Posted on March 22nd, 2012 | Posted in Cookies, Recipes
I love soft homemade cookies and these Sour Cream Chocolate Chip Cookies are just that. The recipe originally calls for a half cup of plain nonfat yogurt and no eggs, but I have made many variations of this recipe, including adding Greek yogurt in place of regular yogurt. This round of baking I had some extra sour cream and knew that it would add nicely to the softness and richness of the cookie and it did just that. I originally had, similar, soft yogurt cookies from an Amish stand. This recipe I believe rivals the original inspiration. Enjoy!
Sour Cream Chocolate Chip Cookies
Yield 3 Dozen
Ingredients
1/2 cup sugar (991842)
1/2 cup brown sugar (NSU2250)
1/2 cup margarine, softened (880051)
1/4 cup sour cream (HPH050)
1 egg (EGG011)
1 1/2 teaspoon vanilla (NFC1055)
1 3/4 cup flour (991867)
1/2 teaspoon salt (991861)
3/4 cup semi-sweet chocolate chips (NCC1412)
Method
Cream sugar, brown sugar and margarine until light and fluffy. Stir in sour cream, egg and vanilla, until completely incorporated and then add flour, baking soda and salt and mix well. Lastly, stir in chocolate chips. Drop dough by rounded teaspoons 2″ apart onto ungreased cookie sheets.
Bake 375 degrees for 8-12 minutes, or until light golden brown. Cool 1 minute; remove from cookie sheets.
Recipe adapted from Jan Godshall’s Recipe
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Posted on March 15th, 2012 | Posted in Cookies, Dessert, Recipes
I am always looking for new desserts that add a twist to something that I have made in the past. I found Bocaditos de Corn Flakes y Leche Condensada on seriouseats.com and was excited for a different style of no-bake cookie treat! I already love Rice Krispie treats, so I thought this variety would please my palate, and it did. According to seriouseats.com, “many Latin Americans grow up eating these clusters of cereal, sugar, and sweetened condensed milk”. Sweetened condensed milk is a common ingredient used in Central American cooking and many times can make things too sweet, but in this recipe the burnt sugar adds nuance and complexity to these enticing morsels. Enjoy!
Bocaditos de Corn Flakes y Leche Condensada
Yield 36 Clusters
Ingredients
Cooking spray (992016)
1 cup sugar (991842)
14-ounces sweetened condensed milk
4 tablespoons (2 ounces) unsalted butter (880000)
1/2 teaspoon salt (991861)
7 cups corn flakes (WLN516)
Method
Line 2 baking sheets with foil (BD3001). Lightly spray with cooking spray. Fill medium bowl with cold water.
Melt sugar in large heavy-bottomed pot or Dutch oven over medium heat until it becomes deep amber and just begins to smoke, about 8 minutes. Add butter and salt, and stir with wooden spoon until completely incorporated. While constantly stirring, add sweetened condensed milk. Stir until completely incorporated, then remove from heat.
Stir in corn flakes. With a soup spoon, scoop mixture out into approximately 2-tablespoon-sized balls. Dampen fingers and lightly press clusters together. Dip hands in water whenever they become sticky.
Allow clusters to set at room temperature about 30 minutes. Serve.
Leftovers may be stored for up to 3 days in an airtight container at room temperature or refrigerated. They will stick to each other if clumped.
Recipe from SeriousEats.com
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Posted on January 19th, 2012 | Posted in Cookies, Recipes
For my parents’ 40th wedding anniversary party I wanted to make something that my Mom would love, which is anything with coconut in it. Ever since I was young my Mom was always drawn to coconut desserts. So I figured why not make what I would say is the epitome of coconut desserts-Coconut Macaroons. I had never made them before, but have enjoyed them many a time. So after searching a variety of recipes I settled on this one!
Coconut Macaroons are crunchy on the outside a deliciously chewy on the inside. I made a variety of batches that had some with vanilla flavoring, almond flavoring, and chocolate dipped!
Chocolate dipped Coconut Macaroons
Yield 30 Cookies
Ingredients
4 large egg whites (EGG011)
1 cup sugar (991842)
¼ teaspoon salt (991861)
1 tablespoon honey (991621)
2½ cups coconut (991905)
¼ cup flour (991867)
½ teaspoon vanilla or almond extract (NFC1055/NFC1092)
2 ounces bittersweet or semisweet chocolate, chopped (NCC1411)
In a large skillet, mix together the egg whites, sugar, salt, honey, coconut and flour.
Heat over low-to-moderate heat on the stovetop, stirring constantly, scraping the bottom as you stir.
When the mixture just begins to scorch at the bottom (about ten minutes), remove from heat and stir in the vanilla. Transfer to a bowl to cool to room temperature.
(At this point, the mixture can be chilled for up to one week, or frozen for up to two months.)
When ready to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350 degrees F.
Form the dough into 1 1/2-inch mounds with your fingers evenly spaced on the baking sheet. Bake for 18-20 minutes, until deep golden brown. Cool completely.
To dip the macaroons in chocolate, melt the chocolate in a clean, dry bowl set over a pan of simmering water (or in a microwave.) Line a baking sheet with plastic wrap. Dip the bottoms of each cookie in the chocolate and set the cookies on the baking sheet. Refrigerate 5-10 minutes, until the chocolate is set.
Recipe adapted from From Ready for Dessert (Ten Speed)
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Posted on December 15th, 2011 | Posted in Cookies, Recipes
These may be my favorite cookies yet! I made them for the annual cookie exchange that I go to every year before Christmas. The combination of dried cherries mixed with chocolate is a perfect flavor match up, I could not stop eating them. They are nice and soft too and I suppose the 2 sticks of butter helped with the flavor:)
This recipe comes from the GoTo Cookbook that was a gift to me. My friend put it together a few years ago and asked her friends for submissions of recipes that are their “go to” recipes. So far everything that I have made from it has been a hit! The cookbook is available here.
Chocolate Chunk Toffee Cookies
Yield 3 Dozen
Ingredients
1 1/2 cup all purpose flour (991867)
1 teaspoon baking soda (991858)
1/4 teaspoon salt (991861)
1 cup unsalted butter, room temperature (880000)
3/4 cup light brown sugar, packed (NSU2250)
3/4 cup granulated sugar (991842)
1 large egg (EGG011)
1 teaspoon pure vanilla extract (NFC1055)
1 1/2 cup rolled oats (991717)
1 cup dried cherries
4 1/2 ounce semi-sweet chocolate, coarsely chopped (NCC1400)
1 cup toffee pieces (BD0215)
Method
Heat oven to 350 degrees. Line baking sheets with parchment paper and set aside. In a large bowl, sift together flour, baking soda and salt. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl. Working in additions, add the flour mixture on low speed until well combined. Add the oats, cherries, chocolate and toffee pieces; mix to combine.
Spoon a heaping tablespoon of dough on a baking sheet. Repeat, spacing 2 inches apart. Bake until golden brown about 12 minutes. Transfer to a wire rack to cool. Store in an airtight container up to 3 days.
I enjoyed them served warm with a large glass of milk!
Recipe from GoTo Cookbook
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Posted on December 16th, 2010 | Posted in Cookies, Recipes
Pretty much every Christmas season since I was born I’ve gotten to partake in a cookie exchange, whether it was just eating or actually exchanging. Oh how I have benefited from many tasty cookies!! This year was no different. I usually like to make an impressive cookie for exchanges. This year I tried a new recipe that I got from Eight Broads in a Kitchen’s food blog. They were fun to make and I was proud to exchange them. Enjoy and Happy Holidays!
Cranberry Cookies
Yield 5 Dozen
Ingredients
1 cup sugar (991842)
3/4 cup brown sugar firmly packed (NSU2250)
1/2 cup butter, softened (880024)
1/4 cup milk (HPH008)
2 tablespoons orange juice (TKH64)
1 large egg (EGG011)
3 cups all purpose flour (991867)
1 teaspoon baking powder (NOT1030)
1/2 teaspoon salt (CQS030)
1/4 teaspoon baking soda (991858)
2 1/2 cup cranberries, choppped (559688)
1 cup walnut pieces (BD0131)
Brown Butter Icing
1/3 cup salted butter, no substitutes (880024)
2 cups powdered sugar (991841)
1 1/2 teaspoons vanilla (NFC1055)
2-4 tablespoons hot water
Method
Cream the butter and sugar. Beat in the milk, orange juice and egg. Add the remaining ingredients mixing only until well incorporated. Using a cookie scoop drop onto a parchment lined cookie sheet. They will spread a little bit during baking so allow room for them to expand. Bake at 350 degrees until light brown, 12-15 min. Allow to cool before icing
Brown Butter Icing
Heat the butter in a saucepan watching it closely till it turns a golden brown. This is where the flavor is so do not remove from the heat too early. Also, be careful not to burn it. Beat in the powdered sugar and vanilla. Add the hot water and beat till smooth. With a wide bladed knife gently ice each of the cranberry cookies. Allow the icing to set before storing cookies. Apparently these cookies freeze nicely too.
Recipe from Eight Broads in a Kitchen food blog
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