Tag Archives: baking

Espresso cookies with chocolate and cherries

21 Apr

Because I needed an excuse to buy more coffee products.

These cookies are crunchy on the outside, chewy on the inside, with a strong espresso taste up front. I like milk chocolate for the chips — it mellows out some of the bitterness of the coffee, and highlights the tartness of the dried cherries.

Read on for the recipe. Continue reading

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Cookie comfort bars

29 Mar

Just to say it up front, I did these 8,000 percent wrong. Luckily, under-baked cookies continue to be cookies, and cookies are delicious:

I thought about fibbing on this one, and posting the recipe I meant to make, instead of the gooey-center crunchy-crust one pictured above. And believe me, the texture seen here is a vast improvement over the first out of the oven — essentially a pool of butter, not enough flour and undercooked eggs. Despite all that, the result here is a chewy, comforting, very buttery take on chocolate chip cookie bars.

Read on for the recipe.

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Carrot cake cookies with orange cream cheese icing

1 Mar

As a kid, carrot cake was my least favorite sort of cake.

Actually, I doubt I ever ate it.

Anyhow, it’s a favorite now, and it seemed like a perfect candidate for cookies-out-of-things-that-are-not-traditionally-cookies.

Read on for the recipe. It’s also online here.

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Caramel apple spice cookies

27 Feb

A few days that felt a little like fall (expect, you know, with an extra 20 feet of snow on the ground) brought this one around: caramel apple spice cookies.

A handy packet of pre-made caramel (actually part of a caramel apple decoration kit) and North Fork Ranch‘s sparkling gingersnaps cookie recipe lay the groundwork here. Minus the caramel that was already made to melt, then reform, you could make your own caramel, or use spiced apple chunks along with cut up caramel candies. Your call.

Read on for the recipe.

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“Sweet Elvis” cookies (minus bacon)

15 Feb

Back in the glory days of the Skylight Exchange in Chapel Hill, N.C., one of our more popular sandwiches was “The Sweet Elvis,” a sticky-sweet sandwich made of sourdough bread, crunchy peanut butter, banana slices and honey.

“Sweet Elvis with bacon” was a favorite.

Having recently bought a big jar of peanut butter, it seemed time to make that Sweet Elvis into a cookie, with banana, sweetness and chocolate.

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Recipe: Blueberry muffin-inspired cookies

4 Feb

These blueberry-flavored treats came from an idea to make a different, new-to-me cookie each week. This time around, it’s blueberry-juice-infused Craisins (didn’t know they made these), toasted pecans, semi-sweet chips, white chocolate chunks and quick-cooking oats. They’re chewy, filling, and taste like an extra-guilty breakfast pastry.

Eventually, coming up with new ingredient combinations to put in a standard chocolate-chip cookie recipe will become more challenging. I don’t see that happening for a while.

Read on for the recipe.

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Chocolate-chunk-pecan cookies, with bacon

28 Jan

About a week ago, I started thinking up Southern-themed cookie recipes, in celebration of Carolina being not only not awful, but actually almost somewhat decent at basketball this season. Barring a macaroni-and-cheese cookie, I came up with a short list of ingredients that remind me of home: pecans and pork.

After ruling out actually putting pieces of bacon in the cookies (though that idea might come back around), I settled on a chocolate-chunk-pecan cookie that is flavored with bacon salt, instead of the standard Kosher. The sort of bacon salt I had on hand is from City Market, and is essentially what would happen if you blended Bacos into a powder (no pigs were harmed in the production of this seasoning). It makes the cookie taste like a meal.

The result, using a mix of extra-dark chocolate, semi-sweet chips and pecans, was satisfyingly sweet and mystifyingly hearty. I might recommend toasting the pecans on a second round, or adding a splash of sweet bourbon for extra Southern flavor.

Go heels. Go cookies. Read on for the recipe:

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Accidental recipe: Coffee-hazelnut-chocolate-oatmeal cookies

23 Jan

For about three years living in Colorado, every cookie I baked was a grainy, mortar-textured hockey puck. For each recipe that worked in North Carolina, there was suddenly a useless, tooth-breaking counterpart.

Successful cookie-baking was completely elusive until a little treasure chest of high-altitude-friendly recipes entered my world in the form of the North Fork Ranch‘s family cookbook.

For the first week or so, I was convinced these recipes didn’t work — surely it was the shortening that was making them so crispy. Turns out I was baking everything for about 8 minutes longer than necessary. With adjusted timing, those recipes turned into springboards for chewy, slightly salty cookies that have countless adaptations.

This one was brought on by some leftover coffee and a very tempting bar of hazelnut-infused chocolate from one of Steamboat’s organic food stores, Bamboo Market.

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Recipe: Ignoring themes with dessert (cookies)

12 Jan

Planning on using this cookie recipe for a to-be-determined charity dinner theme this week.

The amounts are scaled for high altitude (7,000 feet above sea level), but translate decently to sea level. The amounts also are slight estimates — because cookie baking is one time you do need to measure, and the one of many times I do not.

White Chocolate Oatmeal Cranberry Cookies:

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