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Oreo Chocolate Chip Cookies

February 27, 2012 by 1 Comment

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Let’s start off the week with something sweet! A fun cookie! Another recipe I saw on Pinterest, these interested me because I had half a container of Oreos left in my pantry from the trifle I made in December, and I’m trying to clean out my pantry before the move.

These cookies are basically chocolate chip cookies with Oreos added in. They didn’t turn out as plump as I hoped and as the picture showed, but I think that has to do with a lot of things, like baking soda/powder, butter, etc.

I also liked this recipe because it was a smaller amount than the traditional Tollhouse cookie recipe I make. This made about half, way more manageable to cook and share.

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Oreo Chocolate Chip Cookies

Ingredients:

  • 1 stick softened butter
  • 6 Tablespoons sugar
  • 6 Tablespoons brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 ¼ cup flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 11 broken pieces Oreo Cookies (I cut this down to 6 because it started to look very Oreo heavy, but I think you could add more)
  • 1 cup chocolate chips

 Instructions:

  • Preheat oven to 350 degrees F.
  • Cream butter, and sugars until well combined. Add egg and vanilla until mixed well.
  • Place flour, baking soda and salt into a large bowl, stir to combine. Slowly add dry ingredients to wet ingredients then stir in oreos and chocolate chips until just combined.
  • With a medium cookie scoop, scoop onto baking sheet. Bake for 10 minutes or until cooked, but still soft.
  •  Let cool on baking sheet for 3 minutes before transferring to cooling rack.

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 These cookies are also realllyyy good with Blue Bell Cookies and Cream Ice Cream! I would even say they’re a perfect match! Especially at 37 weeks pregnant.

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Oreo Chocolate Chip Cookies
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • 1 stick softened butter
  • 6 Tablespoons sugar
  • 6 Tablespoons brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 ¼ cup flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 11 broken pieces Oreo Cookies (I cut this down to 6 because it started to look very Oreo heavy, but I think you could add more)
  • 1 cup chocolate chips

Instructions
  1. Preheat oven to 350 degrees F.
  2. Cream butter, and sugars until well combined. Add egg and vanilla until mixed well.
  3. Place flour, baking soda and salt into a large bowl, stir to combine. Slowly add dry ingredients to wet ingredients then stir in oreos and chocolate chips until just combined.
  4. With a medium cookie scoop, scoop onto baking sheet. Bake for 10 minutes or until cooked, but still soft.
  5. Let cool on baking sheet for 3 minutes before transferring to cooling rack.

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Tollhouse Cookie Bars

February 1, 2012 by Leave a Comment

Happy February, here’s a sweet treat to start the month off right! It’s chocolatey, crunchy, and a childhood favorite in a new way.

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Tollhouse cookies are a family tradition. We’ve been making them for dozens of years I think! My mom and sister have memorized the recipe, and no one can turn down a delicious cookie. I personally think the dough is the best part and even used to save some in the fridge when I was a kid.

I adapted the recipe into cookie bars to try something different, and they take less time in the kitchen since you spread all the dough out to cook at once.

I also had some peanut butter chocolate chips that my mom brought us for nibbling. I crushed them all up and used them in the recipe with regular chocolate chips to try something different. It didn’t taste as much of peanut butter as I thought, but they were just as good as regular chocolate chips.

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Tollhouse Cookie Bars

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter or margarine, softened (2 sticks)
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 12 ounces semi-sweet chocolate morsels (I used half peanut butter chocolate chips)
  • 1 cup chopped pecans

Instructions:

  • Preheat oven to 375 degrees F.
  • Combine flour, baking soda and salt in small bowl.
  • Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
  • Add eggs one at a time, beating well after each addition.
  • Gradually beat in flour mixture.
  • Stir in morsels and nuts.
  • In a rectangular pan (I used a 9 x 12), spray with cooking spray and spread dough evenly.
  • Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack, cut into squares.

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 A delicious variation on the traditional cookie, and just as good! I hope you try these out this month!

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Tollhouse Cookie Bars
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Tollhouse Cookie Bars
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter or margarine, softened (2 sticks)
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 12 ounces semi-sweet chocolate morsels (I used half peanut butter chocolate chips)
  • 1 cup chopped pecans

Instructions
  1. Preheat oven to 375 degrees F.
  2. Combine flour, baking soda and salt in small bowl.
  3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
  4. Add eggs one at a time, beating well after each addition.
  5. Gradually beat in flour mixture.
  6. Stir in morsels and nuts.
  7. In a rectangular pan (I used a 9 x 12), spray with cooking spray and spread dough evenly.
  8. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack, cut into squares.

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Peanut Butter Chocolate Fudge

January 18, 2012 by Leave a Comment

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On Sunday, we had some friends over to watch football. I wanted to make a sweet treat for the noon game for nibbling and wanted something not messy and easy to pick up. I tagged this recipe in November’s Cooking Light, and had everything at home except for one can of condensed milk. I love it when you don’t have to buy a lot of stuff for a recipe!

It is also a no-bake recipe = even easier. Just two bowls, a spatula and a pan for it to set. It has to sit for a few hours, meaning it’s a make-ahead dish too. Love that! I made this on Saturday afternoon for the Sunday game.

Fudge may sound complicated, but it’s one of the easiest desserts to make.

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Peanut Butter Chocolate Fudge

Ingredients:

  • 1 (14-ounce) can fat-free sweetened condensed milk, divided
  • 3/4 cup semisweet chocolate chips
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon instant coffee granules
  • 1 teaspoon vanilla extract, divided
  • 3/4 cup peanut butter chips
  • 1 tablespoon peanut butter
  • 1/4 cup salted, dry-roasted peanuts, coarsely chopped
Instructions:
  • Line an 8-inch square baking dish with wax paper (I used parchment, it worked good too).
  •  Place 9 tablespoons milk in a microwave-safe bowl. Add chocolate chips, cocoa, and coffee. Microwave at HIGH for 1 minute or until melted. Stir in 1/2 teaspoon vanilla. Spread into prepared pan.
  • Combine the remaining milk, peanut butter chips, and peanut butter in another microwave-safe bowl. Microwave at HIGH for 1 minute or until melted. Stir in remaining 1/2 teaspoon vanilla.
  • Spread evenly over chocolate layer, and sprinkle with peanuts. Cover and chill 2 hours.
  • Cut into 25 squares.

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Mine made exactly 25 squares (after one was sacrificed for tasting). Very simple to make and pretty to display too! Serve chilled.

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Chocolate Chip Banana Bread

December 21, 2011 by Leave a Comment

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I was really looking forward to trying this recipe that I saw about a week ago. I love a good banana bread, and how could adding chocolate make it bad? I decided that I don’t really love chocolate and bananas together, but if you do, you’ll probably like this recipe.

It seemed too decadent to eat for breakfast, and I don’t really like banana flavored things for dessert. So I guess it’s a good snack bread. With a stick of butter inside and three kinds of chocolate, it’s not exactly slimming, but it still looks really good. Just warn people that it is banana flavored, or I think they may think it’s a weird chocolate loaf.

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If you want a purely chocolate loaf, I think there are better ones. And if you want a great banana bread, I think there are better ones too.

For this recipe, I made it into one foil tin loaf for giving away and one mini loaf. It would probably fit one normal sized loaf pan or a few mini ones. The pictures are the mini loaf size. I am taking the foil one on vacation this weekend. If people like it, I’ll let you know!

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Chocolate Chip Banana Bread

makes one large loaf (or about 3 mini loaves)

Ingredients:

  • 2 cups whole wheat pastry flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2/3 cup brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 large bananas, mashed (about 1 1/2 cups)
  • 1/2 cup unsalted butter, melted and cooled
  • 1/4 cup milk
  • 4 ounces dark chocolate, melted (I subbed semi-sweet baking squareS)
  • 3/4 cup milk chocolate chips
Instructions:
  • Preheat oven to 350 degrees F. Spray a loaf pan liberally with non-stick spray.
  • In a bowl, mix together flour, cocoa, salt, cinnamon, nutmeg and baking powder, then set aside.
  • In a large bowl, whisk egg and sugar together until smooth.
  • Whisk in vanilla extract, then add bananas and milk and mix until combined.
  • Add in dry ingredients slowing, mixing with a spoon until batter comes together.
  • Add in melted butter and mix until incorporated, then stir in melt chocolate.
  • Fold chocolate chips into batter. Pour batter into loaf pan. Set pan on a baking sheet, then bake for 55-60 minutes, or until center is set and a toothpick inserted comes out clean. Cook time may be shorter if you do mini-loaves.
  • Remove bread from over and sprinkle with additional chocolate chips if desired. Let cool completely (1-2 hours) before cutting.

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Chocolate Chip Banana Bread
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Chocolate Chip Banana Bread
  • makes one large loaf (or about 3 mini loaves)
  • 2 cups whole wheat pastry flour
  • ½ cup unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅔ cup brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 large bananas, mashed (about 1½ cups)
  • ½ cup unsalted butter, melted and cooled
  • ¼ cup milk
  • 4 ounces dark chocolate, melted (I subbed semi-sweet baking squareS)
  • ¾ cup milk chocolate chips

Instructions
  1. Preheat oven to 350 degrees F. Spray a loaf pan liberally with non-stick spray.
  2. In a bowl, mix together flour, cocoa, salt, cinnamon, nutmeg and baking powder, then set aside.
  3. In a large bowl, whisk egg and sugar together until smooth.
  4. Whisk in vanilla extract, then add bananas and milk and mix until combined.
  5. Add in dry ingredients slowing, mixing with a spoon until batter comes together.
  6. Add in melted butter and mix until incorporated, then stir in melt chocolate.
  7. Fold chocolate chips into batter. Pour batter into loaf pan. Set pan on a baking sheet, then bake for 55-60 minutes, or until center is set and a toothpick inserted comes out clean. Cook time may be shorter if you do mini-loaves.
  8. Remove bread from over and sprinkle with additional chocolate chips if desired. Let cool completely (1-2 hours) before cutting.

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Cookies & Cream Trifle

December 20, 2011 by 2 Comments

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This is a decadent one. It’s also very simple and no bake/cook.

I was looking for a recipe for a work holiday party that was more exciting than a cookie and not as much work as a whole cake with icing. I remembered this Oreo trifle that my aunt, Heidi, makes and I even had the recipe already. It is basically layering lots of good things over and over to fill your trifle dish. Let me show you…

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You start with Lady Fingers, then there’s Devil’s Food pudding, then Cool Whip, then Oreos, and repeat three more times for four layers of each. Here are the details…

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Cookies & Cream Trifle

Ingredients:

  • 2 small packages instant Jello Devil’s Food Pudding
  • 4 C milk
  • 8 oz cream cheese, room temperature
  • 2 3oz packages of Lady Fingers
  • 32 Oreos
  • 12 oz Cool Whip
Instructions:
  • Place pudding mix, 3 C milk and cream cheese in a large bowl of electric mixer. Mix on low speed until well-blended. Small pieces of cream cheese are ok.
  • Split the lady fingers in half lengthwise. Place half the package cut sideup in the bottom of a trifle bowl.
  • Drizzle 1/4 C milk over the lady fingers to moisten.
  • Spread 1/4 of the pudding over lady fingers.
  • Spread 1/4 of Cool Whip over pudding
  • Chop up 8 Oreos and sprinkle over Cool Whip.
  • Repeat three more times.
  • Cover with plastic wrap and refrigerate at least 6 hours.
  • Add extra Oreos if desired.

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 What I liked about this recipe is that it is a no-bake and easy dessert. It is a little messy, but that can be fun. It is something different than the holiday flavors you see everywhere since it isn’t just a holiday dish.

And it is more exciting than bringing cookies to a party, even though that can be very tasty too. It also gives me a reason to take out my trifle bowl.

Hope you enjoy!

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Cookies & Cream Trifle
Prep time: 
Total time: 

 

Ingredients
  • Cookies & Cream Trifle
  • 2 small packages instant Jello Devil’s Food Pudding
  • 4 C milk
  • 8 oz cream cheese, room temperature
  • 2 3oz packages of Lady Fingers
  • 32 Oreos
  • 12 oz Cool Whip

Instructions
  1. Place pudding mix, 3 C milk and cream cheese in a large bowl of electric mixer. Mix on low speed until well-blended. Small pieces of cream cheese are ok.
  2. Split the lady fingers in half lengthwise. Place half the package cut sideup in the bottom of a trifle bowl.
  3. Drizzle ¼ C milk over the lady fingers to moisten.
  4. Spread ¼ of the pudding over lady fingers.
  5. Spread ¼ of Cool Whip over pudding
  6. Chop up 8 Oreos and sprinkle over Cool Whip.
  7. Repeat three more times.
  8. Cover with plastic wrap and refrigerate at least 6 hours.
  9. Add extra Oreos if desired.

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Gingerbread Cookies

December 12, 2011 by Leave a Comment

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Mmm another holiday cookie. These little gingerbread cookies were one of my favorites last year, and I couldn’t wait to make them again. I barely waited until the calendar hit December to make them. You will want to bookmark this one. Play some music, dedicate a whole afternoon, and get down to cookie making.

This year, I made shapes of Christmas trees, snowflakes, stockings, stars, and of course, gingerbread men.

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I wrote a more detailed post last year when I baked these for the first time. It takes a few hours of dedication to these cookies, but they are so cute and turn out great. And I really like how they aren’t too crispy or end up soft. They freeze perfectly, are easy to cut with a cutter, and bake quickly. I really like this recipe.

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Gingerbread Cookies

Ingredients:

  • 3 1/4 C sifted all-purpose flour
  • 3/4 tsp baking soda
  • 3/4 C unsalted butter, room temperature (1.5 sticks)
  • 1/2 C dark brown sugar, packed
  • 1 T ground ginger
  • 1 T ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1 egg
  • 1/2 C unsulfured molasses

Instructions:

  • In a large bowl, sift together flour, baking soda, and spices. Set aside.
  • In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add flour mixture; combine on low speed.
  • Divide dough into thirds, wrapping each in Saran Wrap. Chill for at least one hour or overnight. Before rolling out, let it sit at room temperature for 5-10 minutes. If the dough is too soft to roll (or is sticky), add in more flour.
  • Heat oven to 350*. Place a dough third on a large piece of parchment paper. Using a rolling pin, roll to 1/8 inch thick. Refrigerate again for 5-10 minutes. Use a cookie cutter to make shapes, lay on ungreased cookie pan. Press raisins or chocolate chips into dough as buttons.
  • Bake for 8-10 minutes until crisp. Let sit until cooler and move to a wire rack. Decorate only after it completely cools.

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 This year, I took a little help from the store for the icing. Last year, I made a Royal Icing from scratch, but I just didn’t feel like dirtying the mixer again after cleaning it! So I bought a tube of icing and some points and squeezed it out as I needed the cookies.

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Gingerbread Cookies
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • 3¼ C sifted all-purpose flour
  • ¾ tsp baking soda
  • ¾ C unsalted butter, room temperature (1.5 sticks)
  • ½ C dark brown sugar, packed
  • 1 T ground ginger
  • 1 T ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • ¼ tsp black pepper
  • ½ tsp salt
  • 1 egg
  • ½ C unsulfured molasses

Instructions
  1. In a large bowl, sift together flour, baking soda, and spices. Set aside.
  2. In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add flour mixture; combine on low speed.
  3. Divide dough into thirds, wrapping each in Saran Wrap. Chill for at least one hour or overnight. Before rolling out, let it sit at room temperature for 5-10 minutes. If the dough is too soft to roll (or is sticky), add in more flour.
  4. Heat oven to 350*. Place a dough third on a large piece of parchment paper. Using a rolling pin, roll to ⅛ inch thick. Refrigerate again for 5-10 minutes. Use a cookie cutter to make shapes, lay on ungreased cookie pan. Press raisins or chocolate chips into dough as buttons.

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Mint Chocolate Chip Cookies

December 7, 2011 by 3 Comments

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These cookies will help you get through a hump day, or anyday. Somewhere between a Tollhouse cookie and an after dinner mint, these cookies are soft and plump with a crispy exterior.

As much as I try to bake healthy, cooking with butter is just really, really much better.

Here is how this cookie came to be: I wanted to find a cookie that I could make a lot of for gifts. I wanted them to be perfectly delicious, a nice round size, and special.

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I started with this recipe on How Sweet It Is, doubled it, subbed in Andes mint baking chips (win!) instead of chocolate chips, and then realized that her recipe is basically the Tollhouse cookie recipe cut in half. Sneaky. And no wonder they are really good.

My recipe (below), makes about 45 medium sized cookies. Growing up with Tollhouse cookies usually in the house, I rolled these into bigger sized balls which made for a nicely round and substantial cookie size. You could make them smaller for more cookies.

I planned this batch for gifts, but then took them to two parties and now I need to bake more.

The secret that makes these cookies so great are the Andes baking chips. Perfectly chopped, the chocolate blends into the dough and makes even the non-chocolate bites minty. Pretty tasty we think.

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Mint Chocolate Chip Cookies

makes about 45 medium cookies

  • 1 cup butter (two sticks), at room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 4 teaspoons vanilla extract
  • 2.5 cup all-purpose flour
  • 1.5  cups rolled oats
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 3 teaspoons cinnamon
  • 2 cups Andes mint baking chips (found in the baking aisle at holiday time)

Instructions:

  • Preheat oven to 375.
  • Beat butter and sugars with an electric mixer until smooth.
  • Add egg and vanilla, mixing well until combined.
  • Stir in flour, baking powder, salt, and cinnamon with the mixer on medium speed. Beat in oats.
  • Mix until dough comes together. Fold in chocolate chips.
  • Refrigerate for 30 minutes.
  • Remove dough from fridge and roll into big 1 1/2 inch balls. Set on a baking sheet about 2 inches apart. Lightly press down on dough to flatten it.
  • Bake at 375 for 18 minutes, or until edges start to brown.

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 Who can turn down a chocolate cookie? I’ll bet Santa will like them too.

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Mint Chocolate Chip Cookies
Prep time: 
Cook time: 
Total time: 

Serves: 40
 

Mint Chocolate Chip Cookies makes about 45 medium cookies
Ingredients
  • 1 cup butter (two sticks), at room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 4 teaspoons vanilla extract
  • 2.5 cup all-purpose flour
  • 1.5  cups rolled oats
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 3 teaspoons cinnamon
  • 2 cups Andes mint baking chips (found in the baking aisle at holiday time)

Instructions
  1. Preheat oven to 375.
  2. Beat butter and sugars with an electric mixer until smooth.
  3. Add egg and vanilla, mixing well until combined.
  4. Stir in flour, baking powder, salt, and cinnamon with the mixer on medium speed. Beat in oats.
  5. Mix until dough comes together. Fold in chocolate chips.
  6. Refrigerate for 30 minutes.
  7. Remove dough from fridge and roll into big 1½ inch balls. Set on a baking sheet about 2 inches apart. Lightly press down on dough to flatten it.
  8. Bake at 375 for 18 minutes, or until edges start to brown.

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Chocolate Dipped Lemon Cookies

November 30, 2011 by 1 Comment

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Tomorrow is December and that means it’s time for holiday cookies! I think I enjoy the process of baking just as much and probably more than the eating part. It is very much an art and craft and such a fun hobby for me. Baking and cooking really are a science, and I like taking ingredients and putting them together and making flavors complement each other, like we did here with lemon and chocolate.

The first of the holiday cookies this year are lemon cookies dipped in chocolate. Jeffrey’s sister, Amy, requested a lemon dessert for a Sunday night dinner, and I didn’t have anything in mind. I decided on a lemon shortbread cookie from Martha Stewart, and then decided to dip them in chocolate to make them more exciting.

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Holiday cookies I show here are most likely not of the healthful variety unless I say so. These have two sticks of butter and two kinds of sugar. Jeffrey said the dough tasted like lemon butter. Delish, right? The chocolate helped make them more yummy.

These cookies were just like a sugar shortbread cookie but I liked the extra chocolate on top. They were a little breakable, but that means more for sampling. An extra zing would be to add lemon zest to the chocolate before it dries. That would be delish too!

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Chocolate Dipped Lemon Cookies

Adapted from Martha Stewart

Ingredients

  • 2 cups all-purpose flour
  • 1 cup confectioners’ sugar (powdered sugar)
  • 1 teaspoon coarse salt
  • 1 tablespoon plus 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 2 large egg yolks
  • 1/4 cup granulated sugar, for rolling
  • 4 oz Baker’s Chocolate, semi-sweet

Directions

  • In a food processor, pulse flour, confectioners’ sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
  • Once cool, melt four squares (4 oz) baking chocolate in a microwave safe dish. Quickly spoon or dip cookies in the chocolate and place back on wire rack to harden.
  • Freeze or serve within a day.

As a reminder going into cookie month, my Recipes page is current and separated by meal. Lots of desserts and treats on there if you’re looking for something! Also, there are Tags on the sidebar for Cookies, Dessert, Baked Goods, and Hanukkah/Xmas, so check those out too for posts from last year.

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Chocolate Dipped Lemon Cookies
 

Ingredients
  • Chocolate Dipped Lemon Cookies
  • Adapted from
  • Martha Stewart
  • 2 cups all-purpose flour
  • 1 cup confectioners’ sugar (powdered sugar)
  • 1 teaspoon coarse salt
  • 1 tablespoon plus 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 2 large egg yolks
  • ¼ cup granulated sugar, for rolling
  • 4 oz Baker’s Chocolate, semi-sweet

Instructions
  1. Directions
  2. In a food processor, pulse flour, confectioners’ sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1½-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
  3. Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into ¼-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
  4. Once cool, melt four squares (4 oz) baking chocolate in a microwave safe dish. Quickly spoon or dip cookies in the chocolate and place back on wire rack to harden.
  5. Freeze or serve within a day.

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We Made Marshmallows

November 9, 2011 by 2 Comments
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If you’ve been reading a while, you know that Ina Garten is a love in our house. We have her books, we record her shows. Jeffrey LOVES Ina. We looked for her when we were in the Hamptons last Spring, Jeffrey loves her voice. We love her dishes.

One episode a few weeks ago was homemade marshmallows. Who actually MAKES marshmallows? Seems like a lot of hassle for something you buy at the store. But for the same reason you make challah or a homemade pie, we made marshmallows.

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Ina did make it look simple. There were few ingredients, and the bulk of the time was inactive rest. They don’t bake in the oven. It was a simple process. It was our first time cooking with gelatin (in the baking aisle with pre-packaged Jell-o if you’re looking), and using a candy thermometer ($4 at the grocery store.)

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Homemade Coconut Marshmallows

Ingredients

  • 7 ounces sweetened shredded coconut, toasted
  • 1 recipe Homemade Marshmallow batter, recipe follows
  • Confectioners’ sugar

Directions

On the stovetop, add coconut to a skillet with no Pam or butter. Mix around for about 15 minutes until it starts to brown. Remove before burning.

Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan (not greased either). Pour in the marshmallow batter and smooth the top of the mixture with damp hands or spatula. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.

Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners’ sugar. Store uncovered at room temperature.

Homemade Marshmallows

Ingredients:

  • 3 packages unflavored gelatin
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • Confectioners’ sugar, for dusting

Instructions:

  • Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup. Don’t whisk, just let it sit.
  • Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
  • With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

The process was actually very simple, didn’t dirty many bowls, and the batter whipped up to a white and fluffy mix. The long part was letting it sit out. We started this on a Sunday at about 11 a.m., and let it sit all afternoon.

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Really not that bad. Many variations we thought of after–like subbing almond extract for vanilla, adding a color, dipping in chocolate. Not using coconut and subbing something else. I think I’m going to make them for a pre-Thanksgiving dinner again! And how perfect for Winter holidays? Ina wrapped a few up in plastic with a ribbon and gave as gifts.
Here are a few progress pictures–mixing the batter for 15 minutes, toasting coconut, pouring the batter on the coconut, topping the pan with more coconut and letting it sit for 8ish hours.
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Marshmallows
Prep time: 
Cook time: 
Total time: 

Serves: 30
 

Ingredients
  • 7 ounces sweetened shredded coconut, toasted
  • 1 recipe Homemade Marshmallow batter, recipe follows
  • Confectioners’ sugar
  • Homemade Marshmallows
  • 3 packages unflavored gelatin
  • 1½ cups granulated sugar
  • 1 cup light corn syrup
  • ¼ teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • Confectioners’ sugar, for dusting

Instructions
  1. On the stovetop, add coconut to a skillet with no Pam or butter. Mix around for about 15 minutes until it starts to brown. Remove before burning.
  2. Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan (not greased either).
  3. Combine the gelatin and ½ cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup. Don’t whisk, just let it sit.
  4. Meanwhile, combine the sugar, corn syrup, salt, and ½ cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
  5. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
  6. Pour in the marshmallow batter and smooth the top of the mixture with damp hands or spatula. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.
  7. Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners’ sugar. Store uncovered at room temperature.

Filed Under: Dessert, Recipes · Tagged With: , , ,

Pumpkin Gingerbread Loaf

October 17, 2011 by 1 Comment

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If you haven’t had you first bite of something pumpkin flavored this season, it’s about time! The first thing I made this year with pumpkin was my favorite loaf from last year. It’s a gingerbread loaf with pumpkin in the mix and pumpkin in the middle. I don’t think Jeffrey realized the amount of pumpkin in it because it tastes like gingerbread. He liked it too.

(pardon the lighting in some of these photos. I made it on a super rainy Sunday, and took a few inside photos on Sunday and then ate some, and then took more the next day on the patio, but a few slices got eaten!)

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A very easy recipe to make, the time comes from the baking. I love the gingerbread flavors (just spices like nutmeg, pumpkin pie spice, and others), and I like the secret layer of pumpkin butter in the middle and on top.

This is a great loaf for breakfast or dessert. It’s got great spices and a strong Fall feeling flavor. Also cuts well to be frozen so I can enjoy it for a long time. Now what to do with the rest of the can of pumpkin?

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Pumpkin Gingerbread Loaf

Ingredients:

  • 1 2/3 cups whole wheat pastry flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 3/4 teaspoon ginger
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 1/8-1/4 teaspoon ground cloves (optional)

Wet ingredients:

  • 1/2 cup pure maple syrup
  • 1 cup canned pumpkin
  • 1/4 cup canola oil
  • 1/4 cup apple sauce
  • 1 egg, beaten
  • 3/4 cup pumpkin butter (or a different type of jam might be ok, or leave out)
  • 1/2 cup pecans or walnuts, chopped and toasted if desired
Instructions: 
  • Preheat oven to 350 F. Spray a loaf pan with cooking spray.
  • In a large bowl whisk together the dry ingredients.
  • In a medium sized bowl, mix together the wet ingredients.
  • Add wet to dry and stir well until fully incorporated. Fold in the nuts.
  • Pour half the batter into the pan and spread out with a spatula.
  • Take half of your pumpkin butter and scoop out onto the middle of the pan. Now grab a spoon and swirl the pumpkin butter all around. Now take the rest of the batter and pour over top. Spread around with spatula to smooth out. Now take the rest of your pumpkin butter and scoop onto top and swirl throughout the batter.
  • Place the pan into the oven preheated to 350F. Bake for approx. 50-55 minutes. Allow to cool before removing from pan for about 30 mins. Makes enough for 8-10 slices.

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Pumpkin Gingerbread Loaf
 

Ingredients
  • Pumpkin Gingerbread Loaf
  • 1⅔ cups whole wheat pastry flour
  • ½ cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • ¾ teaspoon ginger
  • ¾ teaspoon baking powder
  • ½ teaspoon nutmeg
  • ⅛-1/4 teaspoon ground cloves (optional)
  • Wet ingredients:
  • ½ cup pure maple syrup
  • 1 cup canned pumpkin
  • ¼ cup canola oil
  • ¼ cup apple sauce
  • 1 egg, beaten
  • ¾ cup pumpkin butter (or a different type of jam might be ok, or leave out)
  • ½ cup pecans or walnuts, chopped and toasted if desired

Instructions
  1. Directions: Preheat oven to 350 F. Line a loaf pan with parchment and then lightly grease with oil. In a large bowl whisk together the dry ingredients. In a medium sized bowl, mix together the wet ingredients. Add wet to dry and stir well until fully incorporated. Be careful not to over mix. You want to stop stirring just when it comes together. Fold in the nuts.
  2. Pour half the batter into the pan and spread out with a spatula. Take half of your pumpkin butter and scoop out onto the middle of the pan (see below). Now grab a spoon and swirl the pumpkin butter all around (see below). Now take the rest of the batter and pour over top. Spread around with spatula to smooth out. Now take the rest of your pumpkin butter and scoop onto top and swirl throughout the batter.
  3. Place the pan into the oven preheated to 350F. Bake for approx. 50-55 minutes. The bread will very slowly bounce back when pressed with your finger. Allow to cool before removing from pan for about 30 mins. Makes enough for 8-10 slices.

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