Guinness Chocolate Cookies - 12 Days of Cookies - Day 2

 

Cookies with beer?  Believe it. These cookies caught my eye immediately.  Not because I am a big beer drink but because Guinness is such a unique beer.   I made a chocolate cake once with Guinness and  it turned out amazing. I just had to try the cookies as well.    This recipe is different though, it requires you to boil down the Guinness to a syrup.  That is almost the more amazing part about Guinness, the more you boil it down,  it becomes like a caramel.  Something I witnessed when I wasn't paying attention and boiled it down to far.   I could have made Guinness hard candies.  Sadly it was an after thought but I might try it again one day.   It was bitter, yet sweet and hard.  Very interesting.   The second attempt I did correctly and discovered this dark beautiful syrup, perfect for cookies.

Enjoy Day 2

(Adapted from Cuisine at Home - Holiday Cookies)
INGREDIENTS:


Syrup

• 2 cans (12 oz)  of Guinness (original recipe called for Extra Stout, I only used regular)
• 1/2 cup brown sugar

Cookie

• 2 3/4 cup of unbleached all purpose flour
• 1/3 cup of cocoa
• 1 tsp espresso powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter
• 1/2 cup shortening
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cup white chocolate chips
• 1/2 cup semi sweet chocolate chunks
• 1/2 cup milk chocolate chips

INSTRUCTIONS:
1) Add beer and brown sugar to a medium sauce pan.  Reduce liquid over medium high heat until liquid thickens to a syrup and measure approximately 1/3 cup.  This will take 30-45 minutes.  Remove from heat and set aside to cool slightly.

2) Preheat oven to 350F.  Line two baking sheets with silpat/parchment.  In a medium bowl combine flour, cocoa, espresso powder, baking soda and salt.

3) In a large bowl or mixer bowl, cream together butter, shortening and sugars until smooth and fluffy, about 3 minutes.

4) Add eggs, syrup and vanilla, beat to combine.

5) Add flour mixture to the wet mixture, cream together until flour is just combined.
6) Fold in all chocolate chunks.

7) Using a small scoop (about 2 tbsp) drop dough on to prepared baking sheets. Bake 12-14 minutes.  Let cookies cool on sheet for a few minutes, then transfer to a wire rack to cool.

Although the Guinness syrup concentrates and becomes caramel like there is still a slight bitterness to it,  it is beer after all.   The chocolate chips add the additional touch of sweetness (which is why some milk chocolate chips are good)  and the cookie balances out.
I had two men request orders for these for Christmas,  why?  They were chocolate and had beer in them.  Too Funny.

MEG's RATING: D-EEEE-LICIOUS

Day 1 - Lighter Peanut Butter Stuffed Cookies

Lighter Stuffed Peanut Butter Cookies - 12 Days of Cookies - Day 1

It has been a crazy weekend!  Christmas events and a lot of baking and cookie packaging.   I just finished the packaging of my green box cookie order. Photos to come), and I spent the day baking.  We made four different kinds of cookies, all of which you will soon see in my new holiday series - 12 DAYS of COOKIES!! Today is Day 1.   From now until Christmas I am going to make sure I blog about 12 cookie recipes. These days will not be on consecutive days.  Life is a bit too busy and quite frankly I can't decide on some recipes. Too many magazines and cookbooks to sort through.  But I promise there will be 12 before December 25th.  On the posting of the very last cookie,  I will also have a GIVEAWAY!!!   So keep watching for all the cookies and watch out for lucky number 12.

Day 1 - Lighter Stuffed Peanut Butter Cookies.
This cookie goes first as it also uses leftover Halloween candy - Reese's peanut butter cups - my little secret inside.  The recipe has been brought to you from Cooks Illustrated - Light Recipes.  I love cooks illustrated and I love that they have tried to make some recipes a little bit healthier.  Now I guess it seems like a bit of an oxymoron to take a light recipe and then stuff it with a peanut butter cup, doesn't it?   I like to think this justifies the opportunity to eat a cookie and peanut butter cup all in one day with less guilt.  It is like a regular peanut butter cookie in terms of calories but kicked up a notched.   Right?  Alright I will skip law school and stick to baking.

Enjoy Day 1

(Adapted from Cooks Illustrated)
INGREDIENTS

• 2 1/2 cups unbleached all purpose  (6 1/4 ounces)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 8 tbsp unsalted butter , melted and cooled
• 2 large egg
• 1 tbsp vanilla extract
• 1 1/2  cup packed dark brown sugar
• 4 tbsp light peanut butter
• 18 Reese's peanut butter cups

INSTRUCTIONS
1) Preheat oven to 350F.   Line two baking sheets with parchment or silpat.
2) . In a medium bowl, whisk the flour, baking soda, and salt together

3)  In a large bowl, whisk together the butter, egg, and vanilla. Add the brown sugar and peanut butter and combine until smooth and lump free. 

4) Fold in the flour mixture until combined.

5) Using a mini ice cream scoop, make 12 mounds on of the pieces of parchment.   Top each mound with a peanut butter cup and gently press down.   Top the peanut butter cup with another mini scoop.  Press down the top mound with a fork and work to combine the edges of each scoop so that the peanut butter cup is hidden. 

5)  Bake the cookies until the edges are light golden and center appears just set, about 13-15 minutes,  rotating halfway through baking. Let the cookies cool on the baking sheets or 5 minutes, transfer to a wire rack and let cool completely. 

Cooks illustrated told me not to use light peanut butter, but I did anyway because that is all I have in my house. I always bake with it.  These were still really great.  For the little peanut butter they had they still had strong PB flavour.  I don't think you would really ever know they were lighter.  They were soft and chewy with the perfect center of sweetness.

Seriously though, when are cookies not good when stuffed with chocolate bars?   What is your favorite cookie stuffing??

MEG's RATING: D-EEEEE-LICIOUS

Five Friday Pin up - Nov 25

Well I am happy I got two blog posts out this week.   I am in the middle of a 150 decorated sugar cookie order.   It might not seem like a lot,  but working full time, blogging and a jammed pack weekend of Christmas events has made my stress level a little high.    My wonderful sister was kind enough to come over last night to help me ice half the cookies and I am now in good shape. Stress level down.   This will continue to be a pretty intensive baking weekend.   I have two - three desserts to bake for a dinner party on Saturday night and then Sunday my friend Heather is coming over for our annual holiday baking day.   This is what we did last year --> Heather & Meg Baking Day 2011    It is a lot of fun and a great way to try a few new recipes.  We make a good team and I think this year we are actually more organized than normal. Maybe.

This weekend I also plan to get my Christmas decorating done, both trees and lights up outside.  Always one of my favorite days.  I put on the Christmas tunes and decorate.  Brad and I will also pick up our final major furniture piece for the basement, aside from his electronics, this leather chair will be the final major piece. Very happy about this, as the basement spending is finally coming to a close.  Brad is maybe more excited as he cries a little every time he sees our savings go down. :-P

When will I fit in Christmas shopping?   I have no idea.  Anyone not started?  Anyone done?   Anyone else have no free time and happy about it because it is filled with holiday events?   I love this time of year!

Here are some wonderful recipes I pinned this week.

1) Twix Truffles by Gimme Some Oven : http://pinterest.com/pin/149744756329717864/

2) Salted Butter Caramel Ice Cream by Food Nouvea : http://pinterest.com/pin/149744756329718025/

3) Pecan Caramel Bars by Pip and Ebby : http://pinterest.com/pin/149744756329718023/

4)  Bacon and Blue Cheese Cornbread by Mmm is for Mommy : http://pinterest.com/pin/149744756329716132/

5) Acorn Squash stuffed with a Quinoa Pilaf by One Green Planet : http://pinterest.com/pin/149744756329710947/


Keep an eye on the blog next week I will be introducing a new series from now until Christmas with a giveaway at the end!


Have a SWEET weekend!  Hope everyone in the U.S had a safe and happy Thanksgiving.

Fruit & Oatmeal Breakfast Bites

I admit I drink protein shakes for breakfast, pretty much 5 days a week.   There are a few reasons for this.  1) I fear I don't get enough protein in my day and I think it is important to start your day with some.   2) I go into work for 7:30 and I really don't give myself enough time to stop and eat.   3) I have learned to like them, even though they may look thick and chalky.

Some days I wish I had more time to make breakfast and by breakfast I don't mean cereal.   I mean pancakes, waffles and stratas.   I am never worried about my egg intake I eat a lot of those, mostly hard boiled.  Most days there just isn't time or the timing is off.   On the weekend when I would want to make them, my husband is usually up and eating before me because I am working out and I would feel bad making waffles just for me.  I did however decide to make myself a little breakfast bar, which I turned into muffin bites.   These bites also use one of my favorite ingredients - quinoa.   Not the whole grain however, quinoa flour.  If you have never used this before quinoa flour has a very distinct taste and smell so I recommend you never use it as the only flour in the recipe.  If you need to remain gluten free, use a brown rice or gluten free all purpose.  I once made a cake with quinoa flour and threw it out because I thought it was bad.   Lesson learned. 

Fruit & Oatmeal Breakfast Bites

(Adapted from Quinoa 365)

INGREDIENTS: 

• 1/3 cup silvered almonds
• 1/2 cup unsalted butter, softened
• 1/3 cup brown sugar
• 2 tbsp orange juice
• 1 tsp pure vanilla extract
• 2 large eggs
• 3/4 unsweetened applesauce - used homemade from my sister in law
• 1/2 quinoa flour
• 1/2 cup oat flour
• 1/4 cup ground flax
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 cups large flake oats
• 1 cup unsweetened flaked coconut
• 1/3 cup dried apricots, chopped
• 1/2 cup dried cherries

INSTRUCTIONS:

1) Preheat the oven to 350F.   Toast the almonds on a baking sheet/stoneware for about 10-15 minutes, until fragrant and lightly browned.    Line two muffin tins with silicon muffin cups.
2) In your mixer bowl or a large bowl, cream together the butter and sugar.  Add orange juice, vanilla and eggs and mix until fully combined.

3) Stir in the applesauce

4) In a medium bowl, mix together both flours, flax, baking powder, soda, and salt.  Add this mixture to the wet mixture and beat to combine.

5) Add oats, almonds, cherries, coconut and apricots and stir to fully combine.  Make sure everything is well incorporated.   Chill the mixture in the freezer for 30 minutes.

6) Using a 1/4 cup ice cream scoop , place rounds into the muffins tins and then press down to flatten.  Bake in the center for 16-18 minutes, until edges are lightly golden.   Cool in the pan for 5 minutes and then  turn out on a wire rack.  Do not over bake or these will dry out.   I over baked my first batch and they were a bit drier so I just ate those ones first.    Store them for 2 weeks in a sealed container in the fridge (or garage in the winter if you live where it is cold) 

These are a perfect little snack with your morning coffee, a easy breakfast addition to feed your holiday guests or just take two for  breakfast on the run.  They are packed with fiber and fruit to keep you full all morning.  I love dried fruit and oatmeal so these just called my name so easily.   Any dried fruit lovers out there?  Cherries are my favorite, but you could use other dried fruit or nuts if you wanted.  

MEG's RATING: D-EEEE-LICIOUS

Pumpkin Chocolate Swirl Cheesecake

Can you believe it is 5 weeks to Christmas?  For my American friends only 4 days to Thanksgiving and 5 days to shop shop shopping? I won't be making it to the U.S for any black Friday shopping but the hubby plans to do some online cyber Monday shopping.  Once the deliver happens we will eventually be making a trip down to pick up his electronic goodies.  I hope to do a little more shopping for me on this trip as well.

It seems like all my weekends until Christmas are already jammed packed with parties, dinners and baking.  I can't wait for every bit of it.  I still have to get my decorations up. It tends to be a full day production as I do have quite a few decorations These decoration include two trees, including my big beautiful 9 foot tree that I love and my every expanding Christmas village. Can you tell I am excited?   This weekend,  I went to the Seasons Christmas Show in efforts to expand my decorations a little bit more.  I walked up and down the aisles admiring the beautiful decorations and gifts, while sneaking a few bite size treats from some dessert booths.  I kept myself under control and only left with a cute Santa cookie jar and some beautiful candle holders.  A sigh of relief for my hubby.

My first Christmas dinner party is this upcoming weekend.  I have put myself down for desserts.  Cheesecake maybe?  Here is my own creation of chocolate and pumpkin together in one of my favorite desserts.

INGREDIENTS:

Crust

• 2 ½ cups (380 grams) gingersnaps crumbs 
• 1/4 cup + 1 tbsp unsalted butter , melted 
• 1 tsp cinnamon

Cheesecake 

• 3 – 250 gram packages cream cheese (regular or light) 
• 1/2 cup granulated sugar 
• 3 large eggs 
• 1 tbsp vanilla 
• 3/4 cup pumpkin 
• 1/4 tsp nutmeg 
• 1 tsp cinnamon 
• 1 tbsp flour 
• 1/2 cup (100g) dark chocolate, chopped 

 INSTRUCTIONS:

1) Preheat oven to 350F. Place a piece of parchment over the bottom of the pan, hanging over the sides. Snap in the sides and lock into place with the excess parchment hanging through. 

2) Combine crumbs, cinnamon and melted butter in a medium bowl. Stir together until crumbs are moistened. Press into the spring form pan, using a flat measuring cup to press down tight. 

3) Bake for 10-12 minutes, until crust is lightly golden. Remove and increase oven to 400F.
4) Melt the dark chocolate over a double boiler until smooth. Set aside to cool.
5) Add the cream cheese to your food processor. Process until almost smooth. Add sugar and process until combined. 

6) Add eggs and vanilla and process until the mixture is fluid and lump free. 

7) Take out 1/3 off the filling and place in a medium bowl. Stir in the melted, cooled chocolate. Place this filling in a piping bag with a 1/4 – 1/2 inch hole. 

8) Add the pumpkin, nutmeg, cinnamon and flour to the mixture remaining in the processor and combine for 10-15 seconds, to blend in the pumpkin through the mixture.
9) Pour the pumpkin mixture onto the crust. Tap pan to flatten. Starting at the outside, place the tip of the chocolate piping bag directly into the pumpkin filling and swirl through the cheesecake in a circular motion moving inward, piping the chocolate into the pumpkin. Run a knife through making several lines to get the pulled effect. 

10) Cover the bottom and up the sides of the pan with tinfoil to protect from water. Place the cheesecake in a water bath and bake for 10 minutes at 400F. Then reduce heat to 300 and bake for 30 minutes. Top should be just about set. Turn off oven and leave cheesecake in oven for 15 minutes. Remove and let cool completely on wire rack. Cover and store in the refrigerator for up to 2 days.

This is a beautiful combination of pumpkin and chocolate. The cheesecake was smooth and creamy with rich swirls of chocolate decadence.   I was so happy with the way this turned out.  Even my sister who doesn't really like pumpkin desserts liked this cheesecake.

MEG's RATING: D-EEEEE-LICIOUS!

Pin It

Free Form Apple Tarts

I promise this is the last apple recipe for a little while.  What can I say,  I had access to a lot of free apples so I took advantage of it.  I could bake even more with apples,  but I will stop.   Although I am very interested in making another apple loaf, but this one will be more savory.  I will save that recipe for a later date and put the apples away for a few weeks.

Today I am giving you a very easy sweet dough recipe.  This dough recipe is frankly never fail.   If you have difficulty making a pie dough come together, this is your fall back.  This dough is not put together in a traditional pie dough way.  The butter/shortening in this dough are soft and creamed with sugar like a cake or cookie instead of cut in cold.  It is not meant to be a overly flaky dough.   I know it may seem crazy but trust me this dough is delicious.   It holds together really well and you don't have to worry about breaking and cracking.

These tarts are really easy to put together and great as an individual dessert.  Top with a scoop of ice cream and you are set.

Apple Tarts – Makes 6 – 6 inch tarts

Dough (Yields enough for 12 tarts)

·         1 cup + 1 tbsp (250 grams) shortening, room temperature

·         1/4 cup (50 grams) unsalted butter, room temperature

·         2/3 cup granulated sugar

·         1 teaspoon salt

·         1 teaspoon lemon extract

·         1 teaspoon vanilla extract

·         1 large egg

·         75 ml milk

·         1 2/3 cups pasty flour

·         1 2/3 cups all purpose flour

Apple Filling

·   4 Medium apples – cored, peeled and thinly sliced

·  1 1/2 tbsp all purpose flour

·  1/3 cup granulated sugar

·   Juice from half a lemon

· 3/ 4 teaspoon cinnamon

INSTRUCTIONS:
1) Make the dough: Combine the first 6 ingredients of the dough in a large bowl/mixer bowl. Beat together until incorporated and smooth. Add egg, beat to combine.

2) Add the flour, beat on low. While beating slowly add the milk. Beat until mixture is starting to come together.
3) Turn out dough onto a flour surface and bring together with your hands to make two round discs. Cover with saran wrap and chill for minimum 1 ½ hours.

4) Make the filling: Combine apples and lemon juice. Sift flour, sugar and spices over the apples and toss together. Set aside while rolling out the dough.

5) Line a baking sheet with parchment/silpat. Preheat oven to 375F. 

6) Remove one disc of dough from the fridge. Lightly flour your table/counter top. Roll out the dough to 1/4 thick. Cut out 6 inch circles. (I used a 6 inch pan and a pizza cutter, doesn’t have to be exact)

7) Place one circle on the baking sheet, layer the apples slices in the center of the circle. Leave about a 1 inch around the apples and fold up the extra dough over the apples.

8) Repeat with remaining discs and apple slices. 

9) Bake for 45-50 minutes. Dough with be golden brown. Remove from oven. Serve warm with vanilla ice cream.

Desserts like this are just so warm and comforting.  I am going to take my tart and ice cream and cozy up to the fire.

Thank you to Believing Boldy for also posting these tarts on her site as part of her 30 days of desserts.   She has a lot of wonderful recipes from herself and other bloggers.  Take a look!

MEG's RATING : D-EEEE-LICIOUS!

Five Friday Pin up

Today is 11-11-11.   This only happens once every 100 years. Is there any important significance or luck today?  Could be if you find the number 11 has mystical powers.   In 1911 on November 11 temperatures in some parts of the US dropped by more than 60F.  A mystic event due to all the 11's or coincidence.   Who knows but maybe I will watch the news for any random events.

November 11 does have a true significance despite what year it is,  Today is Remembrance Day and Veterans Day.   A day to remember all those brave men and women that have fought for their countries, to protect us and keep us safe.  It's a day to remember what they went through and a day to remember what we have now because of them.  I hope you take a moment of silence for this special day.

Today is also my Husband's birthday.  He always complains that I am hard to shop for but I think he is.  I did have some difficulty this week but I did manage to come up with a few gifts, which I hope will do the trick. Tonight we will go out for a special dinner, hopefully pick up our new tables on Saturday and have his family over for dinner on the Sunday.  Busy, Busy!   I also have to figure out what to bake him for dessert on Sunday.    I did bake him some peanut butter cookies already but I need to figure out something for Sunday's family dinner.  Any suggestions??

It was a great week for pinning.  I found so much great stuff.  I couldn't stop one day.

Here are some of my favorites.

1) Red Velvet Cheesecake Brownies by Baking Bites : http://pinterest.com/pin/149744756329684459/

2) Chocolate Peanut Butter Torte by Annies Eats : http://pinterest.com/pin/149744756329682143/

3) Pumpkin Pecan Pudding Cake by This Can't be Vegan : http://pinterest.com/pin/149744756329682131/

4) Gluten free Egg Bagels by Free Eats Food : http://pinterest.com/pin/149744756329685534/

5) Baked Zucchini Sticks by King Arthur Flour : http://pinterest.com/pin/149744756329682137/


Have a Sweet Weekend!!

Vegetarian Quinoa Chili

I don't have to many savory items on this blog so far.  Obviously I eat a lot of savory dishes,  I would call it more a lack of proper planning and sometimes lack of dinner creativity.  I am not always that organized to remember to take photos and write out recipes on most savory things I make.   I also don't do the cooking every night. I make the hubby fend for himself some nights. He might say I tend to have some irregular eating habits.  I just like what I like and some nights I don't feel like cooking.  I am fine with having yogurt and berries for dinner.  Is this weird?  I have no kids yet, I feel I am allowed to do this.

I did have one small dilemma with this chili.  Add peppers or exclude peppers?  I don't like peppers.   No peppers of any kind.  I exclude them when at all possible.  My husband does like them however, as I am sure most of you do.  The part of me that knows I was just going to pick them out wanted to keep them out.  The nice wife and proper chef in me decided to keep them in for flavour and colour.  Peppers were kept to a large dice so I could pull them out easily. A good compromise I think.

Makes about 6-8 servings
INGREDIENTS:

• 1 - 19 oz can black beans
• 1 - 19 oz can red kidney beans
• 1 - 14 oz can brown beans
• 1 - 28 oz can of diced tomatoes
• 1/2 medium Spanish onion
• 3 cloves garlic
• 1/2 red and green pepper
• 6 medium mushrooms
• 1 cup quinoa 
• 1/2 pack of chili powder
• 2 tbsp coconut oil
• 1/2 tomato can of water
• Salt and pepper - 1/4-1/2 tsp each

Add ons for two

• 1/2 cup cheddar cheese, grated
• 1/4 cup sour cream
• 1/4 cup guacamole 

INSTRUCTIONS:

1) Chop the onion to a medium dice.  Heat a medium saute pan on medium heat, Add oil.  When oil is hot add onions.  Saute about 5 minutes, until onions are sweating and becoming translucent.

2) Peel and chop the garlic cloves to a small dice and add to onions.  Saute 2 minutes. 

3) Transfer the onions and garlic to your slower cooker.   

4) Rinse the black and red kidney beans with water to remove the canned liquid.  

5) Add the tomatoes, water and all beans to the pot.  Place crockpot on low and cover.

6) After 4 hours, chop the peppers to a large dice and slice mushrooms.  Add those to the crockpot.   If you have to leave the house you can add these when you add the beans.

7) At least a half an hour before you are ready to eat, rinse the quinoa in water for a few minutes.   Add the quinoa to the crockpot and stir to combine.   The quinoa will expand and thicken in the chili over the next half hour or so. 

8) Combine guacamole and sour cream in a small bowl.   Top chili with grated cheese and guacamole mixture.

Who needs meat in chili?  Not me. This recipe was very filling, hearty and healthy.  The beans and quinoa together also make this meal a complete protein. Feel free to add more peppers if you like,  I choose to put in the bare minimum.

You can expect a few more quinoa dishes coming from me in the next little bit.  I have found a few great recipes and I am anxious to try them.   Any quinoa recipes you love?

MEG's RATING : D-EEEE-LICIOUS

  

Breast Cancer Cookie Sale 2011

I have been talking a lot about this cookie sale I have been doing over the last month.   It has been one of the reasons the amount of my blog posts went down the month of October.   I have just had no time.     Every October I run a cookie sale for breast cancer research and awareness.  This year was my fifth year running the sale.   For 30-40 days I sign myself up for a regime of work-bake-sleep, work-dip-package-sleep and repeat.   Depending on how crazy the sale gets, the busier I get.   It's a good busy, actually it is a great busy.   The busier I get the more money I donate to Breast Cancer research and that makes me happy.   I delivered my last 6 bags on Friday and I am now done.

I originally started this sale on a whim.  I happen to see the ribbon cookie cutter in the store and decided to randomly do a cookie sale for breast cancer.  Donating 50% of all my proceeds to breast cancer.   I found a chocolate sugar cookie recipe and a vanilla sugar cookie recipe, dipped them in pink sugar crystals and voila!     After the first year,  I decided to expand to also dip the cookies in pink chocolate.

The first year was small and I only sold about 40 dozen cookies.   Over the years the sale has grown. One year I got over 200 orders.   That is over 2400 cookies in month, not an easy task when I am also working full time.  My oven took a beating that year, as did my husband, who could barely use the kitchen.   It has been an amazing five years of running the sale and I have donated over $3000 to breast cancer research.

Next year I will expand the sale with a new addition to the line up, so stay tuned next October. Thank you to everyone who has supported the sale over the years. It has been a great run!  I look forward to many more years of creating awareness and spreading the word through cookies.