Posts tagged cookies

Nutella Chocolate Chip Cookies

First official day of summer and I’m officially sick.  Ugh!  I had to have Robert drop me off at the urgent care after church because it was that bad.  Throat so sore I can barely swallow, lost my voice and pounding headache…lovely.  Not streph so just fluids and rest according to the Doc…yeah right like that is even remotely possible.  

We leave for Campmeeting on Friday and I have only one million and one things to do before then.  We are tent camping this year…don’t even get me started on what a disaster that promises to be.  Oh well.  I’m digging through trying to find easy recipes to make on a camp stove and thinking about foods that keep.  These cookies fall into the later category, though if I’m honest, they only keep if you have any left.  These cookies stay soft which I love and will take care of any major chocolate craving you have going on.  

I originally made them for the group of folks who were on one of our churches nominating committees for church officers. I figured if they were going to spend a couple hours on a Sunday night at our house in a committee (double ugh) I should at least provide them with some munchies.  I had several Nutella cookie recipes pinned and combined a couple into this one.  I hope you enjoy!

Nutella Chocolate Chip Cookies
Adapted from  Kirbie’s Cravings and Sugar and Spice Food Blogs

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (1 stick), at room temperature
1/4 cup sugar
1/2 cup brown sugar
2 eggs
1-1/2 teaspoon vanilla
1/2 cup Nutella
1 cup bittersweet chocolate chips

1. Preheat the oven to 375 degrees and prep baking sheets with silpats or parchment paper.

2. In a large bowl whisk together the flour, baking soda and salt.

3. In the bowl of an electric mixer, cream the butter, the sugar and the brown sugar. Add the eggs and the vanilla until combined.

4. Gradually add the flour until the mixture is just combined. 

5. Then mix Nutella. Finally add in the chocolate chips.

6. Use cookie scoop (I used my larger 1.5-2 inch or so cookie scoop you can use a smaller one just be sure to adjust cooking time accordingly) and drop on baking sheets and bake for 9-11 minutes.






Yeah, I’m posting dessert in January: Dark Chocolate and Salted Honey Bark


I saw the original recipe for this bark in Bon Appetit.  My family is really into the whole salty-sweet thing.  So I made sure this was on my list of things to make to bring up to my folks house.  Unfortunately, the first batch went up in a smoking pile of burnt caramel.  That is what I get for trying to watch my kids and make caramel at the same time. Of course, I didn’t have any more Ritz crackers so I went through the pantry to see what I had as a replacement.  Pretzel sticks it was and I think that they tasted way better, stayed crispy and added more to that whole salty part of the sweet.  These aren’t a strictly Christmas-y bark/cookie so they work any time of year.  So enjoy now!

Dark Chocolate and Salted Honey Bark adapted from Bon Appetit

·  10-12 ounces pretzel sticks (cover the parchment in a single layer)

·  1 cup sugar

·  1/2 cup honey

·  1/2 cup (1 stick) unsalted butter, cut into pieces

·  1 teaspoon baking soda

·  6 ounces bittersweet chocolate, melted

·  1/2 cup dried tart cherries or sweetened dried cranberries

·  3 tablespoons roasted cacao nibs (I used Trader Joe’s ones that are coved in dark chocolate)

·  2 teaspoons flaky sea salt (such as Maldon) optional (I didn’t add)

Spread the pretzel sticks onto a parchment-lined baking sheet in a single layer.

Meanwhile, heat sugar, honey, and butter in a medium saucepan over medium-high heat, stirring occasionally, until butter is melted. Fit saucepan with thermometer and cook, whisking frequently, until thermometer registers 280-300°F, 8–10 minutes (I took it off at 280 because it burns really quickly and the first time it got too dark). Remove from heat and stir in baking soda (mixture will bubble vigorously). Quickly pour mixture over pretzels, spreading to coat evenly. Let cool completely.

Drizzle chocolate over cooled pretzel-caramel; immediately top with cherries and cacao nibs and sprinkle with salt if desired. Chill until chocolate is hardened, at least 10 minutes. Break bark into pieces.

MAKE AHEAD: Bark can be made 3 days ahead. Wrap tightly and keep chilled.






Brown-Butter Toffee Cookies

Every so often I realize I have multiples of some pantry items.  These cookies are the result of one of those realizations.  I adapted one of my favorite cookie recipes (Joy the Baker’s Brown-Butter Chocolate Chip Cookies) into these Brown-Butter Toffee Cookies. The brown butter and butter toffee are really yummy together.  

Brown-Butter Toffee Cookies 

2 1/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup (2 sticks) unsalted butter, softened to room temperature

1 cup packed light brown sugar

2 teaspoons pure vanilla extract

1 teaspoon molasses

1/4 cup granulated sugar

1 large egg

1 large egg yolk

1 ½ cup Heath Bits O’ Brickle Toffee Bits

In a medium bowl, whisk together flour, salt and baking soda.  Set aside.

Start by browning 1/2 cup (1 stick) butter.  In a small saucepan, melt butter over medium heat.  The butter will melt, foam up, crackle and pop some as it cooks (it’s just the water cooking out).    Swirl the pan or stir the butter occasionally keeping an eye on the melted butter.  The butter will become fragrant with brown bits forming at the bottom of the pan. Once the bits are caramel brown, immediately remove pan from the heat and pour browned butter (bits and all) into a small bowl.  If you leave it in the pan it will continue to cook and burn.  Allow butter to cool for 20 minutes.

In the bowl of a stand mixer fitted with a paddle attachment, cream remaining 1/2 cup of butter with brown sugar.  Cream on medium speed until light and fluffy, about 3 to 5 minutes.  Add the vanilla extract and molasses and beat until incorporated.

Once the brown butter has cooled slightly, pour the butter (brown bits and all) into the creamed butter and sugar mixture.  Add the granulated sugar and cream for 2 minutes, until well incorporated.  Add the egg and egg yolk and beat for 1 minute more.

Stop the mixer and scrape the bottom of the bowl to ensure that everything is evenly mixed.  Add the flour mixture, all at once to the butter mixture and beat on low speed until the flour is just incorporated.  Add the toffee bits and mix until just incorporated.

Put the bowl in the fridge for at least 30 minutes. (you can keep in the mixer bowl, if you are going to make at the end of 30 minutes, or wrap in plastic and keep for longer).

Place racks in the center and upper third of the oven and preheat oven to 350 degrees f.  Line two baking sheets with parchment paper.  Scoop dough by the two tablespoonful (I use the larger size cookie scoop) onto prepared sheets.  Be sure to leave about 2-inches of space between each cookie.

Bake for 12 to 14 minutes of until cookies are golden brown.  Remove from the oven and allow to rest on the baking sheet for 5 minutes.  Serve warm or allow to cool completely.





#brown butter

#brown sugar



End of Summer Coconut Cookies

Today I wore jean capris and short sleeve sweater and I was cold.  Tomorrow will be warm again, but the kiddos keep pointing out the leaves that are beginning to change.  Fall is definitely creeping into New England.  Now that the weather is not so crazy hot and humid I am attempting to hold on to summer a bit more.  While I’m tempted to go all into Fall flavors now, I decided to stick with a more summery flavor for the cookies I’m bringing to Maine for the weekend.  

I’ve had these cookies from Joy the Baker on my list of things to make for a while.  However, I’ve made a number of changes.  My kiddos were running around like complete crazies so some of the cookies got a little more crispy than I wanted.  But they are tasty and not too sweet.  

  • 1 cup sweetened shredded coconut 
  • 1/2 cup unsweetened shredded coconut (if you don’t have use all sweetened)
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon (I used Ceylon cinnamon)
  • 3/4 cup unsalted butter, at room temperature
  • 1 cup packed dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (I use flavorganics)

Position a rack in the middle of the oven.  Preheat the oven to 300 degrees F.

Spread the coconut on a baking sheet.  Bake for about 8-10 minutes stirring once, until the coconut becomes evenly golden.  Watch carefully, as the coconut can darken quickly toward the end of baking.  Set aside to cool.  Increase the oven temperature to 350 degrees F.  Line two baking sheets with parchment paper.

Whisk the flour, baking powder, salt and cinnamon in a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smooth and fluffy, about 2 minutes.  Stop the mixer and scrape the sides of the bowl as needed during mixing.  Add the egg, vanilla and coconut extract and mix until blended.  On low speed, add the flour mixture, mixing until just incorporated.  Use a large spoon to stir in the toasted coconut.

Divide the dough into two portions and pat into a flat rectangle.  Cut two large sheets of wax paper, and roll out the portions of dough between the wax paper into a rectangle, about 1/4-inch thick.  Remove the top piece of wax paper. Cut out cookies with a cookie cutter (I used a square one) or just cut the dough into rectangles.

Lift the cookies off the wax paper and transfer to the parchment lined baking sheet.  If you have trouble lifting the dough, place it in the fridge for a few minutes to harden and then transfer to a baking sheet.  Bake one sheet at a time until the edges and bottoms are lightly browned, about 10 to 15 minutes (really depends on size of cookie).

Store in an air-tight container.  







Cookies for Camp Meeting (Mexican Chocolate Snickerdoodles, Brown Butter Chocolate Chip, Anzac)


Last week my family spent a sweltering, humid, and wet week at an old fashioned Camp Meeting.  I spent quite a bit of time trying to get together food that would travel and potentially last a little while.  I knew that in additional to some banana and zucchini bread I would have to make one (or several) batches cookies. I figured that tall man would need things to grab in between all the meetings.  

I made a family favorite Anzac Cookies from Alice Medrich’s book Chewy, Gooey, Crispy, Crunchy, Melt-in-your-mouth-cookies. They are really crispy, coconuty and known for being able to last for a while.  

ANZAC Cookies

  • 1 cup rolled oats
  • 8 tablespoons unsalted butter
  • 3/4 cup sugar
  • 1 tablespoon water
  • 2 tablespoons honey
  • 1 cup all-purpose flour
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1 cup unsweetened dried shredded coconut

Place oats in a food processor.  Process just until the oats are coarsely ground but not powdered; set aside.

Combine the butter, sugar, water, and honey in a large saucepan and warm over medium-low heat until the butter is melted.  Remove from the heat and add the flour, cream of tartar, baking soda, coconut and oats all at once and stir until the flour is completely incorporated.  

Divide the dough in half and form two 8 by 2 inch logs.  Wrap in parchment paper and refrigerate for at least 2 hours or overnight.

Preheat the oven to 325 degrees.  Put racks in the upper and lower thirds of the oven.

Remove dough from the refrigerator and slice it into 1/4 to 3/8 inch thick slices with a serrated knife.  Place the slices at least 1 inch apart on lined or greased cookie sheets.  

Bake for 14-17 minutes (rotate the sheets from top to bottom halfway through baking), or until golden brown all over. Transfer cookies to racks an cool completely before storing in an airtight container.

The second type of cookie I brought for the first part of the week were these Brown-Butter Chocolate Chip Cookies from Joy the Baker.  I made them without the nuts due to the kiddos.  I doubt that I will ever make chocolate chip cookies another way again.  Robert took one bite and said “wow, outstanding! What is different about these?”  Brown-butter baby!

The last batch of cookies I made on a quick trip home mid-week to do some laundry and get some sleep.  I first say these Mexican Chocolate Snickerdoodles in a Better Homes and Garden Christmas Cookie Publication.  I’ve adapted the recipe more for our tastes (less sugar more cinnamon in different varieties).  

I’ve mentioned in times past that I have 3 varieties in cinnamon in my spice area.  I buy my cinnamons from Penzey’s Spices.  My “general” cinnamon is their China Tung Hing.  It is nice a strong cinnamon without being over-powering.  When I’m cooking any Latin American based dish or dessert with chocolate I use the “Latin American” cinnamon or Ceylon cinnamon.  It has some citrus notes and was the type of cinnamon I had in chocolate dishes while living in Guatemala.  My final cinnamon is a recent addition for that real cinnamon kick which is their Extra Fancy Vietnamese Cinnamon.  It is considered the strongest cinnamon available in the US.  If you don’t have all these varieties of cinnamon use what you have you just may not have the complexity of these (if you were one of those who asked me for the recipe when tasting them).

Mexican Chocolate Snickerdoodles 

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 tsp China Tung Hing cinnamon
  • 1/4 tsp Ceylon cinnamon
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 cup unsweetened cocoa powder
  • 2 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/2 tsp cinnamon ( I used 1 tsp China, 1 tsp Ceylon, 1/2 tsp Vietnamese)

In a large mixing bowl beat butter with an electric mixer for 1 minute.  Then add sugars and beat until fluffy.  Add cream of tartar, baking soda, salt and 1/4 tsp China cinnamon and 1/4 tsp Ceylon cinnamon and beat until combined (scraping down bowl as needed).  Beat in eggs and vanilla until combined.  Add cocoa powder and flour until combined (try not to overbeat, mix in by hand the last little bit if needed.) Cover dough and chill in refrigerator for about an hour.

Preheat oven to 350 degrees.  In a small bowl stir together the 1/4 cup granulated sugar and 2 1/2 tsp cinnamon (the blend or just one type).  Shape dough into 1 inch to 1 1/4 inch balls.  Roll balls in sugar mixture to coat them.  Place on parchment covered baking sheets.

Bake for 10-12 minutes or until edges are set and tops are cracked.  Cool on cookie sheet for 1 minute.  Transfer to a wire rack and let cool.

1 note








#brown butter


#make ahead

Pintrest Post #10: Brown-butter Cherry Bars ›

I have another rather lengthy post coming, but I just finished making these bars that have been pinned to my “desserts to make” board for a couple weeks.  Cherries were on sale so I knew that now was the time to jump at making these.  So glad I did (though my summer of trying to lose some weight may not)!  I might cut back on the baking time of the crust by itself in the future, but other than that yummy!  

I have to mention however, that what I wouldn’t give for an automatic cherry pitter right about now!






#brown butter

#make ahead

Random thoughts on cooking and TV

I think that it might be summer in New England.  I’m sneezing, hot one minute as the heat and humidity just suck the life out of me and the next I’m grabbing my fleece pants and wool socks again.  

The last two weeks and the next three weeks are going to be CRAZY! I’ve been cooking a lot and baking plenty of cookies.  I’ll get to the recipes soon, but if you don’t have Alice Medrich’s cookie book get it!

This summer also begin cooking competition time on TV.  I watched America’s Baking Competition tonight.  Interesting so far, though I can’t figure out what Jeff Foxworthy is doing on there.  Now I’m watching Master Chef on DVR.  Really wanted that pastor guy to go through to the next round.  

I’ll get back to recipes soon…




Meyer Lemon Tea Cookies

This picture is of the cookies that were left when I went to put them away in the evening once they were cooled.  The original recipe is double this amount.  An additional 18-22 cookies in addition to those picture.  Where are the other cookies you might ask?  My husband ate them in a little over an hour.  How many did I eat during this time?  One…yes, you read that correctly he had 18-21 and I had 1.  In the following day or so those pictured also made there way into his 6’7” body which is still skinny no matter what he eats or in what quantity.  Life is SO NOT FAIR!!!

Granted these cookies are not large.  They are a one (if your shoveling them in) or two bite cookie.  They have a light crumbly texture that is perfect with a cup of tea etc. If you don’t have Meyer lemons use regular and they will still be tasty!

Meyer Lemon Tea Cookies

  • 3/4 cup of butter softened
  • 3/4 cup sugar
  • 1 egg yolk
  • 1/2 TBSP packed Meyer Lemon zest
  • 1 TBSP Meyer Lemon juice
  • 1/2 tsp vanilla
  • 2 cups flour
  • powdered sugar (optional)

Preheat oven to 350 degrees.

Combine butter and sugar in the bowl of an electric mixer and beat at medium speed until smooth.

Add egg yolk, Meyer Lemon zest, juice, and vanilla and beat until combined.

On low speed, gradually add flour until mixture is no longer crumbly and forms a dough.

Using a one-inch cookie scoop, scoop dough onto parchment lined cookie sheets an inch apart.  Bake for 10-12 minutes or until cookies puff and start to turn light yellow/golden brown with small cracks form on the surface.  

Shift some powdered sugar over the cookies while they are warm (optional) then transfer to a wire rack and cool completely. Store in an airtight container.

1 note






#Meyer lemons

Heart Trees and Banana Chocolate Bars


Every morning usually before 8 AM, M1 asks if she can “do a craft”.  She isn’t talking about the bin of coloring books that I bought for this express “craft making” time.  Oh, no she wants cutting, painting, glitter, stickers, creations of grand “artist” intent.  I wish that I was more innately crafty/artist.  I almost hesitate to tell people that I was once a craft director at a camp for 5 years.  While I can pour ceramics, make candles, fabric paint etc. my strengths in that position were teaching little kids who think anything that is entirely painted is a “masterpiece” and organizing.  I wish I was one of those people who can look at a random collection of household items and think “ohh I can make _______ this those”.  I tend to do a little better if there is a teaching objective involved.  I’ve been working on shapes with M2 and patterns with M1 (for some reason having my 3 and 4 year olds master the Geometry Common Core Standards for 1st grade sounded like a good idea) and created some, in my opinion, cute shapes crafts (post to come).  Other than that I spend more time on pintrest looking for various simple and cheap (seriously one can spend SO much on craft supplies) kids crafts.

I got the inspiration/idea for the heart trees from somewhere on pintrest.  I bought the Valentine’s heart stickers the day before V day when they went on 50% off.  I figured my MIL can get them late.  Basically just trace and cut out your kid’s hand and a portion of arm.  Glue to paper and them make “leaves” with heart stickers or cut out hearts from paper.  I put each kids initials and year in the “tree trunk”. 

Once again I had too many ripe bananas in the house.  I had already made banana bread, banana “ice cream”, and was looking for something else to make with bananas.  As banana cake is pretty similar to banana bread I wanted something different texturally.  When we lived in OH my hubby bought me Bon Appetit’s Dessert cookbook at Half Price Books (boy I miss that place)!  While I was looking in the index of all my cookbooks for banana related items I saw BA’s Banana-Oatmeal Bars with Chocolate Chunks.  I adjusted the recipe a bit by cutting down on the sugar and using dark chocolate chips.

Banana-Oatmeal-Chocolate Chip Bars

  • 2 cups all purpose flour
  • 1 cup quick-cooking oats
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cups sugar
  • 1 cups (packed) golden brown sugar
  • 2 large eggs
  • 2/3 cup mashed ripe bananas (about 2 large)
  • 2 teaspoons vanilla extract
  • 1 cup dark chocolate chips

Preheat oven to 350°F. Cover a jelly roll (18x13x1-inch) baking sheet with foil and coat with nonstick spray. Blend first 4 ingredients in medium bowl. Beat butter in large bowl until fluffy. Add both sugars and beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in bananas, then vanilla. Stir in flour mixture and then chocolate chips.

Spread batter in prepared pan. Bake until tester inserted into center comes out clean and top is golden, about 20-25 minutes. Cool in pan on rack. Cut into 3x2-inch bars and serve








Nutella Pinwheel Cookies 
I made these cookies for a sad occasion.  As a pastor’s wife I may attend more funerals than most people.  Some are more difficult than others and as this funeral was for a long time family friend it ranks in the more difficult category.  
Blizzard Nemo make me change my original baking plans to something that would keep well for a couple days just in case I didn’t have electricity Saturday night.  These cookies had been in my wish list to make for a while so I decided to try them.  I had been a bit reticent to try them as pinwheel cookies can be tricky to work with dough wise.  Thankfully this dough wasn’t too finicky and it was rather cathartic to roll in out and smear with Nutella.  
I split up the recipe for the “cookie jar” at home and the one to bring.  In both situations the cookies got an excellent review.

Nutella Pinwheel Cookies 

I made these cookies for a sad occasion.  As a pastor’s wife I may attend more funerals than most people.  Some are more difficult than others and as this funeral was for a long time family friend it ranks in the more difficult category.  

Blizzard Nemo make me change my original baking plans to something that would keep well for a couple days just in case I didn’t have electricity Saturday night.  These cookies had been in my wish list to make for a while so I decided to try them.  I had been a bit reticent to try them as pinwheel cookies can be tricky to work with dough wise.  Thankfully this dough wasn’t too finicky and it was rather cathartic to roll in out and smear with Nutella.  

I split up the recipe for the “cookie jar” at home and the one to bring.  In both situations the cookies got an excellent review.





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