Tag Archives: Cookies

Chocolate Orange Biscottis

23 Sep

September 23, 2014

The chocolate-orange flavor combo has not always been my favorite when it comes to desserts. However, that changed recently and I don’t mind it as much as before. Occasionally, I find this flavor combo as my go-to for certain types of sweets, particularly in scones and biscottis. Originally, I only planned on making chocolate biscottis, but decided to add orange zest for an extra tangy kick to these twice-baked cookies.

The best part about biscottis? They taste so much better when dipped in tea or coffee, as they soak up the liquid and soften up a bit.

2014-09-01 05.08.54After the first round of baking, at 375F for 30 minutes.

2014-09-01 05.22.26Sliced and ready to go back in the oven for the second round of baking.

Chocolate-Orange Biscotti
3 oz Butter
3/4C Sugar
3 Eggs
2C AP Flour
2 tsp Baking Powder
¼ tsp Salt
2 tsp Vanilla Powder
1 ½ C Chocolate chips or chunks of choice
zest of 1 orange

Directions:
1. Cream butter and sugar together.
2. Add the eggs.
3. In a separate bowl, combine, flour, baking powder, salt, vanilla. Add to the wet mixture. Mix to combine.
4. Add chocolate chips and orange zest. Mix to combine.
5. Line a sheet pan with parchment paper. Place batter onto the sheet pan and shape into a log.
6. Bake at 375F for 30 minutes. Remove from the oven and allow to cool.
7. Once cooled, use a serrated knife to cut the log into slices and place on a separate sheet pan lined with parchment paper. Bake again at 325F for 30 minutes, flipping slices halfway through. This dries out the dough and results in a crispy biscotti.

2014-09-02 06.37.492014-09-02 06.41.332014-09-02 06.53.51

 

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Chocolate Raspberry Thumbprint Cookies

4 Jun

June 4th, 2014

If you’re looking for something to spice up your cookie routine, then thumbprint cookies are the way to go. Don’t get me wrong, I love chocolate chip and oatmeal raisin cookies, but sometimes you need a little variety in your life. Thumbprints are buttery, soft and always filled with something in the center, whether it be with ganache or jam.  And as the name suggests, one of the essential tools in making these cookies is your thumb.

Since I had leftover raspberry compote left from my cheesecake recipe and the idea of throwing out the raspberry compote just did not sit well with me (see previous post about how I hate throwing out ingredients), I decided to make chocolate thumbprints from Martha Stewart’s recipe. I’m particular when it comes to getting all the cookies all the same size, so I weighed the dough to 1-oz pieces before rolling them into semi-perfect balls. Alternatively, you can use a cookie scooper. Then, using my thumb, I carefully ‘punched’ the center of each ball to create a well, in which it was filled with the raspberry compote. You can also keep the rolled and pressed cookies in the refrigerator if you don’t plan to bake all of them at once, but I don’t see why you wouldn’t…they’re delicious!2014-06-01 04.10.482014-06-01 04.13.28                        Rolled, pressed, sugared and filled before going into the oven.

2014-06-01 04.59.072014-06-01 05.08.51Chocolate Thumbprints, from Martha Stewart
2 C AP Flour
1 C Cocoa powder
2 tsp salt
8 oz softened butter
1 ⅓ C sugar, plus extra to coat the cookies
2 egg yolks
2 Tb heavy cream
2 tsp vanilla extract
Raspberry compote

Yield: 27 1-oz cookies

Directions:
1. In a mixer bowl, cream butter and sugar together. Scrape sides of bowl as needed.
2. Add yolks, heavy cream, vanilla extract.
3. Sift together AP flour, cocoa powder and salt.
4. Add dry ingredients to the butter-sugar mixture in 3 additions, slightly mixing after each addition.
5. Mix until dough comes together.
6. Weigh 1-oz pieces and roll into balls.
7. Roll each ball into a bowl of sugar. Place onto a parchment-lined cookie sheet. Use your thumb to press down into the center of each ball.
8. Bake at 350F 12 minutes, rotating halfway through.
9. Allow cookies to cool completely before filling with desired filling.
2014-06-01 05.10.52

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Paleo Dark Chocolate Chunk Cookies

25 Feb

February 25th, 2013

The Paleo diet is quite popular and I’ve been hearing more and more about it lately. It basically entails eating whole, unprocessed foods.  Which means no grains, flour, sugar, legumes, and the list goes on. You might think, how is it possible to cut out baked goods? With a little modification and experimentation, you can still eat your “sweets”. These Paleo dark chocolate chunk cookies uses almond meal instead of flour, and honey instead of sugar. They do the job of satisfying a sweet craving, while staying within the Paleo diet. As an added bonus, they  are very easy to make and quite delicious as well!

Cookies

3C almond meal

1 tsp baking soda

3/4 tsp salt

1/2 C honey

2 eggs

1 egg yolk

1 tsp vanilla extract

1/2 C almond butter

12 oz dark chocolate chunks or chips

*Note: I made half of this recipe and yielded 26 2-inch round cookies.

Directions

  1. Combine almond meal, baking soda, and salt in a bowl of a mixer with paddle attachment.
  2. In a separate bowl, combine eggs, yolks, honey and vanilla together. Mix to combine.
  3. Add wet mixture to the flour mixture. Mix to combine. Scrape down sides.
  4. Add almond butter to the mixture.
  5. Add chocolate chunks/chips
  6. Scoop cookies onto parchment-lined baking sheet.
  7. Bake at 350F for 13 minutes, rotating half way.

Paleo Cookies

Paleo_Cookies

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Chocolate Chip Ice Cream Sandwich Cookies

19 Sep

September 19th, 2010

A batch of freshly baked chocolate chip cookies, baked  in a whoopie pie pan.

I was getting tired of just eating cookies by itself, so I decided to make my own ice cream sandwich cookies. A batch of these yielded multiple sandwich cookies, which I was able to wrap in plastic and keep in the freezer. Better yet, you don’t have to assemble them until you are ready to eat.

 

The finished product- eat immediately!

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