Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts

Wednesday, September 23, 2015

Pumpkin Mallomars

With the return of the fall weather, something else is returning to our lives - Mallomars! Mallomars are too delicate and meltable to ship to grocery stores in the summer, so we always see the return of these sweet treats right around Labor day. Seeing them on the grocery store shelves made me want to whip up another batch myself.

If you've been a long time reader of WITK, you may remember that I made pumpkin mallomars several years ago. I think it was three years ago... Feel free to go back into the archives and check those out too, they're totally different from these pumpkin mallomars. The old recipe has a pumpkin marshmallo, vanilla cookie and they're coated in white chocolate.

Rather than getting fancy with the marshmallow, I stayed super traditional with a vanilla marshmallow. Where the pumpkin comes in is the cookie! A pumpkin cut-out cookie? How did I not think of this years ago? Adding pumpkin to a cookie recipe is so much easier than trying to balance the flavors and texture of a candy. These cookies came out of the oven smelling like Fall and so delectable, even without the marshmallow topping.

The marshmallow on top really brings these cookies to a whole new level. Actually, they taste just like pumpkin pie. Seriously! The delicate flavors of the pumpkin cookie and vanilla marshmallow taste just like you popped some vanilla whipped cream on top of your pumpkin pie.

Of course these aren't exactly like a traditional mallomar. Most importantly, they aren't covered in chocolate. I coated my first few mallomar recipes in chocolate. I came to realize that the chocolate flavor was covering up the mild flavors I was infusing into the marshmallow or cookie. Therefore, we will call these "Naked Mallomars" from here on out.

Also, don't let the homemade marshmallow scare you off. Personally I've made marshmallows at least two dozen times. It gets easier and easier each time you put a batch together. This vanilla recipe is simple, quick and takes no more than 15-20 minutes to go from ingredients to piping bag. Have marshmallow questions? Leave them in the comment section and I'll try to be of assistance!

One Year Ago: Watermelon Mallomars
Two Years Ago: Pumpkin-frosted, caramel-filled, vanilla cupcakes
Three Years Ago:Ramen Vegetable Soup
Four Years Ago: Pomegranate Ice Cream
Five Years Ago: Apple cake with Brown sugar icing

Tuesday, July 7, 2015

Tahini Cookies

Some items should really be sold in much smaller containers. For example, chicken bullion cubes, fancy vinegar and cornmeal. Generally, you need just a tablespoon for the recipe and are left with a near-full container of the ingredient. Tahini is another ingredient that always languishes in my pantry until it reaches its expiration date.

Thanks to Cooking Light Magazine, my tahini now has more purpose! I recently noticed a new section in the magazine called the "Use it Up Challenge." The May 2015 (I'm a little behind in reading magazines!) ingredient was tahini! While all of the recipes sounded fantastic, I'm making the orange-tahini vinaigrette next, these tahini cookies fit the bill for my Sunday plans.

They come together a lot like a peanut butter cookie recipe, but the flavor is completely different. If you like tahini (which if you have it in your house, I'm assuming you do), you'll love these cookies. The whole recipe comes together in about an hour - from ingredients to baked cookies.

The recipe also makes a completely realistic number of cookies - 24. Even though this recipe comes from Cooking Light, I wouldn't consider it to be healthy or low fat. The recipe includes refined sugar and butter. Enjoy them for the flavor and try not to eat all of them in one sitting!

What ingredients sits in your pantry month after month? I'd love to start my own version of CL - Us it Up Challenge and help everyone use up those weird ingredients!

One Year Ago: Peanut Butter Chocolate Chip Ice Cream Bars
Two Years Ago: Vanilla Ice Cream with Roasted Cherry Swirl
Three Years Ago: Simple Arugula Salad
Four Years Ago: Oatmeal Pancakes
Four Years Ago: Chocolate Buttercream & Peanut Butter Cream Cheese Frosting

Thursday, June 11, 2015

Ice Cream Week - Grasshopper Sandwiches

It's day two of ice cream week! Today we're enjoying ice cream sandwiches, made with the biggest, richest cookies around, filled with ice cream, which is filled with more cookies! Ice cream sandwich Inception!

Summertime is ice cream sandwich time. Who wants to be tied to a bowl and spoon? With these bad boys, you're free to leave the house, roam the world and still eat ice cream. So perfect.

These particular ice cream sandwiches might be the perfect thing to share with a friend. The cookies are enormous and putting two of them together gives you something the size of a baseball. I decided to pair Perry's Grasshopper Pie with these rich cookies. The mint flavor of the ice cream is smooth and not overpowering. There are also crushed cookie pieces and fudge swirls throughout. The combination is totally decadent.

I only made up a few sandwiches with the Grasshopper pie flavor. I'm thinking these cookies would also be amazing with the Cocoa-Nut Bliss flavor - coconut ice cream with chocolate covered almond, fudge pieces and shredded coconut. What would you sandwich between these chocolate cookies???

Disclaimer -  As a member of their Inside Scoopers team, Perry's Ice Cream supplied me with a bunch of their new Escapes flavors. All opinions are my own. I'm only so happy to support this hometown brand because I grew up eating Perry's and they make a damn delicious ice cream!

Two Years Ago: Celebration Cake
Three Years Ago: Cinnamon Roll Cupcakes
Four Years Ago: Cream of Asparagus Soup

Monday, April 27, 2015

J@H - Oreo Cookies

I'm a little behind on my Junk at Home challenge - I blame going on vacation, followed directly by a work conference. Luckily, I'm coming back with an amazing recipe! Homemade Oreos!!!

Yes, this recipe requires all of those exclamation marks.

I fed a few of these to the boyfriend and he described them as such... "they taste like Oreos, but without that stale, crumbly, crunchy part. The filling is dead on."

I can't take credit for the filling. I looked at a bunch of different recipes for Oreo fillings online and I decided to go with the one that sounded the least healthy and most unnatural. Just because these cookies are homemade, doesn't mean that they are healthy. 

At all.

There is a whole bunch of shortening in these cookies, but there is also Greek yogurt, so you know, it totally evens out. 

Seriously though, you should probably share these cookies with your friends and family. Limit yourself to one, two tops, and enjoy twisting open the cookies and eating the unnaturally white cookie filling.

One Year Ago: Quiche with Sweet Peppers and Sausage
Two Years Ago: Raspberry Macarons
Three Years Ago: Chocolate Malt Marshmallows
Four Years Ago: Maple Mousse

Saturday, February 14, 2015

Junk @ Home 2015 - Girl Scout Samoas (aka Caramel delights)

Call them Samoas, call them Caramel delights, whatever you choose to call them and wherever you live in America, they are delicious. I just wrote that they are devilious. Yeah, that's totally (not) a real word and it applies to these cookies. Because they make you want to eat the entire box! So devilious...


I added these cookies to my Junk at Home challenge because they were highly requested during my oh-so-official poll in December. People love Girl Scout cookies and they want access to them year round.

I hate to tell people, for fear that they will blame me when they gain forty pounds, but two varieties of Girl Scout cookies are available year round. Thin Mints and Samoas.

The same factory that produces Samoas and Thin Mints, also produces a Keebler-branded version of each cookie - the Grasshopper and the Coconut Dream. They are the exact same cookie. You can buy these any time you want, so long as you are at a grocery store. But if it's Girl Scout cookie season, be sure to buy from those cuties. Yes, even though they cost like $85 a box now. (Price of cookies when little Vicki sold cookies? $2.25/box. True story.)

Since you can buy the legit, original cookie anywhere, anytime, and there are dozens of recipes on other food blogs, I didn't want to make just any Samoa cookie. I made them a little bit more tasty, with more chocolate. And salted caramel. Enjoy.

Four Years Ago: Homemade Butterfinger Bars

Dark Chocolate, Salted Caramel Samoas
A Wilde Original

For the Cookies

1 stick (8 tablespoons) unsalted butter
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/3 cup natural cocoa powder
3/4 cup plus 2 tablespoons all-purpose flour

Cream butter with sugar until fluffy. Scrape down the sides of the bowl and add vanilla extract. Beat to combine. Sift in cocoa powder and all-purpose flour. Mix until smooth. Lay out a long sheet of plastic wrap. Pour dough onto plastic wrap and fold over. Roll out dough to 1/4-inch thick. Place on a baking sheet and set in the fridge to chill for 1 hour.

Preheat oven to 350 °F. Take dough from the fridge and stamp out donut-shaped cookies (using either a donut stamp or two circular cookie cutters. Bake cookies for 10-12 minutes. Once baked, remove from the oven and let cool for 2 minutes on the pan. Carefully remove from pan and let cool completely on a wire cookie rack

For the Caramel topping

2 cups caramels, unwrapped (one entire bag of  Kraft Brand Caramels)
3 tablespoons heavy cream
1 teaspoon kosher salt
1 teaspoon vanilla
2 cups shredded coconut

Place caramels, heavy cream, kosher salt and vanilla in a small saucepan over low heat. Stir caramels until they are all melted and the mixture is smooth.  Using a spoon, coat the tops of the cookies with a thin layer of caramel.

Add coconut to the remaining caramel in the saucepan and stir to distribute. Use a spoon (and probably your fingers) spread coconut-caramel mixture over the cookies. Place cookies in the fridge to set up the caramel.

For the chocolate

1 cup dark chocolate chips

While the caramel is setting up in the fridge, melt chocolate using your preferred method. Easiest option is to place chocolate in a microwave safe bowl, pop in the microwave for 30 second intervals, stirring in between each 30 seconds.

Dip the bottoms of the cookies in melted chocolate, place cookies on wax paper. Once cookies are all dunked in chocolate, pour remaining melted chocolate in a squeezey bottle. Pipe stripes over your cookies. Place in the fridge to harden the chocolate.

Share with your friends.

Monday, December 15, 2014

Candy Cane Mallomars

It's that time of year again!

I have had very little time to bake cookies this year. In addition to moving house recently, the oven in said new house keeps breaking. Basically, we need a new controller board for the oven. The oven keeps powering off at random times. For that reason, I wound up sending my cookies out two days late. Sorry cookie matches!!!

I held strong to tradition and made a holiday mallomar for the cookie swap. This year I went with the classic flavor of candy canes and added a little visual flair with some red and white. Not only is there peppermint flavoring in the marshmallow, I crushed up a whole box of candy canes and added them to the marshmallow. Sweet and crunchy!

Many thanks go out to Lindsay and Julie for organizing the Great Food Blogger Cookie Swap. Not only were there packages of cookies flying all over the world, we also partnered with Cookies for Kid's Cancer and raised money for a good cause.

Since I wasn't able to cook a ton of cookies for the holidays this year, I don't have a bunch of fun new cookie recipes for you. I'm very, very sad about this. Luckily, you can drop by the GFBCS round-ups and see an amazing selection of cookies. Or, you can give these mallomars a try!

One Year Ago: Gingerbread Mallomen
Two Years Ago: Triple Peanut butter and chocolate cookies
Three Years Ago: Peppermint & Chocolate Mallomars
Four Years Ago: Banana Whoopie Pies

Thursday, December 11, 2014

Wilde Cookies

I put together a pinterest board with all of the cookies that have come out of the Wilde Kitchen! Still need some ideas for holiday cookies? Take a look! Can you believe that I have 76 cookie recipe at WITK?  So much sugar.

Tuesday, September 2, 2014

Watermelon Mallow Cookies

I can't believe that it's September! I totally meant to post these cookies weeks and weeks ago. Why? Watermelon screams summer. Watermelon does not say "pumpkin spice latte," "cozy sweaters" or "chilly evenings." Sorry, I have a good reason! I'll be sharing more on that later. For now...

Check out these cute cookies!  So adorable!

I had this image in my mind at the beginning of the summer. I was dreaming of a watermelon mallomar with cute black seeds and bright green cookie. After two weeks of searching for candy coated seeds, I gave up and stopped by my favorite NYC baking shop and picked up these black sugar pearls. And hot pink sanding sugar. So Pink!

These cookies are just a new take on my traditional mallomar cookie. Now, I know they aren't a true mallomar, since they aren't coated in chocolate (FYI, I can't wait until the classic mallomars hit the grocery shelves soon!!!). I decided last year that I didn't like to coat my flavored cookies in chocolate. Why? They just taste like chocolate! The flavor of the marshmallow is so subtle, the chocolate flavor just overpowers the marshmallowy flavor.

So, if you aren't sick of summer yet (if you are... seriously? Summer is awesome), give these cookies a try! You will most likely need to pick up some things at the store or online (i.e. - Watermelon candy oil, pink sanding sugar, bright green food coloring & black sugar pearls). Have fun making these, they're super fun!

Once Year Ago: Sour Apple Fruit Chews
Two Years Ago: Homemade Coconut milk & Thai Chili Sauce
Three Years Ago: Italian Sweet & Sour Chicken
Four Years Ago: Chilled Asparagus Salad

Watermelon Mallomars
A Wilde Original

Warning, these cookies will make your entire house smell like watermelon. But not real watermelon. Candy watermelon! If you don't like the flavor of a watermelon Jolly Rancher, these cookies might not be for you. I was toying with the idea of making the marshmallow out of watermelon juice, but didn't think the flavor would be powerful enough to shine through the sugar. Maybe that's a plan for next summer!

Almond Cookies

I used the French almond sugar cookie recipe that I always use for mallomars. Follow the recipe in this link and just add some green food coloring at the end of the dough mixing. Roll it out just like in that recipe and you're good to go! Let the cookies cool before adding the marshmallow and decorating.

Watermelon marshmallow
Adapted from Marshmallows

For the gelatin bloom
1/2 cups plus 2 tablespoons cold water
1 dram watermelon candy oil (Use the concentrated stuff)
3 tablespoons unflavored gelatin (I use Knox powdered gelatin)

For the sugar syrup
3/4 cup water
1 1/4 cups corn syrup
pinch kosher salt
1 1/2 cups granulated sugar

For the mallomars
1 cup small hot pink sanding sugar

In a small bowl, whisk together water and birthday cake flavoring.  Add gelatin and whisk until smooth.  Let sit while you prepare the sugar syrup.

In a 4-quart pot, combine all four ingredients for the sugar syrup.  Bring to a boil and cover with a lid.  Let boil for 2 minutes (this will wash down any sugar crystals from the walls of the pot).  Uncover the pot and clip on your candy thermometer.  Heat to 250 F.  Remove from heat and add bloomed gelatin.  Whisk until the gelatin is incorporated.

Pour mixture into the bowl of your stand mixer and turn it up!  Beat the sugar mixture on high for 10 minutes, until bright white and fluffy.  Transfer marshmallow batter to a piping bag with a 1-cm tip.

Pipe blobs of marshmallow onto the cooled cookie rounds.  Let marshmallow set for 30 minutes. Add three or four black sugar pearls and dunk in sanding sugar.  Be sure all the marshmallow is coated in sugar, this will keep them from sticking to each other.  Revel in your work, they are so adorable!!!

Wednesday, July 16, 2014

Buffalo Summer

It's summertime! I'm just a few hours away from boarding a plane and flying home for a visit! I tend to go home to see my parents twice a year, Christmas and summer. That way I get to see both of the Buffalo seasons, winter and July. 

Well, that's how the old joke goes. I'm more in the camp that Buffalo has four distinct, yet unequal seasons. 

Fall starts rolling in immediately after Labor day. In mid-September, the leaves start to turn and the sweaters and jeans quickly reappear. I think it's Fall that WNYers live for. I always loved Fall because it meant going back to school. But then again, I'm a nerd and totally loved school. Feel free to make fun of me.

Yes, winter is long and snowy, but you'll rarely hear a local complain about it. "What is winter without snow?", they will tell you. I remember several Christmas eves, driving through blinding snow to get to my grams house. 

Spring is rainy and cool and it tends to last from early May until mid June. It gives you plenty of time to plant your gardens and clean up from the winter mess. 

Summer pops it's head in around early July and brings sticky, hot weather. We didn't have air conditioning in my childhood home. I was only ever upset about it for one or two weeks a year. You don't get 100 degree days in Buffalo, but humidity will make you wish you had a cold drink in your hand all day. 

One easy way to tell that it was summer in my childhood home? Check the freezer for ice cream. If it was summer, there was a solid shelf of Perry's ice cream. If it wasn't summer, there was probably just half a shelf. My dad seriously loves Perry's ice cream. (Remember, I took him to the Perry's ice cream factory last year? It was his birthday present, he loved it.)

You might remember that I'm lucky enough to be a Perry's Inside Taster! This means that once or twice a year, then send me ice cream! This is super important these days, because my Wegmans in New Jersey have stopped carrying the brand! (Worse day ever) This summer, I received a large box of dry ice and three containers of Perry's. Three containers of ice cream that were all destined for something different. 

First, the French Roast Coffee. I never saw this ice cream. The package arrived and I put the containers in the fridge. I left for a conference. When I came home, the ice cream was no longer in the fridge. The boyfriend may or may not have eaten the entire container of ice cream himself. He wouldn't fess up.

Next, Otto's Cupcake. I saw this ice cream a few months back, during Sweet 16 basketball time. It's chocolate ice cream, with pieces of chocolate cake and orange frosting swirled in. Let me be clear though, the frosting swirl is orange in color, not orange in flavor. My dad and I both had some and discussed this point for a good five minutes. We were both expecting orange flavor because we didn't read the box before we ate it. This ice cream was tasty.

Finally, All Natural Dark Chocolate. This ice cream made its way into those ice cream sandwiches you see above. I was inspired by these brownie ice cream sandwiches from Smitten Kitchen. 

I knew that I still had a container of chocolate Perry's in the freezer and thought nothing would pair better with the ice cream, than peanut butter. I whipped up a batch of my favorite peanut butter bars, divided the batter in two and sandwiched almost the entire container of ice cream between the two slabs of peanut butter bar. The boyfriend thinks my ice cream to cookie ratio is off. He's just crazy, these ice cream sandwiches are amazing.  Give them a try! Or come over, I have a whole pan of them to share!

Tuesday, April 22, 2014

CTB 2014 - Pillsbury Best Cookies Cookbook

Last week a few people at work asked me what I was going to bake for Easter. I replied - "Nothing." I don't really cook for holidays and you all know that a blogger bakes holiday foods way before the actual holiday. I was making Thanksgiving sides by Halloween. Christmas candy in late November. Valentine's day treat for Presidents day. But seriously, I'm not really a holiday blogger.

I may get lucky and make something green around St. Patrick's Day, like a salad, or whip up something patriotic around the Fourth of July. A good bet though, if you are in need of a holiday treat, you may want to hit up another blog! Holidays seem to sneak up on me and it's all of a sudden the week after Easter and I'm buying Cadbury mini eggs on sale at CVS.

This year I think I have an excuse. Of the past four weeks, I've been out of town for three of them. Maybe I'll start celebrating foreign holidays? Heading to London, Berlin & Sydney next month - time to research what English, German and Australian people celebrate in May!

Monday, February 3, 2014

Chocolate Hearts

I wasn't planning on making anything for Valentine's Day, but I decided to try out a variation on my cutout cookie recipe this weekend.  Since we are only a few days away from February 14th, I thought why not use a heart shaped cookie cutter.

Friday, January 31, 2014

Loganberry Mallomars

It's time for more marshmallow fun!  This time it's a Buffalo-themed marshmallow.  Don't worry, I'm not making you chicken wing flavored marshmallow, that might be a little weird.  Today I'm introducing you to Loganberry!

I have lived in several different places around the United States and have only ever seen Loganberry in Western New York.  Is it a unique item to the Buffalo region?  Do you have Loganberry soda in your town?  When I asked some of my coworkers, they asked if it was the stuff you can get at Ikea.  No, that's lingonberry. Surprisingly, this soda is bottled by PepsiCo.  Though since it's a WNY drink, I suppose I should call it "pop".

Loganberry soda is a completely impossible flavor to explain.  It's incredibly sweet and tastes like some sort of berry.  According to the smidge of internet research I did, a loganberry is an actual berry that was cultivated in California in the 1880's.  It's a cross between a raspberry and a blackberry.  Californians hated it, but it found success as a soda at the Crystal Beach resort in Buffalo. I visited Crystal Beach as a child and have a photograph of my mom and I riding these umbrella gondolas over the beach.  Crystal Beach closed years ago, but loganberry lives on.

I wanted to celebrate my hometown and create a mallomar that incorporates one of it's most unique flavors. In one of my purchases, I bought a case of Loganberry soda (along with so many of my favorite hometown foods!). I wasn't sure what I was going to do with the soda, I just knew I wasn't going to be drinking it.  It's sooooo sweet!

To use the Loganberry soda, I poured six cans of the soda into a wide pan and boiled it, for about thirty minutes, until I had 2 cups of syrup.  I used the syrup as the flavor base for my marshmallows.  The finished marshmallows have that distinct Loganberry flavor that I wanted.  My only problem with these?  The Loganberry is made with high fructose corn syrup.  These marshmallows are a combination of sucrose, glucose and fructose.  But seriously, they are sugar bombs any way you make them.  I ate a whole bunch and didn't regret a single pink marshmallow!

One Year AgoYogurt Protein Smoothie
Two Years AgoTart au Chocolate au Lait
Three Years AgoButtermilk Cornbread

Almond Cookies
A Wilde Original

1 stick butter, room temperature
3/4 cup powdered sugar
1/4 tsp salt
1/4 cup almond flour
1/2 tsp vanilla
1 egg
1 3/4 cups all-purpose flour

In a large bowl, beat together butter, powdered sugar and salt until smooth.  Add almond flour and vanilla and beat until combined.  Using a rubber spatula, scrape down the edges.  Add egg and combine.  Finally, add flour slowly until completely mixed.

Scrape batter out of the bowl and onto a large piece of plastic wrap.  Fold over plastic wrap and press dough out a little.  Using a rolling pin, roll out dough to 1/8-inch thickness.  Place dough sheet on a baking sheet and set in the fridge to chill for 1 hour.

Remove dough sheet from the fridge and peel back the top layer of plastic wrap. Stamp out 2-inch circles with a cookie or biscuit cutter.  Place dough circles on a baking sheet and chill for 30 minutes.  Collect dough scraps and re-roll between the plastic wrap.  Chill if necessary and continue stamping out 2-inch circles.

Preheat oven to 350 F and bake cookies for 10 minutes.  Remove from the oven and allow to cool for 5 minutes on the cookie sheet on a wire rack.  Remove from the baking sheet and allow cookies to cool completely before adding marshmallow.

Loganberry Marshmallows
A Wilde Original

6 cans loganberry soda

4 tablespoons powdered gelatin

1/2 cup water
3/4 cup corn syrup
1 1/2 cups sugar

Pour loganberry soda into a large skillet and heat over medium-high heat.  Bring to a boil and cook until reduced to 2 cups.

Combine gelatin with 1 1/4 cups loganberry concentrate in the bowl of your stand mixer.  Let bloom while you prepare the marshmallow syrup.

Combine 3/4 cup loganberry concentrate, water, corn syrup and sugar in a 4-quart pot.  Clip on candy thermometer and bring to a boil over medium-high heat.  Do not stir the sugar solution while it boils.  Let the temperature rise to 250 ºF.  Remove from the heat.

Using the whip attachment, turn on the stand mixer to low speed.  Slowly stream in sugar syrup.  Once all of the syrup is added, increase the speed to medium-high and beat for 5 minutes.  Increase speed to high and whip for another 5 minutes.  The marshmallow batter should be fluffy, shiny and pink.  If your marshmallow batter has reached soft peak stage, transfer some of the batter to a piping bag (or ziploc bag).

To Assemble Mallomars

Almond cookie rounds
Loganberry marshmallow in a piping bag with a 1-cm round tip
Pink sanding sugar

Pipe blogs of marshmallow on top of your cookie rounds.  Let set for 15 minutes.  Pour sanding sugar into a bowl.  Dip marshmallow topped cookies into sanding sugar, coat all of the marshmallow so it's not sticky anymore!  Enjoy!

Monday, January 20, 2014

Cookies for Monday

Sometimes you need something really simple and delicious.  Comfort food.  When it comes to comfort food dessert, nothing is more classic than chocolate chip cookies.  The boyfriend and I like to whip up a batch for Saturday night and turn on a movie.  

I may or may not have eaten a few spoonfuls of the raw cookie dough before it made its way into the oven.  I'm not feeling guilty about it, this dough is delicious.  Rather than using straight all-purpose flour, I swapped out half for rice flour.  The rice flour gives these cookies a really soft texture.  They are crispy on the edges and soft in the middle, my kind of cookie.

I would totally recommend using this cookie dough as a base for using up any of your excess chocolate chips.  Toss in whatever you have in your pantry.  Milk chocolate, peanut butter, butterscotch?  Toss them all in, this dough is the perfect base for anything you want to throw in there!

Half of these cookies will be making their way to work today.  One of my new coworkers has made it very clear that he love love loves chocolate chip cookies.  A new coworker always needs to make a good impression!

One Year AgoGinger-Curry Crackers & Whole Wheat Crackers
Two Years AgoBoysenberry Buckle Muffins
Three Years AgoFruit Salsa

Wilde Chocolate Chip Cookies

1 1/4 cup all-purpose flour
1 cup rice flour
1 teaspoon baking soda
1 teaspoon salt
8 tablespoons butter
1/2 cup shortening
3/4 cup sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
2 eggs, cold
1 cup white chocolate chips
1 cup dark chocolate chips

Whisk together flours, baking soda & salt in a medium bowl.  In a large bowl, cream together butter and shortening, scrape down the sides of the mixing bowl.  Add sugars and vanilla and cream until fluffy.  Add eggs, one at a time, and beat until combined.  Scrape down the sides of the mixing bowl.  Pour in flour mixture and turn mixer on low.  Beat just until the flour is absorbed.  Add chocolate chips and mix by hand until chips are evenly distributed.  Cover bowl in plastic wrap and set in the fridge for 2 hours.

Preheat oven to 350 ºF.  Line baking sheets with parchment paper or Silpat sheets.  Scoop out 1 tablespoon cookie dough and roll into a ball.  Bake cookies for 11 minutes, or until they are browned around the edges.  Remove from the oven and let cool for 1 minute on the baking sheet.  Remove from the sheet and allow to cool completely on a wire rack.  (Or eat them hot, so good)

Wednesday, January 8, 2014

CTB 2014 - Momofuku Milk Corn Cookies

It's time to get started on this 2014 challenge of mine!  The first cookbook in line?  Milk by Christina Tosi.  Why did I decide to go with this recipe first?  I really wanted cookies.

Friday, December 13, 2013

Cookie Week - Amazing oatmeal cookies

I thought I would end cookie week with something slightly healthy. We're not talking applesauce and yogurt replacing all the butter.  No no no, it's not that time of year.  Yet.  I'm talking about healthy and delicious additions to these cookies.

Thursday, December 12, 2013

Cooke Week - Peanut Butter Sandwiches

I can't have a cookie week without including peanut butter and chocolate. It is one of my most favorite flavor combinations ever. When my mom and I made cookies for Christmas, I would inevitably pick at least two or three PB&C recipes for us to make. Then I would promptly eat all of them. I can't make peanut butter blossoms because I will wind up downing the entire batch.

Wednesday, December 11, 2013

Cookie Week - Gingerbread Mallomen

Happy Holidays! It's time once again for the Great Food Blogger Cookie swap! The cookie swap is organized by Lindsay, of Love & Olive Oil, and Julie, of The Little Kitchen and gives food bloggers a chance to swap cookies, share stories and help out. I'm so lucky to be a part of this little food blogging community of ours. 

Tuesday, December 10, 2013

Cookie Week - Red Velvet Brownies

Cookie week continues! Hopefully the boyfriends coworkers don't get too sick of cookies. I've been sending him to work with lots and lots of them. Well, most of them, these red velvet brownies didn't leave the house. Call me a sucker for cream cheese frosting, because you couldn't pry these from my hands.

Monday, December 9, 2013

Cookie Week - Almond Spiral Cookies

It's my favorite time of year and the best week to be here at WITK!  It's cookie week! I stocked up on butter, sugar and sprinkles and baked all weekend. When I was younger and still living at home, my mom, brother and I would spend an entire weekend making Christmas cookies. 

There were Russian tea cakes, butterscotch chip cookies, Mexican wedding cakes, cherry thumbprints, black forest drops, iced cut out cookies and so many more. I think we wound up with over a dozen different types of cookies each year. The cookies wound up on trays and dessert plates. They were taken to school and work. Everyone got to share the indulgence and we all wound up a few pounds heavier. 

Since I moved away from home over ten years ago now, I haven't really done a major cookie weekend. Even my mom has pared down her cookie baking because she retired last year. This year I decided to do a cookie baking weekend with the boyfriend and send all the treats to work with him!

Today we're starting off with a take on my classic almond sugar cookie. I went with a simple green and white color scheme because I had green sugar crystals in my pantry. Yeah, I'm real creative. Stay tuned all week for more cookies. So many cookies!

One Year Ago: Acorn Squash & Sausage Bake
Two Years Ago: Thai Chicken Curry

Three Years Ago: Dark Chocolate Hearts

Almond Spiral Cookies
A Wilde Original

1 stick butter, room temperature
3/4 cup powdered sugar
1/4 tsp salt
1/4 cup almond flour
1/2 tsp almond extract
1 egg
2 cups all-purpose flour
Green food coloring
1/4 cup green sanding sugar

In a large bowl, beat together butter, powdered sugar and salt until smooth.  Add almond flour and almond extract and beat until combined.  Using a rubber spatula, scrape down the edges.  Add egg and combine.  Finally, add flour slowly until completely mixed.

Scrape half of the batter out of the bowl and onto a large piece of plastic wrap.  Fold over plastic wrap and roll out dough to 1/8-inch thickness, about 6x10 inches.  Transfer to a baking sheet and chill dough in the fridge for 30 minutes.  To the remaining dough, add enough green food coloring to achieve your desired color. Mix until evenly colored. Scrape batter out of the bowl and onto a large piece of plastic wrap and roll out to 1/8-inch thickness, about the same size as the white dough. Place in the fridge for 30 minutes.

Remove dough from the fridge and peel back plastic from the top of each piece of dough. Flip one piece onto the top of the other, gently press together.  Allow dough to warm slightly, until you can bend the dough.  Peel the top piece of plastic wrap from the dough.  Using the bottom piece of plastic wrap, begin rolling the dough into a 10-inch long cigar.  Be sure to press the dough together as you roll to make sure you have no gaps in the spiral.  Wrap the dough log in the plastic wrap and pop it in the fridge for another 30 minutes.

Pour green sanding sugar onto a flat plate.  Remove dough log from the fridge and roll in sugar crystals, gently press into the dough. Re-wrap in the plastic wrap and place in the freezer for 30 minutes.  Once dough is solid, remove from the freezer and slice into 1/4-inch medallions.  Place on a parchment (or silpat) lined baking sheet and place in the fridge until the oven is heated.

Preheat oven to 350 F and bake cookies for 10 minutes.  Remove from the oven and allow to cool for 5 minutes on the cookie sheet on a wire rack.
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