dessert Archives - Page 23 of 159 - Lovin' From the Oven

Day 2: Flourless Fudge Walnut Cookies

December 2, 2015 by kim 1 Comment

I’m sitting at the doctor’s office doing my three hour glucose test while blogging about cookies. Isn’t that a tad ironic? My results were a little high after the one hour test, so I had to come back and do the longer one. It’s no fun. I’m sitting in the corner seat starving and about to fall asleep.

I had my first miserable sleep last night, thanks to hauling pieces of the dresser up the stairs. I was feeling ambitious in the nursery and thought I’d be able to build the dresser by myself in a couple of hours. Boy, was I wrong. Not only did I not even come close to finishing, but I woke up this morning with sore forearms, legs, and HANDS. How weird is that?

I’ve always been a fan of chocolate flourless cookies, so these were a no brainer for me to try. Flourless fudge walnuts cookies. How good do they sound? There’s another ironic thing.. this flourless recipes comes from King Arthur Flour. Thanks, I guess?

These cookies are definitely not the ones to pack and bring somewhere. They’re mushy, gooey, and fall apart in your hands. They don’t stack well and can be reshaped even after they’ve baked.

I’ve always preferred a crispier flourless cookie with a soft interior, kind of like a meringue. These cookies are not it. They’re soft all around. They taste like raw cookie dough even after they’ve been baked. To me, that’s a wonderful taste. Others might not be as fond of the texture, though. Just a warning!

Flourless Fudge Walnut Cookies

Ingredients

2 1/4 cups confectioners' sugar
1/4 teaspoon salt
1 teaspoon espresso powder, optional but good
1 cup cocoa powder, natural or Dutch-process cocoa
3 large egg whites
2 teaspoons vanilla extract
2 cups chopped walnuts

Directions

Line a baking sheet with parchment paper or Silpat.
Whisk together the egg whites and vanilla. In a separate bowl, whisk together the dry ingredients, except for the nuts. Stir the wet and dry ingredients together. Scrape the bottom and sides of the bowl, and stir again until smooth. The sticky batter will be the consistency of a thick syrup. Add the chips and/or nuts, if you're using them.
Drop the batter onto the prepared baking sheets in 3" circles (for large cookies), or 1 3/4" to 2" circles (for smaller cookies); a tablespoon cookie scoop or teaspoon cookie scoop, respectively, work well here. Let the cookies rest on the baking sheets for 30 minutes, while you preheat your oven to 350°F.
Bake the cookies for 7 minutes (for smaller cookies), 8 to 9 minutes for the larger cookies; they should spread slightly, become somewhat shiny, and develop faintly crackly tops. Note: large cookies with added chips/nuts will need to bake for 10 minutes.
Remove the cookies from the oven, and allow them to cool right on the pan. When they're nearly cool, carefully loosen them from the pan with a spatula.

https://lovintheoven.com/day-2-flourless-fudge-walnut-cookies/

Day 1: Rainbow M&M Cookies

December 1, 2015 by kim 2 Comments

It’s officially December! YESSSSSSS! Guess what that means… I get to kick off my 12 days of cookies! Follow along the rest of the month for the remaining 11 cookies. Hint: All the ones I made for Thanksgiving will be featured. Hooray for my favorite time of the year! We’re starting the countdown with a colorful and chewy cookie: Rainbow M&M Cookies.

They’re simple, easy to make, and will please the majority of the crowd. There’s no crazy ingredients that people won’t like. It’s just dough and M&M’s.

Sometimes, chocolate chip cookies need a little sprucing up. That’s where M&M’s come in. Children always pick the most colorful cookie when you ask them which one they want (same goes for cupcakes). They also make Christmas M&M’s this time of year, so you can easily substitute these for the red and green ones if you’re planning to make them for the holidays.

The refrigeration of the dough is absolutely necessary in this recipe. It has a ton of Rodelle vanilla extract, which really meshes into the dough while it’s chilling. Let the dough sit! It’s even better if it’s overnight.

These cookies are soft as can be, chewy, and have just the right amount of sweetness. The chocolate to cookie ratio is also spot on, which I can certainly appreciate. If you ask me, mini M&M’s are much better for baking in cookies. I like biting into little chunks of chocolate, not humongous bites of it. That’s just me, though. Some people like a 50/50 ratio of chocolate to dough. Add more M&M’s if you wish! Heck, you can even mix in some regular chocolate chips or chocolate chunks. I won’t tell.

Recipe from Sally’s Baking Addiction.

Rainbow M&M Cookies

Ingredients

2 cups + 2 tablespoons all-purpose flour
1/2 teaspoons baking soda
1 teaspoon cornstarch
3/4 cup (1.5 sticks) salted butter, softened
1 cup light brown sugar
1/2 cup sugar
1 egg, at room temperature
1 egg yolk, at room temperature
2 teaspoons Rodelle vanilla extract
1 cup mini M&Ms

Directions

Preheat oven to 325F degrees.
Cream together the butter and both sugars. Mix in the egg, egg yolk, and vanilla.
Gradually stir in the flour, baking soda, and cornstarch until just combined.
Fold in the mini M&Ms. Cover and refrigerate dough for at least an hour.
Drop by rounded tablespoonfuls onto baking sheet and press a few more M&Ms onto the tops for decoration.
Bake for 8-10 minutes.

https://lovintheoven.com/rainbow-mm-cookies/

Biscoff Cookie Pumpkin Bread

November 24, 2015 by kim 1 Comment

You guyyyyyyssssss… This bread is good. Real good. Are you still looking for something pumpkin to make for Thanksgiving? It’s not too late because you’ve come to the right place.

Have you ever had Biscoff cookies? They always remind me of flying on an airplane. Some airlines give these cookies out as a complimentary snack with your beverage. I’m pretty sure that’s the first and last time I ate a Biscoff cookie.

I have no idea how to even describe their taste if you’ve never had one, but I’ll try. They’re like a graham cracker mixed with a molasses cookie. They’re crunchy, crumbly, and resemble a dog biscuit? Hahah.

Man, I wish I could eat one right now. I’m currently fasting from carbs for my glucose test tomorrow and it’s KILLING me. Who knew that it was so hard to not eat any carbs for a day? I had no idea how much I ate on a daily basis!

Having an all protein diet just doesn’t cut it. I mean, what do you eat when you want to snack? No chips, yogurt parfaits, cookies, or fruit. That’s a hard life.

This pumpkin bread is just the thing to go with Biscoff cookies. They go along so well! This bread is also extremely moist as is. I’m pretty sure out of all the pumpkin breads that I’ve had, this one is my favorite. Bottom line: Make it ASAP!

Recipe from Will Cook for Smiles

Biscoff Cookie Pumpkin Bread

Ingredients

Pumpkin Bread:

1½ cups of flour
¼ cup of Biscoff cookie crumbs (made in a food processor)
¼ tsp salt
1 tsp baking soda
1 tsp baking powder
¾ cup brown sugar
1 cup pumpkin puree
½ cup veggie oil
2 large eggs
¼ cup buttermilk
1 tsp vanilla
¼ tsp nutmeg
½ tsp cinnamon
½ tsp allspice

Streusel Topping:

½ cup Biscoff Cookie Crumbs
½ stick of unsalted butter, cold
¼ tsp cinnamon
_____
2 more tbs Biscoff cookie crumbs for dusting the baking pan

Directions

In a bowl, whisk your wet ingredients and brown sugar for the bread until smooth.
Gradually mix in the flour, baking powder, baking soda, salt, spices, and cookie crumbs until just combined.
Preheat the oven to 350 and grease a bread baking pan. Sprinkle the 2 tbsp Biscoff crumbs onto the bottom of the pan.
Pour the batter into the baking pan, spread evenly.
Make the streusel: Pulse the cold butter, cookie crumbs and cinnamon in a food processor a few times until you see coarse crumbs. Spread the crumbs over the batter.
Bake for 55 to 60 minutes.

https://lovintheoven.com/biscoff-cookie-pumpkin-bread/

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