Thin Crisp Chocochips

These cookies are thin, crisp, and they completely satisfy any chocolate chip craving.  If you use mini-chips instead of regular chips, the cookies will have a delicate, elegant appearance–perfect for serving at a fancy spring-time tea party. 

Thin Crisp Chocochips

Yield: 75 cookies

• 1½ cups all-purpose flour
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 14 tablespoons (1¾ sticks) unsalted butter, at room temperature
• 1 cup lightly packed brown sugar
• ½ cup granulated sugar
• 1½ teaspoons pure vanilla extract
• 1 large egg
• 6 ounces (1 cup) semisweet chocolate chips (mini-chips would look sooooo much better in these cookies)

1. Preheat the oven to 400°F. Line several baking sheets with parchment paper or silicone liners.
2. Sift the flour, baking powder, and salt together onto a sheet of parchment paper.  Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugars, and vanilla extract together until light and fluffy, about 1 minute.  Scrape down the sides of the bowl with a rubber spatula.  Add in the egg; beat well. Adjust the mixer to low; slowly pour in the flour mixture and stir just until incorporated, about 30 seconds.  Fold in the chocolate chips.
4. Drop dough by rounded teaspoons onto prepared baking sheets 2 inches apart.  Flatten the dough into ¼ inch disks with the palm of your hand.
5. Bake the cookies until they are firm and light golden with dark golden edges, about 12 minutes.  Let cookies cool completely on baking sheets on wire racks.  Store in an airtight container for up to a week. 

Easy Coconut Drops

I’m going to a birthday party with margaritas and Spanish dancing!! 

Easy Coconut Drops

Yield: 40ish cookies

• 7 ounces sweetened shredded coconut
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup sugar
• 1 egg
• 1 teaspoon vanilla extract

1. Preheat oven to 375°F.  Line two baking sheets with parchment paper or silicone liners.
2. Pour the coconut into the work bowl of a food processor fitted with the steel blade.  Process in one second pulses about 12 times, just until the coconut is chopped up into little bits.  Set aside.
3. Sift flour, baking powder, and salt together onto a sheet of parchment paper.  Set aside.
4. In the bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed  just until combined, about 30 seconds.  If needed, turn off the mixer and scrape down the sides of the bowl with a rubber spatula.  Add in the egg and the vanilla extract; beat until smooth.  Adjust the speed to low.  Slowly stir in the flour mixture, followed by the coconut. 
5. Drop dough by rounded teaspoons onto prepared baking sheets leaving 2 inches or so in between each cookie.  Bake for 10-13 minutes, or until golden around the edges.  Slide entire sheet of parchment or silicone mat onto wire racks to cool completely.

Caramel Chocolate Chip Crispy Squares

A recipe such as this is great to have on hand when you’ve frittered away the entire day doing taxes (if you didn’t know by now, I tend to put off doing really big important things by focusing on a motley assortment of meaningless chores–I’ve steam-cleaned the grout in my bathroom instead of writing an essay),checking (and double checking) your credit score, daydreaming about what to do with your “giant” refund, laundry, watching terrible t.v., eating even more terrible sushi (new restaurant has ruined cheap sushi for me) and attempting (and failing) to clean water spots off of the couch (note to self: water doesn’t really work to remove water spots).

These squares kinda taste like a caramel frappucino topped off with a healthy dose of over-processed high fructose corn syrup.  What’s not to love?

Caramel Chocolate Chip Crispy Squares

Yield: 1 pan cut into as many (or as little) squares as you’d like

• non-stick cooking spray for greasing pan and hands
• 3 tablespoons butter
• 1 package Caramel-Vanilla Swirl Jet-Puffed Marshmallows
• 5½ cups puffed rice cereal
• 1 cup semi-sweet chocolate chips

1. Grease 13×9 cake pan with non-stick cooking spray.  Set aside.
2. In a large microwave safe bowl, microwave butter on high for 45 seconds, or until melted.
3. Add in the marshmallows; toss to coat.  Microwave for 1½ minutes, stirring halfway through cooking time. 
4. Stir in the puffed-rice cereal. Fold in the chocolate chips.  Pour mixture into prepared pan. With greased hands press mixture evenly into pan. 
5. Cool completely before cutting into 24 (or 16, 32, 8, or 2…) squares.

Coconut Macaroons

I’m visiting Andrew’s family for Easter.  We’ve been in Plainfield (what an appropriate name) since EARLY Friday morning (we were on the train by 7 am, which put us in the front door of his family home by 8:30, and at his Aunt’s to dye eggs by 9!! I usually get out of bed at noon!!!). I’m not really sure how he survived 18 years in this town. Not only is it as soul crushing as Portland, but if you drive down the wrong street you’re apt to get mugged (and there are a lot of wrong streets).  We’ve been stuck inside for what feels like a thousand years, eating dinner at 5:30 and watching reruns of Murder She Wrote (it’s really Wheel of Fortune and Law and Order, but it definitely feels like Murder She Wrote).

The only relief comes in the form of shopping trips to the local mall (I’m in New Jersey). In my distressed state, I am naturally trying to buy my happiness.  I spent a gajillion dollars on odds and ends, like a new apron, prep bowls, a pastry blender, six bargain books (all fiction, not a single cookbook!), and a Domo board game. But the purchase I am most proud of (and regret the least) is a food processor! A full-size, multi-bladed, 7 cup Cuisinart! I know most people wait until they’re married before they get one of these babies, but I really needed some instant gratification.  I can’t wait until I get home to try it out! In the meantime, here are some delicious nibbles that are perfectly suited for Passover (or just eating by the handful).

Coconut Macaroons

Yield: 24 SMALL cookies

Coconut Macaroons

• 2½ cups unsweetened flaked coconut (available at health stores or in the organic section of your supermarket)
• ¾ cup granulated sugar
• 2 egg whites
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

1. Preheat oven to 375°F.  Line two baking sheets with parchment paper.
2. In a large mixing bowl, stir all ingredients together until well combined.
3. Drop dough by rounded teaspoonfuls onto prepared baking sheets, twelve per sheet, leaving at least an 1½ inches in between each.
4. Bake for 10-12 minutes, or until golden. Carefully slide the entire parchment sheet, cookies and all, onto wire racks.  Cool completely.  When cookies are cool, carefully peel from parchment.

Lemon Poppy Seed Cookies

I’m ashamed to admit it, but  I’ve been slacking on my blogging for the past few weeks.  I’m sure you’ve noticed.  Posts have been coming in late (if at all), and the accompanying cookies have been a little on the weak side.

The hours at my new job are a little wonky (my shifts run from 4:30 in the afternoon until about midnight, or from 10:30 in the morning to 11 at night) and I haven’t really adjusted to the schedule.  Most people think that this schedule should allow for plenty of time for baking. If you wake up before 1 in the afternoon, I’m sure it does. But I really enjoy my sleep. In fact, I often sleep for 9 or 10 (it’s actually closer to 11) hours a night.  And it’s blissful.  There is nothing better than waking up to the bright warm sun streaming through your window and knowing that you don’t have to wait 4 hours to get tacos.

But this project means more to me than tacos (and those are my hands-down favorite food). Since I’m making up the rules as I go, the past few weeks can be forgiven.  But I won’t tolerate this kind of half-ass output from myself any longer! If I’m going to see this baking project through to the bitter end, I’m going to do it justice.  If that means giving up a few precious hours of sleep a night and waking up around dawn (7AM) to complete my baking before I have to start work, then so be it.

Oh, and this is day 2 of the lemon trend.

Lemon Poppy Seed Cookies

Lemon Poppy Seed Cookies

Yield: 24 cookies

Cookies:

• 1¼ cups all-purpose flour
• ½ teaspoon  baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• 2/3 cup granulated sugar
• 1 egg
• 2 teaspoons grated lemon peel (zest of 1 large or 2 medium lemons)
• 1 tablespoon poppy seed

Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons freshly squeezed lemon juice

1. Preheat oven to 350°F.  Line two baking sheets with parchment paper or silicone liners.
2. Sift flour, baking soda, and salt together onto a sheet of parchment paper; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together on medium-high speed until light and fluffy, about 2 minutes.  Add in the egg and lemon zest; beat until smooth, about 2 minutes. Adjust the speed to low.  Slowly add in the flour mixture and stir until just combined.  Fold in the poppy seeds.
4. Drop dough by rounded teaspoonfuls onto prepared baking sheet about 2 inches apart.  Bake for 11-12 minutes, or until edges are lightly browned.  Let cookies rest on baking sheet for 5 minutes before transferring to wire rack to cool completely.
5. Make glaze: whisk together powdered sugar and lemon juice, adjusting the amount of lemon juice to achieve desired consistency.    Transfer glaze to a pastry bag.  Pipe glaze onto cooled cookies in a zig-zag pattern.  Let glaze set for about 20 minutes before serving.

Blackberry Cereal Bars

FAILFAILFAILFAILFAIL!!!

These didn’t turn out quite the way I had planned.  They’re too soggy and I have no idea how to fix it.

Blackberry Cereal Bars

Yield: 16 bars

• 1 can (14 fl oz) sweetened condensed milk
• 2 pints fresh blackberries (about 3 cups)
• 4 cups rice krispies

1. Preheat oven to 250°F. Line a 9 x 13 baking pan with aluminum foil.  Spray lined pan with non-stick cooking spray.
2. In a small saucpan, warm sweetened condensed milk  over very low heat for 5-7 minutes, or until thin and easily pourable.
3. In a large mixing bowl, stir blackberries and rice krispies together.  Fold in the warmed sweetened condensed milk; stir with a silicone spatula until cereal and berries are thoroughly coated in the sticky milk and the entire mixture starts to turn purple.
4. Spread mixture evenly into prepared pan.  Bake for 1 hour, or until dry and crispy looking.  Let cool completely in pan on wire rack before cutting.

Apricot-Sage Cookies

I’m not sure what’s wrong with me.  My nose is stuffy, my throat is sore, my head hurts, and I’m tired, achy, and altogether miserable.  I’m taking Aleve cold and sinus, and it doesn’t seem to be helping much. I didn’t even have any warning that I was about to die. This came on all of a sudden!  I was perfectly fine until about 4 o’clock yesterday afternoon.  And then bam! I’m knocked on my backside by the mystery cold of death.

If anyone knows how to cure mystery death colds, I would be really grateful. I have to work a double tomorrow, and nobody likes a waitress who can’t stop sneezing long enough to take your order.

Apricot-Sage Cookies

Apricot-Sage Cookies

Yield:  18 sandwich cookies

• 1¾ cups all-purpose flour
• 1/3 cup sugar
• ¼ cup yellow cornmeal
• ½ cup butter, softened
• 2 tablespoons snipped fresh sage
• 3 tablespoons milk
• 1 egg
• Apricot preserves

1. Preheat oven to 375°F.  Line two baking sheets with parchment paper or silicone liners.
2. In a large mixing bowl, stir flour, sugar, and yellow cornmeal together.  Cut in the butter with a pastry blender or two forks until mixture resembles fine crumbs.  I know that this takes forever.  Just be patient and your butter will eventually work its way into the flour (These are the times that I wish I had a food processor–10 seconds and it would be done!).  Stir in the fresh sage.  Add in the milk and the egg; stir until combined.
3. Turn dough out onto a lightly floured work surface.  Knead dough until smooth, elastic, and no longer sticky, working in a bit more flour as needed.  This will take about 3 minutes of moderately vigorous kneading.  Divide dough in half.
4. Working with one half of the dough at a time, roll out dough to a scant ¼ thickness.  Cut out cookies with a 2 inch round cookie cutter.  Place cut-outs onto prepared baking sheets about 1 inch apart.  If desired, dust with sanding sugar.
5. Bake for 10 minutes, or until cookies are just golden.  Let rest on baking sheets for 5 minutes before transferring to wire racks to cool completely.
6. When cookies are cool, spread the bottoms of half the cookies with a scant teaspoon of apricot preserves.  Top with remaining cookies, matching up sizes.

Recipe adapted from Better Homes & Gardens

Lemon-Thyme Cookies

I’m really sick, and I think it’s just going to get worse. 

Blarg.

Lemon-Thyme Cookies

Lemon-Thyme Cookies

Yield: 36 cookies

• ½ cup butter, softened
• ¼ cup granulated sugar
• 1 tablespoon snipped fresh thyme
• 2 teaspoons finely grated lemon zest
• 1 tablespoon freshly squeezed lemon juice
• ¼ teaspoon ground cardamom
• 1¼ cups all-purpose flour
• sanding sugar or granulated sugar

1. Preheat oven to 350°F.  Line two baking sheets with parchment paper or silicone liners.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed for 30 seconds, or until fluffy.  Add in the sugar, and continue to cream until thoroughly combined, about 1 minute.  Add in the fresh thyme, lemon zest, and lemon juice; beat until smooth, about 2 minutes.  Adjust the mixer to low; slowly stir in the flour until just combined.  
3. Turn dough out onto a lightly floured work surface.  Knead dough until smooth, elastic, and no longer sticky, working in a bit more flour as needed.  This will take about 3 minutes of moderately vigorous kneading.  Divide dough into thirds.
4. Working with one third of the dough at a time, roll out dough into a 6 x 4½ inch rectangle.  Using a fluted pastry wheel, cut out 12 1½ inch squares from the dough rectangle.  Place the squares on prepared baking sheets, leaving about 1 inch of space in between. Lightly dust cookies with sanding sugar (or granulated-whatever you have on hand will work).  
5. Bake for 12-15 minutes or until edges are just golden.  Let cookies rest on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Recipe adapted from Better Homes and Gardens

Syrup-Ready Fluffy Pan Grillers

Syrup-Ready Fluffy Pan Grillers

Syrup-Ready Fluffy Pan Grillers

Yield: 12 

• 1¾ cups whole-wheat or all purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 2 tablespoons firmly packed brown sugar
• 1½ cups milk
• 1 egg, lightly beaten
• 3 tablespoons vegetable oil

1. In a medium mixing bowl, stir together flour, baking powder, salt, and brown sugar.  Set aside.
2. In a small mixing bowl, whisk milk, egg, and vegetable oil together until smooth.
3. Dump milk mixture all at once into the flour mixture.  Stir just until moist, about 10 times around the bowl with a wooden spoon (batter will be lumpy).  
4. Melt a small amount of butter in a large skillet set over medium heat. When drops of water thrown onto the skillet dance around, the skillet is hot enough.
5. Pour a ¼ cup of batter onto the pan in a circular shape.  Cook for 1-2 minutes on each side. When bubbles appear in the center of the batter and the edges appear dry, it’s ready to flip.  Repeat with remaining batter.  Serve Syrup-Ready Fluffy Pan Grillers warm with butter, syrup, and bacon. Best eaten in the morning hours.

Crispy Chocolate Chip Cookies

Uneventful Day + Delicous Cookies = Fairly Boring Blog Post

Crispy Chocolate Chip Cookies

Yield: 30 cookies

Crispy Chocolate Chip Cookies

• 1¼ cups all purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, melted and cooled to body temperature
• ½ cup granulated sugar
• ½ cup firmly packed brown sugar
• 1 egg, at room temperature
• 1 teaspoon vanilla extract
• 1 cup chocolate chips
• 2 cups rice krispies

1. Preheat oven to 350°F.  Line two baking sheets with parchment paper or silicone liners.
2. Sift flour, baking soda, and salt together onto a piece of parchment paper (it’s reusable and you don’t have to wash a bowl!). Set aside.
3. In the bowl of  stand mixer fitted with the paddle attachment, beat cooled melted butter and sugars together on medium speed until thoroughly combined, about 1 minute.  Add in the egg and vanilla extract, beat until smooth.  Reduce the mixer speed to low; slowly add in the flour mixture  and stir until just combined.  Fold in the chocolate chips and rice krispies.  Cover bowl with plastic wrap and place in the fridge for 10 minutes (or up to 6 hours) to firm up.
4. Drop the  dough by rounded tablespoons onto prepared baking sheet about 3 inches apart (the dough is very crumbly–you may have to form the dough into balls with your hands).  Bake cookies for 10-13 minutes, or until pale golden around the edges.  Let cookies rest on baking sheets for 5 minutes before transferring to wire racks to cool completely.