cookies

Sweet and Sour(Key Lime Drop Cookies)

 

IMG_7118I sat silently on a train fully realizing what I had done. My eyes darted around the train to find a familiar face, but there was no such luck. I gingerly untangled my iPod headphones and for the 2 hour train ride sat uncomfortable and starving. A few months earlier I had decided on working at a camp in New York. It sounded like a great new adventure, and what better way to spend the summer. Now though sitting on this cold train all the way across the country from what I knew, was quite scary. I knew there was no turning back.
Once the train arrived at my stop, I dragged my luggage through the crowds of people. I was a bit shaky from being in this new place, but also because I was starving. As I pushed my way off the train, I looked through the people at the station, and finally a familiar face. My body relaxed a little as I walked over to Kristen. My sister had worked with her at this camp, and she had visited California and stayed with us. I hugged her and immediately felt better.

Continue reading “Sweet and Sour(Key Lime Drop Cookies)”

cookies

>Black and White Cookies

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I’m Done with one major cake order for the week which is a relief, Wednesday is my birthday and my mum has agreed to give me a break and make my cake for me. I made these cookies in honor of some exciting news I have. These cookies are a New York classic, and when I was there in January I went to a bakery that had these and had to perfect them myself, these cookies defiantly fulfilled that void. The good news is that I’m heading back to New York the 1st of July and wont be back until the end of august, because…..I got a job there! It’s for the summer and I’m gonna be at a sleep away camp in the Hampton’s teaching kids how to cook, how sick is that? I think it’s the perfect job for a college student, and I’m very excited! I get out of school on May 20Th so the next few weeks will be hectic with finals and such but I’m sure I’m gonna get new baking gear, So I will be blogging a lot.

Cookie
3 C a.p. flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 1/4 sticks(10 tbs) unsalted butter, room temperature
1/2 C vegetable shortening
1 C plus 3 tbs. sugar
2 eggs, 1 egg yolk
1 tbs. vanilla
1/4 C heavy cream
Frosting
4 C confectioner sugar
2 tbs. plus 2 tsp corn syrup
1 tbs. plus 2 tsp. lemon juice
1/2 tsp. vanilla extract
2 tbs. cocoa powder
1.Preheat oven to 350 degrees. Sift together flours, baking powder,baking soda and salt; set aside. In the bowl of a electric mixer fitted with the paddle attachment beat the butter,shortening,sugar together until fluffy. beat in the eggs and egg yolks until smooth.Add vanilla. Add milk and flour mixture, alternating between the two, ending with flour. Cover, and chill for 1 hour.
2.Line baking pans with Silpat nonstick baking mats. Using a 2-ounce scoop, drop five cookies per pan, 3 inches apart. Bake until edges are light brown, 10 to 12 minutes. Transfer cookies to a wire rack set over parchment paper to cool.
3.In a small bowl, combine confectioners’ sugar, 3 tablespoons hot water,vanilla, lemon and corn syrup. Whisk until smooth. Using a small offset spatula, ice half of each cookie. Return cookies to rack to drip, if necessary.
4.Add chocolate to remaining icing. Stir until smooth. Add additional corn syrup to thin to desired consistency, if necessary. Spread chocolate icing over second half of each cookie. Allow cookies to set, about 10 minutes.

cookies

>Homemade Nutter Butters

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Although these cookies may not be in the peanut shape of a nutter butters they still have that same taste. soft peanut butter cookie with a whipped cream peanut butter filling. I have to admit I’m not really a peanut butter person but these are really addicting.
2 C all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 sticks unsalted butter, room temperature
3/4 C smooth peanut butter
1/2 C granulated sugar
1/2 C packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
peanut butter filling

In a bowl whisk together flour,baking soda and salt and set aside. Place butter, peanut butter and sugars in an electric mixer fitted with a paddle attachment, beat on medium high speed for 2-3 minutes until light and fluffy. Add egg and vanilla and beat well. with mixer on low speed at flour mixture and beat until incorporated. Divide dough into two pieces and cover in plastic wrap and refrigerate for 30 minutes.
preheat oven to 325 degrees. Line tow large baking sheets with parchment paper. On a lightly floured work surface roll dough out to 1/4 inch thickness. Cut dough using a 2 inch round cookie cutter. Transfer cookies to prepared pans and put in fridge for 15 minutes until firm. Then transfer the sheet pans to oven and bake for 15-20 minutes.
Using a offset spatula, spread 1 tablespoon filling onto the flat sides of half of the cookie. Sandwich cookies.

peanut butter filling:
6 tbl. unsalted butter, room temperature
3/4 C confectioners sugar
3/4 C smooth peanut butter
3 tbl. heavy cream

In the bowl of an electric mixer fitted with a paddle attachment, combine all the ingredients. Beat on medium-high speed until light and fluffy, about 5 minutes.

cookies

>Chocolate Gingersnap Cookies

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Tonight I’m leaving for New York with my sister and her friend. I’m really excited because I have never been there before. I just wanted to do a quick post before I left because I will be gone for 9 days. These are cookies I made for my mums work I think a little more ginger could be added because it wasn’t all that gingery(if that’s a word)so add some more ginger. I hope everyone has a great new year!
Chocolate Gingersnap Cookies
2 cups all purpose flour
1/4 cup cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground black pepper
1/2 cup butter, at room temperature
1 cup sugar
1 large egg
1/4 cup molasses
2 tsp balsamic vinegar
1 tsp pure vanilla extract
1/3 cup semisweet chocolate, coarsely chopped (or mini chips)
1/3 cup crystallized ginger, finely chopped
1/3 cup coarse sugar (or additional granulated sugar), for rolling
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, sift together flour, cocoa powder, baking soda, salt and all spices.
In a large bowl, cream together butter and sugar until light. Beat in egg, followed by molasses, balsamic vinegar and vanilla. Either by hand or with the mixer on low speed, gradually stir in all of the flour mixture, mixing only until no streaks of flour remain. Stir in chocolate chunks.
Form dough into 1 inch balls and place on baking sheet. Press cookies gently to flatten slightly and bake for 10-12 minutes, until browned around the edges.
Makes about 3 dozen.

cookies

>Molasses Sandwich Cookies

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These cookies were on a platter I sent to both of my parents offices. These were a favorite. With a molasses cookie and molasses cream filling a twist of on traditional gingerbread cookies.
Molasses Sandwich Cookies
Ingredients
Makes 30
• 1 1/2 cups (spooned and leveled) all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup packed light-brown sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 large egg
• 1/4 cup light unsulfured molasses
• Creamy molasses filling, (below)
Directions
1. Preheat oven to 350 degrees. In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
2. In a large bowl, with an electric mixer, beat sugar and butter until combined. Beat in egg, then molasses, until smooth. On low speed, gradually add flour mixture until a dough forms.
3. Drop rounded measuring teaspoonfuls of dough onto two ungreased (or parchment-lined) baking sheets, about 1 1/2 inches apart.
4. Bake until centers are dry to the touch, 12 to 15 minutes; rotate pans from top to bottom and front to back halfway through. Cool 1 minute on baking sheets; then transfer to a rack to cool completely.
5. Make Creamy Molasses Filling: Whisk 12 tablespoons (1 1/2 sticks) softened unsalted butter with 3 tablespoons light unsulfured molasses until smooth. Gradually whisk in 2 cups confectioners’ sugar; whisk until smooth and spreadable. Makes 1 1/2 cups.
6. Spread a rounded measuring teaspoonful of Creamy Molasses Filling on the flat side of a cookie; place another cookie on top, and gently press. Repeat until all cookies are filled. Store in an airtight container at room temperature up to 1 day, or refrigerate up to 3 days (cookies may soften during refrigeration).

cookies

>Pumpkin Cookies with Brown Butter Icing

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Up until Christmas I will be posting Christmas cookie recipes daily or twice daily I have been baking for many different events in the last few days so I have many recipes to share. The first are these Pumpkin cookies with a brown butter icing.
Pumpkin Cookies with Brown Butter Icing
Makes about 6 dozen
• FOR THE COOKIES
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons coarse salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 teaspoons ground ginger
• 3/4 teaspoon ground nutmeg
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2 1/4 cups packed light-brown sugar
• 2 large eggs
• 1 1/2 cups canned solid-pack pumpkin (14 ounces)
• 3/4 cup evaporated milk
• 1 teaspoon pure vanilla extract
• FOR THE ICING
• 4 cups confectioners’ sugar, sifted
• 10 tablespoons (1 1/4 sticks) unsalted butter
• 1/4 cup plus 1 tablespoon evaporated milk,
• 2 teaspoons pure vanilla extract
Directions
1. Make cookies: Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
3. Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
4. Make icing: Put confectioners’ sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners’ sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.

cookies

>Peppermint Kiss Cookies

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During Halloween I made Candy Corn Kiss Cookies so I decided to do peppermint kiss cookies this time with chocolate cookies. I was asked to make the dessert for a work Christmas party and then again for someone dinner party tonight. I stayed up until 4 am Friday morning baking for the work Christmas party. It was for about 90 people. I made a few platters of bite size treats and will post the recipes in the coming weeks.
Beat 1 1/4 cups granulated sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 1/4 teaspoon baking powder; stir into the butter mixture. Chill 30 minutes, then roll into balls and bake 12 to 15 minutes at 350 degrees. Then place a kiss in the center of each cookie.

I also made:
Brownies(with Christmas m&m’s scattered on top.
Bite Size Red Velvet Cupcakes

cookies

>Banana-Walnut Chocolate Chunk Cookies

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The holidays are here,my uncle was moved out of ICU on thanksgiving day and awoke with a smile on his face. The liver is good, which is a great relief. Later in the day the nurses gave him two chocolate chip cookies with a glass of milk he hasn’t eaten much in the last few months and sweets definitely weren’t among those things he did eat. but when the nurse set the cookies in front of him he gobbled them down. The holidays bring cookies and cookies bring a lot of happiness. I made these Banana-Walnut Chocolate Chunk Cookies a little twist on the traditional chocolate chip cookies. Their very moist and scrumptious.

Ingredients
Makes about 3 dozen
• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1 teaspoon coarse salt
• 1/2 teaspoon baking soda
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup mashed ripe banana (about 1 large)
• 1 cup old-fashioned rolled oats
• 8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks
• 1/2 cup coarsely chopped walnuts (about 2 ounces), toasted
Directions
1. Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.
2. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.

cookies

>Gingerbread Madeleines and a High Tea

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I love doing high teas it brings me back to my childhood days. I did this one at the request of my grandmother and one of her best friends who has known me since I was born. They had been wanting to do it for awhile and I happened to have the day off so they came. My grandmother brought two dolls with her,very old dolls ones that I played with when I was young at her house and she played with them when she was young. I thought it was the perfect touch to a magical tea party. My mum took the day off to come and join us and it was a day full of reminiscing on old times and gorging ourselves with sweet treats. I served lemon curd,clotted cream,blueberry scones,shortbread,cucumber sandwich’s,egg salad sandwich’s, and gingerbread Madeleine’s. Also each person got their own small pot of tea it was a delightful afternoon.

1 cup flour
2 eggs
3/4 cup sugar
2/3 cup butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 tablespoons molasses
Directions:
Butter and flour the Madeleine tins. Melt the 2/3 cup butter. Beat the eggs and sugar until it becomes a white color. Add the flour, melted butter a little at a time. Mix Well. Mix in spices and molasses. Drop the batter a teaspoon at a time into Madeleine molds. Bake at 400 degrees for 8-10 minutes. The cookies came out nice and moist and with a holiday twist.

The guests at the high tea.