Cookies

Fast Forward

Posted by on Jun 30, 2016 in Cookies, Pasta | 0 comments

Looking back—that’s what I mentioned; then it happened--

m and L grad

in two short years since my sweet sixteen post, Madelynne has graduated from high school with honors and awarded a Nursing scholarship; participating in the Next Generation Service Corps at ASU.  She’s buying dorm room linens, packing her bags, and the rest of us are holding back the years.

Maddy and Luke baloons

Rather than busting out the tears, I’ll show you one of the major cookie sensations I baked up for her graduation party with minor thoughts of Fourth of July sweets on the horizon as well.

Sally’s Baking Addiction probably blew up the internet when she posted a recipe for Toasted S'mores Chocolate Chip Cookies. The cookie is not a last minute treat; it requires a detailed process and patience, so plan ahead.  You are going to love this one…

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The cookie dough is prepared first with melted butter and a secret ingredient, cornstarch, and MUST chill for a couple of hours up to 3 days.

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Proceed by shaping the cookies into balls and baking for 10 minutes (I’m still getting accustomed to convection cooking times and temperatures).

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Check the cookies at eight minutes.  Meanwhile, round up the s’mores toppings to be placed on top of the nearly baked cookies.  Little collections of 3 worked for me.

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Quickly poke them on top of each cookie and bake for 2 more minutes.

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I wasn’t brave enough to broil them for 30 seconds to replicate the toasted s’more ethos; instead I got out MP’s giant blow torch and made quick work of those babies!

 

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A Christmas Cookie

Posted by on Dec 23, 2015 in Cookies, Holiday | 1 comment

Pfeffernusse, a classic German biscuit like cookie served around Christmastime popped up on ABC’s, The Chew last week; sending me straight to the peppermill.  These spicy dunking cookies dusted with powdered sugar are a piece of my childhood holiday remembrances; settled next to Grandma Barrett’s Shortbread and my mother’s famous Bourbon Balls (which children were allowed to eat)!  I am in a massive baking project and sturdy festive cookies are perfect packers for a Christmas on the Bay celebration.  Reminiscent of gingerbread; mingling warm aromatic spices and freshly ground pepper create a sophisticated winter blend.

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Few ingredients, mostly pantry ready, make this a super quick bake (and the cookies mellow appropriately and freeze well too).

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Begin by creaming butter with brown sugar followed by an egg and deep rich signature molasses.  The recipe then calls for vanilla and rum.

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There was no rum in the inn; I used amaretto which was all I had near that genre.

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Proceed, adding the flour blended with spices, soda and salt.  Make sure you use freshly ground high-quality pepper, not random old stuff from a tin; there is a vast distinction.

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I also love how this recipe kinda self-cleans the bowl.

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Form the dough and bake the cookies (I produced 24 using a small scoop).

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Wait, wait and wait until they cool

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before showering these zesty sweets with copious amounts of snowy sugar.

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Steaming hot cappuccino and a bright tangerine

qualifies this as breakfast. Right?

Thanks again, to abcthechew for choosing my photo for the holiday parade 🙂

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Picnic Portable Cookies

Posted by on Jul 13, 2015 in Cookies | 0 comments

The girls of Heritage House and their children are going on a special field trip-- Jazz All Star music at Fairview Park tomorrow night.  Costa Mesa hosts Concerts in the Park on Tuesday evenings in July.  So, rather than show up with groceries and another too hot kitchen demo,  I take a picnic dinner for them to tote along.  This year, soft Hawaiian Roll sliders will accompany cool and spicy cole slaw, and cold jazzed-up watermelon seems fitting.  I couldn’t get my head around a portable dessert that wouldn’t require additional paper, utensils or wet cleanup.

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Although Ina’s Salty Oatmeal Chocolate Chunk Cookies would normally be found on an autumn menu, they called to me.

It is said, one shouldn’t judge a book by its cover; I add, judge a cookie by its raw dough.  You know who you are!

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The drill is the same; wet ingredients always at room temperature.

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 Add eggs one at a time.

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Dry ingredients are added in just to combine.  No need to get overzealous with the mixer.

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Fold in the beauty nuggets.

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For convenience, I used dark chocolate morsels rather than hacking up a bittersweet bar on this occasion.

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Ina’s cookies were a little bit larger than mine because I wanted cookies for smaller kidlet hands.

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Salty goodness tops crispy oatmeal and dark chocolate

with a tart interloper-winner, winner.

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Dark Chocolate Charm

Posted by on May 20, 2015 in Cookies | 2 comments

What’s the big deal about chocolate?  I wondered about this for years because chocolate had no allure or dominion over me; then plonk, DARK chocolate emerges. This cookie ratifies dark chocolate, cocoa and instant espresso in a lush, chewy, and tender studded sphere.  Chocolate, Dark Chocolate, and Espresso Cookies.

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Lots of butter, two kinds of chocolate and espresso team up with the usual suspects.

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Simply, combine the butter and sugars until light and fluffy.

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Add eggs, vanilla

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and espresso.

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Add the dry ingredients just until combined but not overworked; stir in chocolate chips.

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Bake 10 minutes; just until dry to the touch.

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The cookies magically darken as they cool.

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Rarely is a cookie so alluring-- warm from the oven-- to have dominion over me!

Chocolate, Dark Chocolate Chip Espresso Cookies

Ingredients

  • 2 ¼ cups flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 Tablespoon vanilla
  • 1 Tablespoon instant espresso powder
  • 2 cups dark chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a bowl, sift together the flour, cocoa, salt and soda.
  3. In the bowl of a mixer combine the butter and sugars until light and fluffy. Add eggs, vanilla and espresso. Add in the dry ingredients and stir in chocolate chips.
  4. Drop onto prepared baking sheets and bake about 10 minutes or just until dry to the touch and slightly cracked. Cool on racks.
  5. Makes about 2 dozen cookies
  6. © Copyright 2015 Peggy Barrett Lunde
  7. All Rights Reserved
  8. http://cococooks.net/
http://cococooks.net/dark-chocolate-charm/

 

 

 

 

 

 

 

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French Wheat and Whoopie Pies

Posted by on Dec 12, 2014 in Cookies | 2 comments

The weather outside is frightful meaning it is a good day to bake

 

 

 

 

 

 

 

Chocolate Ginger Whoopie Pies.  Assemble the ingredients in the wee hours of the morning when sleep evades; rock them out when you wake up—

 

 

 

 

 

 

 

Butter and bittersweet chocolate

 

 

 

 

 

 

 

are melted and swirled together

 

 

 

 

 

 

 

with a whisper of fresh grated ginger,

 

 

 

 

 

 

 

vanilla, sugar, milk, and eggs.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Gently add the dry ingredients with a hand held mixer.

 

 

 

 

 

 

 

Stir in the semi-sweet chocolate morsels.  I set the dough in the refrigerator for a few minutes while I cleaned up.

 

 

 

 

 

 

 

Drop the dough onto prepared sheets in 1-tablespoon blobs.

 

 

 

 

 

 

 

These bake up quickly; check after 8 minutes.

 

 

 

 

 

 

 

 

 

Lastly, prepare the ganache filling.

 

 

 

 

 

 

 

Then go back to bed and listen to the Rhythm of the Falling Rain. 

Image result for image of a 1965 blue camaro

All of this reminds me of a 1965 Blue Camero. . . . .

 

 

 

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Great Pumpkin Cookies

Posted by on Oct 29, 2014 in Cookies | 1 comment

The wit and wisdom of Peanuts and the gang was lost on me and I don't know why. Okay, now I get it.

However, the Great Pumpkin Cookies on the label of the Libby’s pumpkin can (circa 1972) is a favorite memory to bake.

 

 

 

 

 

 

 

 

Even then, I was tweaking recipes; substituting whole-wheat flour, old-fashioned oats and nixing walnuts and raisins for chocolate chips.  They became the cookies I baked and decorated with Gray to take to his elementary school on his birthday from Kindergarten to the 6thgrade.

 

 

 

 

 

 

 

'The cookie drill is the same.

 

 

 

 

 

 

 

Cream the wet ingredients together;

 

 

 

 

 

 

 

and mix in the combined dry ingredients

 

 

 

 

 

 

 

before folding in the chocolate chips.

 

 

 

 

 

 

 

I think the dough is easier to shape into funky little pumpkins if you chill the dough first.  Leave plenty of room--they grow!

 

 

 

 

 

 

 

 

 

 

1/3 cup butter, 1  1/3 cups sifted Confectioners’ sugar, and a little milk is more than enough buttercream to glue on candy corn eyes, pipe on trailing leaves, and  weedy grins 🙂

 

 

 

 

 

 

 

I hadn’t baked them in years and forgot how droll and clumsy each one looked as it came into its own—without the benefit of trained hands but with whim and love.

May God be gracious to us and bless us and make his face shine on us—

Psalm 67: 1 --NIV

 

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