Christmas Baking
I decided to get into the holiday spirit last night by baking up some new and now loved recipes! Here are the three holiday treats that I baked last night.
Chocolate Fudge S'mores Thumbprints
recipe from How Sweet It Is
Makes about 20 cookies
Ingredients:
1/2 cup butter, at room temperature (I put it on the stove top while my oven is warming up)
1/4 cup packed brown sugar
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 egg yolk
3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 mini chocolate chips
1/2 batch of marshmallow frosting
1/4 cup graham cracker crumbs, or more if desired
Directions:
Preheat oven to 375ºF. Sift flour, cocoa powder and salt into a bowl and set aside.
In a bowl of an electric mixer, beat butter and sugars until fluffy (scraping the bowl when needed) for about 3-4 minutes. Add egg yolk and vanilla, and beat for another 1-2 minutes until combined. With the mixer on low speed, stir in the flour mixture and gradually increase the speed for the dough to come together, again scraping down the sides to combine. Once batter has come together, fold in chocolate chips.
Roll into balls that are about 1 inch in diameter and set on a baking sheet 2 inches apart. Bake for 5 minutes, remove from oven and gently press your thumb into the center of each cookie, creating a dent. Place the cookies back in the oven and bake for 5-6 more minutes. Remove and let cool completely.
Once cool, use a spoon or butter knife and add 1-2 teaspoons of frosting into the cookies. Top with a hefty sprinkle of graham cracker crumbs. Store in an air-tight container. May be frozen.
Holy Crap These Are Amazing Cookies
recipe from Sticky•Gooey•Creamy•Chewy
Makes about 3 dozen cookies
Ingredients:
1 cup sugar
1 cup corn syrup
1 jar (18 oz ounce) peanut butter, crunchy or smooth (I like creamy.)
6 cups corn flakes
3 oz good quality chocolate of your choice
Directions:
Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil.
Remove from heat and stir in the whole jar of peanut butter. Mix well.
Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.
With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.
Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until melted.
Drizzle the melted chocolate over the cookies.
When cooled, eat these cookies with reckless abandon. Be careful, though. We wouldn't want you to get hurt!
Tip: An easy way to drizzle chocolate is by placing the melted chocolate in a zip lock bag and cutting of the tip of one of the corners. To fill the bag, place the zip lock bag in a coffee cup and then proceed to fill it up!
I decided to get into the holiday spirit last night by baking up some new and now loved recipes! Here are the three holiday treats that I baked last night.
Chocolate Fudge S'mores Thumbprints
recipe from How Sweet It Is
Makes about 20 cookies
Ingredients:
1/2 cup butter, at room temperature (I put it on the stove top while my oven is warming up)
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 egg yolk
3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 mini chocolate chips
1/2 batch of marshmallow frosting
1/4 cup graham cracker crumbs, or more if desired
Preheat oven to 375ºF. Sift flour, cocoa powder and salt into a bowl and set aside.
In a bowl of an electric mixer, beat butter and sugars until fluffy (scraping the bowl when needed) for about 3-4 minutes. Add egg yolk and vanilla, and beat for another 1-2 minutes until combined. With the mixer on low speed, stir in the flour mixture and gradually increase the speed for the dough to come together, again scraping down the sides to combine. Once batter has come together, fold in chocolate chips.
Roll into balls that are about 1 inch in diameter and set on a baking sheet 2 inches apart. Bake for 5 minutes, remove from oven and gently press your thumb into the center of each cookie, creating a dent. Place the cookies back in the oven and bake for 5-6 more minutes. Remove and let cool completely.
Once cool, use a spoon or butter knife and add 1-2 teaspoons of frosting into the cookies. Top with a hefty sprinkle of graham cracker crumbs. Store in an air-tight container. May be frozen.
Holy Crap These Are Amazing Cookies
recipe from Sticky•Gooey•Creamy•Chewy
Makes about 3 dozen cookies
Ingredients:
1 cup corn syrup
1 jar (18 oz ounce) peanut butter, crunchy or smooth (I like creamy.)
6 cups corn flakes
3 oz good quality chocolate of your choice
Directions:
Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil.
Remove from heat and stir in the whole jar of peanut butter. Mix well.
With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.
Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until melted.
Drizzle the melted chocolate over the cookies.
When cooled, eat these cookies with reckless abandon. Be careful, though. We wouldn't want you to get hurt!
