Posts Tagged ‘ cookies ’

Cannibal Cookies

First. I’d like to say thank you to my coworker ____ for giving these cookies an awesome name. Cannibal Cookies. It’s a cookie inside of another cookie. I first saw these bad boys on Serious Eats awhile back, and knew exactly what must be done. Those cookies needed to be in my mouth. So I finally got around to making them, and they are kind of amazing. I mean…it’s an effing Oreo, inside of a chocolate chip cookie. And the greatest thing about it, is that it’s totally versatile. Take you’re favorite cookie recipe, and take another cookie…or piece of candy…or brownie, or whatever the hell you want to put in it, and…voila! Heaven.

So do yourself a favor, and make these.

ca

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Peanut butter chocolate chip cookies

Lately I have been having wild intense cravings for peanut butter. I don’t know what it is, and I can’t figure out why I used to not be a fan of the creamy delicious treat before. What’s great about it? It’s kind of healthy for you. It’s chock full of protein and good fats, pretty low in the carbohydrate department, and insanely delicious. These cookies? Not healthy for you. I DID use Natural Jiff peanut butter, but I don’t really think that counts. They are still full of all those ingredients that make a delicious and unhealthy tr eat (sugar, butter, chocolate chips). But guess what? I didn’t make these in an effort to try and be healthy. I made them because when peanut butter and chocolate come together, it creates something beautiful. And these cookies, are a beautiful thing. They aren’t huge, they are a good size, about the size of a chips ahoy cookie. You could call them “treat sized” as Starbucks likes to call their new peanut butter cookies (and their double chocolate cookies, as well.*) I almost came close to not baking these, because of lack of flour, but i had exactly enough! After baking these, I realized I need to have more cookies in my life. They are just so simple to make, and almost always tasty. So, if you’re into the whole chocolate chip meets peanut butter thing, I recommend you bake these. You don’t HAVE to use natural peanut butter, and I only used it because it was the only kind I had in the house. If you do decide to, use the kind that does not seperate, (such as Skippy or Jiff Natural), because I’m not really sure what would happen with the kind with extra oils. It might work, but use with caution!

*For all of you Starbuck-goers, I wouldn’t really recommend their treat sized cookies. I’m not sure as an employee, I should be saying this, but as a person who loves baked goods, these are not worth it, at about $1 a piece. You’re better off buying their outrageous oatmeal cookies, or chocolate chunk. But really, you’re better off baking these! ;)

Peanut Butter Chocolate Chip Cookies
recipe can be found here
yields approx 3 dozen “treat sized” cookies

1 1/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature
3/4 cup sugar
1/2 cup brown sugar, packed
1 large egg
1 tablespoon milk
1 teaspoon vanilla
1/2 cup peanut butter chips
1/2 cup chocolate chips
1 tablespoon sugar for sprinkling

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
  3. Beat the butter and peanut butter until fluffy. Add the sugars and beat until smooth. Add egg, milk and vanilla. Gradually mix in the flour mixture and beat thoroughly. Stir in chocolate and peanut butter chips.
  4. Place sprinkling sugar on a plate. Drop dough by rounded teaspoon into sugar and roll around, then put onto ungreased cookie sheet, leaving several inches between them for expansion.
  5. Using a fork lightly indent the top of each cookie (or use a small offset spatula if you want a smooth top), but don’t over-flatten.
  6. Bake for 10-12 minutes. DON’T overbake — the cookies may look really soft and underdone, but trust me, they aren’t.
  7. Cool the cookies on the sheet for 1 minute, then transfer to a rack to cool completely.
  8. Enjoy while warm! (or not, but awesome when still warm.)

Mexican Hot Chocolate Cookies

I’ve seen these cookies a lot on the web, and they’ve always caught my eye, but I’m not sure what has kept me from baking them. They are extremely easy to make, and I’m sure almost every one of you has all the ingredients on hand — if not, they are ingredients that every household should have: dutch processed cocoa, cinnamon, cayenne pepper, and the basics (flour, sugar, etc). The recipe did call for maple syrup, but I didn’t have one, and used agave syrup instead. This recipe comes from Vegan Cookies Invade Your Cookie jar.” I don’t own the book, and actually have only browsed through it, but there are some cookies in there that look great. I may have to pick up the book one of these days. Although these cookies are from a vegan cookbook, the ones I made in particular are not vegan, only because I didn’t have any nondairy milk on hand. Since I’m not vegan, I don’t mind, but I’m sure they would be just as good made with soy, almond, or some other nondairy milk, since that’s what they were made to be.

The cookies turned out pretty good! I would describe them as being chocolaty, that hits you with a subtle hint of spiciness when your chewing. Nothing crazy spicy, and honestly I could have put just a tad bit more cayenne to kick it up a notch.

Mexican Hot Chocolate Cookies
recipe from The Post Punk Kitchen
yields 18-24 cookies

For the topping:
1/3 cup sugar
1 teaspoon ground cinnamon

For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk (Or your preferred non-dairy milk)
1 teaspoon vanilla extract
1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
1 2/3 cups flour
1/2 cup unsweetened cocoa powder

1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne

1. Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
2. Mix the topping ingredients together on a flat plate. Set aside.
3. In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts.
4. Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.
5. Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet.
6. Bake for 10 to 12 minutes, they should be a bit spread and crackly on top.
7. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

Brown Sugar Coookies with a Touch of Sea Salt

Over the weekend I was craving a cookie. Not just any cookie, but a crunchy cookie. As much as I love chewy soft cookies, I’ve got a sweet spot for a cookie with a crunch. So Sunday I browsed foodgawker, looking for a cookie that I could bake with whatever ingredients I had on me. I wanted something simple, and I found the perfect cookie; brown sugar cookies. The batter was filled with simple ingredients I had on, and I decided to change something up a little bit. I’ve been really into salty-sweets lately, and so I thought I’d give this cookie a little salty touch, by replacing the regular salt with sea salt. It was the perfect amount, and it really hit my salty sweet spot. Some of the cookies turned out crunchier than the rest, but I liked that, because it gave me the chance to try both a crispy cookie and a soft chewy one as well. If you do decide to make these, I hope you enjoy!

Brown Sugar Cookies
Recipe from Furey and the Feast
Makes: 16-18 large cookies

3/4 cups unsalted butter, softened
1 1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
1 egg, room temperature
2 tablespoons vegetable oil
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 tsp course sea salt

1. Move oven racks to upper and middle third of your oven, and preheat oven to 375 degrees. Line two cookie sheets or with parchment paper. Cream butter and both sugars in the bowl of a stand mixer/hand mixer. Add egg, vegetable oil an vanilla, mix until incorporated.
2. In another bowl, combine flour, baking powder and salt, and mix to combine. Add flour mixture to mixing bowl and mix until all ingredients just come together (dough will be somewhat wet and crumbley-like).
3. Portion dough into 16-18 balls (around the size of a golf ball) and place on cookie sheets about 2 1/2 inches to 3 inches apart. Bake for 12-15 minutes for chewy cookies, and 16 to 18 minutes for crunchy. Remove from oven, cool in pan for 5 minutes before placing on rack to cool completely. Store in airtight container.

Martha Stewart’s Cookies

so i got my hands on this cookie cookbook the other day at the library:

i have to say it’s a really great cookie book. so many different types of cookies, so little time! i think i will have to purchase the book in the future. i love a cookbook with pictures, and this has a picture for every cookie. so i’ve tried two of the recipes from the book, the carrot cake cookies and the ne plus ultra cookies. both turned out really great. the carrot cake cookies were sandwich cookies, with a cream cheese filling, and the texture of the cookies were soft and chewy. the bf said they would be nice if they were a little firmer, but otherwise they were great. i don’t know what it is with guys and carrot cake. do all guys love carrot cake and such? then i made the Ne Plus Ultra cookies. ne plus ultra \nee-plus-UL-truh; nay-\ , noun; 1. The highest point, as of excellence or achievement; the acme; the pinnacle; the ultimate. these turned out really tasty. it was on the crunchy side which is nice, because lately i’ve been eating soft chewy cookies. the crunchy was a nice change. the recipe called for chocolate chips, pecans and raisins. it also called for course salt instead of regular table salt, which i could definitely taste in the cookie. i think it gave it a kind of almost salty-sweet taste to the cookies. the bf doesn’t normally like nuts in his cookies, brownies, or anything really, but he said it wasn’t bad, and it went well with the raisins and chocolate chips. dunked in milk, it tastes heavenly.

i also did promise to blog about that overnight baked french toast i did the other day. well it was delicious. i think i put a little too much nutmeg, but other than that, it was tasty, crispy on the outside, soft on the inside. a great morning treat that i need to make more often!

not the greatest image, but as you can see, french toast made with real french bread, drenched in some maple syrup atop w/some powdered sugar. mm mm mmm. and lastly — dinner. i was looking through old magazines, and a really old issue of the rachael ray magazine, and found this recipe: orange beef with cilantro rice. it looked simple and i had almost all the ingredients on hand already. it was actually the oranges that got my attention, because i’ve had a bunch of oranges at home and i haven’t been eating them, and figured i’d cook with them. well if you’ve ever had orange beef at a chinese restaurant, this is similar, yet it doesn’t make you feel like you’ve just eaten greasy chinese food. the flavor in the beef was perfect, and the cilantro rice paired perfectly with it. my beef could have been a little more tender, but at least i know for next time (which there will be a next time, because the bf loved it, and asked me to make it again already). well, more cookies and such to come soon (hopefully) !

baked goodies and moroccon chicken goodness.

this week i realized how much food is apart of my life, and my passion for baking, cooking (and eating). i knew i always enjoyed doing it, but something really hit me this week, where i realized that this is what i love doing. i made use of the several times this week, and thought i was about to break my hand mixer (seeing that it’s my mom’s which she had since her wedding. 30 years old!) it’s probably time to invest in a good mixer, preferably the god of all mixers:

Someday :) Anyways. Here’s what went down in the kitchen this past week: better-than-brownies chocolate cookies. i found the recipe off on The Brown Eyed Baker’s blog, and they looked sooo good and chocolately and fudgey delicious that i had to try them. i did enjoy them, but they were a little too rich for my taste, since it was made with bittersweet and semi-sweet chocolate, the chocolate flavor was intense. if i were to make them again, i would substitute some of the bittersweet chocolate with milk, just to lighten it up. but i do enjoy my share of dark chocolate every now and then :)

Better-than-Brownies Chocolate Cookies, recipe here

drench it in a glass of milk and it’s even better! milk is required to eat this cookies, they are far too rich to eat without!

next up: bread baking 101. I have Tosca Reno’s Eat Clean Diet Cookbook, which has a bunch of yummy looking healthy recipes, and the one I chose this week was just a simple Whole Wheat Bread. It turned out pretty decent, soft, whole wheaty, bready. I had a slice with nutella and oh my, nutella makes everything so freakin good.


serve atop with some fruit preserves, nutella, butter, peanut butter, or even make a turkey or vegetable sandwich with it. the good thing about it, its versatile.

then we have my first ever cheesecake, made specifically for National Cheesecake day which was yesterday, but I didn’t really get to enjoy it until today because I wanted to let it chill overnight, and I started baking it pretty late. instead of a simple new york cheesecake, I opted for something more, but not too crazy: banana cream cheesecake. i was going through my bookmark of blogs, searching each for the perfect cheesecake recipe when i found it. it was so simple, yet so good. who doesn’t love banana cream pie? and then cheesecake! well honestly, i’m not a hugeee cheesecake fan, but i do enjoy it every once in a while. my favorite being tony’s mother’s cheesecake, which is just so soft and cheesecakey goodness. yum! topped with strawberry preserves oooh yeah. well anyways, i attempted to bake my first cheesecake, this is where i thought my hand mixer was going to give out. it was overheating and it’s not as powerful as one would hope to blend together 4 boxes of cream cheese. yikes. but it definitely turned out good for being my first cheesecake. i know that in the future when i have made many more cheesecakes, they will just get better :)

unfortunately i didn’t have a springform pan to make the cheesecake with, and i didn’t want to purchase pie pans, so i just used a 9inch cake pan, which turned out to work just fine. i didn’t want to over fill the pan, and so i ended up having leftover crust pieces [made of nilla wafers! so good] and a good amount of extra batter. so i filled out 8 cupcake slots, and made cheesecake cupcakes too!

Banana Cream Cheesecake. recipe here


this picture does no justice to how it tastes.


how cute! topped with a nilla wafer and whipped cream, deelish!

lastly, is a recipe from August’s edition of the Rachael Ray magazine. there are a bunch of recipes in this issue that i want to try, but seeing that i had almost all of the ingredients for this dish was perfect. it’s a Moroccan Skillet Chicken with Pine Nut Couscous. and yes it tastes as good as it sounds:

i just love couscous. with pine nuts especially! the two just pair together perfectly, and it goes so well with this moroccan dish. it uses so many flavorful spices; sweet paprika, turmeric, coriander, cumin, and cinnamon! yum! and anything that adds green olives is okay in my book. and the lemon slices and lemon juice add a citrus-like and almost refreshing taste to it. i would definitely make it again in the future, especially since all you really need is the spices and you are set!

i don’t know if i am going to cook anything up today, but i’m probably going to take a pause from baking, seeing that my refrigerator is getting full!

comfort foods

so i haven’t been cooking much lately, if anything it was just a quick stirfry…but mainly just been eating simple foods. so thought i would make something today. i stumbled upon a “meat”loaf recipe yesterday, and it looked really good, and i had all the igredients for once! so i figured it was perfect to make. along side it, what could go better with meatloaf other than mashed taters, and brussel sprouts! mmm. for once i did not have to make a stop at the grocery store [even though i need to cause we’re lacking some fruits & veg over here].

tvp meatloaf [for all of you who don’t know what TVP is, its “textured vegetable protein”] and its used as a meat replacement in a lot of recipes. recipe from here


the garlic mashed potatoes recipe was from Robin Robertson’s Vegetarian Meat & Potatoes cookbook.

when i was done eating all of this, i reallly wanted something sweet, and figured i would bake a batch of cookies. found a recipe that was very simple, so figured i would give it a shot.

oatmeal peanut butter choco-chip cookies recipe from here

the cookie is pretty rich with it containing peanut butter, oats, chocolate chips. but very good! serve w/ your choice of milk.

the meatloaf was surprisingly good, although it tasted more like a sloppy joe, than a meatloaf. wasn’t as firm, so if i feel like it, i can just mash up a bowl of it, and serve it on a bun as a sloppy joe. two meals in one =)

the garlic mash was yummyy. garlic makes everything better, and it could have actually used more!

the brussel sprouts were yummy. i didn’t have fresh ones, just frozen. so i boiled them first, then tossed some evoo on top of them with herbs de provance and popped em in the oven on broil for a few minutes. it was delicious. i think brussel sprouts may be a new favorite :]