Peanut Butter Cup Tuiles There are very few mouthfuls of food more simple and perfect than a chocolate peanut butter cup. Sure, the first blueberries at the beginning of spring are great. A gorgeous slice of aged, tangy cheese, a tiny wedge of freshly baked bread, a sip of a complex, fragrantÂ wine — those would be great too. But I might still go for a chocolate peanut butter cup for dessert. So, this is my riff on a Chocolate Peanut Butter Cup. And let me tell you, they were one of the most well-received recipes I’ve ever, ever made. What’s more, I think this peanut butter mousse could be converted into a very yummy ice cream recipe sometime in the near future… So don’t think you’ve seen the last of these. Peanut Butter Cup Tuiles This month’s challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. Tuiles DIRECTIONS Preheat oven to 350 degrees. Line a baking sheet with parchment paper and chill it in the fridge for at least 15 minutes. Peanut Butter Mousse
Vanilla Latte Cookies November 3, 2011 | Print | E-mail | Filed under 12weeksofchristmascookies, cookie Now that Halloween is over (and we’re halfway through the 12 Weeks of Christmas Cookies!), are you already planning for Thanksgiving? I know some who are already knee-deep in planning, and others who haven’t even thought about it yet. I’m somewhere in between; since it’s my turn to host again this year, I’ve been trying to put together a menu at least so that I can let people know what else to bring. So far it’s slow-going, although I do have a few ideas in mind. 1 cup unsalted butter, softened2/3 cup powdered sugar1 Tbsp instant espresso1 tsp vanilla1 vanilla bean, split and scraped1/4 tsp ground cinnamon2 cups all-purpose flour Preheat the oven to 325 degrees and line a baking sheet with parchment paper. Add in the flour, beating until combined. Roll the dough into 1″ balls. Bake about 12 minutes or until the edges are set. Leave a Reply
Brown Butter Double Fudge Chocolate Chip Cookie Dough Cookies Little bit of a mouthful there. But it’s like a cookie on top of another cookie! Yeah. Like total dirty cookie on cookie action. Except these ones down below wanted to try a few different positions. I dunno… they’re all mixed up. In order to solve a common I-want-a-chocolate-CHOCOLATE-cookie-but-he-wants-a-plain-chocolate chip-cookie dilemma that happens like, every single weekend here… I made both. Some of them smashed up against each other while others sat on top of each other but in the end, they all tasted… fantabulous. And then they tasted extra delicious after I spent two hours cleaning out the contents of our bar (take that as you will), after he spent three hours organizing the pantry (that was weird) and after we both needed to severely eat our emotions immediately post-Boardwalk Empire finale. WHAT was that. ??????? Why??? Then I tried to dunk a cookie in milk and failed. I need cookie dunking lessons, a redo on season 2 (thanks HBO), and a salad. [from giant rainbow cookies]
Mixed Berry & Cherry Clafoutis I love cherry season. I have such great memories as a kid going cherry picking. My brother and I would sit in the trees and just eat until we couldn’t possibly be any stickier. Of course it was always hot which seemed to just compound the stickiness factor. However we never seemed to care. My friend’s Loran and Mike dropped a giant bowl of cherries off the other day picked fresh from Mike’s father’s tree. The first thing that came to mind was a Mixed-Berry and Cherry Clafoutis. When topped with a sweet whipped cream, it’s perfect since the clafoutis itself is not overwhelmingly sweet. A traditional French clafoutis often leaves the cherry pits in the fruit but I prefer them out. You won’t believe how easy this is to make. Let’s make it together…I promise simplicity. Here’s the ingredients you will need: Mixed berries, cherries, whole milk, superfine sugar, vanilla extract, eggs, salt, white flour and powdered sugar. This is one of my favorite kitchen tools, a cherry pitter.
Oatmeal Butterscotch Cookies Good news everyone. I have found the one. The oatmeal butterscotch cookie recipe I have been searching for. What, you haven’t also been searching for this particular brand of cookie bliss? Well, maybe it’s just me. In any case, it’s no secret that a dessert containing butterscotch chips is almost sure to be a winner with me – cakes, cookie bars, and more. The additions of the shredded coconut and toffee bits may seem a bit odd, but I think the coconut helped achieve the perfect chewy texture and the toffee bits helped round out the flavor of the cookies. Quick housekeeping note – Thanks to everyone who entered the giveaway last week.
Pip & Ebby - Pip & Ebby - Hot cocoa cookies I am a teeny bit obsessed with the cookies from the most recent issue of EveryDay with Rachael Ray magazine. This recipe is the second of many cookie recipes on my list to make this holiday season. Sweets are taking over my life! I don't think I need to tell you that these were tasty. Ooey gooey chocolatey marshmallowy deliciousness. In a medium saucepan, melt together: 1 stick (4 ounces) unsalted butter 12 oz. chopped semisweet chocolate (bars) Stir frequently over medium heat until smooth. In a medium bowl, whisk together: 1 1/2 cups flour 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/4 teaspoon salt Using an electric mixer, beat together: 1 1/4 cups light brown sugar 3 eggs, at room temperature 1 1/2 teaspoons pure vanilla extract Beat on low speed until smooth, 2 minutes. Preheat the oven to 325 degrees F. Meanwhile, cut 7.5 ounces of semisweet chocolate (bars) into 1-inch squares. Grate 5 ounces of semisweet chocolate over the hot cookies. Enjoy!
Colorful Spiral Cookies Just try to be in a bad mood around one of these. Impossible! I was naturally drawn to these because of the bright, eye-catching swirl, not to mention the jumbo sprinkles-encrusted edges! Another thing I love about these is that they are SLICE and BAKE. I won't go much into preparation here, because that's all in the recipe, but here are some pictures to give you an idea of the process. I wanted to make my dough even on all sides, so I trimmed some away to make an even roll. I used Wilton's rose gel food coloring. You'll then encrust the dough with jumbo (or other) sprinkles. Speaking of ham... Some of you may wonder why there are so many pictures of my dog, Biscuit, included in my posts. I'll say "Biiiissscuit...no-no!" ...and all my disciplinary plans fly out the window. I think this version turned out cute too, although I really like the larger jumbo non-pariels better. EDIT: Laurie at Dalla Mia Cucina made them - check out her pretty version. Remove dough pieces from refrigerator. Love,
A brownie by any other name… Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins. The test kitchen bakers loved Ana. Ana still visits occasionally, 2-year-olds in tow. And when she does, she’ll invariably nose out any chocolate, and treat us to her classic reaction: “Perfect! These cookies are basically brownies: flat, round, 2 ½” brownies. First task: Combine the chocolate and butter. Melt in the microwave till softened… …then stir till smooth. Stir the chocolate into eggs and sugar, which you’ve beaten together. Refrigerate the batter for an hour; it’ll stiffen up nicely. Buy vs.