Friends Food Family

The 12 Cookies of Christmas - Day 6 - Thumbprint Cookies with Chocolate Kisses

Have a chocolate kiss with these delicious Thumbprint Cookies - Day 6 from The 12 Cookies of Christmas.

My girlfriend, Kim, made these cookies for our cookie swap. Kim is a long time (really good) friend of mine, having gone to Archbishop Williams High School, then Stonehill College together. We always hung around in both groups. We also have daughter's who were born 6 weeks apart and have enjoyed each others company outside of our school connections. 

When Kim arrived, she brought this adorable snowman ornament. I thought this would be great when I showcase the cookies. I'm always looking for some creative ideas when I am doing food photography.

So far, I have highlighted a few shortbread style cookies but none have been made with brown sugar. They remind me of my thumbprint cookie recipe, a bit more dense with a hint of caramel. The chocolate kiss is always a wonderful addition; add chopped pecans to the thumbprint base and it could give you that "turtle style" cookie flavor.

Everyone loved the cookies and they were the first ones to disappear from my house the following day. They were buttery with a smooth chocolate finish. There is something festive and delicious about a cookie with a chocolate kiss. 

Ingredients:

1-1/2 cups of butter 

3 large eggs- separated

1-1/2 teaspoon of vanilla

1-¾ cup of brown sugar      

3 cups of flour       

¾ teaspoon of salt       

Hershey’s Kisses (unwrapped)

Preparation:

Pre-heat oven to 375°

1. Cream butter and brown sugar. Add egg yolks, mix.  Add vanilla. 

2. Mix dry ingredients together and add to sugar mixture. 

3. Roll into 1 inch balls.  Dip in slightly beaten egg whites. Place on greased cookie sheet. 

4. Bake for 5 minutes. Remove pan and press thumb into each cookie. Return to oven and cook for 8 minutes.  

Immediately as cookies come out of the oven, press one kiss in the center of each.

The 12 Cookies of Christmas - Day 4 - Brownie Almond Biscotti

Welcome to Day 4 of The 12 Cookies of Christmas.

So far, we have showcased 2 wonderful shortbread recipes and a delicious chocolate chip meringue. Now it is time for some really easy chocolate biscotti that are made with a brownie mix.

No, you say, a boxed brownie mix. Yes, I cheated, it was easy and very tasty.

Around the holidays, I tend to purchase some of the holiday cookbooks put out by various cooking magazines. This recipe, called Brownie Alpine Biscotti, came from the Taste of Home Cookies and More Booklet. I was looking for something chocolaty for the cookie swap and figured the fudginess of a brownie may make these cookies a big hit. I was making three different cookies for the swap and this recipe was very easy with the most effort going into grinding the almonds. The Brownie Alpine Biscotti recipe also called for almond extract. After I put it in and tasted the batter, I wasn't sure if the almond extract would be too strong. After the biscotti was cooked, the flavor definitely mellowed.

This biscotti has a nice mellowed chocolate taste with the almond flavor taking center stage. I wasn't sure I liked them, but as we discussed the biscotti at the cookie swap, biscotti are great for dipping, whether in coffee, tea or hot chocolate. If you are having biscotti for breakfast or as a mid-afternoon snack, it complements, not overpowers your drink.

The night after the cookie swap, I sat enjoying a cup of coffee and began dunking the biscotti. It really was delicious. It was nutty and sweet and was a great pairing to the cup of coffee. I started to laugh. At every cookie swap, or party you bring cookies, there are the cookies that get eaten immediately and those you save and eat the next day. I am a "next day" cookie eater. That's when you get to sit and savor, sometimes the best cookie...or in this case, biscotti.

Enjoy!

Ingredients:

1 package of fudge brownie mix

3/4 cup of ground almonds

1/2 cup of flour

3/4 teaspoon of baking powder

1 egg plus 3 egg whites

1 teaspoon of almond extract

1/4 cup of sliced almonds

Preparation:

1. Combine the brownie mix, ground almonds, flour and baking powder in a large bowl. Set aside.

2. In a small bowl, whisk egg, egg whites and extract. Add to brownie mixture; stir until combined.

3. On a greased baking sheet, shape each portion into a 7-in. x 3-1/2-in. rectangle.

4. Bake at 350° for 18-20 minutes. Remove from the oven; cool on baking sheet for 5 minutes.

5. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on greased baking sheets.

6. Bakreduce oven to 325°, and bake the biscotti for an additional 15-20 minutes. Cool on wire racks.

Store in an airtight container. Makes about 2-1/2 dozen. 

The 12 Cookies of Christmas - Day 1- Aunty Anita’s Chocolate Chip Meringue Cookies

Last Friday, I hosted a cookie swap with some neighbors and friends from home, home being Quincy, MA. I wanted something quick and easy that allowed us to taste everyone's favorite cookie as well as help me create a recipe list for The 12 Cookies of Christmas. This is year three and I was looking for some cookie inspiration. 

I am a cookie fiend. I'll pass up any dessert for a good cookie...especially a chocolate chip cookie. Is it any surprise that I started with a Chocolate Chip Meringue cookie? This chocolate chip meringue cookie was created by Susan Finn, who is a neighbor of mine and owns a company called Buttonwood Originals. She makes the most beautiful memory quilts out of t-shirts or a loved one's clothing. These are custom quilts incorporating the fabrics of your life or someone special to you.

She brought these cookies in a big container, perfectly rounded and delicately placed. They looked amazing and tasted delicious! They were crunchy and a little chewy, yet melted in your mouth. The chocolate chips gave a great texture and finish to this sweet cookie. Truthfully...they were the best meringues I have ever tasted. I proceeded to eat them for breakfast (on Saturday and Sunday) and finally had to share them with others. They made it to my office on Monday and today there is nothing left. 

These cookies will take some time to make, but I'm sure you could get a batch in the oven and then let them set while you finish your holiday shopping.

Two thumbs up for a chocolate chip twist on my favorite type of cookie. Thanks, Sue!

Ingredients:

3 large egg whites

¾ cup of granulated sugar - place in food processor for 30 -60 seconds in order to make it finer

1 teaspoon of vanilla extract

½- ¾ cup of chocolate chips

Preparation:

Preheat the oven to 250 °

1. In a large mixing bowl, beat the egg whites on high speed until they reach stiff peaks. Be patient.

2. Beat in sugar, 1 tablespoon at a time, very slowly.  Add the vanilla extract. Gently fold in chocolate chips with a spatula.

3. Drop by rounded spoonfuls onto foil or parchment lined baking sheets.

4. Bake in oven 250 ° for 1 hour. Turn off the oven and leave the cookies in the oven for 2 more hours.

5. Remove from the pan and store in an airtight container.

 

Giant Chocolate Cookies with Symphony Bars and Pecans

What started out as another giant cookie recipe, took on an ingredient accident and ended with an amazing product!

I was making cookies for a function at work and needed giant cookies. Giant because that is my theme heading into the holidays, I've got about 5 giant cookie recipes on my list so far (go to Giant Cookies in the recipe section). I found this recipe at Epicurious and they were called Giant Chocolate-Toffee Cookies.

I started off, not reading the entire recipe and jumped the gun with some ingredients. Instead of a full storyline, I'll bullet what I did...

1. I chose to use bittersweet chocolate VS semi-sweet chocolate. I really love the bittersweet taste when a cookie has quite a bit of sugar.

2. I started out with too much butter, but I played around with the dry ingredients and adjusted the flour.

3. I used some dark brown sugar in place of all light brown sugar because you get a bit of chewiness with the crunchy edges of the cookie.

4. I use kosher salt when baking cookies, it gives that sweet-salty flavor which enhances the cookie.

5. I added Symphony Bars and Pecans - because they seemed like a perfect complement for the cookies. 

So, I give you Giant Chocolate Cookies with Symphony Bars and Pecans and they are AWESOME! I love to watch people as they break the cookie in half (because it's too big) and then dive back in for the second half because they were SO GOOD! These cookies are chewy and crunchy, rich and chocolaty yet not too sweet. People have been asking for this recipe...quicker than most.

Try this recipe before the holidays set in and start looking at great treats you can give as gifts. I always say, the best way to a person's heart is through their stomach. Enough said!

Ingredients:

3/4 cup of flour
1 teaspoon of baking powder
1/4 teaspoon of kosher salt
2 (10 ounce) bags of Ghiradelli 60% Cacao Bittersweet Chips (16 ounces is about 1 2/3 bags)
1/2 cup of butter (1 stick)
1/2 cup of dark brown sugar
1 1/4 cups (packed) light brown sugar
4 large eggs
1 tablespoon vanilla extract
1 (4.25 ounce) milk chocolate Symphony Bar with Toffee Bits and Almonds, chopped
1 cup of chopped pecans

Preparation:

Preheat oven to 350 degrees.

Mix dry ingredients (flour, salt and baking power) in a medium sized bowl and put aside.

Place Ghiradelli chocolate and butter in a double boiler over simmering water and stir until melted. Allow to cool to luke warm.

In a large bowl, add eggs and sugars and beat on medium speed for 5 minutes, until slightly thick and gooey.

Add melted chocolate to the mixture and beat until uniform, add vanilla. Mix together until incorporated.

Stir in dry ingredients, once mixed thoroughly, add chopped milk chocolate and pecans.

Place on cookie sheets lined with parchment. Use an ice cream scoop to place dough on the tray. Flatten slightly. Press the cookie to a 1 inch disk. Bake 3 to a tray.

Bake for 12-15 minutes until the center is slightly puffed and the cookie is crackly.

Move to cookie rack and allow to cool. Makes 14-16 cookies.

 

Giant Peanut Butter Cookies with Dark and Milk Chocolate Chips

I have been on a giant cookie kick. It started with the Giant Ginger Cookies I made last week.

It was fun making large cookies since they have a different texture which brings a bit of a different flavor. They are more crunchy and chewy together. Tough to describe, but eat individual cookies and then eat a giant cookie...more cookie...more flavor.

I took out my peanut butter cookie recipe from Peanut Butter Blossoms and didn't think it had the power for a giant cookie. I searched the web and came up with two recommendations for the Magnolia Bakery Peanut Butter Cookies. I decided to mix it up with dark brown and light brown sugar, as well as a few Reese's mini dark chocolate peanut butter cups and milk chocolate chips. Add an ice cream scoop and demerara sugar and you have Giant Peanut Butter Cookies with Dark and Milk Chocolate Chips.

These cookies were amazingly delicious. Loaded with peanut butter and chocolate, chocolate, chocolate! The demerara sugar made them sweet and extra crunchy yet the cookie was thick enough to be chewy. As much as I froze a few for later this week, they are walking out of here much faster than I thought. They were in everyone's lunch today and I've seen them disappear into lunch bags for tomorrow.

Over the next few weeks I will be making a few more giant cookies because I'd like to offer something fun and different for the 12 Cookies of Christmas and I have a funny feeling they will be GIANT!

Ingredients:

2 1/2 cups of all-purpose flour
1 1/2 teaspoons of baking soda
1 teaspoons of baking powder
1/2 teaspoon of kosher salt
1 cup of butter, softened
2 cups of chunky style peanut butter
1 1/2 cups of sugar
1/2 cup of firmly packed light brown sugar
1/2 cup of firmly packed dark brown sugar
2 large eggs
2 tablespoon of milk
2 teaspoons of vanilla
1 12 ounce package of Ghiradelli 60% Cacao Bittersweet Chips
15 mini dark chocolate peanut butter cups (chopped into sixths)
1 cup of milk chocolate chips

Bowl of demerara sugar (raw sugar) for dipping cookies (about 1 cup)

Preparation:

1. Preheat oven to 350 degrees

2. Mix together the flour, salt, baking powder and baking soda. See aside.

3. Cream butter and sugars, when completely blended add the chunky peanut butter.

4. Once the peanut butter is incorporated, add the eggs and vanilla.

5. Mix half the flour mixture into the batter. Add the milk, mix until well blended and then add the rest of the flour mixture.

6. Stir in the peanut butter cups with the dark and milk chocolate chips.

7. Using an ice cream scoop, scoop the dough and release scoop into a bowl of sugar. I use the demerara sugar because of the large granules.

8. Roll the ball until completely covered with sugar. Place on the cookie sheet and flatten to a 1/2 inch thickness.

9. Place up to three cookies on one cookie sheet.

10. Bake for 15-20 minutes until lightly golden with cracks on the top. bang cookie sheet on counter to allow the cookie to flatten. Cool for 5 minutes, then remove from tray to cookie rack. Makes 24 giant peanut butter cookies.

This recipe was adapted from Smitten Kitchen and The Singleton in the Kitchen.

Cappuccino Chocolate Chip Muffins with a Streusel Top

 

This is the ultimate breakfast of champions for all my coffee and chocolate fans! I'm enjoying them with a cup of coffee.

Yesterday morning was fairly disastrous as I tried to make pumpkin scones. I had taken two recipes and tried to combine them throwing off the balance of liquids to dry ingredients. The batter became very mushy and I wasn't able to mold it into scones. As I added more and more flour, the based seemed doughy and (low and behold) the scones tasted like cardboard. They were extremely dense and I could gag thinking about eating them. Kind of wish I took pictures, both of the scones and me eating them!

So, this morning I wanted to make muffins. let's see...no pumpkin puree, no oatmeal, no frozen blueberries or strawberries, not much for a healthy breakfast. But then, I found coffee and chocolate and decided, "There must be a breakfast muffin that can use these ingredients."

I found two recipes from the New England Bed and Breakfast that I combined for one delicious treat. I wasn't sure how a coffee muffin would taste with coffee, but with the subtle chocolate tones and the walnut sweetness, these really are wonderful. The combination of flavors might remind you of that Mexican flavor of chocolate, coffee and cinnamon.

This morning, I was also in the mood for muffin tops, so I made both muffins and tops. I love the sugary toppings but I know a few of the others in my house actually like to finish the bottom portion of the muffin, so two styles for two tastes.

Looking forward to one more muffin top with my second cup of coffee...these really are addicting!

Ingredients:

1 1/2 sticks of butter (3/4 cup), softened
1 1/3 cups of sugar
1 teaspoon of kosher salt
1 teaspoon of baking powder
3 1/4 cup of unsifted all-purpose flour
2 tablespoons of cocoa powder
2 teaspoons of vanilla extract
2 large egg
1/4 cup of instant coffee granules
1/4 cup of Godiva liquor or Kahlua (if not, an a 1/4 cup of brewed coffee)
1/2 cup milk
1 cup of mini chocolate chips

Streusel Topping
1/2 cup of dark or light brown sugar, packed
1/2 cup of chopped walnuts
2 tablespoons of better, melted
1/2 teaspoon of cinnamon
2 tablespoons of flour

Mix all ingredients in a small bowl to a crumb consistency.

Preparation:

Heat oven to 350 degrees.

1. Place coffee granules, vanilla and liquor (or brewed coffee) in a bowl and stir until the granules are dissolved. Put aside.

2. Mix flour, salt, baking powder and cocoa powder together in a medium sized bowl. Put aside.

3. In a large bowl, cream butter and sugar (with beater on medium speed) until light and fluffy. Beat in eggs and coffee mixture until blended.

4. Add flour mixture to butter mixture alternately with milk, beating just until combined. Fold in chocolate chips. Divide batter among muffin pan tins. Mix streusel according to directions. Gently press the streusel into the top of each muffin.

5.   Bake 15-20 minutes or until centers spring back when lightly pressed. This will make between 18-24 muffins.

6. Enjoy warm with a delicious cup of coffee or hot chocolate.

Adapted from New England Bed and Breakfast Cookbook.

Chocolate Zucchini Brownies with Chocolate Frosting

Zucchini, zucchini and more zucchini. Yes, we have lots of zucchini. We have made a few loaves of zucchini bread, mixed zucchini in an amazing ratatouille and have grilled it as a side dish with dinner. I will be sharing these recipes with you in the upcoming weeks.

While I was looking for recipes for zucchini and summer squash, I came upon this recipe in Allrecipes.com. Hmm...dessert with zucchini, better yet, chocolate dessert with zucchini. I need to try this zucchini brownie recipe.

As I started to make the recipe I noticed there were no eggs, first sign that there is something wrong with the recipe. For me, it was perfect! I love taking recipes and adding new and exciting twists so I needed to figure out something with the liquid and consistency. I started byadding 2 eggs, using to different types of sugar and adding kahlua rather than vanilla. When I made the frosting, I added half and half instead of milk and got a fudgier frosting that was amazing.

The cake was moist and fudgy and the frosting was rich and delicious. It doesn't have the consistency of a brownie but the cake does have somewhat of a denseness. The chocolate zucchini brownies didn't last long at our house, but then again, do any? It's great as a snack cake and even better with ice cream...coffee ice cream for me!

Too much zucchini, looking for something tempting, this is the best of both worlds...eating your vegetables as dessert.

Ingredients:

Zucchini Brownies
1/2 cup of canola oil
1 cup of white sugar
1/2 cup of Demerara sugar (washed raw cane sugar - light brown granular)
2 eggs
1 tablespoon of Kahlua
2 cups of all-purpose flour
1/2 cup of unsweetened cocoa powder
1 1/2 teaspoons of baking soda
1 teaspoon of Kosher salt
2 cups of shredded zucchini
1/2 cup of chopped walnuts

Frosting
6 tablespoons of unsweetened cocoa powder
1/4 cup of butter
2 cups of confectioners' sugar
1/4 cup of half and half
1/2 teaspoon of vanilla extract (or kahlua...depending on the audience)

Preparation:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

In a large bowl, mix together the oil, sugars, eggs and kahlua until well blended.
Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. This mixture will be thick and a bit stiff. Add zucchini and walnuts. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes until brownies spring back when gently touched.

To make the frosting, melt together the 6 tablespoons of cocoa and butter; set aside to cool. In a medium bowl, blend together the confectioners' sugar, half and half and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Giada's Chocolate Chip Cookies with Hazelnuts

 

This past weekend we held a wedding shower for Jeff's niece, Megan. We ordered a cake for dessert, but knew we needed a few finger desserts as extras. I was thinking I would make my favorite and easiest chocolate chip cookies, Andria's Chocolate Chip Cookies.

I took out my baking basket which holds all my bags of chips; butterscotch, milk chocolate, peanut butter and bittersweet chocolate. I found a chunk of hazelnut milk chocolate and decided to make Giada's Chocolate Hazelnut Biscotti. As I was combing through her cookbooks, looking for the recipe, I came across this recipe of chocolate chip cookies with hazelnuts. As I read through the story behind the cookies, I started to laugh. Giada DeLaurentiis talks about these cookies being her favorite and that she made them for her wedding. OK, I remember this story, maybe I made these before. (Losing my mind?) I looked on the blog and didn't find the recipe. I checked the cookbook, Giada's Family Dinnersand realized it was published in 2006, pre- Friends Food Family. It's amazing how we make so many recipes once and then move on to the next recipe.

I also looked at the ingredients and it called for oatmeal to be ground into a powder. Oatmeal being ground into flour reminds me of one recipe (and one recipe only)...Mrs' Field's Chocolate Chip Cookie recipe. Now, you all remember the story about Mrs. Field's Cookies and how some woman asked for the recipe and was charged some strange amount of money. The story started at $250, then it was $2,500, and then it was $25,000 and I think at one point I read $250,000. Being slightly miffed that her credit card had been charged, she made it her mission to send the recipe to everyone for FREE, or so the internet legend is told.

As I started to put the recipe together and tasting the batter, I remembered how much I liked hazelnuts and how they can have a very different but delicious taste in a chocolate chip cookie. As they came out of the oven, I knew I had made them...they looked perfectly shaped and browned up beautifully. They were crispy, caramel-ly sweet and nutty, everything I like in a cookie! One cookie, two cookies...yes, they are addicting.

They were a big hit at the shower. People thought the combination of  chocolate and hazelnut was delicious and I got to freeze a few for later this week. Nothing better than entertaining and having extras for another occasion.

Reminder to self...start remembering to look back over older recipe books for one-time favorites. It's amazing what I can find.

Ingredients:

1/2 cup of old-fashioned oats (not instant) 
2 1/4 cups of all-purpose flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of unsalted butter at room temperature
1 cup (packed) of light brown sugar
1 cup of white sugar
2 large eggs
1 teaspoon of pure vanilla extract
4 ounces (1/2 bag) of English toffee candy (recommended: Heath or Skor bar), finely chopped
1 cup 0f hazelnuts, toasted, husked, and chopped
1 (12-ounce) bag of semisweet chocolate chips (I use bittersweet chocolate chips)

Preparation:

Preheat the oven to 350 degrees F.

Line 2 heavy large baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.

For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)

 

Chocolate Oreo Cookie Trifle

 

It has been almost three weeks since my last blog article. We have been cooking up a storm but I have not had my head in the game. I haven't been keeping track of the recipes or taking pictures. There's been a level of disorganization on my part but the only thing I can say is...life gets in the way.

In the past 8 weeks I have been in New York City, Washington, D.C., St. Louis, MO, and Chicago, IL (twice). I have eaten at some great restaurants as well as some greasy spoons and it has been quite an experience. I've trained on some new technologies, helped my son choose a college and attend an inspirational women's conference. But I'm glad I'm not flying for a while; I've traveled during 9/11 and can say the same for 5/1/2011.

This week, I organized myself and am ready to bring you some great recipes that will complement any cook-out or graduation party you attend this season.

So, let's start with one of the easiest desserts you could ever make and the quickest dessert to disappear at a party. Technically named "GOO" by my brother-in-law, this dessert is a holiday tradition. We made a large bowl of the chocolate oreo cookie trifle and had nothing left after 25+ people decided to have a taste after our Easter feast. It's sweet, it's chocolaty, it's death by chocolate! You can't just have a taste, seconds are always in order.

Not only is this aneasy recipe, you can change it up to make it your own. Think of the many combinations...

1. Vanilla wafers, peanut butter cookies, brownies, graham crackers, pound cake, angel food cake or chocolate chip cookies can be substituted for Oreo cookies.

2. Vanilla, pistachio, cheesecake or white chocolate pudding can be used instead of chocolate.

3. Add nuts, strawberries, blueberries, raspberries, mini chocolate chips, crushed Butterfinger bars or malted milk balls.

What's your fancy? Be the HIT of the next gathering you host or attend. This easy dessert will never disappoint!

Ingredients:

2 packages of Oreo cookies

2 large packages of instant chocolate pudding (one regular chocolate, one dark chocolate)

2 cups of milk

1 cup of half and half cream

2 large containers of cool whip (defrosted in the refrigerator)

1 package of Heath Bar bits

Preparation:

Start with the pudding. Place the two packages of pudding in a bowl and mix with the milk and half and half. With a beater, beat on medium-high speed until you reach a thick pudding consistency. 

Use a large serving or trifle bowl. Start layering with cool whip on the bottom followed by 2/3 of the first package of oreo cookies, then half the pudding, 1/3 of the bag of heath bar bits, half the cool whip and repeat with the cookies, pudding, heath bar bits and cool whip for the top. Sprinkle with the remaining heath bar bits.

For best results, refrigerate overnight. If you don't have the time, you need at least 4 hours to allow the oreo cookies to get soft, bringing the trifle to the right consistency.

 
 

Sarabeth's Black Beauty Cupcakes

 

Finally, Round 2 of my cupcakes. This past week, I made cupcakes for a presentation I made for the Women's Business Network. I made Red Velvet Cupcakes with a Cocoa Cream Cheese Frosting and decided I wanted something chocolate...rich, dark, chocolate for my second recipe.

I think I found the best chocolate cupcakes and I understand why Chef Sarabeth Levine calls them Black Beauty Cupcakes. This recipe is from Sarabeth's cookbook, Sarabeth's Bakery: From My Hands to Yours which presently is my most favorite cookbook. I have such a sweet tooth so every recipe I read of hers intrigues me. With Easter just around the corner, I've got some Sarabeth desserts in mind. If you enjoy making desserts as much as I do, purchasing this cookbook is worth the investment.

After making these cupcakes, I never tasted them until after I presented them to my family, the Women's Business Network and assorted friends. Jeff even waited a few days before he broke down and had one. Most times when you think of any type of cake or cupcake, you get a moist cake with an incredibly sweet frosting. What was incredible about these cupcakes was the slightly dense chocolate cake and a bittersweet chocolate ganache. The ganache wasn't overly sweet and that's what made the cupcake so delicious. I chose to make the ganache with Ghiradelli 60% Cacao Bittersweet Chips versus semi-sweet chocolate chips (which you can use if you want.) This made the ganache rich but not too sweet, the chocolate was very smooth.

The other great part to this recipe was how easy they were to make. No butter, no eggs, just mayonnaise, similar to a chocolate mayonnaise cake. It's amazing what mayonnaise can do for a cake recipe.

What I ended up with was...

a chocolate cake + a bittersweet ganache = one incredibly delicious black beauty cupcake

...a perfect adult dessert.

Ingredients:

Cupcakes
½ cup of Dutch-processed cocoa powder, divided
1 ½ cups of all purpose flour, divided
1 cup of hot water
1 cup of superfine sugar (I used regular white sugar)
1 ½ teaspoons of baking soda
¼ teaspoon of fine sea salt
¾ cup of mayonnaise

Ganache
1 ⅓ cups heavy cream
12 ounces bittersweet chocolate (I used Ghiradelli 60% Cacao Bittersweet Chips) finely chopped
4 tablespoons (½ stick) unsalted butter, cut into ½-inch cubes, at room temperature

Preparation:

Position a rack in the center of the oven and preheat to 350°F.

Place foil cupcake liners in tins. (I like foil because they have a better weight than paper.) If you choose to make the cupcakes liner free, then butter the insides of 12 muffin cups. Sift together 2 tablespoons of the cocoa and 2 tablespoons of the flour. Dust the insides of the molds with this mixture and tap out the excess.
Combine cocoa powder and the hot water in the bowl of a heavy-duty stand mixer. Whisk to dissolve the cocoa. Whisk in the sugar. Attach the bowl to the mixer and fix with the paddle attachment. Sift the flour, baking soda, and salt together. With the mixer on low speed, in thirds, add the flour mixture, alternating with two equal additions of the mayonnaise, and mix, scraping down the sides of the bowl as needed, until the batter is smooth. Divide the batter evenly among the muffin cups and fill 3/4 full.

Bake until a cake tester inserted in a cake comes out clean, about 20 minutes. Let cool in the pan on a wire rack for 10 minutes. Gently remove the cakes onto the rack and let cool completely.

To make the ganache, bring the heavy cream to a simmer in a medium saucepan over medium heat. Remove from the heat and add the chocolate. Let stand for 3 minutes, then whisk until smooth. Add the butter, whisking until it has totally melted into the chocolate. Transfer to a bowl and let cool on a wire rack until the ganache thickens to a glaze consistency and the cupcakes can be dipped or allow it to become thicker and frost the cupcakes.  

Sarabeth's Chocolate Chubbies...it's chocolate HEAVEN!

 
 

I'm not sure if it's been a stressful week or people are just having sugar cravings but I have had numerous requests for chocolate recipes this week. I have some cake recipes which I want to make but I just haven't had a free moment. I tend to lean towards cookie recipes, especially during the week, because I can make them and bake them in less than an hour...clean up included.

As I mentioned when I made the Chocolate Cloudsa few weeks ago, I ordered and received Sarabeth Levine's cookbook, Sarabeth's Bakery - From My Hands to Yours. I have been having a ball identifying my next baking projects from cakes to breads, cookies and pies. I'm eager to take on some yeast and pastry dough recipes. I really need some baking challenges.

When I started receiving requests for chocolate, I picked up Sarabeth's cookbook and found Chocolate Chubbies. They had three different types of chocolate (unsweetened, bittersweet and semi-sweet) and I thought...what better! The recipe worked up pretty quickly with melted chocolate, sugar and eggs colliding. The recipe had little flour which reminded me of a flour less chocolate cake. Lots of nuts and a bit of semi-sweet chocolate and you have Chocolate Chubbies.

The cookies looked amazing coming out of the oven. They were very fragile while they were hot, but as they cooled they became more solid and chewy. We all tasted them hot as well as cooled. They were very sweet, fudgy, nutty...heaven! My daughter, Danielle, kept saying, "Why did you make these? I can't stop eating them!" I got to try them as batter...which is always good, hot and cooled. Truthfully, they all tasted GREAT! Add a little vanilla ice cream, YUM!

So, I dedicate Chocolate Chubbies to all my friends craving chocolate this week. Everyone needs a little bit of chocolate heaven!

Ingredients:

8 tablespoons (1 stick) of unsalted butter, cut into ½-inch cubes
9 ounces of semisweet or bittersweet chocolate (no more than 62% cacao), finely chopped
3 ounces of unsweetened chocolate, finely chopped
½ cup of unbleached all-purpose flour
½ teaspoon of baking powder
¼ teaspoon of fine sea salt
3 large eggs, at room temperature
1 ¼ cups of superfine sugar
2 teaspoons of pure vanilla extract
2 cups (12 ounces) of semisweet chocolate chips
1 ½ cups (5 ½ ounces) of coarsely chopped pecans
1 ¼ cups (4 ½ ounces) of coarsely chopped walnuts

Preparation:

Position racks in the center and top third of the oven and preheat to 350°F. Line two half-sheet pans with parchment paper.

Bring 1 inch of water to a simmer in a medium saucepan over low heat. Put the butter in a wide, heatproof bowl, and melt the butter over the hot water in the saucepan. Add the semisweet and unsweetened chocolate, stirring often, until melted and the mixture is smooth. Remove the bowl from the heat and let stand, stirring occasionally, until cooled slightly but still warm, about 5 minutes.

Sift the flour, baking powder, and salt together into a medium bowl. Whip the eggs in the bowl of a heavy-duty stand mixer fitted with the whisk attachment on medium-high speed until the eggs are foamy and lightly thickened, about 30 seconds. Increase the speed to high and gradually add the sugar, then the vanilla. Whip until the eggs are very thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and beat in the tepid chocolate, making sure it is completely incorporated. Change to the paddle attachment and reduce the mixer speed to low. Gradually add the flour mixture. Remove the bowl from the mixer. Using a wooden spoon, stir in the chocolate chips, pecans, and walnuts, making sure the chunky ingredients are evenly distributed at the bottom of the bowl. The dough will be somewhat soft.

Using a 2-inch ice-cream scoop, portion the batter onto the prepared pans, placing the cookies about 1 ½ inches apart. Bake the cookies immediately—if you wait, they won’t be shiny after baking. Bake, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are set around the edges (if you lift a cookie from the pan, the edges should release easily, even if the center of the cookie seems underdone), 17 to 20 minutes. Do not overbake. Cool completely on the baking pans. (The cookies can be stored in an airtight container at room temperature, with the layers separated by parchment paper, for up to 3 days.)

Sarabeth's Chocolate Clouds

 

Over the past year, both Jeff and I have had a wonderful time cooking and baking many delicious recipes from famed chefs and food magazines. At Christmas time, Jeff purchase Dorie Greenspan's "around my french table" which we have been religiously cooking from. See Scallops with Carmel-Orange Sauce and Spinach Bacon Quiche.

As I began to do more investigating into Dorie Greenspan, I realized she was connected with David Lebovitz, an American pastry chef living in Paris, who I follow on Facebook and Twitter. I featured his Salted Butter Chocolate Chip Cookies that are (hands down) the best chocolate chip cookies.

Somehow, in the midst of this, I came across Sarabeth Levine, The Goddess of Bakedom. (Don't you just love her title!). She is a pastry chef and founder of Sarabeth's Restaurants. I have been eagerly following her as I love some of the recipes she has showcased. I also asked Jeff to buy me her new cookbook, Sarabeth's Bakery, From My Hands to Yours. I'm looking forward to making a few more of her recipes as she has quite a few hands-on pictures which many of the early reviews have praised. The recipe I came across was the Chocolate Cloud Cookies. They were golden brown and crackly. (They also had a cute little story about Little Miss Muffet.)

The cookies started with toasting some sliced almonds which made the house smell delightful. Almonds have become my "new" favorite food, especially the sea salt almonds. The rest of the recipe blended quickly with the help of our new mixer (Kitchen Aid). Amazing how easy it is to add ingredients and let the machine do the rest. I know that the pictures I have posted don't do the cookies justice, but these are BIG cookies. When you make them, you use an ice cream scoop to place the dough on the cookie sheet. They expand to about 5-6 inches across. They look like bakery cookies.

The chocolate clouds tasted ABSOLUTELY delicious! Crunchy, chewy, buttery, chocolate...did I miss anything? As my tasters- family and friends -were licking their fingers, they asked if there was any toffee in the cookie. I suppose I could say yes as there is butter, brown sugar and almonds in the mix.

If you live in New England, it is down-pouring on the last Friday of February vacation. This is a great afternoon project that will surely put a smile on those receiving these yummy treats. They have two options: 1.they can share this cookie with someone else or 2. enjoy it on their own because no matter how big the cookie...it's only one!

CHOCOLATE CLOUDS
Makes about 3 dozen cookies

BAKERS NOTE: Place the dough about 3 inches apart on the half-sheet pans—they spread.

1 1/3 cup superfine sugar
1 1/3 cup packed light brown sugar
1 cup (2 sticks) unsalted butter, at room temperature, cut into ½-inch cubes
¾ teaspoon pure vanilla extract
2 large eggs, at room temperature, beaten
2 cups unbleached all purpose flour
¾ teaspoon baking soda
¼ teaspoon fine sea salt
2 cups (8 ounces) toasted sliced almonds
2 cups (12 ounces) chocolate chips
 
1. Position the racks in the center and top third of the oven and preheat to 350°F. Line 3 half-sheet pans with parchment paper. Rub the sugar and brown sugar together through a coarse wire-mesh wire sieve into a medium bowl; set aside. Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until smooth, about 1 minute. Gradually add the sugar mixture, then the vanilla. Beat, occasionally scraping the bottom and sides of the bowl, until the mixture is pale yellow and light textured, about 5 minutes. Gradually beat in the eggs.
2. Sift the flour, baking soda, and salt together into a medium bowl. With the mixer speed on low, add the dry ingredients in three additions, mixing just until each addition is incorporated. Add the almonds and chocolate chips and mix just until combined. Empty the dough onto the work surface, and use your hands to thoroughly distribute the almonds and chocolate chips in the dough.
3. Using a 2-inch-diameter ice-cream scoop, portion the batter onto the prepared pans. Using the heel of your palm, slightly flatten each ball of dough. Bake two of the pans with the cookies, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are evenly golden brown,15 to 18 minutes. During the last 3 minutes, rap each pan on the rack. The cookies will deflate and their signature cracks will appear on the tops. Repeat with the third pan. Cool on the pans. (Store in an airtight container for up to 5 days.)

 

A Twist on an Epicurious Favorite - Chocolate Chip-Dried Cherry Scones

 

Scones have become a new found favorite at our house. "Better than muffins", my son said yesterday.

I have tried several recipes with different liquid ingredients...buttermilk, heavy cream, whipping cream. To date, this has been the best base scone recipe I have made. Originally, this recipe started as Epicurious' Chocolate Chip-Toffee Scone recipe. It was an interesting recipe because it called for whipping cream and you whip the cream into stiff peaks before adding it to the dry ingredients.

As I looked at the ingredients for chocolate chips and toffee bits, I did think to myself, "Could you put something other than chocolate in these scones?" I thoroughly enjoy chocolate for breakfast, but I thought I should probably add fruit to this recipe. We had been to Sid Wainer's and had bought a package of dried cherries. A-ha! There was my fruit. But think of the different combinations:

1. Blueberries and Lemon Rind

2. Orange Rind and Cinnamon

3. Craisins and White Chocolate

4. Chocolate Chips and Toffee Bits

5. Raisins and Chopped Walnuts

And my favorite: Mini Semi-Sweet Chocolate Chips, Dried Cherries and Walnuts. These scones were very easy to make, once the cream was whipped, I blended and kneaded the scones right in the bowl.

The scones were delicious, very light...which is why I really enjoyed. I liked the fact that there was a little bit of everything...mini chocolate chips, fruit and nuts, no one ingredient overpowered the scone. They melted in your mouth. Jeff's parents loved them, Brian took 4 to work, my parents took some home (after dinner last night) and by this morning, Jeff and I split the last scone. It looks like I'll be making more this week.

It's vacation week, show your family you love them and make their favorite scone combination. Then write me and tell me how they came out! I love pictures, too!

Ingredients:

3 1/4 cups of all purpose flour
1/2 cup of sugar
1 tablespoon plus 1 teaspoon of baking powder
1/4 teaspoon of salt
1 cup of mini semisweet chocolate chips
1/2 cup of walnuts, toasted, chopped
1/2 cup of dried cherries, coarsely chopped
2 cups of chilled whipping cream (I used heavy cream and it worked perfectly)

2 tablespoons (1/4 stick) unsalted butter, melted
Additional sugar

Preparation:

Preheat oven to 375°F. Lightly butter 2 heavy large baking sheets. Combine flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate chips, walnuts and dried cherries. Beat cream in another large bowl until stiff peaks form. Fold whipped cream into dry ingredients. Turn dough out onto lightly floured surface. Knead gently until soft dough forms about 2 minutes. (I kneaded mine right in the bowl. I found it easier). Place the dough on a floured surface and form into a ball; pat out to form 1 1/4-inch-thick round. Cut dough into 12 wedges.

 

Transfer wedges to prepared baking sheets, spacing apart. (I place mine in the mini scone pan, see above.) Brush with melted butter. Sprinkle with additional sugar. Bake until golden brown, about 20 minutes. Serve warm.

Epicurious' Chocolate Toffee Cookies

 

Valentine's Day is Monday. We will spend this weekend looking for candy, flowers and other little trinkets to give our loved one. Before you start spending lots of money, what about something homemade? How about homemade cookies? I attended a Women's Business Network meeting yesterday and basically asked the same question. Then proceeded to pass the container of cookies around for everyone to taste a sample.

Is homemade that hard or have we just gotten out of the habit of reading a recipe? Slice and bake, along with defrost and serve have become an easy past-time for "homemade". But really, how long does it take to make a batch of cookies? Start to finish? Probably 30 to 40 minutes. I know when I bake, I have happy people. Whether it's a snack in someone's lunch or an after dinner dessert, everyone likes something homemade. (I'm going to guilt you into making cookies.)

Back a few weeks ago I came across this recipe, Chocolate Toffee Cookies on the Epicurious website. I wanted to make something chocolaty to showcase for a Valentine's Day recipe. (I'll warn you up front...I have two more recipes.) The cookies looked delicious and I liked the dark rum component. As I was making them, the smell was incredible. The chocolate and rum together gave the impression I was making rich brownies. As it turned out, they did taste like chewy fudgy brownies. I also made them as mini cookies, using a cookie scoop that held about two teaspoons of dough. By doubling the recipe, I ended up with about 80 mini cookies.

My family tasted them and like most cookies I bake, they were a big hit. So good, they went out and purchased vanilla ice cream to enjoy them as mini ice cream sandwiches. The women at the Women's Business Network enjoyed them, too. The best compliment was when one women came up to me at the end of the meeting, as I was getting my empty container, and asked if there were any more left. (Great segue into guilt.)

Now, I will leave everyone with the recipe to these deliciously chewy and chocolaty cookies. I expect to hear about happy faces in every household as people decide not to purchase a gift and make something HOMEMADE!

Enjoy!

Ingredients:

1/2 cup (1 stick) of unsalted butter, room temperature
1 cup plus 2 tablespoons of sugar
1 large egg
1 tablespoon of dark rum
1 teaspoon of vanilla extract
1 cup of all purpose flour
1/2 cup of unsweetened cocoa
1/2 teaspoon of baking soda
1/4 teaspoon salt
1 1/2 cups crushed chocolate-covered English toffee (such as Heath bar; about 7 ounces)
1/2 cup chopped almonds

Preparation:

Preheat oven to 350°F. Beat butter and sugar in large bowl until fluffy. Add egg, rum and vanilla and beat until well blended. Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.

Drop batter by heaping tablespoonfuls onto heavy large un-greased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to touch, about 11 minutes. Let cookies cool on sheet 1 minute. Transfer cookies to rack and cool completely (cookies will become crisp). Repeat shaping and baking with remaining batter. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)

 

Bon Appetit's Cocoa Brownies with Browned Butter and Walnuts

 

The February 2011 copy of Bon Appetit Magazine arrived yesterday and pictured on the cover were these amazing Cocoa Brownies with Browned Butter and Walnuts. Posted as "Best-Ever Brownies" and "Warning: You will eat the entire tray", I had a challenge on my hands. Eat the ENTIRE tray? These must be pretty good and probably a chocoholic delight.

The recipe was interesting as they have you brown the butter. The smell in the kitchen was amazing as I stirred the foam off the butter. When I added it to the cocoa and sugar it smelled like fudgy brownies. The rest was easy and before I knew it, 20 minutes and they were in the oven. Since I would be eating the tray of brownies, I tried some of the batter...DELICIOUS!

Once the brownies were slightly cooled, I cut into them having sat patiently while the house smelled like a chocolate factory. The brownies were dense, chewy and extremely fudgy. They reminded me of a flour less chocolate cake, but better. I loved the buttery taste which definitely came through with the browned butter. The walnuts were nice and chewy and completed that nutty brownie taste.

Sad to say, I didn't eat the whole tray (though I could have) but we fed 4 delighted people who all asked for seconds. We have a few left which I'm hoping to enjoy today probably warmed with some raspberry sorbet and chocolate sauce...Yum!

Ingredients

Nonstick vegetable oil spray
10 tablespoons of (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups of sugar
3/4 cup of natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 teaspoon of vanilla
2 large eggs, chilled
1/3 cup plus 1 tablespoon of unbleached all purpose flour
1 cup of walnut pieces

Preparation

Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray.

Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot).

Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies.

The 12 Cookies of Christmas - Day 12 - Chocolate and Vanilla Sandwich Cookies

 

Finally, the 12th Cookies of Christmas. As I had mentioned earlier, life has been a bit of a whirlwind since the Wednesday before Christmas.

Jeff's parents moved in with us this past August and have an in-law apartment in the back of our house. On Wednesday the 22nd, Jeff's mom fell and broke her hip. After spending two days at Good Samaritan Hospital in Brockton and six days at Brigham and Women's Hospital in Boston, Althea is resting comfortably at the Harrington House (Rehabilitation Center). We expect her home next week.

This put much of my cooking as well as blogging into a tailspin. Between hospital visits and caring for Jeff's dad, dinners (and desserts) were scarce at best. We are finally moving into a more normal pace and blogging will resume at two days a week.

As I tried to figure which would be the twelveth (12th) cookie, I went back and forth between chocolate and fruit. Chocolate won out but in a fun way. (Did you think it wouldn't?) I found one of my favorite recipes and decided to mix it up with vanilla and chocolate. These sandwich cookies are very easy to make with simple ingredients and delicious results. They look like little whoopie pies, but taste better...a little sweeter.

I found this recipe on the side of a Pillsbury's Dark Chocolate Cake box. This is a semi-home made recipe which allows you to make them quickly. It starts with the cake mix and ends with you deciding whether you would like to make your own filling or use purchased frosting.

Ingredients:

1 box of Pillsbury Dark Chocolate Cake Mix (for the vanilla cookies, use yellow cake mix)

1/2 cup of butter, melted

1 egg, slightly beaten

Preparation:

Pre-heat the oven to 350 degrees.

Mix all three ingredients until they are well combined, forming a ball. Using a tablespoon of dough, roll each ball into a 1-1/2 inch ball. Place on a cookies sheet 2 inches apart. This will yield about 30 balls. Bake for 8-10 minutes until puffed and slightly cracked.

Cool on cookie racks.

Frosting Ingredients:

2 cups of confectioner's sugar

1/4 cup of shortening (crisco)

1/2 teaspoon of vanilla

1 egg white

(if you would like to make chocolate frosting, add 2 tablespoons of cocoa powder to one cup of vanilla frosting)

Preparation:

Place egg white, vanilla and shortening in a bowl and beat until slightly lumpy and frothy. Add confectioner's sugar one cup at a time, getting a blended consistency. The frosting is sweet so you may want to add the second cup in intervals, tasting in between.

Once the cookies have cooled, add a tablespoon of frosting to each cookie or more if you like filling. This recipe yields about 15 cookies. If you don't want to make the frosting a prepared frosting will do.

Making both flavors was fun, along with mixing up the chocolate and vanilla frostings. This recipe pleased every taste. Make some for your next celebrating!

 

 

The list of all Cookies of Christmas for 2010 are:

1.   Cocoa Wedding Cake Cookies

2.   Sally Ann Cookies

3.   Super Fudge Mint Brownies

4.   Oatmeal Scotchies

5.   Lemonade Drops

6.   Re-vamping Andria's Chocolate Chip Cookies

7.   Real Simple's Raspberry-Walnut Crumble Bars

8.   Mocha Roughies

9.   Peanut Butter Chocolate Coconut Bars

10. Bread & Chocolate's Cranberry Orange Pistachio Biscotti

11. Martha Stewart's Chewy Chocolate Gingerbread Cookies

12. Chocolate and Vanilla Sandwich Cookies

The 12 Cookies of Christmas - Day 11 - Martha Stewart's Chewy Chocolate Gingerbread Cookies

 

About three weeks ago, I was wandering around Macy's looking for some stocking stuffers for Jeff. We tend to give each other kitchen gadgets as we do "love" to cook. I was roaming through a section of Martha Stewart kitchenware when I came across a few gadgets as well as a Martha Stewart pamphlet with cookie recipes. Inside was a recipe for Chewy Chocolate Gingerbread Cookies. The picture of the cookies looked delicious so I thought I would try them and see how they tasted.

I had every intention of finding a molasses style ginger snap (for the 12 Cookies of Christmas) and thought I had the perfect recipe. Jeff's mother had made these incredible ginger snaps which I thought were better than my Ruby Warner's Ginger Snaps. They were a little more crispy and had a great spicy flavor. I looked up the recipe and they were IDENTICAL. The only difference is that I used butter and she used shortening (like Crisco). Since I couldn't use the ginger snap recipe, this seemed like a best bet.

As I was making the cookies, I did notice that there were no eggs. Thinking there could be an error, I looked the recipe up on-line and discovered that there were a few recommendations about the cookies. One was to refrigerate the cookies in a log fashion and then slice them like a sugar cookie and dip them in sugar. This was a great idea because it meant less work and the cookies were pretty much guaranteed to look like photo.

These cookies are gingery with a nice finish of chocolate. I liked thembecause the chocolate was not overbearing, keeping this more gingery than chocolatey. This is a great cookie to use as a light dessert after dinner or a quick sweet pick-me-up in the afternoon with a cup of tea. Sweet, yet not overpowering. They have been a two thumbs up at our house this week.

Try them for New Year's and enjoy!

Ingredients

7 ounces of best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon of all-purpose flour
1 1/4 teaspoons of ground ginger
1 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/4 teaspoon of ground nutmeg
1 tablespoon of unsweetened Dutch-process cocoa powder
8 tablespoons (1 stick) of unsalted butter
1 tablespoon of freshly grated ginger
1/2 cup of dark-brown sugar, packed
1/4 cup of unsulfured molasses
1 teaspoon of baking soda

1/2 cup of granulated sugar for dipping cookies

Preparation

Chop chocolate into 1/4-inch chunks; set aside.

In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes.
Add brown sugar; beat until combined. Add molasses; beat until combined.

In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture.
Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap.

Roll into a log approximately 12 inches long and 2 inches in diameter, seal with plastic wrap; refrigerate until firm, 2 hours or more.

Heat oven to 325 degrees. Slice dough in 1/2 inch slices and dip in granulated sugar.

Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

 

The 12 Cookies of Christmas - Day 10 - Bread & Chocolate's Cranberry Orange Pistachio Biscotti

 

Last year, the Boston Globe highlighted 10 cookies from area bakeries called Holiday Cookie Extravaganza. I have highlighted a few recipes from this article and decided to try the Cranberry Orange Pistachio Biscotti as my festive holiday cookie.

I love biscotti!

A few years ago, my Christmas Cookie list was filled with biscotti. As we get past the holiday season, I will begin to pull out some of those favorites...maybe as a withdrawal to all of this sugar...ho! ho! ho!

Eunice Feller, owner of Bread & Chocolate Bakery Cafe, had this to say about the cookies, " she likes to have these cookies on the holiday dessert table for her husband’s large Italian family. The biscotti are packed with dried cranberries and pistachios, and a drizzle of melted chocolate sweetens each bite."

She describes very well the deliciousness of these cookies. They are buttery and sweet, but the cranberries, orange and pistachios give it a wonderful fruit and nut flavor. The chocolate compliments the cookie but never overpowers the other ingredients.

Enjoy this biscotti after you have celebrated your holiday meal or maybe you can enjoy it as a wonderful breakfast treat as you unwind from a crazy holiday season.

Ingredients:

5 cups flour

1 tablespoon baking powder

2 teaspoons kosher salt

1 cup granulated sugar

1 cup (2 sticks) unsalted butter, melted and still warm

4 eggs

1 tablespoon pure vanilla extract

Zest of 2 medium oranges

1½ cups dried cranberries

1½ cups shelled, unsalted pistachios

Icing

8 ounces good-quality white (or dark) chocolate

Preparation:

Heat the oven to 350 degrees. Line a large baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the sugar, melted butter, eggs, vanilla, and orange zest. Using a spatula or wooden spoon, stir the flour mixture into the egg mixture until the dough comes together. Mix in the cranberries and pistachios. Divide the dough in half.

Shape each half into a 13-inch-by-3½-inch rectangular loaf (about 1 inch thick). Place the loaves on the prepared sheet, leaving at least 2 inches between them. Bake in the middle position for 30 minutes, turning the pan around halfway through baking. The loaves should be lightly golden and give slightly in the middle when gently pressed. Remove the loaves from the oven and cool on the pan for 30 minutes.

Reduce the oven temperature to 300 degrees and move oven racks to top and lower-middle positions. Carefully transfer the loaves to a large cutting board. Using a long serrated knife in a long sawing motion, cut the loaves into slices ½ to ¾ inch thick. Line 2 cookie sheets with parchment paper and place the biscotti cut-side down on them.

Bake for 25 to 30 minutes, rotating the pans from top to bottom and front to back halfway through baking, or until the biscotti are firm and lightly golden. (When you rotate the sheets, check the bottom sides of the biscotti; if they are browning, turn over to the other cut side.) Remove the biscotti from the oven and cool completely on the pan.

Melt the chocolate in the top of a double boiler or in the microwave, stirring frequently. Drizzle or spread it over the tops of the biscotti. Place the biscotti on a wire rack set over a sheet of wax paper, to let the chocolate dry. Store the biscotti in an airtight container for up to 3 days.

This makes about 40 biscotti.

 

The 12 Cookies of Christmas - Day 9 - Peanut Butter Chocolate Coconut Bars

 

I'm not sure where to start with this bar. My mother gave me the recipe after she had attended a holiday party. She never had the written instructions, she just described it. " I think they call them something similar to a Baby Ruth bar", was her response to what these treats were.

I searched the internet and the closest I found to a Baby Ruth Bar recipe was the Peanut Butter Chocolate Coconut Graham Bar. They are similar to the making of a 7 layer bar with fewer ingredients. Butter, graham cracker crumbs, coconut, sweetened condensed milk, semi-sweet chocolate and peanut butter...that's it...done.

I like these bars because they are sweet and chewy. I get mixed reactions as to whether they taste like coconut or not. The chocolate and peanut butter coat the bar to finish the taste. When you think about the combination of ingredients, it's a bit of a hard sell. I find myself trying to convince people that peanut butter, chocolate and coconut tastes great together.

If you want to have some fun, make a pan of these peanut butter chocolate coconut graham cracker bars and place them at your next function. Don't tell people what is in it until they taste them. 9 times out of 10, they won't care after the first bite, they'll just want to know if they can have another one.

Ingredients:

1/2 cup (1 stick) of butter, melted

1-1/4 cup of graham cracker crumbs

3 cups of flaked coconut

 1 (14 ounce) can of condensed (sweetened) milk

1 cup of semi-sweet chocolate chips

1/2 cup of crunchy peanut butter

Preparation:

Preheat oven to 350 degrees.

In a 13 x 9 inch pan, pour melted butter.

Sprinkle the graham cracker crumbs over the melted butter and press into a crust covering the bottom of the pan. Place the coconut, in an even layer, over the graham cracker crumbs. Drizzle the condensed milk over the coconut.

Bake for 25-30 minutes or until slightly golden. Remove from oven and cool.

Melt the semi-sweet chocolate chips and crunchy peanut butter in the microwave or over a double boiler. If you choose the microwave, microwave in increments of 30 seconds as not to burn the chocolate. Stir until smooth.

Pour chocolate mixture over cooled bars. Allow the chocolate to harden before cutting.

I cut them into long thin bars and yielded 30 bars.

 

The 12 Cookies of Christmas - Day 8 - Mocha Roughies

 

I'll admit, this isn't a cookie, but a delicious piece of chocolate that is a great addition to any cookie tray or platter. I have to laugh because again, it is a recipe I have made over the past 20+ years and have no idea of where it originally came. I just know that it is really good! Dark bittersweet chocolate, milk chocolate...a little bit of coffee...what could be better.

These take all of 15 minutes to make and place in candy cups. I like to use the candy cups because they don't get as messy. They are very firm and easy to eat, but you have to remember, they are made of chocolate and as the environment gets warms, so does the chocolate.

Ingredients:

8 ounces of milk chocolate (about 1-1/2 cups)

8 ounces of dark bittersweet chocolate (about 1-1/2 cups)

2-3/4 cups of sweetened, shredded coconut

4 tablespoons of butter

2 tablespoons of instant coffee

1 package of paper candy cups

Preparation:

Heat oven to 350 degrees. Place coconut on baking sheet and toast for 10-15 minutes. Turn coconut every 5 minutes until slightly golden.

In a microwave or over a double boiler, melt the chocolates, butter and coffee, stir until smooth.

Add the toasted coconut and mix until well covered. Place well-rounded teaspoons of the coconut mixture into candy cups.

Serve to the delight of many. Makes about 60 cups.

 

 

 

The 12 Cookies of Christmas- Day 6 -The Revamping of Andria's Chocolate Chip Cookie

 

This past year, I have learned quite a bit about making good chocolate chip cookies. I've learned that when you add dark brown sugar to a recipe it helps give the cookie a crispy, yet chewy consistency. I've also learned that kosher salt helps to give that sweet and salty taste to the already incredible cookie. The large grains of salt balance the sweetness of the cookie. Lastly, chocolate chip cookies taste the best when you use good chocolate, like a 60% cacao bittersweet.

Using what I have learned, I have slightly revamped an already great cookie recipe called Andria's Chocolate Chip Cookie. These are by far the easiest and most delicious chocolate chip cookies you will ever make. My favorite part is that they disappear very quickly, which tells me they are worth making...over and over and over again. These are (by far) our most favorite cookies to make and eat.

Make this a year round favorite!

Ingredients:

1 1/3 cups of butter

1 cup of white sugar

1/2 cup light brown sugar

1/2 cup dark brown sugar

2 eggs

3 cups of flour

1 teaspoon of kosher salt

1 teaspoon of baking soda

1 package of Ghiradelli 60% Cacao Bittersweet Chocolate Chips

1/2 package of Heath Milk Chocolate Toffee Bits

Preparation:

1. Heat oven to 350 degrees.

2. Cream butter with sugars until well blended. (You can do this by hand or with an electric beater)

3. Add eggs and beat until smooth.

4. Add the dry ingredients and mix until well incorporated.

5. Stir in chocolate chips and toffee bits.

6. Place well rounded tablespoons of cookie dough on baking sheets. Bake for 8-10 minutes or until slightly golden and the cookie is no longer wet. For crispier cookies, bake to golden (about 10-12).

7. Allow to cool slightly and remove from cookie sheet and place on a cooling rack.

8. Enjoy a warm cookie with milk...bet you can't eat just one!

9. Cool completely before storing. Makes about 50-60 cookies and can be frozen for up to 3 months.

The 12 Cookies of Christmas - Day 3 - Super Fudge Mint Brownies

 

Excerpts from "Diary of an EXTREME Chocoholic", that's probably what this blog article should be called. I started writing this while waiting for the super fudge mint brownies to come out of the oven. The smell of chocolate and mint was overwhelming and I couldn't stop thinking about the wonderful taste of batter as I proceeded to enjoy the remains from the inside of the bowl. If the mix was any indication of what the brownies would taste like, I may have died and gone to heaven.

I found the recipe for Super Fudge Brownies in Mrs. Field's Cookie Book - 100 Recipes from Mrs. Field's Kitchen. I was looking for an easy bar cookie recipe when I found this cookbook in my cabinet. When was the last time you heard of a recipe from Mrs. Field's, maybe when the $250 (or was it $2500 or $250K) chocolate chip cookie recipe was being circulated around the internet.

I decided to put a twist on this brownie recipe with some instant coffee, Kahlua Peppermint Mocha and a package of Andes Creme de Menthe Mints. I also added a little bit of salt...with all the sugar I needed a little bit of balance.

The brownies cooled overnight and I'm ready to tell you about them and yes, DEATH BY CHOCOLATE...mint chocolate to be exact. These are delightful. Very fudgy, very minty, very good! And yes, I did eat them for breakfast, should you even ask! They are very thick and don't give you many brownies, but my suggestion is to cut them into small bars, I got about 24+.

And a tip for all you brownie fans. The easiest way to cut brownies is with a plastic knife. The gooey insides don't stick when cutting.

This is a great festive brownie for the holiday and one more treat I will add to my 12 Cookies (and Bars!) of Christmas. Ho! Ho! Ho! Enjoy!

Ingredients:

6 ounces unsweetened baking chocolate
1 cup salted butter, softened
1 teaspoon of instant coffee
4 large eggs
2 cups granulated sugar
1 tablespoon of Kahlua Peppermint Mocha (or vanilla if you don't have it)
1/2 cup all-purpose flour
1/2 teaspoon of kosher salt
1 cup of Andes Mints, broken into pieces

Preparation:

Preheat oven to 325°F and grease an 8x8 baking pan.

Combine unsweetened chocolate, instant coffee and butter in a medium saucepan and melt over medium low heat, stirring constantly until pieces are almost melted.

Remove from the heat and stir until smooth.

In a large bowl using an electric mixer on medium speed, beat eggs until light yellow
in color--about 5 minutes.

Add sugar and blend on low until thoroughly combined, about 1 minute.

Add Kahlua Peppermint Mocha and melted chocolate to the egg sugar mixture, blend on low until smooth.

Add the flour, salt and mix thoroughly. Add the Andes Mints.

Pour batter into the greased pan. Bake on center rack of oven for 45-55 minutes.

The batter should be set and a toothpick inserted into the center should come out clean.
Do not over bake. Cool to room temperature. This recipe makes 12 average sized brownies or 24+ mini bars. I would go with the mini bars, these brownies are very rich.

The 12 Cookies of Christmas - Day 1 - Cocoa Wedding Cake Cookies

 
 

Welcome to the 2010 12 Cookies of Christmas. Last year, when we began the Friends Food Family Blog, I listed the 12 favorite cookies I have been making and giving to friends for many years. The list was created after years of trying different recipes and realizing that sometimes the pretty cookies (that took hours to make) weren't necessarily the cookies people wanted to eat. What I learned was the more simple and homemade feeling the cookies were, the better the chance of them being eaten. ( Follow the link to see last year's 12 Cookies of Christmas )

This year's list will be a combination of some new cookies which I will be making this month and a few that have become my favorites this year. 

I started this morning making two types of cookies. The first being the Cocoa Wedding Cake Cookies and the second were called Sally Anns. Both recipes are from Good Housekeeping's The Great Christmas Christmas Swap Cookbook. I love this cookbook because it doubles all the batches so that you can make plenty for the holidays or a cookie swap. My day started a little bit crazy and my head wasn't into cooking. While I was making the Sally Ann Cookies, I thought the recipe was wrong because there were no eggs in the recipe. But it was right, no eggs. Then as I was making the cocoa wedding cake cookies, I forgot the confectioner's sugar. I tasted the batter as I was putting my second cookie sheet into the oven and almost gagged. YUCK! The dough was horrible and with no sugar it should be.

I was able to salvage the remaining mix and am proud to report, I still had 36 cookies which came out great. The cookies are very delicate and melted in your mouth. They are definitely much better when they are cooled and dipped in confectioner's sugar...twice. The warm ones are delicious, just dry. As they cool they become more firm and your can taste the buttery richness which enhances the chocolate and pecans.

These are a delicious cookie to enjoy with coffee or tea...great for dipping. I could see them as a much enjoyed after Christmas cookie, when you are recuperating from the holidays and aren't as stressed. Actually finding time to sit back and enjoy that delightful warm drink with a perfectly delicious butter cookie.

I served them to my family and so far they are a two thumbs up cookie. My friends will get to try them on Thursday night at the Tri-Town Chamber Holiday Gala. It will be interesting to see what the masses think!

Ingredients:

2 cups pecans

3 1/2 cups confectioners' sugar

2 cups (4 sticks) butter, cold, cut up (no substitutions)

2 teaspoons vanilla extract

3 1/2 cups all-purpose flour

2/3 cups unsweetened cocoa

2/3 cups semisweet chocolate mini-chips

Preparation:

Preheat oven to 325 degrees F.

In food processor with knife blade attached, pulse pecans with 1 cup confectioners' sugar until pecans are finely ground.

Add butter and vanilla and process until smooth, occasionally stopping processor to scrape side with rubber spatula. Add flour and cocoa and pulse until evenly mixed. Add chocolate chips; pulse just until combined.

With floured hands, shape dough by rounded measuring teaspoons into 1-inch balls. Place balls, 1 inch apart, on ungreased large cookie sheet.

Bake cookies 16 to 18 minutes or until bottoms are lightly browned. Transfer cookies to wire rack to cool slightly. Sift remaining 2 1/2 cups confectioners' sugar onto waxed paper. While cookies are still warm, roll in sugar to coat; return to wire rack to cool completely. When cool, gently roll cookies in sugar again. Repeat with remaining dough and sugar. Store cookies in tightly covered container at room temperature up to 2 weeks, or in freezer up to 3 months.

 

 

 

Chocolate Chip Cookie Recipe List

 

I'm going to make things really easy for you. Here is a list of great chocolate chip cookie recipes.

If you like what you see, share it with friends and family. The holidays are coming and these make for great gifts as well as cookie swaps.

As many of you already know, I am a chocolate chip cookie fanatic. I am always in search of the best chocolate chip cookie. This past year, I found and tried numerous versions of this ultimate favorite.

And...I've learned two things that can make a chocolate chip cookie taste even better:

1. Adding some portion of dark brown sugar (for chewiness)

2. Using kosher salt rather than iodized salt (for that salty-sweet taste)

I did this to my cousin Andria's Chocolate Chip Cookie recipe. Instead of 1 cup light brown sugar, I now use 1/2 cup brown sugar and 1/2 cup dark brown sugar. I also use kosher salt for the regular salt. It allows you to taste the salt with each cookie bite.

Here is the ranking of how I enjoyed the different chocolate chip recipes I made this year.

David Lebovitz's Salted Butter Chocolate Chip Cookies

Andria's Chocolate Chip Cookies

Thomas Keller's Chocolate Chip Cookies

Chocolate Chocolate Chip Cookies with Bittersweet Chocolate and Heath Bar Bits

Alice's Chocolate Chip Cookies

Hillary Clinton's Chocolate Chip Cookies

Hershey's Chocolate Chocolate Chip Cookies

If you have a chocolate chip cookie favorite and would like to share your story, please send it to me so that I can add you to our chocolate chip cookie recipe list!

Move over CUPCAKES, make room for CAKE BALLS!

 

About a month ago, I found this ebook through my iPad apps. It was called Cakeballs!by J. Brentzel. It was this great little recipe book that teaches you how to make cake balls. It was pretty funny and as I read through the introduction there was a

WARNING**** Cake Truffles can be (and usually will be) addictive****

They must be good if the warning mentions the word addictive. So, off to the grocery store to get the two main ingredients 1. A Cake Mix and 2. Frosting.

These were going to be easy...make the cake according to the instructions, let it cool, crumble it up, mix with frosting, shape into balls, dip in chocolate and voila! CAKE BALLS. This is almost to easy to be true. The only issues I had was dipping the balls. They were a bit time consuming but once you got the process down the cake balls got easier to dip. One thing which was time consuming was when everyone wanted to help. On a first time trial, I become a bit of a perfectionist. Jeff and my son, Brian, couldn't understand why a cake ball that rolled over after being frosted didn't constitute a mess. Off with your heads, eat the messy ball and get out of here!Once they cleared out of the kitchen, things ran a bit smoother.

As we were making and eating the defects, I wasn't sure that they were as good as expected, I didn't seem to be addicted. I think part of the problem was I didn't wait for them to fully set. I was able to really get a better taste the following morning as I taste tested them for breakfast. Yes, they were incredible. Yes, they were addicting and yes, I needed to get an audience's reaction.

On Tuesday morning, I packed a container of cake balls and brought them to my Women's Business Network meeting, this could be my audience. Half way through the meeting, someone asked who made the little cake desserts, I raised my hand and she said they were incredible. That was a good sign. During coffee break more people began to taste the cake balls, I deemed them a great success.

I made triple chocolate cake balls, chocolate cake, chocolate frosting and chocolate icing. They tasted like little Ring Dings, but better. They were rich and creamy with a nice chocolate shell. Very easy to eat, and continue to eat. I found myself in the land of "just-one-more". My in-laws (who live next door) absolutely loved them. My father-in-law was eating them un-frosted. He thought they were amazing.

I'm sharing this recipe with you before the holidays so you can try them out before you showcase them. Be the hit of the next party. Don't bring a cake, or cupcakes for that matter...bring cake balls and watch them disappear.

Ingredients:

1 Box of your favorite cake mix

1 can of store-bought frosting or 2 cups of homemade frosting

1 package of dipping chocolate or 1 (12 ounce) package of chocolate chips

2 tablespoons of vegetable oil

Cake decorations: sugar crystals, nonpareils, colored sprinkles, chocolate jimmies

Preparation:

Make and bake the cake according to directions. When baking, use a  13 x 9 inch baking pan. Once you have removed the cake from the oven, allow it to cool completely, about an hour.

Once the cake is cooled, using your hands, break the cake into small (fine) crumbs. Add the frosting and mix until incorporated. Don't over mix or mash the crumbs.

 

Note: This was my second batch and I used french vanilla cake mix and chocolate frosting. This is what the consistency should look like. (And the combination was delicious!)

 

Using a small melon ball or cookie scoop begin scooping the cake mixture and creating balls. Place the balls in the freezer for at least 1 hour. They need to be frozen to be able to with stand the dipping.

Melt your dipping chocolate in a double boiler or using your bag of chocolate chips (they can be vanilla, milk chocolate, dark chocolate, butterscotch, peanut butter or your choice). If you use the regular bag of chips, you need to add vegetable oil to get a smooth consistency. That has been a big issue for me. I read one book that suggested I used vegetable shortening and that made the chocolate creamy not smooth and slightly runny. Look at both the dark chocolate balls and the vanilla balls which are shown. They are really creamy and didn't frost well. They tasted great, but don't necessarily look appetizing.

Dipping can be a work in progress.

 

See, I was using crisco...use vegetable oil instead and get a dipping loose consistency. Not creamy like below. I promise to post some different flavor combinations as well as better dipped cake balls.

Using a toothpick or dipping fork, dip each cake ball and place on wax paper to dry. Add toppings such as sprinkles, sugar crystal or leave plain. I was dipping and had extra chocolate so the balls got laced with dark chocolate.

 

Last picture...wish it was clearer. Enjoy!

 

Chocolate Chocolate Chip Cookies with Bittersweet Chocolate and Heath Bar Bits

 

As you can probably tell, I love cookies. They are my favorite dessert. I can pass up cakes, pastries and pies for one good cookie...preferably chocolate chip. The reasons I like cookies...

1. They take little to no time to produce a single or double batch.

2. They are quick treats you can be eat with your hands.

3. There are never any leftovers (people love cookies and eat them all).

4. It puts a smile on your face. Watch people's face's light up when you say "homemade cookies".

I was heading to an event on Thursday and wanted to make a batch of cookies. I only had an hour so I was looking for an easy drop cookie recipe. I really loved David Lebovitz's Salted Butter Chocolate Chip Cookies, so I went to his site looking for a chocolate chocolate chip cookie recipe. I couldn't find what I was looking for so I went to the Food Network and found Chocolate Chocolate Chip Cookies created by Cathy Lowe.

I took the recipe and changed it a bit. I used 1/2 dark brown sugar and 1/2 light brown sugar to get that wonderful caramel chewiness. I used kosher salt to get that sweet and salty balance and finished with bittersweet chocolate and heath bar bits instead of semi-sweet chocolate and nuts. I really like the bittersweet chocolate versus the semi-sweet chocolate in chocolate chip cookies. I think the bittersweet balances the sweetness of the cookie, giving it a better flavor. You taste the cookie as well as the chocolate.

I brought the cookies to the event and came home with an empty bag. Everyone loved the cookies and sometimes it is for one good reason...they are homemade. Whenever I offer someone a cookie their first response is , "Are they homemade?" When I say yes, they get a big smile on their face, grab two (because you need one for each hand) and enjoy the moment. A really good homemade cookie!

My two cents...they were easy and delicious. I got two thumbs up from my family. I am seriously thinking of putting them in my 12 Cookies of Christmas, possibly replacing the Mocha Walnuts. If I still need that coffee flavored treat, I can add a tablespoon of instant coffee to this recipe.

Make some cookies, put a smile on someone's face!

Ingredients:

2 1/4 cups flour

1 teaspoon of kosher salt

1 teaspoon of baking soda

2 sticks of butter, softened

1 cup of granulated sugar

1 cup of packed brown sugar (1/2 cup light brown, 1/2 dark brown)

2 large eggs, beaten

1 tablespoon of vanilla

1/2 cup of unsweetened cocoa

2 cups  of Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips 

1 cup of Heath Bar Bits

Preparation:

Preheat oven to 350 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter and both sugars, then add the eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir in chocolate chips and Heath Bar bits and stir to distribute evenly.

Drop dough by tablespoonfuls onto greased baking sheets and bake about 10-12 minutes. Remove from oven when the tops of the cookies are dry and the edges are slightly golden. Cool on a baking rack.

I made mini cookies (about a rounded teaspoon of dough) which took 8-10 minutes to cook and regular sized cookies (about a rounded tablespoon of dough) which took 10-12 minutes. 

Chocolate Covered Football Oreos (and chocolate dipped pretzels!)

 

In honor of National Chocolate Week in the UK, I decided I would start this week with a quick chocolate dessert. While at the market, picking up some last minute items for dinner, I came across Football Oreos. With football season in full swing, why not add some chocolate to these limited edition cookies and use them for my next football party.

They were very easy to make:

1. I melted one 12 ounce bag of semi-sweet chocolate chips (over a double boiler).

2. I also melted 2- 8 ounce bars of Hershey Symphony Bar with Toffee and Almond Bits (over another double boiler).

3. 1 package of Football Oreos

I dipped 1/2 the cookies in the milk chocolate mixture and half in the semi-sweet chocolate.

Then I drizzled addition dark chocolate over all the cookies.

When I was finished, I had some milk chocolate and dark chocolate left over. I mixed a handful of pretzel nuggets into the dark chocolate, coated them well and turned them onto a tray covered in parchment paper. I took the last of the milk chocolate and added that along with a few sprinkles of Heath Bar English Milk Chocolate Toffee Bits. As the chocolate hardened, I broke them into three nuggets apiece.

The responses so far:

1. My nephew Matthew ate the milk chocolate covered oreo and text, "The cookie was amazing!"

2. My daughter, Danielle, "Mom, I ate one for breakfast, they were delicious!"

3. My son, Stephen, "I shared them with some friends, they thought they were great!"

4. I love Symphony Bars so the milk chocolate ones worked for me. My own response...why didn't I make more of the milk chocolate ones?

My suggestion...buy as many packages of football oreos as possible, start dipping them and bring them to the next football party. They are guaranteed to score a touchdown!

 

Fudgy (Chocolate) Oatmeal Bars

 

As the holidays begin to set in (Halloween, Thanksgiving and Christmas), I am starting to look for a few new cookies and bars for my 12 Days of Cookies. I was thumbing through the last of my big index cards when I came across my fudgy oatmeal bars. I haven't made these in years, to the point that none of my kids could ever remember eating them.

The bars are chewy and crunchy with a strip of deliciously nutty fudge in the middle. (If that description doesn't tempt you to make these nothing will.) The bonus to these fudgy oatmeal bars is the word fudge. If you let the chocolate mixture cool and harden, you will have a great batch of fudge. I like the fudge made with marshmallow fluff the best, but for something you can put together quickly, this recipe works.

Making the bars are a little more time consuming since you have to make the chocolate filling and press out the crust, but they are worth every moment for the final results. Next to chocolate, in my world of sweets, oatmeal is probably my second favorite ingredient. It comes from my love of my grandmother's chocolate chip and raisin oatmeal cookies, Nannie's Oatmeal Cookies.

The long weekend is coming and I am getting ready to put together a Checklist for a Tailgate Party and these will definitely be included. Start your cookie test runs so that you can chose the favorites you want to share around the holidays!

Ingredients for the bars:

2 cups of brown sugar

1 cup of butter or margarine

2 eggs

1 teaspoon of vanilla

2-1/2 cups of flour

1 teaspoon of baking soda

1/2 teaspoon of salt

3 cups of regular (not instant) oatmeal

Ingredients for the chocolate filling:

2 cups of semi-sweet chocolate chips

1 can of sweetened condensed milk

2 tablespoons of butter or margarine

1 cup of chopped nuts (we like walnuts)

1 teaspoon of vanilla

1/2 teaspoon of salt

Preparation:

Start with the ingredients for the chocolate filling: Melt the chocolate, sweetened condensed milk and butter in a double boiler. Once the ingredients are melted and smooth, remove from heat. Stir in remaining ingredients of vanilla, salt and walnuts. Put aside to cool slightly.

Cream butter and brown sugar for the bars, Add eggs one at a time, blending well with each egg. Add the vanilla. Add the flour, soda and salt. Stir until blended and smooth. Add oatmeal and mix until oatmeal is well coated.

Grease a 11-12 x 16-1/4 cookie sheet. Press 1/2 to 2/3 of the oatmeal mixture into the bottom of the cookie sheet to create a bottom crust. Spread the chocolate mixture over oatmeal layer. With the remaining oatmeal, break it into tiny pieces (pea size) and sprinkle it over the chocolate mixture.

Bake at 350 degrees for 25-35 minutes. The bars are done when the crumb topping is golden brown. Remove from oven and cool for 1 hour. This will allow the chocolate to set. Cut into bars and enjoy!

David Lebovitz's Salted Butter Chocolate Chip Cookies

 

 

By this time you all must know that I am constantly in search of the best chocolate chip cookie recipe. I have tried many types and not only does it have to pass my approval, it has to win the hearts of the tasters. Because I am known in many of my circles for making cookies, I love trying new versions of old favorites, such as oatmeal, shortbread and chocolate chip cookies and then trying them out on friends and family.

Since writing this blog, I have highlighted quite a few cookies from many different recipe books and blog postings. I have learned quite a bit about dark brown and light brown sugar as well as using kosher salt instead of table salt. Very rarely do I concede to cookies that are much better than Andria's Chocolate Chip Cookies, but I may have to say David Lebovitz's Salted Butter Chocolate Chip Cookies are the BEST I have ever made!"  Or should I say TASTED!

I found this chocolate chip recipe through David's Blog, David Lebovitz - Living the Sweet Life in Paris. I follow him on Facebook and love his stories and recipes. He is a renowned American pastry chef living, baking and writing from Paris. I had bookmarked a few of his recipes in my favorites file and decided to make the chocolate chip cookies. 

These cookies weren't just delicious, they were addictive. My son, Stephen, was eating them more than I was, which is probably hard to believe. They were the perfect combination of buttery sweet, chocolate saltiness. (Did I really write that?) The best way to describe them was "all the flavors complimented each other perfectly".

I brought the cookies to a family reunion and proceeded to pass them out to aunts, uncles and cousins. "These are amazing!" - "These are delicious." - "These are incredible." - "Are there anymore left?" The best was my Aunt Nancy, who I love dearly. She is always so enthusiastic about my baking. To watch her enjoy these cookies was a highlight for me. When she enjoys them, I know they are really good.

Salted Butter Chocolate Chip Cookies
Makes two dozen cookies

4 ounces (115g) salted butter, at room temperature
2/3 cup packed (110g) dark or light brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1 1/3 cup (180g) flour
1/2 teaspoon baking soda
1/2 teaspoon flaky sea salt or kosher salt ( I used kosher salt)
1 1/3 cups (200g) coarsely chopped bittersweet or semisweet chocolate (I used bittersweet)
1 cup toasted nuts, coarsely chopped (I used a combination of walnuts and pecans)

1. In the bowl of a stand mixer, or by hand, beat the butter, brown sugar, and granulated sugar just until smooth and creamy.

2. Beat in the egg and the vanilla.

3. In a small bowl, whisk together the flour, baking soda, and salt.

4. Stir the flour mixture into the beaten butter until combined, then mix in the chopped chocolate (including any chocolate dust) and the chopped nuts.

5. Cover and chill the batter until firm. (It’s preferable to let it rest overnight.)

6. To bake the cookies, preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper or silicone baking mats.

7. Form the cookie dough into rounds about the size of a large unshelled walnut. Place the mounds evenly spaced apart on the baking sheets, and press down the tops to flatten them so they are no longer domed and the dough is even.

8. Bake the cookies for ten minutes, rotating the baking sheet midway during baking, until the cookies look about set, but are not browned.

9. Remove from the oven and quickly tap the top of each with a spatula, then return to the oven for two to five more minutes, until the tops of the cookies are light golden brown.

Remove from oven and let cookies cool.

Storage: The cookies can be stored at room temperature for up to five days in an airtight container. The dough can be refrigerated for up to one week or frozen for one or two months.

T.White's Chocolate Peanut Butter Balls

 

I have been on a sugar binge for the past week. My weakness has been Reese's Dark Chocolate Mini Peanut Butter Cups. I guess I'm not the only one, the rest of the family has been beating me to the candy bag. I had seen a few recipes for peanut butter balls as my sister-in-law used to have a recipe that had graham crackers as well as confectioner's sugar in the recipe. I found a great recipe in the Boston Globe called "Peanut Butter Balls". It was submitted by Kriston Welch and it had all the ingredients I was looking for.

As I read the recipe, I decided I was going to use some of the Dark Chocolate Peanut Butter which I had recently purchased from Whole Foods Market. The peanut butter, being all natural, was a little drier than the store bought brand, so I choose to increase the amount of peanut butter necessary for the recipe. I also didn't have wax, so I used vegetable oil, about 1 tablespoon.

They were very easy to make and I had about 36 balls rolled and dipped in one hour. One note, I dipped the balls and placed them on a cooling rack with parchment paper under them. I would suggest placing them on parchment paper or let them cool and move them before you put them into the refrigerator. Not paying attention, I placed the rack into the refrigerator and had a difficult time taking them off. So much for trying to make perfect peanut butter balls.

The taste was delicious. I love the dark chocolate with the smooth crunchiness of the peanut butter. I didn't get to taste any last night so I made up for it by having two for breakfast. Twenty four hours after making them, there are 3 left. I was able to bring them to work along with giving a few to my neighbors.

I'm sitting here contemplating whether to eat one more today or save them until tomorrow because breakfast is right around the corner.  

Ingredients:

1 cup of Whole Food's Dark Chocolate Peanut Butter

1 cup of Skippy Chunk Peanut Butter

(NOTE: If you are not using a natural brand of peanut butter (like Whole Foods) use 1 1/2 cups of peanuts butter (total) rather than the 1 cup of dark chocolate peanut butter and 1 cup of Skippy Chunk Peanut Butter) 

1 1/2 cups of graham cracker crumbs

1 /4 cups of confectioner's sugar

1/2 cup of melted margarine or butter

Pinch of Salt

2 cups of dark chocolate chips

1 1/2 to 2 ounces of paraffin wax (This is available at craft stores in candy section. I have also been able to find it in the grocery store in the area where they sell canning supplies.)

Preparation:

1. Line a tray with parchment or waxed paper.

2. In a large bowl, combine the 2 peanut butters, graham cracker crumbs, and confectioner's sugar. Mix well. (I used my hands to break the mixture into crumbs.) Pour in the melted margarine or butter and salt. Mix well with your hands until thoroughly combined. With a spoon, scoop up a piece of the peanut butter mixture. Roll it between your palms, forming it into a ball about the size of a cherry tomato. Place onto covered sheet. Place in refrigerator for about 15 minutes.

3. Melt the chocolate chips in a double boiler set over simmering water. Add the wax, stirring to melt it.

4. Using a dipping tool, plastic fork, or toothpick, dip the peanut butter ball into the chocolate mixture, rolling it to coat it completely. Carefully transfer back to the tray. Repeat with remaining peanut butter mixture and chocolate. If chocolate starts to harden, return it briefly to a low heat to melt again.

5. Refrigerate the tray of balls for 1 hour or until they are firm. Store at room temperature.

 

Looking for a COOL summer treat? Try Muddy Buddies

 

Here, try one...they're really good. They are a sweet, chocolate-peanut butter treat that's addictive and I bet you can't eat just one. Especially when they have been frozen.

Muddy Buddies have been a long time favorite at our house. When my son, Brian, started taking "home ec" in middle school, the recipe made its way home. Because I tend to freeze extra treats for future events, we froze a few bags after we had doubled one of our first batches. The next thing I knew, the bags were disappearing, one handful at a time. You didn't have to let them thaw, they tasted great frozen.

Brian made some yesterday and when I arrived home I opened the freezer to the delight of...bags of muddy buddies. It put a smile on my face. With no one looking, I opened the bag and popped a few in my mouth...DEE-LICIOUS!

If you need a great little "pick-me-up" snack, try making a batch of muddy buddies, then freeze them. Bet they don't stay around too long.

Ingredients: 

• 9 cups Corn Chex®, Rice Chex®, Wheat Chex®or Chocolate Chex® cereal (or combination)
• 1 cup semisweet chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter or margarine
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar

Preparation:

• Into large bowl, measure cereal; set aside.
• In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
• Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
• Place in freezer for one or more hours. Enjoy straight from the freezer!

Note: We use Rice Chex® when we make ours, I could also be talked into using Chocolate Chex®.

2009 © and ®/™ of General Mills

Chocolate Zucchini Cake - My Favorite Bread!

 

Years ago, when my mother first started making zucchini bread, she found this recipe for chocolate zucchini cake. The recipe was featured in the Boston Globe newspaper under the Confidential Chat section of the paper. It was always a wonderful snack cake that disappeared quickly, especially when no one knew there was zucchini in it. She always made it as a cake, but I found it more enjoyable to make as a bread. It allowed me to split it into loaves and share some with family and friends. Plus, I was probably looking for a reason to eat it for breakfast. As a cake, it's dessert, as a bread it's breakfast!  

Even though the cake is made with cocoa and chocolate chips, there isn't an overpowering taste of chocolate. The bread is sweet with a hint of spice but the chocolate flavor comes through in the mini chocolate chips. It is delicious for breakfast, served cold or slightly warmed with raspberry jam. As a dessert, serving it warmed with vanilla ice cream and a chocolate or strawberry topping is delicious, too. 

So, what will it be? Cake or bread? The results of the last loaf I served: 3/4 was eaten at breakfast, 1/4 eaten for dessert after dinner. I'll let you decide.

For those not familiar with Confidential Chat, check out the article A sad ending for a beloved feature.

Ingredients:

1 cup of brown sugar

1/2 cup of white sugar

1/2 cup of butter

1/2 cup of vegetable  oil

3 eggs

1 teaspoons of vanilla

1/2 cup of buttermilk

2 1/2 cups of flour

1/2 teaspoon of allspice

1/2 teaspoon of cinnamon

1/2 teaspoon of salt

2 teaspoons of baking soda

4 tablespoons of cocoa

3 zucchini about 6 inches long (about 3 cups shredded or grated)

1/2 to 1 cup of mini chocolate chips

Preparation:

Preheat the oven to 350 degrees. Lightly grease 3 small loaf pans. I use aluminum foil pans. They are easier to freeze in the pan or give away as a gift.

Cream sugars, butter and oil together in a large bowl. Add eggs, vanilla and buttermilk and mix well.

Measure dry ingredients into sifter and sift into bowl. Mix well, then add zucchini and chocolate chips. 

Bake for 40-45 minutes or until a tester comes clean. Cool completely before covering or freezing.

Thomas Keller's Chocolate Chip Cookies

 
I am constantly looking for the ultimate chocolate chip cookie and I think I found it.

Jeff recently purchased a cookbook called Ad Hoc At Home from Thomas Keller. Not only is this a cookbook with great recipes, it is also instructional, explaining different types of cooking tips and techniques. Jeff and I have both sat down at numerous times and have actually started reading the cookbook.

As always, I begin the cookbook in the dessert section, "Hm-mm, could there be a chocolate chip cookie recipe? Ah, yes, and it looks very interesting, dark brown sugar, two types of dark chocolate, this looks good!" On went the oven and out came the mixing bowls. As I read the ingredients I found that this recipe used the same 7 basic ingredient as in Andria's Chocolate Chip Cookies. The only true difference was dark brown sugar and brown sugar. I liked chopping up the two different types of chocolate and they brought really nice flavor to the cookies. I love a chocolate chip cookie that has a lot of dark chocolate with a little less cookie.

If the dough had any indication of what the cookies would taste like, I could have eaten the whole bowl! These are definitely a favorite of mine (and our family). They melt in your mouth, crunchy edges with soft middles and the two types of chocolate are wonderful. A little bit of bittersweet chocolate with sweet cookie. Oh, delicious!

We ate a bunch and the remainder landed in the freezer. I always like to have cookies in the freezer for two reasons 1. a ready dessert to serve at home or bring with you, 2. after writing about these great cookies, I can enjoy one from the freezer. Yes, they do taste good frozen!

Chocolate Chip Cookies

(makes about thirty 3-inch cookies)

2 1/3 cups plus 1 tablespoon all-purpose flour

3/4 teaspoon baking soda

1 teaspoon kosher salt

5 ounces 55 percent chocolate, cut into chip-sized pieces

5 ounces 70 to 72 percent chocolate, cut into chip-sized pieces

8 ounces (2 sticks) cold unsalted butter, cut into small pieces

1 cup packed dark brown sugar, preferably molasses sugar

3/4 cup granulated sugar

2 large eggs

Position racks in the lower and upper thirds of the oven and preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper. (I used my seasoned cookie sheets and the cookies came off easily.)

Sift flour and baking soda into a medium bowl. Stir in the salt.

Put chips in a fine-mesh basket strainer and shake to remove any chocolate “dust” (small fragments).

In the bowl of a stand mixer fitted with the paddle, beat half the butter on medium speed until fairly smooth. Add both sugars and the remaining butter, and beat until well combined, then beat for a few minutes, until mixture is light and creamy. Scrape down sides of the bowl. Add eggs one at a time, beating until the first one is incorporated before adding the next and scraping the bowl as necessary. Add dry ingredients and mix on low speed to combine. Mix in chocolate.

Remove bowl from mixer and fold dough with a spatula to be sure the chocolate is evenly incorporated. The dough or shaped cookies can be refrigerated, well wrapped, for up to five days or frozen for two weeks. Freeze shaped cookies on the baking sheets until firm, then transfer to freezer containers. (Defrost frozen cookies overnight in the refrigerator before baking.)

Using about two level tablespoons per cookie, shape dough into balls. Arrange eight cookies on each pan, leaving about two inches between them, because the dough will spread. Bake for 10-12 minutes, or until the tops are no longer shiny, switching the position and rotating pans halfway through baking.

Cool cookies on the pans on cooling racks for about 2 minutes to firm up a bit, then transfer to the racks to cool completely. Repeat with second batch of cookies. The cookies can be stored in an airtight container for up to two days for best freshness.

 

Bon Appetit's Chocolate Mayonnaise Cake

 

Mother's Day is Sunday and it's a time when families get together to honor their mothers. At Easter, we made this delicious chocolate cake, but I have been waiting for a special occasion to highlight the recipe. I wanted to give people the opportunity to have time to make the cake and truly enjoy it.

For Mother's Day, I am highlighting the Bon Appetit's Chocolate Mayonnaise Cake. It was featured in the April 2010 edition of Bon Appetit's monthly magazine. They had run an article on classic cakes and we actually made two of their featured recipes. One being the chocolate cake, the other was the New York-Style Crumb Cake which I made with blueberries.

The cake came together easily. Beating the eggs and sifting the dry ingredients together were the most time consuming parts of the cake. (If you don't know, I'm not a big mayonnaise fan and I kept smelling strong scents of mayonnaise and kept thinking, "I hope I can get beyond this." And I know, mayonnaise is oil and eggs...what's the big deal!) I didn't have three 8 inch cake pans to bake the layers so I used my two 10 inch pans. Assembly was easy and the frosting was easy to make. I will comment of the frosting... INCREDIBLE. Choco-holics delight! The beaters were covered in frosting when we were done and yes, people did fight over them.

The cake was a big hit, very moist, very chocolaty and the frosting was fugdy but not overpowering. Making the frosting with the bittersweet chocolate brought a richness to the cake. We had coffee ice cream to serve with it. Coffee accentuates chocolate so it was a nice combination.

If you are looking to do something nice for Mother's Day, rather than buying a cake, make this classic Chocolate Mayonnaise Cake. I can guarantee you will make one special person very happy. Happy Mother's Day from Friends Food Family.

Ingredients:

• 2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
• 2/3 cup unsweetened cocoa powder
• 1 3/4 cups boiling water
• 2 3/4 cups all purpose flour
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon baking powder
• 1 cup sugar
• 1 cup (packed) dark brown sugar
• 1 1/3 cups mayonnaise (do not use reduced-fat or fat-free)
• 2 large eggs
• 1 teaspoon vanilla extract

• 10 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 3 cups powdered sugar
• 1 tablespoon vanilla extract

Preparation: 

• Three 8-inch-diameter cake pans with 1 1/2-inch-high sides

• Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Combine chopped chocolate and cocoa powder in medium metal bowl. Add 13/4 cups boiling water and whisk until chocolate is melted and mixture is smooth.
• Sift flour, baking soda, and baking powder into another medium bowl. Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Add flour mixture in 4 additions alternately with chocolate mixture in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cake pans (about 2 1/3 cups for each).
• Bake cakes until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks 20 minutes.
• Run small knife around sides of cakes to loosen. Carefully invert cakes onto racks and let cool completely.

• Place chopped chocolate in medium metal bowl; set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Carefully remove bowl from over water; let melted chocolate cool until lukewarm, stirring occasionally.
• Using electric mixer, beat butter in large bowl until smooth and creamy. Sift powdered sugar over butter and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended and smooth, occasionally scraping down sides of bowl.
• Place 1 cake layer on platter. Spread 3/4 cup frosting over top of cake layer to edges. Top with second cake layer; spread 3/4 cup frosting over. Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake. DO AHEAD Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.
• Cut cake into wedges and serve.

Giada's Chocolate Hazelnut Biscotti

  
I have a new favorite cookie, Giada's Chocolate Hazelnut Biscotti. Though it looks like a cookie, it crunches like a biscotti. And this is the final recipe, in our week long dinners and desserts from Giada De Laurentiis', Giada's Kitchen- New Italian Favorites.

The thing I liked the best was the crunch from both the cookie and the nuts. The other thing I did was chop some hazelnut chocolate (about 1/2 cup) and added it to the cookies. I happened to find the chocolate at Sid Wainer & Son, a gourmet food outlet in New Bedford, MA. Knowing I was making the cookies, I picked up a chunk of the chocolate. It was sweet with a mild chocolate flavor, perfect with a cup of coffee, tea or hot chocolate.

I'll end with, treat yourself to something wonderfully tasteful, bake yourself a batch!

Ingredients:

• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt 
• 1/2 cup butter, softened
• 1/2 cup chocolate hazelnut spread (recommended: Nutella)
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 cup chopped toasted hazelnuts
• I added a 1/2 cup of hazelnut chocolate (which I found at Sid Wainer and Son)

Preparation:

Preheat the oven to 375 degrees F.

In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.

In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using an electric mixer, cream the ingredients together, about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute. Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined. Add the hazelnuts and stir until just combined.

Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. Use the tines of a fork to flatten the cookie dough. Bake until lightly golden around the edges, about 10 to 12 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.