Toffee Cookies with Chocolate and Cayenne

I hate Valentine’s Day. Wait, not quite correct. I hate all card-company made up holidays that make you think you need to purchase a (cheesy) card for someone and basically waste money. These holidays include both Mothers’ and Fathers’ Days too. Ugh, so gross.

Valentine’s the the most egregious though made up holiday.  Overpriced roses that have no smell whatsoever. A meal out that is meh at best and again, overpriced. Pressure for the whole evening and lord help you if you have just started a new relationship. Just wait and ask her/him out in March or something. Go out for Guinness on St. Patrick’s Day – it worked for me.

That said, I took a recent cookie recipe and make sweet little heart cookies with chocolate and then did the perfect thing – added cayenne. Hey, why not, right?

D&D_260816 Tbs unsalted butter, room temperature
1 cup packed dark brown sugar
2 egg yolks
2 cups all-purpose flour
1 teaspoon sea salt
4 ounces bittersweet chocolate – Ghirardelli
1/4 cup chopped toasted walnuts
Fleur de sel / Maldon
cayenne

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

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar. Add the egg yolks one at a time and mix well. Combine the flour and salt in a small bowl, then add the flour mixture to the butter-sugar mixture, mixing until well combined.

Shape the dough into a flat disk, wrap it in plastic, and refrigerate for 10 minutes.*

Roll the dough out on a lightly floured surface to about 1/4 inch thick. Cut out hearts with a cookie cutter and place the cookies on the baking sheet.

Bake for 11 to 13 minutes, until the edges are golden brown. Let cool completely on the baking sheet.

Bring water to a simmer in a double boiler, or set up a heatproof bowl over a small saucepan with water in the bottom. Melt the chocolate over the simmering water. When the cookies are cool, spread them gently with a thin layer of melted chocolate. Before the chocolate dries, sprinkle lightly with the pecans and a few grains of fleur de sel and a pinch or so of cayenne – let your conscious be your guide here. Let the chocolate set. The cookies will keep in an airtight container at room temperature for up to 3 days. Makes 20 – 24 cookies – all depends on your cookie cutter.

*It took more than 10 minutes – way more – just leave the dough in the fridge overnight.

 

Johnson Brothers – Old Britian Castles – pink.

Smoked Almond Toffee Mini Milk Chocolate Kisses

Ever since I tried smoked almonds a few months ago I’ve been planning on making some kind of cookies with them. So here we are.

D&D_266016 Tbs unsalted butter, softened
1 1/2 cups brown sugar
2 large eggs, room temperature
1 tsp vanilla
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup smoked almonds, chopped
8 ozs toffee pieces
5 ozs mini milk chocolate kisses

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

Over a piece of waxed paper, sift together flour, baking soda, and salt.

In bowl of stand mixer, cream together butter and sugar until light and fluffy. Add eggs, one at a time and blend well after each addition. Mix in vanilla. Add the dry ingredients and mix until just combined. Add almonds, toffee, and kisses.

Scoop dough onto baking sheet with a couple inches in between. Sprinkle with a little Maldon salt if you’re in the mood. Bake for 8 – 10 minutes, turning the pans half way through.

Let cool completely on a wire rack.

Source: Mod Meals on Mendenhall & cute firefighter guys never hurt. Recipe modified by, um, me.

2 Feb 2018

Toffee Cookies with Dark Chocolate Glaze

Here I am with another roll-out cookie. Why do I keep doing this to myself? This is my least favorite part of baking – cookies, crackers, pie crusts – rolling things out – even if I do have a great rolling pin – which I do. French rolling pin – made in America. Yep. D&D-9181

You get the idea. Ugh. But this just seems like such a good idea that I could not help myself.

I also plan to do this in my two day method to see if it works – make dough day one, and bake and chocolate on day two. We’ll see, as always.

Baked the cookies one day and did the chocolate bit the next day and then had way too much fun with the toppings – walnuts, Maldon salt, red sprinkles, and a little cayenne. And then did pretty much an evil thing. Mixed up all the cookies in the same container. Take a risk and see what you get. Let’s just say I put the cayenne on the smallest cookies. I think I really like bittersweet chocolate with cayenne. But pretty sure not all my friends will. Like I’ve said before my “test kitchen tasters.”

D&D_2615

16 Tbs unsalted butter, room temperature
1 cup packed dark brown sugar
2 egg yolks
2 cups all-purpose flour
1 teaspoon sea salt
4 ounces bittersweet chocolate – Ghirardelli
1/4 cup chopped toasted walnuts
Fleur de sel / Maldon

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

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar. Add the egg yolks one at a time and mix well. Combine the flour and salt in a small bowl, then add the flour mixture to the butter-sugar mixture, mixing until well combined.

Shape the dough into a flat disk, wrap it in plastic, and refrigerate for 10 minutes.*

Roll the dough out on a lightly floured surface to about 1/4 inch thick. Cut out circles with a 2-inch round cutter and place the cookies on the baking sheet.

Bake for 11 to 13 minutes, until the edges are golden brown. Let cool completely on the baking sheet. Bring water to a simmer in a double boiler, or set up a heatproof bowl over a small saucepan with water in the bottom. Melt the chocolate over the simmering water. When the cookies are cool, spread them gently with a thin layer of melted chocolate. Before the chocolate dries, sprinkle lightly with the pecans and a few grains of fleur de sel. Let the chocolate set. The cookies will keep in an airtight container at room temperature for up to 3 days. Makes 20 – 24 cookies.

Source: The Kitchn adapted from Salty Sweets by Christie Matheson. I think you could sub out other nuts. I did – used walnuts but pecans were called for in the original recipe. Pistachios might be excellent as well, especially with the color contrast on the dark chocolate. Love me some pistachios, but I am keeping this bag for baking not for just munching on. Maybe. We shall see.

*Well, 10 minutes in the fridge was no where near enough. I did, sort of, leave the butter out for a couple of many days. So I left the dough in the fridge overnight and it worked out just fine. Not as an easy dough as the chocolate sugar cookie dough from the other day, but not too difficult.

Brownie Roll Out Cookies

I try to make chocolate things for the other people in my life because they just are not for me. Chocolate  – meh-ish to me. This seemed like an interesting idea though. Kind of, basically, a chocolate sugar cookie and then you can mess about with the toppings. Toppings that are mostly sugar and I do love the crunch of that.

D&D_2593I remember when I first started making my favorite sugar cookies,  I would just put plain old white sugar on them. They were beautiful and I just loved the crunch. The Boy did too. So simple – nothing extra to buy and just lovely. I see these cookies in the same light. I’ve said it so many many times, simple is often just the best.

I really like to get input on what I do and the Boy is always an interesting source. See his ideas below.

3 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
16 Tbs unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 tsp vanilla
2/3 unsweetened cocoa
Sanding sugars

Preheat oven to 350 degrees. Line a baking sheet with parchment. Over a piece of waxed paper, sift together flour, salt, and baking powder. In a bowl of a stand mixer, beat together butter and sugar. Add eggs, one at a time then add vanilla and cocoa. Add flour a little at a time and mix until smooth. Wrap in plastic and chill for at least an hour.

Roll out dough on a lightly floured surface about 1/4 inch thick. Cut into desired shapes. Place on baking sheet, top with any kind of crunchy sugar (this time raw sugar and pretty white sanding sugar), and bake for 8 to 11 minutes until edges are firm. Transfer to a wire rack to cool.

Source: smittenkitchen.com/2008/04/brownie-roll-out-cookies/

Dough 31 December 2017

Bake 4 January 2018 @ midnight – lovely. Ugh – it is just what I do. I cannot help myself.

Bake 5 minutes, turn, and bake for 3 more.

New idea for toppings – mostly from my chief taste-tester – the Boy – raw sugar/Maldon and cayenne. Or brickle bits maybe w/some cayenne as well.

Really easy dough to roll out which make it a favorite for me because I pretty much hate rolling out dough for cookies or crackers – kind of  totally annoying.

Pan Roasted Pears with Caramel Sauce

Super easy, quick, dessert – I mean I had everything on hand and could also see doing this with two apples as well. Sometimes the simple things are just the best. I could have this for dessert, but would also enjoy for breakfast. Next time – this just occured to me – toast an English muffin and spoon the pears/sauce over it for a nice crunch, mostly healthy, breakfast. Yep. The English muffin would soak up all the caramel sauce. Just another excuse to make it again – like I needed one.D&D_2462

3 pears, peeled and sliced
3 tablespoons unsalted butter
pinch of Maldon
1/2 cup brown sugar
1/2 cup sour cream
garnish – whipped cream, or nothing at all, maybe some chopped nuts
finishing salt

Melt butter in large skillet on medium heat. Saute pears for several minutes, turning over with tongs or lifter (a what??) during the process.  Remove pears gently from pan once they are of desired doneness.

Add sugar to butter in pan and cook until melted, while stirring. Reduce heat to low.

Gradually stir in sour cream; cook 1 minute stirring occasionally.

Add pear pieces to caramel sauce and cook just until pears are heated through.

Spoon pears and caramel sauce into four dessert dishes.

Top with whatever kind garnish suits you – for me, it was unnecessary, excepting a little black lava finishing salt – now that was pretty and tasty too.

Source: Mennonite Girls Can Cook

Peanut Cookies

Since making the peanut butter & jelly bars, I have quite a few honey roasted peanuts left. This is not something I will eat straight out of the can, but I need to do something with them and came across this idea while looking for something else peanut butter to make. I seem to be on a peanut butter trip of late, but everything I’ve made recently has gone over well with my test kitchen (read: guinea pigs who I like making happy).D&D_1990

8 Tbs unsalted butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1 cup all-purpose flour
1 tsp baking powder
1 cup honey roasted peanuts
2 ozs semi-sweet chocolate, melted and cooled (optional)
little bit of Maldon salt on top, because …. it is amazing

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Over a piece of waxed paper, sift together flour and baking powder

In the bowl of a stand mixer, cream butter, sugars until mixture is lighter. Add egg and vanilla and mix well. Add the dry ingredients and blend to incorporate.
Mix in peanuts.

Using a cookie scoop (#), scoop batter two inches apart on baking sheet. Bake about 10 minutes or until the cookies are light brown. Cool on the sheet for 2 minutes, then move to wire rack to cool completely.

Drizzle with melted chocolate. Yep, did not do this. But they were still really good.

Source: Epicurious

This was a really interesting idea and I liked it quite a bit. Will I make them again, sigh, not sure. I guess if I have more honey roasted peanuts, yes, but otherwise, I don’t think I will go out of my way for it. Not bad, but not good enough to be in the major rotation of cookies. Lord know there are so many other cookies to try and make – especially if they are lemon cookies – my favorite.

Toffee Macadamia Nut Cookies

So, I had a half a can of macadamia nuts lounging around in the refrigerator – I always either refrigerate or freeze nuts – and wanted to do something other than the typical white chocolate macadamia cookie. They are great, don’t get me wrong, and I did make a batch of them, but there has to be something else to do with macadamia nuts. And this recipe just happened to fall into my lap.D&D_1972

I made the dough first thing in the morning with the plans to bake them at the end of the day, so they will be in the fridge aging for about 6-7 hours. I like to do this when ever possible. To my mind, it makes for more relaxing baking. Make the dough, then in a day or two bake the cookies. This is also the way I get a decent bit of baking done during the week.

1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 cup unsalted butter, room temperature
1/2 cup brown sugar
1/4 cup sugar
1 large egg, room temperature
1 tsp vanilla
1/2 cup toffee bits + a little more
1/2 cup coarsely chopped macadamia nuts + a little more
flakey salt, such as Maldon, for sprinkling

Preheat oven to 375 degrees F. Over a piece of waxed paper, sift together flour and baking soda.

In the bowl of a stand mixer, cream together butter and sugars until well combined and lighter. Mix in the egg and the vanilla. Stir in dry ingredients until flour just disappears. Do not over mix. Stir in toffee and macadamia nuts.

Using a cookie scoop (#), scoop out dough and place a couple inches apart on a parchment-lined baking sheet. Sprinkle each cookie generously with flaky salt and bake for 12-15 minutes, until the edges are golden, but the centers are still soft-ish. Let cool on baking sheet 5 minutes and transfer to wire rack to cool completely.

source:  iamafoodblog.com/toffee-macadamia-nut-cookies/

Went for 11 minutes and that was a bit of a mess. Tossed those out – 8 minutes, turning half way through was the best bet,

These went over well at the test kitchen (office and students). That makes me happy. I like making things that people like.

24 June 2017