Archive for April, 2014


Mexican Hot Chocolate Cookies

Bakerella Mexican Hot Chocolate Cookies
I saw these online and it took me to a magazine site so I decided to copy it over here in case it disappeared off of the People Magazine site.   I LOVE anything with the Mexican chocolate flavor, so I can’t wait to try these.

Mexican Hot Chocolate Cookies (Bakerella)

Makes 32

1½ cups all purpose flour
½ cup unsweetened cocoa powder  (I will use dark cocoa)
¾ tsp. baking soda
½ tsp. sea salt
4 tsp. cinnamon
¼ tsp. cayenne pepper
½ cup unsalted butter
1½ cups sugar
⅓ cup chocolate hazelnut spread
2 eggs
2 tsp. Mexican vanilla extract or regular vanilla
10 oz. bittersweet chocolate chips (I will use Dark Chocolate chips)

1. Preheat oven to 350 degrees and line baking sheets with parchment paper.

2. In a medium bowl, sift flour, cocoa, baking soda, salt, cinnamon and cayenne using a wire whisk. Set aside.

3. Using a mixer, cream butter, sugar and hazelnut spread until light and fluffy, about two minutes.

4. Add eggs and vanilla and mix until combined. Add flour mixture in two additions, with the mixer on low until just combined.  Stir in chocolate chips.

5. Scoop cookie dough onto prepared baking sheet and bake for 10 minutes. Cool and enjoy!

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IngredientsPita Chips:
1/3 cup extra-virgin olive oil
1 teaspoon chili or dried chipotle powder
Zest of 2 large limes, optional
2 whole wheat or plain pita breads, split in half horizontally
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Hummus:
One 15-ounce can cannellini beans, rinsed and drained
1 large or 2 small avocadoes, seeded, peeled and coarsely chopped
1/2 packed cup arugula
1/3 cup fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
1 clove garlic, smashed
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
2 tablespoons extra-virgin olive oil

Directions

For the pita chips: Place an oven rack in the center of the oven and preheat to 350 degrees F.

In a small bowl, whisk together the oil, chili powder and lime zest if using. Brush the mixture on both sides of the bread halves using a pastry brush. Sprinkle the breads with the salt and pepper. Cut each bread half into 8 wedges and place in a single layer on a baking sheet. Bake until crisp and golden, 15 to 18 minutes.

For the hummus: Combine the beans, avocado, arugula, parsley, lemon juice, garlic, salt and pepper in the bowl of a food processor. Pulse until the mixture is coarsely chopped. Gradually add the olive oil until the mixture is creamy. Season with salt and pepper.

Spoon the hummus into a serving bowl and serve the pita chips alongside.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/avocado-hummus-with-crispy-pita-chips-recipe.html?oc=linkback

Kringle

I got this recipe from the Pensey’s Spice company magazine….I have since found many different versions of a Kringle, but my husband loved this so I haven’t tried any others.  It has yeast in it but there is no time spent waiting for it to rise.  It does need to be refrigerated over night.  Its kind of like many all butter cookie recipes.  They bake better if the dough is cold, but its a good work out for your arms.  Image

Dough:     4 cups flour         1 cup butter, slightly softened           2 Tbs. sugar          1 tsp. salt

1 pkg. dry yeast                 2 eggs, beaten                      1 cup milk

Filling:     ½ cup sugar   1/2 cup brown sugar, packed   1 tsp. cinnamon

6 Tbs. butter, melted

Glaze:     2 2/3 cup powdered sugar   2 Tbs. butter, softened   4 Tbs. hot water

1Tbs. milk   1-2 tsp. pure vanilla extract

Put the flour, butter sugar and salt into a bowl.. Using a pastry blender, two knives or your hands, blend together until the mixture is crumbly.  In a separate bowl mix the dry yeast, beaten eggs, and the milk.  Don’t worry that the yeast remains cold, that’s the beauty of this recipe, no rising.!  Add milk mixture to dry ingredients.  Mix well with a fork until all ingredients are blended, it will pull away from the sides and form a ball.  Divide into two pieces , flatten into discs, wrap in plastic wrap and put them into the fridge overnight.

Next day, preheat over to 350degrees.  Mix the two sugars and cinnamon for the filling together.  Melt the butter and set aside.  Roll out each piece of dough to 1/8 inch thickness about the length of your cookie sheet (a large cookie sheet) and as wide as 1/8 will allow.  Brush each rolled out dough piece with half of the melted butter, sprinkle each piece with half of the sugar mixture (may add ½ cup chopped nuts).  Roll each side to the center.  Pinch the center together (sometimes it sticks and sometimes I forget—still bakes nicely).  Tuck the ends under a little.  Place on an ungreased cookie sheet.

Bake for 20-25 minutes.  If each Kringle is on a separate oven rack halfway through switch them around so they both bake evenly.   They will be nicely browned when done.  Sometimes I turn mine upside down on the pan like shown below.

 Image

Remove from oven and remove from cookie sheets to cooling racks, let cool about 10 minutes before glazing.  Mix glaze ingredients together and whisk until smooth. Top the Kringles with glaze.

Cocoa Oatmeal Cookies

Image

Yeah, not so much in the presentation department, but they are tasty.  I needed to take the picture and get going

so these aren’t plated well but they are beauties and SO SOFT.  It was time to bake

up a sweet treat for my 95 year old mother in law.  So I started with a basic oatmeal cookie and just started adding

things and making it my own.

 Cocoa Oatmeal Cookies

  1 cup butter, softened          1 cup packed brown sugar          1/2 cup white sugar

2 eggs                                        1 Tsp. vanilla extract                    1 tsp. cinnamon

1 1/2 cup flour                        1/3 unsweetened cocoa powder         1 tsp. baking soda

1/2 tsp. sea salt                   1 cup plumped raisins                         3 cups rolled oats

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Put the 1 cup of raisins in a large microwave proof measuring cup or bowl.  Cover with water and microwave for about 3 minutes.  Let sit in hot water while mixing up the cookies then DRAIN and stir in plumped raisins last. 
  3. Beat butter or margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, cocoa powder, baking soda, cinnamon and salt; mix well.  Stir in oats and plumped DRAINED raisins, mix well.
  4. Divide up and roll into logs and place in freezer to stiffen up a bit or place in fridge for a few hours or over night….this helps cookies not spread too much when made with butter.

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Raisins sitting in boiled water for a few minutes to plump…batter ready for them to be added.

  1. Drop dough by rounded tablespoonfuls or slice off of rolled up log and place onto ungreased cookie sheets. Bake 10 to 12 minutes, until cookies are almost set. Do not overbake. Cool 1 minute on cookies sheets, then move to wire racks. Cool – store tightly covered.

note: after being in the freezer for under an hour my cookies took about 12 minutes to bake.

 Image They are wonderfully soft while still warm from the oven.  After some storage, being sealed up we will see how soft they stay.  I can always add a piece of bread to soften them before delivering them to my 95 year old mother in law.  I wonder what it would taste like to add a bit of cayenne to make them a Mexican version cookie.  Hmmmm….sounds worth trying to me.

 

Tzatziki Sauce

Tzatziki Sauce Ingredients:
1/2 English cucumber, peeled
16 oz (2 cups) Cold plain Greek yogurt (either full fat or fat free will work)
4 cloves garlic, pressed
1/3 cup chopped dill, fresh or frozen
1 1/2 Tbsp freshly squeezed lemon juice (Juice of 1/2 lemon; please squeeze a real lemon)
1/2 tsp salt, or to taste
1/8 tsp black pepper

 

Recipe from Debbie Reichert fitness…..for some reason it wouldn’t let be add a link

 

1 3/4 cup oats
3 egg whites
3/4 cup unsweetened cacao
1/2 cup unsweetened applesauce
1 tsp. pure vanilla
1/2 cup plain Greek yogurt
1/2 tsp. cream of tartar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
2 TBSP. ground flax seed
3/4 cup honey
1/2 cup dark chocolate chips

Directions:
Preheat oven to 350 degrees and spray a regular sized muffin tin with non-stick cooking spray.  Set aside.
In a food processor, mix all of the ingredients together, except for the chocolate chips.  Blend until the oats are ground and the mixture is smooth.  Stir in the chocolate chips.
Fill the muffin tins with the mixture and bake for about 12-15 minutes.  Just start watching them closely at minute 12.  If you burn your muffins, you will be sad.  Let the muffins cool for a few minutes before taking them out of the pan.  Then eat them.

 

2.5 cups old fashioned oats               1 cup plain low fat greek yogurt                    2 eggs

1/2 cup honey            2 tsp baking powder         1 tsp baking soda               2 TBSP ground flax seed

1 tsp vanilla            2 ripe bananas

1. Preheat oven to 400 degrees (9-13-13 UPDATE: I have recently begun baking these at 350 degrees instead). Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners.
2. Place the oats in the food processor and pulse for about 10 seconds.  Add remaining ingredients to the food processor.

3. Process until everything is mixed together and oats are smooth.

At this point in the process, I decided to actually separate my batter into two different bowls.  I added dark chocolate chips to one and walnuts to the other.  Basically, kid muffins and mommy muffins.

4. Divide batter among cupcake liners, and bake for 18-20 minutes, or until toothpick comes out clean.