Tag Archives: nutella

Little Shop

Chocolate Thumbprint Cookies

choco_thumbprint_cookies

Bonus Secret Recipe Club Post!!!!  I love it when timing works out and I’m able to adopt a blog, especially when they are from a different group and thus one that I would never be assigned.  Today’s bonus post comes from Group D of the Secret Recipe Club and the awesomely named Feed Me Seymour – which has resulted in Little Shop of Horrors being stuck in my head for the last week! Feed Me Seymour is the product of Kim, who is the product of a pastry chef – which is why I had to pick a baked good.   There are so many tasty looking pastries on Kim’s blog, including her Blueberry Scones, but in the end I couldn’t resist giving her Chocolate Fudge Thumbprint Cookies a whirl.   I wound up making three varieties: one as written, one with nutella frosting (I blame these), and one with raspberry jam.

Little Shop

Serves: Makes 4 dozen cookies

Ingredients

Cookies:

1 cup unsalted butter, room temperature

1 ¼ cup white sugar

2 eggs

½ cup cocoa powder

2 ¼ cups all-purpose flour

¼ tsp salt

1 tsp. baking powder

Frosting:

¼ cup unsalted butter, melted

1/3 cup cocoa

1 ½ cups powdered sugar

½ tsp. vanilla extract

¼ cup light cream

Instructions

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper. In the bowl of a mixer, combine butter and sugar and beat until fluffy.
  2. Blend in eggs one at a time then slowly mix in the cocoa powder.
  3. Add in flour, salt and baking powder and mix until completely incorporated.
  4. Roll dough into 1 ½ inch balls. Place them on the cookie sheet and flatten them slightly.
  5. Bake for ten minutes. Remove from the oven and gently press with the back of a spoon (or thumb!) to form an indent before removing to cooling rack.
  6. To make frosting, stir melted butter into cocoa. Add powdered sugar and mix well.
  7. Add in vanilla then cream and stir well until it is spreadable.
  8. Use a spoon spread icing onto the indent of each cookie, repeat for another other topping desired.
http://dancingveggies.com/2015/02/little_shop.html

My gaming group LOVED these cookies!  It was insane to watch them disappear, I couldn’t fill the plate fast enough!!  While I preferred the raspberry version, the chocolate ganache and nutella ones were the first to disappear – tho not sure which one went first.   I’m sort of glad Kim’s original partner bailed, as this cookies were insanely good and by far the easiest thumbprint cookies I’ve ever tried!   Another win for the SRC and as a bonus I’m sending this over to /52weeksofcooking for their “two way” challenge tho technically I made these cookies three ways.

By the way this is only one of three posts today, so make sure to check out the others as well!


Throw Back

Rabbi Cookies

 

I apologize for the lack of posts this past week, I was getting my Geek on at GenCon Indy 2012.  This was my 5th year as a Captain and hopefully I’ll be a Captain for many years to come.  In my visit to Indy I was able to follow-up at a few of the restaurants I visited last year, and for the most part was pleased at what I saw.  However this post is not about the Indy food scene, this post is about a new version of an old favorite.  Once upon a time I could not bake to save my life and had to rely on roommates to make cookies in order to fulfill any cookie cravings.  There was one exception to the cookie rule: no-bake cookies!  I started with the standard “preacher” cookie recipe involving oatmeal, peanut butter, butter, and vanilla.  I then started experimenting with other combinations based on what was available finally settling with the following crazy combination.

Throw Back

Serves: 36 cookies

Ingredients

1/2 cup butter

4 tablespoons unsweetened cocoa powder

2 cups white sugar

1/2 cup milk

1/8 teaspoon salt

3 cups quick cooking oats

1/4 cup nutella

1/4 cup peanut butter (smooth or crunchy)

1 tsp caramel syrup (I use Monin)

Instructions

  1. Melt the butter in a large saucepan over medium heat, then add the cocoa, sugar, milk, and salt. Bring to a boil and cook for 1 minute.
  2. Quickly stir in the oats, nutella, peanut butter, and vanilla.
  3. To form the cookies drop 2tbsp of dough on wax or parchment paper, and allow to sit until firm. Enjoy!
http://dancingveggies.com/2012/08/throw-back.html

If you can’t find the caramel syrup, vanilla extract can also be substituted.  I find there is something about the caramel that goes amazingly well with the nuttiness of these cookies.

I am also submitting this to Maison Cupcake’s Zero Baking Required Link-Up, which is all about oven free baking.

Zero-Baking-Required