cookies

Red Velvet Thumbprints With Marshmallow Frosting.

January 16, 2012 · 143 comments

Did you do anything extra weekendy this this past weekend?

I did I did!

First, I baked all day Friday. Then I didn’t clean up the kitchen at all, until 9PM rolled around and I whined that if I didn’t clean up the kitchen, I’d hate myself in the morning. So I did what any normal person does… lay on the couch and watch Fashion Police.

Saturday morning I woke up, hated myself for not cleaning the kitchen, and then… sat down on the couch.

Then I worked out with my husband. Ummm… a huge first. Granted we met in a gym (oh hi, cliche) and have worked out in close proximity to each other for years, but I am the type of person who wants to speak to no one while exercising – the type who puts my headphones on full blast and purposely ignores people even as they are flailing their arms in front of me.

Um what? I can’t hear you.

So yeah. We did that.

Then we did something else totally crazy… that included making breakfast, together. Like… cooking in the kitchen. AT THE SAME TIME. And not threatening divorce. This was huge.

He made eggs (they were okay) and I made pancakes (ehh… still okay) and then we ate. And then we decided after three plus years of being married that hey… we sort of actually like each other.

True story.

Then we started to fiiiiinally take down the Christmas decorations. And I tortured him to death because let me tell you this: my husband has a wild and crazy phobia of styrofoam. Yes, STYROFOAM! It makes him cringe, like nails on a chalkboard. I find it hilarious and love to squish it together anytime I can get my hands on it. I’ve often thought of wrapping one of his birthday presents in like 42 styrofoam boxes that progressively get smaller, and smaller, and…

I think he retracted his precious post-breakfast feelings after that.

So I got sucked into Rob Lowe’s memoir and read the entire thing in less than 24 hours. Then I google-imaged pictures of Rob Lowe for three more hours.* Then I wondered when it became unacceptable to hang posters of Rob Lowe on your (marital) bedroom ceiling.

Then I wondered why I don’t have a life.

In between all that, I ate pizza. Pizza is a super Saturday-y thing to do.

I didn’t do any laundry. Oh! But he did. My husband… not Rob Lowe. Until the washing machine broke mid-load. That was fun!

Not.

And while that was happening I was watching the Golden Globe red carpet hoopla, figuring that since most of the people on TV hadn’t eaten a brownie in like four months, that I’d eat an extra one for them. So I did. And I’ll tell you about those later. I also took a good fifteen minutes contemplating my thoughts on Gerard Butler’s hair. Then before I knew it Scott Disick was on the screen wearing some sort of violet blazer-type suit thing, which made me reconsider my favorite color and start re-reading Rob Lowe’s memoir.

Then Mr. How Sweet came downstairs and realized I still had not started researching washing machines, and umm… didn’t I know he is sincerely Type A and has to do a load of laundry (which consists of every color, fabric and item mashed together, not separated) every single day? And why couldn’t I just start acting like a grown up?

Then I reminded him of these red velvet cookies I had baked on Friday… totally thought up by someone brilliant on the Facebook page. I mean, I really didn’t think I could bust out a cookie this early in the year, with all the flour and sugar and pounds of butter looming heavily on my memory. I haven’t even craved a cookie since like, December 19th. But these made it past my mixer and just in time for you for Valentine’s Day… or you know, Tuesday. So he was happy.

And just then Rob Lowe came out to present a Golden Globe and was out there for an extra long time and I almost died. It’s totally fate.

Red Velvet Thumprints

[adapted from s'mores thumbprints]

makes about 20 cookies

1/2 cup unsalted butter, at room temperature

1/4 cup granulated sugar

2 tablespoons brown sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1 egg yolk

1 cup all purpose flour

2 tablespoons unsweetened cocoa powder

1 1/4 teaspoons red food coloring

1/2 cup mini chocolate chips

Preheat oven to 375 degrees F. Sift flour, cocoa powder and salt into a bowl and set aside.

In the bowl of an electric mixer, beat butter and sugars until fluffy (scraping the bowl when needed), for about 3-4 minutes. Add in egg yolk and vanilla, and beat for another 1-2 minutes until combined. Add in red food coloring (note: I used liquid coloring, if you use gel you may need more/less) and mix until color spreads. With the mixer on low speed, stir in the flour mixture and gradually increase the speed for the dough to come together, again scraping down the sides to combine. One batter has come together, fold in mini chocolate chips.

Roll into balls that are about 1 inch in diameter and set on a baking sheet 2 inches apart. Bake for 5 minutes, then remove from oven and gently press your thumb into the center of each cookie, creating a dent. Place the cookies back in the oven and bake for 5-6 more minutes. Remove and let cool completely.

Cream Cheese Marshmallow Frosting

4 ounces cream cheese, softened

1 tablespoon vanilla extract

3/4 cups marshmallow fluff

1 3/4 cups of powdered sugar

1-2 teaspoons milk, if needed

Beat cream cheese in the bowl of electric mixer until creamy. Add in fluff and beat for 2-3 minutes, then add in vanilla extract. With the mixer on low speed, add in powdered sugar 1 cup at a time until fully incorporated. Once all the sugar has been added, beat on medium-high speed for 2-3 minutes. If mixture if too runny, add a bit more sugar. If it’s too thick, add a bit of milk one teaspoon at a time. Frost cookies, then top with shaved chocolate if desired.

*Wait, that’s a lie. I’m not done.

{ 143 comments }

Gooey Chocolate Coconut Truffles.

December 20, 2011 · 124 comments

 The best thing ever happened on Friday night.

But first!

Some of you have asked how I dip my truffles since they appear all nice and smooth and stuff.

I use forks. No biggie. Pretty sure this happened by accident about 5 years ago when I ran out of spoons.

I hate doing dishes.

And yes, that would be me – the person who had a dish of brownies shatter in her oven – placing a glass bowl over a pot of boiling water. Sometimes I do stupid + desperate things.

You can see I’m not messy either. AT ALL.

Oh, and seriously? Most of my balls look like this. Not pretty. A nice, little hawt mess.

Anyhooooo… Friday night.

We were at a little holiday gathering. After a few adult beverages we were ready to eat (i.e. like ravenous) and started to load up our plates with breads and cheeses and roasted red peppers and beef and this amazing penne. You may recall that there are really only two foods that my husband seriously dislikes. The first being coconut – he just can’t take the texture. He loves the taste and can slam a handle of Malibu like he’s 22 years old, but refuses to put the actual shreds in his mouth because they make his skin crawl. And the second is ricotta cheese – which I chalk up to him having some really crummy lasagna at some point in his life where the cheese resembled grit. But what do I know? Just a guess.

My cousin Lacy and I sat on the floor with our plates on a mini table and ate like hogs while Mr. How Sweet stood against the wall, attempting to devour his own plate as another party goer commented, “uh, who are you? You have red hair and don’t look like anyone here so I’m trying to figure out why you’re at this party.”

Me too, lady. Me too.

 

A few minutes later Lacy turns to me and says, “do you think this is ricotta in the penne?” To which I respond, “I’m pretty sure it is, it’s soooo good.” And she goes with a smirk, “well your husband is standing over there scarfing it.”

And scarfing it HE WAS. His second plate of it too. I was dyyyyying inside with giddiness. I love when he thinks he hates something and then eats like five platefuls.

I don’t know where I disappeared to but when I returned, Lacy had filled him in on what he just ate and he couldn’t even take it. She was just as excited to break it to him too. Full on tantrum ensued. He refused to believe it. He insisted it was parmesan. Insisted it was feta. As the nice wife I am, I went on a mission to figure out how this penne was made and sure enough… it was penne with garlic and olive oil, topped with GIANT ICE CREAM SCOOPS FULL of ricotta. Yeah. That’s a lot of ricotta my friends. A lot of ricotta that he ate.

Since ricotta and I had easily one-upped him, I was aching to go 2 for 2. I made these truffles while he was at work (they are INSANELY easy, trust me), then strategically placed the pan in the fridge where he simply couldn’t miss them. Sure enough… he ate one.

Now the only problem is that I might be getting a divorce.

Gooey Chocolate Coconut Truffles

makes about 24 teaspoon-sized truffles

3 cups sweetened, shredded coconut

1/2 cup powdered sugar

1/2 cup sweetened condensed milk

1/4 cup coconut oil, melted

1 1/2-2 cups milk chocolate chips, melted

In a large bowl, combined coconut and sugar and mix to combine. Add in milk and coconut oil, mix constantly until a gooey coconut filling results. I used my hands to mix too! Roll between the palm of your hands into teaspoon-sized (or a little larger) balls and place on a parchment-lined baking sheet. Freeze for 15 minutes, then remove from freeze and roll again between your palms to smooth any coconut edges. Freeze for 10-15 minutes more. While freezing, melt chocolate chips in a double boiled or microwave. Remove coconut balls from freezer and immediately dip.

Refrigerate until ready to serve – at least 15 minutes.

Moral of the store: make these tonight. They are so gooey and chewy I could die!

{ 124 comments }

Crispy Chocolate Peanut Butter Cookie Dough Truffles.

December 16, 2011 · 188 comments

Wanna know a secret?

My mom totally burned me out on buckeyes as a child. Really.

She made billions of them every Christmas for years and years and years and then I made myself physically ill from eating the peanut butter balls, actual spoonfuls of the melted chocolate (and paraffin?), and finally the finished product hidden in tupperware outside in the garage.

You can only imagine how thrilled she was to open those containers when it came to making last minute cookie trays and find only… crumbs. Yeeeeeah. I deserved coal and a treadmill in my stocking every year.

But I haven’t wanted a buckeye in like, 15 years. Seriously.

And I mean, you KNOW how I feel about peanut butter and chocolate.

 

So good news! These aren’t buckeyes. Or maybe they are and this is just my lame attempt to pretend they are something else. However, these have a doughier (is that a word? because why is there a squiggly red line under it?) texture and obviously – tons of crisp. When I brought out Mother Lovett’s recipes a few weeks ago to gather my crap for Christmas cookies, this recipe fell out on a little faded square of paper. Not sure why I tossed it to the side in previous years, but I’m pretty sure it has something to do with the whole buckeye thing. Well that, and because it’s also on the same scrap of paper as two variations of dried beef dip. That just wasn’t doing it for me either.

But these definitely do it. They are so doughy and crispy and crunchy. Yes, they are really just your typical peanut butter balls with lots of crisp junk shoved inside. They take other cookie dough truffles to the next level. They take buckeyes to the next level. They take your brother’s birthday to the next level.

Oh yeah. I made these for him. But then we ate them all. Before we could deliver them. Story of my life.

Crispy Chocolate Peanut Butter Cookie Dough Truffles

makes about 50-60 balls, if teaspoon sized

2 cups creamy peanut butter

2 cups powdered sugar

6 tablespoons unsalted butter, softened to room temperature

1 tablespoon vanilla extract

2/3 cup crisped rice cereal

2 1/2 – 3 cups milk chocolate chips

In the bowl of an electric mixer, beat peanut butter and butter until creamy and smooth. Gradually add in vanilla extract and powdered sugar with the mixture on low, speeding up once it becomes more combined. At this point you should have a cookie “dough” (depending on your brand of peanut butter you may need a little more sugar – add it 1-2 tablespoons at a time while mixing). Using a spatula, gently fold in crisped rice cereal so it gets distributed through the batter, adding more is desired. Be careful not to crush all the cereal so it stays crispy.

Once combined, roll dough into balls (mine were slightly more than teaspoon-sized) and place on a parchment-covered baking sheet. Some of the balls will have crisped rice edges sticking out and some may be crumbly – that’s okay, just roll as smooth as you can occasionally squeezing the dough together if needed. Refrigerate for 60-90 minutes. Melt chocolate in either the microwave (I melt in 30 second increments while stirring) or in a double boiler. Remove peanut butter balls from fridge and dip in chocolate, then place back on parchment. Refrigerate for 30 minutes before serving. Store in the refrigerator!

Note: if you want the peanut butter drizzle, I simply melted 1/2 cup of peanut butter chips then used a spoon to drizzle.

You will want one. Or ten.

{ 188 comments }

Brown Butter Double Fudge Chocolate Chip Cookie Dough Cookies.

Brown Butter Double Fudge Chocolate Chip Cookie Dough Cookies [from giant rainbow cookies] makes 24 cookies **You have two options here to make the dough. You can make two separate half batches of the recipe below in two different bowls (recommended if you don’t have a kitchen scale). Or, you can make the dough as calls for through adding the egg and vanilla extract. Then use a kitchen scale, measure it in grams, put an equal amount in each bowl, then make chocolate chip in one bowl and double fudge chip in the other. The latter is what I did and how I’m writing the recipe.** 1 3/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1/2 teaspoons baking soda 1 1/2 sticks (12 tablespoons) of unsalted butter 1 cup brown sugar 1/2 cup sugar 1 egg + 1 egg yolk, at room temperature 2 teaspoons vanilla extract 1 1/2 cups chocolate chips Preheat oven to 325 degrees F. Heat a saucepan over medium-low heat and add butter. Whisk constantly until brown bits appear on the bottom (about 5 minutes), then remove and let cool completely. Once cool, add to a large bowl with sugars and whisk until completely smooth. [...]

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Chocolate Fudge S’mores Thumbprints.

Chocolate Fudge S’mores Thumbprints [adapted from mother lovett's thumbprints] makes about 20 cookies 1/2 cup butter, at room temperature 1/4 cup packed brown sugar 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 1 egg yolk 3/4 cup all purpose flour 1/4 cup unsweetened cocoa powder 1/2 mini chocolate chips 1/2 batch of marshmallow frosting 1/4 cup graham cracker crumbs, or more if desired. Preheat oven to 375 degrees F. Sift flour, cocoa powder and salt into a bowl and set aside. In the bowl of an electric mixer, beat butter and sugars until fluffy (scraping the bowl when needed), for about 3-4 minutes. Add in egg yolk and vanilla, and beat for another 1-2 minutes until combined. With the mixer on low speed, stir in the flour mixture and gradually increase the speed for the dough to come together, again scraping down the sides to combine. One batter has come together, fold in chocolate chips. Roll into balls that are about 1 inch in diameter and set on a baking sheet 2 inches apart. Bake for 5 minutes, then remove from oven and gently press your thumb into the center of each cookie, creating a dent. Place [...]

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Chewy Lemon Cookies.

Chewy Lemon Cookies [adapted from giant rainbow cookies] makes about 18 cookies 2 cups + 2 tablespoons all-purpose flour 1/2 teaspoons baking soda 1/4 teaspoon salt 1 stick ( 1/2 cup) of unsalted butter, melted and cooled 1 cup granulated sugar 1/4 cup brown sugar 1 egg + 1 egg yolk, at room temperature 2 tablespoons freshly squeezed lemon juice 2 teaspoons freshly grated lemon zest/rind 1 teaspoon vanilla extract 1 teaspoon lemon extract Preheat oven to 325 degrees F. Mix flour, baking soda and salt and set aside. In a large bowl, add cooled, melted butter and whisk sugar into it until smooth. Add in egg and egg yolk, mixing to combine, then whisk in vanilla and lemon extracts, lemon juice and lemon zest. Stir in dry ingredients, mixing until a dough forms. If needed, use your hands to create the dough (I did). Using an ice cream spoon, scoop the dough into golf-ball sized balls and place on a baking sheet 2 inches apart. Bake for 10-12 minutes, or until middle is just set an edges are slightly golden.

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Snickerdoodle Cookie Cupcakes.

Snickerdoodle Cookie Cupcakes makes 12-14 cupcakes cookie layer 1/4 cup butter, at room temperature 1/2 cup  brown sugar 1 large egg 1 teaspoon vanilla extract 3/4 cups all-purpose flour pinch of salt 1/4 teaspoon baking powder 1 teaspoons cinnamon 1 tablespoon milk, if needed Preheat oven to 350 degrees F. Beat butter and sugar in the bowl of an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and cinnamon. Mix until dough comes together. Add in milk. If dough is crumbly, add milk 1 teaspoon at a time until it comes together. Refrigerate dough while you make cupcake batter. cake layer 1/2 cup butter, at room temperature 3/4 cup granulated sugar 2 whole eggs 1 tablespoon vanilla extract 1 1/2 cups flour 1 teaspoon baking powder 1/3 cup milk 1/2 teaspoon salt 1/4 teaspoon cinnamon Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined. Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Line muffin tins with [...]

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Brown Butter Chocolate-Stuffed Toffee Chip Cookies.

Brown Butter Chocolate-Stuffed Toffee Cookies [adapted from the giant rainbow cookies] makes 12 large cookies 1 1/2 sticks (12 tablespoons) of unsalted butter 1 cup brown sugar 1/2 cup sugar 1 egg + 1 egg yolk, at room temperature 2 teaspoons vanilla extract 2 cups + 2 tablespoons all-purpose flour 1/2 teaspoons baking soda 1/4 teaspoon salt 1 cup toffee chips (such as Heath chocolate-covered toffee bits) chocolate chunks, baking squares, or chocolate bars cut into pieces Preheat oven to 325 degrees F. Heat a small saucepan over medium-low heat and add butter. Whisk until butter melts, then continue to stir and whisk just until tiny brown bits appear at the bottom of the pan. Remove from heat immediately as the butter can burn very quickly. Set aside and let cool for about 10-15 minutes, until the butter comes to room temperature. Once butter has cooled, add to a large bowl. Whisk in sugars until smooth and caramely in color, then add in the egg and egg yolk. Mix again until combined, then add in vanilla extract and mix. Add in flour, baking and soda and salt, and mix until a dough forms. The dough may be crumbly but continue [...]

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Chewier! Pumpkin Chocolate Chip Cookies. [2 Ways]

Chewy Pumpkin Chocolate Chip Cookies made with Pumpkin Puree [adapted from the giant rainbow cookies] makes about 24 cookies 1 stick (1/2 cup) of butter, melted and cooled 1 1/4 cups packed light brown sugar 1/4 cup pumpkin puree 1 large egg + 1 egg yolk 2 teaspoons vanilla extract 1 2/3 cups of all-purpose flour 1/4 cup cornstarch 1/2 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons pumpkin pie spice 1 cup chocolate chunks + 3/4 cup chocolate chips + 1/2 cup mini chocolate chips Preheat oven to 325 degrees F. Mix the flour, salt, cornstarch, pumpkin pie spice and baking soda in a bowl and set aside. In another bowl, mix the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stir in pumpkin puree until smooth. Gradually add flour mixture and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold chocolate chips and chunks. Refrigerate dough for 30 minutes, then roll into golfball-sized balls. Bake for 8-11 minutes, then let cool completely. If you keep these in the [...]

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Snicker-Chip-Doodle Cookies.

Snicker-Chip-Doodle Cookies [adapted from my snickerdoodles] makes 16-20 cookies 1/2 cup butter, at room temperature 1 cup granulated sugar 1 egg 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1 1/2 teaspoons cinnamon 2 tablespoons milk 1/3 cup chocolate chips 1/2 cup toffee chips 1/4 cup sugar + 1 tablespoon cinnamon for dipping Preheat oven to 375 degrees F. Cream butter and sugar with an electric mixer until fluffy, about 5 minutes. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Fold in chocolate and toffee.. Refrigerate for 30 minutes. In a bowl combine remaining sugar and cinnamon. Remove dough from fridge and roll into big 1 1/2 inch balls. Dip in cinnamon sugar mixture and place on baking sheet. Bake for 8-10 minutes.

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