Tag Archives: cookies

Chocolate Mint Cookies

Christmas just wouldn’t be Christmas without little bowls of sugary temptation to nosh on around every corner. A particular favourite of mine are Misty Mints, the pastel coloured mint chips coated in white nonpareils. Sometimes mowing down on more than a few (cough handfuls cough) can be minty sweet overload, so I threw them into some chocolatey cookies to mix it up. When you bite in, you get a cheerful peek of colour and a delicious hint of mint.

I used a great chocolate cookie recipe that you can find here, but feel free to Misty Mintify your favourite batch. Before scooping out my dough, I added 1 cup of chips and stirred them in slowly. Be careful when you’re mixing because they are a bit more fragile that chocolate chips. If you want a pop of colour on the outside of your cookie, stick a few chips on top of the dough before baking.

These make a great holiday treat, but if you stock pile your mints (boxing day sales anyone?) you can enjoy them all year round. Is it just me, or are these colours screaming Easter? I’m glad I’ve jumped ahead a few holidays. Not to worry though, I still have a few ideas to share before Christmas, so don’t be a stranger. Happy baking!

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Filed under cookies, holidays, super simple

Half Eaten Cookies

I ventured up to Kingston to reunite with my friends for Halloween this past weekend, and as usual, everyone pulled out all the stops with their culinary contributions. Here are a few photos of our fabulous tricks and treats.

To make these simple, spooky treats, just chop the end off of a store-bought cookie (or make your own if you’re a hero), and wrap a set of gummy teeth around the “bite”. For added drama, drip of few drops of red icing around the teeth for oozing blood.

My friend Lisa used Bakerella’s recipe for these creepy eyeball cake pops. She served them on forks and knives for a little added gore.

And check out this amazing cauldron cake that my friend Candace made! She recently started up her own baking business. Check out more of her stuff here.

I know our treats were adorable, but hey, we looked pretty cute too.

Hope everyone had an epic Halloween! Now to commence Christmas party planning…

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Filed under a party, cake, candy, cookies, food on a stick, holidays

Chocolate Drizzled Lavender Shortbread

As you may know, I love to cook with lavender. It is so aromatic, and adds sophistication to otherwise ordinary desserts. Lavender is also a favourite of my mom’s, and so, in honour of mother’s day, I made her these shortbread fingers infused with lavender and drizzled with bittersweet chocolate. The are buttery and subtly sweet, and the lavender flavour shines through, without being overpowering. Whether for mother’s day, or any day, these cookies are perfect for an elegant afternoon tea, a thoughtful hostess gift, or a reward at the end of a long day. Lavender is said to relax the mind, so why not whip up a batch for someone in your life who needs a break from all the hard work they do for you. This recipe will make about 30 1″x4″ fingers. You’ll need:

  • 1 1/2 tbsp lavender flowers
  • 3 cups white flour
  • 1 cup rice flour
  • pinch salt
  • 1 pound room temperature butter
  • 1 1/4 cups super fine sugar (fruit sugar, caster sugar etc.)
  • 1/4 cup high quality bittersweet chocolate chips

Preheat your oven to 325 degrees and line your baking pans with parchment paper so that it comes up the sides. I used one 9″x13″ pan, and one loaf pan, but you can use whatever you have around that will fit all of your dough. In a food processor, pulse lavender flowers until they begin to break down. Don’t worry if many of your flowers are still intact, the purpose of the pulsing is mainly to release their aroma.By now, your kitchen should smell like heaven.

In a medium bowl, combine your lavender with both flours and salt. Whisk the ingredients together until they are fully combined.

In a large bowl, beat butter until it is fluffy. Slowly add in sugar, and continue beating until you have a light, airy mixture. With your hands, slowly add the flour mixture, and toss it together with your fingers until you have a crumbly dough.

Spread the dough between your pans, and press it down until you have a flat, even surface. Your dough should be about 3/4″ thick. Prick holes in your dough with a fork, and bake for 30 minutes. Remove your pans from the oven, and score your dough into rectangles roughly 1″x4″. Scoring the dough while your cookies are still soft will make it easier to cut them when they are finished. Return your pans to the oven, and bake for another 10-15 minutes.

When the surface of your dough is firm to the touch, your cookies are ready. Remove them from the oven, and score them again. Once they have cooled completely, cut them into fingers.

here's my mom, observing the process (and taste testing)

Now it is time to temper your chocolate. Tempering is a process by which chocolate is heated, then cooled, and then reheated to ensure that it crystallizes in the ideal form. To melt your chocolate, place 2/3 of it in a zipper bag, and microwave it for 20 seconds. Remove the bag from the  microwave, and squish the chocolate around. Repeat this process until all of the chocolate has melted. Add the remainder of your chocolate to cool down the melted chocolate and squish it around in the bag. Once it has melted, microwave it for another 15 seconds.

Line up your shortbread fingers, cut a small hole in the corner of your zipper bag, and drizzle chocolate back and forth across your cookies. Don’t go overboard: you still want the lavender to be the star flavour. Let the chocolate cool fully at room temperature, and prepare your cookies to give or serve.

Happy mother’s day to all of the moms out there, particularly mine! I hope you take this day as an opportunity to relax, with or without the aid of lavender shortbread.

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Filed under cookies, holidays, new flavours

Mares eat oats, and does eat oats

And little lambs eat ivy. A kid’ll eat ivy too, wouldn’t you?

Perhaps, but you would probably rather eat these delicious sheep cookies that I made over Easter weekend. Their adorable fur is just a sprinkling of sweetened coconut. Yum! Precious, and tasty.

They were inspired by a trip to visit my friend’s sheep farm to see his 3 week old lambs. I was dying of cuteness overload.

I also made some tulip cookies. They were cute too…I guess.

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Filed under cookies, holidays, useless information

Conversation Heart Cookies

So I am about a month late in posting this, but I made these cookies as gifts for Valentine’s day, and decided that they were too cute not to share. Once again, I used the sugar cookie recipe from Martha Stewart’s Baking Handbook (can you tell I’m a bit obsessed?), but this time I turned things up with some bright gel food colouring. To make these cookies, you’ll need:

  • a batch of your favourite sugar cookie dough
  • concentrated gel food colouring in as many colours as you like
  • red royal icing (I used CakeMate)
  • a heart-shaped cookie cutter (roughly 3″ across)

After mixing the wet ingredients for your dough, divide the batch by as many colours of cookie that you plan to make. Scoop a toothpick into your food colouring, and stir it into each portion of dough. Then, add the dry ingredients to each portion, and finish the dough as you normally would. This process is a bit tedious, but the colour combines much better when it is added before the dry ingredients. Once your dough is chilled, roll it out about 1/4″ thick, and cut out as many heart shapes as you can. Bake them on parchment as per the directions in your recipe. The key to keeping the colours vibrant is not over-baking the cookies, so take them out before the edges start to brown. If they seem a little soft, don’t worry, they will firm up as they cool.

Once they have cooled completely, you’re on to the fun part! Pipe messages onto each of your cookies in red royal icing. Choose messages with fewer letters so the cookies don’t look too cramped. The CakeMate stuff that I used was the perfect consistency and worked like a charm. Make sure that the tip you are piping from is small enough to give you control over the letters, and go to town! Let the icing harden before serving or packaging the cookies. I wrapped mine in little cellophane bags with a few real conversation hearts thrown in.

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Filed under cookies, holidays