variations -The KitchenMaid-: Sweet sweet Friday: Double Choc Almond Cookies One of my colleagues is forever sending me email links to recipes or food pictures, prefaced by the line "if you loved us, you'd make us these". On Tuesday she sent me a link to this biscuit version of a turducken, which gave me the idea for these double chocolate, double almond delights. They look like ordinary chunky chocolate chip cookies from the outside, but there's a scorched almond hidden inside. They are heavenly. Greer, if they actually make it out of the house this morning, you're going to LOVE them... Double chocolate and almond cookies I've got a feeling scorched almonds are just an Antipodean thing - they're basically roasted whole almonds enrobed in chocolate - so if you can't get them then I suggest making a sandwich with two squares of dark chocolate and an almond, then wrapping the cookie dough around it. Preheat the oven to 180C and lightly grease an oven tray.Cream the butter and sugars until light and fluffy, then add the egg and vanilla and beat well.
Chewy Chocolate Chocolate Chip Cookies October 20, 2008 Chewy Chocolate Chocolate Chip Cookies by IsaChandra Makes 3 dozen These are brownie-like and chewy. Update: Ryan at Vegblog mentioned that you might want to use a hand blender to mix these instead of your hands. Equipment Baking Sheet, Blender, 2 large bowls, mixing spatula, cookie sheets Ingredients 3/4 cup canola oil 2 cups sugar 2 teaspoons vanilla 1 tablespoon + 1 teaspoon whole flax seeds 1/2 cup soymilk 2 cups all purp flour 3/4 cup dutch processed cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup chocolate chips Directions Preheat oven to 350 F. Grind the flax seeds on high in a blender until they become a powder. In a large bowl sift together flour, cocoa, baking soda and salt. In a seperate large bowl cream together oil and sugar. Fold in the dry ingredients in batches. Roll dough into 1 inch balls and flatten into a disc that’s about 1 1/2 inches in diameter. Bake for 10 minutes.
Ahorn-Zitronenmuffins In letzter Zeit habe ich meist mit herkömmlichem Sonnenblumenöl gebacken. Bei Bio-Öl kommt der Geschmack des Sonnenblumenöls so stark heraus, dass der ganze Muffin am Ende nach Sonnenblumenkernen schmeckt, was nicht immer gewünscht ist. Auch bei diesen Muffins habe ich vollständig auf Bio-Ware und gesunde Zucker geachtet und der Geschmack des Bio-Sonnenblumenöls ist recht stark. Für 6 wie ich finde sehr leckere Muffins: 140g Dinkelmehl 50g Rohrohrzucker 1EL Maisstärke 1 gestr. 3EL Ahornsirup Zeste einer Zitrone Mehl, Zucker, Stärke und Natron mischen.Zitronensaft, Zeste, Vanillemark, Ahornsirup, Apfelessig, Öl und Wasser zugeben und zu einem glatten Teig rühren.
-The KitchenMaid-: Sweet sweet Friday: Ginger Molasses Cookies You know how I mentioned getting back into bed with a cup of tea and a biscuit while waiting for the rhubarb and raspberry focaccia to cook? These are the biscuit you should be doing it with. Ginger and molasses cookies This recipe is another from my clever friend Anna, who has written "don't eat all the mixture!" 3/4 cup corn or canola oil 1 egg 1 cup dark brown sugar, lightly packed 1/2 cup molasses 2 cups flour 2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp ground cloves 1/2 tsp ground ginger 1/2 tsp nutmeg 3/4 cup raw sugar, for rolling the dough in Preheat the oven to 175C and line two baking trays with nonstick paper.
Mexican Hot Chocolate Snickerdoodles September 16, 2009 Mexican Hot Chocolate Snickerdoodles by IsaChandra OK so I am getting back into the video world with a very appropriate, prim and proper little video about cookies! Mexican Hot Chocolate Snickerdoodles, to be exact. Mexican Hot Chocolate Snickerdoodles Makes 2 dozen Cookies A beautiful crackle topped chocolate cookie with a spicy cayenne kick and a sugary cinnamon coating. For the topping: 1/3 cup sugar 1 teaspoon ground cinnamon For the cookies: 1/2 cup canola oil 1 cup sugar 1/4 cup pure maple syrup 3 tablespoons almond milk (Or your preferred non-dairy milk) 1 teaspoon vanilla extract 1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate) 1 2/3 cups flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon cayenne Preheat oven to 350 F. Mix the topping ingredients together on a flat plate. In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk.
Lilac Dream Cupcakes Heute war mir irgendwie nach backen und kochen und herrichten und fotografieren...Unser Haus wird gerade gestrichen und da ich nicht alles selbst essen kann (sollte), hab ich den Jungs mal netterweise was abgegeben... Das setzt heute Abend wieder Schläge von meinem Freund (Oooops). Für 6 Stück: 150g Mehl100g Zucker30g Kakao40ml Öl1Prise Salz1Messerspitze Natron20g Apfelmus70ml Leitungswasser1EL Apfelessig Zuerst die trockenen Zutaten mischen, dann Apfelmus, Öl, Wasser und Essig hinzugeben. Für das Frosting:60g Margarine120g gesiebten Puderzuckerblaue und rote Speisefarbe1TL Himbeermarmelade Zucker in die Margarine sieben, die gewünschte Farbe herstellen und die Himbeermarmelade hineinrühren. Happy Trails Adventure Cookies Last week was the week of the granola bar in my kitchen. It was also, unfortunately, the week of sticky fingers, sticky cupboards, sticky floors, sticky handles, and sticky clothing. Actually, it still is. I should do something about that.. I’ve been testing oodles of baked and no-bake granola bars for the cookbook, working hard to get the perfect flavour, texture, and combination of healthy ingredients for each one. I planned this week of granola bar testing to coincide with our upcoming trip to Calgary (we leave tomorrow morning). I’m just hoping the 60+ bars and two huge super soaker water guns (best aunt ever) don’t put my suitcase over the weight limit. After last week’s granola-bar-athon, I decided it was time to move on. I had a vision in mind: Here’s another great thing about the cookies – they are free of any added oil. You simply toast pecans in the oven and process or chop them until they are smaller than peas, like so: After 11-12 minutes at 350F, we have a winner! Mix-ins: 1. 2.
Vegan Milano Cookies September 10, 2007 Vegan Milano Cookies by IsaChandra Well, obviously they’re vegan – I just titled it that way for google purposes. Or Ask Jeeves, if you prefer. The PPK messages boards were clamouring for a version of these and what the PPK message board wants, the PPK message board gets. Vegan Milanos Makes 16 cookies 1/3 cup rice milk (or soy, whatever you got) 3/4 cup sugar 1/2 cup canola oil 2 teaspoons pure vanilla extract Scant 1 teaspoon finely grated orange zest 2 cups flour 2 tablespoons cornstarch 1 teaspoon baking powder 1/4 teaspoon salt 6 ounces bittersweet or semisweet chocolate, chopped (or use chocolate chips) Preheat oven to 350 F. In a large mixing bowl, use a strong fork to mix together milk, sugar, oil, vanilla and zest. Add half of the flour, along with the cornstarch, baking powder and salt; mix well. Make sure your hands are very clean and dry, and dust them with flour. Bake for 14 to 16 minutes, until tops are firm and edges are ever so slightly browned.
Tahini and Almond Cookies It was a treat to spend a tasty afternoon in Tel Aviv with Natalie Levin, of the blog Oogio.net, who is a passionate baker. Upon meeting, one of the first things Natalie did was hand over a bag of homemade treats, which included a sack of these Tahini and Almond Cookies. Although I didn’t dive in right away (to be polite), after we visited the outdoor market, when I got back to my hotel, I opened the bag and found myself in love with the crumbly, buttery texture and the slightly exotic taste of smooth tahini (sesame paste) – which I’d never had in a cookie. These are simple little cookies that would go perfect alongside a fresh fruit salad or a bowl of sorbet, or during tea-time. Thanks Natalie! Tahini and Almond Cookies There’s something exciting about baking. Regardless of whatever is on the baking list for the week, fresh cookies are a must, as I always try to keep my cookie jar full of new tastes and ingredients. Tahini is one of the most popular spreads in Israel. Israeli Salad
Olives for Dinner: PPK Chewy Chocolate Chip Cookies I am not a huge fan of baking, mainly because you have to be so exact for good results. There are about three or four cookies recipes that I can make without causing a major disaster in the kitchen—this is one of them. This is Isa Chandra Moskowitz's recipe, found on the Post Punk Kitchen (PPK) website. This is one double-chocolately, chewy and cakey cookie. I think the addition of macadamia nuts is great, but they are not necessary for the recipe.
Soft Peanut Butter Cup Cookies We’re getting awful close to the big day you guys. You know- my wedding- which is 2 weeks from tomorrow!? I am getting so excited and I finally feel like I have everything under control, so I can actually enjoy myself that week! After 4 hours at the bridal salon yesterday, I finally think everything is going to work out. :) Since I will be away from my NYC kitchen for 3 whole weeks, (one for the wedding and 2 for our honeymoon in Costa Rica,) I am spending as much time as I can these next two weeks baking up a few things to share when I’m gone. When I first saw these adorable peanut butter cookies here, I knew I had to make them. The mix-in possibilities for these are endless, but I went with mini peanut butter cups and mini chocolate chips. Soft Peanut Butter Cup Cookies Ingredients Instructions Using an electric mixer, cream together the butter and sugars in a large bowl.
Olives for Dinner: Chocolate-Sriracha Shortbread Cookies I loved making these delicately spicy sandwich cookies this weekend. The cookies themselves are incredibly airy and light, while the center is rich and intense—and everything works well together here to create a strange yet fabulous bite. Applying sriracha into a batch of melted dark chocolate will cause it to immediately seize up, which usually isn't a good thing, but perfect for the purpose of making these cookies. Once the sriracha-chocolate has cooled, it can be rolled into a small ball, flattened and sandwiched in between two layers of rich and buttery shortbread cookies. A liberal sprinkle of large crystal salt at the end balances all of the flavors perfectly. Shortbread cookie recipe adapted and halved from food.com. INGREDIENTS 1 cup Earth Balance, softened at room temperature 3/4 cup powdered sugar 1 TB vanilla extract 2 cups flour 1 tsp baking powder 1/2 cup Guittard extra dark chocolate chips 1 tsp -1 TB sriracha 1 TB large crystal salt cooking spray