Category Archives: cookies

Sesame Seed & Dark Chocolate Chunk Cookies

So there is an explanation why Sam and I have been doing a little less cooking…we’ve been busy packing!

Our exciting news is that we’ve sold our condo, and we’ve bought a new home!  We’re still staying put in Washington, DC- but we’re moving to a new neighborhood.  The best part is- our kitchen is getting bigger & brighter!  We’re both very excited for improved photos, how far we’ve come since the start of the blog!

We’ve been packing and trying to clean out our cupboards the last couple of weeks, so we have less to move.  One of the things I had made were these “clean-out the cupboards” chocolate chunk cookies.  They’re a little different- a bit of a nutty flavor from the sesame seeds, and a little extra salt from the soy sauce (yes, you read that correctly).  But they were delicious and soft, not just straight from the oven, but also the next day for an afternoon snack with some tea.

What do you like to eat when you’re packing up and moving?  Any ideas of what should be our first home-cooked meal in the new house?

Sesame Seed & Dark Chocolate Chunk Cookies

Sesame Seed & Dark Chocolate Chunk Cookies
Adapted from: Joy the Baker

1 cup (2 sticks) of unsalted butter, room temperature
1 1/2 cups brown sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 tsp soy sauce
2 1/4 cups of all-purpose flour
1 tsp baking soda
3/4 tsp salt
2 3 oz dark chocolate bars, broken into small chunks
2 tbsp sesame seeds

Set up the stand mixer with the paddle attachment, and beat together the butter and sugar for about 3 minutes, until light and fluffy.  Then add the egg and egg yolk, and beat until fluffy for about a minute.  Next, beat in the vanilla and soy sauce.  Then, add in all of the dry ingredients: flour, baking soda and salt.  Beat all of the ingredients until they are mixed well, about 3 minutes.  Lastly, add the chocolate and sesame seeds, and fold together with a spatula.

Cover the dough with plastic wrap and refrigerate for at least 45 minutes.

Once you’re read to bake them, preheat the oven to 350ºF.  Spray the baking sheet with cooking spray.  Then scoop out a tablespoon of the dough, roll it into a ball and place it onto the cookie sheet.  Continue to do this until you run out of room on the cookie sheet, or the dough.

Bake in the oven for about 15 minutes, or until the cookies are lightly browned on the edges.  Remove them from the oven, let them cool on the baking sheet for about 10 minutes, and then transfer them to a wire rack.  Enjoy!

Peanut Butter Jelly Time

Have you ever thought about how you met your friends?  Sometimes people want to know what is the connection, or connector, between two people, and it’s always interesting to think about it.  Since I had lived in various places throughout my 20′s (Sevilla, Iowa City, Virginia Beach and DC), I have friends which I met in some crazy situations.  Others are friends of friends, people I met at conferences, or someone who lived in the building.

Today is my friend Carolyn’s birthday (Happy Birthday!), and we don’t have a crazy story about how we met- it was at work, and we were one of the very few people under the age of 50 (not kidding).  Although we were only in the same office for a 1 year, we did find that we have a huge thing in common: our love for Mexican food.  We may have enjoyed many burrito bowls at Chipotle during our lunch hours (we also had an enchilada dinner not too long ago).  We were a little inseparable- kind of like Peanut Butter and Jelly!

To celebrate Carolyn’s birthday I made her some treats- hope she enjoys them!  Although these don’t have to be just for a celebration- enjoy them when you want a peanut butter and jelly sandwich (but without bread).  Perfect little one-bite treat.  Yum!

What’s your favorite jelly or jam?  My favorite is the strawberry-rhubarb, although it’s difficult to find.  The last time I bought one was when I was in Germany earlier this year.  It tasted delicious on this little bite-size cookie.

PB & J Cookie
Adapted from: Love Veggies and Yoga

1/4 cup of organic peanut butter
3 tbsp unsalted butter
1/4 cup brown sugar
1 tbsp white sugar
1/4 cup powdered sugar
1/4 tsp cinnamon
1/2 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp salt
1/4 cup all-purpose flour
jelly or jam

In a small bowl whip together peanut butter and butter with a mixer until it is creamy.  I recommend putting it in the microwave for about 30-45 seconds before mixing, it’ll be easier to whip together.  Stir in the brown sugar, white sugar, powdered sugar, cinnamon, vanilla extract, almond extract, salt* and flour.  Stir until all ingredients are combined.

Keep the dough in the fridge for about 15 minutes, this will make it easier to work with the dough.  Once you take it out of the fridge, form the dough into balls.  Indent the top, making sure there are walls all around.  In each well, add your favorite jelly or jam.

*I used unsalted peanut butter, therefore I added a bit more salt.

Christmas Cookies: Ginger Bites

I hope you’re all enjoying spending time with family and friends on this lovely Christmas Day!  If you have some extra time, and would like some more cookies (yes please!), here’s another recipe for a delicious and easy to make cookie.

On Friday night someone suggested that this would be good with a gingerbread latte.  So maybe stop by a Starbucks, and then enjoy it with these delicious treats.

Ginger Bites
Adapted from: Sparkling Ink

7/8 tbsp of butter, softened
1/3 cup of sugar
1 tbsp vanilla
2 tbsp honey
1 cup of four
1/2 tsp baking soda
1 1/2 tsp ginger zest
Preheat the oven 350°F.

In a mixing bowl, beat the softened butter and sugar until it’s fluffy.  Then add the vanilla and honey, while you’re still mixing.  While you continue to mix the dough, add flour and baking soda a little at a time.

Divide the dough into 3 pieces, and mold each piece into a bar.  Place all three on a parchment lined cookie sheet.  Press the back of a fork into the cookie dough to make the cross hatches.

Bake the cookies for 15 minutes or until lightly golden.  Allow the cookie bars to cool, and then cut them into cookie pieces.

Christmas Cookies: Pecan Snowballs

As I promised…Christmas cookies!!!

Sam and I are excited to spend our Christmas on a little vacation- we’ll show you some photos after we come back- not make you too jealous!  But we spent tonight (Friday) with some of Sam’s family.

It’s always enjoyable to spend time with friends and family, especially at this time of the year.  We are very grateful to be surrounded by many wonderful people on both sides of our families, and enjoy seeing each and every one of them.

Last night we tried to make some cookies for tonight, unfortunately they didn’t turn out well (but we’ll be trying them again soon, I’m not discouraged!).  Since we ran out of eggs and I still wanted to make some holiday cookies, I was trying to find some recipes that did not require eggs.  We ended up trying out two of them, I think both were a hit tonight.

Below is the first one- a little snowball.  This is a great quick recipe which can be eaten at any time of the year, not just during the Christmas.  But they definitely look very festive on beautiful red plates!

Pecan Snowballs
Adapted from: The Kitchn

1 cup of butter, room temperature
3/4 cup of powdered sugar
1 tsp vanilla
1 tbsp water
2 cups flour
1 cup finely chopped pecans (can be chopped in a food processor)
1/4 tsp salt

Preheat oven to 325°F.

In a mixing bowl, cream the softened butter and 1/4 cup of powdered sugar until the mixture is light and fluffy (about 3 minutes) with a stand/electric mixer.  Then add the vanilla and water, keep mixing the mixture.

In a small bowl, blend together flour, pecans and salt.  While the butter/sugar mixture is being blended, slowly add the flour/pecan mixture.  Once the dough is well incorporated, roll pieces of dough into marble-sized balls.

Place each of the balls onto a cookie sheet lined with parchment paper.  Bake for 20 minutes, or once the bottoms of each ball are slightly brown.  When the cookies are baked, allow them to cool for about 5-10 minutes.

In a shallow dish distribute powdered sugar at the bottom.  Take each ball and roll it around the powdered sugar, it should be sticking to the pecan ball.  Take a bite and enjoy with some hot chocolate or egg nog!