Also thought I'd mention that this is officially the 75th recipe on my blog! I started this blog in February of 2014 as a way to share my obsessive love for baking and culinary arts, and today I see it as one of my proudest accomplishments. I hope you all have been enjoying my recipes and random stories of my life, and I sure hope you choose to keep on reading! Thanks for all the support and Happy New Year!
I have a confession to make with these cookies. This is actually my fourth or fifth time making them, but every time I made them for someone else and forgot to photograph them. However, tonight I'm making them for New Years Eve, and I was determined to get them up on my blog. They do require refrigeration, but I find that even better. They are a slice and bake cookie so you can make them days ahead of time and all you have to do is take the logs out of the fridge, slice them, and bake them, and voila! I even put some sparkling sugar on top to add a nice finishing touch. Also, if you're wondering why they're called "double chocolate", it's because it uses cocoa powder and grated bittersweet chocolate to create a really nice, rich chocolate taste that's just amazing. Also, sable cookies are just a type of butter-based cookie, originally from France. "Sable" means sand in french, which is why these cookies are known for their sandy and delicate texture. My mom fell in love with these cookies the first time I made them, so I've made them several times ever since, and I'm hoping they'll be a hit at our New Years Eve party tonight.
Also thought I'd mention that this is officially the 75th recipe on my blog! I started this blog in February of 2014 as a way to share my obsessive love for baking and culinary arts, and today I see it as one of my proudest accomplishments. I hope you all have been enjoying my recipes and random stories of my life, and I sure hope you choose to keep on reading! Thanks for all the support and Happy New Year!
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When I was growing up, my mom would shop at Costco a lot. Every time I went with my mom to Costco, I would make her pick up the large box of strawberry and chocolate rugelach from the bakery section. That stuff was amazing. I'm not kidding when I say that there were probably 30 pieces of rugelach in one of those boxes, and they would be all gone in 2 days, if you're lucky. I wasn't even sure what it was, I just knew that I liked it. So, when I got a cookbook for Christmas that had a relatively simple recipe for rugelach in it, I just had to give it a try, so I did! And man were they just as good as ever. Keep in mind that these cookies take about 7 hours total because they call for 5 hours of refrigeration, so plan ahead. I had a day off to myself, so I made these, and my only regret is that I can't stop eating them!
When I first saw these cookies, my first reaction was that they were very similar to Oreos. Although these cookies are in fact delicious, I would say that they are actually much closer to whoopie pies than oreos, but the cookie is not as cakey as whoopie pies are. First of all, they are much bigger than oreos, and second of all, the cookie is much tastier and has more chocolate flavor and the cream doesn't exactly resemble the cream inside an oreo. To be honest, I think these might even beat Oreos, but that's up for you to decide. Also, my advice would be to make the cookies pretty small. I made mine normal sized, but then once you sandwich them together with cream in the middle, I had a lot of people saying they couldn't finish them. I also reduced the amount of cream filling to be made in the recipe because I had so much leftover that I decided to whip up a batch of cookies with them (which by the way were also very popular)!
I've always wanted to make a pecan pie. What's funny is that I used to "hate" nuts. I put quotation marks because I don't remember myself trying them very often, or ever really, but I was very picky and decided I hated nuts. I eventually grew to like them and now I use them pretty often! A couple months ago my mom's friends came over for a dinner party and one of her friends made a pecan pie for dessert. I had a little taste to myself, which ended up being a whole slice, and then another the next day... it was amazing. So I finally made one today for our Christmas Eve party, and it turned out great! Very pretty and very yummy, plus it was so simple!
Similar to Thanksgiving, my cousin and I are on charge for all the desserts on Christmas Eve. I wanted to make some of the most classic yet delicious Christmas cookies, so I went with sugar cookie cut-outs, my mom's famous Chocolate Chip Pecan Shortbread cookies, and these, Chocolate Crinkles. They turned out really good, and they're pretty easy! One comment I would have is that if you would like to refrigerate the dough overnight, I would first refrigerate it for an hour or so in the bowl you made it in (probably your stand mixer bowl), and then take it out of that bowl and wrap it in saran wrap to leave it overnight. I left it in a metal bowl all night long and it kind of froze to the bowl, which made it very hard for it to thaw. However, when you first make it, it's too runny to wrap in saran wrap, which is why I would choose this compromise to do the trick. Nevertheless, great cookies!
One of my favorite parts of the weekend is waking up and having a nice family breakfast with some yummy breakfast food. Sometimes it's pancakes, waffles, scones, or, back when my brother wasn't allergic to egg, oftentimes french toast. Today, however, I wanted to make cornbread muffins. Simple, common, yet always delicious (especially slathered with butter). And, even though they are simple, it's hard to find a good recipe for them, so I did that part for you. This recipe is super quick, really simple, and very yummy. I used one bowl for the whole process and the end turnout was delicious! I also sprinkled sparkling sugar on top, which I got from Williams Sonoma (and use for practically everything now I love it so much), which was a nice little finishing touch that I would recommend if you have this product. Enjoy!
These cookies are absolutely delicious! They use the perfect balance of spices to create that typical gingerbread flavor that reminds everyone of the holiday season. Additionally, they turn out looking so cute! I decorated them with icing made from confectioners sugar and enough milk to make it spreadable, and then dyed it "red" (really just turned out pink) for the eyes, mouth, buttons, and either scarf, mittens, feet, or however I felt like decorating them. I tried to vary it up but ended up with a lot of the same cookies, oh well. Also, just beware, this recipe makes a TON of cookies. The size you see in the picture is a small to medium sized gingerbread man, and it made about 48 of those. But once you get a taste of these cookies, you'll be glad it made that many. Enjoy!
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AuthorMy name is Katherine and I love, love, love to bake! You can find all my baking adventures on this blog, plus you can follow me on Social Media by clicking below! Archives
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