Peanut Butter Cream Sandwich Cookies

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Remember the Kale Salad with Radishes, Grapefruit and Candied Pepitas I shared? I briefly talked about the ground spice cardamom and its uses in sweet and savory dishes. Its ginger-like taste and floral aroma make it a superb addition to both flavors. If kale is not to your liking, maybe these cookies will be! This is like a traditional peanut butter cookie with the classic crosshatch pattern. The addition of the creamy filling spiced with cardamom takes it over the top! 

When choosing peanut butter for this recipe, purchase the "regular" or conventional peanut butter like Jif or Skippy. Peanuts in regular peanut butter are emulsified with sugar, salt, and hydrogenated oils, making them thicker. Natural peanut butter is made of ground peanuts and not emulsified with added ingredients, which would cause the cookies to spread more, and the filling would be less flavorful.

Can you use creamy or crunchy regular peanut butter in this recipe? For the cookie dough, yes, you could use either. For the filling, I would recommend using only the creamy because crunchy would make the filling more difficult to spread or pipe.

I like to use a #60 cookie scoop when equally portioning out tablespoons of dough. I also like to use a #1A decorating tip fitted in a piping bag when applying the filling. Both kitchen tools make for ease of execution, but these cookies will taste good no matter what you use in your kitchen. Happy baking!

Cappuccino Semifreddo

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Before I get to the recipes that I wanted to share last week,  I want to share something sweet today, July 19.  This day holds a special day in my heart for two reasons, my mother's birthday and my 25th wedding anniversary! Oh, what a celebratory day that was!

 

If you are a lover of iced coffee, then you will LOVE this dessert- or you could even indulge and have a slice for breakfast for your morning caffeine fix😉.  As the name implies, this is a half-cold or half-frozen cappuccino. The combination of whipping egg whites into a meringue and then folding in whipped heavy cream creates a cloud-like texture.  The almond biscotti adds a little bulk to the semifreddo and crunch to the topping.  Speaking of topping, I gilded the lily with a homemade "Magic Shell" (you know, that nostalgic chocolate sauce that firms up almost immediately on top of frozen treats).  The "Magic Shell" adds an additional tasty texture to the overall dessert. It is certainly optional, but who doesn't love the chocolate-coffee combo?

I have to point out that he recipe instructions seem a bit methodical.  For one,  it says to start beating the egg whites when the sugar syrup reaches exactly 210° F,  don't let that daunt you.  If your whipped egg whites sit for a minute or two before adding the syrup, that's ok.  Secondly, it says that when you add the hot syrup, one needs to avoid pouring the syrup against the sides of the bowl and on the whisk attachment.  All you need is a steady hand or a pot with a pouring spout.  

There are so many things to love about this semifreddo, but there is one that really stands out.  It can be made up to one month in advance, which makes it ideal for planning ahead and entertaining!  

Happy cooking!

Sunday Dinner

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Cheddar Cheese Coins

Cream Cheese and Pepper Jelly Spread

Brunswick Stew

Sweet Cornbread

Shortbread Brownies

Vanilla Ice Cream

I am going to keep this short and sweet because it is way to beautiful outside right now to be blogging. I mean sunshine with a "real feel" temperature of 65° F!! Oh the things I get excited about. And these brownies are something to get excited about as well.

Brownies with a shortbread crust are definitely in the "Brookie" (brownie + cookie) category of sweets.  It is a two in one treat that is delicious on it's own, but is taken to a whole other level when paired with a scoop of good vanilla ice cream. Jaws are cracking.  

Now, to point out a few tid-bits and minor adjustments to the original recipe.  For the shortbread crust, I added a bit of salt to the shortbread because otherwise, there will be a heavy flour taste.  That little bit of salt heightens the sugar and butter flavors. For the brownie batter, I added a bit of espresso powder because that really amps the cocoa flavor. The only other thing that I need to point out in the brownie batter is the butter; the recipe calls for 1/3 cup.  That is such an odd measurement for butter using the U.S. system of measurements. When baking, I prefer to use the metric system, so I included equal measurements to 1/3 cup in grams and ounces (1/3 cup is also 5 tablespoons + 1 teaspoon). Baking is a science, but even if you are .5 grams off in butter, I think you'll still be really pleased with the end result.  Happy Sunday!

Sunday Dinner five years ago

Sunday Dinner nine years ago

Sunday Dinner ten years ago

Sunday Dinner eleven years ago

Frozen White Chocolate Cream Cheese Bars with Blackberry Swirl

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Remember when I said that I was playing around with some new recipes this past Sunday?  Well, let me introduce to you the newest recipe that I am adding to my (quite extensive) dessert caché, Frozen White Chocolate Cream Cheese Bars with Blackberry Swirl.

I call these "Frozen" because they really need to be served almost right from the freezer.  Otherwise they will become too soft.  The combination of chocolate wafers, white chocolate and cream cheese lend a flavor profile that will have your tastebuds thinking about that classic, four-letter sandwich cookie. You know, the one you either twist to eat the filling or dip in milk to eat.

The original recipe called for 1/4 cup of blackberry purée.  I don't know about you, but that is not something that I keep on hand.  Blackberries in the garden or store? Yes.  Blackberry purée in the fridge? No.  So, I adapted the recipe to make up for that.  If you are wondering about using blackberry jam, I wouldn't recommend in doing so.  It would make the bars overly sweet.  

They are beautiful to serve on a plate garnished with fresh berries and mint leaves (I used chocolate mint from my garden) or you could do as my husband does and just open the freezer drawer, pick one up and eat it out of your hand.  Either way, you will enjoy them.  Happy cooking!

The Best Chocolate Chip Cookies

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How is it that I have been blogging almost three years now and I have yet to post a chocolate chip cookie recipe?  Maybe because I'm usually sharing Sunday dinner desserts and other sweet treats?  Well, I'm not going to worry with the why, I'll just get to it.

School is back in session and I wanted the kids to have an old school after school snack as they worked on their homework.  There is nothing like the smell of freshly baked cookies when you walk in the door after a day in the grade school/middle school/high school trenches.

There are countless recipes and methods of madness to achieve the perfect chocolate chip cookie.  Some like them cakey, some chewy, some soft, some crispy, etc... Me-- I am somewhere in between all of them (well, except for the cakey).  I like them with crunchy edges, but still soft in the center with a chewy pull when you take a bite.  I use melted butter instead of softened butter for a non-cakey like texture. This step also helps break down the sugar faster.  For the chewy and tender texture element, I use two whole eggs and one egg yolk.  I also like to use more brown sugar than granulated sugar because it has more moisture and more flavor.  A mixture of semisweet and milk chocolate gives a nice balance of chocolate sweetness.  Once the dough is made, I scoop them into individual dough balls and refrigerate them for at least 24 hours.  This sets up the butter and really helps develop a deeper flavor.  As far as temperature, I set the oven at 325º F. This lower temperature ensures that the cookies cook evenly from the outside in.  I like freshly baked cookies, so once firm, I place the dough balls into a freezer safe plastic bag.  It's  always nice to have a bag in the freezer for that odd cookie craving or if a gaggle of kids show up at your door after school.

I know, I know... Enough with the chemistry cooking class. How do they taste? Quote from the kids,"These are the best. Thanks Mom!"  Welcome☺.

Peppermint Cookie Candies

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When the flavors of chocolate and peppermint combine on the palate, you could have your eyes closed in June and think that it was Christmas time.  I suppose if you live in the Southern Hemisphere, that is what Christmas is like every year.  Whoa.  But I digress.  These little two-toned candies are easy to make and great for the sweets table or wrapped up as a sweet holiday gift.  Let the kids help crush the candy canes, then watch them smile as they enjoy their handiwork.

Happy Easter

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(And a brief interruption in the food!)

This is one of those few Sundays that I do not have a menu to share.  We will be spending the day with family and will be graciously hosted to an Easter meal by in-laws.  Having said that, I will not be showing up empty handed.  A few dozen rolls were requested for the holiday ham, and I couldn't show up without a sweet treat to share.  However, before I share that recipe...

I like to keep this blog all about food, but I couldn't help sharing a picture of my newest taste tester and reason why it is a good thing that I am not hosting dinner this Sunday.  Look what the Easter Bunny left me in my basket!

You may know that I already own a 4 1/2 year old black lab named Niecey (the niece of my previous black lab).  My children and I felt it was time to crowd the galley kitchen floor even more with the addition of this little puppers.  My husband finally relented (he's a dog lover anyway so it wasn't that hard) and  we are all absolutely smitten with her, but also adjusting to late night howling and potty breaks.    

Now about that menu... There will be the main event, ham, as well as other sides and dishes along with my contribution of rolls and these tasty cookies--um, cakes, er cakies.  Many of you probably recognize  these treats.  Front and center in the bakery section of the market, they feature different colors for whatever season it is----orange for halloween, green and red for Christmas and pretty pastels for Easter.  

I always have found the taste and texture of these store bought cookies wanting.  From the off putting dryness of the cookie to the artificial, preservative laden character of the frosting, it all seemed like a wasted chance for something really good.  I gave the homemade version a go in my kitchen and my testers approved.  I hope yours will too.   

Sunday Dinner one year ago

Easter Dinner one year ago

Triple Chocolate Guinness Cookies

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Let me repeat that... TRIPLE CHOCOLATE GUINNESS COOKIES!  Really, do I even need to say anymore?  No, but I will ☺. I have put beer in cakes, brownies, and even cheese spread, but beer in a cookie-- this was a first.  After reading the recipe I was a bit skeptical. The recipe calls for 2 (12-ounce) bottles of Guinness reduced to a syrup.  I thought there would be an overwhelming bitterness to the cookie from the syrup, but boy I was wrong.  Completely wrong.  The beer syrup is balanced by a trio of chocolates-- cocoa powder, white chocolate, and milk chocolate are joined by an addition of espresso powder.  Even with the triple chocolate threat, the overall chocolate flavor is mild enough to let in an essence of stout.  I use (and recommend) Guinness extra stout for a deeper flavor.  You could use Guinness draught, but I don't think the flavor would come through as nicely.

Upon reading the recipe, you'll see that I refrigerate my dough.  I find this results in a better textured cookie and it keeps the dough from spreading too quickly in the oven.  The dough will keep for several days in the refrigerator and frozen for up to a month.  That way I can have fresh from the oven baked cookies for an after school snack, a post dinner treat, or any time a craving calls. I also bake them at a slightly lower temperature to keep the chocolate from scorching and to set the cookie just right.  Crispy edges and a tender, chewy (borderline fudgy) middle-- now that's my kind of cookie!

Chocolate Raspberry Ganache filled Meltaways

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If you enjoy a cappuccino or espresso after a meal rather than a cocktail, this little treat will be a cozy companion to that cup.  These cookies are crisp, yet delicate and tender.  They are filled with a chocolate ganache that is flavored with raspberry jam. 

This is a somewhat simple cookie that is loaded with flavor.  Both the cookie dough and the ganache are piped.  Therefore it is very important to spoon and level your flour and cornstarch.  Do not scoop the flour directly from the container or bag that you keep it in.  Too much will result in a dough that is too stiff to pipe.  To retain their piped shape, the cookies are  frozen for about 20 minutes or overnight.  The unfilled cookies can be frozen for up to a month.  Thaw and fill when ready to serve.  These are perfect for a last minute get together or unexpected craving for butter and chocolate ☺.

Red Velvet Blossoms/Thumbprints

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I like a cookie after a sandwich.  Valentine's Day is just around the corner, so I thought I would make a batch of these and share the recipe with you.

I love red velvet anything, especially the cake.  The hint of chocolate and the rosy red color make it so appealing.  So when I came across this recipe I knew it would be a keeper, especially because it calls for a bit more cocoa powder than a usual red velvet recipe.  More chocolate flavor is fine by me!

Normally, I am a butter gal when it comes to red velvet, but I was willing to give the oil a go in this recipe.  To be honest, I actually tried it with both and oil won.  Not that the butter didn't taste good, but the texture and color weren't quite right.  They were flatter, chewier, and darker. So my only modifications to the original were to add some vanilla extract, reduce the oven temperature, and make some thumbprints out of the blossoms. Those of you who like to nibble around the chocolate and then pop the kiss in your mouth-- stick with the blossoms.  But if you are like me and you like a little chocolate with each bite of cookie, go with the thumbprint.  

Magic in the Middles

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After enjoying a delicious, savory Italian Sub Sandwich, I like to finish the meal with something sweet.  A cookie after a sandwich is always a welcome treat.  But these are not ordinary cookies. These are magic.  No, I am not talking tricks.  I am talking about a chocolate cookie dough that is stuffed with a sweetened peanut butter filling, rolled in sugar, and baked until the whole house smells like a peanut butter cup.  Put out a plate of these and they disappear before your very eyes.  Get it?!?  Good.  Now go make them!

Candy Cane Biscotti

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I thought I had my holiday baking list narrowed down and finalized when I came upon these little lovelies.  I made them that night and have made two more batches since:)  These are wonderful dipped in your morning cup of mocha or as a treat with afternoon coffee.  In my opinion, the perfect pairing for these is to have them with a cup of homemade cocoa (I should probably get to that recipe at some point).

I have to admit, I am not the biggest fan of peppermint.  I can handle small doses, but you won't ever see me eating a plain candy cane.  These cookies are just right for me.  The flavor is subtle, but you know it is there.  For the first batch, I tried drizzling these with white chocolate and dark chocolate.  Oddly, the dark chocolate seemed to overpower the light peppermint flavor, but the white chocolate really enhanced it. 

These are wonderful to give as gifts to family, friends, neighbors, teachers or anyone who likes crunchy, yummy treats.  Even though I have already made three batches, I think I will change up the usual milk and cookies this year and leave the Jolly Ol' Man a tin of these with a cup of hot cocoa to go:)

Sunday Dinner

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Baked Brie with Caramelized Onions

Coq au Vin

Parslied Potatoes 

French Bread

White Wine Poached Pears with Créme Fraîche 

Gingersnaps

I am writing this post as we travel the roads of Northern Illinois this Sunday from a nice weekend getaway.  Since we we be arriving home later in the day, I needed a Sunday dinner where several components could be made in advance to help me when we get home.  I caramelized the onions for the appetizer ahead of time.  The chicken and vegetables for the main event are prepped and ready to go.  For dessert, I poached the pears before leaving.  Since I wanted a little crunch along with the pears and créme, I have a batch of gingersnaps stored in the cookie jar ready to be enjoyed and shared with you today.

This is a true gingersnap cookie.  To the original recipe, I added clove for a little more spice and freshly ground black pepper for a little heat.  I also substituted a bit of brown sugar for the white sugar for a slightly deeper flavor.  One of the best tips I can give for a good flavor is to use spices that are fresh.  Some recipes call for crystallized ginger, but I save that for other ginger cookies that are softer.   While they are great to eat as a simple cookie, they are also useful for desserts that call for gingersnaps in the crust or crumble.

Sunday Dinner one year ago

Oatmeal-Bacon Waffle Cookies with Espresso Glaze

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If you follow me on Facebook, then you will know that last week I was trying out a new cookie that had bacon in it.  Well, here it is in all its morning flavor glory.  Take some favorite breakfast ingredients like oatmeal, maple syrup, brown sugar, cinnamon, espresso, and yes-- bacon, and cook them in a waffle iron. Yeah, these are a breakfast lover's dream.

The bacon is diced and cooked until brown and crisp.  The drippings are poured over the oats to soak up all that good bacon essence.  It is then mixed with all the other ingredients including the cooked bacon:)  Now comes the fun part-- cook tablespoons of batter into the sections of a waffle iron until golden. 

The original recipe suggested dipping them in white or semisweet chocolate, but with all those breakfast flavors, I knew an espresso icing would take these beauties over the top-- and it does!  They are best enjoyed the day they are made, but they will keep for another day.  Zap them in the microwave for about 2 seconds to bring out the warm breakfast flavors without melting the icing and you are good to go.  In fact, these are a portable dessert breakfast on the go.  We enjoyed these ourselves and shared a few with neighbors, but I would suggest surprising brunch guests with these on the buffet or whip up a batch for a kids' slumber party.  They will surely be a hit!

Homemade Graham Crackers

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Now that I have shared with you a recipe for homemade Vanilla Marshmallows, I want to take it one step further for the "ultimate" s'more experience.  These homemade graham crackers will provide an edible foundation that you will not soon forget.  This is a whole wheat dough sweetened with sugar, honey, and molasses for a nice depth of flavor.  The cinnamon adds a gentle spice note.

The original recipe called for whole wheat and light rye flour, but I used all whole wheat.  I thought the full nutty flavor would work well with the honey and molasses, and it does.  I also added a touch more vanilla to the dough.  Unlike a cookie where you need to cream the butter and sugar, this recipe is more like making a pie crust.  Process all the ingredients in the food processor just until the dough comes together.  Then chill, roll, and cut your way to gourmet grahams.  Don't just make these for s'mores, though.  They are great to pack in school lunches, delicious when slathered with peanut butter or Nutella for an after school treat, or perfect for a not-to-sweet afternoon pick me up. Whether you make them for s'mores or snacks, you and whoever else eats them will be happy you did.

Caramel de Lite Cookie Bars

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I first saw this recipe over at Baking Bites about two years ago.  I made them then and they were good, but I knew I needed to change a few things to my liking.  Seeing how it is Girl Scout cookie season, I had a craving for those yummy Caramel de Lites (a.k.a. Somoas)--my favorites.  However, I told my husband to keep the cookies he ordered at his work.  What was I thinking??  Oh well, it gave me a chance to break out this recipe and make some changes.

The original recipe had a shortbread crust that was way too thick in my opinion.  I love the taste and texture of my Nutella Pinwheel shortbread, so I used half that recipe for the base.  Since there was less dough to press, I used  a sheet of plastic wrap to help spread it into an even layer in the prepared baking pan.  The original recipe called for dipping the bottom of the cut bars into melted chocolate, but I decided to spread the chocolate onto the crust and then to invert the whole thing to spread the caramel/coconut topping on.  Nothing too difficult, but the warm topping will cause the chocolate layer to begin to melt so I popped it in the refrigerator to cool and set up.  The other changes I made were to use half and half instead of milk in the topping and, as I wanted a touch more of the coconut flavor to come out, I added a little bit of coconut extract.  In my opinion, these changes made for the perfect bar with the right crust to topping to chocolate ratio.

One might think that there is a lot of labor in making these and I won't lie, there are a few steps involved, but that is true when making any cookie bar.  I must say, all that labor makes a whole lot of good.  With this recipe, you can satisfy that Caramel de Lite craving any time of year.    

Vanilla Bean Biscotti

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During the cold winter months, a cup of tea or a nice latte always hits the spot in the afternoon to warm me up.  But I also like a little something sweet on the side.  Biscotti are always nice to dunk and after receiving a very nice Christmas gift of 1/4 lb. of Madagascar Bourbon Vanilla Beans (thanks Mom and Dad), I decided that a batch of these Vanilla Bean Biscotti would satisfy that sweet craving.


These biscotti are all about the vanilla.  Using vanilla beans really adds a beautiful, sweet, floral note.  I use the same recipe for my Cinnamon Toast Biscotti, but I use all white sugar and omit the cinnamon and egg glaze.  Like the Cinnamon Toast Biscotti, I sprinkle the cut biscotti with a little bit of Dr. Oetker Vanilla Sugar (my local grocery store carries packets of this) to really bump up that sweet vanilla flavor.


Not only are these simple and delicious, they will perfume your house with a wonderful vanilla essence.  My children came home from school yesterday and before they even said hello they said, "Mmmm--what's that smell?" with wide eyes and big grins on their faces.  I love that!  These are perfect with my cup of tea or coffee, but also great as an after school snack to dunk in a tall glass of milk.