Tag: cookies

Chocolate Chip Cookies

Chocolate Chip Cookies

When I was a kid, my mom would bake cookies all the time. My grandmother as well. Christmas time was essentially gingerbread houses and cookies for weeks. Throughout the year, my mother would bake cookies as gifts for people, and I would always like to help. We each had our cookie cutters and would make designs. Baking cookies when using regular flour is a piece of cake, but once you try to sub in gluten free flours, it can be a little bit overwhelming. This cookie has a lot of different stuff going on but I promise it is delicious.

 

 

 

Chocolate Chip Cookies

June 17, 2017
: 24 Cookies- Double recipe for 48
: 1 hr 30 min
: 15 min
: 1 hr 45 min

By:

Ingredients
  • 4 ounces butter
  • 1 cup brown rice flour
  • 3/4 cup all purpose gf flour or cornstarch
  • 1 tbsp tapioca flour
  • 1 tsp xanthum gum
  • 1 tsp baking soda
  • half of 1/4 cup of raw cane sugar (or regular sugar)
  • 3/4 cup light brown sugar
  • 1 whole egg (don't double this- same for egg yoke)
  • 1 egg yoke
  • 1 tbsp milk (I used 1%)
  • 3/4 tsp vanilla
  • 6 ounces chocolate chips
  • 1 tsp kosher salt
Directions
  • Step 1 Melt butter in a sauce pan and put into a standing mixer.
  • Step 2 Sift the flours, salt, xanthum gum, and baking soda.
  • Step 3 Cream the butter with the sugars. When blended, add the milk and the eggs, one at a time. Mix until well blended.
  • Step 4 Slowly add flour into the mixer. Mix until you have a batter.
  • Step 5 Add chocolate chips and mix.
  • Step 6 Remove and place in fridge for 1 hour.
  • Step 7 Preheat oven to 350
  • Step 8 Line a cookie tray with parchment paper, and make cookies about 1 inch balls.
  • Step 9 Bake for 15 mins, let sit on the tray out of the oven for 2 additional minutes.
  • Step 10 Move to wire rack and allow them to cool completely.
Strawberry Jam Thyme Cookies

Strawberry Jam Thyme Cookies

In a previous post, I wrote about my love affair with the blog my darling lemon thyme. I found several recipes on her site that I decided on the spot I had to try. This is an adapted version of one of those.

I find that these are delicious right out of the oven but if you put them in the fridge they will last for several days and still be delicious.

I am a fan of fresh herbs and I love savory treats (also, I have a strong belief that strawberry jam is the best in the world). I therefore was super intrigued by putting thyme into a cookie recipe.

Strawberry Jam Thyme Cookies

June 14, 2017

By:

Ingredients
  • 1/2 cup butter, softened
  • 1/4 cup blended unrefined raw sugar or regular white sugar
  • 1 teaspoon pure vanilla extract
  • 3 teaspoons finely chopped thyme leaves
  • 3/4 cup white rice flour
  • 1/2 cup corn flour
  • 1/2 tsp baking powder
  • 1/3 cup almond meal
  • heaps of strawberry jam!
Directions
  • Step 1 Preheat the oven to 350 F and line baking sheet with parchment paper.
  • Step 2 Cream the butter, sugar, vanilla and thyme.
  • Step 3 Sieve your flours and baking powder into your mixture.
  • Step 4 Mix well
  • Step 5 With your hands, roll small balls and place them on the baking sheet.
  • Step 6 With your thumb, make indents in each cookie.
  • Step 7 Fill the cookies with jam (do not skimp).
  • Step 8 Bake for 10-12 minutes, or until the cookies are a pretty golden color.
  • Step 9 Remove from oven and let cool on the sheet for a few minutes – wait until they harden a bit and move them to a cooling rack.
  • Step 10 ​Enjoy!

Caramel Macaroons!

Caramel Macaroons!

Have you guys heard of the Macaroon Bible? I had not and let me tell you, Dan Cohen really wrote the Word on macaroons.
 Our neighbors recently had a baby and nothing is better in my mind to prep you for all the stickiness that is to come with a newborn than some sticky cookies.

Macaroons are really simple, and this recipe is incredibly easy to follow.

Caramel Macaroons!

June 14, 2017
: 24-30 Cookies
: 10 min
: 25 min
: 35 min

By:

Ingredients
  • 1cup sweetened condensed milk
  • 1 tsp vanilla extract
  • one 14-oz bag sweetened shredded coconut
  • 2 large egg whites
  • 1/4 tsp kosher salt
  • Caramel:
  • The caramel in this recipe is more like a toffee.
  • So you need :
  • 1/4 cup sugar
  • 2 tbsp butter
Directions
  • Step 1 Preheat your oven to 350 F
  • Step 2 In a bowl, mix together your coconut, condensed milk, and vanilla.
  • Step 3 In a mixer, beat your egg whites (with the salt) until you get stiff peaks.
  • Step 4 Mix them together in one bowl by folding them into each other.
  • Step 5 Line a baking tray with parchment paper, make them the size you want.
  • Step 6 Bake for 20-25 minutes (or until they are nice and golden).
  • Step 7 Remove from oven, let them cool on a rack.- Keep your parchment paper and tray out- you will need it again.
  • Step 8 While they are cooling make the caramel sauce- take a sturdy pot and on medium heat place the sugar in the pot. It will start to bubble a bit and caramelize- add your butter and continue to stir until you get the beautiful color and thickness of caramel.
  • Step 9 Move the macaroons back onto the tray and parchment paper and drizzle the caramel all over em.
  • Step 10 Let them cool for a few minutes, serve, and enjoy!

Mexican Chocolate Cookies

Mexican Chocolate Cookies

As someone who loves cookies, I can say that these are some of the best that I have had. They are easy to make, moist, and delicious. They have a bit of a kick to them but as you will see, it is up to you how spicy you make them.

Mexican Chocolate Cookies

June 14, 2017
: 24 cookies
: 8 hr
: 12 min
: 8 hr 12 min

By:

Ingredients
  • What you will need:
  • 1⁄2 cup flour- I used cup4cup
  • 3⁄4 cup cocoa- I used Hershey's cocoa
  • 3⁄4 tsp. ground cinnamon
  • 1⁄2-3⁄4 tsp. cayenne
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. freshly ground black pepper
  • 1 cup sugar
  • 1 1⁄2 tsp. vanilla extract
  • 1 egg
  • 12 tbsp. cold unsalted butter, cut into small pieces
  • White Chocolate Drizzle:
  • 1 cup white chocolate chips
  • 4 teaspoons milk
  • 1/2 teaspoon vanilla
Directions
  • Step 1 Whisk the flour, cocoa, cinnamon, cayenne, salt, and pepper together in a medium bowl and set aside.
  • Step 2 Put sugar, vanilla, and egg into a large bowl and beat with an electric mixer on high speed until thick and pale, about 3 minutes. Add butter and continue to beat on high speed until smooth, about 3 minutes more. Using your fingers, work flour mixture into butter mixture until dough is just combined.
  • Step 3 Divide dough in half and roll each half into a 9″ log. Wrap each log in parchment paper, twisting ends tightly to make a uniform cylinder. Freeze dough logs (min. 2-8 hours).
  • Step 4 Preheat oven to 350°. Unwrap dough and slice each log into rounds about 1⁄3″ thick. Place rounds 1⁄2″ apart on parchment paper-lined cookie sheets. Bake cookies until slightly puffed and tiny cracks appear on surface (10-12 minutes).
  • Step 5 For the white chocolate drizzle:
  • Step 6 Combine white chocolate chips with milk and vanilla.
  • Step 7 Microwave on 70 percent power for 1 minute.
  • Step 8 Stir. Repeat, if necessary, for 10 to 20 seconds until chocolate is melted and mixture is smooth.
  • Step 9 Use a condiment drizzle or a fork.
  • Step 10 Place the kitchens in the fridge to cool.
  • Step 11 ​Once cool, serve and enjoy!

Peanut Butter Cookies

Peanut Butter Cookies

Lately, I have been trying to eat more healthful. Cutting out a lot of carbs and cutting down on sugar. It is in these moments that I have the biggest sweet tooth. This leads me to desperately search online for a recipe that will satisfy the craving without being too damaging in calories. I also would like to be able to use ingredients that I already have in the house. This is how the peanut butter cookies were made.

The original recipe yields 24 cookies. I cut the recipe in half and made a dozen. I will provide the recipe for 12 cookies, if you wish for the original 24, simply double it.

Peanut Butter Cookies

June 14, 2017
: 12 cookies
: 5 min
: 15 min
: 20 min

By:

Ingredients
  • 1/2 cup all natural peanut butter (I used organic all natural peanut butter from Wegmans)
  • 1/2 cup sugar
  • 1 small egg (if you make 24 cookies- use 1 large egg)
  • 1 tsp vanilla
  • 1 mixmaster
Directions
  • Step 1 Put all of the ingredients into the mixmaster. Turn the mixmaster to low and run until all ingredients are well mixed together
  • Step 2 The next step is your choice- you can either grease a cookie sheet or line it with parchment paper. Parchment paper is likely the easier, however, I did not have any so a greased up cookie sheet was my solution. Place the dough onto the sheet in small balls and then flatten with a fork to get the desired pattern for the cookies.
  • Step 3 Set your oven to 350F and allow it to preheat. The original recipe said that the cookies should bake for 10-12 minutes and or until the edges of the cookies were golden. It may have been the peanut butter that I used but my cookies required 17-20 minutes to cook. You will want to take the cookies out of the oven prior to them being completely baked and allow them to cool and finishing baking on the counter. Once they have cooled a bit, you can transfer them to a cookie rack.
  • Step 4 The final product is delicious and it is incredibly easy to make.
  • Step 5 ​Enjoy!