Oatmeal-Cranberry Cookies

Oh my, November is here already.  The fall color is spectacular here and the weather is actually pretty nice up until a few days ago.  I think it is time to crave for comfort foods again.  I've been doing some cooking with my Instant Pot and the dishes I made were stew and casserole.  My family also has been craving hot apple cider and hot cocoa; I love having them while snuggling up with my comfy blanket.

One of the requests my family has been asking me to make is cookies.  I guess they are starting to miss my baking.  The last time I baked was when my son had a birthday about three weeks ago.  I cheated because I used boxed cake mix, but I made my own marshmallow frosting.  It was a delicious cake nonetheless and I think I like to make it again using a homemade cake.

So here it is, oatmeal-cranberry cookies that I made over the weekend.  The recipe is quite simple; originally it was a oatmeal-raisin cookies but we love cranberries more than raisins.  I like how the recipe uses nutmeg instead of cinnamon.  I think there's cinnamon overuse in baking that I'm glad I don't have to use it all the time.  These cookies are chewy with a little crunch on the edge.  My family is loving the treat in their lunch boxes this week!

Oatmeal-Cranberry Cookies

Makes about 40 medium-sized cookies


1 1/2 cups unbleached all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
16 tablespoons (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
3 cups old-fashioned oates
1 1/2 cups dried cranberries


Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees.  Line 2 large baking sheets with parchment paper.  Whisk the flour, salt, baking powder, and nutmeg together in a medium bowl; set aside.

In a stand mixer fitted with the paddle attachment, beat the butter and sugars at medium speed until light and fluffy, about 2 minutes.  Add the eggs, one at a time, and mix until combined, about 30 seconds.

Decrease the speed to low and slowly add the dry ingredients until combined, about 30 seconds.  Mix in the oats and dried cranberries until just incorporated.

Divide the dough into about 40 portions, each a generous 1 tablespoon, and roll them between your hands into balls about 1 inch in diameter.  Place the dough balls on the prepared baking sheets, spacing them about 1 inch apart.

Bake, switching and rotating the sheets halfway through the baking time, until the cookies turn golden brown around the edges, 22 to 25 minutes.  Cool the cookies on the baking sheets for 2 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.


Source:  adapted from The Complete America's Test Kitchen TV Show Cookbook 2001-2017

Peanut Butter Banana Coconut Cookie Bites

Even though I'm not allergic to anything or following a particular diet, I sometime like to make healthy food options for my family.  Especially since I'm not getting younger anymore, it's best to keep me healthy by not overindulging in rich foods, right?  

When the healthy food has great taste, the right texture, and easy to make, I'd say yes to making it part of my baking/cooking repertoire.  Just like these cookie bites, these are made from wholesome and natural ingredients; and what's more they're taste awesome.  

When my husband or son comes home from work or school, they like to have something to nibble to tide the hunger until dinner time.  I think these bites are the perfect answer for that call.

I've tasted a variation of this cookies and decided to make it based on the ingredients I have on hand.  The original recipe is called Toasted Coconut Quinoa Breakfast Cookies by Simply Quinoa.  Her blog has a variety of recipes using quinoa that taste and look great.  Thanks for the recipe!

So instead of quinoa flakes, I made these with part flax meal and part oat bran.  The cookies have a darker color but taste-wise, they're equally as yummy.  I also swapped cashew butter for natural, crunchy peanut butter; my family just love peanut butter more.  As for size, they're bite-size products that is great for portion control snacking.  

It's time for you to make these and decide if they're a keeper!

Peanut Butter Banana Coconut Cookie Bites

Makes about 24 small cookies

1/2 cup natural, chunky peanut butter

1/4 cup honey

1 medium ripe banana, mashed

1 egg

1 teaspoon vanilla extract

1/2 cup oats

1/4 cup flax meal

1/4 cup oat bran

1 teaspoon baking powder

Pinch of salt

1/2 cup coconut flakes, toasted, let cool

2 tablespoons chia seeds

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

In a large bowl, combine mashed banana with peanut butter, honey, egg, and vanilla extract.  Mix it until comes together.  Add oats, flax meal, oat bran, baking powder, and salt; stir.  Fold in toasted coconut and chia seeds.

Using a small scooper (about a tablespoon), drop a scoopful of the mixture into baking sheet until all the mixture is gone.

Bake cookies on center rack for 15-18 minutes or until edges are golden brown.  Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.

Store in an airtight container.

Source:  adapted from Simply Quinoa's Toasted Coconut Quinoa Breakfast Cookies

Merry Christmas!

I don't think I can post any recipe at this moment but I want to share this plate of cookies with you.  All of those were made these past weeks, my family would be so happy to devour them tomorrow.  Hopefully in the coming days I'll be able to post the recipes.

As of now, I just want to say to you, my readers,  may the spirit of Christmas bring joy to your heart and happiness to your home!

Toffee Chew Bars

This is literally the second batch of cookies I made.  It sounded good on paper, it was very delicious in real life.  Chewy, true to its name, with lots of coconut and almonds which we all love.  Chocolate drizzle is optional but recommended because who doesn't like chocolate on cookies?

This was a quick cookie recipe to make as well.  The only fussy thing to do was toasting the coconut and almonds.  By toasting those two items, the flavor of the cookie is actually enhanced and slightly smoky.

Be prepared to have sticky fingers while eating this! :)

Toffee Chew Bars

Makes 24 bars


Crust:
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup packed light brown sugar
1/2 teaspoon salt
1 cup all-purpose flour

Filling:
2 large eggs
1 cup packed light brown sugar
2 teaspoons vanilla extract
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sweetened, shredded coconut, toasted
1 cup sliced almonds, toasted

For the crust:  Adjust an oven rack to the middle position and heat the oven to 325F.  Line a 13 by 9-inch baking pan with foil, leaving overhang on all sides.  Grease the foil.  With an electric mixer at medium-high speed, beat the butter, sugar, and salt until fluffy, about 2 minutes.  Add the flour and mix until combined.  Press the mixture firmly into the prepared baking pan.  Bake until golden brown, about 15 minutes.

For the filling:  Whisk the eggs, sugar, and vanilla together in a medium bowl.  Add the flour, baking powder, and salt and whisk until until combined.  Stir in the coconut and almonds and spread the mixture evenly over the crust.  Bake until lightly browned around the edges, 20 to 25 minutes.  Transfer the pan to a wire rack and cool completely, about 2 hours.  Using the foil overhang, lift the bars from the pan and cut into 24 bars.  (The bars can be stored in an airtight container for up to 3 days.)


Source:  America's Best Lost Recipes

Cocoa Snickerdoodles

I've started baking again about a week ago, a few days after Thanksgiving break ended.  In the beginning, I had a baking frenzy that lasted two days, which these cookies were the first to be made, then it tapered off until I picked it up again on the weekend.  I guess when the house went back to normal--meaning there's no more guest--I was liberated.  I could do whatever I want!  I found that there's time to think about what I want to bake, things to plan with my free time.  As a start, cookies are in high priority item in my to-do list.

This cocoa snickerdoodles are too pretty to be eaten, aren't they?  Its flavor is the same as that of Mexican chocolate with its main ingredient being cinnamon as well as cocoa powder.  We love eating it because they are crunchy on the edges and chewy in the middle.  I was out of the white sanding sugar, as the recipe called for it, but I had plenty of the red.  I don't think the color matters, how the cookies taste is more important.

If I could keep my baking energy high, I could have a dozen cookie variety by Christmas!

Cocoa Snickerdoodles

Yields about 18 cookies


1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/3 cup red sanding sugar
1 3/4 teaspoons ground cinnamon

Position racks in the upper and lower thirds of the oven and preheat to 375F.

Whisk the flour, cocoa powder, cream of tartar, baking soda, and salt in a medium bowl.  Beat the butter, granulated sugar, and brown sugar in a large bowl with a mixer on medium speed until creamy, about 2 minutes.  Increase the speed to medium high and beat until fluffy, about 2 more minutes.  Beat in the egg and vanilla; reduce the mixer speed to low and beat in the flour mixture until just combined.

Combine the sanding sugar and cinnamon in a small shallow bowl.  Form heaping tablespoonfuls of dough into balls with damp hands; toss in the cinnamon sugar to coat.  Arrange about 3 inches apart on 2 baking sheets.

Bake, switching the pans halfway through, until the cookies are set around the edge, 9 to 11 minutes.  Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.


Source:  Food Network Magazine, 2015

Oreo Chocolate Cheesecake in a Jar

It's another chocolate post! After I've been absent for a while, I'm coming back with a special treat.  See how nice I am? :)

This chocolate cheesecake is super yummy with extra creamy and smooth texture.  The chocolate is accented with orange because it has a small amount of orange zest.  I'm a person who like chocolate and orange flavor together--that goes with chocolate and mint, another favorite combo.  The moment I hit a spoonful of this creamy treat, I know I hit a jackpot :)  I gave the jar to my husband and his eyes instantly lit up, and we hadn't had dinner yet!

And who doesn't love the idea of baking cheesecake in a jar?  It's really cute and not to mention, personalized.  Each of us can get a serving of this treat and we don't have to share.  I must say baking this is way easier than baking a whole cheesecake.  I'd like to try a regular cheesecake next time and perhaps top it with fresh fruits.  The recipe was printed in the Oregonians' Food Day section two years ago and I've been meaning to make it.  Yet it sat in my baking folder forgotten until recently when I browsed some recipes in the folder.  The original jar size is 4-ounce but I use 8-ounce jars which are perfectly fine.  Other than that, I made it exactly like the recipe said.

The Oreo cookie crumbs is optional, if you can resist it, ha!  Originally I wanted to also include whipped cream but sadly, I didn't have any in the fridge.  That would be very nice with whipped cream, wouldn't it?  With or without whipped cream, please make this, your loved ones will appreciate you so much!

Oreo Chocolate Cheesecake in a Jar

Makes about 5 (8-ounce) servings

1 8-ounce package cream cheese, room temperature

½ cup plus 1 tablespoon granulated sugar

1 ½ teaspoons vanilla extract

¾ cup sour cream

1 small pinch grated orange zest

3 eggs

1 cup semisweet chocolate chips

Oreo cookies for decoration

Whipped cream, optional

Preheat oven to 325F degrees.

In a stand mixer fitted with the wire whip attachment, beat cream cheese, sugar, and vanilla on medium-high until light and fluffy, about 6 minutes.  Beat in the sour cream, followed by the orange zest.  Add eggs, one at a time, mixing on low after each just until blended and smooth.

In a double boiler over barely simmering water, melt chocolate chips and allow to cool for 5 to 10 minutes.  Stir melted chocolate into batter.  Finish mixing with a hand whisk to ensure there are no lumps and the mixture has a uniform color and appearance.

Pour batter into 8-ounce canning jars, stopping ¼ inch below the rim.  Place jars in a 9-by-13-inch pan and add enough warm water to the pans to come halfway up the sides of the jars.  Bake 25 minutes or until centers are almost set.  Cool completely and refrigerate at least 4 hours before serving.

Place Oreo cookies in a plastic bag and pound them with rolling pin until crumbles.  Scoop crumbles onto cheesecake and add whipped cream is desired.

Source:  Chef Greg Priest, Albertina's Restaurant, Portland

Lemon and Ginger Shortbread

I've one more day to enjoy my spring break; after that I'll go back to work.  It's quite sad because this break has been very enjoyable.  My in-laws are visiting from California and even though I'm quite busy tending their needs, I enjoy their company.  We all do, especially my son.  My in-laws haven't seen him for almost 2 years and it's a quite a change really.  Earlier this week we went to Leavenworth for a quick visit; that was pretty nice short road trip.  The weather has also been warm and sunny around here, so yeah, no complain from me.

I've been meaning to post this recipe that I tried before the break.  A lot of what I make nowadays has been some simple recipes.  I feel that I need to go back to basic and learn to make some things right.  So here's a shortbread recipe.  I quite enjoy shortbread because of the crumbly and buttery taste it imparts.  The lemon and ginger combo is very nice indeed, add a cup of tea or coffee and I'm set to enjoy my morning.

Lemon and Ginger Shortbread

Serves 12

100 g unsalted butter, softened, plus a little extra for greasing
1/4 teaspoon salt
50 superfine sugar, plus extra for dusting
Zest of 1 large lemon
8 pieces of crystallized ginger, finely copped
175 g unbleached all-purpose flour


Heat oven to 300F and grease an 8-inch loose bottomed fluted tart pan.  Put the butter and salt in a bowl and beat with a wooden spoon until soft.  Beat in the sugar, then stir in the lemon zest and ginger.

Stir in the flour and work with your hands to form a soft dough.  Tip into the pan and press into an even, flat layer with your fingers.  Prick all over with a fork and bake in the oven for 40 minutes or until pale gold.  Cut into wedges and leave to cool completely in the pan.  Remove from pan and dust with sugar to serve.


Source:  adapted from Good Food magazine, October 2014

Chocolate Peppermint Shortbread Bars

This is my last post on Christmas cookies that I made these past weeks.  Since it's the last, it's also my favorite!  I love anything peppermint this time of year; I've eaten peppermint bark candies and thin mint cookies, drunk peppermint tea and peppermint mocha coffee.  These bars have buttery base, then it's the sweet and peppermint layer, and lastly it's the smooth dark chocolate top.  Ah, so heavenly!  

With this post, I'm sending a Merry Christmas to you all!  I'll be busy tomorrow and Christmas day, enjoying time with my family.

Chocolate Peppermint Shortbread Bars

Makes 30, 2 ½-x-¾"-bars

For shortbread crust:

12 tablespoons (1 ½ sticks) unsalted butter, softened

½ cup sugar

¼ teaspoon salt

2 egg yolks

½ teaspoon vanilla extract

1 ½ cups all-purpose flour

For peppermint and chocolate layers:

3 ½ cups powdered sugar, sifted

4 Tablespoons boiling water

½ teaspoon peppermint extract

⅓ cups peppermint candy, such as starlight mints, crushed

7 oz. bittersweet chocolate

1 Tablespoon vegetable oil

Preheat oven to 350F.  Lightly spray 8 x 8" pan with oil.  Line pan with parchment paper to the top edges of the pan.  With a stand or handheld mixer, cream butter, sugar, and salt until fluffy, approximately 3-4 minutes, scraping down the sides and bottom.  Add yolks, one at a time, then vanilla and mix until incorporated.  Add flour all at once and mix at low speed until combined; do not overwork.  Press dough into prepared pan and level the surface.  Prick with a fork in several places and bake 15-18 minutes, until edges are golden brown.  Allow to cool completely before proceeding with next steps.

Make peppermint layer:  Place powdered sugar in a bowl, add boiling water and extract then mix with a rubber spatula until smooth.  Add crushed candy and mix well.  Working quickly, spread over cooled crust and level.  Refrigerate for 1 hour.

Chop chocolate and place into microwaveable bowl.  Heat 1 minute on 60% power.  Mix with a rubber spatula then heat again 30 seconds, mix, then heat another 30 seconds.  Add oil and blend well.  If there are lumps, heat again 30 seconds, being careful not to scorch.  When smooth, pour over peppermint and quickly spread into an even layer to cover.  Allow chocolate to harden.

Lift parchment paper to remove the pan.  Using a large, sharp knife, slice into bars of desired size and serve.

Note:  be sure to use genuine peppermint extract or oil and good quality bittersweet chocolate.  They make the difference in these bars.

Source:  adapted from Market of Choice website

Rum Raisin Shortbread

Here's another batch baked yesterday.  I chose to make rum raisin shortbreads because we all love rum raisin flavor!  In fact, I'm thinking of making a rum raisin cheesecake sometime, perhaps for New Year's dessert.  Anyway, this is a shortbread dough but it won't be overly crumbly as traditional shortbread that doesn't have any addition--such as nuts or dried fruits.  The raisins here are replaced by currants, which I adore even more, and since they've been soaked in rum, there's no way that the dough can be dry.  But, it doesn't mean that I don't like this, au contraire, I like it very much.  The aroma is heady and they're eaten daily with plenty of tea or coffee--these shortbreads are best eaten as soon as possible :)  If you want to keep it, stack them in layer between wax paper in an airtight container.  Speaking of container, that glass container in the photo is my mom's.  She's had it since I was perhaps in high school.  It's a great container with cute duckies prints, now I can use for my own cookies.

Rum Raisin Shortbread

Makes about 4 dozens


½ cup dark rum
1 cup currants
1 cup (2 sticks) unsalted butter, room temperature
¾ cup confectioners' sugar
½ teaspoon finely grated orange zest
1 teaspoon pure vanilla extract
1 ½ cups all-purpose flour
¾ cup finely shredded unsweetened coconut
1 teaspoon coarse salt

Combine rum and currants in an airtight container; let sit at room temperature overnight.  Drain; reserving 2 tablespoons rum

Put butter, confectioners' sugar, and zest in the bowl of an electric mixer fitted with the paddle attachment.  Beat until creamy and smooth, about 2 minutes.  Add vanilla and reserved rum.  Beat well, scraping down the sides of the bowl as necessary.  Reduce speed to low.  Add flour, coconut, and salt, and beat for 3 minutes.  Stir in currants by hand.  Divide dough in half and form each into a log about 1 ½ inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).

Preheat oven to 325F.  Remove dough from parchment; slice into ¼-inch-thick rounds.  Place on parchment paper--lined baking sheets, spacing about 1 inch apart.  Bake until pale golden, about 20 minutes, rotating sheets halfway through.  Transfer to wire racks to cool completely.  Cookies can be stored in airtight containers at room temperature up to 1 week.


Source:  adapted from Martha Stewarts' Cookies

Macadamia and White Chocolate Chunk Cookies

This cookie is my son's favorite and I'm not afraid to say that this has become my favorite as well.  The texture of the cookie is crispy on the edges but a bit chewy in the inner part. This recipe is taken from Alice Medrich's cookies book and I'm a fan of her recipes and when I make them, I'm seldom disappointed. 

When I bake this, I'll put one in his lunch box so that he can enjoy a treat for his school lunch.  He's getting very good at finishing everything I pack in his lunch box, so it's a joy to know that he's well fed :)

Macadamia and White Chocolate Chunk Cookies

Makes about 36 cookies


¾ cup rolled oats
¾ cup unbleached all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted and still warm
⅓ cup granulated sugar
⅓ cup packed brown sugar
½ teaspoon pure vanilla extract
1 large egg
1 cup dry-roasted salted macadamia nuts, coarsely chopped
6 ounces chopped white chocolate

Pulverize the oats in the processor or blender until fine.  Add the flour, baking soda, and salt and pulse to combine.  Set aside.

In a large bowl, combine the melted butter with the sugars and vanilla.  Whisk in the egg.  Stir in the flour mixture just until all of the dry ingredients are moistened.  Let the mixture cool for a few minutes if it is at all warm.  Stir in the nuts and chocolate chips.  Cover and refrigerate for at least 2 hours, and preferably overnight.

Preheat the oven to 325F.  Position racks in the upper and lower thirds of the oven.

Remove the dough from refrigerator to soften.  Scoop rounded tablespoons of dough and place about 2 inches apart on the ungreased pans.  Bake until the cookies are deep golden brown, 13 to 15 minutes.  Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking.  Transfer the cookies to racks to cool.  Cool cookies completely before storing or stacking.  May be kept in an airtight container for several days.


Source:  Chewy, Gooey, Crispy, Crunchy Melt-In-Your-Mouth Cookies by Alice Medrich

A new home and peanut butter cookies

This blog is finally ready.  Since I started keeping a blog in 2005, I've moved my blog twice before to new address and I'm hoping this will be the last time that it moved.  I don't lose many posts when I moved this time, but still, it's a lot of tinkering to do with the layout.  I'm gonna let it be this simple for a while until I've time and energy to make it, maybe, better.  My blog is always meant for me to write recipes, post food photos, and have fun with the process of making food; it's never meant to be the most popular blog in the Internet.  I don't have the energy anymore, I'm getting old!  :D

With that, I'm going to start with this Peanut Butter Icebox Cookies.  I love this recipe because the cookies stay crisp and crunchy after many days, and it's a good medium to eat with other staple pantry foods, like Nutella and strawberry jam.  It's like a shortbread really.  The jam is homemade, made from my fresh picked Hood strawberries last month.  Easy to make, easy to eat.  And I think this goodies are just perfect things to have after the stress of moving.

I hope you'll enjoy your time as was before.  Thank you!

Peanut Butter Icebox Cookies

Makes about 40 to 48 cookies

2 cups all-purpose flour

¼ teaspoon baking soda

¼ teaspoon cinnamon

4 ounces (1 stick) unsalted butter

⅓ cup smooth peanut butter

1 teaspoon vanilla extract

⅛ teaspoon almond extract

⅓ cup granulated sugar

⅓ cup dark brown sugar, firmly packed

1 egg

Sift together the flour, baking soda, and cinnamon, and set aside.  In the large bowl of an electric mixer, beat the butter and peanut butter until soft and smooth.  Add the vanilla and almond extracts and both sugars and beat until incorporated.  Beat in the egg.  Then, on low speed, add the dry ingredients and beat until thoroughly mixed.

Turn the mixture out onto a work surface, knead it a bit, and then "push off" the dough as follows:  Form the dough into a ball; start at the far end of the dough and, using the heel of your hand, push off small pieces (the size of about 2 tablespoons) against the work surface and away from you.  Continue until all the dough has been pushed off.  Re-from the dough and push it off (or "break" it) again; re-form the dough (it will feel like clay).

Form the dough into a long round shape or a long oblong.  Either way, the shape should be 10 to 12 inches log and 1 ¾ to 2 inches in diameter.

Wrap in plastic wrap and refrigerate for several hours until firm, or place the wrapped dough in the freezer for 45 to 60 minutes until firm.

When you are ready to bake, adjust two racks to divide the oven into thirds and preheat the oven to 350F.  Line cookie sheets with aluminum foil or parchment paper.  Slice the firm dough into ¼-inch slices.  Place them ½ to 1 inch apart on the lined sheets.

Bake for 18 to 20 minutes, until lightly colored (darker on the rims), reversing the sheets top to bottom and front to back once during baking to ensure even browning.

With a wide metal spatula, transfer the cookies to racks to cool.

Source:  Maida Heatter's Cookies

Chocolate Crinkles and Merry Christmas!

Christmas is here!  Though my chosen color is blue, I'm not having a blue Christmas at all.  In fact, I'll be somewhere near the ocean, having a great time with family and friends.

Here's to my readers, chocolate crinkles, to end a sweet Christmas...

Chocolate Crinkles

Makes 60 to 72 cookies



2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup vegetable shortening

4 ounces unsweetened chocolate

2 cups granulated sugar

4 large eggs

2 teaspoons vanilla extract

Confectioners' sugar



Combine the flour, baking powder, and salt, set aside.

In the top of a double boiler over hot but not boiling water, melt the shortening and chocolate.  Transfer the mixture to a mixing bowl and, with an electric mixer, beat in the granulated sugar.  Add the eggs, one at a time, beating well.  Stir in the vanilla.  Add the dry ingredients and mix well.  Chill the dough for at least 1 hour.

Preheat the oven to 350F.  Line cookie sheets with parchment paper or butter them.

Form the dough into balls about 1 inch in diameter and roll each ball in confectioners' sugar.  Place the balls about 2 inches apart on the prepared cookie sheets, flattening the ball slightly.  Bake in the middle of the oven for 8 to 10 minutes, or until cookies are firm around the edges but still soft in the center.  For crisper cookies, bake a little longer.



Source:  The Christmas Cookie Book by Judy Knipe and Barbara Marks

Chocolate Hazelnut Cookies

I've been busy.  When life is hectic sometimes I just want to put up my feet and nibble on something sweet.  This cookie fits my bill because it's portable, sweet, and goes together with a glass of warm tea.  Sipping the tea slowly while nibbling on the crisp edges of the cookie would lift up my mood especially when the weather turned blustery all of a sudden.  Crumbs fell to my lap and I looked at the time wondering how long had I been dreaming.  Time to go on with the everyday chore...

Chocolate Hazelnut Cookies

Yield: 22 to 24 large (2 3/4" to 3") cookies; or about 4 dozen smaller (2") cookies.

1/3 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon espresso powder, optional, for enhanced flavor
1/2 to 3/4 teaspoon hazelnut flavor, optional, for enhanced flavor
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chocolate-hazelnut spread, such as Nutella or Jif
1 1/2 cups unbleached all-purpose flour

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

Beat together the shortening, sugars, egg, vanilla, espresso powder, hazelnut flavor, cocoa powder, baking soda, salt, and chocolate-hazelnut spread until smooth.

Add the flour, beating gently until everything is well combined; the dough will be quite stiff and a bit crumbly. If it doesn't hold together well, drizzle in enough water or cold coffee (1 tablespoon or less) to bring it together. Watch out, though; if you add too much liquid, the cookies will flatten and spread out too much as they bake.

Drop the cookie dough by teaspoonfuls or tablepoonfuls onto the prepared baking sheets (a teaspoon or tablespoon cookie scoop works well here), leaving 2" between them. The larger balls of dough will be about 1 1/2" in diameter, and weigh a generous 1 ounce each (if you have a scale); the smaller ones will be about 1 1/4" in diameter, and about 1/2 ounce in weight.

Use a large dinner fork to flatten each cookie to about 3/8" thick, making a cross-hatch design.

Bake the cookies for 7 to 12 minutes, until they don't appear super-moist any longer, and seem set. Since they're dark colored, it's difficult to tell when they're done by whether or not they're browned; it's a good idea to bake one test cookie first, to figure out the timing. Smaller cookies baked for the shorter amount of time will be softer; larger cookies baked for the longest amount of time will be crunchy.

Remove the cookies from the oven, and cool right on the pan; or on a rack.

Source:  adapted from King Arthur Flour

Pop Art Raspberry Icebox Cake

This is an embarrassingly late post about a birthday cake for a birthday which happened in August.  Back when August was warm and sunny--and I love everything that took place in August--my son made (and I helped) this cake for my birthday.  Over the years, and especially since I've lived in Oregon, August has become a happy and glorious month to be in, and not just because it's my birthday month :)  Sun, peak of produce, road trip, lazy days, crickets at nights, roasting marshmallow on the fire; that's just to name a few things that August has to offer.  So yeah, this cake recipe should've been posted sometime last month; but no matter, it is still gloriously good--like the month of August in every slice.

The idea to make this cake is of course the simplicity of an icebox cake; something that my son could make with little help from me.  Tastewise, the texture is smooth with lots of raspberry flavor, a little crunch from the seeds, and enough chocolaty-ness from the cookies.  My family loves this and perhaps yours will do too!

Pop Art Raspberry Icebox Cake

Serves 6



27 Nabisco Famous Chocolate Wafer cookies

2 ounces bittersweet chocolate, melted and slightly cooled

1 envelope unflavored gelatin

3 tablespoons cold water

One 12-ounce bag frozen raspberries

3/4 cup sugar

2 cups heavy cream, chilled

2 tablespoons framboise (raspberry liqueur)--optional

1 teaspoon vanilla extract



Line a 9 1/2 x 4 x 3-inch loaf pan with plastic wrap, making sure the wrap is tucked into all the corners and there is at least 1 inch overhanging the top of the pan on all sides.  Working with one cookie at a time, spread the more rounded side of 9 of the wafer cookies with a thin layer of melted chocolate and place 3 of them, chocolate side down, on the bottom of the pan.  Place another 3 cookies against each long side of the pan, chocolate-coated sides facing the pan.  Place the pan in the freezer.

Sprinkle the gelatin over the cold water in a small bowl and let soften for 2 minutes.

Combine the raspberries and sugar in a medium-size heavy saucepan and cook over medium-low heat, stirring a few times, until the sugar dissolves and the mixture is warm to the touch.  Stir in the gelatin mixture.  Let cool to room temperature, stirring occasionally.

Combine the heavy cream, framboise (if using), and vanilla in a large bowl and using an electric mixer, whip until stiff peaks form.  Gently fold in the cooled rapsberry mixture, taking care not to deflate the cream.

Remove the pan from the freezer.  Pour all but one-fourth of the mousse into the pan.  Smooth the top with a rubber spatula.  Insert the remaining 18 wafers into the mousse, arranging them vertically in three rows of six so they are lined up with the chocolate wafers on the sides of the pan.  Spread the remaining mousse over the wafers and smooth with the spatula.  The pan should be full to the top.  Cover with plastic wrap and freeze until completely set, at least overnight and up to 1 week.

To unmold, gently tug the plastic wrap that lines the pan to loosen the cake.  Place a serving platter over the pan and turn over.  Gently tap to release.  Carefully peel the plastic from the cake.  Cut into slices and serve immediately.



Source:  Icebox Desserts by Lauren Chattman

Pecan Lace Cookies

The next treat I made was a mango frozen yogurt and I felt it needs something to go with it.  Something crunchy to contrast with the creamy and smooth texture of the frozen yogurt.  I decided to make these pecan lace cookies.  Lace cookie is a type of cookies that are delicate, very thin and can be rolled or shaped into various forms.  Frankly, I've never attempted to make lace cookies before but I'm alway game to try something new.

Lace cookies are usually made with some kind of ground or finely chopped nuts.  The batter is quite thin and the cookie will spread when baking.  A variety of shapes can be made; when it's round and one side of the cookie is dipped in chocolate, you might know it as florentine cookie.  In this case, my choice of nuts was pecans and since I have quite a bit of palm sugar brought from Indonesia, I thought using it would make an interesting flavor combination.   Palm sugar has a distinct taste, a slightly burnt sugar-caramely aftertaste, and the color of the cookie is very dark.  The edges are brittle while the middle is a bit chewy, this could be another addiction (already thinking of making different kinds).  Overall, these are pretty successful and I played around with the shapes--some resulting in a kind of wavy configuration :)  And these don't last long at my house!

The recipe for mango frozen yogurt will be written soon...

Pecan Lace Cookies

Makes 16 to 20 4-inch cookies



3 tablespoons unsalted butter

3/4 cup packed palm sugar--alternately, use regular brown sugar or light muscovado sugar

1 tablespoon dark rum

1 large egg

1/8 teaspoon salt

2 tablespoons unbleached all-purpose flour

1/2 cup finely chopped pecans



Preheat oven to 350 degree F.  Position a rack in the center of the oven.  Plan to bake only one sheet at a time.  Use of silicone mats is highly recommended, it makes baking these cookies so much easier.

In a medium saucepan, melt the butter.  Stir in the sugar and remove from the heat.  Add the rum, egg, and salt and beat until smooth.  Stir in the flour and nuts.  Let the batter rest for 5 minutes.  Drop tablespoons of batter about 3 inches apart on one of the lined pans.

Spread the batter very thin (about 1/16 inch) into rounds, oval, or long tongue shapes.

Bake until the cookies are browned all over, 8 to 10 minutes, rotating the cookie sheet from front to back halfway through the baking time.  Remove the pan from the oven.  For flat cookies, let cookies cool for 30 seconds before transferring them to a rack to cool.  If the cookies are to be shaped, let rest for 30 seconds, then slide an offset spatula under each and shape as desired by draping the cookies over a rolling pin, nestling them into a cup, rolling them into cornets, or pinching or twisting them into any desired shape before they cool.  Cool completely before storing.  May be kept in an airtight container for at least 1 week.



Source:  adapted from Chewy, Gooey, Crispy, Crunchy, Melt-In-Your-Mouth Cookies by Alice Medrich

Pistachio and Cream Cheese Sugar Cookies

Sugar cookies might seem like ordinary cookies but when they are made with outstanding ingredients, they can shine.  What's more, they can be decorated, have things added to them, flavored in many ways, shaped to whatever creations you dream of; there's no end to manipulate sugar cookies.

The cookies I made yesterday were essentially icebox cookies because they were shaped in a log and refrigerated for several hours or overnight before being cut into rounds and baked.  This particular recipe has cream cheese in it that makes it super, super yummy!  The dough is rolled on to chopped salted pistachio which adds texture and not making this cookie a boring cookie in my opinion :)


To keep the dough logs perfectly round, put them in tall drinking glasses as they chill (I placed those glasses horizontally in the fridge).  As you cut the logs, rotate the logs to prevent one side from flattening.

Pistachio and Cream Cheese Sugar Cookies

Makes about 44 cookies

1/2 cup unsalted butter, softened

1 3-ounce package cream cheese, softened

1 cup powdered sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1 egg

1 teaspoon vanilla extract

2 1/2 cups unbleached all-purpose flour

2 teaspoons finely shredded orange or lemon peel

1/2 cup finely chopped lightly salted pistachio nuts



In a large bowl beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds.  Add powdered sugar, baking powder, and salt.  Beat until combined, scraping sides of bowl occasionally.  Beat in egg and vanilla until combined.  Beat in as much of the flour as you can with the mixer.  Stir in any remaining flour, and the orange/lemon peel.

Divide dough in half.  Shape each half into a 7 1/2-inch roll.  Roll dough rolls in pistachios to coat.  Wrap each roll in plastic wrap.  Chill about 1 hour or until dough is firm.  (Or freeze for up to 2 months.)

Preheat oven to 375 degree F.  Cut rolls into 1/4-to 3/8-inch slices.  Place slices 1 inch apart on an ungreased cookie sheet.  Bake for 7 to 9 minutes or until edges are light brown.  Transfer to a wire rack; cool.



Source:  adapted from Better Homes & Gardens, Brownies & Bars, 2013

Christmas Greeting

Merry Christmas dear readers!

This is the second Christmas cookie I made with the help of my son.  He actually picked it out about a month ago because it looked so cute.  Making this type of cookies was like playing with playdough :)

Snowball Trees

Makes about 36 cookies



1 cup unsalted butter, softened

1/2 cup granulated sugar

1 tablespoon milk

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

Green paste food coloring

1 recipe Powdered Sugar icing (below)

Red & green or multicolor confetti sprinkles



In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add granulated sugar.  Beat until combined, scraping sides of bowl occasionally.  Beat in milk and vanilla until combined.  Beat in as much of the flour as you can with the mixer.  Using a wooden spoon, stir in any remaining flour.  Remove 1/2 cup of the dough.  Tint the remaining dough with green food coloring.

Preheat oven to 325°.  For each cookies, use the green dough to shape ten 1/2-inch balls.  On an ungreased cookie sheet arrange balls in a row of four, topped by a row of three, then two, then one on top.  As you arrange balls, gently press them into each other.  Use the plain dough to make a 3/4-inch ball; place it at the bottom of the tree for a trunk.  Repeat with remaining dough, leaving 2 inches between cookies.

Bake for 10 to 12 minutes or until edges are light brown.  Cool on cookie sheet for 2 minutes.  Carefully transfer cookies to a wire rack; let cool.

Pipe or drizzle Powdered Sugar Icing back and forth over cookies to look like strings for lights.  Add sprinkles to icing for lights.  Let stand until icing sets.



Powdered Sugar Icing

In a medium bowl stir together 4 cups powdered sugar, 1 teaspoon vanilla, and enough milk (3 to 4 tablespoons) to make icing piping or drizzling consistency.



To store:  Layer cookies between sheets of waxed paper in an airtight container; cover.  Store at room temperature for up to 3 days or freeze for up to 3 months.



Source:  Better Homes and Gardens Holiday Baking 2011.

Cream Cheese Shortbread with Toasted Kenari Nuts

I don't have a bake-a-thon this Christmas but I managed to bake two extra cookies today.  The first one is this Cream Cheese Shortbread with Toasted Kenari Nuts.  The inspiration was from a book I borrowed from the library, One Girl Cookies by Dawn Casale and David Crofton.  Their book has good reviews everywhere and I wanted to try out some of the recipes.

Kenari nuts is indigenous nuts from Southeast Asian islands, particularly Eastern Malaysia and Indonesia.  I grew up eating kenari nuts, or also known as pili nuts, in a variety of baked goods.  The shape of the nuts is similar to almonds but the taste is actually closer to macadamia nuts.  Whenever I have a chance to go back to Indonesia, I make sure I bring some home because it's hard to find here or else, the price will be exorbitant.

This cookies has great texture; short of crumbly but holds together well when baked.  The amount of sweetness is right on and I can taste the tanginess of cream cheese as well.  Toasting the nuts enhance the flavor altogether, it isn't overpowering at all.  I think this sort of cookies are perfect nibbles for before Christmas day; in fact, I can't guarantee they're gonna be here at all in 2 days!

Cream Cheese Shortbread with Toasted Kenari Nuts

Makes about 36 cookies

1 cup kenari nuts (substitute with walnuts)

2 cups all-purpose flour

1 teaspoon table salt

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

4 ounces cream cheese, at room temperature

3/4 cup sugar

1 teaspoon vanilla extract

Preheat oven to 350°.  Place kenari nuts (or walnuts) on a baking sheet and toast them in the oven for 8-10 minutes.  Let the nuts cool (leave the oven on).  When the nuts are cool enough to handle, put them in a food processor and pulse 2 or 3 times, until all of the large pieces have been chooped.

In a medium bowl, whisk together the flour and salt. Add the chopped kenari nuts, and stir to combine.

In the bowl of an electric mixer fitted with the the paddle attachment, beat together the butter, cream cheese, and sugar on medium speed until the mixture is light yellow and fluffy, about 3 minutes.  Scrape down the sides of the bowl with a rubber spatula.  Add the vanilla and mix on medium speed for 1 minute.  Reduce the mixer speed to low, add the flour mixture, and mix for 20 seconds.  Take the mixing bowl off the mixer and finish mixing the dough with a rubber spatula.

Scoop out a small round of dough, about 1 1/2 tablespoons in size.  Roll the scoop into a ball, place it on a parchment paper-lined baking sheet, and gently pres the ball.  Repeat, leaving 1 inch between cookies

Bake the cookie for 14 to 16 minutes, until they are light brown around the edges.  Transfer the cookies to a wire rack and let them cool.

Source:  adapted from One Girl Cookies by Dawn Casale and David Crofton

Peanut Butter Oatmeal Cookies

As I'm looking outside my window, I see that the sun has finally come out on this late afternoon.  It does lift my mood seriously since this morning started with gloom and grey; sigh, that's the beauty of living in Oregon.  In a few days there'll be a lot going on in my schedule, I'm picturing a cake (with candles!), a project that's due (not mine, but still I'm a helper), a dinner (perhaps), and a homecoming (not of the young but the young at heart).  I'm thinking of tackling the cake tomorrow and I hope it'll be finished before the start of next week.  I've not baking a layered-cake for a long time, I don't know if I still have the mojo.  Fingers crossed!

For now, I want to share this oatmeal cookie recipe that I've made several attempts before.  This is one of the best oatmeal cookie recipe that I've tried and several people have tried it and commented on how delicious this was.  The texture is the perfect, chewy and crispy--especially when just comes out of the oven--and the recipe works with any add-ins you want.  I've tried it with M&M chips for kids, butterscotch chocolate chips, as well as Heath chocolate pieces.  My personal favorite is butterscotch chocolate chips with slivered almonds.  The size of the cookies is pretty flexible as well, you can make it jumbo or regular size.  The jumbo-sized cookie is a little fragile, so it's best to wait until it cools down on baking sheet considerably before moving it to a cooling rack.  Usually I can't wait until it cools down and I'll start nibbling at it.

When I ate this the weather was still cold, hence the warm cocoa in the photo :)  But of course with any good cookie, this can be enjoyed anytime of the year!

Peanut Butter Oatmeal Cookies

Yields about 26 large or 60 small cookies



1 cup peanut butter

1/2 cup unsalted butter, softened

1 1/2 cups packed brown sugar

1/2 cup granulated sugar

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

3 eggs

2 teaspoons vanilla extract

4 cups regular rolled oats

3/4 cups chopped peanuts, walnuts, pecans, or almonds

1 1/2 cups M&M chocolate chips, semisweet chocolate chips, bittersweet chocolate chips, butterscotch chocolate chips, or Heath chips



Preheat oven to 350°.  Beat the peanut butter and butter with an electric mixer on medium to high speed for 30 seconds.  Add the sugar, baking powder, and baking soda; beat until combined.  Beat in the eggs and vanilla until combined.  Stir in the rolled oats, the nuts, and chocolate pieces.

Use a 1/4-cup measure or scoop to drop dough 4 inches apart onto an ungreased cookie sheet.

Bake in preheated oven about 15 minutes or until edges are lightly browned.  (For smaller cookies, use a teaspoon to drop dough about 2 inches apart on an ungreased cookie sheet.  Bake in preheated oven about 10 minutes or until edges are lightly browned.)  Cool on the cookie sheet for 2 minutes.  Transfer cookies to wire racks; cool.

To store:  Place in layers separated by waxed paper in an airtight container; cover.  Store at room temperature for up to 3 days or freeze for up to 3 months.



Source:  adapted from 100 Best Cookies by Better Homes and Gardens, 2006.

Christmas Almond Truffle Bars

I finally had a time to bake sweets for Christmas...ah, the joy of having two-week break from work.  It gave me a motivation to bake, it prepared me to be ready for Christmas.  Thus the sweet is aptly named Christmas almond truffle bars.  I've made this actually years before, don't remember anymore if I've ever blogged about it; but it doesn't matter, does it?  A recipe is a recipe; especially this type of recipe, everyone are always happy to be reminded to use it again.

I have big plan to do during the break, aside from doing some shoot for work that is.  I'm hoping that will be done quickly so I can focus on baking leisurely.  My mom also wanted to do baking together with me, so why not make several if time allows.  My plan is to try making panettone and stollen before Christmas.  It's an ambitious plan, isn't it?  I mentioned this plan with two of my walking partners, and they all said that these two bread were basically fruitcakes because they contained candied fruits!  I was mad at them in a good way, trying in vain explaining that they were different.  One of them was a performer and she just did a Christmas show which she sang about fruitcake in it.  Nobody likes them, there are  suspicious things in fruitcakes, and those funky stuff stuck to your teeth.  She is a funny gal and I still like her despite our different food preferences.

For now, let's have this recipe written down.


Christmas Almond Toffee Bars

Makes one 13 x 9" pan

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For the crust:

2 cups vanilla wafer cookies, crushed

1/4 cup brown sugar

1/3 cup unsalted butter, melted



For the caramel:

1 stick (1/2 cup) unsalted butter

1/2 cup brown sugar



For the topping:

1/2 cup semi-sweet chocolate chips

1/2 cup bittersweet chocolate chips

2/3 cup chopped almonds

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Preheat oven to 350°F; butter a 13 x 9" glass baking dish.

Process vanilla wafers in a food processor until smooth. Combine the crushed cookies with 1/4 cup brown sugar and 1/3 cup melted butter in a big bowl.

Press the mixture into the prepared dish, tamp it down with bottom of a glass or a measuring cup. Bake for 8 minutes, or just until set.

Meanwhile, heat 1 stick butter and 1/2 cup brown sugar in a small saucepan over medium heat; stirring to blend. Bring mixture to a boil and boil 1 minute without stirring.

Immediately pour the mixture over the cookie crust, then return the dish to the oven. Bake an additional 10 minutes, remove and cool for 2 minutes.

Combine both chocolate chips in a bowl and sprinkle them over the toffee and let stand until they're glossy, about 5 minutes. Spread the chocolate over the toffee using an offset spatula, then sprinkle the nuts on top. Tap the nuts down with your fingers so they will adhere better to the chocolate. Cool bars completely.

Remove the toffee from the pan. To break it into pieces, cut with a sharp knife into bars.

Source: adapted from Holiday Cookies by Cuisine At Home