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Chocolate Chocolate Chip Cookies With Raspberry Frosting

25 Nov

As someone who doesn’t have a car, I often barter for help – you know, drive me to the grocery store and I’ll cook you dinner, or pick something up from Home Depot and I’ll trade you cookies.

Tonight’s trade was cookies in exchange for help carrying Thanksgiving groceries. I let Will  pick his poison, and this is what he requested!

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Chocolate Chocolate Chip Cookies With Raspberry Frosting

2 cups flour

3/4 cup cocoa powder

1 tsp baking soda

2 1/2 sticks salted butter, at room temperature

2 cups sugar

3/4 cup mini chocolate chips

2 eggs

2 tsp vanilla extract

Frosting: mix 1/2 cup raspberries, powdered sugar (approx 3 cups), 4 tablespoons of butter, and milk as needed to make raspberry frosting.

1) Preheat the oven to 350 degrees

2) Mix sugar and butter in a stand mixer, then stir in eggs and vanilla

3) In a separate bowl, combine baking soda, cocoa powder, and flour, then stir into the butter mixture

4) Mix in mini chocolate chips

5) Cook for 8-9 minutes, let cool, then frost. If desired, toss a raspberry on top.

Thumbprint cookies three ways

24 Nov

Confession: I’d never made thumbprint cookies before, but I was craving salted caramels, and figured this was a good way to combine that craving and get a daily cookie recipe.

These can be easily adapted with any type of filling – I’ll include recipes for the fudge and the caramels, but you could put almost anything else you wanted.

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Thumbprint cookies

10 tablespoons salted butter, room temperature

1/2 cup powdered sugar

1 tablespoon vanilla

1 1/4 cups flour

1) Preheat oven to 350 degrees.

2) In a stand mixer, combine the sugar and butter until completely mixed, 2-3 minutes. Stir in vanilla.

3) Slowly add flour, and mix on increasingly high speeds until it’s combined.

4) Roll cookies into balls, and place on cookie sheet. Cook for 10 minutes, then remove from oven.

5) Using a melon baller or a coffee scoop, indent each cookie (this is where the “thumbprint” comes from). Bake for another 7-8 minutes, and let cool slightly.

6) Before cookies cool completely, fill the center with the topping of your choice – two recipes are below, or you can use jam (my third choice). Let cool completely before eating.

Fudge topping

2 tablespoons butter

2 oz semisweet chocolate

1 tsp corn syrup

Mix in microwave safe bowl, and zap for 30 seconds at a time until fully combined.

Salted Whiskey Caramel topping

Take this recipe: salted whiskey caramels and make it, but only cook the caramel until it hits 234 degrees. Let cool slightly before adding to cookies – then sprinkle with sea salt.

Chocolate pomegranate cookies with mini chocolate chips

23 Nov

A new grocery store opened in my neighborhood – just a few blocks from my house – and when I went to check it out, they had beautiful pomegranates in a display that called out my name.

I haven’t ever baked with pomegranates before, so I checked out How Sweet it Is, and of course she had a recipe I could adapt. My tip – don’t buy the whole pomegranate unless you have some time to kill. Just buy the arils…worth the extra dollar or so.

 

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Chocolate pomegranate cookies

2 sticks (1 cup) salted butter, softened

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1/2 cup cocoa powder

1 teaspoon baking soda

3/4 cup mini chocolate chips

1/2 cup pomegranate arils

1) Preheat the oven to 350

2) Mix the butter and sugar in a stand mixer, then add eggs and vanilla.

3) In separate bowl, mix cocoa powder, flour, and baking soda – then add to the mixer bowl.

4) Mix in the mini chocolate chips and pomegranates – you may need to do this by hand, I couldn’t get the stand mixer to really incorporate the seeds.

5) Cook for 8-10 minutes, then let cool completely before eating.

Dark chocolate cookies with drunken cherries

21 Nov

I have to give Kevin a lot of credit – I hadn’t ever really thought of soaking dried fruit in bourbon until I saw his Facebook posts, and well, it’s safe to say I’m completely addicted.

These are just a basic chocolate cookie, swapping out the cocoa powder for hershey’s special dark cocoa powder, and plus a little bourbon.

Only downside of these cookies is that they look a lot less delicious than they taste.

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Dark chocolate cookies with drunken cherries

2 cups flour

3/4 cup cocoa powder

1 tsp baking soda

2 1/2 sticks salted butter, at room temperature

2 cups sugar

2 eggs

2 tsp vanilla extract

1/3 cup dried cherries

3 tablespoons bourbon

1) In a small cup, soak the cherries in bourbon for 30-60 minutes.

2) Preheat the oven to 350 degrees.

3) Mix sugar and butter in a stand mixer, then stir in eggs and vanilla

4) In a separate bowl, combine baking soda, cocoa powder, and flour, then stir into the butter mixture

5) Mix in the cherries and bourbon

6) Cook for 8-10 minutes, and let cool before eating

Cinnamon chip oatmeal cookies with white chocolate

20 Nov

Anyone else got this song stuck in their head right about now?

Worth it. Plus, these totally count as a breakfast cookie, seeing as how they’re oatmeal and cinnamon and basically healthy.

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Cinnamon chip oatmeal cookies with white chocolate

1 cup butter, softened

1 cup brown sugar

½ cup white sugar

2 eggs

1 tsp vanilla

11/2 cup all purpose flour

1 tsp baking soda

3 cups oatmeal (uncooked)

3/4 cup cinnamon chips

1 cup white chocolate chips

1) Preheat the oven to 350 degrees

2) In a stand mixer, combine the butter, sugar, vanilla, and eggs.

3) Mix in the flour and baking soda

4) Mix in the oats, then mix in the cinnamon chips and white chocolate chips.

5) Roll cookies out and cook, 10-12 minutes. Let cool before eating.

Pumpkin cookies with drunken cranberries and a bourbon glaze

19 Nov

To be honest, these cookies sort of came out of nowhere – I was sitting, hanging out with Kyle and Asher, and brainstorming ideas, and then all of a sudden….there they were.

They combine all my favorite things: pumpkin, cranberries, bourbon, and more bourbon.

Warning: These cookies are not for the faint of heart. Or expectant moms. But everyone else….enjoy!

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Pumpkin cookies with drunken cranberries and a bourbon glaze

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup canned pumpkin
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2/3 cup dried cranberries
  • 2/3 cup bourbon (give or take)
  • powdered sugar (2-3 cups)

1) Take 2/3 cup dried cranberries, and about 1/3 cup bourbon (you can improvise here). Let the cranberries soak for 30-60 minutes.

2) Preheat the oven to 350 degrees.

3) In a mixing bowl, combine butter, pumpkin, and sugar. Mix in the egg and vanilla.

4) In a separate bowl, combine dry ingredients, then mix into the wet ingredients. Add cranberries, and a splash (2-3 tablespoons) of the bourbon the cranberries were soaking in.

5) Roll cookies into balls, and cook for 16-18 minutes.

6) Meanwhile, make the bourbon glaze – add the remaining bourbon to powdered sugar until desired glaze consistency – I’d start with two cups, and add from there. Mix until completely combined.

7) Let cookies cool completely before glazing.

Eggnog cookies (with rum!)

18 Nov
For the first time in a long time, someone brought liquor other than bourbon to my house for me to bake with.
This is what I made.
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Eggnog cookies
2 1/2 cups flour
1 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1 1/4 cups sugar
3/4 cup butter, softened
1/2 cup eggnog
3 tablespoons dark spiced rum
2 eggs

1) Preheat the oven to 300 degrees

2) In a stand mixer, combine sugar and butter.

3) Mix in eggnog and rum.

4) In a separate bowl, combine spices and flour and baking powder, than add in to the butter mixture.

5) Roll into balls, and cook for 20-25 minutes. 

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