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Posts Tagged ‘cookies’


Chocolate Peppermint Cookies - Meatballs&Milkshakes

These crunchy chocolate mint cookies are a riff on Thin Mints, and I suppose if you dipped them in chocolate instead of drizzling, they would be exactly alike. I’ve always been a big fan of Thin Mints, and I will definitely be making these again. They’re a great addition to your holiday cookies, but they’ll be good all year long as well.

Chocolate Peppermint Cookies

1 1/2 cups flour

3/4 cups unsweetened cocoa

1/4 teaspoon salt

1 1/2 sticks butter

3/4 teaspoon peppermint extract

1/2 teaspoon vanilla extract

1 cup sugar

1 egg

6 ounces dark chocolate

1 tablespoon butter

1 tablespoon cream

Combine the flour, salt, and cocoa in a bowl. Beat the eggs and sugar together in a mixer until light and fluffy. Add the extracts. Add the egg and beat until combined. Add the dry ingredients in two halves, and beat until just combined.

Remove to two pieces of plastic wrap, and create 2 inch logs out of the two halves of dough. Refrigerate for at least 2 hours and up to a couple days.

Slice the logs into 1/4 inch slices and adjust into rounds. Place and inch apart on parchment or silpats on cookie sheets and bake at 350 degrees for 12 minutes. Let cool on the cookie sheets.

Melt the chocolate, butter, and cream together until smooth. Drizzle over the cooled cookies and allow to harden by placing cookie sheets in the refrigerator.

Chocolate Peppermint Cookies - Meatballs&Milkshakes

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Chewy Ginger Cookies - Meatballs&Milkshakes

These chewy ginger cookies are really gingery from three kinds of ginger, and you can make them crispy if you bake them longer. They are also apparently great with peanut butter slathered between to make a cookie sandwich. It’s not the holidays until we have some spice cookies around the house.

Chewy Ginger Cookies

2 1/4 cups flour

1 1/2 teaspoons ground ginger

1 1/2 teaspoons baking soda

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup dark brown sugar

1/2 cup vegetable shortening

1 stick butter

1 egg

1/2 cup molasses

2 teaspoons grated fresh ginger

1 teaspoon vanilla extract

1/2 cup finely chopped crystalized ginger or chocolate covered crystalized ginger

1/2 cup raw sugar

Whisk together flour, spices, baking soda, and salt. In a bowl of a mixer, whip together the butter, shortening, and brown sugar until light and fluffy. Reduce speed and add egg, molasses, vanilla, and grated ginger. Add flour mixture slowly, and beat until just combined. With the mixer off, stir in the crystalized ginger.

Roll into 1-1 1/2 inch balls and place on parchment covered baking sheets about 1 inch apart. Flatten a little and sprinkle the top with raw sugar. Bake at 350 degrees for 10-12 minutes until they start to crisp on the edges but are still soft in the center.

Chewy Ginger Cookies - Meatballs&Milkshakes

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I found this recipe on Serious Eats and I couldn’t wait to try it because I love milanos. I know, they’re probably not that good for you and have tons of things in them that I can’t pronounce, but I love them. And that’s even more reason to try this recipe. It was also the first time I used my new kitchen scale, which was rather exciting.

Unfortunately, the texture wasn’t exactly the same. No nice little crunch, but the flavor was pretty similar. If you’re not expecting them to taste like milanos, they’re totally yummy. SO, let’s just call them sandwich cookies. They’re quite tasty and the chocolate filling hardens up nicely so they’re not too messy. Try them out. Just don’t expect them to taste exactly like milanos.

Faux Milanos

3/4 ounce cornstarch

8 ounces flour

4 ounces butter

3 1/2 ounces sugar

2 ounces corn starch

1/4 teaspoon salt

14 teaspoon baking soda

1/4 ounce powdered milk

1 egg and 2 extra whites

2 teaspoons vanilla extract

4 ounces semi-sweet chocolate

2 ounces cream

pinch of salt

Combine the corn starch and flour in a bowl. With a mixer, cream together the sugar, butter, salt, baking soda, powdered milk, and half the vanilla extract. Mix for about 5 minutes, until light and fluffy. Add the whole egg and combine. Add half the dry ingredients and combine. Add one of the egg whites and combine.  Add the remaining dry ingredients and combine. Add the remaining egg white and combine. Transfer to a piping bag (or a ziploc with the corner cut off).

Pipe the dough into 1/2 inch wide, 2 inch long cookies. They will work best if you can make it as thin as possible, so keep the tip close to the cookie sheet. Bake for 25 minutes at 300 degrees or until they start to brown. Let cool.

Melt the chocolate with the cream and remaining vanilla extract and pinch of salt in a double boiler or just in a bowl (I sometimes even use the microwave). You can pipe the chocolate onto the flat side of a cookie or just spoon it carefully on. Place another cookie on top, making sure to match them for size. Let them cool at room temperature or in the fridge until the chocolate hardens.

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I suppose the most memorable recipe I’ve posted in the first year of Meatballs & Milkshakes has to be my Shaved Asparagus Salad because it won Best Spring Vegetable recipe on Food52 at this time last year. They have been nice enough to spotlight me here and I can’t say enough good things about their wonderful site.

For Christmas, the Feast of the Seven Fishes was definitely another memorable moment– I made seven fish dishes in one night! And we had delicious chocolate pudding to end the night, it doesn’t get much better.

Some of the recipes that really stick out in my mind over the year are obviously pastas. This linguine bolognese that I made for Valentine’s day was unbelievable and it still makes my mouth water.

This tagliatelle with shrimp and cabbage was a recreation from one of my favorite restaurants, and it got some press over on Serious Eats, another of my favorite blogs.

Of course, it all started with my homemade pappardelle with duck ragu. You can see that hopefully my pictures have improved a bit…the recipes were yummy even then though!

And of course, I made my first pork shoulder, slow roasting it and shredding it for tacos which were a big hit. Who knew pork could be so good!

While we’re talking meat, I can’t forget this beef stew that I made…it was by far the tastiest beef stew ever with amazingly delicious carrots. They soaked up the beef juices are were almost better than the beef itself. Almost.

And of course we can’t forget my obsession with the Flour cookbook this year. I made all sorts of cookies from it, including these yummy oatmeal raisin cookies

and chewy chocolate cookies. I’ve almost baked my way through all the Flour cookies, and they’ve all been amazing. Definitely a go-to cookbook that I recommend buying.

As far as other desserts go, there were a lot of pies but the ones I’m looking forward to again most are these: the mini strawberry rhubarb pies that were great for individual servings straight from the freezer, and the quick berry pie. Both are great for summer and I’m hoping it will be another good one!

I’m off to Italy for a week, but I’ve left a couple posts for you while I’m away….and hopefully I’ll bring back some new Italian inspiration! Bring on the broccoli rabe and orecchiette!

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Almost everyone loves chocolate chip cookies. And there are almost as many favorite recipes for them. I’ve been baking my way through the Flour Bakery Cookbook, and have made the peanut butter cookies, oatmeal raisin cookies, chocolate chip hazelnut cookies, double chocolate cookies, and raspberry blueberry muffins. My apple oat muffins were also based on Flour’s good morning muffins. I haven’t been disapointed yet in any recipe (although my attempt at the coffee cake was disastrous….it overflowed the pan I was baking it in, but fortunately I had a cookie sheet below.)

These cookies are just the right blend of crispy on the edges and soft in the middle. If you’ve only made tollhouse cookies (like Joanne Chang did before she created this recipe), you really should try them. There’s nothing like some early morning baking to make the house smell good all day.

Basic Chocolate Chip Cookies

2 sticks unsalted butter

3/4 cup sugar

3/4 cup brown sugar

2 eggs

1/2 teaspoon vanilla extract

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

9 ounces semisweet chocolate

3 ounces milk chocolate

Cream together the butter and sugars with a hand mixer until light and fluffy. Add in the eggs and vanilla and beat together for a couple minutes.

In another bowl, combine the flour, baking soda, and salt. Add the chocolate and stir. Slowly add the dry ingredients to the wet on low speed and just until it is mixed through. Let it rest in the fridge overnight.

Place 1/4 cup balls on a cookie sheet a couple inches apart and flatten slightly with your hand. Bake at 350 degrees for 15-18 minutes, until they are browned on the edges and still soft in the middle. Let cool on the sheet for a couple minutes, and then transfer to a wire rack.

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Oatmeal raisin cookies are a favorite around the apartment, and I think this may be the winning recipe. I was planning on giving the whole batch to Gareth to take on his trip this week, and I somehow kept to the plan. But I think I’m going to have to make them again soon, because the one I ate hot from the oven was just delightful. The original recipe is based on one from Flour Bakery (I’m still baking my way through their book), but I had to make a couple changes because I didn’t have enough raisins. I think they may be even better.

Oatmeal Raisin Cookies

1 stick butter

1/4 cup plus 2 tablespoons sugar

1/2 cup packed light brown sugar

1 egg

3/4 cup plus 2 tablespoons flour

3/4 cup plus 2 tablespoons oats (not instant or quick cooking)

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/2 cup raisins

1/4 cup chocolate chips

2 tablespoons dried currants

Combine the butter and both sugars in a bowl and cream together with an electric mixer. Make sure you use room temperature ingredients so they combine properly. Add the egg and beat together.

Meanwhile, combine the flour, oats, baking soda, salt, nutmeg and cinnamon. Add the raisins, chocolate chips, and currants and stir together. Add to the wet ingredients and mix together. If you can, let the dough rest in the fridge for a couple hours or overnight.

Roll into 1 inch balls and flatten. Place on a silpat with enough space between because they will spread out. Bake for 15 minutes at 350 degrees until they start to brown around the edges. Let cool.

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Spice cookies always say the holidays to me, so of course I had to make some this week. As I watch the Nutcracker on TV and smell the cookies baking, I’m feeling particularly festive. For these cookies, I tend to substitute spices with what I have available so feel free to use something different.

Spice Cookies

1 cup flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ginger

1/4 teaspoon nutmeg

a pinch of ground pepper

1 stick butter

1/2 cup brown sugar

2 tablepoons granulated sugar

1 egg yolk

turbinado sugar for sprinkling

In a bowl, whisk together the dry ingredients. In a separate bowl, cream together the butter and sugars until fluffy. Add in the egg yolk and combine. Add the dry ingredients and mix until just combined. The dough will be crumbly, so dump it onto a piece of plastic wrap, form into a log, and refrigerate for a couple of hours.

Slice into 1/2 inch thick slices and place on cookie sheet a couple inches apart. They don’t spread too much, but you want to leave enough room. Sprinkle with turbinado sugar. Bake at 350 degrees for 15 minutes rotating pans halfway through. Let cool on a cooling rack and enjoy.

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