This and that: King Arthur Flour

Thursday, April 11, 2013

#Cookies, Cookies and more... Triple Chocolate Chip Biscoff Cookies

We are having a Cookie Party on Foodie Friends Friday starting tonight at 9pm EST.

I hope you will all join us with your favorite cookie recipes.

I can't wait to see what you will bring.

So in honour of this party I decided to make my own cookies.

I was looking for a recipe to make for a bake sale that my hubby had to bring baking for this week and found this wonderful recipe from Isabelle at Home. I love Isabelle, not only because she is Canadian but she has a wonderful blog and wonderful recipes. You have to head over there and check them out, her post will make you want to come back for more.

This recipe had biscoff and as we always have biscoff in the house, I knew we would have the ingredients. My husband goes through a jar a week. Biscoff and chocolate chips, were could a person go wrong.

I had sent the couple leftover cookies that I didn't pack for bake sale with my hubby and he sent me and email yesterday saying "So can u make some of the cookies made yesterday again? They taste very goooooood!!!". I made a second batch just for him... But remember to check the temperature of the oven. I thought I had turned it to 375 but it was closer to 400 so a few got burnt. But the cookies must be gooooood as he is even eating the burnt ones :).

Yesterday afternoon I got another email from hubby that he received from one of the guys at the bakesale ~~" Your cookies were a huge hit- we had a few people come back to buy more after getting one."

These are one good cookie. Thanks Isabelle for the recipe!

Triple Chocolate Chip Biscoff Cookies

adapted from Biscoff Chocolate Cookies

3/4 cup biscoff spread
1/2 cup butter
1 cup brown sugar
3 tbsp cream
1 egg
1/2 cup whole wheat flour
1 1/4 cup white flour (King Arthur Flour)
3/4 tsp baking soda
1 tsp salt
1 tsp vanilla (I used Mimi's Magic Apron Vanilla Extract)**
2 cups chocolate chip or broken baking chocolate ***

Preheat oven to 375 degrees
Cream biscoff spread, butter, brown sugar, cream,egg and vanilla together. Add flour, baking soda and salt until just mixed. Stir in chocolate. I used my pampered chef cookie scoop and dropped them on the cookie sheet. Bake for 12-14 minutes. Mine didn't flatten out like Isabelle's did.
*** for the first batch of cookies I use 1 cup milk chocolate Ghirardelli, 1/2 cup semisweet Ghiradelli baking chocolate, broken in pieces and 1/2 cup Ghiradelli white chocolate broken in pieces. For the second batch I use 3/4 cup milk chocolate chips, 3/4 cup semisweet chocolate chips and 1/2 cup white chocolate pieces.
** I won Mimi's Magic Apron Vanilla Extract and love the flavour. It also makes me believe that my mom is baking right beside me as my mom's name was Mimmie.

I even broke down and had a cookie, although I am not supposed to have one as I am on a no sugar, no grain, no legume program right now. But they smelt so good I just had to try them.

I used my pampered chef cookie scoop and dropped them on the pan

Enjoy.

✻ღϠ₡ღ✻ Marlys

(¯`✻´¯)
`*.¸.*✻✿*.¸.*✻ Enjoy your day....`*.¸.*✻✿*.¸.*✻

LINKS: Great Ideas Thursdays, Swap N Share

Friday, December 21, 2012

Candy Cane Meringue Kisses

I have never made meringue before...

But I saw these somewhere on Facebook with candy cane kisses

and thought they looked wonderful, I am not sure where I found them
so if you posted it let me know so that I can give you credit.

The first batch I made I used the candy cane kisses and tinted the meringue with red food colouring.

The second batch, I used chocolate kisses and mixed in candy cane crumbs in the meringue.

Both smell heavenly.

Candy Cane Meringue Kisses

recipe adapted from Angel Kisses: King Arthur Flour

2 egg whites

1/4 tsp cream of tarter

dash of salt

1/2 cup plus 1 tbsp sugar

Hershey kisses - I used candy cane kisses and chocolate kisses

1-2 drops of red food colouring

crushed peppermints

red coloured sugar or sprinkles

Preheat oven 200 degrees F

In large bowl, mix egg whites, cream of tarter, and salt. Beat until egg mixture until it forms peaks, add sugar slowly and continue to beat until stiff and glossy. Add food colouring if you like.

Line cookie sheet with parchment paper and place a candy cane kiss on the paper about 2 inches apart. Using pastry bag and star tip, pipe meringue around candy cane kiss. Bake in 200 degree oven for 1 1/2 hours.

Turn off oven. You can now add coloured sugar or sprinkles at this time. Return the meringue back to oven and leave in until completely cooled - at least 3 or more hours or even over night. I was able to make 21 -24 meringue kisses.

For the meringues that I made with the chocolate kisses, I crushed about 1/8 cup of candy cane and mixed into the meringue before piping it around the kisses. I did not put food colouring in the meringue or use sprinkles with these. Some of the pieces of candy canes were bigger then the others.