Lately, my husband has been getting me into a bit of trouble. You see, he’s my taste tester. He’s not afraid to tell me when something I make is awful (it has happened before… believe me!), so I know he’ll give me an honest opinion. So, when I’m baking and working on a new recipe, I often take him a plate of samples. A few times lately (including yesterday when I was working on this particular recipe), he has raved on Facebook about what I made for him. In this case, the homemade oreos that my hubby was taunting his friends with on Facebook were already spoken for… Most of the cookies were destined for the cafe at our church. These homemade oreos are easy to make. Homemade Oreos(Makes approximately 3 dozen) For the cookies: 1 cup (2 sticks) unsalted butter, softened1 cup granulated sugar1 egg1 teaspoon pure vanilla extract2 cups all purpose flour3/4 cup dutch process cocoa powder1 1/2 teaspoons baking powder1 teaspoon salt For the filling: Begin by preparing the cookies.
Rolo CookiesRolo Cookies We don’t buy candy very often, but when we do it is usually not to snack on, it is to bake with. Last week I bought Rolo candies to make Rolo Pretzels with Pretzel M&M’s. I didn’t use all of the Rolos so I used the leftover candies to make Rolo cookies. These cookies look like plain chocolate cookies, but there is a surprise inside. The chocolate cookie dough gets wrapped around the Rolo candy. If you want to create an extra sweet treat, try these chocolate cookies with a Rolo candy center. Rolo Cookies Yield: 3 dozen cookiesCook Time: 7-10 minutes Ingredients:2 1/2 cups all purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup cocoa 1 cup butter, at room temperature 1 cup granulated sugar 1 cup light brown sugar 2 eggs 2 teaspoons vanilla extract Bag of Rolo candies, unwrapped Sugar (for rolling the cookie dough balls in)Directions:1. If you like these Rolo cookies, you might also like:
How to make macarons - some tips and tricksFor those of you who read this blog regularly, you will know that macarons are one of my obsessions. Some of you may remember a couple of my early attempts (here, here, and here), then the epiphany of the class at Lenôtre in Paris. Following that class, I had a number of successes and I found the recipe to be very similar to Helene’s (of Tartelette blog) and I used a combination of the Lenôtre techniques with Helene’s recipe most of last year, with varying success. Being a Taurean (stubborn) and A-type (a planner) what bugged me about macarons was how unpredictable they were. On many occasions I have wanted to make them for dinner parties or gifts but given the fact that I never knew if it was going to be a “feet” kinda day, I always chose something else. Until recently. Encouraged by Stella, I tried my hand at these just before the end of my spring break. I followed Stella’s instructions to a T – even down to the timing of the beating of the whites. I was on a roll! Choc mint macs:
Cardamom Crescents Recipe at Epicuriousphoto by Romulo Yanes yield Makes about 50 Serve these fragrantly spiced classics with coffee or tea. Preparation Arrange racks in lower and upper thirds of oven; preheat to 350°F. Measure 1 rounded tablespoon of dough; form into a ball, then roll into a 1 1/2"-long log. Bake, rotating sheets halfway through baking, until bottoms are golden, 12–15 minutes.Cinco de Mayo piñata cookiesVideo how-to: Pinata Cookies Ingredients: 1 cup sugar1 cup powdered sugar1 cup butter1 cup vegetable oil2 eggs1 teaspoon cream of tartar1 teaspoon salt 1 teaspoon almond extract1 teaspoon baking soda5 cups flour1 tablespoon vanillaMini M&M candies1/2 cup powdered sugar (frosting)2 teaspoons milk (frosting) Directions to make piñata sugar cookies: Cream sugars with butter. Split dough into five, even-sized balls and one smaller ball (this will be the black one). Use a container the same approximate width of your donkey/burro piñata cookie cutter, and line it with plastic food wrap. Cover the layered dough and freeze for four hours or overnight. Remove the dough from the container and unwrap from the plastic. Immediately after you take them out of the oven, use your burro piñata cookie cutter to cut the cookie shapes. Create the hidden pocket For the middle cookies in each set, cut off the ears and legs, and cut out the center where the M&Ms will go. Assembling the piñata cookies
Giant S’mores Stuffed Chocolate Chip CookiesI swear I wasn’t going to do this. I wasn’t going to stuff something inside of something else. It was too trendy. But I succumbed to the pressure of a college kid who just finished finals. S’mores stuffed into thick and chewy chocolate chip cookies. But alas, perfection. So there. Giant S’mores Stuffed Chocolate Chip Cookies I made my own graham crackers for these s'mores stuffed cookies, but you can certainly use store-bought crackers if you're pressed for time or you know, not crazy like me. Ingredients 2 cups plus 2 tbsp all-purpose flour½ tsp baking soda½ tsp salt12 tbsp unsalted butter, melted and cooled until warm1 cup brown sugar, packed½ cup granulated sugar1 large egg plus 1 egg yolk2 tsp vanilla extract1 ½ cups semi-sweet chocolate chips For assembly: 1 cookie dough recipe, at room temperature8 graham cracker squares, broken into halves (see header note above)4 marshmallows, snipped in half lengthwise1 full-size Hershey's bar, divided between each of the prospective cookies Source
2-Minute Chocolate Chip Cookie For OneThis is one of those ‘I-need-a-cookie-right-now-or-I-die’ recipes that can be prepared in almost no time.We all know that kind of situation, don’t we? I definitely do, I confess.And you know what? This impressive cookie not only takes less than 5 minutes to prepare, it tastes really delicious. First you need this stuff. 1. 2. 3. 4. Save a few for the top, if you wish to.5. Ta-dah! 6.Super Mario Mushroom Cookies (Snack or Die - Video Game Cookies)A bit of pound cake with a brightly iced cookie top. These cookies are the same size as a mushroom, but taste better and are cuter to boot. Ingredients for making the mushrooms: 1 cup butter (two sticks) 1/2 cup pecans (walnuts or hazelnuts work as well) 1/4 cup powdered sugar 1 3/4 cups all-purpose flour 1 teaspoon pure vanilla extract 1/4 teaspoon salt Pound cake (a frozen loaf is fine) Black decorator's gel Red and green food coloring White frosting or white fondant Ingredients for Royal Icing: 1 3/4 cup powdered sugar 1 teaspoon lemon juice 1 egg white The cookies are a slightly less sweet version of the cookie used in the Koopa Shell Cookie. As with all things involving royal icing, there will be long drying times. To start off the cookies, beat together the softened butter and sugar until the mixture is fluffy and looks like mayo. Add the vanilla extract. Mix in the salt and flour until everything is well combined. Add the pecans (or whatever nut suits your fancy) and stir. Whew!
Lemon Sugar Cookie RecipeLemon Sugar Cookies I love all kinds of cookies, but traditional sugar cookies with frosting have never been my favorite. I am just not a frosting gal. The recipe includes lemon zest and fresh lemon juice so the cookies have a delightful lemon flavor. Ring in spring with a batch of Lemon Sugar Cookies. Make sure you enter our giveaway to win a copy of Our Best Bites cookbook. Lemon Sugar Cookies Yield: 3 dozen cookiesCook Time: 8-10 minutes Ingredients:2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt Zest of 2 large lemons 1 1/2 cups granulated sugar 1 cup unsalted butter, at room temperature 1 large egg 1/2 teaspoon vanilla extract 2 tablespoons fresh lemon juice 1/2 cup granulated sugar for rolling cookiesDirections:1. If you like these Lemon Sugar Cookies, you might also like:
black and white cookiesBlack and white cookies are the kind of New York City deli classic that I love recreating at home. If you’re not from around here, you might not have ever seen or tasted one, but that doesn’t mean you’re missing a whole lot. Nearly every one I have tried since setting foot in NYC in 2000 has rather disappointed. Because the cookie is really a cake, they get stale quite quickly, but this doesn’t convince deli and bodega owners to yank their plastic shrink-wrapped versions before they’re sold. Back in the day, black and white cookies were actually made by bakeries from their leftover cake batters, with just a little extra flour mixed in so the cookie didn’t spread all over the place. These days they have something of a cult following. Old New Yorkers will tell you that you can learn a lot about someone by the way they eat a black and white cookie. Me, I go right down the middle, but then again, I’ve never liked to choose. Other highlights of the day were meeting Mr. 1. 2. 3. 4. 5. 6. 7.