Tag Archives: cookies

Chewy Ginger Snaps

20 Dec

I started making these ginger snaps last year as a request from my sister for her birthday. “Gingersnaps… but chewier” was the request, which at the time was a bit paradoxical, being that its characteristic hard texture is part of the cookie’s name.  Nevertheless, one party favor led to  another and I’ve become known for these soft gingersnaps, regardless of what time of the year it is. Gingersnaps in summer? Why not.

Luckily its the holidays, so now I can feel a bit more temporally justified in making gingersnaps to go along, perhaps, with some mulled wine. Really I just want to make the two of them together because in the film Amelie, her darling neighbor offers her gingersnaps and mulled wine, an endearing gesture and a fine culinary combination.

7amelie6
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The Cookies Everyone Beg For

14 May

All my friends have been asking for my cookie recipe, you know, the one I use on a day-to-day basis, the easy and simple chocolate chip for everyone.

I have to admit to everyone that due to the high volume of cookies I make, I rarely do cook a full batch. Thus, I make a half batch. And when I make a half batch, it is never worth all the liquidity of an entire egg. So… I use liquor! I know it sounds strange, but it gives it a nice crispiness on the outside and a softness on the inside. So its my new favorite trick.

You’ll need:

  • 1/2 c brown sugar (100 g)
  • 1/2 c butter (115 g)
  • 1 t vanilla extract (5 ml)
  • 1-2 T liquor (rum, whiskey, a flavored something of your choice!) (15-30 ml)
  • 1 t salt (5 ml)
  • 1 t baking soda (5 ml)
  • 1 c flour (125 g)
  • 1 T corn starch (15 ml)
  • 1/2 c chopped up chocolate or chocolate chips (84 g)

Directions:

  1. Preheat oven to 325* F ( 160*C)
  2. Mix brown sugar, butter, vanilla, and liquor until creamy and well blended.
  3. Add salt, baking soda, and corn starch
  4. Add half of the flour and stir until incorporated. Add remaining flour.
  5. Add chocolate.
  6. Divide into round 2T dough balls and place on baking sheet lined with parchment paper or sprayed down with cooking oil.
  7. Bake for 8 minutes in preheated oven.
  8. Makes around 12-18 cookies.
  9. Enjoy!

Easy Variations:

Soft Gingersnap:

  • Use only 1/3 cup of brown sugar
  • Add a couple T of molasses
  • Add 1T freshly grated ginger
  • Add 1/2 t pumpkin pie spice and 1/2 t of cinnamon
  • Roll dough balls in sugar or sesame seeds before baking

White Chocolate and Crasin:

  • Substitute chocolate chips for equal amounts of White Chocolate chips and Crasins

Lizzy’s Surprise and More from Nuit Blanche!

30 Sep

This year for Nuit Blanche, my roommates and I had a fabulous idea… sell cookies, on our bikes. It made total sense, the entire city of Toronto would be out and about searching for art, and all the restaurants would be full, and there we’d be, on our bikes with hundreds of cookies at our disposal. Indeed, the plan was a success. Jamie, Jill and I baked up 5 different types of cookies: Pumpkin Spice Chocolate Chip, Chocolate Caramel, Peanut Butter, Oatmeal Chocolate Craisin, and… Lizzy’s Surprise. All of the cookies baked, except Lizzy’s Surprise, were made from recipes we found online. We decided to make a mixed media cookie, for all the eclectic people out for Nuit Blanche… and it was quite the hit!

Unfortunately, the cookies ALL got eaten (or sold to our very happy surprise), so we do not have any images of a Lizzy’s Surprise. But! the recipe is still here for your viewing pleasure. :-)

Happy Customers:

First Customers

Customers on Bike, like Us!

This guy bought 1 of each kind from us!

We even found live art work to get cookies from us! ;-)

Finally, us three- as Cookies on Wheels

Great success. So were these cookies. Trust me, they’re pretty good!

You’ll need:

  • 1 1/3 cup flour
  • 1 t baking soda
  • 1 t salt
  • 1 T instant coffee
  • 2 T peanut butter
  • 2T nutella
  • 1 egg
  • 1 t vanilla
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1/2 cup smashed potato chips
  • 3/4 cup chocolate chips

Directions:

  1. Preheat oven to 350*F
  2. Melt butter and allow to cool. In a mixing bowl, mix butter, sugars, vanilla, and egg until well combined.
  3. Add peanut butter, nutella, and instant coffee
  4. Next, slowly add Flour, baking soda, and salt into the wet mixture and mix until a dough forms
  5. Add chocolate chips and potato chips
  6. Roll into 2T balls, place on a baking sheet and cook for 10-12 minutes.
  7. Enjoy!

Banana Chocolate Chip Cookies!

27 Mar

I love bananas. My dad loves bananas too. He used to sing this song to me about loving bananas when I was a kid that’s called “I love bananas because they have no bones”. Whenever I’ve sang the song to others, they’ve responded that they’ve never heard the song. It turns out, its an older one… from the 1930’s. If you’re feeling jazzy, you should give it a listen! You can hear the song here – forgive the long intro for the song, but its an awesome song.

Bananas are going extinct. The genus of banana that we eat today is actually dying out due to a fungus, scientists estimate, will wipe out this type of bananas we eat. You can find out more about this unfortunate fate by listening to an informative podcast from NPR.  I feel like I’m giving a PSA to my blog readers, but you ought to cherish your bananas while they’re around! Make some Banana Chocolate Chip Cookies, why not!?

Now… about these cookies… they’re a beautiful dichotomy between a muffin and a cookie. Seriously. Right in the middle. They’re fluffy, sweet, and fun. Hope you enjoy!

You’ll Need: Cookies

  • 2 bananas
  • 2 cups flour
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 1/2 a lemon- juiced
  • 1 egg
  • 1 t vanilla
  • 1/2 t baking soda
  • 1 t baking powder
  • Dash of salt
  • 1/2 to 3/4 cup chocolate chips
  • 2T honey

For THE {Nutella Cream} SAUCE:

(Optional)

  • 1 cup heavy cream
  • 4T Nutella
  • 4 T Confectionar’s Sugar
  • 2T Vanilla

Directions:

  1. Preheat oven to 325*F
  2. Mix the bananas, sugar, brown sugar, lemon, vanilla and egg in a bowl. Once the bananas are mixed well, sift the dry ingredients into the mix.
  3. Finally, add the chocolate chips and mix, and finally the honey.
  4. The result is something between a batter and a dough. Divide the batter on trays and bake for 15 minutes
  5. When they are finished, they will be fluffy and light:
  6. If you feel so compelled, you can make a cream for the cookies, and make sadnwiches out of the cookies!
    • Mix 4 tablespoons of the cream with the Nutella, vanilla and confectioner’s sugar in a blender or food processor and make mix until it forms a thick sauce.
    • Whip remaining cream in a separate bowl, until the cream forms soft peaks. Gently fold the Nutella sauce in with the whipped cream until it is evenly combined.
    • Put it in between your cookies, mmmm so delicious. I took a bite from one and too a photo, its so fluffy and nice!

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