Cupcake Friday Project

A one-woman test kitchen meets nano-bakery

Category: cookies (page 2 of 8)

The Great Food Blogger Cookie Swap 2013: Dark chocolate caramel corn delights

Dark chocolate caramel corn delights

After having such a great time participating in my first Great Food Blogger Cookie Swap, and having a successful one-woman bake sale to support Cookies for Kids’ Cancer back in September, it was a no brainer to sign up again for the 2013 cookie swap. I love baking cookies, I love raising money for excellent causes, and I love receiving cookies from other bakers.

The Great Food Blogger Cookie Swap 2013

What’s funny is this year I played around with my favorite chocolate chip cookie recipe (again!) and took some inspiration from Joy the Baker (again!). I had pinned Joy’s Buttered Popcorn Chocolate Chip Cookie recipe ages ago, but decided that since I’ve been having so much fun making caramel corn from scratch, why not use that instead of buttered popcorn? It was an excellent decision.

Now, as a heads up, this recipe will yield more caramel corn than you need (about 5-6 oz more). I sent along packets of it to the bloggers I was assigned to send to through the swap, and you can do the same if you gift the cookies—who wouldn’t want a little packet of caramel corn to go with their cookies? If you’re not gifting these, just pack the caramel corn into an air tight container and enjoy in 2-4 days.

I received some really lovely cookies, ranging from lemon-scented thumb print cookies filled with homemade jam from Emily of West of the Loop, hot cocoa cookies from Sara of Sensibly Sara and eggnog cookies from Melissa from Red, White and Blueberries. But most importantly, the Great Food Blogger Cookie Swap raised a total of $13,778.40 for Cookies for Kids’ Cancer. We did something amazing.

Do you have a food blog and want to participate next year? Sign up here to receive notifications about when the 2014 swap will start to organize and do your part to share some cheer over the holidays and raise money to help some really wonderful kids. It’s good for the soul.

The Great Food Blogger Cookie Swap 2013: Dark chocolate caramel corn delights

Yield: 48 cookies

Ingredients

Caramel Corn Ingredients
2 tbsp olive oil
1/4 cup popcorn kernels
6 tbsp unsalted butter
1/2 cup brown sugar
1 tbsp molasses
1/2 tsp salt
1/2 tsp vanilla
1/8 tsp baking soda

Cookie Ingredients
2 cups plus 2 tbsp (10 5/8 oz) flour
1/2 tsp baking soda
1/2 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, melted and cooled until just warm
1 cup (7 oz) light or dark brown sugar
1/3 cup sugar
1 egg
1 egg yolk
1 tsp vanilla
8.5 oz dark chocolate, chopped into chunks

Directions

Make the caramel corn first. Heat the oven to 250 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.

In a large dutch oven, combine the olive oil and popcorn kernels over medium high heat. Put the lid on, and pop, shaking the pot from time to time. When the popping stops, remove the popcorn from the heat.

Sort through the popcorn, removing the unpopped kernels. Return the popcorn to the dutch oven, and set aside.

To make the caramel, melt the butter in a medium saucepan. Once melted, add the brown sugar and continue stirring until the sugar dissolves.

Add the molasses, then turn the heat up and boil the caramel for 2-3 minutes until a deep amber.

Stir in the salt and vanilla, then add the baking soda, stirring until dissolved (the mixture will bubble up and lighten in color).

Pour the caramel over the popcorn in the dutch oven and stir to coat.

Pour the caramel corn onto the parchment paper, spread out, and place in the oven.

Bake for approximately 45 minutes, stirring the popcorn every 15 minutes.

Once done baking, cool on a rack for 10-15 minutes before incorporating into the cookie dough.

Note: This will make about 8-9 oz of caramel corn. However, you only need 3 oz (about 2 heaping cups) for the cookies, so you will have extra.

For the cookie dough, heat the oven to 325 degrees Fahrenheit and position the racks upper- and lower-middle positions. Line 2 large baking sheets with bakers silicone or parchment paper.

In a medium bowl combine flour, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with a paddle attachment mix the butter and sugars until thoroughly blended. Beat in the egg, yolk and vanilla until smooth.

Add the dry ingredients gradually and beat at low speed just until combined. Stir in the chopped dark chocolate and 3 oz (about 2 heaping cups) of caramel corn. Be gentle ... you don't want beat up the caramel corn too much.

Form about 1 tbsp of the dough into a rough ball. Do not flatten; if anything, make the ball a little taller than it is wide.

Bake until the cookies for 8-9 minutes, then rotate the sheets front to back and top to bottom, baking for an additional 8-9 minutes. Let the cookies stand on the baking sheets for a minute or two, then transfer them to cooling racks.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.cupcakefridayproject.com/2013/12/the-great-food-blogger-cookie-swap-2013-dark-chocolate-caramel-corn-delights/

 

6 cookie recipes to celebrate National Cookie Day!

National Cookie Day

Who doesn’t love cookies, especially during the holidays? Well, since it seems that every food item has its very own day on the calendar, TODAY is National Cookie Day.

So, in doing my part to spread the cookie love, here are some of my favorite cookie recipes!

Chocolate chip cookies
Chocolate toffee chip cookies with almonds and smoked sea salt
Ethiopian Sidamo coffee sugar cookies
Pig-kissed chocolate chip cookies
Stegosaurus sugar cookies with root beer icing

And don’t forget, I’m hosting a Tipu’s Chai giveaway this week so you can make your very own Chai Sugar Cookies! To enter, leave me a comment on the recipe and giveaway post (at the top) on the Cupcake Friday Project Facebook Page. I’ll be drawing a winner on Friday.

Chai sugar cookies and a Tipu’s Chai giveaway!

Chai sugar cookies with Tipu's Chai Now

I firmly believe that a solid sugar cookie recipe can be adapted a number of ways to produce even more amazing cookies. By adding ingredients like coffee, matcha and spices, your sugar cookies take on a new life, all the way keeping things simple for you, the baker.

I’ve mentioned Tipu’s Chai in the past, and now I want to share a little more about it, as well as host a giveaway! See, what’s great about the chai is that you can add it to your baking ingredient arsenal, as well as sip it in the afternoon with a couple of cookies. Tipu’s Chai Now can be stirred right into your dry ingredients because it’s not a liquid concentrate, but it’s also not like some of those dry chai mixes, which in my personal experience, always end up as chalky messes at the bottom of my tea cup (if it doesn’t make a good, drinkable cup of chai, I don’t want to bake with it either).

Tipu's Chai Now Black

Tipu’s Chai Now “The Simple Life” is the company’s black chai, which is what I use and recommend for baking because there is no sweetner or milk product added (and if you choose to brew yourself a cup, you have complete control over how much of each of those you add). Another feather in Tipu’s cap is that the chai is certified Kosher, uses only organic spices, it’s chemical- and preservative-free, vegan and gluten free. No extra stuff you don’t need here!

I also find a little goes a long way. I was sent a 4 oz bag of Tipu’s Chai Now to try out in September, and since then I’ve had a few cups of the tea, and have used it in 2 cupcake recipes and now in these cookies, and I still have a lot left … enough to fill a 1/2 pint jar. According to the website, the 4 oz bag will make 30 8 oz servings of brewed chai … and by my guess, you could bake many, MANY cookies with it.

Okay, so enough nerding out about Tipu’s … let’s talk about the giveaway! Since National Cookie Day is on Wednesday, Dec. 4, I’ve teamed up with Tipu’s to giveaway a 4 oz bag of Tipu’s Chai Now “The Simple Life.” To enter, post a Facebook comment on the post with the same name as this blog post (not here on the blog!) about what you’d use Tipu’s Chai for. Entries close Friday, Dec. 6 at 9 PM EST, and I’ll announce the winner shortly thereafter.

Chai sugar cookies and a Tipu’s Chai giveaway!

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

Ingredients

Ingredients
3 1/4 cups flour
3 tsp baking powder
1 tsp salt
2 1/2 to 3 1/2 tbsp Tipu's Chai Now black chai tea, depending how heavy you want the chai flavor to be
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.

Combine the flour, baking powder, salt and Tipu's Chai Now 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.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.cupcakefridayproject.com/2013/12/chai-sugar-cookies-and-a-tipus-chai-giveaway/

Ethiopian Sidamo coffee sugar cookies

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.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.cupcakefridayproject.com/2013/11/ethiopian-sidamo-coffee-sugar-cookies/

Cookies for Kids’ Cancer bake sale success!

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

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.

Older posts Newer posts
Optimization WordPress Plugins & Solutions by W3 EDGE