Friday, January 12, 2018

Chocolate Crinkle Cookies

These are super easy and delicious!  Crisp on the outside and chewy on the inside - and they are so fast and simple to make!  Enjoy these chocolate crinkle cookies!



Chocolate Crinkle Cookies

Ingredients:

1/2 cup confectioners' sugar
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/4 cups sugar
2 eggs
1/2 teaspoon vanilla extract

Directions:
Preheat the oven to 350°F. Line baking pans with parchment paper.

Put the confectioners' sugar into a bowl and set aside.

In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes.
Turn off the mixer and scrape down the bowl with a rubber spatula.
Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
Turn off the mixer and add the flour mixture. Beat on low speed just until blended.
Roll the dough into tablespoon sized balls and roll the ball in the confectioners' sugar until covered. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.
Bake the cookies until they are crackled and puffed, 10 to 12 minutes.
Remove the baking sheet from the oven and set it on a wire rack for 15 minutes.
Using a metal spatula, move the cookies onto the rack and let cool completely.
Repeat with the rest of the cookies. Makes about 24 cookies.


Monday, January 8, 2018

Butter Almond Crunch

My mom has been making this every year for Christmas since I was a kid and now that I make it, my kids love it too!  We can barely keep it in the house during the holiday season and it's a wonderful gift as well.  The only issue is that it can be hard to find whole blanched almonds in the store so we have to order them. You can find them on Amazon.com or on Nuts.com.  Totally worth it!!


Butter Almond Crunch

Ingredients

¾ cup butter
2/3 cup sugar
1/3 cup light corn syrup
1 cup whole blanched almonds
¾ cup semi sweet chocolate chips

Directions:

1.     Melt butter in a heavy skillet over medium heat.
2.     Stir in sugar, corn syrup and almonds.
3.     Continue cooking and stirring until almonds make a popping sound and the mixture is golden brown (8-12 minutes).
4.     Pour candy onto an ungreased cookie sheet and spread out with a heat proof spatula.
5.     Sprinkle chocolate chips over hot candy and when melted, spread out to edges.

6.     When cool, break into pieces and serve.

Sunday, January 7, 2018

Basketball Weekend

Now that Aidan, Emmy and Aoife are all playing Rec Basketball, our weekends are super full!!  At least 3 - if not 4 - basketball games per weekend give us a lot of time in nice warm gyms - better than freezing our tails off on the lacrosse field!!


 

 



Saturday, January 6, 2018

Almond Cookies

These cookies are delicious - almondy, crunchy and soft at the same time and gluten free (if that's important to you!).  The almond paste can be found in the baking aisle next to the marzipan. Make sure to use the almond paste - not the marzipan.  Marzipan already has sugar and other ingredients in it!
Almond paste comes in varying sizes so you may have to do a little math (gasp!) to adjust the recipe.  Our family loves these so much that I always at least double the recipe - and they are still gone within a few hours.  These also freeze perfectly so make them ahead and surprise everyone! You'll be a hero!


Almond Cookies

Ingredients:

10 ounces almond paste - NOT marzipan
1 cup sugar
¼ teaspoon salt
2 large egg whites, lightly beaten
¼ teaspoon almond extract
confectioners sugar

Directions:

1.  Preheat the oven to 325 and line baking sheets with parchment paper.
2.  Break the almond paste into small pieces and place in food processor fitted with a steel blade.
3.  Add sugar and salt and process until mixture is finely ground and combined.
4.  Whisk the egg whites in a small bowl and add in a steam to the almond mixture while processing – stop adding whites when mixture becomes a medium thick paste.
5.  Stir in the almond extract.
6.  Scoop the dough by heaping teaspoons onto the baking sheet and sprinkle heavily with confectioners sugar.
7.  Use three fingers to press indentations into each cookie.
8.  Bake the cookies 15-20 minutes until they are just barely brown around the edges.
9.  Be careful not to over cook – these burn quickly!

10.  Remove from oven and let cool on the pan.