Ghastly Ghosts ~ Halloween S'mores with Peeps®

As shared from the kitchen of Mari @ Once Upon a Plate
www.onceuponaplate1.com
With many thanks to Mary @ Home is Where the Boat is

Ingredients:
Package of Peeps® Ghost Marshmallow (you'll need 12)
1 1/2 cups Graham Cracker crumbs, finely crushed
1/2 cup butter, melted
2 Tablespoons sugar
pinch salt
8x8-inch baking dish
Generous amount of butter for baking dish

Your favorite Brownie recipe (or boxed mix)
1/2 cup Chocolate chip morsels
36 Mini chocolate morsels (3 for each ghost, for eyes, nose/mouth)

Preheat oven, center rack 350ºF

For the Graham Cracker Crust: Generously butter baking dish and set aside. In a medium bowl mix graham cracker crumbs with melted butter, blend in sugar and salt until completed mixed. Press mixture into bottom of buttered baking dish, as evenly as possible. Place in preheated oven and bake for 10 minutes. 

In the meantime, prepare brownie batter. When graham crust is baked, remove from oven and pour brownie batter over crumb crust and spread evenly. Bake according to recipe/boxed mix directions. Scatter the chocolate morsels over the brownies during last 5 minutes of baking (this will help the marshmallow 'ghosts' adhere to the brownies.)

Remove the baking dish from oven and arrange 3 rows of 4 Ghost Peeps®
over the chocolate morsels, pressing lightly.  Place pan a few inches from hot broiler element in oven, do NOT walk away (these will burn in an instant once they begin to turn golden.)  When the marshmallows are the color you like remove from oven, you'll notice the chocolate for eyes/mouth have all but disappeared. Remove from broiler, cool a bit then place chocolate mini-morsels to represent ghosts' eyes and mouth. These are easiest to cut neatly when completely cool. Cut as desired and enjoy!

Amaretti Cookies ~ Gluten Free & Low Fat

Amaretti Cookies
from the kitchen of Mari@OnceUponaPlate1.com
adapted from  "The Legend of The Villa della Luna"

Recipe yields 12 to 14 large cookies, or about 2 dozen small cookies

The recipe from the book is a little vague as far as amount of almonds you'll need, (
it states "two small handfuls". I found I needed more, so it's good to have extra on hand in case you need to add more to make the dough very thick.

Ingredients:
Almonds (about 1-1/2 to 2 cups)
1 cup white sugar
1 teaspoon pure vanilla extract
3 egg whites, lightly beaten
Optional: Colored tissue paper for wrapping each cookiem

Line a shallow baking sheet or two with parchment, or use silicone baking mats.

Grind the almonds using a nut grinder, or pulse in the food processor until a fine
powder consistency is reached. (Don't over-process or a paste will form.)

Mix the ground almonds and sugar together in a medium-sized bowl. Add the almond
extract and the 3 egg whites, combine with a spatula or wooden spoon until a very
thick dough is formed. (You may have to add more ground almonds or another egg white. If the dough is not thick enough, the cookies will spread more than you may like when
baked.) 

Form the dough into round balls about the size of  medium-size cherry tomatoes, place on
baking sheet(s), When all balls have been formed sprinkle the tops with powdered (confectioners) sugar. It's easiest to sift the sugar using a sugar shaker, or a small sieve.

Allow cookies to sit at room temperature for one hour, then bake in a 300ºF oven for about 25
minutes.  I begin checking at 15 minutes ~ and because my dough was rather wet, and the cookies large, I had to bake them longer than 25.  If you want them have the texture of commercial amaretti cookies, bake them a few minutes longer ~ they will crisp up as they cool. 

After taking them from oven, allow to cool on baking pan(s) for a couple of minutes, then carefully remove the cookies to cooling racks.

When they are completely cool wrap each cookie in plain or colored tissue paper.

Enjoy!

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Lemon, White Chocolate and Basil Cookies from Mia's Domain

These are very good cookies; bright with lemon and the fresh basil just adds a nice little flavor nuance in the background. The recipe is from Mia at
www.http://www.miasdomain.com/.  It's a beautiful blog with lots of appealing recipes, stop on by enjoy all the eye candy that Mia creates! 

Mia's Domain: Lemon, White Chocolate and Basil Cookies

Ingredients:

2 cups unbleached all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons lemon zest, finely grated

1 tablespoon basil, finely chopped into small pieces

1/2 cup butter, room temperature

1 cup white chocolate, chips

1 cup superfine sugar

1 egg, room temperature

2 tablespoons lemon juice

Preheat oven to 350 F.

In a medium bowl, whisk together flour, baking powder, salt, lemon zest, chocolate chips and basil.

In a large bowl, cream butter and sugar until light and fluffy. Add egg, and lemon juice and beat until combined.  With the mixer on low, beat in flour mixture to combine.

Drop teaspoonfuls (about 1" apart) onto two cookie sheets. Bake for about 15 to 20 minutes or until cooked and a golden color. Remove from the oven to cool.

Frosting:

1 tablespoon fresh lemon juice

1/2 cup powdered/icing sugar

2 tablespoons lemon zest

Whisk fresh lemon juice and powdered sugar until smooth and creamy.  Frost cookies and sprinkle with fresh lemon zest.

My notes: Start with slightly less than 1 tablespoon lemon juice and add more by droplets to get the desired consistency.

Thank you for sharing this delicious recipe Mia! (www.miasdomain.com/)

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Decadent Cappuccino Bars

Cappuccino Bars
As shared from the kitchen of Once Upon a Plate by Mari
(www.onceuponaplate1.com)


Special equipment: 10x15-inch jelly roll pan
Makes a 10 x 15-inch jelly roll pan (cut into any size portions you like, they are rich tasting, so I cut them into smaller portions.)


Ingredients:
1 cup room temperature butter (2 sticks)
1 cup light brown sugar, pressed firmly into measuring cup
1 Tablespoon instant espresso powder (I used an Italian one, most grocery stores carry it)
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 to 2 cups chocolate morsels, or chopped chocolate. Can use semi-sweet or a darker, less sweet chocolate.
Glaze:
2 Tablespoons whole milk, half & half, or cream
2 to 3 Tablespoons butter
3/4 cups confectioner's sugar (powdered sugar)
1/4 teaspoon cinnamon
Oven:
Center rack in middle position of oven, preheat to 375˚(F).
In a medium bowl whisk together flour, baking powder and salt. Set aside.
Either grease, or spray baking oil on inside of the jelly roll pan. Alternately, line with baking parchment.
With an electric mixer cream the butter, brown sugar, instant espresso powder and vanilla.
Add the flour mixture to the creamed butter mixture and beat until just combined. It will should be very crumbly; do not over mix.
With a wooden spoon or rubber/silicone spatula stir the chocolate chips in by hand, distributing evenly.
Transfer the crumbly dough into the prepared jelly roll pan; with your hands press the dough into the pan evenly and firmly.  I find it useful to use a piece of wax paper, or plastic cling film between my hands and the surface of the cookie dough (less sticking to hands.)  You can use a little roller to even it out if you want. You're aiming for an even, flat surface so the glaze will spread evenly later.
Place pan in oven and bake for 5 minutes; rotate pan and bake for 7 to 12 minutes more. The edges should just begin to turn a golden brown.  Don't walk away from the oven during the final moments. 
When done remove to a cooling rack, the cookie base will probably have puffed up a bit so use a spatula (offset spatula works best) to gently tamp down and even the surface of the cookie base to make it level.  Cool for 5 minutes in the pan.   In the meantime . . .
Make the glaze: Combine all glaze ingredients in a small saucepan on the stovetop over medium heat, whisk gently until smooth ~ allow to bubble for just a moment them pour over the warm cookie base and spread evenly to the edges of the pan with a spatula.  Allow to set up until the jelly roll pan is just barely warm to the touch, then cut into desired shapes/sizes.


Enjoy ~  And thank you for visiting!

Recipe adapted from "With Love and Butter", Holly B's Bakery cookbook.

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Cinnamon Roll Cookies

Cinnamon Roll Cookies
As shared from the Kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Makes about 2 dozen two-inch cookies
Ingredients:
2 cups all-purpose flour, plus additional 2 tablespoons flour
1 teaspoon ground cinnamon, plus 1 tablespoon ground cinnamon (divided use)
1/2 teaspoon baking soday
1/2 cup butter, soft room temperature, plus 3 tablespoons (divided use)
1/2 teaspoon salt
1/4 cup granulated sugar
1/4 cup brown sugar, plus 1/2 cup (divided use)
1 egg yolk
1/4 u applesauce
1 tablespoon light corn syrup
1 teaspoon vanilla
Glaze:
1/2 cup confectioner's sugar (sifted)
1 to 3 tablespoons milk 
Method:
In a medium bowl thoroughly whisk flour, salt, baking soda and cinnamon until ingredients are evenly blended and no lumps are present.
In the bowl of a stand mixer fitted with paddle attachment,  beat 1/2 cup butter, 1/4 cup granulated sugar, 1/4 cup brown sugar until light colored. To the mixture add egg yolk, applesauce, corn syrup & vanilla. Beat until well incorporated.  Remove paddle and bowl from mixer. With a wooden spoon or stiff spatula fold flour mixture into butter mixture until just combined. Divide dough into two equal pieces, wrap in cling film; refrigerate for 30 minutes to an hour. While dough is chilling combine 1 tablespoon cinnamon & 1/2 cup brown sugar in a bowl; whisk to mix evenly. Set aside.
When dough has chilled, roll out into a rectangle 1/4-inch thick. The dough is sticky, so I like to either roll between two silpat/silicone baking mats, or waxed paper which has been sprayed with a little oil spray (like Pam). Place one oiled wax paper facing up, place the dough, then top with another sheet of wax paper (oil side down), then begin rolling. With a pastry brush, spread 1 1/2 tablespoons of soften butter on dough; sprinkle 1/2 of the cinnamon & sugar mixture evenly over the butter; gently pat into the dough.  Form log by rolling log from the long side, roll firmly and place seam side down on parchment paper or plastic cling film; wrap air-tight.  Repeat entire process with second half of dough. Place both wrapped logs in the refrigerator and chill for 45 minutes to an hour.
When chilled, remove from refrigerator and slice each log into 1/2 inch slices, place slices on parchment lined, or baking mat lined baking sheets, leaving about 1" between each slice on all sides.  Bake in a 350˚ (F) oven for about 8 to 10 minutes until lightly browned.  Remove from oven, allow to cool on baking sheet for 2 to 3 minutes, then place each cookie on a wire rack to cool.
Make Glaze:
Sift powdered sugar place in a small bowl;  drizzle in milk until desired glaze consistency is reached.  Drizzle tops of cookies with glaze. Glaze will dry completely, store cookies in an airtight container.


Enjoy!


Adapted from several Cinnamon Roll/Bun cookie recipes


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Double Raspberry Streusel Bars

Double Raspberry Streusel Bars
As shared from the kitchen of Once Upon a Plate by Mari
www.oncuponaplate1.com

Yields 24 2-inch Squares


2 1/2 cups unbleached all-purpose flour
2/3 cup granulated sugar
1/2 teaspoon table salt
2 sticks (16 tablespoons) Butter, cut into 1/2-inch cubes ~ room temperature
Plus 2 tablespoons butter, room temperature (Divided use)
1/4 cup brown sugar, firmly packed
1/2 cup rolled oats (old fashioned type)
1/2 cups nuts (walnuts, pecans, or almonds), finely chopped
3/4 cup raspberry preserves or jam
3/4 cup fresh raspberries (may use frozen, thawed)
1 tablespoon fresh lemon juice


Preparation:  Adjust oven rack to middle position. Preheat oven to 375* (F).  Line 13x9-inch baking pan with foil, or parchment paper (interior bottom and sides) allowing some overhang to ease the baked streusel out of the pan after baking and cooling.  If using foil, spray with baking spray.


If using a stand mixer ~ Use paddle attachment. Mix flour, granulated sugar and salt at low speed until combined (about 5 seconds or so.) One piece at a time, add butter to flour mixture while beating at low speed. Continue mixing on low speed until mixture resembles damp sand (approximately 1 to 1 1/2 minutes.)


If using food processor ~ With metal blade in place, process flour, granulated sugar until combined (about 5 seconds.) Scatter 16 tablespoons of butter pieces over flour mixture, pulse until mixture resembles damp sand (usually requires 20 to 25 one-second pulses.)


Measure 1 1/4 cups of the flour mixture into a medium bowl, set aside.  Place  remaining flour mixture in prepared pan, distribute evenly and tamp down firmly with a flat bottomed measuring cup, or your hands in order to form an even bottom crust.  Bake in preheated oven until edges begin to brown (about 14 to 18 minutes, depending upon your oven.)


Meanwhile, add brown sugar, oats and nuts to reserved flour mixture, toss with a fork or your fingers to combine. Add remaining 2 tablespoons butter to mixture and rub between your fingers until butter is completely incorporated. Press/pinch pieces to form hazelnut or small marble size clumps. Set aside.


Mix preserves/jam, raspberries and lemon juice in a small bowl,  with a fork mash some of the berries, leaving some texture so some berry pieces remain.


Spread the filling evenly over the hot crust. Sprinkle streusel topping evenly over filling (don't press streusel into the fruit.)  Place pan back into the oven and continue baking until topping is deep golden brown and filling is bubbling (about 22 to 25 minutes.)  Cool to room temperature on wire rack for 1 to 2 hours.  Remove from baking pan by gripping the parchment paper or foil overhangs. With a large sharp knife cut into squares and serve.  May be stored, air tight for up to 4 days... the bars will not be as crisp as when first baked, but will still be delicious!

Recipe adapted from Cooks Illustrated, September 2005 issue.


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Super Yummy Peanut Butter and Chocolate Oat Squares

Super Yummy Peanut Butter and Chocolate Oat Squares
As shared from the kitchen of  Once Upon a Plate by Mari *
(www.onceuponaplate1.com)
Makes a 10-inch x 15-inch pan (cut the portions any size you like)

Ingredients:


3/4 cup EACH of the following:


-Butter
-Brown Sugar
-Granulated Sugar
-Peanut Butter, smooth or chunky


2 whole eggs
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups all purpose flour
1-1/2 cups rolled oats (regular or old fashioned)
Topping:
3/4 cup peanut butter
1 cup granulated sugar
1/2 cup evaporated milk, (I used heavy cream)
5 tablespoons butter
1 cup milk chocolate chips (I used semi-sweet, can you dark chocolate if you prefer)
Method:
Position oven rack to center position. Preheat oven to 350* F
Spray cooking oil (or grease) a 10-inch by 15-inch rimmed baking pan, set aside.


In a medium-size bowl whisk together flour, baking soda and salt. Set aside.
Cream together butter, brown sugar, granulated sugar and peanut butter in a large mixing bowl (can use stand mixer, or hand-held electric mixer.) 
Add eggs and vanilla to butter mixture, beat until combined. Add flour in 2 additions, mix well but do not over-beat.  Stir in oats by hand until evenly distributed.
Using a silicone spatula, spread mixture evenly into prepared baking pan.  (May use wet hands to press the mixture in evenly if you prefer.) Bake in a preheated oven for 12 to 15 minutes, until golden brown and slightly firm. (Ovens vary ~ mine took 20 minutes to bake.)
Remove from oven, (and while cookie base is still piping hot), quickly place spoonfuls of the peanut butter (from Topping ingredients), all over the surface. As the peanut butter melts, spread evenly over the surface of the cookie base with a knife or spatula.  Allow to cool completely (set on a cake/baking rack to facilitate faster cooling.)
When cool, make the chocolate topping:  Bring sugar, cream (or evap. milk) and butter to a full, rolling boil. Boil for 45 seconds.  Remove pan from heat, add the chocolate chips. Whisk gently, or stir until chocolate mixture is smooth. As soon as mixture is smooth, pour evenly over the thoroughly cooled cookie and peanut butter base.  Allow chocolate to set up and harden.  When set, cut into squares or bars and enjoy!


* Recipe adapted from:   Calli @ callimakesdo

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Lemon Cream Pots and Lemon Wafers

Lemon Cream Pots and Lemon Wafers
As shared from the kitchen of Mari's Once Upon a Plate
4 servings

If you like lemon flavors, I think you'll like this one. Creamy and not too sweet, it's very easy to make.  I used Meyer lemons, but regular tart lemons work perfectly well.
Ingredients:
2 cups heavy cream (whipping cream, preferably not "ultra-pasturized")
½ cup superfine sugar
1 tablespoon finely grated lemon rind
¼ cup lemon juice
whipped cream, to serve ~ slightly sweetened if you like


Lemon Wafers
¼ cup all-purpose flour
¼ cup confectioner's sugar (powdered sugar)
2 egg whites
2 Tablespoons + 2 teaspoons butter, melted
2 teaspoons finely grated lemon rind


Place cream and sugar in a saucepan over medium heat and stir to dissolve sugar. Bring to the boil and cook for 3 minutes. Remove from heat, add lemon rind and juice and stir to combine. Set aside for 5 minutes to cool slightly. Pour into four ¾ cup-capacity containers and refrigerate for 3 to 4 hours or until set.


To make the wafers:
Preheat oven 355º (F)
Place flour, icing sugar, egg white, butter and rind in a bowl and mix well to combine. Place a teaspoonful of mixture on a lightly greased baking sheet (I used silicone baking liner), and spread to create a 5-inch strip (or any squiggly shapes you desire. Repeat with remaining mixture, leaving space for wafers to spread. Bake for 6–8 minutes or until light golden. Cool on baking sheet.


To serve:
Top pots with whipped cream and serve with wafers.  YUM and I hope you enjoy!

Recipe adapted from Donna Hay

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Coconut and White Chocolate Chunk Cookies

Coconut and White Chocolate Chunk Cookies

As shared from the kitchen of Once Upon a Plate

Recipe yields about 18 cookies


4 ounces butter (1/2 cup= 1 stick)
1 cup white sugar
½ teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 cup self-rising flour*
1 cup coconut (sweetened
⅔ cups white chocolate chunks

Preheat oven to 350ºF)

Beat the butter, sugar and vanilla with an electric mixer until light and creamy. Add the egg and beat well. Add the plain and self-rising flours and coconut and mix with a rubber spatula or butter knife until a soft dough forms. Add the chocolate.

With your hands, or a food scoop mold 2 tablespoons of cookie mixture into a flat round. Place on a baking tray lined with non-stick baking paper or silpat silicone liner. Leave 1" space between each cookie to allow for cookies to spread. , leaving room to spread. Repeat with remaining mixture. Bake for 10 to 14 minutes or until light golden. Allow to cool on trays.

Donna's notes: To check if the cookies are done, look at the bottom not the top. If you wait until the top looks right you risk overcooking them. To check, lift a cookie with a spatula so you can see underneath. The bottom should be deep golden. Cool on trays as the cookies will continue to cook after you've removed them from the oven.

Cookie recipe adapted from Donna Hay magazine.

* I usually don't keep commercially made self-rising flour in my pantry so I make it as I need it.

Self Rising Flour
Recipe yields 1 cup

Sift together:

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

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Snickerdoodle Cookies ~ A Classic

A fun name for a delicious cinnamon & sugar cookie with a crispy-crackly outside and tender slightly chewy buttery center. I don't know when my mother first began making them; but her handwritten recipe card definitely out dates me! They are just as delicious with a glass of icy cold milk as they are with coffee, or iced or hot tea.

Apparently the recipe dates back to the 1800's, and is probably of Dutch or German origin.

Snickerdoodle Cookies

2 and 3/4 cups all purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1 cup butter, room temperature (you can use unsalted, but I don't)

1 1/2 cup granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

Topping ~

3 Tablespoons white granulated sugar

1 Tablespoon fragrant Cinnamon (I use Vietnamese)

Directions

Preheat the oven to 350 degrees (F)

Sift the flour, baking powder, and salt into a bowl, set aside.

With a handheld or standing mixer, beat the butter until creamy.

Add the 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes.

Add the eggs, 1 at a time, beating well after each addition.

Add the flour mixture and blend until smooth.

Mix the 3 tablespoons sugar with the cinnamon in a small bowl.

Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on ungreased cookie sheets.

Bake until light brown, but still moist in the center, about 12 minutes. Remove from pan and place on rack to cool.

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Easy Cinnamon-Almond Biscotti

Easy Cinnamon Almond Biscotti

(makes about 30)

These are EXCELLENT! However they are not the extra tough-crisp biscotti, but instead have a very nice firm cookie texture.

NOTE: If you follow the recipe below yours will be a pretty medium-golden color. I added an extra teaspoon of Vietnamese Cinnamon to those in the picture at the request of the cinnamon-lover I was making them for. (Personally I prefer the recipe just as written!)

I've made these many times to rave reviews, they make a very nice gift. I always include them in my Christmas Cookie Baskets.

This time I dipped the bottoms in melted chocolate; some in White Chocolate, and some in Semi-Sweet Chocolate, and allowed the chocolate to cool and harden (chocolate-side-down) on silicone baking liners. But they are absolutely delicious plain without the chocolate, too.

If you make them I hope you enjoy them as much as my family and friends do.

Ingredients:

¾ cup butter, softened

1 cup granulated sugar

2 eggs

1 ½ teaspoons vanilla extract

2 ½ cups all-purpose flour

1 teaspoon cinnamon

¾ teaspoons baking powder

½ teaspoons salt

1 cup sliced or slivered almonds

Sanding sugar or regular sugar and more cinnamon for rolling logs

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Line a sheetpan with parchment paper.

In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the almonds. Sprinkle the sugar/cinnamon mixture evenly over the parchment lined baking pan.

Divide the dough equally into two (while it's still in the bowl) and place on the parchment paper forming and rolling them into logs (about 12 inches long) making sure they're covered with the sugar/cinnamon mixture. Don't worry about removing any excess sugar, from the baking pan, it's fine to leave it on the parchment.

Leave them in a roll shape and DON'T flatten. Place logs on baking sheet, and bake in a preheated oven, for 30 minutes, or until the edges are golden.

Remove from oven to cool just 5 minutes (no longer) on the pan.

REDUCE oven temperature to 250 degrees. Use a chefs knife to carefully slice, pushing straight down, (rather than sawing) the loaves, diagonally, into ½ inch thick slices.

Return the slices to the baking sheet on their sides. Bake for 10 minutes, at 250 degrees, turn pieces over and cook 10 more minutes on the other side.

Turn them upright and TURN OFF the oven and just leave them sit in the oven for an additional 4 to 5 HOURS or longer. Cool completely, and store in an airtight container at room temperature. They stay fresh for a month if stored properly. such as an airtight tin, lined with waxed paper. These freeze exceptionally well.

Adapted from Allrecipes

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Gaufrettes ~ French-style Waffle Cookies with Salted Caramel Filling

Gaufrettes ~ French-style Waffle Cookies
with Salted Caramel-Cinnamon Filling

(The number of cookies this will yield depends upon the diameter of your pizelle or stroopwafel
iron.)


I find this dough easiest to mix in my stand mixer, the first stage requires several minutes of beating, then the addition of the flour makes the dough very stiff ~ so I allow the machine to do the work.

INGREDIENTS:

3 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup (2 sticks, or 8 ounces) unsalted butter, melted and cooled to lukewarm
4 cups all-purpose flour

Directions:

Beat the eggs with the sugar and vanilla until the mixture turns fluffy and very pale, and forms a ribbon that holds its shape.

Add the melted butter and mix well.

Sift in the flour, a little at a time, and mix well to form a smooth dough.

Next, allow the dough to rest. (I leave it right in the mixing bowl and cover the top of the bowl with a clean, barely damp kitchen towel) Allow dough to rest for about 2 hours at room temperature (I've used it at 1 1/2 hours with no problem.)

With your hands, roll the dough into balls, 1-1/2 inches in diameter

Bake in a hot pizelle iron (or stroopwafel iron) he smallest grids until the cookies are golden brown and crisp. Let the cookies cool on a rack and fill when cool; store in airtight containers.

Note: These wafers are delicious without the filling, too.

For The Filling:

1 1/2 cups packed brown sugar
1 cup unsalted butter
1 teaspoon ground cinnamon
6 tablespoons dark corn syrup (I've used light corn syrup; no notable difference)
1/2 cup finely ground hazelnuts, optional*

Coarse sea salt (optional)

To Make Filling:

In a saucepan boil the brown sugar, the remaing one cup of the butter, cinnamon, and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C). Stir in ground hazelnuts at this point, if using.

To assemble the cookies:

Best to spread the filling and assemble one at a time, to assure top wafer wil adhere to the filling.
Allow cookies to cool, spread warm filling on one wafer; sprinkle a tiny pinch of coarse sea salt over filling (if desired), top with second wafer. Continue until all wafers are used. When cool store in an airtight container.

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Chocolate Cookies with White & Semi-Sweet Chips

This recipe was given to me by one of my cousins a number of years ago, I have no idea where it orginated. It's been tweaked along the way. They are a very nice change from regular chocolate chip cookies.

The dough freezes very well, you can have warm cookies on demand~ just shape the dough into 1-inch balls, freeze on wax paper, or parchment lined baking sheets until hard, then pack in sealable plastic bags or containers. When ready to bake, follow recipe (preheat oven and bake until crisp around edges, and soft in the center.)

These are good cookies to use in ice cream sandwiches, too. I make them a little larger than described in the recipe.

Buttery Chocolate Cookies with White & Semi-Sweet Chips
Yields 2 dozen ~ 3-inch cookies

1/2 cup butter, room temperature
1/2 cup light brown sugar
1/4 cup white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 Tablespoon Kahlua, optional
1 cup all purpose flour
1/4 cup Dutch-processed cocoa powder (I use Droste)
1/2 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cups white chocolate chips or chunks (I switch out, sometimes using half semi-sweet, and half white chunks or chips.)


Preheat oven to 350 degrees (F)

Place rack in center of oven. Line two baking sheets with parchment paper or silpat liners.

Sift or seive the cocoa powder, flour, baking powder, and salt together. (Set aside)

In the bowl of electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until completely blended. Add the flour mixture and mix just until incorporated. Fold in the the chocolate chips.

Using a small ice cream scoop or two spoons, place about 1 1/2 tablespoons dough on the prepared baking sheet, spacing about 2 inches apart.

Bake for approximately 8 to 10 minutes or until the the cookies are still soft in the center but are firm around the edges.

Remove from oven and allow cookies cool on baking sheet for about 5 minutes, then transfer the cookies to wire rack to cool completely. They will be slightly crisp around the edges when just fresh, but will soften a bit upon standing.

Makes about 24 - 3 inch round cookies.

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Homemade Samoas Cookies (Girl Scout Cookie Clone)

Homemade Samoas Cookies  (Girl Scout Cookie Clone)

As shared from the kitchen of Once Upon a Plate by Mari

www.onceuponaplate1.com

Please NOTE:  

I don't want you to be disappointed.

If you are of the 'slice and bake' cookie mind, making these cookies might not be for you.   

This type of cookie does take time and a bit of effort.  Some may call them tedious to make ... I call them WORTH it. 

But that's just me.   :)  

You decide.

Cookies ~ Homemade Samoas

(also known as Caramel de-Lites)

Makes about 3 1/2 to 4 dozen

The cookies involve four steps: 

1. Make the cookie Base

2. Top with Caramel-Coconut mixture

3. Dip bottom of cookies in melted chocolate

4. Drizzle tops with melted chocolate

The Cookie (base):

1 cup butter, softened

1/2 cup sugar

2 cups all purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla extract

up to 2 tablespoons milk

Preheat oven to 350F.

Cream together butter and sugar in a large bowl. Mix in flour, baking powder and salt at a low speed, next, the vanilla and milk, adding in the milk only as needed to make the dough come together without being sticky (you may not need any at all). The dough should come together into a soft, pliable ball. Add in a bit of extra flour if your dough seems sticky.

It's easiest to roll the dough out in 2 or 3 batches (between pieces of wax (or parchment) paper to about 1/4-inch thickness (or a little thinner) using a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined (or on silicone mat) baking sheet and make a hole in the center. I used the small end of a large round piping tip. Nicole comments that you can use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat until the dough is used up (it's okay to re-roll, this dough is shortbread-like and very forgiving.)

Bake cookies for 10-12 minutes, until bottoms are very lightly golden brown around the edges.

Cool for a few minutes on the baking sheet, to allow them to firm up slightly, then transfer to a wire rack to cool completely.

Topping:

3 cups shredded coconut (sweetened or unsweetened)

12-ounces good-quality chewy caramels

1/4 teaspoon salt

3 tablespoons milk

8 ounces dark or semisweet chocolate (chocolate chips will do)

(If you prefer milk chocolate, by all means use that.)

My notes: The caramel-coconut mixture is quite sweet, so I used Bittersweet chocolate to balance the sweetness bit.

Preheat oven to 300 degrees (F)

Spread coconut evenly on a rimmed baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Watch carefully, especially near the end of toasting time; the coconut toasts very quickly once it begins to become golden.

Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.

Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 teaspoons per cookie. Reheat caramel for a few seconds in the microwave if it begins to firm up, to make it soft and spreadable once again.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. (I melted mine stovetop using double boiler method.) Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper (I used silicone baking mats instead). Transfer all remaining chocolate into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate. (Melt a bit of additional chocolate, if there is not quite enough for each cookie.)

Let chocolate set completely before storing in an airtight container.

Recipe credit: Nicole @ Baking Bites.com