Cookies

Peanut Butter Cookies for You *and* Your Dog!

It’s peanut butter time!

Adapted from LiisaN's recipe

Ingredients 

Directions:

  1. Cream together the sugars, butter, peanut butter.
  2. Add the eggs and vanilla.
  3. Sift the dry ingredients together and add gradually until blended well.
  4. Roll into tablespoon size balls.
  5. Roll cookie dough balls into sugar.
  6. Place on cookie sheets- do not mash with fork in normal “peanut butter cookie” fashion!
  7. Bake at 350° oven for 11-13 minutes.
  8. Devour – interestingly, this cookie is best eaten cooled (it gets crunchy)!

NB: Don’t serve cookies too warm to your dog! Remember this is a SNACK – not a meal replacement. Discontinue serving if dog gets diarrhoea or other digestive issues. Feed with your discretion.

But ALL dogs love peanut butter! And it’s good for them!

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Flourless Chocolate Cookies

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Adapted from OverTimeCook

Ingredients:

  • 3 cups confectioners sugar
  • 2/3 cup cocoa powder
  • 2-4 egg whites (I used 3)
  • 1 teaspoon instant coffee dissolved in 1 Tablespoon boiling water
  • 10 oz chocolate chips or chopped chocolate (about 1 1/2 cups) OR chocolate bits of your choice

Instructions:
1. Preheat oven to 350F/177C. Line a cookie sheet with parchment paper and set aside.

2. In a mixing bowl, stir together the confectioners sugar and cocoa.

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3. Add two egg whites and the coffee.

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4. Stir until combined. Batter should be like a very thick brownie batter.*

*If batter is too thick, add another 1 (or if needed 2) egg whites to achieve the correct consistency.

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5. Gently stir in the chocolate chips. (I used Sublime Gelato’s Hokey Pokey Butter Balls instead. This made my cookies turn out more like toffee – which was a *slight* mistake, but okay.)

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6. Place 1 inch mounds (or balls) of dough about two inches apart on prepared cookie sheet.

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7. Bake at 350 for 13-14 minutes, until tops are crackly.

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8. Leave cookies on parchment paper to cool completely, then gently peel off the parchment and serve.

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Enjoy!

New Year Fortune Cookies

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Adapted from All Recipes

Prep: 15 mins (per batch but may vary) / Cook: 10 mins (depending on your oven’s temperature)

Ingredients

  • egg whites
  • 3/4 cup white sugar
  • 1/2 cup butter, melted and cooled
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup all-purpose flour
  • 2 tablespoons water

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper. Have fortunes ready to go on small strips of paper.

2. In a large glass or metal bowl, whip egg whites and sugar on high speed of an electric mixer until frothy, about 2 minutes. Reduce speed to low, and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each. Consistency should resemble pancake batter. Spoon the batter into 3 inch circles on the prepared baking sheets. Leave room between for spreading.

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3. Bake for 5 to 7 minutes in the preheated oven, or until the edges begin to brown slightly. Quickly remove one at a time, place a message in the center, and fold in half. Fold the ends of the half together into a horse shoe shape. If they spring open, place them in a muffin tin to cool until set.

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Mocha Chocolate Cookie Spoons

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A fresh take on the adaptation of chocolate espresso cookies from Smitten Kitchen

Makes about 3 dozen.

Ingredients:

  • 1 tbsp non-instant Godiva caramel flavoured coffee (actually, any will do but I’m fussy & YES *NON-instant*)
  • 1 tbsp boiling water
  • 227 g (8 oz) unsalted butter, room temperature
  • 2/3 cup caster sugar
  • 1/2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup store-bought mini chocolate chips
  • confectioners’ sugar, for dusting (optional)

Directions:

1. Dissolve espresso powder in boiling water. Set aside to cool to tepid.

2. Beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in vanilla and espresso, then reduce mixer speed to low and add flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated.

3. Fold in the chopped chocolate or chips with a sturdy rubber spatula.

4. Using the spatula, transfer dough to a gallon-size zip-loc bag. Put bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases.

5. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

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6. Preheat the oven to 325°F (163°C).

7. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using your hands and a knife if necessary, cut out spoon shaped cookies from the dough.

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8. Transfer the spoons to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet (okay, I didn’t poke the cookies and they’re fine).

9. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point (I didn’t do that either – I bake one sheet at a time). The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack. If you’d like, dust the cookies with confectioners’ sugar while they are still hot.


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10. Refrigerate the cookies so that they harden before serving.

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Fortune Cookies + Ways to Jazz Them Up!

Adapted from All Recipes

Prep: 15 mins (per batch but may vary) / Cook: 10 mins (depending on your oven’s temperature)

Ingredients

  • egg whites
  • 3/4 cup white sugar
  • 1/2 cup butter, melted and cooled
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup all-purpose flour
  • 2 tablespoons water

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper. Have fortunes ready to go on small strips of paper.
  2. In a large glass or metal bowl, whip egg whites and sugar on high speed of an electric mixer until frothy, about 2 minutes. Reduce speed to low, and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each. Consistency should resemble pancake batter. Spoon the batter into 3 inch circles on the prepared baking sheets. Leave room between for spreading.
  3. Bake for 5 to 7 minutes in the preheated oven, or until the edges begin to brown slightly. Quickly remove one at a time, place a message in the center, and fold in half. Fold the ends of the half together into a horse shoe shape. If they spring open, place them in a muffin tin to cool until set.

Be Inspired!

My original ideas:

1. Add coffee essence and/or kahlua and/or instant dissolved espresso powder and/or coffee mix

2. Spreads like…

Nutella

peanut butter

Or, take a cue from others…

Fortune Cookies – Sweet & Sour Chronicles’ Take

[Image courtesy of Acusyornet.com]

Add colouring for something special…

Condensed Milk Cookies

 

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Recipe adapted Munaty Cooking’s recipe

Makes 21 cookies. 79 calories per cookie.

Ingredients:

  • 3/4 cup all purpose flour
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 7 tablespoons butter
  • 1 tablespoon sugar
  • 1/4 cup sweetened condensed milk
  • 1/2 cup chopped chocolate or you can use chocolate chips

Directions:

1. Whisk or sift flour with baking powder and salt. Keep aside.

2.  In a different bowl, beat the butter and sugar until creamy and lighter in color.

3. Add the condensed milk and beat until well combined.

4. Add the flour mixture and mix slowly until it’s combined. Add the chocolate chips and stir gently.

5. Cover the cookie dough and refrigerate for 20 minutes.

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6. Preheat oven to 180C/350F and line your baking tray with parchment paper.

7. Take a heaping teaspoon from the dough, roll into a ball, place on the parchment paper and flatten with your fingers or back of a spoon.

 

 

8. Bake for 8 – 10 minutes.

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9. Cool on a cooling rack and enjoy these cookies.

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Espresso Chocolate Chip Shortbread

Adapted from Smitten Kitchen

Makes about 3 dozen.

Ingredients:

  • 1 tbsp instant espresso powder (I like Moccona)
  • 1 tbsp boiling water
  • 227 g (8 oz) unsalted butter, room temperature
  • 2/3 cup caster sugar
  • 1/2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup store-bought mini chocolate chips
  • confectioners’ sugar, for dusting (optional)

Directions:

1. Dissolve espresso powder in boiling water. Set aside to cool to tepid.

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2. Beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in vanilla and espresso, then reduce mixer speed to low and add flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated.

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3. Fold in the chopped chocolate or chips with a sturdy rubber spatula.

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I used chocolate-covered coffee beans because I couldn’t find my chocolate chips ==’.

 

4. Using the spatula, transfer dough to a gallon-size zip-loc bag. Put bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases.

 

Chocolate-covered Espresso Beans - Bought from Costco

Chocolate-covered Espresso Beans – Bought from Costco

5. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

 

6. Preheat the oven to 325°F (163°C).

7. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares.

8. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet (okay, I didn’t poke the cookies and they’re fine).

9. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point (I didn’t do that either – I bake one sheet at a time). The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack. If you’d like, dust the cookies with confectioners’ sugar while they are still hot.

10. Cool the cookies to room temperature before serving.

We all need coffee!