Flourless Chocolate Cookies

I had a business meeting at a fancy hotel recently. They had a tray of assorted desserts and treats displayed and some of them were gluten free. I typically never try the hotel catered desserts and was not especially drawn to those that were gluten free, but I tried these small flourless chocolate cookies they had out as someone else was raving about them.

OH-MY-GOODNESS - they were decadent. I had two of them (yikes) and set out that evening to discover a recipe to try to create them myself. This version tasted pretty darn similar, but they baked flatter than the ones I had tried.

The batter was very silky and filled with chocolate pieces. I used yummy Guittard chocolate discs so the pieces were larger than typically chocolate chips.

I put Maldon sea salt flakes on some of the cookies and they were definitely my favorites. I'd sprinkle more of them with sea salt next time before baking them. 

I made these on Super Bowl Sunday for an easy to grab dessert treat, but they were so yummy and there were so many of them that I couldn't keep them around the house. I packaged them up to gift to a few people and take to my colleagues to enjoy.

Chewy Ginger Molasses Cookies

I tasted the best ginger molasses cookie at a cider mill a few years back and have sought the perfect recipe since. As a Christmas gift, a colleague left me a 1/2 dozen cookies in my office and the perfect recipe was found. I profusely thanked them for the cookies and nicely asked for the recipe so I could recreate the gingery goodness myself. I was so appreciative and happy when they simply sent me the link to this amazing recipe. If you want a perfectly balanced ginger molasses cookie with a little spice, a crunch on the outside and chewy on the inside, this Epicurious recipe is the one. It's even worth chopping up the candied ginger into tiny little pieces to get this taste.

Within a few days, I went home to my nice new kitchen to make them prior to Christmas and gifted some to my colleagues at the office so I wouldn't eat them all myself. I don't know about serving them with apples and cheddar as the recipe mentions, but a cold glass of milk or a hot cup of coffee is perfect.

Butterscotch Cookies

This is my great Aunt Sarah's coveted butterscotch cookie recipe.  I always remember her making two kinds of cookies growing up - butterscotch and molasses - but the butterscotch were definitely my favorite. Whenever you visited her, she always seemed to have some on hand.  Now I realize why it was so easy for her to make these cookies magically appear.  She made what she referred to as icebox cookies or what we would refer to as refrigerated cookie dough.  She would pre-make the cookie dough, wrap it in plastic and let it chill.  After the dough was chilled and when she had a hankering for cookies (or company that would), she would take it out of the frig, slice and bake. 

I had some company visiting and did just that.  In fact, the recipe makes quite a bit of cookie dough, so I made two logs of cookie dough to keep in the refrigerator and bake later.  One for my company this past weekend and one that I'm freezing for when my dad visits me next so he can enjoy some of Aunt Sarah's cookies. I took the dough out of the frig and sliced it while the kids watched in amazement as they were trying to figure out what it was - potato slices one of them asked?

I suppose I could have rolled the log of cookie dough even better so it didn't end up with a flat bottom, but they baked pretty nicely.  The thicker you cut the slices, the chewier the cookie.

The thicker you cut the slices, the bigger the cookie too!  That's one thing I remember about these cookies that Aunt Sarah would make - they were huge!

Here they are...just as I remember - simple, uncomplicated butterscotch cookies, crispy yet chewy with a nice brown sugary, light butterscotch flavor that look perfectly homemade.

Recipe for Aunt Sarah's Butterscotch Cookies

Ingredients:

4 C. flour

1 t. cream of tartar

1 t. baking soda
1/2 t. salt

4 C. packed brown sugar
1 C. unsalted butter

4 eggs

1 t. vanilla extract

Directions:

Combine dry ingredients (flour, cream of tartar, baking soda and salt) and mix well with a whisk. Mix in the rest of the ingredients and blend with a pastry cutter or use an electric mixer. Divide dough into two rolls and wrap in plastic wrap.  Refrigerate, slice and bake at 350 degrees for about 10 minutes, turning part way through, until golden brown at the edges.

Caramel Apple Cookie Pops

I've made this caramel apple cookie recipe before and just made the regular cookies. I took them to the neighborhood Halloween party last year and they got rave reviews.  While I knew it was an amazing recipe, I wanted to do something different this time around, especially since I was planning to take them to the same party again this year. Since they are inspired by caramel apples, I thought...why not add sticks to them like caramel apples?  Plus, it would make it fun for people to eat at the party. I haven't made cookie pops before, but I knew it was a nice thick cake-like batter that would probably work.  They are yummy too!  They're made with fresh shredded apple and with the caramel icing, they taste just like the real caramel apples.  Except they're better...and not as messy!

I made the dough, put scoops on the Silpat, placed the lollipop stick through the center and flattened each cookie scoop with the back of a spoon to get more of a round shape and set it into the stick.

I let them cool on a pan a little after baking and carefully transferred them with a spatula to some parchment paper to cool and set.

The caramel apple icing was carefully applied so as to not pull on the stick too much and voila!....caramel apple cookie pops! The original recipe called for adding nuts like the apples I have here, but I was taking them where there would be lots of kids so I thought I better not chance it with possible allergies. They were a hit again and gone before I left the party early!

My sister and her family came to the party with us and she made these yummy and adorable spice sandwich cookies with homemade jack-o-lantern faces.  We used some cream cheese frosting that we colored orange to put in between and also used some of the leftover caramel apple icing for some. 

She even made some pretty oak leaves.  The pumpkin faces were the best to see the icing through and it oozed out through the eyes when you took a bite! :)

  

Recipe for Caramel Apple Cookie Pops

 (Adapted from a recipe for Caramel Apple Cookies in Midwest Living Magazine) 

Ingredients:

Cookie dough:

• 1/2 cup unsalted butter, softened
• 1 1/2 cups packed brown sugar
• 1 tsp. baking soda
• 1 t. pumpkin or apple pie spice
• 1/4 tsp. salt
• 1 egg
• 1/2 cup apple juice
• 2 1/4 cups all-purpose flour
• 1/4 cup whole wheat flour
• 1 large tart apple (peeled, cored and coarsely shredded)

Icing:

• 1/2 cup packed brown sugar
• 3 Tbs. unsalted butter
• 3 Tbs. apple juice
• 2 2/3 cups powdered sugar

Chopped nuts (optional)

Directions:

In a large mixing bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds.  Add 1 1/4 cups brown sugar, baking soda, pie spice, and salt. Beat until well-combined, scraping sides of bowl. Beat in egg until well-combined. Add 1/2 cup apple juice; beat on low speed until combined (don't worry if mixture looks a little curdled). Beat in the flours and fold in the shredded apple.

Drop dough by slightly rounded teaspoons 2 inches apart onto a greased or Silpat lined cookie sheet. Be careful not to make them too big if you're making cookie pops so they won't fall off the sticks if they're too heavy.  If you are doing pops, stagger the scoops on the cookie sheet and place the sticks into the center of the rounded teaspoon.  Run a spoon under warm water and flatten each of the cookie scoops slightly with the back of the spoon.  Bake at 350 degrees about 10-12 minutes or until tops and edges are browned.  Let stand for a few minutes to cool and transfer carefully to parchment paper or wire racks for icing.

For icing: In a small saucepan, heat and stir 1/2 cup brown sugar, butter and apple juice over medium heat until all the sugar dissolves. Remove from heat and whisk in the powdered sugar.  If it is too thick, you can add a touch more juice or if it's too runny add a little more powdered sugar.  If you let it sit too long, it will thicken and you may need to add some juice to get it back to spreading consistency.  Spread carefully on top of cookies and sprinkle with chopped nuts, if desired.

Ice Cream Cookie Sandwiches

I wanted to make some fun and easy to make ahead treats for this past weekend when I had family visiting, so I made a few different kinds of ice cream sandwiches. I've made plenty of cookies and I always try to make homemade ice cream, but this is the first time I've combined the two to make ice cream cookie sandwiches.

I tried a new recipe for a chocolate sugar cookie that I found on one of my favorite food blogs, Smitten Kitchen. I made homemade vanilla bean ice cream to make sandwiches with the chocolate cookies. While I thought the cookies were great out of the oven, I don't know if I cared for them as much when they were cold and frozen as ice cream sandwiches, but they were still yummy. It might have been because the other one I made was just so much better. I made my traditional oatmeal cookies and paired them with homemade cinnamon ice cream. This was the perfect combination and by far the favorite of the two. The cookies just have more texture and the ice cream was more creamy and flavorful with the cinnamon.



I baked the cookies a day in advance, let them cool and then stored them in air tight containers to keep them fresh. I made my ice creams in advance as well and let them harden more in the freezer. When I was ready to put together the ice cream sandwiches, I took the ice creams out of the freezer for about 10-15 minutes to let the ice cream soften so you could spread it. The vanilla ice cream I made was not a custard based ice cream though and it softened too much where it squished out of the cookies a bit when we wrapped them.

After we made the sandwiches, we wrapped them individually in aluminum foil and put them in the freezer to harden. It's nice that they can be made in advance and you can just pop them out of the freezer when you're ready for a treat. There are so many fun combinations you can try with different cookies and ice creams. The other thing I did not do that would be yummy is to roll the edges of the ice cream sandwich in nuts, chopped candy or mini chips before freezing them. You could also make chocolate fudge or caramel dipping sauce for even more indulgence.

Oatmeal Cookies

I meant to make this cookie in May and time got the best of me with the other projects I decided to take on. I love this oatmeal cookie recipe and got hungry for them after I lit an oatmeal cookie candle I have. I lit it when I had company coming over as it makes the house smell like you've been baking. I felt like I was cheating with the candle, so I wanted to make a batch of these cookies and recreate the real smell! It's simple in that it is purely just oatmeal, but sometimes simple is just better. I grew up with oatmeal cookies loaded with coconut, chocolate chips, raisins and sometimes nuts and while I love those, this is definitely my go-to oatmeal cookie recipe now. They are perfectly crispy on the edges with a soft center. And, since they are dredged in powdered sugar before baking, they come out of the oven with a warm sugary coating and they just melt in your mouth.

The batter is very easy to make and I always use my mini cookie scoop to keep the size of the cookies consistent.

I rolled each cookie scoop into a ball and gave them a nice thick coating of powdered sugar.

They went on Silpat lined baking sheets and I flattened each of them slightly with the back of a spoon.

Here they are fresh out of the oven. Beautiful cracks in the powdered sugar coating as they spread out when they baked and a slightly gooey warm sugar coating.

I made a lot of them so I had plenty to send some home with family that visited and a nice big container for my husband to take to the office.

I think these cookies would be great with maybe a homemade caramel or cinnamon homemade ice cream sandwiched between them. I have some other ideas for fun ice cream sandwiches and plan to make some in the warm summer months to enjoy with the kids.

Chocolate No-bake Cookies

~~~~~

I grew up with cookies we commonly called "no-bakes" that are fudgy chocolate cookies with oats. Some people made them with just cocoa and some would also include peanut butter for a richer flavor. You don't bake them in the oven, but simply melt all the ingredients together in a stove top pot and drop them on parchment to dry and solidify. However, the appropriate moistness and texture of the cookies requires the right temperature and timing when you're making them. I've found a recipe that I love and they turn out great each time. It uses chunky peanut butter so they also have a little crunch to them. It's a simple cookie, but has such a great texture and flavor. I thought everybody knew about these, but have come across a few people that were unfamiliar. Did you grow up with your mom making "no-bakes"?

Shortbread and Tea

Each Christmas for the last several years, I've made homemade shortbread. It's an icebox shortbread recipe that is very easy, but I've been told that it rivals Walkers. You can make the dough, roll it into a log shape and refrigerate or freeze it and then slice it and bake it later. This year I made cherry, pecan, chocolate and plain shortbread. I've used it to package in cellophane bags or pretty boxes to give as gifts. But, I always keep some extra to have with a nice cup of hot tea. In fact, I just indulged in one of each flavour while I sat in front of the fire with my book and cup of tea. This is one of my favorite china cups in the photo - a toast and tea set that my Auntie Vera in England gave to me a few years ago to add to my collection.

Cookies and Milk

We've all tried many different types of chocolate chip cookies, but the recipe I have seems to surpass any that I can recollect. It's perfectly chewy on the inside and crispy around the edges. And, of course, it's best warm with melting chocolate chips (I used Ghiradelli this time). I think the idyllic texture is due to the use of shortening. I tend to bake with butter instead of Crisco, but I have it in the pantry specifically for this recipe. I'm not sure where the recipe originated either, but I wrote it on a recipe card from somewhere. The recipe makes three dozen and it's not that great to have so many cookies around waiting to be eaten, so I tend to make a full batch and freeze several small packets that will make 6-12 cookies so I can bake them in a pinch for the two of us to have a treat or if we have company. Ah...gooey warm cookies with a tall glass of cold milk!