These homemade fortune cookies and pirouettes (“flute cookies”) hold their shape while cooling by resting on a champagne glass.
I’ve neglected the cookie blog for way too long and I apologize! I’ve been really busy with lots of recipe making (which will be done in less than a month, by the way). The next step after that will be finding a publisher and creating this book! It’s all quite overwhelming, so if anyone has advice about the endeavor of getting published, I’m all ears!
In the meantime, Happy Holidays! I’ve included the recipe for my Chocolate Peppermint Cream Bars, the perfect thing to make in the winter.
Chocolate Peppermint Cream Bars
Makes 2-3 dozen
Whoa, man! These are pure chocolate and peppermint bliss! They’re not all that difficult or time consuming either, despite having three layers. They do call for a lot of chocolate chips, but feel free to halve the recipe and make in an 8×4-inch bread pan. Don’t even wait for the holidays to make these.
Bottom Layer:
1 cup sugar
1/3 cup margarine
1 1/4 cups chocolate chips
1/2 cup soy milk
2/3 cup cocoa powder
3/4 teaspoon vanilla extract
2 scant cups flour
1/8 teaspoon salt
Peppermint Cream:
1/2 cup margarine
2 1/4 cups powdered sugar
2 teaspoons peppermint extract
3-4 drops green food coloring (optional, but attractive)
2 tablespoons soy milk, plus more if needed
Chocolate Layer:
1 1/4 cups chocolate chips
2 tablespoons shortening
Preheat the oven to 350°F.
Bottom Layer: Melt the chocolate chips either in the microwave or in a glass bowl placed in boiling water. Remove from heat and stir in the soy milk and the cocoa powder. Cream together margarine and sugar with a strong fork, then add in the chocolate/soy milk/cocoa mixture and stir until incorporated. Add the vanilla, then the flour and salt. No need to sift.
In an 8×8-inch baking pan LINED WITH PARCHMENT PAPER (I cannot stress enough the importance), press out the dough evenly. Bake for 14-18 minutes or until the center is firm and the edges are done, then cool.
Peppermint Cream: Meanwhile, cream together the margarine and powdered sugar. Add in the peppermint extract and food coloring (if using). Gradually add the soy milk until the mixture kind of resembles frosting. If it’s liquid, add more powdered sugar. If it’s stiff or dry, add more soy milk. Chill in the fridge until the bottom layer is cooled.
Chocolate Layer (Make this at the last minute): Melt the chocolate chips and shortening in a glass bowl in boiling water, or over a double boiler.
Assembly: Spread the bottom layer evenly with peppermint cream, then chill in the freezer for about 5 minutes. Remove, then spread the top with the chocolate, creating a swirl pattern if you like. The chocolate will not spread out evenly due to the peppermint layer, but if you want it to be smooth, do a second layer of chocolate, halving the chocolate layer ingredients.
Let set, then cut as you like and enjoy!
(I also took a little hiatus from cookies to make a grinch gingerbread house!)
Chewy Banana-Banana Cookies
I’ve been trying to make chewy banana cookies, on and off, for about a year and it finally happened! They’re called banana-banana cookies, rather than banana-oatmeal or banana-nut, because the banana shines in this recipe!
Chewy Pumpkin Spice Cookies
I have a fluffy pumpkin cookie, but here is the elusive CHEWY pumpkin cookie!
Blueberry Walnut Breakfast Cookies
These are completely oil/margarine-free, but don’t taste healthy!
Peanut Butter Graham Crackers
A variation from original grahams.
Hypnosis
Dark Chocolate Truffle Cookies
These are super unique with hints of secret flavors.
Chocolate Nut Florentines
Almond Butter Cookies
Oreos
Homemade!
Oreo Cookie Cookies
Oreo cookies, in cookies!
Peanut Butter Cup Cookies
The same idea, but with the famous peanut butter cups.
Day of Silence Cookies
Dare I communicate that these left people speechless?
Cashew Butter Chocolate Chip Cookies
Classic and delicious!
Zesty Coconut Lime Mexican Wedding-like hybrid cookies
I invented these for a Spanish class party and they are coconut hater-approved!
Espresso Shortbread
Yum!
Peanut Butter Molasses Cookies
A Garrick creation.
Cutesy Fruitsy Raspberry Almond Sandwich Cookies
I’m starting to make super creative titles for cookies. This one may be a little too cutesy, but I try. The name is fitting though!
Hi, everyone! We’re still alive! But pretty busy with getting new recipes up and welcoming in the new testers. Here’s what I’ve come up with lately:
Orange Vanilla Cream/Dreamsicle Bars
These are the bar of a dream, a pastel orange surreal dream! They’re perfectly delicate.
No-Bake Date Oat Bars
Root Beer Float Cookies
Mexican Hot Chocolate Cookies
The drink is now in cookie form! These are chocolate-y and cinnamon-y with a hint of spicyness.
Magical Floating Margarita Cookies
Because they will sweep you off your feet. Or just because they look like they’re floating a little in this photo.
Art Show Cookie Cake made for art show
Peace Cookie Cake
This is actually a cookie cake cake. There’s a chocolate cake underneath the cookie and frosting!
Glazed Lime Cookies
Sugar-crusted Shortbread Cookies
Peanut Butter Oatmeal Cookies
Iced Caramel Cookies
Crispy Peanut Butter Cookies
Butterscotch No-Bakes
I’ve been pretty busy lately with tests and research papers and the like, but all that is over and more attention can be given to the blog!
In the meantime, we now have a myspace! Feel free to add us!
Ginger Cookies, three ways
Turbinado-sugared
Crystallised ginger
Chocolate Covered Crystallised Ginger
Chocolate Covered Crystallised Ginger
Butterscotcho-mania!
Scotchies!
Peanut Butter Butterscotch with Butterscotch Chips and bits of PB Fudge
7-Layer Bars
St. Patty’s Day!
Homemade vegan Bailey’s is the basis of these cookies!
Kolaches and Apricot Fold-overs (recipe courtesy of AsstroGirl!) and Apricot Almond Cookies
Odds ‘n’ Ends
Mexican Wedding Cookies
Cookie Cake!
Ladies’ Kisses/Almond Milanos
I give to you…my heart.
Just like the Girl Scout cookies!
Tiramisu/White Russian Cookies
