Savory Sweet Life’s Chocolate Chip Cookies

It’s my 3rd Blogiversary! Well, it was actually on Tuesday, but I kind of forgot.

Chocolate Chip Cookies

Since I live alone, I decided to make myself my favorite cookie to celebrate. I chopped up some chocolate and mixed it in a big bowl with semi-sweet chocolate chips. I creamed together some sugar, butter, and flour and BOOM! Heaven. It’s not that hard to make me happy.

Chocolate Chip Cookies

I decided to go with Alice’s recipe for chocolate chip cookies, since it seemed relatively easy, but mostly since I had heard such rave reviews. These were a total hit! My friends kept asking for more, and now I’m cookie-less. Oh the pains of being a food blogger…

Chocolate Chip Cookies

To make these, preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed). Add both eggs and vanilla and beat for an additional 2 minutes.

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Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated.

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Add in those chocolate chips (or chunks) until well distributed. The cookie batter should be thick.

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Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper.

Chocolate Chip Cookies

Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes.

Chocolate Chip Cookies

Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!

Chocolate Chip Cookies

Have a great weekend everyone!

Chocolate Chip Cookies
Recipe taken from Savory Sweet Life
Makes 36 Cookies

Ingredients
1 cup (2 sticks) salted butter, softened
1/2 cup sugar
1 1/2 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
2 3/4 cups (12 oz) all-purpose flour
1/2 tsp. smallish-medium coarse sea salt
1 tsp. baking soda
1 1/2 tsp. baking powder
2 1/4 cups semi-sweet chocolate chips

Directions:
Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed).

Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick.

Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown.

Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving.

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White Chocolate Almond Chunk Cookies

After the holidays I know you want salads + kale + quinoa + millions of vegetables. Trust me, I do. I want those things too.

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But I was looking of my page views and popular recipes in 2012, and the stats don’t lie. You beautiful, smart, and totally amazing readers are looking at sweet things. I get it! I like to stare at pictures of cookies too.

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And so I decided to start 2013 off with a delicious recipe for a cookie with slivered almonds, white chocolate and tons of chewy goodness that you can save for later. Or if you’re weird and anything like me, you can make it now and eat them while watching every episode ever of Gossip Girl. *hangs head in shame*. Now on to these cookies!

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This recipe is easy! First, preheat the oven to 375°F with the rack in the top position. Then cream the butter and sugars together. Add the eggs and vanilla and mix until smooth.

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Mix together the flour, baking powder, soda, and salt until combined. Stir in the white chocolate chips. Mix the almonds into the dough.

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Drop mounded tablespoons of dough on the a cookie sheet spacing them 1 inch apart. Flatten each cookie slightly with the palm of your hand.

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Bake the cookies 4 minutes, rotate the pan, and continue baking for 3-5 minutes, until they show the barest amount of brown around the edges. The centers should be soft but not gooey.

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Cool completely on a wire rack, then store in an airtight container.

Enjoy! And Happy 2013!

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White Chocolate Almond Chunk Cookies
recipe from Shutterbean via With Love and Butter
Makes about 4 dozen cookies

Ingredients:
1 cup (2 sticks) butter, at room temperature
1 cup granulated sugar
1/2 cup brown sugar, packed
2 eggs
1 tsp vanilla extract
2 1/2 cups quick cooking oats
2 cups all purpose flour
1 tsp baking powder
1 tsp. baking soda
1 tsp salt
2 cups white chocolate chips/chunks
1 1/2 cup almonds (I used slivered)

Directions:
Preheat the oven to 375°F with the rack in the top position.

Cream the butter and sugars together. Add the eggs and vanilla and mix until smooth.

Mix together the flour, baking powder, soda, and salt until combined. Stir in the white chocolate chips. Mix the almonds into the dough.

Drop mounded tablespoons of dough on the a cookie sheet spacing them 1 inch apart. Flatten each cookie slightly with the palm of your hand. Bake the cookies 4 minutes, rotate the pan, and continue baking 3-5 minutes, until they show the barest amount of brown around the edges. The centers should be soft but not gooey. Cool completely, then store in an airtight container.

Note:
I baked the cookies for 5 minutes and rotated and then baked for another 5 minutes. Just check your oven often and see what works best for you! xo

Chocolate Gingerbread Cookies

Chocolate Gingerbread Cookies {Warm Vanilla Sugar}

When I think of Christmas baking my mind immediately goes to cookies. And hunny, I’ll take any kind!

Chocolate Gingerbread Cookies {Warm Vanilla Sugar}

I am so pleased that I was able to participate in the 2012 Cookie Swap this year hosted by Lindsay from Love and Olive Oil and Julie from The Little Kitchen. I sent out 1 dozen of these chocolate gingerbread cookies to three different food bloggers (The Gourmet Housewife, The Goodie Girl, and Sweet Twist of Blogging) and I’m so happy I learned about them through this process.

Chocolate Gingerbread Cookies {Warm Vanilla Sugar}

I was also sent 2 dozen cookies from 2 different bloggers. The first box to arrive was from The Yum Yum Factor. These were a compost bar filled with chocolate chips, pepitas and potato chips!!

Cookie Swap

The second box was from Strawberry Ginger, and she made a totally awesome and chewy classic oatmeal cookie. Thanks guys!

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I was actually supposed to receive three boxes off cookies, but either the 3rd person sent their cookies late or not at all. Big time sad face if it’s the latter!! Anyway, this process was so fun and I sure hope it happens again next year!

Chocolate Gingerbread Cookies {Warm Vanilla Sugar}

Let’s make some cookies, shall we?! Gather all of your ingredients.

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Sift the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa together into a medium bowl.

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Place the butter and grated fresh ginger in the bowl of a stand mixer and beat (with paddle attachment) on medium until the butter is fluffy and light-colored (3-4 minutes). Beat the brown sugar into the butter until combined. Beat the molasses into the butter until combined.

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In a small bowl, stir the baking soda into the boiling water until dissolved. Pour half of the flour mixture into the butter-sugar mixture and mix until combined. Add the baking soda-water mixture, beat and then add the remaining flour mixture and beat until dough is uniform in color and texture.

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Mix in the chocolate and candied ginger.

Cookie dough

HELLO!

Cookie dough

Turn the dough out onto a sheet of plastic wrap.

Cookie dough

Place another sheet on top and flatten the dough to a 1-inch thickness. Wrap it up and refrigerate for at least 2 hours or overnight.

Cookie dough

Remove the dough from the refrigerator and tear off chunks of the dough to roll into balls – about 1 1/2-inches in diameter (move quickly!). Set each dough ball on a plate. Refrigerate the finished dough balls for 20 minutes.

Preheat oven to 325°F. Line baking sheets with parchment paper. Roll each ball in the granulated sugar to coat completely.

Cookie dough

Set on parchment-lined baking sheets, about 2 inches apart.

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Bake for 10-12 minute Let cool on baking sheet for 5 minutes before removing to a cooling rack (they will be very soft just out of the oven and fall apart easily).

Chocolate Gingerbread Cookies

Waiting is hard…

Chocolate Gingerbread Cookies {Warm Vanilla Sugar}

Enjoy!

Chocolate Gingerbread Cookies {Warm Vanilla Sugar}

Chocolate Gingerbread Cookies
Adapted from Martha Stewart’s Cookies
Makes 2 dozen big cookies or 4 dozen small cookies

Ingredients:
1 1/2 cups + 1 tbsp (220g) all-purpose flour
1 1/4 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
1 tbsp Dutch-process unsweetened cocoa powder
1/4 lb. (4 oz. or 1 stick) unsalted butter, room temperature
1 tbsp freshly grated ginger (peeled)
1/2 cup (120g) dark brown sugar, packed
1/2 cup (190g) unsulphured molasses
1 tsp baking soda
1 1/2 tsps boiling water
1/2 cup semi-sweet chocolate, chopped
1/2 cup candied ginger, chopped
1/4 cup granulated sugar

Directions:
Sift the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa together into a medium bowl. Place the butter and grated fresh ginger in the bowl of a stand mixer and beat (with paddle attachment) on medium until the butter is fluffy and light-colored (3-4 minutes). Beat the brown sugar into the butter until combined. Beat the molasses into the butter until combined. In a small bowl, stir the baking soda into the boiling water until dissolved. Pour half of the flour mixture into the butter-sugar mixture and mix until combined. Add the baking soda-water mixture, beat and then add the remaining flour mixture and beat until dough is uniform in color and texture. Mix in the chocolate and candied ginger.

Turn the dough out onto a sheet of plastic wrap. Place another sheet on top and flatten the dough to a 1-inch thickness. Wrap it up and refrigerate for at least 2 hours or overnight.

Remove the dough from the refrigerator and tear off chunks of the dough to roll into balls – about 1 1/2-inches in diameter (I made mine 1-inch diameter). NOTE: work quickly! The dough can get sticky! Set each dough ball on a plate. Refrigerate the finished dough balls for 20 minutes.

Preheat oven to 325°F. Line baking sheets with parchment paper. Roll each ball in the granulated sugar to coat completely, then set on parchment-lined baking sheets, about 2 inches apart.

Bake for 10-12 minute Let cool on baking sheet for 5 minutes before removing to a cooling rack (they will be very soft just out of the oven and fall apart easily).

Store in airtight container for up to 5 days.

Chocolate Nutella Cookies

This next month is going to be tough. Before every marathon or half marathon that I run, I always do a bit of a detox. Not a juice diet or anything wild like that…I EAT! I just don’t eat sweets or drink alcohol for a month. Simple sounding, but not for a baker like me.

Yesterday was my first full day off of sweets and I felt like a crazy woman. All I could think about was cookies. These Nutella cookies to be exact. I made them recently and they had me dreaming chewy, Nutella dreams (wait, what?) for a week. I seriously recommend these…but only if you’re not planning of going off of sweets any time soon. They’re addictive!

To begin, whisk together flour, salt, baking powder, and cocoa, set aside.

In the bowl of a stand mixer, add the butter and sugars. Beat on medium speed until smooth and creamy, about two minutes. Add the vanilla extract and beat until extracts disappear….don’t mind the weird lighting in this picture either. Weird!

Add the Nutella and mix until batter is smooth.

Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Chill dough for at least 30 minutes before baking. Or eat it all.

When you are ready to bake the cookies, preheat the oven to 325 degrees F and line two baking sheets. Take a tablespoon of cookie dough and roll it into a ball (or use a medium cookie scoop if you’re lazy like me). Place on lined baking sheets and gently press down on the dough ball. Continue making dough balls until the cookie sheets are filled-leave two inches in between cookies.

Bake cookies for 10-11 minutes or until soft, but starting to set. Remove cookies from the oven and let cool on baking sheets for 2 minutes.

Transfer to a cooling rack and let cool completely.

Enjoy!

Chocolate Nutella Cookies
Recipe lightly adapted from Two Peas and Their Pod’s book Cookie Cravings
Makes 2 dozen cookies

Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup good quality cocoa powder
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1-1/2 teaspoons vanilla
1/3 cup Nutella
1/3 cup milk

Directions:
1. Whisk together flour, salt, baking powder, and cocoa, set aside. In the bowl of a stand mixer, add the butter and sugars. Beat on medium speed until smooth and creamy, about two minutes. Add the vanilla extract and beat until extracts disappear. Add the Nutella and mix until batter is smooth.

2. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Chill dough for at least 30 minutes before baking.

3. When you are ready to bake the cookies, preheat the oven to 325 degrees F. Line two baking sheets with a silicone baking mat or parchment paper. Take a tablespoon of cookie dough and roll it into a ball (or use a medium cookie scoop if you’re lazy like me). Place on lined baking sheets and gently press down on the dough ball. Continue making dough balls until the cookie sheets are filled-leave two inches in between cookies.

4. Bake cookies for 10-11 minutes or until soft, but starting to set. Remove cookies from the oven and let cool on baking sheets for 2 minutes. Transfer to a cooling rack and let cool completely.

Honey Bee Cookies

Do you listen to audiobooks? Last summer while doing field work, I went through tens of books just listening to my ipod. It’s such a great way to get through a book when you’re too zonked in the evening to read for very long, and also helps pass the time.

One of my favorite books from last summer was Wicked, and since then I have been waiting and checking the internet like a crazy person to see when the show would come to Ottawa. Well, it turns out it came!! AND I went last night. It exceeded my expectations and I absolutely loved it!

After the show I came home to some cookies. Even with this crazy heat and no air conditioning, I still need a good cookie once and a while. A cookie to hold up and yell “Take THAT 60 hour work weeks”! They really are a necessity….and a great way to celebrate after a musical.

To make these, preheat the oven, and then beat together the butter, brown sugar, honey and egg in a medium bowl until smooth, scraping the sides occasionally.

Stir in all remaining ingredients.

Mix together. This dough is unreal.

Drop spoon fulls of dough onto a greased or lined baking sheet.

Bake for about 7 to 10 minutes, or until the cookies are set and the edges are beginning to brown. The cookies will still look shiny when they’re done.

Allow them to cool on a wire rack and then enjoy!

Honey Bee Cookies
Recipe taken from A Cozy Kitchen
Makes 18-20 cookies
Only 4 Weight Watchers Points + per cookie

Ingredients:
½ cup butter, softened
½ cup packed brown sugar
½ cup honey
1 egg
1 ½ cups all purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon

Directions:
Preheat the oven to 375 degrees.

Beat together the butter, brown sugar, honey and egg in a medium bowl until smooth, scraping the sides occasionally. Stir in all remaining ingredients.

Drop spoon fulls of dough onto a greased or lined baking sheet. Bake for about 7 to 10 minutes, or until the cookies are set and the edges are beginning to brown. The cookies will still look shiny when they’re done.

Allow them to cool on a wire rack and then enjoy!

Peanut Butter and Banana Breakfast Cookies

Whew, only two days after my marathon and I’ve been reading through webpage after webpage trying to decide on what run to do next…I’m obsessed, and super excited about racing to say the least.

I had an amazing day. The weather hovered at about 15*C (59*F) for the first half and then went up to about 22*C (72*F) by the time I finished. Spirits were extremely high too, and I knew from the beginning that the race would be a personal best for me. I finished in 3:41:36! And I firmly believe it was the fans that kept me going. The cheering really amps up my adrenaline and pumps me up big time. Along the way I saw some fun things…

I ended the race off with a big, delicious cookie. I had one for breakfast too. I love these cookies because they are chalk full of all the good stuff I have before a race anyway. Like bananas and peanut butter…my classic pre-marathon meal.

I like having breakfast cookies on regular days too. They’re light and chewy and make me feel happy. And isn’t that what life is all about??

To make these bad boys, preheat your oven and cream butter, brown sugar, banana and applesauce together in an electric mixer until fluffy, about 2 minutes. Add eggs and mix until combined.

Add vanilla and peanut butter and mix well.

In a separate bowl, whisk together flours, baking soda, salt and cinnamon.

Add flour mixture to butter mixture and mix just until combined.

Stir in rolled oats, chocolate chips and other add-ins.

Mmmm…

Using a large ice cream scoop, scoop out 1/4 cup portions and place two inches apart on a baking sheet lined with parchment or a Silpat. Press down on each cookie to slightly flatten.

Bake for 13-18 minutes, or until edges are lightly browned.

Remove and cool on a wire rack.

Enjoy!

Peanut Butter and Banana Breakfast Cookies
Makes approximately 18 hefty cookies
Recipe lightly adapted from Sticky Gooey Creamy Chewy

Ingredients:
4 tablespoons unsalted butter, softened
1 cup light brown sugar
2 large eggs
1 medium ripe banana, mashed
1/2 cup unsweetened applesauce
1 teaspoon vanilla
2/3 cup peanut butter (I used smooth, but chunky would be really nice too!)
3/4 cup whole wheat flour
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 cups rolled oats
1 cup brown crisped rice cereal (regular Rice Krispies would be good too)
1/2 cup chocolate chips (or any other additional add-in)

Directions:
1. Preheat oven to 350 F.
2. Cream butter, brown sugar, banana and applesauce together in an electric mixer until fluffy, about 2 minutes. Add eggs and mix until combined.
3. Add vanilla and peanut butter and mix well.
4. In a separate bowl, whisk together flours, baking soda, salt and cinnamon.
5. Add flour mixture to butter mixture and mix just until combined.
6. Stir in rolled oats, chocolate chips and/or other add-ins.
7. Using a large ice cream scoop, scoop out 1/4 cup portions and place two inches apart on a baking sheet lined with parchment or a Silpat. Press down on each cookie to slightly flatten.
8. Bake for 13-18 minutes, or until edges are lightly browned.
9. Remove and cool on a wire rack.

Note: Cookies will keep up to three days in an airtight container, or up to one month in the freezer.

Cookbook Queen’s Cookie Brownie Cupcakes with Chocolate Marshmallow Frosting

It’s spring, and I know I should be craving a big bowl of fruit salad or a nice strawberry tart, but I can’t get chocolate off of my mind. There is too much love there. We get each other.

I spotted this beautiful recipe a while ago and have been saving it for a good enough occasion to eat like a maniac indulge in a big time sweet treat. Exam time was the perfect occasion, and these cupcakes got me through some tough organic chemistry problems. I mean, brownies and cookies together to make a cupcake? Puuuuulease!

That semi-naked brownie below gets me hot.

Anyway, to begin, preheat your oven to 350 and line 12 muffin tins with cupcake liners. Then slice store bought refrigerated cookie dough into 12 1/4 inch slices.

Place one slice of cookie dough in the bottom of each lined muffin tin. You can eat any extra…I demand it in fact! You can always make your own cookie dough too, but I needed these bad boys FAST and making everything myself was not an option that day. Waiting stinks.

Mix up that awesome store bought brownie mix following the instructions on the box. I used Duncan Hines Chewy Fudge.

Spoon brownie batter over the cookie dough, filling cups to about 2/3 full.

Bake for about 20 minutes or until brownies are set.

Remove from oven and cool on a cooking rack.

When the cupcakes are all set and cooled, get your frosting ready.

In the bowl of a mixer, beat butter, vanilla, and milk on medium-low speed until smooth and combined. Add powdered sugar and cocoa powder and beat on low until just combined. Add chocolate syrup and increase speed to high. Beat for 2 minutes until light and fluffy.

Using a spatula, fold in marshmallow creme, just until swirled throughout. You don’t want it to be completely mixed in.

Pipe or frost icing on cookie brownies. Enjoy!

Cookie Brownie Cupcakes with Chocolate Marshmallow Frosting
Recipe taken from Confessions of a Cookbook Queen
Makes 12 cupcakes

Ingredients
For Cupcakes:
Brownie batter (use homemade or mix, I used Duncan Hines Chewy Fudge prepared for cake-like brownies)
Regular sized tube of refrigerated chocolate chip cookie dough

For Frosting:
2 sticks salted butter, softened
1 teaspoon vanilla
2 Tablespoons milk
3 cups powdered sugar
1/4 cup cocoa powder
2 Tablespoons chocolate syrup
7 1/2 oz jar marshmallow creme (I used fluff)

Directions:
For Cupcakes:
Preheat oven to 350. Line 12 muffin tins with liners.

Slice cookie dough into 12 1/4 inch slices and place one in the bottom of each lined muffin tin. Don’t worry about any left-over cookie dough you might have–you will be eating it later.

Spoon brownie batter over the cookie dough, filling cups to about 2/3 full. Bake for about 20 minutes or until brownies are set. Remove from oven and cool on a cooking rack.

For Frosting:
In the bowl of a mixer, beat butter, vanilla, and milk on medium-low speed until smooth and combined. Add powdered sugar and cocoa powder and beat on low until just combined. Add chocolate syrup and increase speed to high. Beat for 2 minutes until light and fluffy.

Using a spatula, fold in marshmallow creme, just until swirled throughout. You don’t want it to be completely mixed in.

Pipe or frost on cookie brownies. Enjoy!

Double Fudge Oreo Cookies

When I was 19 I never thought that at 24 I would still be writing exams. I remember finishing my undergrad degree and thinking the best part of it was that exams were behind me. I was FREE! But life never goes the way you think it will.

Last September I enrolled in a new College program in hopes that a Biotechnology diploma might make me a bit more hireable. So even though my life has gone in a different direction then I had planned originally, the end goal is really the same. I’m happy. This summer I’m in Canada and can spend more time with my family, I get to do a marathon in my home city on a known route, and I get to spend all the time in the world with my partner. What else could a girl ask for really?

Cookies you say? I agree! I created some magic in my kitchen recently. Remember these? Yeah, I added cocoa and fudge to that recipe to make a chewy, heavenly, cookie-baby. I’m in love.

To make these add butter, sugar, eggs and vanilla to a large bowl.

Cream them together until fluffy.

In a medium bowl, whisk together flour, cocoa powder, baking soda and salt and mix until combined. Add flour mixture to egg mixture and mix until well combined. Fold in chocolate chips..

…and crushed Oreos.

Refrigerate dough for at least 2-3 hours. When ready to bake, preheat oven to 350, roll into balls and set on baking sheet.

Bake at 350 for 10-12 minutes. Let cool completely.

Enjoy! I sure did…a little too much.

Double Fudge Oreo Cookies
makes about 3 dozen cookies
Recipe lightly adapted from How Sweet It Is

Ingredients:
1 cup unsalted butter (or 2 sticks), at room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
1 cup (9 oreos) chopped Oreo cookies

Directions:
In a large bowl, cream butter, sugar, eggs and vanilla until fluffy.

In a medium bowl, whisk together flour, cocoa powder, baking soda and salt and mix until combined.

Add flour mixture to egg mixture and mix until well combined.

Fold in chocolate chips and crushed oreos.

Refrigerate dough for 2-4 hours (or more).

When ready to bake, preheat oven to 350, roll into balls and set on baking sheet.

Bake at 350 for 10-12 minutes. Let cool completely.

Red Velvet Whoopie Pies

All of the Valentine’s Day posts popping up around the blogosphere are making me super excited. Heart shaped cookies, heart cupcakes, heart shaped s’mores galore! The internet needs a little more pink in it’s mix, don’t ya think?

Here is my contribution – deliciously sweet and creamy red velvet whoopie pies. These babies have a soft outer cookie with a cream cheese filling that will melt your heart.

I ended up making these this past weekend at my boyfriends parents house. We went to visit their new most adorable puppy ever puppy and while I was there I thought I’d get some Valentine’s baking in. These turned out great. Enjoy!

To begin, preheat your oven to 375˚ F. Using a heart template cut out from card stock, trace evenly spaced hearts onto pieces of parchment paper sized to fit two cookie sheets. Place the parchment on the cookie sheets so that the side you have drawn on is facing down; set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.

In another bowl, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary. Blend in the vanilla.

With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not overbeat.

Blend in the food coloring. I used a full bottle almost.

Transfer the batter to a pastry bag fitted with a large plain round tip. Pipe the batter onto the parchment paper using the heart tracings as a guide.

Bake 6-9 minutes or until the tops are set but not hard, rotating the baking sheets halfway through. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack. Repeat with any remaining batter. Allow cookies to cool completely before proceeding.

To make the cream cheese frosting, beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.

Transfer the frosting to a clean pastry bag fitted with a plain, round tip. Pair the cookies up by shape and size. Flip one cookie of each pair over so that the flat side is facing up. Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear.

I like a lot of frosting…

Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges. Awwwww…now these are just pretty.

Red Velvet Whoopie Pies
Recipe taken from Annie’s Eats

Ingredients:
For the cookies
2 cups all-purpose flour
2 tbsp. cocoa powder
½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
½ cup buttermilk, at room temperature
1 oz. red food coloring

For the frosting
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted

Directions:
Preheat the oven to 375˚ F. Using a heart template cut out from card stock, trace evenly spaced hearts onto pieces of parchment paper sized to fit two cookie sheets. Place the parchment on the cookie sheets so that the side you have drawn on is facing down; set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In large bowl, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary. Blend in the vanilla. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not overbeat. Blend in the food coloring.

Transfer the batter to a pastry bag fitted with a large plain round tip. Pipe the batter onto the parchment paper using the heart tracings as a guide. Bake 6-8 minutes or until the tops are set, rotating the baking sheets halfway through. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack. Repeat with any remaining batter. Allow cookies to cool completely before proceeding.

To make the cream cheese frosting, beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.

Transfer the frosting to a clean pastry bag fitted with a plain, round tip. Pair the cookies up by shape and size. Flip one cookie of each pair over so that the flat side is facing up. Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges. To store, refrigerate in an airtight container.

Chocolate Chip Oreo Cookies

OMG

When I think of February I think of chocolate. It’s inevitable with all the Valentine’s day prep in retail stores, grocery stores, and on the intertubes. Right now I’m looking forward to baking a Valentine’s cake of some chocolate variation, baking brownies, and even with all this chocolate coming in my future, I thought it would be a good idea to bake some cookies too. I’m a growing sideways girl after all.

I need to tell you something. Listen, ok? It’s important. You need to put Oreos in your cookies. It will change your chocolate-chip-cookie-loving life! You won’t regret it! I like adding a little Oreo to the mix, because it adds a bit of crunch at first bite when the cookie is warm right from the oven (awesome) and then on day two the Oreo chunks soak up some of the moisture from the cookies turning this cookie into a moist, chewy, Oreo cream filled blast of heaven!

Now that’s pretty:

Shall we begin? Preheat your oven and cream butter, and sugars until well combined in a large bowl. Add egg and vanilla until mixed well.

Place flour, baking soda and salt into a medium bowl, stir to combine.

Slowly add dry ingredients to wet ingredients.

Stir in those smashed Oreos and chocolate chips.

Stir until just combined.

With a medium cookie scoop (or small spoon), scoop onto a parchment or silpat lined baking sheet. Bake for 7-9 minutes or until cooked, but still soft.

Let cool on baking sheet for 3 minutes before transferring to cooling rack.

Waiting is hard…COOL ALREADY!

Eat that beautiful cookie…or sing to it. It depends how much time you have today.

Chocolate Chip Oreo Cookies
Recipe adapted from Picky Palate
Makes just over 2 dozen cookies

Ingredients:
1 stick unsalted butter, softened
6 tbsp sugar
6 tbsp brown sugar
1 egg
½ teaspoon vanilla
1 ¼ cup flour
½ teaspoon baking soda
½ teaspoon salt
8 Oreo Cookies, chopped up into pieces
1 cup chocolate chips

Directions:
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
2. In a large bowl, cream butter, and sugars until well combined. Add egg and vanilla until mixed well.
3. Place flour, baking soda and salt into a medium bowl, stir to combine.
4. Slowly add dry ingredients to wet ingredients then stir in Oreos and chocolate chips until just combined.
5. With a medium cookie scoop (or small spoon), scoop onto a parchment or silpat lined baking sheet.
6. Bake for 7-9 minutes or until cooked, but still soft. Let cool on baking sheet for 3 minutes before transferring to cooling rack.