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Posts Tagged ‘Cookies’

From Dish Jodi:

It’s been hot here in LA. And though I love our hilltop house and big patio — a place to dip my feet regularly would sure be nice. It’s been a little bit of “Operation Find A Pool” and last weekend was no exception. Here’s a little technique I figured out.

1) Find a friend (or friend of a friend) with a pool.
2) Using sneaky undercover tactics, figure out that this person happens to love anything made with chocolate and coconut.
3) Make cookies (see below).
4) Send friend pictures of cookies, asking for a trade.
5) Realize friend is weak to idea of chocolate and coconut cookies and take advantage.
6) Dangle feet, float and splash away in friend’s pool while friend is distracted by cookies.

DOUBLE CHOCOLATE COCONUT COOKIES (Adapted from Martha Stewart)

1 cup butter, room temp
1/2 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 tsp vanilla
1 3/4 cups flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp coarse salt
2 cups white-chocolate chips or chunks
1 3/4 cups sweetened flaked coconut
1 3/4 cups coarsely chopped walnuts

Preheat oven to 350 and line baking sheets with parchment paper. Cream butter and sugars in an electric mixer. Mix in vanilla and then eggs, one at a time.


Meanwhile, sift flour, cocoa, baking soda, baking powder and salt into another bowl. Mix slowly into butter mixture until combined. Fold in chocolate, coconut and walnuts until evenly distributed.

Put big scoops of dough on baking sheets leaving a couple inches between. Smush them down a little to shape. Bake 10-12 minutes or until set.


Let cook on the sheets for a couple of minutes, then transfer to racks to cool completely.

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From Dish Danielle:

As the resident Whisk & Ladle sweet tooth, it’s up to me to head up our “Dessert R&D” department. This past weekend, I got to work tweaking the best darn chewy oatmeal cookie recipe I’ve come across. Tough job, this self-appointed position…ahem.

I’ve long been a fan of oatmeal cookies in the fall. Something about the leaves changing colors makes me yearn for that caramel-y brown sugar flavor and the dried fruit and nut varieties. I’ve made this cookie recipe at least 6 times since the school year began (this is no exaggeration), and they’re simply the BEST. Since Mom’s in town for a visit we decided to get to work on some mother/daughter bonding/baking time, and she was on the same page with an oatmeal cookie craving (the apple doesn’t fall far…?). Since I had some leftover pumpkin ice cream from last weeks’ R&D fieldwork, I thought there was no better fall ice cream sandwich rendition. And no — it’s never, ever too cold for ice cream sandwiches.

For the cookies: (recipe adapted from The King Arthur Flour Cookie Companion)

½ c butter, softened to room temp
½ c shortening
½ c sugar
1 c brown sugar
2 tsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg
1 tsp ginger
1 tsp salt
1 tsp baking soda
1 large egg
6 tbsp agave nectar
2 tbsp whole milk
3 c oats
1½ c flour
1 c assorted dried fruit (I used a mix of blueberries, cranberries & golden raisins)
1 c salted pecans

Preheat oven to 375. In large bowl, cream butter, shortening, sugars, vanilla, spices, salt, and baking soda together. Beat in egg, then beat in agave and milk, scraping bowl as needed. Stir in oats, flour, raisins, nuts.

Grease a few baking sheets. Drop dough by tablespoonful to yield about 50 killer cookies. Bake for about 11 minutes or until a light golden brown.

If so inclined, make pumpkin ice cream for ice cream sandwiches:

Bring 2c milk & 2c cream to low boil in med. saucepan (don’t allow it to get so hot that it’s rolling; just shy of that). In small bowl, whisk together 5 egg yolks, 1-1½c of sugar, 1 tsp vanilla extract and 1½-2c pureed pumpkin. Temper yolks by filling a liquid measuring cup with 1c of hot milk/cream and pour in slow/steady stream into yolk mixture WHILE whisking briskly. Once incorporated, pour tempered yolks into the saucepan while stirring with wooden spoon. Continue to stir until custard thickens. It will become noticeably thicker and will coat the back of wooden spoon. Remove from heat and chill in an ice bath (a large bowl of ice & water with a smaller bowl sitting inside) pour hot custard through a strainer into smaller bowl and stir to reduce temp. Chill in fridge for 3hrs or overnight, then run in ice cream maker for 20-25mins.

Once your ice cream is done you can easily throw together a platter of autumnal ice cream sandwiches! Make ahead of time and freeze in an airtight container before serving.

Trick out your treats, and have a happy Halloween!

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From Dish Amelia:

Grape Sorbet and Peanut Butter Shortbread Cookies

Inspiration comes easily at the market in early September. It struck when my eyes fell on the shadowy still-life lovelies known as Concord grapes. To eat them is no fun for me, thick skins slipping off translucent gel orbs with hard seeds. However their flavor is clear as a bell and is what all grape soda or candy is modeled after. With a little effort, the poised fruit can be translated into a bright sorbet.

For Sorbet:
1 Qt concord grapes
a squeeze lemon juice
1/4 cup sugar
pinch salt

Put grapes in food processor. Pulse several times until you have a bright magenta liquid. The seeds will miraculously remain intact. Strain. Add sugar, lemon, salt to taste, and stir until dissolved. Chill well in fridge and run in an ice cream maker. This recipe will yield a pint.

GrapesGrape GooGrape Sorbet

How could you make grape sorbet and resist a little PB&J? Here, some little crumbly iced peanut butter shortbread cookies quell the question.

For PB Shortbread:
1 stick butter
1/3 cup natural peanut butter
1/3 cub brown sugar
1 tsp vanilla
1 1/4 cup AP flour
1/8 cup rice flour
1/3 cup finely chopped peanuts
pinch kosher salt

Cream butter and sugar. Add peanut butter and vanilla. Add flours, peanuts, salt. Roll out to a bit less than a quarter inch thick, and punch cookies. Bake at 350 until they are done. (Are firm but not getting too golden at the edge.)

Icing
1 3/4 cup
3 T maple syrup
3 T water

Mix. Spoon into zip-top baggie, snip corner, and drizzle into pattern over cookies when they have cooled.

Ice 'em upIced Cookies!

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