Tagged: cookies

Mexican Hot-Chocolate Cookies

Mexican Hot-Chocolate Cookies
I was a bit late to the spicy food party. I don’t know remember exactly when or why I decided to be brave when it came to heat, but I’ve never looked back since. I love that buzzy feeling on my tongue when I bite into something spiked with a chile pepper, no matter if it’s savory or sweet. Actually, I can’t get enough when desserts are surprisingly spicy.

When I saw the recipe for these Mexican hot-chocolate cookies, I knew I had to try them. With their combination of cinnamon, cayenne pepper and semisweet chocolate, these had a lot more going on than your standard cookie. I brought them to a get-together with friends, and they were a hit. I might be baking another batch for Cinco de Mayo.
Mexican Hot-Chocolate Cookies
Mexican Hot-Chocolate Cookies
Adapted from Martha Stewart Living May 2017

Makes about 3 dozen cookies

1-1/2 cups all purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 teaspoon baking soda
1/2 cup (1 stick) unsalted butter at room temperature
1 cup packed-dark brown sugar
1 large egg at room temperature
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips, roughly chopped
1/2 cup turbinado sugar

Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper.

In a medium bowl, combine the flour, cocoa powder, cinnamon, salt, cayenne and baking soda.

In a large bowl, use an electric mixer on medium-high speed to cream the butter and brown sugar until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract. Mix in the dry ingredients on low speed until the dough is just combined. Fold in the chocolate chips.

Roll the dough by the heaping tablespoon to create 1-inch diameter balls. Roll the balls in turbinado sugar before placing on the sheet pan 2 inches apart. Bake the cookies for 11-14 minutes until the tops are cracked. Cool for 5 minutes on the sheet pan before transferring to a wire rack. Once cooled completely, store in an airtight container.

Kitchen Sink Bars

Kitchen Sink Bars
We will be watching the Super Bowl with a bunch of friends this weekend. There will be chili, nachos and A LOT of other food. With this group, we search for any reason to do a potluck, and for the big game it’s pretty much mandatory. Food takes priority over football, but I think that’s usually the case when your team isn’t playing.

I cleaned out my pantry with these kitchen sink bars. They combined snacks and dessert into a single bite. Salty or sweet, pretty much any mix-in works. I kept it simple with white, milk & dark chocolate chips, pretzels and crushed potato chips, but you also could use nuts, dried fruit or shredded coconut. You really can’t go wrong!
Kitchen Sink Bars
Kitchen Sink Bars
Makes 16 bars

1/4 cup unsalted butter at room temperature plus more for pan
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon fine sea salt
1-1/2 cups mix-ins (assorted chocolate chips, pretzels, nuts, crushed potato chips, dried fruit, shredded coconut)

Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.

In a large bowl, using an electric mixer, cream the butter and sugars until pale and fluffy. Beat in the egg and vanilla extract.

In a small bowl, combine the flour, baking powder and salt. Fold the dry ingredients into the wet ingredients and stir 1 cup of in your preferred mix-ins. Transfer to the prepared baking pan and spread into an even layer and press the remaining mix-ins on top.

Bake for 22-25 minutes until golden brown. Let the pan cool on a wire rack before cutting into 16 equal bars. Store in an airtight container.

Buckwheat Chocolate Cookies

Chocolate Buckwheat Cookies
I love baking, but sometimes I can be lazy, especially with cookies. It has to be a special occasion, or I have to feel some serious inspiration before I roll out dough and use cookies cutters. Most of the time I reach for my 8-inch-square baking pan to make bars that require no fussy spacing on sheet pans or me worrying that they will end up spreading into each other.

For these buckwheat chocolate cookies, I kept things simple doing slice and bake. The dough was very crumbly, but I pressed it into 2 logs, let them chill in the freezer and sliced them into 1/2-inch-thick rounds. The dough fell apart a bit as I cut them, but I didn’t care if the cookies weren’t uniform because they were chocolaty, rich and begging for a glass of milk.
Chocolate Buckwheat Cookies
Chocolate Buckwheat Cookies
Adapted from Dorie Greenspan via Food52

1-1/4 cups buckwheat flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons unsalted butter at room temperature
2/3 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon fleur del sel
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, roughly chopped into pieces not lager than 1/3 inch
Maldon sea salt for serving

Sift together the flour, cocoa powder and baking soda.

Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add both sugars, salt and vanilla extract and beat until light and fluffy, about 2-3 minutes.

With the mixer turned off, add the dry ingredients. Place a towel over the mixer and pulse a few times to start to incorporate the dry ingredients. Mix for an additional 30 seconds to 1 minute until the dough has formed. It will be very crumbly.

Divide the dough in half and press into 2 logs about 1-1/2 inches in diameter. Wrap in plastic wrap and freeze until firm, about 2 hours.

Preheat the oven to 325 degrees F. Slice the logs into 1/2-inch thick rounds and place on a parchment-lined sheet pan about 1 inch apart. Bake for 12 minutes until the cookies are just set. Wait a few minutes before transferring to a wire rack to cool completely. Sprinkle with Maldon sea salt before serving.

Store in an airtight container.

No-Bake Peppermint Bark Gingersnap Bars

No Bake Peppermint Bark Gingersnap Bars
Between my son’s upcoming birthday and the holiday season in full swing, my oven has been going nonstop. I’ve been crossing items off my to-do list only to find more keep appearing. Despite being so busy, I find getting lost in cooking projects in the comfort of my kitchen to be one of the most relaxing things in the world. Once I figure out my recipe and oven rotation, I get in a groove, and nothing beats the satisfaction of accomplishing a task.

To take a little pressure off all that pre-heating, I made a batch of no-bake peppermint bark gingersnap bars. I partnered with Williams Sonoma to share this recipe using their limited edition peppermint bark. With the help of melted butter, I pressed gingersnap crumbs and finely chopped bark into the bottom of the pan for the crust. Then I spread on a layer of cream cheese frosting and added shards of the dark & white chocolate peppermint candy bark.
No-Bake Peppermint Bark Gingersnap Bars
No-Bake Peppermint Bark Ginger Bars
No-Bake Peppermint Bark Gingersnap Bars
Makes 16 bars

For crust
Non-stick cooking spray
1/2 cup plus 2 tablespoons unsalted butter, melted & cooled
2 heaping cups of gingersnap cookie crumbs (about 1-10 ounce box)
1/2 cup finely chopped peppermint bark

For cream cheese frosting
1-8 ounce package cream cheese at room temperature
1/4 cup unsalted butter at room temperature
1 teaspoon vanilla extract
3 cups confectioners’ sugar
1/4 teaspoon salt

For topping
1 cup peppermint bark, roughly broken into pieces

Line an 8-inch square baking with pan aluminum foil and grease with non-stick cooking spray.

For the crust, stir together the melted butter, gingersnap crumbs and finely chopped peppermint bark. Press the mixture into the bottom of the prepared baking pan.

Using an electric mixer beat the cream cheese and butter until light and fluffy followed by the vanilla extract. Gradually beat in the confectioner’s sugar. Spread the cream cheese frosting on top of the crust. Chill in the refrigerator for 30 minutes.

Lift the bars out of the pan and cut into 16 squares. Top with broken pieces of peppermint bark.

Store the bars in an airtight container in the refrigerator. They are best served chilled.

No-Bake Peppermint Bark Gingersnap Bars

This post is sponsored by Williams Sonoma and FeedFeed.

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