Chocolate Chip Brookie

Chocolate Chip Brookie

For the Brownie Batter

Ingredients
1 stick butter
1 cups sugar
1 teaspoons vanilla extract
2 eggs + 1 yolk 
2 tbsp corn syrup
1/3 cup Dutch Processed Cocoa Powder
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt

For the Cookie Dough

Ingredients
6 tbsp butter
1/3 cup sugar
1/4 cup sugar
1 egg
2 tsp vanilla
3/4 cup + 2 tbsp flour
1/2 tsp baking powder
1/8 tsp salt
1/2 cup chocolate chips

Directions

  1. Preheat oven to 350 degrees. Line an 8×8 pan with parchment paper.  Cut a piece of parchment paper long enough to line the bottom of the baking pan with about a 2 inch over hang over opposite sides of the pan.  If your parchment paper is too long, simply fold the extra under.   Crease the paper so it fits nicely in the bottom of the pan.  Lightly spray the parchment paper, and the sides of the pan with cooking spray.

Make Brownie Batter

2. In a stand mixer cream butter with sugar until well combined. 
3. Beat in eggs, egg yolk, vanilla extract and corn syrup until fluffy. 
4. Mix in dry ingredients (flour, baking powder cocoa powder, and salt) until well combined.
5. Pour batter into a prepared pan.  Bake for 20 minutes. 

Make Cookie Dough

6. In a stand mixer cream butter with brown sugar, and granulated sugar until well combined.
7. Beat in egg and vanilla until fluffy. 
8. Mix in dry ingredients (flour, baking powder and salt) until well combined. 
9. Stir in chocolate chips. 
10. After 20 minutes remove brownie batter from the oven.

11. Scoop cookie dough onto brownie batter. 

12. Continue to bake an additional 20-25 minutes. 

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

Makes 18 cookies 3 inch cookies

Ingredients
1-1/2 stick butter
1 cup granulated sugar
1 egg
1 egg yolk
2 tbsp buttermilk
1 tbsp cocoa powder
1 tbsp red food coloring
1 tsp vanilla
1-3/4 cups flour
1 tsp baking powder
1/4 tsp salt
3/4 cup confectioners sugar

Directions

  1. Preheat oven to 350 degrees. 
  2. In a stand mixer cream butter with and granulated sugar until well combined. 
  3. Beat in egg, egg yolk, vanilla extract, and buttermilk until fluffy. 
  4. Mix in dry ingredients (flour, baking powder cocoa powder and salt) until well combined. 
  5. Add red food coloring into the dough and continue to mix.
  6. Line a baking sheet with parchment paper. 
  7. Using a 1 oz ice cream scoop or a cookie scoop to scoop cookie dough.
  8. Roll cookie dough ball in confectioners sugar.
  9. Place cookie dough ball on prepared baking sheet.  Space balls of cookie dough evenly on baking sheet. 
  10. Bake for 7 minutes, and then spin the baking sheet, and bake for another 6 or 7 minutes.
  11. Let them sit on the baking pan for 2 minutes before removing to cooling rack.

Apple Toffee Pecan Cookies

Apple Toffee Pecan Cookies

Makes 24 cookies 3 inch cookies

Ingredients
1-1/2 stick butter
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
1 medium apple peeled and grated
1/2 tbsp vanilla extract
1-3/4 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 cup chopped candied pecans
1/2 cup toffee bits

Candied Pecans

Candied Pecans

1/2 cup chopped pecans
2 tbsp brown sugar
1 tbsp butter cut in cubes 

  1. Preheat oven to 350 degrees
  2. Place chopped pecans, brown sugar and butter, and bake in the oven for 10 minutes.
  3. Place candied pecans in a food processor to chop pecans into smaller pieces.

Directions

  1. Preheat oven to 350 degrees. 
  2. In a stand mixer cream butter with brown sugar, and granulated sugar until well combined. 
  3. Beat in egg, egg yolk, peeled grated apple, and vanilla extract until fluffy. 
  4. Mix in dry ingredients (flour, baking powder, salt, cinnamon and nutmeg) until well combined. Mix in candied pecans and toffee bits.
  5. Line a baking sheet with parchment paper. 
  6. Using a 1 oz ice cream scoop or a cookie scoop to scoop cookie dough.
  7. Place cookie dough ball on prepared baking sheet.  Space balls of cookie dough evenly on baking sheet. 
  8. Bake for 7 minutes, and then spin the baking sheet, and bake for another 6 or 7 minutes.
  9. Let them sit on the baking pan for 2 minutes before removing to cooling rack.

Lemon Crinkle Cookies

Lemon Crinkle Cookies

Makes 18 cookies 3 inch cookies

Ingredients
1-1/2 stick butter
1 cup granulated sugar
1 egg
1 egg yolk
Juice from 1 medium lemon (about 1/4 cup lemon juice)
Zest from 1 lemon
1 tsp vanilla
1-3/4 cups flour
1 tsp baking powder
1/4 tsp salt
About 12 drops yellow food coloring
3/4 cup confectioners sugar

Directions

  1. Preheat oven to 350 degrees. 
  2. In a stand mixer cream butter with and granulated sugar until well combined. 
  3. Beat in egg, egg yolk, vanilla extract, lemon zest, and lemon juice until fluffy. 
  4. Mix in dry ingredients (flour, baking powder and salt) until well combined. 
  5. Drop drops of food coloring into the dough and continue to mix until desired color. I used about 12 drops of yellow food coloring
  6. Line a baking sheet with parchment paper. 
  7. Using a 1 oz ice cream scoop or a cookie scoop to scoop cookie dough.
  8. Roll cookie dough ball in confectioners sugar.
  9. Place cookie dough ball on prepared baking sheet.  Space balls of cookie dough evenly on baking sheet. 
  10. Bake for 7 minutes, and then spin the baking sheet, and bake for another 6 or 7 minutes.
  11. Let them sit on the baking pan for 2 minutes before removing to cooling rack.

Caramel Spiced Apple Cookies

Caramel Spiced Apple Cookies

Ingredients

1-1/2 stick butter
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
1/2 tbsp vanilla extract
2 tbsp caramel sauce
1/4 cup Apple Cider
1 medium apple peeled and grated 
2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp ground cloves
1/4 tsp ground allspice

Apple Cider Glaze

1-1/4 cup confectioners sugar
4 tbsp apple cider

Directions

  1. Preheat oven to 350 degrees. 
  2. In a stand mixer cream butter with brown sugar, and granulated sugar until well combined. 
  3. Beat in egg, egg yolk, vanilla extract and grated apple and Apple Cider until fluffy. 
  4. Mix in dry ingredients (flour, baking powder, salt, cinnamon, nutmeg, ground cloves, and ground allspice) until well combined. 
  5. Line a baking sheet with parchment paper. 
  6. Using a 1 oz ice cream scoop or a cookie scoop to scoop cookie dough.
  7. Place cookie dough ball on prepared baking sheet.  Space balls of cookie dough evenly on baking sheet. 
  8. Bake for 7 minutes, and then spin the baking sheet, and bake for another 6 or 7 minutes.
  9. Let them sit on the baking pan for 2 minutes before removing to cooling rack.
  10. Prepare glaze by whisking apple cider with confectioners sugar. 
  11. Once cookies cool completely, dip them in eggnog glaze. Let stand until glaze is set, at least 20 minutes.

Rugelach

Rugelach

Makes 15 1-1/4 inch cookies

Ingredients
2-1/3 cups flour
1/4 cup granulated sugar
1/2 tsp. table salt
1 stick cold butter, cut into about 10 pieces
8 oz. cold cream cheese, cut into about 10 pieces
8-10 tbsp Nutella
1 large egg
1 Tbs. water
Turbinado sugar

Directions

  1. In a large food processor briefly pulse flour, sugar and salt to blend ingredients.  Scatter cream cheese and butter on dry ingredients. Continue to pulse until dough begins to come together in large clumps. 
  2. On a floured surface, divide dough into four pieces. Knead each piece until smooth.  Shape each piece into a flat 6X3 inch rectangle and wrap in plastic wrap.  Refrigerate until chilled about 2 hours.
  3. On a lightly floured surface, working with one piece of dough at a time, roll the dough into a rectangle slightly larger than 5 x13 inches.  Dust with additional flour as needed. Using a knife to trim off the ragged edges to make a 5×13-inch rectangle.
  4. Position the dough with one long edge facing you. Using a metal offset spatula, spread about 1-1/2 tbsp of Nutella on the dough.
  5.  Using the plastic wrap as an aid, roll up the dough jelly roll-style beginning with one long side. Wrap in plastic and refrigerate until firm, at least 1 hour. Repeat with remaining dough and Nutella
  6. Position racks in the top and bottom thirds of the oven and heat the oven to 350 degrees. Line two cookie sheets with parchment paper.
  7. In a small bowl, mix the egg and water with a fork until blended.
  8. Unwrap one roll and set on a cutting board. Using a serrated knife and a ruler, cut the roll into 1-1/4-inch-wide pieces. Arrange cookies seam side down 1 inch apart on the cookie sheets. Repeat with the remaining rolls. Lightly brush the tops with the egg mixture and sprinkle with turbinado sugar. Bake until the rugelach are golden brown, 28 to 30 minutes, swapping the cookie sheets’ positions about halfway through. Let cool on the sheets for about 20 minutes. Transfer to a rack to cool completely.

Recipe from Fine Cooking
https://www.finecooking.com/recipe/rugelach

Snickerdoodle Eggnog Creme Brulee Cups

Snickerdoodle Eggnog Creme Brulee Cups

Makes 42 cups

Ingredients
2 tsp cookie scoop
1-1/2 stick butter
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
1/2 tbsp vanilla extract
1-3/4 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
Eggnog Custard
Cinnamon Sugar for brûléeing

Directions

  1. Preheat oven to 350 degrees. 
  2. In a stand mixer cream butter with brown sugar, and granulated sugar until well combined. 
  3. Beat in egg, egg yolk and vanilla extract until fluffy. 
  4. Mix in dry ingredients (flour, baking powder, salt, cinnamon and nutmeg) until well combined. 
  5. Spray a mini muffin pan with cooking spray. Using a 2 tsp cookie scoop, scoop dough into a mini muffin pan. 
  6. Bake for 14 minutes.
Cookie Cups will look like this once they come out of the oven.

7. Allow cookie balls to cool slightly, press dough into the muffin pan so it resembles a little cup. 

8. Remove cookie cups from the mini muffin pan and allow them to cool completely on a cooling rack. 
9. Once cookies cool completely, fill them with Eggnog custard.  Place in the fridge, uncovered, to set up for at least 2 hours.


10. When ready to serve, sprinkle cinnamon sugar mixture onto the cookie cups. One at a time torch the cups with a kitchen torch until the sugar melts and caramelizes.

Eggnog Custard

Ingredients
3/4 cup heavy cream
3/4 cup Eggnog  
1/3 cup sugar 
2 tsp vanilla extract
4 large egg yolks
2 tablespoons cornstarch

Directions

  1. In a medium saucepan, combine the heavy cream, Eggnog, sugar and vanilla extract. Place over medium heat and stir to dissolve the sugar. Heat just until bubbles appear at the edges and mixture is steaming (do not bring to a boil).
  2. Meanwhile, whisk together the egg yolks and cornstarch in a medium bowl. Add 1 ladel of hot cream mixture to the eggs and whisk.  Add another ladel of cream mixture to the egg mixture and whisk.  Slowly add the rest of the cream mixture to the eggs and whisk. 
  3. Pour mixture back into the saucepan and return to medium heat. Cook, whisking until mixture is thickened. This will take 3-5 minutes. Once thickened, cook for an additional 1 minute, while continuing to whisk.

Cinnamon Sugar
2 tbsp granulated sugar
3/4 tsp ground cinnamon

Lemon Ginger Glazed Cookies

Lemon Ginger Glazed Cookies

Makes 24 cookies 3 inch cookies

1-1/2 stick butter
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
1/2 tbsp vanilla extract
Juice from 1 medium lemon (about 1/4 cup lemon juice)
Zest from 1 lemon
1/2 cup finely chopped crystallized  ginger
2 tbsp honey 
1-3/4 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp ground ginger

Lemon Glaze
2 cups confectioners’ sugar
2 teaspoons fresh lemon juice
1 tablespoons honey
1 tbsp  water

Directions

  1. Preheat oven to 350 degrees. 
  2. In a stand mixer cream butter with brown sugar, and granulated sugar until well combined. 
  3. Beat in egg, egg yolk, vanilla extract, lemon juice, lemon zest and honey until fluffy. 
  4. Mix in dry ingredients (flour, baking powder, salt and ground ginger) until well combined.  Mix in diced Crystallized ginger.
  5. Line a baking sheet with parchment paper. 
  6. Using a 1 oz ice cream scoop or a cookie scoop to scoop cookie dough.
  7. Place cookie dough ball on prepared baking sheet.  Space balls of cookie dough evenly on baking sheet. 
  8. Bake for 7 minutes, and then spin the baking sheet, and bake for another 6 or 7 minutes.
  9. Let them sit on the baking pan for 2 minutes before removing to cooling rack.
  10. Prepare glaze by whisking lemon juice, honey, and water with confectioners sugar. 
  11. Once cookies cool completely, drizzle them with lemon glaze. Let stand until glaze is set, at least 20 minutes.

Eggnog Cookies

Eggnog Cookies

Makes 24 cookies 3 inch cookies

Ingredients
1-1/2 stick butter
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
1/2 tbsp vanilla extract
1/4 cup Eggnog
1-3/4 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon

Eggnog Glaze
1 cup confectioners sugar
6 tbsp eggnog

Directions

  1. Preheat oven to 350 degrees. 
  2. In a stand mixer cream butter with brown sugar, and granulated sugar until well combined. 
  3. Beat in egg, egg yolk, vanilla extract and Eggnog until fluffy. 
  4. Mix in dry ingredients (flour, baking powder, salt, cinnamon and nutmeg) until well combined. 
  5. Line a baking sheet with parchment paper. 
  6. Using a 1 oz ice cream scoop or a cookie scoop to scoop cookie dough.
  7. Place cookie dough ball on prepared baking sheet.  Space balls of cookie dough evenly on baking sheet. 
  8. Bake for 7 minutes, and then spin the baking sheet, and bake for another 6 or 7 minutes.
  9. Let them sit on the baking pan for 2 minutes before removing to cooling rack.
  10. Prepare glaze by whisking eggnog with confectioners sugar. 
  11. Once cookies cool completely, dip them in eggnog glaze. Let stand until glaze is set, at least 20 minutes.

Gingerbread Snickerdoodles

Gingerbread Snickerdoodles

Makes 24 cookies 3 inch cookies

Ingredients
1-1/2 stick butter
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
1/2 tbsp vanilla extract
1/4 cup molasses
1-3/4 cups flour
1 tsp baking powder
1/4 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground allspice
1/8 tsp ground cloves

Cinnamon Sugar
1/4 cup granulated sugar
1-1/2 tsp ground cinnamon

Directions

  1. Preheat oven to 350 degrees. 
  2. In a stand mixer cream butter with brown sugar, and granulated sugar until well combined. 
  3. Beat in egg, egg yolk, vanilla extract and molasses until fluffy. 
  4. Mix in dry ingredients (flour, baking powder, salt, allspice, ginger, cinnamon and cloves) until well combined. 
  5. Line a baking sheet with parchment paper. 
  6. Using a 1 oz ice cream scoop or a cookie scoop to scoop cookie dough.
  7. Roll cookie dough ball in cinnamon sugar mixture.
  8. Place cookie dough ball on prepared baking sheet.  Space balls of cookie dough evenly on baking sheet. 
  9. Bake for 7 minutes, and then spin the baking sheet, and bake for another 6 or 7 minutes.
  10. Let them sit on the baking pan for 2 minutes before removing to cooling rack.

12 Days of Cookies

December is finally here. You know what that means… Cookies…. Cookies aren’t just for Santa. I love cookies during this time of year. I will be sharing 12 delicious cookie recipes with you. Check back here everyday for each yummy cookie recipe.

Day 1: Gingerbread Snickerdoodles

Day 2: Eggnog Gookies

Day 3: Lemon Ginger Glazed Cookies

Day 4: Snickerdoodle Eggnog Creme Brulee Cups

Day 5: Rugelach

Day 6: Caramel Spiced Apple

Day 7: Lemon Crinkle

Day 8: Apple Toffee Pecan

Day 9: Red Velvet Crinkle Cookies

Day 10: Chocolate Chip Brookie

Day 11: Gingerbread Men

Day 12: Brown Sugar Maple Pecan

Maple Pecan Sweet Potato Waffle with Maple Cream Sauce

A few days ago I posted that delicious Sweet Potato Bunt Cake with Maple Cream.  I had a little bit of mashed sweet potato left over. It wasn’t quite enough to bake another cake with. Although that would’ve been perfect.  However waffles came to mind plus, I hadn’t made waffles in a while. 

Sweet potatoes are naturally dense and sweet, plus they add a special fluffiness to the waffles. However, it’s not an overpowering flavor. It’s very subtle and a perfect complement to the maple.

These waffles are great on their own, but the Maple Cream Sauce brings them over the top.  I’m warning you now, that Maple Sauce is dangerous lol.  After making it you’ll definitely want to put it on everything, hence the reason for me making it for the Sweet Potato Bunt Cake, and again for these waffles. The only thing that would make these waffles even better is topping them with candied pecans. 

Maple Pecan Sweet Potato Waffle

Prep Time10 mins
Cook Time30 mins

Ingredients

Sweet Potato Waffle

  • 4 eggs separated
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/2 cup maple cream sauce
  • 1/2 cup buttermilk
  • 1 cup mashed sweet potato
  • 1 tsp vanilla
  • 1/2 tsp nutmeg
  • 1 cup flour
  • 1/2 cup corn starch
  • 1/2 cup cake flour
  • 1 tsp salt
  • 2 tsp baking powder

Maple Cream Sauce

  • 1-1/2 cup heavy cream
  • 5 tbsp pure maple syrup
  • 5 tbsp light corn syrup
  • 1 tsp nutmeg
  • 1/2 tsp vanilla extract

Instructions

Sweet Potato Waffle

  • Preheat the waffle iron according to the manufacturer's instructions.
    2. Combine flours, baking powder, corn starch, and salt in a medium bowl and set aside.
    3. In a second bowl, whisk egg yolks and sugar until the sugar is dissolved and the eggs have lightened to a pale yellow. 
    4. Add vanilla, milk, coconut milk, butter milk, maple cream sauce & mashed sweet potato to the egg mixture. 
    5. Combine the sweet potato mixture to the flour mixture and whisk until everything is blended but don't over mix.
    6. Use an electric mixer to whisk egg whites in a third bowl until the egg whites form stiff peaks. 
    7. Fold the egg whites into the waffle batter using a rubber spatula.  Do not over mix. 
    8. Spray the waffle iron with non-stick cooking spray and pour about a ladle full of batter into the waffle iron.  Close and cook the waffle per manufacturer's instructions until golden brown.

Maple Cream Sauce

  • Combine heavy cream, maple syrup and corn syrup in a sauce pan. 
    2. Cook over medium heat, stirring constantly, for 15 minutes or until sauce is reduced and thick. 
    3. The sauce will bubble as it cooks. 
    4. When sauce has thickened, add vanilla extract, nutmeg and cinnamon.  Sauce will thicken more as it cools.