Cinnamon Orange Chocolate Chip Cookies

Congratulation to my little brother for earning his Eagle Scout award!! I made four dozen of these cinnamon orange chocolate chip cookies for his court of honor and they went fast! Everybody greedily gobbled them up in no time at all. The cookie is like a chocolate orange stuffed into a warm, golden, fluffy chocolate chip dough. There is a perfect balance of zesty and sweet, both warmed by the flavor of cinnamon.

1 C Butter, softened
3/4 C Sugar
3/4 C Packed Brown Sugar
2 Eggs
1 Orange, zested
1 tsp Vanilla
3 1/2 C All Purpose Flour
1 1/2 tsp Baking Soda
1 1/4 tsp Ground Cinnamon
3/4 tsp Salt
2 C Semisweet Chocolate Chips
1 C Chopped Walnuts (optional)

1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, orange peel and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in the chips and walnuts. Cover and chill for at least 2 hours, or until easy to handle.

2. On a parchment-lined or greased cookie sheet, scoop out dough and place 1 1/2-in apart.

3. Bake at 375 for 10-14 minutes or until light golden brown. Let sit on cookie sheets for 5 minutes before removing to a cooling rack.

Mahlzeit!
-Coriaunty

Peanut Butter Blossoms

Peanut butter blossoms are one of those classic cookies that seem to be on everybody's favorites list. In fact, that's the reason I made this batch. I quickly threw one of my mom's old recipes together as a Christmas present for a friend of mine, since they are his favorite kind of cookie. You can't really go wrong with peanut butter blossoms. They're simple and popular, and make great gifts, especially during the holidays.

1/2 C Shortening
1/2 C Peanut Butter
1/2 C Sugar, plus extra (about 1/4 C)
1 Egg
1 tsp Vanilla
1 1/3 C Flour
1 tsp Baking Soda
1/2 tsp Salt
Hershey's Kisses

Beat shortening, sugar, and peanut butter together until creamy. Beat in egg and vanilla.

In another bowl sift together dry ingredients. Add dry mixture to the wet mixture and blend thoroughly.

Roll dough into 1-inch balls and roll in the extra sugar. Place 2 inches apart on a lightly greased baking sheet.

Bake for 8-10 minutes at 350 (watch them carefully--they should not be done, rather they should be just starting to brown)

While the cookies are baking, unwrap the kisses. Remove cookies from oven and press a kiss into each until the cookie cracks. Return to the oven for 3-5 minutes until lightly browned.

Let cookies rest on baking sheet for 5 minutes, then move to a cooling rack.

Mahlzeit!
-Coriaunty

Buche De Noel

I did not find this recipe on my own. Nor was it my idea. Actually my little brother (who isn't so little anymore) brought it home from his French class and asked if we could make it together. It was so much fun cooking with him and trying out this new--and slightly odd (I thought)--recipe. It was a cinch to make and turned out great! I decided to fill it with a basic cream cheese frosting and coat it with chocolate frosting, which balanced each other nicely, but there are so many different things you can fill/cover this with. Possibilities are literally endless!

1 C Flour

1/4 tsp Salt

1/4 tsp Baking Powder
1 1/4 C Brown Sugar, divided in half
4 Eggs, separated
1 tsp Vanilla

1. Combine flour, salt, powder, and half of sugar. Sift together with a fork until there are no clumps.

2. Beat the egg whites to stiff peaks. Beat in remaining half of sugar by adding a little at a time.

3. In a small bowl beat egg yolks and vanilla until thick and frothy. Gently fold into the egg white mixture. Then lightly fold in flour mixture, 4-5 T at a time.

4. Pour batter into a wax paper-lined jelly roll pan (15x10x1 in) and bake at 400 for 10-15 minutes until light brown and firm to the touch.

5. Loosen cake with spatula and turn out onto a clean dish towel lightly dusted with flour. Pull off waxed paper and trim off crusty edges (my edges were fine so I skipped the trimming). Starting from the narrow end, roll up cake and towel together. Cool for at least 15 minutes.

6. Carefully unroll cake and remove towel. Fill with frosting, re-roll, wrap, and chill for at least 4 hours.

7. When filling is firm, frost so as to look like a log. Chill until ready to serve.


Cream Cheese Frosting:

1 pkg Cream Cheese, softened
1/2 C Butter, softened
2 C Powdered Sugar
1 1/2 tsp Vanilla

Cream together cheese and butter. Mix in vanilla then slowly add the powdered sugar. Beat until smooth.

Chocolate Frosting:

1/4 C Butter, softened
1 C Powdered Sugar (may need a little more)
1/4 C Cocoa Powder
1 tsp Vanilla
1 T Milk

Cream butter. Slowly beat in powdered sugar, cocoa, then vanilla. Add enough milk to reach spreading consistency.

Mahlzeit!
-Coriaunty

Mini Peanut Butter Chocolate Chip Cookies

I am totally loving these little cookies!  As soon as I saw the recipe for these little guys, I knew that I had to make them.  They are so perfect for my Hungry Puppies!  They are teeny tiny crisp yet tender little cookies that you just won't be able to get over.  There is a little bit extra work involved, as you have to roll all of the dough into little marble sized balls, but hey, isn't that what little Hungry Puppy hands are for?  I had one Hungry Puppy rolling them, and one Hungry Puppy eating them.  We still got the job done, and the best part?  My hungry puppies think they are amazing.  I kind of do too.  Original recipe found here.


Mini Peanut Butter Chocolate Chip Cookies


1/2 cup shortening
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1 egg
1 cup all purpose flour
1/2 cup mini chocolate chips
1/2 cup toffee bits


Preheat the oven to 350F.  Line two baking sheets with parchment paper.


Beat together the shortening, salt, baking soda, and peanut butter until creamy.  Beat in the sugar, brown sugar, and vanilla.  Add the egg and beat until completely incorporated.  Stir in the flour, chocolate chips, and toffee bits, until just combined.


Scoop the dough by heaping 1/4 teaspoonfuls (yes heaping 1/4 teaspoon) and roll into balls.  They should be about the size of a marble.  Arrange on the prepared baking sheets and baked for about 10 to 12 minutes.  The cookies should be fully set and slightly golden brown.  Transfer the cookies to a wire rack and let cool completely.  Makes somewhere in the vicinity of 100 cookies, depending on their size.


Enjoy!  -Cardamommy

Spaghetti Squash Enchiladas

I am all about looking for interesting ingredients to use in traditional dishes. Such as squash. And enchiladas. I saw a recipe that had used spaghetti squash to make them, so I decided to give it a try. I sort of threw together whatever was available and it seemed to work out pretty well! I absolutely LOVE these enchiladas! They are so unique, delicious, and jam-packed with flavor. And, although they're made out of squash, they aren't too squashy. Which is nice. I highly recommend you make these enchiladas. Like. Now. You'll thank me later.

1 Spaghetti Squash
1/2 tsp Garlic
1 Chipotle Pepper, in sauce
2 C Tomato Paste, plus extra
1 tsp Oregano
1 tsp Parsley
1/4 tsp Paprika
1 tsp Cumin
1 tsp Salt
1/2 tsp Sugar
1/2 tsp Pepper
4 oz Olives, diced
4 oz Mushrooms, diced
2 Medium Tomatoes, chopped
1 Small Onion
Mozzarella Cheese, plus extra
6 Flour Tortillas

1. Wash the outside of the spaghetti squash. Split in half and place face down on a jellyroll pan. Bake at 375 for about 40 minutes, until a knife can be easily inserted. When cool, remove the seeds and scrape the inside pulp out with a fork. It's best to do this the day before, in case any juice drains from the squash.

2. Combine everything in a large bowl. Mix well until everything is combined.

3. Spoon mixture onto flour tortillas and fold the ends in. Place in greased 9x13 pan. Sprinkle with spaghetti sauce and mozzarella cheese.

4. Bake at 350 for 20-25 minutes, until cheese is melted and golden brown.

Mahlzeit!
-Coriaunty

Peppermint White Chocolate Sandwich Cookies

I have a delicious cookie that is perfect for Christmas.  I have wound down my baking to nothing, but these were the last batch of cookies before I packed up my stand mixer.  When you move, you kind of have to clean out the refrigerator.  I like to slowly finish off whatever is in there until we are down to nothing, or almost nothing.  Interestingly enough, it is a little difficult to time this.  For example.  Fruit.  Now, I love fruit, and 2/3 of my meals consist of fruit, but I may have accidentally overbought.  As in 5 lbs of oranges, 10 lbs of grapefruit, and two different kinds of apples...about 4 lbs each.  Did I mention that this is for me, a 6 year old and a 2 year old?  Oops.  Sorry kids, it's fruit for dinner.  On the flip side, I had about three cookies left.  WHAT!  There is no way that we can survive for a whole week with only three cookies.  Although for some families this is a fantastic ratio.  


Back to the cookies.  These cookies are so delicious.  The white hot chocolate pairs well with the peppermint, and the ground oatmeal gives them a warm nuttiness that brings you back for more.  The filling is super a soft white chocolate peppermint marshmallow cream filling that is a little bit addicting.  The filling recipe makes only enough filling for about 13 sandwich cookies, but you can easily double the recipe.  


Peppermint White Chocolate Sandwich Cookies


Cookies:
1 cup (2 sticks) butter, room temperature
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 1/2 cups oatmeal
4 envelopes (1.25 ounces each) white hot chocolate mix
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup Andes Peppermint Crunch Baking Chips


Filling:
1 (7 ounce) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1 envelope (1.25 ounces) white hot chocolate mix
1 teaspoon vanilla extract
pinch of salt
4 teaspoons very hot water
1/2 cup Andes peppermint Crunch Baking Chips


Preheat the oven to 375F.  Line a baking sheet with parchment paper, set aside.


In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Add the eggs and vanilla, and beat until incorporated.  In a blender, process the oatmeal until it is in powdered form.  In a medium bowl, combine the flour, ground oatmeal, hot chocolate mix, salt, baking powder, and baking soda.  Add the flour mixture to the creamed mixture, beating until all of the ingredients are well blended.  Add the peppermint chips and mix on low until evenly distributed.


Drop the dough by heaping tablespoonfuls onto the prepared baking sheet.  Bake in the preheated oven for about 10 to 12 minutes, or until the cookies are very slightly browned on the top and edges.  Remove the cookies from the oven and let sit on the pan for about 5 minutes, then remove to a cooling rack to cool completely.


For the filling, in the bowl of a stand mixer, combine the marshmallow cream, shortening, powdered sugar, hot chocolate mix, vanilla, salt, and hot water.  Beat the ingredients together until light and fluffy.  Add the peppermint chips and beat until incorporated.  


To assemble, drop a spoonful of filling onto the bottom of a cookie.  Lightly press another cookie on top of the filling.  Repeat with remaining cookies.  Makes 3 dozen single cookies, or about 13 sandwich cookies with about 10 cookies left over.


Enjoy!  -Cardamommy

Lime Coconut Cake

What happens when you are A) Completely out of recipes to post on your blog, and B)moving in one week, and don't have time to bake from scratch?  You bust out your emergency cake mix and dress it up!  I usually don't use cake mixes, because I think that scratch is way better, but if you are in a pinch, you can usually play with a mix and create something better than the box.  


With this cake, I simply substituted lime juice for the water, butter for the oil, and threw in some coconut.  Add some lime zest and coconut extract to store bought cream cheese frosting (I know, strike two!!) and you get something a little better than store bought.  Super fast, super easy, and super yummy!


Lime Coconut Cake


Cake:
1 box yellow cake mix
1 cup lime juice
6 Tablespoons (3/4 stick) butter, melted
3 eggs
1 cup coconut


Frosting:
2 containers cream cheese frosting
1 Tablespoon lime zest
1/4 to 1/2 coconut extract


Preheat oven to 350F.  Grease and lightly flour 2 9-inch round cake pans.


In a medium bowl, beat together the cake mix, lime juice, melted butter, eggs, and coconut, until well incorporated.  Divide the batter between the prepared  cake pans, and spread evenly.  Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Remove cakes from the oven and let cool in the pans for about 10 minutes.  Turn the cakes out onto a cooling rack and let cool completely.


For the frosting, stir together the frosting, lime zest, and coconut extract until blended.  Spread the frosting between the cake layers and over the top and sides of the cake.  Makes about 12 servings.


Enjoy!  -Cardamommy

Wrapping Up

So I thought I would keep you posted on my final photography food portfolio (due today...wish me luck!). Recipes will be coming soon! Enjoy the pictures. Happy finals week and merry monday!

Mahlzeit!

-Coriaunty

In the Meantime

You may have noticed that Cardamommy has been carrying our blog for quite some time now. And I have to say that she's been doing a pretty fantastic job! But on the off chance that you happened to notice my absence, here's what I've been up to: school. Exciting, right? Papers, tests, projects, books, photos, papers, photos, photos, photos, papers, photos...well, you get the idea. It's been a pretty crazy semester, but I think the light is finally beginning to make it's long-awaited appearance at the end of the tunnel. Anyway! Here are a few examples of what I've been doing in the meantime for my photography class. Enjoy!

Mahlzeit!
-Coriaunty

Triple Chip Chocolate Cherry Cookies

I came across something amazing at the store the other day.  Chocolate extract.  Why amazing?  Because I have been unable to find it for the past oh, 6 years or so.  Honest.  Short of ordering it online, it has been strangely elusive.  Until now!  I found Watkins brand chocolate extract at Walmart!  I also bought the cherry extract, and it is a good thing too, because I used them both in these cookies.


Triple Chip Chocolate Cherry Cookies


1 cup butter, room temperature
1/2 cup shortening
2 1/2 cups brown sugar
2 eggs
1 Tablespoon vanilla extract
1 Tablespoon chocolate extract
1 Tablespoon cherry extract
4 1/2 cups all purpose flour
1/3 cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 cup white chocolate chips
1 cup milk chocolate chips
1 cup semi sweet chocolate chips


Preheat oven to 375F.  Line a baking sheet with parchment paper.


In the bowl of a stand mixer, combine the butter and shortening, and beat on medium speed until blended.  Add the brown sugar and continue to beat until light and fluffy.  Add the eggs one at a time, beating well after each addition.  Beat in the vanilla, chocolate, and cherry extracts.  


In a separate bowl, combine the flour, cocoa powder, salt, and baking soda.  Slowly add to the creamed mixture, with the mixer on low speed, beating until just combined.  Turn off the mixer, and stir in the chocolate chips.  Scoop the dough into balls using a cookie scoop, and drop onto the prepared baking sheet, about 2 inches apart.  Bake for 10 to 12 minutes.  Remove from the oven and let cookies cool on the pan for a couple minutes.  Transfer to a cooling rack to finish cooling.  Makes about 48 cookies.


Enjoy!  -Cardamommy

Apple Fritter Muffins

I  really like apple fritters, however, I am not such a fan of fried things... Occasionally I suppose it is okay, and for certain things, but when I came across a recipe for apple fritters in muffin and baked form, I jumped all over it.  Twice.  In one week.  They totally reminded me of apple fritters, too!  My hungry puppies were so upset when they were gone, not to mention my husband, so I had to make them again.  

These muffins are flavorful and moist and studded with apples.  The muffin top is slightly crunchy at the edges with a wonderful glazed flavor (like...apple fritters, maybe???)  I thought that these muffins were even better the next day.  After several days they were still moist and delicious.  

Apple Fritter Muffins

Apples:

2 large granny smith apples, diced into 1/4 inch pieces

3 Tablespoons butter

1/3 cup granulated sugar

2 teaspoons cinnamon

2 Tablespoons water

1/3 cup flour

Muffins:

2 1/3 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3 teaspoons cinnamon

1/2 teaspoon salt

1/2 cup (1 stick) butter, melted

2 Tablespoons canola oil

1 cup granulated sugar

1/3 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

Glaze:

2 Tablespoons butter, melted

1 to 2 Tablespoons hot water

1 cup powdered sugar

1 teaspoon vanilla

Preheat the oven to 400F.  Line 15 muffin cups with paper liners.

In a skillet, combine the diced apples, butter, sugar, cinnamon, and water.  Cook over medium heat until the apples are tender, about 7 to 8 minutes.  Remove from heat and stir in the flour.

In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt.  Set aside.  In a large bowl, combine the melted butter, oil, granulated sugar and brown sugar.  Whisk together until combined.  Whisk in the eggs, one at a time until completely incorporated, then add the vanilla.  Add the flour mixture and the buttermilk to the butter mixture and stir until no streaks of flour remain, being careful not to over beat.  Gently fold in the apples.

Spoon the batter into the prepared muffin cups (they should be filled almost to the top).  Place the muffins in the oven and bake for 15 to 17 minutes, or until a toothpick inserted in the center of one comes out clean.  Remove muffins from the oven and let sit in the pan for about 5 minutes.  Transfer to a wire rack and let sit for about 5 more minutes before glazing.

While the muffins are cooling, combine the melted butter and hot water.  Add the powdered sugar and vanilla, and whisk together until smooth. The glaze should easily drizzle off of a spoon.  Dip the muffin tops into the glaze, then return to the cooling rack while the glaze hardens.  Repeat with all of the muffins.  When the glaze has hardened, dip the muffins a second time.  Let the glaze harden before serving.  Makes 15 muffins.

Enjoy!  -Cardamommy

Eggnog Ice Cream

Since it is eggnog season, I thought that it would be a great idea to make some eggnog ice cream.  Perfect over warm pumpkin bread pudding, sandwiched between gingerbread or gingersnap cookies, scooped into a mug of steaming hot chocolate, or just by itself in all its yummy goodness.  How does it taste?  Like eggnog...ice cream.  Delicious.  Please note: Do  Not Boil the eggnog ice cream base!  You will have scrambled eggnog, and that is not so delicious.


Eggnog Ice Cream


4 eggs, lightly beaten
1 cup sugar
4 cups half and half
3/4 teaspoon nutmeg
2 teaspoons vanilla


In a saucepan, whisk together the eggs, sugar, and nutmeg.  Slowly whisk in the half and half.  Cook over medium heat, stirring constantly, until the mixture is slightly thickened and steaming, and reaches 160F.  Do not boil!  When the eggnog has reached 160F, remove from the heat and stir in the vanilla.  Let cool to room temperature, then refrigerate for 4 hours, or overnight.


When you are ready to make the ice cream, pour the ice cream base into the ice cream maker, and freeze according to the manufacturer's instructions.  When the ice cream is finished, transfer into a freezable container and store in the freezer until ready to serve.  Makes about 1 1/2 quarts.


Enjoy!  -Cardamommy