Sweet T’s Ultimate Cookie Sandwiches!

Sweet T’s Ultimate Cookie Sandwiches!

 

                To me a big part of cooking and baking is making things to share with loved ones.  There is so much joy in sharing a dish you created with the person or the people you made it for.  Creating food is a labor of love. This week’s recipe was created for an exceptional group of people.

                My honey and I have been playing on an intermural ultimate Frisbee team for the past several years.  We have been so fortunate to have such amazing teammates turned friends over those years.  Our team might not always win, but we always have fun and enjoy playing and hanging out together.  We actually like to say that we are a “Drinking team with a Frisbee problem.”

 

 

                For the last game of the season I wanted to bring an extra special treat for my dear friends.  Our team is named Blood Sweat and Beers, and it is what inspired this cookie sandwich.  The cookie is rich dark chocolate with chocolate chips and pretzel bits to compliment the sweet and buttery Guinness frosting. Like your favorite beer, these are best served cold.   

 

Chocolate-Pretzel Cookies:

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup brown sugar

1/4 cup granulated sugar

1 1/2 cup all-purpose flour

½ teaspoon baking soda

1 teaspoon baking powder

¼ tsp salt

½ cup+1 tablespoon cocoa powder

2 eggs

1 teaspoon vanilla extract

1 cup dark chocolate chips

1 cup crushed pretzels (crush in a food processer or place pretzels in a Ziploc bag and crush manually with a rolling pin)

Guinness frosting:

1/3 cup Guinness, room temperature

½ cup butter, room temperature

4 cups sifter powdered sugar

 

Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.

In large bowl, beat butter with an electric mixer for a few seconds until whipped. Add brown sugar and granulated sugar, and continue beating until light and fluffy.  Add eggs and vanilla extract.  Continue beating until combined.

In a separate bowl, sift flour, cocoa powder, baking soda, baking powder, and salt.  Slowly add flour mixture to butter mixture using a low speed on the electric mixer, making sure ingredients are well combined after each addition. 

Stir in chocolate chips and crushed pretzel bits by hand.

Chill the cookie dough for 30-45 minutes.

Roll 1 tablespoon of dough into a ball and place on cookie sheet.  Place cookies about 1 1/2 inches apart.

Bake for 10 minutes.  Do not over-bake these cookies, we want them to be soft.  Place cookie sheet on a cookie rack.  Let the cookies cool completely on the cookie sheet before removing.

Once the cookies are cool, mix sifted powdered sugar, Guinness and butter in a medium bowl until it reaches an even consistency. 

Flip a cooled cookie over and frost the flat side of the cookie.  Place another cookie, flat side down on top of the frosting, making a sandwich.  Repeat with the remaining cookies.

Store in cookies in the refrigerator. 

 

Game of Thrones-Inspired Lemon Tea Cakes (Sansa Stark's favorites!)

Game of Thrones-inspired Lemon Tea Cakes

Lemon cakes are coming…

 

Today I am making a special treat inspired by George R.R. Martin’s popular book and TV series, Game of Thrones.  And no, it’s not horse hearts.

When I really love something, I have no shame in the depths of geekdom that I am willing to reach.  I have been a fan of Game of Thrones ever since my wonderful honey introduced me to the series a while back.  There is such a wealth of fascinating characters and enthralling storylines in the series. 

Shekh ma shieraki anni (or my sun and starts, aka my honey) and I even reached a new level of fandom when we created and wore our first cosplay outfits to Wizard World’s Chicago Comic Con last summer.  Given my background in the performing arts (dance and theatre), it seemed like a natural progression to take our love of Game of Thrones.  My honey created a Ser Jorah Mormont costume and I created a Daenerys Targaryen costume.  Pretty much ever since, I’ve considered myself Daenerys.  Now whenever I grab or eat something too hot, I say “I am blood of the Dragon!” 

Dany and Ser Jorah at Comic Con

(In reality, my heat tolerance has probably actually developed from years of baking, cooking, burning myself on pans and burning my mouth tasting things straight from the oven or stove.  But that just doesn’t sound as cool to me.)

For each season of the TV series Game of Thrones, honey and I gather at our friends’ homes to watch the show together.  The other week during an episode that included a scene of Margaery Tyrell, Sansa Stark and Lady Olenna sharing lemon cakes and cheese in the garden, I was inspired to make my own version.

My version is a light and slightly sponge-like cake with subtle notes of lemon, topped with a sweet and tart lemon glaze.

 

Check my how to video in my Dany cosplay!

 

Cake Ingredients:

½ cup unsalted butter

1 cup sugar

2 large eggs

1 tablespoon sour cream

1 teaspoon vanilla

1 teaspoon butter flavor

Zest of 1 medium lemon

Juice (about 1 tablespoon)  of 1 medium lemon

1 ½ cup cake flour

1 ¼ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk (I use milk mixed with buttermilk powder)

 

Prepare the cakes:

Preheat oven to 350 degrees Fahrenheit.  Grease a muffin tin well.

 

In a bowl with an electric mixer, beat the butter until creamy.  Add sugar and beat for about 2 minutes on medium speed, or until light and fluffy.  Beat in the eggs one at a time. Add sour cream and continue beating until well combined.  Add vanilla, butter flavor, lemon zest and lemon juice.  Mix until blended. 

 

In a separate bowl, sift cake flour, baking powder, baking soda, and salt.

 

Alternate between adding buttermilk and dry ingredients (cake flour/baking powder/baking soda/salt blend) to the butter mixture.   There should be about 3 additions of each.

 

Pour batter into the muffin tins until each cup is about 2/3 of the way full.  Depending on the size of your muffin tin, this should create between 12-15 cakes. 

Place in the oven and immediately turn the heat down to 325 degrees Fahrenheit.

Bake for about 25 minutes or until a tooth pick inserted in the center comes out clean.

Let cool in the tin for about 10 minutes then remove the cakes to a cooling rack.  I turn the cakes upside down, but that’s just my personal preference; I think they look cooler that way.  Let cool completely before adding the glaze.

 

Lemon Glaze Ingredients:

1 ¼ cup powdered sugar

2 teaspoons vanilla

1 teaspoon butter flavor

1 tablespoon fresh lemon juice

 

Prepare the lemon glaze:

Combine ingredients in a medium sized bowl.  Whisk until blended and there are no more lumps of the powdered sugar. 

Drizzle the glaze over the completely cooled cakes.  Let glaze set before enjoying.

 

Makes 12-15 mini cakes.

 

Thanks for checking out my blog!  Be sure to check me out YouTube, too!

Scotchies: Oatmeal-Butterscotch Chip Cookies, A Love Story

Scotchies

Oatmeal-Butterscotch Chip Cookies, A Love Story

 

                For me, baking is all about love.  Baking something special with someone special in mind is one of the greatest ways to show how much you love someone.  When I met my honey three and a half years ago, he told me his favorite cookies were scotchies.  Honestly, I was stumped.  His favorite was a cookie that was not only absent from my repertoire, but I had never eaten one before. 

                The first summer we were together, he had to go away for about a month up to Illinois.  This was the prefect opportunity to try this crazy oatmeal-butterscotch thing out for a care package.  I couldn’t find a recipe that I liked, so I messed with an oatmeal raisin cookie recipe that I had.  It was kind of chewy, and frankly a little odd to me.  But I sent them anyways just figuring that was the way they were meant to be. 

                Even though my sweet honey says he loved them anyways, I knew they weren’t up to snuff.  Recently when I suggested to him that I try again, he lit up.  How could I not try to come up with a recipe for my honey’s all-time favorite treat?  A lifetime with a girl that bakes but never getting your favorite homemade cookie just breaks my heart.  So I tried again.

                After a lot of figuring and playing with ideas, I came up with this little recipe.  I absolutely love straight-from-the-oven, hot, gooey cookies, but these are just not one of those kinds of cookies.  I was a little sad at first, thinking that I would never share my honey’s love of them.  Then I tried another after they cooled completely.  Now it was a totally different story.  Once these cookies cool, and get nice and crispy, they are heavenly.  And the best part of all, my love was crazy about them! 

We even packed some of them up to take to a party that night.  Everyone at the party raved about these.  I couldn’t believe it! Even my friend who follows a gluten-free diet couldn’t resist trying them! 

These cookies are thin, sweet, buttery and crispy.  There are a few special techniques that I use when making them, so I highly recommend you check out my short how-to video with bonus tips.  It is best to let them cool to enjoy them at their peak.  I actually even preferred these the next day!

 

Scotchies (Oatmeal Butterscotch Cookies)
(makes 4 dozen cookies)

Ingredients:

1 cup softened unsalted butter

½ cup granulated sugar

1 cup packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon butter flavoring

1 ½ cup all-purpose flour

1 teaspoon baking soda

2 cups rolled oats

2 cups butterscotch chips

 

Instructions:

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

In a large bowl, beat butter, and both sugars with an electric mixer on medium speed until light and fluffy (about 2 minutes).  Add eggs, vanilla extract, and butter flavoring.  Continue to mix until combined.

Gradually add 1 ½ cups all-purpose flour and the baking soda, mixing thoroughly between additions. 

Stir in the oats and butterscotch chips by hand. 

Form about 2 tablespoons of dough into balls and place on lined cookie sheet about 2-3 inches apart.  Each pan should hold about 6 cookies.

Bake for about 18 minutes, or until evenly browned and the center is set.

Place cookies on a wire rack and let them cool completely before enjoying.

Tips:

·         It’s best to use room temperature eggs.

·         These cookies spread a lot, so be sure not to place them too close together.

·         Unlike other cookie recipes, these need to be baked through before being removed from the oven.  The center will not continue baking after you remove them from the oven.

·         These cookies are not “right-out-of-the-oven” cookies.  They should be cooled completely so they can get crispy before being enjoyed. 

 

Mini Peanut Butter Chocolate Chip Cheesecakes

Mini Peanut Butter Chocolate Chip Cheesecakes

I don’t know if other people are like this, but when I crave a certain food I don’t stop until I figure out a way to get it.  My dad was the same way.  I have memories of driving across town to one specific hamburger place because that was the only hamburger he wanted. 

A few days ago, I told my honey that I wanted cheesecake.  He just laughed and told me that I’m cute.  Little did he realize that I would immediately start plotting how to make this imaginary cheesecake that popped into my head.  First, I don’t currently have a spring form pan, so I figured mini cheesecakes would be the simplest solution.  It also makes them travel better, and they’re easier to share with friends.  Then, factoring in my great love for chocolate, I knew I needed some in the mix.  I didn’t want a completely chocolate cheesecake, so instead I “just” settled for chocolate chips, chocolate topping, and an Oreo cookie crust.  I wanted to satisfy my need for chocolate and cheesecake without letting the one flavor overpower the other.   Finally, what goes best with chocolate and creamy cheesecake?  Peanut butter of course! 

So with that, this cheesecake was created.  When I took my tester batch out of the oven, I let my honey taste one, intending to share it.  He promptly snuck away with it, polishing it off within minutes.  I hope you enjoy these as much as we do!

 

 

Ingredients

Oreo cookie crust:

1 cup crushed Oreo cookies (it took me about 18 whole cookies, cream included, to get a cup)

1 tablespoon light brown sugar

2 tablespoons of melted unsalted butter

Filling:

1 8-ounce package of cream cheese, softened

1/3 cup light brown sugar

1 egg

2 tablespoons creamy peanut butter

1 tablespoon sour cream

1 teaspoon vanilla extract

1 cup mini chocolate chips

Topping:

3 ounces semisweet chocolate

2 tablespoons of vegetable oil

 

Prepare the crust:

Place 1 cup of finely ground Oreo cookie crumbs (creamy center included), 1 tablespoon of brown sugar and 2 tablespoons of melted butter into a small bowl.  Stir with a fork until well combined.  Place paper liners in a muffin tin.  Spoon the cookie mixture into the 12 cups and distribute evenly.  With your fingers, press the mixture into the bottom of each cup.  Set aside.    

 

Prepare the filling:

Preheat oven to 325 degrees.

In a large bowl, beat 8 ounces of softened cream cheese and 1/3 cup of brown sugar with an electric mixer on medium speed.  Add the egg and continue to beat the mixture.  Add 2 tablespoons of peanut butter, 1 tablespoon of sour cream, and 1 teaspoon of vanilla.  Then continue to beat on medium.  Fold in 1 cup mini chocolate chips by hand.  Spoon the batter evenly over the prepared cookie crusts.  Make sure to cover the cookie crust completely. 

Bake at 325 degrees for 20 minutes.  Remove from the oven and place on a baking rack to cool while you prepare the topping.

Prepare the topping:

Over a double broiler or heavy saucepan, add 3 ounces of semisweet chocolate and 2 tablespoons of vegetable oil.  Stir continuously until the chocolate is melted.  Set aside to bring to room temperature.  Then coat the top of each cheesecake with the room temperature chocolate.  Refrigerate for at least 30 minutes before serving. 

Store in the refrigerator. 

Tips:

·         To crush the Oreos you can either ground the cookies in a food processor, or you may place the cookies in a Ziploc bag and crush with a rolling pin. 

·         Eggs are best to use at room temperature, if possible. 

·         If you don’t have a standing mixer, you can either use a hand mixer, or even mix by hand.

·         To use a double broiler, place a small amount of water in a saucepan and heat until it comes to a rolling boil.  Place the top of the double broiler (or heatproof bowl) securely on top.  Make sure it fits tightly so that no steam is escaping.  If you don’t have the equipment to double broil, you may use a heavy saucepan.  Just be careful not to let the chocolate burn.

 

 

Sweet T's Bacon Grilled Cheese

Sweet T’s Grilled Cheese

 

If you took a poll, I believe bacon would be the number one guilty pleasure food.  I, like most people, love bacon.  I don’t eat it regularly, but there is a lot of joy in eating a perfectly crisp slice of bacon.  I have gained enough of a reputation, that I have been gifted not one, but two bacon t-shirts to show my bacon love.



Here is my "Bacon is meat candy" shirt from
 my honey's mother

 

Here is my "Everything is better with bacon"
shirt from my honey

A close runner-up on guilty pleasure foods would have to be cheese.  What better way to make a grilled cheese, than by adding bacon?  This is one of my favorite sandwiches.  It’s perfect for a weekend lunch since it’s the perfect time to indulge a little. 

 

This hits all the flavor marks.  The sourdough bread lends a subtle tang.  The tomato adds a bright freshness.   The bacon adds a meaty, saltiness and irresistible crunch.  And the ooey-gooey cheese marries it altogether. 

 

 

Ingredients:

2-3 slices of bacon per sandwich (I prefer the center cut bacon)

1 large beefsteak tomato

4 slices sourdough bread

1-2 tablespoons butter, room temperature so that it’s easy to spread

½ cup shredded cheese of your choice, I recommend sharp cheddar or your favorite blend

 

Instructions:

Preheat oven to 400 degrees.  Line a rimmed cookie sheet with aluminum foil.  Place bacon in a single layer on the lined cookie sheet.  Bake in the oven for about 17 minutes.  Place a paper towel sheet on a plate.  Remove bacon with tongs and place on the paper towel to drain. 

 

Slice the beefsteak tomato into slices about ½ centimeter thick.  You will need about 2 slices per sandwich depending on the size of your tomato.

With room temperature butter, spread lightly on one side of each slice of bread. 

 

Turn stovetop on low to medium-low heat.  Place a slice of bread, butter side down on your griddle.   Sprinkle a small amount (about 2 teaspoons) of the grated cheese on the bread.  Next layer your tomatoes on top of the cheese, followed by the bacon.  Sprinkle the remaining cheese on top of your bacon layer (about ¼ cup).  Place the second slice of bread, butter side up on top, to complete the sandwich. 

 

Repeat with for the second sandwich. 

Once the cheese starts to melt and the bottom slice of bread is a golden brown color, carefully flip the sandwich.  Allow the second side to cook for a few minutes until the second slice of bread is also golden brown. 

 

Carefully, remove the sandwich to your serving plate and enjoy!

Makes 2 sandwiches

 

Bonus tips:

·         The bacon cooking technique that I’m using is a personal favorite.  It’s low-maintenance and delivers perfectly crisp bacon without the messy clean-up, or threat of a painful grease splatter.

·         Cooking the sandwich over a low to medium-low heat will allow the cheese to melt properly.  Rushing the process by cooking on a higher heat will only toast the bread, and not thoroughly melt the cheese.

·         To keep butter at the perfect temperature for spreading without worry of spoiling from being left out, I highly recommend a butter bell.  Mine was a present from my sister from my Amazon.com wish list.  I love it!

·         When flipping this sandwich, I like to use two utensils.  One to slide under the sandwich and one to hold everything together from the top.  See the video for my technique.