Category Archives: cookie

Habanero Sombrero Food Truck Review

I have never written a food truck review before, but the tacos at Habanero Sombrero today on Broadway were the BEST and they deserve to be shared!

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I am a huge Food Network fan and I have watched plenty of shows on interesting and creative food trucks.  Winnipeg never had anything so yummy until this year.  I do not work downtown, so I do not have the ability to walk out my office into food land heaven, instead I drove 20 minutes from my house with my 4 and 6 year old in tow.  Well worth the trip and super fun for the kids.

I ordered 2 chicken tacos ($6.00) on a 6-inch flour tortilla.  (there is the option of  a corn tortilla as well).  I loaded my tacos with homemade salsa fresca.   A hard decision since there was also Salsa Verde, Pineapple salsa and Habanero salsa.  I also ordered the Ay Carumba cookie.

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The staff in the truck were super friendly. The owner even gave the kids Habanero Sombrero pins to wear. My son thought this was the coolest thing since he loves the logo of the pepper playing guitar.

We walked to a place to sit.  I took a picture of my food.  I took one dainty little bite then I then proceeded to INHALE my tacos!  I knew I wasn’t being very ladylike and I didn’t even look up into the street in case someone I knew walked/drove  by.   I have never had anything so good!!  I just couldn’t get enough!

As for the cookie…I seriously thought I was the cookie making queen…but I gladly give that title to the maker of the Ay Carumba cookie.  I was told it’s a double chocolate cookie with a bit of cayenne pepper. (Chocolate and spice!  Yes please!)  I saved half of it for my husband, but I’m not sure it’s going to make it too him.

I will gladly be back to Habanero Sombrero to inhale more of their delicious tacos!  Thank you so much for an amazing lunch!!

Subway Cookie Recipe

I took this recipe from Twitter. @CookiesRecipes (www.bestcookierecipe.net) I have a scale so I weighed the 4 ounces of the instant vanilla pudding mix and it works out to be 3/4 cup.  With my first batch of cookies I rolled exactly a 1″ ball and slightly flattened them. I cooked them for 8 minutes. The cookies came out too small and the bottoms were really brown. In the next batch, I made the cookies larger by 1/2″ and I really flattened them with my hand and they turned out way better. I’m not sure if they taste like the Subway version. (I may have to get some taste testers)  I’d make these again regardless if they taste the same or not….these cookies are really good.



2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, room temperature
1/4 cup white sugar
3/4 cup brown sugar, packed
4 ounces instant vanilla pudding mix
2 large eggs
1 teaspoon vanilla
12 ounces semi-sweet chocolate chips
1 cup chopped macadamia nuts

1. Preheat oven to 375 degrees.
2. Combine flour and baking soda and set aside.
3. Blend together butter, sugars and pudding mix until smooth and creamy.
4. Add eggs and vanilla and beat well.  Gradually add flour mixture to butter mixture.
5. Fold in chocolate chips and nuts.
6. Roll mixture into 1″ balls and flatten slightly.
7. Place balls onto ungreased cookie sheet.
8. Bake for 8 to 10 minutes.
9. Remove from oven and place on wire rack to cool.


Snickerdoodles

Cinnamon and sugar…YUM!  This recipe is taken from Better Homes and Gardens New Cookbook.


1/2 cup butter, softened
1 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon cinnamon

1.  In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally.  Beat in egg and vanilla until combined.  Beat in as much flour as you can with the mixer.  Stir in any remaining flour.  Cover and chill dough about an hour or until easy to handle.
2.  Combine the 2 tablespoons sugar and the cinnamon.  Shape into 1-inch balls.  Roll balls in sugar-cinnamon mixture to coat.  Place 2-inches apart on an ungreased cookie sheet.  Bake in a 375 F oven for 10 to 11 minutes or until edges are golden.  Transfer to a wire rack and let cool. 

Makes about 36 cookies

Chewy Oatmeal Raisin Cookies

I love this recipe.  There is no cinnamon, just nutmeg, which I prefer in this cookie.  This recipe makes 18 large cookies, and is taken from Cook’s Illustrated “The New Best Recipe”.  Do not overtake this cookie.  The edges should be browned, but the rest of the cookie should be very light in color. I also do not rotate my cookie sheets. 



1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 cup unsalted butter, softened but still cool
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
3 cups old-fashioned rolled oats
1 1/2 cups raisins (optional)

1. Adjust the oven racks to the lowland middle positions and heat the oven to 350F.  Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
2.  Whisk the flour, baking powder, nutmeg, and salt together in a medium bowl.
3.  Either by hand or with an electric mixer, beat the butter on medium speed until creamy.  Add the sugars; beat until fluffy, about 3 minutes.  Beat in the eggs, one at a time.
4.  Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats and raisins (if using).
5.  Working with a generous 2 tablespoons of dough each time, roll the dough into 2-inch balls.  Place the balls on the prepared baking sheets, spacing them at least 2 inches apart.
6.  Bake until the cookie edges turn golden brown, 22 to 25 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Let the cookies cool on the baking sheets for 2 minutes.  Transfer the cookies with a wide metal spatula to a wire rack.  Let cool at least 30 minutes.   

Peanut Butter Capers

I made the dough this morning and let the kids shape their own cookies.  They had lots of fun watching their creations grow in the oven.  This recipe is taken from Better Homes and Gardens “Cookies For Kids”. I used 1 cup butter instead of the shortening. I also omitted the salt as I used salted butter. Since I made the dough, and not the kids, I just used my electric mixer. 


1 cup shortening 
1 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt

1.  Turn oven to 350F.  In a large mixing bowl mix shortening and peanut butter with a wooden spoon.  Add sugar and brown sugar.  Stir till mixed.
2.  Add eggs and vanilla.  Stir till mixed.
3.  In a medium mixing bowl combine flour, baking soda, and salt.  Stir into peanut butter mixture till well mixed.  Use your hands to mix if you need to.
4.  Bake in the 350F oven for 10 to 12 minutes or till light brown on the edges.  Let cool on cookie sheets 1 minute.  With a pancake turner lift the cookies onto a cooling rack to finish cooling.  Makes 36 large cookies. 


Thick and Chewy Chocolate Chip Cookies – Cookies for a Cure

If you’re going to make a cookie recipe from my blog..start with this one.  I have many rave reviews about this cookie.  This recipe is taken from Cook’s Illustrated “The New Best Recipe” cookbook.  I do not add the salt if I use salted butter. The 12 tablespoons of melted butter works out to be 2/3 of a cup.  I also only add the 1 cup of chocolate chips as the extra 1/2 a cup is just too much.  I also do not rotate my baking sheets.  I just cook one sheet at a time for 15 minutes.  



2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm.
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg, plus 1 large egg yolk
2 teaspoons vanilla extract
1 – 1 1/2 cups semisweet chocolate chips

1.  Adjust the oven racks to the upper and lower-middle positions and heat the oven to 325 degrees.  Line 2 baking sheets with parchment paper or spray them with nonstick cooking spray.  
2.  Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
3.  Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended.  Beat in the egg, yolk, and vanilla until combined.  Add the dry ingredients and beat at low speed just until combined.  Stir in the chips to taste.
4.. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves.  Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at the base, again forming a single ball, being careful not to smooth the dough’s uneven surface.  Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.
5.  Bake until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time.  Cool the cookies on the sheets.  Remove the cooled cookies from the baking sheets with a wide metal spatula.  
Makes about 18 large cookies


M & M Cookies

This recipe was taken from the back of the mini M&M’s baking bits package. My kid’s love these ones. I used salted butter and omitted the salt.


1 cup (2 sticks) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 275g package (1 1/2 cups) M&M’s Chocolate Mini Baking Bits.
3/4 cup chopped nuts (optional)

Preheat oven to 350F.  In a large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla.  In medium bowl, combine flour, baking soda, and salt; blend into creamed mixture.  Stir in M&M’s and nuts, if using.  Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 10-13 minutes, or until edges are lightly browned and centers are still soft.  Cool one minute on cookie sheets; cool completely on wire racks.  Store in tightly covered container.  Makes about 3 dozen 3-inch cookies.

Chocolate Crinkles

This cookie is a classic.  This recipe is taken from Better Homes and Garden’s 100 Best Cookies magazine 2011.


4 ounces unsweetened chocolate
1/2 cup shortening (I used butter)
3 lightly beaten eggs
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons vanilla
1/4 teaspoon salt
2 cups all-purpose flour
2/3 cup powdered sugar

1.  In a saucepan cook and stir unsweetened chocolate and butter over low heat until melted.  Remove from heat; cool for 15 minutes.
2.  In a large bowl combine eggs, sugar, baking powder, vanilla, and salt.  Add chocolate mixture.  Gradually add the flour, stirring until thoroughly combined.  Cover; chill 2 hours or until dough is easy to handle.  
3.  Preheat oven to 375F.  Lightly grease cookie sheets; set aside. ( I used parchment paper)  Place powdered sugar in a shallow bowl.  Shape dough into 1-inch balls.  Roll balls in powdered sugar to coat.  Place 2 inches apart on prepared cookie sheets.  Bake about 10 minutes or until edges are set.  Transfer to wire racks; cool. 
Makes about 60 cookies