Archive for Cookies

Cookies and Cream

Saturday, December 6th, 2014

Rich, creamy and decadent  is today’s Cookies and Cocktails theme.  And the best part? No baking involved  ( yeah! ) and both require only 3 ingredients!

 

Oreo Cookie Truffles 

Oreo Truffles

 

Makes 32-36

Ingredients

  • 1 (15 oz.) package Oreo cookies (36 cookies)
  • 1 (8 oz.) package cream cheese, at room temperature
  • 2 cups semi-sweet chocolate chips

Directions

Using a rolling pin, crush cookies in a ziplog bag ( or use a food processor).

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Reserve about ¼ cup and place the rest in a large bowl. Add cream cheese and mix together until combined.

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Using a small cookie scoop (2 teaspoons) scoop / shape into balls and  place on a baking sheet lined with wax or parchment paper. Refrigerate 30-60 minutes to help them firm up.

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Melt chocolate over a double boiler until smooth. Remove truffles from the refrigerator, reshaping into balls if needed.  Drop truffles in the melted chocolate, coating evenly using 2 forks.

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Place truffles back on the baking sheet and sprinkle reserved crushed cookies on top. Place in the refrigerator until ready to serve. (Optional garnish: sprinkles or melted white chocolate)

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Can be stored in the refrigerator in an airtight container up to 2 weeks.

 

 

Cookies and Cream Martini

Cookies and Cream Martini

Ingredients 

  • 1 ½ oz vanilla vodka
  • 1 ½ oz creme de cacao
  • ¾ oz heavy cream (or milk)

Optional glass rim: crushed Oreos from truffle recipe

Directions

If desired, rim martini glass with creme de cacao and then with the crushed Oreos.

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In a cocktail shaker, combine vodka, creme de cacao and heavy cream into a cocktail shaker filled with ice. Shake and strain into martini glass.

Pumpkin Butter Chocolate Chip Cookies

Thursday, October 2nd, 2014

You know its pumpkin season as soon as you step into Trader Joe’s. Pumpkin bread, ice cream, coffee, cookies, cream cheese… and so on and so on. It was a little overwhelming but I did pick up the pumpkin butter and  caramel sauce as I was baking cookies with my grand daughter and wanted to try these products. If you don’t like pumpkin butter or can’t find it, you can substitute with pumpkin puree.

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Makes about 2 dozen cookies, depending on size

Ingredients:

  • 1 ½ cups all-purpose flour
  • 2  teaspoons pumpkin pie spice ( can substitute with cinnamon and nutmeg)
  • ¾  teaspoon baking soda
  • ¼  teaspoon salt
  • 1 stick (½ cup)  unsalted butter, softened
  • ½  cup brown sugar
  • ½  cup granulated sugar
  • ¼  cup pumpkin butter ( or pumpkin puree)
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 cup chocolate chips

Directions:

In a bowl, whisk together the flour, pumpkin pie spice, baking soda and salt. Set  aside.

In a large bowl, using an electric mixer, cream butter and both sugars together for a few minutes. Add pumpkin butter (or puree), vanilla and egg and continue to mix until smooth.

Slowly add in the flour mixture and mix until just combined. (Do not over mix). Stir in the chocolate chips.

Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes. (This step makes it easier to roll)

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Roll dough into large Tablespoon size balls.  Place dough on cookie sheets and bake for about 8-10 minutes. If your cookies didn’t spread much after baking, flatten them slightly with a spatula when you take them out of the oven, while still hot. Let cool for a few minutes on the baking sheets before transferring to a wire rack.

We also used a mini muffin pan as I thought it would be easier to eat. If you use  a muffin pan, you don’t need to chill the dough as you can add the Tablespoon size into the muffin pan greased with cooking spray.  (My grand daughter also added some of these caramel candy corn and the caramel sauce I bought ).

Enjoy these soft and chewy cookies!

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