MERRY CHRISTMAS EVE!!
It has been a crazy few days since I have been home from school! I got home on Friday evening and have literally not stopped since. I like it that way though… buttt I am also looking forward to relaxing with the family tonight 😉
Yesterday my sister and I made CHRISTMAS COOKIES and a GINGERBREAD HOUSE!!
this year we decided to try out a recipe for Chocolate Chip Cookies that I found! The trick to making cookies (as this blog told me) is:
-Browning part of the butter
-Using a high proportion of brown sugar
-Toasting the nuts
-Using chopped dark or semisweet chocolate instead of chips
-Chilling the dough
-Baking at a higher temperature (to start, at least)
2 tablespoons unsalted butter
1/4 cup granulated sugar
1/2 teaspoon ground sea salt
1 1/2 cups coarsely chopped walnuts, lightly toasted
1 cup unsalted butter
4 1/2 cups all-purpose flour
2 1/2 teaspoons baking soda
2 teaspoons ground sea salt, plus additional for sprinkling
1/2 cup unsalted butter, softened
2 cups firmly packed brown sugar
1 cup granulated sugar
4 large eggs
4 teaspoons vanilla extract
12 ounces coarsely chopped semisweet chocolate
Preheat oven to 375 degrees F. Generously butter cookie sheets.
Melt 2 tablespoons butter in a small saucepan over medium heat; stir in 1/4 cup sugar and 1/2 teaspoon salt and bring to a boil. Boil 1-2 minutes, whisking frequently, until golden brown; stir in walnuts until well coated. Place on a sheet pan, and bake for 5 minutes or until well toasted; cool.
Melt 1 cup butter in a small saucepan over medium heat; continue to cook the butter, whisking frequently, until it starts to brown and foam, about 5-7 minutes. Set aside.
In a medium sized mixing bowl, sift together flour and baking soda; stir in 2 teaspoons salt until combined.
In a large mixing bowl, using a mixer on medium speed, beat 1/2 cup softened butter, brown sugar and 1 cup granulated sugar until well combined and grainy, about 1 minute; beat in browned butter for 1 additional minute. Beat in eggs and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in chocolate and walnuts with a wooden spoon until combined. Chill dough in the refrigerator for 1 hour. (You could speed up this process by placing the dough in the freezer for about 45 minutes.)
Drop 1/4 cup measures of dough onto cookie sheet, forming into large mounds, and flatten slightly. Bake at 375 degrees F. for 12-14 minutes, or until golden brown around edges. Cool 2 minutes before transferring to wire racks.
Makes 4 dozen large cookies
these were GREAT!!!!!! Next time I want to try chocolate shavings instead of chips…I also made some with M&Ms too!
The next cookies we made were Flourless Peanut Butter! Such a simple recipe and honestlyAWESOME. you have to try it!
Flourless Peanut Butter Cookies
- 18 oz. Peanut Butter (I used Creamy Natural Skippy)
- 1 cup of sugar
- 2 eggs
- Hershey Kisses
and lastly….we made Holly’s Pumpkin Molasses Cookies!
Pumpkin Molasses Cookies
2 cups flour (you can use regular or whole wheat)
1/2 tsp. salt
1 tsp. baking soda
1 tbsp. cinnamon
3/4 tsp. ground ginger
1/2 tsp. nutmeg
1/4 cup ground flaxseed
1/2 cup canned pumpkin
1/4 cup molasses
1/3 cup canola oil
3/4 cup evaporated cane juice (or other form of sugar), reserving 2 tbsp.
2 tbsp. water
Preheat the oven to 350 degrees.
In a large bowl, sift all the dry ingredients together, including the ground flax. Set aside.
In a medium bowl, whisk together the pumpkin, molasses and canola oil. Then whisk in the sugar.
Fold the pumpkin molasses mixture in the dry ingredients. Add the water near the end, which should help the dough come together. It will be sticky.
In a small bowl, place the 2 tbsp. of sugar and mix with a dash or two of ground ginger.
Spoon 1 tbsp. of the dough, rolling it in your hands into a ball. Then toss the ball in sugar mixture until it is coated. Repeat this process for all 24 cookies. Before placing the pan in the oven, press a fork vertically then horizontally (creating criss crossing lines), slightly smooshing the cookie down. The cookie should be 1/4- to 1/2-inch or so thickness.
Bake for 10 to 12 minutes or until slightly firm.
Makes 2 dozen cookies
um sorry Holly I stole your picture haha… I just want you guys to see what these looked like and I forgot to take a picture of them! and now they are all mixed amongst other cookies! These were good but honestly not as good as I was expected. Granted, I did only have one and it was at 2:30 in the morning as I was making a gingerbread house so this opinion may change. I just felt it was missing something. It was good still. Loved the sugar coating and the soft texture. and definitely would be good with tea or something haha but still missing something. cant put my finger on it! I will reevaluate this tonight!!!!
We also did a great interval/circuit training workout this morning. I will post it in the next post… it was a great way to work off the 15+ cookies I had yesterday haha
Well as I was just saying…my sister and I made a ginerbread house together last night. It came out FANTASTIC!!! but…. I cannot show it to you yet my friends…but stay tuned!!!
have a wonderful christmas eve and christmas everyone!!
p.s. head over to Katye’s blog and check out her challenge for the year- run (or bike or swim…whatever) 1,010 miles!!!
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