A chronicle of my life in recipes. I love to cook, but more importantly I love to eat. The food you cook and eat tells a story of where you were raised and the path you have traveled. This is my story . . .

Monday, December 14, 2009

Chocolate Chocolate Chip Cookies


This should tell you something . . . the page in my cookbook, The Good Cookie that holds this recipe is smudged with chocolate. The original recipe has walnuts. I usually omit the nuts, primarily because my kids won't eat anything with nuts. I was the same way as a kid. These cookies are almost like a brownie in cookie form, chewy and moist, baking them can be somewhat difficult. It is a very thin line between under or over baking them. This recipe is great to make ahead, because the dough needs to chill prior to scooping. You can also scoop a few at time, bake and scoop the rest the next day. As with all my cookies, I scoop the entire batch, use what I need, individually freeze the rest of the cookies and then once frozen . . . bag the cookies, label and save for a rainy day. This way I always have a variety of cookies in the freezer ready to bake at a moments notice.

Ingredients:
1/4 C flour
1/4 tsp. baking powder
14 oz. bittersweet chocolate (I sometimes use 8 oz. bittersweet and 6 oz semisweet)
2 T unsalted butter
2 large eggs
1 C brown sugar
1 tsp. vanilla
3/4 C chopped walnuts


Preparation:
In a small bowl, whisk flour and baking powder, set aside. Divide the chocolate into 8 ounces coarsely chopped bittersweet and 6 ounces bittersweet finely chopped or semisweet chips. I like using the semisweet chips. In a glass bowl over simmering water melt the 8 ounces of chocolate and butter. Set aside and cool once melted. Meanwhile, in a mixing bowl, beat eggs, brown sugar and vanilla on high about 3 minutes, the mixture should double in volume.
On low speed, blend in melted chocolate and then the dry ingredients. Stir in the remaining 6 ounces of chocolate and nuts (if desired) by hand. Cover and chill dough for at least an hour and up to 24 hours.
Once chilled, preheat oven to 350 degrees. Line baking sheets with parchment paper or spray with cooking spray. Scoop cookies by the teaspoon full or like I do with a #40 cookie scoop. (You can also scoop, flatten and freeze in individual layers to bag once frozen and bake a later time.)
Place cookies 2 inches apart on baking sheets and bake 9-11 minutes, until cookies appear set. Rotate pans half way though cooking. If you over bake cookies will be dry. Allow the cookies to cool on the baking sheets for 10 minutes then remove to wire racks. Remove cookies with a spatula. They like to stick!
Store airtight for up to one week.

Friday, December 11, 2009

Snicker Doodles


Another cookie that has crisp exterior with a chewy texture that my kids love, as this cookie bakes your home will fill with the warming scent of cinnamon. This particular snicker doodle recipe can be found in one of my favorite cookbooks that I received from my mom. The Hoosier Cookbook, has all of those great recipes that I remember growing up, should you ever have a chance to pick one up, I highly recommend adding it to your collection. The book contains recipes from people all over the state of Indiana. The snicker doodle recipe was contributed by Kathleen Ingle of Crawford County. Be careful not to over bake, the cookies will loose their softness if they bake too long.
Like most of the other cookies I make, these freeze great once they have been scooped.

Ingredients:
1 C shortening
1 1/2 C sugar
2 eggs
2 3/4 C flour
1 tsp. baking soda
2 tsp. cream of tartar
1/2 tsp. salt
4 T sugar
2 tsp. cinnnamon
Yield: 33 cookies with a 40 scoop

Prepartation:
Combine shortening and 1 1/2 C sugar, beat in eggs one at a time. Mix flour, soda, cream of tartar and salt in a separate bowl. Gradually beat flour mixture into the wet ingredients until combined. Scoop with desired size cookie scoop or roll into approximately one teaspoon sized balls. At this point you can freeze in an individual layer and bag once frozen or combine remaining sugar and cinnamon and roll cookies in this mixture to coat. Place 2 inches apart on a baking sheet lined with parchment and bake 8-10 minutes at 375 degrees.

Thursday, December 10, 2009

Mountain Bar Cookies

I haven't proclaimed this in my blog yet, but my mom is my HERO! She has done many amazing things, but this was one of those things that she remained persistent about and it was something only a mother would do out of love for a child.
My high school made these wonderful fudge like cookies that I absolutely loved. It was one of those things that when you saw it in the lunch line, it was like Christmas morning! It would make my day. Years later, in my adulthood, my mom surprised me with the recipe! She tracked down some lunch lady and pestered her until she got the recipe. They are not complicated, they are not even baked, but I love them today as much as I did at 15.
Ingredients:
2 C sugar
1/2 C whole milk
3 T cocoa powder
1 stick butter
1/2 C peanut butter
1/2 C coconut
dash of salt
1 tsp. vanilla
2 1/2 C quick cooking oatmeal

Preparation:
In a medium stock pot, mix the first 4 ingredients and bring to a boil, boil one minute. Remove from heat and add peanut butter, coconut, salt and vanilla. Next, mix in oatmeal. Stir one or two minutes to cool, so mixture is slightly firm. Drop by the teaspoonful or #70 scoop on to wax or parchment paper in small mounds. Cool completely until set and store in an airtight container.

Wednesday, December 9, 2009

Cam's Butterfinger Cookie


Ingredients:
1 3/4 C sugar
1/4 C brown sugar
1 C butter
1 tsp. vanilla
2 large eggs
3 C flour
1 tsp. baking soda
1/4 tsp. salt
4-5 regular sized Butterfinger candy bars, crushed ( I use a fork and stab at the candy. )
Yield: 34 cookies with a #40 scoop. I also use a 70 scoop which makes a great size and yields twice the amount.

Preparation:
Cream butter and sugars in mixing bowl. Beat in eggs one at a time along with vanilla. Stir soda and salt into flour and gradually beat four mixture into butter mixture. Mix in crushed candy bars. Scoop cookies and place on a parchment lined sheet. ( Place larger cookies 2 inches apart,THESE COOKIES SPREAD.) I stagger the cookies so they have plenty of room, 2 at the top of the baking sheet, then one cookie slightly below, then 2 and so on. Bake cookies at 350 degrees for approximately 15 minutes, rotating half way through cooking. Cool on wire racks and store airtight up to 3 days.

Cam came up with the idea to make Butterfinger cookies. He loves the candy bar and we figured if you can add chocolate chips to a cookie, why not a candy bar. His idea was genius! I first tried adding the crushed candy to the original nestle recipe and they were good. Then I realized that I had a great sugar cookie recipe that might be just a little bit better. I WAS RIGHT.
The original recipe for this cookie is a lemon flavored sugar cookie that was one of Martha's Cookie of the Month recipes. ( Old Fashioned Sugar Cookie to be exact, They are wonderful.) Carole (my cooking partner) and I created an unlimited amount of flavors from this basic recipe, it IS the perfect sugar cookie. The cookie is chewy on the inside and Martha's version is coated with sugar prior to baking so it remains crisp and crackly on the outside.
You can find hers on line under the name listed above, but here is a short version along with some the other varieties we have concocted. Follow the recipe above mixing 1 T of grated lemon zest and 1 T lemon juice (omit the vanilla and butterfingers) in with the sugar for 30 seconds, mixing the remaining ingredients as described above. Scoop and flatten cookies, Martha sprinkles them with sanding sugar, brushes them with water then sprinkles with sugar again prior to baking. Carole and I discovered you can scoop, flatten and freeze. Bag cookies once frozen then dip the tops of the cookies in sugar prior to baking.
Key Lime: same measurements, just use key limes
Coconut: add toasted coconut and coconut flavored rum instead of vanilla
Espresso: add espresso and Kahlua
Vanilla Bean: add granulated vanilla bean
Almond, Orange with cranberry and white chocolate chips. You get the idea, use your imagination and create your family favorite.
Martha's picture, of course, is better than mine, so I am using it for now. I will add the butterfinger picture soon.

Tuesday, December 8, 2009

Meringue Peppermint Kisses


I know, I know, this really isn't a cookie. But, it is a very yummy sweet treat perfectly designed for Christmas or any time of the year if you ask me. The original recipe is from Martha Stewart Living. My friend Carole and I have been making them
for a few years and created a slightly less complicated method from Martha's.
She pipes chocolate on the bottoms and creates a sandwich with two kisses, we either leave them plain or if dipped we use tempered or candy dipping chocolate. I prefer them without chocolate. I have included a picture of Martha's now and will upload a picture of ours when we make them on Monday.
The meringues take some time to bake, so plan accordingly, they also fare better in a dry climate. If you have a problem with humidity, store them in an airtight container with food safe desiccants.
*You will require a couple of special tools: piping bag(s) fitted with #22 star tip and a new small paintbrush. (It's MARTHA, certain complications just can't be avoided)
Two TIPS: The recipe makes a lot, so make them with a friend and split the results.
Make some creme brulee, shortbread sandwich cookies or another egg yolk only recipe at the same time since you are only using egg whites for the meringues.
Yield: Approximately 100 if you keep them single

Ingredients:
3 large egg whites
3/4 C sugar
1/2 tsp. pure peppermint extract
Red gel-paste food coloring
IF YOU WANT CHOCOLATE:
1 cup heavy cream
6 ounces good-quality semisweet chocolate, finely chopped or I like Ghiradelli Chocolate Dipping Bar. (Can be found at my Sams Club during Christmas or on line at Ghiradelli dot com.)

Preparation:

Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper, once you have made the meringue, secure the corners of the parchment with a dab of meringue. Have paint brush, food color and piping bag ready to go. ( A tall glass to rest your piping bag in when not in use is a good idea.)

In metal mixing bowl, combine egg whites and sugar. Place bowl over a pan of simmering water and stir until the sugar is dissolved. 2-3 minutes. Transfer bowl to your mixer and beat with the whisk on medium-high until you reach stiff peaks. Whip in peppermint.
With your paint brush, paint a few stripes of red food color from the tip of your piping bag almost to the top. (Martha says 2-3, we usually do 3-4) Fill your piping bag with meringue approximately 2/3-3/4 full, leaving enough room to twist the top and keep the whipped whites from overflowing when you pipe. Re-paint and refill bag as needed. The stripes will become faint as you pipe. Pipe small, 3/4 inch high star shapes onto prepared sheets.

Bake stars, approximately 1 hour and 40 minutes until crisp, but not brown. Cool on wire racks. Dip in chocolate, if desired, once the stars have cooled. Store in an airtight container.

Monday, December 7, 2009

Brown Sugar-Pecan Shortbread (Beep's Favorite Cookie)


This recipe has very few ingredients and whenever you are faced with this, may I make one small request/recommendation . . . USE THE BEST PRODUCTS. Spending a little more for quality ingredients will make all the difference. Butter and vanilla are key ingredients here. I received this recipe from my friend Carole (from whom I receive so many amazing recipes and ideas) and it quickly became ONE of Beep's faves. I wish I could give credit to the cookbook, but I only have a faxed copy, so if I find out I will include that information at a later date. This is another cookie that freezes well. I love having an assortment of ready-to-bake cookies bagged and in the freezer. Quick to stir together by hand or in a mixer and easy to slice and bake these cookies are perfect for the novice baker!

Ingredients:

1 C toasted pecans, coarsely chopped
1/2 pound unsalted butter, room temperature (use the best you can find)
2/3 C light brown sugar
1/2 tsp. vanilla
2 C flour (I use King Arthur UN-bleached)
1/4 tsp. salt
Yield: about 4 dozen cookies
Mixing the Dough:

Beat together the butter and brown sugar, no lumps of sugar or streaks of butter should be visible. Stir in the vanilla.
Mix together the flour and salt in a separate bowl and then stir into butter mixture. Once the flour is completely incorporated, stir in the pecans.
Turn the dough out onto a piece of plastic wrap, and form it into a 4 1/2 by 6-inch rectangle about 1 inch thick. Wrap with plastic and refrigerate at least 1 hour. You will want the dough to be well chilled so the cookies cut easily. You can also cut and freeze cookies to bake in smaller batches.
Cut the dough lengthwise in half, you should now have two blocks approximately 2 inches by 6. Now cut 1/4 inch thick cookies from each of those blocks, you will have a rectangular cookie 2x1 inch shape.

Bake:
Place sliced cookies on a parchment lined baking sheet and bake at 350 degrees for 15 minutes. Rotate pans half way through cooking if you are baking more than one sheet. The cookies should be golden and crisp. Cool and store in an airtight container.

Sunday, December 6, 2009

Pecan Toffees: Cookie Palooza part III

This is a recipe I received from a co-worker over 15 years ago. These bite size tarts are like a mini pecan pie. I have of course added my own touch, the original did not have pecans. The crust this recipe uses is great as well, but I have used the filling in pastry dough and it is wonderful.

Ingredients:
Crust:
8 ounces of butter softened
6 ounces of cream cheese softened
2 C flour

Filling:
2 eggs
1 1/2 C brown sugar
2 T melted butter
1/2 tsp. vanilla
1/2 C finely chopped pecans
you can also add a splash of Kalua along with the vanilla flavoring
powdered sugar for dusting

Preparation:

Beat butter and cream cheese together, add flour and mix until it forms a soft dough. Break off small pieces, (about a tsp.) of dough and form into mini muffin tins, pressing dough up the sides of the tin.
In another bowl, beat eggs with melted butter, sugar, flavoring and pecans. Scoop filling into prepared muffin tins about 3/4 full. Bake at 350 degrees, approximately 17 minutes. Allow to cool, remove from pan and dust with powdered sugar.
For pecan pastry, cut pastry dough with 3 inch fluted square. Cut half of these squares again with a 2 inch fluted square, you will have a sort of picture frame piece of dough, this will top each solid square and hold the filling on the pastry. Place solid squares on a parchment lined baking sheet and moisten each edge with water. Place the pastry that has the center cut out on top of the solid square and press lightly to seal. Spoon a small amount of pecan filling onto the center of the pastry "frame". At this point the pastries may be frozen and baked at will.
Bake at the same temperature for approximately the same amount of time, (15-20 min.) the pastry will puff and become golden. These are also great dusted with powdered sugar. You can always do a free form tart, rolling the dough in a circle or rectangle, curl the edges to create a lip and fill with some of the pecan filling, bake, cool and then cut into pieces to serve. This is a great rustic/easy option, still equally as delicious!

Saturday, December 5, 2009

Egg Nog Sandwich Cookies: Cookie Palooza II



Ingredients:

Cookie:
1 C unsalted butter softened
1/2 C sugar
1 large egg yolk
1 tsp. vanilla
1/4 tsp.
2 C four
Coarse sugar for sprinkling

Filling:
3 T unsalted butter softened
1 C plus 2 T powdered sugar
1 T brandy
1tsp. vanilla

Mixing the Dough
Beat butter and sugar on medium speed about 1 minute until combined. Add egg yolk, vanilla, nutmeg, and salt mix until combined, scraping down the sides if necessary. Add the flour and mix just until combined. Turn dough out onto a piece of plastic wrap and form into a rectangle. Chill at least 1 hour or up to 3 days.

Place chilled dough on a lightly floured surface and roll to 1/8 inch thickness. Cut with a 1 1/2 inch fluted square or round cookie cutter. Cut half of the squares with a 1/2 inch round pastry tip or VERY small heart shaped cutter, these will be the tops. Sprinkle the tops with coarse sugar. ( You can freeze tops and bottoms at this point and bake later if desired. ) Continue to roll out dough, pressing scraps together and re-chill if necessary. Bake the cookies on a parchment lined baking sheet at 350 degrees for 9-11 minutes until slightly browned on the bottom. Cool on wire racks. While the cookies bake, mix the filling. In a small bowl mix butter, add the sugar, brandy and vanilla, stir until smooth. Once cookies have cooled
spread about 3/4 of a tsp. of filling onto cookie bottoms and lightly press on top so the filling oozes slightly out of the cut shape on the top cookie.

These shortbread sandwich cookies are terrific and extremely versatile. This recipe is from one of my favorite books, The Good Cookie. A friend and I have been making them for quite some time, but had never made them with the flavors listed above until now. I was pleasantly surprised at the outcome! Egg nog is a festive flavor for the holidays, but try our variation of a simple vanilla flavored cookie with strawberry butter cream, or any flavor butter cream for that matter. We started baking them for girl baby shower so we chose strawberry for the cute pink color and the taste wasn't so bad either. I will include a butter cream recipe at a later date. I would do it now, but I would never get this post up. ENJOY!

Friday, December 4, 2009

Gingerbread Stars: Let the Cookie Palooza Begin!


COOKIE
DISCLAIMER: In order to provide recipes prior to the Christmas season, I will publish photos at a later time. I can not be held responsible for the appearance of your cookies. I reserve the right to reject any comments that may be calumniatory or disparaging. I began mixing and freezing cookie doughs early to accommodate a busy holiday schedule, pictures will follow. I PROMISE.

This is a wonderful dough from Bo Friberg. Perfect for Christmas! Light and crispy this wafer thin cookie will melt on your tongue. The original recipe does not include icing, however a wonderful friend and fellow self made cook created an amazing way to top off the cookie. She created a lemon glaze to drizzle on top and if you really want to guild the lily . . . you can sprinkle them with edible glitter flakes. I have cut this recipe in half, it makes a gazillion cookies, feel free to double and the proportions will be correct, but there is really no need. This cookie comes together so easily you will love love love it, the dough does need to chill overnight, so plan ahead, but it can be kept refrigerated, covered for 2 months. The options for this cookie are endless, use it for a gingerbread house, men or as described here. Remember, the dough MUST be rolled paper thin for cookies so they do not turn out hard and inedible.
Recipe
7 1/2 ounces unsalted butter
7 1/2 ounces granulated sugar
10 ounces light corn syrup
3 ounces whole milk
1 pound 5 ounces bread flour
1 1/2 tsp. baking soda
2 T cinnamon
1 T cloves
1 T ginger
Yeilds: approximately 120 cookies

Dough Preparation

In a sauce pot large enough to accommodate all of your ingredients, stir together, butter, sugar, corn syrup & milk over medium heat until sugar is dissolved. Remove from heat and sift together dry ingredients and stir into the pot. Line a rimmed baking dish with parchment paper and pour dough onto sheet, spreading it into an even thickness. Refrigerate, covered overnight. Roll out the dough in small batches on a floured surface, I roll about 1 sixth of the dough at a time to 1/16 inch thick. You will almost be able to see through the dough, but don't worry it rolls beautifully. Cut out cookies using a 3-inch star cutter and place on a parchment lined baking sheet. I like to chill the cookies again or freeze at this point to bake at a later time. Re-chilling will help your cookies keep their shape, this applies to any dough. Set dough scraps to the side and re-roll when you have finished with the first batch. Bake at 400 degrees for 7-10 minutes, the cookies will be crisp and a rich brown color.

Lemon Icing
Juice of 1 lemon
1 C approximately powdered sugar
Stir lemon juice into sugar a little at a time to reach desired consistency. The icing should flow easily, place icing in a small tipped squeeze bottle and drizzle over cooled cookies, sprinkle while wet with edible glitter flakes optional.