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Pudding cookies: Attempt #2

I attempted to make some M&M cookies following a recipe I found on Pinterest. I am not sure if I did something wrong or not but they didn’t come out at all like the photo. There were way too many M&Ms and chocolate chips leftover in the bottom of the bowl that didn’t get mixed in with the dough. There just wasn’t enough dough to incorporate them all. The cookies were ok, but they didn’t flatten out and they were WAY too sweet to eat more than one. You could definitely taste the vanilla pudding mix in it even though there was only 3 tablespoons in it. I followed the recipe exactly (I think) so I am not sure what happened to make them not flatten out.

That recipe can be found here: Perfect M&M cookies

Photo of my cookies:
365: Picture 94

So, I found another recipe on Pinterest for pudding cookies. I decided to give them a try because the recipe was pretty different from the first one. I am really glad that I did. These didn’t flatten out either BUT they are way less sweet than the first ones. The only change I made to the recipe is that I used half a bag of mini semi-sweet chocolate chips and the rest of the bag of mini-M&Ms I had from the first batch. I think it was about half a cup of them. The only thing I would change is: I didn’t use salted butter (because I like to use unsalted – you can control the salt in the recipe that way) but the recipe called for it so there was no salt. They tasted a little flat so I sprinkled a tiny bit of Kosher salt on top of the other pans of cookies before I baked them. Next time, I will add a 1/2 tsp of salt to the mix before I portion them out.

Mini M&M cookies
Adapted from this recipe: Double Chocolate Pudding Cookies

Ingredients:
1 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup sugar
3.4 oz pkg instant vanilla pudding mix
2 eggs (at room temp)
1 tsp vanilla
2 1/4 cup flour
1 tsp baking soda
1/2 tsp baking powder
6oz semi-sweet chocolate chips
1/2 cup Mini M&Ms
1/2 tsp salt

Directions:
Preheat the oven to 350 degrees.
Cream together butter and sugar in a large mixing bowl. Add in the dry pudding mix and vanilla.
Beat in one egg at a time.
In a separate bowl mix together flour, baking soda, baking powder, and salt. Whisk til combined, then slowly stir into the wet ingredients. Add in the chocolate chips and M&Ms. Do not mix too much because the M&Ms will break apart if they get bashed around too much
Spoon the cookies out using a tablespoon. I got about 12 to a pan. Bake for 10-12 minutes. Pull them from the oven when the tops start to look slightly browned. If they go longer than that, they end up being a little bit dry.

Recipe makes 4 dozen tablespoon sized cookies.

Photos:
Pudding cookies!

Pudding cookies!

I can’t wait to try these with different flavors of pudding! So exciting. 😀

 
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Posted by on April 23, 2013 in The Bakery!

 

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Valentine Cookies

I decided to make some Valentine cookies that I found the design for on the Disney Family website because I wanted to do something special for Carter and our friends. Minnie’s Polka Dot Cookies were one of the many things I found interesting on the website the other day.  I also got the idea to crochet a stuffed Perry the Platypus for Carter as well!  There were a few recipe ideas I saved from them that I will totally be trying in the future! 🙂

I didn’t use their recipe for frosting but I did use their cookies as an example. I used two different sugar cookie recipes for this. They look the same but they don’t taste the same. The first one I tried was called “The Best Rolled Sugar Cookie recipe” on allrecipes.com. I didn’t like the consistency of the dough when I tried to roll it out. Also, when I tried to roll it to 1/4″ like the recipe called for, it was entirely too thick. The cookies puffed and spread in the oven despite being cold. I rolled them to about 1/8″ and those worked much better. Unfortunately, I didn’t lower the oven temperature from 400F and some of them ended up burning because of their thinness. My experience with these was not so great but I know others that highly recommend them so I figured I would include them in this post in case anyone is looking for another sugar cookie recipe.

I changed the plan today to include making some of Alton Brown’s Sugar Cookies because it is a tried and true recipe for me and I wanted to see which were better. I am liking these better than the first ones but the real test will be when Carter gets home to taste them.

I used a really great recipe for Sugar Cookie Icing I found on allrecipes.com at Christmas. I changed it up a little because it was just not the consistency I needed. I started out with 3tsp of Corn Syrup and 3tsp of Milk. When I started out this way, I only had to add a small bit of corn syrup to it to make it perfect. I used gel food coloring to color the frosting.

The tip the Disney article gives about putting the white dots on while the red/pink is still wet is a great idea. It allows the white dots to even out with the red ones so it looks really awesome. These were really simple cookies and so much fun to make!

Pics!!
These are the Alton Brown sugar cookie recipe:

These are the first batch of cookies from the allrecipes.com recipe:

I highly recommend these. They are adorable and fairly simple if you have the time to make them! 😀

Happy Valentine’s Day!!

 
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Posted by on February 13, 2011 in The Bakery!

 

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The Cookie Tree

Since I am visiting with my husband on a job site in Northern California for a few weeks, I thought I would explore the surrounding area and some of the food that can be found here. A friend of mine in New York City writes constantly about getting cupcakes and such from various bakeries throughout the city. I thought this would be a great place to begin my explorations. I did a quick Google search and found the Cookie Tree. It is a place that has served Yuba City and the surrounding areas for twenty-six years. Their website (http://www.cookietree.net/) is simple and the cookies looked promising. The reviews for the place were glowing. The new location is in the heart of downtown Yuba City. The whole area has recently been remodeled and I was very glad to see that the businesses there were open and there were many people shopping. When we were here last time, about a year or so ago, downtown was very quiet and most of the businesses were closed because of the construction blocking the roads and sidewalks.

I stopped at Mr. Pickle Sandwiches for a bite of lunch before heading to the Cookie Tree right around the corner (Delicious turkey, cheese, salami, and ham sandwich on sourdough bread BTW). The Cookie Tree looks clean and smells like you would expect when you walk in, like fresh baked cookies. I walked around the case to where their cupcakes were. They were very pretty but they only had a few regular flavored ones there that day (vanilla, chocolate, cherry). I decided to get a dozen cookies. They have a very large selection of cookies ranging from regular chocolate chip to oatmeal chocolate chip to the Rascal – a peanut butter and chocolate swirled cookie. I chose just about one of every cookie except the ones with walnuts because, well, I don’t like walnuts 😛 They were out of menus for the day but their website has a list of all the flavors they have each day.
I ended up getting:
Molasses (One of the Specials of the Day):

Oatmeal Cranberry White Chocolate:

White Chocolate Macadamia Nut (one of the Specials of the Day):

Snickerdoodle:

Oatmeal Chocolate Chip:

Coconut Oatmeal (Not on the menu):

Butterscotch Oatmeal (Not on the menu):

Black and White (One of the Specials of the day):

Rascal:

Chocolate Crackle:

The whole box:

So far we have tried the White Chocolate Chip Macadamia cookie which my husband said tasted a little off. I tried to get him to tell me what that meant but he said he didn’t know and that it was just different. He said maybe it was a little old or something. I tasted the chocolate chip cookie, chocolate crackle cookie, butterscotch oatmeal cookie, and the black and white. I thought all three were very good. They were slightly under baked, which I like. When I worked for the bakery in NJ, I learned that this helps the cookies stay softer for longer as well. The chocolate crackle cookie is like eating a delicious brownie with a crunchy exterior. The butterscotch cookie tasted like my favorite flavor of oatmeal, cinnamon roll. I have enjoyed the cookies I have tried so far and will definitely get more next time we are up here.

 
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Posted by on February 9, 2010 in The Bakery!

 

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First Christmas Cookies

These are my first christmas cookies of the season! Alton Brown’s sugar cookies. They are actually very very delicious. Probably the best sugar cookies I have ever made. I didn’t make his royal icing but I had Pillsbury vanilla frosting in the spray can that I used for decorating plus a bunch of different colored sprinkles. Enjoy!

Sugar Cookies

Recipe courtesy: Alton Brown
Prep Time: 15 min
Inactive Prep Time: 2 hr 0 min
Cook Time: 9 min
Level: Easy
Serves: about 3 dozen-2 1/2 inch

Ingredients
* 3 cups all-purpose flour
* 3/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup unsalted butter, softened
* 1 cup sugar
* 1 egg, beaten
* 1 tablespoon milk
* Powdered sugar, for rolling out dough

Directions:
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
© 2009 Scripps Networks, LLC. All Rights Reserved

 
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Posted by on December 3, 2009 in The Bakery!

 

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Asian-type food

Well, since our friend Alegni is in town, he and I decided it would be fun to make dinner for Carter and Ashlee yesterday. We made Pickled Sweet and Sour Cucumbers and Spicy Szechuan Noodles. Both dishes were really good but I had to make a couple of changes to the noodle recipe. It was pretty spicy the way I made it and the recipe called for even more spice!! Emeril is one crazy dude! 😉

Spicy Szechuan Noodles – Serves 4
Recipe courtesy Emeril Lagasse, 2002

1 pound ground pork
4 tablespoons soy sauce
1/2 cup peanut oil
2 tablespoons minced garlic
2 tablespoons finely chopped ginger
2/3 cup finely chopped green onions (scallions)
1 tablespoon Chinese sesame paste
3 tablespoons chili oil (I only used one)
1 cup chicken stock
1 tablespoon dried Szechuan peppercorns (roasted and ground) or 3 tablespoons Szechuan chile paste (I couldn’t find the peppercorns so I used Szechuan chili paste. I only used like 1 1/2 tablespoons of it tho because I didn’t want it to be too spicy.)
3/4 pound Chinese thin egg noodles
1 cup matchstick-cut radish, for garnish

In a large saucepan heat 2 quarts of lightly salted water to a boil.
While waiting for the water to come to a boil, combine the pork and 2 tablespoons of the soy sauce in a small bowl and mix well. Add the oil to a wok or saute pan and heat over medium high heat until very hot. Add the pork and stir-fry, stirring with a spatula to break it into small pieces. When the pork is crispy and dry, about 5 minutes, remove it with a slotted spoon and transfer to a paper-lined plate to drain. Pour off most of the oil, leaving 2 tablespoons in the wok. Reheat the wok, add the garlic, ginger, and scallions, and stir-fry for 30 seconds. Add the sesame paste, remaining 2 tablespoons of soy sauce, chili oil, chicken stock, and ground peppercorns or chile paste and simmer for 4 minutes.

When the water has come to a boil, cook the noodles until al dente, for 2 minutes if they are fresh or 5 minutes if they are dried. Drain the noodles and add to the reduced sauce in the wok, along with the reserved pork, and toss until thoroughly combined and coated with the sauce.
Top with the matchstick radishes and serve immediately.

Episode#: EE2C18
Copyright © 2006 Television Food Network, G.P., All Rights Reserved.

Pickled Sweet and Sour Cucumbers
From my Chinese cookbook
Serves 6-8

1 slender English cucumber
1 tsp salt
2 tsp superfine sugar
1 tsp rice vinegar
1/2 tsp red chili oil
A few drops of sesame oil

Halve the unpeeled cucumber lengthwise. Scrape out the seeds and cut the cucumber into chunks.

In a bowl, sprinkle the cucumber chunks with salt and mix well. Leave for at least 20-30 minutes, longer if possible, then pour the liquid off. (I didnt read the recipe all the way through and I ended up adding the salt into the dressing mixture. If you do this, your cucumbers will be very salty. I added more vinegar to counteract the salt but it was still pretty damn salty. I will not make that mistake again tho.)

Mix the cucumbers with the sugar, vinegar, and chili oil. Sprinkle with the sesame oil just before serving.

Served up!

In the wok!

I also made some swedish butter cookies and more of the bread I made a few times. The bread is in the oven still and I sorta burned the cookies because I wasn’t paying attention. No pics of those 😛

 
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Posted by on August 31, 2008 in General Food, Meals!

 

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Busy Busy!

Alright! It has been a long long time since I have posted here. I have been a busy bee lately! I have been cooking almost every night with my mother in law at her house so I only have a few pictures of our endeavors. They think I am weird when I say “NO! Don’t eat it yet! I need to get a picture!”

So we made Spicy Shrimp Burgers one of the first nights we were home.
Recipe courtesy: Rachael Ray (30 Minute Meals)

1 pound raw peeled and deveined small shrimp
1 celery stalk with green, leafy tops, coarsely chopped
1/2 small to medium yellow skinned onion, coarsely chopped
1/2 green bell pepper, seeded and coarsely chopped
1 clove garlic
A handful parsley leaves
1 tablespoon all-purpose seafood seasoning, found near fish department (recommended: Old Bay)
1/2 teaspoon cayenne pepper or 1 teaspoon hot sauce (recommended: Tabasco)
1 lemon, zested
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 English muffins, sandwich size plain or sour dough flavor
1/4 cup mayonnaise or reduced fat mayonnaise
1/4 cup chili sauce or salsa or taco sauce
Butter or Boston lettuce leaves

Divide the shrimp in half. Put half the shrimp into a food processor and grind it up. Transfer the shrimp to a bowl using a rubber spatula. Add the whole shrimp to the bowl. Add celery, onion, bell pepper, garlic and parsley to the processor and pulse-grind it into a fine chop. Add the vegetable mixture to the shrimp. Add half a palm full of crab boil seasoning, 1/2 teaspoon cayenne, lemon zest, salt and pepper to the bowl, to season. Stir the shrimp mixture to combine.

Preheat a large nonstick skillet over medium to medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Use a large metal scoop to scoop 4 mounds of shrimp burger mixture into the pan. Gently pat down to form patties. Fry patties 3 to 5 minutes on each side, until they firm up and the shrimp turn whitish-pink.

Split and toast the sandwich size English muffins. Mix mayonnaise and chili sauce, salsa or taco sauce. Place burgers on muffin bottoms and top with lettuce. Slather the top of the muffins with sauce and set in place.

Then on another night we decided that we wanted to make pizza. I don’t have the exact recipe we used but the pizzas ended up being awesome. My mother in law wanted to use up a box of Spicy Garlic Chicken mix. It was really good but we added a bit of fun stuff to it. We used Sriracha sauce (cock sauce) to make it spicy… possibly too much! Carter built that one up. I made a regular italian style pizza using some Boboli tomato sauce and peppers, onions, olives and garlic and mozzarella cheese.
Raw Spicy Chicken!

Raw Italian!

Baked!

Tonight I decided to marinate some portobella mushrooms in balsamic vinegar, EVOO, fresh garlic, and steakhouse seasoning. I grilled them up served them on top of some Salad Macaroni I had in my pantry mixed with some garlic, butter, and parmesan cheese. I also made a zucchini, onion and tomato casserole with cheddar cheese on the top as a side dish.

The recipe for the zucchini casserole thing came from my parents. They grew zucchinis and tomatoes in their yard one year and they ran out of things to do with them. They made a huge batch of this stuff but I cut it down for just my husband and I.

2 zucchinis, cut in half and then sliced
1/2 an onion, cut in half and sliced
2 tomatoes, cut in half and sliced
2 cloves of garlic – diced or pressed
About 2 tbsp Extra Virgin Olive Oil
Enough Sharp Cheddar cheese to cover the top of the veggies

I used a cast iron skillet for the first time tonight for this and it worked better than anything I have ever used before. Put the oil in the pan and heat it up. Add the onions and garlic. Cook them both for about 2-3 minutes. Then add the zucchini. Cook for another few minutes until the zucchini starts to get softish. Then add the tomatoes. (At this point, you can put this in the fridge and come back to it later if you want to… make sure your cast iron skillet is cool before you put it into the fridge tho!)
Cover the veggies with the cheese and stick the skillet into the oven at 350degrees F until the cheese is melted. Hot or room temperature, this veggie dish is awesome either way.

I spent the whole afternoon in the kitchen baking cookies as well today! The recipes for the cookies I made can be found on the back of the chocolate chips bags. I made white chocolate chip and mini regular chocolate chip cookies.

White Chocolate Chip!

Mini Chocolate Chip!

Cookies!

Chicks!

Plain!

I also made a double batch of the Almost No-Knead Bread dough!

I am sorry this ended up being so long but I saved all the fun stuff for one big post! I am planning to make some shrimp tacos tomorrow so I am going to have another post then! 😀 Thanks for reading and I hope you enjoy the recipes I have posted!

 
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Posted by on June 19, 2008 in Meals!, The Bakery!

 

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Thats the way the cookie crumbles…

I made these awesome cookies the other day. I tried to make them again today, and they totally spread all over the pan. Bean says that it is because the dough wasn’t cold enough. I was pissed. They look like fat little bunnies. The penis one looks ok but seriously, the rest of them look like shit. They are off to be eaten at Halliburton tomorrow with Carter. Hopefully the next batch will come out good.

The plan for tomorrow is to go have lunch with Carter, then head to wal-mart for cat pee cleaner and then Kohl’s to get his shirt and tie for Brunch at the Country Club on Sunday for Easter. Also, no meat tomorrow – It is Good Friday!!

 
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Posted by on March 20, 2008 in The Bakery!

 

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