Nutella Chocolate Chip Cookies

Everytime I see a recipe including Nutella I save it. Who knows how many Nutella recipes I have stashed away somewhere on my computer (mostly starred from various blogs). However, after seeing this one yesterday afternoon I knew I had to make this cookie ASAP.

I have to say, this is probably the best cookie recipe find ever. On it's own it would make a great chocolate chip cookie. Then add in the Nutella and it's perfection. Thin and crisp but chewy on the inside- that's how I like my chocolate chip and this fits the description. Super easy to make. I pretty much did the entire recipe during commercial breaks of the Real Housewives of New Jersey. I know, I know, Nutella is from Italy so it's a great connection. I was thinking the same thing!

**The super cute paper doily was purchased at Bake it Pretty in Asheville, NC.

Nutella Chocolate Chip Cookies

-adapted from Tracey's Culinary Adventures

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup Nutella (I maybe threw in an extra tablespoon or two...)
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips

Preheat oven to 350 F. Line two baking sheets with parchment.

Whisk the flour, baking soda and salt together in a small bowl.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 1 minute. Add both sugars and cream on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl. With the mixer on low speed, add the egg and vanilla and beat to combine. Mix in the Nutella until the dough is smooth.

With the mixer on low speed, add the dry ingredients to the mixer a little at a time. Beat just until incorporated. Scrape down the sides of the bowl then add the chocolate chips. Beat briefly just to distribute the chips. (I refrigerated the dough for about an hour here, but it's not necessary.)

Use a small cookie scoop to portion the dough on the prepared baking sheets, leaving about 2 inches between them. Bake for 7-8 minutes, or until the edges of the cookies are set (the tops may still be soft). Transfer baking sheet to a wire rack and let the cookies cool for about 5 minutes before transferring them to the racks to cool completely.

Makes 24 cookies.

Pumpkin Whoopie Pies

So, let me explain. My camera hates me. At the beginning of August Jon and I went to Nashville. I took lots of photos, most importantly of Jon beside Gram Parson's suit at the Country Music Hall of Fame on his birthday and of a room full of vintage party dresses. Then I got home and my computer and camera refused to get along anymore. It'd really been an on and off relationship for some time. So everything I've baked since then has not been blogged about because I feel like if I don't have a picture it didn't really happen. But some things need to be shared.

I've been on a whoopie pie kick lately. I guess they are like the new cupcake. or macaron. or whatever. I've made a few varieties but this is the best one so far. I took them to school for a halloween dessert fest. There were lots of store bought things and some regular brownies and such. When I went to get my dish, everything else had leftovers and these were gone! Unlike some other whoopie pies I've tried these are very moist (ugh, I hate that word because everyone else hates that word but can't think of another to use) and have the perfect amount of pumpkin and spice. A must have for Halloween and the upcoming month of November.

*And if you really want a picture click on Tracy's link. They looked the same :)

Pumpkin Whoopie Pies

from Tracy's Culinary Adventures

Cookies
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1 cup packed light brown sugar
1 cup canola oil
3 cups canned pumpkin
2 eggs
1 teaspoon vanilla extract

Cream Cheese Filling
3 cups confectioners' sugar, sifted
8 ounces cream cheese, at room temperature
4 ounces (1 stick) unsalted butter, at room temperature
1 teaspoon vanilla extract

Preheat oven to 350 F. Line two baking sheets with parchment paper.

In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. In another bowl, whisk the sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined. Finally, gradually add the flour mixture to the pumpkin mixture and whisk to combine completely.

Use a small scoop (or a large spoon) to drop rounds of dough (about 1.5-2 tablespoons each) onto the prepared baking sheets, spacing them about 1 inch apart. Bake for 10 to 12 minutes, or until a toothpick inserted into the center of a cookie comes out clean. Remove from the oven, then let the cookies cool for a few minutes on the baking sheets before removing them to a wire rack to cool completely. Repeat with remaining dough.

To make the filling, beat the butter on medium speed in the bowl of a stand mixer fitted with the paddle attachment until smooth. Add the cream cheese and beat to combine. Add the confectioners' sugar and vanilla and beat until smooth.

To assemble the whoopie pies: Turn half of the cookies over so the flat side is up. Put the cream cheese filling in a disposable pastry bag and cut a hole from the end. Pipe the filling onto the flat side of the turned cookies. Sandwich with the remaining cookies, pressing down slightly so the filling spreads to the edge. Cover the whoopie pies and transfer them to the refrigerator for at least 30 minutes before serving.

Need This

I've not decorated cookies in forever. This is good inspiration to do so:Publish Post

found here, via here

Happy 100- Lemon Madeleines

I've been holding out posting forever. One reason (besides never uploading photos) is because I was at 99 posts and I wanted to do something above and beyond fancy for my 100th. But...that never happened.

However, I've had this madeleine pan for over a year. I found it while walking around the antique store down the street and believe I paid $2 for it. So what has it been doing the last year? It's been hanging on the wall in my kitchen. Several people have commented on it then asked, "Wait, is that some kind of baking thing?" Yes, but I just haven't used it yet.

So finally over spring break, or maybe the week before I can't even remember, I made madeleines.

Lemon Madeleines

~Adapted from Martha Stewart

3/4 cup unsalted butter (1 1/2 sticks) melted, plus more for pans

1 1/2 cups cake flour, sifted (not self rising)

1/2 teaspoon baking powder

1/4 teaspoon coarse salt

3 large eggs

2 large egg yolks

3/4 cup sugar

1 teaspoon pure vanilla

2 teaspoons lemon zest

2 tablespoons fresh lemon juice (2-3 lemons)

Confectioners' sugar, for dusting

Directions:

1. Preheat oven to 350. Butter madeleine pan; set aside. Sift flour, baking powder, and salt into a bowl; set aside.

2. Put eggs, egg yolks, sugar, vanilla, lemon zest and juice in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes. (I think I forgot that last step!)

3. Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners' sugar, if desired. Cookies can be stored in airtight containers at room temperature for up to 1 day. (Umm...sorry Martha I think they can stick around at least 2 or 3 and be fine)

The cookies were sort of like a lighter pound cake. The lemon was just right. I never got around to the powdered sugar step but I'm sure that would be a nice touch.

Christmas Favorites: Best Cookie

It's not the holiday season until I start baking. The past 2 weekends I've been out of town and have not baked a crumb. I'm deprived from baking to put it lightly. Last night, after a crazy day of school my first thought was-go home, grocery store, bake jam thumbprint cookies. They are my favorite Christmas cookie I believe, besides the classic sugar cookie. And it's not like I have to bake them only at Christmas, but that seems to be the only time I bake them.

I can never decide if I like the raspberry or apricot the best...

I've posted them before but here is a good reminder:

Jam Thumbprints Recipe

Snickerdoodles

Until yesterday I was still eating my mom's birthday cake.  So I've not needed to bake anything and especially haven't felt like baking since it's been in the 90's the past few weeks.  My kitchen is miserable in the summertime.  The afternoon sun comes through the window and my cafe curtains aren't much defense to the heat.  There is only one air conditioning unit in my apartment and it's located as far away from the kitchen as possible.  It does well cooling the bedrooms and living room but the air rarely makes it to the kitchen.  

On top of this, my oven is ancient.  It works fabulously but it's old.  I'm not really sure how old exactly but I'd guess the 1980's or so.  (Well, that's the same age range as me but for an oven that is old right?)  An oldie but a goodie, except for one thing.  I've noticed this summer how much heat it puts out when it's on.  Even after I turn it off, I can still feel heat coming off of it an hour later.  So needless to say, I've used the oven as little as possible this summer, especially lately.  About two weeks ago I discovered that I could remove the knobs to turn the burners and oven on and did so to do some heavy duty cleaning.  Then on Monday I went to make some spaghetti for dinner and realized the knobs were still off.  I hadn't used the oven or the stove in about 2 weeks!  That is kinda ridiculous.  But in my defense, I've had a lot of meals out with people lately.  That and if I have eaten at home it's been something simple or cool from the fridge.  

But last night there was a nice thunderstorm which cooled off things considerably so I took this opportunity to fire up the oven (almost literally) and make some cookies.  I actually didn't discover my love of snickerdoodles until college.  My roommate Kelsey made some and before this I hadn't even heard of them.  This is my first attempt at them but this recipe looked too good too miss out on.

Snickerdoodles

Makes 3 dozen cookies

For the dough:

1/2 pound (2 sticks) unsalted butter, softened

1 1/2 cups sugar

2 large eggs, room temperature

2 3/4 cups all purpose flour

1 1/2 teaspoons cream of tarter 

1 teaspoons baking soda

1/4 teaspoon kosher salt

For the cinnamon sugar:

1/2 cup sugar

1 1/2 teaspoons ground cinnamon

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until smooth, 2-3 minutes.  Add the eggs and mix until combined.

In a separate bowl, whisk together the flour, cream of tarter, baking soda, and salt.  Add to the butter mixture and mix on low speed until combined.  The down will be too soft and sticky to roll.  Refrigerate until firm, about 1 hour or overnight.

Preheat to oven to 350 F.  Line two cookie sheets with parchment paper.  

Using a 1 ounce cookie scoop or tablespoon, shape the dough into balls and then roll them in the cinnamon sugar (flatten the cookies a bit while in the cinnamon sugar and flip over as they are placed on the cookie sheet-that way you get a lot of the sugar on the cookie).

Place the cookies 2 inches apart on cookie sheets.  Flatten them slightly with your fingertips so they stay put.  

Bake for about 12-13 minutes or until the bottoms are slightly golden in color (mine took about 10 minutes, so check then).  These cookies are supposed to be chewy, so do not overbake.  Remove to a wire rack to cool. 

**I made the recipe last night and put in the fridge overnight.  It rained alllllll day today and was barely over 70 degrees!  A very good day for baking.  It almost felt like :gasp: fall.  Or maybe it was just the cinnamon that made me ready to wear jeans and jump in piles of leaves.  

The Art of Macarons

Before March 8 of this year I had never tasted a macaron.  I actually had to research the difference between the French macaron and the very different American macaroon.   Back at Christmas I made macaroons for the first time but found that they were too heavy and coconutty for my taste. Maybe that is one reason why I find myself drawn to French macarons.  They are by far the superior cookie.  Made from almond flour, egg whites, and sugar it has a crispy meringue shell and chewy center.   In between the two halves of meringue is usually a filling of some sort of fruit jam, chocolate ganache, or buttercream.  

Meringue + raspberry jam?   Meringue + chocolate?  Meringue + buttercream?  How lovely is that?

Plus when you see them...the colors!!! 

 

Having only made the raspberry ones, I can't wait to make them all at once and arrange them in some lovely arrangement.  Raspberry, Orange, Lemon, Key Lime, Blueberry, Lavender...that nearly covers my ROY G. BIV order.  I've been trying to research different recipes and techniques  and from what I have read I'm really impressed with how my last batch turned out based on what the horror stories I have read about macaron first timers.  Some have devoted their entire careers to perfecting the macaron.  Entire batches are thrown out if it is too humid and the cookies do not set right.  

The mecca of macarons is Paris of course and a certain store named Lauderée.  

It was originally founded in 1862 by Louis Ernest Lauderée on the Rue Royal where it still exists today.  His grandon Pierre Desfontaine is credited with inventing the modern macaron in 1931.  Over 15,000 macarons are sold here each day with visitors waiting up to 30 minutes in line.   

I've never seen a macaron sold anywhere in my life.  

So maybe one day I'll get to experience a true French macaron but for now it looks like I'm going to have to keep experimenting on my own.

My Rasberry Chocolate Macarons

Lauderée Rasberry Macarons

Minus the rose petal, fancy label, and whole raspberry center they don't look tooooo far off!!!

Raspberry Chocolate French Macarons

For macaroons

• 6 oz sliced blanched almonds (not slivered; 2 cups)
• 1 1/2 cups confectioners sugar
• 3 large egg whites
• 3/4 teaspoon salt
• 3 tablespoons granulated sugar
• Red or pink food coloring

For chocolate raspberry ganache

• 3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped
• 1/3 cup heavy cream
• 1 tablespoon unsalted butter, softened
• 1/16 teaspoon raspberry extract (preferably McCormick brand)

Make macaroons:
Line 2 baking sheets with parchment paper.

Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.

Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)

Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.

Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.

Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.

Make ganache while macaroons bake:
Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.

Assemble cookies:
Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.

Oatmeal Pie Cookies

Last week in honor of National Education Week our PTA ordered a catered lunch for us.  My boxed lunch came with the most perfect Oatmeal Pie cookie I'd ever had.  A few days later I wanted another one and set out to find the recipe.  

After searching online forever I was about to give up when I decided to browse through this local church's cookbook that my mom gave me several years ago.  And miraculously, I found a recipe that I thought would work for the cookie part.  It was simple and I had all the ingredients already.  With the addition of cream cheese frosting it was as good or better than what I was aiming for.  I have to give out credit to Julie Hoffner from St. Luke's for this one.

Quaker's Best Oatmeal Cookies

Makes 24 cookies (12 sandwich cookies)

1 1/4 cups butter, softened

3/4 cup firmly packed brown sugar

1/2 cup sugar

1 egg

1 tsp. vanilla

1 1/2 cups all purpose flour

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

3 cups old fashioned Quaker oats

Heat oven to 375.

Beat together butter and sugars until light and fluffy.  Beat in egg and vanilla.  Combine flour, salt, baking soda, and spices; add to butter mixture, mixing well.  Stir in oats.  Drop by spoonfuls onto cookie sheet.  Flatten out batter for a flatter cookie.  Bake 10 to 12 minutes.

Cream Cheese Filling

1/4 cup butter, softened

1 8 oz. package cream cheese, softened

1 lb. powdered sugar

1 tablespoon vanilla

Wedding Cake Cookies

Raspberry Linzer Cookies

3/4 pound unsalted butter at room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon salt
3/4 cup good raspberry preserves
Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.

Bake the cookies for 15-20 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.

Chocolate White Chocolate Chunk Cookies

First recipe using the new mixer! Yay.
I received the Barefoot Contessa Parties book for Christmas and immediately went through it to find a recipe to make using my new mixer. I decided upon these cookies, a reverse of the basic chocolate chip. Once I finally found some good quality white chocolate (3 grocery stores later) I got to use my mixer and wear my new apron. It was pretty much a great night already and then the cookies were delicious! I think they made me change my mind about white chocolate. Thank's to Ina I now like coconut and white chocolate. Up next: carrots- well only if they can be baked into something.

Here is the recipe:
Chocolate White Chocolate Chunk Cookies
~Barefoot Contessa
1/2 pound unsalted butter, at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 pounds good white chocolate, coarsely chopped

Preheat the oven to 350 degrees F.
Cream the butter and 2 sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

Christmas Cookies

Jam Thumbprints

Jam Thumprints

~Barefoot Contessa

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Preheat oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
***************************************************************************

Really easy recipe, really great cookies. I gave these away to basically everyone I know for Christmas. My batches made exactly 36. They look really pretty with the apricot and raspberry jams. I actually used apricot preserves because I couldn't find jam which was fine. They could be made without the coconut since some people don't like it but I think the toasted coconut is what make them so pretty. I'm a sad that I was so busy baking these to give away that I only got to eat a few myself.

Peanut Butter Cookies

I always forget about peanut butter cookies. When I was little I used to make them with my grandmother but since then I think I've only made them once. I saw a recipe for them yesterday and was reminded of their wonderfulness. The recipe is simple. I didn't have to take a trip to the store for any special ingredients which is always a plus. I did not have any peanuts, however. So I just left them out. I'm not the biggest fan of nuts in cookies anyhow. The dough was a little soft and kept sticking to the fork with the first pan I made so I put the bowl in the fridge for several minutes.

1 1/4 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar, plus 1/3 cup for rolling
1/2 cup brown sugar
1 teaspoon vanilla extract
1 egg
1/2 cup creamy peanut butter
1/2 cup salted peanuts, roughly chopped

Adjust rack to center of oven and heat to 350° F. In a large bowl, combine the flour, baking powder, baking soda, and salt; set aside. In a bowl, with an electric mixer on medium, beat the butter until light and fluffy. Add 1/2 cup of the granulated sugar, the brown sugar, and vanilla and beat until incorporated. Add the egg and combine, then add the peanut butter. Reduce speed to low, add the flour mixture, and beat until incorporated. Stir in the peanuts. Form the dough into 1 1/2-inch balls. Roll in the remaining sugar and place on a baking sheet, 2 inches apart. Using the back of a fork, gently press the cookies to form a crisscross pattern. Bake 12 to 16 minutes or until just golden. Cool on racks.

My batch made 32 cookies.

The cookies were great. Light, crispy, melt in your mouth, and everything else you would expect a good peanut butter cookie to be. They aren't too filling so with a glass of milk I could eat way more than I should.