Category Archives: cookies

Drunken Pumpkin Chocolate Chunk Cookies

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Are you drunk enough on pumpkin yet? Yeah, I didn’t think so. At least, your answer should have been no. I am here to change that.

Yes kitten! I made this batch of cookies just for you!

This is the second batch of cookies I have baked with a stout beer in the mix. It gives the batter an interesting fluffy texture and makes the cookies poof up in the end. You can smell a hint of it when you bite into these, especially with the added in fleur de sel to enhance the chocolate notes. Think of a pillowy pumpkin raisin cookie but with chocolate chunks, pumpkin seeds, and salt chunks instead.

I had to do quite a bit of tweaking with this batch, but it all worked out in the end (as it usually does). I had to be conservative on the liquid, and add in a bit of whole wheat flour to soak up the excess moisture. Additionally, I would recommend sticking the bowl of batter in the fridge for about a half hour to make it easier to scoop up the batter and form the shape you want. I obviously didn’t do that, but feel free to do whatever you please. I’ve become way less OCD as of late.

Eat these with a glass of pumpkin beer! You’ll get drunk off of drunken pumpkin goodness for sure!

Drunken Pumpkin Chocolate Chunk Cookies

Makes 30 cookies

  • 3 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons pumpkin flavored syrup (optional)
  • 1 cup stout (ie. Guinness, Samuel Smith’s Oatmeal)
  • 1 1/4 cup pumpkin seeds
  • 2 cups dark chocolate chunks
  • fleur de sel, for topping
  1. Preheat oven to 325° with rack in the oven’s center. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice; set aside.
  3. Using an electric mixer, cream butter and sugars on medium speed until thoroughly blended.
  4. Add eggs, vanilla and pumpkin syrup, and beat on low speed until combined. Add dry mixture until combined, then add stout in small amounts. Mix in seeds and chocolate chunks.
  5. Spoon onto cookie sheet. Sprinkle a few chunks of fleur de sel on top of the cookies and bake about 14 minutes or until golden brown.

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Double Peanut Butter M&M Cookies

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My stepmom is coming to visit Portland tomorrow (for the first time!) and I wanted to do or make something a little extra to make her stay even more welcoming and cozy: double peanut butter m&m cookies.

There were always cookies in the cookie jar growing up with her in the house I lived in for 18 years. It was a serious shame and deprivation to our sweet tooth(s) to run out of homemade oatmeal chocolate chip or raisin cookies. There was always a few sticks of butter sitting out on the counter to soften every few weeks. I knew it was that time. Cookie baking time.

The first thing I baked in my new apartment were these chocolate chip cookies aka. the ONLY chocolate chip cookie recipe you will ever need. I’m serious. Nothing beats those guys. And who introduced me to that recipe? My stepmother.

The inspiration for this batch came from picking up a package of autumn colored peanut butter filled m&m’s last week in the Halloween candy section. I just knew cookies were to be had. For the last several days, I toyed around with what flavored dough base I wanted to pair with them. At first I was going to go for chocolate, but I figured a light peanut butter flavor would be best.

So here’s to carrying on a cookie baking tradition into the new(est) Antolini household. Yep, that’s me!

Double Peanut Butter M&M Cookies

Makes 2 dozen cookies

Adapted from Sally’s Baking Addiction

  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup light brown sugar
  • 1/4 cup sugar
  • 3/4 cup creamy organic peanut butter
  • 1 egg
  • 1 tsp vanilla bourbon extract
  • 1/2 tsp baking soda
  • 1 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1 1/4 cups peanut butter filled M&Ms
  1. In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed.  Mix in the peanut butter, egg, and vanilla. Slowly mix in the baking soda, salt and flour. Do not overmix.  Fold in the M&Ms with a wooden spoon.  Chill the dough for at least 30 minutes.
  2. Preheat oven to 350° F. Drop chilled dough by tablespoonfuls onto ungreased cookie sheet. Bake for 8-9 minutes.  Cookies will be soft, slightly browned and may appear undone.  They will firm up as they cool.
  3. Allow to cool completely. Enjoy!

P.S. Here’s a little list of (food) places I have jotted down I’d like to take her:

Portland Soup Co. for yummy artisanal sandwiches and soups

-Toro Bravo, because I have heard such great things and have yet to go there!

-Broder (because…duh)

-The Doug Fir for drinks, snooze at the Jupiter one night

Noble Rot, because the view is supposed to be amazing, and their dinner menu doesn’t look too shabby either

-Shut Up & Eat for lunch, because I’ve heard great things and have yet to try it (4.5 stars on Yelp, whaaaat?!)

La Provence for breakfast/lunch, if not, just to drool over their pastries and macarons

Verde Cocina for dinner, because I’m madly in love with their fresh pile of veggies I’ve had for their breakfasts and lunches at the farmers market and at their cafe

Bakery Bar, for the best scones in the world

Crema, my favorite go-to

Stumptown for lattes (her favorite)

-Voodoo (yes, it has to be done)

Bollywood Theater, because it’s one of the best

-Pix, even though their customer service can suck it

-Possible dinner places: Ned Ludd, Woodsman Tavern, or the 2nd Story… still haven’t been to any of those!

Besides food, other places to go:

-NW 21st & 23rd Ave.

-The Pearl + Powell’s

-Sellwood for antiques

-Hawthorne

-A movie at one of the wallet-friendly beer theaters

-Hike in Forest Park

-Laurelhurst Park

-Alberta + Mississippi

I’ll be back in a few days with a photo recap!

Soft Chocolate Stout Cookies

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If you’re anything like me, you too probably have hundreds (or maybe even thousands!) Pinterest recipes pinned onto your boards. My baking board has 224 pins on it at the moment, and the general food(ie) category… 484.

Someday I will make all of these recipes, yes? (psst, here are my boards if you’re interested–let’s be pinning friends!)

I know you’re just as highly ambitious as I am.

That being said, fall is here. And it’s time to get down to business. This is my absolute favorite time of year to cook and bake, so I have a feeling I’ll be chipping away at a majority of those recipes in these upcoming months.

Here’s one that I found over the weekend when I was in the mood for chocolate, and perhaps the easiness and simplicity of baking a batch of cookies. Chocolate cookies with stout in them. Y-U-M.

I had all of the ingredients on hand (also a huge plus when I’m trying to decide on what to make) so I went ahead and did it, and absolutely do not regret it. Between my boyfriend and I, we’ve eaten over half the batch in two days.

The stout adds a spectacular new dimension of flavor, almost something you would never expect. I’ve done chocolate stout cupcakes before, but typically those recipes only call for about 1/4 cup of beer or so, nearly undetectable in the floury texture of the cake. But not in this. 3/4 of a cup, baby, chock full of chocolatey stout goodness.

Definitely a keeper, I’d say. Next time I can’t wait to try it out with a pumpkin stout and add a bit of spice to the mix!

Soft Chocolate Stout Cookies

Adapted from Butter Me Up, Brooklyn

Makes 18-24 cookies

  • 1 1/2 cups flour
  • 1/4 + 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 cups chocolate chips
  • 1 stick unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 tablespoon molasses
  • 1/2 teaspoon vanilla
  • 1 egg
  • 3/4 cup oatmeal stout, ie. Samuel Smith’s (my absolute FAVORITE! plus you’ll have some leftover for drinking, too ;))
  1. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powders, salt, baking soda, baking powder and chocolate chips. In a larger bowl, beat the butter with the sugars until light and fluffy. Add the molasses, vanilla and egg and beat well. Alternate the flour and the beer with the egg mixture until combined.
  2. Chill the dough for about 30 minutes, or until it has firmed up enough to scoop out cookies, and meanwhile toward the end of chilling time, preheat the oven to 350° F. Scoop on the prepared baking sheet and bake for 15-17 minutes or until the top springs back lightly when touched. Cool completely and devour.

The Only Chocolate Chip Cookie Recipe You’ll Ever Need

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Some things in life don’t have to be very complicated or intricate to be good. This chocolate chip cookie recipe taught me that lesson.

It’s so basic, yet so amazing. I can guarantee you probably have every ingredient in your fridge or pantry to make these right now. A bit of flour, brown sugar (shh! it’s the secret!), good quality chocolate, butter, eggs… you know the rest.

Really, I don’t have much to say other than that this is my favorite chocolate chip cookie recipe of all time. Yes, you heard me right. ALL TIME.

Soft, chewy, decadent cookie-dough like goodness.

MAKE THEM. I ORDER YOU.

See, even boyfriend is eating the COOKIE DOUGH.

You know they gotta be good.

Thick, Chewy Chocolate Chip Cookies

AKA The Only Chocolate Chip Cookie Recipe You’ll Ever Need

Makes about 24-28 cookies

From Sunset Magazine, November 2003

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups firmly packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups Guittard semisweet chocolate chips (12 oz.)
  • 1 cup chopped walnuts

1. In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.

2. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and pecans, if using.

3. Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.

4. Bake in a 400° oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

Candied Rose Petal & Chocolate Cookies

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A NEW RECIPE! Finally! I have to admit I’m pretty excited to say I finally tried out something new in the kitchen. And, of course, it isn’t something in the traditional sense. When I’ve been deprived of real baking time, I typically end up going baking crazy. This particular morning, I ended up with a hankering to want to make something with this: 
                   
Particularly cookies with this…
SO. There has been this recipe on my bookmark watch list for several months now ever since I discovered it on Epicurious–CANDIED ROSE PETAL CHOCOLATE COOKIES. Holy smokes. Anything rose water, petal, or candied jam related, I’m all over it–roses in food express love and elegance. The last time I had the pleasure of frequenting an Indian grocery store, I just so happened to pick up some of this amazing rose petal jam spread by the name of “gulkand“. Surprisingly, there are many benefits and uses for this extraordinary invention. According to the link above, it’s an Ayurvedic tonic. Rose products are known to reduce excess heat, redness, and inflammation (Pitta) in the body, due to its sweet, astringent and cooling properties. It is quite useful for Vata imbalances, as well. Apparently it is a great remedy for acidity, in addition to fighting fatigue, lethargy, muscular aches, itching, improves memory, eyesight, and is a good blood purifier. Also rich in calcium and antioxidants. I don’t know about you, but I’m sold on this stuff! The National Institute of Ayurvedic Medicine (NIAM) has listed additional benefits when one consumes gulkand (10-12 grams) on a regular basis: 
  • strengthens the digestive system (reducing hyper-acidity, gastric and duodenal ulcers)–P
  • increases urine output, given to those with water retention–K?
  • helps reduce menstrual pains, aids to treat dysmenorrhea–V/P
  • prevent acne, foul body odor–P
  • heal mouth ulcers, strengthen teeth and gums (!!!)–P, K
  • increase virility, aphrodisiac–V, P, K
  • for those suffering from heart and cardiovascular disorders, acting as a catalyst to facilitate effective uptake of medicines, controlling ailments ie. arrhythmia, HBP–P, K
  • combat epistaxis (bleeding through the nose…I recently learned a lot about this!)–P, K
  • reduce burning sensations of the palms of hands and soles of feet
  • reducing stress, calming the nervous system–V
  • in small quantities, reduces frequency of loose stool; in larger quantities, acts as laxative–V, P
  • reducing side effects of allopathic drugs (antibiotics, anticancer drugs, etc)
Other suggestions are to use it in making sweets, milkshakes (see link below for lassi), ice cream, a filling for cakes and pastries. I’d love to see how it would turn out in a cardamom-scented macroon (the next big baking challenge I’d like to tackle). The only noted contraindication is for diabetics, mostly due to the sugar content, and for those with a high kapha imbalance

Several years ago, I posted a recipe for something very similar, a sweeter version of this, incorporating it into a lassi. The gulkand has a stiffer texture due to less liquid and sugar, more like dried candied rose petals. It is prepared in an airtight glass jar that sits in the sun for several hours a day, typically from 10am-4pm (ironically the “Pitta time of day”), for up to a month.
So long story short, I ended up making some superbly delicious cookies with this stuff. Out of this world delicious. Divine intervention delicious. The rose and chocolate combo are to die for. The contributing author of this recipe apparently has a cookbook(!) and I am so intrigued! If his other recipes are as good as this, then it’s definitely going to make its way into my Amazon.com wishlist and cart ASAP. I was a bit hesitant to how much of this gulkand stuff the recipe called for: 1/2 cup. And 2 cups of chopped semi-sweet chocolate (I used this stuff for the first time, by the way, and I will never go back). But just trust it. Go with it. You’ll be more than pleasantly surprised. Even my dad that hates floral-y, rose scented girly stuff said they were good, so that’s saying a lot. Maybe his excess Pitta was talking. But either way, I’ll take it as a compliment.
 

Candied Rose Petal & Chocolate Cookies
by Vikas Khanna 
recipe from Epicurious
makes about 2 dozen

12 tablespoons (1 1/2 sticks) unsalted butter (I bet ghee would be even more amazing!)
1 cup sugar
1/2 cup light brown sugar
1 large egg
1 egg yolk
2 tablespoons heavy cream or regular milk
1/2 cup gulkand (rose spread)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups finely chopped semisweet chocolate

1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. In a large microwave-safe bowl, melt butter, sugar, and brown sugar together in the microwave for 30 seconds on low power. Let the butter-sugar mixture cool just a bit then blend in the egg and egg yolk. Add the heavy cream/milk and rose spread. Stir until just combined and set aside. Do not overmix.

2. In a medium bowl, sift together flour, baking soda, and salt and carefully fold into wet mixture. Gently add the chocolate, mixing it well. Freeze the dough just until cold and firm, about 5 minutes.

3. Using a 2-oz ice cream scoop (or your wonderful intuitive eyeballs), drop the dough 3 inches apart onto prepared cookie sheet. Bake for 10-12 minutes (it took me about 15), or until the edges begin to brown. Transfer the cookies to a cooling rack shortly after.

Two of my Favorite Things: Owls + PB

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So I’ve realized that I’ve started posting on here more often, regardless of the fact that I’ve been busier with school than ever. I’m a bit surprised, myself, that I’ve been able to do so, on top of all the baking I’ve managed to squeeze in. But I’ve realized something. It’s what I have to do to stay sane. I need a creative outlet. Something to get my mind off of TEETH, for goodness sake. Something to help me recognize myself. It’s an identity crisis of sorts, really. My entire lifestyle and schedule and just life in general has completely changed, 180 degrees. And this is what makes me happy. I just want to bake and obsess over finding awesome recipes and cute owl things and waste my time a little. So, with that being said, I’m just trying to not feel guilty about it. It’s a distraction, I’ll admit. But I feel as though I can’t focus on the stuff I do need to do otherwise. Yadda yadda yadda. On with the show.

Yeah, so, before I eat my breakfast and head out the door in the morning, my vice is looking at my favorite blogs. And then I somehow manage to open up about twenty five million tabs within 10 minutes before I leave (or rather, I realize I’m running a few minutes late…). Like this morning for instance, I found this super awesome owl pillow:
Cost Plus also has some of the cutest owl stuff available known to man.
I have to stay out of that store.
And these chocolate peanut butter monster brownies from the CPB Gallery!!!
They remind me of Ugly Dolls.
And how cute is this idea?!?
Speaking of peanut butter, I currently have a batch of vegan peanut butter banana bread baking, experimenting with this new peanut flour stuff from Trader Joe’s. I’m totally curious. It smells pretty darn good, but we’ll see. Trying to figure out what else to use this stuff for. I’m sure the possibilities are endless… perhaps also try out this peanut butter dutch baby recipe with this in place of regular flour?
Oh yeah, and I wanna make this. Except with pumpkin instead of mango.
I have visions.

Peanut Butter Bacon Cookies

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So I’ll just start off by saying I was a bit skeptical, I have to admit. Peanut butter AND bacon?! Are you nuts?!? But the more I thought about it, the more it made sense. Bacon is showing up in everything these days, it seems. From bacon chocolate bars, to chocolate chip bacon pancake mixes, bacon cupcakes, bacon ice cream, bacon wrapped dates (aka. “Juno’s pregnant dates“), to bacon gum and dental floss, umm, you get the picture. It’s taking over the world. These cookies will take over the world.
I’m not a big meat eater. Especially red meat. Especially bacon. But every now and then, the sweet, salty, smokey maple flavor of fat and grease can sometimes be the perfect topping to a cobb salad or sandwiched in between a BLAT (the one’s WITH avocado… I won’t do it otherwise). So I figured this could be an exception. The ingredients were super simple, too. Five ingredients only, to be exact. Keeps the cost down, as well. And they’re gluten-free! With all of these great reviews coming from this wonderful baker, I was convinced. And you should be, too.
Seriously. Best. Cookies. Ever. Probably in the top 5 things I’ve made so far this year, no joke. I never would have thought. But I’m a believer now. My first bite into one of these, my eyes rolled into the back of my head. And I’m so glad I had some organic, raw milk on hand, too. That topped it off. I was in foodie heaven, happy as could be. The absence of the flour and butter was unnoticeable by the gooey and soft texture of the fantastic peanut butter that was a great platform for the bacon to be the shining star, front and center. Excellent balance between the two. I will make these from now until eternity for any special event or just for the hell of it. I already know that I will be making a batch of these for my boss when I leave next month as a going away gift of appreciation (after being there for 5 years!). I know he’ll love ’em. And you will too!
Peanut Butter Bacon Cookies
adapted from The Gourmet Cookbook & Joy The Baker
makes 15 cookies about the size of your palm
1 cup all-natural chunky or smooth peanut butter
1 cup sugar (can be half brown and half white)
1 egg
1 teaspoon baking soda
4-6 slices of bacon, cooked, cooled, and diced
In a skillet over medium heat, fry the bacon until cooked through and let cool on paper towels until cool enough to dice. Dice up and set aside.
Preheat oven to 350 degrees F.
Grease a baking sheet with butter and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Fold in cooked bacon. Roll into large walnut sized balls and create a cris-cross pattern with a fork. If you’d like, roll the dough balls in granulated sugar before making the cris-cross pattern. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for five minutes, then gobble them up with a glass of milk!

p.s. I just discovered that this website used one of my photos to compliment a kitchari recipe! They credited me, of course, but I’m so flattered and surprised!