Archive for the ‘cookies’ Category

Gooey S’mores Bars on Serious Eats!

One of my absolute favorite foodie sites, Serious Eats (especially great for New Yorkers!) featured my Gooey S’mores Bars in their Share Your Sweets slideshow! What a lovely Thursday surprise and a mood boost to make up for all those rejections from Foodgawker 🙂 (Which I will continue to stalk daily regardless…talk about great food porn!)

really good cookies and a really bad haiku

oh s’mores bar so sweet

gooey, marshmallow-y love

needs no description

gooey s'mores bars

Gooey S’mores Bars (Vegan option)

adapted from Lickin’ the Beaters 2: Vegan Chocolate and Candy

makes 9 pieces/1 8” pan

  • 1/3 c margarine, softened
  • ¾ c brown sugar
  • 1 T ground flaxseed mixed w/ 6 T water
  • 1 t vanilla
  • 1 ½ c whole wheat pastry flour (or ¾ c AP and ¾ c whole wheat flour)
  • 1 t baking soda
  • ½ t salt
  • ¾ c chocolate chips
  • 1 ½ c marshmallow Fluff OR Ricemellow crème
  1. Preheat oven to 350°F and grease an 8” square baking dish.
  2. In a large bowl, cream the margarine and sugar. Mix in flax mixture and vanilla.
  3. In a medium bowl, mix flour(s), baking soda, and salt. Add to margarine mixture and stir until combined.
  4. Spread ½ of the dough into the bottom of the pan. Spread marshmallow Fluff over batter, and sprinkle with chocolate chips. Pat pieces of dough on top. (Don’t try to cover completely; it’s pretty with marshmallow peeking out!)
  5. Bake for approx. 25 min. Cool completely before cutting and serving.

gooey s'mores bars

Reese’s stuffed chocolate chip cookies

Reese's stuffed chocolate chip cookies

Mmm. Chocolate chip cookies, you may be thinking. A classic!
But what if I told you they looked like this:

Reese's stuffed chocolate chip cookies

inside? That’s right. These are no ordinary chocolate chip cookies…beneath their plain-jane exteriors lies a mini Reese’s peanut butter cup heart!

Need I say more? Let the recipe do the talking!

Reese’s Stuffed Chocolate Chip Cookies

Makes about 4 dozen cookies

Chocolate Chip Cookie recipe from AllRecipes.com

Ingredients:

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 bag (I believe 12 oz? Should be 40 count) miniature Reese’s PB cups
  1. Preheat oven to 350 degrees F (175 degrees C). Grease baking sheet and unwrap PB cups.
  2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips.
  3. Wrap each PB cup with cookie dough, and place 2” apart on a greased cookie sheet.
  4. Bake for about 15 minutes in the preheated oven, or cookies are lightly browned.
  5. Repeat until all dough is used (about 4 batches).

Notes:

  • Recipe is top-rated from AllRecipes.com. A very simple, easy-to-make, and delicious cookie. Bakes up evenly and fuss-free; a pretty cookie, bakery quality.
  • Truly surprise center—after baking, couldn’t tell those with Reese’s inside apart from those without!
  • Heavenly warm and soft. They do crisp up after cooling, but underbaking (10 min as original recipe stated, instead of 15) can fix that.
  • Can you really go wrong? And so easy too.

Reese's stuffed chocolate chip cookies

Mini pb cups all unwrapped and ready to go!

Reese's stuffed chocolate chip cookies

stuffing the cookies

Reese's stuffed chocolate chip cookies

reese’s all hidden!

Reese's stuffed chocolate chip cookies

fini!

red velvet whoopie pies

red velvet whoopie pies

When it comes to cooking, I’m definitely a believer in making things from scratch.
So my expectations for this recipe weren’t very high, considering it is based on boxed cake mix and canned frosting.
But after baking, I’m a believer–these whoopie pies are out-of this world–the cookies are crispy on the outside, crackly on top, moist and fudgy on the inside, so rich. Sandwiched with cream cheese frosting, they’re the ultimate indulgence. Move over, red velvet cake!

red velvet whoopie pies

Red Velvet Whoopie Pies
Adapted from Let’s Dish

Makes 8 very large cookie sandwiches, or about 20 medium ones

• 1 box red velvet cake mix (I used Duncan Hines)
• 2 large eggs
• ½ c canola oil
• 1 can cream cheese frosting

1. Preheat oven to 350°F and grease 2 cookie sheets.
2. In a large bowl, mix together cake mix, eggs, and oil.
3. Roll heaping tablespoons (or teaspoons) of dough into balls and place 2” apart on cookie sheet.
4. Bake for 10 min (6-7 min for smaller size), or until tops are crackled.
5. Cool completely before sandwiching together with frosting.
6. Enjoy!

red velvet whoopie pies

P.S.: I’m all into portion control and such, but really, I recommend going all out and making the big ones. Bigger is better!

red velvet whoopie pies

Edited: The recipe is now linked to Lisa’s Sweet’s For a Saturday link party. Check it out!

holiday sugar cookies (wordless wednesday)

holiday sugar cookies, originally uploaded by monpetitchoufleur.

Flourless Peppermint Fudge Cookies

flourless peppermint fudge cookies

(you can see a mint chip peeking out from under the chocolate…)

Merry Christmas!

We don’t really celebrate in our household…but cookies are always a plus!

These were extremely well-received by all who had a taste. No one would know how simple they are (and no added fat or flour, if you don’t count the chocolate chips 🙂 ). Very sweet, fudgy, and rich, with a crackly, shiny top and cool minty taste.

Flourless Peppermint Fudge Cookies

Adapted from King Arthur Flour
Makes about 20 cookies

• 2 ¼ c (9 oz) confectioner’s sugar
• ¼ t salt
• 1 c (3 oz) cocoa powder
• 3 large egg whites
• 1 t vanilla
• 1 t peppermint extract
• 1 c dark chocolate and mint morsels (from Nestle)

1. Preheat oven to 350°F. Line 2 baking sheets with parchment pper.
2. Stir together first 6 ingredients until smooth; fold in chocolate chips.
3. Drop tbs of dough onto prepared sheets about 2” apart (they will spread).
4. Bake for 7-8 min; they should puff and spread, and develop somewhat shiny, faintly crackly tops.
5. Remove from oven, and cool on pan.

flourless peppermint fudge cookies

before baking…

flourless peppermint fudge cookies

after!

P.S.: Please excuse the sporadic blogging; I’ve been eating and taking photos but life (namely finals) always gets in the way of uploading. It’s been a rough first semester, but one filled with memories for sure.

ridiculously fudgy vegan pumpkin brownies

OMGWTFBBQ. That was my reaction after eating a warm piece of this brownie. Ridiculously fudgy, intensely chocolately, and not too sweet, it’s one addictive treat. And not too unhealthy either, so if you eat half the pan in one go, it’s perfectly acceptable by me. After cooling the brownie does firm up a bit, but still doesn’t hold too well together (edit: if you put it into the fridge to chill, it’ll slice and hold together like fudge!). It’s messy but thoroughly worth it!

Ridiculously Fudgy Vegan Pumpkin Brownies

makes approximately 12 servings

adapted from food makes fun fuel

  • 2/3 cup whole wheat flour
  • 1/2 cup cocoa powder
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 15oz can (about 2 cups) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 cup soy milk
  • 1 cup dark chocolate chips

Preheat your oven to 350. In a bowl, sift together the first 5 ingredients. Add in the pumpkin, soy milk, and vanilla and mix well. Stir in chocolate chips. The batter will be thick. Spread into a greased 8×8 pan (I used two small 6×8” Pyrex pans). Bake for 25-30 minutes. Cool for 10 minutes before digging in (you don’t want to burn your tongue!). For the ultimate experience, reheat leftovers!
ridiculously fudgy vegan pumpkin brownies, originally uploaded by monpetitchoufleur.