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Ethiopian Sidamo coffee sugar cookies

25 Nov

Coffee sugar cookies using Ethiopian Sidamo from Revolution Coffee RoastersI have turned into a bit of a coffee nerd, thanks to Ray. I didn’t drink coffee until I was 22 and going to grad school full time, while working a part-time publishing job and being a graduate assistant. Back then, my coffee came from Wawa and was laden with half-and-half and artificial sweeteners. Yuck.

Since then, I’ve learned how good coffee can be when it doesn’t taste like candy, and I gladly brew my coffee every morning with a French press. I’ve traded in the cream for a splash of whole milk, and the artificial sweeteners (which are SO BAD FOR YOU!) for a spoonful of sugar. And it’s great.

Whenever we travel, we almost always try to bring back a bag of coffee beans … it makes a great souvenir. Also, Philly is turning into a great town for coffee—the only problem is I don’t want to have to cross the bridge every time I want great coffee.

Luckily for us, Revolution Coffee Roasters opened up in Collingswood earlier this summer. Joe, Steve and Justin rent space in The Factory (a cool, shared “maker space”) to roast their beans, then sell them locally and at the Collingswood Farmers market. We quickly fell in love with their Ethiopian Sidamo, which has become our everyday coffee.

Ethiopian Sidamo Sugar Cookies

The guys are so nice, that I wanted to bring them a little treat on the last day of the 2013 farmers market season, so I whipped up these cookies using my favorite sugar cookie base, and added finely ground Ethiopian Sidamo. The cookie has a light crunch, and starts off buttery and sweet, then the coffee flavor comes forward. I’m really happy with how well the true flavor of the Ethiopian Sidamo is preserved in the cookie, and I think the guys at Revolution really enjoyed it too!

Now, if you can’t get coffee from Revolution, that’s a bummer, but it’s ok. You can use whatever your favorite coffee is, just make sure you grind it finely and separate out any extra hulls.

Ethiopian Sidamo coffee sugar cookies

Yield: Yields 30-50 cookies, depending on the cookie cutter

Ingredients

Ingredients
3 1/4 cups flour
3 tsp baking powder
1 tsp salt
5 tbsp finely ground Ethiopian Sidamo coffee (or your favorite coffee)
1 cup (2 sticks) unsalted butter, cold
1 cup sugar
1 egg
1/2 tsp vanilla extract

Directions

Heat the oven to 350 degrees Fahrenheit and line cookie sheets with parchment paper or baking silicone.

Pass the coffee gently through a sieve or flour sifter to separate out any extra coffee hulls.

Combine the flour, baking powder, salt and coffee in a bowl. Set aside.

Using a standmixer, cream the cold butter and sugar into light and fluffy, about 5-7 minutes.

Add the egg to the butter and sugar and mix to combine.

Add the vanilla, mixing to combine.

Gradually add the dry ingredients, scraping down the bowl as necessary. The dough should be slightly tacky and a little crumbly. If it still feels wet, add more flour, 1 tsp at a time.

Scrape down the bowl one more time and place the dough in the fridge to chill for 30 minutes.

Once the dough has chilled, prepare your work surface to roll out the dough by scattering it with flour.

Roll the dough out to about 1/8-inch thick.

Use your cookie cutters to cut out shapes, placing them on the prepared cookie sheets. Once a sheet is full, place it in the fridge for 10 minutes.

Once the cut out cookies have had time to chill on the pans, take them out and bake for 10-12 minutes.

Cool on a wire rack before enjoying.

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Cookies for Kids’ Cancer bake sale success!

1 Oct

Cookies for Kids Cancer infographic

The totals of my 7-day bake sale are in! So many cookies. Two batches of caramel corn. And lots of generous people.

I’d like to give my sincere thanks to the people that made this bake sale so successful:

• My coworkers, who gladly devoured a whole heap of cookies and kept the donation jar full.
• Cipher Prime, who donated in order to receive some batches of cookies delivered to their office.
• Rachael C., who ordered cookies from across the country to share their yumminess and kick cancer’s butt.
• Peggy H., who donated on my online fundraising page.
• Aaron C., who ordered a dozen chocolate chip cookies to enjoy with his girl friend Diane.
• Zenas B., who opened up his wallet and handed me money, just to help support the cause.

After I tweak some of these recipes, I’ll gladly share them. I came up with a Green Tea Latte Sugar Cookie with Crystallized Ginger that was a big hit, as well as a cookie packed with chopped Cow Tales candy and white chocolate chips.

If you missed my last post, or are just looking for a way to help out, consider being a Good Cookie. Find out how at http://www.cookiesforkidscancer.org.

Baking for Cookies for Kids’ Cancer

13 Sep

Bake Sale Week 1

I’ve been a big fan of Cookies for Kids’ Cancer for awhile, and the fact that OXO supports the nonprofit is great. Previously, I’ve taken part in cookie swaps and written about the “Be a Good Cookie” spatula, but this year I wanted to do more.

I wanted to host a bake sale.

Unfortunately, I hit some snags in the beginning. My local farmer’s market would not allow homemade treats to be sold, due to local and state laws, and the fear of litigation (sigh). I heard that from other places as well. Then I decided to reach out to HR where I work, and I got the green light to fill the lunchroom with my tasty treats. So I did.

I began the bake sale on Sept. 10, and it will run until Sept. 20. I have been baking every night. It’s intense, but knowing that I empty a very full donation jar every day at work makes it worth it. And I’m becoming pretty popular at the office!

The past 4 nights I have made the following:

26 snickerdoodles
26 chocolate peanut butter cup cookies
50 uber chocolate truffle drops
38 chewy oatmeal cinnamon chip cookies
76 chocolate chip cookies
12 bags of caramel corn

That’s a total of 216 cookies, plus the caramel corn. Intense.

I’ll check back next week with more totals, and the final amount I’m able to raise. If you’d like to donate as well, check out my fundraising page for all online donations.

James and the Giant Boozy Peach Cookies

12 Sep

James and the Giant Boozy Peach Cookies for Quirk

Who doesn’t love Roald Dahl? In honor of his birthday tomorrow, I created a custom recipe for Quirk Books, which published today. These cookies are a fluffy and a bit cakey, which makes them very interesting (kind of like the unexpected elements Dahl uses in his stories).

So head over to Quirk and check out this recipe … and check back next month for another fun custom recipe in honor of a certain dandy author’s fabulous birthday!

Announcement: Summer cookie bouquet giveaway!

27 Jun

Cookie bouquetAhhh … summer has hit us, especially along the mid-Atlantic. So why not celebrate with a fun cookie bouquet giveaway?

GourmetCookieBouquets.com reached out to me to help promote their new giveaway, which is a summer cookie bouquet (valued at up to $75). There will be 2 winners selected for the giveaway (not just from this blog), and it’s very easy to enter.

But first, let’s talk about these adorable cookie bouquets: Winners will be able to choose from 14+ different bouquet designs, ranging from roses to strawberries, adorable bumble bees to springtime flowers.  For more design ideas, check out the summer bouquet page.

This giveaway is open to U.S. residents who are at least 18 years old, reside within the continental U.S. (sorry Alaska and Hawaii!) For complete rules, download the PDF.

Now, you’ve looked at the summer cookie bouquets, you’ve read the rules, and you’re ready to enter! Well, it’s easy.

Use the rafflecopter widget below to enter the giveaway. Remember, you need to comment on this post to complete the mandatory entry, but then there will be additional entry options available after that. GourmetCookieBouquets.com will review all entries to ensure they’ve been completed and aren’t duplicates (big no-no). If that is the case,  your entry will be removed or disqualified. And who wants that?

Good luck!

a Rafflecopter giveaway

Stegosaurus sugar cookies with root beer icing

21 May

Stegosaurus sugar cookies with root beer icing
Who doesn’t love dinosaurs? If you raised your hand, then move along … this is for dinosaur enthusiasts only.

Well, okay, I won’t be that exclusionary. But still … I mean … they’re DINOSAURS!

So, when Ray and Nicole asked if I wanted to bake again for GameLoop Philly, my answer was “Of course!” In 2011, I made an assortment of mini cupcakes and lemonade-dipped sugar cookies, but for 2013 I figured I’d keep things simple with just cookies. It was the right decision, and people LOVED them. The perfect afternoon snack in between talks about game development.
Stegosaurus sugar cookies with root beer icing at GameLoop
What really makes these cookies work is the combo of the buttery and slightly salty sugar cookie paired with the root beer icing—which is easy to make thanks to root beer concentrate (McCormicks is one major brand). I used the same concentrate in my root beer float cupcakes, and they’re out of this world, so it’s an ingredient worth hunting down.

Stegosaurus sugar cookies with root beer icing

Yield: 30-40 cookies, depending on the size of the cookie cutter

Ingredients

Cookie Ingredients
3 1/4 cups flour
3 tsp baking powder
1 tsp salt
1 cup (2 sticks) unsalted butter, cold
1 cup sugar
1 egg
1/2 tsp vanilla extract
1/2 tsp almond extract

Root Beer Icing Ingredients
1 1/2 cups confectioners sugar
3 tbsp milk
1 tbsp vanilla
1 tbsp root beer concentrate

Directions

Heat the oven to 350 degrees Fahrenheit and line cookie sheets with parchment paper or baking silicone.

Combine the flour, baking powder and salt in a bowl. Set aside.

Using a standmixer, cream the cold butter and sugar into light and fluffy, about 5-7 minutes.

Add the egg to the butter and sugar and mix to combine.

Add the vanilla and almond extract, mixing to combine.

Gradually add the dry ingredients, scraping down the bowl as necessary. The dough should be slightly tacky and a little crumbly. If it still feels wet, add more flour, 1 tsp at a time.

Scrape down the bowl one more time and place the dough in the fridge to chill for 30 minutes.

Once the dough has chilled, prepare your work surface to roll out the dough by scattering it with flour.

Roll the dough out to about 1/8-inch thick.

Use your cookie cutters to cut out shapes, placing them on the prepared cookie sheets. Once a sheet is full, place it in the fridge for 10 minutes.

Once the cut out cookies have had time to chill on the pans, take them out and bake for 10-12 minutes.

Cool fully on a wire rack before dipping in icing.

For the icing, mix together the confectioners sugar and milk in a bowl with a fairly flat bottom (like a salad bowl). This can be a slow process, but take your time to get a good mix and not make a mess.

Add the vanilla extract and root beer concentrate and continue stirring to mix.

Once the cookies have cooled, dip them straight down into the icing. Pull up and let the excess drip off and place back on the wire racks lined with parchment paper. Let the cookies set overnight.

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