Thursday, December 20, 2012

Hot Chocolate Cookies


             My kitchen looks like elves threw up all over it. There are dishes e-v-e-r-y-w-h-e-r-e..there's glitter on the floor,dried peppermint frosting,cookie crumbs,flour sprinkled in places I didn't realise it could reach, butter smears on the counter tops,door handles and my tongue is numb from taste testing everything and you know what? I'm so happy  :)

Here is another last minute cookie you seriously need to make if you can. If you love hot chocolate you are going to love these cookies. It uses hot chocolate powder and is crammed full of white,milk and semi sweet chocolate chips. Alot of people have started leaving out 1 cup of the chocolate chips in place of mini marshmallows..that could totally work. I didn't have any on hand and no milk chocolate so I just used the other two and it was still perfect. They are slightly chewy with a soft center and if feel like seriously rocking it..enjoy it with a cup of hot chocolate!

Hot Chocolate Cookies

1 cup Unsalted Butter,softened
1 cup Sugar
2/3 cups Brown Sugar
2 Eggs
1 tsp. Vanilla
4 (1oz) pkgs Hot Chocolate Mix (about 1 cup) Not sugar free!
1 tsp. Salt
1-1/4 tsp. Baking Soda..I used just 1
1 cup each White,Milk and Semi-sweet Chocolate Chips

Preheat oven to 350 or 180 celcius. Line a cookie sheet with parchment paper and set aside.

In a medium bowl,whisk together the flour,hot chocolate mix,salt and baking soda;set aside.

 In a large mixing bowl,cream together the butter and sugars until light and fluffy. Mix in the eggs and vanilla and mix until combined. Slowly add in the dry ingredients and mix just until combined. Add the chocolate chips and mix in with a wooden spoon ( the dough will be stiff yet soft and that's ok!)

Chill dough between 30 mins-1 hour ( I'm not sure why you even need to chill the dough since it's pretty solid. I chilled it long enough to eat lunch and that was around 30 minutes)

Drop tablespoons size pieces of dough onto prepared pan. Bake 9-11 minutes or until lightly browned around the edges. ** I baked mine for exactly 10 minutes and they still looked slightly underdone in the middle..but we love that gooey part of it.** Allow to cool on pan for 5 minutes before removing to wire rack to cool completely.

Yield: 30 plus cookies..depends on the size of your dough balls
Source: baked bree         

Wednesday, December 19, 2012

Chocolate Oatmeal Coconut Cookies


        The christmas music is blaring and I'm running around like a mad woman. I'm happy of course but crazy behind schedule! I do this to myself every single year. I always think I have more time than I really do. It doesn't matter though because in the end you push the stuff thats important up front and let everything else go. As long and I make the important christmas cookies my family could care less about the peppermint bark I never got around to making..and who says I cant make it for Valentines Day?

I whipped these cookies up this morning. They are HUGE and chewy and wonderful and about the only thing that could make them even better would be a hint of cinnamon. I will be adding that next time.

Is anyone else baking today??

Chocolate Oatmeal Coconut Cookies

1 cup Unsalted Butter,softened
1 cup Packed Brown Sugar
6 TBS Sugar
2 Eggs
1-1/2 tsp. Vanilla
1/2 tsp. Salt
1/2 tsp. Baking Soda
1-1/2 cups All-purpose Flour
2-1/4 cups Old Fashioned Rolled Oats or Quick Cooking Oats
1-1/2 cups Shredded Sweetened Coconut
2 cups (12oz) Mini Semi-sweet Chocolate Chips

Preheat oven to 350 or 180 celcius. Line a cookie sheet with parchment paper or spray with a nonstick spray and set aside.

In a large mixing bowl,beat together the butter and sugars until light and fluffy. Add the eggs one at a time,beating well after each addition. Beat in vanill,salt, and baking soda. Add in flour and beat just until combined. Add in oats,coconut and chocolate chips and beat until combined..(I went ahead and mixed in the oats,coconut and chocolate chips using a wooden spoon.)

Place 1/4 scoops of dough onto prepared sheet,atleat 3 inches apart. Pat down to circles 1/2 inch high.

Bake for 15 minutes,rotating cookie sheet halfway though the baking time. Cool for a few minutes before removing to wire racks to cool completly.

** I went ahead and used a 2 inch cookie scoop and was able to get close to 30 cookies out of this recipe. I also cut the baking time down to about 12-13 minutes.**

Yield: 20 Big Cookies
Source: Taste and Tell   

Tuesday, December 18, 2012

Cranberry Pistachio Pudding Cookies


        I love love love them. I love pistachio ice cream, cookies, cake, pudding and just sitting on the couch and cracking their shells open and eating them one by one.

The delightfully chewy cookies are made with a pudding mix that was sent from home. I hoard my pudding mixes because the mixes they sell here are limited to only a few flavors and they don't mix up correctly and have an odd taste to them. I was given a candy cane pudding mix for my birthday and I'm trying to tell myself to just enjoy the moment,don't hoard it, and make it this christmas...maybe with a chocolate pie crust to pour into :)

These cookies are perfect for christmas! They have a wonderful light green color from the pudding mix and the bright red cranberries pop against the green. These are buttery,delicious and will look great on your cookie tray!

Cranberry Pistachio Pudding Cookies

1 cup Unsalted Butter,softened
1 cup Sugar
2 Eggs
1 (3.4oz) package Instant Pistachio Pudding mix
2 cups All-purpose Flour
1/2 tsp. Salt
1 tsp. Baking Soda
1 tsp. Vanilla
1 cup Dried Cranberries

Preheat oven to 350 or 180 celcius. Line a cookie sheet with parchment paper and set aside.

In a medium bowl,sift together ther flour,salt and baking soda;set aside.

 Combine the butter and sugar in a large bowl and mix until creaming,about 4-5 minutes with either a hand held mixer or standmixer. Add eggs and mix until well combined. Add pudding mix and mix until color is uniform.

Add the flour mixture to butter mixture aswell as the vanilla and mix just until combined. Stir in cranberries with wooden spoon.

Drop tablespoon size pieces of dough onto prepared sheet about 2 inches apart.

Bake 10-12 minutes,or until lightly browned around the edges. Allow cookies to cool on sheet for 5 minutes before removing to wire rack.

Yield: 36 Cookies
Source:  Eclectic Recipes      


Monday, December 17, 2012

Raw-Lemon Coconut Bars


       The shooting in CT has been all over the news here in The Netherlands. I sat on the coffee table in front of the tv with my hands over my face. I just couldn't believe it. I don't even have the words for something like this. The grief is being felt all over the world and my thoughts and prayers are with the families during this time. I can honestly say that the older I get, the more I don't understand alot of things...espically when it's these types of things.

I do know that when I'm stressed and thinking about things I tend to head into the kitchen and make something. I was thinking of my two boys and the panic quickly rises in you and you want to keep them inside and away from everything. The only way I know how to do that is by baking. I whipped up this nutritious snack that went over way better than I had ever imagined. I guess these are like Larabars..have you ever had those? I haven't and I'm not sure where to buy them here if I could. I did notice that alot of my friends from back home complained of the price tag and it was then that I started noticing all of these home made versions of the bars. A friend on facebook came back from the U.S. raving about them and set out to find a recipe she liked. She came back with this one and I made it right away. I loved it..more than I thought I would. Now Im on the look out for more of these recipes. 

The only change I made was to use sweetened coconut instead of the unsweetened. I think it went better with the lemon zest and added a touch of sweetness to the whole mix.

Raw-Lemon Coconut Bars

3/4 cup Plus 1 TBS Almond Meal or 1 cup sliced or slivered almonds
1-1/2 cups Pitted Dates or 1-1/4 cups Chopped Dates or Raisins
1 cup Unsweetened Dried Shredded Coconut
Zest of 1 Lemon
2 TBS Lemon Juice

If using chopped dates,cover them with warm water, and let them soak for 5 minutes; then drain. If using sliced or slivered almonds,place them into your food processor and mix until a meal forms.

Sprinkle 1 tablespoon of almond meal over the bottom of an 8 inch square pan. Add the remaining mix to the food processor and mix until well combined..(looking back I should of whirled them longer.,mine came out slightly crumbly and it should be more of a dense type of whirl the poo out of it all). Press into prepared pan. 

Chill for atleast 2 hours or until firm and then cut into 12 squares. Wrap each piece in wax paper and keep covered in an airtight container. ( I went ahead and just layered wax paper between each layer of bars. They didn't last more than a day in my house!)

the website has some variations on this recipe if you aren't a fan of lemon..make sure to check them out!

Yield: 12 Bars
Source: Rodale       

Thursday, December 13, 2012

Chocolate Rum Snowballs


         Have you started your holiday baking yet? I know that so many bloggers out there start their posts close to the end of November but honestly, I am just not in the mood for it until December actually hits. Then when the time has come I pretty much know what I'm baking. We stick to what we love the most and then I will add a few new ones here and there.

This is one of the newer recipes I have tried over the last week and we LOVED it! These are very much like a mexican wedding cake only with chocolate and rum! The original recipe calls for rum but I don't keep alcohol in the house. I have no ide as to why either. I'm not opposed to the odd drink here and there but for the most part I am not a fan of the alcohol flavor. So I swapped it for the extract and it was incredible. If you aren't a fan of rum flavoring no matter what,sub in 1 tablespoon of strong brewed coffee..if you aren't a fan of coffee flavor then I'm totally out of options for you at this point :) These are buttery,chocolatey and a new favorite around these parts!

Chocolate Rum Snowballs
3/4 cup (170grams) Unsalted Butter,softened to room temp
1 tsp. Vanilla 
1 TBS Dark Rum or 3/4 tsp. Rum Extract
1/4 tsp.  Salt
1/3 cup Sugar
1-1/2 cups All-purpose Flour
1/2 tsp. Ground Cinnamon
6 oz Chopped Dark Chocolate or Semi Sweet Chocolate
1 cup Chopped Walnuts or Pecans
1 cup Powdered Sugar..for sprinkling

Preheat oven to 350 or 180 celcius. Line a cookie sheet with parchment paper and set aside.

In a large bowl,combine butter,vanilla,rum,salt and sugar. Beat on medium-high speed with an electric mixer until creamy,about 3-5 minutes. Add the flour and cinnamon and beat until well combined. Stir in the chocolate and nuts by hand using a large wooden spoon until evenly distributed ( you can of course use a stand mixer in which case,use the paddle attachment to cream and then switch over to a large rubber spatular and stir in the chocolate and nuts).

Form dough into 1-inch round balls. Place the balls of dough onto prepared sheet,leaving about 1/2 inch of space between each.

Bake 18-20 minutes,until the edges are golden brown and tops are very dry. Allow to sit for 2 minutes before removing to wire rack to cool a further 5-6 minutes.

While still warm,sift desired amount of powdered sugar over the cookies. You can also just dip the tops into a bowl of powdered sugar..which is what I did.

Yiled: 19-20 cookies
Source: Une Gamine Dans La Cuisine