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      Giant Stained Glass Spider Web Cookie

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      This Giant Stained Glass Spider Web Cookie makes a fun Halloween party centerpiece. It’s made with dark chocolate sugar cookie dough and crushed hard candies. Break it apart to share pieces with partygoers.

      Happy First Day of October!
      I’ve been working on some special Halloween baking projects, and this was one I couldn’t wait to share. You may recognize the technique, or maybe you’ve even made stained glass cookies for Christmas. They are popular around the holidays because they will make any cookie tray look a little more lively and beautiful.
      I wanted to put a new spin on the idea. And when I spotted this spider web stencil, I imagined an extra-large cookie with a web of multicolor panes.

      Spin a (cookie) web!
      Mix up a batch of my favorite chocolate sugar cookie dough to get started. The recipe is from my first baking book, and a dozen years later it’s still my go-to for sugar cookies. The dough keeps its shape well during baking, so it makes the perfect blank canvas for all kinds of cookie projects.
      Roll out the dough and place the stencil on top Use an X-acto knife to cut out the webbing. To remove the cookie dough cut-outs, spear them at an angle with a toothpick and pop them out. You can see this in action in the video I made at the end of this post.

      Fill in the blanks.
      Fill in the spaces between the webbing with crushed hard candies. I have a big bag of these fruity hard candy pieces that I used for this project, but a bag of Jolly Ranchers from the grocery store will do just fine. Place same colors of candies in separate zip-top bags. Use a rolling pin or small hammer to crush the candies. 
      Use a small dessert or demitasse spoon to portion the crushed candies into the spaces. Full disclosure: This part can be tedious, especially filling in the small triangles near the center. If the candy spills over the edges of the webbing, use a small kitchen-dedicated art brush to sweep it back into the hole.

      Bake at 350°F.
      When all of the spaces are filled in with crushed candies, bake the cookie for 5 minutes, or just until the candy is melted. Remove from the oven to cool, and then fill with more crushed candies. This second layer of filling goes waaaay more quickly because the cookie dough is baked. The crushed candy doesn’t stick to it as much. Bake again for another 5 minutes, or until the candy is melted. Let the cookie cool completely on the pan before attempting to pick it up. The double layer of candy strengthens the cookie, but you’ll still need to be careful picking it up.

      You can make the cookie a little creepier with a big red spider made of modeling chocolate. I like the Satin Ice Chocopan brand. It’s easier than it looks, and I’ve included its creation in the video tutorial.

      Attach the spider to a corner of the cookie using a little melted chocolate. Let it firm before placing the cookie upright.

      This cookie reminds me of a round stained glass window I once saw in an old Victorian home. It’s really pretty in the light, and looks best angled so the sun shines through it. Or, if you have a candle or twinkle lights, they’ll look pretty illuminating the colorful panes, too!
      You may be asking yourself, ‘how do you eat a Giant Stained Glass Spider Web Cookie?!’. After you’re done showing it off, break it into pieces with your hands. The cookie will easily separate between the webbing for many servings.

      Giant Stained Glass Spider Web Cookie

      Heather Baird

      You’ll need a 12×12-inch spider web stencil to make this cookie. You may find one at your local craft store, or see links in the blog post for resources. Use your favorite fruity hard candies for this treat. Most any hard candy will work, but Jolly Ranchers are widely available and work well.

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      Prep Time 1 hr 30 minsCook Time 20 minsTotal Time 1 hr 50 mins

      Course DessertCuisine American

      Servings 14

      Equipment12×12 inch spider web stencilX-acto knifesoft art brushparchment paperextra-large baking sheet
      Ingredients US CustomaryMetric Dark chocolate web cookie14 oz. bag fruit-flavored hard candies such as Jolly Ranchers1 cup unsalted butter1 cup plus granulated sugar1 egg1 tsp. vanilla extract2 cups all-purpose flour1 cup dark cocoa powderPinch of saltRed spider
      Instructions Place same colors of candies in separate zip-top bags. Use a rolling pin or small hammer to crush the candies. Pour each color of crushed candy into separate bowls; cover and set aside.In a stand mixer fitted with the paddle attachment, mix the butter and sugar together until just incorporated. Do not over-mix at this stage, or the cookies may spread while baking.Add the egg and vanilla extract. Mix again on low speed, stopping to scrape down the sides of the bowl intermittently as needed.In a medium bowl, whisk together the flour, cocoa powder and salt. Add to the butter and egg mixture. Mix on low speed until a dough is formed and there are no longer any streaks of butter in the mixing bowl. The dough will often clump around the paddle attachment while being mixed. This is normal and a good sign that your dough is the right consistency.Have a large baking sheet ready to hand, large enough to accommodate a 12×12-inch sheet of cookie dough. Set aside.Turn the dough out onto a large sheet of parchment paper and top with a second sheet. Roll dough between the sheets into a large square greater than 12×12, with a rolling pin. Aim for a little more than 1/4-inch thickness, but not quite 1/2 inch. Remove the top sheet of parchment paper and place the web stencil on top of the dough. Cut around the outside edge of the stencil so that you have a 12×12-inch sheet of dough. Remove the stencil and pick up the dough by the bottom parchment paper. Transfer it to a large cookie sheet or cake board and chill in the refrigerator until firm, about 20 minutes.Preheat the oven to 350F.Place the stencil back on top of the cookie dough and using the X-acto knife, cut out the webbing. Use a toothpick to pick the pieces of dough away from the webbing. My technique is to place the toothpick into the dough pieces at an angle and lift (see video). Lift the cookie by the parchment ends and place on a large baking sheet.When all of the pieces are removed, use a small spoon to place crushed candies into the open spaces. Alternate colors. When the spaces are all filled, bake the cookie for 5 minutes, or until the candies are melted. Don’t overbake, and don’t let the candy bubble (this will disturb the webbing and cause crumbing – I learned the hard way!). Cool on the pan completely. Fill the spaces again with crushed candy matching like colors. Bake again for 5-6 minutes, or until the candies are all melted. Remove from the oven and let cool completely on the pan.SpiderMeanwhile, make the spider. Knead the red modeling chocolate until pliable. Use the chocolate to roll a 1 1/2-inch ball and a 1/2-inch ball. Use a kitchen-dedicated art brush to place a dot of melted chocolate on one side of the larger ball, and attach the smaller ball to it, to make a spider head and body.For the legs, roll 8 rope-shaped lengths of modeling chocolate, tapering the ends. Place four pieces of the long ropes side-by-side and pinch together at one end. Repeat the process with the other four pieces. Use the back of a knife to impress marks into the legs creating segmented insect legs.Flatten the pinched ends of the leg pieces and dot one of the pinched ends with the melted chocolate. Connect the two pinched ends and refrigerate until the chocolate is set. Dot more chocolate on the center flattened piece, where the pinched ends met, and place the spider body on top. Refrigerate until firm. Arrange the legs as desired.Dot chocolate on one corner of the cooled cookie and attach the spider. Let stand until set, about 15-20 minutes. When the spider is well set, stand the cookie upright and peel away the parchment. Place leaning upright near a sunny window, or place on a cake plate stand. You could also place it on a book stand.If using this for a Halloween party centerpiece, place near candle light, or in front of string/twinkle lights. Break the cookie into shards and pass out to party guests, or make a show of by having four guests at each corner of the cookie break it over the table.
      NotesWhat to expect:

      This is a craft project as much as a baking project. Dedicate time to its creation without other distractions. Filling the small areas will feel tedious to some, I’m sure, but I think the end result is well worth the effort.
      Tools are key. Have a kitchen-dedicated X-acto knife fitted with a new blade at the ready. It will neatly cut the intricate pieces for easy removal. Be sure to have a large enough baking sheet to accommodate such a big cookie. I ran into this problem and had to trim two edges before baking.
      Crushing the candy in zip-top bags with a rolling pin or hammer will inevitably make some holes in the plastic bags. This happens because of the candy’s jagged edges. It can’t be helped much, so expect this. When you pick up the plastic bag some of the candy may spill out. 
      Crushed candy will stick together and solidify in the bowls over time. My advice is to crush the candy and then get to filling those spaces. Don’t crush the candy a day ahead because it will be a solid mass in the bowl the next day.
      This cookie is twice-baked. Watch the cookie as it bakes, and remove it when the candy is just melted. If you allow the cookie to bake for longer, then it will bubble and break the webbing, or cause crumbs (you can see some crumbs in my cookie’s panes, I learned this the had way). Fill the cookie with crushed candy a second time and bake again until just melted. Even though this is a big cookie, there’s not a ton of cookie dough to it. The cookie should be well baked right at 10 minutes.
      You may have a little leftover cookie dough. Re-roll scraps and cut extra cookies. Serve them around the big cookie. 

      Keyword chocolate cookie dough, dark cocoa powder, hard candies, modeling chocolate, unsalted butter

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Browned Butter S’mores Skillet Cookie

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      This S’mores skillet cookie has extra toasty flavor thanks to a magic ingredient – browned butter. Serve slices of this cookie warm with scoops of vanilla ice cream for the ultimate summer treat!

      What goes better together than a campfire and s’mores? A cast iron skillet and this giant Browned Butter S’mores Cookie! The cookie dough bakes crisp on the edges and remains gooey in the center. It tastes extra-toasty with the addition of nutty browned butter.

      The magic ingredient.
      Browned butter is made by cooking unsalted butter until the milk solids turn golden. This yields a deep, rich, nutty flavor in baked goods. Use a light colored pan to best gauge the color of the butter as you’re cooking it. It’s much harder to determine doneness in a dark nonstick pan.

      After the browned butter cools a little, it’s cookie time! Mix up the sugars, browned butter and eggs. You won’t even need an electric mixer for this. I used a whisk.

      Add the dry ingredients, which includes some graham cracker crumbs for authentic s’mores flavor. Stir together until thick dough forms. Swap the whisk for a rubber spatula when it gets too thick to whisk.

      Fold in some semisweet chocolate chips. At this point it looks like regular chocolate chip cookie dough, but the graham crumbs give it a different personality!

      Skillet love.
      I’m always making a case for the Lodge 10.25″ skillet. It’s just a good pan at a decent price. Nobody’s paying me to say that. You can usually find it for less than $20 everywhere (such as here and here). It’s the perfect tool to use for this skillet cookie – and any skillet cookie, really!
      Spread the marshmallow cream over half of the cookie dough in the pan. Portion the remaining dough on top of the marshmallow with a cookie scoop, or use two spoons to place the dough.

      Pat the dough down into the pan using greased hands (or damp hands, dip in water then press – no sticking!). Don’t worry about covering all of the marshmallow cream. We want some of that to be exposed because it gets brown and toasty in the oven.

      This cookie stays soft in the middle and has crisp edges. It may look slightly underdone in the center when you take it out of the oven, but the marshmallow cream keeps everything ooey-gooey. Let it cool for a few minutes because nobody wants a burn from sticky marshmallow cream.

      This treat is so perfect treat for summer. There’s no way the vanilla ice cream is optional here. It gets melty on slices of warm cookie, and creates the most wonderful creamy foil for such a rich dessert. A sprinkle of flake sea salt never hurt anything, either.
      This blog post is sponsored by Go Bold With Butter!

      Browned Butter S’mores Skillet Cookie

      Heather Baird

      This S’mores skillet cookie has extra toasty flavor thanks to a magic ingredient – browned butter. Browned butter is made by cooking unsalted butter until the milk solids turn brown. This yields a deep, rich, nutty flavor. Serve slices of this cookie warm with scoops of vanilla ice cream for the ultimate summer treat!

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      Prep Time 15 minsCook Time 30 minsTotal Time 45 mins

      Course DessertCuisine American

      Servings 10

      Equipment10.25 inch cast iron skillet
      Ingredients US CustomaryMetric 3/4 cup unsalted butter1 cup brown sugar packed1/2 cup granulated sugar2 eggs2 teaspoons vanilla extract1 1/2 cups all-purpose flour1/2 cup graham cracker crumbs1 teaspoon cornstarch1/2 teaspoon salt1 cup chocolate chips1 cup marshmallow cream3 graham cracker sheets3 oz. bar chocolateVanilla ice cream for serving
      Instructions Preheat the oven to 350° F.Melt the butter in a saucepan over medium heat. Use a light-colored metal saucepan so you can easily see the color of the butter change. Cook until the butter foams and steams. Swirl the pan occasionally as the foam subsides and watch closely as the butter turns golden brown and the milk solids drop to the bottom of the pan. Pour the browned butter and butter solids into a small bowl and let stand until cool but not solidified.Use a pastry brush to coat a 10-inch cast iron pan with a little of the browned butter. Set aside.In a large mixing bowl, combine the browned butter, sugars, eggs, and vanilla extract. Mix until well incorporated.Add the flour, graham cracker crumbs, cornstarch and salt. Mix well until thick dough forms. Stir in the chocolate chips.Press half of the cookie dough in the bottom of the prepared pan. Top with dollops of marshmallow cream. Place remaining cookie dough on top of the marshmallow cream using a spoon or an ice cream scoop. Allow some of the marshmallow cream to remain exposed. Smooth down the dough with a greased rubber spatula or by pressing it down with damp hands (dip hands in water, then press).Bake for 25-30 minutes, or until the top of the cookie is well set and golden brown. (The center of the cookie will be gooey, and the edges crisp). Immediately garnish the top of the cookie with graham crackers and squares of the bar chocolate.Let cool for 10 minutes before serving. Serve warm with vanilla ice cream.
      NotesWhile browning the butter you’ll notice that it goes through several stages of bubbling. First it gets medium-sized soapy-looking bubbles with milk solids clinging to them. Then bubbles will get smaller as the butter cooks until it almost turns into a foam. Usually, just after the foaming part the butter will begin to brown. Watch the pan carefully while swirling it so you can best see what color the butter is turning. When it’s deep golden, pour it into a bowl to cool.
      The center of this cookie stays gooey, so testing for doneness with a toothpick is out. The cookie is done when the edges are puffed and the top is golden. If you need extra insurance, stick an instant read thermometer in the center. A reading of 160F or higher is safe, as eggs are cooked at 160F. 
      If the marshmallow cream doesn’t get as brown as you’d like in the oven, stick it under the broiler for 2 minutes. Or use a chef’s torch to toast it.

      Keyword browned butter, dipped graham crackers, graham cracker crumbs, marshmallow cream, semisweet chocolate chips

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Toile Print Lemon-Lavender Shortbread

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      Serve these lemon-lavender shortbread cookies as an elegant tea time treat. Toile print wafer decors turn them into edible works of art.

      Guess who appreciates a pretty toile print on just about anything? My mom. I’ve been thinking about what to make in honor of Mother’s Day, and when I came across toile-printed wafer paper -well. It was a done deal. Toile print fabric harks back to 1760’s-1800’s and often depicts people in French pastoral settings. I thought this one was especially nice for Mother’s Day because it shows women tending their children, having tea, and even washing up some laundry. Ah, some things never change!

      There was no doubt about it – this shortbread had to taste as beautiful as its decoration looks. I added the zest of a whole lemon and fragrant culinary lavender to my favorite shortbread recipe. Shortbread is so simple with few ingredients, so the dough mixes up really quickly. The lemon and lavender flavors are absolutely beautiful together. I just love a floral note for spring.

      If you’ve never used wafer paper, then now’s the time! It’s tasteless and melds with buttercream, royal icing, fondant, or modeling chocolate. The toile wafer paper is printed with large and small vignettes. Larger cookies, made with a 3″ cutter as I’ve used here, will accommodate a large vignette – like those ladies lunching above. Use smaller cutters for smaller images.
      The colors of the paper really pop on a white background. So I recommend using white sculpting chocolate as a base because it rolls out smoothly like fondant and tastes great! White chocolate Fondarific is the stuff to get. Stamp it out with the same cookie cutter you used for the shortbread. If you’re not into storing a tub of modeling chocolate, then you could also use royal icing. Check out this blog post for using royal icing and wafer paper together.

      Frame your (cookie) art.
      Piping gel is ideal for attaching the image to the cookie. I often recommend corn syrup as an alternative, but it doesn’t have the starches that gives piping gel its stickiness. Stick to piping gel (ha!). Fondx is my fave.
      I lined the edges of the cookies with sugar pearls, and because I didn’t want to add them one by one using tweezers – I cheated. If you brush the edges with piping gel and dip them in the pearls, a bunch randomly stick to the edges. Use a toothpick to line them up and scoot off the extras.

      I don’t think I’ve ever made shortbread ‘sandwiches’ until now! In order to balance the barely sweet shortbread I made some lemon cream to fill them. This makes each sandwich is a formidable dessert. Just one packaged up in a cellophane bag and tied with ribbon would make a beautiful gift!

      Pretty and tasty – so perfect for mom, or any time you need a special treat. I think these would make pretty wedding favors. You could use any printed wafer paper appropriate for your party. It’s like wallpaper for desserts!

      These cookies are delish, whether or not you decide to decorate them with toile print. The recipe is simple and the classic flavors of lemon and lavender together in shortbread just can’t be beat for a spring treat.
      I’m leaving the link for the toile paper again, right here. You may want to explore some other designs, too!

      Toile Print Lemon-Lavender Shortbread Cookies

      Heather Baird

      Serve these lemon-lavender shortbread cookies as an elegant tea time treat. Toile print wafer decors turn them into edible works of art. This recipe makes about twelve 3-inch cookies, or 6 cookie sandwiches. If using large and small cookie cutters, the yield may be higher.

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      Prep Time 1 hrCook Time 20 minsTotal Time 1 hr 20 mins

      Course DessertCuisine American

      Servings 6

      Equipmentsoft art brushToothpicksfood color marker
      Ingredients US CustomaryMetric Lemon-lavender shortbread1 cup unsalted butter at room temperature1 tablespoon lemon zest1 1/2 tablespoons dried culinary lavender1/2 cup confectioners’ sugar2 cups all-purpose flour1/2 teaspoon fine grain sea saltLemon filling1/2 cup unsalted butter3 cups confectioners’ sugar1 tablespoon fresh lemon juice1 teaspoon lemon extractMilk or cream to thinWafer paper décor12 oz. white sculpting chocolate kneadedPiping gel1 sheet toile print wafer paperFood color marker1 cup sugar pearls
      Instructions ShortbreadPreheat the oven to 325F. Line two large baking sheets with parchment paper.In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, lemon zest, lavender, and confectioners’ sugar. Mix until creamy. Add in the flour and salt. Mixture will be crumbly at first, keep mixing until a thick non-sticky dough is achieved.Roll the dough between two pieces of parchment paper to 1/4-inch thickness. Transfer to the refrigerator. Stamp shapes out of the chilled dough using a 3 inch square cookie cutter and place on the baking sheets. Bake for 15- 20 minutes, or until the edges start to brown. Remove to a wire rack to cool completely.Lemon fillingCombine the butter and sugar in the bowl of an electric mixer fitted with the whip. Beat on low speed then increase is ingredients are incorporated. Mixture will be crumbly at first. Add lemon juice and extract. Add milk or cream 1 tablespoon at a time until mixture comes to spreading consistency. Cover bowl with a damp towel until ready for use.Wafer paper decorsOn a confectioners’ sugar-dusted work surface, roll out the sculpting chocolate. Stamp shapes from the piece using the same cookie cutter used for the shortbread. Using a small art brush, dab a few dots of piping gel on the backs of the pieces and attach to the shortbread cookies.Lay the wafer paper on a clean, dry surface. Use the same cookie cutter to trace shapes from the piece of toile paper, centering the cutter on a vignette. Cut out 6 pieces. Trim the edges further if needed to perfectly fit onto the sculpting chocolate squares. Turn the wafer paper over and coat it with piping gel. Affix to the white chocolate square. Immediately turn the cookie over so the wafer paper is flat against the work surface. Repeat with remaining cookies. Let stand until set, about 1 hour.Turn cookies over and brush a thin line of piping gel around the top edges of the cookies (on the wafer paper square). Dip edges in sugar pearls immediately after brushing (work with 1 at a time). Use a toothpick to line up the pearls single-file, around the top edge of the cookies. Push extras off of the sides using the toothpick. Let stand until set.AssemblyPipe or spread lemon cream onto the plain shortbread cookies and top with a decorated cookie. Do not refrigerate. Store cookies at room temperature, loosely covered with plastic wrap or packaged in cellophane bags.
      NotesIf you make different sizes of cookies as I did, you may have slightly higher yield. Bake all large cookies on one pan, bake the smaller ones on another to promote even baking. Bake smaller cookies for less time, 12 minutes approximate.
      Water is the enemy of wafer paper. Make sure all surfaces and hands are try before touching. 
      If piping gel seems thick, put a little in a cup and microwave for 5 seconds to loosen. This helps the brush to glide across the backs of the wafer paper for even coating.
      Do not refrigerate the decorated cookies. 

      Keyword culinary lavender, printed wafer paper, shortbread

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      How to Make a Pretty Dessert Board

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      This dessert “charcuterie” board trades meats and cheeses for sweet treats, and it’s easier to put together than you might think!

      I recently created an article for Food Network about one of my new obsessions: Dessert Boards! These bountiful arrangements are inspired by charcuterie boards. Instead of meats, cheeses, and savory fare, these boards offer an array of sweet things. I’ve done my best to demystify the process with ingredients that need little prep work. I’ve also included tips on how to arrange your spread with style.

      The Right Stuff.

      I’m talking about ingredients! The fillers for your pretty dessert board will begin at the grocery store with some smart shopping. I personally enjoy using striped wafer cookies and cute waffle pretzels. Not only are they tasty, but they’re pretty cool to look at!

      Use some of those store-bought items to make low-prep desserts that will truly make for a pretty dessert board. You’ll find instructions for marbled strawberries, dip-dyed marshmallows, frosted brownie bites, and more in the article. All are quick fixes, but if you need more ideas, then 3 Ingredient Peanut Butter Fudge and 3 Ingredient Chocolate-Peanut Butter Marshmallow Candy are ideal for saving time. They’ll also make it so easy to fill up a board because both make big batches!

      The right arrangement and placement can make ordinary ingredients extraordinary! These yogurt-covered pretzels look kind of plain in the container, but fan them around a bowl and they almost look like flower petals. I’ve laid out all of my tips and tricks using line, shape, and symmetry. My best tip? Tile, tile, tile! Cookies, donuts, graham crackers, chocolate squares – they all lend themselves well to being tiled like dominos and create lovely repeating patterns.

      You’ll find every detail covered in this article – from choosing a board, to shopping smart for ready-made items, to composing an eye-pleasing spread. It’s absolutely brimming with the best info I could gather with DIYs, and loads more how-to pictures. Find it at this link on FoodNetwork.com.

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Brookie Cookies

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      Can’t decide between your two favorite childhood sweets? Now you don’t have to. Part brownie, part chocolate chip cookie, these Brookie Cookies hold the best of both worlds.

      When done correctly, a dessert mashup is truly a thing of beauty. And these Brookie Cookies are a recent fave. Each element stays true to its original form. The brownie portion is chewy and chocolaty with a soft middle. The chocolate chip cookie half is puffy, chewy, and bakes to golden-edged perfection. The two textures compliment each other because they are so similar – soft baked – and yet they hold together well for a dunk in ice cold milk (which I recommend!). 

      Whipping up the two cookie doughs for this treat takes a little more time than a regular cookie recipe, but the steps are not complicated. I recommend using a cookie scoop to portion the dough (this one) which will speed the process and make kitchen life easier in general. 

      I also recommend portioning all of one flavor of dough, washing the cookie scoop, and then portioning all of the second dough. You’ll find the dough balls unsticky enough to handle, and assembly is simply squishing one of each flavor together and rolling it in a ball between your palms.

      This recipe makes more than 3 dozen cookies, so you’ll want to share the wealth! They keep well for about 5 days stored in zip top bags with the air removed. 

      Rich cookies such as these deserve a tall glass of ice cold milk as accompaniment. For me, just one cookie is the best sweet ending to dinner. They’re also worth a bookmark if you’re looking to surprise and delight friends and family with doorstep cookie deliveries. 

      [click to print]
      Brookie Cookies
      Yields about 3 1/2 dozenChocolate chip cookie dough
      3/4 cup (1 1/2 sticks, 170 grams) unsalted butter, softened
      3/4 cup (157 grams) light brown sugar, packed
      1/4 cup (50 grams) granulated sugar
      1 large egg plus 1 large yolk
      2 teaspoons vanilla extract
      2 1/4 cups (282 grams) all-purpose flour
      1 teaspoon baking soda
      3/4 teaspoon kosher salt
      12 oz. (1 package, 340 grams) semi-sweet chocolate chipsBrownie cookie dough
      1 1/3 cups (265 grams) granulated sugar
      1 cup (85 grams) unsweetened dark cocoa powder
      1/2 cup plus 2 tablespoons (142g) unsalted butter
      2 large eggs
      1 teaspoon vanilla extract
      1 cup (120 grams) all-purpose flour
      1 teaspoon baking powder
      1/4 teaspoon kosher saltFor the chocolate chip cookie dough: In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar; beat until mixture is lightened. Beat in the egg and then the egg yolk. Add the vanilla extract, mixing until well-blended. Scrape down the sides of the bowl. In a medium bowl, whisk together the 2 1/4 cups flour, baking soda, and salt. Add to the creamed mixture and beat on low speed until just incorporated. Stir in the chocolate chips. Cover and set aside.For the brownie dough: Whisk together the sugar and cocoa in a large mixing bowl; set aside. In a microwave safe bowl, heat the butter in 30 second intervals in microwave on 100% power until completely melted (about 1 minute to 1 minute 30 seconds total). Pour butter into the bowl with sugar and cocoa; stir until smooth. Add the eggs to mixture one at a time, stirring after each addition until completely incorporated. Stir in the vanilla. Add the flour, baking powder and salt; stir until well combined. Cover and set aside.Preheat the oven to 375°F. Line two baking sheet with parchment paper.Using a small cookie scoop (4 teaspoon capacity) portion out all of the chocolate chip cookie dough onto a cookie sheet. Wash and dry the cookie scoop, then portion out the brownie dough in the same manner. (If you don’t have a cookie scoop, portion dough using measuring spoons, about 1 1/2 level tablespoons for each dough ball.) Press a chocolate chip cookie dough ball and brownie dough ball together and roll between your palms into a ball. Repeat with remaining dough balls. Place each dough ball about two inches apart on prepared baking sheets, and bake for 10-12 minutes or until well puffed and lightly golden on the edges of the chocolate chip cookie halves.Remove from oven, and let cool on baking sheets about 3 minutes before moving cookies on to cooling racks to cool completely.Notes: You may have a little chocolate chip cookie dough left over after assembling the brookies. Press two of the chocolate chip cookie dough balls together, roll, and bake for the same amount time as the brookies.To enhance the beauty of the chocolate chip portion of the cookies, dot a few extra chocolate chips on top immediately after you remove them from the oven.
      link Brookie Cookies By Heather Baird Published: Monday, January 25, 2021Monday, January 25, 2021Brookie Cookies Recipe LEGGI TUTTO

    • in Recipes

      Bread Slice Sugar Cookies

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      These little bread slices bring a fun new shape to slice-and-bake sugar cookies. There's no special equipment required to make them, and they are super simple to decorate! This week I wanted to make something a little bit lighthearted to amuse myself (and maybe you, too!). These tiny bread slice cookies were just the thing. I had developed a version of these years ago for The Etsy Journal in the form of Fairy Bread Cookies, but there are so many other ways they can be decorated. I decided to whip up a batch just for fun, and I'm so glad I did!Continued, click to read more… LEGGI TUTTO

    • in Recipes

      Chocolate Dipped Toffee Graham Crackers

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      Crisp graham crackers are dunked in rich chocolate and covered with crunchy toffee bits. Toss on some festive sprinkles for maximum holiday appeal.
      This is practically a no-cook, no-bake treat that will be at home on your holiday cookie or candy tray. It’s such a simple, satisfying sweet and kids can help sprinkle on the toffee bits and holiday nonpareils. It really doesn’t get any easier than this!

      The yield is about 24 pieces, which can be divided up into snack bags for cute gifts or stocking stuffers. Who doesn’t love chocolate and toffee together? And with the slightly sweet graham cracker center it’s so crunchable and addictive!

      You can use your favorite graham crackers for this, but I used Honey Maid Fresh Stacks because they are pre-cut into squares. I didn’t even have to break any graham cracker sheets apart! I’m not sure if this was smart or just lazy – or perhaps both (ha!). I could see it being a nice time-saver for busy parents.

      As you drizzle the graham crackers with white chocolate, sprinkle them fairly quickly with toppings  before the chocolate hardens. 

      I think this might become our new holiday tradition! They are so very easy to make and a little too easy to eat. The toffee bits really bring out a buttery note in the graham crackers. 

      If you’re not looking to spend a ton of time in the kitchen this year, but still want to make some holiday treat-making memories with the kids, then this may be the ticket! 

      [click to print]
      Chocolate Dipped Toffee Graham Crackers
      Yields 24 Cookies24 oz. chocolate candy coating (almond bark or Ghiradelli chocolate wafers)
      4 oz. white chocolate candy coating or almond bark
      24 graham cracker squares
      2/3 cup toffee bits (recommend Heath Bits o’ Brickle)
      2-3 tablespoons red and green nonpareilsCover a large work surface with parchment paper.  Transfer the candy coating to a microwave-safe bowl and heat at 100% power at 30 second intervals; stir well between heating until melted and smooth. Place a graham cracker into the melted chocolate and turn using two forks. Lift the graham cracker out of the chocolate with a fork and place on the parchment. Repeat this process with half of the graham crackers. After dipping about 12, the chocolate will begin to harden so re-heat it for about 30 seconds or until it can be stirred smooth. Wash and dry the forks; proceed with dipping the next 12 graham crackers. Allow the chocolate to set up at room temperature, about 20 minutes.Melt the white chocolate candy coating in the microwave as before with the chocolate coating, and transfer it to a disposable piping bag or a zip-top bag. Pour the toffee bits and nonpareils in small bowls and have them ready to hand. Drizzle four chocolate-covered graham crackers with the white chocolate and then immediately sprinkle on toffee bits and nonpareils. Repeat process until all of the graham crackers are drizzled and coated with toffee and sprinkles. Let stand at room temperature until set, about 20 minutes.When the white chocolate is set, peel a graham cracker away from the parchment and break away excess candy from around the edges. Lay on a clean plate or serving platter. Repeat process with all of the graham crackers. Store the coated graham crackers in an air-tight container, or package 6 in each of four clear gusseted treat bags and tie with festive ribbon for gifting.

      link Chocolate Dipped Toffee Graham Crackers By Heather Baird Published: Saturday, December 19, 2020Saturday, December 19, 2020Chocolate Dipped Toffee Graham Crackers Recipe LEGGI TUTTO

    • in Recipes

      Festive Black and White Cookies

      ha scritto per te

      Also called Half-Moons, these rich, buttery cookies have a cake-like texture and colorful frosting. The classic black and white version is glazed with vanilla and chocolate frosting, but this version is dressed for the holidays in red and green.It seems strange to call these 'black and white cookies' when they are so obviously not black and white, but I couldn't resist giving this New York native a holiday spin. Contrasting colors of thick glaze covers each side of a large lemon-scented half dome. It's not cake, but I also hesitate to call it it cookie. It's somewhere between the two. What I do know for sure is that their size and heft will power you through any intense gift wrapping marathon you may be gearing up for this week.Continued, click to read more… LEGGI TUTTO