tag:blogger.com,1999:blog-1720071488846563962023-11-16T10:13:36.212-08:00Dishes and DesignsDISHES AND DESIGNS - The search for happiness begins with two things: Good Food and Good Design.
A blog by Interior Designer and Food Enthusiast, Allyson NielsenAllysonhttp://www.blogger.com/profile/11660256837175961982noreply@blogger.comBlogger195125tag:blogger.com,1999:blog-172007148884656396.post-57579755877265484582017-12-19T22:21:00.000-08:002017-12-19T22:21:04.031-08:00Day 12 - Vanillekipferl (German Vanilla Crescent Cookies)<span style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></span><br />
<i>For my last recipe this year, I've asked one of my awesome sisters-in-law do a guest post. She texted me about some awesome cookies she made right as I was trying to figure out how to get this last post up, since we were leaving early for Christmas to beat the storms. How perfect is that?! SO without further ado, here's my sister-in-law:</i><br />
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<span style="font-family: inherit;">Hi folks! Allyson’s sister-in-law Susan here and I’m tickled to be featuring a guest post on her blog. To give you some background, here’s basically how this assignment happened:</span></div>
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<span style="font-family: inherit;">Me: Made these cookies. Thought of Ally. Texted Ally: “Hey, Ally! If you need another cookie recipe for your blog, I just made these and they are <img alt="👌" class="CToWUd" data-goomoji="1f44c" goomoji="1f44c" src="https://mail.google.com/mail/e/1f44c" style="margin: 0px 0.2ex; max-height: 24px; vertical-align: middle;" /><img alt="👌" class="CToWUd" data-goomoji="1f44c" goomoji="1f44c" src="https://mail.google.com/mail/e/1f44c" style="margin: 0px 0.2ex; max-height: 24px; vertical-align: middle;" /><img alt="👌" class="CToWUd" data-goomoji="1f44c" goomoji="1f44c" src="https://mail.google.com/mail/e/1f44c" style="margin: 0px 0.2ex; max-height: 24px; vertical-align: middle;" />.”</span></div>
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<span style="font-family: inherit;">Ally: “Yes! I switched things up and need one more! Wanna do a guest post?”</span></div>
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<span style="font-family: inherit;">Me: “Sure! Why not?!” - Had already eaten half the cookies. </span></div>
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<span style="font-family: inherit;">Ally: “Don’t eat all the cookies, take a pretty picture, and send me the info.” </span></div>
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<span style="font-family: inherit;">Voila. You have me here to tell you all bout these scrumptious, melt-in-your-mouth German vanilla moon cookies. Although my first note here is that it’s not my own recipe but rather an adaptation of <a href="https://platedcravings.com/german-christmas-baking-vanillekipferl/" target="_blank">this lovely one by PlatesCravings </a>that I found on Pinterest, I did live in Germany for 18 months and sampled a smorgasbord of German recipes while there. I ended up collecting many while there and while this wasn’t one, it did live up to my expectations. </span></div>
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<span style="font-family: inherit;">That being said, my decision to make these vanilla moon cookies was a spontaneous one and the original recipe called for things I didn’t have in my regular pantry (primarily vanilla bean and vanilla sugar). So if you’re like me, fear not! I made a few tweaks to accommodate my pantry’s lack and the cookies still turned out amazing. Here’s what I did:</span></div>
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<li style="color: #454545; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Cut the recipe in half. It made a dozen cookies when halved, which was plenty for our little family of three.</span></li>
<li style="color: #454545; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Where the recipe calls for vanilla bean, I used about 1 tsp of vanilla extract instead. I also added about 1/2 tsp of almond extract because I like it in melty cookies like these.</span></li>
<li style="color: #454545; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Used walnuts instead of almonds. I feel like they taste better for crumbly doughs like this. I used a food processor to pulverize the walnuts and then...</span></li>
<li style="color: #454545; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Used the food processor to mix all ingredients instead of a hand mixer or Kitchen-Aid. You’ll notice the original recipe calls for chunks of cold butter. You do not want the butter to melt or soften much, so a food processor works best to chop up the cold butter and mix the other ingredients quickly so you can hand finish it and roll it for the fridge (watch the quick video on <a href="https://platedcravings.com/german-christmas-baking-vanillekipferl/" target="_blank">PlatedCravings</a> to see what I mean here).</span></li>
<li style="color: #454545; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Used plain powdered sugar instead of vanilla sugar. The original recipe swears by the vanilla sugar, but while I’m sure they would have tasted even yummier with it, regular powdered sugar worked just fine for us.</span></li>
<li>Made my own powdered sugar shaker. For reasons unbeknownst to me, I don’t have a flour/sugar sifter or metal sieve. So I placed a piece of aluminum foil over a small jar with powdered sugar in it, fastened it with a rubber band and gently poked small holes in it with a fork. It worked well enough. </li>
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<span style="font-family: inherit;">As a side note, joining the cookies the pretty picture Ally requested is my quaint little German nativity set I purchased at a Christmas market in Hamburg. It currently fits most pieces (the third wise man currently has a broken arm) inside this adorable “Beauty-and-the-Beast” glass dome I found while shopping with Ally at a farmer’s market a few years ago. This is its sixth year as a part of my Christmas decor. Finally, my next German baking ambition this season is to try homemade Lebkuchen, which I’ve been cautioned is quite a process and a treat that most of the German friends I’ve queried for a recipe have said they just buy instead of make. So wish me luck!</span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><b><u>Vanillekipferl (German Vanilla Crescent Cookies)</u></b></span></span></div>
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<li>1 c. all purpose flour</li>
<li>pinch of salt</li>
<li>1/2 c. unsalted butter, cold and cut into small cubes</li>
<li>6 Tbsp powdered sugar</li>
<li>6 Tbsp ground walnuts</li>
<li>1 tsp vanilla extract</li>
<li>1/2 tsp almond extract</li>
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Approx 1/2 c. powdered sugar for dusting</div>
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Combine flour, salt, cold cubed butter, powdered sugar, ground nuts and extracts in the bowl of a food processor. Pulse until it comes together in a crumbly dough. </div>
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Gather and squish dough together, wrap in plastic wrap, and chill for one hour in the fridge.</div>
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Preheat oven to <span style="background-color: transparent; color: #333333; font-family: "Pontano Sans", sans-serif; font-size: 14.4px;">350°F</span><span style="background-color: transparent; color: #333333; font-family: "Pontano Sans", sans-serif; font-size: 14.4px;"> </span><span style="background-color: transparent; color: #333333;"><span style="font-family: inherit;">and line baking sheets with parchment paper.</span></span></div>
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<span style="color: #333333;">Roll the chilled dough into a log, about 1/2 inch thick. Cut into 1 1/2 inch pieces, roll them into small cylinders and taper the ends. Bend each one into a crescent shape. Place on the baking sheet about 1 inch apart. </span></div>
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<span style="color: #333333;">Bake the cookies for 12 -15 minutes, until the edges are golden. DO NOT BROWN the cookies!</span></div>
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<span style="color: #333333;">Sift the powdered sugar over the hot cookies. Allow them to cool completely, then give them a second dusting.</span></div>
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Allysonhttp://www.blogger.com/profile/11660256837175961982noreply@blogger.com0tag:blogger.com,1999:blog-172007148884656396.post-55994396665122476992017-12-18T05:00:00.000-08:002017-12-18T05:00:00.401-08:00Day 11 - Christmas Tree Meringues<span style="font-family: inherit;">I love meringues. They are so versatile, and honestly, I'm fascinated by them! My first experience with meringues was a flop. Literally. I had picked a rather complicated recipe that required me to fold other ingredients into the meringue and I ended up stirring out all the air. It was tasty, but absolutely ugly!</span><br />
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<span style="font-family: inherit;">Since then, I've learned more about meringues and discovered a few tricks that practically guarantee a perfect meringue every time! <a href="http://www.dishesanddesigns.com/2010/10/spooky-ghost-meringues.html" target="_blank">I wrote a post about it a few years ago here.</a> This recipe is for a Swiss Meringue - which basically means that the whipped egg whites are cooked before you bake them (i.e. you can taste as you go without worrying about eating raw egg!), and while the meringue is on the softer side, it is very stable. </span><br />
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If you're like me and want to read more about the history and science of meringues, check out <a href="https://boingboing.net/2012/09/04/the-history-and-science-of-mer.html" target="_blank">this post</a>. <span style="font-family: inherit;">These cookies spend a long time in the oven, so while there's not much hands-on time, don't plan on whipping them up at the last minute or you'll be sorely disappointed. </span><br />
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<span style="font-family: inherit;"><i>A few tips for getting started with your meringues:</i></span><br />
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<li style="list-style: decimal; margin: 0px 0px 12px; padding: 0px;"><span style="font-family: inherit;"><i>Make sure your bowl is clean and free from any water or oils. I prefer to use metal or glass, since plastic bowls tend to hold onto the oils. </i></span></li>
<li style="list-style: decimal; margin: 0px 0px 12px; padding: 0px;"><span style="font-family: inherit;"><i>Eggs separate best when cold, but egg whites whip to perfection at room temperature. Separate your eggs and then set aside the whites for about 30 minutes to allow them to come to room temperature.</i></span></li>
<li style="list-style: decimal; margin: 0px 0px 12px; padding: 0px;"><span style="font-family: inherit;"><i>Be careful when separating the eggs. Little pieces of shell or yolk will keep the whites from whipping to their full potential. If some ends up in the bowl, don't worry - just set it aside for another project and start with some new eggs. </i></span></li>
<li style="list-style: decimal; margin: 0px 0px 12px; padding: 0px;"><span style="font-family: inherit;"><i>A general rule with meringues is 1/4 cup of sugar for each egg white. That right there will make a beautiful meringue. Adding a little Cream of Tartar helps to stabilize the eggs, making the meringue a little easier to work with.</i></span></li>
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</i></span><span style="font-family: inherit; font-size: large;"><b><u>Christmas Tree Meringues</u></b></span><br />
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<li>4 egg whites, at room temperature</li>
<li>1 c. granulated sugar</li>
<li>1/4 tsp cream of tartar</li>
<li>1/4 tsp extract of your choosing (almond, vanilla, or peppermint are all very nice)</li>
<li>green gel food coloring</li>
<li>sprinkles - I used rainbow nonpareils and tiny star shaped candies</li>
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<span style="font-family: inherit;">Preheat oven to 200 degrees F. Prepare a baking sheet with parchment paper or a silicone baking mat and set aside.</span><br />
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<span style="font-family: inherit;">In a large metal or glass bowl (or the bowl of your stand mixer), combine egg whites, sugar, and cream of tartar. Place over a small pot of gently simmering water on the stove. Use an electric hand mixer, or whisk [very] vigorously until sugar is dissolved. (You can test this by rubbing a small amount of the egg mixture between your fingers - if it's smooth, you're done. If it feels grainy, keep going!)</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Remove from heat and continue to mix with the hand mixer or place on stand mixer and whisk on medium high until egg whites become stiff and glossy. When you have stiff peaks, add in extract and food coloring (enough to get the color desired).</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Very gently place mixture into a piping bag fitted with a large star tip. Pipe cookies onto prepared baking sheet. They should be about 1 inch wide by 2 inches high. Sprinkle with rainbow nonpareils. <span style="background-color: white; color: #333333;">*Note: save the little bit of meringue left in the bowl to stick the stars onto the trees*</span></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Cook for 2 hours (yes, you read that right.) After 2 hours, turn oven off, open door slightly, and allow to cool slowly in oven for an additional 2 hours (or overnight).</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Use a tiny dot of leftover meringue to stick the stars onto the cookies.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
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<br />Allysonhttp://www.blogger.com/profile/11660256837175961982noreply@blogger.com0tag:blogger.com,1999:blog-172007148884656396.post-29499961272358443322017-12-15T05:00:00.000-08:002017-12-15T05:00:32.829-08:00Day 10 - Maple Snickerdoodle BarsSnickerdoodles take me back to my childhood. I remember baking them with my mom and my little sister, scooping out the dough and rolling it in cinnamon-sugar. I still love them, but to be honest, I don't make them very often. That extra step of rolling the dough balls in cinnamon-sugar sometimes just seems like one step too many.<br />
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When I planned out the recipes for my 12 Days of Cookies this year, the cookie that I selected for today just didn't feel right, when it came time to bake it. After all of the lighter, crispy, thin, spicy cookies I've made so far, I just wanted something warm, cozy, and nostalgic. Since writing a recipe for my favorite old sweater would be weird, I suggest you wear one when you eat these.<br />
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This recipe takes my snickerdoodle nostalgia one step further with pure Maple Syrup. When I was in grade school, we lived in Bradford County, Pennsylvania. There are a lot of details that I don't remember, but one thing I do remember is maple syrup. I remember our family giving it as gifts, and I remember my grandma pouring it on the snow and showing us how to make <a href="https://www.pinterest.com/pin/374995106454263675/" target="_blank">frozen syrup on a stick</a>, and I remember the maple sugar candy (sometimes I still crave that).<br />
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I kept my mom's snickerdoodle recipe virtually the same, but added in some maple syrup and made it into a bar. These are so good, and so easy! I don't know if I'll ever make traditional snickerdoodles again.<br />
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<span style="font-size: large;"><b><u>Maple Snickerdoodle Bars</u></b></span><br />
<br />
<ul>
<li>1 c. salted butter, at room temperature</li>
<li>1 c. granulated sugar</li>
<li>1/3 c. pure maple syrup (NOT pancake syrup)</li>
<li>1/2 tsp vanilla</li>
<li>2 eggs, at room temperature</li>
<li>2 3/4 c. all purpose flour</li>
<li>2 tsp cream of tartar</li>
<li>1 tsp baking soda</li>
<li>1/4 tsp salt</li>
</ul>
<ul>
</ul>
<ul>
<li>2 Tbsp granulated sugar</li>
<li>2 tsp ground cinnamon</li>
</ul>
<br />
Preheat oven to 400 degrees F. Butter a 9x13 baking dish, set aside.<br />
<br />
In the bowl of an electric mixer, cream together butter and 1 cup sugar. Add in the maple syrup, eggs, and vanilla. Beat until well blended.<br />
<br />
In a separate bowl, sift together the flour, cream of tartar, baking soda, and salt.<br />
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Add into the butter mixture and mix on low until fully incorporated.<br />
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Press evenly into baking dish. In a small bowl or shaker, mix together the 2 Tbsp sugar and ground cinnamon. Sprinkle over all of the dough.<br />
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Bake at 400 for 18-20 minutes. Allow to cool, slice, and enjoy!<br />
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<br />Allysonhttp://www.blogger.com/profile/11660256837175961982noreply@blogger.com0tag:blogger.com,1999:blog-172007148884656396.post-65383570799486563152017-12-14T05:00:00.000-08:002017-12-14T05:00:10.747-08:00Day 9 - Almond ThinsI'm starting to see a pattern here. I promise it was completely unintentional, but there's just something about these thin, crisp cookies that I can't seem to get enough of! These cookies remind me a little of biscotti, but felt significantly easier to make. Like <a href="http://www.dishesanddesigns.com/2017/12/day-8-pecan-sandies.html" target="_blank">yesterday's cookie recipe</a>, this is a slice-and-bake cookie. And also like yesterday, this one is filled with nuts - almonds this time. You'll have to plan a little ahead with these, as they need at least 2 hrs to chill before baking. Mix up the dough now, and then slice and bake tomorrow (or as needed if you freeze it!) for some freshly baked cookies to go with your early morning hot cocoa. (Am I the only one that does that in the winter?)<br />
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I paired these with a dark chocolate, and tried dipping them as well as drizzling it on, and left some plain. I honestly can't say which I like best. They're not too sweet, and have just the right amount of almond to be noticeable, but not overpowering. Just be careful not to eat too many!<br />
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<span style="font-size: large;"><b><u>Almond Thins</u></b></span><br />
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<ul>
<li>1/2 c. salted butter, at room temperature</li>
<li>1/2 c. dark brown sugar</li>
<li>1/2 c. granulated sugar</li>
<li>2 eggs</li>
<li>1/2 tsp almond extract</li>
<li>2 1/4 c. flour</li>
<li>1/4 tsp salt</li>
<li>1 1/2 c. sliced almonds</li>
</ul>
<br />
In the bowl of an electric mixer, cream together butter and sugars. Mix in the eggs and extract and beat about 2 minutes.<br />
<br />
Sift in the flour and salt. Mix on low until just incorporated. Add in the sliced almonds. I started by mixing these in with the electric mixer, but switched to kneading it in by hand to make sure all the nuts were evenly distributed.<br />
<br />
Place dough on a large piece of parchment or plastic wrap and shape into a long rectangle, about 3 inches wide by 1 inch high. Wrap well and chill for 2 hrs or overnight.<br />
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Preheat oven to 350 degrees F. Prepare baking sheet with parchment or silicone baking mats. Set aside.<br />
<br />
Unwrap dough and place on a cutting board. Using your sharpest knife, divide dough into three shorter rectangles, and return two to the refrigerator - it cuts much better when super cold. Slice the remaining dough as thinly as you can and place on baking sheet. Keep it uniform, so they all bake the same, and don't go any thicker than 1/8."<br />
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Bake at 350 for 10-12 minutes, until cookies are just beginning to brown. Remove to a wire rack to cool completely.<br />
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<b>>Optional<</b><br />
At the last minute I decided to dip some of my cookies in chocolate. I melted 1 cup of my favorite dark chocolate with 2-3 Tablespoons of salted butter (I honestly just took a chunk that looked about right!). This was enough for maybe half of the cookies I had left once they were all baked... I may have been snacking.....<br />
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Dip half of your cookie in the melted chocolate and place on parchment paper to set. You can also put the chocolate in a small baggie and cut a tiny hole in the end to drizzle chocolate over the cookies.<br />
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<br />Allysonhttp://www.blogger.com/profile/11660256837175961982noreply@blogger.com0tag:blogger.com,1999:blog-172007148884656396.post-27255130896622930232017-12-13T05:00:00.000-08:002017-12-13T05:00:20.340-08:00Day 8 - Pecan SandiesI've had these on my list to make for a number of years now. Pecan sandies are such a simple cookie, but they deliver big time! That melt-in-your-mouth buttery goodness that is shortbread, chock full of rich, nutty pecans. I also rolled the edges in turbinado sugar, so each bite also contains that crunchy, sweet crystallized sugar. So, so good!<br />
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These are another make-ahead cookie. The dough needs to chill for at least an hour before baking, but you could easily whip up a big batch of these and just cook as many as you need at one time. Roll the dough into a log, slice into rounds and bake. Doesn't get much easier than that!<br />
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<b><u><span style="font-size: large;">Pecan Sandies</span></u></b><br />
<br />
<ul>
<li>1 c. rough-chopped Pecans</li>
<li>1 c. salted butter</li>
<li>1/2 c. + 2 Tbsp powdered sugar</li>
<li>2 tsp vanilla </li>
<li>heaping 1/2 tsp kosher salt</li>
<li>1 2/3 c. flour</li>
</ul>
<ul>
<li>1 egg yolk, lightly beaten (for the egg wash)</li>
<li>Approx 1/2 c. turbinado, or other coarse sugar</li>
</ul>
<br />
In a medium frying pan, over high heat, toast the pecans 3-5 minutes. Keep them moving constantly, until they are very slightly darker and smell rich and nutty. Immediately remove from heat and pour into a bowl - they will continue to cook as long as they're in the pan.<br />
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In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until smooth, 1-2 minutes. Add the powdered sugar, vanilla, and salt. Beat until combined. <br />
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Mix in the flour, a little at a time, and mix until just incorporated. Stir in the pecans by hand. I actually found it easier to get an even distribution if I knead them in, rather than using a spoon. <br />
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Place the dough on a large piece of plastic wrap and form the dough into a log, about 1 1/2 inch in diameter. Wrap tightly and place in the refrigerator for one hour or overnight.<br />
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To bake, preheat oven to 350 degrees F. Prepare a baking sheet with parchment paper or a silicone baking mat and set aside. Remove the dough from the refrigerator and set aside while you prepare the egg wash.<br />
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Lightly brush the sides of the log with the beaten egg yolk and roll in the turbinado sugar to coat. Slice into rounds about 1/2 inch thick and place on prepared baking sheet.<br />
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Bake 15-20 minutes (mine baked for 18 exactly), until the cookies are set and the bottom is starting to lightly brown. Remove to a wire rack to cool completely. Store in an airtight container. <br />
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<br />Allysonhttp://www.blogger.com/profile/11660256837175961982noreply@blogger.com0tag:blogger.com,1999:blog-172007148884656396.post-64476048149520677112017-12-12T05:00:00.000-08:002017-12-12T05:00:00.260-08:00Day 7 - Pecan Florentines with Eggnog Filling<span style="font-family: inherit;"><span style="background-color: white;"><span style="color: #222222;">I first fell in love with Florentines while on my study abroad in Vienna. My host mom was going on a 2 week business trip, essentially leaving me living alone. When I got back from classes that day, I found a box of the most delicate, crisp, chocolaty cookies. They were so good and I tried to make them last, but eventually they were gone. I looked for more, and tried others, but they were never as good. I still don’t know what kind of magical bakery she found them in.</span></span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Fast forward a decade and I’ve still never tried making my own. I’ve always been too intimidated by how amazing those first Florentines were, and how disappointed I was with others I tried, to even bother attempting them myself. Not anymore! While watching the contestants on the British Baking Show struggle through making them, I decided that if they could do it, so could I. So I immediately began looking up and comparing Florentine recipes.</span></span><br />
<span style="font-family: inherit;"><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">That’s when I found these glorious cookies. Deb, over at Smitten Kitchen, consistently puts out amazing recipes. I liked that they were a bit different from a traditional Florentine (that way I wouldn't be totally disappointed if my first attempt didn't turn out like my time-enhanced memory of them) and the eggnog filling....mmmmm! </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #222222;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">I can safely say that I'm over my fear of Florentines after having made this recipe! This opens up a whole new world... Be sure to read through the recipe before you make it. It might look daunting, but honestly, it's really not! Don't be afraid to try them - you'll be so glad you did!</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;"><br /></span></span>
<span style="font-family: inherit; font-size: large;"><span style="background-color: white; color: #222222;"><b><u>Pecan Florentines with Eggnog Filling</u></b></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-size: x-small;">adapted from <a href="https://smittenkitchen.com/2013/12/eggnog-florentines/" target="_blank">Smitten Kitchen</a></span></span><br />
<ul>
<li>6 Tbsp flour</li>
<li>1/2 c. pecan halves</li>
<li>1/4 tsp ground cinnamon</li>
<li>1/4 tsp kosher salt</li>
<li>1/2 c. salted butter (cold is fine!)</li>
<li>scant 2/3 c. granulated sugar </li>
<li>2 Tbsp heavy cream</li>
<li>1 Tbsp honey</li>
<li>1/4 tsp vanilla </li>
<li>Eggnog Filling (see recipe below)</li>
</ul>
<span style="color: #222222;"><span style="background-color: white;"><br /></span></span>
<span style="color: #222222;"><span style="background-color: white;"><b>Make the cookie dough: </b>Preheat oven to 350. Line two baking sheets with parchment paper or a silicone baking mat and set aside.</span></span><br />
<span style="color: #222222;"><span style="background-color: white;"><br /></span></span>
<span style="color: #222222;"><span style="background-color: white;">In a food processor, combine the flour, pecans, cinnamon, and salt. Pulse until the nuts are very finely chopped. Pour into a large mixing bowl.</span></span><br />
<span style="color: #222222;"><span style="background-color: white;"><br /></span></span>
<span style="color: #222222;"><span style="background-color: white;">In a medium saucepan, combine the butter, sugar, heavy cream, and honey. Bring it to a boil over high heat. Boil for 1 minute, then turn off the heat and stir in the vanilla.</span></span><br />
<span style="color: #222222;"><span style="background-color: white;"><br /></span></span>
<span style="color: #222222;"><span style="background-color: white;">Pour the caramel mixture over the nut mixture and stir to combine. Set aside for 30 minute, until it has cooled (mixture will firm up a bit, but that's perfectly normal). Meanwhile, make the filling.</span></span><br />
<span style="color: #222222;"><span style="background-color: white;"><br /></span></span>
<span style="color: #222222;"><span style="background-color: white;"><br /></span></span>
<span style="color: #222222; font-size: large;"><span style="background-color: white;"><b><u>Eggnog Filling</u></b></span></span><br />
<br />
<ul>
<li>4 large eggs, hard-boiled</li>
<li>4 Tbsp salted butter</li>
<li>2 Tbsp whole milk</li>
<li>1/2 tsp vanilla </li>
<li>1/2 tsp ground nutmeg</li>
<li>1/8 tsp ground cloves</li>
<li>1/8 tsp kosher salt</li>
<li>2 1/2 c. powdered sugar</li>
</ul>
<span style="color: #222222;"><span style="background-color: white;"><br /></span></span>
<span style="color: #222222;"><span style="background-color: white;"><b>Make the filling:</b> Peel the eggs and separate the yolks from the whites. You only need the yolks, so don't worry if they don't peel pretty; save the whites for something else. </span></span><br />
<span style="color: #222222;"><span style="background-color: white;"><br /></span></span>
<span style="color: #222222;"><span style="background-color: white;">In the bowl of an electric mixer, or a large mixing bowl, press the egg yolks through a fine-mesh strainer so they become mashed and powdery. (Immediately wash out the strainer, or you'll have a big mess later when it dries!) </span></span><br />
<span style="color: #222222;"><span style="background-color: white;"><br /></span></span>
<span style="color: #222222;"><span style="background-color: white;">Add the butter, milk, vanilla, nutmeg, cloves and salt. Mix until smooth. Add the powdered sugar and mix on low speed until incorporated. Then increase the mixer speed and beat until thick and frosting-like. Spoon into an airtight container, cover, and set aside. </span></span><br />
<span style="color: #222222;"><span style="background-color: white;"><br /></span></span>
<span style="color: #222222;"><span style="background-color: white;"><b><br /></b></span></span>
<span style="color: #222222;"><span style="background-color: white;"><b>Bake the cookies: </b>Using a 1 Tbsp measure, scoop 3 dough balls onto your baking sheet. Divide in half so you have 6 small cookie dough balls. They should be about 3 inches apart - they will spread a ton! </span></span><br />
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<span style="color: #222222;"><span style="background-color: white;">Bake at 350 degrees F for 7-9 minutes, until cookies are thin and golden brown. They will not crisp until they are cool, so don't worry if they're soft.</span></span><br />
<span style="color: #222222;"><span style="background-color: white;"><br /></span></span>
<span style="color: #222222;"><span style="background-color: white;">Allow to cool on baking sheets for 5 minutes. Meanwhile, place some paper towels on the counter or another cookie sheet (make sure it's a flat surface). Transfer cooling cookies to paper towels to blot some of the excess oil for a few more minutes. Once blotted, transfer cookies to a cooling rack.</span></span><br />
<span style="color: #222222;"><span style="background-color: white;"><br /></span></span>
<span style="color: #222222;"><span style="background-color: white;">If any butter is left on the baking sheet, wipe that off before repeating the baking process. It helps to set up a little assembly line, with places for cookies to cool on baking sheets, on paper towels, and finally on cooling racks while you prepare another baking sheet of cookies to go into the oven. Stay close to the kitchen - this all goes just quickly enough that you don't want to go too far! </span></span><br />
<span style="color: #222222;"><span style="background-color: white;"><br /></span></span><span style="color: #222222;"><span style="background-color: white;"><b>Assemble: </b> Spread a dollop of eggnog filling on one cookie, the gently press a second one on top. Repeat with remaining cookies. Place in the fridge for 10 minutes before serving to firm up the filling. If you don't plan to eat all of them right away, store the filling covered in the refrigerator and the cookies in an airtight container at room temperature. Makes 3 dozen lacy cookies.</span></span><br />
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Allysonhttp://www.blogger.com/profile/11660256837175961982noreply@blogger.com0tag:blogger.com,1999:blog-172007148884656396.post-63141439837824172542017-12-11T05:00:00.000-08:002017-12-11T05:00:24.492-08:00Day 6 - Chocolate Orange Brownie CookiesOrange flavored chocolate can, apparently, be fairly controversial. I absolutely love it, but my husband can't stand it, and didn't even want to be in the room when I was making these cookies! He was a good sport and did try one of the cookies though, and dubbed it "not bad," so you know they're good!<br />
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These cookies are so rich and chocolaty. If you're not a fan of orange flavored chocolate, you could easily leave out the orange zest, and replace the chocolate orange with the equivalent in semi-sweet chocolate chips for an amazing double chocolate cookie.<br />
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Growing up, we had a little tradition in my family of reading the story <a href="http://simplesojourns.com/the-christmas-orange-2/" target="_blank">"The Christmas Orange"</a> and sharing a chocolate orange. I wanted to do that with my boys, so we combined that with these cookies, and used one of the chocolate oranges (plus a little extra) to make them. If you have a favorite kind of orange chocolate, feel free to use that!<br />
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Just a tip, this recipe uses a mixing method slightly different than the usual, so be sure to read through the recipe completely before starting! It also helps to measure out all the ingredients first.<br />
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<b><u><span style="font-size: large;">Chocolate Orange Brownie Cookies</span></u></b><br />
<span style="font-size: x-small;">slightly adapted from <a href="http://bakerbynature.com/chocolate-orange-brownie-cookies/" target="_blank">Baker by Nature</a></span><br />
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<ul>
<li>1 c. plus 2 1/2 Tbsp flour</li>
<li>3 Tbsp special dark cocoa powder</li>
<li>1 tsp baking powder</li>
<li>3/4 tsp kosher salt</li>
<li>1 c. semi sweet chocolate chips (heaping cup)</li>
<li>2 Tbsp salted butter</li>
<li>1 tsp vanilla </li>
<li>1/4 c. granulate sugar</li>
<li>1/4 c. packed dark brown sugar</li>
<li>zest of 1 orange</li>
<li>2 eggs, at room temperature</li>
<li>2 Tbsp whole milk</li>
<li>7 oz orange chocolate, chopped (I used 1 whole chocolate orange plus 6 "segments" of another)</li>
</ul>
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Preheat oven to 300 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.<br />
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Sift together the flour, cocoa powder, baking powder, and salt. Set aside,<br />
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In a large mixing bowl set over a pan of gently simmering water, combine the semi-sweet chocolate chips and butter. Stir occasionally, until chocolate chips are almost melted. Remove from heat and stir until completely melted. Mix in the vanilla.<br />
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Add the sugars and orange zest and whisk until blended. Whisk in the eggs, one at a time, until fully incorporated. Stir in the milk.<br />
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Add in the dry ingredients, mixing until just combined. Gently fold in the chopped orange chocolate.<br />
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Scoop in rounded Tablespoons onto prepared baking sheet (dough is very sticky!)<br />
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Bake at 300 degrees F for about 12 minutes, until the edges are set. Remove from oven and allow to cool completely on the baking sheet. Makes about 32 cookies.<br />
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<br />Allysonhttp://www.blogger.com/profile/11660256837175961982noreply@blogger.com0tag:blogger.com,1999:blog-172007148884656396.post-30561817103572171752017-12-08T05:00:00.000-08:002017-12-08T05:00:18.341-08:00Day 5 - Butterbeer Thumbprint CookiesThis one's for all of you Harry Potter fans. I am a huge book nerd, and I'm usually reading 2-3 books at any given time. (These days most of them are audiobooks, because quiet time to sit and read is a luxury I just don't have right now with 3 littles!) I love reading books that discuss food in passing - as in, it's not the main focus of the book. I recently read a book where the main character attended a dinner party and the author shared the menu along with the conversation. I immediately wanted to go and make all the different foods they were eating.<br />
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So when I came across this recipe for Butterbeer Thumbprint Cookies, I had to try them! I know Harry Potter doesn't actually ingest his butterbeer in the form of cookies, so if you're a die-hard fan, just humor me here!<br />
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According to the author, butterbeer is "a little bit like less-sickly butterscotch." Well, this homemade "browned butterscotch" is amazing. It's fast and easy to make, and is hands down, the best stuff you'll eat all day! And it tastes nothing like those sickly "butterscotch" chips that get dusty on grocery store shelves.<br />
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<b><u><span style="font-size: large;">Butterbeer Thumbprint Cookies</span></u></b><br />
(adapted from <a href="https://cookiesandcups.com/butterbeer-cookies/" target="_blank">Kara Canary</a>)<br />
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<ul>
<li>1 c. salted butter, at room temperature</li>
<li>1 c. powdered sugar</li>
<li>1/2 tsp vanilla extract</li>
<li>1 tsp butter extract (I didn't have any when I made these in the middle of the night, and they were great. I'll bet they're even more buttery with the extract though!)</li>
<li>2 1/2 c. flour</li>
<li>1/2 tsp salt</li>
<li>Browned Butterscotch sauce (recipe below)</li>
</ul>
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Preheat oven to 350 degrees F. Line baking sheet with parchment paper or a silicone baking mat and set aside.<br />
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In the bowl of an electric mixer, cream together the butter and powdered sugar. Mix in the extracts and beat until light and fluffy, about 3 minutes.<br />
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Sift in flour and salt. Mix for another minute, until it is all combined.<br />
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Roll dough into Tablespoon sized balls, spacing about 2 inches apart on baking sheet. Use your thumb or the back of a spoon to make an indentation in the cookie.<br />
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Bake at 350 for 10 minutes. Remove from oven and immediately press down the indentation again (use a spoon, not your thumb this time!) and return to the oven. Bake another 5 minutes. Allow to cool 3-5 minutes on the pan, and then remove to a wire rack to cool completely.<br />
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While cookies are cooling, make browned butterscotch sauce. Fill cookies and allow to cool and set. Enjoy!<br />
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<b><u><span style="font-size: large;">Browned Butterscotch Sauce</span></u></b><br />
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<ul>
<li>1/2 c. salted butter</li>
<li>1 c. dark brown sugar, packed</li>
<li>1 c. heavy cream</li>
<li>1 tsp kosher salt</li>
<li>1 tsp vanilla extract</li>
</ul>
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Melt butter in a medium heavy bottomed saucepan set over medium heat. Once melted, continue to cook, stirring and scraping the bottom continuously. Butter will froth up and then begin to brown.<br />
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When butter smells nutty and is almost as dark as the sugar, remove from heat and whisk in the sugar, cream, and salt. Return to heat, continuing to stir and scrape the bottom of the pan.<br />
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Bring butter to a gentle boil and cook, stirring occasionally, for 6 minutes. Remove from heat and pour into a jar for storage. Butterscotch will continue to set as it cools.<br />
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Spoon into the indentations set in the cookies. Drizzle more over the top. Allow to cool and set before serving.<br />
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Store any remaining browned butterscotch in the refrigerator for up to two weeks.<br />
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<br />Allysonhttp://www.blogger.com/profile/11660256837175961982noreply@blogger.com0tag:blogger.com,1999:blog-172007148884656396.post-73793137322359166332017-12-07T05:00:00.000-08:002017-12-07T05:00:22.754-08:00Day 4 - GingersnapsMy obsessive need for gingerbread during the holidays has lead me here - to these wonderfully spicy, thin and crispy Gingersnaps.<br />
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Over the years I've shared a number of different gingerbread recipes. It's hard to pick a favorite - maybe one day I will, but for right now, these Gingersnaps are really hitting the spot. They are refreshingly spicy. It surprises me each time I try one! Not so much that it scares you away, but enough that the gingery flavor lingers in your mouth, convincing you to go back for another one. Just writing this makes me want to sneak back into the kitchen for more!<br />
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I used <a href="https://beefruityandnutty.com/products/ginger-chunks-no-sugar-soft" target="_blank">dried (non-crystallized) ginger chunks </a>in this recipe - I bought a big bag of it at Costco and my 3 year old loves to eat it as a snack! It's too spicy for me, but it's absolutely perfect in this recipe. IF you can't find this, then use the crystallized ginger. Since it's sugared, you'll want to reduce the sugar in the recipe (I'd probably leave out at least half of the white sugar).<br />
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<i>For more Gingerbread Recipes, check out these! <a href="http://www.dishesanddesigns.com/2013/12/day-5-gingerbread-cookies.html" target="_blank">Gingerbread Cookies,</a> <a href="http://www.dishesanddesigns.com/2014/12/day-8-gingerbread-biscotti.html" target="_blank">Gingerbread Biscotti,</a> <a href="http://www.dishesanddesigns.com/2016/12/day-1-gingerbread-chocolate-chunk.html" target="_blank">Gingerbread Chocolate Chunk Cookies,</a> <a href="http://www.dishesanddesigns.com/2014/12/day-5-gingerbread-pinwheels.html" target="_blank">Gingerbread Pinwheels,</a> <a href="http://www.dishesanddesigns.com/2015/12/day-4-ginger-sandwich-cookies-with.html" target="_blank">Ginger Sandwich Cookies with Lemon Cream Filling,</a> and <a href="http://www.dishesanddesigns.com/2010/12/day-9-spice-bites.html" target="_blank">Spice Bites.</a> </i><br />
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<span style="font-size: large;"><b><u>Gingersnaps</u></b></span><br />
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<ul>
<li>1/2 c. <a href="https://beefruityandnutty.com/products/ginger-chunks-no-sugar-soft" target="_blank">dried ginger chunks</a></li>
<li>1/4 c. white sugar</li>
<li>1 1/2 c. salted butter, at room temperature</li>
<li>3/4 c. dark brown sugar</li>
<li>3/4 c. unsulphured molasses</li>
<li>1 egg</li>
<li>2 tsp roasted lemon zest</li>
<li>3 3/4 c. flour, divided</li>
<li>2 Tbsp ground ginger</li>
<li>3 tsp cinnamon</li>
<li>1 1/4 tsp baking powder</li>
<li>1/2 tsp ground white pepper</li>
<li>1/4 tsp ground cloves</li>
<li>Approx. 1/2 c. raw turbinado sugar</li>
</ul>
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In a food processor, pulse<span style="font-family: "calibri"; font-size: 11pt;"> white
sugar, dried ginger chunks, and 1/4 cup of your flour in food processor to
small pea sized chunks. Be careful - if you go too far, it just turns into a gooey mushy mess. Set aside.</span><br />
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<span style="font-family: "calibri"; font-size: 11pt;"><br /></span>
<span style="font-family: "calibri"; font-size: 11pt;">In the bowl of an electric mixer, cream together butter and brown sugar. Mix in the molasses. Add the egg and beat 2-3 minutes. Scrape down the edges and add in the roasted lemon zest. </span><br />
<span style="font-family: "calibri"; font-size: 11pt;"><br /></span>
<span style="font-family: "calibri"; font-size: 14.6667px;">In a separate bowl, sift together the remaining 3 1/2 cups flour with the ginger, cinnamon, baking powder, white pepper, and cloves. Slowly mix into the butter mixture. Beat until fully incorporated. </span><br />
<span style="font-family: "calibri"; font-size: 14.6667px;"><br /></span>
<span style="font-family: "calibri";"><span style="font-size: 14.6667px;">Divide dough in half and shape into two rectangles, about 3/4" thick. Wrap in plastic wrap and chill, 4 hrs or overnight. *Note - make sure they are evenly thick all the way across. </span></span><br />
<span style="font-family: "calibri"; font-size: 14.6667px;"><br /></span>
<span style="font-family: "calibri";"><span style="font-size: 14.6667px;">Remove dough from refrigerator and roll into equal teaspoon sized balls. The easiest way to do this is to cut the block of chilled dough into cubes, all about 3/4" (yes, I actually measured them!)</span></span><br />
<span style="font-family: "calibri";"><span style="font-size: 14.6667px;"><br /></span></span>
<span style="font-family: "calibri";"><span style="font-size: 14.6667px;">Roll the cubes into balls. If they start getting soft, put them back in the fridge for a little while to firm up. Keep any dough you're not working on in the fridge as well. </span></span><br />
<span style="font-family: "calibri";"><span style="font-size: 14.6667px;"><br /></span></span>
<span style="font-family: "calibri";"><span style="font-size: 14.6667px;">Preheat oven to 350 degrees F. You can use parchment paper or an ungreased baking sheet, but my cookies didn't crisp up as well when I baked them on a silicone baking mat.</span></span><br />
<span style="font-family: "calibri";"><span style="font-size: 14.6667px;"><br /></span></span>
<span style="font-family: "calibri";"><span style="font-size: 14.6667px;">Dip a the bottom of a bowl or cup in some flour and use it to press down hard on the dough balls. They should flatten out to about 1/8" thick. Make sure whatever you're using to smash the dough is actually flat on the bottom, not concave. Otherwise you'll end up with crispy burned edges and a thick too-soft middle. </span></span><br />
<span style="font-family: "calibri";"><span style="font-size: 14.6667px;"><br /></span></span>
<span style="font-family: "calibri";"><span style="font-size: 14.6667px;">Sprinkle the top generously with turbinado sugar and bake at 350 for 10-12 minutes, until browned and crisp. Allow to cool completely on the pan (they will crisp up more as they cool!). Store in an airtight container. Makes about 130 cookies.</span></span><br />
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Allysonhttp://www.blogger.com/profile/11660256837175961982noreply@blogger.com0tag:blogger.com,1999:blog-172007148884656396.post-61151606386247017502017-12-06T05:00:00.000-08:002017-12-06T05:00:03.642-08:00Day 3 - Carrot Spice Cake CookiesI love carrot cake. No really - I love it, but mostly I love MY carrot cake. It's more like a spice cake and a carrot cake had a baby, really - none of that mushy fruit getting in the way! <a href="http://www.dishesanddesigns.com/2015/05/best-ever-carrot-cake-and-my-little.html" target="_blank">I've already shared my seriously amazingly delicious carrot cake recipe</a> with you. I know I've said it before, but if you haven't tried it, you should! Sometimes though, I just don't feel like making a whole cake. (I know that sounds like crazy-talk, but it's true.) <br />
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Enter: these cookies. It's almost like eating a perfectly sized mini cake! The texture is somewhere between cake and cookie - a little more dense than my cake, but still SO good! I couldn't stop eating them. I really don't want to admit to how many I ate! They're gone now, so.... I guess I'll just have to make more! <br />
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Like yesterday's <a href="http://www.dishesanddesigns.com/2017/12/day-2-cranberry-white-chocolate.html" target="_blank">Cranberry White Chocolate Pistachio cookies</a>, these are fairly quick to throw together, though you do have to be patient and wait for the cookies to cool completely, or the frosting will melt off. Not that I know that from experience. ;) Grating the carrots can be a bit tedious. You could probably chop them in a food processor, but I prefer the texture of the finely grated carrots. This is another great job to pass on to the kids. Promise them a cookie at the end, and they'll probably grate carrots all night! Either way, give these a try and let me know if you're converted.<br />
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<br /><b><u><span style="font-size: large;">Carrot Spice Cake Cookies</span></u></b><br />
<br /><ul>
<li>1 c. salted butter, at room temperature </li>
<li>1 c. white sugar</li>
<li>1/2 c. dark brown sugar</li>
<li>2 eggs</li>
<li>1 tsp vanilla</li>
<li>3 c. flour</li>
<li>2 1/4 tsp cinnamon</li>
<li>1/2 tsp ground nutmeg</li>
<li>1 tsp ground ginger</li>
<li>1 tsp baking powder</li>
<li>1 tsp baking soda</li>
<li>1/2 tsp salt</li>
<li>2 c. grated carrots</li>
<li>1/3 c. shredded coconut</li>
<li>1 1/2 c. Pecans, chopped and toasted</li>
<li>Cream Cheese Frosting (see below)</li>
</ul>
<span style="background-color: white; color: #313131;">Preheat oven to 375, prepare a baking sheet with parchment paper or silicone baking mat and set aside. Using the small holes on a grater, grate 2 cups of carrots. Set aside. </span><br /><span style="color: #313131;"><br /></span><span style="color: #313131; font-family: inherit;">In the bowl of an electric mixer, cream together the butter and sugars until fluffy, about 3 minutes. </span><span style="color: #313131; font-family: inherit;">Mix in the eggs and vanilla.</span><br /><span style="color: #313131;"><br /></span><span style="background-color: white;">In a separate bowl, sift together flour, cinnamon, nutmeg, ginger, baking powder and soda, and salt. Working slowly in two batches, mix into the butter mixture until just incorporated. </span><br /><span style="color: #313131;"><br /></span><span style="background-color: white;">Add the grated carrots and shredded coconut. Mix well. </span><br /><span style="color: #313131;"><br /></span><span style="background-color: white;">Scoop in rounded Tablespoons onto prepared baking sheet, about 2 inches apart. Bake at 375 for 13 minutes, until cookies are set around the edges and just starting to brown. Let cool 3-5 minutes on baking sheet, then remove to a cooling rack to finish cooling. </span><br /><span style="color: #313131;"><br /></span><span style="background-color: white;">Meanwhile, make the frosting and gently toast the pecans. Frost cookies generously when completely cool. Top with toasted pecans. </span><div>
<br /><span style="color: #313131;"><br /></span><span style="background-color: white;"><b><u><span style="font-size: large;">Cream Cheese Frosting</span></u></b></span><span style="color: #313131;"><br /><br /><ul>
<li>1/2 c. salted butter, at room temperature</li>
<li>8 oz. cream cheese, at room temperature</li>
<li>1 tsp vanilla </li>
<li>2 1/2 c. powdered sugar</li>
</ul>
</span><span style="background-color: white;">Cream together butter and cream cheese. Mix in vanilla. Slowly mix in powdered sugar on low speed. When fully incorporated, increase speed to high and mix 3-5 minutes, until light and fluffy. </span><br /><span style="color: #313131;"><br /></span><i style="color: #313131; font-family: inherit;">*Note - don't skimp on the frosting! This recipe makes just enough frosting for all of the cookies. If you have any left over, you didn't use enough! :) </i><br /><div>
<span style="color: #313131; font-family: PT Serif, serif;"><br /></span></div>
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Allysonhttp://www.blogger.com/profile/11660256837175961982noreply@blogger.com0tag:blogger.com,1999:blog-172007148884656396.post-42263280199783743372017-12-05T05:00:00.000-08:002017-12-07T21:24:59.969-08:00Day 2 - Cranberry White Chocolate Pistachio Cookies<span style="font-family: inherit;">These cookies are the perfect blend of salty, sweet, and tangy, and they're Christmas colored to boot! Does it get any better than that? Yes, yes it does. You can be eating these cookies within 30 minutes if you start now! </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">The most time consuming part of this recipe was shelling the pistachios- and you could just buy them pre-shelled! I just had my boys work on it... they absolutely loved it (seriously! This is one of their new favorite activities that they request!) And it kept them quiet and busy for at least 20 minuets! (You just have to pay attention so they don’t eat all of them.)</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">These cookies went fast! We ate a few, dropped some off at a friend’s house, ate some more, and before I knew it, there was one left. And I hadn’t taken any pictures yet! So enjoy my single, sad, last cookie, and make some of your own!</span></span><br />
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<b><u><span style="font-size: large;"><br /></span></u></b>
<b><u><span style="font-size: large;">Cranberry White Chocolate Pistachio Cookies</span></u></b><br />
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<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
</div>
<ul>
<li>1/2 c butter</li>
<li>1/2 c shortening</li>
<li>1 c dark brown sugar</li>
<li>1/2 c granulated
sugar</li>
<li>1 tsp vanilla</li>
<li>2 eggs</li>
<li>2 1/2 c all purpose flour</li>
<li>1 tsp baking soda</li>
<li>3/4 tsp kosher salt</li>
<li>1 1/2 c white
chocolate chips</li>
<li>1 c dried
cranberries</li>
<li>1 c (shelled)
pistachios, rough chopped</li>
</ul>
<br />
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Preheat oven to 375.
Cream together the butter, shortening, and sugars. Mix 3-5 minutes, until light and fluffy. </div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
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<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Mix in eggs and
vanilla. Beat until incorporated and mixture is, once again, light and fluffy. </div>
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<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
In a separate bowl,
sift together flour, baking soda, and salt. </div>
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<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Mix half of the dry
ingredients into the wet until just incorporated. Mix in the remaining dry
ingredients. </div>
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<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Stir in the white
chocolate chips, pistachios, and cranberries.</div>
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<span style="font-size: 11pt;"><br /></span></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<span style="font-size: 11pt;">Scoop in rounded
tablespoons onto a baking sheet. Bake at 375 for 8-10 minuets. Allow to cool 5
minuets on baking sheet before removing to a cooling rack to cool completely. </span></div>
Allysonhttp://www.blogger.com/profile/11660256837175961982noreply@blogger.com0tag:blogger.com,1999:blog-172007148884656396.post-71693317876297831572017-12-04T05:00:00.000-08:002017-12-04T22:51:37.731-08:00Day 1 - S'mores CookiesTo kick things off this year, I decided to go with something ooey-gooey and a little bit reminiscent of summer - S'mores Cookies. These cookies need to be made (a little bit) in advance, and frozen. I know - extra planning and prep work seems a little un-cool, especially in December. Don't run away though! Don't think of it as extra work, think of it as me helping to make the rest of your life easier.<br />
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Honestly, <span style="background-color: white;">recipes that have you freeze the dough are some of my favorite kinds! I'll usually quadruple the recipe and then I have a constant supply of cookie dough waiting for me in the freezer. I can pull out one or two (or more!) dough-balls and bake them whenever I want a cookie but don't have time or want to make a whole batch. Or I can bake up a whole batch at a moment's notice and have them ready for a party or to take to a friend who needs a pick-me-up. And it only takes 7 minutes to bake them! Seriously, you should always have a bag of cookie dough-balls in your freezer. You'll thank me later.</span><br />
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As I researched different s'mores baked goods, I found that many that used real marshmallows didn't turn out that well. Either the marshmallows melted and disappeared, or they got that weird tough chewy texture that microwaved marshmallows get once they cooled. I decided to try my recipe with marshmallow cream instead, and was happy with the results. The trick is to avoid mixing it all the way in to the dough. It should be just barely folded in, so you get some with each scoop.<br />
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Mixing crunched up graham crackers into the dough gives it a wonderful flavor and a unique texture. <i>*Be sure to taste the dough immediately after mixing in the graham crackers - the crunch is awesome, but the texture does change after it's baked.*</i> The browned butter lends an extra note of richness that you might get if roasted over a fire. Definitely give these cookies a try!<br />
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<b><u><span style="font-size: large;">S'mores Cookies</span></u></b><br />
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br />
<ul>
<li>3/4 c. browned
butter</li>
<li>3/4 c brown sugar</li>
<li>1/4 c white sugar</li>
<li>1 tsp vanilla</li>
<li>1 egg + 1 yolk</li>
<li>1.5 c flour</li>
<li>1/2 tsp baking soda</li>
<li>3/4 tsp salt</li>
<li>1 c crushed graham
crackers</li>
<li>1 c chocolate chips</li>
<li>1 can (7 oz)
marshmallow fluff</li>
</ul>
</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Brown butter in a medium saucepan over medium heat. Cook stirring continuously and scraping the bottom of the pan until the butter is a rich caramel-y brown and begins to smell nutty. Set aside while you crush the graham
crackers. <span style="font-size: 14.6667px;">Be sure to leave some bigger chunks. </span><span style="font-size: 11pt;">You can do this in a plastic bag with a rolling pin or just crumble it with your hands. Be careful using a food processor, as you want a variation in crumb size.</span><span style="font-size: 11pt;"> Set aside.</span></div>
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<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
In the bowl of an electric mixer, cream together
butter and sugar. Mix in vanilla and
eggs and beat until fluffy, about 3 minutes.</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
In a separate bowl, sift together dry
ingredients. Add to butter mixture and
mix until just combined. Mix in
chocolate chips. </div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Use a large spoon or spatula to barely swirl marshmallow
fluff through. Seriously - Don't mix too much - you want big globs of marshmallow fluff
throughout. </div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Scoop into balls,
place on a cookie sheet and freeze. </div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Bake directly from frozen at
425 degrees F for 7-8 minutes. Allow to
cool completely on baking sheet.</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
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<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
**Note - I had some trouble with the cookies spreading too much when I baked them if they weren't completely frozen solid. (They came out fine that way!) I think next time i make them I'll use 1/2 cup browned butter and 1/4 cup shortening. Let me know if you try it that way!**</div>
Allysonhttp://www.blogger.com/profile/11660256837175961982noreply@blogger.com0tag:blogger.com,1999:blog-172007148884656396.post-57988766745097811032017-12-01T05:00:00.000-08:002017-12-14T23:59:20.012-08:0012 Days of Cookies 2017It's that time of year again! My 6th year of 12 Days of Cookies! Can you believe it? Every December I tell myself I'll start earlier next year, and have all the recipes tested and cookies made by the end of summer and then when things get busy I won't have to think about it. And every year I spend December with cookies stacked to the ceiling, baking long into the night. I guess it's all part of the tradition now. At least my neighbors don't look at me weird when I take them plates of Christmas Cookies after Thanksgiving. Any kind of holiday themed cookie will get you strange glances when delivered in August!<br />
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This year brings a fun mix of fancy new favorites along with some good classic standbys, and of course, something Gingerbread related. I'll try to post a new recipe every week day leading up to Christmas, beginning this Monday. I'll put a link to each one on this page as they are added, so be sure to check back throughout the month for new recipes!<br />
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<b><u><span style="font-size: large;">12 Days of Cookies 2017</span></u></b></div>
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<a href="http://www.dishesanddesigns.com/2017/12/day-1-smores-cookies.html" target="_blank">Day 1 - S'mores Cookies</a> </div>
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<a href="http://www.dishesanddesigns.com/2017/12/day-2-cranberry-white-chocolate.html" target="_blank">Day 2 - Cranberry White Chocolate Pistachio Cookies</a></div>
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<a href="http://www.dishesanddesigns.com/2017/12/day-3-carrot-spice-cake-cookies.html" target="_blank">Day 3 - Carrot Spice Cake Cookies</a></div>
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<a href="http://www.dishesanddesigns.com/2017/12/day-4-gingersnaps.html" target="_blank">Day 4 - Gingersnaps</a></div>
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<a href="http://www.dishesanddesigns.com/2017/12/day-5-butterbeer-thumbprint-cookies.html" target="_blank">Day 5 - Butterbeer Thumbprint Cookies</a></div>
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<a href="http://www.dishesanddesigns.com/2017/12/day-6-chocolate-orange-brownie-cookies.html" target="_blank">Day 6 - Chocolate Orange Brownie Cookies</a></div>
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<a href="http://www.dishesanddesigns.com/2017/12/day-7-pecan-florentines-with-eggnog.html" target="_blank">Day 7 - Pecan Florentines with Eggnog Filling</a></div>
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<a href="http://www.dishesanddesigns.com/2017/12/day-8-pecan-sandies.html" target="_blank">Day 8 - Pecan Sandies</a></div>
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<a href="http://www.dishesanddesigns.com/2017/12/day-9-almond-thins.html" target="_blank">Day 9 - Almond Thins</a></div>
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<br />Allysonhttp://www.blogger.com/profile/11660256837175961982noreply@blogger.com0tag:blogger.com,1999:blog-172007148884656396.post-55831381950202707322017-03-24T05:00:00.000-07:002017-03-24T05:00:22.352-07:00Kitchen Remodel (phase 1): Ardex Countertops - "faux-crete" - over Tile<div class="separator" style="clear: both; text-align: center;">
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<i>Disclaimer: This post is LONG! Before I started this project, I read everything I could get my hands on, and still had questions. I tried to address those here. If you just want to see the finished pictures, scroll to the end!</i></div>
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I hope everyone had a wonderful holiday season. I took a little break for Christmas, that turned into a longer break when everyone got sick, and then I had the brilliant (though my husband might say crazy) idea that we needed to resurface our kitchen counters NOW! So we dove in and completed Phase 1 of our kitchen remodel (backsplash tiles and painted cabinets next)! And now, March is almost done and I'm finally getting back to blogging... </div>
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<span style="font-size: x-small;">Kitchen - After (still a work in progress though!)</span></div>
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<span style="font-size: x-small;">Kitchen - Before</span></div>
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When we moved into our house, I decided that the blue tile counters in our kitchen and dining room buffet needed to go. It was the first thing on my (ridiculously long) list of projects for the house. I am absolutely in love with soapstone countertops and desperately want them for my kitchen. However, they aren't cheap, and re-doing the kitchen wasn't really in our budget. I figured I'd just make do and save up for my dream counters. Then I<span style="background-color: white;"> <a href="http://www.dishesanddesigns.com/2016/11/how-to-thanksgiving.html" target="_blank">hosted Thanksgiving</a></span><a href="http://www.dishesanddesigns.com/2016/11/how-to-thanksgiving.html" target="_blank"><span style="background-color: white;"> </span>dinner</a> and immediately following that I started baking like a mad-woman for my 2016 edition of <a href="http://www.dishesanddesigns.com/2016/12/12-days-of-cookies-2016.html" target="_blank">12 <span style="background-color: white;">Days of Cookies</span></a>. Lets just say I'd had more than enough of rolling dough on a little board, and trying to keep the tile and *deep* grout lines clean.</div>
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I had done some research on other counter options and was thoroughly intrigued by the idea of doing a concrete skim coat over my existing tile. Apparently this was a super popular thing a couple years ago and everyone was covering up ugly Formica countertops, or building them out of plywood and skim coating them. What I couldn't find was a tutorial for doing it over tile. It made me a little nervous to try it, but I figured anything is better than what we had, so why not try. (And for under $300 for new countertops, who could say no?)</div>
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<b><span style="font-size: large;">What you Need</span></b></div>
<b>Ardex Feather Finish - </b>You can look for a local distributor or just buy it on Amazon. Because I was doing this over tile, I ended up using more than I thought I would (more than other bloggers said they used). I ordered 4 10-lb bags just to be safe and ended up using all but a few cups in the bottom of one bag.<br />
<b>Sealers - </b>After reading enough blogs and tutorials and comments on these to make my head swim, I decided to go with <i>GST International Satin Seal </i>and <i>Final Coat</i>. Short of actually using an epoxy, this seems to be the most all-around reliable and heavy duty. I also love that I don't have to wax it every 3 months or so (Because I know that wouldn't realistically happen!).<br />
<b>Color -</b> If you decided to change the color of your concrete. I used Sakrete Cement Color in charcoal.**<br />
<b>Mixing buckets - </b>I stopped by our local Walmart bakery and asked for their empty icing buckets. Sometimes they're just glad to get them off their hands, but they usually cost $1.00. They're great buckets for all kinds of projects, so I usually keep some on hand. <br />
<b>Measuring cups -</b> I used a set of measuring cups and spoons from the dollar store to measure out the right ratio of Ardex, cement color, and water, that way my different sized countertops are all the same color.<br />
<b>Sandpaper - </b>We used <i>40 grit</i> on the tile to rough it up before applying the Ardex. We followed that with a little <i>grout saw</i> that we used to put some pretty serious scratches in the tiles as well. In between each coat of Ardex, I used <i>80 grit </i>on a sanding block to smooth out any rough areas before adding the next layer. On the final coat, I used <i>120 and 220 grit</i> on a random orbital sander to get a really smooth finish. <br />
<b>Tools - </b>I used a concrete/grout/thinset<i> mixing paddle </i>that attaches to a drill to mix up each batch of Ardex. A <i>10" taping knife</i> was my favorite tool, for spreading over the countertop. I also used a <i>2" metal putty knife</i> for cleaning up the edges and getting into small spaces. <i>Plastic sheeting</i> and blue <i>painters' tape </i>saved my lower cabinets and floors. You'll definitely want a <i>vacuum/shopvac</i> to clean up all the concrete dust. <i>Rags</i> for applying the sealers, and a <i>disposable bowl</i> or something to pour it into.<br />
<b>Protective gear -</b> <i>Safety glasses</i> and <i>dust masks</i>, especially during sanding, and nitrile <i>gloves </i>while applying the concrete are a must. <br />
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**Cement Color - I used a mix-in powder that was fine. It was all I could find locally and had already started the project when I decided I wanted to color the counters darker. I did notice a few places where it looks like maybe the color wasn't blended as well. This makes me wonder if a liquid colorant like <a href="http://www.blueconcrete.com/dvd101-exf-liquid-black/" target="_blank">this one</a> would have worked better. Oh well. I like the way mine turned out, but this may have worked better.<br />
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After I read everything I could find, and called the company with a handful of questions, I decided to just jump in and do it. I ordered the Ardex Feather Finish and the Sealers, had my husband take out the sink and appliances, ripped off the huge (2" thick!) piece of trim that was acting as a backsplash on the existing countertops. And then everything came to a screeching halt. It seems that whoever installed the tile countertop did a not-so-great-job and left a gap of about 1 1/2 inches along the wall! A little gap is ok - necessary even, but it should be small enough to cover with a bead of calking. This was just ridiculous! Hubby decided to fix this by ripping out a row of tile (SO glad we didn't do this everywhere!!!) and nailing in a strip of plywood. We covered all the joints with drywall tape and a thin coat of Ardex and now we'll just have to hope that's enough! :)<br />
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Once we got all the huge gaps taken care of, we started sanding the tile. The idea is to rough it up so the Ardex has something to adhere to. We used 40 grit sandpaper (that the guy at the hardware store recommended) on our random orbital sander.... and it took forever (a whole day longer than I had planned!) and was absolutely terrible! It worked ok, but we ended up going back over everything with the grout saw and adding some nice deep scratches as well. We sanded down the wood trim around the edges as well. After a once-over with the vacuum, a wipe down, and taping up the plastic sheeting, we were ready to get things moving. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEbSlZ4HfrANlJPvXk3P_pQYlmJ_QPmgFRSZ-RbNrALkuOl23WbWamjcKNMT8SRb04TGYlGEvmClO3pXuP1FleZTV3CZtSiTzVgCsXxy5clKHabxN8iR3EjZpe2DbN8DblX17WXk25lI/s1600/IMG_0540+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEbSlZ4HfrANlJPvXk3P_pQYlmJ_QPmgFRSZ-RbNrALkuOl23WbWamjcKNMT8SRb04TGYlGEvmClO3pXuP1FleZTV3CZtSiTzVgCsXxy5clKHabxN8iR3EjZpe2DbN8DblX17WXk25lI/s640/IMG_0540+%25282%2529.JPG" width="640" /></a></div>
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I started with a ratio of 1 Tbsp of the cement color to 2 Cups of Ardex. My husband was concerned with how dark it was, and knowing it would get even darker with the sealer, I lightened it up a shade with a 1:3 ratio instead. (I still think I would've liked it darker, but it's beautiful as is.) With the slightly lighter first coat, I used a little bit of the Ardex on a separate piece of leftover tile (you could do it on scrap wood or maybe even cardboard too!) Then once it was dry, I tested the sealers on it, just to make sure I was happy with the finished color. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqKMvm10cU2JPD0R1cQcA2vNCW_zqGTVgmwvFAGWfPsGk-2JLBowY1EhGYkbKKJrvy35zWnQBXEVLQerKp7OMaHnlLylSzp1u1w71rMLRUmJinRlRRayJC6Tq_9zZtXiyCVry7emjXPMc/s1600/IMG_0706+%25282%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqKMvm10cU2JPD0R1cQcA2vNCW_zqGTVgmwvFAGWfPsGk-2JLBowY1EhGYkbKKJrvy35zWnQBXEVLQerKp7OMaHnlLylSzp1u1w71rMLRUmJinRlRRayJC6Tq_9zZtXiyCVry7emjXPMc/s400/IMG_0706+%25282%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raw Ardex on the left, Two coats of Satin Seal in the middle, Two coats of Final Coat over the Satin Seal on the right</td></tr>
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The people at Ardex recommend you add your water to the bucket first, and then mix in the concrete, using a 2:1 ratio of Ardex to water. I started by mixing the color powder into the water, and then mixing in the concrete. If it felt too stiff, I added 1/4 - 1/2 cup water more, but that's it. You have to work quickly, since this is really only workable for 15-20 minutes once it's mixed. <br />
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After mixing, I dumped it out in globs across the countertop and started spreading. The first coat was really thin - it mostly just filled in all the grout lines and added a barely-there coat to the tiles. Then I went to bed.<br />
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Before starting the second coat, I used a sanding block with 80 grit sandpaper and went over some of the trowel lines to smooth things out. I did this by hand because I felt I had more control. I wasn't trying to make it perfect, just smooth down any really noticeable bumps. I followed the sanding with a very thorough vacuuming (using the brush attachment on my shopvac). Then I added the next coat. I put this one on a little thicker. The first was just to fill the grout lines, while this was meant to cover everything. Then I went to bed. :)<br />
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I followed the same procedure with the third and fourth coats, sanding by hand with 80 grit before applying the layer of Ardex. My husband was home and able to keep the boys out of the kitchen for the day, so I was able to get the final two coats on in one day - one in the morning, and the other later in the evening. If I'd had the energy (or extra hands in the kitchen) I'm sure we could have managed to do three coats in a day, but by the time I'd finished one coat on three different countertops I was ready for a nap! (Pregnancy will do that to you!)<br />
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I let the fourth coat dry for maybe a day and a half before sanding it. This time I used the random orbital sander with 120 grit over the whole counter. I lightly went over the flat part of the sides of the counters with it as well, being very careful not to go too hard on the edges and corners (I did these by hand). Then I went over everything again with 220 grit. I also attached the hose on the shopvac to the sander and that kept things significantly cleaner. <br />
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This left it super smooth and actually brought out the variations in the color. I vacuumed everything again and made sure there was no dust or anything to get in the way, and got ready to start the sealers. This was pretty easy, all things considered. You'll definitely want to wear gloves, as it'll probably get all over your hands if you don't. I used a cloth rag to apply both sealers (the products give you a short list of good applicators). I did 2 coats of Satin Seal, followed by 4 coats of Final Coat. The Satin Seal darkened up the concrete, while the Final Coat just made it really shiny, so keep that in mind if you're trying to get a specific color. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW5GQ3q9ximXB77Msf0f6jJstl37iJYnQAZUdH7PBIIH_IRrX8Tz42rOKpDqYElz0WpU0d-h6ngxbK7RLzM2iLwmd8NMoExSDsn7FX4OG2Xnw_9ksFvTvxdBkNl0y-Ir1_2K9TV3n29Iw/s1600/Concrete+Countertops+with+and+without+sealer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW5GQ3q9ximXB77Msf0f6jJstl37iJYnQAZUdH7PBIIH_IRrX8Tz42rOKpDqYElz0WpU0d-h6ngxbK7RLzM2iLwmd8NMoExSDsn7FX4OG2Xnw_9ksFvTvxdBkNl0y-Ir1_2K9TV3n29Iw/s640/Concrete+Countertops+with+and+without+sealer.jpg" width="640" /></a></div>
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Some of the color variation and trowel marks left in the finished counter. </div>
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Overall, I absolutely love my countertops! They're so smooth and I love the subtle variations in color! We've had them for about 2 months now and they've held up quite well so far. I really can't say as to long-term durability yet, but based on the reviews on a number of other blogs, I'm guessing they've got a few years in them at least. It took a little longer than I'd hoped, but that's the way these things always go right? (and kids definitely limited my work time...)<br />
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I have noticed a few little cuts and scratches (mostly around the sink area where I set dishes to dry) where the concrete gets darker when there's water on it. While it makes me think that maybe I should put on another coat of the Satin Seal, it hasn't really been too big of an issue. I have a little jar of Satin Seal under the sink and I just use a cotton swab to touch up that one little spot. (Maybe do a third coat of the Satin Seal before using the Final Coat. <br />
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Would I recommend it? Definitely, but do your research first. And maybe don't do it in January - opening up the windows is not so fun... :) (Check out these blog posts as well! Sarah gives great info <a href="http://www.sarahsbigidea.com/2013/09/faux-crete-counters-from-scratch/" target="_blank">here</a>, <a href="http://www.sarahsbigidea.com/2014/01/to-faux-crete-or-not-to-faux-crete/" target="_blank">here</a>, and <a href="http://www.sarahsbigidea.com/2014/10/ardex-counters-the-honeymoon-is-over/" target="_blank">here</a>. Taryn has some great tips as well <a href="http://designdininganddiapers.com/installing-faux-concrete-countertops/" target="_blank">here</a>. John & Sherry did another one <a href="http://www.younghouselove.com/2014/03/trying-our-hand-at-ardex-concrete-counters/" target="_blank">here</a>.)<br />
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I'm the type of person that wants specific details and was frustrated that I wasn't seeing real numbers for what people were using when I was researching this for myself. For those of you like me, see below. I've included the dimensions of my countertops as well as exactly how much Ardex/water/color I used. <br />
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<b>How much did I use?</b><br />
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Buffet - 1st Coat: 2 c Ardex + 1 c Water + 2 tsp Concrete Color<br />
2nd Coat: 4 c Ardex + 2 c Water + 1 Tbsp 1 tsp Concrete Color<br />
3rd Coat: 4 c Ardex + 2 c Water + 1 Tbsp 1 tsp Concrete Color<br />
4th Coat: 4 c Ardex + 2 c Water + 1 Tbsp 1 tsp Concrete Color<br />
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Counter 1 - 1st Coat: 4 c Ardex + 2 c Water + 1 Tbsp 1 tsp Concrete Color<br />
2nd Coat: 6 c Ardex + 3 c Water + 2 Tbsp Concrete Color<br />
3rd Coat: 6 c Ardex + 3 c Water + 2 Tbsp Concrete Color<br />
4th Coat: 8 c Ardex + 4 c Water + 2 Tbsp 2 tsp Concrete Color<br />
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Counter 2 - *1st Coat: 4 c Ardex + 2 c Water + 1 Tbsp 1 tsp Concrete Color (x2)*<br />
2nd Coat: 12 c Ardex + 6 c Water + 4 Tbsp Concrete Color<br />
3rd Coat: 12 c Ardex + 6 c Water + 4 Tbsp Concrete Color<br />
4th Coat: 14 c Ardex + 7 c Water + 4 Tbsp 2 tsp Concrete Color<br />
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*I divided Counter 2 in two parts for the first coat to make it easier. The following coats I did in one go with my husband doing one half while I did the other. This made sure the color was uniform across the counter, rather than potentially having a line down the middle.*<br />
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<i>A special thanks to Alli Judd for taking these amazing pictures! </i></div>
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Allysonhttp://www.blogger.com/profile/08266386875251256772noreply@blogger.com0tag:blogger.com,1999:blog-172007148884656396.post-46080344675487098002016-12-20T05:00:00.000-08:002016-12-20T15:26:15.545-08:00Day 12: Pfeffernüsse (Peppernuts)<span style="background-color: white; color: #222222; font-family: inherit;">Another year, and we're at the end of the 12 Days of Cookies! I hope you've had as much fun with them as I have! This recipe is one that I've had around for a long time- since my wedding in fact! We had a beautiful cookie bar at our reception, and a dear friend offered to make all of the cookies for us. Afterward, she sent us home with a cookbook that included all the recipes she had used. It was such a thoughtful thing, and has come in handy many times over the years! This is one of the recipes that was included. </span><br />
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<span class="m_-6089429554123466793s1"><span style="color: #222222;">Pfeffernüsse are s</span><span style="color: #222222; font-family: inherit;">mall nut-sized cookies filled with pepper and spice (hence the name). Perfect for filling small bags, boxes, or jars, and sharing with friends or giving as a gift.<span class="m_-6089429554123466793Apple-converted-space"> This is a traditional German Christmas cookie, although many different European countries have similar versions (the Danish Pebernodder, for example). This recipe leaves them as is, but it is just as common to dust them with powdered sugar while still warm from the oven, or even dunk in a powdered sugar/water glaze. </span></span></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://thehappycoeliac.com/wp-content/uploads/2014/10/IMG_4018-copy-1024x682.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://thehappycoeliac.com/wp-content/uploads/2014/10/IMG_4018-copy-1024x682.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><a href="http://thehappycoeliac.com/2014/10/gluten-free-pepernoten-pfeffernusse-pebernodder/" target="_blank">image source</a></span></td></tr>
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<b style="font-family: inherit; font-size: x-large;">Pfeffernüsse (Peppernuts)</b></div>
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<ul>
<li>1 1/2 cups dark brown sugar, packed</li>
<li>3/4 cups shortening<span class="m_-6089429554123466793Apple-converted-space" style="font-family: inherit;"> </span></li>
<li>1 egg, at room temperature<span class="m_-6089429554123466793Apple-converted-space" style="font-family: inherit;"> </span></li>
<li>1/2 cup sour cream</li>
<li>2 3/4 cups flour<span class="m_-6089429554123466793Apple-converted-space" style="font-family: inherit;"> </span></li>
<li>1/2 tsp baking powder<span class="m_-6089429554123466793Apple-converted-space" style="font-family: inherit;"> </span></li>
<li>1 tsp baking soda<span class="m_-6089429554123466793Apple-converted-space" style="font-family: inherit;"> </span></li>
<li>1/2 tsp cinnamon<span class="m_-6089429554123466793Apple-converted-space" style="font-family: inherit;"> </span></li>
<li>1/4 tsp allspice<span class="m_-6089429554123466793Apple-converted-space" style="font-family: inherit;"> </span></li>
<li>1/4 tsp nutmeg<span class="m_-6089429554123466793Apple-converted-space" style="font-family: inherit;"> </span></li>
<li>1/4 tsp cloves<span class="m_-6089429554123466793Apple-converted-space" style="font-family: inherit;"> </span></li>
<li>1/4 tsp salt</li>
<li>1/8-1/4 tsp black pepper<span class="m_-6089429554123466793Apple-converted-space" style="font-family: inherit;"> </span></li>
</ul>
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<span class="m_-6089429554123466793s1"><span style="font-family: inherit;">Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats.<span class="m_-6089429554123466793Apple-converted-space"> </span></span></span></div>
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<span class="m_-6089429554123466793s1"><span style="font-family: inherit;">Cream together the brown sugar and shortening until light and fluffy. Mix in egg and sour cream until well combined.<span class="m_-6089429554123466793Apple-converted-space"> </span></span></span></div>
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<span class="m_-6089429554123466793s1"><span style="font-family: inherit;">Sift together flour, baking powder and soda, and spices.<span class="m_-6089429554123466793Apple-converted-space"> </span></span></span></div>
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<span class="m_-6089429554123466793s1"><span style="font-family: inherit;">Mix dry ingredients into wet, one half at a time, until well combined.<span class="m_-6089429554123466793Apple-converted-space"> </span></span></span></div>
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<span class="m_-6089429554123466793s1"><span style="font-family: inherit;">Drop by rounded teaspoons onto prepared baking sheet. Bake 10-12 minutes.<span class="m_-6089429554123466793Apple-converted-space"> </span></span></span></div>
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Allysonhttp://www.blogger.com/profile/08266386875251256772noreply@blogger.com0tag:blogger.com,1999:blog-172007148884656396.post-36658742121250858082016-12-19T05:00:00.000-08:002016-12-19T05:00:24.581-08:00Day 11: Chocolate Coconut No-Bake Cookies<div class="m_156624333780424840p1" style="background-color: white; color: #222222;">
<span class="m_156624333780424840s1"><span style="font-family: inherit;">There's less than a week until Christmas, and I don't know about you, but I am way busier than I'd like to be right now! With everything that needs to be done, there are still reasons to keep baking cookies this late in December. I'm not talking about the kind you chill and roll and cut and decorate.<span class="m_156624333780424840Apple-converted-space"> At t</span>he beginning of December, sure, but with 5 days 'till Christmas and counting, ain't nobody got time for that!<span class="m_156624333780424840Apple-converted-space"> </span></span></span></div>
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<span class="m_156624333780424840s1"><span style="font-family: inherit;">But if you don't bake cookies, what will you leave for Santa? A favorite in our family are these <a href="http://www.dishesanddesigns.com/2010/12/day-moms-chocolate-butter-cookies.html" target="_blank">Chocolate Butter Cookies</a>, and we always leave some of them out for Santa.<span class="m_156624333780424840Apple-converted-space"> </span></span></span></div>
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<span class="m_156624333780424840s1"><span style="font-family: inherit;">However, if you're like me and pressed for time, or just want something really easy, try these </span></span>Chocolate Coconut <span style="font-family: inherit;">No-Bake Cookies! Seriously, 5 minutes and you're done, just waiting for them to cool!</span><span class="m_156624333780424840Apple-converted-space" style="font-family: inherit;"> These have a richer chocolate flavor than their traditional chocolate-peanut butter counterparts (like <a href="http://www.dishesanddesigns.com/2015/04/salted-dark-chocolate-no-bake-cookies.html" target="_blank">this</a>, and <a href="http://www.dishesanddesigns.com/2013/12/day-1-fail-proof-no-bake-cookies.html" target="_blank">this</a>), with just the right amount of coconut. </span></div>
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<b><span style="font-size: large;">Chocolate Coconut No-Bake Cookies</span></b><br />
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<ul>
<li>2 cups old fashioned oats</li>
<li>1 cup shredded sweetened coconut</li>
<li>1/2 cup salted butter</li>
<li>2 cups granulated sugar</li>
<li>1/2 cup cocoa powder</li>
<li>1/2 cup coconut milk</li>
<li>1/4 tsp kosher salt</li>
<li>1 tsp vanilla extract</li>
</ul>
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<br />
Line two baking sheets with parchment paper or silicone baking mat.<br />
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Mix oats and coconut together in a large mixing bowl. Set aside.<br />
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In a medium-large saucepan, bring butter, sugar, cocoa, milk, and salt to a boil, stirring almost constantly. Boil for 1-2 minutes. Remove from heat and stir in vanilla extract.<br />
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Pour mixture over oats and coconut and stir to combine well. <br />
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Drop heaping Tablespoon mounds on lined baking sheets. Cool and enjoy!<br />
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Makes 2 dozen cookies.<br />
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<br />Allysonhttp://www.blogger.com/profile/08266386875251256772noreply@blogger.com0tag:blogger.com,1999:blog-172007148884656396.post-33011211109743993072016-12-16T05:00:00.000-08:002016-12-16T05:00:02.516-08:00Day 10: Chocolate Dipped Peanut Butter CookiesI've <a href="http://www.dishesanddesigns.com/2010/12/day-4-peanut-butter-cookies-and.html" target="_blank">mentioned before</a> my love of peanut butter cookies, and shared them a few years ago. Growing up, anytime we went to visit my Grandma, she always had a big batch of peanut butter cookies and homemade bread waiting for us, as well as an extra bag "hiding" in the freezer. <br />
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As much as I love peanut butter cookies, for whatever reason, I don't make them very often. Recently though, I was reading a book where the protagonist made a batch of peanut butter cookies and I couldn't get them out of my mind! In fact, I decided to swap out another cookie I was planning to make for Day 10, in order to revisit and improve my peanut butter cookie recipe. This just might be my new favorite cookie recipe. I've had to hide them away so I don't eat them all before anyone else gets a taste! <br />
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Since I wasn't originally planning to make these cookies, I ran out of creamy peanut butter half-way through, and ended up using a half and half mix of creamy and crunchy. I love how it turned out, but they would be just as great with all creamy. (They might have a harder time sticking together using only crunchy though.) And if you don't feel like dipping them in chocolate, they're amazing on their own as well. <br />
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<span style="font-size: large;"><b>Chocolate Dipped Peanut Butter Cookies</b></span><br />
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<br />
<ul>
<li>1 3/4 cups all-purpose flour</li>
<li>1/2 tsp kosher salt</li>
<li>1/2 tsp baking powder</li>
<li>1/2 tsp baking soda</li>
<li>1/2 cup salted butter, at room temperature</li>
<li>3/4 cup dark brown sugar</li>
<li>1/4 cup granulated sugar</li>
<li>1 1/4 cup unsweetened peanut butter </li>
<li>1 tsp vanilla extract</li>
<li>1 large egg, at room temperature</li>
<li>1/2 cup granulated sugar, for rolling</li>
</ul>
<b>Chocolate Glaze</b><br /><ul>
<li>1 cup semi-sweet chocolate chips</li>
<li>1 Tbsp shortening</li>
<li>sprinkles, crushed peanuts, etc (optional)</li>
</ul>
<br />
<br />
Preheat oven to 350 degrees F and line two baking sheets with parchment paper or silicone baking mats.<br />
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In a medium mixing bowl, sift together flour, salt, baking powder and soda. Set aside.<br />
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In the bowl of an electric mixer, cream together butter and sugars. Add peanut butter, and mix another 3 minutes, until light and fluffy. <br />
<br />
Add in the egg and vanilla extract and mix until combined. <br />
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Slowly mix in the dry ingredients until fully incorporated. <br />
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Roll the dough into Tablespoon-sized balls and roll in the granulated sugar. Dough may seem a bit crumbly, but should come together easily in your hand. Space about 2 inches apart on prepared baking sheets. Using a fork, gently press into dough ball twice, to create the traditional crosshatched pattern. <br />
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Bake 8-10 minutes. Allow to cool 5-10 minutes on baking sheets before removing to a wire rack to cool completely. <br />
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When cookies are completely cool, melt chocolate chips with shortening in a heat-proof bowl set over simmering water. <br />
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Gently dip each cookie halfway into melted chocolate. Dip into a small bowl of sprinkles or crushed nuts if desired. Set on a piece of parchment paper and allow to cool and set.<br />
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Makes about amazingly delicious 30 cookies.<br />
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Allysonhttp://www.blogger.com/profile/08266386875251256772noreply@blogger.com0tag:blogger.com,1999:blog-172007148884656396.post-35786734340236994732016-12-15T05:00:00.000-08:002016-12-15T05:00:20.713-08:00Day 9: Apple Butter ShortbreadThese cookies are reminiscent of a cozy evening by the fire. A crumbly shortbread with just a hint of cinnamon paired with apple butter. Almost like a bite-sized apple pie.<br />
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<div>
<span style="font-size: large;"><b>Apple Butter Shortbread</b></span></div>
<div>
<br /></div>
<div>
<ul>
<li>1/2 cup plus 2 Tbsp salted butter</li>
<li>1/3 cup granulated sugar</li>
<li>1/2 tsp vanilla extract</li>
<li>1 1/2 cups all-purpose flour</li>
<li>1/2 tsp cinnamon</li>
<li>pinch of salt</li>
<li>1/2 cup Apple Butter</li>
</ul>
</div>
<div>
<b>Glaze</b></div>
<div>
<ul>
<li>1/2 cup powdered sugar</li>
<li>1/4 tsp vanilla extract</li>
<li>2 to 2 1/2 tsp water</li>
</ul>
<ul>
<li>1/4 cup toasted almonds (optional)</li>
</ul>
</div>
<div>
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone baking mat.</div>
<div>
<br /></div>
<div>
In the bowl of an electric mixer, beat butter, sugar, and vanilla extract until light and fluffy, about 3 minutes. Sift in flour, cinnamon, and salt. Mix until well combined. Dough will be stiff and a little crumbly.</div>
<div>
<br /></div>
<div>
Divide dough into 4 sections. Roll each section into a 9-inch log. Space at least 3 inches apart on prepared baking sheet. Using the side of your finger, or the handle of a wooden spoon, make a groove down the center of each log about halfway into the log.</div>
<div>
<br /></div>
<div>
Bake for 10 minutes. Remove from oven and fill groove with apple butter. Return to the oven and bake an additional 6-8 minutes, or until golden.</div>
<div>
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<div>
Combine powdered sugar, 1/4 tsp vanilla extract, and enough water to make a glaze that can be drizzled. Drizzle glaze over preserves while bars are still warm. Sprinkle immediately with almonds. Cut into 1-inch bars with a sharp knife. </div>
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Allysonhttp://www.blogger.com/profile/08266386875251256772noreply@blogger.com0tag:blogger.com,1999:blog-172007148884656396.post-68431748951349356992016-12-14T05:00:00.000-08:002016-12-14T05:00:08.159-08:00Day 8: Candy Cane Butter CookiesThese are a perfect, melt-in-your mouth butter cookie with just a hint of peppermint. (Although my son said the dough tastes just like a real candy.) Butter Cookie dough is fun - you can pretty much mold it like play dough, and as long as it's nice and cold when you put it into the oven, it'll look about the same when it comes out! I twisted half of this dough into candy canes, and then rolled out the other half to make mini pinwheels, or peppermint candies. <br />
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<span style="font-size: large;"><b>Candy Cane Butter Cookies</b></span><br />
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<ul>
<li>3/4 cup salted butter, at room temperature</li>
<li>1 cup powdered sugar</li>
<li>1 egg, at room temperature</li>
<li>1/2 tsp peppermint extract</li>
<li>1/2 tsp vanilla extract</li>
<li>1 3/4 cup all-purpose flour</li>
<li>scant 1/4 tsp salt</li>
<li>red food coloring (I find the gel coloring works best here)</li>
</ul>
<br />
Cream together butter and powdered sugar until light at fluffy, about 3 minutes. Add egg and extracts and beat again another minute or two, until fluffy consistency is regained. <br />
<br />
Sift in the flour and salt. Mix until well combined. Dough will be sticky. Remove half of the dough to a separate bowl and set aside. Mix red food coloring into the remaining dough, a few drops at a time, until red color is satisfactory and dough is evenly tinted. Place red dough in a second bowl, and chill both for about 20 minutes. <br />
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Preheat oven to 350. Line two baking sheets with parchment paper or silicon baking mats. <br />
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<b><u>For Candy Canes</u></b><br />
Shape a heaping teaspoonful of each color dough into a 5-inch rope with lightly floured hands. Twist together into candy cane shape. Place 2 inches apart on prepared baking sheets. Chill another 20 minutes, then place immediately into oven. <br />
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Bake 8-10 minutes, or until set and edges are just beginning to brown. Cool on baking sheets 2 minutes. Remove to wire racks to cool completely. <br />
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<b><u>For Mini-Pinwheels/Peppermint Candies</u></b><br />
Using a rolling pin, roll each color dough into a rectangle about 1/8 inch thick. Keep rectangles as close to the same size as you can. Brush one side of one rectangle with water. Lay the other rectangle on top and gently press to join. <br />
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Working from the long side, roll tightly. Once rolled, give the whole log a gentle roll to make sure the edges are sealed. Place in the freezer for 20 minutes, or until solid enough to slice through without ruining the pinwheel effect. <br />
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Slice dough between 1/8 and 1/4 inch thick, spacing about an inch apart on prepared baking sheet. Chill 20 minutes then place immediately in oven. <br />
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Bake 8-10 minutes, or until set and edges are just beginning to brown. Cool on baking sheets 2 minutes. Remove to wire racks to cool completely. <br />
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<br />Allysonhttp://www.blogger.com/profile/08266386875251256772noreply@blogger.com0tag:blogger.com,1999:blog-172007148884656396.post-33211342839622873062016-12-13T05:00:00.000-08:002016-12-13T05:00:09.126-08:00Day 7: Pumpkin Spice Sugar Cookies with Cream Cheese Fudge FillingI know pumpkin and chocolate is a popular combination, but it generally isn't my favorite - I usually feel like the chocolate overpowers the delicate flavor of the pumpkin. Then I saw these cookies and they were just too pretty not to make! I was pleasantly surprised! The flavor combination was just perfect and I wish I had made more! This recipe only makes about 2 dozen sandwich cookies, but if you're planning to share I'd recommend making double. <br />
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<b><span style="font-size: large;">Pumpkin Spice Sugar Cookies with Cream Cheese Fudge Filling</span></b><br />
<i>Adapted from <a href="http://theprettybee.com/2015/09/pumpkin-spice-sugar-cookies-with-chocolate-cream.html" target="_blank">The Pretty Bee</a></i><br />
<br />
<ul>
<li>1 1/2 cups flour</li>
<li>1/8 tsp salt</li>
<li>3/4 tsp cinnamon</li>
<li>1/4 tsp ground ginger</li>
<li>1/8 tsp nutmeg</li>
<li>1/2 cup salted butter, at room temperature</li>
<li>1/2 cup granulated sugar</li>
<li>3 Tbsp pure pumpkin puree</li>
<li>1/2 tsp pure vanilla extract</li>
<li>cinnamon sugar for dusting</li>
<li>Cream Cheese Fudge Filling <i>(recipe below)</i></li>
</ul>
<br />
In a medium bowl sift together the flour, salt, cinnamon, ginger, and nutmeg. Set aside. <br />
<br />
In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. Add the pumpkin puree and vanilla extract and mix until combined. <br />
<br />
Add the dry ingredients in two parts, mixing on low speed. *The dough will be thick.*<br />
<br />
Wrap the dough tightly in plastic wrap and chill for at least an hour, or overnight. <br />
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Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper or silicone mats.<br />
<br />
Lightly dust work surface with flour. Roll the dough to about 1/8 thickness. Cut out 1 1/2" rounds and place on prepared baking sheets. <br />
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Bake 8 minutes. Remove from oven and dust with cinnamon sugar. Allow to cool completely on baking sheets. <br />
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Make filling while cookies cool. Spoon filling into a pastry bag fitted with a medium sized star tip (or your favorite decorating tip). Turn half of the cookies upside-down and pipe filling onto the bottom of these cookies. Place another cookie on top to make a sandwich. (You can also just spread the filling onto the cookies.)<br />
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Makes 2 dozen.<br />
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<b><u>Cream Cheese Fudge Filling</u></b><br />
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<ul>
<li>1/4 cup salted butter, at room temperature</li>
<li>6 oz cream cheese, at room temperature</li>
<li>2 Tbsp plus 2 tsp Dutch process cocoa powder</li>
<li>1 1/2 cups powdered sugar</li>
<li>1/2 cup semi-sweet chocolate chips</li>
<li>1 tsp vanilla extract</li>
</ul>
<br />
Beat butter and cream cheese together in a medium mixing bowl until light and fluffy. <br />
<br />
Heat chocolate chips in a microwave-safe bowl for 30 seconds. Stir, and heat another 10 seconds at a time, stirring in between, until melted. Set aside to cool.<br />
<br />
Sift cocoa powder and powdered sugar into cream cheese mixture. <br />
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Mix in melted chocolate and vanilla, until well combined. <br />
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<br />Allysonhttp://www.blogger.com/profile/08266386875251256772noreply@blogger.com0tag:blogger.com,1999:blog-172007148884656396.post-91729259912348763502016-12-12T05:00:00.000-08:002016-12-12T05:00:06.585-08:00Day 6: Buckeye Brownie CookiesAre you noticing a pattern yet? It seems that (truly unintentionally!) almost all my cookies this year have found a way to incorporate chocolate. This is another great chocolate cookie. Gooey and soft, with just the right ratio of peanut butter to chocolate. They've got all the great flavor of a traditional <a href="http://www.dishesanddesigns.com/2014/12/day-2-christmas-ornaments-or-buckeyes.html" target="_blank">Buckeye</a>, but they're so much easier to make! (read - you don't have to refrigerate the dough overnight!) :)<br />
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<b><span style="font-size: large;">Buckeye Brownie Cookies</span></b><br />
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<ul>
<li>1 box fudge brownie mix (19.5 oz or family size)</li>
<li>1/4 cup plus 2 Tbsp salted butter, divided</li>
<li>4 oz. cream cheese, at room temperature</li>
<li>1 egg</li>
<li>1 cup powdered sugar</li>
<li>1 cup all-natural creamy peanut butter</li>
<li>1/2 cup semi-sweet chocolate chips</li>
</ul>
<br />
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mat.<br />
<br />
In a medium bowl, mix together powdered sugar and peanut butter until it is completely combined. *I had to knead mine together a little at the end to get it all blended.* Form the mixture into balls, about 1-inch. Set aside. (Note: make sure you have one peanut butter ball for each cookie - 24)<br />
<br />
Melt 1/4 cup butter. Add to a separate bowl, along with the cream cheese, egg, and brownie mix. Beat until combined. The dough is very stiff. Drop in rounded spoonfuls on to prepared baking sheets. Form into 24 cookies. <br />
<br />
Bake cookies 12 minutes. Remove from oven and immediately press a peanut butter ball lightly into the center of each cookie. Allow cookies to cool on the baking sheet for 5 minutes. Remove to a wire rack to cool completely. <br />
<br />
In a microwave-safe bowl, melt the chocolate chips with 2 Tbsp butter. Heat for 30 second and stir until melted. If necessary, heat another 10 seconds at a time. Spoon about 1/2 Tbsp of melted chocolate on top of each cookie so that it covers the peanut butter ball. Allow the chocolate to set. <br />
<br />
Store in an airtight container. Makes 2 dozen.<br />
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<br />Allysonhttp://www.blogger.com/profile/08266386875251256772noreply@blogger.com0tag:blogger.com,1999:blog-172007148884656396.post-90875889470459319302016-12-09T05:00:00.000-08:002016-12-09T05:00:00.899-08:00Day 5: S'mores Cookies with Homemade MarshmallowsMaking<a href="http://www.dishesanddesigns.com/2016/12/day-4-homemade-graham-crackers.html" target="_blank"> Homemade Graham Crackers</a> naturally led me to want to try them as S'mores. And graham cracker pie crust, but I'm trying to stay focused on cookies right now... :) If I was going to attempt a s'more with homemade graham crackers, I decided it would only be right to make Homemade Marshmallows to go along with them. Because making homemade marshmallows in the middle of an insanely busy week is perfectly normal, right?<br />
<br />
As I was researching different marshmallow recipes, I found that almost all of them called for corn syrup. Generally speaking, that's one of the few ingredients I really try to avoid when cooking. Not only is it not good for you, but I'm allergic and have to be really careful how much I ingest. When I found a recipe that didn't use corn syrup, I was really excited! <br />
<br />
These S'mores Cookies are super yummy! It's a 3-part recipe, including my <a href="http://www.dishesanddesigns.com/2016/12/day-4-homemade-graham-crackers.html" target="_blank">Homemade Graham Crackers</a>, Homemade Marshmallows, and Chocolate Ganache. The marshmallows need to cure overnight, so they should be made at least a day in advance. I would recommend making the marshmallows and cookie dough and allowing the dough to chill overnight while the marshmallows cure. The next day you can bake the cookies while prepping the ganache and cutting out the marshmallows. <br />
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<span style="font-size: large;"><b>S'mores Cookies (from scratch)</b></span><br />
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<ul>
<li><a href="http://www.dishesanddesigns.com/2016/12/day-4-homemade-graham-crackers.html" target="_blank">Homemade Graham Crackers (see recipe)</a></li>
<li>Homemade Marshmallows (Recipe below)</li>
<li>Chocolate Ganache (recipe below)</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbMUF-LOT0W0X8BsKrNAg20nXSSERMdW8IgnP49WpnU8enSBXz4GDPvCuKt_dkoBEGJL9bVSD2NlttD9Rfi5Ln7DojFPDKTdccLvD7MwarFbWyyPN0kPiBfYryYyU-P203MFxN1p-SjyQ/s1600/Homemade+Marshmallows+%25281%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbMUF-LOT0W0X8BsKrNAg20nXSSERMdW8IgnP49WpnU8enSBXz4GDPvCuKt_dkoBEGJL9bVSD2NlttD9Rfi5Ln7DojFPDKTdccLvD7MwarFbWyyPN0kPiBfYryYyU-P203MFxN1p-SjyQ/s640/Homemade+Marshmallows+%25281%2529.JPG" width="359" /></a><b><span style="font-size: large;">Homemade Marshmallows</span></b><br />
<i>(recipe from <a href="http://www.theclevercarrot.com/2013/12/homemade-fluffy-marshmallows-corn-syrup-free/?utm_source=rss&utm_medium=rss&utm_campaign=homemade-fluffy-marshmallows-corn-syrup-free" target="_blank">The Clever Carrot</a>)</i><br />
<br />
<ul>
<li>1/2 cups plus 1/4 cups Water</li>
<li>3 Packets (3 Tbsp) unflavored powdered gelatin</li>
<li>2 cups Sugar</li>
<li>1/2 cup Evaporated Milk <i>(NOT sweetened condensed)</i></li>
<li>1 Tbsp pure vanilla extract</li>
</ul>
<ul>
<li>1 1/2 cup powdered sugar</li>
<li>1/2 cup corn starch</li>
</ul>
<ul>
<li>*candy thermometer*</li>
</ul>
<br />
<br />
Using an 8x8" square pan, or a 9x13" rectangular pan, cut parchment paper to fit inside, with about 2 inches of overhang on each side. (This will serve as "handles" for easy removal.)<br />
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Generously coat the bottom and sides of your pan with cooking spray. Line with the parchment paper. <br />
<br />
Pour 1/2 cup cold water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the top, and allow to soften - 10 minutes or so. <br />
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In a large saucepan (make sure it's big, since the mixture will bubble up at least double!), combine the sugar, evaporated milk, and 1/4 cup water. Whisk over low heat until sugar has dissolved. <br />
<br />
Bring the mixture to a gentle boil. Immediately reduce to a simmer, until a candy thermometer registers 250 degrees F. Do not stir at this point. <br />
<br />
Pour the hot syrup into the gelatin mixture and beat on low speed until incorporated. Add the vanilla to the bowl. <br />
<br />
Increase the speed to high and beat until thick and glossy, and tripled in volume, 10-15 minutes. <br />
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Using a rubber spatula, quickly scrape out the mixture into the prepared pan. Lightly coat your spatula with cooking spray and smooth out the top, pushing it out to the edges. The marshmallows set very quickly, so work fast and don't worry about getting every last bit out of the bowl or making the top absolutely perfect. <br />
<br />
Allow the marshmallows to set for at least 8 hours - overnight - uncovered and at room temperature. <br />
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Once the marshmallows have set, sift the powdered sugar and cornstarch into a large mixing bowl. <br />
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Sift some of the mixture over the top of the marshmallows and a cutting board. Using the parcment handles, remove the marshmallows from the pan and place onto your board. <br />
<br />
Cut the marshmallows into 1-inch squares, being sure to dust your chef's knife/kitchen scissors/pizza wheel with the powdered sugar mixture. <br />
<br />
Toss the marshmallows in the mixture to prevent sticking. Shake marhsmallows gently in a sifter to remove excess powder. Store in an airtight container for up to 2 weeks. <br />
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<b>Chocolate Ganache</b><br />
<br />
<ul>
<li>1 cup semi-sweet chocolate chips</li>
<li>1/4 cup heavy whipping cream</li>
</ul>
<br />
In a microwave safe bowl, heat chocolate chips and cream for 30 seconds at a time, stirring after each time. When chocolate is halfway melted, stop heating and stir until smooth. <br />
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<b><br /></b>
<b>To Assemble S'mores Cookies</b><br />
<br />
Spread about 1 tsp chocolate on the bottom of each cookie. Place a homemade marshmallow on one of the cookies. <br />
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Using a kitchen torch, gently roast the marshmallow (or carefully do it over your kitchen stove burner - I may or may not have survived college by roasting marshmallows that way...)<br />
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Top the marshmallow with the other cookie and enjoy!<br />
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<br />Allysonhttp://www.blogger.com/profile/08266386875251256772noreply@blogger.com0tag:blogger.com,1999:blog-172007148884656396.post-37838343461156160002016-12-08T05:00:00.000-08:002016-12-08T05:00:35.047-08:00Day 4: Homemade Graham CrackersI'm not generally a big graham cracker eater. My husband though, loves them (not to mention my boys). A year or so ago, while visiting my in-laws, I was flipping through <a href="https://www.amazon.com/Miette-Recipes-Franciscos-Charming-Pastry/dp/0811875040" target="_blank">San Francisco's Miette Patisserie cookbook</a> and their graham cracker recipe really caught my eye. For whatever reason, it kept popping into my head! Me- a non-graham-cracker-lover, was dying to make these! Unfortunately, I'd neglected to save the recipe, and it's taken me a while to track it down and then actually make the cookies. Here they are - finally - and they do <i>not </i>disappoint! <br />
<br />
It's a fairly simple recipe, using honey and a touch of cinnamon for that traditional "graham cracker flavor." This recipe uses whole wheat flour instead of graham flour, which is a little easier to find. And whole wheat is good for you, so these cookies are totally healthy. You could definitely get away with eating a couple for breakfast... :) <br />
<br />
Like a lot of cookie recipes, this one requires you to chill the dough before rolling, and then again before baking. It's a little time consuming, but it's worth it. You can also make the dough ahead of time and keep in the fridge for 2-3 days, or in the freezer until you're ready to use it. Just make sure you remember to mix the dry ingredients into the wet before wrapping it up in plastic wrap and putting it into the fridge. Not that I'm speaking from experience *ahem*...!<br />
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<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">Homemade Graham Crackers</span></b><br />
<i><span style="font-size: x-small;">adapted from Miette Patisserie, San Francisco</span></i><br />
<br />
<ul>
<li>1 3/4 cups all-purpose flour</li>
<li>3/4 cups whole wheat flour</li>
<li>1 tsp salt</li>
<li>1/2 tsp ground cinnamon</li>
<li>1 cup salted butter, at room temperature</li>
<li>1/2 cup dark brown sugar, packed</li>
<li>1/4 cup honey</li>
<li>Turbinado sugar, for sprinkling (optional)</li>
</ul>
<br />
In a medium mixing bowl, sift together all-purpose flour, wheat flour, salt, and cinnamon. Set aside. <br />
<br />
In the bowl of an electric mixer, cream together butter and sugar, about 3 minutes. Mix in the honey until well blended. <br />
<br />
Stir in the dry ingredients. Divide into two disks and wrap well in plastic wrap. Refrigerate until firm, but still pliable, about an hour. (Or refrigerate/freeze overnight and allow to soften before trying to roll out.)<br />
<br />
Preheat oven to 350 and prepare baking sheets with parchment paper or silicone baking mats. Turn dough onto a lightly floured surface, and roll out very thin, about 1/8 inch thick. (Gather together the dough scraps and re-roll as necessary). Use a 2-3 inch cookie cutter to cut out cookies and place on a prepared baking sheet. Sprinkle with turbinado or granulated sugar if desired. <br />
<br />
Chill the cookies on the baking sheets for 20 minutes before baking. Bake for 14-16 minutes, until golden brown. Allow the cookies to cool for 5 minutes on the baking racks before removing to a cooling rack and allowing to cool completely. Store in an airtight container for a week or so. <br />
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Makes about 4 dozen cookies.<br />
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<br />Allysonhttp://www.blogger.com/profile/08266386875251256772noreply@blogger.com0tag:blogger.com,1999:blog-172007148884656396.post-51604284045310194172016-12-07T05:00:00.000-08:002016-12-07T05:00:09.702-08:00Day 3: Mint Chocolate Chip CookiesIf you recall, the chocolate-peanut butter combination is pretty popular in our family. My Chocolate Peanut Butter Cake is requested at virtually every function, and I've become pretty good at making it in my sleep. :) At Halloween, my husband hoards the Reese's candies and may or may not pilfer any that our boys get while trick-or-treating. (Luckily they're too young to really notice or care...yet!)<br />
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Because of this crazy obsession, chocolate's other <span style="background-color: white;">culinary counterpart</span> - mint - is often overlooked. I decided it was time for a change. Up until fairly recently, mint-chocolate-chip ice cream has been my favorite flavor. My mom used to make these amazing ice cream sandwiches with chocolate cookies and mint chocolate chip ice cream. As I was debating cookies for this year's 12 Days of Cookies, I thought of making these, but ice cream is a just little too cold for me in December. So instead, I decided to make a mint chocolate chip cookie, and leave out the ice cream. (Don't worry - I'll share the ice cream sandwiches next summer!)<br />
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<b><span style="font-family: inherit; font-size: large;">Mint Chocolate Chip Cookies</span></b><br />
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<ul>
<li><span style="font-family: inherit;">1/2 cup salted butter, at room temperature</span></li>
<li><span style="font-family: inherit;">1 cup dark brown sugar, packed</span></li>
<li><span style="font-family: inherit;">1/4 cup granulated sugar</span></li>
<li><span style="font-family: inherit;">2 eggs, at room temperature</span></li>
<li><span style="font-family: inherit;">1 tsp vanilla extract</span></li>
<li><span style="font-family: inherit;">3/4 tsp baking soda</span></li>
<li><span style="font-family: inherit;">1 tsp baking powder</span></li>
<li><span style="font-family: inherit;">1 tsp kosher salt</span></li>
<li><span style="font-family: inherit;">2 1/4 cups flour</span></li>
<li><span style="font-family: inherit;">2 tsp Dutch process cocoa powder</span></li>
<li><span style="font-family: inherit;">1 cup mini chocolate chips</span></li>
<li><span style="font-family: inherit;">1 cup Andes Mints Creme de Menth Baking Chips</span></li>
</ul>
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<span style="font-family: inherit;">Preheat oven to 350 degrees F. Prepare baking sheets with parchment paper or silicone baking mat. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">In the bowl of a stand mixer, cream together the butter and sugars. Beat until light and fluffy. Add the eggs one at a time, mixing in between each addition. Mix in the vanilla. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">In a separate bowl, sift together the baking soda, baking powder, salt, flour, and cocoa powder. Add the dry ingredients into the wet, one half at a time. Mix on low speed until combined, mixing in between additions. Fold in the mini chocolate chips and the mint chips. </span><br />
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<span style="font-family: inherit;">Scoop tablespoon sized balls onto prepared baking sheets and bake 10 minutes. Allow to cool completely on baking rack. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Makes about 4 dozen.</span><br />
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<br />Allysonhttp://www.blogger.com/profile/08266386875251256772noreply@blogger.com0tag:blogger.com,1999:blog-172007148884656396.post-76657198003051974242016-12-06T05:00:00.000-08:002016-12-06T05:00:36.113-08:00Day 2: Chocolate Toffee CookiesThese cookies are the perfect combination of chocolate and toffee - a little like a Heath bar. As they bake, they get a lovely crackly crust on top, just like a brownie. <br />
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Not that you'll have this problem because these cookies are so good, but the crunch in the toffee doesn't last, at least with the humidity here! Store them in an air-tight container and eat them within a few days. Otherwise the toffee chips lose their crunch and get all gummy and weird. <br />
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<b><span style="font-size: large;">Chocolate Toffee Cookies</span></b><br />
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<ul>
<li>2 cups semi-sweet chocolate chips, divided</li>
<li>1/4 cup salted butter</li>
</ul>
<ul>
<li>2/3 cup flour</li>
<li>1/2 tsp baking powder</li>
<li>1/2 tsp salt</li>
<li>2 eggs, at room temperature</li>
<li>3/4 cup dark brown sugar, packed</li>
<li>1 tsp vanilla extract</li>
<li>1 cup toffee chips</li>
</ul>
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Melt 1 cup chocolate chips with the butter. You can do this in a microwave safe bowl, for 30 seconds at a time, stirring well in between, or in a bowl set over a pan of simmering water. When chocolate is just over halfway melted, remove from heat/stop heating, and stir until completely melted. Set aside to cool. <br />
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While chocolate is cooling, preheat oven to 350 degrees F and prepare baking sheets with parchment paper or silicone baking mats.<br />
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Sift together the flour, salt, and baking powder in a small bowl. Set aside.<br />
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In the bowl of an electric mixer, beat sugar, eggs, and vanilla until creamy and fluffy, 3-5 minutes. <br />
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Add in the cooled chocolate mixture, and mix in until well combined. <br />
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Mix in the flour mixture, 1 half at a time. When almost combined, add the remaining 1 cup chocolate chips and the toffee chips. Mix until all combined. <br />
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Scoop into Tablespoon-sized balls onto prepared baking sheet. Bake 9-11 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing to a cooling rack to finish cooling completely. <br />
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<br />Allysonhttp://www.blogger.com/profile/08266386875251256772noreply@blogger.com0