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The Cookie Exchange

Things get competitive this time of year as some friends of ours host an incredible cookie party. People bring a tray of their own, then take home an extravaganza of various delectables in exchange.
During the event a contest is held where a “best of” cookie is voted upon. Here are a few of the favorites from the last few years!

 

Chocolate Hazelnut Thumbprints

INGREDIENTS:

1 C. all-purpose flour

1 cup powdered sugar

1/3 cup unsweetened cocoa

1/4 teaspoon salt

1/2 cup butter, softened

2 large egg yolks

1 teaspoon instant espresso (optional)

1/2 teaspoon vanilla extract

2/3 cup finely chopped hazelnuts, toasted

1/3 cup hazelnut-chocolate spread (such as Nutella)

DIRECTIONS

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whisk, adding espresso, if desired. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.

Turn dough out onto a sheet of wax paper; knead 6 times or until smooth and shiny. Shape dough into 28 (1-inch) balls. Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350° for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.

Cooking Light 2009

 

Chewy Brown Sugar Cookies with Brown Sugar Frosting

Makes approx 24 cookies

INGREDIENTS:

Cookies:

14 tablespoons salted butter (1¾ sticks)

1¾ cups packed light brown sugar

2¼ cups flour

½ teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon kosher salt

1 egg plus 1 egg yolk

1½ Tbsp vanilla

¼ cup granulated sugar

¼ cup light brown sugar

Frosting:

½ cup light brown sugar (packed)

3 tablespoons butter

¼ cup milk

2 cups sifted powdered sugar

DIRECTIONS

Cookies:

Preheat oven to 350°
Line baking sheet with parchment paper.

Heat butter in medium skillet over medium heat until melted.
When butter melts slowly swirl the pan and continue to cook the butter until it becomes a nice, brown-caramel color.
The swirling helps it from burning. Let cool for 15 minutes.

Whisk flour, baking soda, baking powder and salt in a separate bowl and set aside.

When butter is cooled mix 1¾ cup light brown sugar and browned butter with electric mixer until no lumps remain, about 30 seconds.

Add egg, yolk and vanilla and mix for another 30 seconds, until smooth.

Slowly add in your flour mixture and mix on medium-low until incorporated.

Combine remaining ¼ cup brown sugar and ¼ cup granulated sugar in a small bowl. Roll cookie dough into balls and then roll in sugar mixture.

Place on lined baking sheet about 2 inches apart.

Bake approx 10-12 minutes or until edges begin to brown.
Do not over-bake. Transfer to wire rack to cool.

Frosting:

Combine brown sugar and butter in small saucepan over medium heat.

Bring to a boil and continue cooking 1 minute. Remove from heat and cool for 10 minutes. Mixture will slightly thicken.

With hand mixer beat in milk until smooth. Slowly add in powdered sugar until spreadable consistency.

Spread approx. 1 teaspoon frosting on each cookie.

August is a Good Month for a Picnic

Gather the picnic basket (or whatever you have), pretend it’s the 1950’s (for wholesomeness’ sake) and find a park worth going to! This month’s recipe is a few ideas to pack for a meal out on the blanket among the grass and trees. Enjoy the picnic.


Cake Batter Cookies

INGREDIENTS

1 (18.25 oz.) yellow box cake mix

1 tsp. baking powder

2 eggs

1/2 cup vegetable oil

1 cup semisweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended.

Stir in chocolate chips. Drop by rounded spoonfuls onto cookie sheets.

Bake for 10 minutes in the preheated oven.  Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

 

Below: Curry Chicken Salad Sandwiches

chicken salad1 chicken salad2 chicken salad3

Curry Chicken Salad Sandwiches

INGREDIENTS

Salad:
1/2 Cup Mayonnaise (more if it seems dry)

1 Tablespoon lemon juice

2 teaspoons curry powder

1/2 teaspoon salt

1/4 teaspoon pepper

3 cups diced cooked chicken (from 2ish lb boneless skinless chicken theighs or breasts – I usually chop and trim the chicken, salt and pepper, and then cook in a skillet until done)

1/2 cup diced apple (gala works nice)

Handful of dried cherries or cranberries

1 cup seedless red grapes, halved

3 tablespoons toasted chopped walnuts
Sliced bread/or large tortillas, for wraps

Romaine lettuce

Balsalmic vinigarette dressing

Sliced provolone cheese

 

PREPARATION

Mix all salad ingredients in a bowl. Let sit for 20 minutes or so in the fridge for flavors to blend. Serve between two pieces of wheat bread with romaine lettuce, a drizzle of balsalmic dressing, and a slice of provolone cheese. Note: This recipe is very flexible, feel free to modify to what you have around – add onions, celery, sub yogurt for the mayonaisse, etc.