Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts

Tuesday, December 20, 2011

Chocolate Coconut Snowballs


Both my mom and my grandma make a holiday goodie that they call "snowballs", but they're different kinds of snowballs. My mom's are the Russian tea cakes (or Mexican wedding cookies), while my grandma's are these chocolate oat coconut snowballs. My mom's snowballs are good, but the combination of chocolate, coconut and oats (even just coconut and oats without chocolate) always wins for me. Both my brother and I really love these. And they're super easy to make. They don't require any fancy ingredients and can easily be made vegan if you use vegan butter/margarine and nondairy milk.


If these sound good, you might also like:
Detox Blonde Macaroons
Coconut Oatmeal Cookies
Cowboy Cookies
Chocolate Oatmeal Coconut Cookies

Chocolate Coconut Snowballs
My grandma's recipe - not sure where it originated

Makes about 40 snowballs

1 cup sugar
1/2 cup unsalted butter
1 tsp vanilla
1/2 cup cocoa powder
1/2 cup milk (I used 1%)
1 cup unsweetened shredded coconut (I used medium), plus extra for rolling
3 cups old fashioned rolled oats

In a pot on the stove, melt the sugar, butter, vanilla, cocoa powder and milk. Bring to a boil and simmer for not more than 5 minutes. Alternatively, you can microwave the ingredients for approximately 3 minutes, until melted and cooked around the edges.

Add the coconut and oats to the mixture. If it's too warm and soft, put it in the fridge for an hour or so. Roll into balls, drop into a small bowl of coconut until covered. Lay on a tray until cool. Store in the refrigerator.

Sunday, December 18, 2011

Cranberry Oatmeal Cookies

The Cookbook Giveaway is closed! I used a random number generator and Genevieve of Vanilla & Spice won Appetite for Reduction!


I don't like cookies that are too soft and cakey, but you know what the best thing about these cookies is? They're soft. How do they get away with this being the best thing about them? They're also thick and dense. Soft, thick and dense. Is that a contradiction? Maybe, but it works. I can't say these are my favourite oatmeal cookies, as I do prefer ones that have crisp edges and spread out more, but there is room for these ones too. Other people who tried them really enjoyed them.


Abby loooooves her cube. She has two and I have another one in the closet when those ones have to be thrown out. She likes hiding inside and doing sneak attacks, diving through them, sleeping inside, and "pumping iron". (I should post a video of Abby pumping iron, which is basically her sitting next to the cube, with one paw on it, and pressing down repeatedly while staring randomly around the room.)


If these sound good, you might also like:
Detox Blonde Macaroons
Peanut Butter Chocolate Chip Cookies
Pumpkin Ginger Molasses Cookies
Vegan Homestyle Chocolate Chip Cookies

Cranberry Oatmeal Cookies
Adapted from Vegan Cookies Invade Your Cookie Jar

Makes 2 dozen cookies

1/3 cup nondairy milk (I used unsweetened plain soy)
2 tbsp ground flax seeds
2/3 cup brown sugar, packed
1/3 cup oil (I used safflower)
1 tsp pure vanilla extract
3/4 cup all purpose flour
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 tsp baking soda
1/4 tsp salt
1 1/2 cups quick cooking oats
1/2 cup dried cranberries

1. Preheat oven to 350F. Line 2 baking sheets with parchment paper or Silpat mats.

2. In a large bowl, use a fork to vigorously mix together the soy milk and flax seeds. Add in the sugar and oil and mix until it resembles caramel, about 2 minutes. Mix in the vanilla. In a separate bowl, whisk together the flour, spices, and salt. Mix in the flour mixture with the wet mixture. Fold in the oatmeal and cranberries.

3. Drop dough in generous tablespoons, about 2 inches apart, onto the baking sheets. Flatten the tops a bit, since they don't spread much. Bake for 10 to 12 minutes.

Thursday, December 8, 2011

Detox Blonde Macaroons


Coconut is one of my favourite things. Fresh coconut, dried, coconut milk, yum. And I've been wanting to make some variation of these vegan macaroons for too long. They're truly delicious. Lots of coconut flavour, incredibly soft, a bit chewy. Gluten free too! The original recipe had almond extract but I detest that fake almond flavour so just added more vanilla. I gave a bunch away and kept the rest in the freezer, and yes they are amazing from the freezer too. Oh and I made my own coconut butter! (Which is just pureeing unsweetened shredded coconut. Magic.)

I'm sending these to the cookie blog hop.

If this sounds good, you might also like:
Coconut Creme Brulee
Coconut Shortbread
Coconut Madeleines
Coconut Lemon Bundt Cake
Chocolate Oatmeal Coconut Cookies

Detox Blonde Macaroons
Adapted from Oh She Glows who adapted from Healthy Hoggin

Yield ~22 macaroons

2 2/3 cups shredded unsweetened coconut (or 1 cup coconut butter)
2 (additional) cups shredded unsweetened coconut
3/4 cup pure maple syrup
1 tbsp vanilla extract
1/2 tsp kosher salt

1. Preheat the oven to 300F and line a baking sheet with a non-stick mat or parchment. In a food processor, process 2 and 2/3 cups of shredded coconut for about 5-8 minutes until coconut butter forms. You will have to keep scraping down the sides of the bowl. Alternatively, you can use 1 cup of store bought coconut butter.

2. Once you have made the coconut butter, mix all ingredients together in a bowl.

3. Scoop about 1-2 tbsp of dough onto a baking sheet. You don’t have to leave much room in between as they do not spread out. Bake one sheet at a time for 25-28 minutes at 300F. Watch them closely after 22-23 minutes. The bottoms of my macaroons were golden in colour.

4. Allow the macaroons to sit for 30 minutes so they can firm up. If you do not do this, the macaroons will crumble, so this step is crucial! Store in the fridge or freezer.

Sunday, November 20, 2011

Peanut Butter Chocolate Chip Cookies


Remember when I said that I have two new favourite vegan cookie recipes? Well this is the other one. I love that they're thick and don't spread much. These ones are softer and maybe a bit chewier than my other favourite. Having one or two after dinner is the perfect satisfying dessert, and they're great straight out of the freezer.

I've made them with whole wheat pastry flour and also with spelt flour - and I would definitely recommend only using whole wheat pastry flour. Spelt made them too soft and they spread more. I thought it would be a great idea to make them with cacao nibs instead of chocolate chips - bad idea!! I have a huge container of the spelt cacao nib peanut butter cookies that has been in my freezer for months. I'm trying to work my way through them (this is a clear indication that it was a bad experiment) but it's taking forever.


I love Abby's little pink nose.


If this sounds good, you might also like:
Peanut Butter Squares with Milk Chocolate and Oats
Lazy Girl's Chocolate Chip Blondies
Dark and Dangerous Triple Chocolate Cookies
Peanut Butter Chocolate Pillows

Peanut Butter Chocolate Chip Cookies
Adapted from 101 Cookbooks and (never home)maker

Makes 24

2 cups whole wheat pastry flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup natural peanut butter
1 cup maple syrup
5 tbsp extra virgin olive oil
1 1/2 teaspoons vanilla extract
1 cup chocolate chips

Preheat oven to 350F degrees. Place racks in the top third.

In a medium mixing bowl combine the flour, baking soda, and salt. in a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla. Stir until combined. Pour the flour mixture over the peanut butter mixture and stir until barely combined - still a bit dusty looking. Stir in the chocolate chips, but don't overmix. Let sit for five minutes, give one more quick stir, just a stroke or two. Now drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently to flatten a bit, with a silicone spatula or the back of your hand (if the dough is sticky then wet your hand). Bake for 10, maybe 11 minutes - but don't over bake or they will be dry. Let cool five minutes and transfer to a cooling rack.

Monday, November 14, 2011

Pumpkin Ginger Molasses Cookies


While I love pumpkin loaves, muffins, cakes and cheesecakes, I do not like pumpkin cookies. They're too soft and cakey - something I don't think cookies should ever be. But these pumpkin ginger cookies were too intriguing to resist. They're not the chewy ginger molasses style cookie. And while they are definitely soft, they're not too cakey. I've now found a pumpkin cookie I can say I really do enjoy.


I bought a sugar pumpkin this year (which was used half for soup and half was roasted and put on Halloween night nachos). You know what I've discovered? I don't like pumpkin on its own. In baked goods yes. But it's too watery and not quite the right flavour for me. (I seem to have a lot of rules as to when I do and don't like pumpkin, eh?) I think the thing I love most about pumpkins is the idea of it. I love how cute they are. I love the spices that usually go with it. I love that it makes me think of fall and Halloween and homey comforting things.

But my favourite winter squash to eat is definitely kabocha, followed by butternut and delicata (which I tried for the first time this year). I love being able to eat the squash skin - and I can't believe I didn't know you can eat the skin of butternut squash (thanks Joanne.) Why do recipes always tell you to peel it then?? Silly loss of nutrients and deliciousness.

If this sounds good, you might also like:
Pumpkin Cheesecake
Pumpkin Muffins
Pumpkin Chocolate Chip Loaf
All-In-One Holiday Bundt Cake

Pumpkin Ginger Molasses Cookies
Adapted from Two Peas & Their Pod

I used Earth Balance butter instead of regular butter (as the original recipe calls for), and I'm wondering if I maybe should have added a touch more salt to the recipe to compensate for that. I'm not sure if the original recipe used salted or unsalted butter. But I thought this recipe could use a bit more salt - maybe 3/4 tsp instead of 1/2 tsp.

Yields 3 to 3 1/2 dozen cookies

1/2 cup Earth Balance butter, room temperature
1 cup granulated sugar, plus 1/4 cup for rolling the cookies
1/2 cup pure pumpkin
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
2 1/3 cups white whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt

1. In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.

2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.

3. When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.

Friday, November 4, 2011

Vegan Homestyle Chocolate Chip Cookies


I have two new favourite vegan cookie recipes. I know there are a million chocolate chip cookie recipes but these are too good not to post about. Not to mention ridiculously easy to put together. They don't spread too much, don't puff too much. They have nice crisp edges, and soft but not cakey middles. I've tried them with all purpose flour and with spelt (all purpose was better with crispy edges, spelt resulted in a cookie that spread more and was softer - light spelt might work well though). I've tried them with chocolate chips and with M&Ms (not vegan, I know). It's a great base cookie recipe to add in whatever you like.

If this sounds good, you might also like:
Chocolate Dipped Cherry Shortbread
Chocolate Oatmeal Coconut Cookies
Chocolate Marble Chunk Cookies
Oatmeal Chocolate Chip Cookies

Vegan Homestyle Chocolate Chip Cookies
Adapted from Vive le Vegan!

Makes 8-10 large cookies

1 cup unbleached all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup unrefined sugar (I use sucanat)
1/4 tsp sea salt
1/3 cup pure maple syrup
1 1/2 tsp pure vanilla extract
1/4 cup oil (I usually use olive oil but safflower or canola would be good too)
1/3-1/2 cup non dairy chocolate chips

Preheat oven to 350F.

In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined. In a separate bowl, whisk together the maple syrup, vanilla and oil. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not overmix).

Place large spoonfuls of the batter on a baking sheet lined with parchment paper or a Silpat, and flatten a little. Bake for 11 minutes, until just golden (if you bake longer, they'll dry out). Let cool on the sheet for no more than 1 minute, then transfer to a cooling rack.

Monday, October 31, 2011

Chocolate Cut-Out Cookies

HAPPY HALLOWEEN!!!!!!!!

E wanted to make a happy pumpkin, while I went for a crazy vampire pumpkin.


I wanted to make some Halloween cookies for E to bring to work and I have my Halloween cookie cutters that must be used! I was looking for a vegan sugar cookie recipe but then came across these chocolate cut-out cookies which seemed like more fun.


The dough was super easy to roll out, which made me so happy as rolling out dough can be stressful. The cookies tasted good, though I didn't love them. They could have been more chocolate-y. The texture was like a chewy sugar cookie. I was going to use royal icing to frost them but saw this confectioner's icing (which is vegan) and the recipe said it dries hard. Perfect! Sadly, it does not dry hard. Or maybe I put on too thick of a layer - but I did follow the recipe. The icing does dry to some degree, just not hard like royal icing. Which means if you stack the cookies for a length of time, the icing will come off on the cookie on top of it. Anyway, I had fun making them and go to use up some of my black sprinkles too. :)

If this sounds good, you might also like:
Sugar Cookie Bars
Ginger Spice Cookies
Dark and Dangerous Triple Chocolate Cookies
Peanut Butter Chocoalte Pillows

Chocolate Cut-Out Cookies
Adapted from Vegan Cookies Invade Your Cookie Jar

Makes 2-3 dozen 2-3 inch cookies (depends on your cookie cutter, I got about 28)

2/3 cup sugar
1/4 cup safflower oil
1/4 cup nondairy milk (I used unsweetened plain soy)
1 1/2 tsp pure vanilla extract
1 cup all purpose flour
1/2 cup Dutch cocoa powder
1 tbsp cornstarch
1/2 tsp baking powder
1/4 tsp salt

1. In a mixing bowl, vigorously mix the sugar, oil and nondairy milk. Mix in the vanilla extract.

2. Sift in the flour, cocoa powder, cornstarch, baking powder, and salt. Mix until well combined. The dough should be stiff but pliable. Divide in half, and form into discs; flatten and refrigerate for about an hour.

3. Preheat oven to 350F. Line 2 baking sheets with parchment paper or Silpats. Roll dough out about 1/8 inch thick onto a lightly floured surface. Use a cookie cutter to cut out shapes and a thin spatula to transfer the cookies to the baking sheets. Roll the dough scraps out to get a few more cookies.

4. Bake for 7 minutes. Let cookies cool on the baking sheets for 2 minutes before moving them to wire racks to cool completely. Store in a tightly sealed container.

Confectioner's Icing
Adapted from Vegan Cookies Invade Your Cookie Jar

2 cups sifted powdered sugar
2 tbsp nondairy milk

1. In a large bowl, whisk together all the ingredients using a wire whisk until smooth. Combine to form a glaze that can be easily spread with an icing spatula or piped from a pastry bag with a small round tip.

2. If the icing is too thick, whisk in 1 tsp at a time of either nondairy milk or water. If too thin, whisk in more powdered sugar by the tablespoon until a desired consistency is reached.

Wednesday, September 28, 2011

Espresso Chip Oatmeal Cookies


I love making cookies, vegan cookies especially because you can usually mix them together in a bowl with a spatula - no need to take out the Kitchenaid mixer or wait for butter to soften! While these espresso chip oatmeal cookies aren't my favourite from Vegan Cookies Invade Your Cookie Jar (these cowboy cookies are), I still enjoyed them. They were really soft and moist (whereas I like crispy cookie edges), and tasted more chocolatey than like espresso/coffee (I wanted them to taste strongly of coffee). I used quick cooking oats, as the recipe suggested, but next time I'd go with old fashioned oats. I seem to always prefer old fashioned oats to the quick oats but I have a big bag of quick oats to use up!

I went to the states over the weekend and got to eat at Chipotle. Oh Chipotle, why aren't you in Canada??!

If this sounds good, you might also like:
Peanut Butter Chocolate Pillows
Dark and Dangerous Triple Chocolate Cookies
Coconut Oatmeal Cookies
Energy Cookies

Espresso Chip Oatmeal Cookies
Adapted from Vegan Cookies Invade Your Cookie Jar

Makes 1 1/2 - 2 dozen

1/2 cup nondairy milk (I used unsweetened plain soy)
1/2 cup canola or safflower oil
2 tbsp ground flax seeds
1/3 cup brown sugar, packed
1/2 cup sugar
1 tsp pure vanilla extract
2/3 cups all purpose flour
1/8 tsp ground cinnamon
2 tbsp instant espresso powder
1 tbsp cocoa powder
3/4 tsp baking powder
1/4 tsp salt
1 3/4 cups quick cooking oats (I'll use old fashioned oats next time)
3/4 cup chocolate chips

Preheat oven to 350F. Line 2 baking sheets with parchment paper or Silpat baking mats.

In a large bowl, mix together nondairy milk, oil, flax seeds, brown sugar, sugar, and vanilla until smooth. Sift in flour, cinnamon, espresso powder, cocoa powder, baking powder, and salt. Add quick cooking oats and chocolate chips and stir until all ingredients are moistened.

Drop generous tablespoons of dough about 2 inches apart onto baking sheets. Bake for 14 minutes, until cookies are slightly puffed and the edges appear dry. Let the cookies cool on baking sheets for 5 minutes, then transfer them to wire racks to cool completely.

Tuesday, May 31, 2011

Coconut Oatmeal Cookies


According to the notes I wrote on this recipe, these cookies are "super perfect awesome"! They have a soft and chewy middle and crisp outside. I loved the texture, and coconut and oats are one of my favourite cookie combinations. However I did find the cookies really dry after 3 days, so these are best eaten on day 1 and 2. You can see in the picture that I flattened some of the cookies and left some as little balls. I preferred them flattened but both ways are good!

If these sound good, you might also like:
Cowboy Cookies
Coconut Shortbread
Chocolate Oatmeal Coconut Cookies
Matcha Coconut Madeleines
Coconut Madeleines

Coconut Oatmeal Cookies
Adapted from The Best of The Best and More

1 cup unsalted butter, room temperature
1 cup white sugar
1/2 cup brown sugar
1 egg
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/4 cups rolled oats
3/4 cup unsweetened coconut

Cream butter and sugars. Add egg and beat well. Mix in flour, baking powder, baking soda, and salt until just blended. Stir in oats and coconut. Roll into 1" balls and flatten a bit with your hands. (If your dough is wet enough, you can flatten the balls with a fork - my dough was dry so I couldn't.) Bake at 350F for 12-15 minutes. (If you make the cookies smaller, check at 8-9 minutes).

Thursday, May 12, 2011

Lazy Girl’s Chocolate Chip Blondies


These blondies are super easy to make and also super addictive, an excellent combination. If you have a craving for chocolate chip cookies but don't want to expend too much effort, you can make these instead and be just as happy. I baked them for the recommended 30 minutes and found that the edges were crispy, and the middle was very chewy and caramelly. Next time I'll try baking them a few minutes less, though there's nothing wrong with chewy caramelly blondies!


I just got back from vacation last Sunday and am just now starting to feel sort of back to normal. E and I went to Turkey and Greece for 2.5 weeks! I have a friend who lives in Istanbul so we were with her and her boyfriend for a few days, then went to Greece on our own. We went to Santorini, Naxos, Mykonos and Athens. I loved seeing all the ancient ruins and exploring different cities. It was a great trip but we're also really happy to be back home. I was proud of myself for writing up a few posts before I left and setting them to update while I was gone!


If these sound good, you might also like:
Thick, Chewy Chocolate Chip Cookies
Dark and Dangerous Triple Chocolate Cookies
Sugar Cookie Bars
Chunky Peanut Butter and Oatmeal Chocolate Chipsters

Lazy Girl’s Chocolate Chip Blondies
Adapted from Eat, Live, Run

Makes sixteen

8 tbsp unsalted butter, melted
1 2/3 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon salt
1 cup flour
1/2 cup semisweet chocolate chips

Prepare a 9"x9" pan with butter or parchment paper.

In a large bowl, stir together the butter and sugar until well combined. Add the egg, vanilla and salt and stir until combined.

Add the flour and gently mix, making sure not to overmix. Fold in the chocolate chips. Dump into the baking dish and smooth the top.

Bake at 350F for about 30 minutes, or until the blondies begin to pull away from the sides of the pan and are a deep golden color.

Monday, April 25, 2011

Goat Cheese and Herbes de Province Biscotti


Alright, this is the last of my goat cheese recipes for a while! I bought a Costco size block of it and making these scones twice and this salad left just the perfect amount (2 ounces) for me to make this delicious savoury biscotti. The goat cheese is combined with herbes de Provence (one of my favourite things and used in one of my favourite salads) resulting in a shortbread-like textured biscotti. The goat cheese taste isn't prominent but I'm sure it's responsible for contributing to the overall amazingness of the biscotti. Fresh out of the oven was the best time to eat them when the edges were crisp (oh crisp edges, how I love thee), but they're still good days later. I haven't forgotten about posting wedding photos, but there's 1400+ to choose from so it's taking me some time haha. :)


If this sounds good, you might also like:
Chile-Cheese Bread
Sun-Dried Tomato, Feta and Oregano Muffins
A Dilly of a Cheese Scone
Cheese Straws

Goat Cheese and Herbes de Province Biscotti
Adapted from Giada de Laurentiis, found on Pink Parsley

2 cups all-purpose flour
3 tablespoons herbes de Provence
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup (2 ounces) goat cheese, at room temperature
3 tablespoons sugar
2 eggs, beaten, at room temperature

Preheat the oven to 350F, and position the rack in the middle position. Prepare a baking sheet with parchment paper or a Silpat mat.

In a medium bowl, whisk together the flour, herbs de Provence, baking powder, and salt.

In a stand mixer fitted with a paddle attachment, beat the goat cheese and butter until smooth. Beat in the eggs and sugar, scraping down the sides as needed. Add the flour mixture in 3 batches, mixing until just combined.

Turn out dough onto the baking sheet. Using damp hands, shape the dough into a 13 x 4 inch log. Bake until golden brown, about 30 minutes.

Cool on a baking sheet for 30 minutes.

Using a serrated knife, cut the log on the diagonal into 1/2 to 1 inch slices. If you slice them closer to 1 inch thick, the insides remain soft. Slice thinner if you want them to be more firm.) Transfer slices to the baking sheet, cut side down.

Bake an additional 15 minutes, then transfer to a cooling rack to cool completely.

Thursday, February 3, 2011

Thick, Chewy Chocolate Chip Cookies


Not only did I foist another pumpkin recipe on you guys, but now I'm sharing another chocolate chip cookie recipe! I'm sure you all have your favourites, but I still wanted to show you this new favourite of mine. They're very soft and a bit chewy, and I need to make them again very very soon.

I'm going to the states tomorrow for the day and am very much looking forward to a visit to Trader Joe's!!

If this sounds good, you might also like:
Dark and Dangerous Triple Chocolate Cookies
Chocolate Chunk Vanilla Muffins
Chunky Peanut Butter and Oatmeal Chocolate Chipsters
White Chocolate Macadamia Nut Cookies & Toblerone Cookies

Thick, Chewy Chocolate Chip Cookies
Adapted from Sunset, November 2003

Makes about 28 cookies

1 cup (1/2 lb) butter, at room temperature
1 1/2 cups firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

1. In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.

2. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips.

3. Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.

4. Bake in a 400F oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

Monday, January 24, 2011

Dark and Dangerous Triple Chocolate Cookies

Wow it's been a ridiculously long time since I've updated! And I've been putting off updating because I feel like I have to come back with something super exciting, which I don't have. I've been debating whether to continue with my food blog or start more of a daily food/healthy living type blog where I'd still share recipes. Hm. I guess I'm not sure how much I'm comfortable sharing in such a public place. (Healthy living blogs seem to share a lot more just due to the nature of them though I know it's up to me how much I want to share.)

Anyway, so I'm married now! Hurray. :) Everything went really well. We get our official photographer photos back next weekend so perhaps I'll share some then.


I know I said I didn't have anything really exciting to share, but actually these cookies are stupendously delicious and that's exciting. I'm sure many of you have made chocolate dough cookies, and I usually don't like them, but there's something about these that is completely perfect. The 3 kinds of chocolate definitely help - cocoa powder, semisweet chips and white chocolate chips. Usually I give away most of my sweet baked goods but I kept a bunch of these for myself.

I have a ton of food photos back all the way to October that I've yet to post about, so I was thinking about challenging myself to post everyday for a couple of weeks to catch up. I'm not sure how that will go though. I've also stopped taking photos of everything I make, unless it's really yummy. Alright, onto the recipe!


Oh and I know this photo is totally out of season now but I have to share Abby with her reindeer outfit (antlers and a red collar with bells)!

If this sounds good, you might also like:
Sugar Cookie Bars
Peanut Butter Chocolate Pillows
Cowboy Cookies
Double Dark Chocolate Cherry Cookies

Dark and Dangerous Triple Chocolate Cookies
Adapted from The Complete Canadian Living Baking Book: The Essentials of Home Baking

Makes about 50 cookies

1 cup butter, unsalted
1 cup granulated sugar
1/2 cup packed brown sugar
2 egg
1 tsp vanilla
2 cups all-purpose flour
1/2 cup cocoa powder (I ran out of regular cocoa so I used 3 tbsp regular, and 5 tbsp Dutch process)
1 tsp baking soda
1/4 tsp salt
1 cup semisweet chocolate chips
1 cup white chocolate

Prepare baking sheet; set aside.

In large bowl, beat butter with granulated and brown sugars until fluffy. Beat in eggs, 1 at a time; beat in vanilla.

In separate bowl, whisk together flour, cocoa, baking soda and salt. Add to butter mixture, stirring to combine. Stir in semisweet and white chocolate chips.

Drop by tablespoonfuls, about 2 inches apart, onto prepared baking sheet.

Bake in middle of 350F oven until firm to the touch and no longer glossy, about 8 minutes. Transfer to racks; let cool completely.

Note: I baked 1 tray at a time for 8 minutes. If you do 2 trays maybe you'd need to bake them longer. The original recipe suggests 12 minutes.

Thursday, November 25, 2010

Autumn Hershey's Kiss Thumbprint Cookies


On a recent trip to the States I couldn't help but snatch up a bag each of the seasonal Hershey's kisses - candy corn, caramel apple and pumpkin spice. I tried them all and wasn't a huge fan of any of them. But I thought it would be fun to make thumbprint cookies with them and use the kisses as the center instead of jam! The cookie part is basically shortbread and the best way I can think to describe them is "homey" (and delicious of course). I would definitely make them again, though I would wouldn't buy those kisses again. It was fun though! These cookies would also be delicious made the way originally intended with jam, which I will be trying soon.

It's been snowing a bit on and off here. I'm reeeeeeally hoping for more snow today!!


If this sounds good, you might also like:
Sugar Cookie Bars
Coconut Shortbread
Chocolate Dipped Cherry Shortbread
Earl Grey Tea Shortbread

Autumn Hershey's Kiss Thumbprint Cookies
Adapted from Martha Stewart

Makes about 48

24 tablespoons (3 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
3 1/4 cups all-purpose flour
1/4 tsp salt
48 Hershey's kisses (about a bag?), unwrapped

1. Preheat oven to 350. In a large bowl, using an electric mixer, beat butter and sugar until smooth. Add egg, and beat until completely combined. With mixer on low, add flour and salt, and mix just until incorporated.

2. Shape dough into balls using about 1 tbsp dough. (If you want bigger cookies, use 2 tbsp and a longer baking time.) Place on baking sheets, at least 2 inches apart.

3. Moisten thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and inch deep. Bake until cookies are golden brown around edges, 10-12 minutes. Immediately after removing the cookies from the oven, place a Hershey's kiss in the indentation. Transfer to a wire rack, and let cool completely.

Sunday, October 31, 2010

Sugar Cookie Bars


Happy Halloween! I'm so excited it's Halloween this weekend!! My favourite holiday and time of year. I've wanted to make Halloween sugar cookies and decorate them for years but this year was the first I actually did it! It was fun but stressful because I have never worked with royal icing really. I made some of the "flooding" icing too thin so it had air bubbles and didn't harden properly. But I've learned some things that will make next time easier. I was really wanting to make these creepy coffin cookies but I didn't plan very well and thinned my white icing before I had the chance to draw out skeletons. Next time! Anyway I just wanted to share a photo of these with you to spread some Halloween cheer.


I also want to share this other sugar cookie bar recipe with you. I'm sure many of you have seen it around on other blogs and there's a reason for it. It's really good and so easy to make. The cookie part is really thick and soft, not like a regular sugar cookie that's thinner and more crisp/hard. The frosting is good but very messy. Well messy in the sense of if you want to travel somewhere with these, you can't just throw them all into a container, you have to carefully layer them with parchment. But it's worth it! The most exciting part for me was definitely buying animal sprinkles to put on top.

If this sounds good, you might also like:
Gingerbread Pumpkin Bars
Cream Cheese Swirl Blondies
Snickerdoodle Blondies
Peanut Butter Squares with Milk Chocolate and Oats

Sugar Cookie Bars
Adapted from Anissa's Kitchen

I would omit the milk in the frosting next time - it made it look kind of weird (though it tasted fine).

1 cup unsalted butter, room temperature
2 cups sugar
4 eggs
1 tbsp vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

Frosting
1 cup unsalted butter, room temperature
2 tsp vanilla
pinch of salt
3 3/4 cups powdered sugar
5 tbsp milk
food coloring (if desired)

For frosting cream butter until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Add food coloring, if desired. Spread over cooled cookies.

Saturday, August 7, 2010

Peanut Butter Cookies


I know I know, I said I would never share another peanut butter cookie with you and that all my peanut butter cookie needs were fulfilled, but how could I resist trying out these peanut butter cookies that Dana posted about? She said that she doesn't think she's ever had a good peanut butter cookie and that these were so much better than any she's ever had. I had to try them!!


The results? Delicious of course - chewy and thin. And you know what? E isn't really big on peanut butter cookies either but he loved these. BUT you know what else? My brother who is the extreme peanut butter cookie lover wasn't particularly enamored with them. So I'm not sure what to make of that, but I do know I'll make these again. Also, I used to make peanut butter cookies often when I was younger and I don't remember ever rolling them in or topping them with sugar (nor do I think they should be) so why do so many recipes seem to want to do that now? And why don't I own the Baked cookbook yet??


If peanut butter cookies don't interest you, how about this photo of Abby trying to steal my apple?


If these sound good, you might also like:
Peanut Butter Chocolate Pillows
Peanut Butter Waffles
Peanut Butter Truffles
Peanut Butter Squares with Milk Chocolate and Oats

Peanut Butter Cookies
Adapted from Baked (found on Dana Treat)

Makes about 24 cookies

Note: The dough has to be refrigerated for 3 hours before baking. I didn't realize that so was in a rush to bake them. Don't be silly like me.

1 3/4 cups flour
2 tsp baking soda
1 tsp salt
1 cup (2 sticks) unsalted butter, softened, cut into 1-inch pieces
1 cup granulated sugar, plus more for sprinkling
1 cup firmly packed dark brown sugar
2 large eggs
1 tsp pure vanilla extract
1 cup creamy peanut butter

Sift the flour, baking soda, and salt into a medium bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars together until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and peanut butter and beat until just incorporated.

Add half the flour mixture and mix for 15 seconds. Add the remaining flour mixture and mix until just incorporated. Cover the bowl tightly and refrigerate for at least 3 hours.

Preheat the oven to 375F. Line two baking sheets with parchment paper or Silpat baking mats.

Drop the dough by rounded tablespoons onto the prepared sheets, at least 2 inches apart. With the palm of your hand, very gently press each cookie down so it forms a very tall disk shape. Do not press too hard and do not press it flat.

Sprinkle the tops of the cookies with granulated sugar and bake for 10 to 12 minutes, rotating the pan halfway through the baking time, until the tops of the cookies just begin to brown.

Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are delicious warm).

Monday, July 26, 2010

Caramel Crunch Ice Cream Bars


I remember when I was younger, I used to take my neighbour's dog for a walk and would get paid 50 cents. (For a long time I thought their dog's name was "U-ey" but actually it was Huey. Makes a lot more sense.) I'd take my 50 cents and rollerblade up to the corner store and buy myself an ice cream sandwich. Those were exciting times!


Now I rarely eat ice cream sandwiches, and while I do go through times of ice cream obsession (like if there's some coffee flavoured Haagen Dazs in our freezer), ice cream is the easiest dessert for me to turn down. But E loves all things ice cream, and my friend was coming over for dinner who also loves ice cream so I thought I'd try these out. I loved them, a lot. The cookie part was so addictive and I must admit that I loved eating it with ice cream!


I had a couple of issues with these ice cream bars, but neither were the recipe's fault. The first was that I used chopped milk chocolate on top of the bars and I think my milk chocolate is old so wouldn't melt very well - I ended up leaving it in the oven longer to try and get it to melt but it just started to dry out and be strange. The other problem was the ice cream. I let it soften too much, so that when I put the sandwich together, the ice cream oozed out. It was a delicious mess though!

If this sounds good, you might also like:
Cowboy Cookies
Monster Cookies
Peanut Butter Squares with Milk Chocolate and Oats
Chunky Peanut Butter and Oatmeal Chocolate Chipsters

Caramel Crunch Ice Cream Bars
Adapted from Baking: From My Home to Yours

I made these as ice cream sandwiches but you could just eat the cookies as they are too.

For the base
1 1/2 cups all purpose flour
1 tsp instant espresso powder
1/2 tsp salt
1/4 tsp ground cinnamon
2 sticks (8 ounces) unsalted butter, at room temperature
1/2 cup (packed) light brown sugar
1/4 cup sugar
1 tsp pure vanilla extract
3 ounces mini semisweet chocolate chips

ice cream, softened so that it's spreadable (I used vanilla)

For the topping
6 ounces milk chocolate, finely chopped (next time I'd use bittersweet chocolate)
3/4 cup toffee pieces (I used Skor, in the US they're Heath)

Getting ready: Center a rack in the oven and preheat the oven to 375F. Lightly butter a 9x13 inch baking pan, line the pan with foil and butter the foil. Put the pan on a baking sheet.

Make the base: Whisk together the flour, espresso powder, salt and cinnamon.

Working with a stand mixer, preferably fitted with a paddle attachment, or a hand mixer in a large bowl, beat the butter at medium speed until smooth, about 3 minutes. Add the sugars and beat for another 3 minutes, or until the mixture is light and creamy. Beat in the vanilla, then turn off the mixer. Add all the dry ingredients, cover the stand mixer with a kitchen towel (so you and your kitchen don't get showered with flour) and pulse the mixer on and off on low speed about 5 times - at which point a peek at the bowl should reveal that it's safe to turn the mixer to low and mix, uncovered, just until the dry ingredients are almost incorporated. Add the chocolate chips and mix only until the dry ingredients disappear. If the chocolate isn't evenly mixed, finish the job by hand with a spatula. You'll have a heavy, very sticky dough. Scrape the dough into the buttered pan and, with the spatula and your fingertips, cajole it into a thin, even layer.

Bake for 20 to 22 minutes, or until the base is bubbly - so bubbly you can almost hear it percolating - and puckery. It will look as though it is struggling to pull away from the sides of the pan. Transfer the pan to a rack and turn off the oven.

To make the topping: Scatter the chopped chocolate evenly over the top of the hot base and pop the pan back into the oven for 2 to 3 minutes, until the chocolate is soft. Remove from the oven and immediately spread the chocolate over the bars, using an offset spatula or the back of a spoon. Sprinkle the toffee bits over the chocolate and press them down lightly with your fingertips. Place the baking pan on a rack to cool to room temperature.

If, by the time the bars are cool, the chocolate hasn't set, refrigerate them briefly to firm the chocolate.

Carefully lift out of the pan, using the foil edges as handles, and transfer to a cutting board. Cut about 26 bars, each about 4 inches x 2 inches. (Next time I'd cut the bars when the cookie is a bit warm because my cookies cracked when I cut them at room temperature.)

To make the ice cream bars: Working with half of the squares, leaving them frosted side up and working on a baking sheet, spread them with a thick layer of softened ice cream. Top with the other half of the bars, frosted side up, and slide them into the freezer to firm up again. If you need to keep them for a while, double wrap each bar in plastic wrap or aluminum foil.

Sunday, May 30, 2010

Peanut Butter Chocolate Pillows


I brought these peanut butter filled chocolate cookies to school and lots of my classmates loved them and wanted the recipe! Which always makes me happy. Filled cookies are always fun and these ones are really yummy. Of course they're more time consuming than a regular drop cookie but they're only a tad more difficult. You just roll out the peanut butter balls, then wrap them with the chocolate dough. I didn't like how the chocolate dough got a bit crispy around the edges, but maybe I overhandled the dough. I've also made a similar cookie years ago by Martha Stewart - it's a softer cookie with a more hidden peanut butter center, as it isn't shaped like a cute little UFO!

If this sounds good, you might also like:
Cowboy Cookies
Double Dark Chocolate Cherry Cookies
Double Chocolate Coconut Cookies
Chocolate Chunk Malt Cookies

Peanut Butter Chocolate Pillows
Adapted from Vegan Cookies Invade Your Cookie Jar

Makes 2 dozen cookies

For the chocolate dough:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tbsp nondairy milk
1/2 tsp vanilla extract
1 1/2 cups all purpose flour
1/3 cup + 2 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt

For the filling:
3/4 cup natural smooth peanut butter
2/3 cup powdered sugar
2 to 3 tbsp nondairy milk
1/4 tsp vanilla extract

1. In a large mixing bowl, whisk together oil, sugar, maple syrup, milk, and vanilla until smooth. In a separate bowl, whisk flour, cocoa powder, baking soda and salt. Add the flour mixture to the liquid mixture and stir together until just mixed.

2. Make the peanut butter filling: In another mixing bowl, use an electric mixer to beat together peanut butter, powdered sugar, 2 tbsp of the milk, and vanilla to form a moist but firm dough. If peanut butter dough is dry and crumbly, stir in the remaining tablespoon of milk. If dough is too wet knead in a little extra powdered sugar.

3. Preheat oven to 350F. Prepare two baking sheets with parchment paper or Silpat mats.

Shape the cookies:
1. Create the centers of the cookies by rolling the peanut butter dough into 24 balls (try dividing dough in half, then each part in half again and roll each portion into six balls). Scoop a generous tablespoon of chocolate dough, flatten into a thin disc, and place peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll into a smooth ball between your palms. Place on prepared baking sheets about 2 inches apart. If you want you can flatten cookies slightly (I didn't).

2. Bake for 10 minutes. Remove the sheet from the oven and let the cookies stand for 5 minutes before moving them to wire racks to complete cooling.

Tuesday, May 4, 2010

Cowboy Cookies

I find it hard enough to keep up with all the wonderful blogs out there so I'm not too eager to sign up for Twitter but recently I've found myself kind of wishing I had it. So I can ask questions like "what should I cook for brunch this weekend?" or "what kind of cake should I make to go in a trifle?" Basically the only reason I'd want Twitter is to talk about food even more than I already do. And maybe Abby sometimes.


One can never have enough cookie recipes, am I right? I recently got Vegan Cookies Invade Your Cookie Jar and have started working my way through it. The first cookies I made from it were these cowboy cookies which are nice and thick and chewy. A fairly simple cookie but so very delicious with coconut, oatmeal, pecans and chocolate chips. These are the kind of cookies to make all the time.

If this sounds good, you might also like:
Ginger Spice Cookies
Double Dark Chocolate Cherry Cookies
Monster Cookies
Coconut Shortbread

Cowboy Cookies
Adapted from Vegan Cookies Invade Your Cookie Jar

Makes 2 dozen large cookies

2 cups old fashioned rolled oats
2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2/3 cup canola oil
2/3 cup sugar
3/4 cup firmly packed brown sugar
1/2 cup nondairy milk (I used unsweetened soy)
1 tbsp ground flax seeds
1 tsp pure vanilla extract
1 cup shredded coconut (I've used both sweetened and unsweetened, either is good)
1 cup semisweet chocolate chips
1 cup chopped toasted pecan pieces

1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.

2. In a medium-size bowl, stir together oats, flour, baking soda, baking powder, and salt. Set aside.

3. In a large bowl, beat together oil, sugar, brown sugar, nondairy milk, flax seeds, and vanilla. Fold in half of the flour mixture to moisten, then fold in the remaining half. Just before the mixture is completely combined, fold in the coconut, chocolate chips, and pecans.

4. For each cookie, drop 1/4 cup of dough (about the size of a golf ball) onto cookie sheets. The dough will be sticky and thick. Leave about 2 inches of space between each cookie. Flatten slightly with moistened fingers or the moistened back of a measuring cup; repeat dipping in water for each cookie. Bake for 14-16 minutes until edges start to brown. Let the cookies rest on the baking sheet for 5 minutes then transfer to wire racks to complete cooling.

Friday, October 30, 2009

Ginger Spice Cookies

It's Halloween tomorrow!!!! I'm so excited. Well excited and sad, because it will be over soon. We're going to check out a local haunted house tomorrow - it's supposed to be one of the best in the area. I can't wait! I hope you all have a Happy Halloween and lots of yummy treats! I picked up some candy corn today for my boyfriend and tried a few pieces. I always thought I hated candy corn but it is really addictive! Now onto the food...


These cookies are pure magic. They are everything I ever could have wanted or hoped for in a ginger molasses cookie. Soft, spicy, not too molassesy, a bit chewy. Absolute perfection. They're really similar to the Starbucks ginger molasses cookie which of course I love (and I know there are many other addicts for this cookie as well). These will be in my cookie rotation until forever. The only thing I might change about the recipe is to cut back on the ginger a bit to 2 teaspoons instead of 2 1/2.


If this sounds good, you might also like:
Double Dark Chocolate Cherry Cookies
Chunky Peanut Butter and Oatmeal Chocolate Chipsters
Lime Sugar Cookies
Snickerdoodles

Ginger Spice Cookies
Adapted from Bon App├ętit, March 2000

Yield: Makes about 30

2 cups all purpose flour (Ashley note: I halved the recipe and used 143 g.)
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
1 cup (packed) light/golden brown sugar
3/4 cup unsalted butter, room temperature
1 large egg
1/4 cup mild-flavored (light) molasses (not blackstrap molasses)

Sugar

Combine first 6 ingredients in medium bowl; whisk to blend. Using electric mixer, beat brown sugar and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.

Preheat oven to 350°F. Prepare baking sheets with parchment paper or Silpat mats. Put some sugar in a shallow bowl. Roll dough into 1 inch balls; roll in sugar. Place balls on prepared sheets, spacing 2 inches apart.

Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Transfer to racks and cool.