Showing posts with label sandwich. Show all posts
Showing posts with label sandwich. Show all posts
Tuesday, December 20, 2011
Mini Jam Pockets
It's winter. How do I know? Well I sleep in socks, I wear a scarf outside every day and I have about 3 hours of sunlight during which to take photos of food. I can see my breath form little clouds as I stand at the bus stop late at night. I go in to stores just for a few-minute respite from the cold on my way to places. It's winter.
Wednesday, July 13, 2011
Red Velvet Whoopie Pies...and a new Life Chapter
Hello, hello. Two things are going on in this post today. First, a recipe for red velvet whoopie pies, for my friend's birthday, and an announcement about a new chapter in my life. Two very exciting things - so stick around!
If you haven't heard of them, whoopie pies are two soft, cakey cookies sandwiched together with frosting. So really, all that is good in the world. And this red velvet version, with cream cheese frosting, makes it so easy to scarf down two or three without skipping a beat.
If you haven't heard of them, whoopie pies are two soft, cakey cookies sandwiched together with frosting. So really, all that is good in the world. And this red velvet version, with cream cheese frosting, makes it so easy to scarf down two or three without skipping a beat.
Monday, May 2, 2011
Whole Wheat Chocolate Sandwich Cookies
Is there such a thing as a grown-up cookie? If there is, these cookies certainly qualify. With the extra flavor of whole wheat flour, a toned-down sweetness and the 'adult' taste of semi-sweet chocolate, these cookies would be perfectly at home at an elegant dinner or cocktail party - events I am obviously never invited to.
Friday, October 29, 2010
Homemade Milano Cookies
If you've ever reached for the iconic, white package of any Pepperidge Farm cookies, you know what a delight they can be. My hands-down favorite has to be Chessmen, but I would never turn down a good Milano. Or one of those rolled wafer things. Or a Tahiti cookie. Ok, I never turn down a cookie. Except if they have nuts. The point is - I made Milanos! At home!
Sunday, November 1, 2009
Chocolate Oatmeal Sandwich Cookies
What's better than one cookie? Why two cookies, of course. What's better than two cookies? Two cookies and chocolate frosting. Welcome to the sandwich cookie.
The cookies in this sandwich are chocolate oatmeal cookies - a little chewy, a little crispy, a lot delicious. They're not too sweet, which is good because you're going to smother them in chocolate frosting, and, well, maybe there really can be too much of a good thing.
You can use whatever type of frosting you want - store bought or homemade. I used some homemade I had left over for half, and when I ran out went straight for the can. You could even try sandwiching these with vanilla frosting, or peanut butter if you're feeling adventurous.
After I sandwiched the cookies together, I stuck them in the fridge for an hour or so to firm up - since the cookies won't necessarily lie flat, they might slide apart and ruin the delicious sandwich. Refrigerating them helps them stay together, even once they're returned to room temperature.
Tip of the Day: When making sandwich cookies, the most important thing is finding cookies that match up in size. If you pair up the cookies before you begin filling, you'll be able to switch them around so everyone has their best match. And if there's an odd number? More to snack on.
Recipe: (adapted from Food Mayhem)
9 ounces (1 1/3 cups chips) semi-sweet chocolate
1 stick (1/2 cup) butter or margarine
3 eggs
1 cup sugar
2 tsps instant espresso powder
3/4 cup flour
1/3 tsp baking powder
1/4 tsp salt
2 cups oats
Chocolate Frosting
Melt the butter and chocolate together.
Beat the eggs, sugar and espresso powder together until thick and pale.
Beat in the chocolate mixture.
Gradually stir in the flour, baking powder and salt until just combined.
Stir in the oats.
Drop by rounded tablespoonfuls on to a greased baking sheet, 2 inches apart.
Bake on 350F for 8 to 10 minutes, until shiny and crackled on top.
Cool on sheets for one minute, then transfer to a wire rack to cool completely.
When completely cool, spread or pipe frosting on to the bottom of one cookie.
Sandwich a similar-sized cookie on on top.
The cookies in this sandwich are chocolate oatmeal cookies - a little chewy, a little crispy, a lot delicious. They're not too sweet, which is good because you're going to smother them in chocolate frosting, and, well, maybe there really can be too much of a good thing.
You can use whatever type of frosting you want - store bought or homemade. I used some homemade I had left over for half, and when I ran out went straight for the can. You could even try sandwiching these with vanilla frosting, or peanut butter if you're feeling adventurous.
After I sandwiched the cookies together, I stuck them in the fridge for an hour or so to firm up - since the cookies won't necessarily lie flat, they might slide apart and ruin the delicious sandwich. Refrigerating them helps them stay together, even once they're returned to room temperature.
Tip of the Day: When making sandwich cookies, the most important thing is finding cookies that match up in size. If you pair up the cookies before you begin filling, you'll be able to switch them around so everyone has their best match. And if there's an odd number? More to snack on.
Recipe: (adapted from Food Mayhem)
9 ounces (1 1/3 cups chips) semi-sweet chocolate
1 stick (1/2 cup) butter or margarine
3 eggs
1 cup sugar
2 tsps instant espresso powder
3/4 cup flour
1/3 tsp baking powder
1/4 tsp salt
2 cups oats
Chocolate Frosting
Melt the butter and chocolate together.
Beat the eggs, sugar and espresso powder together until thick and pale.
Beat in the chocolate mixture.
Gradually stir in the flour, baking powder and salt until just combined.
Stir in the oats.
Drop by rounded tablespoonfuls on to a greased baking sheet, 2 inches apart.
Bake on 350F for 8 to 10 minutes, until shiny and crackled on top.
Cool on sheets for one minute, then transfer to a wire rack to cool completely.
When completely cool, spread or pipe frosting on to the bottom of one cookie.
Sandwich a similar-sized cookie on on top.
Sunday, March 22, 2009
Linzer Tart Cookies
These are probably the prettiest cookies I've made so far. And best part is, they tasted really great!
These are called Linzer Tart Cookies, after famous Linzer Tart Pies that are fruit filled. They're basically a sandwich cookie with a cut out top, filled with jelly and covered in confectioner's sugar. Delicious. Traditionally linzer cookies call for a dough with ground almonds, but I just made a simple sugar cookie dough and i didn't regret it.
These are a rolled cookie, which means you roll out the dough and cut out shapes. Other typical types of cookies are drop cookies, where you drop spoonfulls of dough onto a prepared baking sheet, and refridgerator cookies, where you form the dough into a log and slice off cookies before baking.
The only problem I encountered here was that when I rolled the dough out, it wasn't even in all places, so some of the cookies browned quicker than others. Nothing that covering it in white, powdery sugar couldn't solve.
Also, though I used the same cookie cutter for all the cookies, they inevitably turn out slighly different sizes because of the stretching that occurs when you move them from counter to baking sheet - so its always a trick to match up bottoms to tops that are about the same size. And then eat all the ones that are left at the end.
The recipe for these, as many rolled out cookie recipes will say, called for the dough to be refridgerated overnight. Which requires both foresight and patience. Neither of which are my strong suits. So I made the dough and stuck it in the freezer for a couple hours, then moved it to the fridge for about an hour before I rolled it out. Keep whatever dough you're not using in the fridge, just so it is easier to work with. The refridgeration doesn't change the dough, it just makes it easier to roll and cut out.
My point was, that the recipe isn't very difficult, neither are any of the steps, but they are time consuming and not great for impatient or inexperienced bakers. Come back to these though, you won't regret it.
The dough for these cookies is very simple, but somehow, of course, I got off track. I was contemplating halving the recipe, since it said it made 6 dozen rounds, meaning 3 dozen sandwich cookies, which is quite alot. Ultimately, I decided to make the recipe as is, but somehow, I doubled just one of the ingredients, and realized shortly afterwards. At this point, I had to double the entire recipe to save what I had already made, which involved dumping the whole thing out of my mixer, since it never would have fit, and putting it in a separate bowl, detaching my stand mixer and converting it to a hand mixer, and having at the dough until totally mixed.
Additionally, this resulted in an extreme excess in sugar cookie dough - never a bad thing in my opinion - but what to do with it?
Stay tuned on Tuesday to find out the fate of the remaining cookie dough.
Tip of the Day: If you make cookie dough in advance it'll keep in the fridge for several days until you find time to bake it - or freeze for even longer.
Recipe:
Ultimate Sugar Cookies (via Good Housekeeping Great Baking book)
3 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 cup butter
1.5 cups sugar
2 eggs
1 tsp vanilla
Plus:
1 cup seedless raspberry jam
confectioner's sugar
Beat together butter and sugar until light and creamy.
Beat in eggs and vanilla.
Gradually mix in flour, baking powder and salt.
Shape dough into 4 balls and wrap in wax paper and refridgerate overnight (or freeze for a few hours).
Lightly flour your counter or surface, and roll out dough 1/4 of an inch thick.
With 3 or 4 inch round cutter cut out as many shapes as possible.
Using a small round or other shaped cutter cut out the centers of half the cookies. Reserve the cut outs with the trimmings for rerolling.
Reroll the dough and the remaining dough as many times as necessary and keep track of the number of whole cookies and cut out cookies. They must match up.
Bake the cookies on an ungreased cookie sheet for 12 to 15 minutes at 350F, without letting them get brown.
Transfer to wire racks to cool.
When completely cool, spread one whole cookie with a thin layer of jam (I microwaved it first to loosen it up) and press a cut out cookie on top. Return to rack to set and continue with remaining cookies.
When completely, sift confectioner's sugar gently over the cookies.
These are called Linzer Tart Cookies, after famous Linzer Tart Pies that are fruit filled. They're basically a sandwich cookie with a cut out top, filled with jelly and covered in confectioner's sugar. Delicious. Traditionally linzer cookies call for a dough with ground almonds, but I just made a simple sugar cookie dough and i didn't regret it.
These are a rolled cookie, which means you roll out the dough and cut out shapes. Other typical types of cookies are drop cookies, where you drop spoonfulls of dough onto a prepared baking sheet, and refridgerator cookies, where you form the dough into a log and slice off cookies before baking.
The only problem I encountered here was that when I rolled the dough out, it wasn't even in all places, so some of the cookies browned quicker than others. Nothing that covering it in white, powdery sugar couldn't solve.
Also, though I used the same cookie cutter for all the cookies, they inevitably turn out slighly different sizes because of the stretching that occurs when you move them from counter to baking sheet - so its always a trick to match up bottoms to tops that are about the same size. And then eat all the ones that are left at the end.
The recipe for these, as many rolled out cookie recipes will say, called for the dough to be refridgerated overnight. Which requires both foresight and patience. Neither of which are my strong suits. So I made the dough and stuck it in the freezer for a couple hours, then moved it to the fridge for about an hour before I rolled it out. Keep whatever dough you're not using in the fridge, just so it is easier to work with. The refridgeration doesn't change the dough, it just makes it easier to roll and cut out.My point was, that the recipe isn't very difficult, neither are any of the steps, but they are time consuming and not great for impatient or inexperienced bakers. Come back to these though, you won't regret it.
The dough for these cookies is very simple, but somehow, of course, I got off track. I was contemplating halving the recipe, since it said it made 6 dozen rounds, meaning 3 dozen sandwich cookies, which is quite alot. Ultimately, I decided to make the recipe as is, but somehow, I doubled just one of the ingredients, and realized shortly afterwards. At this point, I had to double the entire recipe to save what I had already made, which involved dumping the whole thing out of my mixer, since it never would have fit, and putting it in a separate bowl, detaching my stand mixer and converting it to a hand mixer, and having at the dough until totally mixed.
Additionally, this resulted in an extreme excess in sugar cookie dough - never a bad thing in my opinion - but what to do with it?
Stay tuned on Tuesday to find out the fate of the remaining cookie dough.
Tip of the Day: If you make cookie dough in advance it'll keep in the fridge for several days until you find time to bake it - or freeze for even longer.
Recipe:
Ultimate Sugar Cookies (via Good Housekeeping Great Baking book)
3 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 cup butter
1.5 cups sugar
2 eggs
1 tsp vanilla
Plus:
1 cup seedless raspberry jam
confectioner's sugar
Beat together butter and sugar until light and creamy.
Beat in eggs and vanilla.
Gradually mix in flour, baking powder and salt.
Shape dough into 4 balls and wrap in wax paper and refridgerate overnight (or freeze for a few hours).
Lightly flour your counter or surface, and roll out dough 1/4 of an inch thick.
With 3 or 4 inch round cutter cut out as many shapes as possible.
Using a small round or other shaped cutter cut out the centers of half the cookies. Reserve the cut outs with the trimmings for rerolling.
Reroll the dough and the remaining dough as many times as necessary and keep track of the number of whole cookies and cut out cookies. They must match up.
Bake the cookies on an ungreased cookie sheet for 12 to 15 minutes at 350F, without letting them get brown.
Transfer to wire racks to cool.
When completely cool, spread one whole cookie with a thin layer of jam (I microwaved it first to loosen it up) and press a cut out cookie on top. Return to rack to set and continue with remaining cookies.
When completely, sift confectioner's sugar gently over the cookies.
Friday, March 20, 2009
Double Chocolate Sandwich Cookies
I know, the name has already drawn you in, right? These are chocolate cookies, sandwiched together with chocolate frosting. Also known as a way to eat two cookies and call it one!
The cookie recipe came from The Giant Book of Chocolate - it calls to make the cookies and then top them with a dollop of frosting and a pecan - but wouldn't you rather get two cookies in there instead?
I didn't use the frosting recipe it said too, I used my recipe that I've already shared with you. Not because its superior....but because I already had some in the fridge.
I'd say these were quite the success - so much so that after I accidentally deleted the original picture I'd taken of them, I had to steal one back from a co-worker to photograph since they were all gone. Don't worry I still let him eat it. (Hence the picture on a napkin at my desk).
If you're going to transport these, make sure you make them in advance, because the cookies should be completely cool before you frost and sandwich them, and the cookies will hold together much better after they've set. (You could speed this up by refridgerating them for a little bit).
When you add the melted chocolate to the butter and sugar, you might think you've done something wrong, as it doesn't quite mix together so well in the beginning, but don't worry, stick it out and you'll be rewarded.
Tip of the Day: Experiment with your favorite cookie recipe: can it become a sandwich cookie? Roll it in sugar first? Add nuts? Dip half of it into chocolate? A whole new cookie can be moments away!
Recipe:
Chocolate Cookies:
1/2 cup butter, softened
1 cup sugar
2 oz semisweet chocolate
1 tsp vanilla
1 egg
1 tbsp milk
1 1/3 cups flour
1/2 tsp baking soda
1/8 tsp salt
Melt the chocolate in a double boiler (or carefully in a microwave).
Beat the butter and sugar together until creamy. Add in the melted chocolate and mix together well.
Add the vanilla and egg, beating until just blended
Beat in the flour, baking soda and salt gradually until well mixed.
Drop teaspoonfuls of the dough on a greased baking sheet, about an inch apart.
Bake until slightly risen, 10 to 12 minutes on 400 F. (They'll flatten out later).
Let them cool on baking sheet about 5 minutes, then transfer to a wire rack to cool completely.
When cold, spread the bottom of one cookie with prepared frosting, and press another cookie on top.
The cookie recipe came from The Giant Book of Chocolate - it calls to make the cookies and then top them with a dollop of frosting and a pecan - but wouldn't you rather get two cookies in there instead?I didn't use the frosting recipe it said too, I used my recipe that I've already shared with you. Not because its superior....but because I already had some in the fridge.
I'd say these were quite the success - so much so that after I accidentally deleted the original picture I'd taken of them, I had to steal one back from a co-worker to photograph since they were all gone. Don't worry I still let him eat it. (Hence the picture on a napkin at my desk).
If you're going to transport these, make sure you make them in advance, because the cookies should be completely cool before you frost and sandwich them, and the cookies will hold together much better after they've set. (You could speed this up by refridgerating them for a little bit).
When you add the melted chocolate to the butter and sugar, you might think you've done something wrong, as it doesn't quite mix together so well in the beginning, but don't worry, stick it out and you'll be rewarded.
Tip of the Day: Experiment with your favorite cookie recipe: can it become a sandwich cookie? Roll it in sugar first? Add nuts? Dip half of it into chocolate? A whole new cookie can be moments away!
Recipe:
Chocolate Cookies:
1/2 cup butter, softened
1 cup sugar
2 oz semisweet chocolate
1 tsp vanilla
1 egg
1 tbsp milk
1 1/3 cups flour
1/2 tsp baking soda
1/8 tsp salt
Melt the chocolate in a double boiler (or carefully in a microwave).
Beat the butter and sugar together until creamy. Add in the melted chocolate and mix together well.
Add the vanilla and egg, beating until just blended
Beat in the flour, baking soda and salt gradually until well mixed.
Drop teaspoonfuls of the dough on a greased baking sheet, about an inch apart.
Bake until slightly risen, 10 to 12 minutes on 400 F. (They'll flatten out later).
Let them cool on baking sheet about 5 minutes, then transfer to a wire rack to cool completely.
When cold, spread the bottom of one cookie with prepared frosting, and press another cookie on top.
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