Tag Archives: Cookie

Caramel Filled Chocolate Chip Hazelnut Cookies

Before my summer semester took over my life I had made a bunch of new recipes with a couple friends of mine. I intended to set them up, and schedule them to post automatically while I was busy with school. Clearly that didn’t happen. However! I now have a few recipes ready to go!

Caramel Chocolate Chip CookieThat long-ago day was a fun day of cooking with my friends. We also worked on ideas for their websites as well. Davin had us help her with her T-shirt yarn (I took the pictures!!!), and Sarah had us help her come up with ideas. And we had fun making cookies, Nutella Grilled Cheese, and experimenting with weird cookie flavor combinations. FYI: American cheese does NOT taste good inside of a chocolate chip cookie.

 

But caramel does taste fantastic

But caramel does taste fantastic

Mostly we just ate a lot and hung out, but it was mildly productive!

This caramel cookie was inspired by the coworker who sits next to me. He showed me a picture of a caramel filled cookie and asked me if I would make then. I said I would. And I did. And my friends helped.

I didn’t make many changes to the original recipe. The only addition was hazelnuts, because I still had a ton leftover from other recipes. And the recipe had called for milk chocolate chips, which are the bane of my existence, so I used dark chocolate instead.

These need to be eaten warm, otherwise the caramel will harden and make life sad. If you’re eaten it the next day, just heat it up in the microwave for about 5-10 seconds and you should be good!

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Lightly adapted from Cake ‘n’ Knife

 

Caramel Filled Chocolate Chip Hazelnut Cookies
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
 
Gooey tasty caramel melting out of a warm chocolate chip cookie.
Ingredients
  • 2½ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup brown sugar, packed
  • ½ cup white sugar
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups dark chocolate chips
  • ½ cup hazelnuts, lightly toasted
  • 1 14oz bag of soft caramels
Instructions
  1. Preheat oven to 325.
  2. Combine flour, baking soda, and salt in a medium bowl.
  3. In a large bowl, cream together the butter and sugar. Mix in eggs and vanilla until just blended.
  4. Add flour, and blend until mixed.
  5. Stir in chocolate chips and hazelnuts.
  6. Using a tablespoon or small ice cream scoop, scoop dough into balls. Flatten each one in your palm, place a caramel in the center, and fold the dough around it until it is completely covered.
  7. Place seam-side down on a parchment lined baking sheet.
  8. Bake 20-25 mins until golden brown.
  9. Allow to cool for a few minutes before eating (the caramel will be HOT)

 

 

 

cookie

Monk Fruit in The Raw Sugar Cookie

Another Eat Write Retreat challenge! I’ve recipes so many goodies from this conference, and it hasn’t even happened yet! This one is the “Show Your Raw Talent” challenge. I was mailed a bag of Monk Fruit in the Raw Sugar along with a recipe. I had to use the  recipe, make the cookies, and then decorate them all pretty! YAY! Only one problem: I am not very good at decorating cookies. So I decided to try, see what happens, and not get too worked up over it. If nothing else, I had the chance to try out a really interesting new product and make lots of delicious cookies!

cookie

I decided to just stick with classic black and white. The white frosting is a cookie decorating frosting I found at Michael’s, and it worked SO WELL. It dried quickly and was easy to write on with the chocolate. The chocolate swirls were made from melted semi-sweet Ghiradelli bars, and I simply filled a pastry bag, made a very small snip in the end, and had fun. The result is the simple, fun, loopy swirl joy fest. To make the shape I used round cookie cutters, cut out circles, then cut them again using only half of the cookie cutter. I thought this was a fun shape and I wanted them to be smaller.

I bet you want to see the recipe now, right? Check it:

Monk Fruit in The Raw Sugar Cookie
Author: 
 
Ingredients
  • 2 cups unbleached all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 10 Tbsp unsalted sweet butter, softened
  • ⅔ cup sugar
  • 1 large egg plus 1 yolk, at room temperature
  • 1 tsp vanilla extract
  • ⅔ cup Monk Fruit In The Raw Bakers Bag
Instructions
  1. In a bowl, combine the flour, baking powder, and salt, and set aside.
  2. In a large bowl, use an electric mixer on medium-high to beat the butter until fluffy, about 2 minutes. Add the sugar and beat until the mixture is incorporated for 3 minutes. Add the egg, yolk, and vanilla, beating well between additions. Add the Monk Fruit in the Raw Bakers Bag and beat until just combined. Reduce the beater speed to low and gradually add the dry ingredient, beating until the mixture is clumpy. Stop blending and use a flexible spatula to complete mixing the dough by hand.
  3. Turn the dough out onto a counter covered with plastic wrap and divide it in half. The dough will be soft and sticky. Using plastic wrap to flatten the dough, shape it into a rectangle 4 to 5 inches wide by 6 inches long. Wrap dough and chill overnight in refrigerator.
  4. To roll, place one cookie rectangle on a floured non-stick surface. Working quickly lightly dust top of dough with flour and roll out with rolling pin to ¼ inch thickness and 12 x 9 inch rectangle. Using a large 3-1/2 inch cookie cutter, cut out 6 large cookies. Repeat with the second dough. Place cookies 2 inches apart on parchment lined baking sheets. Let rest.
  5. Preheat oven to 350.
  6. Bake cookies on center rack. Bake 10-12 minuted or until cookies are firm when pressed in the center and evenly pale gold in color. Let them rest 1 minute on the baking sheet. Transfer to wire rack to cool completely.
  7. Decorate.

cookie 2

 

Like I said, decorating isn’t really my scene. But I still think these came out well. The cookie was sturdy enough that it was easy to work with, and tasty enough that it was easy to eat. All in all, it was a good experience!

Chocolate Hazelnut Biscotti

Chocolate Hazelnut Biscotti

Aka: Nutella Biscotti. I hesitate to name it Nutella Biscotti because I know that there are other brands coming out with their own versions of “Chocolate Hazelnut Spread,” and some of you might use that, but let’s be real here. I use Nutella.

Choco Hazelnut Biscotti

After making my Espresso Chocolate Chip Mini Muffins, I had several enjoyable days of a delightful treat for breakfast. Turns out that I like having something already made and involving no effort in the morning. So now I turn to another snack that I enjoy with my morning coffee: biscotti. I have never actually made biscotti before, and after giving it a try I must admit that I’m awesome at everything. Also, this recipe makes a ton of biscotti, so I should be all set with breakfast for a while AND be able to bring some to work for my coworkers. I’m the nicest!

Here’s what they looked like when I first shaped them:

shaped

Here’s what they looked like after the first round of baking:

first bake

Here’s what they looked like after the second round of baking:

2nd bake

Here’s what they looked like in the end:

Chocolate Hazelnut Biscotti

Yeah. I know. Perfection.

Here’s my version of this recipe, gently adapted from a Food.com recipe

5.0 from 1 reviews
Chocolate Hazelnut Biscotti
Author: 
Prep time: 
Cook time: 
Total time: 
 
Nutella, hazelnuts, and chocolate chips...biscotti doesn't get much better than that!
Ingredients
  • 2½ cups all-purpose flour
  • 2½ Tbps unsweetened cocoa powder
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 eggs
  • 1 cup sugar
  • ¾ cup Chocolate Hazelnut Spread (Nutella)
  • ½ cup dark chocolate chips
  • ½ cup chopped hazelnuts
Instructions
  1. Preheat oven to 350, and line a baking sheet with parchment paper.
  2. Sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, beat eggs until light and frothy. Add sugar and beat on high for about 2 minutes.
  4. Beat in Nutella until well incorporated.
  5. Slowly add flour mixture and stir until thoroughly incorporated.
  6. Stir in chocolate chips and hazelnuts (the dough will be very thick and difficult to stir).
  7. With well-floured hands, divide dough into 3½ rectangular log shapes, ½ inch thick, on parchment lined baking sheet.
  8. Bake at 350 for 20 minutes.
  9. Remove from oven, and lower heat to 300.
  10. Use a serrated knife to cut logs into ⅓ - ½ inch thick slices. Arrange them on their sides and bake 10-12 minutes.
  11. Remove from oven, turn them over, and bake another 10-12 minutes.
  12. Remove to a wire rack until cooled. Keep stored in an airtight container.

 

 

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Peanut Butter and Banana Oat Cookies

Over a year ago my friend and I stumbled upon a great recipe for Banana Oatmeal Cookies, which we tried and loved. I immediately thought of how these were the perfect solution to making cookies for my dad, who happens to be Diabetic. Why so great? Well, because there is no sugar added. The sweetness is all in the natural sugars of the raisins and bananas. How does this solve my dilemma of Diabetic cookies? Because most sugar free recipes are awful. They use sugar substitutes, which cause any baked good to be horribly dry and have a strange after-taste, and I don’t like to make things that I myself wouldn’t eat.

These cookies are pure genius. I’ve changed a few things in the original recipe, but that’s just part of its charm! One adorable aspect of the recipe is that it calls for 1 cup of oats, as well as 1 cup of oat flour. Oh no, I have to buy a whole bag of a weird flour?! Is that what you’re thinking? Silly you! No! All you have to do is put the oats in a blender or food processor and kick it in gear until it becomes a powder!

Before

After!!

In fact, I make the whole recipe in my food processor. It’s quite convenient. Bananas need to be mashed? How about I pulverize them instead? Let’s add the peanut butter to that as well. Raisins need to be chopped? I think I’ll let them go for a quick whirl. Now what? Oh, just mix it all, let it sit, and plop it on the baking sheet.

Before cooking. They are just as pretty when cooked

About the peanut butter, here’s a quick story for you. There was no peanut butter in the original recipe, but I really like it and thought these needed an extra flavor and so I took away a banana and added peanut butter in its’ place. Did it work? You betcha! I was tempted to eat them all and not share with my dad, but I’m just too nice. The original also called for dates instead of raisins, but my family likes raisins so I went with those. If I were making them just for myself I might use other dried fruits, but many of them have added sugar so raisins are a safe bet if it’s sugar you’re avoiding.

I’m sure there are other reasons why these cookies are fantastic. Let’s see, Diabetic friendly, no eggs for those with egg allergies, vegan if you use vegetable oil instead of butter, they’re healthy, and I think there must be another reason. Hmmm….oh yes! They are delicious!! These cookies just plain win.

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