Virtual Cookie Exchange: Chocolate Munchies

Two weeks ago I went to a book market with my BF. In advance I limited myself to buying only one regular book and one cookbook, otherwise I would have probably come home with a truckload of books and an empty bank account. I had already picked up a copy of  La Maison du Chocolat: Timeless Classics with a Twist. I had visited one of the shops of La Maison du Chocolat in Paris last August and now wanted this book. The book has wonderful recipes, paired with amazing pictures.

As we strolled past the other stalls at the bookmarket, my BF pointed out The Golden Book of Cookies to me, although the book looked great I explained to him that I had given myself a purchase limit. E. then decided he would buy this book for me. Ofcourse I had to let him pick a recipe to try from the book, which I was happy to 🙂 E. decided on the Chocolate Munchies.

The Munchies are absolutely delicious, both E. and my dad approved of them. I want to submit these Chocolate Munchies the second annual virtual cookie exchange hosted by Di of Di’s Kitchen Notebook. Be sure to check out the roundup of everyone’s treats, which will probably be on there around 11 December. 


Chocolate Munchies
from The Golden Book of Cookies
makes 25 – 30 cookies

1 cup all purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1/4 tsp cinnamon
1/8 tsp salt
1/2 cup butter, softened
1 large egg yolk
2 oz semisweet chocolate, coarsely chopped

Preheat the oven to 350 degrees Fahrenheit. place parchment paper on your cookie sheet.

In a small bowlmix together the all purpose flour, unsweetened cocoa powder, baking powder, cinnamon and salt.Cream the butter and sugar in a large bowl, add the egg yolk beating until just blended. Mix in the dry ingredients.

Drop teaspoons of cookie dough on the cookie sheet  and bake them for 12-15 minutes. Let the cookies cool completely.

Melt the chopped chocolate au bain marie and drizzle the melted chocolate over the cookies. Let the chocolate set.



Pumpkin Butterscotch Cookies



A while ago I made this Pasta with Mushroom and Pumpkin-Gorgonzola Sauce and I had some pumpkin puree left over, so I decided to use that puree to bake some delicious cookies. Lisa, my friend from Canada, brought over some Butterscotch chips for me when she visited last Spring and when I found this recipe over on Joy the Baker, I knew I had found the perfect recipe to use them in. My cookies look a bit different than Joy’s, but they still tasted great. These cookies are not the crispy kind, they are more cakey. I love the combination of the pumpkin with the sweetness of the butterscotch and so did my dad and my coworkers!

Pumpkin Butterscotch Cookies

As found on Joy the Baker
Makes about 2 dozen cookies

2 cups all-purpose flour
1½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. ground cinnamon
2 large eggs
1 cup sugar
½ cup vegetable or canola oil
1 cup pumpkin puree
1 tsp. vanilla extract
1 cup butterscotch chips (or chocolate chips)

Preheat the oven to 325° F.  Line two baking sheets with parchment paper or silicone baking mats.  In a small bowl combine the flour, baking powder, baking soda, salt and cinnamon; whisk to blend.  In a the bowl of an electric mixer combine the eggs and sugar.  Beat on medium-high speed until smooth and light in color, about 1 minute.  Blend in the oil, pumpkin puree, and vanilla extract until well combined.  With the mixer on low speed, mix in the dry ingredients just until incorporated.  Gently fold in the butterscotch chips with a spatula.

Drop mounds of dough onto the prepared baking sheets (I used a medium-sized dough scoop), spacing them a few inches apart.  Bake, rotating the sheets halfway through baking, until the tops feel set and a toothpick inserted in the center comes out dry, about 14-16 minutes.  Allow to cool on the baking sheets 5-10 minutes before transferring to a wire rack to cool completely.  Store in an airtight container.

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Leslie’s Cinnamon Cookies for Grown Ups











Here’s another post from the archives. Last year I participated in a Virtual Cookie Exchange, hosted by Di of Di’s Kitchen Notebook. Leslie of Lethally Delicious made these wonderful Cinnamon Cookies that I simply had to make, as I’m crazy about cinnamon! If you love cinnamon too, I suggest you hurry into the kitchen and whip up a batch of these lovely cookies. They are soooo good!

Cinnamon Cookies for Grown Ups

1 3/4 cups (8 3/4 ounces) all purpose flour
1/2 teaspoon baking soda
14 tablespoons (7 ounces) unsalted butter
1/2 cup (3 1/2 ounces) granulated sugar
3/4 cups (5 1/4 ounces) packed dark brown sugar
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/2 cups cinnamon chips

1. Adjust oven rack to middle position and heat oven to 350 degrees.

2. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

3. Heat 10 tablespoons butter in a deep 10-inch skillet or saucepan over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma and the milk solids are very brown, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large, deep heatproof bowl. Immediately stir remaining 4 tablespoons butter into hot butter until completely melted.

4. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined. Stir in cinnamon chips and give dough a final stir to ensure no flour pockets remain.

5. Portion out dough: 1 tablespoon will give you 2″ cookies and 2 tablespoons of dough yields 3-3 1/2″ cookies. Arrange 2 inches apart on prepared baking sheets.

6. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 9 to 12 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Makes about 3 dozen 2″ cookies

Oatmeal Dark Kisses Cookies

There they were, sitting in my Drafts Folder: some draft posts for cookies I bakes for the Christmas Platters I gave to friends, family and coworkers last year. These cookies were one of the twelve different cookies I had on my Christmas Platters, they sounded pretty healthy as they contained oatmeal and I ended up using Dark Hershey Kisses instead of Milk Chocolate.
Hershey Oatmeal Dark Kisses Cookies
recipe adapted from Hershey’s
makes about 6 dozen cookies

1 bag (13 oz.) Hershey’s Kisses Brand Dark Chocolates
1/2 cup (1 stick) butter or margarine, softened
1/2 cup shortening
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2-1/4 cups quick-cooking rolled oats
1 cup chopped nuts
Heat oven to 375 degrees Fahrenheit. Remove wrappers from chocolate pieces.
Beat butter, shortening, granulated sugar and brown sugar in a large bowl until fluffy. Add eggs; beat well. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Stir in rolled oats and nuts. Shape rounded teaspoons of dough into 1-inch balls. Place on ungreased cookie sheet.
Bake 8 to 10 minutes or until light brown. Remove from oven; immediately place chocolate piece in center of each cookie, pressing down lightly. Carefully remove cookies from cookie sheet to wire rack. Cool completely.

Maple Syrup Meringues

I have loved meringues for as long as I can remember: the way it melts as soon as you take a bite…. delicious! Whenever I see them in a bakery, I am tempted to buy them. However, I had never made them myself. As I found out last week, they are extremely easy to make!  You can pipe them as big or small as you want, or even in a circle (see picture below) like I did to use as a base for my Maple Syrup Sundae.

Maple Syrup Meringues
adapted from Woman & Home
makes about 56 meringue cookies

2 large egg whites, at room temperature
75 grams caster sugar
85 ml maple syrup

Heat the oven to 125 degrees Celsius and line a baking sheet with baking parchment.

In a clean bowl, whip the egg whites until they form stiff peaks, then add the sugar 1 tablespoon at a time, whisking well after each addition until you have a stiff, glossy mixture.

Beat in the maple syrup, bring back to stiff peaks and pipe meringues onto the baking sheet. Alternatively you can also scoop up a heaped dessertspoonful of the mixture, using another dessertspoon, ease it on to the baking sheet to make an oval shape or just drop them in rough rounds, if you prefer.

Cook in the bottom of the oven for about 35 minutes, let cool completely and store in an airtight container.

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Twitter Avatar March – Emerill Lagasse Snickerdoodles

It’s time for another round of Twitter Avatar Fun. Last year a couple of my blog friends were having fun on Twitter with their avatars: they would pick a bread and everyone would post that bread as their avatar for that month. This year the theme is chefs and I decided to join in on the fun. Nancy came up with the great idea of each of us picking a different chef for each month. Everyone chooses one recipe by that chef, takes a photo of the dish and uses that photo as our avatar for that month.

March’s avatar chef is Emeril Lagasse, chosen by my dear friend Margaret. I chose to make Snickerdoodles, the recipe can be found here. I basically made these as written, except for one tiny detail: I added 1/2 teaspoon of cinnamon to the cookie dough. I simply couldn’t resist it! Now I’m sure there must be something wrong: the recipe says it will make 20 cookies, but I ended up with 40 of these delicious cookies!

Next month’s chef is Jacques Pepin, chosen by Di.
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup shortening
8 tbsp (1 stick) unsalted butter, softened
1 1/2 cups sugar, plus 2 tbsp
2 large eggs
1 tbsp cinnamon (I used an extra 1/2 tsp)
Preheat the oven at 350 degrees Fahrenheit.
Sift the flour, baking soda and salt (and optional 1/2 tsp cinnamon) into a bowl.
Beat together the shortening and butter. Add 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture and blend well until smooth.
Mix the three tablespoons sugar with the tablespoon cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls to 1/2-inch disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on a rack.

Bluefinger Cookies

Looking for an original Dutch cookie from Zwolle? Why not try the bluefinger? This cookie, like my blogs name, referes to the nickname of the inhabitants of Zwolle.

In the Middle Ages, the city elders asked the neighbouring – and rival – town of Kampen to buy Zwolle’s carillon in order to get much needed cash. Magistrates of Kampen agreed but stipulated that they were allowed to determine the denomination of the payment. To embarrass their Zwolle neighbours, Kampen’s payment came in the form of the smallest denomination possible, the pure copper four duit pieces, a whole cart full of them. Apparently, Zwolle’s officials counted every single penny till their fingers turned blue from the oxide.

The bluefinger is piped in the shape of a finger, baked and glazed with some chocolate glaze to represent the blue stain of the copper. Doesn’t it look just like a finger?

Bluefinger cookies
makes about 40 – 60 cookies

200 grams / 8 oz butter
175 grams / 7 oz soft light brown sugar
pinch of salt
1 tsp vanilla sugar
1 egg
200 grams / 8 oz flour
25 grams / 1 oz hazelnuts
50 grams / 2 oz icing sugar
1 tbsp cocoa

Stirring with a spoon, soften the butter in a bowl. Add the brown sugar, salt, vanilla sugar and the egg and mix well. Sift the flour bit by bit over it and thoroughly fold it in the butter/sugar mix.

Chop the nuts and add them to the mix as well.

Grease a cookie sheet with butter.

Put the mix into a cake decorating bag and attach a wide star (serrated) tip. Pipe 3-4”/7-10 cm long cookies on the sheet, spaced an inch (3 centimetres) apart.

Bake the cookies in a pre-heated oven at 175ºC/340ºF for 15 minutes until golden brown.

After baking, put the cookies on a rack to cool. While waiting, sift the cocoa and icing sugar into a small bowl and add drop-by-drop about 1 tablespoon of water. Stir well into a smooth chocolate paste.

With a brush, put chocolate in the shape of a finger nail on one end of the cookie.