Tag Archives: sugar

Peanut Butter and Chocolate Surprises

I had to make this cookie.  My favourite cookie combination is chocolate and peanut butter. I took this recipe from the Winnipeg Free Press Recipe Swap, published on Decemeber 11, 2014.

I measured out 1 tablespoon of all my chocolate dough and then 1 teaspoon of the peanut butter mixture. I found this made it easier to combine the two when assembling the cookie.  I found that some of the peanut butter mixture peeked out after baking.  I came out with 35 cookies.

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375 ml (1 1/2 cups) all-purpose flour
125 ml (1/2 cup) cocoa
2 ml (1/2 tsp) baking soda
1 ml (1/4 tsp) salt
125 ml (1/2 cup) unsalted butter, at room temperature
125 ml (1/2 cup) granulated sugar
125 ml (1/2 cup) golden brown sugar, packed
250 ml (1 cup) creamy peanut butter, divided
5 ml (1 tsp) vanilla
1 egg
175 ml (3/4 cup) icing sugar

1. Preheat oven to 175C (350F). Line a cookie sheet with parchment paper. In a medium bowl, whisk together, flour, cocoa, baking soda, and salt. In a large bowl, using an electric mixer, beat butter, sugars, and 60 ml (1/4 cup) peanut butter until light and fluffy, about 3 minutes. Add vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine. In a medium bowl, beat icing sugar and remaining 175 ml (3/4 cup) peanut butter until smooth.
2. Place a heaping 15 ml (1 Tbsp) chocolate cookie dough onto your palm and flatten. Take about 5 ml (1 tsp) peanut butter mixture and place it in the centre of the chocolate cookie dough. Wrap the chocolate dough around the peanut butter centre, forming into a ball and pressing gently to seal. Then gently flatten the cookie and place on prepared cookie sheet, spacing cookies about 5cm (2 inches) apart. Bake for 8 to 10 minutes. Cool on rack.

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Cinnamon Roll Cookies

I love this recipe!  The white chocolate drizzled over these cookies makes them look like mini cinnamon buns.

I found this recipe in my local newspaper “The Winnipeg Free Press” in the recipe swap section about a year ago.

I melted the white chocolate without the honey. I tried first, mixing the two together and the chocolate did not melt properly.

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228 g (1 cup) butter, softened
425 ml (1 3/4 cups) granulated sugar, divided
3 egg yolks
20 ml (1 Tbsp plus 1 tsp) honey, divided
5 ml (1 tsp) vanilla
625 ml (2 1/2 cups) all-purpose flour
5 ml (1 tsp) baking powder
2 ml (1/2 tsp) salt
2 ml (1/2 tsp) cream of tartar
15 ml (1 Tbsp) cinnamon
250 ml (1 cup) white chocolate chips

1. Preheat oven to 175C (350F). Line cookie sheets with parchment paper. In a large bowl, cream butter and 310 ml (1 1/4 cup) sugar until light and fluffy. Beat in egg yolks, 15 ml (1 Tbsp) honey and vanilla. Sift the flour, baking powder, salt and cream of tartar; gradually add to creamed mixture. Scrape down sides of bowl and mix well.
2. On a large plate, mix remaining 125 ml (1/2 cup) sugar with cinnamon. Shape a heaping 15 ml (1 Tbsp) of dough into a 15 cm (6 inch) log and roll in cinnamon-sugar mixture. Loosely coil log into a spiral and place on prepared cookie sheets 2.5 cm (1 inch) apart. Bake for 8-10 minutes or until lightly browned. Remove to wire racks to cool completely. In a small bowl in microwave on low temperature, me it chocolate with 15 ml (1 tsp) honey, stirring until smooth. Drizzle icing over cooled cookies and let icing set.

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Eggnog Snickerdoodle Cookies

This recipe is super tasty and so easy to make.  I cut this recipe out of the “Winnipeg Free Press” years ago, so I do not know it’s original origin.

I could not find a small bottle of dark rum, so I just bought a 375 ml size of Appleton Estate Jamaica rum. It worked out just fine. (And in all honesty, I really can’t taste it in the cookie)

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750 ml (3 cups) all-purpose flour
10 ml (2 tsp) cream of tartar
5 ml (1 tsp) baking soda
2.5 ml (1/2 tsp) salt
185 ml (3/4 cup or 1 1/2 sticks) butter
500 ml (2 cups) sugar, divided
65 ml (1/4 cup) plain eggnog
15 ml (1 Tbsp) dark rum or brandy
5 ml (1 tsp) vanilla extract
2 large eggs
10 ml (2 tsp) cinnamon
2.5 ml (1/2 tsp) grated nutmeg

1. in a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
2. In a large bowl, use an electric mixer on high to beat the butter and 375 ml (1 1/2 cups) of the sugar until light and fluffy. Reduce the mixer speed to low and slowly drizzle in the eggnog, rum and vanilla, mixing until completely incorporated. Add the eggs, then beat until well mixed.
3. Add the dry ingredients and mix thoroughly. Cover the bowl and refrigerate for 1 hour.
4. When ready to bake, heat the oven to 350F. Line a baking sheet with parchment paper.
5. In a small bowl, mix together the remaining 125 ml (1/2 cup) of sugar, the cinnamon and nutmeg.
6. Working with 15 ml (1 Tbsp) of dough at a time, roll the dough between your hands to form balls. Roll each ball in the sugar mixture to coat evenly, then arrange on the prepared baking sheet. Leaving 5 cm (2 inches) between the cookies on all sides. Bake for 8 to 10 minutes, or until lightly golden, but still soft at the centre. Transfer to a rack to cool.

MAKES 36 cookies

NOTE: Store in an airtight container at room temperature for up to a week.

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Chocolate-Pistachio Sables

I was on the hunt for a new Christmas cookie, so I started looking through the epicurious website.  I found this wonderful recipe there!!  The recipe is from Alison Roman and it was published in Bon Appetit magazine December 2013.

I found raw pistachios at Bulk Barn.  I bought one cup and the cost came to $6.50.  I also could not find flaky sea salt (Maldon), so I just used coarse sea salt, which worked perfectly.   I also chopped up 5 ounces of semi-sweet chocolate chips instead of buying the squares.

This recipe is a great “make ahead” cookie. Tips are listed below, you can freeze the batter or make it right away.

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2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/2 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/2 cups (lightly packed) light brown sugar
1 teaspoon vanilla extract
1 large egg white
5 ounces bittersweet or semi-sweet chocolate, chopped
1 cup unsalted, shelled raw pistachios, coarsely chopped
Flaky sea salt (such as Maldon)

1. Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl. Using electric mixer on high speed, beat butter, brown sugar, and vanilla until light and fluffy, about 4 minutes. Reduce speed to low and gradually add dry ingredients; mix just to combine, then mix in egg white. Fold in chocolate and pistachios.

2. Divide dough into 4 pieces. Roll each piece into 8″-long log about 1 1/2″ in diameter, pushing dough together if it feels crumbly. Wrap tightly in parchment paper and chill until firm, at least 4 hours. (The colder your dough, the easier it will be to slice.)

3. Place racks in lower and upper thirds of oven; preheat to 350F. Working with 1 log of dough at a time and using a serrated knife, cut logs into 1/4″-thick rounds and transfer to 2 parchment-lined baking sheets, spacing 1/2″ apart.

4. Sprinkle cookies with sea salt and bake, rotating baking sheets halfway through, until set around edges and centres look dry, 10-12 minutes. Transfer to wire racks and let cool.

YIELD: Makes about 8 dozen

MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just before baking.

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Oatmeal Chocolate Chip Cookies

My mother made these cookies all the time when I was a kid, and quite honestly, this is the first time I’ve ever made them for myself. I love trying new recipes all the time, so I often fail at posting and making those most loved recipes from the past.

This recipe is taken from Better Homes and Gardens New Cookbook.

I omitted the cinnamon and the cloves from the oatmeal cookie recipe to make the oatmeal chocolate chip. I also omitted the nut option from the oatmeal-chip recipe.

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Oatmeal cookies
3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon ground cloves (optional)
2 eggs
1 teaspoon vanilla
1 3/4 cup all-purpose flour
2 cups rolled oats

1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and if desired, cinnamon and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in rolled oats.
2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 375F oven for 8 to 10 minutes or until edges are golden. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool.
MAKES 48 COOKIES

Oatmeal-Raisin Cookies: Prepare as above, except after stirring in oats, stir in 1 cup raisins or snipped dried tart cherries. Makes about 54 cookies.

Oatmeal-Chip Cookies: Prepare as above, except after stirring in oats, stir in 1 cup semisweet chocolate, butterscotch-flavoured, or peanut butter-flavoured pieces and 1/2 cup chopped walnuts or pecans. Makes about 54 cookies.

Chocolate Malt Crackle Cookies

These cookies are rich and delicious!! I took this recipe from “Sweet and Vicious – Baking with an Attitude” by Libbie Summers. The original name for her cookies is “Side-Slap & Tickle Cookies”.

I had a difficult time finding the malted milk powder. I had no luck at Bulk Barn. I ended up going to a local bulk store called “Scoop and Weigh”, here I was told that malted milk powder is used in milkshakes and cookies mostly.

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1 2/3 cups all-purpose flour, sifted
1/2 cup unsweetened dark cocoa powder
6 tablespoons malted milk powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla
24 malted milk balls, crushed
1/3 cup confectioners’ sugar

1. In a medium bowl, whisk together the flour, cocoa powder, 2 tablespoons of the malted milk powder, the baking powder, and salt. Set aside.
2. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and granulated sugar until light and fluffy. Scrape down the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat until just combined. With the mixer on low speed, gradually add the flour mixture and beat until just incorporated. Stir in the malted milk balls. Remove the bowl from the standing mixer and refrigerate for 30 minutes.
3. Preheat the oven to 350F. Line two baking sheets with parchment paper and set aside.
4. In a small bowl, stir together the remaining 4 tablespoons malted milk powder and the confectioners’ sugar. Use a 1-tablespoon measure to scoop the dough, then roll each portion into a ball. Repeat until all the dough has been used. Roll each dough ball in the confectioners’ sugar mixture until it is uniformly coated, then place on the prepared baking sheet 2 inches apart. Bake for 8 to 10 minutes, until the cookies begin to crackle on top (they look kind of like the surface of the moon).
5. Let the cookies cool for 15 minutes before the slapping and tickling commences.

YIELDS 24 COOKIES

Broccoli Salad

I have had this recipe for so many years. I’m not even sure what cookbook it came from. I have seen this salad with many different additions, crumbled bacon, sunflower seeds or raisins. I have also seen this salad with cubed cheese instead of shredded. This is a great recipe to make your own by adding the flavours/textures your family likes.

Below is the full dressing recipe, but I have cut it in half. I seem to be the only one who eats this salad, so I don’t like to make a whole massive bowl of it. I just add enough broccoli, cheese and onions to last about 2 days. I also find that the dressing has a lot of sugar in it. To make it less sweet….add less sugar.

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Fill a bag and a half of broccoli spears
Medium red onion, diced
Grated cheddar or marble cheese

3/4 cup sugar
1 cup mayonnaise
2 Tbsp vinegar

1. Cut up broccoli and onions. Mix together with the grated cheese.
2. Mix together the sugar, mayonnaise and vinegar. Add dressing to the broccoli and let sit for about a day.

Halved dressing recipe
6 Tbsp sugar (I add 4 Tbsp)
1/2 cup mayonnaise
1 Tbsp vinegar

Ranch Dressing

I love this ranch dressing. It’s awesome on the “Southwestern Salad with Ranch Salsa Dressing” recipe that is also on this blog. I have also used this dressing as a dip for a vegetable platter. This recipe is taken from “The Best of Rose Reisman” by Rose Reisman.

Rose has added a tip of using a mixture of milk and lemon juice if you did not want to use buttermilk.

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1/3 cup (80 ml) reduced-fat mayonnaise
1/2 cup (125 ml) buttermilk (or mix 1/2 cup/125 ml 2% milk with 2 tsp/10 ml lemon juice and let sit for 5 minutes)
1 tsp (5 ml) Dijon mustard
4 tsp (20 ml) lemon juice
Pinch of salt and pepper
1/2 tsp (2.5 ml) crushed garlic
1 1/2 tsp (7.5 ml) sugar

1. Whisk mayonnaise,buttermilk, mustard, lemon juice, salt and pepper, garlic and sugar until combined.

MAKE AHEAD: Refrigerate for up to 3 days
MAKES: 1 cup
CALORIES: 18 (1 Tbsp/15 ml)

Mint Thins

I took this recipe from “The Cookiepedia” by Stacy Adimando. These cookies are super easy to make, although I did have some challenges. I had no issues making the cookies themselves since I made them ahead and froze them until I was ready to dip them in chocolate.

I followed the recipe exactly, adding 12 ounces of chocolate, butter and peppermint. I came up with a huge fail! The chocolate clumped together and it wasn’t smooth at all. I came to the conclusion that possibly the bowl I used to melt the chocolate came in contact with the hot water. I tried again with less water, knowing that it was impossible for any contact to happen and the chocolate clumped AGAIN!! I’m not a huge fan of wasting food (especially 24 ounces of good chocolate!) Third time worked out like a charm…I eliminated the butter and all worked just fine!

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I drizzled my cookies in pink for an event I was making them for, but you can just leave them as is and they are just as delicious!

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1 cup unsalted butter, at room temperature
1 cup powdered sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2/3 cup cocoa powder
1/4 teaspoon salt
12 ounces semisweet chocolate
1/4 cup unsalted butter
3/4 teaspoon peppermint flavour

1. Preheat oven to 350F. Cream the butter until it’s light and fluffy. Add the powdered sugar and continue mixing, stopping to scrape the sides of the bowl as needed. Mix in the egg and vanilla extract. Sift together the flour, cocoa powder, and salt. Add the flour mixture by halves, beating to incorporate after each addition.

2. Turn out the dough onto a clean surface and form it into a disk with your hands. Split the disk in half and place them in the fridge to firm up for 1 hour.

3. Working on a floured surface (you’ll need a decent amount, since the dough is sticky), roll out the dough to 1/8-inch thick. Shape the cookies using a 1 1/2-inch round cutter and place them on a parchment-paper-lined baking sheet. Bake for 10 to 12 minutes, then let cool completely.

4. Break up the chocolate into a bowl and set it over a small pot of simmering water (make sure the bowl doesn’t touch the water). Add the butter and the peppermint flavour and stir the mixture steadily until it’s fully melted and looks glossy and smooth. Remove the bowl and let the chocolate cool slightly.

5. One by one, drop the cookies in the chocolate, then scoop them out with a fork to let the excess drip off. (Tap the cookies against the side of the bowl to help drain the extra chocolate). Move them carefully to a wire rack or parchment-paper-lined baking sheet. When they’re all coated, move the sheet to the refrigerator or freezer to set.

Makes 3 1/2 dozen cookies

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Pinwheels

I love the swirling combination of the vanilla and chocolate in this easy to make cookie recipe.  I took this recipe from “The Cookiepedia” by Stacy Adimando. Make sure you really tightly roll this cookie together, as you can see from my first photo that there are gaps in the middle of the cookies.

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I also made this recipe for an event. I was asked to make pink cookies. It was super easy to add food colouring to the vanilla dough.  I also rolled the cookie roll in sugar before cutting it into cookies.

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3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 tablespoons cocoa powder

1. Preheat oven to 350F. Get to work sifting the flour, baking powder, and salt into a bowl. Set it aside for the moment.

2. Cream together the butter and sugar for several minutes, until light and fluffy. Add the eggs and the vanilla and mix until incorporated.

3. Start tipping in the flour a third at a time; stop mixing when it’s just combined.

4. When the dough forms, divide it into two parts. Reserve one half in plastic wrap and keep it in the fridge. Mix the cocoa powder into the other half using a spatula. Form the chocolate dough into a disk, wrap in plastic wrap, and chill both doughs in the fridge for at least 1 hour, until firm.

5. Roll out the dough to about 1/4-inch thickness, using just a little flour as needed. Move it to a large piece of parchment paper. Do the same with the vanilla dough, flattening them to around the same height and dimension. Place the vanilla dough on top of the chocolate and run a rolling pin lightly over the two doughs to press them together. Trim the doughs into a rectangle shape so they each have the same edges.

6. Starting at one of the short ends, carefully roll the dough up into a log, using the parchment paper to help. Wrap it tightly in plastic wrap or parchment paper and chill for at least an hour. Do the same with the reserved pieces of dough.

7. Line a few cookie sheets with parchment paper. Unwrap the log and slice it into cookies about 1/4-inch thick using a very sharp knife. Lay the cookies on the sheets about 2 inches apart.

8. Bake for 10 to 12 minutes, until you start seeing hints of the edges turning golden. Remove and let cool for a minute, then spatula to a wire rack.

Makes 4 dozen cookies