Tag Archives: cookie

Palets de Dames, Lille Style

A new cookbook from Dorie Greenspan has helped get the blogging lava flowing for me again.  Not posting since February? Yes. I’ll admit, life got in the way.  A trip to Europe happened (which warranted a blog post that didn’t happen), moving twice happened.  So, you know, life.  I didn’t stop cooking all together, but I wasn’t terribly adventurous. Still, a simple meal is something to rant and rave about.

So how about these cookies?

Baking Chez Moi released Tuesday, October 28. This is such a gorgeous book and I know it will produce gorgeous and tasty things.  The French Friday’s with Dorie group is still in full swing – finding duck and kumquats for this week didn’t happen so I might do a make up – but with the new book, Tuesday’s with Dorie is back.  The first recipe up is Palets de Dames, a butter cookie, best with tea or coffee.

PaletesDeDames2

I made the dough and thought there wouldn’t be enough.  As she states in her recipe, you’re to only use about two teaspoons of dough for each cookie.  After some batter loss and cookies that were sized too big,  i ended up pumping out 32. Not bad for a yield of 40.

PaletesDeDames3I let the dough chill overnight and the batter still baked up well.  I set my convection oven at 400F and the cookies were perfect at 7 minutes.  The icing was not as pretty as the book but I thought it looked OK for a first timer.

Paletes De DamesThese were perfect with my morning coffee.  Yum!

It feels good to be back (again!)

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Filed under dessert, TwD

Triple Threat Chocolate Fudge Peanut Butter Cookies zomg.

Try saying that three times fast.  I, again!, am using a recipe from How Sweet It Is.  I think I’m in blog love!  I’ve had a hankering to make some cookies and show my mixer some non – ice cream love.  How Sweet has some awesome cookie recipes and this is the first one I tried.  The name of the cookie alone hooked me.  The photos sealed the deal.  The taste made my taste buds tingle and went right to my mid section.  I can say I’m living life.

The only changes I made was that I did not use semi-sweet chocolate chips (I have a ton of milk chocolate chips and was not buying more) and I under baked my cookies for 9 minutes to keep the fudgey like texture in the middle.  Don’t over bake these puppies!

Triple Threat Chocolate Fudge Peanut Butter Cookies

makes 30-40 cookies

  • 1 cup butter, at room temperature
  • 1/2 cup peanut butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1/2 cup dark cocoa powder (I use Hershey’s Special Dark)
  • 1 heaping teaspoon of baking soda
  • 1/4 teaspoon salt
  • 4 ounces semi-sweet chocolate, melted
  • 1 cup milk chocolate chips

Cream butter, peanut butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined. Add in melted semi-sweet chocolate and mix until just combined.

Fold in chocolate chips. Refrigerate dough for 4-6 hours. When ready to bake, preheat oven to 350 degrees. Scoop large mounds of dough (about 2 tablespoons worth) and place on a cookie sheet.

Bake at 350 for 10-12 minutes.

So much for all that running I’ve been doing! 🙂

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Filed under sweet treat

My new kitchen toy & cookies I made with it

I am spoiled 🙂

I won’t get into the, “I waited a whole week for this thing to be delivered and stalked my UPS delivery man until it came,” story.  I’m sure those who have a mixer know the excitement of receiving this gift from God that I experienced.  I was just a little excited.  AND it’s apple green.  SUPER AWESOME!  I am uber tickled by this gift and can’t wait to make a bajillion things with it.

The first thing I made – Double Chocolate Cookies

This came from my Martha Stewart cookie book.  This recipe was the second attempt.  The first attempt was good but I was using some pretty sad cookie sheets.  I bought a proper cookie sheet and these babies turned out AMAZING.  If you don’t have a cookie sheet, get one.  It’s worth the 20 bucks.

You’ll need:

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks
  • 1 stick (8 tablespoons) unsalted butter
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water or for 30 seconds in the microwave.

Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.

Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 12-15 minutes.  The cookies will seem soft when you transfer them to a cooling rack.  That’s OK!  They will harden up when they cool so don’t over bake.

These cookies are seriously delicious.  Perhaps it’s because of the mixer? 😉

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Filed under dessert