Homemade Milano Cookies

Okay, I have been putting this post off for months now and I decided I finally have to write the reasons why I haven't been posting all summer and now into fall, and if I am going to continue to post in the future.

The reasons I have not been posting are the following: I am pregnant and for the first 3 months I was so nauseous I could not think about cooking or writing about food. I was also so tired with this pregnancy that any free time I had, I spent napping.

I am now in my second trimester and feeling much better. I am looking forward to sharing some new recipes. Hopefully I will find some time to experiment and post between mommy and me classes and potty training. Just while writing this post I had to stop twice to chase a little naked butt around to make sure there were no accidents on the carpet.

I am coming back to you now with a recipe worth sharing (or at least I am told its worth it) Unfortunately, I wasn't able to taste these cookies because the original recipe isn't gluten free. However, I am planning on trying this recipe soon using a GF flour blend. (I will post that recipe if they come out good) 

These are my husbands favorite store bought cookies and he asked me to try them homemade. I found the recipe from Gale Gand on foodnetwork.com and gave it a try. They are pretty easy to make. You just have to have a piping bag and get the hang of piping them onto the parchment paper. My husband and daughter really enjoyed these cookies and I am definitely going to make them for the upcoming holidays. Enjoy!!

Homemade Milano Cookies (recipe by Gale Gand on foodnetwork.com)
Makes 25-30 cookie (sandwiches)

Ingredients: 
12 tablespoons butter, softened
2 1/2 cups powdered sugar
7/8 cup egg whites (from about 6 eggs)
2 tablespoons vanilla extract
2 tablespoons lemon extract
1 1/2 cups flour
Cookie filling, recipe follows
Cookie filling:
1/2 cup heavy cream
8 ounces semisweet chocolate, chopped
1 orange, zested (I did not add this ingredient) 


1. Preheat oven to 350 degrees F. Cream the butter with a paddle attachment then mix in the sugar. Add the egg whites gradually and then mix in the vanilla and lemon extracts.

2. Add the flour and mix until just incorporated. 

3. With a small (1/4-inch) plain tip, pipe 2-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread. (I piped these in "Milano cookie" shapes but slightly thinner because they will spread) 

4.Bake in a preheated 350 degree oven for 9-10 minutes or until light golden brown around the edges. Let cool on the pan and transfer to baking rack. 

5. To make the filling:  In a small saucepan over medium heat, scald cream. Pour hot cream over chocolate in a bowl. Whisk to melt chocolate, add zest and blend well. Set aside to cool (the mixture will thicken as it cools). Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top. Repeat with the remainder of the cookies

Flour-less Ooey Gooey Double Dark Chocolate Cookies

These are some of the best cookies I have ever made. They are a perfect mix of chewy, crispy and ooey gooey deliciousness. The outer shell of the cookie is a little crispy, similar to a french macaroon or meringue, and the middle is chocolaty and gooey, which makes up the ultimate cookie in my opinion.

I was immediately drawn to this recipe on pinterest because it was a flour-less cookie, making it gluten free. I was also happy to see that they have no butter and come in at about 72 calories per cookie. You have to try this recipe when you get a chance. They are positively addicting and best served warm out of the oven. Actually, writing this blog post is making me crave them right now..I think I'll go whip up a batch.

Flour-less Ooey Gooey Double Dark Chocolate Cookies (recipe comes from www.picklee.com)
Makes 24 cookies

Ingredients: 
1 1/2 cups bittersweet chocolate chips (about 9 ounces)
3 large egg whites, room temperature
2 cups powdered sugar, divided (plus extra for dusting)
1/2 cup unsweetened cocoa powder
1 tbsp cornstarch
1/4 tsp salt

1. Preheat oven to 350 degrees F. Grease two baking sheets with non stick spray or line with parchment paper.

2. Melt 1 cup of chocolate chips in a glass bowl in microwave, stirring twice, about 1.5 to 2 minutes. Cool slightly.

3. In a bowl of an electric mixer, beat egg white to soft peaks. Gradually add in 1 cup of powdered sugar. Continue beating on med-high until mixture resembles soft marshmallow cream.

4. Whisk 1 cup of powdered sugar, cocoa powder, cornstarch and salt in a medium bowl. On low speed, add in dry ingredients to egg white mixture.

5. Slowly mix in the lukewarm chocolate mixture and 1/2 cup of chocolate chips (dough will become stiff)

6. Place rounded tablespoons of dough onto prepared sheets (to coat with sugar after baking) OR roll 1 rounded tablespoon dough into a ball; roll into powdered sugar to coat and place on baking sheet. Place cookies 2 inches apart.

7. Bake for about 10 minutes until puffed and tops crack. Cool baking sheet on rack for 5 minutes. Transfer to rack and cool. I like to eat them warm out of the oven.
**If you did not roll dough in sugar, dust cookies with powdered sugar once cooled. 

Valentine's Day Sugar Cookies

Valentine's Day Sugar Cookies

You will need: 2 1/2" to 3" cookie cutter plus a small heart shaped cookie cutter (I cut out the heart shapes with a knife) 

Ingredients:

1 recipe for sugar cookie dough (you can use your favorite sugar cookie recipe, store bought dough or the recipe below)

1 egg white plus a splash of water, beaten 

Red decorating sugar 

1. Preheat the oven and prepare the dough according to recipe directions. Roll out to 1/4 thickness on a floured surface.

2. Cut out 2 1/2" to 3" circles and place them 2 inches apart on a cookie sheet lined with parchment paper. Brush each cookie with egg wash, set remaining egg wash aside for later. 

3. Cut out equal amount of small heart shapes for each round cookie. Dip one side of the heart into egg wash (or brush egg wash onto heart shape) and than dip one side into the red sugar and place onto the round cookies, sugar side up. 

4. Bake according to dough directions and cool on wire rack. 

Sugar Cookie Recipe: Makes 30 three inch cookies

3 3/4 cups all purpose flour

1/2 tsp salt

3 sticks of butter, softened

1 1/2 cups granulated sugar

1 1/2 tsp vanilla extract

3 large eggs

1. Whisk together flour and salt in a small bowl. 

2. In a large bowl of an electric mixer on medium speed, beat butter until creamy; about 2 minutes. Gradually add in granulated sugar and beat until light and fluffy; about 3 mins. Beat in vanilla. Add eggs one at a time, beating well after each addition. 

3. Add about 1/3 of the flour mixture and mix on low speed. Gradually add in remaining flour mixture and mix until just blended. Scrape dough onto a large piece of plastic wrap and form into 2 large flat discs, cover completely with wrap and refrigerate at least 2 hours or overnight. 

4. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. 

5. Take one disc and roll to 1/4" thickness on floured surface. Cut out with cookie cutters. Decorate with sugars (or directions above) and place cookies 2" apart. 

6. Bake until edges are light golden brown about 10 minutes. Cool cookies on wire rack. 

Maple Meltaway Cookies

If you are like me, snowed in up to 28 inches from the blizzard last night, try these simple and delicious cookies. I chose this recipe to share because all of the ingredients are most likely already in your refrigerator or pantry, which means you can have fresh baked cookies without going to the store.

I came across this cookbook while I was living in NYC. I bought it on the side of the road for $1.00. Something about this book caught my attention. It's titled Golde's Homemade Cookies, its full of a grandmothers favorite cookie recipes, I just knew it was going to be a good book. One dollar well spent.

All the cookies I have tried so far come out great. These maple meltaways are one of my families favorite. I have been making them ever since I bought this book 4 years ago. You can tell my the maple syrup stains on the page.

These cookies are simple, chewy with a hint of maple syrup, coated in sugar and melt in your mouth right out of the oven.

**This recipe makes a lot of cookies. You can easily half this recipe. To 'half" the egg, I usually beat the egg in a measuring cup and only pour half the amount into batter.

Maple Meltaways
Makes 65 cookies

Ingredients:
1 cup butter, softened (2 sticks)
1 cup brown sugar
1 egg, lightly beaten
1 cup maple syrup
1 tsp vanilla extract
4 cups flour
1/2 tsp salt
2 tsp baking powder
Granulated sugar

1. Preheat oven to 350 degrees F.

2. In a large bowl, cream together butter and brown sugar. Add in egg, syrup and vanilla, beating until well blended. Mix in flour, salt and baking powder. Blend well.

3. Shape into 1" balls and roll in some granulated sugar. Flatten slightly. Leave room for cookies to spread. Bake 8-10 minutes until lightly golden brown. Remove cookies to wire rack and cool. Serve warm or a room temperature.

Healthier Chocolate Chip Cookies

I am always looking for snack ideas for my 17 month old daughter Layla. As I was walking though the grocery store, I noticed all the cookies/snacks had a lot of artificial ingredients and were full of sugar and preservatives. I want Layla to be able to have a healthy treat now and then, so I decided to forgo the store bought snacks and make some of my own.

I looked through my bazillion cookbooks and found a healthier version of chocolate chip cookies in Ellie Kreiger's cookbook Comfort Food Fix. Cookies in general, are not the healthiest snack but I wanted something special for her today. These cookies are made with whole wheat flour and 1/4 of the butter you would find in a regular batch of cookies. She enjoyed them VERY much, as you can see in the pictures below. I think this is a great recipe for baking cookies on a weekday for no occasion at all. Obviously this recipe isn't only for children, my 22 year old sister enjoyed them very much and I am sure once my husband comes home from work he will too!


Healthier Chocolate Chip Cookies
Makes 20 cookies

Ingredients:
3 tbsp unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
2 tbsp canola oil
1 large egg, beaten
1 tsp vanilla extract
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
3 ounces semi-sweet or bittersweet chocolate chips

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

2. In a large bowl, mash together the butter and sugars with a fork until combined. Add in the oil and egg and mix well. Stir in Vanilla.

3. Combine flours, baking soda and salt. Add flour mixture to butter mixture and mix well. Gently fold in chocolate.

4. Scoop rounded tablespoons of dough onto prepares baking sheets, leaving 1 1/2" to 2" space in between (they will spread) Bake until golden brown; about 12 minutes. Transfer cookies to a wire cooling rack. They will crisp as they cool. These cookies can be stored in an airtight container for 4 days.

*1 cookie has 110 calories and 5 grams of fat

Sugar Dusted Coconut Macaroons

Here is a simple yet delicious recipe for coconut macaroons. These confections are now one of my husbands favorites. I promised him I would add this to my Christmas cookie traditions along with my grandmothers coconut squares.

This recipe is so easy to prepare and requires very few ingredients. I shaped these macaroon like Christmas trees (as seen in Martha Stewart Living) but you can make them in the traditional round shape during the rest of the year. I hope you get to try this one and enjoy every bite.

I have another coconut macaroon recipe posted under cookies. I love those macaroons too but they require more work and they are not naturally gluten free. These are great for a quick and easy dessert.

Sugar Dusted Coconut Macaroon (recipe from Martha Stewart Living)
Makes 18 cookies



Ingredients:
2 1/2 cups shredded unsweetened coconut
3/4 cup granulated sugar
2 large egg whites, lightly beaten
5 tsp pure vanilla extract
Pinch of salt
Confectioners sugar for dusting

1. Preheat oven to 350 degrees F.

2. Combine coconut, sugar, egg whites, vanilla and salt in a large bowl using your hands or a wooden spoon; mix together well.

3.  Form 2 tablespoons of the mixture into 2 inch tall trees with your hands, using fingertips to make pointed top. Place each tree on a baking sheet lined with parchment paper. Alternatively  place 2 rounded tablespoons of mixture onto parchment lined baking sheet. Space 1" apart. 

4. Bake until edges are golden brown and cookies are firm, 12-14 minutes. Let cool on baking sheet on a wire rack at least 15 minutes. Cookies can be make up to 1 day ahead, dust with confectioners sugar before serving. 

Almond Macaroons with Chocolate Ganache Filling

Now that the horrible case of Pneumonia is leaving my system, I am ready to start posting some more great recipes. It's cookie season and most home bakers will be very busy this week. I am sharing this recipe that I tried during Thanksgiving for Almond Macaroons with Chocolate Ganache filling. I really loved the taste and texture of these cookies and will definitely be making them for my family and friends this Christmas.

This recipe comes from cookbook Flour: spectacular recipes from Bostons Flour Bakery and Cafe by Joanne Chang. Everything I have tried so far in this book has come out amazing. The recipes are easy enough to do at home, but come out very professional.

These cookies gave me a tiny bit of trouble but with an easy solution. I found the cookies to spread a little thin. What I decided to do was to take them out of the oven closer to 20 minutes and cut them with a round biscuit or cookie cutter to make perfect circles. An important step with these cookies is to let them cool COMPLETELY on the cookie sheet before transferring them. I am ALWAYS impatient at this point and have ruined many cookies by not waiting. This time I will force myself to wait until they are cooled before I move them.
 ***These cookies are naturally gluten free.

Almond Macaroons with Chocolate Ganache Filling
Makes about 20 sandwiches

Almond Macaroons shown in 2nd and 4th row

Ingredients:
3 1/4 cups blanched whole almonds (I couldn't find whole, so I used slivered)
2 2/3 cups sugar
6 egg whites
2 tsp almond extract
1/4 tsp kosher salt

Ganache:
8 ounces bittersweet chocolate-chopped
1 cup heavy cream

1. Position rack in center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper or sil-mat.

2. In a food processor, pulse the almonds until ground into fine powder. (Stop grinding once they reach a powder to prevent making paste) Remove 1 cup and set aside. Add in sugar to the almonds left in the food processor and pulse for 10-15 seconds. Add in egg whites and continue to process for 30 seconds or until well combined.

3. Transfer almond paste in a medium bowl and fold in reserved ground almonds. Fold in extract and salt.

4. Using your hands (dampen with cold water) or using a small spoon, make walnut sized rounds of batter and place them 2" apart on baking sheet. You should have about 40.

5. Bake cookies 20-25 minutes or until the cookies are light golden brown around the edges. Let cool completely on baking sheet on a wire rack.

6. To make the ganache: While the cookies are cooling place the chocolate in a medium-heat proof bowl. In a small saucepan, scald the cream (bubbles start to form around the edges of pan but do not boil). Pour hot cream over chocolate and let sit 30 seconds. Slowly whisk together until the chocolate is completely melted and mixture is smooth. Let cool to room temperature (or cooler in the refrigerator) at least 1 hour until ganache is thick and spreadable. (This can be made ahead of time and stored in an air-tight container in the refrigerator for up to 2 weeks)

7. Remove the cookies from parchment paper. Spread about 1 tbsp of chocolate ganache on flat side of cookie. Top with second cookie and repeat until all cookies are sandwiched together.

Cookies can be stored in an air-tight container at room temperature for up to 3 days.

Chocolate Spice Cookies (Basler Brunsli)

"Once in a lifetime one should be allowed to have as much sweetness as one can possibly want to hold" -Judith Olney

This is the first recipe I am going to share from this past Thanksgiving. These cookies taste of the holiday season. They are chewy and chocolaty with a hint of cinnamon and clove.

I stumbled upon this recipe in one of my many cookbooks. This recipe comes from Great Cookies by Carol Walter. The title of the book speaks for itself. Every cookie I have made from this book are exactly that...GREAT cookies. The official name for these cookies are Basler Brunsli, a specialty of northern Switzerland (aka. Swiss Brownies)

I decided to make these because the recipe is naturally gluten free. It calls for almond flour (which is available in most grocery stores). I would definitely suggest making these cookies for any holiday party, especially if you love the flavors of autumn as much as I do.
***These cookies can also be made without the spices.
***Kirschwasser is a cherry brandy and is found in any liquor store

Chocolate Spice Cookies
Makes 4 dozen

Photo of chocolate spice cookies (maple leaf shape) and Almond Macaroons

Ingredients:

8 oz fine-quality bittersweet or semi-sweet chocolate (Ghiradelli or Lindt), Coarsly chopped
6 Tbsp strained Dutch Process Cocoa Powder
2 tsp ground cinnamon
1/4 tsp cloves
2 large egg whites
3/4 cup super fine sugar
3 tbsp Kitschwasser
3/4 pound almond flour (3 cups lightly packed and leveled)
1/4 sugar-for rolling
2 tbsp coarse ground sugar or sparkling sugar for garnish

1. In a bowl of a food processor fitted with steel blade, combine chopped chocolate, cocoa powder and spices. Process for 45-60 seconds, until chocolate is very finely ground, stopping occasionally to scrape bottom and edges. Remove chocolate mixture and set aside.

2. In a large bowl of an electric mixer fitted with whip attachment, beat egg whites on medium speed until soft peaks form. Increase speed to medium-high and add sugar one tablespoon at a time, taking about 2 minutes to form meringue. Transfer meringue to a large bowl.

3. Using a large rubber spatula or wooden spoon, fold in the Kirschwasser, then fold in chocolate mixtures and finally fold in almond flour.

4. Shape dough into 2 rectangles, wrap each with plastic wrap and refrigerate for 30 minutes.

Shaping Dough:

5. Dab the corners of cookie sheets with butter and line with parchment paper.

6. Lightly coat a flat surface with 2 tbsp granulated sugar. Working with one rectangle at a time, place on surface and turn 2-3 times to coat with sugar. Roll out dough to 3/8 inch thickness. Cut with cookie cutter, no larger than 2 inches and place then on a piece of wax paper. Sprinkle with sparkling sugar.

7. Place cookies on the pans and let air dry for 1 hour before baking.

Bake the cookies:

8. Position the oven racks in the upper and lower thirds. Heat oven to 250 degrees F. Bake cookies 9-10 minutes, or until just set on top. To ensure even browning, toward the end of the cook time rotate pans top to bottom and front to back. DO NOT OVER BAKE. The cookies will firm as they cool. Let rest on the pan for 2-3 minutes, then transfer to cooking racks.

To store cookies: Store in air tight container layered between wax paper for up to 3 weeks. These cookies may be frozen.

Snickerdoodles

This recipe comes from the book Great Cookies by Carol Walter. I would highly recommend this cookbook to anyone who loves baking all different kinds of cookies. It includes 200 recipes, accompanied by color photos. It offers a lot of helpful tips and is broken down into 12 chapters ranging from drop cookies to bar cookies to cookies around the world. 

I bought this book last year and used it for all my baking during the holidays. I found some great recipes that I will continue to bake throughout the years to come. I really like this Snickerdoodle recipe because it results in a chewier cookie, which I happen to love and it's simple but delicious. 

I also love the homemade Mallomars recipe in this book, as well as, the lemon bars. I am looking forward to trying many more recipes from this book.  Check out recipe for Homemade Mallomars 



Snickerdoodles
Makes 4 dozen cookies

Ingredients:
2 1/2 cups flour-spooned and leveled
2 tsp cream of tartar
1/2 tsp salt
1 tsp baking soda
1/2 sup (1 stick) unsalted butter, at room temperature
1/2 cup vegetable shortening
1 3/4 cups sugar, divided
2 large eggs
1 tsp vanilla extract
1-11/2 tsp cinnamon

1. Make the dough: by sifting together flour, cream of tartar, baking soda and salt. Set aside.

2. In a large bowl of electric mixer fitted with paddle attachment, mix the butter and vegetable shortening on medium until lightened in color; about 2 minutes. Add in 1 1/2 cups of sugar in a steady stream and mix another 2 minutes. Reduce the mixer to low and add in eggs one at a time, mixing well after each addition. Scrape down bowl as needed. Stir in vanilla extract.

3. Add the dry ingredients in two additions, mixing just until blended after each addition. Scrape dough into a clean bowl and cover with plastic wrap. Chill for 6-8 hours or overnight.

 4. Bake the cookies: Preheat the oven to 350 degrees F and position the oven racks in the upper and lower thirds of the oven. Lightly butter cookie sheet or line with parchment paper.

5. Divide dough into quarters. With lightly floured hands, shape each quarter into a log. Slice each log into 12 equal pieces and roll into walnut sizes balls.

6. Combine remaining 1/4 cup sugar with cinnamon in a small bowl. Working with one piece at a time, place each ball into the sugar/cinnamon mixture and rotate to coat all sides.

7. Place each ball 3" apart on cookie sheet. Bake for 10-12 minutes or until lightly browned. Toward the end of baking time rotate the pans from top to bottom and front to back. ( A shorter baking time with make cookies chewier and a longer baking time with make them crispier.) Remove from oven and let rest 5 minutes. Transfer to wire rack to cool.

Storage: Store in airtight container between layers of wax paper for up to 3 weeks. These cookies may be frozen.

Mexican Chocolate Cookies

Here is another cookie I am making for the bake sale coming up this Saturday. This is a chewy cookie with a hint of spice. I love the combination of chocolate and cinnamon and the subtle flavor of black and red pepper. You cannot taste the pepper but there is a very slight spicy burn after eating a few of these cookies....and you will want to eat more than one!


Mexican Chocolate Cookies
Makes 32 cookies

Ingredients:
5 oz bittersweet chocolate-chopped (you can use chocolate chips)
3/4 cup flour
1/2 tsp ground cinnamon
1/4 tsp baking powder
1/4 tsp salt
Dash of black pepper
Dash of ground red pepper (cayenne) * I like to add a little more (1/4 tsp)
1 1/4 cups sugar
1/4 butter-softened
1 large egg
1 tsp vanilla extract

1. Preheat oven to 350 degrees F.

2. Place chocolate in a small glass bowl; microwave on HIGH for 1 minute, or until almost melted. Cool to room temperature.

3. In a bowl, combine flour, cinnamon, baking powder, salt, black pepper and red pepper. Mix well.

4. In a mixer, combine sugar and softened butter; beat until well blended. Add in egg; beat well. Add in cooled chocolate and vanilla; beat until just blended. Add flour mixture and beat until blended together.

5. Drop dough by tablespoons two inches apart on a baking sheet lined with parchment paper.

6. Bake at 350 degrees F for 10 minutes. Remove from oven and let cool on pan for 2 minutes. Remove from pan and cool completely on wire rack.

Graham Cracker Toffee Chocolate Bark

I tried this recipe a while ago from Food Network's Clarie Robinson. With the bake sale coming up this weekend I thought this would be a good recipe to make again. I suggest using good quality chocolate and any combination of nuts you prefer. I used walnuts instead of pecans because I had them on hand.

Don't forget to come visit us this Saturday at Ann Marie's Farm Stand. We will be raising money for The Canine Counsel for animals in need. The farm stand is also having a tomato plant sale Saturday and Sunday. A group from out east on Long Island bring all different types of tomato plants for you to buy for your garden. Last year they had at least 20 different varieties. Hope to see you there!

(Excuse the quality of the pictures, I did not have my nice camera when I took these)

Graham Cracker Toffee Chocolate Bark

Ingredients:

14 graham crackers (standard 5" x 2.5")

1 cup (2 sticks) unsalted butter

1 cup packed dark brown sugar

1 cup chopped pecans (or any other nut)

Kosher salt, to taste

12 oz dark chocolate-finely chopped

1. Preheat the oven to 350 degrees F.

2. Line a rimmed baking sheet with a silicone mat or parchment paper. Arrange the graham crackers in a single layer on the lined baking sheet.

3. Combine the butter, brown sugar, pecans, and a pinch of salt in a saucepan and bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. Remove and set aside.

4. Meanwhile, melt the chocolate in a glass bowl placed over simmering water. (You can also melt the chocolate in the microwave) Pour the chocolate over the toffee-covered graham crackers and spread evenly. Chill completely in the refrigerator for about 30 minutes. Cut into pieces.

**You can sprinkle the top with some sea salt while the chocolate is still melted. I suggest doing this, I love chocolate and salt together!

Coconut Macaroons

Happy Passover! Here is a recipe for macaroons. (These are not kosher for Passover because they contain flour, but there are a lot of macaroon recipes without flour) I have made these for a few parties and they are always a favorite among guests.

If you would like to make these chocolate dipped macaroons, melt semi-sweet chocolate chips over double boiler or in microwave, dip the bottoms of the cooled cookies in the chocolate and cool on wax paper.

**Cooking Tip: If you do not have cake flour on hand, this is how you can make it from all purpose flour: This recipe is for 1 cup of cake flour. 
In a dry measuring cup, place 2 level tablespoons of cornstarch. Fill the rest of the cup with all-purpose flour using the proper method of measuring flour. Once the "cake flour" is added to the dry ingredients, be sure to sift together a few times.



Coconut Macaroons (Recipe from Flour by Joanne Chang)
Makes 24

Macaroons: Bottom Right 

Ingredients:
1/2 cup milk
1/4 cup sugar
2 tbsp cake flour
Pinch of kosher salt
2 egg yolks
1/2 tsp vanilla extract

Two (14oz) bags of sweetened shredded coconut
6 egg whites
1 cup sugar
Pinch of kosher salt

1. To make the pastry cream: In a small sauce pan, scald the milk over med-high heat. (bubbles start to form around the edge, but milk does not boil). While the milk is heating, in a small bowl stir together the sugar, flour and salt. In a medium bowl, whisk egg yolks until blended, then slowly whisk in flour mixture. The mixture will be thick and pasty.

2. Remove the milk from heat and slowly add it to the egg/flour mixture; whisking constantly. When all the components have been incorporated, return the contents to the sauce pan and place over medium heat. Whisk vigorously for 1 minute, or until mixture thickens and comes to a boil. Remove from heat and stir in vanilla. Cover with plastic wrap, placing it directly on the cream, and let cool completely.

3. Preheat oven to 350 degrees F and line a baking sheet with parchment paper or grease with butter.

4. In a large bowl, combine coconut, egg whites, sugar, salt and pastry cream. Stir with wooden spoon, until combined. (The dough can be made up to 5 days in advance and stored in an airtight container in the refrigerator.

5. Using a 1/4 dry-measuring cup or large spoon, scoop the dough in rounded mounds on baking sheet.

6. Bake 25-30 minutes or until golden brown. Let cool on baking sheet on a wire rack for at least 20 minutes, then transfer cookies to rack to cool completely.

7. These cookies can be stored in an airtight container for 3 days, at room temperature.

Margarita Short Bread Cookies

I love making cookies. They are the perfect treat for entertaining. My mom got this recipe for me after tasting these cookies in her office one day. I have now made these at almost every holiday or special occasion. They are always a big hit at parties and would be perfect for Easter.

These cookies are delicate, buttery and crunchy. They are flavored with fresh lime and orange zest with a hint of tequila. They are then rolled into a sugar and salt mixture to create a sweet and salty rim. These cookies can be made ahead of time and stored in an airtight container.

Take a look at my post of dessert platters for entertaining: 
http://souschefbaby.blogspot.com/2011/12/dessert-platters.html

Margarita Short Bread Cookies
Makes 50 Cookies (prep time 15 minutes, 2h30m chill time, 14 minutes bake time)

Ingredients: 
2 sticks unsalted butter-room temperature
2/3 cup confectioners sugar
2 egg yolks-separated and at room temperature
Pinch of salt
2 tsp tequila
Zest of 2 limes
Zest of 1/2 orange
2 cups flour
1/2 cup coarse sugar and 1-2 tsp coarse salt

1. In a stand mixer, beat the butter until smooth. Sift in confectioners sugar and mix until incorporated. Beat in 1 egg yolk, salt, lime zest, orange zest and tequila. Slowly beat in the flour and mix until incorporated.

2. Divide dough in half, wrap in plastic and refrigerate for 30 minutes.

3. Form each half into a log 1"- 1 1/4" thick. Re-wrap each log and chill in refrigerator for 2 hours.

4. Preheat oven to 350 degrees F and line a baking sheet with parchment paper or silpat.

5. Whisk egg yolk until smooth. Mix sugar and salt in a shallow dish or on wax paper. Brush the tops of the cookie logs with egg and cover the entire log with sugar/salt mixture.

6. Slice 1/4" thick cookies and place on backing sheet. Bake 10-14 minutes until slightly golden brown.

Healthy Honey Apple Oatmeal Cookies

I came across the original recipe from Ellie Kreiger for Honey Oatmeal Raisin Cookies while trying to find healthy cookies that were not filled with sugar and butter. I was recently given a dozen granny smith apples and decided to adapt this recipe using apples instead of raisins. I have also changed/added a few other ingredients. Please do not expect these cookies to taste like the oatmeal cookies that use 2 sticks of butter and cups of sugar. They are slightly sweet, perfect for a healthy treat. I also like to make larger cookies and have them for a quick breakfast. I hope you enjoy!


Honey Apple Oatmeal Cookies
Makes 2 dozen cookies

Ingredients:
2 Tbsp melted butter
1/4 canola oil
1/2 cup honey
1 egg
1/4 cup almond butter
1 tsp vanilla
1/4 cup dry non-fat milk
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp baking soda
1 tsp cinnamon
1/8 tsp freshly grated nutmeg or ground nutmeg
1/2 tsp salt
1 3/4 cups oats
1 Granny Smith apple- finely diced
1/2 cup coconut- optional

1. Whisk together the wet ingredients: butter, oil, honey, egg, and vanilla.

2. Mix together the dry ingredients: dry milk, whole wheat flour, all purpose flour, baking soda, cinnamon, nutmeg and oats.

3. Combine the wet ingredients into the dry and mix until fully incorporated.

4. Mix in the diced apple and coconut (if using)

5. Drop tablespoonfuls of cookie dough onto a baking sheet lined with parchment paper, silpat or lightly greased with non stick spray.

6. Bake 12 mins and cool on rack.

(Adapted from Ellie Kreiger's Honey Oatmeal Raisin Cookies)

Biscotti with Homemade Espresso Chocolate Toffee

I have tried many different recipes for biscotti, and this recipe happens to be my favorite. The homemade toffee makes these cookies extra special. When you first make the toffee it is very crunchy and gets stuck in your teeth, but as it bakes into the dough, it melts and distributes itself throughout the warm cookies and creates a delicious chocolaty bite. Enjoy these cookies with a hot cup of coffee or tea.

Biscotti with Homemade Espresso Bean Chocolate

Makes 2 dozen cookies

Coffee Chocolate Toffee

Ingredients: 

1/2 cup semi-sweet chocolate chips 

1/2 stick of unsalted butter
1/4 cup sugar
1/4 cup brown sugar
2 teaspoons molasses
3/4 teaspoon vanilla extract
1 1/2 teaspoons finely ground coffee or espresso
Pinch of salt

1. In a saucepan over medium high heat, combine the following: butter, sugar, brown sugar, molasses, vanilla, coffee, and salt. 

2. Stir until the butter is melted and the ingredients are combined. Bring to a boil, stirring frequently, until the mixture reaches around 230-250 degrees on a candy thermometer. 

3. Continue boiling, stirring constantly, until the mixture reaches 280-300 degrees.

4. Remove the mixture from the heat and pour onto a sheet pan lined with parchment paper or a Silpat. Spread the mixture evenly on the pan. 

5. Sprinkle the chocolate chips evenly over the hot toffee mixture and allow to sit for 5 minutes

6. Spread the melting chocolate over the top of the toffee mixture.

7. Allow to cool completely before cutting or breaking into pieces.

(Recipe adapted from bakingdom.com) 

Biscotti Recipe:

• 2 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup homemade coffee chocolate toffee (broken into small pieces) 
• 1/2 cup packed brown sugar
• 2 teaspoons baking powder
• 1 tablespoon canola oil
• 1 teaspoon vanilla extract
• 3 large eggs
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• 1. Preheat oven to 350 degrees.
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• 2. Combine the dry ingredients in a large bowl: flour, granulated sugar, toffee, brown sugar, and baking powder.

• 3. Combine the wet ingredients in a bowl:  canola oil, vanilla, and eggs.
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• 4. Mix the dry and wet ingredients together until fully incorporated. Turn the dough out onto a lightly floured surface, and knead lightly 7 to 8 times. 
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• 5. Divide dough in half and shape each portion into an 8-inch-long roll. Flatten each roll into a 1" thickness and place rolls 6 inches apart on a baking sheet coated with cooking spray or lined with parchment paper. 
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• 6. Bake at 350 degrees for 35 minutes. Place rolls on a wire-rack to cool for 10 mins. 
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• 7. Cut each roll diagonally into 12-15 slices. Place the slices cut side down on the baking sheet. 
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• 8. Reduce the oven to 325 degrees and bake additional 10 mins. 
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• 9. Turn the cookies over and bake another 10 mins. 
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• 10. Remove from baking sheet and cool on wire rack. 
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(recipe adapted from cookinglight.com)

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Healthy Breakfast Cookies

I was in the mood to try something different for Tom's breakfast "on the go" this week. I decided to make healthy breakfast cookies instead of the usual muffins and scones. These cookies are full of whole wheat, oats and minimal amounts of sugar and fat. They are perfect to grab before leaving the house for the day.

I added chocolate chips to these cookies but raisins or nuts would work well too.

Healthy Breakfast Cookies
Makes 8 large cookies

Ingredients:
3/4 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp baking soda
3/4 tsp cinnamon
Pinch of nutmeg
1/2 tsp salt
2 tbsp unsalted butter-room temperature
1/4 cup canola oil
1/2 cup sugar
2 tbsp honey
1 egg
1/4 cup apple sauce
1 tsp vanilla
3/4 cup rolled oats
1/4 cup chocolate chips, raisins or nuts

1. Preheat oven to 350 degrees F.

2. Combine whole wheat flour, all purpose flour, baking soda, cinnamon, nutmeg and salt in a bowl .

3. In a mixer, combine butter, oil, sugar and honey. Mix on med-high speed 2-3 minutes. Add in egg and apple sauce, mix until combined. Add in vanilla; mix.

4. On low speed add in flour mixture and mix until just combined. Add in oats and chocolate chips; mix until just combined.

5. On a baking sheet lined with parchment paper or lightly greased, scoop out cookies using a standard size ice cream scoop. Make sure there is 2" space between each cookie.

6. Bake at 350 degrees F for 12-15 minutes until lightly golden brown. Cool on wire rack.

Cookie Dough Truffles

I wanted to post one last recipe before Christmas that would be good for any holiday party. When it comes to dessert, I think its really nice to put out small bites for guests sometime after dinner and before the main dessert is served. These cookie dough truffles are a perfect little bite. They also make great gifts. I prefer them right out of the refrigerator but they are meant to be served room temp.

I will return with more recipes after the new year. Layla has just started eating rice cereal this week with applesauce and bananas. She loves it! I will post pictures and I will start the baby part of Sous Chef Baby when I return. I hope you all have a great holiday season!  Enjoy :)

Cookie Dough Truffles 
Makes: 50 Truffles

Ingredients:

1/2 cup unsalted butter, softened

3/4 cup brown sugar

1 tsp vanilla extract

2 1/4 cups flour

1 (14 oz) can sweetened condensed milk

1/2 cup mini chocolate chips

1/2 cup shredded coconut

1 cup dark chocolate chips (I like Ghiradelli) 

Extra mini chocolate chip and coconut for decorating

1. In a food processor or stand mixer, beat the butter and brown sugar together. 

2. Add in the vanilla and beat until incorporated

3. Alternating, add the flour and then condensed milk., beating well. 

4. Fold in mini chocolate chips and coconut. 

5. Drop tablespoonfuls of the dough on a parchment lined baking sheet. Place in the refrigerator for 1 hour until firm. 

6. Once the dough is firm, roll into balls. 

7. In a microwave safe bowl, add the dark chocolate chips and microwave on high for 1 min. Stir the chocolate and microwave again in 30 min increments until the chocolate is melted and smooth.  

8. Using a toothpick, dip each ball into the melted chocolate and place on parchment to harden.

9. While the chocolate is still wet, place the mini chocolate chips or coconut for decoration. 

10. Refrigerate until ready to serve. If you would like them to be at room temp, take them out of the refrigerator 1 hour before serving. 

Dessert Platters

Here are a few different ways I like to make dessert platters to bring to a party. In the summertime, I like to use Hydrangea leaves under the desserts and fill the middle with berries. In the fall/winter time I like to use decorative paper and use seasonal fruits such as grapes, figs or kumquats in the middle. I also like to use white paper muffins liners (standard size) to make it easier to pick up and eat, it looks nice too. I think it's nice to bring something a little different, not your standard bakery platter.

Also, see below the recipe for the stain glass sugar cookies (shown below as the stars). These would be fun for this time of year if you cut out different holiday shapes.

Fourth of July platter of cupcakes, oatmeal cookies, sugar cookie stars

Thanksgiving platter with mini pumpkin pies, caramel brownies, coconut squares,
mini apple pies, lemon cake and snickerdoodle cookies

Holiday Platter with macaroons, lemon "circles", jam filled butter cookies and
chocolate cookies with caramel marscapone filling



Holiday Platter with coconut squares, Mississippi Mud cookies and Margarita cookies

Stain Glass Sugar Cookies:
Makes 36 three inch cookies
Ingredients:
3 3/4 cups flour
1/2 tsp salt
1 1/2 cups (3 sticks) unsalted butter, softened
1 1/2 cups sugar
1 1/2 tsp vanilla
3 large eggs
Hard candies, such as life savers

1. To make the dough, whisk together flour and salt in a small bowl.

2. In a large bowl of an electric mixer, beat the butter on med-high speed until creamy, about 2 mins. Gradually add in the sugar and beat until light and fluffy; about 3 mins. Beat in vanilla. Add eggs one at a time beating well after each egg.

3. Add in the flour in 3 additions mixing on low speed and mix.

4. Place the dough onto a large piece of plastic wrap and cover; place in the refrigerator until firm enough to roll out; 2 hours or overnight.

5. Preheat the oven to 350 degrees and prepare the candy filling. Place the same color candies in a plastic bag and crush into a powder with a rolling pin.

6. Roll out the cookies on a floured surface to 1/4' thickness. Cut out the cookies to the shape of your choice and then cut out the centers of the cookies with a smaller shape and remove extra dough. Fill each space with the powdered candy. Do this very carefully using a spoon to place it in the center. Try not to get any candy on the cookie itself.

7. Bake the cookies for 10 mins until lightly brown. I recommend baking these on the upper level of the oven to keep from browning too much. Remove from oven and cool completely on the baking sheet. Do not place on cooling rack or the candy center will come apart.