Category: Endings

Chocolate Mint Sandwich Cookie

This is my take on a “Oreo“ cookie. For St. Patrick’s Day I made it with a mint filling. You can just make it a vanilla cream by omitting the mint and green food coloring.

You probably have most of these ingredients on hand. And if you don’t these are probably not the ingredients that have flown off the shelves at grocery stores. This is also a really fun project to do with kids, and easy.
At nine minutes these cookies are still chewy.  If you like a crispy cookie cook them for 11 minutes.

Chocolate Mint Sandwich Cookie
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Servings
2 Dozen cookies
Servings
2 Dozen cookies
Chocolate Mint Sandwich Cookie
Print Recipe
Servings
2 Dozen cookies
Servings
2 Dozen cookies
Instructions
Cookies
  1. Preheat oven to 375° and place racks in center of oven. Line two (or more) baking sheets with parchment paper and set aside.
  2. In the bowl of a stand up mixer, fitted with the paddle attachment, whisk together all dry ingredients. Make sure you get the bottom. On low speed, add the butter in pieces slowly. Then add egg. Mix until dough holds together.
  3. I use a measuring teaspoon, but you can use a small regular teaspoon or a small scoop. Measure a rounded teaspoon and roll into a small ball. Place on prepared baking sheet, 2 inches apart. Using a moistened moistened hand, gently flatten each round into a wafer. Bake for 9-11 minutes. Rotate half way through to insure even baking. Cool completely on racks.
Filling
  1. While cookies are cooling in another bowl for the stand up mixer, fitted with the whisk attachment, beat butter and shortening until fluffy. Add the vanilla extract and if using the mint and green food coloring. The filling may seem stiff, this is similar to an Oreo. If you want a lighter filling you can add a tablespoon of cream. Continue to beat another 2-3 minutes until well combined and fluffy.
  2. Place cream filling in a piping bag fitted with a 1/2 inch round tip. If you don't have a piping bag cut a tip off corner of a baggie and put tip in. Pipe dollops of cream on underside of half of the cookies and top with another of equal size and gently press. Continue until all cookies have been filled and topped.
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Everything but the Kitchen Sink Cookies

If you’re anything like me, the last few weeks have been a whirlwind of baking and cooking. I’ve used a little of this and a lot of that. My pantry now has an overflow of half empty bags of chocolate chips, cinnamon chips, dried fruit and nuts. I have a little bit of caramel sauce left and just a few marshmallows. I made oatmeal cookies and don’t have enough left over for even a full bowl of oatmeal for breakfast.

That is where these cookies come in handy. You’ve probably seen similar recipes for Cowboy Cookies. To be honest that’s where these started. Then I realized  could throw any extra ingredients in and they’d be fantastic. Kitchen Sink Cookies were born.

So now that the year is in it’s final countdown, go through your pantry and pull out anything you have leftover and throw them in these cookies. Get creative and shout out to me what you do. You know I love other from you.

Oh and don’t forget to get social. Head over to Instagram and follow me @Diaryofalostchef. Thanks!!

Everything but the Kitchen Sink Cookies

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The best cookies to make when using up leftover goodies.

Everything but the Kitchen Sink Cookies

Print Recipe

The best cookies to make when using up leftover goodies.

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Caramel Apple Upside Down Cake

As promised on Instagram here is the recipe for that delicious Caramel Apple Upside Down Cake. I used store bought Caramel Sauce (Mrs. Richardsons). You can easily make your own. Here is a quick recipe:

1 cup brown sugar, 1/2 cup unsalted butter, 1/4 cup whole milk, and 1 tsp. vanilla

Stirring constantly bring all ingredients to a boil and cook until thickened, about 2 minutes. Remove from heat and stir in vanilla. You can use right away or store in an airtight jar in refrigerator.

On another note can you do me a favor? I am trying to get a book deal and need to up my Instagram followers. If you aren’t already following me, will you please go to @diaryofalostchef on Instagram and give me a follow?  I really appreciate it. As soon as I have my book deal I will give away books to the first ten of you that follow me.

THANK YOU!!!!

 

 

Caramel Apple Upside Down Cake
Print Recipe
This is a light almost pudding like cake. It is so easy and yet impresses. It would work well with pears too.
Caramel Apple Upside Down Cake
Print Recipe
This is a light almost pudding like cake. It is so easy and yet impresses. It would work well with pears too.
Ingredients
Servings:
Instructions
  1. Preheat oven to 320° Melt the 2 Tbsp. butter in caramel sauce and remove from heat. Pour caramel sauce into a 9" non-stick cake pan. Arrange apples on top of caramel in circles and in center.
  2. In a large, bowl beat the 1/2 cup butter with both sugars, until light and fluffy. Beat in eggs one at a time. Add sour cream and vanilla and continue beating until just smooth.
  3. In a medium bowl whisk together flour, baking soda, baking powder and salt together. Alternating with buttermilk, add dry ingredients to butter mixture. Start and end with dry ingredients.
  4. Pour cake batter over apples in cake pan and smooth out. Bake for 35 - 40 minutes, until tester is almost clean. Cool in pan for 10 minutes then invert onto plate. This would be great served warm with vanilla ice cream or room temperature with whipped cream.
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