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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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ED’s note: due to some internet-related problems, Saucy Little Dish was unable to post this entry before the holidays. No matter – it’s never too late for cookies and Christmas cheer!

From Dish Gwen:

For the past three years I’ve made a very large batch of cookies to give as gifts to my neighbors and family, so now it’s a tradition. There’s nothing particularly Christmas-y about these three kinds of cookies but they’re delicious and they look nice together packed in tissue paper and tupperware. They’re relatively easy to make, but I recommend inviting over a friend to help roll dough, drink eggnog and listen to “Bing Crosby White Christmas” radio on Pandora with you.

Cookie #1: Peanut Blossoms
Ingredients:
1 3/4 cups of flour
1/2 cup of sugar
1/2 cup brown sugar
1 tsp of soda
1/2 cup butter
1/2 cup peanut butter
2 Tblsp. milk
1 tsp vanilla
1 egg
1 bag of Hershey’s Kisses

Directions:
Heat oven to 375
Mix sugar and all of the wet ingredients in a stand mixer, and mix dry ingredients in a separate bowl. Slowly add the dry mix into the wet mixture while stirring, and blend until smooth and consistent. Roll the dough into 1 inch to 1 ½ inch balls, roll the balls in sugar and lay them on a cookie sheet (they will not spread much so you can lay them out with just an inch or two between each ball). Bake for 7 to 8 minutes, and while baking unwrap the kisses. Take out the cookies and squish one kiss into each cookie while they’re still hot. Let them cool before you serve or pack them, so the chocolate can firm up.

Cookie #2: Sugar Cookies with Jam
Ingredients:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg
1 tablespoon milk
Powdered sugar, for rolling out dough
Strawberry or raspberry jam

Directions:
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Use a round cookie cutter or cup with sharp edges to cut into 2 ½ inch to 3 inch rounds, and lay them out on a cookie sheet. Stamp the center of each cookie with a bottle cap or other flat circular object (you want to make a 1 inch round indentation in the top of the cookies), and dollop about a teaspoon of jam onto each cookie. Bake until the dough turns light gold and let the cookies cool before serving.

Cookie #3: Walnut Balls
Ingredients:
1 cup butter
1/3 cup brown sugar
1 teaspoon vanilla
2 cups flour, sifted
1/2 teaspoon salt
2 cups finely chopped walnuts
powdered sugar

Directions:
Heat oven to 375. Cream butter, sugar, and vanilla until fluffy. Sift flour and salt together and add to creamed mixture. Mix well, then stir in walnuts. Shape the dough into 1 inch balls. Bake on ungreased cookie sheet for 12 to 15 minutes. When still warm but cool enough to handle, roll the balls in a bowl of powdered sugar so that each cookie is well-coated and white.

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From Dish Jodi:

I just started a new day job and have been feeling major kitchen guilt. My poor oven’s been neglected for a month and by the time I get home at night after a day of finally fulfilling work, I can’t manage more than some pan-seared chicken breasts and steamed veggies.

I needed some sugar, I needed to bake…but also needed to ease my way back in. So cookies…big hunky rich ones. Wanted to do something beyond just chocolate chip cookies…so spiced them up. I love the creaminess of pine nuts so thought they might be a good counterpoint to the spice. You decide. (Obviously, you can substitute anything you want in lieu of pine nuts and chips…well not ANYTHING…you know what I mean.)

Ingredients:

2 Sticks of Butter
1 Cup Granulated Sugar
1 Cup Brown Sugar
3 Large Eggs
2 tsp Vanilla
3 Cups All-purpose Flour
1/2 Cup Cocoa Powder
1 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Chile Powder
1/4 tsp All-spice
1/4 tsp Salt
2 Cups Dark Chocolate Chips
3/4 Cup Pine Nuts

Preheat oven to 350 degrees and line cookies sheets with parchment.

Toast the pine nuts in a dry saute pan.

Cream butter and sugars in an electric mixer until fluffy. Add eggs one at a time and thoroughly incorporate between each one. Then stir in vanilla.

Sift together in a bowl, the flour, cocoa powder baking soda, salt and spices. Add to the butter mixture until just combined, then add in the nuts and chocolate chips.

Spoon 1/4 cup size balls about 2 inches apart on your baking sheets. Smush them down a bit for flatter, bigger cookies.

Bake for about 14 minutes, cool on sheet for 5 minutes, then transfer to a rack to cool the rest of the way. Best when the chips are still melty.

A surprising chocolate flavor with a little more complexity than you expect. My new colleagues will be so excited when I bring them to the office tomorrow!

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From Dish Amelia:

I lead a cookie-centric life lately, and I am often paying a huge amount of attention to the aesthetics of icing. So this December, a traditional month for making, eating and giving cookies, I thought it was appropriate to make some cookies that are not pretty, and that you won’t even care about looking at as they hurtle past your gaze and into your mouth. I used this epicurious recipe pretty straight up, but feel free to add some other spices in there. If you have a mixer, you should make meringues for every party you go to, since they are so simple you could almost make them accidentally.

1 cup light brown sugar
1 egg white
pinch of salt
1/4 tsp nutmeg
3/4 cup finely chopped pecans

Preheat oven to 250.

Beat egg white until stiff. Gradually add sugar, salt, nutmeg and continue until shiny. Add pecans. Drop little bits onto parchment a couple inches apart. Put in the oven to dry out about 30 min. These are very sweet and light and have an earthy somewhat alcoholic character.

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