As part of the Cookie Swap, I’ve been dreaming about coffee cookies for a while. Mostly because I don’t drink coffee on a daily basis. I wanted a way to have my caffeine and cookies too!
I sent these lovely cookies to Wanda @ Bakers Beans (www.bakersbeans.ca). She has an absolutely adorable blog, and I just saw what she made yesterday, I’m super jealous that I wasn’t there to have some. Gingerbread Dip sounds absolutely deadly!
Some of the dusting with the pattern went better than others… For the pattern I used a piece of parchment paper that was shaped to be the middle of a coffee bean. If you don’t have patience for that, then just use a butter knife to create a line down the middle in a curved manner.
These cookies were really good. I definitely ate the ones that looked nothing like a coffee bean! A good way to get you up and going in the morning, when you need a little extra umph to get you further.
These are the cookies you would’ve seen in my “look at me, I’m baking” post.
This was an interesting experiment. It makes your house smell like perfume and sugar cookies. It’s definitely a nice aroma, and although they can be a little strong, they were still quite nice.
But they ended up looking so cute! And I hope that they made it to the other side of the country in one piece. These cookies went to Amy @ constellationinspiration.com. Her blog is the cutest! It’s got little drawings and her DIY’s are also super neat!
Nothing quite like high-def cookies, and only cookies.
These are cookies that I made for Megan @ theboldbaker.blogspot.com. Her website is super cute, and she definitely has some recipes that I want to try.
The one thing I want to say about these cookies are that they would have been better with real butter. I typically do my baking with Becel Vegan Margarine, but this time I did use the Earth Balance, and I didn’t enjoy it as much as the Margarine (I must admit).
In an electric mixer, beat the butter and sugar until really smooth (about 2½ mins). Beat in the vanilla.
With the mixer on low, add flour into the wet ingredients until just combined. Don't overmix.
Fold in the chopped chocolate.
Transfer dough to a plastic bag, and flatten out as much as possible. (You won't be able to roll is out later, so get it to its desired state to cut out). Chill dough for at least 2 hours, or overnight.
Preheat oven to 325 degrees and line cookies sheets with parchment paper.
Use a knife and cut out square shapes. Set onto cookie sheets with about ½ inch space in between.
Bake cookies for 15-20 minutes, or just until the ends begin to brown. Make sure that they do not overbake.
This week it got really cold here, and it was all of a sudden: Fall. Boots, Scarves, light jackets and pumpkin spice lattes. So instead of making soup or chili or anything with pumpkin (which I haven’t been hit in the face with yet, thank goodness), I decided on traditional chewy gooey cookies. But as much as regular chocolate chip cookies are great, if you don’t add anything to the dough that is relatively healthy (read: yes instant oats are healthy…totally) then they are a little guilty. So in goes the oatmeal to help me with the my food conscious 😉
Anyways, the milk you see there is almond, unsweetened, and was really good with this cookie. I highly recommend the pairing! Also this is super easy, and by easy, I mean easy to make and easy to consume.
In bowl beat together butter, brown sugar and granulated sugar until fluffy; beat in egg and vanilla. Whisk together flour, baking soda and salt; stir into butter mixture. Stir in oats. Stir in chocolate chips,
Measure cooking dough to be about 1 tbsp, and roll into ball. Place on cookie sheet (parchement paper lined or baking matt suggested), and flatten with your hand, into little disks. Place about 2 inches apart for spreading.
Bake at 350 degrees until edges are golden brown, about 8 mins (give or take 2). Let cool on baking sheet for at least 5 mins, and transfer to cooling rack.
So I know its been a while. But there are a few things going on from behind the scenes that I am happy to report about.
I will have a mascot soon! I am so excited 😀 He is going to be the most adorable little thing on the planet and he’s already made my week. That being said, I am hoping that with a little time I can have a better web design and also the little guy to show you. Props to my friend Toni and her awesome drawing skills.
In the meantime, I’m doing my best to make sure you guys get more content and more tasty things to make. I made some cookies. And these cookies were unexpectedly good. Like I made them because I had the things in my pantry, but I wasn’t thinking that these were going to be the most amazing things in the world.
These cookies surprised me big time. The little currants in the sugar cookie add a special little sweetness to them, that they are just a powerhouse of tasty flavor.
Sorry for the potato of a photo, but these were going in a container to be brought to work. And they were GONE!
I realize that it’s been a while since I’ve posted. I’ve had to clean out my kitchen due to a small pest problem (Joys of living in a place not of your own ownership), and have slowly been putting it back together. Good news is, I made cookies!
These cookies were a favor to a co-worker who helped me with some heavy boxes. They were actually a nice marriage of flavors of chocolate and walnuts. Typically nuts can just go away from all of my baking, but this time I didn’t mind it. I don’t think I am completely convinced that nuts will wander back into my life of baking though. I think we have some more ground to cover there, more trust needs to be made.
When you read the recipe, please don’t shun me. I added a majority of the dry and wet ingredients together (I know, how could I?). But it totally worked for these cookies, and when you get home from the gym and eat supper and it’s 8:30 and you realize that you still have to make cookies before going to bed, it’s pretty easy just to whip them up.
But vegan margarine in a bowl and throw in the microwave to melt for 30 seconds. Mix in brown sugar, and combine until smooth. In same bowl add flour, oatmeal, baking soda, salt, egg and almond extract. Mix until completely combined and consistent. Fold in walnuts and chocolate chunks until you're happy with it. Drop by tablespoon, giving room in between for spreading. Bake for 10 mins, until top of cookies look dry.
Hey! You childish people! Thats Nutella! And it’s tasty!
Yes the above cookies do look like a little elf dropped a stylish bowel movement on them, however once they have been refrigerated, and the nutella gets cold, they enter into an amazing taste haven. The cookie itself aren’t all that sweet, they have a distinct coffee taste to them, to the close to bitter end. But once you add the nutella center, they are perfectly balanced.
Sadly they did not make my list for Christmas Cookies because of the messiness of the nutella. But they are super duper tasty.
So the sad part about this recipe, is that for those who cannot eat milk, Nutella has milk ingredients in it, so this is not a milk-free recipe. Speaking of which, still looking for a milk-free alternate… Anyways still tasty tiny cookies.
Maybe these are the cookies to leave for santa? I mean that guy must be getting sick of royal icing and M&M’s.
I’m on the amazing cookie quest to see which cookies will be present during the holidays, and will be present during co-worker food eatin’ time. So far I have my favorites, however I am looking for a few new entries to spice some things up. The most puzzling spot to fill is the biscotti position. I want something that isn’t too nutty and that isn’t just fruit, which seems to be a majority of the biscotti population. So…. I’m working on it.
About these cookies, I was super amazed that there are no eggs in this recipe! And that it also seems a little healthier with the maple syrup and almond milk. So yay official no dairy recipe!
There is nothing like a little bit of rich chocolate nibbles on a night when you know you can’t have wine.
So I decided to take my time to make something crisp and a little soft and full of chocolate since as I mentioned above, I really shouldn’t have wine tonight.
In this recipe I did substitute the butter for the lactose free margarine, and again I’m finding that the oil is just not the same as butter, I might start making up for it with putting some Sunflower oil or olive oil in the mixture just so it has the same oiliness. Also after the chilling process, I did have it in a nice log and it would have sliced up quite nicely if the chunks of chocolate weren’t so big. So I do advise that you don’t use chucks of chocolate that are all ready to go in a bag (so convenient!). If you were to use small chocolate chips, it would also work. I guess I’m just not a fan on cutting up squares of chocolate because I always have to clean my floors the same night (Thank you ants! How you manage to survive in our 10th floor apartment I’ll never know).