Whole wheat blueberry white chocolate breakfast cookies
adapted from this recipe using applesauce instead of oil, 1/3c brown sugar instead of 3/4, whole wheat flour instead of white flour, and adding ground flax and almond extract
Whole wheat blueberry white chocolate breakfast cookies
adapted from this recipe using applesauce instead of oil, 1/3c brown sugar instead of 3/4, whole wheat flour instead of white flour, and adding ground flax and almond extract
Baklava with cashews, peanuts, and chocolate
Peanut butter sandwich cookies
(http://www.nytimes.com/2006/12/27/dining/271yrex.html)
Chocolate crinkles
Giant “Double Doozie” chocolate chip and Heath cookie cake for Greg’s belated birthday
Chocolate Sandwich Cookies
Chocolate sugar cut out cookies, whipped chocolate ganache filling and sprinkles =) Stars and shiny sprinkles to ring in the new year!
I’m on a mission to create the ultimate chocolate chip cookie: giant, soft, moist, and dense. This was my first attempt and though they didn’t come out the way I wanted, they’re still pretty good. They’re definitely giant (1 inch tall) and soft, but not quite moist and dense. I still have some work to do.
Soft Giant Chocolate Chip Cookies
2 tbsp butter
6 tbsp shortening
1 c confectioners sugar
1/2 c brown sugar
2 eggs
1 tsp vanilla
1/2 tsp salt
1/2 c chocolate chips, melted
1/2 c condensed milk
3 c flour
1 tsp baking soda
3/4 c chocolate chips
Heat the oven to 375. Cream the fats and sugars until fluffy. Add the eggs, vanilla, and salt. In a separate bowl, mix together the melted chips and condensed milk. Add this to the mixture. Gradually add the flour and bakign soda. Fold in the chips. Shape the dough into baseball sized balls. Bake for 8 minutes. Lower heat to 325 and bake for an additional 13 minutes.
My signature cookie, a true testament to and irrefutable evidence of Ina Garten’s culinary prowess. Her chocolate white chocolate chunk cookies are perfect every time. I just add some semisweet chips and pecans =)
Greg’s Famous Chocolate Chip Butterscotch Oatmeal Cookies
(aka “The Falconian Dash”)
Bored on a gorgeous blue-skied Ithaca day, Greg and I turn to our default activity: baking. The recipe starts out as a typical cookie recipe, but these are not your average chocolate chip. Extra Hershey’s milk chocolate makes these extra yummy, without making them too chocolatey. Butterscotch chips make them extra special =) Fresh out of the oven, these cookies are moist and gooey. Once they’ve cooled down however, they take on a light crispy texture.
So I’m feeling kind of sick from eating about half a dozen of these, and that’s a clear testament to how good they are.
By the way, they are called “The Falconian Dash” because Greg had to dash to and from the convenience store to pick up Hershey bars (and subsequently return some because he bought too many).
2 sticks butter at room temp
1 c granulated sugar
1 c packed brown sugar
2 eggs
1 tsp vanilla extract
2 1/2 c oats
2 c flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
6 oz semisweet chocolate chips
6 oz butterscotch chips
9 oz grated Hershey bar
1. Preheat the oven to 375dg. Cream together the butter and sugars with a mixer. Then, beat in the eggs and vanilla until well incorporated.
2. In a separate bowl, mix together the oats, flour, salt, baking powder, and baking soda. Slowly incorporate the dry ingredients into the butter and sugar mixture. It’s best if you can use the electric mixer for this, but if you have a cheap crappy handheld one like I do then go ahead and use a spoon and some elbow grease.
3. Finally, stir in the chocolate and butterscotch. You can also add nuts if you’d like. We made some with walnuts but didn’t find that they added anything. Pecans might be good though. Pecanes taste AMAZING with butterscotch =9
4. Roll the dough into balls the size of your chioce and arrange them on parchment lined baking sheets 2 inches apart. Bake for about 11-12 minutes until golden brown.
Chocolate-dipped Madeleines
Back in high school I went through a pretty long baking phase which included a period of time during which I became obsessed with madeleines. I have 5 madeleine pans, including one to make cute nibble-sized shells. This Christmas I decided to revisit the madeleine. Unfortunately I lost my tried-and-true recipe and had to hit the internet for a new one. I decided to go with the one from 101cookbooks and they came out great!
I read up on other sites which suggested letting the batter cool and using cold pans…sounded like hogwash to me but I had to take a break between batches so I experimented a bit by letting some of the batter cool in the bowl, and letting some of the filled pans cool for 2 hours in the fridge before I baked them. I did not notice any difference between any of the batches. So for future reference, there is no need to refrigerate. But if you need to, it should be fine!
Though plain madeleines taste great on their own, I wanted to dress them up a bit so I dipped them in melted dark chocolate, toasted pecans and sprinkles!
I made these 2 days before Christmas and they were very dry by the time Christmas rolled around, so make them the day you plan to serve them.
I love baking. And I love rainbow cookies! I used to get them packaged at the supermarket but ever since I’ve tasted the fancier (and most delicious) versions at Rockland Bakery and Bedford Bakery, I really couldn’t go back. I remembered someone telling me about baking these at home, and I happened to have almond extract so I spent this past Saturday night baking while my boyfriend and my sister and brother-in-law watched Drag Me to Hell. Needless to say, I didn’t miss out on much. I don’t know what Justin Long was thinking when he decided to be in this movie…
I used this recipe from Epicurious. It went pretty smoothly except that my pans were too large for the amount of batter, and I kind of overcooked the pink layer-oops! Gotta watch those suckers carefully…
The fancy bakery versions usually have layers of almond paste in addition to the typical 3 cake layers, so I purchased an extra can of marzipan specifically for this purpose. I rolled it out (with an empty wine bottle because my mom lost the rolling pin @_@) and added it under the green layer.
Still, these are not quite as dense as the ones at the aforementioned bakeries. They’re more similar in texture to store-bought (kind of cakey but moist). I don’t know what would change this, maybe more marzipan? Using almond paste?
Next time I think I’ll cut the layered cake into rows before adding the chocolate so that each cookie will have chocolate on all 4 sides. These taste amazing 2 days after they are initially baked. The whole process takes some time, but it’s definitely worth the wait.
