Tag Archives: baking

Chocolate Chip & Oatmeal Shortbread Cookies

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Chocolate chip cookies are delicious but some days you just need a slightly different type of cookie. And there are so many variations to the traditional chocolate chip cookie that are equally as good and worth discovering. I am also a huge fan of buttery shortbread cookies so this recipe Savory Simple immediately struck chord with me.

These cookies combine three of my favorite cookies into a single bite of baked deliciousness. Chocolate chips, buttery shortbread and chewy oatmeal combine for a simply yet tasty treat that is sure to be a hit and disappear in no time. Go ahead and double the recipe so you can be sure to have enough.

CHOCOLATE CHIP & OATMEAL SHORTBREAD COOKIES

1¼ cups all-purpose flour

½ teaspoon kosher salt

12 tablespoons unsalted butter, cubed and at room temperature

1/2 cup confectioners’ sugar

1 teaspoon pure vanilla extract

¾ cup old fashioned rolled oats

1 cup semi-sweet or bittersweet chocolate chips

  • In a small bowl, whisk together the flour and salt. Set aside.
  • In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed for 3-5 minutes, until light and fluffy.
  • Turn the mixer speed down to low and add the vanilla, followed by the flour mixture and then the oatmeal.
  • Once all of the ingredients are incorporated, tun the mixer to low speed ands slowly add the chocolate chips.
  • Use a wooden spoon to ensure that the chocolate chips are evenly distributed throughout the dough.
  • Line a baking sheet with parchment paper. Using a 1-tablespoon cookie scoop, portion out the dough evenly onto the baking sheet. Using the bottom of a glass, slightly flatten the balls into discs.  Chill the dough for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Bake for 10-15 minutes or until lightly golden on top.
  • Allow to cool to room temperature.

Yields 3 dozen cookies

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Snickerdoodles

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Snickerdoodles are simple cookies with a funny sounding name.  There is really nothing fancy or exotic about this dessert but whether I make them for bake sales, cookie swaps, or dessert tables, they are snapped up in just a few minutes.  Snickerdoodles are a New England staple and I can always spot the New Englader in the crowd since they are the first ones to pounce on the cookie tray.  This recipe is courtesy of America’s Test Kitchen (another New England tradition) and comes together almost as fast as the cookies get eaten.

SNICKERDOODLES

1 3/4 cups white sugar

1 tablespoon ground cinnamon

2 1/2 cups flour

2 teaspoons cream of tarter

1 teaspoon baking powder

1/2 teaspoon salt

8 tablespoons unsalted butter, at room temperature

1/2 cup vegetable shortening

2 eggs

  • Pre-heat the oven to 375.
  • Place 1/4 cup of the sugar and all of the cinnamon in a small shallow dish.  (A pie plate works well).  Combine with a whisk and set aside.
  • In a large bowl combine the flour, cream of tarter, baking soda, and salt.  Whisk together and set aside.
  • Place the remaining sugar in a separate large bowl.  Add the butter and vegetable shortening.
  • Using an electric mixer set on medium speed, beat the ingredients together until they are combined and the entire mixture is light and fluffy, 3 to 6 minutes.
  • Beat in the eggs one at a time and beat until combined.
  • Reduce the speed to low and add the flour.  Beat until just combined and no flour streaks remain.
  • Place two tablespoons (use 1 for smaller, bite sized cookies) dough in your hands and roll into a small ball.
  • Roll each ball in the sugar and cinnamon mixture then place on a cookie sheet.
  • Bake for 10-12 minutes (8-10 for smaller cookies).  The cookies will be soft and puffy when done.
  • Remove the cookies from the oven and allow the cookie sheet to cool on a wire rack for 10 minutes before removing the cookies and allowing to cool completely.

Lemon Milano Cookies

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I grew up in a home where pretty much everything was homemade. Cereal was granola and shredded wheat was a special store bought treat; cakes were baked from scratch and a cookie was fresh baked from the oven. With one exception. Every once in a while Pepperidge Farm Milano cookies would appear in the house and no matter how well the paper bag was hidden, the cookies disappeared in a matter of minutes. Perhaps it was the novelty of a store bought cookie that enticed me but to this day there is something about those soft and tender cookies sandwiched together with a bit of dark chocolate that simply excites me. So naturally it was just a matter of time before I decided to make my own Milano treats.
My cookies combine zesty lemon with rich dark chocolate. The cookie recipe comes from  Dessertnowdinnerlater.com. The cookies are tender and thanks to the use of lemon in three forms–zest, juice and extract–filled with tangy flavor in every bite. It pairs perfectly with the complexity rich dark chocolate. If you prefer you can substitute milk chocolate but the results will be creamy and slightly sweeter.
LEMON MILANO COOKIES

10 tablespoons unsalted butter

1 cup sugar

Zest of 2 lemons

1 large egg

1 large egg yolk

2 tablespoons fresh lemon juice

1½ teaspoons pure lemon extract

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

¼ cup powdered sugar

8 ounces dark chocolate, broken into pieces

  • Preheat the oven to 350 degrees.
  • In a large bowl cream together the butter, sugar, and lemon zest using an electric mixer set on medium speed.
  • Add the egg, egg yolk, lemon juice and lemon extract mixing thoroughly to combine.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients mixing until just incorporated and scraping the bowl as necessary.
  • Place the powdered sugar in a shallow bowl.
  • Scoop 1½ tablespoon sized cookie dough balls and roll them in the powdered sugar.
  • Place the cookies on a parchment or silicone lined baking sheet about 2 inches apart.
  • Bake  for 9 to 10 minutes until the cookies are just golden.
  • Move to a wire rack to cool completely.
  • Place the dark chocolate in a bowl set over a pan of boiling water. Stir gently until the chocolate is melted and liquid.
  • Using a narrow spatula or a knife, spread the melted chocolate over the bottom half of a cookie then top with another cookie. Set aside until the chocolate is firm.

Yields: 20 sandwich cookies

 

 

Mini Chocolate Stout Cakes

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Happy St. Patty’s Day! Whether you are Irish by birth or by spirit, this is the week that  everyone is a wee bit Irish. And what better way to celebrate than with a bit of Guinness Stout? Guinness is great on its own but when combined with chocolate it only gets better. The combination of the rich beer and chocolate produces a dense and complex cake that isn’t overly sweet. You could skip the coffee infused ganache if you wanted but I think it takes these cakes from very good to great. After all, you now have beer, chocolate and coffee!

Like so many recipes, this one is an adaptation of an adaptation which you guessed it, was adapted from the original. I found the recipe on Smitten Kitchen but versions of this recipe are floating all over the web. Some recipes produce three layer cakes and others give you one large bundt shaped cake. I decided to make mini bundt cakes since I recently re-discovered my mini bundt cake pan while unpacking my moving boxes. And because I made this cake for a get together with Glenn’s co-workers, the mini cakes traveled better and were easier to serve a crowd. I had hoped to bring a leftover cake home with me but alas, they all disappeared. I guess the moral is that if I really want to eat the cake I need to leave one at home.

MINI CHOCOLATE STOUT CAKES

For the cake:

1 cup Guinness Stout
1 cup unsalted butter
3/4 cup unsweetened Dutch process cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

For the ganache:

6 ounces good semisweet chocolate chips
6 tablespoons heavy cream
3/4 teaspoon instant coffee granules

To make the cake:

  • Preheat oven to 350°F. Coat a six-cake mini bundt pan with non-stick cooking spray taking care to get in all of the nooks and crannies. If you don’t have two pans you will need to wash, dry, and re-grease the pan before baking the remaining cakes.
  • In a large, heavy saucepan set over medium heat bring 1 cup stout and 1 cup butter to a simmer.
  • Add the cocoa powder and whisk until mixture is smooth. Cool slightly.
  • Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend.
  • Using electric mixer, beat eggs and sour cream in another large bowl to blend.
  • Add the stout-chocolate mixture to the egg mixture and beat until just combined.
  • Add the flour mixture and beat briefly on low speed until just combined.
  • Using a rubber spatula, fold batter until completely combined.
  • Pour batter into prepared pans. Bake for 14-16 minutes or until a cake tester inserted into the center of a cake comes out clean.
  • Transfer the pan to a wire rack and allow to cool for 10 minutes before removing them from the pan.

To make the ganache:

  • For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  • Drizzle over the top of cooled cakes.

Yields: 12 miniature bundt cakes

Mexican Dark Chocolate Sugar Cookies

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You can celebrate your valentines any day of the year and my favorite way to do that is with my heart shaped cookie cutter and these intensely chocolate sugar cookies adapted from sweetapolita.com.

On the surface these cookies appear to be simple sugar cookies but all it takes is one bite to realize that you are in for something special. The addition of ground cinnamon, nutmeg and a touch of fiery cayenne pepper adds a surprising burst of flavor in every bite. These spices pair so nicely with the dark chocolate. And while these cookies do contain a very generous amount of sugar they are anything but sweet. Rather they are complex and flavorful making them the perfect sugar cookie.

So go ahead and grab your rolling pin and your favorite cookie cutters and bake this treat today. You won’t be disappointed.

MEXICAN DARK CHOCOLATE SUGAR COOKIES

6 cups all-purpose flour, sifted

1-1/4 cups dark cocoa powder

1 teaspoon kosher salt

1 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1/4 teaspoon ground nutmeg

2 cups  unsalted butter, at room temperature

2 cups granulated sugar

1 cup light brown sugar

3 eggs

2 teaspoons vanilla extract

  • In large bowl, sift together the flour, cocoa powder, cinnamon, nutmeg, cayenne pepper and salt. Set aside.
  • Fit your stand mixer with a paddle attachment. To the mixer’s bowl, add the butter and sugars and beat until fluffy and pale, about 5 minutes.
  • Beat in eggs, one at a time, until just combined.
  • Add flour mixture to the butter mixture and mix on low speed until thoroughly combined.
  • Add vanilla and blend.
  • Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter.Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2″ thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough. Chill both discs of dough for about 45 minutes.
  • Remove one disc and remove plastic wrap. Place the dough on a piece of parchment paper or a silicone rolling mat and roll the dough until it is 1/4 inch thick.
  • Repeat with the remaining ball of dough.
  • Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.
  • Preheat your oven to 325° F.
  • Remove the dough from fridge, and cut your shapes using the cutters of your choice, placing them on a parchment lined baking sheet.
  •  Place the sheet with the cookies into freezer for 15 minutes before baking.
  • Bake until cookie edges are just crisp, about 16 minutes.
  • Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.

Yields: 3 dozen cookies

Rustic Chocolate Chip Tea Bread

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Think of this as a giant chocolate chip studded scone. With its crispy crust and cake like interior this is a quick bread that is just as nice for dessert as it is for a snack. And it is easy; very easy. The recipe comes from the kitchens of the Washington Post and the first time I baked this recipe the bread got eaten so quickly that I now make two (baked on two separate baking sheets). It is that good. The loaf is free formed so you can experiment with its shape–make two or four smaller loaves, make it round or rectangular–whatever you prefer. Just be sure to adjust the baking time if your loaves are smaller.

And because I am a fan of chocolate I prefer to use miniature chocolate chips since I think they give you more chocolate for your buck. You can also switch out the chocolate chips for diced dried fruit or use a combination of chocolate and fruit (sour cherries are particularly good).

RUSTIC CHOCOLATE CHIP TEA BREAD

3 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon cream of tartar

1/4 teaspoon salt, preferably fine sea salt

1/3 cup sugar, plus 2 tablespoons for sprinkling

10 tablespoons cold unsalted butter, cut into teaspoon-size chunks

1 large egg

3/4 cup plus 1 tablespoon buttermilk, plus 1 to 2 tablespoons, if needed

2 teaspoons vanilla extract

1 1/2 cups semisweet or bittersweet chocolate chips

  • Preheat the oven to 375 degrees. Line a large rimmed baking sheet with parchment paper and set it aside.
  • In the bowl of a food processor fitted with a steel blade, pulse together the flour, baking powder, baking soda, cream of tartar, salt and 1/3 cup of the sugar.
  • Drop in the chunks of butter pulse until pea sized dough balls form. Transfer the mixture into a large mixing bowl.
  • In a small bowl, whisk together the egg, the 3/4 cup plus 1 tablespoon of buttermilk and the vanilla extract.
  • Pour the egg mixture over the flour mixture, sprinkle with the chocolate chips. USe a wooden spoon or paddle to stir, forming a rough, cohesive, slightly sticky dough. If the dough seems a little dry, drizzle it with an extra tablespoon or two of buttermilk.
  • Gather the dough into a rough mass with your hands, then knead lightly until it comes together completely, using firm strokes to gather it all cohesively. Form the dough into a 5 1/2-to-6-inch ball.
  • Place the ball of dough at the center baking sheet. Use a sharp paring knife to score an 1/8-inch-deep cross in the top of the ball of dough, then sprinkle the remaining 2 tablespoons of sugar evenly over the top.
  • Bake for 45 to 50 minutes or until the loaf is set, golden on top and baked through. It should sound hollow when you lightly tap the top or bottom with a wooden spoon.
  • Cool, on the baking sheet, on a wire cooling rack for 10 minutes.
  • Slip a metal spatula under the loaf and transfer it to a separate rack to cool completely.
  • Use a serrated knife to cut slices or wedges.

Serves 12

Lemon Burst Buttermilk Cake

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If you love lemons, and lots of them, then this bright and tangy lemon cake from Melissa’s Southern Style Kitchen is just the recipe for you. It is so good that it has become my go-to recipe whenever I have an abundance of lemons on hand.

I love this cake because it is so moist. It also contains buttermilk which has become my preferred dairy product for baking.  And because it contains a generous amount of both lemon juice and lemon zest, you are rewarded with a mouthful of lemon flavor with every bite. And by all means don’t skip the lemony glaze; it is the finishing touch for this already delicious cake.

LEMON BURST BUTTERMILK CAKE

For the cake:

3 cup all purpose flour

1 tsp baking powder

1 tsp salt

½ tsp baking soda

1 cup butter, softened

2 cup granulated sugar

2 tsp pure vanilla extract

4 large eggs

4 large lemons, juiced and zested

¾ cup buttermilk

For the glaze:

1½ cup powdered sugar

1 Tbsp heavy cream

1 Tbsp lemon zest from lemons

2 Tbsp lemon juice from lemons

  • Preheat the oven to 350°F. Coat 2- 8 x 4½ x 5-inch metal loaf pans with non-stick cooking spray. Set aside.
  • In a medium sized bowl, sift together the all-purpose flour, baking powder, salt and baking soda.
  • Using a hand mixer and a large mixing bowl, cream together the butter, granulated sugar, and vanilla.
  • Beat until creamy then add the eggs one at a time, beating well after each addition.
  • Reserve 1½ tablespoons of the lemon zest for the glaze then add the rest to the creamed butter and eggs.
  • Mix together ¼ cup fresh lemon juice with ¾ cup buttermilk.
  • Add to the mixing bowl alternately with the sifted dry ingredients. Beat until fully combined and all of the dry ingredients are fully moistened.
  • Divide the batter between the 2 loaf pans, tapping the pans to release air bubbles.
  • Bake for 35-40 minutes until a toothpick inserted into the center shows moist crumbs.
  • Cool in the pan then remove to a cooling rack to cool completely.
  • To make the glaze, mix together the powdered sugar, heavy cream, lemon zest and lemon juice until drizzling consistency. If needed add additional cream 1 tsp at a time to thin.
  • Drizzle the loafs with glaze, slice and serve.

Yields 24 slices

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