Cooky

Bacon Cookies

2010-01-29T17:50:00.001-08:00

Vegetarians, avert your eyes.

Yeah, yeah, I was skeptical too. But the sweet/salty combo is decadent. Really. Just trust me. I wondered about bacon cookies after going to thinkgeek.com and seeing all their bacon products. I need those gumballs. seriously. But these will do fine.

I was looking at the molecular gastronomy restaurant in chicago, called moto. It's crazy. Check it out. And watch the vids on youtube. But anyway, back to bacon cookies. Get over here: Bacon Cookies

Recipe and Photo copyright: http://www.peterandrewryan.com

APPLE TABLET

2010-01-29T17:44:00.000-08:00

The iPad is out. Okay, its not a cookie. But it's important. I'm trying to get enough greenbacks to get the 3G 16 gig one. It's $630. I NEED IT. >.<. So tell your friends. Post this as your status on facebook. Myspace. Put it on your own blog. Just help me.

Update

2010-01-29T17:43:00.000-08:00

Sorry if im keeping you waiting. ELA is screwing me over. I'm probably talking to no one. Oh well. If you read this, comment. Just do it. Just so I can get an estimate of how many people have seen this.

Oreo Fudge Bars

2010-01-23T12:10:00.000-08:00

Allright, it's not a cookie, BUT it does have cookies in it. Just look at the picture. Don't drown in your drool. With a bit o' white chocolate, condensed milk, a pinch of salt, and Oreos (Trust me, you want the honest-to-goodness cookie, not some knockdown brand), you'll have these squares of joy sitting right in front of you. What are you waiting for? Go! GO! Oreo Fudge Bars

Recipe and Picture Copyright: http://sinfulsouthernsweets.blogspot.com/

Now, completely irrelevant, look at this:

A BABY WATERMELON! I found this treasure at the Farmer's Market, and he said he was actually a part time scientist experimenting with food. He told me the skin was completely edible, and so were the seeds. And of course, I bought all that I could carry. And I gorged. They tasted like watermelons, no, better. They tasted of sunshine and rainbows and sun ripened fruit. Delish...

...

I had you going there for a second, didn't I? Ha, nope, get over here to see how to make your own "mini watermelon". Baby Watermelon.Sorry if I disappointed anyone. :D

Recipe and Picture Copyright: http://www.playingwithfireandwater.com/

Toffee Crackle Cookies

2010-01-22T17:09:00.000-08:00

I've decided that posting up the recipes take up wayy too much space, so I'll just post the link, and you can enjoy the delightful writing style these people have.

But before we get to the wonderful world of toffee, I'm gonna post up up another choco chip cookie recipe. i know, i know, I just posted one a few days ago, but (dare I say it?) these are officially my new favorite. Get your butt over here, before you die of not tasting these. http://www.thecattylife.com/

Now, back to toffee. Toffee. TOFFEE. TOFFEEEE! The crunchy, sweet, buttery goodness melting on my tongue, it makes me want to wiggle with delight. Add cookies into the equation, and you're sent to culinary heaven. Toffee Crackle Cookies Describing these is limited by the English language. You have to experience it. Now.

Recipe and Picture Copyright: http://kokocooks.blogspot.com

Starbucks Cranberry Blissbar

2010-01-21T20:08:00.000-08:00

Sorry for the late post, homework was nagging at me yesterday. So, to make it up to you 5 or so people who have actually read my blog, I'm gonna post up a special treat: the cloned Cranberry Bliss Bar, from Starbucks. Don't tell me that picture above didn't set your mouth watering. When the holiday rolls in, so does the Bliss Bar. When the holidays leave...goodbye Bliss Bar. So, Todd Wilbur, the famous food cloner, has made a near perfect clone. Like seriously. And it'll save you lots of $$$, too.

Starbucks Cranberry Bliss Bar

Cake

1 cup (2 sticks) butter, softened
1 1/4 cups light brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup diced dried cranberries
6 ounces white chocolate, cut into chunks

Frosting

4-ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract

1/4 cup diced dried cranberries

Drizzled Icing

1/2 cup powdered sugar
1 tablespoon milk
2 teaspoons vegetable shortening

1. Preheat oven to 350°F.

2. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a well-greased 9x13" baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on the edges. Allow cake to cool.

3. Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla extract in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.

4. Sprinkle 1/4 cup of diced cranberries over the frosting on the cake.

5. Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.

6. Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.

Enjoy, and try to restrain from eating them all at once, please. It won't be pretty. Oh, and here's a link to all the recipes Todd Wilbur has done his magic on: Starbucks Cranberry Bliss Bar

Peanut Blossoms

2010-01-19T19:12:00.000-08:00

First, let's analyze the name. Peanut, thats self explanatory, but Blossom?! Horrible, horrible name. I've taken the liberty of posting a picture of a real peanut blossom. See any family resemblance...? Setting that aside, this may be the best cookie ever. Sorry about you peanut allergy people. You're missing out.

Peanut Blossom (?!) Cookies

1/2 cup unsalted butter, room temperature
3/4 cup peanut butter (smooth or crunchy)
1/3 cup light brown sugar
1/3 cup granulated white sugar
1 egg
1 teaspoon pure vanilla extract
2 tablespoons milk
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
A bunch of Hershey's Kisses or Hugs, etc.
Line three baking sheets with parchment paper. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the peanut butter and sugars and beat until light and fluffy (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.

Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven.

Roll the batter into 1 inch (2.54) round balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches (5 cm) apart.

Bake the cookies for about 8 - 10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a chocolate Kiss in the center of each cookie, pressing down until the cookie just starts to crack. Cool completely on a wire rack.

Note: Personally, I like to insert the Kiss just about a minute or two before the baking ends. But this is the recipe.

Can't you smell it through the computer? It's calling...go make some now, or else you'll never really have tasted a cookie.

First Post! Crunchy and Chewy Chocolate Chip Cookies

2010-01-19T18:40:00.000-08:00

So, it's the all-important first post, where you get your first impressions. Dang, that was a nice alliteration in the title. Cookies. Did that catch your attention? Hopefully so, cause that's what this blog's all about. Chocolate chip, raisin, white chocolate macadamia, oatmeal, triple sprinkle chewy quintuple chocolate chunk w/ peanut butter buttery crunch chips and toffee bits, you name it, I make it. So, to start off this (hopefully) successful blog, we'll do the classic- the chocolate chip. I can hear it through the screen, I know what you're saying. "But, that's so cliche!" Yes, yes, but its also one of the best. Besides, you'll shut up when you taste it.:D

Now, there are 10 types of people in this world. Those who know binary and those who dont. I hope at least some of you get it. There are also two types of people in this world,those who like chewy, and those who like crunchy. Me, i'm a chewer. So my old friend Chewy is going first.

Before we get to the recipes, lets add a little science into this. Why are cookies soft and chewy or crisp and crunchy? We'll it all has to do with moisture content. With lots of moisture in the cookie, it will be nice and chewy. Obviously, low moisture content would make crunchy cookies.

Note: These are my favorite cookies. ever. That's a good thing.

EXTRA SUPA CHEWY CHOCOLATE CHIP COOKIES

Ingredients

* 1 cup (1/2 lb.) butter, at room temperature
* 1 1/2 cups firmly packed brown sugar
* 2 large eggs
* 1 teaspoon vanilla
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 2 cups semisweet chocolate chips (12 oz.)
* 1 cup chopped pecans (optional)

Preparation

1. In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.

2. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and pecans, if using.

3. Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.

4. Bake in a 400° oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

Don't complain about the sugar and the butter and the chocolate - I said it was good, not healthy.

Next up, Crunchy!

UBER CRISPY + CRUNCHY COOKAYS

Ingredients

* 1/2 cup (1/4 lb.) butter, melted and cooled to room temperature
* 1/2 cup firmly packed brown sugar
* 1/3 cup granulated sugar
* 1/2 teaspoon vanilla
* 1 cup all-purpose flour
* 3/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup semisweet chocolate chips (6 oz.)
* 1/2 cup chopped pecans (optional)

Preparation

1. In a bowl, with an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar until well blended. Beat in 3 tablespoons water and the vanilla until smooth, scraping down sides of bowl as needed.

2. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and pecans, if using.

3. Drop dough in 1-tablespoon portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.

4. Bake in a 300° oven until cookies are lightly browned, 18 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

Note the differences in baking times and especially ingredient differences.

Allright, thats it for today. Dang, writing a blog is hard! I'll try to get one up each day. See you next time, right? You better.