Author Archives: cups + spoonfuls

Rum Cherry Dark Chocolate Chip Oatmeal Cookies + 5 Holiday Cookies You Should Bake!

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CRDC0018I decided to squeeze in one more post before Christmas because these cookies are too good not to share with you. I rarely turn down a cookie, but my favorite cookie is oatmeal chocolate chip. When I saw a recipe on the blog Simply Scratch for rum cherry & chocolate chunk cookies I was inspired to make an oatmeal version. These cookies are chewy and sweet with bits of dark chocolate and rum soaked dried cherries in every bite. They are a perfect addition to any dessert table or holiday cookie exchange. Give them a shot this weekend!

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For professional tips on how to make better cookies head to the Kitchen and check out Joy the Baker’s post for home bakers. One bit of advice I almost always follow: let the dough rest for a day or two in fridge before baking. The flavors really meld together resulting in a better tasting cookie. Who doesn’t want that?

Rum Cherry Dark Chocolate Chip Oatmeal Cookies

recipe inspired by Simply Scratch and Joanne Chang’s Flour Cookbook

makes about 31/2 dozen

Ingredients:

For Rum Cherries:

3/4 dried chopped cherries

1 cup dark rum

For the cookies:

1 cup or 2 sticks unsalted butter, at room temperature

3/4 cup sugar

1 cup packed light brown sugar

2 eggs

1 & 3/4 cups unbleached all-purpose flour

1 & 3/4 cups old fashion oats (not quick or instant)

1 tsp. baking soda

1 tsp. kosher salt

1 tsp vanilla extract

3/4 cup dark chocolate chips

3/4 cup rum cherries

Directions:

For Rum Cherries: coarsely chop dried cherries and place them in a small sauce pan. Pour 1 cup of dark rum over the cherries. Over medium heat, bring to a simmer. Allow to simmer for about 15-20 minutes. Remove from heat and set aside.

For cookies: Cream together butter and sugar for about 5 minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl with a rubber spatula a few times. Beat in the eggs and vanilla for 2-3 minutes or until well combined. Scrape the sides of the bowl and beat again for a minute to make sure the eggs and vanilla are well incorporated.

In a separate bowl whisk together the flour, oats, salt and baking soda. With the mixer on the lowest speed, slowly add the flour mixture to the butter/sugar mixture. Mix until combined.

Using a strainer, drain the cherries, squeezing out any access liquid with the back of a spoon and add them to the batter. Add the chocolate chips. Mix chocolate and cherries into the dough until evenly combined. Place dough in airtight container and refrigerate overnight or for at least 3-4 hours.

When ready to bake, pre-heat the oven to 350. Line two baking sheets with parchment paper. Spoon about 1 1/2-2 tablespoons of dough for each cookie onto prepared baking sheet. I used a cookie scoop. Bake for about 10-12 minutes. Do not over bake! Remove from oven and cool on baking sheet for 5-10 minutes. Remove from baking sheet and finish cooling on a wire rack.  Cookies will last for up to 3 days, in an airtight container, stored at room temperature. Enjoy!

5 Cookies You Should Make for Santa!

I made these dark chocolate truffle cookies last year and they were a huge hit!

Looking for a gluten-free Christmas cookie? Head to Heather Cristo’s blog for a gluten-free candy cane chocolate chip cookie. Yum!

Do you like crinkle cookies? Try Meyer lemon crinkle cookies. I made a grapefruit version last year and they were delicious.

Sugar cookies are a must at Christmas. Try a brown sugar cookie this year!

If I had to make only one cookie this holiday season, this would be it! For a peanut free version, swap out the peanut butter for Sunbutter. They taste amazing!

Lemon Ricotta Cookies with a Lemon Glaze + 5 Italian Desserts You Should Try

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LR0086I am not Italian. I didn’t grow up eating Italian food but I absolutely love it, all of it. I lived in the North End of Boston, the Italian section, my first year out of college. For a whole year, I was surrounded by the smells of Italian bakeries and restaurants. My mouth watered every time I passed a bakery on my way to work in the morning. I was just out of college and could barely afford my overpriced apartment, so I didn’t have a chance to enjoy the restaurants, but I could enjoy the cookies and fresh breads from the many bakeries. My favorite Italian bakeries are Bova’s and Maria’s. If you are in Boston, head to the North End and check them out. You will not be disappointed! I recently found a recipe for Lemon Ricotta cookies by Giada De Laurentiis and decided to give them a shot. I have her cookbook, Everyday Italian ,which I love, so I had a feeling I would love these cookies as well. I was right! These cookies are light and refreshing. The crumb is super tender almost cake like. The lemon glaze adds a little sweetness but is not overpowering. I think this might be my new go to recipe for the holidays!LR10036I really crave citrus in the winter. I almost prefer it over chocolate. I know crazy! lR0068 My will power over cookie dough is pretty strong most of the time, but this batter was hard to resist. I had to lick the spatula before it went into the dishwasher. LR0069The dough is sticky so I used a cookie scoop to get more even amounts of dough. Buy a cookie scoop! You get the same amount of batter every time so you’ll have uniform sized cookies, and it speeds up the whole process. LR0102 Cute packaging is important when giving cookies and treats as gifts. I bought simple brown bakery boxes and red grosgrain ribbon. For more ideas or to shop check out this sweet online store. LR0080 Lemon Ricotta Cookies with Lemon Glaze

recipe by Giada de Laurentiis

Makes about 3 dozen

Ingredients:

For Cookies: 2 1/2 cups unbleached all-purpose flour

1 tsp. baking powder

1 tsp. kosher salt

1 stick unsalted butter, at room temperature

2 cups sugar

2 eggs

1 (15-ounce) container whole milk ricotta cheese

3 tbsp. lemon juice

Zest of one lemon

For Lemon Glaze:

1 1/2 cups powdered sugar

3 tbsp.  lemon juice

Zest of one lemon

Directions: Preheat your oven to 375. Line two baking sheets with parchment paper and set aside. In a medium bowl stir together flour, baking powder, salt and set aside. Using a stand mixer with a paddle attachment, beat together butter and sugar until light and fluffy, about 3-5 minutes, scraping down the bowl once or twice.  Add the eggs, one at a time, beating until combined. Add the ricotta cheese, lemon juice, and lemon zest. Beat until fully incorporated . Stir in the dry ingredients. You can put the mixer on the lowest setting or stir by hand with a wooden spoon. Spoon about 2 tablespoons of dough onto prepared baking sheets. Bake for about  15 minutes or until slightly golden at the edges. Start checking your cookies around 12 minutes. You don’t want to over bake! Remove baking sheet from the oven and let the cookies cool on the baking sheet for about 20 minutes.

To make the glaze: Stir together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Gently, spread about 1/2-teaspoon of glaze on each cookie. Allow the glaze to harden for about 2 hours. Cookies will last up in airtight container at room temperature for 3 days. Enjoy!

5 Italian Desserts You Should Try!

Bubba and I went to Italy on our honeymoon 7 years ago. We ate a lot of gelato but I never tried anything like this dessert.

Do you like tiramisu? How about in cupcake form? Head here for the recipe.

I have never tried a zeppole but after looking at these photos from the Brown Eyed Baker, I think I might.

I love ricotta pie. This version is on my list of recipes to try very soon.

Need something light and refreshing after a heavy winter meal? Try Giada’s Lemon Ricotta Granita recipe.