Dark Chocolate & Dried Apricot Oatmeal Cookies

I'm sooo guilty of procrastination right now, it's not even funny. I hope you don't feel too used. I've got this one thing I have to do. And I just can't bring myself to do it.

It's not laundry. Though usually it is.

So instead, let's just think about cookies. What is there to think about? Making them.. eating them... eating them....

Right.

Actually maybe I do have something to say. It's about butter. And how important the temperature of the butter is to making a perfect cookie. It's so important, that my man Alton Brown has dedicated an entire episode of the best show ever (Good Eats) to the cause.

Cue the adorable monster's explanation of the importance of fat in P.1 at 4:17.

To continue watching the tutorial, follow this link. Highly recommended. Shockingly enough, you will find that for "chewy" cookies, the optimal fat is melted butter. Along with some other tweaks of course. Using bread flour allows the recipe to absorb the additional liquid (it contains more proteins than regular flour) and brown sugar for the molasses content will also aid in making a chewy cookie.


For most standard cookie recipes, butter should be just at or just below room temperature. If it's too warm or parts of it are melty, the cookies will spread very thin. If it's too cold, you can't cream it as easily and you could end up with cookies that don't spread at all. 


This is what Betty Crocker has to say on the subject:

"Why use softened butter?

Temperature is everything when working with butter. Cold, hard butter will not work as well for creaming ingredients. Neither will melted butter. When a recipe calls for softened butter, you want butter that is soft, yet slightly firm. Touch it lightly with your finger. It should leave a slight indentation."

It might seem obvious then, that it's important to not allow the butter to melt at all before the cookies enter the oven, but there is one mistake that I've made a few times and I know is pretty common. It's really important to use room temperature cookie sheets. This means don't leave them on top of the oven while it preheats. Don't put them on top of the oven while you spoon out your dough (guilty...). AND if you're going to reuse the sheet for a 2nd round of cookies, you can cool it first by rinsing the back side with cold water, then drying it off.

And this is why baking is so much fun! It's as close to science as I get nowadays. Well, I guess it really is science. The fun part. Not the physics formula memorizing part. Honestly if we had done more of this in high school, I might have dreaded science class a whole lot less. Someone should install ovens in high schools across the country. Bad idea? Maybe. Best idea ever? Definitely.

I hope you are as interested in butter temperature as I am. It's important to cookies, so it should be important to you!

And now, I'll finally get to the point and share a recipe for a delicious oatmeal cookie with decadent dark chocolate and chewy dried apricots. Butter just at room temperature is ideal here. The original recipe says that you could use quick oats, but I think it's important for the best texture to use old fashioned oats. I also used all butter for flavor. If you'd like to know more about why shortening would be used in a recipe this page weighs the pros and cons.

Dark Chocolate & Dried Apricot Oatmeal Cookies

Yield 3 dozen cookies (or a little less if you are as heavy handed as I am)

Adapted from Betty Crocker

2/3 c sugar

2/3 c packed brown sugar

1 c butter, just below room temperature

1 tsp baking soda

1 tsp ground cinnamon

1 tsp vanilla extract

1/2 tsp baking powder

1/2 tsp salt

2 eggs

3 c old-fashioned oats

1 c ap flour

1 c dried apricots, chopped

1/2 dark chocolate chips

Preheat the oven to 350. 

In a stand mixer or large bowl, cream together the butter and sugar until thoroughly combined (start on low speed and increase temperature to medium as things work together). Add baking soda, cinnamon, vanilla, baking powder, salt and eggs. Mix together.

Add oats and flour and mix again, starting on low and gradually increasing. Add apricot pieces and chocolate chips and now mix on low until combined.

Spoon teaspoonful sized scoops onto an ungreased baking sheet, leaving about 2 inches of space between each. Bake for 9-11 minutes, until cookies are browning on the outside, but look slightly just under done in the center. Cool on the cookie sheet for ~3 minutes, then remove to a wire rack.

How to Make a B&W Bday Cake

Or better known as the half chocolate, half vanilla sheet cake that you remember from every childhood birthday party ever. Just add sundae cups and a couple screaming toddlers!

My roommate recently turned old. So we turned back the clocks and tried to have an old school 5 year old birthday party. There were hats. 

There he is! How mature!

I probably would have had a lot more fun decorating this one if...iiiifff I was good at cake decorating... AT ALL. I should really probably take some classes. But I think I achieved my goal here! And used 6 sticks of butter in 1 baked good. I deserve at least a few high fives for that.


Soundtrack: Dancing + Cake... Yes.



Wax Your Tips by Business Casual Disco

Step 1: Make butter and sugar become friends.
Check to make sure you have eggs before this step, if you learn anything from me.

Besties!

I made the vanilla cake first, but you could pick either.
Just bake in an 8x8 pan.

Poke some holes in it! Is it done? It smells done...

To dissolve cocoa powder in water, I usually boil the water,
then pour it in to the pyrex and dissolve the cocoa there.
You probably don't want to measure the water first, then boil...
Evaporation or some shit...

Ok, just another batter...

And another finished 8x8 cake.
Now... I know you're excited. But please let the both cool.
Frosting is made from butter. Melted frosting... just ew.

Make some more butter and sugar be friends.
Basically, just beat them until they get along.

Your tools...

Oh yea, and a bread knife.
Measure out the exact middle of each cake.
Yea, I said exact. You want the tops to match the bottoms.
Curtains... drapes.. what?

Now.. if 1 cake rises more than the other, it means you fail.
No, that's not true. We're all winners here.
It means you're going to have to shave. This metaphor just needs to end here.

2 parts to a whole!
Now you just match them up!
On a cake stand if you can find 1 at Target on sale for $5.

When you hide the cakes insides, try not to forget which side is which.
Yea. I did that.

Cheesy decoration is essential here.

The worse it actually looks the better!

Be careful with fire. Especially if you have been drinking.
Especially if you have been drinking enough to sleep on the couch the whole next day.

Don't bother with cutting the cake. Or utensils.
He's taking a big bite of life. Can't you see this picture OOZING with metaphor?

And there you have it! In a nutshell. How to waste more time than you ever thought possible.
Yum!

Mint Chocolate Chip Cookies

Ok, there are 3 huge reasons why I'm really excited about this blog post:


1) I've had too much coffee.


2) These cookies are amazing. Think chewy Thin Mints with gooey dark chocolate bits, covered in a light glaze of powder sugar. Think my brother's worst nightmare (he hates mint and chocolate; we're most likely not actually related).


3) I got an early holiday gift. And allow me to introduce you to my new favorite thing in the whole world: my new camera. After I started this blog, I quickly realized the zoom on my point and shoot just wasn't meant for macro pictures. Or something like that. It's a great camera that I'm definitely going to keep and bring wherever I can't bring this new camera, but it just wasn't meant for what I was using it for. Jeremy was gracious enough to lend me his camera, which did a much better job of capturing the detail and coloring that really makes pictures of food look yummers. It helped me go from this to this. So thanks, you rule! But enough outta me, let me show you what I'm talking about:

Do you see those bits of powdered sugar? 

And, watch this:

Did you think that was a movie? No, that was a gif file. THAT'S how quickly this thing takes pictures. AGH. I'm so in love.


One note before we get started: This recipe is adapted from one I wrote down a long time ago. I can't for the life of me figure out where it came from; I just know it was a recipe for double chocolate cookies. If this looks familiar to anyone, PLEASE let me know so that I can link to the original website and give credit to the original recipe. Thank you!


Soundtrack: Did I post this already? Maybe, but listen to it again. Because I said so.


Holy Ghost! by DFA Records  


Mint Chocolate Chip Cookies
Yield: 2 dozen cookies


1 1/2 c ap flour
1 1/2 tsp baking powder
1/4 tsp salt
1 c. Andes baking chips (I've seen them at Target, AC Moore, and definitely available online)
6 tbsp butter, softened
1 c sugar
1/2 tsp vanilla
2 eggs
1 c dark chocolate chips (I use these)
1/2 c powdered sugar


In a small bowl, whisk together flour, baking powder and salt. Set aside.


In a microwave safe container, melt the Andes chips, heating in 30 second intervals and stirring in between. Set aside.


In a large bowl, cream butter and sugar together until light and fluffy, about 2-3 minutes. (It won't stick completely together as the sugar ratio is higher here.) Add melted Andes chips and vanilla, beat until combined, using a spatula to scrape down the sides when necessary. Add eggs and continue beating mixture until eggs are fully incorporated. 


Slowly add the dry mixture to the butter mixture, scraping down the sides when needed. Stir in  dark chocolate chips. Gather dough to the center of the bowl, cover and freeze for at least 20 minutes.


At about 10 minutes, preheat oven to 350 degrees.


Remove dough from freezer and shape into 1 inch balls. Roll in powdered sugar and place on a cookie sheet lined with parchment paper. Bake for 10-12 minutes. After baking, allow cookies to cool for 1-2 minutes before moving to a cooling rack to cool completely.

Mini spatula <3

Peppermint Oreo Cookies

Can I say that? I don't have to call these "Chocolate Creme Sandwiches" or something? Pssht. This ain't Waaaalmarttt.

I think the chipped polish gives the picture a more peppermint=y look

Anyway, speaking of discount super stores, I got a little carried away in Target last night. I stopped in for shampoo and got totally sidetracked by Christmas decor (it's always something). I ended up with Christmas sticky notes, bells for my mini tree (it's the size of a coffee mug... and now it has giant bells on it.. it's SO cute), gift labels, tissue paper, candy canes, ribbon, etc. I'm getting really amped. And I know I'm a week early (I've never really loved Thanksgiving all that much; I know scandalous right?). But you know what, I'm an adult. And adults do what we want. Even if that's to get really excited about a holiday that's largely based upon belief in a fictional character who sneaks into your house and delivers presents in the night. And even if that means buying sticky notes shaped like bells. And gingerbread man squeaky toys for your dog, who has no concept of Christmas at all and makes the gingerbread man an amputee in .05 seconds. Whatever.

Vanilla Almond Milk = perfect dunking option

PS How cute is this!?

OMG Christmas Penguin, look out!

But after returning home and continuing to be really excited, I decided to mash up some candy canes and make these delicious peppermint oreo cookies. Because what better way to be excited about the holidays and steal a little of Thanksgiving's thunder than with peppermint candy cane confections? And who doesn't love a good oreo cookie? Exactly. So, here's a little bit of my week-too-early holiday cheer. If you can't stomach it for another week, save the recipe. It's definitely worthwhile! The whole thing is done in the bowl of a food processor. One stop shop. Minimal dishes, maximum milk dunking enjoyment. (If you haven't already heard me say this, I'll say it again: If you don't have one, GET A FOOD PROCESSOR.) The wafer part of these cookies is spot on to the original oreo; the frosting is a bit off, but I attribute that to the lard and preservatives that this homemade version leaves out. (You're better off without it.)

Soundtrack: Found this one on a friend's FB page and I sorta love it. It sounds a little generic in some parts, but most of it's really unique and fun.

TDRMC Annual Mix by Taikomochi Records

Peppermint Oreo Cookies
Adapted from Retro Desserts, Wayne Brachman, via Smitten Kitchen
Makes 15-20 sandwiches (I made mine larger, because I was in an "I want to eat 2 cookies, but tell myself I ate 1" kind of mood)


For the cookies:
1 1/4 c ap flour
1/2 c unsweeted Dutch process cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 c sugar
1/2 c plus 2 tbsp butter, room temp
1 egg


For the creme:
1/2 c butter, room temp
2 c powdered sugar
2 tsp vanilla extract
2 peppermint candy canes, smashed into bits


Preheat the oven to 375 degrees.


In the bowl of a food processor, add flour, cocoa powder, baking soda, baking powder, salt and sugar. Process on low until blended. Cut butter into tablespoons and add to bowl. Process on low until fully combined. Add egg and continue to process on low for 2-3 minutes, or until dough comes together and is fully moistened. You will need to scrape with a spatula at least once to ensure even distribution.


Spoon dough onto lined cookie sheets in rounded teaspoons. Flatten cookies a bit with the flat part of a spatula or palms. Bake for 9 minutes, rotating the pans halfway through.


While cookies are baking, rinse food processor bowl and blade and dry. Remove cookies from the oven and allow to cool for 2-3 minutes, then transfer to a cooking rack.


To make the creme, reattach food processor bowl to base and add butter. Process for 1 minute on low, scraping the sides occasionally, until whipped. Add powdered sugar and vanilla. Continue to process for another 3 minutes, or until creme is light and fluffy. With processor running on low, add candy cane bits. Run for another 30 seconds. 


Once cookies are fully cooled, use a spoon to drop about a tablespoon of creme on the underside of a cookie. Press the underside of another cookie to the creme to spread it out and create a sandwich. Repeat until all cookies are used. 


Dunk in milk and enjoy!

Whiiiirrrrrr

Pumpkin Infused Thickest-Ever Brownies

For the main event:

Chocolate + Fall

But first, I have a few questions, comments, concerns that I feel need to be addressed.

1) Chocolate and pumpkin smell amazing baking in the oven together. They taste just as great in batter licked from the end of a spatula. You might not want to actually make the brownies. But I suggest you do. And then share them. Your thighs will thank me. (Can you tell I had that inner dialogue with myself already?)

2) I dropped an entire container of toothpicks into my oven. That's right. Wooden toothpicks and a hot oven vs Meghan. Who will win? A few caught on fire. Thank god for tongs (not thongs... ok, maybe those too.. panty lines, ew). I came out on top.

3) I left my bike outside last night. It rained. This was after I got lost for 30 minutes while trying to ride my bike to Fed Ex to pick up a certified check that I ordered to pay a speeding ticket. Then, when I attempted to drive to work I noticed that my front left tire was flat. I certainly feel that I deserve another brownie. Or two.

4) Does anyone else secretly love gloomy days? Just a tip: it's fun if you refer to the weather as blustery and pretend you live in the 100-acre wood.

5) I don't think I've been drinking enough wine lately. Someone please bring me a glass! Something red.

6) I'm currently obsessed with winter squashes. Did you know that a pumpkin is a squash? Let me apologize now before this goes any further and morphs into something like my goat obsession.

7) I love this website.

8) Do you think these brownies are too big?

Good, because I don't

9) What amount of excitement about the opening of Federal Donuts next week is appropriate? At what point is it too much? I'm so excited, I'm so excited...


10) My recipe to-do list is getting really long. So much food. So little time. In order to get all of this done I might have to quit my job, stop cleaning my room, stop doing any cleaning at all, and stop doing laundry. Don't worry, I will, of course, continue to work out and see friends, because I gotta be healthy. Who wants to volunteer to do all these things for me? Hands?


11) Sure, I'll stop blabbing and just show you the recipe. Sheesh. Wait! One more note, it's about the recipe! These brownies involve making what I like to call, a "master batter." Then dividing that batter into 2 bowls and combining it with different ingredients. So, go on. Get your master batter on!

Soundtrack: Real Estate (Myspace Link)

Pumpkin Infused Brownies

Adapted from Pumpkin Swirl Brownies, by Martha Stewart

8 tbsp unsalted butter
6 oz bittersweet dark chocolate chips
2 c all-purpose flour
1 tsp baking powder
1/4 tsp cayenne pepper
1/2 tsp salt
1 3/4 c sugar
4 large eggs
1 tbsp vanilla extract
1 1/4 c pumpkin puree
1/4 c canola oil
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 cup chopped walnuts

Preheat the over to 350 and line a 8 inch square pan with parchment paper. Spray the lined pan with cooking spray.


In a small saucepan, over low heat, melt together the butter and chocolate chips, stirring constantly. Set aside and allow to cool completely.

In a medium sized bowl, combine flour, baking powder, cayenne pepper, and salt with a whisk. Set aside. 

In a large bowl, beat together the sugar, eggs and vanilla until the mixture is very pale yellow and has a sponge-like consistency, about 3-4 minutes. Beat in the flour mixture until thoroughly combined.


Take about 2 cups of the batter and put it back in the medium sized bowl from the flour mixture. Set aside.


Do these next few steps quickly in order to keep the batter from thickening and setting. 


To the batter in the large bowl, add the pumpkin, oil, cinnamon, and nutmeg. Stir to combine and set aside. To the batter in the medium bowl, add the chocolate mixture and stir until combined. (You will want to mix the pumpkin first as the chocolate has a tendency to set faster.)


Pour half of chocolate batter into the pan. Then, pour half of the pumpkin batter. Then, the rest of the chocolate. Then, the rest of the pumpkin. Using a knife, gently swirl the batters together to create a marbled effect. This involves some smooth up and down scooping motions. Don't over swirl or you will just mix everything up.


Top with walnuts and bake for 60 minutes. (Yea, I know. LONG. Alternately, you could bake in a 9 in square pan for 40 minutes, but I like the huge layers.)

Ahh, I really love opening a new bag of flour.

Cayenne! Bam!

Recipe calls for 4 eggs, I had 4 eggs. These brownies were fate!

Yea, a whole tablespoon

Marble

Battle of the dueling batters!

Brown maze