Browsing Tag

cookies

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Ultimate Bakery-Style Chocolate Chip Cookies with Candied Pecans

January 13, 2015

Ultimate Bakery Style Chocolate Chip Cookies | Espresso and Cream

Many times I sit down to write and blog post without really thinking about what exactly I’m writing about. The words flow easily about the recipe I’m going to share with you, the flavor or texture or usefulness of the recipe at hand. It’s easy to fall into a lull of writing about food without really writing about anything at all. Does anyone really need me to wax poetic for four paragraphs about chocolate chip cookies?

Lately I’ve felt a pull towards different types of blogs than those that I’ve loved in the past. I’m drawn to the writing of women who are ultimately inspiring in the way they share vulnerability and failure without falling down the rabbit hole of negativity and hopelessness.

*I love the way Jess and Rachel write about faith, motherhood and anxiety, depression and the whole of life experiences. The way they bravely share their faith and passion for Jesus pushes me to share my faith more openly.
*My adoration for Shanna’s understated and beautiful way of looking at the world continues to grow with every post. I’m so thankful for her friendship over the years, even if it’s just been of the digital/e-mail variety.
*The way Laken writes about family life, motherhood and personal growth always leaves me feeling inspired and uplifted; her site always feels, to me, like the blog equivalent of Anthropologie for some reason.
*I wish every single day that Heather and I could sit and work together and drink coffee and talk like old friends. Another e-mail blog friend, I feel her warm spirit come across in every post, almost like a virtual hug.

Anyway, I suppose I’ve gotten terribly off course, but what I really mean to say is that I’m so thankful for those who are willing to share their lives online. Sometimes I wonder if having “blog friends” is strange or if I should just spend more time devoted to those friendships that I have in real life. But the beauty of the blog world is that chances are there is someone going through something similar to what you’re going through, whether it be a painful and trying time or a time of extreme joy.

I’m so thankful there are women who have written their stories for the world to read so that I can follow along, a few steps behind, and feel a little more prepared for what’s ahead. I’m thankful for those who are writing out their own crazy stories in the thick of it so that I can read what they’re going through and know that I’m not alone.

If you’ve made it this far down the page, thank you for reading my ramblings! I have nothing to really wrap this post together with except to say that I made cookies. Really, really good cookies, if I do say so myself. They’re perfect in the way that they’re crispy on the edges and soft and chewy in the center. They’re packed with chocolate chunks and candied pecans and have just the right amount of salt so as not to overwhelm you with sweet. Make them. I promise you won’t be disappointed.

Ultimate Bakery-Style Chocolate Chip Cookies (1) | Espresso and Cream

Ultimate Bakery-Style Chocolate Chip Cookies
Author: 
Recipe type: Dessert, Snack
Serves: 20
 
Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon corn starch
  • 1 teaspoon kosher salt
  • 1½ sticks butter, softened
  • ¾ cup brown sugar
  • ¾ cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • ½ teaspoon almond extract
  • 1 cup semi-sweet chocolate chunks
  • ½ cup chopped candied pecans (I buy mine at Trader Joe's)
Instructions
  1. Heat oven to 350F.
  2. In a small mixing bowl, combine the flour, baking soda, corn starch and salt. Stir until well combined.
  3. In the bowl of an electric mixer, beat butter until smooth and creamy, about 1 minute. Add in the brown sugar and granulated sugar and beat 2 minutes more or until light and fluffy. Beat in the eggs, one at a time, until just combined, followed by the vanilla and almond extracts.
  4. Add the flour mixture to the butter mixture and beat until combined. Stir in the chocolate chips and candied pecans by hand until incorporated.
  5. Spoon dough by heaping tablespoons onto lightly greased baking sheet, placing dough balls about 2 inches apart. Bake 9 to 10 minutes or until golden brown around the edges and slightly soft looking in the center of the cookies. Cool 5 minutes on baking sheet. Cool completely on wire cooling rack.

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Nutella Blossoms

December 22, 2014

Nutella Blossoms | Espresso and Cream

 

This year I’m entirely behind my baking game. By this point in the month on most typical years I’ve already managed to bake through my standard rotation of Christmas goodies, but this year I’ve just started baking a few days before Christmas. I’m finding this to be a very smart way to get around my lack of willpower. At least I only have a few days to indulge rather than an entire month!

My family from Idaho is coming to visit for the week starting tomorrow, so the last handful of days have been devoted to preparing the house, grocery shopping and getting ready for their arrival. Although I didn’t get all the baking done that I would have liked, I did manage to make a few of our favorite family recipes as well as a few new recipes, like these Nutella Blossoms.

Joe requested the traditional peanut butter blossoms, but when I saw that jar of Nutella in my pantry I knew it needed to be put to use. Although I can’t say these cookies are better than the original (that’s setting the bar pretty high!) they do make a fun new addition to the holiday cookie tray. So for all you other baking procrastinators out there, if you’re looking for a new cookie recipe to try I would highly suggest these little gems!

Nutella Blossoms | Espresso and Cream (1)

Nutella Blossoms
Author: 
Recipe type: Dessert, Snack
Serves: 24
 
Ingredients
  • ¾ cup Nutella chocolate hazelnut spread
  • ½ cup shortening
  • ⅓ cup sugar
  • ⅓ cup packed brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • Additional sugar for rolling cookies
  • 24 Hershey's kisses
Instructions
  1. Heat oven to 375F.
  2. In the bowl of an electric mixer, beat together the Nutella and shortening until well-combined. Add in the sugar and beat 1 to 2 minutes more until fluffy and combined. Add in the egg and vanilla, beating until just combined.
  3. In a medium mixing bowl, stir together the flour, salt and baking soda. Add the dry ingredients to the wet ingredients and beat until combined.
  4. Roll heaping tablespoons of the dough in between your hands to form balls. Roll balls in sugar and place 1 inch apart on greased cookie sheet. Bake 8 to 10 minutes or until edges are set and cookies are puffy. Immediately place one Hershey's kiss in the center of each cookie. Cool 3 minutes on baking sheets. Transfer to wire cooling rack to cool completely.

 

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Loaded Chocolate Chip Cookie Bites | Espresso and Cream

October 20, 2014

Cookie Dough Bites (2) | Espresso and Cream

How was your weekend, friends? Joe and I had the best weekend with absolutely no plans on the schedule. After traveling or being crazy busy for the last month, this was the first weekend that we had a chance to hang around the house with no actual plans. It was glorious. We did a big deep “fall clean” of the house on Saturday morning, tossing and throwing things away and sorting. Please tell me I’m not the only person who gets a huge sense of relief throwing/giving away things we don’t need? I think a little bit of nesting has been kicking in because I suddenly have the desire to organize and sort every drawer and closet in our house!

I also made a little time for baking cookies and am super excited to have a new recipe to share today. Most of the time I’m a from-scratch baker, not because I feel like that’s what I should do but because I find it incredibly relaxing to bake, especially when I don’t have anything on the agenda. But sometimes I like to bring in a little help.

Since I work for Betty Crocker, I ended up with a bunch of pouch cookie mix in my pantry after a photo shoot last week. I pack Joe’s lunch each weekday morning and like to put a little something sweet into his lunch each day and we had absolutely nothing sweet around the house that would suffice, so a quick cookie baking session was calling my name. But instead of devoting a bunch of time baking, I made these cookies during halftime of the Vikings game and was back on the couch in time to watch the second half. Win-win!

Be aware that these cookies don’t spread out like regular cookies, which is by design. The edges get delightfully crispy and crunchy while the centers stay soft and chewy. It’s a fantastic combination, and these little cookies fit well inside almost any lunch box, for husbands or for kiddos!

Loaded Chocolate Chip Cookie Bites
Author: 
Recipe type: Dessert, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
These cookies do not spread out like regular cookies but, rather, they hold their shape in more of a "ball" form by design. If you want your cookies to be flatter, flatten each dough ball with the back of your hand before baking.
Ingredients
  • 1 pouch Betty Crocker chocolate chip cookie mix
  • 1 stick butter, softened
  • 1 egg
  • ¼ cup creamy natural peanut butter (I didn't test with regular peanut butter, but I think it would work!)
  • ¾ cup miniature pretzels, finely chopped/crushed
  • ½ cup chopped pecans
Instructions
  1. Heat oven to 350F.
  2. In the bowl of an electric mixer, beat together the cookie mix, butter, egg and peanut butter until a soft dough forms and all ingredients are well combined. Beat in the pretzels and pecans until evenly combined.
  3. Scoop dough by rounded tablespoons onto an ungreased cookie sheet (or use a cookie scoop like I did.) Bake 8 to 10 minutes or until edges are lightly golden brown and set. Cool on baking sheet 2 minutes; cool completely on wire cooling rack.

Madison

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Frosted Sugar Cookie Pumpkins

September 16, 2014

Pumpkin Sugar Cookies 1 | Espresso and Cream

 

It’s not often, but every once in a while I get the urge to bake something cute. I should clarify that “cute food” really isn’t my thing, but sometimes it’s pretty hard to resist the seasonal section at Target and I leave with, say, a pumpkin cookie cutter and fall-colored sprinkles that I didn’t even know I needed. Dang you, Target. Thankfully, the cookie cutter was only $1, meaning you, too, can easily get caught up in the excitement of fall, cute food and all things pumpkin.

Since everyone is posting pumpkin-flavored desserts, I decided to go with something that looked like a pumpkin rather than tasting like one. Although these cookies may look like a lot of work, they really aren’t too much of a pain to make since the decorating is on the simple side. And for a little extra time and effort, it’s worth it for the adorable end result.

This frosting is incredibly easy to work with and very versatile. The key to getting the glassy look on the cookies is to outline with a stiffer frosting, then thin the remaining frosting with a bit more milk so it spreads easily when put in the center of the cookie. The border you piped around the edge will prevent the thinner frosting from dripping out all over the cookies and give you a polished, perfect look. I could easily see this recipe be adapted for other Halloween shapes, like a bat or ghost. The sky’s the limit!

Pumpkin Sugar Cookies | Espresso and Cream

Frosted Sugar Cookie Pumpkins
Author: 
 
Recipe adapted slightly from Bon Appetit Dec. 2013.
Ingredients
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 3 cups all-purpose flour
  • 1¼ cups butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla or almond extract
  • Decorator Frosting
  • 4 cups powdered sugar
  • 4 tablespoons butter, melted
  • 3 to 5 tablespoons milk, plus more for thinning
  • 1 teaspoon vanilla or almond extract
  • Orange and green food coloring
Instructions
  1. Heat oven to 325°F. In large bowl, combine salt, baking powder and flour until well combined.
  2. In a separate bowl, using an electric mixer on high speed, beat butter and sugar until smooth and well combined. Beat in the egg, egg yolk and vanilla or almond extract. Add flour mixture to wet mixture and beat until just combined.
  3. Place on lightly floured surface and roll to ¼-inch thickness. Cut into pumpkin shape using a pumpkin cookie cutter and place on parchment-lined baking sheets. Bake 10 to 12 minutes or until edges are just lightly golden brown. Cool 5 minutes on cookie sheets. Transfer to wire cooling rack to cool completely.
  4. Meanwhile, prepare the frosting. In a large bowl, combine the powdered sugar, butter and milk until smooth and well combined. Use enough milk to create a frosting that is smooth but firm enough to pipe through a pastry bag.
  5. Place ¼ of the frosting in a small bowl and color with green food coloring. Color remaining frosting in large bowl with orange food color. Place a small amount of the orange and green frostings in pastry bags or zip top bags with the end snipped off. Use orange frosting in pastry bag to pipe a border around the edge of the pumpkin.
  6. Add an additional 1 to 3 tablespoons milk to the remaining icing until it is slightly softer and runs a little more freely. Spoon a small amount of icing into the center of each lined cookie. Tilt the cookies around so icing in center completely fills the outlined cookie.
  7. Repeat process with the green frosting on the stem. Allow cookies to set, about 30 minutes.

 

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Dark Chocolate, Cherry and Cashew Cookies

July 31, 2014

Dark Chocolate, Cherry and Cashew Cookies | Espresso and Cream
Hello, strangers! It feels like forever when in reality it’s only been about a week since I last checked in with you. If you’ve been following along on Instagram, you’ve seen more than enough photos of our vacation, but I’ll be sharing a full update of our time in Boston and Maine very soon. It was such a wonderful trip and even the rainy weather couldn’t get us down. A huge highlight? We happened to be in Kennebunkport at the same time as Natalie and Dan, so we grabbed ice cream together and chatted. So fun!

Now that we’re back home, I’m really looking forward to eating a little more normally. Don’t get me wrong, we ate really well on our trip, but probably a little too well! Today it’s been really nice to have a plain bowl of oatmeal with almond butter for breakfast and a sandwich with fruit for lunch. I think there’s a good reason vacation doesn’t last forever.

Surprisingly, we didn’t eat many sweets on our trip at all. We loaded up on savory items like lobster rolls, fried fish, and the most indulgent egg dishes for breakfast. When I got home the craving for a little something sweet hit right away, so I raided the bulk bins at Whole Foods on my grocery trip this morning and got to work.

Dark Chocolate, Cherry and Cashew Cookies 1 | Espresso and Cream

 

These cookies really do have it all. They’re packed with coconut, cashews, dried tart cherries and dark chocolate. And somehow, these cookies manage to feel a little bit healthy, which I’m sure is just an illusion since they also have plenty of brown sugar and butter, too. I made them on the smaller size, which means I can totally justify eating more than one.

Dark Chocolate, Cherry and Cashew Cookies
Author: 
Serves: 30
 
Ingredients
  • 1 stick (8 tablespoons) butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 1 cup roasted unsalted cashews, chopped
  • ½ cup dried tart cherries, chopped
  • 3 oz dark chocolate, chopped
  • ½ cup unsweetened coconut
Instructions
  1. Heat oven to 350°F. Line a baking sheet with parchment or a nonstick baking mat (such as a Silpat). Set aside.
  2. In the bowl of an electric mixer, beat butter 2 minutes until smooth and creamy. Add in the sugar and brown sugar and beat 2 minutes more or until sugars are combined and mixture is fluffy, scraping down the sides of the bowl as necessary. Add the egg and beat until just combined.
  3. In a medium mixing bowl, combine the flour, baking soda, salt and cinnamon. Add the flour mixture to the butter mixture and beat on low speed until just combined Add in the cashews, cherries, chocolate and coconut and beat until combined.
  4. Refrigerate dough at least 1 hour. Use a small metal cookie scoop to scoop dough onto baking sheet, leaving about 2 inches between cookies. Bake 12 minutes or until edges are just golden brown. Cool 5 minutes on baking sheet. Transfer to wire cooling rack to cool completely.

 

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