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Random Cookies

Sometimes it seems like the busier I am, and the more productive I am the more pictures pile up on my computer. I let them pile up until I think I have something interesting to say about them, but honestly, when I’m buried in the kitchen, there isn’t much else interesting going on! I guess every once in a while it helps to clear the clutter.

So here are a few things I have been working on the past few weeks, and a few things I made several months ago that I found on the computer too.

Transportation for a Princess and a Pirate.

Princess Carriage and Pirate Ship (Ellie's Bites)

Purple Princesses for a little girl named “Bella”. These Princesses were dubbed “Cinde-Bella”!

Purple Princess (Ellie's Bites)

A donation for a local elementary school’s Coach Bag Bingo. (These were so fun to make!)

Coach Bag Cookies (Ellie's Bites)

A purple Communion platter for a special girl. I LOVE  how these turned out. I just wish I had taken the picture in better light.

Purple Communion Cookies

Elmo for “G”‘s first birthday and…..

Elmo Platter(Ellie's Bites)

Elmo and Cookie Monster for the adorable Noah’s second birthday (wow… is he really two already?)

Elmo and Cookie Monster for Noah (Ellie's Bites)

And, I am sure I have a ton more, so as I find them, I’ll just share from now on, ok?

I’m linking up to Simply Sweet Saturdays at Simply Sweets by Honeybee

 Simply Sweets by Honeybee

Inspiration Challenge: May {Cookies You Fear}

I have to start off by saying, there is not much I fear about cookies anymore. I guess it would be different if I had a business selling my cookies and needed to accurately make whatever my customer asks for. But since I mostly make them for fun, or for friends who give me a lot of creative freedom, I am able to pick and choose what and how. And when and where for that matter.

There was one last thing, NOT a cookie, that I had feared so I conquered that instead. I had always been afraid to make anything that required a candy thermometer. A few weeks ago, I made caramels, and in honor of this month’s challenge, I made marshmallows. Ok, so the marshmallow recipe I used didn’t call for a thermometer, but it DID involve boiling sugar, which can be a little scary and anyway, marshmallows were on my baking bucket list. Check.

I chose to use this challenge to make cookies based on a book that I REALLY wanted to “cookie”, that if it hadn’t been for this challenge, I wouldn’t have had a reason to make them. To make things difficult, I used a technique I don’t really use. I painted them.

In The Night Kitchen 3 (Ellie's Bites)

“Have you ever heard of Mickey…..” who falls into a dream, and strait down “In The Night Kitchen”? I really kind of love this book by Maurice Sendak. The illustrations are bright and colorful and the story is ADORABLE.

In The Night Kitchen 1 (Ellie's Bites)

Mickey falls into The Night Kitchen and strait into the batter of the cake about to be baked by the three bakers. They mistake Mickey for milk, and mix him in then pop him into the oven- ready to bake “a nice Mickey cake”. Mickey bursts out of the oven crying “I’m not the milk and the milk’s not me, I’m Mickey!”- (Ben’s favorite line by the way). Then Mickey makes an airplane out of bread dough and flies into the sky, dropping down into the giant milk bottle.

In The Night Kitchen- The Bakers (Ellie's Bites)

In The Night Kitchen- Micky Flying (Ellie's Bites)

In The Night Kitchen- The Milky Way (Ellie's Bites)

Before waking up from his (trippy?) dream, Mickey scoops up some milk from the bottle and pours it into the cake batter, thus saving breakfast. As the bakers bake the REAL breakfast cake, they chant “Milk in the batter, milk in the batter, we bake cake and nothing’s the matter!” (Another favorite line. In fact the other day, we made coffee cake for breakfast just so the kids could add the milk to the batter while singing that nothing’s the matter!)

In The Night Kitchen 2 (Ellie's Bites)

I can’t possibly, with my description or cookies, do justice to this book. If you have littles, I highly suggest it. (Try to ignore the fact that when he isn’t covered in cake batter, Mickey is stark naked. If that bothers you, this book isn’t for you.)

To make the cookies, I base coated squares and a scalloped circle in white. After they were fully dry, I painted the background onto the cookie with food coloring, a bit of water, and a clean brush that I only use for cookies.

In The Night Kitchen- Mickey (Ellie's Bites)

Once the backgrounds were dry, I brought out the white icing again, and piped and flooded the shapes I wanted to make pop. After that dried completely, I painted the 3D areas.

In The Night Kitchen 3D (Ellie's Bites)

It was really fun to make these cookies based on a book I find adorable. They weren’t easy, but I LOVE the end result!

In The Night Kitchen with Book (Ellie's Bites)

Sadly, this was the last month of Melissa’s (Simply Sweets by Honeybee) and my year long inspiration challenge. We really enjoyed doing this and working together each month to come up with a new source of inspiration and challenge ourselves to stretch our comfort zone. Mostly, we enjoyed seeing what you all linked up when you played along! Don’t forget you have the whole month of May to link up your challenge.

Just because we are not continuing to play every month, that doesn’t mean we won’t be coming up with random projects here and there! And in the meantime, use the things you find around you for inspiration, take a picture, and link it up to Simply Sweet Saturdays, every week at Simply Sweets by Honeybee.

Thank you to everyone who played along!

(I will be updating this post with links to all of the past projects when I have a few minutes to organize things….)

Lemon White Chocolate S’mores

I notoriously do not get sick. I’m not superhuman or even super healthy or anything, it’s just that, well…. ain’t nobody got time for that! It’s not that I NEVER get sick, I had the flu five years ago. I had a stomach bug (or bad fro-yo) two years ago. I just seem to bypass the really bad colds and stuff that most people get regularly. When I feel something coming on, I literally tell myself, “nope, I don’t have time for this” and I’m not joking- it goes away.

Or so I thought.

I had a little teeny tiny abnormality in some recent bloodwork and  I went for a follow up visit yesterday. In completely unrelated news, it turns out I was walking around with 101* fever and an ear infection in both ears and DID NOT KNOW it!. Seriously, I am a stay at home mom. We don’t get sick days! So now I’m all Motrined and Augmentined up and I’m thinking it’s a good thing I have a bunch of stuff I’ve made recently and I have the weekend with no baking to do and I can take a little break.

Lemon White Chcolate S'mores (Ellie's Bites)

So, I didn’t mean to bore you with the details of my inner ears. I just think it’s funny that the day before my appointment, I had rushed Ben to the pediatrician because he had a little pink tinge to his eye. It turned out to be minor trauma or a scratch, not pink eye (yay! Don’t have time for pink eye!). Do you find yourself so in tune with your kids’ or pets’ every minor medical symptom but  you can’t even catch your own?

Anyway.

I made some homemade marshmallows for the first time the other day! I slightly modified a recipe I found on line and I added a little lemon extract. They were really yummy on their own, especially after being left uncovered for two or three days (we are huge fans of stale marshmallows around here). But what made them even more delicious, was popping them under the broiler for about five minutes then sandwiching them between cinnamon graham crackers and some quality white chocolate. Yum-meee.

There is something really satisfying about bringing sugar to a boil then whipping it into a beautiful fluffy cloud….

Lemon Marshmallow

….pouring it into a pan, then turning it into little perfect squares of creamy sugar.

lemon marshmallows

Recipe (slightly adapted from here)

Ingredients

  • 2 envelopes unflavored gelatin
  • 8 tablespoons cold water
  • 2 cups granulated sugar
  • 1/2 cup cold water
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 tsp lemon extract
  • Powdered sugar as needed
  • Several bars of good quality white chocolate (one- two pieces per sandwich)
  • Graham crackers (one board per sandwich)

Lemon Marshmallows and white chocolate

  1. In a small bowl, combine gelatin and 8 tablespoons cold water.
  2. Line an 8×8 inch pan with parchment and sprinkle it generously with powdered sugar
  3. In a large saucepan, combine the sugar and cold water, on medium heat, stir until the sugar is dissolved.
  4. When the sugar is dissolved, add the gelatin mixture and bring to a boil.
  5. Cool slightly then pour into the bowl of a standing mixer fitted with the whisk attachment.
  6. Add salt, vanilla, and lemon extract and beat for about 10-15 minutes until it becomes soft and fluffy and doubles in volume. (It will start out brownish but will become white as it gets fluffy.)
  7. Pour into the prepared pan and let set until it can be touched without sticking.
  8. Slice into cubes and coat the cubes with powdered sugar on all sides.
  9. Let sit until completely set.
  10. Set broiler to high heat and line a baking sheet with foil.
  11. For as many sandwiches as you want, break a graham cracker board in half. Place a half of a board onto the baking sheet and place a marshmallow on top.
  12. Broil for about 5 minutes or until browned. Keep an eye on it.
  13. When done, remove from the oven, and immediately place a piece of chocolate and the other half of the graham cracker on top.

Enjoy!

I’ll be linking up to Simply Sweet Saturdays at Simply Sweets by Honeybee

 Simply Sweets by Honeybee

Making a Perfect Square Cookie and Using The Scraps

This is a little unconventional for an Earth Day post. But I thought it had something to do with conservation so I figured I would share today.

I baked three dozen square cookies this past weekend (I’ll share that project later) and for some reason, they spread a little. It was no big deal to get the shape back. I just pressed the cookie cutter into the cookie while it was still warm out of the oven and trimmed off the excess. Just be careful, the cookies are hot, and the cutter will get hot.

square (Ellie's Bites)

 

(This picture is actually a reenactment since I didn’t take a picture originally. I rolled these cookies a lot thinner, and they barely spread- of course.)

When the cookies cooled completely and hardened a little, I used a microplane zester to smooth the sides. I didn’t think to take a picture of that process, but here is a picture of the tool I used and the resulting cookie dust. Just gently rub the sharp side against the rough cookie edge. It takes very little effort, so don’t rub too hard.

cookie dust

 

I thought the dust was too pretty, and the scraps from the squares were too tasty to throw away, so I UPCYCLED them!

I used the cookie dust to rim my glass of chocolate milk. You could, of course, fill your glass with a milkshake or a cookie flavored martini. The point is…. save your cookie dust to enhance your drinks!!!

Cookie Dust Rimmed Glass (Ellie's Bites)

 

Pour out a little milk onto a saucer or shallow bowl, dip the rim of your glass into the milk, then immediately dip that into the cookie dust. Fill the glass with the beverage of your choice.

Cookie dust rimmed glass with chocolate milk

 

I cut my chocolate milk with half skim milk, because that’s what I do for my kids (shhh). They don’t notice, but I did and I regretted it. If you are going to go to the trouble of dipping your glass in cookie crumbs, go for the full chocolate milk.

I took the scraps from trimming my square cookies, and turned them into a fun treat.

Cookie Fries (Ellie's Bites)

 

I’m sure this has been done before, but I was inspired to make cookie fries when Ben saw them sitting on the counter and asked if he could have some french fries. I also happened to have red RI made, but buttercream for dipping would be a lot of fun!

Using Cookie Scraps (Ellie's Bites)

 

Do you do anything special with your cookie scraps? Besides eat them, I mean ;)

 

Lemon Blueberry Cookies

Three years, one month, four days. Three years, one month, four days plus the 39 weeks he lived in my belly. That’s how long it has been since my baby boy and I have slept under a different roof.

Three years, one month, four days and 39 weeks. Until tonight. That is because my inlaws just swooped in, scooped him up, packed him into their car, and whisked him away. The plan being to have him tonight for a sleep over. I really wish I had made something chocolate this week.

Oh well, lemon blueberry cookies will have to suffice. I mean, they’re not chocolate, but they do still take the edge off of a broken heart.

Lemon Blueberry Cookies

Ingredients

  • 1 stick unsalted butter, softened
  • 6 tbsp confectioners sugar
  • 6 tbsp lemon sugar (see below)
  • 1 tbsp sugared lemon zest (see lemon sugar below)
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp lemon emulsion
  • 1 1/2 c flour
  • 1/2 tsp baking soda
  • pinch salt
  • 1/2 c  fresh blueberries
  • glaze (see below)

Lemon sugar- in a small bowl, stir together 6 tbsp sugar and the zest from one lemon. Really mush it around. Let the mixture sit for as long as you can. When you are ready to use it, sift the sugar through a fine mesh strainer. Reserve the now candied zest for use here.

Lemon Blueberry Cookie (Ellie's Bites)

  1. Preheat oven to 325F and line two or three baking sheets with parchment.
  2. In the bowl of a stand mixer, beat the butter, both sugars, and zest until fluffy.
  3. Add egg, vanilla and lemon emulsion. Beat again until combined.
  4. Mix in flour, baking soda, and salt until combined.
  5. Fold in blueberries by hand, OR beat them with the mixer. They’ll burst a little in the oven anyway, and I think the swirls of purple in the lemon cookie are pretty. Just barely mix them, or you’ll wind up with purple cookies.
  6. Drop by rounded tablespoons onto a parchment lined baking sheet. Bake for 12-15 minutes until lightly browned.
  7. When cookies are done, let cool for a few minutes on the baking sheet then move to a cooling rack to cool completely.
  8. Drizzle with lemon glaze.

Glaze- Whisk together 1 tbsp fresh lemon juice and 6 tbsp confectioners sugar. I use the whisk to scoop up a little of the glaze and fling it over the cookies. If the glaze is too thick, you can thin it with a few drops of water. If it’s too thin, add a little more sugar.

I hope you like!

I’m linking these up to Simply Sweets Saturday at Simply Sweets by Honeybee.

 Simply Sweets by Honeybee

Chocolate Orange Coconut Cookie Bites

Spring has finally arrived. I think.

I think we had a really nice day. Then a really hot one. Then a really cold one.

Anyway. I know Spring has arrived, not only because it is after March 20th, but because I have the desire to organize my entire life and bake with citrus. Actually, the baking with citrus desire is kind of a much stronger desire. But I spend a lot of time THINKING about organizing everything in my life.

I made these (because of the desire to bake with citrus, not because of the desire to organize my life, but I DID clean up afterwards so that was a start, right?)

Chocolate Orange Coconut Cookie Bites (Ellie's Bites)

Chocolate Orange Coconut Cookie Bites

  • 1 stick unsalted butter (softened)
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 egg (room temp)
  • 1 tsp vanilla
  • 1/2 tsp orange extract
  • 1/4 c unsweetened dutch process cocoa powder (I use Hershey’s Special Dark)
  • 1 1/4 cup flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 cup bittersweet chocolate chips (I use Ghirardelli)
  • buttercream (your favorite recipe- I’ll link to the one I use after the instructions)
  • 1/4 cup unsweetened coconut (sweetened is OK if that is all you can find, but the cookies will be really sweet)
  • 1 tbsp orange sparkling sugar
  • 1 tbsp orange zest

Chocolate Orange Coconut (Ellie's Bites)

  1. Preheat oven to 325F, place liners in two dozen mini cupcake cavities.
  2. In a stand mixer, beat butter and both sugars until fluffy. Add egg and mix well. Mix in vanilla and orange extract.
  3. Sift together cocoa powder, flour, baking soda, and salt directly into mixing bowl and beat slowly until just combined then increase speed until dough is smooth.
  4. Using a 1 tbsp cookie scoop, scoop dough into the mini cupcake cavities and bake for 10 minutes.
  5. Remove pan from oven, and working quickly and carefully, place a chocolate chip on top of each cookie. Bake for two more minutes. Remove from oven and let cool for five minutes in the pan, then completely on a cooling rack.
  6. While cookies are cooling, toast your coconut. (Spread onto a baking sheet and bake at 350F for about 5 minutes, stirring occasionally. Check often and remove before the coconut browns too much.)
  7. Mix the coconut with the orange zest and sugar. If you use unsweetened coconut, you might want to add more sugar to taste.
  8. When cookie bites are completely cool, top with a swirl of frosting and roll in the coconut mixture.

Chocolate Orange Coconut Cookie (Ellie's Bites)

I like the buttercream recipe from Simply Sweets by Honeybee only in this case I omitted the almond extract.

I’m linking this recipe up to Simply Sweet Saturdays. Now I’m going to go organize something. Or bake something.

 Simply Sweets by Honeybee

Mad Men Inspired Chocolate Bourbon Cherry Cookies

Warning- This post may contain spoilers… but only if you never saw the very first episode of the very first season of Mad Men. If you’ve seen that you’re probably good.

In a way, I’ve always associated Mad Men with baking cookies.

When the first season started, in 2007, I was preparing for Ellie’s first birthday party. It was, more or less, the first time I had made decorated cookies. Then every year after, the first episode of the season fell around the time of her birthday (for the first three seasons, at least). So I spent many late nights watching Don pathologically cheat on Betty while decorating birthday cookies and packing up party favors.

To celebrate the premier of the sixth season on April 7th, naturally I wanted to make cookies. Just not the decorated kind. The cookies I wanted to make reflect Don’s recurring downward spirals  a drink that was popular during the era. An Old Fashioned. Only, instead of bitters, I used chocolate- for obvious reasons.

Chocolate Bourbon Cherry Cookies (Ellie's Bites)

Ingredients

  • 1/8 cup plus 2 TBSP bourbon
  • 1/8 cup maraschino cherry juice (or grenadine)
  • 1 stick of unsalted butter (room temp)
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 egg (room temp)
  • 1 tsp vanilla
  • 1/4 cup cocoa powder (I use Hershey’s Special Dark)
  • 1/4 tsp baking power
  • 1/8 tsp salt
  • 1 1/2 cups flour
  • 30 maraschino cherries (roughly one per cookie- I can usually get about 2 1/2 dozen out of a batch)
  1. In a small sauce pan, bring 1/4 cup of the bourbon and the grenadine to a boil. Reduce to about a Tablespoon. (About 5 minutes or so- keep an eye on it) Let cool.
  2. Preheat oven to 325F and line two- three baking sheets with parchment.
  3. In the bowl of an electric mixer with a paddle attachment, blend the butter and both sugars.
  4. Add the egg and mix well.
  5. Mix in the vanilla and the other 2 TBSP of the bourbon.
  6. Sift in the cocoa powder, baking powder, salt, and flour. Mix until combined.
  7. Mix in the cooled cherry/ bourbon mixture
  8. chocolatecherrybourbon cookies (Ellie's Bites)
  9. (Apparently the picture is the 8th step so don’t worry that there is something missing…..) Using a tablespoon sized cookie scoop, scoop the dough onto the prepared cookie sheets.
  10. Use the back of a spoon to make a little indentation in the ball of dough, place a cherry in the indentation.
  11. Bake for 10-12 minutes. Cool for five minutes or so then remove from pan to cooling rack. These are really good warm from the oven. There isn’t too strong of a bourbon taste. If you let them cool completely, you’ll taste the bourbon a bit more.

You can definitely soak cherries IN bourbon, but I have small children with sneaky cookie stealing hands so, for the time being, I tend to avoid recipes where the alcohol doesn’t bake out.

So, make these and pour yourself a Canadian Club and tune into AMC Sunday night to watch with me. (I’ll be putting my obsessive Netflix Dean Winchester Supernatural viewing on hold for the night.)

I’m linking these up to Simply Sweets Saturday at Simply Sweets by Honeybee.

 Simply Sweets by Honeybee 

Also, don’t forget to check in at The Cookie Puzzle for a month of posts in honor of Autism Awareness Month. Please take the time to tell Kim what an incredible thing she’s doing!

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