Hot Cocoa Cookies

Last weekend a beautiful thing happened. Me + Sur la Table + a giftcard from last Christmas that I found deep in my wallet.  The result- my "happy place". 

So there I am, in the middle of that glorious store with money to spend, and I see it.  A tower full of cookie cutters- all shiny and new.  I couldn't look away.  Nor was I able to decide which ones to get.  I mean, there was everything from a T-rex to a baseball bat.  Point of the story- if there's a holiday or occasion, I now have a cookie cutter for it.

Included in this cookie cutter shopping spree were these little guys- I'm ashamed to admit that before I put that giftcard to good use, I didn't have a single tree or snowman cutter.  But now that they are in my possession, I had to put them to good use.  Enter hot cocoa cookies.

Marshmallow fluff stuffed between two chocolate sugar cookies.  Made undeniably better by the fact that they're adorable.  Even Sammy wanted in on the cookie action.  P.S. photographing cookies is a bit trickier when your boyfriend brings his dog over to your apartment....

Peppermint Bark Puppy Chow

Oh Target- how do you do it?  I enter with a short list: facewash, socks, contact solution. I leave with face wash, socks, a mini Christmas tree, mini ornaments for the mini Christmas tree, a winter hat (that I'll probably never wear) and a bag a Chex Mix Peppermint Bark Muddy Buddies. And no contact solution.

I can not enter that store without dropping at least $50.  It's a disease.....a wonderful, cute accessory and unnecessary goody filled disease.

However, the latest trek did provide inspiration for my latest creation- Peppermint Bark Puppy Chow.  The muddy buddies I bought were great, but they didn't quite meet up to my expectations.  In my mind, peppermint bark should be the lovely marriage of white AND dark chocolate with the addition of peppermint.  The muddy buddies totally skipped over that dark chocolate part.

I, of course, had to correct this and make a proper peppermint bark puppy chow.

Sugar-Doodle Cookies

It's here. Christmas season is finally here.  The tree is up.  My Relient K "Let It Snow Baby, Let It Reindeer" album is playing on repeat. (Reindeer. Rain dear. Get it? Oh that Matt Thiessen is a genius). And I've forced Max to wear his santa jacket all weekend long.

P.S. If there's anyone wanting to adopt a slightly neurotic miniature schnauzer, please feel free. I'm fairly certain he's plotting my death due to the fact that I make him wear ridiculous things.

Oh right, and the reason you're here- the cookies. I finally made this year's inaugural batch of Christmas cookies!

How cute are these little guys?! Baby sugar cookies, covered in colored sugar.  The act of rolling them in sugar reminded me of another Christmas favorite- snickerdoodles. I don't know why cinnamon = snicker, however these I shall deem these sugar-covered treats sugardoodles :)

Did Santa Treat You Well?

Hope everyone had a Merry and Delicious Christmas.  I'll be back Wednesday with Beef Stew.


Until then, everyone point and laugh at Max.  He's a bit embarassed by his Christmas present from my mom....

Cookies & Cocktails

 

In my world, nothing says Christmas like cocktails and cookies, both enjoyed liberally. 
Not necessarily together, but if that’s how you roll- feel free.  Who am I to judge?

My cocktail tastes are simple. Vodka-tonic with a little bit of lime and I’m a happy girl.  Throw in some cranberry if I’m in a festive mood.  Jack and Diet if I’m feeling crazy.  In need a “sweet escape”?  Vanilla Absolut and I are good friends.

 

However, sometimes you gotta kick it up a notch.  Sometimes you gotta put on your big girl apron (the kitchen equivalent of big girl pants if you weren’t aware…) and get out the blender.  Then you need it introduce it to some old buddies of mine- vanilla AND mint chip ice cream.  Oh, and peppermint schnapps can come too. That’s a must.

As for the cookies- TO. DIE. FOR.  You know those sickening sweet, store-bought sugar cookies? You know the ones.  Awesomely soft and loaded up with frosting.  These are those. But better.  Seriously.  

  
What’s your favorite “adult beverage” of choice? 


Now, if you'll excuse me, it's time to load up the car with plenty of wine and cookies (and Max of course) and hit the road.  I'm off to sunny South Carolina to spend Christmas with the coolest uncle and aunt a girl could ask for. And some pretty fantastic cousins too. There will be much cheesecake and banana bread and Wii dancing.  It will be great.


Oh right- Hi Mom and Dad, you'll be there too :-P

Soft and Chewy Gingerbread Cookies

I’m a full-fledge professional baker now.  It’s true.  I had my first paying baking job this weekend :)

 

I have to do a shout out to my lovely “client”, Katie of Accelerando Music.  She’s fantastic for anyone with kids in the DC area.  Accelerando offers private and group music lessons, in-home early childhood music courses for your playgroup, musical birthday parties, and live acoustic music for your restaurant, bar, wedding or private party.  (Though full disclosure, Katie’s a really good friend of mine that was also willing to pay me to bake Christmas cookies for her students :)   But who am I to turn down my first gig?

 However, baking 100 cookies turned out to be…. interesting…..  There was a lot of trial and error.  A lot of cursing.  And finally the feeling of victory as I figured out the trick to this cookie dough.

 Apparently gingerbread cookies are not nice.  Sure, cut out in cute little boy and girl shapes, they’re adorable.  But before they get there, they are an impossible, sticky, infuriating mess.  However, I suffered for you people.  I figured out the way so that you’re not cursing obscenities at your rolling pin.  (It’s not cute friends- trust me….the pup went and hid in his bed until I was done….)

 However- once you have "the trick" down, they're totes worth it.  They are what the recipe promised. Soft, chewy gingerbread cookies.

What’s the one dish you’ve always wanted to try but haven’t because you think it’ll be too difficult?

Adapted from here and here

What You’ll Need:

• 3 cups AP Flour
• ¾ cup Brown Sugar
• 1 Tbsp Cinnamon
• 1 Tbsp Ginger
• ½ tsp Ground Cloves
• ½ tsp Salt
• ¾ tsp Baking Soda
• 12 Tbsp Butter, room temp, cut into 12 chunks
• ¾ cup Molasses
• 2 Tbsp Milk
• Decorating supplies (I used melted chocolate chips with a pastry tip and red hot)

What To Do:

1. In your stand mixer bowl (the first recipe link has food processor instructions too, but I don’t recommend a hand mixer for this- you’ll burn it out), combine the flour, brown sugar, cinnamon, ginger, cloves, salt, and baking soda.  Mix until fully combined.
2. Scatter butter pieces throughout your bowl and mix on medium until everything’s the texture of a fine meal (no large butter chunks).  Turn your mixer down to low and slowly pour in molasses and milk.  Turn mixer up to medium until everything is fully incorporated.
3. Take half the dough and roll out to ¼ inch thick between two pieces of wax paper.  Repeat with the other half.  Place both on cookie sheet (you can stack them) and freeze for 20-30 minutes.  Once chilled, preheat oven to 350F.
4. Remove one half of rolled dough from the freezer. Ok- now here’s where the trick is.  Slowly pull back the top layer of wax paper completely but then put it back in place.  Flip over your dough. Pull back the now top, sprinkle dough with flour and then also return that sheet to the dough.  Flip again (now you're back to the first side you removed). Peel back that paper and discard.  Now you’re ready to cut out your cookies.  Using whatever cookie cutter you choose, cut out shapes and lay them on a parchment lined cookie sheet.  Bake for 8-9 minutes, rotating your cookie sheet 180 degrees halfway through.
5. Once baked, immediately pick up the parchment from the cookie sheet and lay entire thing on a wire rack to cool.  Wait about 5 minutes then transfer the cookies off the parchment straight to the cooling rack to fully cool.  They should come right up- if not, wait a couple more minutes and then try again.
6. Decorate to your little heart’s desire :)
   

   

Posted at Flying on Jess Fuel

Swirl Sugar Cookies

Oh my goodness- love is in the air…..

In the last week, 2 couples I know got engaged (plus  I had the added pleasure of being there and being their “of the moment” photographer) ((woo hoo Logan & Katie and John & Jess)), my college roomie got hitched (Congrats Watty- I heart you), and 2 other friends of mine had a baby (welcome to the world Sahana Lorraine and welcome to the world of parenthood Marc & Ramya- can’t wait to meet her :). 

So what does one bring to a secret engagement party masquerading as a Christmas party?  Only the most Christmas-y cookie imaginable.  I really wanted to bring pink heart-shaped cookies with the word “CONGRATS” written across every one, but that might  have clued someone into the surprise…

So instead, I whipped up a batch of crispy, crunchy, buttery, swirl sugar cookies.  These take a little bit of work, but the end result is so worth it.  You’ll impress everyone with your uber-awesome Christmas cookie skillz.

Yes- that's skillz with a ‘z’, because your peeps will think you’re that awesome.




Do you have a culinary trick up your sleeve that you use to impress your friends when needed?

Adapted from this recipe

What You’ll Need:

• 2 cups AP Flour
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 2/3 cups Powdered Sugar
• 1/4 cup Granulated Sugar
• 2 1/2 sticks of Butter, room temp, cut into chunks
• 1 tsp Vanilla
• Food Coloring
• Sprinkles!

What To Do:

1. In your mixer bowl, combine flour, baking powder, salt, powdered sugar, and granulated sugar until mixed.  Gradually add in butter until incorporated and then add the vanilla.  At this point, the dough will form a ball around your paddle (if using a stand mixer)
2. Remove half your dough and set aside.  Add food coloring of your choice (I obviously went with red) and mix in until you get the desired tint.  If you add a lot, you may need to add a little bit of extra flour if the dough gets too sticky.
3. Roll out each portion of dough between 2 sheets of wax paper until roughly 11x9 and ¼ inch thick.  Place on cookie sheet and chill in the fridge for 2 hours.
4. When firm (and it will be firm but don’t worry), remove the top sheets of wax paper from both.  Brush the uncolored dough with a little bit of water using a pastry brush.  Then flip the colored dough on top of it.  Remove the wax paper from the colored and trim the edges of both layers to get smooth straight edges.  Start to roll into a log, pinching together any tears that might occur.  Once completed rolled, pour sprinkles into a shallow dish and roll the cookie log in them, covering the entire outside with sprinkles.  Double wrap in plastic wrap and chill for several hours (I did mine over night).  You can also freeze it and keep it for up to 2 months, just thaw in fridge overnight before planning to bake.
5. Once chilled, preheat oven to 350.  Slice into ¼ inch cookies and place on a parchment lined baking sheet and bake for 15 minutes.  Let rest on baking sheet for about 5 minutes and then transfer to cooling rack.



Chocolate Peppermint Bark



I'm OBSESSED with all things mint chocolate.  No. Seriously.  It honestly might be my favorite part of the Christmas season- all the minty chocolately things come out to play.

In the past week, I've had mint M&Ms, Mrs. Field's Peppermint Sticks, a Starbucks Peppermint Mocha and a chocolate mint crinkle cookie from Panera.  While my breathe may have benefitted, not so sure my waistline has....eh- it's the holidays. Calories don't count, right?

But anyways.....yeah, I'm a fan of mint chocolate.  However, I've NEVER EVR made peppermint bark.  I have no clue why not.  Especially because it's SO. FRICKEN. EASY.  5 ingredients, no oven, mint heaven.

I split the recipe in half- the first half got poured into candy molds and the rest into an 8x8 pan.

What's your favorite Christmas treat?

 

Adapted from this recipe

What You'll Need:

• 1 bag Milk Chocolate Chips
• 1 bag White Chocolate Chips
• 4 tsp Shortening, divided
• 1 tsp Peppermint Extract, divided
• Candy Canes, crushed into pieces

 What To Do:

1. Place candy canes into a ziploc bag and crush into small pieces using a rolling pin.  If you have a mesh strainer available, sift the candies to remove any peppermint "dust".  DO NOT use a food processor- I did think and got sticky, nasty, peppermint clumps....not cool....
2. Prepare your molds and/or pans.  If using silicon molds, I don't think you'll need to do anything.  I used plastic candy molds, so I sprayed them with Pam just to be safe.  I lined my 8x8 with parchment paper.
3. In a microwave safe bowl, combine milk chocolate, 2 tsp of shortening, and 1/2 tsp peppermint extract.  Microwave in 30 second increments, stirring as you go, until melted and smooth.  Pour into molds/pan.  Jiggle them a little to spread everything else.  Add a few small peppermint pieces on top of the milk chocolate.  Cool in fridge for at least an hour.
4. Once hardened, repeat with white chocolate. I kept my final ones in the molds overnight before I set them free, but a couple hours should be more than enough.



Pretzel-Peanut Butter Truffles

If you’re any sort of a regular reader of this epitome of dorkiness that is my blog, you know I love all things sweet.  Cookies, cakes, brownies, ice cream. Game on.

What you won’t find here is a ton of snacks for the salt lovers of the earth.  Well, feel left out no more.  Hell, after these things, I might have to join you on the salt-lovers train.  Ok, maybe not fully.  I can’t give up my delicious delicious chocolate. 

Which is why these truffles are the best of both worlds.  A little sweet.  A little salty.  And absolutely amazing.  I made them with every intention of bringing them into work.  I think only half actually made it.  The rest somehow just kept disappearing from my fridge….

These make a great addition to your Christmas cookie plate.  Totally easy. Totally fantastic. People will love you and all will be great.

So what type of person are you- All sweet or a little bit salty?  

Gingerbread Cupcake with Cinnamon Cream Cheese Frosting

My little, Charlie Brown-esque tree? Up and decorated.

My favorite snowflake snow globe? Properly displayed on my TV stand.

The world most fantastic smelling sugar cookie candle? Lit and sitting on my countertop.

Yes, it is officially Christmas season.  (Give or take the fact that it was 70 degrees outside last week.)

And with Christmas comes my intense need to bake.

Everything.

Sugar cookies. Peppermint bark. Truffles. I have plans of filling my kitchen with everything delicious and festive.

And to start- Gingerbread Cupcakes.To be honest, I haven't sampled my fair share of gingerbread.  Growing up, my dad loved gingersnap cookies, but I always found them too hard and crunchy. So I just assumed all similar ginger baked goods were the same.  Why oh why was I so silly?

This cake is awesome- soft and moist, but has the spices that just sing Christmas.