Cookies, Brownies, and Bars
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May 17, 2011 | Print | E-mail | Filed under cheesecake , chocolate , coffee Every Easter, I try to come up with a new dessert to serve the family. The first year we hosted, it was fruit tartlets . The second year, I believe it was Oreo truffles . After that, things get a little fuzzy and I can’t remember exactly what I made each year…but this year, it was these tiramisu cheesecake bars.
Happy Halloween! Here are some fun treats to help celebrate today. I made these sprinkled Halloween pops over the weekend, and they turned out so cute, I just couldn’t not share them today!
For cookies 1 1/8 cups all-purpose flour 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1 stick (1/2 cup) unsalted butter, softened 1/3 cup plus 2 tablespoons packed light brown sugar 1/3 cup plus 2 tablespoons granulated sugar 1 large egg 1/2 teaspoon vanilla 1 cup coarsely grated carrots (2 medium) 1 scant cup walnuts (3 oz), chopped 1/2 cup raisins (2 1/2 oz) For frosting 8 oz cream cheese 1/4 cup honey Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.
It’s that time of year! Crafters start thinking of their holiday crafts, decorators start thinking about their decorations, and bakers start thinking about their Christmas cookie trays. Last years 12 Week of Christmas Cookie event was so successful, that we are doing it again! Every Friday until the middle of December, a group of talented bakers will post a cookie recipe.
Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life.
Earlier I made gingerbread houses meant to perch on the edge of a mug , but I wanted to work on a few more things. First, since these are meant to be eaten I wanted to cut down on the amount of royal icing. I still used it to assemble the houses, but to get sugar decorations to stick to the roofs I decided to use simple syrup. I heated one part water and one part sugar and let it bubble for a while on the stove just so it would thicken. After it was thoroughly cooled I put a dot on the roof and spread it around using a small brush I keep to use as a mini pastry brush. Then I sprinkled sanding sugar or nonpareils.
For Sugar Cookies: In a separate bowl whisk together the flour, salt, and baking soda. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.