I love… (Day 5)

In honor of Valentines day, I’m going to write a post a day about all of the things that I love. Check out Day 1, Day 2, Day 3, and Day 4!

I love… cookies!

In 2009, I got the swine flu. At the time that I contracted it, people were really freaked out and didn’t know how severe the epidemic was going to be. I was one of the first documented cases in my town (I still wonder WHO gave it to me), so you can imagine I was pretty shocked.

To make a ridiculously long (but somehow funny in retrospect) story very short, I was bedridden and bored.

For all of you that have ever been home during the day, you may agree with me that the cable television options are lacking. So, my mom got me an issue of Food Network Magazine. As I perused the glossy photos of food that I could hardly stomach in my flu-y state, I came upon these cookies, promising to help keep me from getting the flu.

Since I already had the flu, I thought it might be beneficial to make the cookies anyway. I was certain it would help to shorten the duration of my illness, because, well, they are cookies.

Off to the kitchen I went, and soon these delicious cookies popped out of the oven.

Since then, I’ve made these cookies several times, and they never disappoint. They are nutty and sweet and crunchy and chewy. They are perfect for the flu or just general malaise.

Since there’s all this flu craziness going on this winter, I encourage you to make them. Like, right now. They are VITAL to your health.

Flu-Fighter Cookies (Chocolate Cranberry Raisin Nut Cookies)

Makes 30 cookies

The ingredient list looks long, but these cookies are so worth it. The recipe claims to have all of the important flu-fighting ingredients like greek yogurt and ginger. Feel free to sub-in whatever fruit/nuts you like. I added chocolate to my cookies, but you can omit it for more dried fruit or nuts. 

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• Pinch of ground cloves
• 1/4 teaspoon salt
• 1 stick unsalted butter, at room temperature
• 1 cup packed dark brown sugar
• 2 large eggs
• 1/4 cup molasses
• 1/4 cup low-fat plain Greek yogurt
• 1 tablespoon freshly grated ginger
• 2 teaspoons finely grated lemon zest (about 1 lemon)
• 1/2 cup old-fashioned oats
• 1 1/4 cups semisweet chocolate chips (or mor dried fruit)
• 1 1/4 cups dried cranberries and raisins (or all cranberry, all raisin, a mix of cherries, etc.)
• 1 1/4 cups nuts (I used a mix of raw, unsalted pistachios, cashews, and almonds)

Method

1. Line 2 large baking sheets with parchment paper or foil. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl.

2. Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next. Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the sides of the bowl as needed. Reduce the mixer speed to low and beat in the flour mixture to make a sticky batter (do not overmix). Fold in the oats and half of the dried fruit, nuts, and chocolate chips. Mix the remaining chocolate, dried fruit, and nuts in a small bowl and set aside.

Drop heaping tablespoonfuls of batter onto the prepared baking sheets. Top each with some of the reserved chocolate-dried-fruit-and-nut mixture and chill for 30 minutes. Meanwhile, preheat the oven to 375 degrees.

Bake the cookies until dark golden but still soft, 10 to 12 minutes; cool on a rack.

Storage Store in an airtight container for up to 1 week. They also freeze well for up to one month in an airtight container.

Recipe very lightly adapted from Food Network Magazine

Related Recipes

Chocolate Pecan Pie Cookies

Chocolate Pecan Pie Cookies

Soft and Chewy Chocolate Chip Cookies

Soft and Chewy Chocolate Chip Cookies

Chocolate Chubbies

Chocolate-Almond-Pretzel-Potato Chip-Confetti Cookies

Peanut Butter Sandwich Cookies

Peanut Butter Sandwich Cookies

White Chocolate Espresso Cookies

White Chocolate Espresso Cookies

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Chocolate Pecan Pie Cookies

I’m backkkkkkk! My little blogging break was a nice respite, but I hope to be returning to regular-ish posting. This semester will be the craziest yet, hence the regular-ISH.

Rhyann: It’s great riding with you today

Patrick Dempsey: Yeah, it’s great riding with you too! What’s your name?

Rhyann: (Blushing) Rhyann

Patrick Dempsey: It’s nice to meet you, Rhyann. I’m Patrick.

Rhyann: Hi Patrick (swoon).

I hung out with Patrick Dempsey (aka Dr. McDreamy from Grey’s Anatomy) and Tom Danielson (aka famous cyclist that did the Tour de France) this weekend.

We went on a bike ride, chatted a bit, got some pictures..

Doesn’t this scenario sound like it happened in my dreams?

If I didn’t have the pictures and if I didn’t get RETWEETED by Tom Danielson himself, I wouldn’t believe it either.

I’m starstruck. And completely honored to get to hang out with two super cool people and the rest of my bike-loving community.

These cookies, they are like being starstruck. You love chocolate and cookies (they are the Patrick and Tom, obviously). And then here comes pecan pie (me, of course), and they combine to become this incredibly delicious “team” (perhaps my analogy has gone a bit too far…)

 

Last Year: 

Moroccan Sweet Potato and Chickpea Tagine

Quinoa and White Bean Burgers

Caesar Salad

No-Bake Chocolate Peanut Butter Oat Bars

Chocolate Pecan Pie Cookies

Makes about 2 dozen cookies

These cookies are buttery and delicious. They remind me of nutty shortbread. I added chocolate chips, because I love chocolate and pecans, but they are entirely optional. The original recipe also has a caramel drizzle, which I would have made had I had the ingredients (if you’re interested in checking it out, click on the link at the bottom of the page). 

Ingredients

For the dough:
1 cup (8 oz.) unsalted butter, at room temperature
4 oz. cream cheese, at room temperature
½ cup brown sugar
½ cup granulated sugar
1 tbsp. vanilla extract
½ cup pecans, finely chopped
¼ tsp. salt
2½ cups all-purpose flour

For the filling:
¼ cup (2 oz.) unsalted butter, melted
¼ cup granulated sugar
¼ cup light corn syrup
1 large egg yolk
2 tsp. vanilla extract (or bourbon)
Pinch of coarse salt
1/2 cup pecans, coarsely chopped

1/2 cup semisweet chocolate chips

Method

To make the dough, combine the butter and cream cheese in the bowl of an electric mixer.  Beat on medium-high speed until completely mixed, about 1 minute.  Add the sugars, beating on medium-high until light and fluffy, about 2-3 minutes more.  Mix in the vanilla extract.  With the mixer on low speed, mix in the pecans, salt, and flour just until fully incorporated.  Cover the bowl and transfer to the refrigerator.  Chill the dough for about 30-60 minutes.

Meanwhile, make the filling.  In a medium bowl, combine the melted butter, sugar, corn syrup, egg yolk, vanilla, and salt.  Whisk just until blended.  Stir in the pecans and chocolate chips.

Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats, parchment paper, or lightly greased foil.  Roll the dough into balls about 2 tablespoons in size.  Place the dough balls on the baking sheets 2-3 inches apart.  Use your thumb (or a wine cork) to make a small round indentation in the center of each dough ball, about 1 inch in diameter.  Fill each indentation with some of the pecan filling mixture. Don’t overfill the cookies because it may cook over.

Bake the cookies, rotating the pans halfway through, until light golden and set, about 16-18 minutes total.  Cool briefly on the baking sheets, then transfer to a wire rack set over wax paper or foil.  Let cool completely.

Storage: At room temperature, in a airtight container for 5 days; or frozen, in an airtight container for 2 months.

Recipe very lightly adapted from Annie’s Eats

Related Recipes

Maple Pecan Shortbread Squares

Chocolate Chubbies

Looking for more Cooking College Chick? Follow me on Twitter or Pinterest! You can also subscribe on the upper right hand bar to receive email updates! Happy Cooking!!!

 

 

Chocolate-Almond-Pretzel-Potato Chip-Confetti Cookies

Today is my momma’s birthday.

I’d tell you how old she is, but the moment that she would read this, I’d get an angry lovely phone call to remove it immediately.

Since I’m over 2000 miles away from my mom, I obviously won’t be able to celebrate her birthday with her.

But I can share these cookies with you, and let her know that I hid some of these cookies in the back of the freezer – behind the 2-year old frozen bananas, lentil soup, frozen spoons (Don’t ask), and apple-cinnamon coffee cake - so that she would find them today and have a homemade treat from me.

Although knowing my momma, she’ll read this post sometime around next week, meaning that she won’t find the secret stash of cookies until October 11th around 8:30PM.

And really, what is better than freezer-burnt cookies NOT on your birthday?

I can only think of two things: puppies and the piano version of this song.

It’s the thought that counts right?

So for all of you (19,000,000!) that have a birthday today and for the billions of others that don’t, make these cookies and celebrate being fantastic. Yes, you! I think you’re fantastic

Chocolate-Almond-Pretzel-Potato Chip-Confetti Cookies

These cookies basically contain every snack food I have in my house. They are sweet, salty, crunchy, and perfect for a celebration! Feel feel to substitute different ingredients (like cereal for chips or white chocolate for semisweet chocolate) to make your own crazy creation!

Ingredients

• 1 1/2 sticks (12 tablespoons) of unsalted butter, melted and cooled
• 1 cup loosely packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg +1 egg yolk
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup crushed tortilla chips (or regular potato chips)
• 3/4 cup chocolate chunks (or a mixture of different types of chips)
• 1/2 cup crushed salted pretzels
• 1/3 cup cereal (I used Dulce De Leche Cheerios)
• 1/3 cup chocolate covered toffee (or Health Bar bits)
• 1/3 cup assorted sprinkles
• Generous pinch of espresso powder, but the original recipe call for 1/4 tablespoon coffee grounds

Method

1. Preheat oven to 325 degrees F. In a bowl, mix together flour, baking soda and salt, then set aside.

2. In another bowl, whisk the cooled butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed and smooth. Gradually add in dry ingredients and mix with a spoon until a dough forms – it will look crumbly at first, but it will come together. I used my hands for this because it was a bit easier. Fold in all of your add-in’s, using your hands (or a spoon) to bring it together.

3. Roll dough into 1 1/2-inch balls and place on a nonstick baking sheet about 2 inches apart. Bake for 9-12 minutes, or until the middles are just set. Don’t over bake! Let cool almost completely.

Recipe lightly adapted from How Sweet It Is

Related Recipes

Soft and Chewy Chocolate Chips Cookies

White Chocolate Espresso Cookies

Chocolate Chubbies

Looking for more Cooking College Chick? Follow me on Twitter or Pinterest! You can also subscribe on the upper right hand bar to receive email updates! Happy Cooking!!!

Peanut Butter Sandwich Cookies

I want to tell you about my scary sandwich experience. Feel free to skip ahead if you don’t care for my witty banter and excellent storytelling.

That was an awful joke where I probably lost half of you. Anyway…

Yesterday I was making my favorite sandwich. Two slices of hearty wheat bread loaded with a delicious chickpea and avocado spread and topped with tons of fresh veggies.

I was preparing each of the ingredients: slicing the avocado, cutting the lettuce.

And then I get to the tomato. A plain, old regular tomato. I absentmindedly sliced into it, because – well – it’s a tomato.

And then a ginormous spider crawls out. From the tomato. Onto my cutting board. Ready to attack.

My only protection was my huge, serial killer-esque chef’s knife. I immediately began slamming it down on the awful bug over and over, until I was sure it could no longer harm me.

I will admit. I may have overreacted a teeny bit. But when a spider hops out of my food, I get a bit anxious.

To make a way-too-long story short, I was majorly freaked out and decided that when I need a sandwich fix I will eat these peanut butter sandwich cookies instead. They’re way delicious and have much less of a chance of creepy bugs jumping out.

Peanut Butter Sandwich Cookies

Makes 24 cookies

These cookies are a terribly satisfying mix of crunchy peanut butter cookies and smooth white chocolate peanut butter filling. They are very easy and so, so delicious.

The original recipe calls for whole milk, but I used soy milk. Also, I used honey roasted peanuts instead of raw peanuts because it’s what I had in the pantry. For the filling, you can use chocolate chips instead of white chocolate chips if you want to try something a bit different. 

When I served my cookies, I sliced them in half and then dipped the cut half in melted semi-sweet chocolate.

Ingredients

For the cookies

• 1-1/4 cups (6-1/4 ounces) honey roasted peanuts – original recipe calls for raw peanuts
• 3/4 cups (3-3/4 ounces) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter, melted
• 1/2 cup creamy peanut butter – I used maple-flavored peanut butter
• 1/2 cup (3-1/2 ounces) granulated sugar
• 1/2 cup packed (3-1/2 ounces) light brown sugar
• 3 tablespoons whole milk – I used soy milk
• 1 large egg

Filling

• 1/2 cup creamy peanut butter – I used maple pb again
• 1 cup (6 ounces) white chocolate
• 1 cup (4 ounces) confectioners sugar, or until the frosting is thick

Optional Dipped Cookies

• 1 cup (6 ounces) semi-sweet chocolate chips
• 1 tablespoon butter

Method

1. For the cookies: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350°F. Line 2 baking sheets with foil or parchment paper. Pulse peanuts in food processor until finely chopped, about 8 pulses. In a bowl, whisk flour, baking soda, and salt. In a second bowl, whisk butter, peanut butter, sugars, milk, and egg. Stir flour mixture into peanut butter mixture until combined. Stir in peanuts.

2. Using a tablespoon, place 12 mounds, evenly spaced onto prepared baking sheet. Flatten mounds with damp hands until they are about 1-1/2 to 2-inches in diameter. Make sure to have about 2 inches between cookies on baking sheet.

3. Bake cookies until deep golden brown and firm to touch, 15-18 minutes, switching and rotating half way through. Let cookies cook on sheets for 5 minutes. Transfer to a wire rack and let cool completely, about 30 minutes. Repeat portioning with remaining dough.

4. For the filling: Microwave peanut butter and white chocolate chips until melted in 10 second increments, stirring after each 10 seconds. Gradually add confectioners sugar until thickened – I only used about 1/2 cup.

5. To assemble: Place 24 cookies upside down on work surface. Place 1 level tablespoon of warm filling in center of each cookie. Place second cookie on top of filling, right side up, pressing gently until filling spreads to edges. Allow filling to set for 1 hour before serving. Assembled cookies can be stored in airtight container for up to 3 days

6. Optional: I cut each of my cookies in half. I then melted chocolate chips and butter together and dipped each cookie half into the chocolate.

Recipe from America’s Test Kitchen

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