Saturday, November 15, 2014

Snickerdoodle with a Twist

Snickerdoodles are a favorite of many and so is chocolate. I was going to make snickerdoodles for work one day. I forgot the recipe had to chill for 1 to 2 hours. I didn't have that kind of time. I did end up making chocolate chip cookies with a new product from Nestle.


It is their milk chocolate chips with peanut butter filling. I just used the recipe from the bag. They were OK, everyone at work loved them. The peanut butter leaked out a bit and the dough kinda spread out a little when baking.
Anyway, I put my snickerdoodle dough in the fridge to save for another day.
I decided to dip the snickerdoodle dough in the mini chips then the sugar-cinnamon mixture.
The result, so good. Chocolate really makes everything just at little tastier. Enjoy.






Ingredients

1 1/2 cups plus 2 tablespoons sugar, divided
1 cup butter chilled and sliced into tablespoons
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 tablespoons ground cinnamon
mini chocolate chips


Directions

In a large mixing bowl, combine 1 1/2 cups sugar, the sliced butter and eggs.  Beat at medium speed of electric mixer until light and fluffy. About 3 minutes.  Add flour, cream of tartar, baking soda, nutmeg and salt.  Beat at low speed until soft dough forms.

Cover with plastic wrap. Chill 1 to 2 hours, or until firm.

Heat oven, to 375F.  In small bowl, combine cinnamon and remaining 2 Tablespoons sugar.  Shape dough into 1-inch balls. Press into the mini chocolate chips. Roll balls in cinnamon mixture.  Place balls 2 inches apart on ungreased cookie sheets.  Bake for 10-12 minutes or until light golden brown.

Let cool for 1-3 minutes before removing from cookie sheets.  Cool completely before storing.

~Michelle 

recipe from here

Saturday, December 21, 2013

Christmas Cookie Selection

I almost didn't bake any cookies this year. It seems like everyone is watching what they eat so I didn't want to make cookies that no one will eat.
I was going to just make the 2 favorites, peanut blossoms and mint chocolate chip. Then I decided to make some not-so-traditional cookies for Christmas. 
Here are the ones that made the cut. 
  1. Candy cane Hershey's Kiss sugar cookie bars
  2. Gingerbread chocolate chip cookies
  3. Ricotta cheese cookies
  4. Mint chocolate chip cookies
  5. Peanut butter blossoms
  6. Oreo cream cheese cookies


This cookie is in a separate photo because I forgot it :(

~Enjoy
Michelle

Gingerbread Chocolate Chip Cookis

I really enjoy gingerbread cookies. Last year I made ginger crinkles from a family recipe. Well when I came across this recipe I knew it was for me. Chocolate and ginger what a great combination. I added this to my different kind of Christmas cookies 2013. Try them.





Soft and chocolaty and just the right amount of gingerbread flavor.
recipe found here

Ingredients

10 Tablespoons butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
6 Tablespoons molasses
1 1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon ginger
Pinch of ground cloves
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 cups semi-sweet chocolate chips

Directions

Cream together butter and sugars. With mixer on low, add molasses and vanilla, followed by remaining dry ingredients (except the chocolate chips). Increase speed as needed until dough comes together Mix until dough is smooth and longer has streaks. Stir in chocolate chips by hand.

Cover and refrigerate for several hours or until chilled through, but not firm. (my dough seemed to be firm and I had trouble releasing the dough from the cookie scoop. I used a spoon and had to dig out the dough). 

Preheat oven to 350F.

Use a medium cookie scoop to create balls of dough. Space 2-inches apart on parchment paper lined baking sheet. (I use air bake pans and did not use parchment for these cookies). Bake for 10-11 minutes. Allow cookies to rest on baking sheet for 1 minute, or so, before transferring to a wire rack to cool completely.

~Michelle 

Friday, December 20, 2013

Ricotta Cheese Cookies

I thought this was an interesting cookie to add to my non-traditional Christmas cookie list. I never made cookies with ricotta cheese before. They turned out to be a soft and tasty cookie.  
The original recipe was double this. I didn't want that many cookies so below is the recipe cut in half. :)

 I used 2 spoons to drop the dough onto the cookie sheets. 





recipe from here

Ingredients

1 cup sugar
1/2 cup butter, softened
7 ounces ricotta cheese ( I used whole milk)
1 teaspoon vanilla extract
1 eggs
2 cups all-purpose flour
1 tablespoons baking powder
1/2 teaspoon salt
1 cup confectioners’ sugar
2-3 tablespoons milk

Directions

Preheat the oven to 350F. Line baking sheets with parchment paper. In a large bowl, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes). Reduce speed to medium and beat in the ricotta, vanilla and eggs.
Reduce speed to low and add flour, baking powder and salt; beat until dough forms.
Drop by Tablespoons on the prepared baking sheets.
Bake for about 15 minutes until the cookies are very lightly golden. Remove with spatula to wire rack to cool.
When cookies are cool, prepare the icing. In a small bowl stir confectioners' sugar and milk until smooth. Dip the cookies into the icing and add the sprinkles as you like. 
Put a paper towel until the wire rack to catch the frosting drips.

~Michelle

Candy Cane Kiss Sugar Cookie Bars

These are the bars that inspired me to make some different Christmas cookies this year. I saw this recipe and thought that would be great for Christmas and I happen to have the candy cane Hershey's kisses on hand and this is a great way to use them.





adapted from the recipe here

Ingredients

Bars

1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 1/2 teaspoon vanilla
3 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups finely chopped Hershey's candy cane kisses - about 45 kisses

Frosting

1 1/2 cup vanilla chips
1 Tablespoon vegetable shortening
1 teaspoon peppermint extract

Directions

Preheat the oven to 350F and line a 9x13-inch baking pan with parchment paper and spray with cooking spray.

For the bars:
In a large bowl beat the butter and sugar until light and fluffy. Add the eggs and vanilla until combined. In a separate bowl whisk the flour, baking soda and salt. Slowly add the flour mixture to the egg mixture. Gently fold in the chopped Hershey kisses.

Press dough into the pan and bake for 18-20 minutes or until edges begin to have a golden brown look. Remove from the oven and let cool in the pan.

For the frosting:
In a double boiler, or microwave, melt the chocolate chips and the shortening until smooth. Add the extract and stir. Pour over the bars in the pan. After the topping is hard remove from the pan using the parchment to lift them out. Slice into bars.

~Michelle

Oreo Cream Cheese Christmas Cookies

I decided to make some different Christmas cookies this year. Aside from the 1 batch that my husband and children love, the Peanut Blossom, I took a different route. No thumbprints, or mexican wedding cakes or cut-out cookies found here. 

I found some great ideas surfing the web. ENJOY
Here is a recipe from my unconventional Christmas cookies 2013.

I used the holiday Oreo cookies in this recipe  so they would have a red, Christmas-y look. They turned out so soft and really delicious. Cream cheese in cookies is a great idea. 







original recipe found here

Ingredients

1 box white cake mix
1 stick butter, melted
1 egg
1 teaspoon vanilla extract
4 ounces cream cheese, softened
1 cup Oreo cookie chunks
1/2 cup dark chocolate chips 
Instructions

Preheat the oven to 350F. 
Combine the cake mix, melted butter, egg and vanilla. Beat until a soft dough forms. Add the cream cheese and beat until combined. 

Stir in the chocolate chips and then gently mix in the Oreo cookie chunks. Refrigerate dough for at least 30 minutes.

Scoop onto a cookie sheet and bake for 9-11 minutes. The cookies will be very soft. Let them sit on the cookie sheet for about 2 minutes. Then transfer to wire rack to cool.

~Michelle

Saturday, November 23, 2013

Caramel-Peanut Blondies

Here is another recipe that came out great. I baked it in an 8x8-inch pan. Next time I think that I am going to bake it in a longer pan. The sides were a bit over-cooked and hard. They were edible, but I cut them off and didn't serve them anyway. The taste is really amazing great combination and so chewy.



I didn't really measure the Dulce De Leche. I just added a bunch of dollops and swirled it around.
 They tasted so soft and full of flavor and texture. Nuts and caramel, beautiful combination.



It was a bye week for the Buffalo Bills so I placed the blondies on a football shaped cutting board. :)

I never bought Dulce De Leche before. I found the jar at Wegmans Supermarket in the ice cream section.

recipe from All You magazine, December 2013

Caramel-Peanut Blondies

Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick butter
1 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup dry roasted peanuts
1/2 cup pretzels, chopped
1/4 cup jarred dulce de leche

Directions:
Preheat oven to 350F. Line an 8-inch square baking pan with aluminum foil, leaving a 1-inch overhang on at least 2 sides. Mist with cooking spray. (I used Pam butter spray)

In a small bowl, whisk flour, baking powder and salt. Melt butter in a medium saucepan over low heat. Remove from the heat and whisk in brown sugar until no lumps remain. Whisk in egg and vanilla. Stir in flour mixture until just incorporated. Stir in peanuts and pretzels.

Pour batter into baking pan and smooth with a spatula. Drop spoonfuls of dulce de leche on top; swirl decoratively with a knife. 

Bake until lightly browned and a toothpick inserted into a solid part comes out clean, about 30 minutes. Let cool fully in pan on a wire rack.

Grasping overhanging foil on either side of pan, lift out blondies and place on a cutting board. Carefully peel off foil before cutting into 16 squares.

~Michelle

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