Archive for the 'Cookies' Category

Chocolate Krisps – Beating the Hourglass

Published February 25, 2010 Cookies , Desserts , Recipes , kids 2 Comments
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I don’t know about you but sometimes a need a wakeup call. Sometimes it’s a funeral for a friend, missing an important birthday, realizing you haven’t told someone you love them for a long, long time. Not that you do it on purpose, we all get caught up in our “lives”! First there is the immediate responsibilities, children and husband. I tend to beat myself up about not spending enough time with each of them, I’m told it’s a mother’s path. Then there’s the career, friends, responsibilities……

I have been working at our veterinary hospital way more than I anticipated lately. We are soon to open an emergency hospital, and it keeps me up at night thinking about the volume of work ahead of me. So I was cleaning my kitchen floor and picked up a large, red, dried out looking object. It happened to be under a very large hanging cactus-type plant which gave me my first clue of what it was. This particular plant only blooms once a year, usually only one or two flowers at the most. The flowers only last for a day, and they are magnificent. Wow, I was so busy I  missed it, never even noticed it, time to slow down, way down.

So I am in the mood for creating delicious meals and desserts that are not as involved as I usually tackle. Right now time is of the essence. I want to spend time in the kitchen just not long periods of it, concentrating intensely on a procedure or recipe. I also love when my kids cook or bake, especially if I am creating one part of the meal and they another!  There is something to be said about a family that cooks together…….. and these are simple, fun to make and delicious! Can’t beat that.

Chocolate Krisps

ingredients:

five 2ou. Heath Bars (or your favorite bar)

5 T. butter

3 c. crispy rice cereal

8 ou. milk chocolate, melted

3 ou. bittersweet chocolate, melted

12-hole mini muffin tin

mini paper or foil muffin cups to line tin

optional: if you would like these are great additions added to the crispy cereal.  1/2 c. raisins, dried fruit, peanuts, cashews, or hazelnuts. I usually up the milk chocolate by 3 ou. if I add one of these additional items to the rice crispy cereal so that it is moist enough to incorporate everything nicely.

Line the muffin tin with the paper liners. Chop the candy bars into slices for garnish. Melt butter and milk chocolate over a barely simmering water bath in a medium pot stirring until smooth. Stir in the rice cereal and optional ingredient if desired. Press mixture into paper liners in muffin tin. Melt bittersweet chocolate over simmering water bath and stir until smooth. Spoon chocolate on top of each krisp.

Gently press a slice of chocolate bar onto each little cake and refrigerate 30 minutes or until set. Enjoy!

Seeing the Light-Cream Cheese Brownies

Published February 5, 2010 Cookies , Desserts , Recipes Leave a Comment
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Sometimes you see it and sometimes you don’t. Sometimes your mind is so busy thinking, you don’t see anything at all! I was driving home from meeting with a chef about an upcoming photo session. Late afternoon winter light in Vermont can be absolutely incredible. I drive this stretch of highway sometimes four times a day, but never really saw the mountain in front of me until today. The way the low angle light hit the leafless trees and rock crevices, weaving  in and out around the dark, thin limbs, the mountain came to life. I was afraid to look away, afraid that I either was finally seeing light like one of my favorite photographers Jay Maisel , and unless I completely understood what I was seeing I may look away and it would be lost, again. I looked away enough to keep the car on the road, thinking for a while how much I must be missing rushing here and there.

Strange as brains tend to float from one thing to another, I found myself for some reason thinking about Nigella Lawson’s cookbook “How To Be A Domestic Goddess”. I had recently picked the cookbook up in a resale shop, and had tried a few recipes. Now you have to know I have never really connected with Lawson’s cooking style. My first introduction was with her book “Forever Summer”. I collect cookbooks, first for the photography (lame I know), I figure a good cookbook is shown through images, and a cook who doesn’t care about the photographs probably isn’t that great a cook (can you follow my logic).  I make the analogy to my main career veterinary medicine, if you have dead plants in the waiting room, your clients may think “ if you can’t keep your plants alive how can we expect you to keep our dog around!”

So Nigella’s style of cooking just seems so simple, and her knack to always add 2 tablespoons more of ingredients (I have tried it and it really does not make a difference most of the time), 1 cup flour plus 1 tablespoon, 1/2 cup sugar plus 1 tablespoon. The photography was also un-inspiring.

Anyway, I want to find out what the big fuss is about this particular person’s skills so I have half heartedly been cooking my way through the “Goddess” book. So far I am at 50/50, 50 percent of the recipes are simple and really delicious, 50 percent are not worth trying (banana muffins) again for various reasons (my research pool is only about 4 recipes deep so not statistically large enough to mean anything).

These cream cheese brownies were very delicious and very easy. This is the first time I have seen the cream cheese incorporated as itself, not mixed with sugar and such. It is a nice touch, saves messing another bowl, and the cream cheese on its own combined with the sweet chocolate cake is a refreshing change. So I am trying to keep an open mind, see Nigella with a different light. Who knows, I may become a fan after all! p.s. the photos in this book are better than “Always Summer” I thought.

Cream Cheese Brownies

ingredients:

4 ou. bittersweet chocolate

1/2 c. unsalted butter

2 large eggs

3/4 c. sugar

1 t. vanilla extract

1/3 c. plus 2 T. (there she goes again) all -purpose flour

pinch of salt

7 ou. cold cream cheese

9-inch square pan, greased and lined with parchment or wax paper

preheat oven to 350′F

Melt the chocolate and butter over medium to low heat in a heavy saucepan. Beat the eggs in a bowl with the sugar and vanilla. Measure the flour into another bowl and add the salt. When the chocolate mixture has all but completely melted, take the pan off the heat. It will continue to melt in the next few minutes. Cool slightly, before beating into the egg and sugar mixture. Finally add the flour mixture and beat until smooth. Pour half the mixture into the prepared pan, slice the cream cheese thinly and lay on top of the batter. Pour over the remaining batter to cover the cheese completely, use a rubber spatula if needed to spread it evenly. Bake for 20 minutes, the top should be slightly paled and dry, but a cake tester poked in the center will come out still sticky, so don’t use this method to figure if it is done. Cool about 10 minutes before cutting into squares and eat warm or cold.

Makes 8-10

Peanut Butter Squares

Published December 21, 2009 Cookies , Recipes Leave a Comment
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Peanut Butter and Chocolate Heaven

If you like Reese’s Peanut Butter Cups then you’ll go crazy for these.  They are so sweet they’ll make your teeth tingle. The trick is to make sure to really grease the pan and leave the bars in the fridge for at least 2 hours so not only the chocolate sets but also the bottom layer of peanut butter.  This version comes from Nigella Lawson’s book “How To Be A Domestic Goddess”.

Peanut Butter Squares

for the base:

1/4 c. dark brown sugar

1 1/3 c confectioner’s sugar

1/4 c. unsalted butter

3/4 c. creamy peanut butter

for the topping:

7 ou. milk chocolate

4 ou. bittersweet chocolate

1 T. unsalted butter

1 9 inch square pan, greased

Stir all ingredients for the base together until smooth. Press the mixture into the pan and make the surface as even as possible

Make the topping. Melt the chocolates and butter together in a heavy pan over another pan of barely simmering water. Spread on base. Put pan in fridge to set. Cut into small pieces, believe me it is deadly in large doses as can be seen in this next photo!

Peanut Butter Square Fog

Skat (alias Reindeer Poop)

Published December 20, 2009 Cookies , Desserts , Recipes Leave a Comment
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Skat (alias Reindeer Poop)

Skat (alias Reindeer Poop)

Here is another great cookie to make with the kids. You melt the chocolate and let them stir in the rest and drop on the cookie sheets. I use a combination of chocolates, usually bittersweet and milk chocolate. I also like to use the colored mini marshmallows because they look like christmas. Any type of nut will work,  I really like cashews.

4 ou. high quality bittersweet chocolate (like Ghirardelli’s)

4 ou. high quality milk chocolate (like Ghirardelli’s)

1/2 c. cashews (or any nut of your choice)

1/2 c. miniature marshmallows

Cover two cookie sheets with parchment paper or greased foil. Melt chocolate in a heavy saucepan over another pan of barely simmering water. Once the chocolate is completely melted, stir in marshmallows and nuts. Drop by teaspoon fulls onto lined cookie sheets. Let set in a cool place (not the refridgerator or the chocolate will become dull looking).

Eat!

Peanut Butter and Jelly Cookies

Published December 20, 2009 Cookies , Desserts , Recipes 2 Comments
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PB&J Thief

These cookies are some of my family’s favorite. They are great all year long, but the festive red of the strawberry jam fits right in with the holiday season. There are probably a zillion different variations for this recipe but this one to me is the simplest and all the flavors come together in a perfectly crumbly, peanut buttery combination. The dough is really easy to work with, making it a great cookie to have the kids help with. Best yet, I used the strawberry jam I made this summer!

Peanut Butter and Jelly Cookies

1/2 c. soft unsalted butter

1/2 cup sugar

1/2 c. packed light brown sugar

3/4 c. creamy peanut butter

2 large eggs

 1 t. vanilla extract

2 c. all-purpose flour

1/2 t. baking powder

1/4 t. salt

strawberry jam

Preheat oven to 350′F

Cream together butter and sugars. Add the peanut butter, beating well to combine. Add eggs and vanilla. Mix in flour, baking powder, and salt. The dough will be sticky and soft. Cover with plastic wrap and refrigerate for at least 30 minutes.

Make an indentation with your thumb before baking

Roll 1 -2 tablespoons of dough into a ball and place on cookie sheet (1-1 1/2 inches). Use your palm and flatten slightly. Make a thumbprint impression in the middle of the ball, deep enough that it leaves quite an indentation. If you don’t press down deep enough the indentation will cook away and disappear. Bake 10-12 minutes. The cookies will still be quite soft, and will harden slightly as they cool. Immediately spoon Strawberry jam into the indentation made by your thumb earlier.

My little cookie monster

Day 10 – Baklava

Published December 15, 2009 Cookies , Desserts , Recipes Leave a Comment
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Baklava with ground Pistachio's

Day 10 – Baklava

Growing up my best friend lived next door. Her family was Greek, and every Christmas holiday her mother would make baklava as well as other unforgettable treats. Haven’t talked to her in years, ironically the last time I tried to call she isgnored my message, probably because my father had just left her his fortune (that’s a different story, for a different time!).  I have recreated these little marvels with the addition of pistachios to the nut mixture. The bright green color adds  a nice change.

Baklava

1/2 c. honey

1/4 c. orange juice

juice of 1/2 large lemon

1 T. Triple Sec liqueur

1 c. finely chopped walnuts

1/4 c. pistachios finely chopped plus some to sprinkle on top

1/4 c. almonds finely chopped

2 T. brown sugar

1 t. ground cinnamon

1 t. ground cloves

1/2 t.  allspice

1 c. unsalted butter, melted

20 sheets phyllo pastry (filo)

Preheat oven to 350′F

In a small saucepan over medium heat, combine honey, orange juice, lemon juice, and Triple Sec. Simmer about 20 minutes until mixture has the consistency of a sticky glaze, set aside. In a bowl, combine walnuts, almonds, pistachios, brown sugar, cinnamon, ground cloves, and allspice.

On a large greased baking sheet, , spread one sheet of phyllo pastry. Brush it well with butter, making sure to cover all edges. Sprinkle nut mixture over one half, fold in half over the filling, take a second sheet of phyllo and repeat the process, and place it on top of the first bundle. Repeat until you have used all the sheets, stacking to make a thick pile of pastry.

With a sharp knife, cut diagonal slits into the top of the pastry to make a diamond pattern.

Bake 20-25 minutes, or until golden brown. Remove from the oven, recut the diagonal slits into the top of the pastry. Warm the honey mixture and pour evenly over the warm pastry. Cool and then serve.

Day 9 – Pecan Lace Cookies with Orange Buttercream

Published December 11, 2009 Cookies , Recipes 1 Comment
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Pecan Lace Cookies with Orange Buttercream

 If you love pecans you’re going to love these cookies.  A close cross between a candy and cookie, these  bake up crispy and buttery. The buttercream filling is lightly flavored with orange, a true compliment to the nuts. They won’t last long, I tried to photograph them after they were assembled and the crowd of mouths dripping with saliva became very distracting. This recipe came from Bon Appetit, December 2004.

Cookies

1/4 c. unsalted butter, room temperature (1/2 stick)

1/3 c. sugar

2 T. light corn syrup

1/3 c. all-purpose flour

1 c. coarsely ground pecans (about 4 ou.)

1 t. vanilla extract

position rack in center of oven and preheat to 350′F. Line 2 baking sheets with parchment paper. Stir butter, sugar, and corn syrup in heavy medium saucepan over low heat until melted and smooth. Bring to boil over medium-high heat, stirring constantly. Remove from heat and stir in flour. Add nuts and vanilla, stir to combine.

Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 sheet at a time, until bubbling and lightly browned, about 11 minutes. Cool on sheets for 10 minutes then transfer to rack and cool completely.

Filling

1 c. powdered sugar

1/4 c. (1/2 stick) unsalted butter, room temperature

1 T. orange juice

3/4 t. grated orange peel

Whisk all ingredients in medium bowl until smooth. Spread 1 teaspoon filling onto the bottom of one cookie. Top with second cookie, bottom side down, press lightly to adhere. Repeat with remaining cookies. Store between sheets of wax paper in airtight container at room temperature. You may want to double the recipe, it only makes 18 medium cookies.

Day 8 – Gingersnap Cookies

Published December 10, 2009 Cookies , Recipes Leave a Comment
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Gingersnap Trees

These are a nice change from the regular Christmas crowd. Very gingery, just the right hint of other spices. It drives me crazy when I try and roll and cutout Christmas cookies and the dough sticks, or breaks, way soft, way hard, etc. This dough really was  a pleasure to work with. Enjoy! (this version was published in Fine Cooking this December.)

Gingersnap Cookies

3 c. unbleached all-purpose flour, more for rolling

2 t. ground ginger

1 1/2 t. baking powder

3/4 t. baking soda

1/2 t. salt

1/2 t. cinnamon

1/4 t. grated nutmeg

1/4 t. ground cloves

3/4 c. dark brown sugar

6 T. unsalted butter, softened

1/2 c. unsulfured molasses

1 large egg at room temperature

1 t. pure vanilla extract

For decorations

2 c. plus 2 T. confectioners’ sugar

2 1/2 T. meringue powder

1/4 c. cold water

assorted sprinkles

In a large bowl whisk together flour, ginger, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; set aside. In a mixer bowl fitted with a paddle attachment, beat the sugar and butter on medium speed until light and fluffy, about 3 minutes. Beat in the molasses, eggs, and vanilla until thoroughly combined, about 1 minute. On low speed, gradually add the flour mixture until just combined.

Divide the dough in half, shape into two balls, wrap in plastic wrap and refrigerate for at least 2 hours and up to 8 hours.

Position rack in center of oven and heat oven to 375′F. Line 2 cookie sheets with parchment paper.

Working with one piece of dough at a time, roll it out on a lightly floured piece of parchment until it is about 1/8 inch thick.  Cut out cookies with cookie cutters and transfer to cookie sheets. Bake one sheet at a time until cookies begin to darken around edges, 6 to 8 minutes. Cool on the sheet for about 15 minutes, then transfer to cooling rack and cool completely before decorating.

Whisk confectioners’ sugar, meringue powder, and 1/4 cup of cold water together until blended. Continue whisking (or use electric mixer, much easier) until icing holds thick, soft peaks, about 3 to 4 minutes. Decorate!

Day 7 – Spritz Cookies

Published December 10, 2009 Cookies , Recipes Leave a Comment
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Spritz Cookie

These cookies feel like Christmas. Between the sprinkles and glitter, they just say “hello holidays”, I’m wearing my finest! Spritz originates from the german word spritzen which means “to squirt”. Usually they are put through a cookie press, but if you don’t have one, roll them into a 1 1/2 inch balls and press down with a floured fork  to 1/3 to 1/2 inch thick with a cross-hatch pattern. They keep really well and add a certain aire of sophistication to your holiday gift basket. This recipe was adapted from the Gourmet Cookbook.

Spritz Cookies

3 1/2 c. all-purpose flour

1/2 t. baking powder

rounded 1/2 t. salt

3 sticks unsalted butter, softened

1 c. sugar

1 1/2 t. vanilla extract

1/2 t. almond extract

1 large egg, lightly beaten

cookie press

Make sure your rack is in the middle of the oven, preheat oven to 350′F.

Beat together butter, sugar, and extracts in a a large bowl with an electric mixer at medium high speed until pale and fluffy, about 3 minutes. Add egg and beat well. Add flour mixture and mix at low speed until just combined.

Quarter dough. Put 1 piece of dough into the cookie press and,  squeeze out dough to form cookies, spacing them about 3 inches apart. Form more cookies on additional baking sheets with remaining dough in same manner.

Spritz through the cookie press

Bake cookies in batches until edges are golden, 10 to 15 minutes per batch. Transfer to racks to cool. These are great plain, but look wonderful with a touch of royal icing and some sprinkles.

Day 6 – Dark Chocolate Crackles

Published December 9, 2009 Cookies , Recipes Leave a Comment
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If there was one cookie I would want to spend my Friday night with, this would be it! They are  rich and chocolately, moist and rich, completely obscene.  Published in Fine Cooking, December 2007.

Dark Chocolate Crackles

2 1/2 c. unbleached all-purpose flour

1 t. baking soda

1/4 t. salt

1 c. unsalted butter, at room temperature

2 c. firmly packed light brown sugar

2 ou. (2/3 c ) natural, unsweetened cocoa, sifted if lumpy

2 t. finely grated orange zest

1 t. pure vanilla extract

3 large eggs

8 ou. bittersweet chocolate, melted and cooled until barely warm

3/4 c. ( 4 ou.) chopped chocolate (white, bittersweet, or semisweet)

1/3 c. granulated sugar; more if needed

Preheat oven to 350′F

Line three large cookie sheets with parchment or nonstick baking liners.

In a medium bowl, whisk together four, baking soda, and salt. In the bowl of a stand mixer, beat the butter, brown sugar, cocoa, orange zest, and vanilla on medium speed until well combined, about 4 minutes. Add the eggs one at a time, beating briefly between additions. Add the cooled chocolate and mix until well blended, about 1 minute. Add the dry ingredients and mix on low speed until almost completely blended, about 1 minute. Add the chopped chocolate and mix until blended, about 15 seconds.

Shape the dough into 1 1/4 inch balls with a small ice-cream scoop or two tablespoons. 

Pour granulated sugar into a shallow dish. Dip the top of each ball in the sugar and set the balls sugar side up about 1 1/2 inches apart on the prepared cookie sheets. Bake one sheet at a time until the cookies are puffed and cracked on top, 11 to 12 minutes. Let the cookies cool on the sheet for 5 minutes before transferring them to a rack to cool completely.

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