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What are you baking for Christmas this year?
- Thread starter sandi-in-hawaii
- Start date
Here ya go: Mocha Truffle Cookies
MOCHA TRUFFLE COOKIES
"These double-chocolate cookies have a soft trufflelike center, a crispy outside, and a delectable coffee flavor."
INGREDIENTS:
1/2 cup butter (I use unsalted)
1/2 cup semisweet chocolate pieces (I use 3 oz Ghirardelli semisweet chocolate, chopped)
1 tablespoon instant coffee crystals (I use 1 1/2 Tbsp instant espresso)
3/4 cup sugar
3/4 cup packed brown sugar (I use dark brown)
2 beaten eggs
2 teaspoons vanilla
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder (I use Dutch processed)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate pieces (I use Ghirardelli semisweet chocolate chips)
DIRECTIONS:
1. Preheat oven to 350 F (325 F for dark pans). Lightly grease 2 cookie sheets.
2. In a large saucepan, (I use a double boiler), melt butter and the 1/2 cup chocolate pieces over low heat, stirring until smooth. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in sugars, eggs, and vanilla.
3. In a medium mixing bowl sift together flour, cocoa powder, baking powder, and salt. Stir into chocolate/coffee mixture. Fold in the 1 cup chocolate pieces. Drop dough by rounded tablespoons onto cookie sheets.
4. Bake about 10 minutes. (Do not overbake! Cookies should remain very soft, almost raw to the touch in the centers; the edges will become crunchy when cooled).
5. Let cool 1 minute before removing from sheets to a wire rack to cool completely.
Makes 30 cookies. (2 1/2 dozen)
Edited from Better Homes and Gardens
original recipe posted with photo:
http://www.edining.ca/viewrecipe.asp?ID=985
http://www.edining.ca/viewrecipe.asp?ID=985
MOCHA TRUFFLE COOKIES
"These double-chocolate cookies have a soft trufflelike center, a crispy outside, and a delectable coffee flavor."
INGREDIENTS:
1/2 cup butter (I use unsalted)
1/2 cup semisweet chocolate pieces (I use 3 oz Ghirardelli semisweet chocolate, chopped)
1 tablespoon instant coffee crystals (I use 1 1/2 Tbsp instant espresso)
3/4 cup sugar
3/4 cup packed brown sugar (I use dark brown)
2 beaten eggs
2 teaspoons vanilla
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder (I use Dutch processed)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate pieces (I use Ghirardelli semisweet chocolate chips)
DIRECTIONS:
1. Preheat oven to 350 F (325 F for dark pans). Lightly grease 2 cookie sheets.
2. In a large saucepan, (I use a double boiler), melt butter and the 1/2 cup chocolate pieces over low heat, stirring until smooth. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in sugars, eggs, and vanilla.
3. In a medium mixing bowl sift together flour, cocoa powder, baking powder, and salt. Stir into chocolate/coffee mixture. Fold in the 1 cup chocolate pieces. Drop dough by rounded tablespoons onto cookie sheets.
4. Bake about 10 minutes. (Do not overbake! Cookies should remain very soft, almost raw to the touch in the centers; the edges will become crunchy when cooled).
5. Let cool 1 minute before removing from sheets to a wire rack to cool completely.
Makes 30 cookies. (2 1/2 dozen)
Edited from Better Homes and Gardens
original recipe posted with photo:
http://www.edining.ca/viewrecipe.asp?ID=985
http://www.edining.ca/viewrecipe.asp?ID=985
amanda_pennsylvania
Well-known member
Drooling here...thanks!
desertjean
Well-known member
Not too much this year
white chocolate cranberry bread
healthy fudge
pretzel bark
turtle pretzels
triple chocolate bars
chocolate covered cherry cookies
Hmmm...a definite chocolate theme going on.
white chocolate cranberry bread
healthy fudge
pretzel bark
turtle pretzels
triple chocolate bars
chocolate covered cherry cookies
Hmmm...a definite chocolate theme going on.
michael-in-phoenix
Well-known member
No pressure for me. I love doing this stuff, and I only do what I can do...
...and not a batch more!
Some years it's more than other years, but every year is good. I start with the two or three things everyone 'has to have or it wouldn't be Christmas'... which I take as a huge compliment.
Then, if time permits, I jump headlong into the rest of the list. Heaven!
Michael
...and not a batch more!
Some years it's more than other years, but every year is good. I start with the two or three things everyone 'has to have or it wouldn't be Christmas'... which I take as a huge compliment.
Then, if time permits, I jump headlong into the rest of the list. Heaven!
Michael
michael-in-phoenix
Well-known member
What's a little heavy metal between friends? Actually,...
...my stud of a fil respectfully asked that we not include dragees in our cookies as it wrecks his dental work.
OK by me...
Michael
...my stud of a fil respectfully asked that we not include dragees in our cookies as it wrecks his dental work.
OK by me...
Michael
cynupstateny
Well-known member
My sister solved her problem of feeling pressured into baking.
She leaves town! Last year she went to St Johns for Christmas. This year Tobago.
She leaves town! Last year she went to St Johns for Christmas. This year Tobago.
LOL! That's what I did last year too...
except that where I went, I was also expected to bake cookies. To be honest, even "on strike" I still made four different types of Christmas cookies!! Down 9 from my usual 13.
One didn't turn out very well though so I don't know if that counts. I had heard, somewhere, that Mexican wedding cakes were fabulous with black walnuts. They were okay, but not as good as the ones with pecans, and a waste of some really expensive ingredients that I ordered online especially for this. Oh well, can't win 'em all! Oh wait, that was two years ago. It's all a blur!!!
except that where I went, I was also expected to bake cookies. To be honest, even "on strike" I still made four different types of Christmas cookies!! Down 9 from my usual 13.
One didn't turn out very well though so I don't know if that counts. I had heard, somewhere, that Mexican wedding cakes were fabulous with black walnuts. They were okay, but not as good as the ones with pecans, and a waste of some really expensive ingredients that I ordered online especially for this. Oh well, can't win 'em all! Oh wait, that was two years ago. It's all a blur!!!
Good advice, Michael, thank you...
Usually I start in October by making the dough for 13 different cookies and freezing it all. Then, in November or early December, I bake the cookies and freeze them undecorated. Then just before Christmas I decorate them. (this double-freezing doesn't seem to hurt them) This year, though, having gone back to school, I haven't done done any of this work ahead of time, which is maybe why the whole thing seems more overwhelming.
Usually I start in October by making the dough for 13 different cookies and freezing it all. Then, in November or early December, I bake the cookies and freeze them undecorated. Then just before Christmas I decorate them. (this double-freezing doesn't seem to hurt them) This year, though, having gone back to school, I haven't done done any of this work ahead of time, which is maybe why the whole thing seems more overwhelming.
michael-in-phoenix
Well-known member
You're waaaay more organized than I am. I may borrow your idea to freeze...
...the dough ahead of time. I could make most of it in my familiar kitchen in Phoenix and then transport it to San Diego to bake in my fil's kitchen. That would cut down on a lot of take-alongs and packing! The whole family really loves the aroma of cookies baking for a couple of days before Christmas, so baking them there would be best for me.
I can certainly understand the issue of being super busy with school. I've been learning to draft using CAD and spare time has been at a premium lately.
Thanks Mimi,
Michael
...the dough ahead of time. I could make most of it in my familiar kitchen in Phoenix and then transport it to San Diego to bake in my fil's kitchen. That would cut down on a lot of take-alongs and packing! The whole family really loves the aroma of cookies baking for a couple of days before Christmas, so baking them there would be best for me.
I can certainly understand the issue of being super busy with school. I've been learning to draft using CAD and spare time has been at a premium lately.
Thanks Mimi,
Michael
michael-in-phoenix
Well-known member
Congo Bars are a variation of "Blondies" from CI. REC: Congo Bars
These are SO good. It's a new family favorite.
Michael
Congo Bars
7/2005
Despite their name, Congo bars have nothing at all to do with Africa. In fact, they are little more than blondies enriched with coconut -- an ingredient that was exotic in years past perhaps but is far from it these days. We tried adding both sweetened, flaked coconut and unsweetened, shredded coconut to our blondies, and tasters unanimously preferred the unsweetened. Sweetened coconut did little but make the bars overly sweet and unpleasantly chewy. We were able to extract a bit more flavor from the unsweetened coconut by toasting it golden brown before adding it to the blondie dough. If you have trouble locating unsweetened shredded coconut, try a natural food store or an Asian market. Keep a close eye on the coconut when toasting as it can burn quickly.
Makes 36 bars
1 cup pecans (or walnuts), toasted and chopped coarse
1 1/2 cups unsweetened shredded coconut
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 teaspoon baking powder
1/2 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled
1 1/2 cups packed light brown sugar (10 1/2 ounces)
2 large eggs , lightly beaten
4 teaspoons vanilla extract
6 ounces white chocolate chips (1 cup) or chopped bar, or 3 ounces each white chocolate and semisweet chocolate chips
1. Adjust oven rack to the middle position and heat oven to 350 degrees. Spread nuts on larged rimmed baking sheet and bake until deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside. Toast coconut on same rimmed baking sheet, stirring 2 to 3 times, until light golden, about 5 to 7 minutes.
2. While nuts and coconut toast, cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray foil-lined pan with nonstick cooking spray.
3. Whisk flour, baking powder, and salt together in a medium bowl; set aside.
4. Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate, coconut, and nuts and turn batter into prepared pan, smoothing top with rubber spatula.
5. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.
These are SO good. It's a new family favorite.
Michael
Congo Bars
7/2005
Despite their name, Congo bars have nothing at all to do with Africa. In fact, they are little more than blondies enriched with coconut -- an ingredient that was exotic in years past perhaps but is far from it these days. We tried adding both sweetened, flaked coconut and unsweetened, shredded coconut to our blondies, and tasters unanimously preferred the unsweetened. Sweetened coconut did little but make the bars overly sweet and unpleasantly chewy. We were able to extract a bit more flavor from the unsweetened coconut by toasting it golden brown before adding it to the blondie dough. If you have trouble locating unsweetened shredded coconut, try a natural food store or an Asian market. Keep a close eye on the coconut when toasting as it can burn quickly.
Makes 36 bars
1 cup pecans (or walnuts), toasted and chopped coarse
1 1/2 cups unsweetened shredded coconut
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 teaspoon baking powder
1/2 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled
1 1/2 cups packed light brown sugar (10 1/2 ounces)
2 large eggs , lightly beaten
4 teaspoons vanilla extract
6 ounces white chocolate chips (1 cup) or chopped bar, or 3 ounces each white chocolate and semisweet chocolate chips
1. Adjust oven rack to the middle position and heat oven to 350 degrees. Spread nuts on larged rimmed baking sheet and bake until deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside. Toast coconut on same rimmed baking sheet, stirring 2 to 3 times, until light golden, about 5 to 7 minutes.
2. While nuts and coconut toast, cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray foil-lined pan with nonstick cooking spray.
3. Whisk flour, baking powder, and salt together in a medium bowl; set aside.
4. Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate, coconut, and nuts and turn batter into prepared pan, smoothing top with rubber spatula.
5. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.