kitchenklutz: cookie sheet (cookie sheet)
Name totally pending! I printed out a sugar cookie recipe off of the Food Network site, and then improvised my way into a incredibly tasty citrus-flavored iced cookie. Overall, this recipe felt incredibly easy to put together, and the final product looked enough like a sunny-side up egg yolk that I decided to tentatively name it the Sunny Side Up Citrus Sugar Cookie )
kitchenklutz: spices in bottles (spice bottles)
Over Thanksgiving my mom and stepdad came out to Boston to visit, and we had many a culinary discussion. One of the things that came up was mention of a traditional Sicilian cookie that my stepdad has made, which (I believe) he inherited from a distant grandmother from the old country. Called "cuchidades", these are fig-stuffed cookies -- like fig newtons, after a fashion, but sooooo much better.

I managed to track down a recipe online and then modified it to my own satisfaction. The result has been wildly popular with pretty much everyone I've introduced it to.

Fig-Stuffed Sicilian Cookies (Cuchidades) )

The first time I made this, I made the icing with milk and vanilla; the second time I made it with orange juice and orange extract. Overall, I'm far more satisfied with my second batch, but your mileage may vary -- try both and see which one you prefer!
kitchenklutz: cookie sheet (cookie sheet)
Back sometime last year I got inspired by a cup of hot chai tea. Soooo tasty... were there any recipes that could duplicate that particular taste in a cookie? I did a little searching and turned up no existing recipes out on the web.

So what goes in chai tea? A little more creative Googling and I'd turned up the various ingredients that most commonly go into chai tea mixes. From there I started experimenting on cookie doughs, and after half-a-dozen drafts I finally arrived at a final result I was satisfied with. Now, at last, I feel comfortable sharing it with the world. Try these out, and let me know how you like Chai Cookies. )

I always have a fun time handing these to people and asking them to tell me what they think it tastes like. Many of them can identify some of the ingredients, but rarely all of them... and when I tell them they're chai cookies, this look of dawning comprehension always comes over their faces and they immediately agree. Try it and see for yourself!
kitchenklutz: spoons and bowls (Default)
I've been doing a lot of cooking and experimentation since around Thanksgiving, but with the holidays I haven't had as much chance to update this journal. Today, hopefully, that gets corrected.

I've been making a good number of different recipes gotten from Penzey's spices, and one that I tried out for the first time over the holidays was Holiday Cookie Balls. )

Reasonably easy to make, these confections are a little bit sweet and a little bit savory. I thought that the dough was maybe a little too crumbly, rather than chewy, but perhaps that's something I can work on if I tinker with it more in the future.
kitchenklutz: spoons and bowls (Default)
Recently, I asked an acquaintance for baking requests. I like baking (if that hadn't already been abundantly clear *grin* ) and I'm always curious to find out new recipes and new ways of putting things together. So when she suggested brownies with walnuts and chocolate chips in them, I started looking around for new recipes to try out. After all, just grabbing a box of instant brownie mix off the market shelf isn't any kind of cooking challenge!

Fortunately, I'd bought a handful of Ghiradelli baking chocolate bars a while back, and on the back of the foil wrapping was a recipe for brownies. I adapted it slightly, and this is what I came up with.

Ghiradelli Classic Brownies (Walnut Remix) )

My batch just got finished baking, so I haven't tasted the finished product yet -- but the batter alone tasted absolutely amazing!

Aaaaand... wow. They're light and fluffy, with an incredibly rich chocolate flavor and very subtle spices. I'll definitely be making more of these in the future. (This recipe makes the brownies turn out rather cake-like in texture -- for a fudgier, denser brownie I'd recommend omitting the baking powder or substituing baking soda instead.)
kitchenklutz: spices in bottles (spice bottles)
Note to self: although parchment paper works great underneath cookies for baking, putting a layer of it underneath fudge in a 9x9 pan really doesn't accomplish the desired goal at all. *wry grin* Next time, I'll know.
kitchenklutz: spoons and bowls (Default)
OK, so I'm on a bit of a chocolate baking roll. I did a broad Google search for recipes involving chocolate, and one of the recipes I stumbled over was one for rum raisin chocolate chip morsels. However, as it went for an entirely non-gluten/organic angle (the ingredients of which could be rather difficult to easily get one's hands on) I modified the original recipe substantially. Nonetheless, for what was basically a lot of improvisation off of my past experience, these cookies turned out uniquely and surprisingly tasty.

Rum Raisin Chocolate Chip Cookies )

Moist, subtle, and with a definite rum kick, these were one of the tastier recipes I've experimented with all year. This recipe is definitely going into my book as one to make again -- it's worth it!
kitchenklutz: cookie sheet (cookie sheet)
I've been tinkering with a mint chocolate chip cookie recipe for a while now -- started back this spring, when I was putting together a bunch of different baked goods for the Adam Ezra Group hunger fundraiser. Recently I tried another variation on it, once again adapted from the classic Tollhouse recipe, and it turned out well enough that I thought I'd post it here.

Mint Chocolate Chip Cookies: Redux )

Overall, I was favorably impressed with the way these turned out. Minty enough to tantalize but not to overwhelm, soft and chewy but not cake-like, and with sufficient chocolate to satisfy your average chocoholic, these are fantastic with milk. Enjoy!
kitchenklutz: cookie sheet (cookie sheet)
I snagged this recipe off of a baking LJ comm a while back and gave it a wee bit of modification. Overall, though, I'm quite happy with the way it turned out. Really tasty, all in all. So, no further ado, the recipe:

Triple Chocolate Cranberry Cookies )

They're usually a big hit for being awesomely chocolate-y with extra cranberry tartness. Hope you like them as much as I usually do!
kitchenklutz: cookie sheet (cookie sheet)
Yesterday was the Adam Ezra Group's Ramble (which was, by the by, awesome), and as last year there was a bake-off (with cookies for free to anyone, and you put money into the jars of the cookies you liked the best, all proceeds going to charities to help feed the hungry). Determined to impress, I made not one but four different batches of cookies: traditional oatmeal raisin, triple chocolate cranberry, my spicy ginger cookies, and an experiment...

Peppermint Chocolate Chip Cookies )

Aside from uncertainty over the color of the cookies (which is why I say the addition of the food coloring is completely optional), these were generally well received. People said, and my experience with a test cookie matches, that they ended up tasting pleasantly like Thin Mints.

(And on a side note, although I didn't get recognized as having one of my batches raise the most contributions -- I came in a close third -- I'm quite happy that the combination of all four different batches just around tripled what anyone else's single batch did. All in all, I'm quite happy with that, particularly since the proceeds all go to charity. *wry smile* )
kitchenklutz: cookie sheet (cookie sheet)
First time attempting this recipe, so it'll be interesting to see just how it turns out in the end. Nonetheless, it certainly looks promising, and although the dough's cooling now the filling smells enticing.

Poppyseed Spiral Rum Cookies )
kitchenklutz: spoons and bowls (Default)
After the fun of the Ramble Bake-Off, I decided to start experimenting more with cookie recipes. I spotted one recipe on a Livejournal site that included Heath Toffee chips, and immediately thought about adapting it for use in one of my own baking projects. The result was better than I expected, and the cookies themselves turned out both subtle and savory.

Toffee Chip Cinnamon Molasses Cookies )
kitchenklutz: spoons and bowls (Default)
It took a little doing, and some advice from online friends (thanks sumobabe!), but I finally managed to make a reasonable (and quite tasty!) batch of peanut brittle. Third time's a charm, right? Peanut brittle is challenging to make if you don't know just what signs to watch for when preparing the ingredients, as evidenced by my two failed attempts, but once you know the trick it's pretty straightforward.

Peanut Brittle )

I chose to add cinnamon to my attempt, being a huge fan of cinnamon, but you can experiment with other spices as well. Additionally, though peanuts are traditional, many types of nuts will work well in a brittle.

Pictures to come soon -- my camera's battery ran out of juice and is recharging.
kitchenklutz: spoons and bowls (Default)
Not at all put out by my failure to successfully make peanut brittle, but still filled with a hankering for something sweet and peanut-y, I decided to pull out an old recipe of my mom's. These rich, hearty snacks were always quick to disappear whenever they were made when I and my sister were growing up. I never could, and still can't, resist a serving of Mom's Peanut Butter Rice Krispy Treats. )

Easy to make, quick to prepare, and ridiculously tasty. This has been one of my favorite snacks since childhood.
kitchenklutz: spoons and bowls (Default)
Not much going on the past week -- between work and hobbies I haven't made the time to cook all that much that's new and interesting. Weekends, however, are when I have time to actually experiment a bit more. I'd snagged a bunch of cookie recipes and printed them out Friday at work, and decided to start experimenting with at least a few yesterday morning.

The first one I made was Skibo Castle Ginger Crunch. )

I adapted this recipe from the Good Morning America Food & Recipes page. Sad to say, overall I wasn't particularly impressed by it. The shortbread base seemed rather bland, and far too dry and crumbly for my tastes -- but maybe that's just the nature of shortbread. It wasn't in any way crunchy, really, and I expected it to be given the name of the recipe.

The ginger-maple taste of the topping is pleasantly sweet and elevates the recipe from mediocre to OK.

Overall rating, 3/5 -- I probably won't make it all too often, given that I can make tastier cookies for about the same amount of effort with similar ingredients, but at least this is a simple and straightforward snack recipe.
kitchenklutz: cookie sheet (cookie sheet)
A while back, I took a recipe that was on the back of a Nestle white chocolate chip morsels package and tweaked it a bit with some varied spices (my holy trinity is cinnamon, nutmeg, and cloves). The end result, which I'm actually quite proud of, is my White Chip Spice Island Cookies. )

They always turn out delightfully tasty, with some intriguing hints of spice and flavor that somehow always leave me pleasantly surprised.
kitchenklutz: cookie sheet (cookie sheet)
Last Monday, I'd tried out a recipe for big soft ginger cookies on AllRecipes.com. They turned out alright, but not quite as good as I'd hoped -- they were actually a bit softer than I would've preferred, and not quite as gingery. I modified the recipe, and I came up with Crisp Ginger Cookies. )

Overall, I was quite pleased with the way this batch turned out. Well-spiced with ginger, aromatic, and just crispy enough while still remaining chewy. The cayenne adds a warm afterburn that hits just as the main taste of the ginger is beginning to fade - overall, as near to perfect as I've ever gotten with a ginger snap.

Crossposted from Kitchenklutz.

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March 2015

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