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.

 

Image

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.

Bourbon balls

22 Nov

Sometimes, the holidays are stressful – too many people traveling, in crappy conditions, to eat a highly emotionally packed meal together. Plus, there’s always the awkward family member, or the topic of conversation you’re all trying to avoid, or maybe just the fact that you’re all trying way too hard to make everything perfect.

All I’m saying is, sometimes the holidays make you want a drink. Or chocolate. Or both. This is your recipe.

screen-shot-2013-05-14-at-9-44-59-am

Bourbon Truffles

1 can (14 oz) sweetened condensed milk
3 cups mini chocolate chips
1 tablespoon vanilla
3 tablespoons bourbon (I used buffalo trace)
1/4 cup unsweetened cocoa powder
1) In a medium saucepan, combine sweetened condensed milk and mini chocolate chips, and heat over medium heat until fully melted.
2) Remove from heat, and stir in vanilla and bourbon.
3) Chill in fridge for 2-4 hrs (I left them overnight, but that’s not necessary).
4) Roll mixture into 1 inch balls, and roll in cocoa powder. Refrigerate for 1-2 hours to set.

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.

Image

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.

Screenshot 2013-11-19 23.16.02

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!

Image

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.
Image
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. 

7 cookies down, 23 to go – a #30DaysOfCookies roundup

18 Nov

Image

Hey folks,

Just wanted to check in on where we’re at with 30 days of cookies. While I haven’t kept exact totals, I’ve baked close to 40 dozen cookies, gone through over 10 lbs of butter, and I’m only about a third of the way through this challenge.

In order of popularity, the cookies I’ve made so far:

1) Mini m+m cookies

Image

2) Chocolate cookies with mini Reese’s peanut butter cups

Image3) Peanut Blossoms 

Image

4) White chocolate and bourbon cranberry oatmeal cookies

Image

5) Dark Chocolate Candy Cane cookies (editorial note: these should clearly be #1.)

Image

6) Sugar cookies with eggnog frosting

Image

7) Snickerdoodles

Image

Don’t go away though, I’ve got some fun recipes coming up in the next week, including eggnog cookies with rum, dark chocolate and drunken cherry cookies, and boozy pumpkin cookies.
Anything particular recipes you want to see? Let me know in the comments!

Dark chocolate candy cane cookies

17 Nov

The Walgreens near my office finally put out candy canes, but they were only selling 24 packs.

My inner monologue went something like this: “Sara, you live alone. You cannot consume 24 candy canes. But you could bake with them. How many would that use? Also, do candy canes go bad? No, this is crazy. Yes, I will buy them.”

So once I had the candy canes, it was only logical that I use them…and oh, what a delicious way to use them.

Image

Dark chocolate candy cane cookies

2 cups flour
3/4 cups Hershey’s special dark cocoa powder
1 teaspoon baking soda
1 cup (2 sticks) salted butter, room temperature
1 cup packed brown sugar
3/4 cup sugar
2 eggs
1 tablespoon vanilla extract
2 cups semi sweet chocolate chips

Glaze:
3/4 cup confectioners’ sugar
12-15 drops peppermint extract
1 tablespoon water

8-10 candy canes

1) Preheat the oven to 350 degrees.

2) In a stand mixer, combine butter, sugars, and cocoa powder. Mix in eggs and vanilla.

3) In separate bowl, combine flour and baking soda, then mix in to the butter mixture.

4) Mix in chocolate chips, then roll into balls. Cook for 8-10 minutes.

5) While cookies cool, mix together the glaze – stir until completely integrated. In a food processor, chop the candy canes until they are in very small, almost powdery, pieces.

6) Drizzle glaze over the cookies, sprinkle with candy cane bits, and enjoy!

Snickerdoodles

16 Nov

What can I say, they’re a classic. Best served warm – maybe with a hot mug of cider.

Image

Snickerdoodles

1 cup salted butter, softened

1 ½ cup sugar

2 eggs

2 ¾ flour

2 tsp cream of tartar

1 tsp baking soda

1) Preheat the oven to 400 degrees.

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

3) In a separate bowl, combine flour, cream of tartar, and baking soda, then add to the mixer.

4) In a small bowl, combine 1/2 cup sugar and 2 tablespoons cinnamon. Roll cookies into balls, roll in the cinnamon sugar mixture, then place on a cookie tray. Bake 8-10 minutes.

Chocolate Cookies With Reese’s Mini Peanut Butter Cups

15 Nov

Surprisingly, I didn’t have 30 days of cookie recipes planned out before I started, so I leaned on a few friends to help me with ideas.

While brainstorming with Kevin and Will, the suggestion was made to add mini peanut butter cups to cookies, so I whipped up some chocolate cookies, cooked ’em, put the peanut butter cup on top, and waited until it was nice and melty to eat.

SInce that didn’t seem absurd enough, I also hid a few peanut butter cups inside cookies. Let me tell you – best decision I’ve made in a long time. So without further ado…

Image

Chocolate Cookies With Reese’s Mini Peanut Butter Cups

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

mini peanut butter cups, unwrapped

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) Here’s where you have a choice – you can either make cookies with the peanut butter cups on top, or on the inside. To make them on the top, you’ll want to roll the dough into balls, cook for 8-9 minutes, let cool slightly, then slightly smoosh the peanut butter cup into the cookie. To put them on the inside, take a peanut butter cup, wrap it in dough, and cook for 11-12 minutes. Either way, you won’t regret your choice.

<span>%d</span> bloggers like this: