Ginger-Spice Cookies

Evidently all I need is a weekend at home with no social obligations and a hurricane to get my kitchen/blogging groove back! I wasn't a huge fan of these cookies. They are good but I don't think I like the chocolate-ginger combination.  I was drawn to this recipe because of the spices! I've never seen cookies with fresh ginger in them. Mr. Lawyer was intrigued as well and requested this recipe when I changed my mind and was leaning towards my brown sugar blueberry cookies. Good thing he likes them because he's getting them all! Give these bad boys a try if you're adventurous and think you might like the chocolate-ginger combination....I will be sticking to my traditional gingersnap cookies.

Chewy Chocolate Ginger-Spice Cookies

(adapted from Martha Stewart)

Ingredients:
1 stick unsalted butter (8 tablespoons), softened
1/2 cup brown sugar
1 tablespoon fresh, grated ginger
1/2 cup molasses
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 Tablespoons cocoa powder
1 1/2 teaspoons ground, dried ginger
2 teaspoons cinnamon

1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
4 ounces dark chocolate, chopped
Sugar for rolling
Directions:
1. In the bowl of a mixer, beat the butter with the brown sugar until creamy and combined well. Add the fresh ginger, molasses, and vanilla, mix to combine. 

2. In a separate bowl whisk together flour, baking powder, cocoa, ground ginger, cinnamon, clove, nutmeg, and salt. 

3.  Add the dry mixture to the butter mixture and pulse until just combined. 

4. Fold in chopped chocolate. Cover and chill the dough for at least 2 hours, or until very firm.
5. Preheat oven to 325*F and line baking sheets. Scoop dough into rounds and roll into a ball. Roll each ball in cinnamon sugar and place on baking sheets. Flatten cookies before baking for 15-18 minutes. 

Oreo Cupcakes!

Before I got sick and died Friday night, which has subsequently ruined my weekend and Monday, I went over to Jackie's to bake some cupcakes with her. We decided on Oreo Cupcakes. I must admit that I have been spoiled by my homemade cupcake. All I could think about when I ate one was "this tastes like cake mix". But they were so easy and tasted fine, if you're not a cupcake snob, it's totally worth keeping the recipe for school parties. We used white cake mix so it wasn't too chocolately and I loved adding the cookie in the bottom! The frosting was a bit of a mess. It was too runny (we should have chilled it) and we didn't crush up the cookies enough and they kept getting stuck in our cake decorating tips!

Oreo Cupcakes

Ingredients:
1 package Oreo Cookies, regular size
1 package Mini Oreo Cookies, for decoration (optional)
1 package chocolate or white cake mix (mix according to directions on box)
8 ounces cream cheese, room temperature
1/2 cup butter (1 stick), room temperature
3 3/4 cups powdered sugar
1 teaspoon vanilla extract
cupcake liners
Directions:
1. Preheat oven to 350 degrees. Mix packaged cake mix according to directions (do not bake). Line cupcake tins with liner, place a regular size Oreo cookie in the bottom of each liner. Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 minutes (or according to box directions). While cupcakes are baking make the frosting.
2. Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Oreos very fine. Add to frosting. After cupcakes have cooled frost and decorate with Mini Oreos.

Peanut Butter Nutella Swirl Cookies

My kitchen has been relatively quiet the first few days of April. There was leftover night, fend for yourself night (I had Parent-Teacher's Night), we are both exhausted and going to eat an entire box of mac and cheese night, and I'm on vacation and not meal planning night. However I did make these bad boys for my histobee goodie bags and they were delicious! Absolute heaven. They combine two of my favorite things: Peanut Butter and Nutella. Can't go wrong there. They were a hit with everyone: Mr. Lawyer, my kids, my principal, the rest of the staff. I can't wait to make them again!

Peanut Butter Nutella Swirled Cookies 

(found on pinterest)

Ingredients:
1/2 cup unsalted butter, at room temperature
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1/2 tsp vanilla extract
3/4 tsp baking soda
1/4 tsp salt
1-3/4 cups all purpose flour
1/4 cup Nutella
Directions:
1. Preheat oven to 350 degrees.
2. Beat together butter, peanut butter, and sugars until light and fluffy, about 2-3 minutes.
3. Add in the egg and vanilla and beat until well combined.
4. In a separate bowl, whisk together flour, baking soda, and salt. With mixer on low, slowly incorporate the dry ingredients into the butter mixture until just combined.
5. Microwave Nutella for 20 seconds and then drizzle over the dough. Fold in Nutella with a spatula until well-distributed throughout the dough.
6. Chill the dough in the fridge for 15 minutes and then roll small balls by hand. Place about an inch apart on a parchment paper-lined cookie sheet and use a fork to press down the balls slightly.
7. Bake until the edges are lightly browned, about 8-10 minutes. Allow cookies to cool on the pan for 2 minutes, and then transfer to a cooling rack to cool completely.

My Histobee Goodie Bags

Each bag had 4 cookies, 2 of my Apple Cinnamon Muffins, 2 granola bars, a bottle of water, and some peppermint candy. My kids rocked the competition. Period.

Lemony Mishap!

I am a firm believer in awesome music makes awesome things happen. Today for my after school chores and lesson planning I chose Mumford & Sons. This evening I've been rocking out to Florence + the Machine while baking a batch of my Chocolate Crackled Cookies, specially requested by an awesome student for her last day *sniff*. I might have been caught dancing around and lip-synching into a wooden spoon....but I think I recovered nicely. Besides, boys aren't really that observant. These cookies are going to be awesome. Evidently when I made these Lemon Ricotta Cookies for my dinner party I was not rocking out to any good music because I opened the oven to this:

THE HECKKKKKKK?!?!

Behold a baking conundrum! I read the recipe as both sheets go in at the same time so both sheets of dough were plopped down at the same time and spent the same amount of time outside the oven (my apartment was not overly hot either. I tried baking snickerdoodles once in 100 degree weather and it was melt city!). It mentioned nothing about keeping the dough chilled. The only thing I could think of was the melty batch was on the top rack so some of the heat was blocked? I'm a firm believer in one thing in the oven at a time or else you mess things up (also demonstrated by my soon to be updated stuffed pork recipe). However there was a third tray of cookies that went in by itself, also on the top rack, and was equally as melty. CONUNDRUM! Oh well, at least one batch was presentable for all the 'rents. Mr. Lawyer is certainly enjoying all the deformed ones by himself. 

I went with this recipe because I wanted to make lemon bars but then I remembered we had a container of ricotta cheese that needed to be used up so lemon ricotta cookies it was! They are a bit cakey but then I'm not overly familiar with this type of cookie. The lemon flavor was very pleasant. Other than the melty problem the recipe was quick and easy.

Lemon Ricotta Cookies with Lemon Glaze

(from Giada, Foodnetwork.com)

Ingredients:
2 1/2 cups flout
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Directions:
1. Preheat the oven to 375 degrees F.
2. In a medium bowl combine the flour, baking powder, and salt. Set aside.
3. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
4. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
5. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

Chocolate Fix

Need a chocolate fix? These cookies are for you! Nice crackled outside, gooey inside, and rolled in powdered sugar for good measure. I was told that they were "brownie cookies" and "fudge cookies". The only issue I had was the chilling time: three hours?! Please. I cut it in half because it was late and Miss Sandy was here. Priorities. 

Chocolate Crackled Cookies

(adapted from allrecipes.com)

Ingredients:
1 1/4 cups firmly packed light brown sugar
1 stick all-vegetable shortening
1 teaspoon vanilla extract
2 large eggs, lightly beaten
2 cups all purpose flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup semi-sweet chocolate chips
1/3 cup sugar
1/2 cup powdered sugar
Directions:
1. Beat brown sugar, shortening and vanilla in large bowl at medium speed of electric mixer until well blended. Add eggs; beat well.
2. Combine flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips. Cover and chill 3 hours.
3. Heat oven to 375 degrees F. Shape dough into 1 1/4-inch balls. Roll in granulated sugar, then in powdered sugar to coat completely. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until cookies are set. Cool 2 minutes on cookie sheet. Remove cookies to wire rack to cool completely.

Stupid Sad Smelly Fish

Mr. Lawyer bet me that I wouldn't name this post "Stupid Sad Smelly Fish"....well who wins this one!? It is an apt name anyway because I was randomly in a sad mood even though my day was good, the fish was super smelly and therefore stupid. I've done a few things with frozen tilapia but over all I do not have a lot of experience with cooking fish. Especially fresh fish from the market. Evidently fresh fish is suppose to smell like the sea and not too fishy but it smelled like fish! So obviously I was worried about killing us all with food poisoning or at the very least having to fight for the bathroom. It also made my apartment smell like fishy fish. Gross.

I substituted collard greens for the mustard greens and it was delicious. However I was not impressed with the fish. I thought it was too fishy and didn't pick up any of the other flavors of the dish. Mr. Lawyer gobbled down two fillets and declared it was good. Obviously flounder is not my fish....unless it's fried.

Quick Steamed Flounder with Ginger Garlic Mustard Greens

(adapted from the NY Times)

Ingredients:
1 tablespoon vegetable or peanut oil
1 teaspoon toasted sesame oil, more for drizzling
3 garlic cloves, minced
1 1-inch-thick slice peeled fresh ginger root, minced
2 small bunches mustard greens, cleaned, stemmed and torn into pieces
1 tablespoon soy sauce, more for drizzling
2 flounder fillets, 12 ounces each
Kosher salt and freshly ground black pepper.
Directions:
1. Heat oils in a very large skillet. Add garlic and ginger and sauté until fragrant and translucent, about 2 minutes. Add mustard greens, soy sauce and 3 tablespoons water, and sauté until greens start to wilt, 2 minutes longer.
2. Spread greens out in pan. Season flounder with salt and pepper, and place on top of greens. Cover pan, reduce heat to medium, and let fish steam until just cooked through, about 6 minutes. If pan dries out before fish is cooked through, add a little more water, a teaspoon at a time.
3. Uncover pan and transfer fish to serving plates. If greens seem wet, turn heat to high to cook off excess moisture. Serve greens on top of fish, drizzled with a little more sesame oil and soy sauce, if desired.

So to make myself feel better about the stupid sad smelly fish I made some cookies for our maintenance crew and door people who once again fixed a new problem (bathroom light switch) within four hours. Danny, the head maintenance guy (who lived across from us for a year before moving to a different floor) made a point of coming over to me in the lobby to inform me that he took care of everything and replaced the whole switch. It was really sweet that he wanted to let me know. It's also really nice to not have to worry that the light will go off in the middle of your shower. Unfortunately I am currently out of flour and had to cheat a little bit.

One should always have some Betty Crocker in the cupboards for emergencies. 

They are not as delicious as the homemade gingersnaps I made and they don't have the pretty crackly top but they still taste pretty good. 

Gingery Love

I can rationalize making these cookies because ginger is good for your tummy and aids in digestion right?! Therefore these cookies are completely medicinal and okay for the second day of the new year. I think I like them better than the Molasses Cookies I made back in November. The Molasses ones were moist and cake-like, the Gingersnaps are slightly chewy (but not hard like store bought ones) and have more gingery zip to them. 

Gingersnap Cookies

(adapted from allrecipes.com)

Ingredients:
2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar
Directions:
1. Preheat oven to 350.
2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms.

4. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
5. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

I love the crackly top!

Hooty Who?!

The ingredient list sounded delicious: cranberries, white chocolate chips, oatmeal, pecans....and then I got to the name and it sealed the deal: Cranberry Hootycreeks. HOOTYCREEKS! I love it. Even the internet doesn't know how they got that name. When I presented them to Mr. Lawyer he said "hooty who?!" They are delicious and I just know that they'll be even better tomorrow (as all oatmeal-based cookies are). I did have to substitute regular chocolate chips for the white chips but it was still delicious.

Cranberry Hootycreeks

(adapted from allrecipes.com)

Ingredients
1/2 cup rolled oats
1 cup and 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans
1/2 butter, softened
1 egg
1 teaspoon vanilla
Directions:
1. Preheat oven to 350 degrees. Grease a cookie sheet or line with parchment paper.
2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy.
3. Add all dry ingredients, and mix together by hand until well blended.
4. Drop by heaping spoonfuls onto the prepared baking sheets.
5. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.

HOOTYCREEK!

Cookie Attack

I was in a desperate need of cookies Thursday night so I whipped up a half batch of these yummy almond cookies (this is the 4th or 5th time I've made them). However, I am super impatient and it was 8 pm and I just wanted cookies so they didn't come out looking too pretty.

Almond Valentine Cookies

(Joy of Baking)

You can find the recipe here!

Snickerdoodles!

I have made this recipe twice. The hazelnut cream is more like a paste and I never like it the first day but after it sits awhile it's better, they're delicious for breakfast. I know it's not your traditional snickerdoodle cookie recipe but I think it's pretty banging and ate most of them without the filling (and evidently so does Mr. Lawyer and John who ate all my cookies last night). It's a small batch but that means you don't have to eat a ton of cookies all week (or is that a bad thing?!). Oh, and I don't blanch the nuts because I'm impatient. 

Hazelnut Cream Stuffed Snickerdoodle Sandwich Cookies

(adapted from the Rachael Ray Magazine)

Ingredients:
1 1/4 cups flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (4 ounces) plus 2 tablespoons unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup plus 2 tablespoons granulated sugar
1 egg
1 teaspoon pure vanilla extract
3/4 cup blanched and peeled hazelnuts, toasted
1/4 cup confectioners’ sugar, sifted
Directions:
1. Preheat the oven to 375° and line a cookie sheet with parchment. In a small bowl, whisk together the flour, baking powder, 1/4 teaspoon cinnamon, the baking soda and salt.

2. Using a mixer, cream 1 stick butter, the brown sugar and 1/4 cup granulated sugar until fluffy, about 2 minutes. Beat in the egg and vanilla. Mix in the flour mixture at low speed.
3. In a small bowl, mix together the remaining 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon. Using a 1 1/2-inch scoop, form 12 mounds. Dip the rounded side of each mound into the sugar mixture to coat, then place sugar side up and 2 inches apart on the prepared cookie sheet. 

4. Bake the cookies until golden at the edges, 12 to 15 minutes. Let cool for about 2 minutes, then, using a spatula, transfer to a rack to cool completely.
5. Meanwhile, using a food processor, finely grind the hazelnuts. Add the confectioners’ sugar and the remaining 2 tablespoons butter; process until smooth. Spread 6 cookies with about 2 teaspoons hazelnut cream each and sandwich with the remaining 6 cookies.

Nutella Cookies!

You just can't go cold turkey after all those delicious Thanksgiving desserts. Last night I was craving something sweet so I whipped up some nutella cookies. There are a ton of recipes on the internet so I picked out the parts I liked (Chocolate chips? Yes. Cocoa powder? Nope.). I did half the batch with hazelnuts on top as an experiment (plus I had these extra hazelnuts in my cupboard!). The verdict: we like the ones with nuts more. The nutella flavor is subtle but then I'm use to eating nutella by the spoonful! They were especially good reheated this morning with a cup of coffee. I highly recommend them as a change from traditional chocolate chip cookies.

Nutella Chocolate Chip Cookies

Ingredients:

1 1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, room temperature
2/3 cup granulated sugar
1/3 cup light brown sugar
2/3 cup Nutella
1/2 teaspoon vanilla extract
1 egg
3/4 cup semi-sweet chocolate chips

Crushed hazelnuts for topping
Directions:
1. Mix together flour, baking powder, baking soda and salt; set aside.
2. Cream together butter, granulated sugar and brown sugar until light and fluffy. Mix in Nutella and vanilla extract. Mix in egg. Add flour mixture and mix until just incorporated. Add chocolate chips. Refrigerate dough for approximately one hour.
3. Roll dough into one tablespoon balls, lightly press into crushed hazelnuts and place 2 inches apart onto baking sheets. Bake at 350 for about 11 minutes until the edges look set. Cool on baking sheet for 5 minutes then carefully remove to cooling racks.

Cookies and Coffee

Now the place really does smell like Christmas. I was bored this morning and the place is already spick and span because I had girlfriends over Friday and Saturday so I decided to bake some cookies. I totally didn't chill the dough for an hour because I'm impatient. They still came out wonderfully, they just didn't spread out and get thin like the picture. Most of mine are nice and puffy except one batch that I smashed with a fork and dipped in vanilla sugar. Not quite as spicy as gingersnaps, soft like puffy sugar cookies, and not as sticky as gingerbread. These are delicious with spiked coffee. Ha. 

Molasses Cookies

(adapted from allrecipes.com)

Ingredients:
1 cup butter, softened
1/2 cup brown sugar
1 egg
3/4 cup molasses
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
Directions:
1. In a large bowl, cream together the butter, brown sugar and egg until well blended. Stir in the molasses. Combine the flour, baking soda, cinnamon and ginger; stir into the molasses mixture. Cover the dough and chill for at least 1 hour.
2. Preheat oven to 350 degrees. Grease cookie sheets (I used parchment paper). Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the prepared cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Breakfast of Champions!

Regional differences: In Upstate NY I would have said that "my kids were squirrelly this week" but here in Philly my students tell me that the proper slang is "my kids are hyped". I have one class that teaches me one slang word a day. This serves a duel purpose: I understand what they are talking about and it gets me major street cred which is useful when it comes to classroom management. I have also learned a handshake. The end of this week was insane, my students were all hyped. As a result Mr. Lawyer made me his famous chocolate chip peanut butter cookies....for breakfast.

Breakfast of Champions!

These cookies were highly sought after in the realm of Syracuse. In fact, there was a backhanded girl fight over them before we started dating. I won. Obviously. Mr. Lawyer would also try to bribe me with them. His method of flirting went like this "Star Wars in on tv. Want to come over? I made cookies." Clearly this worked. 

I interviewed Mr. Lawyer about the origins of these Upstate famous, fight inducing, girl swooning cookies. This is what I learned: it was the first year of law school and he had just started really cooking on his own. He was really craving cookies so he bought the Betty Crocker Peanut Butter Cookie mix. He just happened to have peanut butter and chocolate chips chilling in his cabinet. So he mixed them in and these amazing peanut butter cookies were born. 

However he left me with this mess:

Not my cookie plate, coffee mug, mixing bowl or measuring spoons. Ah well, at least he knows to soak everything.

Mudslide!

I seem to be on a quest for creating alcoholic baked goods. See: Rum Cake, Irish Car Bomb Cupcakes and Irish Coffee Cupcakes. No one has complained yet. I'm on the fence about these but it should be noted that I'm diseased and my taste buds are all out of whack because I'm pretty positive that these cookies didn't actually taste like dayquil. Mr. Lawyer, Amanda and Banks (our doorman) all raved about them and declared I was crazy.

Mudslide Cookies

Ingredients:
2 cups flour
1/2 teaspoons baking soda
1/4 cup dark cocoa powder
3 tablespoons instant coffee powder
1/4 teaspoon sea salt
1 stick unsalted butter
1 cup brown sugar
1/2 cup sugar
1 egg, 1 egg yolk
2 teaspoons vanilla extract
1/4 cup coffee liqueur
1 cup chocolate chunks
sea salt for topping
Directions:
1. Mix the flour, cocoa, coffee powder, salt and baking soda in a bowl and set aside. In another bowl, mix the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stream in coffee liqueur and mix. Gradually add flour and mix until a dough forms. Fold in the chocolate chunks. Refrigerate dough for 30 minutes.
2. Preheat oven to 325 degrees F. Remove dough from the fridge and roll into golfball sized balls. Set on a non-stick baking sheet with 2 inches between each. Bake for 10-12 minutes or until the edges are set and the middles are still soft. Remove from oven and immediately sprinkle with sea salt.

Brown Sugar Booooberry Cookies!

Hannah picked a bunch of blueberries the other day and asked me for recipe suggestions. This one has been sitting on the top of my "To Bake List" for a couple of weeks now. I finally made them today to celebrate Mr. Lawyer's new job! Woo!

These cookies were pretty amazing. Sweet but not too sweet and not in a sugary way but in a nice fruity way. It was a great alternative to blueberry muffins. I will definitely be keeping this recipe and I can't wait to have some for breakfast!

Brown Sugar Blueberry Cookies

Ingredients:
1 stick butter, at room temperature
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 tablespoon milk
3/4 cup fresh blueberries

Directions:
1. Beat butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon with the mixer on low speed. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Fold in blueberries. Refrigerate for 30 minutes.
2. Remove dough from fridge and roll into 1 1/2 inch balls. Bake at 375 for 10-12 minutes. 

Macadamias, I love you

Yesterday we had Brad and Christine over for dinner. I promise I'll take a break from cooking my wonderful turkey burgers. It's just like my tortellini, I find something I like and then make it a bunch!

I saw these cookies in my magazine last month and had been wanting to try them but Mr. Lawyer banned me from baking yummy treats because "you're making me fat!" psh. Portion control baby. Don't eat 1/3 of the rum cake for breakfast. Yeah. That totally happened.
Not only did these cookies look good but I just wanted an excuse to have macadamia nuts in the apartment. I developed a love-hate relationship with these cookies. First off, Martha dipped half of each cookie in chocolate. I don't have a good track record with dipping cookies in chocolate (please reference my cookie massacre) so I took the Jackson Pollock approach and just splattered chocolate all over them and it looked pretty awesome. While I was chilling batter and cutting them I swore up and down that I would not be making these again. But then I ate one and I can't quite put my finger on it. And now I might make them again because I keep eating them. It's a weird lemony shortbread sorta macadamia cookie. If you didn't know it contained macadamias I'm not sure you would realize it right away.

Chocolate-Dipped Macadamia Cookies

(Martha Stewart, Everyday Food)

Ingredients:
1/2 cup unsalted butter, room temperature
1/3 cup confectioners' sugar
1 large egg yolk
2 tablespoons finely grated lemon zest and 1/2 teaspoon lemon juice
1/8 teaspoon course salt
1/2 macadamia nuts, toasted and finely ground
1 cup all-purpose flour
5 ounces bittersweet chocolate, chopped
Directions:
1. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy, 2 minutes.
2. Add egg yolk, lemon zest and juice, and salt and beat until combined. Beat in buts. Add flour and beat until combined.
3. Form dough into a 4.5 inch log, wrap in plastic, and freeze until firm, 30 minutes.
4. Preheat oven to 350. Cut dough into 1/4 inch slices, bake until golden at edges about 14 minutes. Cool completely.
5. Melt chocolate (microwave at 30 second intervals), dip half of cookie into chocolate, set on parchment paper to set. Or drizzle all over the place.

Vanilla Pudding Cookies

I've been wanting to try these cookies for a couple of weeks and then yesterday the perfect opportunity presented itself: my bathroom sink broke in multiple ways! We had a slight problem with the sink the other month and Mr. Lawyer went through three, I kid you not, THREE bottles of liquid plumber. I was going to show that sink who was boss, plus we pay an outrageous apartment building rent for a reason: maintenance men. I'm a pro at writing enthralling maintenance request forms: the bathroom sink is clogged, bringing up grossness(!) and the pipes are leaking. Also, I know where the head maintenance man lives and I always chat up the guys in the hallway. They came up in three minutes. Problem solved. I then made these cookies in order to bribe thank them. Plus it gave me the chance to use my latest thrift store treasure: a giant old school pyrex bowl of yellow kitchen sunshine and awesomeness!

This recipe was simple and created a lovely cookie. It didn't taste like anything special, just an average chocolate chip cookie but the texture! These cookies are nice and soft and slightly chewy. You know how normal chocolate chip cookies are amazing out of the oven but then next day they are kind of hard and crispy? Not these cookies. They are amazing out of the oven or the next morning (Someone, who is not me, ate three of them for breakfast. No really, it was Mr. Lawyer. I only had one for breakfast!)

Vanilla Pudding Cookies

(From the Whisk Kid Blog)

Ingredients:
2 1/4 c flour
1 tsp baking soda
1/2 tsp salt
1 c butter, softened
3/4 c brown sugar
1/4 c granulated sugar
3.4 oz pkg vanilla instant pudding mix
2 eggs
1 tsp vanilla
2 c semi-sweet chocolate chips
Directions:
1. Preheat your oven to 350F. Line two baking sheets with parchment and set aside.
2. Combine the flour, baking soda and salt in a medium bowl and set aside.
3. In a large bowl, beat together the butter and sugars until light and fluffy, about 5 minutes. Scrape down the bowl and beat in the pudding mix. Scrape the bowl again and add the eggs one at a time, beating well and scraping the bowl after each addition eggs. Add vanilla. Add half of the pre-mixed dry ingredients to the batter and mix just to combine. Scrape down the bowl and add the remaining half, mixing until fully incorporated. Stir in the chocolate chips.
4. Using a tablespoon-size scoop, portion the cookies into balls. Place 2 1/2" apart on prepared baking sheets and bake 10-12 minutes, until slightly golden and set. Let cookies cool on sheet for 3 minutes, then transfer to racks to cool fully.

Time for dessert!

Amanda had us over for dinner tonight so I made dessert. This is the second time I've made these and they're still good. I might call it more of a hazelnut paste...it's not a cream you can spread with a knife.

Hazelnut Cream Stuffed Snickerdoodle Sandwich Cookies

(Rachael Ray Magazine)

Ingredients:
1 1/4 cups flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon (divided)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (4 ounces) plus 2 tablespoons unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup plus 2 tablespoons granulated sugar
1 egg
1 teaspoon pure vanilla extract
3/4 cup blanched and peeled hazelnuts, toasted
1/4 cup confectioners’ sugar, sifted
Directions:
1. Preheat the oven to 375° and line a cookie sheet with parchment. In a small bowl, whisk together the flour, baking powder, 1/4 teaspoon cinnamon, the baking soda and salt.

2. Using a mixer, cream 1 stick butter, the brown sugar and 1/4 cup granulated sugar until fluffy, about 2 minutes. Beat in the egg and vanilla. Mix in the flour mixture at low speed.
3. In a small bowl, mix together the remaining 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon. Using a 1 1/2-inch scoop, form 12 mounds. Dip the rounded side of each mound into the sugar mixture to coat, then place sugar side up and 2 inches apart on the prepared cookie sheet. Bake the cookies until golden at the edges, 12 to 15 minutes. Let cool for about 2 minutes, then, using a spatula, transfer to a rack to cool completely.
4. Meanwhile, using a food processor, finely grind the hazelnuts. Add the confectioners’ sugar and the remaining 2 tablespoons butter; process until smooth. Spread 6 cookies with about 2 teaspoons hazelnut cream each and sandwich with the remaining 6 cookies.

Zucchini Cookies? Yes!

When the Lawyer is away the Jenni will bake.
In addition to the yummy cheese straws, I decided to make some oh so delicious zucchini cookies from my Martha Stewart Magazine. Keeeeeper! Oh Martha how I love you. Even though most of your crafts I attempt turn out horribly...like last years Easter Egg stenciling dying shenanigans. Your recipes on the other hand, gold. Solid gold. Like this one.

Zucchini Nut Bread Cookie Sandwiches

(Martha Stewart Magazine)

Ingredients:
1 cup all-purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
1 1/2 sticks unsalted butter, room temperature and divided
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup finely grated zucchini
1 cup old-fashioned rolled oats
1/2 cup chopped toasted walnuts
8 ounces cream cheese, room temperature
1 cup confectioners' sugar, sifted

Directions:
1. Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
2. Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.
3. Preheat oven to 350. Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.
4. Beat together remaining 1/2 stick butter, the cream cheese, and confectioners' sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies.

Love it.

Girl Scout Cookies Part 2!

Last weekend I conquered Caramel deLites and Peanut Butter Patties. This Saturday I got in a fight with a college staple, Thin Mints. (This is for you G-Babe!) Once I again I divided up the batch into two different recipes. The first I followed was for the classic thin mints. I learned from the Peanut Butter Patties and went with dark chocolate instead of semi-sweet and tried to use less chocolate in the coating process. However covering things in chocolate is both messy and a pain (admittedly I was feeling a little lazy today) so eventually I started putting the chocolate on with a spatula much like you would frost a cupcake. The second batch is my pimping Thin Mints on steroids and now I will never go back to normal Thin Mints (That is a challenge!). These cookies have a layer of peppermint buttercream layer that is just heavenly.

Homemade Thin Mints
 

(with and without Peppermint Buttercream)

Ingredients:
2 1/4 cups all purpose flour

1/4 cup cornstarch

6 tbsp unsweetened cocoa powder

1/2 tsp salt

1 cup white sugar

1/2 cup butter, room temperature

1/3 cup milk
1/2 tsp vanilla extract

3/4 tsp peppermint extract or more if you want it super minty (Note: extract is different than oil!)
Directions:
1. Whisk together flour, cornstarch, cocoa powder and salt.


2. In a large bowl, cream together butter and sugar. Add in the milk and the extracts. 

3. Gradually, add in the flour mixture until fully incorporated.


4. Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.


5. Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick and place on a parchment lined baking sheet. 
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Peppermint Buttercream Layer
 
Ingredients:
2 cup powdered sugar

4 tablespoons melted butter

2-3 drops pure peppermint oil
 (Note: oil is different than extract!)
1/2 tsp. heavy whipping cream
 

Directions:

1. Mix together until it becomes thick and easy to roll with a rolling pin. Roll until about 1/4″ thick. Cut into desired shape. Place atop cooled cookies.

Dark Chocolate Coating


Ingredients:
10-oz dark or semisweet chocolate

1/2 cup butter, room temperature

1-2 drops peppermint oil
Directions:
1. In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. 

2. 
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.


Unattractive, Lazy Chocolate Covered Cookies.

Notes: Watch your cookies! I baked mine for the recommended amount of time and they are a wee bit crunchy. Not burnt or too hard but I like mine a bit softer. About Extracts/Oils: Pure Peppermint Oil is much stronger than Peppermint Extract. If you use oil you need significantly less than extract.