One Salted Chocolate Chip Caramel Cookie Bars

Posted by on December 23, 2012 Leave a Comment

Then there was one!

We are down to our last cookie already and wow, has this month flown by!  I am starting to get excited for the upcoming holiday and spending some time with the family.  I haven’t really had any time off since my move so a few days to breathe and relax will be nice too.  M and I were discussing how much we have to do for the holidays and she told me how she has yet to wrap a gift.  I, on the other hand haven’t even seen a gift I have bought because I shipped it to everywhere I am going so I don’t have to bring them on the plane.

The last cookie is a cookie bar, and a delicious one at that.  I have to admit that I don’t like make chocolate chip cookies for Christmas cookies because they are an everyday cookie to me. My boyfriend begged for this recipe and actually was head chef on these.   I just helped melt the caramel and he did most of the baking.   Guess which cookie has been the most popular so far?  Yup, this one!

Chocolate Chip Salted Caramel Cookie Bars

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One Salted Chocolate Chip Caramel Cookie Bars
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Ingredients
  • 2⅛ cups AP flour
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 12 tbsp. butter, at room temperature, plus a small amount for greasing baking pan
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp. vanilla extract
  • 2 cups chocolate chips
  • 10 oz. caramel candy squares, unwrapped
  • 3 tbsp. heavy cream
  • Sea salt, for sprinkling over caramel and bars

Instructions
  1. Preheat oven to 325 degrees F
  2. Grease a 2-quart baking pan (11×7 baking dish) by spreading a small amount of butter on a paper towel.
  3. In a medium bowl, whisk together flour, salt, and baking soda.
  4. Next, in bowl of a stand mixer, mix softened butter and both sugars.
  5. Add the egg, egg yolk, and vanilla extract and mix until combined and smooth.
  6. Slowly stir in dry ingredients and mix until combined. Add in chocolate chips.
  7. In a large microwave safe bowl, combine the caramel and heavy cream
  8. Microwave caramel on high until caramel are melted, stirring every 30 seconds for about 2-3 minutes, until mixture is smooth.
  9. Divide the cookie dough into two. Place one half of the cookie dough into the pan, smoothing with a spatula.
  10. Pour hot caramel over the dough in the pan. Sprinkle with sea salt.
  11. Drop remaining cookie dough by the spoonful over the caramel layer. Spread cookie dough with a spatula until the caramel is covered. Sprinkle with additional sea salt.
  12. Bake for 30 minutes or until the top of the cookie bars are light golden brown and the edges start to pull away from the pan.
  13. Remove from oven and allow bars to cool on a wire rack. Cut into squares and serve.

Source- Adapted from Two Peas and Their Pod
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Two Mini Gingerbread Men with Cream Cheese Icing

Posted by on December 21, 2012 Leave a Comment

Mini Gingerbread Men with Cream Cheese Icing

I spent my afternoon making Mini Gingerbread Men with Cream Cheese Icing and raced against the clock to get a photo of them with the dwindling natural afternoon light.  I should have read the original recipe more thoroughly and realized that the dough needed to chill for three hours.  Not a great thing to read on the shortest day of the year!  Fortunately, I was able to shave a little time of chilling the dough by freezing it for a bit instead.  Before the sun set for the day, the crazy rain and wind subsided and the sun came out!

mini gingerbread men

While I was deciding on what my last cookie contribution for our 12 Days of Christmas Cookies, I pulled out my cookie cutters for some inspiration.  I found a mini gingerbread cut-out that was just too cute to pass up.  Since the cookies themselves are pretty tiny, I decided to add a layer cream cheese icing between two cookies.  You can also use the icing to pipe details onto each gingerbread or just leave them plain.

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Two Mini Gingerbread Men with Cream Cheese Icing
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Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 

Serves: 36
 

Ingredients
  • ½ cup shortening
  • ½ cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ cup molasses
  • 1 egg
  • 1 tablespoon white vinegar
  • 2 and ½ cups flowers
  • 4 tablespoons butter
  • 4 oz. cream cheese
  • ½ tsp vanilla
  • 2 cups powdered sugar

Instructions
  1. To make the gingerbread men, mix shortening with an electric mixer for 30 seconds. Add granulated sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Mix until combined. Then, beat in molasses, egg, and the vinegar until mixed well. Add the flour in batches. Divide dough in half. Wrap each half in plastic wrap and allow to chill in the fridge for 3 hours or the freezer for 45 minutes.
  2. Preheat oven to 375 F. Prepare baking sheets with parchment paper. Roll out one cookie dough half on a lightly floured surface until about ⅛” thick. Use a small gingerbread cookie cutter to cut-out cookies. Place on baking sheet.
  3. Bake for 5 to 6 minutes or until set. Cool on cookie sheet for a minute and transfer to a wire rack to allow cookies to cool.
  4. To make the cream cheese icing, mix the butter and cream cheese with an electric mixer. Add in the vanilla and combine. Add in the powdered sugar ½ cup at a time to desired consistency.
  5. Spread a layer of the cream cheese icing on the bottom of a gingerbread cookie and stick another cookie to it. Repeat until all cookies have been paired up. Put remaining icing in a piping bag and ice details on each gingerbread man cookie if desired.

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Three Heath Bar Butter Cookies

Posted by on December 20, 2012 Leave a Comment

Today is officially cookie day!  Cookie day is when I bring a sampling of all the cookies I have made into work to share with all my co-workers.  I have followed this tradition for the last five years I still use my original snowman platter that I bought for my first cookie day.  Although I have had several different offices through the years,  it’s always nice to share the Christmas spirit with everyone!  It also helps me to jump start my holiday vacation in a great mood!

Today’s cookie is a version of a sugar cookies with a small touch of crushed Heath bar bits in them.  M and I received this recipe at the BlogHer conference at the Land O’ Lakes booth.  The original recipe called for toffee bits, which I thought I had bought until I opened the toffee bits to find chocolate covered toffee bits- actual crushed up Heath bars.  Whoops!  It was sort of a happy mistake because I loved the results.   The Heath bar doesn’t totally take over the cookie so you still have that buttery delicious taste of a sugar cookie. My mom loves Heath bars so I have a feeling this one will be one of her favorites.
Heath Bar Butter Cookies

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Heath Bar Butter Cookies
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Ingredients
  • 1 cup sugar
  • ¾ cup of butter, at room temperature
  • 1 egg
  • 1 tsp. vanilla
  • 2 cups AP flour
  • 1½ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ cup heath bar bits
  • sugar

Instructions
  1. Preheat oven 350 degrees.
  2. In the bowl of a mixer combine sugar, butter, egg, and vanilla until creamy. Scrape down the sides.
  3. In a separate medium sized bowl mix flour, baking powder, and baking soda together
  4. Stir flour into the butter mix. Beat until mixed.
  5. Add in heath bar bits.
  6. Roll dough into 1-inch balls.
  7. Roll dough ball in a bowl of sugar and place on cookie sheet
  8. With the back of a glass with a flat bottom, dip glass into sugar and flatten dough balls so they make about a 2 inch circle.
  9. Bake for 10-12 minutes until edges are lightly brown.
  10. Sprinkle with sugar and let cool.

Three Heath Bar Butter Cookies

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Seven Italian Butter Spritz Cookies

Posted by on December 13, 2012 1 Comment

I have to admit that I was never a fan of Italian cookies before I started dating my boyfriend.  I didn’t hate them,  I just never really had too many growing up.   My boyfriend loves them because he grew up in Queens and was always surrounded by really good and authentic Italian bakeries.   After we moved in together, he was always bringing home cookies from different bakeries for me to try.  The cookie that is my favorite is the Italian Butter Spritz Cookie with the rainbow sprinkles.

I have searched for the recipe to make these cookies now that we don’t have the NYC bakeries right around us anymore.   The only problem with finding these recipes are is that they heavily guarded by Italian families, understandably because they are so tasty.   After reading a few forums of people trying to find the same recipe I was trying to find, I came across a women, Gretchen Price, that owns a bakery in New Jersey. She has several You Tube videos on how to make the Italian butter cookies she makes in her bakery.  Score!

The results?  Amazing!  Let’s just say the boyfriend was very impressed.

Seven Italian Butter Spritz Cookies

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Seven Italian Butter Spritz Cookies
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Ingredients
  • 7 oz. butter at room temp (about 1¾ stick)
  • 7 oz. shortening (Crisco)
  • 1 cup plus 2 Tbsp. confectioners’ sugar
  • 3 oz. almond paste (before starting soften first by mixing in the bowl of your mixer until it gets almost butter like in consistency)
  • 4 egg whites
  • Pinch of salt
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract
  • 3¼ cups flour
  • Sprinkles

Instructions
  1. In the bowl of a mixer, combine the butter and shortening.
  2. Mix in confectioners’ sugar and then scrape down the side of the bowl
  3. Add in salt, vanilla extract, and almond extract and mix until combined
  4. Add in almond paste, mix until completely combined- may take few minutes especially if you are using almond paste from the grocery store. Scrape down the sides of the bowl.
  5. Add in egg whites and mix until combined.
  6. Mix in all of the flour,gradually working the mixer up from slow until medium speed until dough forms.
  7. In a pastry bag fitted with a large coupler and a large star tip (like what you would frost cupcakes with) fill bag with cookie dough.
  8. Line baking sheets with parchment paper and preheat oven to 350 degrees.
  9. Just like frosting a cupcake, apply pressure to the bag, starting on the outside start to move in a small circle ending in the middle.
  10. Add sprinkles to the top
  11. Bake for 10-12 minutes until it they just start to turn golden on the outside.
  12. Move to a wire rack and let cool. Store in an airtight container for 2-3 or freeze for later use.

 

Italian Butter Spritz CookiesSource- Adapted slightly from Crumb Boss
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Eight Kolacky

Posted by on December 10, 2012 1 Comment

Kolacky

K and I are once again on the same wavelength this week…my cookie for today as part of our 12 Days of Christmas Cookies is also a jam-filled one.  If you are looking for a jam cookie in addition to K’s raspberry linzer cookies, try this recipe for kolacky.  This has been a traditional Christmas cookie that we have had at our home growing up.  I believe it has Polish origins.

kolacky

These cookies can be customized to your taste by using any type of jam or fruit preserves that you want.  I usually prefer to make it with apricot jam, but you could do another type or even a variety of jam flavors.  I love how this cookie puffs up while baking to create light flaky layers- it’s perfect with a cup of tea.

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Eight Kolacky
Author: 
Recipe type: cookie
Cuisine: Polish
Prep time: 
Cook time: 
Total time: 

Serves: 30
 

Ingredients
  • 1 cup unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • ½ teaspoon vanilla extract
  • 2 and ¼ cups all-purpose flour
  • ½ teaspoon salt
  • Thick jam, such as apricot

Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix butter and cream cheese together in a medium bowl until fluffy. Beat in vanilla extract.
  3. In a separate bowl, combine flour and salt. Add to butter and cream cheese mixture in fourths, blending well after each addition. Chill dough until easy to handle.
  4. Once dough is chilled, roll dough to 3/8th inch thickness on floured surface. Cut out 2-inch circles (or other shapes). Place on ungreased baking sheets. Make a “thumbprint” about ¼ inch deep in each cookie (I just use my thumb, but the back of a spoon would also work.) Fill each cookie thumbprint with jam.
  5. Bake for 10 to 15 minutes until delicately browned on edges.

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Holiday Wines that You Will “Likelii” Enjoy!

Posted by on December 10, 2012 Leave a Comment

likelii

With Hanukkah already here and Christmas and New Year’s Eve quickly approaching, you may be stocking up on wine for the holidays.  Do you find yourself always buying the same types of wine time and again?  If you are looking to mix it up this holiday season and want to try a new type of wine-buying experience, I recommend checking out Likelii.

The founders of Likelii wanted to create a wine recommendation engine that works like Pandora does for music and Netflix does for movies.  You start off by entering a specific wine that you usually buy and the site creates a list of recommendations of other types of wine you might like.  You can further refine the recommendations by adding other types of wine that you like and rating wines that you have already tried.  And best yet, you can buy the recommended wines directly from Likelii.com and knock one less thing off your to-do list (if shipping wine to your state is allowed.)

I tried out Likelii by entering my two “house” wines that I always buy- J Lohr Cabernet and Oyster Bay Sauvignon Blanc.  Likelii recommended that I try out Gordon Brother Cabernet, Brancott Sauvignon Blanc, and Kilikanoon Covenant Shiraz (among others.)  I’m looking forward to trying out these new bottles of wine!

Whether you are looking for a wine recommendation for yourself or a gift idea for someone else this holiday season, be sure to check out Likelii for a customized list of wine picks.

Disclosure: This post was sponsored by Likelii.com.  However, all opinions are my own.

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Nine Raspberry Linzer Cookies

Posted by on December 9, 2012 2 Comments

On the ninth day of Christmas cookies my true love gave to me….
Nine Raspberry Linzer Cookies

This was my first attempt at Linzer cookies.  My boyfriend is a big fan of all cookies with jam and he asked me so kindly to attempt them. So of course I gladly accepted because I enjoy a good baking challenge.  I don’t technically own Linzer cookie cutters but I did have several different sizes of fluted squares and one that could be small enough to fit in the center.  I will admit the cookies are a little large for a Linzer, but still oh so delicious.  Since the middle piece cut out was about an inch square, they made perfect mini cookies.  I am saving the mini cookies for my Mom because she is a big fan of delicate mini cookies, right Mom?

Also as a side note- the cookies at first may seem a little crunchy.  As they sit with the jam/preserves for a few hours they will soften up so don’t be alarmed!  I used Target’s Archer Farms Red Raspberry Preserves and was a big fan,  but feel free to use the preserves/jams of your choice.

Nine Raspberry Linzer Cookies

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Nine Raspberry Linzer Cookies
Author: 
Recipe type: Dessert
 

Ingredients
  • 1½ cups of Butter (3 sticks), at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3½ cups AP flour
  • ¼ teaspoon salt
  • ¾ cup raspberry preserves
  • Confectioners’ sugar, for dusting

Instructions
  1. In the bowl of a mixer, add in butter and sugar and mix until combined (using the paddle attachment)
  2. Mix in vanilla extract
  3. In a separate bowl mix together flour and salt
  4. With Mixer on low, add the dry ingredients into the butter and let mix until dough starts to form.
  5. Take dough out on to a floured surface and form into a disk. Wrap in plastic wrap and place in the refrigerator for 30 minutes.
  6. Preheat oven to 350 degrees F
  7. Once dough is chilled, roll out on a floured surface to a ¼ inch thickness.
  8. Cut out cookies with your larger cookie cutter and cut the center out of 1 out of every 2 cookies and place on an ungreased baking sheet.
  9. Place baking sheet in refrigerator for 15 minutes to chill.
  10. Bake the cookies for 20-25 minutes until the edges begin to brown slightly.
  11. Take cookies out and place onto wire rack, let cool for 20-30 minutes.
  12. Spread raspberry preserves on the back side of the solid cookie. Dust the top of the cut-out cookie with confectioners’ sugar and then place the flat sides of the top and bottom cookies together.

Raspberry Linzer CookiesSource- Adapted from The Barefoot Contessa Cookbook

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Christmas Mantel Guest Post at My Way Home

Posted by on December 7, 2012 2 Comments

DIY Christmas mantel

In addition to my blue and silver holiday wreath that I posted about yesterday, I also decided to incorporate this color palette to decorate my mantel for Christmas.  I have a few DIY projects that I made for the mantel being featured today on Wayfair’s blog, My Way Home.

DIY scalloped felt trees

The first thing I made for my Christmas mantel were these felt scalloped trees inspired by ones I saw in the Land of Nod catalog.  They were really fun to make and are easily customizable with any color scheme you want to do with your holiday decor.  This could also be a great project to make with kids!

Banner reads All is Bright

The second project was the holiday banner mantel that read “All is Bright.”  I wanted to use a message that would remind myself to enjoy all the special moments of the holiday season.

I also made the wooden letters that spelled J-O-Y, the wreath, and the felt stockings.  The letters and the wreath all got hit with a couple applications of silver spray-paint.  I used the leftover felt from the scalloped trees to just cut out mini stockings to match the rest of the Christmas mantel.

To access my tutorials and more details on all these projects, check out my guest post at My Way Home.  I also got to pick five items from the Wayfair website to complement my post- I had so much fun picking them out.  I would love it if you could stop by and leave a comment with your thoughts on my post at My Way Home!

K and I will be back very shortly with our nice remaining Christmas cookies for our 12 days of Christmas Cookies series.  We have been busy baking away!  For our first three cookie recipes, see the links below:

Day 12: Twelve Oreo Truffles
Day 11: Eleven Mini Pecan Pie Bites
Day 10: Ten Crisp Toffee Chocolate Bars

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DIY Holiday Wreath Guest Post

Posted by on December 6, 2012 1 Comment

DIY Holiday Wreath

Today I’m guest blogging over at Juggling Act Mama about my DIY Holiday Wreath that cost less than $20 to make!  I really wanted to incorporate more blue and silver into my holiday decorating scheme.  Since I had so much fun making this hydrangea wreath in the spring, I decided to make my own holiday wreath.  All the supplies to make this wreath can be found at a craft store, such as Michael’s or A.C. Moore.

DIY holiday wreath

What do you think of the results?  I’m really pleased with how cute it turned out!  For the full tutorial, head over to to Juggling Act Mama!

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Taza Chocolate Holiday Events and Giveaway

Posted by on December 5, 2012 83 Comments

taza logo

Still looking for the perfect gift for the sweet-tooth in your life?  One of my favorite stocking stuffers ever is Taza Chocolate!  Back when we used to get Boston Organics delivered in the city, you could do a Taza chocolate add-on service- so great!  They are definitely one of my husband’s favorite things so I am planning on stocking up on a bunch to give to him (hope you are not reading this dear- haha!)

I received an e-mail from one of the Taza Chocolate employees letting me know about three upcoming holiday events they are hosting at their factory store in Somerville, MA.  If you live in the Boston area, you have to check out this factory.  I went a couple years ago to pick up T’s birth announcements from Albertine Press, which is in the same building as Taza.  Let me tell you, the entire building smells heavenly!  If you don’t live in Boston, I have something for you as well.  I am hosting a Taza Chocolate Mexicana Sampler giveaway- go to the bottom of this post to enter!

Sat. Dec. 8th, 1-4pm: Liddabit Sweets Candy Sampling & Cookbook Signing

Come meet Liz Gutman and Jen King, the brilliant candy-crafters of Liddabit Sweets! Pick up an autographed copy of their brand new book, The Liddabit Sweets Candy Cookbook, and sample & buy their Taza Chocolate sea salt caramels and other delectable creations. Facebook invitation here.

Wed. Dec. 12th, 5-7pm: Bully Boy Distillers & Cocktail Sampling
Come sample libations from Boston’s first craft distillery! Try these locally distilled spirits both straight up, and mixed into cocktails. We’ll have plenty of chocolate samples on hand to explore pairing choices.  Facebook invitation here.

Sat. & Sun., Dec. 15th & 16th, 11am-5pm: Holiday Fiesta

Join Taza Chocolate at our annual Holiday Fiesta at the Factory Store on Saturday and Sunday, December 15 and 16 from 11am – 5pm.  Facebook invitation here.

Saturday December 15:
-FREE cocktail samples featuring Diabolique Infused Bourbon and Taza Mexicano Extract
-FREE samples of Counter Culture Coffee
-FREE cheesecake samples from 7ate9 Bakery, plus mini cheesecakes for sale

Sunday December 16:
-FREE samples of Oak Aged Mocha Stout from Peak Organic Brewing
-FREE samples of MEM Teas
-FREE sample of Night Shift Taza Stout Gingerbread from Sofra Bakery
Both days:
-The Taco Truck, selling authentic Mexican-style tacos plus a special Taza treat
-FREE Orange Cinnamon hot chocolate served up from the Taza Choco-cycle
-SPECIAL Taza treats for sale, including our new limited edition Spiked Eggnog Chocolate Mexicano
-FREE Chocolate Mexicano disc with any purchase of $50 or more

If you have never tried Taza Chocolate before, here’s your big chance.  Taza has generously given 2S2C a Chocolate Mexicano Sampler to giveaway!  The sampler contains a disc of each one of these flavors: Cacao Puro, Chipotle Chili, Cinnamon, Ginger, Guajillo Chili, Orange, Salt & Pepper, and Vanilla Bean.  Good luck!
taza chocolate mexicano sampler

The Rules:  Contestants must have a USA shipping address to be eligible for entry.  No entries will be accepted after December 13th, 2012 at 12:00 am, EST.  Entries that do not follow the entry requirements will not be considered.  One winner will be chosen at random and will be announced during the December 14th, 2012.  The chosen winners will then have 30 days to respond by e-mail to claim their prize.  Please note that Taza Chocolate is sponsoring this giveaway.  Void where prohibited.

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