Meyer Lemon Curd Bars

So what do you make with Meyer Lemon Curd?  Why Meyer Lemon Curd Bars, of course!

Meyer Lemon Curd Bars | Bakewell Junction - sweet and tart deliciousness.

Meyer Lemon Curd Bars | Bakewell Junction

My hubby had been bugging me about the curd.  What are you going to do with the curd?  When are you going to do something with the curd?  And, so on.

I had seen recipes with lemon curd bars using a short bread crust and I have a shortbread recipe that I already like so, I paired that with the curd.  I loved the results.  The hubby still thought the curd was too tart.  I don’t really understand since he adds lemon juice to his fish – oh well.

Meyer Lemon Curd Bars | Bakewell Junction - sweet and tart deliciousness.On another note…  Has anyone had warmer weather lately?  Last week gave us the coldest day yet.  Tuesday started at -13 outside my house and -16 at the park and ride.  Yes, those are minus signs in front of those numbers.  I find that I always feel colder if it’s windy even if the wind chill isn’t as cold as those actual temp numbers above.  We’re getting another few inches of snow today but the weather man says it will be getting warmer this coming week, so hopefully there will be some melting.

Meyer Lemon Curd Bars | Bakewell Junction - sweet and tart deliciousness.

Enjoy!

Meyer Lemon Curd Bars

Yield:  16 bars                  Cook Time:  17 minutes

Ingredients:

  • 8 tablespoons (1.5 sticks) unsalted butter, room temperature or softened
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups flour
  • dash salt
  • 1/2 to 3/4 cup Meyer Lemon Curd (about 1/2 the recipe)
  • Powdered sugar for dusting

Step 1:  In a large bowl, combine the butter and sugar and mix with an electric mixer.  Add vanilla to the butter mixture.  In another bowl, combine flour and salt.  Add flour mixture to the butter mixture.  Mix on low until dough begins to form.

Step 2:  Line an 8 by 8 inch baking pan with aluminum foil (some of the foil should overlap the rim; you’ll use it to remove the bars) and spray with cooking spray.  Transfer the dough into the baking pan and press evenly into the bottom of the pan.  Bake in preheated 350 degree oven for 17 to 22 minutes.  The shortbread is done when it’s golden brown around the edges and lightly golden in the middle.

Step 3:  Remove the pan from the oven and let cool 10 minutes.  Use the aluminum foil to lift the bars out of the pan.  As the bars cool spread the Meyer Lemon Curd evenly across the shortbread.  Let cool completely.

Step 4:  Slice into 2 by 2 inch squares.  Sprinkle liberally with powdered sugar.  Try not to eat them all at once.

Tips:  Keeps in a sealed plastic container for a week.

Enjoy!!!

Shortbread adapted from Ina Garten’s The Barefoot Contessa Cookbook recipe on Food Network.  A variation of Eli Zabar’s shortbread cookies.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.  Entered here also:  savvysouthernstyle.net

Cucidati – Italian Fig Cookies

How was everyone’s New Year’s?

I hope you’ll indulge one more Christmas cookie recipe.  Cucidati is a Sicilian cookie that I’ve only had once or twice.  I’ve also seen these called Italian Fig Cookies or Buccellati.  This cookie isn’t one of our traditions but it’s definitely worthy of anyone’s traditions or any special occasion.  My friend Chris makes these every year for her family and she advised that the recipe is from Gourmet and can be found on Epicurius.com.

Cucidati or Italian Fig Cookies | Bakewell Junction

Cucidati or Italian Fig Cookies | Bakewell Junction

I made these for my cousin’s Christmas party and they were a big hit.  I made some substitutions to suit our tastes better and to use what I had on hand.  Since I didn’t have a food processor I had to use my mini chopper which was an attachment of my immersion blender.  When I tried to chop the dried figs in the mini chopper, the clutch piece broke.  Then I cut the dried figs in small pieces by hand and tried to chop them with the immersion blender attachment but a bunch of the pieces went flying all over, some landing in my hair.  So I discarded the pieces that flew out of the bowl and soaked the rest of them in brandy to soften them a little bit.  After a while the fig pieces softened enough to chop them with the immersion blender attachment (I covered the top of the bowl so no more of them escaped during chopping).  That worked, for the most part, until the motor burnt out but by that time the figs were chopped well enough.  I’ve included instructions to soften the dried figs before chopping them, so the same thing doesn’t happen to you and it’s best if you use a food processor or blender to chop the figs.

I even considered buying fig paste for these cookies instead of chopping the figs myself.  I looked online and once I saw that there was a standard for bug pieces in the paste – one even said the number of bug heads that were acceptable (eeew!) – I decided I needed to get a food processor.

These take a little time but they’re so totally worth it.

Cucidati or Italian Fig Cookies | Bakewell JunctionEnjoy!

Cucidati (Italian Fig Cookies)

Yield:  6 dozen                 Cook Time:  20 minutes

Ingredients:

Filling:

  • 1 cup (packed) soft dried Mission figs (8 ounces), hard tips discarded (I substituted Kalamata dried figs)
  • 3/4 cup raisins (3 3/4 ounces)
  • 3/4 cup mild honey
  • 1/2 cup brandy, divided
  • 1 1/2 teaspoons finely grated fresh orange zest (I substituted dried orange peel)
  • 1 tablespoon finely grated fresh lemon zest (I substituted 2 teaspoons dried orange peel)
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 3/4 cup (4 ounces) blanched, slivered almonds, coarsely chopped
  • 3/4 cup (3 ounces) walnuts, coarsely chopped
  • 6 fun size Hershey chocolate bars broken into individual pips (individual rectangle of Hershey Chocolate), optional

Dough:

  • 4 cups flour
  • 1 cups plus 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2 inch pieces
  • 2 large eggs, lightly beaten
  • 1/2 cup milk
  • 1 1/2 tablespoons vanilla extract
  • 1 teaspoon finely grated fresh orange or lemon zest (I substituted dried orange peel)

Icing:

  • 1 cup powdered sugar
  • 1/2 teaspoon of vanilla
  • 1 1/2 teaspoons orange extract (optional)
  • 1 to 2 tablespoons water
  • Nonpareils

Step 1:  For the filling:  To soften the figs, cut them into evenly sized pieces (about 1/8th’s of each fig).  Add the cut figs to a small sauce pan.  Cover figs with 1/4 cup brandy and set aside for an hour.  Transfer the small sauce pan to the cook-top, heat on low for a few minutes to heat through, stirring occasionally.  Remove figs from heat and cover for a half hour or until the figs have become much softer.  Let the mixture cool to about room temperature.

Step 2:  Add figs and raisins to a food processor, chop finely.  Transfer fig mixture to a medium bowl and mix well with the remaining ingredients.  Cover the bowl and refrigerate at least 8 hours or overnight.

Step 3:  Dough:  In a large bowl combine the first four ingredients.  Add cold butter and cut butter into the flour mixture with a pastry blender or pulse in the food processor until the mix looks like coarse meal.  Stir in the remaining ingredients until a dough forms.  Halve the dough and create two balls.  Shape each into a 4 by 6 inch rectangle.  Wrap each piece of dough in plastic and refrigerate at least 8 hours or overnight.

Step 4:  Assembly:  Remove one dough and place on a clean, well floured work area.  Flour your rolling pin.  Roll into a 14 by 15 inch rectangle.  Trim dough to 10 by 13 inches.  Return trimmings to the refrigerator.  Cut the dough along the 13 inch side into 4 equal 10 inch strips (3 1/4 inches wide).  Divide the filling into 9 equal portions (1/3 cup each).  Form each of the first 4 filling portions into 1 by 10 inch logs in the center of each dough strip.  Using a bench scraper to lift the edges of each dough strip to wrap around the filling and pinch at the top to completely seal.  Flour a knife and cut each roll into 8 equal pieces (1 1/4 inch wide rolls).  Transfer rolls, seam side down (1/2 inch apart) to a parchment lined baking sheet and press to flattened pinched seam.  Bake in a preheated 350 degree oven for 10 to 20 minutes until beginning to turn lightly golden on the edges.  Repeat for remaining dough rectangle.  Roll trimmings to create one more 10 by 3 1/4 inch strip and repeat.  After the filling is finished, roll remaining dough scraps, cut into similar pieces and fill each with a Hershey’s chocolate pip and fold dough over into little pillows.  Bake as other cookies.  Cool all cookies for 10 minutes.

Step 5:  Icing:  Mix together powdered sugar, vanilla, orange extract and enough water to make a loose frosting.  Paint the tops of the cookies with icing and sprinkle with nonpareils.  Cool completely.

Tips:  Filling can be made a week ahead of time.  Dough can be made three days ahead of time.  Store cooled cookies at room temperature in a sealed plastic container for a week or more until ready to serve.

Enjoy!!!

Recipe adapted from Italian Fig Cookies on Epicurious.com originally from Gourmet.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Colorful Candy Bar Cookies

Want an easy Christmas cookie recipe?  Try this Colorful Candy Bar Cookie recipe.  These are sweet and have a candy surprise in the center.  I’m not generally a fan of Snickers bars but they worked well in the cookie.  I’m sure this would work with any  candy bar.

Colorful Candy Bar Cookies | Bakewell Junction - sweet and yummy for your Christmas baking.

Colorful Candy Bar Cookies | Bakewell Junction

This is my first time joining the Annual Christmas Cookie Recipe Swap hosted by Julie from White Lights on Wednesday.  Be sure to visit Julie to see all the other great recipes.  You can also find all the other cookies here.  Many thanks for hosting, Julie.

I was paired with Laura from Pink Cake Plate.  Her blog has great recipes and I’m thrilled to be paired with her.  Laura makes these cookies for her Christmas baking and now I’m making them too.

Christmas Cookie Recipe Swap | Bakewell JunctionEnjoy!

Colorful Candy Bar Cookies | Bakewell Junction - sweet and yummy for your Christmas baking.Colorful Candy Bar Cookies

Yield:  24 cookies                 Cook Time:  12 minutes

Ingredients:

Dough:

  • 1 3/4 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 lb (1 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 extra large egg
  • Alternatively, you can use 1/2 tube refrigerated sugar cookie dough, softened plus 1/4 cup flour

Filling:

  • 24 mini (1 inch squares) Snickers candy bars or 12 snack size Snickers candy bars, cut in half

Garnish:

  • red and green colored sugar

Step 1:  For the dough:  If using the scratch cookie dough recipe, in a small bowl, combine flour, baking powder and salt and set aside.  In a large bowl, combine the butter, egg, vanilla and sugar and blend with an electric mixer, since this is a small dough a hand held mixer will do.  Stir flour mixture to the butter mixture until just combined – this will be more of a folding motion rather than stirring.  If using the alternative for the dough, combine the store bought cookie dough and 1/4 cup flour in a medium bowl.

Step 2:  Assembly:  Place red and green sugars in two separate small bowls.  Using about 1 1/2 teaspoons of dough for each cookie, make a flattened circle with the dough, place the candy bar square in the middle and spread the dough around the candy evenly.  Roll the dough ball in one of the colored sugars until completely covered.  Place on a parchment lined cookie sheet two inches apart.  Repeat until there are 12 cookies on the pan.  Bake in a preheated 350 degree oven for 10 to 12 minutes.  Repeat with the remaining dough on another cookie sheet.

Storing:  Store at room temperature in a sealed plastic container for a few days until ready to serve.

Enjoy!!!

Sugar cookie recipe adapted from Family Circle magazine, 12/12/2000.
Cookie recipe adapted from Taste of Home.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Glazed Italian Lemon Cookies

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Do you bake for the holidays?  Here’s a simple and tasty Glazed Italian Lemon Cookie recipe.  You can halve the recipe if you need a smaller amount of cookies but if you’re sharing, definitely make the whole recipe.

Italian Glazed Lemon Cookies | Bakewell Junction

Italian Glazed Lemon Cookies | Bakewell Junction

My hubby, brother-in-law and friends loved these cookies.  The hubby liked them unglazed too.  Because the glaze uses milk instead of water, it dries to a matte finish instead of shiny but using milk gives it a better flavor.

Italian Glazed Lemon Cookies | Bakewell Junction

Why don’t you join us for another week of 12 Weeks of Christmas Treats.

Brenda from Meal Planning Magic hosts 12 Weeks of Christmas Treats and I hope you’ll join us this year.  I’ve participated for the last two and had a great time each year.

Enjoy!

Glazed Italian Lemon Cookies

Yield:  9 dozen cookies                 Cook Time:  10 minutes

Ingredients:

Dough:

  • 5 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 1/4 cups Crisco shortening (I used the shortening sticks)
  • 4 eggs
  • 2 cups sugar
  • 3 teaspoons lemon extract
  • 1 pint sour cream

Frosting:

  • 4 cups powdered sugar
  • 2 teaspoons lemon extract
  • 2 + tablespoons milk as needed
  • food coloring if desired
  • sprinkles if desired

Step 1:  For the dough:  In a large bowl, mix flour, baking powder and baking soda together and set aside.  In a stand mixer beat together the salt, shortening, eggs, sugar and lemon extract.

Step 2:  Beat in the flour mixture and sour cream in alternating increments.  Mix until just combined.  The dough will be sticky.  Drop heaping tablespoonfuls on parchment lined baking sheets two inches apart.  Bake in a preheated 375 degree oven for 10 minutes.  Let cool for 5 minutes in the pan before transferring to cooling racks to cool completely.  Repeat for the remaining dough.

Step 3:  For the glaze:  Add the powdered sugar to a large bowl and then add the lemon extract.  Add milk gradually until powdered sugar mixture is slightly thicker than water.  I dipped the tops of the cookies in to the glaze and placed them on a plate to dry.  If you want a thicker glaze, dip them again.

Storing:  Store in a sealed plastic container for a few weeks.

Enjoy!!!

Recipe adapted from my co-worker’s wife’s home recipe.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

12 Weeks of Christmas Treats Blog Hop | Hosted by MealPlanningMagic.com

You can find out all about the 12 Weeks of Christmas Treats by clicking here for more information and details about joining in.
If you’re a blogger, be sure to check the guidelines, join the challenge and then link up your own post each week.

And everyone, don’t forget to check out all the recipes at Meal Planning Magic for even more inspiration!

Grandma’s Biscotti

I’m a small blogger and this milestone may seem small to others but I’m close to 700 twitter followers.  I’m excited and want to thank everyone who follows on twitter and other social media – it’s much appreciated.

Grandma's Biscotti | Bakewell Junction

Grandma’s Biscotti | Bakewell Junction

I’m a big fan of family recipes, they’re great to share from generation to generation.  This one isn’t from my family though.  Michelle from Brown Eyed Baker shared her Grandmother’s recipe much earlier this year and I knew it would be a great recipe for holiday baking which just around the corner.  I also followed some tips I’d seen here.  I hope you enjoy this recipe with your family too.

I couldn’t easily find the butternut flavor but I found LorAnn Professional Kitchen Butter Vanilla Bakery Emulsion at my local Walmart and figured it would work well and it did.  The emulsion is used one for one to the extract so there’s no amount adjustment.  If you find the LorAnn Oils, use only 1/8 to 1/4 of the required extract amount as the oils are much stronger.

Although this is the first time I made these cookies, I got a few impressions.  When I was mixing the dough, it reminded me of my Grandmother’s pizzelle dough.  While I was eating a few, I was reminded of Stella D’Oro Breakfast Treats and Roman Egg Biscuits.  The cookie just felt familiar.

As the cookies were cooling, my husband swiped one off the racks and said they smelled like Christmas.  The cookies are perfect with coffee or tea and I found them to be a bit addicting.

Join us for the third week of 12 Weeks of Christmas Treats.

Brenda from Meal Planning Magic hosts 12 Weeks of Christmas Treats and I hope you’ll join us this year.  I’ve participated for the last two and had a great time each year.

Enjoy!

Grandma's Biscotti | Bakewell Junction - Lovely cookies to share from generation to generation.

Grandma’s Biscotti

Yield:  six dozen biscotti                 Cook Time:  40 minutes

Ingredients:

  • 8 cups flour
  • 4 teaspoons baking powder
  • 6 eggs
  • 1 1/2 cups sugar
  • 1 cup oil (I used olive oil)
  • 1/4 cup milk
  • 1 tablespoon butternut flavoring (I used LorAnn Professional Kitchen Butter Vanilla emulsion)
  • 2 cups chopped walnuts (optional) (I skipped the nuts)
  • powdered sugar for sprinkling, if desired

Step 1:  Mix together flour and baking powder in a large bowl and set aside.  Add eggs and sugar to a stand mixer bowl.  Beat three minutes until the mixture becomes a light in color.  Beat in the oil, milk and flavoring.  Scrape down the sides of the bowl as needed to ensure the ingredients are incorporated evenly throughout.  Add the flour mixture in small increments with the speed on low until all the flour is just incorporated.  Be sure not to over mix.  Fold in the nuts with a spatula as needed.

Step 2:  Since the dough was pretty sticky, I put it in the refrigerator for 45 minutes before shaping it.  Line two cool cookie sheets with parchment paper (I put these in the fridge too while the dough cooled).  Divide the chilled dough into four pieces, taking care to keep them as equal as possible.  I missed on this one, so my logs weren’t all the same width.  Shape each piece of dough into nine by three inch logs.  Place the logs on the cookie sheets along the short side, two per sheet.  Bake the first sheet in a preheated 350 degree oven for 20 to 25 minutes.  Cool in the pans on racks for at least 15 minutes.  Repeat with the second sheet.

Step 3:  While the second baking sheet is cooling, slice the logs from the first baking sheet diagonally into 1/2 inch slices.  Use a sharp knife; I used a serrated knife.  Preheat the oven to 375 degrees.  Stand up a cooling rack on the first lined baking sheet.  Place the cut cookies on their side on the rack.  Since the cookies are cut side down, not all of them will fit on the rack.  By baking them on the rack, the air circulates around them and you won’t need to flip them during the second baking.  Bake the sliced cookies for 10 to 15 minutes.  Remove from the oven and cool on racks.  Repeat for remaining cookies and logs.  Since the cookies aren’t as sweet as most cookies we’re used to, you can sprinkle with powdered sugar before serving or you can dunk into your coffee.

Storing:  Store in a sealed plastic container for a few weeks.

Enjoy!!!

Recipe adapted from Michelle at Brown Eyed Baker.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

12 Weeks of Christmas Treats Blog Hop | Hosted by MealPlanningMagic.com

You can find out all about the 12 Weeks of Christmas Treats by clicking here for more information and details about joining in.
If you’re a blogger, be sure to check the guidelines, join the challenge and then link up your own post each week.

And everyone, don’t forget to check out all the recipes at Meal Planning Magic for even more inspiration!

Root Beer Float Cookies

Root Beer Float Cookies | Bakewell Junction

Root Beer Float Cookies | Bakewell Junction

I have so many recipes pinned from my favorite bloggers that I want to try.  I think I’ll be a hundred years old by the time I try them all.  I’m sharing this one that I’ve wanted to make for a few months now from Joan at Chocolate, Chocolate and More.  My cookies turned out bigger than Joan’s did and I don’t think there was enough of a root beer flavor so the next time I make them I’ll add another teaspoon of flavoring and double the filling.  The cookies were delicious otherwise.

I think this would be a great recipe for Christmas cookie sharing and since this is the first week of 12 Weeks of Christmas Treats, it’s perfect timing.

Brenda from Meal Planning Magic hosts 12 Weeks of Christmas Treats and I hope you’ll join us this year.  I’ve participated for the last two and had a great time each year.

Enjoy!

Root Beer Float Cookies | Bakewell Junction

Root Beer Float Cookies

Yield:  20 cookie sandwiches                 Cook Time:  8 to 12 minutes

Ingredients:

Cookie Dough:

  • 3 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 2 teaspoons root beer concentrate (add an additional teaspoon, optional)
  • 2 cups light brown sugar
  • 2 eggs

Filling:

  • 2 tablespoons butter, softened
  • 2 tablespoons shortening (I substituted butter)
  • 2 cups powdered sugar
  • 1 teaspoons vanilla extract
  • 1 to 2 tablespoons cream or milk

Step 1:  For the cookie dough:  Preheat oven to 350 degrees.  Mix together flour, baking soda and salt in a medium bowl and set aside.  Cream butter and root beer concentrate (shake before measuring) for about four minutes.  Gradually add sugar and beat another two minutes.  Scrape down bowl as needed.  Beat in eggs one at time; ensuring that each is completely combined before the next is added.

Step 2:  Add flour mixture in small batches until incorporated.  Portion the dough into 40 equally sized portions.  Drop onto a parchment lined baking sheet about two inches apart.  Flatten the tops of the cookie slightly.  Bake in preheated oven for 8 to 12 minutes.  I needed to bake for 12 minutes to cook completely.  Cool 5 minutes, then transfer to cooling rack.  Repeat for the remaining dough portions.

Step 3:  For the filling:  You can double the amounts if you want a thicker filling.  As the cookies cool, beat butter and shortening (if using) in a medium bowl.  Beat in the vanilla extract.  Mix in the powder sugar slowly so as not to have it flying all over the place.  Add 1 tablespoon of the milk or cream before completely adding the powdered sugar if the mixture becomes too dry.  Based on desired consistency, add up to 1 additional tablespoon of milk or cream.  Since I wanted a thick filling, I used the least amount of milk possible – about 1/3 tablespoon.

Step 4:  Pair similar sized and shaped cookies.  Divide the filling into 20 portions.  Spread a portion on the bottom of one cookie pair and top with the other cookie of the pair.  Repeat for all the cookie pairs.

Storing:  Store in a sealed plastic container for a few days.

Enjoy!!!

Recipe adapted from Joan at Chocolate, Chocolate and More.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

12 Weeks of Christmas Treats Blog Hop | Hosted by MealPlanningMagic.com

You can find out all about the 12 Weeks of Christmas Treats by clicking here for more information and details about joining in.
If you’re a blogger, be sure to check the guidelines, join the challenge and then link up your own post each week.

And everyone, don’t forget to check out all the recipes at Meal Planning Magic for even more inspiration!

Chocolate Chip Cookie Dough filled Chocolate Sandwich Cookies

Chocolate Chip Cookie Dough filled Chocolate Sandwich Cookie | Bakewell Junction

Chocolate Chip Cookie Dough filled Chocolate Sandwich Cookie | Bakewell Junction

I had heard that there was a new chocolate chip cookie dough filled version of the original Oreo.  I hadn’t been able to find any in the local stores until finally a couple of weeks ago the A&P had them on sale.  I bought two packages and brought them home thinking I would just devour them.  I waited until my hubby was home, so we could try them together.  Well, we were so disappointed.  I wasn’t thrilled and the hubby didn’t like them.  I put them in the fridge and the hubby thought they tasted a little better but he still wouldn’t buy them again.  I set out to find a homemade replacement and failed but still found a really great cookie.  The cookies weren’t crisp enough to replace Oreos.

This cookie is chocolatey and you get to make the filling as thick as you want it.  I made them for my cousins’ visit over Labor Day Weekend and they loved them.  I promise you will too.  I barely had a chance to take a picture before they were gone.

Enjoy!

Chocolate Chip Cookie Dough filled Chocolate Sandwich Cookies

Yield:  20 cookie sandwiches                 Cook Time:  8 minutes

Ingredients:

Dough:

  • 1 1/4 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Chocolate Chip Cookie Dough Filling:

  • 1 1/4 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup sugar
  • 3/4 cup brown sugar
  • 1 – 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup semi-sweet chocolate chips (I used Ghirardelli’s mini chips)

Step 1:  Line a cookie sheet pan with parchment paper.  Set aside.

Step 2:  Combine the flour, cocoa powder, baking soda and salt in a large bowl.  In another large bowl, beat butter on high for a minute.  Scrape down sides of the bowl as needed.  Beat in the sugars on medium to incorporate.  Mix in egg and vanilla.  Add the flour mixture and mix in on low until incorporated.  Cover dough and transfer to the refrigerator and chill for 30 minutes.

Step 3:  Divide dough in half and return one half to the refrigerator.  For the dough that is out of the fridge, divide it into twenty equal pieces (about 2 teaspoons apiece).  Roll each piece into a ball and place on the cookie sheet in 4 by 5 rows.  Flatten each ball of dough and bake in a pre-heated 350 degree oven for 6 to 8 minutes.  Cool on the baking sheet for 5 minutes.  Cool on racks.  Repeat for the remaining dough in the refrigerator.

Step 4:  Since my cookies weren’t crisp enough after they were completely cool (probably due to the extreme humidity), I pre-heated the oven to 200 degrees and transferred the cookies on the racks into the oven and baked for 20 minutes and let them sit in the oven with the door open until it cooled.  This made the cookies a bit crisp for a short time until the humidity took over.

Step 5:  For the filling:  Combine flour and salt in a medium bowl and set aside.  Melt butter in a medium sauce pan on low heat.  Using a wooden spoon stir the sugars into the melted butter until the butter begins to melt.  Continue stirring until the sugars are mostly melted.  You will be able to tell when that is by tapping the bottom of the pan with the wooden spoon – the crunching sound will be diminished.  Transfer the butter mixture to a bowl and with an electric mixer, cream butter and sugar mixture for about five minutes.  Mix in vanilla and then flour in small batches.  Stir in milk until desired consistency is attained.  Stir in chocolate chips.  Let cool completely.

Step 6:  Divide dough into twenty equal pieces.  Match up cookies based on size.  Place cookie dough between two match cookies and compress so the dough squeezes towards the edges of the cookie.  Repeat for remaining cookies.  Serve chilled.

Enjoy!

Chocolate chip cookie dough filling recipe adapted from Food Network, courtesy of George Duran.  Cookie adapted from Sally’s Baking Addiction.

Tips:  Store in an airtight container in the refrigerator.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Vanilla Sugar Cookie Hearts

For those of you who joined in on #GetHimFed Fridays, I regret to say that I won’t be co-hosting any longer.  Many thanks to all that joined the party.  I enjoyed seeing all the shared recipes.  You can still join Jess from Hungry Harps on Fridays.

On to what I wanted to share with you…

Vanilla Sugar Cookie Hearts | Bakewell Junction

Vanilla Sugar Cookie Hearts | Bakewell Junction

Two weeks ago was my Mom’s 80th birthday.  We had a get together with family and friends at a local Italian restaurant.  It’s one of the places we liked and helped us decide that we could move into the area.  A few doors down is the other place that gave us that feeling – it’s and Italian deli with all the right aromas.

Instead of having the usual favors for the guests to take home I made cookies.  I made the two varieties of tri-color cookies I usually make for the holidays.  Those are one of my Mom’s favorites.  I also wanted to make something specific for Mom’s 80th, so I settled on Vanilla Sugar cookies in a heart shape with 80 in chocolate.  I used white icing so my chocolate would stand out more than if my icing was red.  My lettering (or numbering in this case) is shaky but I think they turned out kinda cute.

Vanilla Sugar Cookie Hearts | Bakewell JunctionAll packaged and ready for the party.

Vanilla Sugar Cookie Hearts | Bakewell Junction

Enjoy!

Vanilla Sugar Cookie Hearts

Yield:  45 cookies

Dough:

Royal Icing:

Decoration:

  • 2/3 to 3/4 cup milk chocolate chips
  • a few drops of oil to thin out the chocolate

Step 1:  Prepare dough as per the recipe.  Shape dough into a flat disc.  Wrap in plastic wrap and refrigerate for several hours or overnight.

Step 2:  Place the chilled dough onto a lightly floured surface and roll to 3/8 inch thick with a floured rolling pin.  Using a 4 1/2 to 5 inch Christmas Tree shaped cookie cutter, cut out cookies.  After you finish cutting the rolled dough, you can gather the scraps into a flat disc and roll out the dough again and repeat cutting out the cookies.  Preheat oven to 350 degrees.  Line two cookie sheets with parchment paper and set aside.  Set aside.

Step 3:  Place the cookies on the cookie sheet about 1 1/2 inches apart and refrigerate for 15 minutes.  Bake chilled cookies 10 – 12 minutes until edges begin to become slightly golden.  Cool 10 minutes on cookie sheets.  Carefully move cookies to cooling racks and let cool completely.  Repeat for the remaining cookies.

Step 4:  Prepare the icing as per the recipe.  The icing should be the consistency of honey.  I’m leaving the icing white because I want to have contrast with the chocolate numbers.

Step 5:  Line an inexpensive cookie sheet with wax paper.  On top of the wax paper, ring the edges of the cookie sheet with the cooled cookies facing outward.  Spoon 3 to 4 tablespoons of the icing into the corner of a ziploc bag and cut about 1/8 inch of the tip off.  Pipe the icing along the outline of each of the cookies.  Cover the remaining icing with a damp paper towel and then plastic wrap to store for several hours or until the next day until the outline drys

Step 6:  Using a spatula, fill in the outlined cookies to the edge of the outline.  Let dry overnight.

Step 7:  Melt chocolate over hot water or in the microwave.  Stir chocolate to ensure it’s of smooth consistency.  Add in a few drops of oil to loosen up the chocolate.  This will allow you to pipe an 80 onto the center of the cookie.  Place several tablespoons of the chocolate in a ziploc bag and cut about 1/8 inch of the tip off.  Pipe two small zeroes, one on top of the other, for the 8.  This worked better for me than trying to make a figure 8.  Then pipe a large zero next to the 8.  Repeat for the remaining cookies.

Enjoy!

Recipe from Family Circle magazine, 12/12/2000.

Tips:  Store in an airtight container.  Use Bridget’s decorating tips on Bake at 350.

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Malted Chocolate Chip Whopper Blondies

Malted Chocolate Chip Whopper Blondies | Bakewell Junction

Malted Chocolate Chip Whopper Blondies | Bakewell Junction

I had seen this recipe a while ago and had been looking for a reason to try it.  Well, I didn’t have a good reason so I made it just because.  I wanted to change the recipe into bars instead of cookies.  I wasn’t thrilled with the results at room temperature but refrigerating them made all the difference.  They are great right out of the fridge – still tender and soft.

Enjoy!

Malted Chocolate Chip Whopper Blondies | Bakewell JunctionMalted Chocolate Chip Whopper Blondies

Yield:  16 squares                 Cook Time:  25 minutes

Ingredients:

  • 2 1/4 cups of flour
  • 1/2 cup malted milk powder
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup semi sweet chocolate chips (I used Ghirardelli mini chocolate chips)
  • 1 cup chopped plus 16 whole Whoppers candy (about 5 ounces)

Step 1:  Line an 8 by 8 inch pan with aluminum foil so some of overhangs the sides and spray it with cooking spray.  Set aside.

Step 2:  Combine the first five ingredients in a large bowl.  In another large bowl, beat butter, brown sugar and sugar on high for at least three minutes.  Scrape down sides of the bowl as needed.  Beat in the egg and vanilla.  Mix in the flour mixture by hand.  Mix in the chocolate chips and chopped Whoppers.

Step 3:  Bake in a preheated 350 degree oven for 25 – 35 minutes.  Upon removing from the oven and while still warm, lightly press the whole Whoppers one by one in a 4 by 4 pattern in the approximate center of each bar.  Let cool 30 to 45 minutes in the pan.  Using the aluminum foil to remove from pan and cool completely on a rack.  Slice into 4 rows by 4 row squares.  These sliced really cleanly after completely cool.  Refrigerate and serve cold.

Enjoy!

Recipe adapted from Two Peas and Their Pod.

Tips:  Store in an airtight container in the refrigerator.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Chocolate Hazelnut Mousse #ChocolateParty

Chocolate Hazelnut Mousse | Bakewell Junction - LIght and luscious; great all the time!

Chocolate Hazelnut Mousse | Bakewell Junction

I would have shared this post with you a week ago but my first try at making mousse was a failure.  It never set up and was kinda soupy.  The taste was great but it just wasn’t mousse.  To add to my disappointment, the recipe was supposed to be easy.  I set about trying to find a better recipe and one of the comments on a recipe I was considering (can’t remember which one) recommended Wolfgang Puck’s recipe which turned out wonderfully.

You’ll love this recipe.  It’s delicious and addicting.  There isn’t an overwhelming flavor of hazelnuts, so if you’re not a fan of hazelnuts, don’t worry you’ll just wonder why it tastes so good.  I would recommend using individual sized containers to hold the mousse otherwise you might find yourself eating an entire recipe of mousse spoonful after spoonful – just sayin’.

The reason for this recipe combination is the Chocolate Party hosted by Roxana’s Home Baking.  I like hazelnuts and who doesn’t love chocolate?

Enjoy!

Chocolate Hazelnut Mousse | Bakewell Junction

Chocolate Hazelnut Mousse

Yield:  8 servings                 Cook Time:  10 minutes

Ingredients:

  • 4 egg yolks
  • 3/4 cup sugar, divided
  • 5 ounces semi-sweet chocolate (I used Ghirardelli semi-sweet chocolate chips)
  • 5 ounces milk chocolate (I used Ghirardelli milk chocolate chips)
  • 1 tablespoon Frangelico
  • 1 teaspoon hazelnut extract
  • 1/2 cup heavy cream
  • 8 large egg whites
  • 2 tablespoons lemon juice
  • whole hazelnuts for garnish

Directions:

Step 1:  In a large bowl combine egg yolks and 1/4 cup sugar; set aside.  Melt chocolate over hot water or in the microwave.  Stir chocolate to ensure it’s of smooth consistency.  My chocolate had little lumps that were difficult to smooth out.

Step 2:  Bring cream to a boil in a small sauce pan.  Mix cream into the melted chocolate until completely combined.  Let cool for 5 to 10 minutes.  Mix the Frangelico and hazelnut extract into the chocolate mixture.  Mix the chocolate mixture slowly into the egg yolk mixture so the yolks don’t begin to cook.  Set aside.

Step 3:  Using a stand mixer with the whisk attachment, mix egg whites and lemon juice.  Beat until soft peaks appear.  Add 1/2 cup sugar and continue beating on high until stiff and shiny.

Step 4:  Fold 1/3 of the egg whites into the chocolate mixture.  Repeat with the remaining egg whites in two equal additions.  Spoon or pour into individual serving bowls and refrigerate six hours to overnight.  Garnish with whole hazelnuts before serving.  Try not to eat the entire recipe.

Enjoy!

Recipe adapted from Wolfgang Puck’s Heavenly Chocolate Mousse.

Tips:  Store in the refrigerator.

Our #ChocolateParty June theme is hazelnuts and chocolate.  If you’d like to join in, please follow these rules:

1.)  Blog about your chocolate treat.  Your recipe must include the two ingredients we choose.  It can be a simple no bake treat or a sophisticated layer cake; the complexity level of the recipe is totally up to you.
2.)  Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.)  Your recipe must be published during the current month.  Please do not link old recipes, they will be deleted.

Add your link to the Chocolate Hazelnut Party.

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