cooking: whole wheat halloween candy cookies

Unfortunately or fortunately, I didn’t get to consume any Halloween candy this year. Since childhood, my tastebuds have “grown up” and I just can’t enjoy most of the Halloween candy that’s out there (shame me if you must). I do, however, still enjoy Snickers and Twix.

Last week I came across Lisa’s, aka Jersey Girl Cooks, post about Halloween candy cookies, then felt a sudden urge to try making them with a few modifications, such as using Snickers and Twix.

Whole Wheat Halloween Candy Cookies
adapted from/inspired by Jersey Girl Cooks
yields about 3 dozen, 2″ diameter cookies

-2 1/4 c whole wheat flour
-1 tsp baking soda
-1/2 tsp salt
-1 stick unsalted butter, softened
-3/4 c sugar
-3/4 c light brown sugar
-1 tsp vanilla extract
-2 eggs
-2 c twix and snickers, chopped (about 6 fun size bars each)

Preheat oven to 350°F. Line baking sheets with parchment.

In large bowl, whisk together the flour, baking soda, and salt until well combined.

In stand mixer, cream the butter, sugars, and vanilla until well mixed. Add the eggs. Once well mixed, slowly add the flour mixture until well combined. Lastly, add the chopped candy until incorporated.

Spoon out dough onto sheets in desired cookie size. Bake for about 13 minutes, until bottoms are lightly browned. Transfer cookies from sheet to cooling rack. Consume then or once they have cooled.

They were good, though overhyped because in my head I figured they were going to be this almighty cookie since I was using my favorite Halloween candy. Twix and Snickers are probably best enjoyed as is…not in a cookie. Though, another alternative is having a larger variety of Halloween candy in the mix, it would probably turn out better that way.

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cooking: chocolate chip pumpkin cookies

Chocolate Chip Pumpkin Cookies
adapted from gimme some oven!
yields about 25-30 cookies

-2 1/2 c whole wheat flour
-1 tsp baking powder
-1 tsp baking soda
-3 tsp pumpkin pie spice
-1/2 tsp salt
-1 stick butter, softened
-1 c white sugar
-1 c light brown sugar
-1 1/4 c can pumpkin puree
-1 egg
-1 tsp vanilla extract
-2 c 60% bittersweet chocolate chips

Preheat over to 350°F. Whisk together dry ingredients (flour, baking powder, baking soda, pumpkin pie spice, and salt until well combined.

Using stand mixer, cream together the butter, white sugar, and brown sugar on low. Next add the pumpkin puree, egg, and vanilla extract until smooth. Gradually mix in the dry ingredients. Add the chocolate chips and turn off mixer once chips have been well incorporated.

Scoop desired dough onto parchment lined baking sheet. Place in oven for 13-18 minutes, until slightly browned and just set (or desired doneness). Place baked cookies onto cooling rack for at least 8 minutes.


In the photo above, the chocolate chips were placed on top of the dough prior to baking since I completely forgot to mix them in.

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cooking: red velvet strawberry shortcakes

Came across this recipe on Serious Eats the other day and I instantly felt the urge to give it a shot. I unfortunately realized I didn’t have any red food coloring in mid-prep already…

Red Velvet Strawberry Shortcakes
adapted from Cakespy‘s recipe.
serves 8

-2 c all purpose flour
-5 tbsp sugar, divided
-1 tbsp baking powder
-1/2 tsp salt
-2 tbsp cocoa
-5 tbsp butter, cold & cut as close to brunoise as possible
-red food coloring (optional)
-1 c milk
-2 c strawberries, sliced about 1/8″-1/4″ thick
-1 tbsp, orange juice
-1 c heavy cream
-1 tsp vanilla extract

Preheat oven to 425°.

Take chilled heavy cream and place in large bowl. Whisk until soft peaks form. Add 2 tbsp sugar and vanilla extract. Whisk a bit more then set whipped cream aside in fridge.

Combine flour, 2 tbsp sugar, baking powder, cocoa, and salt in large bowl. Mix in butter until mixture looks crumbly. Slowly stir in milk and form a soft dough. Add food coloring, if using, and mix until well incorporated.

Place dough into eight even “heaps” on a lightly greased baking sheet. Place in oven for 12-15 minutes until lightly browned. When finished, place on cooling rack.

In another bowl, combine orange juice, sugar, and strawberries. Toss to coat.

Split shortcakes. Place whipped cream and strawberries on bottom halves. Top and enjoy!

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cooking: walnut chocolate chip cookies

I was feeling pretty ambitious the other day and in addition to making dinner, I decided to make some cookies…keep in mind this was my second time making cookies so I was a little bit worried about how they would come out…

Walnut Chocolate Chip Cookies
adapted from Leite’s Culinaria & some inspiration from Runner’s Kitchen
yields about 40, 4″-5″ diameter cookies

2 c minus 2 tbsp cake flour
1 2/3 c bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp kosher salt
2 1/2 sticks unsalted butter, softened
1 1/4 c light brown sugar
1 c plus 2 tbsp granulated sugar
2 large eggs
2 tsp vanilla extract
2 c 60% bittersweet chocolate chips
1 c walnuts, chopped

Sift flours, baking powder, baking soda, and kosher salt.

Using stand mixer on low speed, cream sugars and butter for about 5 minutes. Add eggs, one at a time. Add vanilla. Next, add flour mixture slowly until combined. Add chocolate chips and walnuts until well mixed. Turn off mixer.

Place dough onto large piece of parchment paper and roll into 3″-4″ diameter “log” shape. Wrap in plastic wrap and place in fridge for at least 24 hours. You will probably have to do this in 2 batches.

Preheat oven to 350° and line baking sheet with parchment. Slice 1/2″ – 3/4″ pieces from the dough “logs” and place on parchment lined sheet, keeping space between the slices.

Place in oven for 18 minutes. Transfer cookies to cooling rack for an additional 10 minutes.


My second time making cookies: Success!!

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cooking: vanilla cherry chocolate cookies

After many busy weekends, I finally had a chance to catch up with some DVR’d tv shows. I watched a couple episodes of Ask Aida with Aida Mollenkamp, one of them being an all cookie episode. I’m not much of a baker…at all… but at the end of this episode, I felt the need to make some cookies! They were pretty easy to make and definitely boosted my baking confidence. I’m definitely going to try baking more now…

Here’s the recipe. Also, there’s a typo and it doesn’t mention adding the vanilla extract, which should be added after the eggs.

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