

Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes in a 350ºF oven until toasted, stirring frequently to ensure even browning and so that it does not burn. Remove the toasted coconut from the oven and set it aside.

Melt the caramels, milk and salt in a double-boiler by placing the caramels in a medium saucepot set over a large saucepot of simmering water. Cook, stirring, until the caramels are fully melted. Remove the saucepot from the heat and combine 3/4 of the caramel with the toasted coconut in a large bowl.

Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut mixture. Let the cookies cool for 30 minutes. If the caramel-coconut mixture thickens too much at any point while pressing it onto the cookies, return it to the double-boiler and warm it until it's spreadable again.

Melt the dark chocolate in a double-boiler or in the microwave. Dip the bottoms of the cookies in the chocolate and place them on a wax paper-lined baking sheet. Use a fork to drizzle the tops with chocolate. Let the cookies sit until the chocolate hardens fully.

Recipe adapted from Just a Taste

Salted Caramel & Dark Chocolate Cookies {bake a difference}

I wanted dessert.  I looked in my cupboard and I saw caramel squares.  I thought to myself, what goes with caramel?  Obviously dark chocolate.  Add a pinch of salt, and...boom.  Salted caramel & dark chocolate cookies.  I'm not the first person to think of this - but I'm really happy that someone did because these are delicious.

Warning: these disappear fast after making them.  Bake at your own risk. 

I'd also like to take time to highlight that September is Childhood Cancer Awareness Month and I was able to participate in "Bake a Difference" with OXO benefiting Cookies for Kids' Cancer!  OXO sent me some amazing baking supplies to help me bake for the cause.  This blog post is dedicated to this campaign and OXO is kindly donating $100 to Cookies for Kids' Cancer for my post!  Thank you OXO!

Salted Caramel Dark Chocolate Cookies

Yield: 3 dozen cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

2 cups white whole wheat flour

2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup unsalted butter, at room temperature
1 cup brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup dark chocolate chips
1/2 cup caramel squares, chopped into pieces
Sea salt, for sprinkling on cookies

Directions:

1. Preheat oven to 350 F. Line a large baking sheet with a parchment paper and set aside.

2. In a large bowl, whisk flour, cornstarch, baking soda and sea salt together. Set aside.

3. In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 3 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.

4. Stir in the chocolate chips and caramel pieces. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Sprinkle each cookie with sea salt.

5. Bake cookies for 10 minutes, or until slightly golden brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

Recipe adapted from two peas & their pod

Nutella Banana Cookies

Lately we've been on a banana kick.  

 We've had bananas on toast with peanut butter, raw honey & cinnamon....bananas on waffles with peanut butter & maple syrup...and now, bananas in our cookies.  I picked up some nutella from the store and I thought the combination of nutella & bananas would be delicious.  I was right. 

 This is a great way to use some overly ripe bananas if you have not been able to eat them on time.  They also taste a bit like banana bread, so in my opinion it would be okay to eat these for breakfast.  I would not judge. :) 

Nutella Banana Cookies

Makes about 2 dozen cookies

Ingredients

1 1/2 cups white whole wheat flour

1 cup natural cane sugar (sugar in the raw)

1/2 tsp. baking soda

1/2 tsp. sea salt

3/4 cup shortening (or butter)

2 large mashed ripe bananas

1 egg

1 3/4 cup oats

1/4 cup Nutella

Directions

Preheat oven to 400 degrees F. 

Sift flour, sugar, baking soda and salt together in a large bowl.  Cut in shortening.  Beat in mashed ripe bananas and egg.  Mix in oats.

Take a knife and "slice" Nutella into batter with a knife. Do not mix it in completely if you want a “swirled” effect. Spoon "drops" onto a greased cookie sheet. Bake at 400 degrees F for about 8-10 minutes. 

Source: adapted from Chef in Training

S'more Cookies....anyone?

Tragedy struck our home this weekend...  

...our oven broke.  In the middle of baking a cake.  For my friend's birthday party.  

  The cake was lovingly salvaged by my wonderful husband who smashed two round cake pans of half-raw cake into a 9x13 pan and brought it with us to the party to bake in our friend's oven.  A few days later a repair man came to fix the oven and I am happy to say we are back in the business of baking! :)

Do you have a tragic baking story? 

 Please share so I know I'm not the only one!

Then make a batch of these...

S'more Cookies

Makes about 2 dozen

Ingredients

1/4 cup plus 2 tablespoons white whole-wheat pastry flour

1/4 cup plus 2 tablespoons whole-wheat flour

1/4 teaspoon coarse sea salt

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon ground cinnamon

3 tablespoons unsalted butter, room temperature

3 tablespoons packed light-brown sugar

1 large egg

9 large marshmallows, halved

9 ounces semisweet chocolate, coarsely chopped

Directions

Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flours, salt, baking soda, baking powder, and cinnamon. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light, 4 minutes. Add egg and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined.

Drop dough by tablespoonfuls, 3 inches apart, onto two parchment-lined baking sheets. With the bottom of a measuring cup dipped in flour, flatten cookies to 2 inches in diameter. Bake until dry and set, about 7 minutes, rotating sheets halfway through. Remove from oven and top each cookie with a marshmallow half. Bake until marshmallows are soft, 2 minutes.

Remove from oven and, with a metal spatula, gently flatten each marshmallow. Let cookies cool completely on sheets on wire racks.

Place chocolate in a medium heatproof bowl.  Microwave bowl chocolate in 30 second intervals, stirring in between until melted, about 2 minutes.  Place one cookie at a time on a fork, submerge in chocolate, then tap fork on edge of bowl to remove excess. Place on wire rack set over a baking sheet. Let cookies set in refrigerator, about 10 minutes. 

 Recipe adapted from Martha Stewart 

German Chocolate Whoopie Pies - {bake a difference}

 I have to admit...these were pretty delectable.  These received great reviews from co-workers and the hubby, and I couldn't help but sneak a couple myself.  These are perfect for a special occasion, small party, holiday...or a bake sale.  Speaking of bake sales...you should host one!  This post was inspired by OXO's "good cookie" campaign.  

I’m proud to support Cookies for Kids’ Cancer and the research needed to help fight the battle against cancer.  Cookies for Kids’ Cancer was founded by two OXO employees inspired by their 2-year old son’s battle with cancer. It provides inspiration, ideas and support for people everywhere to help fight pediatric cancer – through the simple concept of local bake sales. 

You can help OXO and Cookies for Kids’ Cancer in a couple different ways…

·     1. Spread the Word about the "Good Cookie" Spatula! 

OXO has created a limited edition "Good Cookie" Spatula to help support this cause. Not only is this Spatula a great cooking tool, but it's a constant reminder to "Be a Good Cookie." 50% of the proceeds of each Cookie Spatula will go to pediatric cancer research. The Spatula can be found at www.oxo.com as well as at Amazon. 

2. Host a Bake Sale!

 (Remember, a Bake Sale can be as small as selling two dozen cookies at the office.) For every donation or bake sale registered here that mentions OXO** we will match the funds up to $100,000.

German Chocolate Whoopie Pies

Makes about 15-20 cookies

Ingredients

For the cookies:

2 cups all-purpose flour

5 tablespoons unsweetened cocoa powder

1 1/8 teaspoons baking powder

1 teaspoon baking soda

1/2 cup unsalted butter (1 stick), room temperature

1 cup natural cane sugar (I used sugar in the raw)

2 large egg yolks

1 tablespoon vanilla extract

1 cup whole milk

German chocolate filling:

1/2 cup evaporated milk

2 large egg yolks

1 teaspoon vanilla extract

3/4 cup sugar

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

1 1/2 cups sweetened flaked coconut

3/4 cup chopped toasted pecans (toast in a pan on the stove with a little bit of butter and salt)

Chocolate ganache:

3 tablespoons heavy whipping cream

4 ounces German chocolate, chopped (1 bar of Bakers brand)

Directions

For the cookies:

Position rack in center of oven and preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper. Sift flour, cocoa powder, baking powder, and baking soda into medium bowl. Using electric mixer beat shortening, sugar, egg yolks, and vanilla in large bowl until well blended, about 2 minutes. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until blended after each addition.

Drop dough by rounded tablespoonfuls onto prepared baking sheets, spacing 3 inches apart. Bake 1 sheet at a time until cookies are slightly puffed and spread but are still soft, 8 to 10 minutes. Cool on sheets 10 minutes. Carefully transfer cookies to racks and cool completely. Repeat with remaining cookie dough.  Cookies can be made 1 day ahead. Store airtight in single layer at room temperature.

German chocolate filling:

Whisk evaporated milk, egg yolks, and vanilla in heavy large saucepan to blend. Whisk in sugar and pinch of salt. Add butter. Stir constantly over medium heat until mixture thickens and turns golden, 8 to 10 minutes (do not boil). Remove saucepan from heat, stir in coconut and pecans. Transfer German chocolate filling to bowl and cool completely, stirring occasionally. Cover and chill until filling is slightly firmer, about 1 hour.  Can be made 1 days ahead. Keep chilled.

Chocolate ganache:

Line 2 large rimmed baking sheets with parchment paper. Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Cool ganache until lukewarm but still spreadable, about 15-30 minutes.  (To speed up the process you can put the pan of ganache in the refrigerator or freezer – but watch it closely, you do not want it to fully harden)

Spread 1 rounded tablespoon German chocolate filling on bottom (flat side) of half of cookies. Place cookies, filling side up, on prepared baking sheet. Spoon 1 teaspoon chocolate ganache onto bottom (flat side) of remaining half of cookies. Place 1 ganache-topped cookie, ganache side down, atop each German chocolate-filled cookie, pressing slightly to adhere.  Can be made 1 day ahead. Cover and refrigerate in airtight container.

Recipe adapted from bon appetit

Happy Love Day!

I hope you all have a wonderful day of love! 

These lovely heart shaped gingerbread cookies are the same that I made for New Year's...and you can find the recipe here.

The marbled icing with hearts didn't turn out quite as perfect as I'd hoped...but oh well...you get the idea. :) I hope you feel loved today and always! 

Gingerbread Cookies & Happy New Year!

Happy New Year!

 I always have such grand intentions to make a fresh start every year.  Most of my new year's resolutions are the same year in and year out...which clearly means they are not being accomplished.  Whoops.  However, I haven't given up - and once again I have composed a list of new year's resolutions...so we'll see how well I stick to them!  

One of the things on my list includes improves my cooking and baking skills...and hopefully creating more truly original recipes.  I'd love to take a class or a workshop to learn some fundamental skills.  I also think it would be great to learn more about the science of food so that I can understand the foundation of what makes a good recipe and add my own flare from there.  I have learned a lot over the last year but I know I still have so much to learn!  Last night a friend made king crab for new year's eve - it was my first time eating crab and it is definitely a new favorite!  It has been added to my list of things to make in 2012. :)  I brought these cookies to her house and they were a hit...they were all gone by 2012! 

May you have a happy and blessed 2012! 

Gingerbread Cookies 

Makes 4 to 5 dozen 2-inch cookies

5 1/2 cups all purpose flour, plus more for work surface
1 teaspoon baking soda
1 1/2 teaspoons salt
1 tablespoon plus 1 teaspoon ground ginger
1 tablespoon ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly grated nutmeg
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed dark-brown sugar
2 large eggs
1 cup molasses

Icing

4 cups powdered sugar

1 teaspoon vanilla extract

Heavy cream (add slowly until you reach desired consistency)

1. whisk together flour, baking soda, salt, and spices. with an electric mixer on medium high speed, cream butter and brown sugar until pale and fluffy. add eggs and molasses, and beat to combine. reduce speed to low. gradually add flour mixture, beating until just combined.

2. divide dough into thirds; flatten each piece into a disk, and wrap in plastic. refrigerate until firm, at least 1 hour (or overnight). dough can be frozen, wrapped tightly in plastic and placed in a resealable plastic bag, up to 3 months. thaw overnight in the refrigerator before using.

3. on a generously floured piece of parchment paper, roll out one disk of dough to just under 1/4 inch thick. brush off excess flour and freeze until firm, about 15 minutes.

4. preheat oven to 350 degrees F, with racks in upper and lower thirds. using a 2-inch cookie cutter, quickly cut out shapes from dough and transfer to parchment-lined baking sheets, spacing them 2 inches apart, as you work. freeze until firm, about 15 minutes. repeat with remaining disks of dough.

5. bake cookies until crisp but not darkened, 8 to 10 minutes, firmly tapping down sheets once and rotating them halfway through. transfer cookies to wire racks to cool completely before decorating as desired. cookies can be stored up to 1 week at room temperature in airtight containers. 

Source: adapted from Judy in Her Natural Habitat via Martha Stewart's Cupcakes

Thin Mints...& Merry Christmas!

Merry Christmas everyone!!! 

I hope you are all enjoying your day with family and loved ones.  We started out the morning with my mom's traditional Christmas breakfast of sweet rolls and weiners (as we call them)....stockings from Santa...and now relaxing in our PJs :)  I'm so excited for tonight because my sister is having a gender reveal party to find out what she is having!  She had a baker bake a cake with the color (blue or pink) or what the baby is and they will be cutting it tonight!  I can't wait! :) 

Now on to the cookies.  These are delicious.  If you like the thin mints made famous by the girl scouts - you should definitely try these!  Watch out girl scouts - you have met your match!  

Homemade Thin Mints

Makes 40-50 small cookies (or 30-40 medium)

Chocolate Wafers:

· 8 ounces butter, room temperature

· 1 cup powdered sugar

· 1 teaspoon vanilla extract

· 1 cup unsweetened cocoa powder

· 3/4 teaspoon salt

· 1 1/2 cups all-purpose flour

Chocolate Peppermint Coating:

· 1 pound good quality semi-sweet chocolate, chopped

· Peppermint extract to taste (about 1 teaspoon)

Cookie dough: In medium bowl, cream the butter with mixer until it is light and fluffy. Add the powdered sugar and continue to cream, scraping the sides of the bowl a couple times if necessary. Stir in the vanilla extract, salt, and cocoa powder. Mix until the cocoa powder is integrated and the batter is smooth and creamy, resembling a thick frosting. Add the flour and mix just until the batter is no longer dusty looking but still a bit crumbly.  Gather dough into a ball and place in the middle of a piece of plastic wrap.  Knead it together into a nice, smooth mass.  Divide the dough in 2, flatten into disks, and wrap in plastic wrap. Chill for 15 minutes.

Preheat oven to 350. Roll dough out really thin, about 1/8-inch. Roll it out between two sheets of plastic. If the dough is too firm to roll you can microwave it for 5 seconds. Cut out cookies and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack.

 

Peppermint coating:  Meanwhile, prepare your chocolate coating. Place chocolate in microwave safe bowl and microwave in short 15-20 second bursts to melt the chocolate. You can add 1 tablespoon of shortening if the chocolate is too thick.  Stir in the peppermint extract. 

Using a fork, gently drop the cookies into the chocolate coating one at a time. Flip to coat all sides. Lift the cookie out of the chocolate with the fork and bang the fork on the side of the bowl to drain any extra chocolate off the cookie. The chocolate should just be a thin coating. Place on a parchment lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set.  Enjoy!  MERRY CHRISTMAS!! 

Source: adapted from Katrina's Kitchen

Double Chocolate Mocha Peanut Butter Cookies

Yes, the title says it all - I combined some of the best things on earth into one cookie - chocolate, more chocolate, coffee, and peanut butter.  The inspiration was simple: I wanted a cookie.  The plan of attack took a little more thought.  I couldn't find the perfect recipe, so I combined a couple and then of course tweaked it to my liking as I usually do! :)  In order to keep myself (and the hubby) from eating them all at once - I froze most of them to bring camping this weekend.  However, I don't anticipate having any left to bring back home! 

Double Chocolate Mocha Peanut Butter Cookies 

Makes about 2 dozen 

• 3/4 cups butter, melted
• 1 cups white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 TBS ground coffee
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips

Peanut Butter Swirl 

1/3 cup creamy peanut butter1 tbsp. unsalted butter, melted

½ cup confectioners’ sugar

1 tbsp. milk

To make the peanut butter swirl, combine the peanut butter and butter in a heatproof bowl and microwave briefly until smooth.  Whisk in the confectioners’ sugar and milk until smooth. 

Directions

1. Preheat oven to 350 degrees F 
2. In a large bowl, mix together butter and sugar. Beat in eggs and vanilla. Combine flour, cocoa, coffee, baking soda, and salt; gradually stir into the butter mixture. Mix in chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheets.
3. Create a depression in the center of each ball of dough with thumb or spoon.  Spoon peanut butter mixture in the middle of the cookie and swirl with a toothpick or skewer. 
4. Bake for 10 minutes in preheated oven. Cool for 1 minute before placing on wire racks to cool completely.

Source: Cookie recipe adapted from allrecipes and Peanut Butter Swirl from Annie's Eats