Chocolate Cookies

We always decorate cookies at Christmas time but when I saw this posting I figured it was time to create some monsters. 

I wanted to use a dark cookie since I thought it was more appropriate for Halloween. Since the cookies are pretty plain tasting by themselves, I wanted a sweet filling. My daughter just happen to place the jar of Nutella on the counter. I think she thought she needed to take a spoonful to make sure the newly opened jar still tasted good. After I assembled the cookies with the Nutella filling, we created our monsters using candy corns, Reese's pieces, marshmallows, and other candies. The kids loved it. Don't be afraid to make some crazy cookies!

Chocolate Cookies (1 1/2 dozen cookies)
3/4 cups all purpose flour
1/4 cup unsweetened cocoa
3/4 tsp coarse salt
1/4 tsp baking powder
1/2 cup sugar
1/4 cup brown sugar
2 Tbsp unsalted butter, softened
1 egg
1 egg yolk
4 oz semisweet chocolate, melted and cooled
1/2 tsp vanilla extract

Directions:

1. In a medium  bowl, whisk the flour, cocoa, salt and baking powder.
2. In another bowl, cream the butter with the sugars until fluffy.
3. Into the creamed butter, add the egg, egg yolk, chocolate, and vanilla until incorporated.
4. Slowly, add the flour and beat until just combined.
5. Shape into a disk and refrigerate for 1 hour. (The dough will feel really soft.)
6. Line a cookie sheet with parchment paper.
7. Preheat oven to 375 degrees F.
8. On a lightly floured surface, roll the chilled dough to 1/8 thickness.
9. Cut out 2 inch circles. 
10. Space the circles onto the parchment paper 1 inch apart.
11. Bake the cookies for about 7 to 9 minutes or until set.
12. Allow the cookies to cool before filling.

Recipe adapted from Martha Stewart's Cookies

Nutella Filling
4 Tbsp unsalted butter, softened
2 cups powdered sugar
1 cup Nutella spread
1-2 Tbsp milk

Directions:

1. In a medium bowl, cream the butter.
2. Add the sugar and incorporate well.
3. Add the Nutella to the butter mixture. Mix well.
4. Add 1 Tbsp milk and mix. Add more milk until the desired filling consistency. 

Recipe by Jen of Sweet Morris. 

One year ago I made................Sloppy Joes (even with a funny face).

Did you already know...
-The fear of Halloween is called Samhainophobia.
-The fear of the color black is Melanophobia.
-The fear of teenagers is called Ephebiphobia.

What to do on a rainy day! The Artist!

Roasted Vegetable Panini

We just started to decorate for Halloween. I have several containers full of spooky stuff. I even have some of my sister's decorations. I had stored her scarey crows away and the kids thought they were great. I did have to remind them that she will want them back. Instead, they decorated my house with them. When I saw them, I told my husband the bad news how some black crows had actually entered our home. He said he saw them and didn't know how our cat was going to take the news. It wasn't our cat that we should have been worried about but our dog. He kept staring at them. My husband thought it was funny to make one chase our dog while making cawing noises. Our dog retaliated by jumping up on him. Don't worry the crow is safe.

My youngest daughter calls these broccoli sandwiches. I guess she is right. I think of them as roasted vegetable sandwiches. I tried to make the photo look like claws. The kids thought it looked scarey or acted scared.

Ahhhh..........

Roasted Vegetable Panini (aka Scary Claw Sandwich)
2 cups broccoli, cut into small florets
1 Tbsp olive oil
Salt and black pepper
1 cup cremini mushrooms
1 red bell pepper, seeded and cut into 1/2 inch strips
1 zucchini, thinly sliced
4 oz. butter
1 clove of garlic
 8 thick slices of french bread (I ask the bakery to slice the loaf)
4 slices of provolone cheese

Directions:

1. Preheat broiler on high.
2. Line a baking sheet with parchment paper.
3. Toss the broccoli with the olive oil. Season with salt and pepper to taste.
4. Place the broccoli on the parchment paper and broil for about 5 minutes.
5. Remove the baking sheet.
6. Add the mushrooms, bell pepper, and zucchini to the broccoli. Toss.
7. Broil the vegetables for about 5 more minutes, tossing once while in the oven.
8. Remove from the oven and set aside to cool.
9. In a small microwave safe bowl, add the butter and garlic.
10. Microwave the butter for 1 minute or until melted.
11. Brush two slices of the bread with the melted butter.
12. Place the slices in a heated panini press or skillet.
13. Top the bread with the vegetables and a slice of cheese.
14. Place another slice of butter bread on top.
15. Cook until golden brown and the cheese has melted.

Recipe adapted from Annie's Eats.

One year ago I made...............Black Forest Cherry Torte. 

Did you already know...
-The old English word wicce (witch) meant wise women. 
-It is said that witches held meetings on Halloween.
-Witches is a popular costume in the U.S.

Does she convince you that she is scared?

Mace Crumb Muffins

Even though it is cold in the morning, my children think they still can wear shorts to school. I figure they still will be asking when there is snow on the ground. Can you imagine two children at the bus stop in shorts with heavy jackets on? I would even make them wear their hats. I know if I allowed it then it would backfire since they would be saying you let us before. Right?

I figured I would make some muffins for breakfast before school. My son even argues about eating breakfast before school. Even if he is eating breakfast at the bus stop, he still needs to eat. When I picked this recipe, I thought I had allspice. I had run out so I looked for a nice substitute. I found I had mace. A spice I like but I don't use often. The kids liked it but they like streusel on any muffin. I really liked them. They are fragrant. they are light and full of flavor. It seemed like a perfect muffin for the fall.

Mace Crumb Muffins
Streusel:
1/2 cup all purpose flour
1/2 cup brown sugar
1/2 tsp ground mace
4 Tbsp unsalted butter, cold and cut into bits
Muffins:
2 cups all purpose flour
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp ground mace
1/4 tsp salt
1/4 cup brown sugar
1 stick (8 oz.) unsalted butter, melted and cooled
2 eggs
3/4 cups milk
1/4 tsp vanilla extract

Directions:

1. Preheat oven to 375 degrees F.
2. Line a muffin tin with 12 cupcake liners.
3. Place the muffin tin on a baking sheet.
4. In a small bowl, combine the flour, brown sugar, and mace until blended. Set aside the streusel topping in the refrigerator until ready to use.
5. In a large bowl, whisk together the flour, sugar, baking powder, mace, and salt. 
6. Add the brown sugar and stir until no lumps.
7. In a small bowl, whisk together the melted butter, milk, eggs, and vanilla extract until well combined. 
8. Pour the dry ingredients over the dry ingredients. Whisk gently and quickly until combined. The batter will be lumpy.
9. Fill each muffin tin 1/3 full with the batter. 
10. Add a little streusel to the center of the batter.
11. Fill the remaining muffin tins 2/3 full with batter.
12. Sprinkle the remaining streusel over each muffin gently pressing the streusel into the batter.
13. Bake the muffins for 20 minutes or until the tops are golden brown. A toothpick should come out clean when inserted in the middle of each muffin.
14. Transfer the muffins to a wire rack and allow to cool for 5 minutes before serving.

Recipe adapted from Baking From my Home to Yours cookbook by Dorie Greenspan. 

A year ago I made...............Cheesy Basil Stuffed Chicken. Yum!

Did you already know...
-Mace is the lacy, threads covering of the nutmeg seed.
-It takes over 110 lbs. of nutmeg to produce 1 lb. of mace.
-Mace is sweeter and milder than nutmeg.

Brown Butter Funfetti Cookies

Happy Columbus Day! When I first saw these cookies, I knew I would make them. When I read that Julie from The Little Kitchen had made these several times. Then it was time to get in the kitchen.

These cookies are delicious! They did not last one day. I'm not sure if they even lasted an hour. I didn't even have a chance to share with my friends. Anything with sprinkles are a hit at my house. I always have sprinkles on hand. Next time, I will have to double the recipe. When my youngest daughter saw these photos, she exclaimed, "These cookies were really good!" I guess I can't say anything better but to make them. I will say that it is very rare that I cook with shortening that my oldest even made a comment but I wasn't going to change a thing about these cookies.

Brown Butter Funfetti Cookies
1/3 cup shortening
1/3 cup unsalted butter
3/4 cup sugar
1 egg
1 tsp vanilla extract
1 3/4 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
3 Tbsp sprinkles

Directions:

1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper and set aside.
3. In a medium saucepan, melt the butter and allow to turn to a golden brown but be careful not to burn for about 5 minutes. The butter will have flakes. Set aside to cool.
4. In a large bowl, cream the butter, shortening, and sugar until well incorporated.
5. Add the egg and vanilla extract to the creamed butter. Mix well.
6. In a small bowl, whisk the flour, baking powder, and salt. 
7. Add the flour mixture to the creamed butter. Mix until just combined. 
8. Gently, fold in the sprinkles.
9. Scoop about 1 1/2 Tbsp of batter and roll the dough into a ball.
10. Place the ball onto the parchment paper spaced about 2 Tbsp apart.
11. Bake the cookies for 10 to 12 minutes. 
12. Remove from the oven and allow to cool for about 1 minute before transferring the cookies to a wire rack. 

Received permission for recipe from The Little Kitchen.

A year ago I was making...............Stromboli  mummy style which I will be making again real soon.

Did you already know...
-In 1892, Francis Bellamy included his Pledge of Allegiance to the flag for the 400th celebration of Columbus Day.
-In 1942, some schools made the Pledge of Allegiance a compulsory requirement.
-In 1943, the Supreme Court ruled that it couldn't make an individual to cite the Pledge.

I will admit that I cite a different Pledge of Allegiance than my children but I hope you have a wonderful Columbus Day whether you Pledge Allegiance to the flag or not.

Happy Columbus Day!

Whipped Vanilla Dream Cupcakes

It is Friday! The foliage is beautiful. It hasn't snowed. What a great day! To celebrate, cupcakes are in order. Oh, Cupcakes! How wonderful they are on a Friday. Even if it was a Monday, they are still wonderful. They are easy to decorate. They are easy to share. Also, they are easy to hide.

The cupcakes are very light since you fold in whip cream. I prefer vanilla cupcakes over chocolate so these are a winner. I am really glad that I shared these cupcakes because I would have been tempted to have them for supper and breakfast.

Vanilla Dream Cupcakes
2 3/4 cups cake flour, sifted
1 Tbsp baking powder
1/2 tsp salt
1 cup milk (I used skim)
2 egg white
1 large egg
1/2 tsp vanilla extract
1 stick (8 Tbsp) unsalted butter, softened
1 1/2 cup sugar
1/2 cup heavy cream

Directions:

1. Preheat oven to 350 degrees F.
2. Line 2 muffin tins with cupcake liners.
3. In a medium size bowl, sift the flour, baking powder, and salt.
4. In another medium bowl, whisk together the milk, eggs, and vanilla extract.
5. With a mixer, cream the butter and sugar until fluffy.
6. Slowly, add about 1 cup of flour mixture and then 1/2 cup of milk mixture to the creamed butter. Beat until incorporated after each addition. Continue alternate adding the flour mixture and then the milk mixture until all of it is incorporated. 
7. In a clean, stainless mixing bowl, beat the heavy cream until soft peaks form.
8. Slowly, fold the whipped cream into the cake batter.
9. Carefully fill each cupcake liner about 2/3 full with the batter.
10. Cook the cupcakes for about 16 minutes or until the toothpick comes out clean with a few crumbs.
11. Carefully remove the cupcake from the muffin tin and allow to cool on a wire rack. 
12. Repeat with the second muffin tin.

Recipe adapted from Sweetapolita. Frosting found here.


Last year, I was making Peanut Butter Oatmeal Cookies.

Did you already know...
-Foliage is at its peak in Western and Southern Maine this week.
-Maple and Oak trees foliage become red and scarlet with the cooler days. Ash, Beech, Birch, and Elm trees foliage become yellow.
-After the leaves drop, trees produce a waxy substance to protect it from the elements.