Snowball Cookies (pecan/almond shortbread)

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I have a funny story. My mom told me today that one of my dad’s patients once brought him these delicious cookies as a gift. My dad, who can rarely consume sweets due to a history of stomach cancer, LOVED them. After devouring all of these “nutty ball-shaped cookies”, my mom and dad asked the patient for the recipe. She refused. Either a family secret, a secret recipe, or maybe there were drugs inside of the cookies. That would be one way to describe how good they tasted. So, when I came home from school and an undeniable urge to bake struck me, I committed myself to finding and making these cookies. Once I discovered these “snowball” cookies, and found it matched the description of Ms. Secretive Patient’s, I got to work. The results were scrumptious. Currently, my mom and dad are finishing the last of the cookies I made about 30 minutes ago… And that’s proof enough to me! So enjoy this recipe, because sharing is caring! 🙂

INGREDIENTS:
2 cups all-purpose flour
1 cups finely chopped pecans
1 cup almond meal
¾ teaspoon salt
1 cup (8 ounces) unsalted butter, softened but still cool
⅓ cup granulated sugar
1½ teaspoons vanilla extract
1 1/2 cups powdered sugar for rolling cookies (I omitted and it tasted great)

DIRECTIONS:
1. Preheat oven to 325 degrees F and adjust the oven racks to the upper- and lower-middle positions. Line two baking sheets with parchment paper or silicone baking mats.

2. Mix the flour, 1 cup of the chopped pecans, and the salt in a medium bowl; set aside.

3. Stir 1 cup almond meal into the flour mixture and set aside.

4. Cream the butter and sugar together on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla, then scrape the sides of the bowl. Add the flour mixture and beat on low speed until the dough just begins to come together but still looks scrappy, about 15 seconds. Scrape the sides of the bowl again and continue beating at low speed until the dough is cohesive, about 10 more seconds.

5. Roll a heaping tablespoon of dough between the palms of your hands and place on the prepared baking sheets. The cookies will only spread a little bit, so you can place them fairly close together. Bake until the tops are pale golden and the bottoms are just beginning to brown, 17 to 19 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time.

6. Cool the cookies on the baking sheets for 2 minutes, then transfer them to a wire cooling rack and allow to cool to room temperature, about 30 minutes.

7.(I omitted this step) Place the powdered sugar in a large zip-top bag. Working with 3 or 4 cookies at a time, place them in the bag of sugar and gently toss to coat them thoroughly. Gently shake off any excess. Allow the cookies to sit for at least an hour, or up to overnight, and then repeat the process. Cookies can be stored in an airtight container at room temperature for up to 5 days.
(Recipe slightly adapted from Brown Eyed Baker)

Brown Eyed Baker: (Recipe adapted from Baking Illustrated)

XXL Cowboy Compost Cookie

To share or not to share, that is the question.

And with this huge cookie, its one of much importance. They can be whipped up in less than 25 minutes, making them the perfect cookie to give away as a birthday gift to a friend at school, to satisfy a sugar craving, or if you’re like me, to eat away your feelings while studying biology.IMG_3950

Personally, I feel like cookies the size of your face are always a plus, and so I’ve decided to share this recipe with you guys with the hope that you will partake in my joy as well. I’ve been poking around for a solid single-serving dessert for quite some time now, and I think this cookie takes the cake. Filled with all the good fillings of a classic cowboy cookie along with the odds and ends of whatever was left in my pantry, this cookie is step above the dry, tasteless microwave mug cakes that had previously been my go-to.

IMG_3948The cookie is one part ‘cowboy’ because of its traditional ingredients of chocolate chips and coconut flake, as well as one part ‘compost’ because of the addition of graham crackers, peanut butter, and rolled oats by yours truly. It’s such a fun cookie with its contrasting textures and complementing flavors, and I’m sure you’ll all enjoy it as much as I did. (P.S the recipes for the other two cookies in the picture above are coming your way soon!)IMG_3923

XXL COWBOY COMPOST COOKIE

2 tablespoons unsalted butter, softened

2 tablespoons granulated sugar

2 tablespoons beaten egg

2 tablespoons light brown sugar, packed

1/2 teaspoon vanilla extract

2 tablespoons creamy peanut butter

6 tablespoons all-purpose flour

2 tablespoons old-fashioned rolled oats

1/8 teaspoon salt

1/4 cup mini chocolate chips

2 tablespoons unsweetened shredded coconut

1 sheet of graham cracker, broken into small pieces

1. Preheat the oven to 325 degrees Fahrenheit. Line baking sheet with parchment paper and put to the side.

2. In a medium sized bowl, whisk butter and sugar until creamed. Since its only a little bit, you should be able to do this all by hand. Stir in peanut butter, then add the oats, flour, salt, and baking soda. Fold in coconut, graham crackers, and most of the chocolate chips (leave about 2 tablespoons worth on the side).

3. Scoop dough out with a spoon and place onto baking sheet. Use a spoon and shape dough into one large dome. Make sure the dome is tall and round, and then press the remaining chocolate chips into the top of the dough.

4. Bake for 20-22 minutes or until the edges are golden brown and crisp. Take out of oven and allow to cool for 10-20 minutes. Enjoy!

Adapted from Sally’s Baking Addiction

 

 

Momofuku Milk Bar Cornflake Cookies

For those of you who are not already aware of this fact, I am a huge foodie. Most girls my age like boys, but I like food. I’m the type that gets excited over blood oranges and starfruit at the farmer’s market, and shed a joyful tear over a perfectly fluffy soufflé. My passion for all things edible is best exemplified by my “Restaurant Hit List”, a list I keep of all the restaurants I want to visit and foods I want to try. The items on my list range from places like hyped cafes like Uurth Café in Los Angeles to dessert shops like Joe’s Italian Ice in Anaheim to hole-in-the-wall splurge restaurants like The Hobbit in Orange. I got inspiration for this from a good friend of mine about a year ago, and the list now has over thirty items and is expanding everyday.

shout out to my amateur styling skill

However, some of the places on my hit list are just too darn far away. For instance, Momofuku Milk Bar in New York (cereal milk and crack pie?! Why wouldn’t I want to go to this place??) So, I was more than ecstatic when my mom forwarded me their Cornflake Cookie recipe, it’ll appease me for the time being until I get to try the real deal. It’s cereal and smore’s and chocolate chip cookie all put together, there’s nothing to dislike about this cookie. So I’ll save you all the seven hundred dollar plane ticket to New York and share this recipe with you!

MOMOFUKU MILK BAR CORNFLAKE COOKIES

    • 1 cup (2 sticks) unsalted butter, room temperature
    • 1 1/4 cups granulated sugar
    • 2/3 cup packed light-brown sugar
    • 1 large egg
    • 1/2 teaspoon pure vanilla extract
    • 1 1/2 cups all-purpose flour
    • 1 1/4 teaspoons coarse salt
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 3 cups Cornflake Crunch (NOTE: I used plain cornflakes because the cornflake crunch was just too sweet for me, but the link to this recipe is below)
    • 2/3 cup mini chocolate chips
    • 1 1/4 cups mini marshmallows

1. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. (See page 27 for notes on this process.)

2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula.

3. Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated.

4. Using a 2 3/4 oz ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not hold their shape.

5. Heat the oven to 375°F.

6. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be browned on the edges and just beginning to brown toward the center. Leave them in the oven for an additional minute or so if they aren’t and they still seem pale and doughy on the surface.

7. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Original recipe and Cornflake Crunch recipe can be found here

NOTES:

– I chilled the dough, as a whole then shaped the cookies. They still turned out fine.

– I made my cookies about a heaping tablespoon each because I wanted a larger yield, baked them for about 15 minutes.

– The dough gets really dense. I broke the whisk for my handheld mixer. Mix cautiously.

– Try to keep your marshmallows in the center of your cookies because if on the sides or bottom, they will caramelize and make your cookie look burnt. Tastes good, but makes you look like a cruddy baker.

Once again, thank you for visiting and feel free to leave me comments, concerns, questions, life stories, and feedback below!

Banana Chocolate Chip Cookies

 

As this year is coming to a close, I just wanted it say it’s been a great start for this little blog of ours, and to celebrate it I wanted to find a perfect recipe to celebrate the incoming year. I scrounged the Internet for something that would be appropriate, when I ran across this recipe on Sweet and Crumby. It was perfect.

You might be confused at this point. What do Banana Chocolate Chip Cookies have anything to do with the new year? Quite a lot actually. The chocolate chip cookie is a timeless recipe, one that has stayed basically the same generation after generation, just as a new year is the same thing as all the new years before it. Another 365 days ofopportunity that I will probably fail to fully grasp (again). My days will be spent in the same places with the same people, and I’ll celebrate the same holidays and go out to dinner with my family every weekend just like every year before this one.

However, this chocolate chip cookie isn’t all the same.

these cookies are thick, dense, and delectableJust like the banana adds a new spin onto the classic chocolate chip cookie, there will be new things this year that I am just not aware of yet. Maybe this year, I’ll find a new go-to get together spot other than Old Town, or my family will finally decide totry someplace else other than the same old repertoire for family dinner night. Maybe I’ll finally try Bikram yoga, get back into scrapbooking, dye my hair, and get a decent score on my SAT. Then again, maybe I won’t. I guess I’ll just have to see and find out. (I think my English teacher would have approved of my use of symbolism here.)

Now to the actual point of this post. The cookies. They’re not so much like cookies to be honest, they were more like muffin tops. But still good nonetheless because muffin tops are the best part of the muffin anyways. The nuts added a nice crunch, but the banana flavor was hard to find. I was expecting a really banana-y cookie, but there was only hints of it. But maybe that’s how it was supposed to be, the recipe didn’t specify. But overall, they were really good! I recommend them to be eaten warm and alongside a glass of cold milk. Trust me, it was a match made in heaven.

BANANA CHOCOLATE CHIP COOKIES

2 c. all purpose flour
1/2 t. baking soda
1/2 t. salt

3/4 c. (1 1/2 sticks) softened butter (just barely softened…not mushy)
2/3 c. granulated sugar
1/3 c. packed light brown sugar
2 eggs
1 t. Vanilla extract
1/2 c. thoroughly mashed bananas
1 c. good quality chocolate chips
Optional: 3/4 c. chopped walnuts

1.  Heat oven to 350 degrees.  Make sure one of the oven racks is in the middle of your oven and either place sheets of parchment paper or Silpats (nonstick rubber mats) on two baking sheets.

2. Mix the flour, baking soda and salt in a medium bowl with a wire whisk.  In a bowl of a stand mixe

r, cream together butter and sugars.  Add one egg at a time, beating in between each one.  Scrape down the bowl.

3. Add the vanilla and cream together on medium until everything is incorporated.

4. Add the dry ingredients and cream together again on medium.  Mix in your chocolate chips and walnuts (optional). (NOTE: I used pecan bits instead, and it turned out fine.)

5. Drop small ice cream scoop fulls of dough onto the cookie sheets.  I usually do three across and four down.  Bake for 12-14 minutes or until the cookies are lightly golden and soft, but not mushy to the touch. Let cool and store in an airtight container.  (NOTE: These cookies are going to be on the larger side.)

Find the original recipe here

Thank you for visiting and taking the time to read this post! Angie and I appreciate you guys so much, please feel free to leave any feedback or questions below. We’d love to hear from you! Hopefully your New Year’s Eve is filled with celebration, party, and ends with a midnight kiss.

Happy New Year’s!

Red Velvet White Chocolate Chip Cookies

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Hi you guys! It’s Christmas Eve and the perfect way to celebrate this holiday season of red and green is with some soft and scrumptious Red Velvet cookies 🙂 Everyone LOVES red velvet and it’s so simple to make! You only need red velvet cake mix, white chocolate chips, eggs, and vegetable oil! Here’s the recipe:

1 box red velvet cake mix
2 eggs
1/3 cup vegetable oil
Powdered sugar(optional)

1. Preheat oven to 375
2. Combine cake mix, eggs, and oil in a bowl using a hand mixer (it will get pretty thick and difficult to mix)
3. Carefully fold in white chocolate chips
4. Form teaspoon sized balls 1 inch apart on a cookie sheet or baking pan
5. Cook for 8-10 minutes or until tops of cookies crack
6. While warm, sprinkle powdered sugar on top of cookies(not pictured above)
7. Serve and enjoy!

MERRY CHRISTMAS EVE EVERYONE!! 🙂

Pistachio and Dried Cherry Biscotti

On the first day of Christmas, my true love gave to me, a whole loaf of Pistachio and Dried Cherry Biscotti!

Why is warm two days from Christmas? California I do not understand you...

 

The holidays are whizzing past me right now, and I’m just starting to enjoy the freedom that comes with them. It was so nice to wake up after the sunrise and all that, and even the fact that I’ve been experiencing a stomach bug since yesterday hasn’t dampened my spirits! With school out and everything, I have much more time than usual to spend in the kitchen, which makes me very happy.

I got this recipe a little while back from my aunt, who is an avid baker as well as a crafter (if that’s even a term), and I was so excited to give it a test! With Christmas just around the corner, the red fruit and the green pistachios give the biscotti a festive coloring, making it the perfect recipe to start off this Christmas series.

The hues of the nuts and fruit are so vibrant against the plain dough of the biscotti. Hungry yet?

And not only does the biscotti look good, it tastes good as well. Baked twice to achieve that crispy crunch that one searches for in a biscotti, your company will be clamoring for a second serving. Served with a steaming cup of post-dinner coffee, this biscotti is bound to be the perfect ending to any holiday gathering!

PISTACHIO AND DRIED CHERRY BISCOTTI

2 cups of all-purpose flour

1 cup granulated sugar

1 tsp baking powder’

¼ tsp salt

1 cup dried cherries

2 tbsp no pulp orange juice

4 tbsp unsalted butter, softened

2 large eggs, room temperature

½ tsp vanilla extract

¾ cup shelled unsalted pistachios, toasted and chopped coarse

  1. Adjust rack to middle position and heat oven to 350 degrees. Line baking sheet with parchment paper.
  2. Whisk flour, ½ cup sugar, baking powder, and salt together in a medium bowl.
  3. Microwave cherries and orange juice, covered, in a small bowl for about 45 seconds. Let cool to room temperature, this should take about 30 minutes. (NOTE: if you need to cool the mixture a bit faster, stick it in the fridge for a bit.)
  4. Using a stand mixer fitted with a paddle, beat butter and remaining sugar on medium speed until light and fluffy. (NOTE: I used a hand mixer instead.)
  5. Slowly add eggs and vanilla into butter mixture until incorporated.
  6. Reduce speed to low and add flour mixture into butter mixture. Fold in cherries and pistachios, mixing until just evenly incorporated.
  7. Transfer dough to prepared sheet, and with floured hands, form into two 13×2 loaves spaced three inches apart. Bake until light golden brown and just beginning to crack on top, about 30-35 minutes.  (NOTE: The dough will be a bit sticky, so floured hands are necessary. Trust me.)
  8. Take loaves out and allow to cool for 10 minutes before using a serrated knife to cut the loaves in to half-inch thick slices.
  9. To achieve the perfect crunch, lower the oven to 325 degrees. Then take the sliced loaves and stick onto a freshly lined baking sheet and bake for another 10-15 minutes, flipping each slice halfway through the baking.

VARIATIONS:

Instead of dried cherries, I replaced them with dried cranberries and it worked just as well. Pistachios can also be replaced with other nuts if so desired. If you’re looking for a softer biscotti (it’ll end up being more like bread), skip the double baking step.

Thanks for reading, and I hope you enjoy this recipe and have a wonderful time over the holidays! Check back tomorrow for another Christmas cookie recipe! Feel free to mention comments, concerns, questions, and cuss words below!