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Archive for the ‘cookie’ Category

 

My boys

I must groan. These cookies are so good. This is one of the batches of cookies I mixed up while on my sugar fast. Worst idea ever. Or maybe the best seeing as how I couldn’t eat any. Probably saved me 2000 calories that day. Don’t make these if you don’t want to be tempted. Oh, and don’t let your daughter stuff a whole one in her mouth and then dribble chocolate juice on your living room carpet. Bad idea.

*Take note of my measurement for cocoa powder. On my food measurement chart, I had recorded 1 cup of cocoa weighing 4.5 ounces. That is too heavy. I reweighed cocoa while making these cookies and decided one cup should only weigh 3 ounces. No wonder all my chocolate creations have been over kill on the chocolate flavor. I have also weighed a lot more ingredients since posting that chart. I’ll do an updated version one of these days.

Ultra Chocolate Chocolate Chip Cookies

Recipe adapted from Circle Feast, lovingly submitted by my sister-in-law

1 cup (8 oz) butter, softened

1 cup (7 oz) brown sugar

1 cup (7 oz) white sugar

2 large eggs

1 T vanilla

1 1/4 cups (5 3/8 oz) sprouted whole wheat pastry flour

1 cup (5 oz) all-purpose flour

1/2 cup (1 1/2 oz) cocoa powder

1 T ground flax

pinch salt

1 t baking soda

2 cups (13 oz) chocolate chips

Cream the butter and sugars until fluffy, 5 to 10 minutes. Add the eggs and vanilla and beat well. Combine the flours, cocoa, flax, salt, and baking soda. Mix into creamed mixture. Stir in the chocolate chips. Drop by level tablespoonfuls onto parchment lined cookie sheets. Bake at 375 for 9 – 10 minutes. Remove from cookie sheets and cool on a wire rack.

Yield: about 6 dozen 2 1/2 inch cookies

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Funny kid story: Upon seeing a picture of a deer in one of her books, Jada informed me, “When I get big, I gonna shoot deers with Daddy! Yeah, I gonna say por (to) da deers, ‘Hey! Come here! I shoot you!’ Yeah, with the deer guns up in da safe. I get yittle guns and shoot da deers when I get big! Yeah.”

I stood there during this little speech just nodding my head. Teehee! It made me smile :)

So in my sugar-free week, I had to come up with some sort of dessert for myself because I just love to nibble on that sort of thing. These fit the bill perfectly. Not very sweet but they still hit the sweet tooth quite nicely. And they are 100% whole grain. Woohoo!

You could easily substitute other fats for the coconut oil. Melted butter would be delicious, olive oil might add a nice depth, or peanut oil, too. You just won’t get the coconut flavor with anything else.

(I also have a confession to make: I consumed a little bit of sugar yesterday. Brad got a sub at Subway and there was a little bag of BBQ chips with it. I ate about half the bag and then realized I should have checked the ingredients. Sure enough. Sugar. Bummer.)

Oatmeal Carrot Cookies

Recipe slightly adapted from 101Cookbooks

1 cup (4.25 oz) sprouted whole wheat pastry flour

1 cup (3.5 oz) rolled oats

1 t baking powder

1/4 to 1/2 t powdered ginger

1/4 t salt

3/4 cup (3 oz) chopped toasted walnuts

1 cup (3.5 oz) grated carrot

1/2 cup (5.75 oz) real maple syrup, room temperature

1/2 cup (3.75 oz) coconut oil, warmed just enough to melt

In a medium sized bowl, combine the flour, oats, baking powder, ginger, and salt. Stir in the walnuts and carrots. Combine the syrup and oil and mix into the dry ingredients. Chill dough for at least an hour.

Preheat the oven to 375. Drop dough by level tablespoons onto parchment lined cookie sheets. Bake 11 – 12 minutes or until golden on the bottom. Remove from cookie sheets and cool on wire rack. Store in an airtight container. I’m sure these would freeze just fine but I haven’t tried it.

Yield: 3 dozen 2-inch cookies

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My head has not been in the game this week.

The other evening I decided I wanted to make these peppermint pinwheels. I set some butter near the wood stove to soften. Forgot about it. An hour later, it was completely melted. Oops. I got out more butter. This time I softened it in the microwave. Worked like a charm. Mixed up the dough, rolled out the layers, and rolled them up together. Forgot to read the directions and I rolled them up starting with a short side instead of a long one. Not a big deal, just a bid maddening. Stuck the stick of dough in the fridge. Pulled out my gingerbread house dough and began rolling it out. I started cutting out pieces, baking them, and soon realized I was cutting doors in the roof and I must not have been rolling the dough thin enough because I quickly saw I wasn’t going to have enough dough. The end of one of the houses had to be paper thin. Oops again. I also tried a different method of making trees…baked a slab of dough and then cut out the shapes with the cookie cutter. Big mistake. I got one tree to work successfully. Argh.

The next morning I began to peel the aluminum foil from the backs of the house pieces. Two of  the main pieces broke. WHY?!? Oh my goodness. And then I got my stick of peppermint pinwheel dough out of the fridge to bake them up. I cut into them and saw a large hole down the center of the log. I didn’t roll it tight enough. So now 3/4 of my pinwheels have holes in the middle of them. Then I baked them. Then I bit into one. Then I decided broken gingerbread houses and hole-y pinwheels were okay. And I did a little jig. Tage thought I was funny.

I saved the good ones for you guys

Peppermint Pinwheels

Recipe adapted from Taste of Home

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sprouted whole wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 drops peppermint oil (1/4 t maybe?)
  • 1/4 teaspoon red liquid food coloring
  • In a large bowl, cream butter and sugar. Beat in egg yolk and vanilla. Combine the flours, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half; add extract and red food coloring to one portion.
  • Roll out each portion of dough between waxed paper into a 16-in. x 10-in. rectangle. Remove waxed paper. Place red rectangle over plain rectangle; roll up tightly jelly-roll style, starting with a long side. Wrap in plastic wrap. Refrigerate overnight or until firm.
  • Unwrap the dough and cut into 1/4-in. slices. Place 2 in. apart on parchment lined baking sheets. Bake at 350° for 12 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.
  • Yield: about 4 dozen (if you remember to roll it up on a LONG side)

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Chocolate Drops

I’ll end cookie week with a photo of me and some of my pals at our annual cookie exchange and a recipe for a chock full o’ chocolate cookie.

These cuties are little chocolate bombs. They are dense and chewy, but not in the typical chocolate-chip-cookie-chewy sort of way. I love that they are butter- and flour-free. I made these once when I was young and wrote the recipe down on a card but failed to document where I found the original one. So, I can’t give proper credit where it is due.

Chocolate Drops

2 large egg whites

1 cup sugar

6 T Garnet Dutch cocoa

1 1/2 cups medium-fine ground almonds (6 1/4 ounces)

1/2 t shortening

4 oz chocolate (your choice of sweetness)

Heat oven to 325 degrees. Beat egg whites in a clean bowl with an electric mixer until stiff. Continue beating while slowly pouring in the sugar. Beat until good and thick, a few minutes. Beat in cocoa and then stir in the almonds and mix until well blended. The batter will be very sticky.

Line a baking sheet with parchment paper. Spoon small mounds of the batter (3/4 inch) onto the parchment. Bake them for about 14 minutes. Let cool on sheet for a few minutes and then transfer to a cooling rack. Cool completely.

Combine shortening and chocolate in a double boiler or microwavable bowl. Melt together. Spoon a bit of chocolate on the flat side of a cookie. Top with another cookie. Press together gently and return to the cooling rack to harden. Store in an airtight container. I have not tried freezing these but I don’t see why it wouldn’t work.

Yield: about 30 tiny sandwich cookies

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The perfect union between crunchy, chewy, and peanut butter. And I used whole wheat flour again because guess what: you can’t tell the difference in these cookies! Try it for yourself to see.

Peanut Blossoms

Adapted from the Pillsbury Best Cookies Cookbook

1 cup butter, softened

1 cup granulated sugar

1 cup brown sugar

1 cup natural peanut butter

2 t vanilla

2 eggs, room temp

1 1/4 cups whole wheat pastry flour

1 1/4 cups all-purpose flour

2 t baking soda

1/4 t salt

1/3 cup granulated sugar, for rolling

80 chocolate kisses (about 13 ounces)

Cream together the butter, 1 cup granulated sugar, brown sugar, and peanut butter. Beat in vanilla and eggs. Stir together the flours, baking soda, and salt. Mix these into the creamed mixture. Roll into 1 1/4 inch balls and roll in the 1/3 cup granulated sugar. Place 2 inches apart on parchment lined cookie sheets. Bake at 375 for about 9 minutes. While still hot, press a chocolate kiss into the center of each cookie. Remove from cookie sheets and cool completely on a wire rack. After chocolate is set, transfer to an airtight container for storage. These freeze well.

Yield: about 6 1/2 dozen 2 1/2 inch cookies

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A light, buttery trough for your choice of jam. I know I said this week would be full of white flour but I couldn’t resist trying these with some whole wheat. They are still very delicious.

Raspberry Ribbons

Recipe from my mom

1 cup unsalted butter, softened

1/3 cup sugar

1 egg

1 t vanilla

1 1/4 cups all-purpose flour

1 cup whole wheat pastry flour

1/2 t baking powder

1/4 t salt

1 T instant clear gel

1/2 cup raspberry jam (or whatever you have on hand)

Cream the butter and sugar. Beat in the egg and vanilla. Combine the flours, baking powder, salt, and clear gel. Gradually add to the creamed mixture while mixing on low. Divide the dough into 4 portions. Shape each one into a log 10 inches by 2 inches. Place 4 inches apart on parchment lined cookie sheets. Make a 1/2 inch depression down the center of each log. Bake at 350 for 10 minutes. Fill depressions with jam and return the cookies to the oven. Bake 10 to 15 minutes longer. Cool 2 minutes and then remove to a cutting board. Slice on the diagonal in 3/4 inch slices. Transfer to a wire rack. Drizzle with the glaze and then cool completely.

Glaze

1/2 cup powdered sugar

2 – 3 t milk

1/4 t vanilla

Mix together until smooth and drizzle-able.

Yield: about 4 dozen

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Chocolate Jumbles

These things are GOOD. Brad’s mom grew up snitching these out of the cookie tin every December. This year we made them together. So fun!

Chocolate Jumbles

Recipe from Brad’s mom

1/2 cup butter

2 cups brown sugar

3 eggs

1 T vanilla

3 cups all-purpose flour

1 T baking powder

1/2 cup grated unsweetened chocolate

granulated sugar, for sprinkling

Cream the butter and brown sugar. Add the eggs and vanilla and beat well. Mix the flour, baking powder and chocolate. Stir into creamed mixture. Divide dough into 3 balls and chill at least 3 hours.

Take one ball of dough out of the fridge at a time. Roll to 1/8 inch thick on a lightly floured surface. Cut with cookie cutters. Sprinkle with granulated sugar and bake on parchment lined cookie sheets at 350 for about 7 or 8 minutes. Don’t let them get very brown…just ever so slightly golden at the edges. Cool on wire rack.

Yield: 7 to 8 dozen if using 3-inch cookie cutters

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