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Ginger Cookies with Orange Buttercream

YUM! Soft, thick and gingery cookies with a luscious orange buttercream icing! Perfect holiday cookies!

Ingredients:
Makes 3 1/2 – 4 dozen cookies

Directions:
Preheat oven to 375°

Start by sifting together the flour, baking soda, salt, ginger, cinnamon and allspice.dsc08030Then, using an electric mixer, beat the butter until creamy, add in the brown sugar and beat well.dsc08034Then beat in the molasses and then the egg.dsc08037dsc08038Then on low speed, add in the flour mixture alternatively with the sour cream, scraping the bowl down with a spatula, beat until well combined and smooth.dsc08041Drop by rounded teaspoon onto a parchment line baking sheet and with dampened fingers, shape into smooth rounds.
Bake for 12 – 14 minutes. dsc08050 While cookies are baking, make the icing. Just add the powdered sugar, orange juice, orange zest, vanilla and butter to a large bowl and beat until smooth.dsc08053Ice the cooled cookies and let the icing set up before serving. Put the coffee on!

 

Supreme Chocolate Chip Cookies

Posted By Ruth Guerri On In Cookies | No Comments
Supreme Chocolate Chip Cookies
 
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Chocolate chip cookies are simply the best cookie on the planet according to me! They are simple to make and they evoke memories of childhood, comfort and a simpler time! That's a lot for a cookie to do! With a couple of tricks, your cookies will be perfect every time, no more sprawling, too crispy or too soft cookies. I don't have the patience to wait for the dough to chill, but it's crucial so my way is to put the dough in the freezer for only 10 minutes, the other crucial step is to melt the butter. That's it! Perfect every time! You can use any kind of chocolate that you like, dark chocolate, milk chocolate, semi-sweet, chunky or chips, have fun and enjoy!
Author:
Recipe type: Cookies
Ingredients
  • 1 cup of unsalted butter, melted
  • ¾ cup of granulated sugar
  • 1 cup of light brown sugar, packed
  • 2 eggs, large and room temperature
  • 2½ tsp of pure vanilla extract
  • 2½ cups of all purpose flour
  • 1 tsp of baking soda
  • 1 tsp of salt
  • 2 cups of chocolate chips, I used semi-sweet
Instructions
  1. Here we go! You'll have cookies and milk in no time! So, preheat the oven to 375 degrees.
  2. Using an electric mixer, beat the melted butter and both sugars until well combined.
  3. Now add in eggs and vanilla, beat until mixed.
  4. Slowly add in the flour, baking soda and salt until combined.
  5. Remove the bowl from the mixer and stir in the chocolate chips by hand.
  6. Now put the whole darn bowl in the freezer for 10 minutes, while the dough is chilling, line the cookie sheets with parchment for easy clean-up and no sticking.
  7. Using a large tablespoon or ice-cream scoop, spoon the batter onto the baking sheets, 2 inches apart. Bake for 10 - 12 minutes, then cool for 5 minutes on the baking sheet and transfer to a wire rack or another flat surface to cool completely, That's it, put the coffee on!
Notes
If you are baking in batches, make sure to let the hot cookie sheets cool down before using again, and while they are cooling down, put the dough in the refrigerator to keep cool.

 

Chocolate Gingerbread Cookies

Posted By Ruth Guerri On In Cookies | No Comments

Chocolate Gingerbread Cookies
 
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Love, love, love these cookies, perfect for the holidays! Perfectly spiced gingerbread cookies, with chocolate chips and cocoa powder, topped with turbinado sugar for a crunch.
Author:
Recipe type: Cookies
Serves: 30
Ingredients
  • 2¼ cups of all-purpose flour
  • 1 tsp of baking soda
  • 2 teaspoons ginger
  • 1 teaspoon cinnamon,
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 Tbs of Dutch-process cocoa
  • ½ cup (8 tablespoons) of unsalted butter, at room temperature
  • ½ cup of packed dark brown sugar
  • ½ cup of molasses
  • 1 cup of semisweet chocolate mini chips
  • turbinado sugar
Instructions
  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper, or grease lightly.
  2. Combine the flour, baking soda, spices, salt, and cocoa.
  3. In a separate bowl, beat the butter with the sugar until light and creamy, then add the molasses and beat until combined. Beat in the dry ingredients, then stir in the chips by hand.
  4. Scoop the dough a tablespoon at a time, roll the top portion of each dough ball in turbinado sugar.
  5. Place the unbaked cookies 1½" apart, sugar side up, onto the prepared baking sheets.
  6. Bake the cookies for 15 minutes, until their surface just begins to crack. Remove from the oven, cool on the pan for 5 minutes, then transfer the cookies to a rack to cool completely. Put the coffee on!
Notes
Use mini chocolate chips if you can find them, I used the regular size and thought they were a little large.

 

Ricotta Cookies

Posted By Ruth Guerri On In Cookies | No Comments
Ricotta Cookies
 
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These cookies are like little tasty pillows, soft, melt in your mouth, delicious iced pillows! They are so versatile because they can be decorated with any kind of sugars and sprinkles and you can add flavoring to the dough, like lemon or maple. They're also quick and easy, this recipe makes 100 cookies, so great for a cookie exchange.
Author:
Recipe type: Cookies
Cuisine: Italian
Serves: 100
Ingredients
  • 1 cup of butter, softened
  • 2 cups of white sugar
  • 1 (15 oz) container of ricotta cheese
  • 3 tsp of vanilla extract
  • 2 eggs, room temperature
  • ½ tsp of salt
  • 2 tsp of baking powder
  • 4 cups of flour
Glaze
  • 1 cup of powdered sugar
  • 1 - 2 Tbs of whole milk or cream
  • sprinkles for decorating
Instructions
  1. Here we go! Preheat oven to 350 degrees. Beat sugar and butter, add in eggs, vanilla and ricotta, beat in flour, salt and baking powder. It will be sticky.
  2. Drop by teaspoons on an ungreased cookie sheet. Bake for 10 minutes until the bottoms turn golden brown.
  3. Let cool for 1 minute, then transfer to wire racks to cool. In a small saucepan, slowly stir the milk into powdered sugar until it creates a thin glaze, stir over low heat, then ice the cooled cookies. Decorate with sprinkles, all done!
Notes
If desired, flavoring and colors can be added to the glaze. ie; maple, amaretto, mint, orange, lemon etc.and can be coordinated with colors of glaze.

 

Skillet Chocolate Chunk Caramel Cookie!

Posted By Ruth Guerri On In Cookies | No Comments

dsc06704dsc06713-2This huge, warm, chocolaty, caramely cookie will blow you away! And so darn easy! Everything is stirred together in a bowl, no mixer. Then just press into a skillet and bake! Sheer bliss!

Ingredients:

Directions:

Mix the sugars and the salt together in a large bowl. Then stir in the butter, egg and vanilla. Then, stir in the flour and the baking soda, stir until well mixed. Stir in 1 cup of the chocolate chunks.dsc06683dsc06685dsc06690Now, add the caramels and the cream in a microwave safe bowl and cook for 40 – 60 seconds, stir until very creamy, you may have to cook for a few more seconds.dsc06692Butter the bottom of a 10″ cast iron skillet, you can also use a stainless steel skillet. Then just add the dough to the skillet and press it in evenly to the edges with damp fingers. Then pour the caramel sauce over the dough and sprinkle on the remaining 1/2 cup of chocolate chunks. Sprinkle with a little sea salt, about 1  or  1 1/2 tsp. Bake for 25 – 28 minutes in a cast iron skillet and 15 – 18 minutes in a stainless steel skillet. If using stainless, spay the bottom with cooking spray.dsc06695dsc06700dsc06704Let cool for 1 hour before slicing in wedges.dsc06711Now, go to the couch with a blanket and a big glass of milk!

Note to cooks:  If you can’t find semi-sweet chocolate chunks in the baking aisle, use a bar of semi-sweet chocolate and chop it coarsely, leaving some big pieces.

Oatmeal Cookies with Apples, Raisins & Nuts!

Posted By Ruth Guerri On In Cookies | No Comments

dsc07412You will love these cookies! Full of good things! Oatmeal, raisins, apples and nuts! So delicious and satisfying! I like them for breakfast and kids go wild for them!

Ingredients:
Makes about 2 dozen cookies

Directions:
Preheat oven to 350°

Start by whisking the flour, oats, cinnamon, baking powder, baking soda and salt in a large mixing bowl.

dsc07372Then, using a mixer, beat the butter and sugars til well combined, then add in the egg and vanilla, beat until well mixed.dsc07364
dsc07367Now, add in the flour/oat mixture a little at a time and mix on low speed until well blended. dsc07375Remove the bowl from the mixer and fold in the raisins, apples and nuts. Refrigerate for 30 – 40 minutes.dsc07378
dsc07379Line 2 baking sheets with parchment and drop by the spoonful about 2 inches apart. Bake for 12 – 14 minutes, let cool for 5 minutes on the baking sheet, then place them on a rack to cool completely! I like to sprinkle on a little sugar while hot out of the oven. Put the coffee on!dsc07383
dsc07395

 

Ice Cream Sandwiches

Posted By Ruth Guerri On In Cookies,Desserts | No Comments

These ice cream sandwiches are really fun to make and serve. Everyone loves them.  Soft homemade double chocolate, macadamia cookies are are the scrumptious shells for your favorite ice cream! Roll them in more chocolate chips or chopped nuts. 

Ingredients:
Makes 10 sandwiches

Directions:

Start by sifting the flour, coco powder, baking soda and salt. Using an electric mixer, beat the butter and sugars til fluffy then add in the egg and vanilla, beat until well mixed. Add in the flour mixture, slowly, beat just until well mixed. Remove from the mixer and stir in the chocolate chips and the nuts.
Drop onto parchment lined baking sheet using a heaping ice cream scoop, three inches apart. Bake for 13 minutes, they will be slightly underbaked. Let cool slightly, then remove from the pan and let cool completely. The finished cookie should be about 3″ in diameter.
To assemble the sandwiches, spoon on as much ice cream as you like onto a cookie (I used about 2 heaping Tbs on each) Place another cookie on top and push down until the ice cream squeezes out to the edge. Then roll or sprinkle on the chocolate chips and place them in the freezer until ready to serve. Let them sit out at room temperature for a few minutes to soften slightly before serving.

Note to cooks: You can use any kind of ice cream you prefer and you could roll the sandwiches in chopped nuts or coconut.

Chocolate Bourbon Truffles

Posted By Ruth Guerri On In Cookies | No Comments

Chocolate Bourbon Truffles
 
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If you've never had homemade truffles, you're in for a real treat! They're so much fun to make, get a friend or the kids to help. There's no way these can be anything but superb! Cream, butter, milk chocolate, semisweet chocolate, and whiskey, rolled in little balls, coated in cocoa, then dipped in more chocolate, then just sprinkle on your favorite toppings! Oh yes, they are rich and decadent, but we all deserve that on occasion! They make great gifts, beautiful, tasty and impressive! This recipe makes between 18 and 24 truffles, I quadrupled it to give as gifts and it worked beautifully.
Author:
Recipe type: Cookies
Serves: 24
Ingredients
  • ¼ cup of heavy cream
  • 4 Tbs (1/2 stick) of unsalted butter
  • 6 oz. milk chocolate, chopped
  • 6 oz. semisweet chocolate, chopped
  • pinch of salt
  • ¼ cup of bourbon whiskey
  • cocoa powder for dusting
Coating:
  • 12 oz. semisweet chocolate, chopped
  • toppings of your choice, chopped pecans, chocolate sprinkles, sugar sprinkles
Instructions
  1. In a heavy saucepan over medium-low heat, combine the cream and butter. Stir until the butter melts and the cream simmers. Remove from the heat. Add the milk chocolate and semisweet chocolate, and stir until melted and smooth. Stir in the whiskey, then pour into a bowl. Cover and freeze just until firm enough to mound in a spoon, about 30 minutes.
  2. Line the bottom of a baking sheet with aluminum foil. Scoop out the filling by tablespoonfuls and drop onto the sheet, you're not rolling them into balls at this point, spacing them evenly apart. Cover and freeze until almost firm but still pliable, about 30 minutes.
  3. Sprinkle the cocoa on a flat surface, like a plate or foil-lined baking sheet. Now, roll each chocolate mound between your palms into a smooth ball, then roll in cocoa to coat evenly. .
  4. Time to make the coating, line a second baking sheet with aluminum foil. Place the semisweet chocolate in the top pan of a double boiler or in a heatproof bowl. Place over gently simmering water in the lower pan. Heat, stirring frequently until the chocolate is melted and smooth. Remove from the heat.
  5. Reroll the truffles between your palms to remove any loose cocoa. Drop 1 truffle ball into the chocolate, gently, coat it completely with chocolate using a fork to move it around, then tap it on the side of the pan to remove excess chocolate. Use a knife to slide the truffle off the fork and onto the prepared baking sheet. Immediately sprinkle with the toppings. Repeat the process until all truffles are coated and sprinkled. That's all! Enjoy! Store them in a dark, cool place in an airtight container for up to 1 week.
Notes
When using a double boiler to melt the chocolate, make sure the bottom of the top pan does not touch the simmering water in the lower pan.

 

Chocolate Chunk Quinoa Cookies

Posted By Ruth Guerri On In Cookies | No Comments

These cookies have all of the deliciousness of traditional chocolate chip cookies but with the added benefit of nutrient and protein rich Quinoa! Soft in the middle, a little crisp on the edges and oozing with chocolate! Makes you feel good about eating cookies!

Ingredients:
Makes about 3 1/2 dozen

Directions:

Start by stirring the flour, salt and baking soda in a medium bowl until well combined.
Using an electric mixer on medium speed, cream together the butter and the sugars until fluffy, then add in the eggs one at a time, beat well, then add in the vanilla. At low speed, slowly add in the flour, beat until just combined.
Remove the bowl from the mixer and stir in the chocolate chunks, pecans and the quinoa.
Refrigerate the dough for 30 minutes. Line baking sheets with parchment paper and scoop out heaping tablespoons of dough, roll into balls with your hands and place on the baking sheet, 2″ apart.
Bake for 14 – 15 minutes or until the edges are just a little browned. Let cool on the baking sheet a few minutes, then remove and let cool completely.  YUM!

Note to cooks:  If you are using 1 baking sheet to bake your cookies, keep the dough refrigerated between batches. You can also stir in raisins, dates, cranberries and any kind of nuts that you like.

Pecan Maple Squares

Posted By Ruth Guerri On In Cookies,Desserts | No Comments

Sticky, delicious, make ahead Maple Pecan Squares, with a hint of Bourbon!
Your guests will go wild over these and they are so easy to whip up!

Ingredients:
Crust:

• 10 Tbs of room temperature butter  (plus more for buttering the baking dish)
• 1/4 cup of white sugar
• 1 large egg yolk, room temperature
• 1 1/4 cups of flour
• dash of salt

Filling:

• 1/2 cup of maple syrup
• 1/3 cup of dark brown sugar
• 1/4 cup of heavy cream
• 6 Tbs of butter
• 1/2 tsp of vanilla extract
•1 1/2 cups of chopped pecans
• 2 tsp of Bourbon

Directions:

Crust:
Preheat oven to 350°, then butter a 9 x 9 x 2 baking dish.
Using a mixer, beat the butter, sugar and egg yolk until well combined. Add the flour and salt and mix just until it starts to hold together (it may look a little crumbly)
Turn out into the baking dish and press it over the bottom and a little up the sides, about 1/2 inch. Bake for 20 -25 minutes, let cool completely.

Filling:
Combine the maple syrup, brown sugar, cream and butter in a medium saucepan over medium/high heat until the butter is melted.
Bring to a boil and boil for 30 seconds. Remove from the heat, then stir in the vanilla, nuts and bourbon. Pour the filling into the crust. Bake for 15 minutes. Cool completely in the pan.
Chill for 2 hours before cutting and serving, but the good news is they can be made 2-3 days ahead, just cover and refrigerate.