Oatmeal Pumpkin Chocolate Chip Cookies

Halloween.  Is today.  My dog is sleeping next to me and still wearing his pumpkin shirt.  He was supposed to be an alien, but I don't know if that ever happened.  

Fall has been weird this year.  I have been waiting on the edge of my seat for the colors to change.  Then, it happened.  And I am pretty sure I missed it.  Here is the only (semi decent) pic we have of the fall colors.

And then this happened (slightly different angle, but same spot more or less).

And before any of that happened, I was filling every second of my free time with Broadway shows.  I am not complaining, but weird October.  

I wouldn't say I did pumpkin justice this October (and I know I still have November), but I did make these cookies.  Ever since the pumpkin shortage several years ago, I am incapable of buying only one can of pumpkin puree.  So, I had all these ingredients on hand when I scheming up this mixture of oatmeal and pumpkin.  Yes, I am obsessed with oatmeal everything.  

I am also obsessed with pumpkin and chocolate together.  We have a local ice cream place that sells delicious pumpkin ice cream and I get it combined with the chocolate ice cream.  Not mixed.  Just side by side.  

Anyways, make sure you use extra fancy cinnamon.  Vietnamese cinnamon, that is.  These really won't turn out without it.  

Oatmeal Pumpkin Chocolate Chip Cookies

adapted from Simply Recipes

1 cup butter, room temperature

1 cup packed brown sugar

3/4 cup granulated sugar

1 cup pumpkin puree

1 large egg

1 teaspoon vanilla extract

1 cups whole wheat flour

1 cups all-purpose flour

1 1/3 cups quick or old-fashioned oats

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup chopped pecans

1 cup semi-sweet chips

Preheat the oven to 350° F.

Beat the butter and sugars together until light and fluffy, about 3 minutes.

Add the egg, vanilla, and pumpkin puree and beat for another 3 minutes.

In a separate bowl combine the flours, oats, baking soda, salt, and cinnamon and whisk together. Slowly add it to the butter mixture until just combined, being sure to scrape down the sides and bottom once or twice to ensure even mixing.

Fold in the pecans and chocolate chips. Drop spoonfuls of dough on cookie sheets lined with parchment paper. Bake for 13-15 minutes. Allow to cool on the tray for a minute or two to set, then move to a wire rack to finish cooling.

(Servings: 48 cookies, Prep time: 30 min., Bake time: 1 hr, Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  3/5

Oatmeal Butterscotch Cookies

I have been kind of all over the place lately.  Probably 7 out of the past 8 weeks, I have been without my own kitchen.  Or without my kitchen stuff.  So, I have borrowed plenty of people's kitchens.  And made lots of salads and sandwiches.  And smoothies, because for some reason a blender was one of the kitchen tools I have kept by my side (and my knives, which now go everywhere with me).  Now, I am finally back at home.  With all my kitchen gear.  I was so ready to cook and eat real food.  And eat whatever I want.  And to eat VEGETABLES!  Summer is almost over!  Ahhhh!

Unfortunately, Hurricane Irene has left us without power...in our kitchen.  We are pretty lucky since tons of people have no power at all.  We live by a main road so we got our power turned back on right away.  However, there is some damage and our whole house is only getting half the power.  We will just be using our grill and eating all the delicious fresh produce available right now.  The tomatoes are completing my life.  Why can't someone invent a way to eat summer tomatoes all year round?

Anyways, I just returned home from one heck of a wedding celebration.  Weddings are somewhat life-changing.  Each one in their own way.  I love participating in a close friend's wedding and then meeting all of her close friends and family.  I feel like weddings make me love people again.  And relationships.  

I made these cookies for the bridal shower.  Although the entire menu for the shower was inspired by the bride (lots of comfort food), these cookies were my own selfish preference.  During the shower and bachelorette party, everyone was raving about the other options (Cookie Dough Truffles and Lemon Poppyseed Cookies) and it seemed to me that many people didn't even try the oatmeal cookies.  However, I couldn't stop thinking about them.  I normally can control myself around sweets.  I usually get sick of whatever I make after eating it once or twice.  But I probably ate at least 15 of these cookies.  I gave some to Scot's grandparents when we went over there for dinner.  They ate them the next morning (for breakfast, which by the way is an excellent idea).  Grandma R. called me up immediately after finishing off the entire batch I gave her and said they are the best thing ever.  I had a similar (somewhat emotional) reaction myself, so I was so glad to share the same taste with Grandma R.  

These are a soft oatmeal cookie with butterscotch chips, toffee bits, and a little shredded coconut.  They have some flour in them which I find essential for soft, chewy, non-flat oatmeal cookies.  One of my favorite cookies in a long time.  

Oatmeal Butterscotch Cookies

originally from Taylor Takes a Taste via Annie’s Eats

3/4 cup all-purpose flour

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/4 tsp. salt

8 tbsp. unsalted butter, at room temperature

1/2 cup brown sugar

1/4 cup granulated sugar

1 large egg

1/2 tsp. vanilla extract

1 1/2 cups old fashioned oats

3/4 cup shredded coconut

1/2 cup butterscotch chips

1/4 cup toffee bits

Preheat the oven to 350° F. Line baking sheets with silicone baking mats or parchment paper. In a bowl, combine the flour, baking soda, cinnamon and salt.  Stir to blend, and set aside. In the bowl of an electric mixer, combine the butter and sugars and beat on medium-high speed until light and smooth, about 2-3 minutes. Beat in the egg until incorporated. Blend in the vanilla. With the mixer on low speed, mix in the dry ingredients just until incorporated. With a spatula, fold in the oats, coconut, butterscotch chips and toffee bits until evenly combined.

Drop scoops of dough (about 2 tablespoons each) onto the prepared baking sheets, a few inches apart. Bake for 12-15 minutes, until just set and light golden, rotating the pans halfway through baking. Let cool on the pans about 5 minutes, then transfer to a wire rack to cool completely.

(Servings: 24 cookies, Prep time: 30 min., Bake time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  10/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Snickerdoodle Cupcakes

I was home for my little sister's graduation party.  She graduated from high school.  She used to be 3 years old.  Now she is 18.  It makes no sense how these things happen.  

I am 9 years older than this little sister.  9 years!  Which is exactly how long I have been in post-"high school" school.  Therefore, we graduated together this year.  Me from all school forever.  Her from high school.  This was something I always thought about once I decided to go ahead and do the 5 year grad school program.  

Anyways, growing up, I was really a second mom for her.  Not in like a loving, caring kind of way.  In more of a bossy kind of way.  I picked out her outfits.  I did her hair.  I fed her.  All of these things were non-negotiable.  She never once complained or argued with my decisions.  That is the glory of 9 years separation.  It is not too much older, where we didn't even know each other.  But old enough where ANYthing I said goes.  Having a little sister slave was a wonderful, wonderful thing.  

During her pre-teen/teenage years, she was a mild inconvenience for me.  Although she was probably 400 times better than I was when I was a teenager, she still had a 'tude.  She sometimes didn't like the outfits I picked out.  She said things like "that is really more your style than mine".  Ughs!  She texted while we were having important conversations.  I should say:  she actually never wasn't texting someone from the age of 14-17.  She had boyfriends.  Ew.  She had the nerve to actually have opinions on things.  WHO does she think she is?

Now, she has grown into quite the lady.  She lost most of her 'tude.  I have gained back some of my older sister respect.  She listens to my fashion opinion.  She still texts like a crazy person and likes boys, which is super gross, but I will take what I can get.  And now, she has graduated into official adult-ness.  Tear.  

For her partay, my sister and I made 200+ mini cupcakes and spelled out her name with them.  Scot designed the layout and figured out with x many white cupcakes, y many brown cupcakes, this is the optimal design.  The two cupcakes flavors were Snickerdoodle and Cookies N' Cream.  The snickerdoodle cupcakes are a cinnamon cupcake with a vanilla buttercream and a mini snickerdoodle on top.  The cookies n' cream cupcakes were a chocolate cupcake with a cream cheese frosting (with oreo crumbles mixed in) and an Oreo on top.  We wanted the colors to be opposite so that is why we laid the cookies flat on top of the cupcake.  This is also allowed imperfect piping.  I was not a fan of the Cookies N' Cream cupcakes.  I mostly didn't like the chocolate cake part.  But these Snickerdoodle cupcakes were spot on.  Delish.  

Snickerdoodle Cupcakes

from Annie’s Eats (cupcakes, frosting, cookies)

For the cupcakes:

11/2 cups all-purpose flour

11/2 cups cake flour, sifted

1 tbsp. baking powder

1 tsp. salt

1 tbsp. ground cinnamon

2 sticks (1 cup) unsalted butter, at room temperature

13/4 cups sugar

4 large eggs

2 tsp. vanilla extract

11/4 cups milk

For the frosting:

20 tbsp. (2 1/2 sticks) unsalted butter, softened 2 1/2 cups confectioners’ sugar,

sifted 1/8 tsp. salt 2 tsp. vanilla extract 2 tbsp. heavy cream

For garnish:

1 tsp. ground cinnamon (optional)

2 tbsp. sugar (optional)

Mini snickerdoodles (1/2 of recipe below)

To make the cupcakes, preheat the oven to 350° F. Line cupcake pans with paper liners. Combine the flours, baking powder, salt and cinnamon in a medium bowl; whisk to combine. In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions alternating with the milk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.

Divide the batter evenly between the prepared cupcake liners, filling each three quarters full. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18-20 minutes (8-10 minutes for minis). Allow to cool in the pans about 5 minutes before transferring to a wire rack to cool completely.

To make the frosting, in a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Frost the cooled cupcakes as desired. In a small bowl, whisk together the ground cinnamon and sugar. Sprinkle a pinch of the cinnamon-sugar on top of each frosted cupcake. Garnish with mini snickerdoodles.

(Servings: 60 ish Minis, Prep time: 30 min., Cook time: 1 hr., Difficulty: Easy)

Mini Snickerdoodles

2 1/4 cups (11 1/4 oz.) unbleached all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. salt

12 tbsp. unsalted butter, softened but still cool

1/4 cup vegetable shortening

1 1/2 cups (10 1/2 oz.) granulated sugar, plus 3 tbsp. for rolling dough

2 large eggs

1 tbsp. ground cinnamon, for rolling dough

Adjust oven racks to upper- and lower-middle positions. Preheat the oven to 400 degrees F. Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, shortening and 1 1/2 cups sugar on medium speed until well combined, 1 to 1 1/2 minutes. Scrape down the sides of the bowl, add the eggs, and beat again until combined, about 30 seconds. Add in the dry ingredients and beat at low speed until just combined, about 20 seconds.

In a small, shallow bowl, combine the 3 tablespoons sugar and the cinnamon for rolling the dough. Stir or shake well to combine. Working with a little dough each time, roll the dough into 1/2-inch to 3/4-inch balls. Roll the balls in the cinnamon sugar mixture and place them on the prepared baking sheets, about 2 inches apart. Use a drinking glass with a flat bottom to gently flatten the dough balls (butter the bottom of the glass before starting, and dip it in sugar between cookies if it begins to stick).

Bake until the edges of the cookies are beginning to set and the center are soft and puffy, 8-10 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 2-3 minutes before transferring them to a wire rack to cool completely.

(Servings: 120, Prep time: 30 min., Cook time: 1 hr., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  8/10

Effort:  4/5

Dishwashing Effort:  4/5

Chocolate Toffee Shortbread Bars

My favorite quote at Jimmy John's is, "Every driver believes they are an above average driver."

One time, when I was like...6/7/8, we were sitting at the dinner table.  Me and the fam (minus the little sister who was negative years old).  I am sure my other little sister was babbling on and on about something really random like ponies, tree trunks or overalls.  My brother...he was definitely picking his nose.  I was probably being perfect.  As usual.  My dad was staring out the window.  His eyes were glazed over and he was totally out of it.  I asked, "hey dad, what are you staring at?"  His answer was, "peace".

Another time, I was driving and this lady behind me was bumper huggin' me.  I made a right turn into a parking lot.  Parked.  Got out.  Then all of a sudden that same lady was all up in my face, straight up yelling at me for not using my blinker when I made my right hand turn.  I was making a right hand turn into a car repair shop to fix my blinker light bulb, which was burnt out.  I didn't tell her that.  She was really mad.  This was at least 6/7/8 years ago.    

I made these chocolate toffee shortbread bars for those cookie baskets I gave out around the Whole Foods video contest time. They are pretty simple to make, ship well and taste good for about a week after making them.  All requirements for successful cookie baskets.  Kinda like a candy bar.  

Chocolate Toffee Shortbread Bars

from Annie’s Eats

For the shortbread base:

11/2 cups all-purpose flour

1/2 tsp. salt

1/4 tsp. ground cinnamon

2 sticks (1 cup) unsalted butter, at room temperature

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 tsp. vanilla extract

3 oz. bittersweet or semisweet chocolate, finely chopped

For the topping:

6 oz. bittersweet or semisweet chocolate, finely chopped

11/2 cups toffee bits

Preheat the oven to 375° F. Line a 9 x 13″ baking dish with foil and spray lightly with cooking spray. To make the shortbread, combine the flour, salt and cinnamon in a small bowl; stir to blend and set aside. In the bowl of an electric mixer, combine the butter and sugars and beat on medium-high speed until light and fluffy, about 3 minutes. Blend in the vanilla. With the mixer on low speed, beat in the dry ingredients just until incorporated. Stir in the chopped chocolate until evenly distributed.

Transfer the dough to the prepared baking dish and press into an even layer covering the bottom of the pan. Bake for 18-20 minutes, or until the shortbread is bubbling. Remove the pan from the oven and transfer to a wire rack.

Sprinkle the 6 ounces of chopped chocolate evenly over the top of the cookie base. Cover the pan with foil and let sit for 5 minutes. Remove the foil and use an offset spatula to spread the melted chocolate evenly over the crust in a thin layer.  Immediately sprinkle the toffee bits over the melted chocolate and press down gently to adhere. Let the bars cool to room temperature. Once the pan has cooled, you may speed chilling by transferring to the refrigerator or freezer.  When the topping is set, remove from the pan, transfer to a cutting board and

slice into bars.

(Servings: 30 bars, Prep time: 30 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  3/5

Milk Chocolate Hazelnut Cookies

Why is Nutella so good?  Why do I think it is ok to have it for breakfast when I am Europe?  

These cookies are obviously screaming Nutella.  But, if you make these, you need to follow three rules (I broke all of these at some point):

1.  Use blanched, skinless hazelnuts.  The skin is bitter.  

2.  Cut up a chunk of milk chocolate, don't use chips.

3.  Experiment with the baking temp and time to get the cookie the right (soft) consistency.

This is an interesting recipe because the dough needs to be refrigerated for at least 3-4 hours before baking.  We actually baked these to order over the week.  The dough is good for up to a week in the fridge.  But, unlike most "chocolate chip cookies", these honestly taste better completely cooled than they do warm.  

I did make some "high altitude" adjustments.  I think because of all the nuts and nut flour, these cookies do really well at high altitude regardless.  However, I did increase the temp and shorten the cooking time.  I did a little research online and it seems like others who have made these also decreased the baking temperature (by almost a half!)  And there was no indication that they were at high altitude.  

I have to say, I loved these!  There is tons of milk chocolate in these.  Normally, I put way less chocolate chips than what any recipe calls for.  I don't like an overwhelming amount of chocolate in my chocolate chip cookies.  But these...these are more like Nutella cookies.  Like chocolate cookies.  Finally!  I rate a dessert higher than Scot!

Milk Chocolate Hazelnut Cookies

from Flour by Joanne Chang

1 1/2 sticks butter, plus 1 tablespoon

2/3 cup granulated sugar

2/3 cup packed light brown sugar

2 eggs

1/2 teaspoon vanilla extract

1 1/2 cups blanched whole hazelnuts, toasted (remove skins)

1 1/2 cups unbleached all-purpose flour

1 teaspoon baking soda

3/4 teaspoon kosher salt

12 ounces milk chocolate, chopped into 1/2-inch pieces

Using a stand mixer, cream together the butter, granulated sugar, and brown sugar on medium speed for approximately 5 minutes (10 minutes if using a hand mixer), or until the mixture is light and fluffy. Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl to release any clinging butter or sugar.

Beat in the eggs and vanilla on medium speed for 2-3 minutes, or until thoroughly combined. Scrape the bowl again to make sure the eggs are thoroughly incorporated.

In a food processor, pulse 1/2 cup of the hazelnuts until ground to a fine powder (stop grinding once they are powdery; if you continue, they will become a paste). Roughly chop the remaining 1 cup hazelnuts.

In a medium bowl, stir together the ground and chopped hazelnuts, the flour, baking soda, salt, and chocolate. On low speed, slowly blend the flour mixture into the butter-sugar mixture and then mix just until the flour mixture is totally incorporated and the dough is evenly mixed.

For the best results, scrape the dough into an airtight container and let it rest in the refrigerator overnight (or at least for 3-4 hours) before baking. When you are ready to bake, position a rack in the center of the oven, and heat the oven to 350 degrees F (I baked mine at 365 degrees F).

Drop the dough in 1/4-cup balls onto a baking sheet, spacing them approximately 2 inches apart. Flatten each ball slightly with the palm of your hand.

Bake for 20-22 minutes (I baked mine for 5 minutes, rotated the pan 180 degrees and then baked for 2-3 minutes longer…even for sea level, I wouldn’t bake for 20 min., check every 5 min.), or until the cookies are golden brown on the edges and pale and slightly soft in the center. Let cool on the baking sheet on a wire rack for 5-10 minutes, then transfer the cookies to the rack to cool completely.

Note 1: Cookies can be stored in an airtight container at room temperature for up to 3 days. The unbaked dough can be stored in an airtight container in the refrigerator for up to 1 week.

Note 2: My adjustments are in italics. They may or may not be high altitude adjustments. All I know is that I baked four of these babies at 350 degrees F for 20 minutes and they were hard as a rock.

(Servings: 20-25 cookies, Prep time: 1 hr., Chill time: 3-4 hrs., Bake time: 40 min., Difficulty: Easy)

Printable Version

foodforscot Rating:

Shanon (taste):  8/10

Scot (taste):  7/10

Effort:  3/5

Dishwashing Effort:  4/5

Buckeyes

Another holiday treat!  Scot, the baking man chef, made these guys too.  Are you wondering why?  Lemme tell you.  I wanted to bring a few things to a Christmas party that we attended last weekend.  However, there were lots of errands to be run.  But mostly...Christmas shopping.  And that boy is not a shopper.  And that is actually an understatement.

The thing is:  I am not sure I believe the "I am not a shopper, I am buyer" thing.  When we go to REI, he sure is a shopper.  And I am the one dragging him out of the store.  In fact, this weekend we were at Play It Again Sports.  We left with a whole car load of equipment that we didn't go in there to buy.  So in response to my mother-in-law's tweet about how Scot's dad is also a bad shopper...I would say these men are most probably what I like to call "selective shoppers".  

Booyah.  

The point is, our compromise was that he helped me out by making these treats while I held down the Christmas shopping fort.  And everything he made was excellent!  

These buckeyes (also known as Peanut Butter Balls...clearly not as impressive of a name) are just like a Reese's peanut butter cup, but probably not quite as sweet.  We recently came across a real life Buckeye tree in LA.  Very pretty!

I worked with some Ohio students several years ago and they went on and on about buckeye this and buckeye that.  During a presentation once, they actually passed out buckeye candy!  I must say, they are good!

Buckeyes

adapted from Baked Explorations via smitten kitchen

1/4 cup (2 ounces) cream cheese, softened

1 1/2 cups smooth peanut butter

1 cup graham cracker crumbs (from about 14 graham crackers)

1/4 tsp table salt

3 cups confectioners’ (powdered) sugar

10 tablespoons unsalted butter, melted and cooled

12 ounces dark chocolate (60 to 72%), coarsely chopped or milk chocolate

Make the filling: In the bowl of an electric mixer, beat the cream cheese and peanut butter together until combined. Add the graham cracker crumbs and beat for 10 seconds. Add the sugar and butter, and mix on the lowest speed until it stops floating off everywhere, then increase the speed until the ingredients are combined. Scrape down the whole bowl well, then mix again. The mixture will be quite sturdy and a little dry — perfect for shaping. Set it aside while you prepare the coating.

Make the coating: Melt the chocolate either over a double boiler, stirring until it is completely smooth or in a microwave in 30 then 10 second increments, stirring before you start it again until it is completely smooth. Let it cool to tepid (about 100 degrees, though I’d go a little cooler next time for a thicker coating; I had a few ounces of chocolate leftover) while you shape the peanut butter centers.

Assemble the candies: Line a sheet pan with parchment paper. Scoop out slightly more than one tablespoon’s worth of filling (their suggestion; I used a scoop that made them a little smaller) and use your hands to form it into a ball. Place the ball on the prepared sheet and repeat the process until all of the candies have been shaped. They can sit close to each other but make sure they are not touching.

Using a fork or large skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coating, leaving a small circle uncoated. Play around with a few practice pieces; I found it easiest to stick the skewer in the side, angle the bowl I was using towards it and make sure it became submerged as I rolled the candy around. But don’t fuss too much; even the “ugly” ones won’t go to waste.

Chill the buckeyes until they are set, about 30 minutes.

(Servings: 36-42 pieces, Prep time: 1 hour, Chill time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Chocolate Dipped Toasted Coconut Macaroons

It is crazy how much more common a gluten intolerance is nowadays.  I know quite a few people who can't or don't want to have gluten for one reason or another.  I am always trying to find good gluten-free recipes to bring to our different events and potlucks.  I don't mind substituting one of the many gluten-free flours into some recipes like sauces, soups, breadings, etc.  However, I am not a big fan of turning gluten-full foods into gluten-free foods.  I feel like it never lives up to expectations.  I will leave the gf breads, cookies and cakes to the experts.  

However, there are tons of options for gluten free dishes that just naturally don't have any gluten in them.  Think butter.  Think chocolate.  Cream.  Veggies.  Fruits.  And a macaroon is a great gluten-free dessert.  

I know this is called foodforscot, but these babies are foodbyscot.  He made them!  And I have to say, they were amazing.  And everyone at the party loved them too.  He likes dark chocolate, so he dipped some in dark chocolate, the rest in milk chocolate (my preference).  

Chocolate Dipped Toasted Coconut Macaroons

by Alton Brown via Joy the Baker

4 large egg whites

pinch of salt

1/2 cup sugar

12 ounces sweetened shredded coconut, toasted

2 (3 ounce) kosher milk chocolate bars, coarsely chopped

Preheat oven to 350 degrees F. Place coconut on a baking sheet, spread out evenly and place in the oven. Return to the oven every five minutes to stir the browning coconut. Once evenly browned, after about 15 minutes, remove from the oven and allow to cool.

In a mixer fitted with a whip attachment. whip egg whites and salt until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff. Fold in toasted coconut.

On parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie. Place into the oven and bake for 15 to 20 minutes.  The outside should be golden brown but the insides should still be moist.

Place chocolate chunks in a heatproof bowl. Place bowl over a pan of simmering water so that the bottom of the bowl does not touch the simmering water. Allow to melt. Stir until loose and creamy. Partially dip the macaroons in the chocolate then allow to cool and harden on a parchment lined sheet. You can place the pan of chocolate dipped cookies in the refrigerator to speed up the hardening process.

(Servings: 32-40 pieces, Prep time: 45 min., Cook time: 45 min., Difficulty:  Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  3/5

Dishwashing Effort:  3/5

Homemade Oreos

Well, I have been a bad blogger lately, huh?  I love pretending like I am too busy to blog.  Makes me feel really cool.  

The truth is, yeah, actually, I am just too busy to blog.  Booyah.

Anyways, I love blogging.  And I made these Oreos kind of a long time ago.  Never posted them.  

I made these Oreos for mothers and friends.  Mailed them out in care packages.  First, these were not my favorite cookies of the bunch (these were).  Second, they were just about everyone else's favorite cookie.  Could it be that people got a kick out of "homemade Oreos"?  Or maybe it was because they were the only real chocolaty cookie out of the four I made?  Maybe they are just amazing?  Probs.

I have what I call a negative sweet tooth.  I have no idea why.  But I can't take it when desserts are too sweet.  So, for me, these were just a tad too sweet.  The chocolate wafer recipe calls for a range of sugar...I would suggest using the least amount. And, I would prefer that the filling had less vanilla in it.  I would suggest 1/2 tsp rather than 2 tsp.  I didn't change the recipe below because I am no dessert queen and everyone else really liked them.  But Scot agreed about the vanilla.  And I would call him the dessert king.  Or at least the chocolate king.  

Homemade Oreos

adapted from Retro Desserts, Wayne Brachman via smitten kitchen

For the chocolate wafers:

1 1/4 cups all-purpose flour

1/2 cup unsweetened Dutch process cocoa

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 to 1 1/2 cups sugar

1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter

1 large egg

For the filling:

1/4 cup (1/2 stick) room-temperature, unsalted butter

1/4 cup vegetable shortening

2 cups sifted confectioners’ sugar

2 teaspoons vanilla extract

Set two racks in the middle of the oven. Preheat to 375°F.

In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa,

baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the

butter, and then the egg. Continue processing or mixing until dough comes

together in a mass.

Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

(Servings: 25-30 sandwich cookies, Prep time: 30 min, Cook time: 1 hr., Difficulty: Easy)

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Espresso Chocolate Shortbread Cookies

These were my second favorite cookies that we made earlier this week.  I originally picked this recipe because I read that they shipped well and that they get better with time.  And they really do!  We kept a few of each cookie around so that we could taste test them as the days went on.  And taste how they would taste when all the wonderful people got them.  You know...someone has to do it.  

I have always loved shortbread.  I am not sure why because I could care less about sugar cookies.  Especially if they are frosted.  They are usually WAY too sweet too.  You know those really soft ones at the grocery store, with the frosting and sprinkles?  Ew!  I eat one bite of those and I get a cavity.  So, maybe shortbread is less sweet?  Or maybe all the extra butter tricks me?  Or MAYBE I need to try making some good old fashion sugar cookies and see if I really do like them?  

Back to these babies...I quite enjoyed them.  They are something different and I just like the texture of shortbread (/butter).  And I love coffee-flavored anything.  And I agree with everyone else who has made these, the ziplock bag method is genius.  I totally used a ruler to make these perfectly square.  Although, I have to admit, I felt like using a ruler in the kitchen just wasn't right.  But a little obsessive-compulsive behavior is ok every once and a while.    

Espresso Chocolate Shortbread Cookies

from smitten kitchen

1 tablespoon instant espresso powder

1 tablespoon boiling water

2 sticks (8 ounces) unsalted butter, at room temperature

2/3 cup confectioners’ sugar

1/2 teaspoon pure vanilla extract

2 cups all-purpose flour

4 ounces bittersweet chocolate (plain, or a toffee variety), finely chopped, or 3/4

cup store-bought mini chocolate chips

Confectioners’ sugar, for dusting (optional)

Dissolve the espresso in the boiling water, and set aside to cool to tepid.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.

Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.

Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack.

If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

(Servings: 32 cookies, Prep time: 2.5 hours, Cook time: 20 min., Difficulty: Easy)

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Lemon Poppy Seed Cookies

Scot and I baked up some cookies and bars for some of the people in our lives that truly deserved a treat.  Including late mother's day gifts (Sundays are not good for shipping) and some for great friends!  We made four different cookies/bars and these were my favorite.  I will try to the post the others! 

While these were baking, I kept going on and on to Scot about how cute they were.  I really loved these.  They have kind of a muffin texture.  And I didn't adjust for altitude, because I never have any problems with muffins, so I thought they would be fine.  And they were.  They baked up so nicely.  

If you have never made a powdered sugar glaze, it is really easy...but there are not exact measurements.  You just need to start with the powdered sugar, add the liquid, mix around and add more liquid to get the thickness you want.  I made mine pretty thin, because I don't like too much of it to stick to the cookie.  I think it makes it too sweet.  But the thicker it is, the more the cookie will get.

And this recipe used the zest of 6 lemons!  Woah!  Lemons don't last that long after you zest them, so I made some lemonade with all the zested lemons.  You don't want to waste all that lemon juice, so just plan something to use it up within a few days.

Lemon Poppy Seed Cookies

from Annie’s Eats

For the cookies:

11/2 cups all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

1 tbsp. poppy seeds

8 tbsp. unsalted butter, at room temperature

2/3 cup sugar

2 tbsp. lemon zest

1 large egg

For the glaze:

1/2 cup confectioners’ sugar

1-2 tbsp. freshly squeezed lemon juice

Preheat the oven to 350° F. Line two baking sheets with parchment paper. In a small bowl, whisk together the flour, baking powder, salt and poppy seeds. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Mix in the lemon zest and egg until blended. Mix in the dry ingredients on low speed just until incorporated.

Drop balls of dough (I used a 2 tsp dough scoop) onto the prepared baking sheets about 2 inches apart. Bake for 9-11 minutes or until cookies are set and just beginning to brown at the edges (do not let the tops brown). Allow to cool on the baking sheet for 2 minutes, then transfer to a wire rack set over wax paper to cool a bit before glazing.

To make the glaze, whisk together the confectioners’ sugar and 1 tablespoon of lemon juice. Add more lemon juice if necessary, just until the glaze has reached a consistency good for drizzling over the cookies. Glaze the cookies and let the glaze set before serving. Store in an airtight container.

  

(Servings: 18-24 cookies, Prep time: 30 min., Cook time: 30 min., Difficulty: Easy)

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