Posts Tagged ‘sugar’

Black and White Cookies

In Dessert on February 11, 2011 at 10:57 am

Delicious, classic cookie with a holiday twist! I received this recipe as part of an email recipe exchange that one of my friends got me involved in. Of course black and white isn’t very Valentine’s Day-esk so I made them into black and red cookies, all I had to do was add a little food coloring. This simple recipe was easy to follow, but working with the chocolate took a fair amount of time so these are not the quickest cookies to make. They are however totally worth the time commitment. Let’s look at the ingredients:

  • 1/3 cup (light) cream
  • 7 ounces dark chocolate
  • 3/4 cup granulated sugar
  • 1 (18 ounces) package sugar cookie dough

Ingredients

I decided to make the dough from a package of Betty Crocker Sugar Cookie mix, but I’m sure frozen dough would work just as well. I started by following the directions on the sugar cookie package to make the sugar cookie dough. Butter, an egg and the mix combined in a large mixing bowl.

Sugar Cookie Mix

Once the dough was completely mixed I added a lot of red food coloring, until it was completely red. Next, I poured the cream into a small pot on the stove and slowly heated it until it was warm (about 3 minutes on medium).

Warm Cream

Once the cream was warm I added the chocolate and mixed until it was completely melted.

Melting Chocolate

I then poured the chocolate into a small bowl and placed it in the refrigerator until it was cool enough to work with (about 2 hours).

Chocolate

Waiting for the chocolate to cool was the most time consuming aspect of making these cookies. But once the chocolate cooled it was smooth sailing. I started working with it by using a teaspoon to make small balls of it that would later be placed in the center of the cookies. There was enough chocolate to make close to 30 cookies.

Chocolate for the Cookies

I then separated the cookie dough into tablespoon size balls, which also yielded close to 30 servings.

Red Cookie Dough

Once everything was prepped, I poured the sugar into an empty pie pan, and set to work on the cookies. First, I pressed the chocolate into the center of the red cookie dough and smoothed the edges, then I rolled the cookies in the sugar and placed them on a cookie sheet to bake.

Cookie

The dough was then baked at 350°F for 10 minutes.

Right out of the Oven

The result was a delicious Valentine’s Day treat that I am hoping my co-workers enjoy. This was a fun twist on the classic black and white cookie that I may turn to for another holiday. I hope you enjoy these cookies as much as I do!

Bon Appetit!

Happy Valentine's Day

Lemon Bars

In Dessert on February 6, 2011 at 6:13 pm

Nothing quite like a fresh, light, summery dessert in the middle of winter. This one was definitely a delightful birthday treat for one of my co-workers. This recipe proves that birthdays are not just about cake and cupcakes! As I mentioned in my resolutions post, I’ve decided to try some recipes from different cooking blogs. I got this one from Recipes for Marilyfe As We Know It, which I will definitely be coming back to for more  tasty treat recipes. I followed this recipe for Lemon Bars to the letter. Let’s start with the ingredients:

Ingredients

I started by melting the butter in the microwave and then combining it with the sifted flour and the confectioner’s sugar in a large mixing bowl to make the crust.

Lemon Bar Crust

Once all the ingredients for the crust were combined I pressed the mixture into a 9 x 9 inch pan, and baked at 350°F for 15 minutes. While the crust was baking I mixed together the sugar, flour and baking powder in a large mixing bowl, and added the eggs one at a time while mixing the ingredients together.

Lemon Filling

I then added the lemon juice, lemon peel and salt. When the crust was done baking I poured the entire mixture over the steaming crust.

Ready for the Oven

This was then baked for 30 minutes at 350°F for 30 minutes.

Out of the Oven

I prefer my lemon bars cold, so once this treat came out of the oven I covered it and put it in the freezer overnight. In the morning I transported them to work, and put them in the freezer there. When we broke them out to celebrate my co-worker’s birthday that afternoon there were some issues getting a knife through them, but we were very determined. This dessert was a big hit with my office and I would definitely make it again. I loved that I had all the ingredients except the lemon already and that it was quick and easy enough to make after I got home from a long day at work. This recipe is a definite must. Give it a try, and as always…

Bon Appetit!

Monkey Bread

In Bread, Breakfast, Brunch on January 14, 2011 at 12:00 pm

In the spirit of maintaining my resolution to eat healthier this year, I turned to Hungry Girl for this low-calorie version of an old favorite.  My sister bought me 2 of the Hungry Girl cookbooks for Christmas this year, and I couldn’t resist checking out her website to see what healthier recipes she had for some of my favorite classic meals.  I was rewarded for my efforts when I found this recipe for Monkey Bread.  For those of you wondering what exactly Monkey Bread is, it’s also referred to as sticky bread.  It is typically made of dough that is baked in a cake pan at high heat after first being  coated in melted butter, cinnamon, sugar, and sometimes chopped pecans.  It is traditionally served hot.

Hungry Girl‘s recipe for Monkey Bread calls for:

First, I combined 1 tbsp. Splenda and 1 tsp. cinnamon is a medium bowl.

Cinnamon and Splenda

Then, I places a small pot on the stove and placed the butter, syrup, brown sugar, 2 tbsp. of Splenda, and 1 tsp. cinnamon in it. I did not immediately heat it.

Ready to Heat

With the majority of the ingredients set aside for use later, I rolled out the dough on a clean, flat surface. Once I had sprinkled it with the baking soda I cut the sheet of dough widthwise into 6 strips of equal size. I then cut each strip into 4 squares.

Dough

I then rolled each square into a ball, and rolled 12 at a time in the Splenda and cinnamon mixture that I had set aside in the medium bowl. I then placed 4 dough balls each in each each cup of a muffin tin. Once this was done I heated the mixture on the stove. I constantly stirred the mixture until the butter was melted and the mixture was well blended into a gooey mixture.

Googey Mixture

Before sticking the muffin pan into the oven to bake I spooned the mixture evenly over the dough balls that were in the muffin tin. I then baked the Monkey Bread at 350°F for 10 minutes, or until the dough is puffy and firm.

YUM!

This was a HUGE success, and so easy to make. I will definitely be making this low-calorie treat again in the near future!

How are you doing with your New Year’s resolutions? Any cooking resolutions?

Bon Appetit!

Snickerdoodles

In cookies, Dessert on December 10, 2010 at 5:55 pm

I’ve always been told that baking cookies is an art form, and either you’re good at it, or you aren’t. I have most fortunately always been good at it. This is probably why I have always enjoyed the Christmas season so much, LOTS of cookies baking! Sadly, the first 2 batches of these were not as successful as I have usually enjoyed my cookies to be. 😦 More on that later though.

I used Betty Crocker’s Holiday Snickerdoodle recipe for this. The recipe called for:

Ingredients!

These cookies are SUPER easy, because once you have all the ingredients together you need to only combine the cookie mix, flour, butter, and egg in a large bowl. I also like the cinnamon and sugar for my Snickerdoodles mixed into the dough, so I also added the sugar and cinnamon to this combination.

Dough

If you prefer, then once you have combined the cookie mix, flour, butter, and egg in a large bowl to make the dough, you can combine the cinnamon and sugar in a separate bowl. In this case you would create tablespoon size balls and roll them in the cinnamon and sugar mixture before placing them on a cookie sheet to bake.

In my case since my dough already had the cinnamon and sugar in it I made the tablespoon size balls and plopped them right on the cookies sheet. They then went into the oven for about 10 minutes at 375°F.

Ready for the Oven

Here’s where I ran into my problem. I didn’t preheat my oven long enough for the first batch, so they were a little small, and didn’t bake properly. I thought it was me, so I left the second batch in a little longer, and also made them a bit smaller. This resulted in burned, tiny cookies.

burned, little hockey pucks

My third batch, was much better, sadly it was also my last, as this recipe only yields about 3 dozen cookies. I made the cookies a little larger, about tablespoon size, and cooked them for 10 minutes. By this time my oven was heating evenly and the size of the cookies was much better.

Successful Cookies

Needless to say this was not my most successful cookie adventure, but in the end I finished with 12 delicious cookies! Not the most impressive showing ever.

Cookies

At least I know better for next time, and I also know that I need to not bake when I am exhausted from my last week of classes. Another day another lesson learned. I hope all of you have more luck than I did with this wonderful recipe.

Bon Appetit!