Chocolate Cookies

I attempted these double chocolate cookies as part of my X-mas baking for co-workers - they love chocolate. My cookies didn't turn quite as chocolaty & flavorful as preferred, but I didn't have dutch-process cocoa, plus I used white chocolate chips instead of milk chocolate. I wanted a black & white cookie. For the melted 4 ounces of chocolate, I used a mix of semi-sweet & cappuccino chips, I also added about 1/2 tsp of instant espresso powder. The cookies were a bit fragile, but overbaking would have dried them out, so remember to take them out if they took like they're getting too dry. Crispy-chewy edges with a chewy center. I normally LOVE chewy cookies, but just not a big fan of chocolate...I think I'm allergic, otherwise I would eat it everyday if I could!

~*~
Chocolate w/ White Chocolate & Pecan Cookies

1 cup AP flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 tsp baking soda
1/2 tsp salt

4 ounces semi-sweet chocolate chips
1/2 cup (1 stick) unsalted butter

1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract

4 ounces white chocolate chips
1/3 pecans, toasted & chopped

• Preheat oven to 325 degrees. Line baking sheet with parchment paper.
  
• Whisk together flour, cocoa powder, baking soda, & salt; set aside.
  
• Melt 4 ounces chocolate chips with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
• Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined.
  
• Reduce speed to low; gradually mix in flour mixture.
  
• Fold in white chocolate chips & pecans.
• Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheet, spacing 2 inches apart.
• Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft).
• Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
• Makes about 2 dozen cookies.
  

Peppermint Marshmallows

For the first time in my life, I made some homemade marshmallows! They turned out great! Soft, chewy, sweet, flavorful, delicious & light! I could eat the whole batch without even knowing it! Ok - I'm a freakin' sugar addict! Instead of using vanilla, I substituted equal amounts of peppermint flavor.

~*~
Peppermint Marshmallows
1 1/2 packages unflavored gelatin
1/4 cup cold H20

1/4 cup ice cold H20
3/4 cup granulated sugar
1/2 cup light corn syrup
1/8 tsp salt

1/2 tsp peppermint extract
splash of vanilla extract
1/8 cup confectioners' sugar
1/8 cup cornstarch, little less

• Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
• In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup & salt. Place over medium high heat, cover & allow to cook for 3 to 4 minutes.
  
• Uncover, clip a candy thermometer onto the side of the pan & continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
• Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.
  
• Once you have added all of the syrup, increase the speed to high.
  
• Continue to whip until the mixture becomes very thick & is lukewarm, approximately 12 to 15 minutes.
  
• Add the peppermint & splash of vanilla during the last minute of whipping. While the mixture is whipping prepare the pan as follows.

• Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 8 by 8-glass inch pan with nonstick cooking spray. Line with parchment paper & spray again. Add the sugar & cornstarch mixture & move around to completely coat the bottom & sides of the pan. Return the remaining mixture to the bowl for later use.
  

• When marshmallow is ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar & cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours & up to overnight.

• Turn the marshmallows out onto a cutting board & cut into 1-inch squares using a sharp knife dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

**More Marshmallows:
Cookie Baker Lynn
Baking Bites
Bittersweet

Holiday Biscotti

This is my second year baking up these Holiday Biscotti's as part of my holiday baking. I've used the base recipe numerous times to make a mix match of flavors. I personally prefer the butter-based biscotti because I didn't like the 1 dry biscotti that I've eaten at a cafe. There's no point in creating a general bias because of ONE little experience, therefore, it's my mission to try at least one butter-less biscotti recipe before I quit baking as a hobby. Plus everyone's always on a diet, so I can say - this one doesn't have any butter! :) Wanna please all those loved ones in our lives! I made two batches this time since these are sooo good! Don't make the same mistake twice - do not leave out 1/2 tsp baking powder on accident, messing up is never allowed!

~*~
Holiday Biscotti
2 cups AP flour
1 1/2 tsp baking powder
1/4 tsp salt

1/2 cup, 1 stick of butter, room temperature
3/4 cup sugar
1 tsp lemon zest
2 large eggs

3/4 cup pistachios, chopped
2/3 cup dried cranberries, chopped

Melted white chocolate for drizzling, optional

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper.
• Whisk the flour, baking powder & salt in a medium bowl to blend.
• Using an electric mixer, beat the sugar, butter, lemon zest, until light & blended.
  
• Beat in the eggs 1 at a time.
  
• Add the flour mixture & beat just until blended.
• Fold in the pistachio nuts & dried cranberries.
• Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes.
  
• Cool for at least 1 - 2 hours. (I like to cool overnight.)
  
• Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet.
  
• Bake the biscotti until they are pale golden, about 15 minutes.
  
• Once slightly cooled, transfer the biscotti to a rack & cool completely.
• Optional: Stir the white chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Drizzle over biscotti or dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Refrigerate until the chocolate is firm, about 35 minutes.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
• Makes about 2 dozen cookies.

Eggnog Again...

These were light, not too fluffy, not too sweet, not too buttery & probably perfect with some tea.
A delicate & tasty treat. These went over to my aunt's house. I halved the recipe and made a dozen cupcakes.

~*~
Eggnog Pound Cake

1/4 cup dried raisins, roughly chopped
1 tblspn dark rum

1 stick unsalted butter (8 tblspns), room temperature
1 cup sugar
2 tsp orange zest
1 1/2 large eggs, room temperature

1 1/2 cups AP flour
1 tsp baking powder
1/8 tsp salt
pinch of freshly grated nutmeg

1/2 cup eggnog + 1/2 tsp vanilla extract

Sugar glaze, optional

• Soak the raisins in dark rum for about 15 minutes.
• Adjust rack to lower third of the oven. Preheat oven to 325F. Line muffin tin with cupcake liners. Set aside.
• Using an electric mixer, beat the butter until creamy. Add sugar, orange zest & beat till light & fluffy, about 4 - 5 minutes. Scrape down the sides & bottom as needed to ensure even mixture.
• Add egg & beat until combined.
• In a separate bowl, sift together dry ingredients.
• At a very slow speed, add dry & eggnog + vanilla, alternating a few times times, starting & ending with the dry ingredients (dry + eggnog + dry + eggnog + dry), scraping bowl as necessary. Do not overmix.
• Fold in raisins w/ rum.
• Divide evenly between muffin tin. Bake for 35 - 45 minutes, until toothpick inserted in the center of a cupcake comes out clean & edges are lightly golden.
• Remove from oven & allow to cool.
• If desired, drizzle top with sugar glaze (confectioner's sugar + H20).
• Makes 12 cupcakes.

Spiked Cookies

It's always fun & definitely festive to spice up your holiday baking with some alcohol...the alcohol makes me all warm inside! For these cookies, I took my inspiration from Garrett's Brandied Cranberry & White Chocolate cookies. Garrett's recipe does not include oatmeal, & personally, I enjoy oatmeal in my cookies, but too much oatmeal can make a cookie too much like granola and/or a muffin top. I prefer just the right amount of oatmeal for the added chew factor. When I saw Nicole's post for Addictive Chocolate Chip Cookies, I knew this could possibly be what I've been looking for! These cookies are really yummy! I would not call this a really chewy cookie, but it's right in the middle of chewy, buttery, soft, cake-y, & crispy. After a day or two of storage, the crispy edges become soft, but they're definitely crispy right out of the oven. I love the fact that the oatmeal was not overpowering, but would like to add an additional 2 - 3 tablespoons next time, plus possibly a quick whizz in the food processor. Since I used dried cranberries & white chocolate, the cookies became a little sweet for my personal tastebuds...so I plan on reducing the white sugar just a tad more next time. I was really tempted to add just a touch of cinnamon or nutmeg, but refrained since I did not want to mask or overpower any alcohol flavor. The brandy + rum + whiskey combo was definitely subtle, as it normally is in baking, but accented the cranberry's tartness in the slightest noticeable way. A classy, updated, adult holiday cookie that I will definitely make again!

~*~
Brandied Cranberry Cookies
2 cups AP flour
½ cup quick cooking rolled oats (2 - 3 tblspns more next time)
1 tsp baking soda
1 tsp salt

1 cup unsalted butter, softened (2 sticks)
¾ cup white sugar (less)
¾ cup brown sugar

1 egg
1/2 tsp vanilla extract
1 1/2 tsp brandy (used to soak cranberries)

3/4 cup dried cranberries (roughly chopped & soaked: 1 cup combo of brandy + dark rum + whiskey)
1/2 cup walnuts, toasted & chopped
1/2 cup white chocolate chips

• Roughly chop dried cranberries & soak in a combination of brandy, dark rum & whiskey for about an hour.
• Once soaked, drain cranberries & put aside. Reserve alcohol liquid.
• Preheat oven 350F. Line baking sheet with parchment paper.
• In a medium bowl, whisk together flour, oatmeal, baking soda & salt.
• With an electric mixer, cream together butter & sugar until light & fluffy.
• Beat in egg, vanilla extract + 1 1/2 tsp reserved alcohol liquid until combined.
• Slowly add flour mixture & mix until nearly combined.
• Fold in spiked cranberries, toasted & chopped walnuts, & white chocolate chips until everything is evenly distributed.
• If dough is a little too sticky, pop in the fridge for 15 - 30 minutes.
• Drop by large (40grams) tablespoons onto baking sheet. 9 cookies per sheet, these cookies will spread. Gently press down to flatten into 1 1/2 - 2 inch diameter.
• Bake 12 - 15 minutes, till slightly golden brown around the edges.
  
• Makes ~25 medium-large sized cookies.
  

**Dried raisins or cherries would be a good substitution for cranberries. Pistachios instead of walnuts will make this even more festive.

**They're packaged up & ready to be delivered!**

Outrageous Caffeine Infused Brownies

These brownies seem to be very very popular. I've made them before following the original recipe - using just chocolate chips & walnuts. This time I had some left over caramel & thought it would be a great addition to this already fabulous brownie recipe. Instead of instant coffee, I used instant espresso & added some cappuccino chips.
Outrageous Brownie Variations:
Tartelette
Culinary in the Desert
Smitten Kitchen

~*~

Outrageous Brownies

1/2 pound unsalted butter (2 sticks)

8 oz + 6 oz semisweet chocolate chips, divided

3 oz unsweetened chocolate

3 large eggs

1 tblspn instant espresso powder

1 tblspn real vanilla extract

1 cup sugar

1/2 cup + 2 tblspn AP flour, divided (1/2 cup for batter & 2 tblspn in the chips)

1 1 /2 tsp baking powder

1/2 tsp salt

1 cup walnuts, toasted & roughly chopped
1/3 cup caramel candy, chopped smaller pieces
1/3 cup cappuccino chips

• Melt together the butter, 8 oz semisweet chocolate chips, & unsweetened chocolate in a double boiler over low heat. Allow to cool.
• Preheat oven to 350F. Line a 9X13 pan with parchment paper, grease & flour. Set aside.
• Stir together the eggs, instant espresso, vanilla & sugar. Stir in the liquid chocolate mixture.
• Whisk together 1/2 cup of the flour, baking powder & salt. Add to cooled chocolate mixture.
  
• Toss the 6 ounces of chocolate chips, nuts, caramels & cappuccino chips with 2 tablespoons flour to coat. Then add to the chocolate batter.
  
• Pour into prepared pan.
• Bake for about 30 minutes, or until tester just comes out clean.
  
• Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan & the brownie dough.
  
• Cool thoroughly, refrigerate well & cut into squares.
• Makes 15 medium sized squares.

**I got to sample some the day after & these are fabulous indeed. I haven't had many brownies, but the texture is perfect, in my opinion. The brownies were not too fudgy & dense, they were the perfect balance of cakey & light, considering the small amount of flour used, with just the right amount of chocolaty. My only complaint?...when the chocolate/sugar hit my teeth, I think I got a slight sugar/caffeine rush! OUCH, I think I have a cavity.

Holiday Luncheon

I wanted to bring something festive to our holiday luncheon at work. I would normally make cookies, but decided I wanted something more directly related to the holidays - like fruit cake, gingerbread, peppermint, or candy canes. After endless hours searching on the internet, the final choices were gingerbread cookies, fig holiday roll, cherry-pecan loaves, or eggnog cupcakes. Honestly, I really wanted to try my hand at making a roll, but it seemed like way too much work for a weeknight! My co-workers like desserts spiked with alcohol, so the winner was...eggnog cupcakes. I haven't had a cupcake, but the batter seemed really thick. My oven was acting up, so the temperature was running way too high. I've never had to alternate adding the final dry & wet ingredients, so I think I accidentally over-mixed the batter. The cupcake seemed a bit tough, dense & not very soft & delicate. My cupcakes didn't turn out as dark as Cheryl's either. The odds are against me, I hope it tastes halfway decent!!! Oh well, what's done is done...I followed her recipe to the best of my ability. I thought the frosting recipe yielded a decent amount to frost liberally, but I'm normally conservative with icing. I decorated my cupcakes with holiday spice drops & some with a few red & green sugar crystals. **My predictions were correct, the cupcake was too dry! I'm never ever certain what goes wrong in the face of failure, but I would not consider these a success. I also found that there wasn't enough filling/pastry cream in each cupcake & the alcohol was not prominent enough. I also reduced the amount of sugar in the batter & frosting & the cupcakes weren't quite sweet enough. Oh well, wishing myself butter luck on my next bake date. I'm too lazy to re-type the recipe as I followed Cheryl's instructions.

Rosemary Cookies

I've made rosemary lemon cookies before with great success, so I thought these rosemary-walnut shortbread cookies seemed worth a try. Plus I had leftover grounded up almonds that I wanted to use up. These are simple & a different twist in flavor from your normal cookies. I can't say they're my favorite, but they're not bad at all.

~*~
Rosemary Almond Shortbread
5/8 cup AP flour
1/4 cup finely grounded almonds
3/4 tsp fresh rosemary, finely chopped
1/4 tsp salt

1/4 cup (1/2 stick) butter, room temperature
1/8 cup dark brown sugar
1/8 cup sugar

1/2 tsp vanilla extract

• In a medium bowl, whisk together flour, almonds, rosemary & salt. Set aside.
• With an electric mixer, blend together butter & sugar until lightened, about 3 minutes.
• Slowly add flour mixture & mix until until dough comes together & is smooth, ~ 3 minutes.
• Turn dough onto parchment paper & form a round ball.
• Place another piece of parchment paper on top. Using a rolling pin, roll into a 9-inch circle, about 1/4 inch thick.
• Transfer to baking sheet & refrigerate for about 30 minutes until firm.
• Preheat oven 300F. Line baking sheet with parchment paper.
• Cut cookies into desired shapes & transfer to baking sheet.
• Roll scraps & repeat, it may be necessary to place the dough back into the fridge or freezer if it becomes too soft.
• Bake until golden brown, 15 - 18 minutes.
• Cool cookies completely on wire rack. Store in an airtight container for up to 5 days.
• Makes 24 - 30 cookies.