Sugar cookies, How I love you!

Cookie number three I made for my co-workers was the ever famous sugar cookie.  I've eaten my fair share of sugar cookies and let me tell you, this sugar cookie blows all the other sugar cookies away.  I also normally hate the work that goes into the sugar cookie.  But I'll tell you, these cookies were down right fun! The dough was thick, beautiful and didn't rip.  They baked up gorgeously and the taste is just perfect; buttery with a hint of vanilla.
     Alton Brown, I love you;  I truly, truly do.  Your recipe for sugar cookies creates a beautiful, soft, cookie, but I just thought it needed a flavor.  So I added a hint of vanilla.  And, these cookies are the best thing to ever happen.  Yes, they take some time.  The dough needs to chill, then you have to cut out shapes, and then, if you're not a Scrooge, you or your kids decorate them.  I always thought decorations were to cover the non-existent taste of a sugar cookie, so there is one major positive to these cookies.  These sugar cookies do not need to be decorated.  Sure, a nice glaze is always delicious.  In fact, I covered mine in three different glazes: a cinnamon glaze, a maple glaze, and a vanilla glaze.  The glaze recipe is really simple and from King Arthur Flour.  I made one batch, divided it in to thirds, flavored and colored each to taste and desired color.  Then I took my offset spatula, cooling rack, and set it all over the sink.  I frosted each cookie there in order to cut down on the mess.  I let these cookies dry for at least 8 hours to make sure they wouldn't smudge when I packed them.  These cookies are so good though, they really don't even need a glaze.  I urge you, try these cookies, especially if you have kids or need a cookie for a swap.  They are well worth the trouble and may even make you feel like a kid again!

Ingredients:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
1 teaspoon of vanilla extract*
Powdered sugar, for rolling out dough

* If you would prefer a different flavor, play away with the flavors.  Start with a teaspoon and add more as needed.  This may involve some tasting (darn it) to make sure you get the flavor right.  Flavors to try include: Orange, Lemon, Maple, Raspberry, Rum, Mint, Coconut, Anise, Almond, Banana, Cinnamon, Hazelnut, Coffee, Strawberry, Rootbeer, Pumpkin Pie or any combination like a Maple Cinnamon or Orange Coconut.  Your imagination is the limit.

Directions:

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg, milk, and vanilla and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar, using a pastry mat will help keep the mess to a minimum. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges.  If your oven tends to brown things faster on one side, then rotate the cookie tray halfway through.  Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Mexican Hot Cocoa cookies with marshmallow

With homemade marshmallow 

So this cookie is a combination of two great recipes that I found.  The first is from the Cooking Channel and is there Spicy Mexican Hot Chocolate Cookies, I liked the spice combination from this cookie, but I wasn't a big fan of the chocolate cookie.  I wanted something more brownie-like.  So, that perfect chocolate cookie/brownie recipe came from Stepable and their Hot Cocoa Cookies with Marshmallows .  These are the perfect cookies, sweet and warm, with a crisp outside and a marshmallow on top.  Now, I'm super crazy sometimes and I made homemade marshmallow to put on top.  I even thought about making homemade cinnamon flavored marshmallows to highlight the cinnamon flavor inside the cookie, but I decided to make it a simple vanilla marshmallow creme and then sprinkle the finished product with some cinnamon (like a cup of cocoa).  The recipe for homemade marshmallow can be found here, from the Bright-Eyed Baker .  It is really easy: sugar, corn syrup, water, a pot, mixer, egg whites, candy thermometer, cream of tarter and salt, and boom, you're ready for the best marshmallow fluff of your life.
     You can always adjust the amount of spice in your cookie.  The recipe I'm posting definitely has a kick.  As you eat the cookie, you get the cinnamon and chocolate, followed by a hint of spice and the creamy and sweet vanilla marshmallow.  They a delicious and decadent treat, perfect for the holiday season.  If you don't want to make your own marshmallow since it does take extra time, requires a stand mixer, or great coordination, then use store bought marshmallows cut in half.  It will taste the same and no one will be any wiser.  But, you need to take these to a cookie swap, holiday party or even into work.  You will be the hit of the party!

Ingredients:
1/2 cup butter
12 ounce bag semisweet chocolate chips

With homemade marshmallow

1 1/4 cups light brown sugar
3 large eggs
2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2.5 teaspoons of cinnamon
scant 1/4 tsp cayenne pepper *
2 teaspoons chili powder *

*If your chili powder is REALLY spicy, make sure to adjust accordingly.  I use a store brand chili that is much milder.

Directions:
1.  In a medium saucepan, over medium heat, melt the butter and the 12 ounces of semisweet chocolate chips. Stir constantly until just melted. Remove from heat and let stand for 5 minutes to slightly cool.
2.  In a large bowl, combine the brown sugar, eggs and vanilla. Beat on medium speed until just blended. Beat in the cooled chocolate mixture just until combined.
3.  Add the cocoa powder, flour, spices, baking powder and salt. Mix on low speed just until combined. Cover bowl with saran wrap and refrigerate for 2 hours.
4. Preheat oven to 325 degrees F. Line two cookie sheets with parchment paper. Scoop and drop the cookie dough by the tablespoon, onto the prepared cookie sheets. You should fit 12 cookies per sheet, and making sure to space them at least 2 inches apart.
5.  Bake cookies for 12 minutes. Remove cookies from oven.  If you're using store bought marshmallows, place the marshmallow half on top and put back in the oven until the marshmallow begins to melt, about 4 minutes.  KEEP AN EYE ON THIS because your marshmallow will burn in a blink.  Remove the cookies and let them cool on the tray for 4 minutes.
      If you're making your own marshmallow creme, then remove the cookies after the 12 minutes and let them cook on the cookie sheet for 4 minutes.  Remove them to a rack and let the cookies cool completely, then pipe or frost the homemade marshmallow on the top of the cookie.  If you want a toasted flavor you can place the cookies under the broiler for less than a minute or until the marshmallow becomes light brown for a toasted flavor.  MAKE SURE YOU WATCH THEM CONSTANTLY if you do this because they will burn quickly!

Let cool a bit and serve.

Cookies made by my best friend Tree, using this recipe and regular, store-bought marshmallows 

Chocolate Gingerbread cookies

I love the holiday season because I love that baking that goes along with it.  Since I have a bunch of lovely co-workers that deserve cookies, I went on a cookie baking spree.  I made all the dough on Friday and let it sit in the refrigerator until Sunday morning when I decided that coffee and cooking baking sounded like a perfect morning.  The first cookie I'll give you the recipe for me is Martha Stewart's Chewy Chocolate Gingerbread cookie.  I can't believe I'm going to write this, especially because I'm such a huge Martha fan, but...  I made a change to this cookie.  A very, very small change, but a change nonetheless (Sorry Martha).  And let me tell you, I didn't think I was a gingerbread fan.  Why you ask?  Well because to me, gingerbread tasted bad.  Maybe it was because my mom's ground ginger was 1,000 years old or previous gingerbread recipes created hard, tasteless cookies, better for construction than eating.
   This recipe though, this recipe is an eating recipe.  Your house or apartment will smell like chocolate and ginger, just enough spice that you'll know the holidays are drawing near.  These cookies are crisp on the outside with that perfectly chewy cookie center and a hint of ginger spice followed by the smoothness of chocolate.  In total, a perfect package in a small cookie.  I highly suggest these cookies for the chocolate lover or ginger cookie lover on your list.

Ingredients:
scant 1 cup of semi-sweet chocolate ( I used semi-sweet chocolate chips, chopped into tiny pieces)
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon unsweetened cocoa powder (Dutch if you have it, but not needed)
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar
8 tablespoons (1 stick) unsalted butter


Directions:
1.  Line two baking sheets with parchment. Chop chocolate chips into very tiny pieces, you almost want the chocolate to dissolve into the cookies, set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2.  In the bowl  beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
3.  In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture.
 4.  Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
 5. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Chickpea Curry (can be made vegetarian)

So I'm a steak type of person... It makes me happy, but sometimes, it's nice to do a vegetarian week throw in there.  Since it's starting to get chilly here in Central Pennsylvania, I wanted something I could make in the crockpot, that was healthy, and had some warmth and comfort to it, but I wasn't quite ready for a hearty meat chili yet.  So, while I was at work one day, I went through some recipes and found this interesting gem, Chickpea Chili.  I'm be honest, I was not sure about the cinnamon or olives as a combination; I know I like them individually, but together I worried I would be making a mess.  Let me tell you, worries were totally alleviated.  This isn't a chili or a Thai style curry, more like an Indian curry.  When I walked into my apartment, the smells were heavenly!  I highly suggest the couscous to go along with it.   One of the modifications I did make was to add some drained, firm tofu.  I felt that I needed some more protein with this and so a lower calorie but higher protein option was the addition of the tofu.

   So I'm a steak type of person... It makes me happy, but sometimes, it's nice to do a vegetarian week throw in there.  Since it's starting to get chilly here in Central Pennsylvania, I wanted something I could make in the crockpot, that was healthy, and had some warmth and comfort to it, but I wasn't quite ready for a hearty meat chili yet.  So, while I was at work one day, I went through some recipes and found this interesting gem, Chickpea Chili.  I'm be honest, I was not sure about the cinnamon or olives as a combination; I know I like them individually, but together I worried I would be making a mess.  Let me tell you, worries were totally alleviated.  This isn't a chili or a Thai style curry, more like an Indian curry.  When I walked into my apartment, the smells were heavenly!  I highly suggest the couscous to go along with it.   One of the modifications I did make was to add some drained, firm tofu.  I felt that I needed some more protein with this and so a lower calorie but higher protein option was the addition of the tofu.

Chickpea Curry

Ingredients:
1 cup dried chickpeas
2 quarts boiling water
2 tablespoons olive oil, divided
1 1/2 cups chopped onion
5 garlic cloves, minced
4 fresh tomatoes, cut in pieces
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
2 1/2 cups fat-free, lower-sodium chicken broth (to make vegetarian, use vegetable broth)
1/2 cup water
2/3 cup sliced pimiento-stuffed olives
1 (28-ounce) can whole tomatoes, undrained and crushed  (I used a can of tomato sauce instead)
1 package of frozen, cooked squash
1 cup frozen green peas, thawed
6 cups hot cooked couscous
8 lime wedges
1/4 cup chopped fresh cilantro

Preparation

1. Place chickpeas in a saucepan; add 2 quarts boiling water. Cover and let stand 1 hour; drain. Place beans in a 6-quart slow cooker.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste and next 5 ingredients (through turmeric); sauté 30 seconds, stirring constantly. Add onion mixture to slow cooker. Add broth and next 5 ingredients (through squash) to slow cooker; cover and cook on low for 3 hours.
3. Stir in peas while the mixture is still hot. Sprinkle with cilantro. Serve over couscous with lime wedges.

Note: If you have leftover broth from the above recipe, use it to make your couscous. It will provide some addition flavor to plain couscous.  

Dark Chocolate, Baileys and Kahlua filled Cupcakes

So my dear friend Glorie, who I have had the pleasure of working with for two years, received a really awesome job at the Hintz Alumni center.  While I was really excited for Glorie, it also meant that the person who I bounced recipe ideas off of and who shared her exceptional recipes and baked goods with me, was going to be leaving.  Therefore, the moment called for an exceptional cupcake to celebrate her last day at work.  Since chocolate is her favorite thing, this chocolate cupcakes was a complete no-brainer.  It is luscious, chocolaty, smells divine, is light and has a velvety smooth frosting.  It's also not hard to make at all.  I used the recipe from The Brown Eyed Baker's blog, who does some phenomenal baking, but I made some changes to the ganache.  Since I like my cupcakes to have a boozy element, I thought that the ganache would be a perfect place for some changes.  Below is my recipe for these cupcakes and I highly encourage you to give these a try if you need chocolate cupcakes and let's be honest, we all NEED chocolate cupcakes!  P.s.  I doubled the ganache filling because I think the more filling the better!

INGREDIENTS:
For the Ganache Filling:
4 ounces bittersweet chocolate, finely chopped  (I used dark chocolate chips)
1/4 cup Baileys Irish Cream Liqueur
1/4 cup Kahlua liqueur
1 tbsp half and half


For the Cupcakes:
3 ounces bittersweet chocolate, finely chopped
⅓ cup black cocoa powder 
¾ cup hot coffee
¾ cup all purpose flour
¾ cup granulated sugar
½ teaspoon salt
½ teaspoon baking soda
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

For the Frosting:
1¼ cups unsalted butter, at room temperature
1 cup powdered sugar
1/4 cup black cocoa powder
1/2 regular cocoa powder
Pinch of salt
¾ cup light corn syrup
1 teaspoon vanilla extract
8 ounces chocolate (milk, semisweet or dark), melted and cooled

DIRECTIONS:
1. Make the Ganache Filling: Place the chopped chocolate and liqueur in a small sauce pan.  Place over medium heat and whisking constantly, stir until the mixture comes to a boil.  Boil for one minute to cook off the acidic bite of the alcohol.  Set aside and let cool.

2. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 10 minutes.

3. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.

4. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.

5. Divide the batter evenly between the muffin pan cups.  Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.

6. When cupcakes are cool, use a corer to remove the center and then fill the cooled cupcake with the cooled ganache mixture.  Fill the center until the ganache is even with the top of the baked cupcake.

6. Make the Frosting: In the mixing bowl attached to you Kitchen Aide stand mixer, or in a mixing bowl with your mixer, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, then slowly drizzle in the chocolate and whip until smooth and creamy, about 3 minutes.  Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.

Notes:

The ganache filling can be omitted it if you'd like a more traditional chocolate cupcake.
The frosting can be kept at room temperature for up to 3 hours before using, or refrigerated for up to 3 days. If refrigerated, let stand at room temperature for 1 hour before using.