National Cookie Day!

In honor of national cookie day and Christmas, we bring you recipes galore!

DOUBLE CHOCOLATE PEPPERMINT COOKIES

Ingredients

  1. 1 cup unsalted butter, softened
  2. 1 1/2 cups sugar
  3. 2 eggs
  4. 1 tsp vanilla extract
  5. 1 tsp peppermint extract
  6. 2 cups all purpose flour
  7. 2/3 cup cocoa powder
  8. 3/4 tsp baking soda
  9. 1/4 tsp salt
  10. 1 1/2 cups chocolate chunks
  11. 1/2 cup candy cane pieces

Instructions

  1. Preheat oven to 350.
  2. Beat butter, sugar, eggs, vanilla and peppermint until light and fluffy.
  3. In a large bowl stir together flour, cocoa powder, baking soda, and salt.
  4. Slowly add flour mixture to butter mixture until well combined.
  5. Stir in chocolate chunks.
  6. Use cookie scoop to drop cookies onto ungreased baking sheet.
  7. Press candy cane pieces on top.
  8. Bake 8 to 10 minutes.
  9. Cool slightly then transfer to wire rack to cool completely.

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HOT COCOA COOKIES 

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Ingredients
  • 1 cup butter, softened (Or Butter Flavored Crisco)
  • 1½ cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ⅔ cup cocoa powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups semisweet chocolate chips (ghiradelli are dairy free)
  • 2 cups mini marshmallows
 

 

Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy.
  3. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended.
  4. Mix in the chocolate chips
  5. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  6. Bake for 8 to 10 minutes in the preheated oven, or just until set.
  7. Immediately top with three mini marshmallows when you remove the cookies from the oven.
  8. If more gooey marshmallow is desired place marshmallow topped cookies back in the oven for 1 mintute.
  9. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

REESES  PEANUT BUTTER COOKIE BITES

1 1/2 cups flour

3/4 tsp baking soda

1/2 tsp salt

1/2 cup butter, soft

1 cup peanut butter

1 cup sugar

1 egg

2 tsp vanilla

24-36 peanut butter cup minis

1 cup semi sweet chocolate chips, melted

1. Preheat oven to 350 degrees

2. Stir flour, baking sod and salt and set aside.

3. Cream together butter and peanut butter.  Add sugar and beat until fluffy.  Add egg and vanilla.  Add in flour mixture and combine.

4. Roll dough into 1 inch balls and roll in sugar. Place in a mini muffin pan.  Press 1 mini peanut butter cup in center and bake for 8-10 minutes.  Let cool and drizzle with melted chocolate chips.

Enjoy!

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National Vanilla Cupcake Day~ Savor it Sunday

Vanilla Cupcakes with Buttercream Frosting: 

Ingredients
Yields 12 cupcakes
Cupcakes:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
8 tbsp (1 stick) unsalted butter, room temperature
1/2 cup sour cream
1 egg, room temperature
2 egg yolks, room temperature 
1 1/2 tsp vanilla extract
 
Frosting:
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups confectioners’ sugar
1 tbsp vanilla extract 
 
Directions
Preheat oven to 350°F. Line a standard muffin pan with paper liners; set aside.
 In the bowl of a stand mixer, fitted with the paddle attachment, mix together flour, sugar, baking powder, and salt. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until no flour pockets remain.
 Divide batter evenly among prepared muffin cups. Bake 20-24 minutes or until toothpick inserted into center comes out clean. Cool in pan 5 minutes, then transfer to wire rack to finish cooling.
 For frosting…  In a large bowl, whip butter with an electric mixer on medium speed for about 3 minutes. Gradually add confectioners’ sugar. Add vanilla, mix until incorporated. Frost cupcakes; decorate as desired.
 
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Cherry Vanilla Cupcakes:

For the Vanilla Bean Cupcakes:

1 1/4 cup all purpose flour
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter
1 1/3 cups sugar
1 cup sour cream
1/2 cup milk
4 large egg whites, room temperature
seeds scraped from one vanilla bean
2 teaspoons pure vanilla extract

For the Cherry Vanilla Buttercream:

3 sticks unsalted butter, softened
seeds scraped from one vanilla bean
2 teaspoons vanilla extract
1 1/2 pounds (24 ounces) confectioners’ sugar
12 ounces chopped maraschino cherries
reserved juice from cherries

For the Vanilla Bean Cupcakes:
Preheat the oven to 375 degrees F. Place the racks in the center position. Line cupcake tins with cupcake liners. Set aside.

In a large bowl combine both flours, baking powder, baking soda, and salt. Whisk to combine.

In a medium bowl whisk together the milk, sour cream, and egg whites. Set aside.

Fit a stand mixer with a paddle attachment, or use a hand mixer (I got a better dome with the hand mixer). Add the butter, sugar and vanilla to the bowl and beat at medium speed for 3 minutes, or until light. Scrape the sides as necessary.

Add the vanilla extract and one third of the flour mixture while beating on medium speed, again scraping the sides as needed. Beat in half of the sour cream mixture. Alternately add the remaining flour mixture and sour cream until all the wet and dry ingredients have added, beating until the batter fully incorporated and smooth.

Use a large scoop (about 3 tablespoons), evenly divide the batter between 18 lined muffin tins filling each about 2/3 of the way full.

Bake for 15-24 minutes, or until a toothpick inserted into the centers come out clean. Cool onwire rack.

For the Cherry Vanilla Buttercream:

In the bowl of a stand mixer fitted with the whisk attachment, combine the butter and vanilla bean seeds. Beat until fluffy. Turn the mixer to low speed and slowly add the confectioners’sugar while continuing to beat.

Once well blended, add in the vanilla and half of the chopped cherries. Mix on low speed until well combined and moist. Scrape down the sides. Add the remaining cherries. Beat at high speed until frosting is smooth and fluffy. If more moisture is needed, add reserved cherry juice, 1 teaspoon at a time, until desired consistency is reached.

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