Archive for the ‘Cookies’ Category

Chocolate Waffle Cookie

How cute are these babies?

These are really fun to make if you have a waffle iron. They are not as light as your conventional waffle, but rather a little bit dense with a touch of crunch. I usually like making this around the holiday time; and these cookies makes really good gifts for friends and family. This is one of my favorite cookie recipe from Martha Stewart. I just love how easy it is to put together.  Instead of using my electric mixer as directed, I simple place all the ingredients in my blender and blitz away. Then let the batter rest for 30minutes in the refrigerator before using.

You can pretty much try this recipe with different variation besides chocolate, I have recently tried one with vanilla and also some cinnamon and nutmeg and I have even tried a pumpkin spice version. It’s all very delicious. Personally, I love this one the best.(big surprise right?) The chocolate makes this somewhat dense. Try using a good quality cocoa that will bring out the flavor of this babies.  Don’t skip chocolate glaze; it’s the best part and really makes a lot of difference in flavor and the appearance of this cookie.

Chocolate Waffle Cookie  adapted from Martha Stewart

3 oz unsweetened chocolate, coarsely chopped
18 tablespoons (2 1/4 sticks) unsalted butter
4 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups granulated sugar
1/2 teaspoon coarse salt
1 1/2 teaspoons ground cinnamon
1/2 cup unsweetened Dutch-process cocoa powder, plus 2 tablespoons for icing
1 1/2 cups all-purpose flour
1/4 cup confectioners’ sugar, plus more for dusting
1 1/2 tablespoons milk
Vegetable oil cooking spray

1. Melt chocolate with 1 cup butter (2 sticks) in a saucepan over medium-high heat, stirring constantly. Let cool slightly.
2. Put eggs, vanilla, and granulated sugar in bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale, 4 to 5 minutes. Mix in chocolate mixture, salt, cinnamon, 1/2 cup cocoa powder, and the flour.
3. Heat a waffle iron until hot. Lightly coat grids with cooking spray. Spoon about 1 tablespoon batter onto center of each waffle-iron square to make 1 1/2-inch rounds. Close cover; cook until set, about 1 1/2 minutes. Transfer to a wire rack, bottom sides up. Let cool completely. Repeat with remaining batter, coating grids with cooking spray after each batch.
4 .Melt remaining 2 tablespoons butter in a small saucepan over low heat. Add confectioners’ sugar and remaining 2 tablespoons cocoa powder; stir until smooth. Stir in milk.
5. Gently dip 1 surface of each cookie in icing so that just the waffle lines (not gaps) are coated. Repeat with remaining cookies and icing. Transfer to wire racks; let stand until set, about 10 minutes. Dust iced surfaces of cookies with confectioner’s sugar. Cookies can be stored in single layers in airtight containers at room temperature up to 2 days.


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Caramel Banana Pinwheels

Growing up in the eighties, pinwheels (sweet or savory) were pretty in back then. Some served at cocktails, at tea time and at my home it was served at birthday parties. This explains why I usually associate these as being very retro. I still remember making these with my mom for the various parties we hosted at home. I was always fascinated at how cute they look. It reminded me of a coil when served on a silver platter.

My job in the kitchen then, was to spread on the filling which my mom would then gently roll it and would later slice it. Given to play such an important part in the making process at 10 years old, I was totally overwhelm and made sure I did my best. Even till this day, every time I see any sort of pinwheel recipes; sweet or savory it will always bring me back to that day.

Today, I had some extra bananas left in my fruit basket and instead making the usual smoothie I decided to turn them into cookies. And seeing how my cookie jar is now empty I thought, why not? This taste just like bite size banana bread only crunchy. You can make them ahead of time and just keep it in the refrigerator or freezer until you’re ready to bake it. Then simply slice it up and pop it in the oven to bake and later serve it over tea or coffee or however you like it.

Caramel Banana Pinwheels

1/3 cup butter
1 teaspoon vanilla extract
1/3 cup sugar
1 egg
1/4 teaspoon salt
1 cup self-raising flour
1 cup ground almond
1/4 cup mashed banana


4 tablespoon butter
1/4 cup soft brown sugar
1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees F.
Mix together butter, vanilla and sugar with an electric mixer until light and fluffy; add egg, beat until combined.
In a separate bowl, mix together flour, ground almond and salt.  Add the mashed banana to the butter mixture, then mix in the dry ingredients. Mix to a firm dough. Cover and refrigerate for 30 minutes.
Roll half the dough between sheets of greaseproof paper to 8inch x 12inch rectangle. Spread evenly with half the caramel, roll up firmly from a long side. Repeat with remaining dough and caramel. Wrap rolls in foil, refrigerate for 30 minutes.
Cut rolls into 1/8 inch slices, place about an inch apart onto greased baking sheet.

Bake in preheated oven for about 15minutes or until lightly browned; cool on baking sheet.

Caramel: Beat butter in a small bowl until smooth, then add sugar and cinnamon and beat till combined.

Makes about 80

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Tomato Basil Cracker

These cute little savory darlings make an excellent snack to have on hand to serve it over drinks, over cheese and it goes really well pairing it with you favorite bowl or (if you’re like me), a cup of hot soup. Chances are you probably already have all these ingredients sitting in your pantry. So, whipping these up would be a breeze.

I really love the use of fresh basil in here. It gives out a nice depth of flavor in these crackers and I wouldn’t substitute it for dried basil because that would be crazy. The sprinkle of sea salt on the top just makes the whole flavor pop! I usually make an extra batch and store it in an airtight container or you can also freeze it. You know, just in case.

Tomato Basil Cracker

1  1/4 cup plain flour
1/4 cup butter, cold – cut in small cubes
3 tablespoon chopped fresh basil
3 tablespoon tomato paste
1/4 teaspoon ground black pepper
1/4 teaspoon salt
2 tablesoons ice cold water, approximately
1 egg white, lightly beaten
2 teaspoon sea salt

Preheat oven to 350 degrees F.
Sift flour into bowl, rub in cold butter. Stir in chopped basil, tomato paste, salt and pepper. Add enough cold water to the mix to a firm dough. Knead gently on lightly floured surface until smooth.

Cover, refrigerate for 30 minutes. Roll dough fairly thin on lightly floured surface.

Prick all over with fork then cut into 1 inch squares, place about 1/2 inch apart onto greased cookie sheet.

Brush with a little egg white, sprinkle with a little sea salt. Bake for 15 minutes or until lightly browned, cool on cookie sheet.

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There is something so comforting about a cookie bar. You sort of get the feeling that you’re eating a granola bar only it’s not. It’s decadent, chewy and above all it is pretty darn good. I would use just about any excuse to just turn my oven on, even in this crazy hot summer heat. I would do it even if I have to stick my head in the freezer every once in a while. It would so be worth it. I made this into drop cookies before but I personally prefer this in a bar version so much more. Plus, it makes dunking a whole lot easier!

Oatmeal and Cranberry Cookie Bar

1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 tablespoon grated orange zest
3/4 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups rolled oats
1/2 cup dried cranberries
1/4 cup white chocolate chips (optional)

Preheat oven to 350 degrees F (175 degrees C). Greased and line an 8 x 8 pan.

In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg, then stir in the vanilla and orange zest. Combine the flour, baking soda,cinnamon and nutmeg; stir into the butter mixture.

Stir in the oats,cranberries and white chocolate chip (if desire). Press cookie mixture into a greased 8×8 pan

Bake for 15 minutes in the preheated oven, or until golden brown. Allow to cool then cut into bars.

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What I love about these bars is that it’s made from fresh raspberries and it is so easily put together.  If you’re like me, and have been making these in the past with raspberry preserve than you might want to try this version. It takes a little more than twisting a jar but the end results is nevertheless very rewarding.

The lemon juice and the zest really bring out the sweetness of the fresh berries. You can even try this recipe with different kind of berries or even mix it up. I like having this with my morning cup of coffee and it even taste wicked warm out of the oven with a generous scoop of vanilla ice cream.

Raspberry Crumb Bar

1  1/2 cup whole wheat flour
1 cup firmly packed light brown sugar
1  1/2 cups rolled oats
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup unsalted cold butter, cut into 1-inch pieces

Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.

Combine whole wheat flour, sugar, baking soda, baking powder, cinnamon, nutmeg, salt, and rolled oats. Rub in the cold butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan.

Spread the raspberry filling to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the filling.

Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.
For the raspberry filling:
3 tablespoon powdered sugar
2 tablespoon honey
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
2 tablespoons corn starch
1 1/2 cup fresh raspberries
1/4 cup fresh lemon juice

Make the raspberry filling: In a medium bowl, mix together sugar, honey, lemon zest, vanilla, corn starch and lemon juice. Then, toss in the raspberries gently using your hands until the raspberries are evenly coated.

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