Tag Archives: Cooking

Cooking tuesdays : Wookie Cookies

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Cooking tuesdays : Wookie Cookies

My dearly beloved reader, the Cooking Tuesdays are back! That’s right, the wonderful ‘tradition’ of posting a recipe every Tuesday has finally returned! And, as you can see, I’m coming back strong, with apologies and a wonderful, amazing, delicious and geeky recipe for the Star Wars fans in your life (because everyone of us knows at least one Yoda/Darth Vader/ Han Solo obsessed person out there. Or Jabba-obsessed for that matter; no judging ). So, to celebrate the upcoming movie I present you the easy and delicious Wookie cookies! I was thinking about some amazing, stylish Vader brownies or Yoda cupcakes, to be honest, but found them waay to complicated for some of us (aham, me), and because I had no time to buy cookie shapes and you are probably just as busy, we’re going to do a very easy recipe, but tasty and good-looking, nonetheless. ( + they are actually healthy! )

What you need:

  • 1½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ½ cup granulated sugar
  • 1 cup packed light brown sugar
  • 3 cups old fashioned oats
  • 8 tablespoons unsalted butter or margarine, at room temperature
  • 2 eggs at room temperature, beaten
  • 1 teaspoon pure vanilla extract

What to do:

  1. Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper and set it aside.
  2. In a large bowl, mix all of the dry ingredients ; flour, sugars, cinnamon salt, baking soda, and oats.
  3. Add the butter, beaten egg, and vanilla. Stir until the dough is combined.
  4. Chill the dough. You can either chill the entire bowl in the fridge for atleast an hour or if you are short on time…Drop the cookie dough by rounded tablespoon on the prepared baking sheets, about 2 inches apart. Place the baking sheets in the freezer until firm, about 10 – 15 minutes.
  5. Once chilled, place the baking sheet in the center of the preheated oven, and bake for about 12 minutes, or until lightly golden brown all over
  6. The cookies will still be soft to the touch. Judge their readiness by color, not firmness. Remove the baking sheet from the oven, and allow the cookies to cool on the baking sheet until firm (about 10 minutes). Transfer to a wire rack to cool completely.
  7. Once completely cool decorate the cookies with chocolate frosting and white chocolate pieces to look like Wookies.
  8. Enjoy!

 

Recipe taken from here

 

 

Cooking Tuesday: Red wine soaked pears with raspberry sauce

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For aujourd’hui I prepared a most special dessert that will get you intoxicated with pleasure : Red wine soaked pears with raspberry sauce. It sounds sofisticated, sweet, glamorous but I’ll let you in on a little secret: it’s not even that hard to make! So pick up that bottle of delicious Pinot noir because … I just love cooking with wine. Sometimes I even put it in my food!

What you need:

4 ripe pears, peeled
About 4 cups dry red wine (we used pinot noir)
1 cup brown sugar
1 cup white sugar
1 cinnamon stick
About 8 scoops of ice cream (we used chocolate Arctic Zero)

About 3 cups fresh raspberries
1/2 cup sugar
1/4 cup red wine sauce (reserved from pears)

What to do:
Combine the sugars, red wine and cinnamon stick in a medium saucepan over medium heat. Bring the mixture to a rapid boil and then reduce to low. Add the pears and drizzle with red wine sauce.
Cover mixture with a cover. Poach pears for about 10 more minutes, or until soft. Using a slotted spoon, move the pears to a bowl. Pour the sauce over the pears and let mixture come to room temperature, about 20 minutes. Turn the pears every few minutes to ensure the color is a deep red.
Meanwhile, make the raspberry sauce by heating the raspberries, sugar and 1/4 cup of the red wine reduction from the pears. Cook over medium heat until mixture is bubbly and thick. Using a potato masher, mash the raspberries to make a thick sauce.
Serve the pears over 2-3 scoops of ice cream. Drizzle with raspberry sauce and serve.

Can you believe it is this easy to create such a special dessert? Try it yourself and tell me how much you loved it 🙂

Love, M.

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Recipe take from here

Cooking Tuesday: Chocolate Peanut Butter Cupcakes

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Cupcakes are dessert of the season, we can all agree on that. And as cute and pretty as they look, they are just as delicious.

What we need:
1 package (18-1/4 ounces) chocolate cake mix
1-1/4 cups water
1/2 cup peanut butter
1/3 cup canola oil
3 eggs
24 miniature peanut butter cups
FROSTING:
6 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream
1/3 cup peanut butter
Additional miniature peanut butter cups, chopped

What to do:

Chocolate Peanut Butter Cupcakes

Ingredients
1 package (18-1/4 ounces) chocolate cake mix
1-1/4 cups water
1/2 cup peanut butter
1/3 cup canola oil
3 eggs
24 miniature peanut butter cups
FROSTING:
6 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream
1/3 cup peanut butter
Additional miniature peanut butter cups, chopped
Method
In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth.
Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter.
Bake at 350° for 18-22 minutes or until a toothpick inserted near the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, to room temperature or until mixture reaches a spreading consistency, about 10 minutes.
Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set. Yield: 2 dozen.

Enjoooy!! I’m sure you are going to love them 🙂

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Cooking Tuesday: Snickers Cheesecake

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I think I may have found the most delicious dessert on this earth: Snickers Cheesecake. And yes, it is as good as it sounds, trust me. Only writing about it and it makes my mouth water.
What you need:
Crust:
24 chocolate sandwich cookies (such as Oreos) $
4 tablespoons unsalted butter, melted
Filling:
3 8-oz. packages cream cheese, at room temperature $
3/4 cup sugar
3 large eggs, at room temperature $
2 teaspoons vanilla extract
1 teaspoon lemon juice
1 tablespoon cornstarch
3 regular-size Snickers bars, cut into 1/4-inch slices $
1/4 cup caramel sauce, optional
1/4 cup chopped roasted and salted peanuts, optional

What to do:
1. Make crust: Preheat oven to 350ºF. Mist a 9-inch springform pan with cooking spray. Wrap bottom and sides with 2 large foil pieces. Pulse cookies in a food processor until crushed. Pulse in butter. Press into an even layer in pan. Bake until firm, 8 to 10 minutes. Let cool.
2. Make filling: Place a roasting pan filled with 1 inch hot water on oven’s center rack. Beat cream cheese until smooth. Add sugar; beat for 1 minute. Beat in eggs. Scrape down sides and bottom of bowl. Beat in vanilla, lemon juice and cornstarch.
3. Sprinkle Snickers over crust. Pour batter into pan; place in water bath. Bake until cake is set around edges but still jiggles in center, about 55 minutes.
4. Remove cake from roasting pan; remove foil. Place cake on a rack to cool. Cover and chill until firm, 4 hours or up to 1 day. When ready to serve, drizzle top with caramel sauce and top with chopped peanuts, if desired.
recipe taken from here

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Cooking Tuesday: Fortune cookie

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Because it has been New Years, we all need o believe that the year that comes will bring us joy and everything we wish for. And to bring more fun into that, I give you the….Fortune cookies!!
Basically, like those you buy at Chinese Restaurants 🙂

What you need:

1 egg white

1/8 teaspoon vanilla extract

1 pinch salt

1/4 cup unbleached all-purpose flour

1/4 cup white sugar

What to do:
Preheat oven to 400 degrees F. Butter a cookie sheet. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets.
Mix the egg white and vanilla until foamy but not stiff. Sift the flour, salt, and sugar and blend into the egg white mixture.
Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets. Tilt the sheet to move the batter into round shapes about 3 inches in diameter. Be careful to make batter as round and even as possible. Do not make too many, because the cookie have to be really hot to form them and once they cool it is too late. Start with 2 or 3 to a sheet and see how many you can do.
Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale. While one sheet is baking, prepare the other.
Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm.

Go do it, and enjoooy!!

Take from here

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Cooking Tuesday: Oreo truffles

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It is a general truth that every person on this planet, and others love Oreo biscuits.
So I have found for you my lovelies, the most awesome recipe. Everyone will beg for another Oreo truffle, believe me. And it’s so, so incredibly easy to do. Are you ready? 🙂

What you need:

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided

1 (8 ounce) package PHILADELPHIA Cream Cheese, softened

2 (8 ounce) packages BAKER’S Semi-Sweet Baking Chocolate, melted

What to do:
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Recipe taken from here

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Cooking Tuesday: Mug Brownie

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I am late, I know, but here’s the recipe for this Tuesday!!
Mug Brownie.
It’s a easy one, guys, so don’t be afraid. Everyone, no matter the bad skills of cooking, CAN do this. I promise you!! 🙂

What you need:

2 tablespoons butter, melted
2 tablespoons water
1/4 teaspoon vanilla extract
1 dash salt
4 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder
4 tablespoons all-purpose flour

What to do:

In a 12 oz coffee mug, add water, butter, vanilla and dash of salt. Whisk well.
2
Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well.
3
Microwave for 60 to 90 seconds. Center should be slightly molten. Careful not to overcook.
4
Enjoy with a spoon. Careful brownie will be hot.

I hope you have fun doing this one, I’m sure I will!! If it’s snowing down there, wherever you are I am sure that this delicious brownie will warm you up! 🙂

recipe taken from here

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