Krampus Cookies

 

Matcha Monster Cookies w/ Black Sesame Filling

 

I know what you're thinking -- yet another sesame dessert?!? The answer is YESame 😅

I combined some sesame butter with melted dark chocolate for the filling and oddly enough, it reminded me of peanut butter?! Supppper tasty but if you wanna skip the extra steps, you can just bake these sugar cookies without the filling and they are equally delicious! These cookies are everything that a great cookie should be - a crispy, chewy texture with perfectly balanced flavors. I made these for our Halloween party and they didn't last the night! 

Dark chocolate pistachio shortbread cookies

Not gonna lie, 2020 has not been my year so far. I haven't been sick once in over 2 years and I've somehow managed to get sick twice in two weeks...uuuhhhggg. It makes me want to sit and reminisce of happier times when I could actually taste my food and breathe through my nose - enter these pistachio shortbread cookies! These were one of the new cookie recipes that I tried over the winter holiday and they've quickly become a favorite of mine. Not too sweet, with a touch of dark chocolate, these cookies are just as delicious as they look!

Fran's Anise Cookies

It's not officially the holidays in my house until you've enjoyed a homemade cookie with a hot cup of tea (preferably in front of a fireplace or a twinkle-lit tree). One of my favorites growing up was my grandma's anise cookies. Anise is similar in flavor to licorice or fennel even though these ingredients are all derived from different plants. I would say it's more subtle and on the floral side so if you're one of those licorice haters, don't count this cookie out just yet...

Matcha Mummy Cookies

I always go through ingredient phases and right now, that phase is matcha! Matcha or macha is the finely ground powder of specially grown and processed green tea leaves. It provides a subtle flavor and is my go-to caffeine source when I've exceeded my coffee limit for the day (which is often). I feel like it's also one of those words that I prefer to yell exuberantly like - MAT-CHA! which adds to its many positive attributes.

Vanilla Bean Chocolate Thumbprint Cookies

I hope everyone had a wonderful Christmas! I had to work (as you know) but was able to enjoy Sunday out and about town. Houston finalllyyyy decided that it was winter time and brought in some cool temps so I'm pretty stoked about that (no more having to run the a/c!)

This post is the conclusion of the Christmas party goodies I made, I will be working on some festive beverages for your New Years celebration this coming week, which includes some cranberry Moscow Mules (which have become my new obsession). I will never get tired of using the Christmas tree for a backdrop (as you have probably noticed these past couple of posts) I am always bad about taking it down - I may or may not have left mine up till February last year (just kidding it was March).

This was my first time making thumbprint cookies, I actually first had them at work when a friend of mine let me try hers - it was soft, delicate shortbread with a dollop of creamy dark chocolate. I decided I wanted to make mine with vanilla beans instead of vanilla extract, I love the flavor and aroma that the beans provide. These cookies weren't as soft as I would have liked, they have a slightly firmer texture, which is good because it provides a better vessel to hold the chocolate or fruit filling.

Vanilla Bean Thumbprint Cookies

makes around 24 cookies

1 cup butter
1½ cups sugar
The seeds of 1 vanilla bean
2 eggs
3½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt

Chocolate Ganache
½ cup heavy cream
3½ ounces chocolate (I prefer Ghirardelli semi-sweet)
1 tablespoon butter

1.Preheat oven to 350 degrees. Scrape vanilla beans into sugar and mix thoroughly - set aside.

2.Combine butter and vanilla sugar until creamy. Add eggs until well-incorporated and then slowly add flour, baking powder, and salt. Shape dough into a ball, cover and store in the refrigerator.
Scoop 1 teaspoon of dough and then roll in between the palms of your hands until a ball, about the size of a walnut, has formed. Drop onto a cookie sheet. Press your thumb into the center of the dough ball to form a slight well. Repeat until all dough has been used.

3.Place sheet pans in the freezer for about 12 minutes to firm to prevent spreading during baking.
Bake for about 12-15 minutes until brown. Remove from the oven and allow to cool slightly.

Chocolate Ganache
Pour heavy cream into a heavy bottomed sauce pan and bring to a low simmer over medium heat.
Break chocolate into pieces into a medium glass bowl. Pour cream over chocolate. Add butter and whisk until smooth.
Chill ganache for about 15-20 minutes to firm.
For easily adding the ganache to the cooled thumbprint cookie, pour ganache into a ziptop bag and snip the corner for easy dispensing OR you can use a pastry bag or a pastry bottle to dispense.

Red Velvet Crinkle Cookies

I cannot believe Christmas is just TWO DAYS AWAY and I have never felt so un-Christmasy, is it just me or was Halloween like yesterday?! I am also coming to the crushing realization that I will be working on Christmas day and it's kinda bumming me out - make no mistake though, I intend to make up for it by wearing the most obnoxious ugly Christmas sweater fathomable.

In an attempt to drown out my sorrows and try to create a festive mood I made a crap ton of cookies and desserts for our work Christmas Party (including the Affogato cake I just posted). In addition to this, I have also been binge watching my favorite Christmas movies (Elf, Muppet Christmas Carol, It's a Wonderful Life, etc) and turning my a/c down to arctic temperatures

As you can see, Bean was especially excited to try these out...

This was my first time using a cake mix to create cookies, it made it super convenient especially since I didn't have to mess with food coloring (which, let's face it, always ends up being messy) and I was able to create a slightly chewy moist texture. I also love the colorful, festive appearance that really make them stand out on a cookie platter. You're welcome to use any type of cake batter but I have found that Duncan Hines has the best flavor and doesn't taste so cakeboxy.

Red Velvet Crinkle Cookies

makes around 24 cookies

Recipe from Duncan Hines

1 package Duncan Hines® Signature Red Velvet Cake Mix
2 large eggs
6 Tbsp. butter, melted
1 tsp. lemon zest (OR 1/2 tsp almond extract depending on what flavor you prefer)
½ cup confectioner's sugar
½ tsp. cornstarch

Baking tip: In order to get that "crinkle" effect - you need to roll the cookies in sugar and let it rest for two minutes and then roll them a second time. I found this out because my first batch didn't look so hot, most of the sugar had melted in the oven but by adding a second coat you get the desired crinkle effect.

1.Preheat oven to 375°F. Grease baking sheets.

2.Combine cake mix, eggs, butter and lemon zest in large bowl with wooden spoon until blended. Blend sugar and cornstarch; set aside.

3.Shape dough into 1-inch balls. Roll balls in sugar mixture. Place 2-inches apart on prepared pans.
Bake 8 to 9 minutes or until edges are set. Cool cookies 1 minute on pan. Cool completely on wire rack.

Soft & Chewy Monster Cookies

The other day Lewis mentioned a coworker who had never even heard of Monster cookies, I personally cannot live in a world where someone is deprived of these crazy cookie culinary creations (why yes, I do love alliteration).

Not sure what it is about these, maybe it's the bright colors of the M&Ms, maybe it's the abundance of textures, maybe it's that I am on a diet and all I can think about is making/eating cookies, either way these are sure to please any chocolate and peanut butter lover. If you want to be festive this upcoming 4th of July you could even add red, white, and blue M&Ms!

I found this recipe that I really love from Sally's Baking Addiction, usually I have the problem with peanut butter based cookies being a little too dry but these were soft and chewy and lasted for a week! I subbed out the chocolate chips for chopped peanuts and increased the amount of M&Ms. Also, if you don't have any brown sugar on hand (like me) just add 2 teaspoons of molasses and 1 cup of sugar.

Monster Cookies

recipe adapted from Sally's Baking Addiction

1/2 cup (1 stick) salted butter, softened to room temperature
1/2 cup packed light brown sugar
1/4 cup sugar
3/4 cup creamy peanut butter
1 large egg
1 tsp vanilla extract
1/2 tsp baking soda
1 and 1/4 cups all purpose flour
1/2 cup quick oats cooking oats
1 cup M&Ms (any size or variety)
1/2 cup semi-sweet chocolate chips (optional)
1/2 cup chopped dry roasted peanuts

Directions:

Preheat oven to 350F degrees. Line baking sheet with parchment paper or silicone baking mat.

In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Slowly mix in the baking soda and flour. Do not overmix. Fold in the quick oats, M&Ms, and peanuts. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before scooping.

Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. Press a few extra M&Ms on top for looks, if preferred. Take a fork and lightly press down each ball vertically, then horizontally (otherwise the cookies won't spread) Bake for 9-10 minutes -I would not recommend cooking past 10 minutes. The cookies will appear undone but just let them finish cooking on the cookie sheet. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool. Store cookies covered at room temperature for up to 1 week. Cookies freeze well.

Festive Desserts to try This Christmas

Here are some of my favorite recipes from last year, I must say I am especially partial to the Toffee Pecan Bars, Scottish Oat Squares, Cranberry Lemon Tart, and the Cherry Snowball Cookies but heck, they are all delicious!

From top left to right

Coconut cherry snowball cookies
Strawberry moscato cupcakes
Cranberry lemon tart
Scottish oat shortbread squares
Candy cane crisp cookies
Lemon & cream cheese chocolate dipped cookies
Snowball cookies
Toffee shortbread pecan bars

Woodland Gingerbread Cookies

I'm not gonna lie, I freaked out a little bit when my mom surprised me with these woodland cookie cutters she picked up at Ikea! If you follow me on Instagram, you know that our Christmas tree is woodland themed, so I pretty much had no choice but to make cookies today.

A lot of times, gingerbread cookies can be hit or miss for me. They either look really pretty but taste like bland cardboard or look hideous and taste alright. I decided to keep decorating to a minimum (because let's be honest, gum drops don't belong on cookies) and utilized some chocolate flavored icing from a previous post, which I must admit was a better idea in theory because this icing doesn't harden all to well (only caused a minor breakdown whilst decorating).

These cookies not only look super cute but perhaps even more importantly they taste ammmazzinngg since you can't really re-roll dough I used the uncut dough, rolled it in sugar and baked it along with the others. The key to making gingerbread cookies that will roll out easily and won't spread during the baking process is to make sure the dough is chilled! Believe me, it will save you a lot of heartache.

Gingerbread Cookies

makes about 24 regular sized cookies
Recipe from last years post

1/2 cup shortening
1 cup light brown sugar
1 egg, beaten
4 TBS molasses
2 and 1/4 cup sifted AP flour
1/4 tsp salt
1/2 tsp ground cloves
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp baking soda
1/4 white sugar (to coat cookies)

Directions:

1.Preheat oven to 375 degrees F.

2.Cream shortening and add sugar gradually and cream together until light and fluffy. Blend in beaten egg and molasses.

3.Sift flour together with slat, baking soda, and spices and stir into reamed mixture. Set in the fridge to chill (1 hour or more) then roll using the tiniest bit of flour (so the rolling pin won't stick) and cut into desired shapes. Place carefully on cookie sheet and bake for 15-12 min.

4.Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack. After cookies are cool you may decorate them any way you like (I used left over icing from these cupcakes).

Vanilla Bean Sugar Cookies (why vanilla beans are my fav)

I am pretty sure you can add vanilla beans into anything and it would be delicious...

I mean come on, who would choose imitation vanilla over the heavenly scent and flavor of vanilla beans?!? If you're sitting there thinking man, I have never had these fabled beans before well then I highly suggest insist that you do so as soon as possible. While they are on the pricey side, if you ever happen to come across a Cost Plus World Market, they sell them for an astonishing $2.99 for a pack of two which is an amazzzinngg price, needless to say I bought five and I intend to put vanilla beans in allll the things!

I never realized just how good a sugar cookie can be until it was sprinkled with vanilla bean sugar (aka magic dust). It truly took these cookies to the next level, they're slightly crisp yet chewy with a warm and comforting vanilla goodness.

In case you were wondering here are some other awesome things you can do with vanilla beans.
-Take a bunch of vanilla beans, cover them in vodka, let soak and BOOM you have vanilla extract!
-Make a vanilla bean syrup and use it to flavor coffee, frostings, cakes, etc.
-Vanilla sugar (listed below) simply mix contents of bean with sugar. This is also really good atop a creme brulee.


Vanilla Bean Sugar Cookies

makes 36 cookies

2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 cup softened butter
1 3/4 cups white sugar
1 tsp salt
1 egg
2 tsp vanilla extract
3 to 4 TBS buttermilk

for vanilla sugar...

1/2 cup sugar
1/2 a vanilla bean, split and scraped

Directions:

1.Preheat oven to 350 degrees F.

2.In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

3.In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.

4.Roll rounded teaspoon of dough into balls and carefully roll the top of each cookie in the vanilla sugar, then place sugar side up on a lightly greased cookie sheet, flattening the top of each cookie slightly. Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.

Whole Wheat Dark Chocolate Chip Cookies (To press or not press? That is the question)

If you have been following this blog at all (even within the past couple of weeks) you know that I am always trying to make unhealthy things semi good for you. I always think there's a preconceived notion that just because I am a pescatarian and I try to eat 'healthy' people think I sit around all day eating celery sticks. Not true. I crave things just like everyone else, dark chocolate, cheesecakes, and pie are just a couple of my weaknesses. Since I don't want to deprive myself (because let's face it, that never works out in the end) I make those 'unhealthy' decadent desires with a bit of a twist.

If you're gonna eat cookies, I think it's muuuuchhh better to at least make them yourself instead of buying the store brand. You'll have fun doing it, plus you have an all access pass to the cookie dough covered spoon. You might remember THESE cookies I made with oats and a can of beans (hey, don't knock it until you try it) I decided to take a more...familiar approach with these cookies. I always replace a little less than half the amount of flour with whole wheat flour and I replaced the butter with sour cream (you could use Greek yogurt as well). These changes might seem small but they cut back a significant amount of calories while adding fiber and they have that crispy, melt in your mouth texture a chocolate chip cookie should have.

This brings me to my next topic which is whether you should press down your cookies. I have always been curious as to how this step effects the size/shape/texture of the product. As you can see here the cookie on the left was the one that wasn't pressed. It's was more dense and cake-like in texture than the thinner, more crispy pressed down cookie. As whether you should press these bad boys? Well, that power lies in your hands.

Whole Wheat Dark Chocolate Chip Cookies

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 cup reduced fat sour cream
1/2 cup shortening
1 1/2 cups firmly packed brown sugar
2 tsp vanilla
2 large eggs
1 (12 ounce) package semi-sweet chocolate chips
1 cup chopped nuts (optional)

Directions:

1.Preheat oven to 375 degrees F. Grease cookies sheets and set aside.

2.Mix flours, baking soda, and salt in a small bowl. In another bowl, beat butter and shortening until creamy.Add sugar and vanilla and beat with a mixer on medium speed until well blended.

3.Beat in eggs, one at a time, mixing well. Add flour mixture, and beat slowly to incorporate, then beat to blend well.Stir in chocolate chips and nuts.

4.Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets. Bake in until edges of cookies are brown but an area about 1 inch wide in the center is still pale, about 10 minutes.

5.Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula.Serve warm or cool.

Lavender & Vanilla Shortbread Squares

I have looking for an excuse to use this awesome rolling pin my grandmother past down to me I was told it was originally designed to make these special Polish cookies which I have yet to find the name of (can any natives help me out?) With spring in full bloom I couldn't think of a better ingredient to use then some beautiful dried lavender, after all, what says spring time more than flowers?

A lot of people classify lavender as having a soapy quality, but I find it livens up many desserts and pairs well with otherwise heavy ingredients such as creme brulee or in this case rich buttery shortbread cookies. I really like this recipe because it's super easy to handle (none of that sticky or crumbly messy dough business) and has the ability to be shaped and molded.

Lavender & Vanilla Shortbread Squares

makes about 24 cookies, depending on size

1 cup butter
3/4 cup confectioners sugar
1 egg
1 tsp vanilla extract
2 1/4 cup flower (I put 1/4 whole wheat flour in)
2 T dried lavender
1/2 tsp salt
white sugar for topping


Directions:

1.Preheat oven to 300 degree F. Grease a cookie sheet and set aside

2.Cream butter and confectioners sugar. Add vanilla an eggs and mix until blended

3.In separate bowl combine flower, salt, and lavender the slowly incorporate into creamed mixture then turn into a floured surface. Form into a ball and stick in the freezer for about 5-10 min, this will make it easier to roll out and cut. You can shape these cookies in a number of ways, either roll them out an use a circle cutter (or in this case a fancy rolling pin) or you can roll into a large circle and cut slices.

4.Sprinkle with white sugar and bake for about 15 min or until edges start to brown. I found that these cookies taste wayyy better once they have cooled for a number of hours.

Also couldn't resist taking a pic with my lavender nails - totally unplanned by the way.

12 Days of Christmas Cookies Day 7 & 8: White Chocolate Craisin Oatmeal, and Coconut Cherry Ball Cookies

Now that the holidays are finally over (sounds bad to say but man those crowds get annoying) I finally have more time to devote to this blog, and our wedding plans (yes, that's right, I STILL have a wedding to plan in like, one month). This post was originally set to be published on Christmas day but I ended up taking a nap instead. This is a continuation of the 12 Days of Christmas Cookies, don't you worry, we'll get to that number 12 eventually, I promise.

These cookies involve a lot of steps but man are they good! Usually I am not a fan of the texture of shredded coconut but with these it didn't bother me. The outside surrounding the cherry is a soft vanilla cookie then the powdered sugar glaze acts as the "glue" to keep the coconut on. These are always a crowed pleaser every Christmas.

Coconut Cherry Balls

Cookies
1 cup all purpose flour
1/4 cup ground almonds
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup powdered sugar
1 1/2 teaspoons water
1/2 teaspoon almond extract
18 maraschino cherries, drained

Glaze
1 cup powdered sugar
1 tablespoon milk
1 cup coconut flakes

Method:

For the cookies:

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

2.In a medium bowl, whisk together the flour, almonds, and salt. In a large mixing bowl, beat together the butter and sugar until light and creamy. Beat in the water and almond extract.

3.Gradually beat in the flour mixture until a dough forms.

4.Shape a tablespoonful of dough around each cherry, forming a ball and place about 2 inches apart on baking sheets. Bake for 18-20 minutes or until bottoms are browned. Remove to wire racks to cool completely.

For the glaze:
In a small bowl, beat together the sugar and milk. In another small bowl, add the coconut. Roll each cooled cookie in the glaze then roll in the coconut. Let the glaze harden before serving. Store in an airtight container for up to one week.

I love putting spins on the traditional oatmeal cookie, I always feel less guilty eating these over regular oat-less cookies (hey, oats are good for you!). The combo of sweet and creamy white chocolate chips and tart craisins is the perfect pair for baking.

White Chocolate Cranberry Oatmeal Cookies

makes about two dozen cookies

Ingredients
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 cup dried cranberries, chopped
3/4 cup white chocolate chips
3/4 cup pecans (or walnuts, or macadamia nuts) chopped

Method:

1.Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.

2,With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well.

3.Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and nuts.

4.Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes.

5.Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

Adapted from Trisha Yearwood

My Personal Favorites From 2013

Looking back at my culinary adventures from last year, I realize I have become a more seasoned veteran in the kitchen (pun intended). Listed below are some of my personal favs from 2013. This year my goal is to experiment more with foreign/rare ingredients, and master the perfect pie crust. What are some of your food goals for this new year?

Listed from top left to right:

-Speckled Egg Italian Cream Cake
-Gâteau fondant aux poires - French Pear Cake
-Spicy Shrimp Bites
-Authentic Black Forest Cupcakes (Schwarzwald Kirsch Kuchen) with Meringue Mushrooms
-Secretly Healthy Chocolate Chip Cookies
-Butter Bean Hummus
-4th of July Fruit Trifle
-Key Lime Pie cupcakes with Key Lime Frosting
-Cranberry Lemon Tart
-German-Style Potato Salad (Kartoffel Salat)
-Mini Dark Sweet Cherry Pies
-Apple Marzipan Tart
-Gorilla Bread Muffins
-Blueberry Cobbler Bars
-Healthy and Hearty Pumpkin Bread Topped with Toasted Pepitas
-Pistachio encrusted salmon with balsamic glazed cherries and citrus infused quinoa

12 Days of Christmas Cookies Day 6: Dark Chocolate Peanut Butter Kiss Cookies

It's finally here! A mere 8 hours of work stand in between me and my vacation! I can't wait to take some time to relax, concentrate on the blog (without having to rush into work after), start wedding planning, and exploring! In the meantime though, let us move forward on this cookies quest. These cookies are a Christmas classic, you really can't go wrong with the combo of peanut butter and chocolate. They are super easy to make and they always give a different look to a tray than a typical cookie.

I made these cookies a wee bit healthier by using the dark chocolate kisses, plus, I really don't like milk chocolate anyways so it was a win-win.

Dark Chocolate Peanut Butter Kiss Cookies

3/4 cup creamy peanut butter (I've used crunchy before and it has turned out just as good)
1/2 cup shortening
1/3 cup sugar
1/3 cup brown sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
sugar (for rolling)
12 ounces Hershey chocolate kisses

Directions:

1.Preheat over to 350 degrees.

2.Cream peanut butter, shortening and sugars Add egg, milk and vanilla and beat until fluffy.

3.In a separate bowl, stir together flour, soda, and salt. Gradually add dry ingredients to wet, beat until blended.

4.Shape in to 1/2 inch balls Roll in sugar. Place on cookie sheet 1 1/2 inches apart and bake for 5-6 minutes or until set.

5.Once out of oven, immediately press a kiss in each cookie. then cool on wire rack.