Tag Archives: cookies

Thinking Outloud

Sugar Cookies

sugar_cookies

Not a surprise to anybody who knows me in real life, but I’m a HUGE fan of reading – and have been from a very young age.  Reading was a way to escape to a different time or place or both and whether it be a galaxy “far far away” or a war between cousins, I’ve always had an appetite for expanding my world via the written word. Which is why I was BEYOND thrill to see /52weeksofcooking was doing a challenge based on book inspiration.  The hard part was finding a book to pick from the hundreds on my shelves, but in end I had to go with one of my favorite “YA” books.  Eleanor & Park is technically a YA book, but it’s also a great “remember when” book for anyone that grew up in the 80s – or anyone still bitter about the cancellation of My So Called Life (or Freaks and Geeks) during the 90s.  Without giving too much away, we’ll just say that Eleanor’s home life is bit rough and while she loves her mom things aren’t always the best between them.  However one happy moment between the two takes place in the kitchen when her mom dabs vanilla extract behind her ears as a cheaper perfume option.

'I do it,' her mom said, 'because it's cheaper 
than perfume, but it smells just as good.'

This smell is the one Park remembers, lingering while they are on the school bus – causing him to think of sugar cookies and other vanilla treats.  However, I knew that I couldn’t just make any sugar cookie to represent Eleanor & Park, it needed to have some sort of a twist.  So I decided to merge my favorite snickerdoodle recipe with my favorite sugar cookie recipe in order to create and sugar cookie with a bit of added texture and just slightly cracked.

Sugar Cookies

Serves: Yields 48 cookies

Ingredients

  • 1 cup unsalted butter
  • 1 1/2 cups white sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 3 1/2 cups all-purpose flour
  • 2 tsps cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Cream the butter and add the sugar gradually - then blend for 10 minutes. Add eggs one at time, mixing well between additions, then add in the vanilla.
  2. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture, and combine until just mixed. Cover and chill for at least 2 hours.
  3. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper or baking sheets.
  4. Roll dough in to two inch balls then place on the sheet - do not flatten!
  5. Bake at 375 degrees F (190 degrees C) for 8 -10 minutes or until cookie has a golden appearance
http://dancingveggies.com/2015/03/thinking-outloud.html

These cookies didn’t last long, becoming a treat for my co-workers to celebrate a recent achievement for one of then.  Before anyone gets concerned. I did allow Joe to have the ones in the photo as it’s only right to pay the photographer!

Pain in to Power

Persian Raisin Cookies

raisin_tea_cookies

Hello and welcome to March’s Group A SRC reveal!  I was soooo excited to see that this month I was partnered up with a “new to me” blog: Della Cocina Provera which is run by the awesome Francesca a DC ex-pat living in Amsterdam.  Her “poor kitchen” is stuffed with delicious Italian and Iranian meals reflecting her background.  I knew from the start I wanted to go for a Perisan dish, growing up in an Italian family I knew most of those recipes and part of the fun with SRC is branching out and trying new things – so Persian it was!  Eventually I was able to narrow it down to 5 options, including a yogurt dip, an eggplant stew, some raisin cookies,  and two not so Persian dishes that just sounded fantastic: Blue Cheese Pasta and Cauliflower cous-cous.   In the end my need for sweets won out and I went out to get some raisins for some delicious cookies.  I was a bit nervous with these cookies as they are missing some of the more traditional ingredients (salt, baking soda, etc) but that’s part of the reason why these cookies are that easy!

Pain in to Power

Serves: Makes 3 dozen cookies

Ingredients

  • 1 cup butter, melted
  • 1 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 3/4 cups white sugar
  • 4 eggs, lightly beaten
  • 2 cups raisins
  • 2 1/3 cups flour

Instructions

  1. Preheat oven to 350F and line a baking sheet with parchment paper or a baking sheet.
  2. Add the melted butter, oil, and sugar to a mixing bowl and cream, then add in the eggs ones at time.
  3. Stir in the raisins and then fold in the flour.
  4. Drop a tsp of batter on to the sheets being sure to leave at least 2 inches between cookies.
  5. Place the baking sheet in the oven and bake 10 to 15 minutes, or until slightly golden.
  6. Allow the to sit on the sheet for 2 minutes, then remove to a cooling rack. Allow to finish cooling then serve and Enjoy!
http://dancingveggies.com/2015/03/pain-in-to-power.html

I hope to make these cookies again when my oven is cooperating as I had a bit of trouble getting these to cook properly.  Regardless of if they bake “correctly” they were fantastic, and went perfectly with iced coffee.


Thinking About You

Dark Chocolate Chocolate Cookies

Dark Chocolate Chocolate Cookies

Warning: If you do not love chocolate this is not the blog post for you.  However if you have a sweet tooth that won’t settle for anything less but the good stuff then stick around.  This cookies have been a work in progress for a few months now, as was having a hard time finding the right balance – and then I decided to throw caution to the wind and grabbed some super dark chocolate bars.  While I’m not normally a fan of the darker chocolates, Joey is so I knew that worst case scenario he would enjoy them! So I cracked those chocolate bars up in to chocolate chunks and went for it.  Thankfully I had some special guests that night who were willing to test out the newest recipe.  Success!

Thinking About You

Serves: Yields approx 32 cookies

Ingredients

  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 1 stick unsalted butter, room temperature
  • 1 tbsp sour cream
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg, room temperature
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 2 tbsp cocoa powder
  • 1 cup dark chocolate chips (or 1 cup broken up dark chocolate candy bar)

Instructions

  1. Stir together the flour and baking soda and set aside.
  2. Cream together the butter, sour cream, and sugar for at least three minutes. Add the egg, vanilla, salt, and cocoa powder then mix.
  3. Add the flour mixture and mix until just combined. Then fold in the chocolate chips/chocolate chunks. Cover the bowl with plastic wrap and place in fridge for at least 30 minutes.
  4. Preheat oven to 375
  5. Place walnut size dough drops on cookie sheet leaving space between the cookies. Bake for 8-10 minutes, then allow to cool on the sheet for 5 minutes before removing to a cooling rack.
  6. Serve and enjoy!
http://dancingveggies.com/2014/02/thinking-about-you.html

I might tweak this again in the future, maybe half dark chocolate and half white chocolate, but then again why mess with chocolate perfection?  The trick with these is letting them have time in the fridge to relax and chill – it keeps them from attempting to become one large chocolate mess which might have happened with one of the test recipes.  Also, when the cookies come out the center will look a bit soft but that’s okay as they will firm up while cooking on the sheet.

No Name

St. Patrick’s Day Cookies

Andes Mint Cookies

First I just want to say my thoughts and prayers are with the people of Boston along with their friends and family.  I have spent many wonderful days in this colorful and lively city and the pictures I’m seeing today remind me how suddenly things can change.  

As most of you have probably seen by now I’m a member of the amazing Secret Recipe Club, which is a blog link up party where people get to explore and then create a dish from another blog.  While my normal post went up last week with Group A I am bringing a bonus SRC post today from Group B.  Maria’s Close to Home blog has a little bit (okay a lot a bit) of EVERYTHING!!!!  From crafts to nutrition tips to recipes she is a very talented women, and her talent seems to be carrying over to the next generation.  When I saw these minty green cookies I immediately knew this was the recipe for today.  Many moons ago I had the fortunate to spend a St. Patrick’s day in Boston and while the details are a little…hazy…it was a fantastic day spent with great friends.  As an added bonus I’m leaving for Dublin in just over two weeks and will be staying right by the St. Patrick Cathedral – so Maria I really was meant to have your blog!

I did have to make a slight change to the recipe as I couldn’t find any sort of mint chips, however Andes Mints crush up fantastically in the blender so I was set.  I also skipped the green food coloring as I have an aversion to green cookies after a less than pleasant experience in HS.

St. Patrick Day Mint Cookies

makes three dozen

Ingredients

  • 3/4 cup unsalted butter, softened
  • 1 1/4 cups firmly packed light brown sugar
  • 2 tablespoons milk
  • 1 tablespoon vanilla
  • 1 large eggs, room temperature
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 1/2 cups semi-crushed Andes Mint cookies (original post used semi-sweet and mint chocolate chips which I could not find)

Instructions

  1. Preheat oven to 375°F.
  2. Combine flour, salt and baking soda in small bowl and set aside.
  3. Cream together the butter and sugar in a large bowl then add the milk and vanilla mixing well. Add the egg then slowly add in the dry ingredients.
  4. Mix into creamed mixture at low speed until just blended.
  5. Fold in the mint pieces/chocolate chips/mint chips
  6. Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet
  7. Bake at 375° for 8-10 minutes for chewy cookies (mine), 11-13 minutes for crisp cookies (Joe's).

Notes

original recipe can be found here: http://www.stayingclosetohome.com/2013/03/st-patrick-day-cookie-recipe-minties.html#more

http://dancingveggies.com/2013/04/no-name.html

Note: picture is on it’s way however my photographer is currently out so might have to wait until he returns! trying to figure out this instagram thing in the mean time…



Here to Make

Caramel Chocolate Chip Cookies

Caramel Chocolate Chip Cookie

I’ve been trying to be good, honestly I have, however the theme this week for /52weeks is guilty pleasures – which just screams for being bad.  I debated between the large range of foods I’m suppose to be avoiding right now: espresso brownies, 5 cheese manicotti, double fudge cupcakes, donuts, essentially the shopping list of every kid.  In the end I did decide to go with something sweet, but not as decadent as the Molten Lava cake that was the first runner-up.   I also decided to make my own caramel sauce in order to take things to the next level.  I had seen the caramel in slow-cooker recipe on Pinterest for months now, but had a feeling it was going to be more of a Pinfail so had blown it off.  Yesterday however I decided to finally give it a try, figuring that if it failed I had plenty of time to buy some caramel.  Success!  Total and complete success!  In order to avoid the rust rings a few people seemed to encounter I poured the sweetened condensed milk into an empty jam jar with a very secure lid.  Just popped that in the slow cooker with enough water to cover and let it go for 8hrs on low.  Once I let the caramel cool it was time to get to work on the cookie dough!

Caramel Chocolate Chip Cookies

Serves: makes 6 dozen cookies

Ingredients

  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 2 sticks butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 3 tbsp vanilla
  • 1/2 tsp salt
  • 2 cups chocolate chips
  • 1/4 cup caramel

Instructions

  1. Mix together the flour and baking soda in a small bowl, set aside.
  2. In a large mixing bowl cream together the butter and sugars. Add the eggs one at a time, continue to mix well and add the vanilla and salt. Slowly add in the flour mixture and mix well.
  3. Stir in the chocolate chips.
  4. Preheat oven to 375
  5. Use parchment paper to roll out the caramel in to multiple long snake like shapes. Cut into 72 pieces, each smaller than a pencil eraser. Form the cookies into 2 inch round balls, then push the caramel in to the center, then cover with dough.
  6. Bake for 11 minutes. Enjoy!

Notes

If the caramel starts to melt from handling place in the freezer for 2 minutes, then re-roll.

http://dancingveggies.com/2013/02/here-to-make.html

I have a feel this caramel sauce would also go great with a dark chocolate cookie or turned in to a variation of a toffee cookie.  I’m going to have to forget how easy it was to make the caramel, otherwise it will become a regular occurrence which is just not a healthy thing.  These were a great treat at the end of my Downton Abbey viewing party – now just need dates for Season 4!