Mother's Day Chocolate Raspberry Rose Truffles

Bunches of posts today because while I've been baking, my wonderful friend Sandy reminded me that I've been slacking on the posts.  I made these truffles for my mom for Mother's Day this year.  My mom and I love truffles and have been enjoying testing out all the flavors from Anna Shea Chocolates near her house.  These were a little tricky to work with but were well worth the effort.  You will need a food scale for this recipe, don't try to estimate or your ganache won't set right.  I used a 1/2 inch cookie scoop to scoop the ganache and then dipped the chilled ganache balls into dark chocolate but you could roll them in cocoa powder.  Enjoy!

Chocolate Raspberry Rose Truffles
Makes about 2 dozen truffles
 
Raspberry Rose Ganache:

• 5.25oz (147g) 64% bittersweet chocolate, finely chopped.
• 3 tablespoons (42g) heavy cream
• 2 teaspoons (14g) light corn syrup (or inverted syrup)
• 1/4 cup (42g) strained raspberry purée
• 1 tablespoon (14g) granulated sugar
• 1 tablespoon (14g) salted butter, cubed and softened but not melted
• 2-4 drops of culinary grade rose petal oil or rose water

To Finish The Chocolates:

• 8oz (224g) 64% bittersweet chocolate, melted and tempered OR
• Cocoa powder

1.  To prepare the ganache, place the chopped chocolate into a medium sized bowl.
2. Combine the cream, purée, corn syrup and sugar in a small sauce pan. Bring to a boil over medium high heat stirring constantly. Once it reaches a rolling boil, pour the cream mixture evenly over the chocolate and allow to stand for 2 minutes without stirring.
3. Once 2 minutes has passed, stir slowly to incorporate the ganache. Once the mixture has cooled to 95°F you may add the butter and rose oil/water, stirring gently to combine.
4. Allow the ganache to set up over night in the refridgerator.  Once set, use a 1/2 inch cookie scoop to scoop out the ganache.  Roll between palms to create completely round balls.
5. Place balls into the refridgerator to set.
6. Dip cooled balls into tempered chocolate or roll in cocoa powder.

Banana Bread Cookies

I made these for a dear friend's retirement celebration and again for a pre-Memorial Day party on Saturday.  They were a hit at both and taste exactly like chocolate chip banana bread in cookie form.  I used semi-sweet chocolate chips but you could use whatever kind you like.  Enjoy!
 

Banana Bread Cookies
Makes about 3 dozen

• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1 teaspoon coarse salt
• 1/2 teaspoon baking soda
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup mashed ripe banana (about 1 large)
• 1 cup old-fashioned rolled oats
• 8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks
• 1/2 cup coarsely chopped walnuts (about 2 ounces), toasted

1. Preheat oven to 375 degrees. 
2. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. 
3. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts. 
4. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. 
5. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. 
6. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.

Strawberry Lemonade Bars

I wanted to make something refreshing and summery for our Bible study group since it was one of those rare days this spring when we actually had warm temperatures.  These strawberry lemonade bars were exactly what I was looking for.  This recipe is easy to make and the lovely pink color is all natural and came from pureed strawberries.  Enjoy!

Strawberry Lemonade Bars

Makes 24 bars

Crust

• 1/4 cup sugar
• 1/2 cup butter, room temperature
• 1 1/2 cups all purpose flour
• 1/4 tsp salt

Filling

• 1 cup fresh lemon juice
• 2-3 tsp lemon zest
• 1/2 cup pureed strawberries (about 3/4 cup berries)
• 1 1/4 cups sugar
• 4 large eggs
• 1/4 cup all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

1. Preheat oven to 350F and lightly grease a 9×13-inch baking pan.

2. Begin by making the crust.  In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.

3. While the crust bakes, prepare the filling.  In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.

4. Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set.  There will be a light colored “crust” on top from the sugar in the custard – nothing to worry about.

5. Cool completely before slicing and use a damp knife to ensure clean slices.  Store bars in the refrigerator, especially on a hot day.

Happy Albert Pi-nstein Day!

Monday is March 14th and it is affectionately known to science and math geeks everywhere as Pi Day!  Pi Day is an actual holiday for me because it's an excuse to bake something pie related and is both a celebration of Pi and the birth of one of my favorite scientists, Albert Einstein who would be turning 132 this year.  I wanted to do something a little different, no shocker there, and came across this recipe for Apple Pie Cookies.  I noticed a few ways to improve upon it based on the comments and wanted to put my own spin on it as well.  The result is DELICIOUS! I made a batch to bring into work and some extra for Mr. Sprinkles.  I hope you like them as much as we do.  Enjoy!

Apple Pi Cookies
Makes 2 dozen

• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup butter, room temperature
• 3/4 cup light brown sugar
• 1 large egg
• 2 tbsp maple syrup
• 1 1/4 cups diced fresh apples (2 parts granny smith and 1 part red delicious)
• 3/4 cup pecans, coarsely chopped 

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and maple syrup. With the mixer on low speed, gradually blend in the flour mixture. Once all flour has been incorporated, stir in apples and pecans.
4. Drop by heaping tablespoons onto prepared baking sheet.
5. Bake for 10 minutes, until cookies are browned around the edges. Cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
6. Since the apples let off more moisture as time goes by, these cookies will start to stick together slightly after a day of being stored in an airtight container. To prevent this, as well as to make the cookies easier to eat, layer them with pieces of wax paper or parchment paper. 

Science Cookie Send Off

My science teacher buddy at my school had a baby recently and I had the pleasure of working with Erin, her maternity leave sub, who was a fantastic teacher and fellow science geek.  Recently, Erin had her last day with us and I knew it was the perfect opportunity to create a cookie I've been dying to craft...Atom Cookies!  They are a basic chocolate cut out cookie with a bit more cinnamon added as the reviews said the cookie was a bit bland.  Maybe I'll add a little clove or chili powder next time.  I used royal icing to create the well known Rutherford atom model and Wilton pearlized sugar sprinkles for electrons.  They have a nice crunch and don't hurt your teeth like those little silver ball sprinkles are known to do.

Hydrogen, Helium, and Lithium

Atomic Chocolate Cut Outs (adapted from Martha Stewart's Chocolate Cut Out Recipe)
Makes about 2 1/2 dozen

Cookies:

• 1 1/2 cups all-purpose flour
• 1/2 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
• 1/8 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 1/2 cups sifted confectioners' sugar
• 1 large egg, lightly beaten
• 1/2 teaspoon pure vanilla extract

 Decorations:

• 1 batch royal icing
• Wilton Pearlized Sprinkles (or similar)

1. Sift flour, cocoa powder, salt and cinnamon into a bowl.
2. Place butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Gradually mix in flour mixture. Turn dough out onto a baking sheet lined with parchment paper. Form dough into a disk on the paper and cover with plastic wrap. Refrigerate until firm, at least 1 hour and up to overnight.
3. Lift baking mat from baking sheet. Roll out dough between baking mat and plastic wrap to 1/4 inch thick. Remove plastic wrap. Cut out cookies with a 2 1/2 inch flower shaped cookie cutter. Transfer baking mat to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 15 minutes.
4. Preheat oven to 350 degrees. Remove baking sheet from freezer and trim scraps. Reroll scraps between a nonstick baking mat and plastic wrap and repeat process.
5. Bake cookies until crisp, about 8-10 minutes. Let cool completely on sheets on wire racks.
6. Once cooled use royal icing to create 3 orbitals (oval shapes) and add pearl sugar electrons. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.

Oatmeal, Cranberry, and Chocolate Chunk Cookies

I saw these being made on Giada at Home and just HAD to try them.  While most kids love chocolate chip cookies, I dislike them.  My favorite is still my mom's homemade oatmeal raisin cookies.  They're warm, chewy, and comforting - just like a big hug from mom.  That being said, Giada's recipe is terrible!  I was left with a heaping pile of crumbly oaty messiness that made me sad for the loss of an entire cup of cranberries which are my favorite baking ingredient.

I decided to send Giada's recipe to the recycling bin and pull out mom's tried and true recipe and make my own changes.  The result is pure awesomeness.  I brought these to work as brain food for an institute day for my fellow teachers.  I left a small container on my table and saved the rest to bring for a large group work day.  After about two and a half hours of listening to a speaker we rotated tables for an activity and I came back to find a post-it on the container that read "Please hungry me cookies."  Clearly the brain food idea was a good one.  They were a huge hit and I left for the weekend with only a few cookies left.  They're delicious!  Crunchy on the outside, chewey on the inside and packed with delicious cranberries and chocolate - these might be my new favorite cookies.  Enjoy!

Oatmeal, Cranberry, and Chocolate Chunk Cookies
Makes 3 dozen

• 2 C flour (I used equal parts all purpose flour and whole wheat flour)  
• 1/2 tsp salt
• 1 tsp baking powder
• 1tsp baking soda
• 2 1/2 C old fashioned oats
• 2 sticks of room temperature butter
• 1 C granulated sugar
• 1 C packed light brown sugar
• 1 tsp vanilla
• 2 eggs
• 1 C dried cranberries
• 6 oz chopped semi sweet chocolate

1. Preheat oven to 375 degrees and line baking sheets with parchment paper.
2. Mix together flour, salt, baking powder, baking soda, and oats.
3. Using the paddle attachment on your stand mixer or hand mixer, cream together the butter and sugars until pale and fluffy.
4. Mix in the vanilla and eggs.
5. Mix in the dry ingredients until incorporated.
6. Mix in the cranberries and chocolate until just combined.
7. Scoop and roll the dough into walnut sized balls.
8. Place on your baking sheet about 3 inches apart and bake for 10-14 minutes.

Peanut Butter and Jelly Thumbprints

So the blog has been having some weird formatting issues so if there are no longer 12 days of Christmas Cookies on this site, you'll know why.  I'll get around to reposting those recipes one of these days.  Hopefully, those issues won't show up in this post.

I made these cute little cookies to bring to work to celebrate a friend from work's birthday.  I used raspberry jelly but you could substitute any flavor you like or use a variety.  I loved the end result.  It was like having a cookie version of your favorite childhood lunch.  Okay, so it's still one of my favorite lunches now.  :) Enjoy!

hand juicer used to make indents

Peanut Butter and Jelly Thumbprints
Makes 40

• 1 1/4 C all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 C smooth peanut butter
• 1 stick room temperature butter
• 1/3 C granulated sugar, plus more for rolling
• 1/3 C packed light brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 C jelly (I used raspberry)

1. Preheat oven to 350 degrees and line baking sheets with parchment paper.
2. Whisk together flour, baking powder, baking soda, and salt.
3. Using a paddle attachment or hand mixer, beat together the peanut butter and butter.
4. Add the sugars to the peanut butter and butter mixture and beat until pale and fluffy.
5. Mix in the egg and vanilla until just incorporated.
6. Add in the dry ingredients and mix until combined.
7. Scoop out level tablespoons (about the size of a large marble) and roll into balls.  Roll each ball in sugar and place on baking sheet about 2 inches apart.
8. Bake until cookies are puffy, about 10 minutes and remove from the oven.  Make indentations in the center.  I use the end of a a juicer but you can use anything that will make a round depression like the handle of a wooden spoon.  Return to oven, and bake until the edges are golden brown, another 4 minutes more in my oven.
9. Transfer to wire racks and let cool completely.
10. Heat jelly in a sauce pan or cheat like me and pop it in the microwave. Spoon about 1/2 tsp into each cookie.
11. Cookies can be stored in a single layer for about 1 week.