Posts tagged ‘cookies’
My first post for the new year! I ventured away from my usual chocolate chip cookies, which I’ve been making non-stop throughout the holidays due to special requests for them. I’m not an oatmeal raisin fan, and my parents aren’t big normal chocolate chip cookie fans, so we compromised this time around and opted for oatmeal chocolate chip cookies. I based this recipe off the coconut oatmeal cookies from my More From Magnolia cookbook. I don’t like coconut, so I replaced them with semi sweet chocolate chips. It definitely left the cookies chewy yet crispy.
- 1 1/2 c. all purpose flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1 c. (2 sticks) unsalted butter (softened)
- 1 c. packed light brown sugar
- 1/2 c. sugar
- 1 large egg, room temperature
- 1 1/2 tsp. vanilla extract
- 1 1/2 c. rolled oats (these are the old fashioned oats, NOT the quick cooking ones)
- 1 c. semi sweet chocolate chips
Preheat oven to 375.
In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.
In a larger bowl, cream the butter with both sugars until you have a smooth texture (roughly about 2 minutes). Add the egg and the vanilla and beat well. Add your dry ingredients and mix thoroughly. Add in the rolled oats and then the chocolate chips. Mix well.
Drop by spoonfuls onto ungreased cookie sheets, leaving several inches between them for expansion. Bake for 10 minutes. The original recipe said 12-14 minutes, but they were too crispy, almost burnt, by 12 minutes. I used a tablespoon scooper that looks like an ice cream scoop. Baked the cookies at 10 minutes, and was able to yield 40 cookies.
The good batches came out thin, soft & chewy but had a crispy texture at the same time. I loved them, and so did everyone else at the office. Apparently, the bad batches weren’t so bad either. They were all gone in 15 minutes. 🙂
Till next time!
I have two nephews, cute as can be, who are brothers; Damian & Dominic. One day Grandma asked if they wanted macadamia nut cookies, which sounds like you’re saying macaDamian nut. Dominic then said,”No Grandma…I want macaDominic cookies.” So here is a cookie, just for Dominic. Instead of using the traditional white chocolate with macadamia nuts, I’ve used dark chocolate. I based the recipe off a recipe I found on the brown eyed bakers blog.
- 2 c. all purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 3/4 c. butter melted (make sure it is cooled before using)
- 1 c. packed dark brown sugar (you can use light, but I thought they tasted much better with the dark)
- 1/2 c. granulated sugar
- 1 egg + 1 egg yolk
- 2 tsp. vanilla extract
- 1 1/2 c. chopped macadamia nuts
- 1 c. dark chocolate chunks
- Preheat oven to 325 degrees
- In one mixing bowl, combine the flour, baking soda, and salt
- In another bowl, mix together (by hand or using an electric mixer) the dark brown sugar, the granulated sugar, and the melted butter until fluffy
- Once combined, add the eggs and the vanilla and continue mixing
- Add flour mixture and mix. Add macadamia nuts and chocolate chunks and mix.
- Scoop approximately 2 tablespoons of dough and roll into a ball. Place on baking sheet. Flatten them slightly
- Bake time: 12-15 minutes depending on your oven
- Makes about 20 cookies. =)
At first I was scared, because I thought the dough was too big, but it worked out just fine. ^_^ I’m so used to making mini cookies. They turned out really good though. I was quite pleased, as were my friends and family. My goal is to bake as much as I want and make everyone else tubby while I try to shed all the pounds. heh.
I’ve really baked alot lately. I haven’t been taking pictures, nor have I been blogging about them. Shame on me really, but tax season is not kind to accountants. =( Til next time!
Mexican wedding cookies (aka ojarascas) are one of my all time favorite cookies. My brother’s friend’s family owns a bakery and they used to give my brother a tin of these every Christmas, which I was very grateful for. They’re so simple, not too sweet, and I love how they crumble and just melt in your mouth. I also enjoy the almond flavor in them. I’ve been told that even though they are called Mexican wedding cookies, they’re usually given during holidays or other special occasions. So, the cookbook my sister got me for Christmas is Martha Stewart’s Baking Handbook. Lo and behold, there was a recipe for Mexican wedding cookies. I’ve been wanting to make them since Christmas, but this past Sunday was the first time I had a chance.
- 1 c. pecan halves
- 1/4th c. confectioner’s sugar for now
- 3/4th c. confectioner’s sugar for later
- 1 c. confectioner’s sugar for rolling
- 2 c. all purpose four
- 1/4 tsp. salt
- 2 stick unsalted butter @ room temperature
- 1 tsp. pure vanilla extract
- 1/2 tsp. pure almond extract
- Preheat oven to 350 degrees
- In a food processor, combine the pecans and 1/4th confectioner’s sugar. Pulse them until the pecans are finely ground.
- In another bowl, add the flour and salt. Whisk in the pecan/sugar mixture.
- In the bowl for your electric mixer (paddle attachment), beat the butter and 3/4th cup confectioner’s sugar on medium/high speed until light and fluffy. Beat in the vanilla and the almond extracts.
- Add the flour mixture and beat on low speed until the dough comes together
- Roll dough into 3/4″ balls (mine varied from 3/4″ to 1″) and 2 in. apart on baking sheets lined with parchment paper. Bake for 10 to 12 minutes, rotating the pan at the half time point. (Mine were perfect as 12 minutes, but it all depends on your oven. If you see cracks/crinkles on top of your cookies, then they’re done)
- Place cookies on cooling rack and allow to cool completely. In a small bowl, pour the remaining cup of confectioner’s sugar. Once cookies are completely cooled, roll cookies in the sugar.
above: flour, sugar, pecan mixture
(i realized i hadn’t taken a photo of the dough until i was almost out of it)
(see the cracks/crinkles?)
The finished product. This lil container was handed off to my local starbucks where I share all my baked goods with them. The rest were consumed by family and coworkers. I will definitely be baking a lot from this cookbook of mine. I’ve tried two recipes so far and haven’t been disappointed. Next week, SUGAR BUNS!!
One Sunday, a few friends and myself went to Hugo’s for brunch. It’s not TexMex that’s for sure, but it’s more “authentic” Mexican cuisine. Don’t kill the messenger for calling it authentic. It’s simply what the owner states on their website. ^_^ Anyways, for a nice $30 price tag, we got our Sunday brunch buffet. The food was amazing, but what really got me was the dessert. One of the dessert items were these little cookies called alfajores. Mini butter/shortbread cookies filled with dulce de leche and covered with powdered sugar. I, of course, had to find a recipe for them and make them. Here is attempt one.
I got the alfajores recipe from Nook & Pantry:
- 1 to 1 1/4 c. all purpose flour
- 1/2 c. corn starch
- 1/4 tsp. baking powder
- 1/8 tsp. salt
- 1/4 c. sugar
- 1 stick of butter (room temp)
- 1 egg
- 1/2 tsp. vanilla extract
- Dulce de leche (recipe to follow)
- Powdered sugar
Preheat the oven to 350 degrees F.
Beat the butter and sugar until light and fluffy. In another bowl whisk together the flour (starting with 1 cup), cornstarch, baking powder, and salt and set aside.
Add the egg and vanilla to the butter and beat until smooth. Add the dry ingredients and beat until the dough comes together. Add some of the remaining 1/4 C of flour if the dough is too wet.
Roll out the dough to about 1/8 in thickness and cut into whatever shape you desire. Bake for 12 to 15 minutes or until the edges are light golden brown. Cool on a rack and fill with a teaspoon or more of dulce de leche (I chose more). Dust the tops with some powdered sugar.
Dulce de Leche from David Lebovitz:
Preheat the oven to 425° F (220° C).
Pour one can (400 gr/14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.
Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.
Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).
Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.
Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.
Attempt number 2 was on Thanksgiving. I did not have enough time to make the dulce de leche, so I used Nutella instead. I honestly thought it was 10x better than with the dulce de leche…but in my books chocolate hazelnut > caramel. hehe Either way, delicious!
Happy Holidays to all!!
I finally bought some matcha for baking. It’s a much richer flavor than the finely ground sencha I’ve been using. The original recipe calls sifting of the flour and salt but I never do it, so I’m leaving it out. And I use a ziploc bag to pipe out the batter instead of a pastry bag (I don’t have one), but make sure you only snip a tiny bit off the corner or else it’ll be very messy. To make it easier transferring the batter into a bag, put the bag in a mug, folding the bag’s edge over the rim before filling.
Green Tea/Matcha Cat’s Tongues (adapted from Martha Stewart’s Cookies)
7 tbsp butter (or Earth Balance Whipped Spread)
3/4 cup confectioners’ sugar
2/3 cup + 1 tbsp flour
1/4 tsp salt
2 tsp matcha
Preheat to 375º. Cream together the butter and confectioners’ sugar.
Add in eggs one at a time, mixing well after each addition.
Mix in the matcha and salt, then the flour.
Transfer batter into pastry bag fitted with 3/8in round tip.
Pipe the batter into 3/8in x 2 3/4in strips on parchment lined baking sheets spacing them about an inch apart (I did mine a bit thicker and it affected the baking time, needing a few more minutes to make sure it’s not too soft).
Bake 10-12mins till the edges turn golden (brown).
Cool on baking sheets for 3mins before transferring to wire racks (but if it’s humid or if you think the cookies are still on the soft side, leave on the baking sheets to cool all the way thru).
Kind of messy here, some look like dividing single cell organisms.
Matcha or Kryptonite… powdered.
Originally I was going to have a few more posts of savory food but the closing of Tastespotting king of caught me off guard (I couldn’t bring myself to post) and I’m still stunned and sadden. It was what compelled me to start food blogging. I hope somehow there will come something that can fill the void in the online food world.
edit 6/28… Tastespotting is back!!!!!!!!
The heat wave let up a bit so I’m able to bake again. Here’s another quick variation on madeleines.
Raspberry Lemon Madeleines
1/3 cup organic shortening or butter
1/2 cup sugar
1/4 cup raspberries or 2 tbsp raspberry preserves (cut back on the sugar a bit)
zest of half lemon
1 tsp lemon juice
3/4 cup almond flour/meal
3/4 cup flour
1 tsp baking powder
pinch of salt
powder sugar to dust (optional)
Cream together sugar and shortening, then incorporate one egg at a time, add lemon zest/juice and raspberries. Mix till completely blended. Add in almond flour, and mix thoroughly. Then add flour and baking powder, mix briefly till smooth. Preheat oven to 350º. Grease pans with shortening or butter. Try to under fill the molds, and you can get make 2 batches of the full sized pans or about 3 batches of minis. Bake for 18-20min (for full sized pans, 13-15 for minis) when the edges just turn golden brown. Cool for 5min before popping them out. Dust with powder sugar.
I will eventually get around editing (photos) and writing up more soon (I have a backlog). But here’s another quick madeleine recipe for the time being.
Orange Hazelnut Madeleines
1/3 cup organic shortening or butter
1/2 cup sugar
3/4 cup hazelnut flour/meal
1 tsp baking powder
zest of 1 orange or 1 1/2 tsp orange oil
1/2 tsp vanilla extract
Cream together sugar and shortening, then incorporate one egg at a time. Mix till completely blended. Add in hazelnut flour, orange zest (or orange oil), vanilla and mix thoroughly. Then add flour and baking powder, mix briefly till smooth. Preheat oven to 350º. Grease pans with shortening or butter (or cooking spray). You can get make 2 batches of the full sized pans or about 3 batches of minis. Bake for 18-20min (for full sized pans, 13-15 for minis) when the edges just turn golden brown. Cool for 5min before popping them out.
If you have some kind of hazelnut extract or liquor (1-2 tsp) you can leave off the vanilla and really up the hazelnut flavor.