Tag Archives: cookies

Chocolate Snowballs.

This month, I took part in the Great Food Blogger Cookie Swap, organized by Julie of The Little Kitchen and Lindsay of Love and Olive Oil.  Together, they matched up over 600 participating bloggers and as a result, over 22,000 cookies were sent around the world!

So here’s how the swap went down.  Each participating blogger was paired up with 3 other bloggers, who then baked and sent 3 dozen cookies (a dozen each) to their matches.  In return, everyone received 3 boxes of a dozen different cookies from their new blogger friends!!

Unfortunately, I only received one delicious box of cookies (from Suzi of Cooking’s Good, thanks Suzi!), so hopefully the two others are just lost in the mail and will be making their way into my belly soon.

I decided to make Chocolate Snowballs for the swap.  Although a little bit tedious to make, they were quite easy and really tasty.  According to the Husby, his mom used to make them (sans chocolate), and they lovingly were referred to as “Chokers,” due to the massive amount of powdered sugar inhaled while eating these cookies.  I loved the addition of the chocolate “surprise” in the middle, and I hope my swap-ees liked them too!

Chocolate Snowballs – adapted from Mmm… is for Mommy

  • 1 Cup Unsalted Butter, room temperature
  • 1/2 Cup Powdered Sugar
  • 1 tsp. Vanilla
  • 1 tsp. Almond Extract
  • 1 Cup Ground Almonds (I used my food processor to grind whole almonds)
  • 1/2 tsp. Cinnamon
  • 2 Cups Flour
  • 24 Small Milk Chocolate Balls, unwrapped
  • 3/4 Cup Powdered Sugar

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and add the 1/2 cup of powdered sugar.  Beat until well combined, then add the vanilla, almond extract, ground almonds, cinnamon and flour.  Mix until a soft dough comes together.

Wrap the dough in plastic wrap and chill in the refrigerator for a half hour.  Preheat oven to 350.

Once chilled, remove from fridge and divide into 24 equal portions (about the size of a golf ball).  Roll each portion into a ball and, using your thumb, make an indent in the middle.  Place the chocolate ball into the middle and fold the sides around it, rolling back into a ball.  Place the prepared dough balls onto a parchment lined baking sheet.  Repeat with remaining dough.

Bake for 15-18 minutes, until the bottoms are golden brown.  While cookies are baking, add the 3/4 cup powdered sugar to a shallow dish.

Remove cookies from oven and allow to cool 5 minutes.  Roll each cookie in powdered sugar and place on a cooling rack.  When fully cooled, roll in the sugar again.

Store in an airtight container.

** On Thursday, December 15, head over to The Little Kitchen or Love and Olive Oil for the full roundup of over 600 cookie recipes!

Want to take part in next year’s swap?  You can find all the information on how to receive notifications and sign up here!

Caramel Stuffed Apple Cider Cookies.

If you’re an avid TJOC reader (Hi Dad!), you’ve probably noticed that I don’t post a lot of sweet treats here on the blog.  It’s not that I don’t enjoy baking, because I do, and I certainly enjoy the end product.  I’m a sucker for ordering dessert when we go out to eat.  Even if I’m stuffed to the brim, I can always find room for just a few sweet little bites.

The problem is, more so, that I am always left with the “extras.”  Take these cookies for example.  I made 24 cookies, and there was still extra dough in the bowl.  What the hell am I going to do with 24 cookies?!  The obvious answer is eat them, duh, but really, I need to practice moderation if I ever want to look like Kate Winslet.  So I’ll have a couple, the Husby and Fruitaholic will have a few, and then we still have 16 cookies to deal with.  And with everyone on some sort of diet these days, it’s pretty hard finding people to disperse the remainders to.  I really need to learn the art of baking what I need and then freezing the remaining dough.

Nonetheless, these cookies were nothing short of awesome.  They are definitely better warm so that the caramel is soft and chewy.  I took the advice of the blog I found it on and let the cookie sit on top of a mug of tea for a minute and it was perfect.  The epitome of Fall in a cookie.

Oh, and I’ll let you in on a little secret:  I may have had more than just a couple.  Don’t tell Kate Winslet.

Caramel Stuffed Apple Cider Cookies – slightly adapted from Scrambled Henfruit

  • 1 Cup Unsalted Butter, room temperature
  • 1 Cup Brown Sugar, firmly packed
  • 1/2 tsp. Salt
  • 1 Box (10 packets) Instant Spiced Apple Cider Mix – you should be able to find this near the hot chocolate mixes at the store
  • 2 Eggs, room temperature
  • 1 tsp. Vanilla
  • 1 tsp. Baking Soda
  • 1/2 tsp Baking Powder
  • 1 1/2 tsp. Cinnamon
  • 3 Cups Flour
  • 1 14 oz Bag Caramels
  • 1/4 Cup Sugar
  • 1 Tbsp. Cinnamon

In a medium bowl, mix together flour, baking soda, baking powder and cinnamon.

In another bowl (or a stand mixer), cream together the butter, sugar, salt and apple cider powder.  Add the eggs, one at a time followed by the vanilla and mix well.  Add the flour mixture gradually to the wet ingredients and mix until combined.  Refrigerate for one hour.

Preheat oven to 350.  Line two baking sheets with parchment and unwrap 24-30 (or more) caramels.  Combine sugar and cinnamon in a small shallow bowl.

Take the dough out of the refrigerator and scoop out about a tablespoon of dough.  Roll into a ball then flatten a bit with your palms.  Place one caramel in the middle, then encapsulate it with the dough.  Re-roll into a ball and dip into the sugar-cinnamon mixture.  Place on baking sheets about 2 inches apart.

Bake for 12-14 minutes until lightly browned.  When the cookies are done, slide the parchment off the baking sheet onto your counter and allow to cool, about 5 minutes.  Carefully twist cookies off parchment and transfer to a cooling rack.  If the caramel is gooey (mine didn’t melt that much), allow the cookies to cool upside down.  Store in an airtight container and serve just a little bit warm.

Lemon-Basil Blueberry Muffin Top Cookies.

Hi, my name is Jey and I am addicted to these cookies.  Holy deliciousness.  There are no other words to describe these muffin top cookies.  Seriously, stop whatever it is you are doing right now and go make them!  I promise you won’t regret it.

I made these cookies for playgroup, and the three other mamas and I finished off the entire batch (oops!).  They went so quickly, I had to take my picture right then so that I could put the rest of the cookies out, hence the tiny fingers.  I managed to save one for the Husby and he moaned and asked why I didn’t make more.

They’re light and fluffy and reminded me more of a muffin top than an actual cookie.  The lemony-basily glaze was a perfect topping.  I think I held back a bit too much on the basil as it was not as prominent of a flavor as I was expecting it to be, so on the second batch I’m already planning on making this weekend, I’ll definitely be adding a bit more.

Wait, why are you still reading this?  Invite some friends over (trust me, you’ll want to do this in order to have some sort of portion control) and get to baking!

Lemon-Basil Blueberry Muffin Top Cookies – adapted from Two Peas and Their Pod

  • 1 1/2 Cups Flour
  • Zest of 2 Lemons, 1 1/2 Tbsp. reserved
  • 3 Large Leaves of Fresh Basil, finely chopped, 1 Tbsp. reserved
  • 1/4 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 6 Tbsp. Unsalted Butter, at room temperature
  • 3/4 Cup Sugar
  • 1 Egg
  • 1/2 tsp. Vanilla
  • 1/3 Cup Buttermilk
  • 1 Cup Blueberries (I used frozen, but by all means use fresh if available)
  • Confectioner’s Sugar (Powdered Sugar)
  • Juice from about 1/2 Lemon

Preheat oven to 350.  Line 2 baking sheets with parchment paper

Combine flour, baking soda and salt in a medium bowl.  In a small bowl, add sugar, lemon zest and basil and rub together with your fingers until well combined in order to bring out the flavor of the lemon and basil.

Add the butter to the bowl of a stand mixer and beat until creamy.  Add the sugar mixture and beat again until fluffy.  Add the eff and vanilla, then turn the mixer down to low.  Slowly add in the flour mixture and buttermilk, alternating in batches beginning with 1/3 of the flour, then 1/2 of the buttermilk, 1/3 of the flour, the other half of the buttermilk, then the rest of the flour.  Scrape down the sides of the bowl as needed.  Fold in blueberries.

Using a cookie scoop or a leveled tablespoon, drop dough onto the baking sheet, leaving about 1 1/2 inches between cookies.

Bake each sheet for 12 minutes.  Cool for 2 minutes, then transfer to a cookie rack.

Whisk together confectioner’s sugar, lemon juice and reserved lemon zest and basil until you reach your desired consistency and flavor.  Drizzle on top of the cookies.

Quinoa Cookies.

Cookies are probably not the first thing that comes to mind when you think of quinoa (pronounced keen-wah).

Quinoa is all over the place nowadays.  The little grain is incredibly nutrient dense, gluten free and high in protein.  According to Wikipedia, NASA is even considering taking it into space on long-duration manned space flights.  Some people use it as a substitute for oatmeal, some as a substitute for rice.  Me?  I chose cookies to guide me into the world of quinoa.

And it’s actually pretty good (I tasted a spoonful once it was done cooking, before it went into the cookies), and it gave the cookies a pleasant chewy texture and an unexpected (but welcome) nuttiness.

The Fruitaholic loves cookies (but really, who doesn’t?), so when he asked for one after another, I felt okay giving them to him since they’re “fake healthy.”  With a little help from the Husby and I, they were gone within a matter of days.

Quinoa Cookies – slightly adapted from Food and Whine

  • 1/3 Cup Butter
  • 2 Eggs
  • 1 tsp. Vanilla
  • 3/4 Cup Brown Sugar
  • 1 1/2 Cups Flour
  • 1/2 Cup Shredded Coconut
  • 1 tsp. Baking Powder
  • 1/4 tsp. Baking Soda
  • 1/4 tsp. Nutmeg
  • 1 1/2 Cups Cooked Quinoa, completely cooled
  • 1 Cup Chocolate Chips

Preheat oven to 375.

In a large bowl, beat together butter, eggs, vanilla and sugar.  In another bowl, add flour, coconut, baking powder and baking soda.  Stir to combine.  Slowly add flour mixture to the wet ingredients.  When combined, stir in quinoa and chocolate chips.

Drop dough balls onto a parchment lined baking sheet.  Bake for 10-12 minutes, until edges start to brown.  Remove from oven and let cool for 5 minutes before transferring to a cookie rack.