Author Archives: cups + spoonfuls

Cranberry +Chocolate Slice n’ Bake Cookies + The Great Food Blogger Cookie Swap

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This year I participated in The Great Food Blogger Cookie Swap to help raise money for Cookies for Kids’ Cancer. I really enjoyed baking cookies for such an important cause. This cookie swap served as a good reminder to volunteer and donate my time more often.

I chose a cookie recipe that travels well and stays for fresh for up to 5 days since my cookies were traveling quite a distance to 3 fellow food bloggers: Hatsie at Two Recipes, Marjory at The Dinner Mom and Emily at West of the Loop.

Smitten Kitchen’s Slice n’ Bake Cookies inspired this recipe. I love slice and bake cookies because they are simple. Add whatever you like to the batter. Keep them simple for picky cookies eaters or go nuts with add ins for more adventurous eaters. Also, you can freeze the dough for up to month. I love anything I can make ahead of time. Lastly, they taste good for up to 5 days so they are great to ship to friends and family around the holidays.

gfb0010The combination of dried unsweetened cranberries, chocolate and orange zest taste so amazing together. I love fruit and chocolate together, and the orange zest adds a great brightness to the cookies.

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I chose to ship my cookies in mason jars. I think it turned out pretty well. If you are looking for packaging inspiration head here.

The blog, Love and Olive Oil, offered great shipping tips. I also took shipping advice from the Little Kitchen. Be sure to check out these sites before you ship your sweet treats this holiday season!

Interested in baking cookies for this great cause next year? Sign up here and be the first to know when it kicks off!

Cranberry Chocolate Slice and Bake Cookies

recipe inspired by Smitten Kitchen

makes about 3 dozen

Ingredients:

2 sticks of unsalted butter,  room temperature

2/3 cup confectioners’ sugar, sifted

2 large egg yolks, room temperature

Pinch of  kosher salt

1 tsp. vanilla extract

2 cups unbleached all-purpose flour

1/4 cup of semi-sweet chocolate c hips

1/4 dried cranberries, chopped

zest of two oranges

Directions:

Using a stand mixer with a paddle attachment, cream butter at medium speed until smooth. Add confectioners’ sugar and beat until smooth. Beat in egg yolks and vanilla extract. Scrap down the bowl and continue to beat for another minute or two. Add orange zest, dried cranberries and chocolate chips.  Add flour (at a low-speed) until it just disappears. Do not over beat. Mix any leftover flour you see with a rubber spatula.

Place dough on counter, gather into a ball and divide in half. Wrap each dough ball with plastic wrap and refrigerate for about 30 minutes. After the dough has chilled, roll each ball into a 1 to 11/4 inch thick log. Wrap in plastic wrap and refrigerate for at least two hours. At this point the unbaked dough can be refrigerated for up to 3 days or stored in the freezer for a month. Make sure the dough is well wrapped!

When ready to bake, pre-heat the oven to 350. Line two baking sheets with parchment paper while the oven pre-heats. Slice the log with sharp knife, making the cookies about 1/3 inch thick. Place cookies on baking sheet and bake for about 12 minutes or until they are just set but not brown. Depending on your oven you may want to check the cookies after 10 minutes. Cool cookies on wire rack. These cookies will last for 5 days in an airtight container which is perfect for shipping to friends and family. Baked cookies can least in the freezer for a month so make them now and pull them out in early January when you need a cookie but don’t feel like making them. Enjoy!

Gingerbread Chocolate Chip Brownies + 5 Brownie Recipes You Should Try!

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This is the month to indulge in all things sweet so why not start with brownies! I haven’t met a brownie I didn’t like. I don’t discriminate between fudgy or cakey, nuts or no nuts. I just love brownies, all kinds. I recently picked up a copy of  America’s Test Kitchen Christmas Cookies for a little holiday inspiration. When I came across a recipe for gingerbread brownies, I had to make them.

Gingerbread and chocolate are two strong flavors but this recipe gets in right. The molasses gives a nice chew but doesn’t overpower the chocolate. The ground ginger cooks at medium high heat with the butter to bring out the spicy ginger flavor. The result is an unconventional brownie that will please both chocolate and gingerbread lovers. Give them a shot this holiday season!

gb0072I love brownie corners. I may need to buy this pan very soon.

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Gingerbread Chocolate Chip Brownies

Recipe barely adapted from America’s Test Kitchen Christmas Cookies

Make about 24 Brownies

Ingredients:

11/2 cups of unbleached all-purpose flour

1/4 cup Dutch processed cocoa powder

1/2 tsp kosher salt

1/2 tsp baking powder

1/2 tsp baking soda

4 ounces semi-sweet chocolate, chopped

8 tbsp unsalted butter

1 tbsp ground ginger

1 cup light brown sugar

2 large eggs

1/3 cup molasses

1/2 cups semi-sweet chocolate chips

Directions:

Pre-heat your oven to 325 and adjust oven rack to middle position. Make a foil sling for a 9×13 pan and grease with butter or cooking spray. (Read how to make a foil sling here.)

Whisk together flour, cocoa, salt, baking powder and baking soda in a medium bowl and set aside. Place chopped chocolate in a medium bowl and set aside. Using an 8 inch skillet, melt butter over medium high heat. Add ginger and cook, stirring constantly so it doesn’t burn for about 15 seconds. Pour butter ginger mixture over chocolate and let it rest for 5 minutes. Then whisk chocolate mixture until chocolate is melted and smooth.

In a large bowl, whisk together brown sugar, eggs and molasses until well combined. Add chocolate mixture and continue to whisk until completely incorporated. Stir in flour until just combined. Gently fold in chocolate chips. Spread batter into an even layer on prepared pan. Bake, rotating the pan halfway through, for about 22 to 25 minutes or until a toothpick inserted in the middle comes out with just a few moist crumbs.

Allow bars to cool in the pan on a wire rack for about 2 hours. Once cool, cut into squares. Brownies taste best the day they are made. If for some reason you have leftovers mix them with a scoop of vanilla ice cream or make a brownie sundae!

5 Brownie Recipes You Should Try

If you love chocolate chip cookies and brownies try this decadent combo.

Pumpkin brownies anyone? Yes please! Head here for Heather Christo’s recipe.

I love dark chocolate and so does Bubba. I need to try this dark chocolate brownie recipe immediately!

Need a healthier brownie option? Martha has one for you.

I made these brownies last year for Valentine’s Day and they are a fantastic combination of chocolate and salted caramel. Yum!