Chocolate Peppermint Cookies... How Christmas Tastes

Girls in white dresses with blue satin sashes, snowflakes that stay on my nose and eyelashes, beautiful morning runs in Kentucky these are a few of my favorite things.

Honestly, I am a little slap happy while writing this (can't you tell from the above attempt at a song?). It's 3am and I am up because something woke me at exactly the 4 hour mark in my sleep cycle, that small window in which, if I am woken up, I cannot get back to sleep.

Just a fair warning, I can be a jerk 4 hours into my sleep cycle. Deal with it. (note: I love you, J!)

Actually, instead of dealing with it, you should make these cookies, because they could even make a very-grumpy-me content enough to stop complaining about lack of sleep...maybe. Oh well. I am off to go try something ridiculous in my kitchen (I will tell you about it later) at 3am and then to spin class at 5:30am in an attempt to not waste this early morning. Wish me luck.

Chocolate Peppermint Cookies
1 ¼ c butter, softened

2 c sugar

2 eggs

10 oz bag Andes Peppermint Crunch baking chips*, divided
(*I had a hard time finding these, so I used the candy cane Hershey's Kisses and chopped them up instead, but the baking chips are less work, if you can find them)

¾ c unsweetened cocoa

1 tsp baking soda

½ tsp salt

2 c flour

Cream butter and sugar. Add eggs and blend well. Combine cocoa, baking soda, salt and flour; then blend into creamed mixture. Add peppermint baking chips, reserving ⅓ c. Drop by teaspoonfuls onto greased cookie sheet. This is a wet, sticky dough. Top with a few reserved baking chips.

Bake at 350 degrees for 8-9 minutes. Do not over-bake. Cookies will be soft. They will puff during baking, but flatten a little upon cooling. Cool on cookie sheet until set, about 3 minutes; remove to wire rack to cool completely. Makes 4-5 dozen.

Party Idea: Cookie Bar

Most people think of bridal showers (and weddings, for that matter) as being in the spring, but I have noticed that quite a few of my friends are tying the knot this November and December. That being said, I hosted a bridal shower this past weekend and, knowing that bride absolutely adores icing, thought that a cookie bar seemed the perfect excuse to eat gobs and gobs of icing.

I kept it simple, since there were only 15 girls or so. I chose two flavors -chocolate and vanilla- of make-ahead, slice and bake cookies as the vehicles for the icing, then divided up a batch of icing into three parts: the 1st part was dyed green, 2nd part yellow, and the 3rd part had peanut butter whipped into it. I also bought some dairy free frosting for dairy-sensitive guests (the cookies are not dairy free though). With all of that made, I got some pretty sprinkles and I was set for the party =).


Homemade Slice and Bake Cookies
Adapted from Cooking Light

2 ½ cups all-purpose flour (about 11 ¼ ounces)

*optional* ¼ cup cocoa, if you want chocolate cookies

½ teaspoon baking soda

¼ teaspoon salt

1 cup granulated sugar

10 tablespoon butter, softened

2 teaspoons vanilla extract

2 large egg whites

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium-high speed until light and fluffy (about 1 minute). Add vanilla and egg whites, beating until well blended. Beating at low speed, gradually add flour mixture, beating just until a soft dough forms. Divide dough into 2 equal portions. Place each portion on plastic wrap; shape each portion into an 8-inch log. Wrap logs in plastic wrap; freeze at least 2 hours or until very firm. I froze mine for a couple of days, though you can freeze them for up to 2 months.

Preheat oven to 375°.

Cut each dough log into 32 (¼-inch-thick) slices; place 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 10-12 minutes or until set. Remove from pans; cool completely on wire racks.

Brownie Cookies

I have a confession, a kind of guilty pleasure. Brownie mix cookies. They are sooo rich and then you add the chocolate chips and they are to-die-for. Believe me, if you are having a chocolate craving, this will more than satisfy. I'm slightly ashamed that it is from a mix, but it is a doctored mix at least, right? They are just so irresistible! Bring them to your next get-together and just wait for the "oooohs and ahhhhs" to begin.

I got home from work today and knew I had to make them. It was one of those long and tedious days when you want to go home even before you walk inside, and then, two hours into your shift, you end up bleeding through (thank goodness for black pants) and have no feminine items on hand. However, when I ate these cookies witch a cold glass of milk from a local farm, my day automatically became perfect. Even with the fact that I chipped my tooth last night and have a slightly exposed nerve, haha. Yay brownie cookies.

Double Chocolate Brownie Cookies!

19.5 oz Brownie Mix

¼ cup butter, melted

4oz cream cheese, softened

1 egg

1 cup semisweet chocolate chips (or more, if you would give you are anything like me and would be tempted to chop off your right hand for chocolate)

Preheat oven to 350F.

Mix all ingredients except chocolate chips in a bowl with a spoon until well blended. Dough will be sticky.

Fold in chocolate chips.

Drop onto ungreased cookie sheets by the tablespoon. Should make 24-30 cookiesBake for 13-15 minutes. Let cool. Enjoy!

Favorite chocolate chip cookies

How did I neglect to post this fantastic recipe before now?

I was in search of something to ship to my new beau (he lives in different state) and thought of these cookies. They made it to him in sad shape, but he said they still tasted great -they are homemade chocolate chip cookies, after all.

These are a chewy, soft cookie, but they are sturdy enough to not fall apart upon first bite. Making each cookie with 3 tablespoons of dough can result in baking in shifts, but they are so good as a jumbo cookie that I cannot put the recipe up in any other way. If you insist on a smaller cookie, 2 tablespoons is as small as you should go.

And yes, they have more coconut than flour, but most people don't even notice the coconut.

Chocolate Chip Cookies

1 cup butter, softened

1 cup sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

2-½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2-⅔ cups flaked coconut

1 ½ cup (6 ounces) semi-sweet chocolate chips

5 ounces white candy coating, coarsely chopped, optional

Preheat oven to 350F.

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine the flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in the coconut and chips.

Shape 3 tablespoonfuls of dough into a ball; repeat with remaining dough.

Place balls 3 in. apart on ungreased baking sheets. Bake for 12-18 minutes or until lightly browned. Remove to wire racks to cool.

If you choose to use candy coating:

In a microwave, melt candy coating if desired; stir until smooth. Dip one end of cooled cookies in candy coating so that half of cookie is coated. Allow excess to drip off. Place on waxed paper; let stand until set.

White Dresses, Good Friends, and Pumpkin Cookies

Yes, my friends, that is a Silpat in the above picture. My Silpat. My very own to have and to hold and to bake lots of yummy things on!

I spent the weekend in Dayton, OH with some of my favorite people: Ben and Bekah, and Danny. I pretty much owe my life to them. Not only did they (and another friend, Jacob) save me from certain death when I (purposely) jumped off a 45 foot cliff into a lake and broke my tail bone and could not walk for a day, they also provide awesome conversation and I know that they will be there if/when I need them.

For 3 consecutive days, I did not have to work, so it was obvious that Bekah and I should go up to Dayton to visit her beau, Ben, and shop for wedding dresses. We were quite succesful in both endeavors (Bekah's dress is perfection). While we grocery shopped for dinner (Basil Chicken Parmigiana, recipe to come in a few weeks), we happened upon a lonely Silpat that was on sale. I was tempted, but stood my ground due to my strict budget (aka: my need to spend the majority of my money on transportation, rent, and organic dairy products). Then Ben, like the great guy that he is, insisted on putting the Silpat into his grocery cart. I must say, I am still a little sheepish about it, but very thankful. Yay.

To celebrate the homecoming of my Silpat, I made these soft cookies (also, I have a bunch of canned pumpkin that is sitting on my book shelf next to my bed and just asking to be eaten).

Pumpkin Chocolate Chip Cookies

Recipe adapted from Gooseberry Patch's Family Favorite Recipes

I made these on Monday afternoon and they were gone before lunch on Tuesday. Pretty sure the kids ate these faster than any other cookies I've made (including chocolate chip).

1 cup sugar

1 cup shortening

1 cup canned pumpkin

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour (optional: 3/4 cup whole wheat flour, 1 1/4 cup all-purpose flour)

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon (I use 1.5 teaspoons if I am using cheap cinnamon)

1 cup semi-sweet chocolate chips

Beat sugar and shortening at medium speed with an electric mixer until creamy. Add pumpkin, egg, and vanilla, beating until blended; set aside.

Combine flour, baking soda, salt, and cinnamon in a small bowl; gradually add to shortening mixture, beat well. Fold in chocolate chips.

Drop by large, rounded tablespoonfuls onto ungreased cookie sheets. Bake for 15-20 minutes or until golden and browned on bottom. Remove to cooling racks.

Makes 2 dozen.

My Latest Crush

School girl crushes can be such fun, although it's rather bitter sweet when you realize that the object of your affection is an expensive celebrity that you have no intention of purchasing because you lack the funds to do so.

No, I am not talking about a mail order husband, nor even a person for that matter. I am talking about Silpat baking mats. They are magical little sheets that will not let anything stick to them. That's right, no more parchment paper, no more greasing pans. Just simply put your Silpat on the bottom of the pan, place your scrumptious delights on top, and bake! The blogs I have been reading say they aren't just for cookies and such, but can be used for veggies even and do not retain smells/tastes like garlic or onion.

::crush crush crush::

Oh, and just in case you are trying to win my eternal love, here's the website: Silpat

One reason why I would love to have a Silpat is because, if I had one, I would not have to go buy more parchment paper this week. I ran out when making maple cookies today for the Tuesday night get-together. I was planning to make orange-chocolate filled cream puffs, but I did not cook the butter to high enough temperature (I got excited and forgot to follow the directions), so I had to scramble for something else to make. I pulled out this simple recipe that doesn't take much hands-on time to put together.

Maple Cookies

Makes 24 to 30 cookies.

Ingredients:

3/4 cup sugar, plus more for dusting

16 Tbs. (2 sticks) unsalted butter, at room
temperature

1/2 cup pure maple syrup

1 tsp. vanilla extract

1 egg yolk

3 cups all-purpose flour

1/4 tsp. salt

Directions:

In a bowl, using an electric mixer, beat together the 3/4 cup sugar and the butter on high speed until light and fluffy, about 3 minutes. Add the maple syrup, vanilla and egg yolk and beat for 1 minute. Sift together the flour and salt directly onto the butter mixture, then beat on medium speed until combined, about 2 minutes. Shape the dough into a ball, wrap with plastic wrap and refrigerate overnight.

Preheat an oven to 350°F. Butter 2 baking sheets.

Divide the dough into 2 equal portions. Working with 1 portion at a time, place the dough on a lightly floured work surface and, using a rolling pin, roll out 1/8 inch thick (seriously, go thicker than you think you need to in order to avoid a burnt cookie). Using a maple leaf–shaped cookie cutter, cut out as many cookies as possible. As the cookies are cut, place them 1 inch apart on a prepared baking sheet. Then, using a small paring knife, mark each cutout in a pattern resembling the veins of a maple leaf. Gather up the scraps, reroll and cut out as many additional cookies as possible. Repeat with the second dough portion, placing the cookies on the second prepared baking sheet. Dust each cookie with about 1/2 tsp. sugar.

Place the baking sheets on separate racks in the oven. Bake the cookies until the edges are light golden, 10 to 12 minutes, switching the pans and rotating them 180 degrees halfway through baking. Transfer the cookies to a wire rack and let cool. Store in an airtight container at room temperature for up to 4 days.

Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).

New Blog.

New blog for a new phase of life. I had a blog for high school, started a new one for college, and now have begun another to document life-after-Asbury.

I shall now begin my new blog with a recipe that I adapted from William-Sonoma.

Power Cookies

Because who doesn't like a healthy granola bar disguised as a cookie?

Makes about 20 cookies

Ingredients:

1 cup whole wheat flour

1/2 cup flaked coconut

1/2 cup rolled oats

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. ground cinnamon

1/3 cup firmly packed light brown sugar

1/2 stick unsalted butter, at room temperature

1/4 cup apple sauce

1 very ripe banana, mashed

1 egg, at room temperature

1/2 cup chopped dried apricots or golden raisins

1/2 cup chopped walnuts

Directions:

Preheat an oven to 325°F. Lightly grease 1 or 2 baking sheets.

In a bowl, stir together the flour, coconut, oats, baking soda, salt and cinnamon. In a large bowl, cream the brown sugar and butter with a wooden spoon (or a mixer) until fluffy. Add the apple sauce, banana and egg and beat with a fork (or a mixer) until blended. Stir in the flour mixture, about 1/2 cup at a time, then stir in the apricots and walnuts.

Spoon the dough by heaping tablespoonfuls onto the prepared baking sheet(s), spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes, switching pan positions halfway through baking if 2 pans were used.

Remove from the oven and let the cookies cool on the baking sheet(s) on a wire rack for about 5 minutes. Transfer the cookies to the rack and let cool completely. Store in an airtight container at room temperature for up to 3 days.

Adapted from Williams-Sonoma Outdoors Series, Cabin Cooking, by Tori Ritchie (Time-Life Books, 1998).