Tag Archives: cookies

Snickerdoodles

Forbidden Rice Blog | Snickerdoodle Cookies

Guilty (but really not-so-guilty) pleasures, a list:

Mac and cheese from a box (preferably this one), cheese added, eaten straight out of the pot (you know, less dishes to wash).

The time between 2 and 4 AM when I am not sleeping (dammit) and the house is incredibly, almost eerily quiet.

Getting all the lint off the lint sheet in the dryer, in one solid piece.

Burying my whole body under my down comforter, face included, then sticking my toes out.

Cooking alone and singing along to really shitty country or pop music while doing so.

Tight-fitting deep pocket sheets that I can pull super-duper tautly over our king size bed.

Looking through other folks’ baby and wedding registries online. Sorry…not sorry.

Watching crime shows late at night, trying to solve the crime before the show’s over.

Waking up, but pretending to still be asleep for another 15-50 minutes.

Eating cookies straight out of the oven, so they still have that almost-gooey soft, warm, center!

Forbidden Rice Blog | Snickerdoodle Cookies

Snickerdoodles

Makes about 2 dozen cookies.

Ingredients:

1/2 cup butter, softened
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/3 cups and 1 tablespoon all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon granulated sugar
1 teaspoon ground cinnamon

Directions:

Preheat your oven to 400 degrees F. Like two large baking sheets with parchment paper or a silpat mat.

Cream together the butter, 3/4 cup of sugar, egg and vanilla. Blend in the flour, cream of tartar, soda and salt. Scoop the dough by rounded spoonfuls (about one heaping tablespoon) and use your hands to roll them into balls.

Mix the 1 tablespoon of sugar and the ground cinnamon. Gently roll balls of dough in mixture. Place 2 inches apart prepared baking sheets.

Bake the cookies for 8 to 10 minutes, or until set but not too hard or dark brown in color. Remove immediately from baking sheets to a cooling rack.

Store in an airtight container and enjoy within 3 days for best flavor.

Forbidden Rice Blog | Snickerdoodle Cookies

Forbidden Rice Blog | Snickerdoodle Cookies

Easy Chocolate Chip Oatmeal Cookies

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Growing up, there was never a shortage of sweets in our house. Cookies–homemade or store bought– candy of multiple varieties, sugary cereals, soda I could help myself to, ice cream or popsicles (if not both) in the freezer. It’s a wonder to me why I don’t crave sweets very often these days. (Or why I don’t have diabetes or weigh much more than I do. ;) )

Yesterday was the first time in awhile where I actually craved anything super sugary. I woke up and all my body wanted was cinnamon rolls. Soft, pillowy, cream-cheese-glazed warm cinnamon rolls. It took every ounce of self-restraint not to walk into the kitchen and make some while drinking my coffee.

The time before that when I really, really had a nagging craving for something sweet, my brain immediately screamed “oatmeal cookies!” I am a long-time fan. My other favorite is a good, warm, slightly chewy chocolate chip cookie. Smash-banging the two together? Genius.

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Easy Chocolate Chip Oatmeal Cookies

Recipe very slightly modified from Half Baked Harvest.

Yields 14-16 cookies.

Ingredients:
1 1/4 cups old fashioned oats
1 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup light brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup melted coconut oil
1 large egg
1 1/2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips or chocolate chunks

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Directions:

Preheat your oven to 350 degrees F. Line a baking sheet or two with parchment paper.

In a large mixing bowl add the oatmeal, flour, sugar, brown sugar, baking soda, salt, oil, egg and vanilla, stir together until the dough is moist and all the ingredients are combined. The dough will be very crumbly. Mix in the chocolate chips.

Use your hands to clump together a tablespoon of dough. Really squeeze the dough into a ball, using pressure from your hands as needed. If the mixture is not holding add 1 tablespoon more of oil. Place on prepared baking sheet. If your ball of dough is a little crumbly don’t worry, they’ll come together while baking. Repeat with remaining dough.

Bake for 10 -12 minutes or until set and golden. Transfer to a cooling rackThese are best right out of the oven, so eat up!

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Peanut Butter Chocolate Chip Protein Cookies

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Do you ever wonder where your days go?  The last few weeks have been nothing short of a blur. At times I imagine that there will be some day in my life where I miss this pace, but that takes a lot of convincing.  My posts here feel like they’re sporadic at best, because there aren’t enough hours in the day to balance keeping up with kids, sports schedules that leave a lot of mini-trips out of town, everyday living — cooking, cleaning, time managing, the mountains of dishes and laundry that never seem to disappear completely — and writing anything meaningful.

Someday perhaps I will miss keeping up with four different schedules, or meal planning for anywhere from two to eight people with twenty minutes notice, or going to bed at 3 AM only to wake up at 7AM and spend the entire day on my feet taking care of everything and everyone else. Someday… but right now, a slower pace would be welcomed with open arms.

I’ve learned, in the last ten years, to simply be flexible. To expect unexpected change, or extra folks in the house to have to feed, or plans that change at the very last minute. We’re right in the midsts of football and water polo season. Practice schedules make things a little hectic, on top of already existent school schedules. I find myself constantly thinking of ways to feed both 16 year old and 9 year old athletes. These cookies were born out of my volunteering to provide “healthy poolside snacks” for a recent water polo tournament. I wanted to create something high in protein, high in carbs, and relatively low in both sugar and fat. Each of these cookies roughly breaks down to 150 calories, 13 grams carbohydrates, 9 grams protein, 7 grams fat, and 7 grams sugar. These cookies went over well with both the kids and parents and will certainly be something I make again in the near future!

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Peanut Butter Chocolate Chip Protein Cookies

Yields about 3 1/2 dozen cookies.

Ingredients:
2 cups oat flour
3/4 cup whole wheat flour
3/4 cup brazil nut protein powder
1/2 cup rolled oats
1/4 cup sorghum flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup light brown sugar
2 cups smooth peanut butter
4 egg whites, lightly beaten
1 large ripe banana, mashed
1/2 cup greek yogurt, vanilla or plain
2 teaspoons vanilla extract
1/2 cup chopped hazelnuts
1/2 cup chopped pecans
1/2 cup chopped walnuts
2 cups dark chocolate chips

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Directions:

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

In a large bowl, mix together the oat flour, whole wheat flour, brazil nut protein powder, rolled oats, sorghum flour, baking soda and salt.

In another bowl, combine the sugar, peanut butter, egg whites, banana, yogurt and vanilla. Mix until completely combined and smooth.  Scrape the wet ingredients into your dry ingredients. Mix the ingredients together until you form a dough (I actually prefer to do this by hand, almost kneading the dough together). Mix in the nuts and chocolate chips.

Scoop the dough out and roll it into 1-inch balls. Place on the prepared baking sheets, about 1 1/2-inches apart. Flatten with a fork, then bake for 8-10 minutes, until just golden around the edges. Let the cookies sit on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.

Make sure the cookies have cooled completely before storing in an airtight container.

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Salted Caramel Macaroons

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There are some things about where I grew up that I miss incredibly much, often. The ocean, for one… the way I could wander in and around it barefoot, in a swimsuit, sandy salt water hair strewn all over the place. The constant warmth and sunshine that balances with the tradewinds and island breezes off the water. The fresh produce everywhere. Mangoes, lychee, apple bananas, guavas, mountain apples, papayas, lilikoi…

There are two types of produce I took for granted as a kid though. First off, avocados. They grew in abundance throughout our backyard. So many, growing so rapidly, and I despised them. The other? Fresh coconut. Any kind of coconut, really. Fresh, dried, shredded, sweetened, coconut water… I remember hacking off the husks from fresh coconuts, then taking a hammer and nail to pierce the “eyes” of the seed, then finally cracking open the coconut and being horribly disappointed by my own distaste for the actual coconut flavored insides.

Of course now, at the ripe old age of twenty-eight and thousands of miles away from the island I grew up, I have learned to appreciate both avocados and coconuts. Purchasing either of these things breaks my heart every time. They’re expensive, as neither is native to where I live. Regardless, I almost always have avocados on hand. And most certainly we have some kind of coconut on hand – be it shredded coconut, coconut water I love to add into smoothies or drink plain, coconut oil, coconut flour…

It’s a good thing I do keep shredded coconut in our pantry because when I saw the following recipe I had to make it immediately. There are few recipes that hit me with such urgency, but these cookies demanded attention. With such a short ingredient list, these macaroons are not at all intimidating to make, but they are melt-in-your-mouth delicious and decadent at the same time.

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Salted Caramel Macaroons

Recipe slightly adapted from Tracy Shutterbean.

Yields about 12 macaroons

Ingredients:
3/4 cup sweetened condensed milk
3/4 teaspoon vanilla extract
1 2/3 cups sweetened shredded coconut
1 large egg white
1/8 teaspoon sea salt

1/4 cup granulated sugar
1/2 teaspoon sea salt
1 tablespoon unsalted butter

Directions:
Preheat your oven to 350 degrees F, placing a rack in the center of the oven. Line a baking sheet with parchment paper.

In a large bowl, mix the sweetened condensed milk and vanilla together. Slowly stir in the shredded coconut, mixing until well combined.

Add the egg white and 1/8 teaspoon of salt to a small bowl (or your stand mixer bowl if you’re using it to whip the egg white) and whip on medium-high until very stiff peaks form (about 2 minutes).

Use a rubber spatula to gently fold the egg whites in with the coconut mixture. Using a spoon, form the mixture into balls approximately 1 1/2 inches in diameter then place them on the baking sheet about 1 inch apart.

Place the sheet into the oven to bake for 20-25 minutes. After 20 minutes, start checking for coloring. Look for a light golden color on top, and a nicely tanned color underside.

Remove from the oven leaving the macaroons on the sheet pan until they’re cool enough to pull off (3-4 minutes). Transfer macaroons to a cooling rack and let them cool completely.

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While the macaroons cool, prepare the caramel.

Place the sugar in a small saucepan over medium heat and don’t touch it until the sugar starts to melt. It will turn pale yellow and then start to darken. When it just starts to darken, start stirring carefully but rapidly to fully distribute any unmelted sugar throughout the pot. Keep stirring, as the sugar will easily burn. Stir until all the sugar is melted and there are no lumps. Turn the heat down to low and when the sugar has a nice copper color to it, add the butter. Stir in the butter and add the 1/2 teaspoon of salt. Remove the pot from the heat. When the caramel has a golden color to it, remove from the heat. Use a small spoon and drizzle the caramel on top of the macaroons.

The macaroons will keep uncovered for 3 to 5 days, for about 3 weeks in an airtight container in the fridge.

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Bouchon Bakery: Chocolate Chunk and Chip Cookies

photo 1Chocolate chip cookies are the quintessential go-to favorite dessert, after-school or tucked-into-your-home-packed-lunch treat. Everyone has their preferred chocolate chip cookie. Some like the soft, chewy types. Others prefer the crunchy kinds that don’t have a hint of softness at all. If you’re me, you prefer something in-between those two types – a crisp outer edge, with just the right amount of chewiness in the center. Just as everyone has their preferred type of chocolate chip cookie, everybody has (or should have) a good, go-to recipe.

Can I tell you the truth – I don’t have a good go-to recipe. Chocolate chip cookies are the one single cookie variety that eludes me constantly. When I make chocolate chip cookies, I usually think things are going wonderfully. The dough comes together brilliantly, tastes incredible, and then I follow various directions and wind up with pancake-like cookies. Or one gigantic sheet pan-of-cookie. I am on the hunt for the perfect chocolate chip cookie. We are not there yet, you and I.

But this recipe… it’s a good one. It isn’t The One. But it’s closer than I’ve been before. This recipe comes from Bouchon Bakery, one of Thomas Keller’s brilliant restaurants. Thomas Keller, the American chef, restaurateur, and cookbook writer. Thomas Keller, the owner and mastermind of incredible restaurants I dream about checking out one day, like The French Laundry in Yountville, California (whose gardens I dream of equally as much). These cookies are the lovely combination I enjoy so much – crisp and tender at the same time. The flavor is pleasurable – the hint of blackstrap molasses shining through without overpowering the brown sugar sweetness of this cookie, laden with both chocolate chunks and chips. This cookie… it’s a good one. Give it a try while I hunt down something even closer to The One for us. Maybe try out another recipe from the Bouchon Bakery cookbook – everything sounds good and the mouth-watering photographs are gorgeous as well.

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Bouchon Bakery‘s Chocolate Chunk and Chip Cookies

Ingredients:

1 1/2 cups + 3 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup + 2 tablespoons dark brown sugar, packed
1 3/4 teaspoons unsulphured blackstrap molasses
1/2 cup + 1 teaspoon granulated sugar
2/3 cup chunks of dark chocolate (70-74%, in 3/8-inch pieces)
1/2 cup chocolate chips
12 tablespoons unsalted butter, room temperature
60 grams eggs (about 1 large egg), room temperature

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For directions, read on here