Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts


Breakfast Croissant Quiche Cups

These little Breakfast Quiche Cups are made with croissants and easy to whip up in just a few minutes. They are perfect for the Mother's Day brunch you're planning.
You've got that covered, right??
If not, here are a few suggestions to help you out...

One-Bowl Berry Coffee Cake, super simple and can be made a day ahead! 

If Mum loves pancakes, try this recipe for Sour Cream Pancakes. Absolutely melt in your mouth delicious. It's my copycat recipe for Penny Ann's Sour Cream Pancakes. Don't forget the home made syrup. 

 For a meal in a salad, try this recipe for Cobb Salad with Creamy French Dressing. Crunchy, salty, creamy all in one bite. 

Does your mom love Panera? You'll be her favorite when you make this copycat version of the Panera Strawberry Poppy seed Chicken Salad.  And who doesn't want to be mom's favorite??

You say you can't cook? Here's a no fail recipe for Fruit-Filled Virgin Sangria. Buy a glass pitcher and a few glasses and give all to mom for her special day, filled with this colorful delicious drink!

Every mom I know LOVES this dish.  If you can't take her to Italy, the least you can do is bring Italy to her.  Magherita Pasta. Takes just a few minutes to make.  Serve it with some bread and a green salad.
Best dinner.

Don't forget dessert! Nan's Coconut Cake  is mom's favorite. Made with a cake mix and add-ins, it's simple and can be made a day or two ahead. Store in fridge. Top with fruit just before serving.
If this doesn't make mom love you, nothing will.

If mom is a Swig Cookie fan, make these. The original (Almost) Swig Cookie.
Gift plan: Give her a bottle of coconut flavoring (don't forget the squirt spout) a big glass, some fresh limes and some Diet Coke.
The family inheritance will be all yours.

Past Mother's Day Menus and recipes: 

Breakfast Croissant Quiche Cups
A Bountiful Kitchen

3 large croissants, sliced into 1/4 inch pieces
10 large eggs
1 cup half and half
1 teaspoon salt
1/2 teaspoon pepper
2-3 tablespoons prepared pesto
1-1 1/2 cup chopped fresh spinach
3 green onions, chopped
8 slices bacon, cooked until crisp, chopped
2 cups grated cheese any type (cheddar, Monterey Jack, Swiss)

Generously grease muffin cups. 
Place croissant slice into greased muffin cup. You may need to press down a bit, or tear it in half to fit the slice in the muffin cup. Beat eggs and half and half together (I like to use a blender), add salt and pepper, mix again. Set aside.
Spoon about 1/2 teaspoon pesto over each croissant piece in cup. 
Top with chopped spinach, green onions, bacon and grated cheese. 
Pour the eggs over the croissants in the cups*. Fill the cups about 3/4 full of the egg mixture, or until all of the egg is used up.  
Let sit overnight in refrigerator (see tips below), covered with plastic wrap or bake in 350 oven for about 20-25 minutes until puffed and golden. 
Let sit for 5 minutes, then run a knife around the edge of the muffin cup and remove to a platter. Serve immediately or at room temperature. 

-Make sure to generously grease the cups both sides and bottom or the egg will stick. 
-*The amount of quiche cups will depend on the size of the muffin cup, this recipe generally makes about 15-18 medium size cups. 
-It is best, but not necessary, to let the prepared quiche cups sit in the fridge for at least an hour before baking. This allows the egg mixture to completely soak into the croissant and creates a yummy bread pudding type texture. If preparing the quiche cups the day before serving, remove from fridge and let sit on counter for 30 minutes before baking. Bake uncovered. 
-The baked cups freeze well. After baking, place any leftovers in a Ziploc bag after completely cooled. Freeze. When ready to use, place on a paper towel and heat in microwave for about 1 minute. 
-We love this dish served with Chili Sauce or Sheri's Simple Salsa


Coconut Raisin Oatmeal Chewies

It's always a good time when my brother brings his cute family down for a visit. In the evenings, we usually gather around the kitchen counter, eat dinner and I make some sort of treat. The first night it was Tried and True Chocolate Chip Cookies. The second night, I was about to make the Salted Caramel version, but my niece Kaiden said her favorite cookie was an oatmeal raisin. Funny, but lots of kids are not fans of oatmeal raisin cookies! I was happy to oblige and come up with this recipe for Coconut Raisin Oatmeal Chewies. They are a little crispy, super chewy and made with a yummy blend of golden raisins, coconut and oats.
They were a hit. The cookies that didn't get eaten up that evening turned into breakfast cookies early the next day :)

That's me.
And my little brother, and a perfectly beautiful spring day.
The flowers on Temple Square this time of year are absolutely breathtaking!

Coconut Raisin Oatmeal Chewies
A Bountiful Kitchen

2 cups old-fashioned  oats
1 1/2 cups flour
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla
3/4 to 1 cup raisins, I used golden
1/2 cup sweetened coconut flakes

Preheat oven to 375°F or if using convection, 350 degrees. Lightly grease cookie sheets or use parchment paper.
Beat together butter, brown sugar, and granulated sugar in a large bowl with an electric mixer until smooth. Add egg and vanilla and beat until combined well.  Add all dry ingredients to the bowl (including coconut and raisins), and mix on low speed just until combined. Do not over mix.
Scoop cookies out onto a baking sheet. I used a 1 3/4 inch cookie scoop. Flatten slightly with palm of hand. Bake for about 8-10 minutes on convection or about 10-11 minutes if cooking at 375 regular bake. Remove from oven when cookies have flattened and a light crust has formed. Let cool completely.
Yield about 24-30 cookies.


ABK's Salted Caramel Chocolate Chip Cookies

Hey. You know how I was obsessed about perfecting the chocolate chip cookie? And how I made batch after batch until I created the Tried and True Chocolate Chip Cookie??  If you've been reading this blog for any amount of time, you know what I'm talking about. If not, read these posts: Post One CC Cookies and Post Two, updated Tried and True CC Cookies

A few months ago, I made a batch of cookies and put them on my Instagram. If you're not following along there, come join me! I post every day (almost) and share the latest and greatest goings on in my kitchen. Anyway, I posted a photos of my CC Cookies one day on Insta, and a reader said - you should try melting a square of caramel on top.  Well, if that wasn't the greatest idea ever! Add a little coarse salt.  Genius. 
Not me. The cookie. 
If you want to take the humble, but always crowd fave cc cookie to a whole new level, try the ABK Salted Caramel CC Cookie. You're going to love it. 

ABK's  Salted Caramel Chocolate Chip Cookies
A Bountiful Kitchen

* Note- the first batch I cooked with the caramel on top of the dough the whole time the cookie baked. The second batch, I made following my recipe directions, bake cookie, remove, add caramel and cook a couple more minutes. This is the reason some of the caramel looks more melted on some of the cookies.

1 cup (2 sticks) butter, softened *
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
2 large eggs
2 3/4 cups all-purpose flour*
1 teaspoon baking soda
1/2 teaspoon salt ( I prefer coarse salt)
2 cups  or 1 (12-oz. pkg.) chocolate chips, I prefer Guittard Milk Chocolate for this recipe
Peter's Caramel (see note below) or individual pieces of soft caramel (see note below) Kraft caramel not recommended
additional coarse salt for top of cookies

Preheat oven to 375° F. If using convection, preheat to 375 as well.
For regular oven, place rack in middle of oven. When using a convection oven, you should be able to bake on all racks at one time.
Cut butter into pieces ( about 2 tablespoons each) and place in mixing bowl. I use a Kitchen Aid and power it on 2 (low).  After a few seconds, add granulated sugar, brown sugar and vanilla extract. Mix on low speed until creamy (this takes just a few seconds). Add eggs, beating just until incorporated and smooth.  Never turn the beaters on high. Using a spatula, scrape down the sides of the bowl and bottom of the bowl to insure all ingredients are incorporated.
Dump 2 cups of the flour, soda, salt and chocolate chips all together into bowl with butter mixture. Add the remaining 3/4 cup of flour to the top of this mixture. Slowly mix the dry ingredients and the chocolate chips together.  Do not over mix.  Turn the dough with a rubber spatula so the bottom of the dough is mixed into the top of the dough. This will insure the flour is mixed in properly and the chips are distributed evenly.
Using a cookie scoop, drop onto un-greased baking sheets, or baking sheets lined with parchment paper. Place 6 scoops of dough on each baking sheet. Flatten slightly with the palm of your hand.
If using convection, bake for 7 minutes. If using regular oven, bake at 375 for 8-9minutes. Cookies should be slightly golden. Remove from oven and place a piece of caramel on top of the cookie. Using the block Peter's Caramel, I cut off a slice, then tore off individual pieces, about the size of a quarter. don't press down on the cookie, just place the caramel on top. Place back in oven and bake for an additional 2-3 minutes, or until top is set and caramel is a bit melted. Do not over bake! Remove from oven. Sprinkle each cookie with a bit of coarse sea salt.
Cool on baking sheets completely.
Yield 18 large cookies.
(or my mini-epistle on cc cookie making and baking)
-Only use butter. Unsalted is best. The butter should be more firm than room temperature butter. I take it straight out of the fridge, and microwave it for about 20 seconds.
-*Our altitude is about 4,400 ft. So, I use about 2 3/4 cups flour total. The original Toll House recipe calls for 2 1/4 cups. If you are at sea level, you will probably need less flour than the 2 3/4 cup.
-Don't over beat the butter-sugar mixture, or the batter will become too soft, and your cookies will not be beautiful and puffy. They will resemble pancakes. 
-Don't sift the flour.
-There is usually a notable difference between using a convection and a standard oven. If you bake at the same temperature, for the same amount of time, the convection cookie will be done, with a beautiful, golden, slightly crispy outer layer. Still soft on the inside. And it will be taller than the cookie baked in a standard oven. Not everyone has a convection oven- if you don't, you can still bake a great cookie using a standard oven!
-I think two of the biggest mistakes made while baking cookies are:
1-Over mixing. This will cause the batter have too much air incorporated, producing a fluffy, instead of a chewy cookie.
2- Over bakingUnder baking is good! Not under baked to the point the cookie is wet and doughy, but just until the top sets, and the dough looks like it has a bit of a crust.
-Chocolate chips - For semi sweet,  I use Nestle Semi Sweet chips. You can't go wrong here. But for Milk Chocolate, we prefer Guittard . The chips are called Maxi Chips and are sold in a silver colored bag.
-If the cookie spreads too much, or the edges are not even, I take a small spatula and push the edges inward to create a cookie that is round. This has to be done immediately after removing from the oven.
-I purchased Peter's Caramel, a dipping and cooking caramel at Orson Gygi in SLC in a 5 lb block. You may also use other brands of caramel. I do not recommend using caramel sauce, the cookies will not set up properly. Readers have also reported that Kraft caramels do not work in this recipe. The caramel softens while cooking, but does not soften enough to spread, and then hardens too much after cooling.
- High Altitude info: Not recommended-directions on Nestle Choc Chip package for high altitude- I have tried this variation, and don't like the result. The cookies aren't quite sweet enough, and have a crispy more cake like texture. Here are the directions on the package: (again I do NOT recommend using this method, but have printed it here as an FYI)  Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
-Last tip. Mound the cookie into a ball. I make them about the size of a golf ball. I use a cookie scoop, because it's easier for me. For years, I just used a spoon, and then shaped them by hand. Make sure to flatten the cookie just a bit before baking. To yield 18 cookies use a  2 1/4 inch scoop.


Triple Chocolate Mint Swig Cookies

The Swig obsession continues.
If you are saying "What Swig obsession?" Go back and read this post before you proceed any further. There are four Swig variations I've come up with here on ABK: Lemon Lime Sprig Cookie,  Chocolate Swagg Cookie , Coconut Cream Swig, and the updated Original (Almost) Swig Cookie (volume 2).  And now, the Triple Chocolate Mint Swig.
I think the world is divided into mint and non-mint lovers. Or maybe it's chocolate and lemon lovers??  Whatever the case, I decided it was my duty to come up with a Swig cookie for mint lovers.

Since I am not a huge mint fan, I turned to one of the three sources of mint I occasionally crave: Andes Mints, Jr. Mints and the Girls Scout Thin Mint cookie. I wanted to melt a thin layer of mint and chocolate on top of the baked cookie, and decided on the Andes Mint because it seemed like the best option for my Triple Chocolate Mint Swig Cookie. The first time I put this cookie together, I knew it was going to make a chocolate and mint lover a very happy person!
Here's the end result: dark chocolate cookie with semi sweet chocolate chips, topped with a melted Andes Mint, and finished off with a dark chocolate frosting.
This cookie has turned me into a mint lover.

Triple Chocolate Mint Swig Cookies
A Bountiful Kitchen
print recipe

1/2 cup butter, room temperature
1/2 cup shortening, (butter flavor is best)
1 1/2 cups sugar
1 cup sour cream
2 teaspoons vanilla
3/4 cup unsweetened cocoa
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup semi-sweet chocolate chips

for shaping cookies:
1/4 cup granulated sugar
cooking spray
*glass with flat bottom, see notes below

2- 4.6 oz packages Andes Mints

Preheat oven to 350 or 325 on convection setting.
Cream butter, shortening and sugar together.
Add sour cream and vanilla. Mix. Add the cocoa and mix again until smooth. The mixture should be creamy, with no specks of white. Turn the mixer off.
Add the flour, baking powder, salt and chocolate chips all at once. Mix just until all of the flour disappears, on the lowest setting. This should take about 10-15 seconds.
Using a 1 3/4 inch to 2 inch scoop, place the dough onto a lightly greased cookie sheet.
Lightly spray the bottom of a glass with cooking spray. First press the glass against a cookie, then dip the bottom of glass in sugar to flatten cookie a bit. Continue dipping the bottom of the glass into the sugar after flattening each cookie.
After all of the cookies are flattened a bit, go back and lightly sprinkle sugar on top of each cookie.
Bake for about 8 minutes at 325 convection, or about 10 minutes at 350.
The cookies should be barely firm on top. The sugar sprinkled on top will form a light crust.  Do not over bake! While cookies are baking, unwrap the mints and set aside.

Remove the cookies from the oven. If the cookie has spread and is not as round as you would like, use a small spatula and push the edges back into a circle shape while still warm. Place two mints on top of each cookie. The mint will melt a bit.  After about 2-3 minutes, use a butter knife to evenly spread the melted mint on top of the cookie.
Let the cookies cool completely on cookie sheet. If you want to speed up the process of cooling the cookies and mints, place in refrigerator or freezer. Frost when the mint has set up on top of the cookies. After frosting, chop a few of the leftover mints and garnish the top of the frosted cookie.
Yield about 18-20 large cookies or 30-32 small to medium cookies.

Sour Cream Chocolate Frosting
1/2 cup butter, room temperature
2 tablespoon sour cream
3 1/2 cups powdered sugar
2/3 cup cocoa, unsweetened
1 teaspoon vanilla
dash of salt
milk to thin, about 2-3 tablespoons

Cream butter, sour cream and powdered sugar. Add cocoa and vanilla, beat until smooth. Thin frosting with milk a tablespoon at a time until desired consistency.

-To achieve an edge on the cookie, or "lip" * :
1. Generously fill the cookie scoop, extra dough will help form an outer edge on the cookie.
2. Choose a glass with a flat bottom. Look at the bottom of the glass, if the bottom is not flat, the dough will not press out properly.
3. I use a 2 1/4 inch glass bottom.
4. Flatten the cookie ball with the bottom of the glass, twisting the glass gently as you flatten the dough ball. The dough should no longer be mounded. The cookie should be about 1/4 inch thick after flattening with glass.
-I use Dutch Process Cocoa, which I highly recommend for this cookie.
-This cookie will keep well refrigerated for a few days. Frost after cool, refrigerate in a single layer until the frosting is set, then stack in layers between parchment or wax paper, cover tightly.
-Be very careful to not over bake this cookie. It will be slightly firm to the touch when done. Because the cookie is so dark in color, it cannot be judged by color when it is finished baking.
-You may also skip the frosting step and simply let the mint melt on top of the baked cookie. Spread around a bit. The cookie will look like the second photo from the top of the post. 


Three Sweet Coconut Treats for Your Valentine

On my last appearance at KSL Studio5, I shared my favorite coconut treats.  We talked about why coconut is a great option for Valentines Day!

The Coconut Cream Swig Cookie is always a hit. Made with coconut flavoring, sour cream and topped with a sweet cream and coconut frosting. It's a coconut lover's dream cookie. 

Nan's Coconut Cake made with a cake mix, sour cream and coconut milk. So moist it stays fresh in your fridge for daaaaaays. Better the second day, when all the flavors have a chance to combine. There's not an easier treat to make for your sweetheart!

And last, but not least, the Joyous Almond Cookie. Made with coconut, chopped whole almonds, chopped Almond Joy Bars and chocolate chips. Moist, chewy, loaded with everything in an Almond Joy bar, stuffed into a cookie. Then dipped in dark chocolate and sprinkled with coconut.  Probably one of the best cookies I've ever eaten.
End of story.


Chewy Chocolate Ginger Cookies

To finish out our week of cookiescookiescookies, I've partnered with the Harmons bloggers to present a Christmas cookie post! We gathered a while back to share holiday cookie recipes and have a little tasting party. It was a sweet afternoon of sugar and spice.

Have you ever made a macaron cookie? My friend Caroline is an expert at macaron making.  Her Pumpkin French Macaron Cookies are amazing! Such a fun addition to your holiday cookie platter.
And the flavors! They taste just like the holidays.

Becky, from Vintage Mixer made Frosted Honey Christmas Cookies. They reminded me of a recipe that would have been passed through a family, hand written on a 3x5 card, and tucked away in a recipe box!  I loved the way Becky piped the frosting on this simple and not overly sweet cookie.

Jesseca at One Sweet Appetite was on Channel 4 News in SLC recently, and shared her recipe for these oh-so-darling Melted Snowmen Cookies. Wouldn't your kids love these? They're almost too cute to eat.

The Harmons bakers shared their recipe for Peppermint Ganache Cookies. If you're a peppermint lover, make sure to check out this recipe! Also,  if you are looking for a special ingredient for your holiday baking and can't find it, the amazingly helpful employees at Harmons will special order it for you.

For my contribution to our cookie-fest, and to end our week of Christmas cookie posts, I baked up a ginger cookie with a special twist.
The best kind of twist.
C H O C O L A T E !
What could be more wonderful than a Chewy Chocolate Ginger Cookie? This recipe comes together in just a few minutes and is what I call a pantry-ready cookie, meaning most of the items for this cookie are probably already in your pantry. Or in your mom's pantry.
My family is officially addicted to ginger and chocolate.

photo credit Caroline Drake

Chewy Chocolate Ginger Cookies
A Bountiful Kitchen
print recipe

1/2 cup canola or vegetable oil
3/4 cup butter, softened
2 cups sugar
2 eggs
1/2 cup molasses
1/2 cup unsweetened powdered chocolate
3 3/4 cups all purpose flour
1 tablespoon plus 1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ginger
1 teaspoon cinnamon
sugar, granulated or powdered for coating cookies

Place butter, oil, sugar, egg, molasses and unsweetened cocoa in a large bowl and beat together until blended well.
Mix remaining dry ingredients into wet ingredients, if using a mixer, this should be done on low speed and take about 10-15 seconds.
Form dough into balls using a 2 inch scoop. Roll in granulated sugar. Place on ungreased cookie sheet.  Crowd cookies together on one cookie sheet and place in fridge for about 30 minutes.
Preheat oven to 350 degrees.
Place cookies on cookies sheets (about 6-8 per sheet) , and slightly flatten with palm of hand. Bake for about 8 minutes or until set. The cookies will flatten as they cool. Sprinkle with additional sugar after removing from oven.


Coconut Cream (Swig) Cookies

Every respectable Christmas cookie tray should include a coconut cookie. Since this was the year of the Swig copycat (Original (Almost) Swig Cookie, the Lemon Lime Sprig Cookie, the Chocolate Swagg Cookie, all ABK originals) I thought it was only fitting to end the year with a coconut version of one of our favorite cookies.
If coconut is on your wish list, your dreams have just come true.

Coconut Cream (Swig) Cookies
A Bountiful Kitchen
print recipe

1/2 cup butter
1/2 cup solid shortening ( I like Butter Flavor Crisco)
1 cup sour cream
1 1/2 cup granulated sugar
1 teaspoon coconut extract or 2 teaspoons coconut emulsion
4 1/2  cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
sugar for top of cookies

1/2 cup butter, room temperature
3 tablespoon cream
4 cups powdered sugar
1 teaspoons vanilla
1 teaspoon almond extract
dash of salt
2 cups coconut

Preheat oven to 325 convection or 350 regular bake.
Take butter out of refrigerator and microwave for about 15 seconds. Place butter, shortening and cold sour cream in a mixing bowl. Mix for about one minute. Add sugar and coconut extract, mix until smooth. Add all dry ingredients at once. Mix just until flour disappears and the mixture comes together in a ball of dough, about 1 minute on very low speed.
Spray the cookie scoop with a little cooking spray. Scoop the dough onto a lightly greased cookie sheet. I use a 2 inch scoop.
Place about 1/4 cup sugar into a small bowl.
Spray the bottom of a flat glass with cooking spray. Flatten one cookie a bit then dip the glass in sugar Press the bottom of the glass against the cookie. Press the cookies so they are flattened a bit ( until the cookie dough just reaches the outside of the edge of the glass) twisting the glass as you press to produce a jagged edge. I bake 8 cookies per tray. Continue until all cookies are flattened.
Bake in oven for about 10-12 minutes on convection or about 12-15 minutes regular bake or until edges are lightly golden and cookies are slightly firm to the touch.
Remove from oven, let cool.  Loosen the cookies from the cookie sheet after cooled a bit, or they will stick to the pan (even though it has been lightly greased).
Place the cookies in the fridge and chill.

Prepare the frosting:
Beat together the butter, cream, powdered sugar, vanilla, almond extract and salt. When all ingredients are incorporated, add the coconut and a little  more cream or milk if the frosting needs to be thinned.
Frost after the cookies are completely chilled, sprinkle with additional coconut.
Makes about 27-30  cookies.

For tips, see link above for Original ( Almost) Swig Cookie .