Tuesday, March 29, 2011
Friday, March 18, 2011
Tuesday, March 8, 2011
Tuesday, January 4, 2011
Tuesday, August 3, 2010
I really didn't know if I would end up getting around to making this week's cookie recipe for the Gingered Carrot Cookies for Tuesdays with Dorie. The recipe was chosen by Natalia at gatti fili e farina and I'm so very glad she spotted this one tucked away in the book. I'm not sure, because they don't sound familiar that I did notice this one in the book before. And what a shame missing out on this recipe would have been.
Of course, as usual I couldn't leave well enough alone and changed some of the ingredients a bit. I left out the raisins - no shocker there with me of course. I wasn't sure how that was going to affect the texture so I decided to replace that cup of raisins with another cup of carrots. Dorie's description made the carrot flavor sound fairly subtle and I didn't think I would mind the extra hit of the carrot flavor.
I also happened to have some left over orange candied pecans (I'll post that recipe soon!) so I used those instead of the plain pecans. I didn't really think the extra flavor would be noticeable, but it actually did still stand out in the cookie - and it was awesome!
The last thing I did to change things up was simply to turn some of these cookies into little inside-out carrot cookies with cream cheese frosting in the middle. Any version would do - and incidentally I think it would be really nice with a little hint of cinnamon in the frosting.
Be sure to visit the TWD blog for everyone's links that made the cookies this week.
Wednesday, May 12, 2010
10 ounces semisweet chocolate, chopped into chunks - divided
2 tablespoons unsalted butter
1/3 cup all-purpose flour, spooned and leveled
1/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/3 cup + 1 tablespoon packed light-brown sugar
1/2 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Heat 4 ounces of the chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat.
In another bowl, whisk together flour, baking powder, and salt.
In a mixing bowl, beat egg, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in remaining chocolate chunks.
Drop heaping tablespoons of dough 2 to 3 inches apart onto parchment lined baking sheet. Bake until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.
Tuesday, March 23, 2010
Tuesday, March 9, 2010
The short of these cookies is that they reminded me of a sandy, crumbly almost shortbread type of recipe. I really liked the dusting of confectioners' sugar on them and the raspberry jam - red seedless here, not that you can tell from the color in my photos - was delicious. The only change I made to the recipe was to use the ground almonds I had on hand. I did have some hazelnuts, and will give that a shot some time, but there was no extra time for roasting, peeling, cooling, grinding, etc. (Wow - I just felt a bit like the Little Red Hen there - no one to help me with the hazelnuts, but everyone to eat the cookies).
Alas, dear bloggy friends, this ends my quick post because it is very late and a little someone is waking up. More next time - with better planning, promise!
As always, check out the TWD blogroll for many more lovely variations on this week's recipe.
Tuesday, February 23, 2010
Sunday, February 14, 2010
Tuesday, January 19, 2010
Tuesday, December 15, 2009
Thursday, December 10, 2009
Chocolate Fudge Butterfinger Cookies
Adapted from Picky Palate
1 cup unsalted butter
1 cup sugar
3/4 cup light brown sugar, packed
2 large eggs
1 1/2 teaspoon pure vanilla extract
1 3/4 cups flour
1 1/3 cups unsweetened cocoa powder, preferably Dutch processed
2 teaspoons baking soda
1/2 teaspoon fine sea salt
4 Full size Butterfinger Candy Bars
¾ cup good-quality chocolate chips
Preheat oven to 350 degrees F and line baking sheets with parchment or silicone mats (like silpat). Set aside.
Remove the Butterfinger Candy Bars from their wrappers and place in a large plastic zip top bag. Using a rolling pin gently smash and crush the candy bars by tapping them in the bag until broken up into pieces of all sizes – you want some crushed and some bigger pieces to remain (largest pieces about the size of large chocolate chips). Set aside.
In a medium-sized bowl whisk together the flour, cocoa powder, baking soda and sea salt until well combined. Set aside.
In a large mixing bowl, preferably with a paddle attachment, beat the butter, sugar and brown sugar until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed.
Add the eggs to the butter mixture one at a time, beating for 1 minute until well incorporated. Add the vanilla and mix well. Scrape down the sides of the bowl as needed.
Add the flour-cocoa mixture a little at a time to the butter mixture on the lowest speed until all the dry ingredients are incorporated.
Still on the lowest speed add in the Butterfinger pieces and the chocolate chips and stir together until well incorporated.
Scoop cookies onto prepared baking sheets into about 1-inch sized balls (a small cookie scoop is perfect for this – they will be about the size of a generously rounded teaspoon).
Place the baking sheets, one at a time, in the oven to bake for 8-10 minutes until just set, but still soft in the center. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack.
Makes 60 cookies