cookies Archives - Page 40 of 105 - Lovin' From the Oven

Day 1: Oreo-doodles

December 5, 2013 by kim 1 Comment

I’m ecstatic to share with you guys that I’m one of Rodelle’s Brand Ambassadors for December! I couldn’t be more thrilled to be working with a company producing products that I’m so passionate about.

I’ve talked about how much I love their baking cocoa before, and bear with me because I’m going to do it again. It’s one of those “once you start, you can’t stop” situations. The moment you try Rodelle’s baking cocoa, you won’t be able to go back to any other brand. Last time, I used it to make brownies. This time, we’re making oreo-doodles!

You could even use the holiday Oreos to make a more festive cookie. I used mint because I’m a sucker for the dark chocolate/mint flavor combination.

You can tell the quality of ingredients used in your recipe by tasting your cookie batter. This cookie dough is rich, deep in chocolate flavor, and perfectly sweet. It’s not overwhelming or bitter, which is the most important thing to me. Who wants to eat a bitter tasting cookie?

Most of the Oreo filling seemed to have melted into the cookie while baking, so you don’t get as strong of a color that I was hoping for. Maybe buying Holiday Oreos wouldn’t make a difference from the regular ones.

It still makes one heck of a cookie.

Oh, I forgot to mention that I’m also kicking off my 12 days of cookies! I have been doing it for the past couple of years and we all know we could use some extra cookie recipes during the month of December.

In case you need some inspiration from last year, I’ll recap the cookies I made:

And now the recipe for the Oreo-Doodles from Gimme Some Oven

Day 1: Oreo-doodles

Ingredients

1 cup all-purpose flour
1/2 cup Rodelle's gourmet dutch-processed baking cocoa
1/2 tsp. baking soda
1/2 tsp. salt
4 ounces coarsely chopped dark or semisweet chocolate
1 cup semisweet chocolate chips
1 stick (1/2 cup) unsalted butter
1 1/2 cups sugar
2 large eggs
1 tsp. Rodelle's vanilla extract
12 Oreo cookies, finely-crumbled (I used mint Oreos)

Directions

Preheat oven to 325 degrees.
In a microwave safe bowl or a double-boiler, melt together the coarsely chopped chocolate with the butter, stirring constantly.
Place the batter into your mixer and add the eggs, sugar, and vanilla. Mix on medium speed until combined.
Gradually stir in the flour, cocoa powder, baking soda, and salt until just combined.
Fold in the chocolate chips.
Form the dough into tablespoon sized balls and roll each ball in the crumbled Oreos until covered.
Place balls two inches apart on parchment-lined baking sheets and bake for 12-15 minutes, until the cookies are flat and begin to crack. Don't overbake!

https://lovintheoven.com/oreo-doodles/

Almond Cafe Cookies

November 28, 2013 by kim 2 Comments

Let’s start out with the story that made me bake these delicious cookies…

A couple of weeks ago, I was fortunate to attend the Pillsbury Bake-Off in Las Vegas, NV. Let me tell you, the whole experience was magical. It was like going to Disneyland for the first time!

If you think about it, it’s kind of fascinating how they stick one hundred ovens into one big convention center and let the finalists get to cooking. I was intrigued with the set up and couldn’t believe how cool the room stayed, despite one hundred ovens blasting away.

Smuckers sponsored my trip to Las Vegas and I was constantly overwhelmed with their kindness. Are all Ohio-ans that nice? I was fortunate enough to have dinner the first night at Jean Georges Steakhouse in the Aria with Chef Jon Ashton, who was a delight to be around.

During the competition, we got to walk the floor and taste a lot of delicious treats. I pretty much ate my way around each station and was full by the time lunch came around.

Did I mention Padma Lakschmi was the host of the Bake-Off and we got to do a meet and greet with her? Not only is she even more stunning in person, but that girl can eat! I can totally appreciate that.

Once the contestants were done with their dish, they would bring it over to the finished table, which would then be taken to the back room for the judges to try. It was a huge ordeal when someone brought over a finished dish. People would clap every time a dish was being presented. No one wants to be the one that knocked over the possible million dollar recipe, right?

I didn’t get any photos from the awards night, but the winner was Glori Spriggs with her Loaded Potato Pinwheels! Even though I was only in Vegas for about 48 hours, I couldn’t get the Bake-Off out of my mind when I came home. There were so many good recipes and even better people! I decided to make one of my favorites in my own kitchen.

These cookies have a strong almond flavor, are soft and sturdy, and remind me of cookies that you would buy from a cute little cafe. I’m all about them. The recipe can also be found on Pillsbury‘s website.

I want to say HAPPY THANKSGIVING to you all! I know you’ve heard it about a million times through Facebook statuses and Tweets, but I’m going to add more to it, anyways.

Thank YOU for sharing, visiting, and commenting on my blog. I wouldn’t be anywhere without readers! I’m thankful for my little blog that has opened up doors for me and given me opportunities that I never would have imagined before. Thank you Smuckers (Hi Kelly & Cody!) for making this memorable trip possible. Thank you voters for keeping my mac n’ cheese recipe going strong, despite the fact that I’m the David in this voting battle (The one leading the contest has 30,000 more followers on Facebook than I do, and I’m still in the game.. sort of! That’s amazing!). There’s just under 3 days left to vote!!

Be safe, eat plenty, and remember to be thankful for those working so you can have your holiday off (thank your flight attendant!).

Almond Cafe Cookies

Serving Size: 24 servings

Ingredients

2 packages Pillsbury® Ready to Bake!™ refrigerated sugar cookies
8 oz almond paste
2 tablespoons Smucker's® Apricot Preserves
1 cup Pillsbury BEST® All Purpose Flour
2 egg whites
1 1/4 cups sliced almonds

Directions

Heat oven to 375°F. Line large cookie sheets with parchment paper.
In large bowl, break up cookie dough and almond paste. Add flour and preserves; knead until well blended and mixture forms a ball. Pat into 6x9-inch rectangle. Cut into 24 pieces.
In small bowl, beat egg whites with fork or wire whisk until foamy. In another small bowl, place almonds.
Shape each dough piece into ball. Flatten to 3-inch round. Dip one flat side into egg whites, coating one side only. Place coated side down onto almond slices. Lightly press to coat with almonds. Place 2 inches apart on cookie sheets, almond side up.
Bake 13 to 18 minutes or until cookies are light golden brown. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes. Store in covered container.

https://lovintheoven.com/almond-cafe-cookies/

Soft Molasses Cookies

November 24, 2013 by kim 5 Comments

Molasses cookies are usually a bit harder to find. You won’t find them as often as chocolate chip cookies or sugar cookies, but that makes them even more special. Molasses cookies remind me of the fall/winter season. I suppose you can eat them year round, but there’s nothing like having a soft and spicy molasses cookie by the fireplace when it’s raining outside.

Come to think of it, I’m not even sure what molasses is. A google search later and I’ve quickly learned that molasses is “a viscous by-product of the refining of sugarcane, grapes, or sugar beets into sugar.” Thanks Wikipedia! The more you know.

I’m only a fan of molasses cookies if they’re extremely soft. I’m talking so pillowy soft that they practically melt in your mouth. These cookies are exactly that.

I didn’t roll them in sugar, but you are more than welcome to if you want to add a bit more sweetness into your cookies.

Thank you Grandma’s Molasses for supplying me with the best molasses for baking this holiday season! Now that I’ve made a molasses cookie, it’s your turn to do so!

On Dec. 3rd, Grandma’s Molasses will launch a Facebook recipe submission contest and will showcase 12 featured blogger recipes over 12 days and celebrate recipe sharing in general. It’ll be open to the public and all entrants are required to submit an original cookie recipe that uses Grandma’s Molasses. One lucky winner will receive a $500 Visa gift card and the original recipe will be featured alongside the 12 featured recipes created by bloggers!

What are you waiting for? Get baking! 🙂

Soft Molasses Cookies

Ingredients

1 cup unsalted butter, softened
1/2 cup dark brown sugar
1 extra large egg
1/2 cup Grandma's unsulphured molasses
3 cups flour
2 teaspoons baking soda
pinch of salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon ground ginger

Directions

Cream together the butter and brown sugar. Mix in the egg and molasses.
Gradually stir in the flour, baking soda, and salt until just combined. Cover with saran wrap and refrigerate the dough for 2 hours.
Preheat oven to 350 degrees F. Roll the refrigerated dough into small balls and place on baking sheet.
Bake for 8 to 10 minutes. Do not bake for anything longer than that! Leave the cookies on the baking sheet to cool completely.

https://lovintheoven.com/soft-and-spicy-molasses-cookies/

This is a sponsored post, but the opinions expressed are my own.

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