Salted Caramel Dark Chocolate Chunk Cookies….The LA Cookie. Woo Hoo, it’s Thursday! So glad the weekend is almost here! My friend Amanda of Kevin and Amanda, that I met last week at the Bertolli event joined me last Friday at my house for a baking extravaganza :) It was a blast having her in my kitchen snapping pictures with me. We both agreed we need to be neighbors! Amanda has the sweetest blog ever, if you haven’t checked it out you must. She has 2 of the cutest dogs I have ever seen and is a very talented photographer. I just love her, can you tell?!! Since we had the best time in LA last week, it was only obvious that we create the ultimate LA Cookie. We used the muffin top pan to make giant cookies. Hope you enjoy our cookie :) Thanks again for coming Amanda, you must come back again soon!! Here’s the awesome caramel sauce we found at the Beverly Hills Cheese Shop.
Think we have enough cookie dough? Don’t be afraid of the salt, we put just a little and wished we would have added a touch more. Mmmm, dark chocolate chunks! 2 large eggs 1. 2. Nanaimo Bars. Other than my short stint as a resident of New York City, I've never lived in a city with a "signature" food. I'm talking about claim-to-fame level: cheese steaks from Philadelphia, coffee from Seattle, Hatch chiles from New Mexico. These Nanaimo Bars are the ultimate signature food, from beautiful Nanaimo, British Columbia on Vancouver Island in Canada. Nanaimo bars are a rich, decadent, 3-layer, no-bake treat. The bottom crust layer is chocolate, graham cracker crumbs, almonds, and coconut. These bars are ubiquitous in Canada. Nanaimo BarsAdapted from The City of NanaimoPrintable RecipeMakes ~50 bars Bottom Layer½ cup (1 stick) unsalted butter¼ cup sugar5 tbsp. cocoa powder1 egg, beaten1 ¼ cups graham cracker crumbs½ c. finely chopped almonds1 cup coconut½ c.
Melt first 3 ingredients in top of double boiler. Middle Layer½ cup (1 stick) unsalted butter, at room temperature2 Tbsp. and 2 Tsp. half-and-half2 Tbsp. vanilla custard powder or powdered vanilla pudding mix2 cups powdered sugar. In Praise of Leftovers | Carrot Cake Cookies. I'm here to praise two things--carrot cake cookies and the CCP team I've been coaching for the last three months. Delicious, both. If I saw this photo, I'd be wanting to hear about the cookies first. Exclamations! Pep rallies! Honor rolls! And Number Five: they're not cupcakes. Now, please stay around for this. I made these cookies for them. Carrot Cake CookiesAdapted from Epicurious. 1 1/8 cups all-purpose flour1 teaspoon cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1 stick (1/2 cup) unsalted butter, softened1/3 cup plus 2 tablespoons packed light brown sugar1/3 cup plus 2 tablespoons granulated sugar1 large egg1/2 teaspoon vanilla1 cup coarsely grated carrots (2 medium)1 scant cup pecans (3 ounces), toasted and chopped4 Tb. candied ginger chopped8 ounces cream cheese1/4 cup honey10 green cardamom pods, seeds removed and crushedGrating of fresh nutmeg Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Snow-Day Skillet Cookie! Here in Nashville, there’s a certain low-frequency buzz. And if you’re quiet and listen very hard, you’ll hear the sounds that make up that buzz – the electronic bleeps of grocery cash registers ringing up hot chocolate and popcorn, the rumble of salt trucks and the fervently whispered prayers of thousands of kids (and their teachers) – because, OMG, SNOW IS IN THE FORECAST. Four inches. This Friday. To many of you, that’s nothing. A dusting. You start with a batch of chocolate chip cookie dough.
Once the cookie has cooled, you’ll be able to invert it onto a plate or cutting board, and divide it into rich, cakey, chocolate-filled wedges. And remember, it’s not the size of the snow. Here’s to the Blizzard of 2010! A tiny gingerbread house that perches on the edge of your mug. A quick update! This winter I’ve collaborated with Brit+Co on a DIY kit for my tiny gingerbread houses that includes 3d printed cookie cutters! It’s available now, go have a look. These won’t be available after Christmas of 2014 so grab them now if you’re interested. I made tiny gingerbread houses that are meant to be perched on the edge of a mug of hot chocolate. I had been thinking about those sugar cubes that hook on the rim of a teacup earlier this month, and I was also thinking about 3-D cookies and how they fit together and figured it would be pretty neat to make cookies that hang on the edge of a mug.
I thought I was being so brilliant but it only took a few seconds to discover that a flat cookie on the edge of a mug has already been done. So I started wondering what else I could do. I made a few versions to figure out how to make one that wasn’t so top heavy that it would flip off the mug, and how small I could get away with and still fit on both large and small cups. Fast Food Fun. Cupcake Buns + Brownie Burgers + Cookie Fries = One Happy Meal! Or many… I can hardly stand how cute these little guys are.
You’ve probably seen them around before. I know I have. Cupcakes Take The Cake has featured cute ones. But, they are even cuter in person as I discovered this weekend. I really decided to make these when I thought about making a meal out of them for Father’s Day, complete with sugar cookie french fries. Before I started baking, I made a template for a miniature paper box tray and french fry holder. I printed the tray template on card stock (heavier weight paper), the french fry template on vellum (semi-transparent paper) and the tissue insert on tracing paper (really thin paper from Canson Art pad). All three paper weights went through my printer fine – one sheet at a time to be safe.
Cut out the shapes as shown in the picture above with scissors or a sharp blade. Now, for the baking. So, I picked up several kinds. The brownies baked first in a 13 X 9 pan. . And voila…… Chocolate Puddle Cookies Recipe. I came across a cookie when I visited Portland a couple years back. It was a crackle-edged puddle of chocolate with a texture that made me think of a collision between soft meringue and a fudgy brownie. I kid you not, love is not too strong a word to use here. I fell hard for this cookie. Without getting too serious, I've been having an internal debate about whether or not I should post this recipe. When I post sweets or treats, I like them to have some sort of whole grain twist, or feature a natural sweetener.
I mean, that's usually how I cook and bake. As far as the origins of this recipe? - More Chocolate Recipes - - More Cookie Recipes - I've used both 365 organic powdered sugar from Whole Foods, and Hain organic powdered sugar with success. Preheat oven to 320F / 160C degrees and position racks in the top and bottom third. Make sure your walnuts have cooled a bit, then chop coarsely and set aside.
Bake until they puff up. Makes 18 large cookies. Prep time: 20 min - Cook time: 15 min.