04th Jan2012

Samoa Cookie Bark

by cupcakedaydreams

Samoa Cookie BarkI decided to make presents for my friend’s party and for my kick *ss hairdressers because, well, just because.  I made the delish little sugar cookie balls, oreo cream cheese truffles and took a crack at Samoa Cookie Bark (the whiskey bacon bark that I’ve been lusting over just didn’t work so I tossed it).

 

Samoa Cookie Bark 

(Adapted from Endless Simmer Recipe)

  • 1 11.5oz dark chocolate
  • 1 cup coarsely crushed shortbread
  • 1 cup sweetened coconut flakes, toasted
  • ¾ cup caramel sauce
  1. Line an 8×8 pan with parchment or wax paper with about an inch of overhang on each side.
  2. Place coconut on a  bake sheet at 350 degrees F for about 5 minutes or until coconut starts to brown (make sure to check it and move it around or it’ll burn). Remove from oven and set aside to cool. Make caramel sauce and set aside to cool. Portion out 2 tablespoons for topping.
  3. Place chocolate in double boiler or a heat-proof bowl over simmering water and gently stir until chocolate is melted. Portion out 2 tablespoons for topping.
  4. Pour half of chocolate into prepared pan, and, using an offset icing spatula smooth out chocolate until an even layer is achieved. Sprinkle coarsely crushed shortbread on top and gently press it into the chocolate. Transfer pan to the freezer for 5 minutes or until chocolate becomes slightly hardened.
  5. Remove pan from freezer and pour caramel sauce on top, then, using an offset icing spatula spread caramel until an even layer is achieved. Transfer pan to the freezer for 5 minutes or until caramel becomes slightly hardened.
  6. Remove pan from freezer and pour other half of chocolate on the caramel layer. To finish, sprinkle coconut on top and drizzle remaining 2 tablespoons of chocolate and caramel on top of coconut. Transfer pan to refrigerator for about 5-10 or until bark is set.  Keep refrigerated until ready to serve.

 

Oreo Cream Cheese Truffles
  • 1 8oz package of cream cheese
  • 1 sleeve of oreos (or a package of the mint newman oreos!)
  • 1 cup of semi sweet chocolate
  • peppermint sprinkles (or regular sprinkles)
  1. Grind up the oreos in the food processor, then mix them with the cream cheese either by hand or in a stand mixer.  Roll the dough in to little balls and place them on a wax paper lined cookie sheet.  Let those chill in the freezer for a about 10 minutes.
  2. While those are chilling, warm up the chocolate.  Dip the little balls in the chocolate and immediately add the sprinkles (so they stick) then toss them all back in the fridge to set.
Sugar Cookie Dough Balls — See Recipe Here
Category : Recipes, Scratch
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2 Comm
28th Dec2011

Cookie Swap! Lemon Cookies, Sugar Cookie Dough balls and Magic bars!

by cupcakedaydreams

Yip for Office Cookie Swaps!!

Lemon Sandwich Cookies

Lemon Sandwich Cookies

For Cookies:

  • 1 2/3 cups all-purpose flour
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 2 sticks (1/2 pound) unsalted butter, softened
  • 1/2 cup confectioners’ sugar
  • 2 tablespoons grated lemon zest (about 2 lemons)
  • 2 tablespoons lemon curd
  • 1 teaspoon vanilla
  • Red sanding sugar (or whatever you want)

For Filling:

  • 1 cup confectioners’ sugar
  • 1 tablespoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons light corn syrup
  • 1/2 stick (4 tablespoons) unsalted butter, softened
  • Make Cookies:

Make Cookies:

  1. Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
  2. Whisk together flour, cornstarch, and salt.
  3. Beat together butter and confectioners’ sugar with an electric mixer until pale and fluffy, then beat in zest, curd and vanilla. At low speed, mix in flour mixture just until a soft dough forms. (I combined, then mixed the rest by hand)
  4. Put sanding sugars in different bowls. Roll a teaspoon of dough into a ball (smaller the better) and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled. I found it easier to portion the dough out, refrigerate for an hour, then roll in to balls and coat with sugar (it made the dough less sticky and easier to roll).
  5. Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely.
  6. Form and bake more cookies on second baking sheet.

Filling and Sandwich Cookies:

  1. Beat together all filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner.
  2. Turn over half of cookies and pipe about 1/2 teaspoon filling on flat side of each. Sandwich with remaining cookies, pressing gently.

Magic Bars

 

Magic Bars

  • 1/2 cup butter or margarine
  • 1 1/2 cups graham cracker crumbs
  • 1 14-oz. can sweetened condensed milk
  • 1 cup white chocolate chips (or any other kind of chip!)
  • 1 cup semi-sweet chocolate chips
  • 1 1/3 cups flaked coconut
  • 1/3 cup shaved coconut (to make it pretty)
  • 1 cup chopped pecans
  1. Preheat oven to 350°, (325° for glass dish).
  2. Line a 13×9-inch baking pan with a sheet of foil, making sure to cover the sites well. Place the butter in the baking pan and melt it in the oven. Sprinkle crumbs over butter; pour condensed milk evenly on top of crumbs.
  3. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature.

Holiday Sugar Cookie Dough BallsSugar Cookie Dough Balls

(Adapted from Steph’s Bite by Bite Recipe)

  • 2 cups vanilla wafers
  • 1 cup sugar
  • 1/2 cup walnuts
  • 1/3 cup butter, melted
  • 1/4 cup almond milk
  • 2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 cup flour
  1. Toss vanilla wafers, sugar, and walnuts in a food processor and process to fine crumbs. Pour crumbs in a mixing bowl, add in the melted butter, milk, vanilla, salt, and flour, mix on low (or just with your hands) until all ingredients are fully combined. The mixture will look like raw cookie dough (and taste amazing).
  2. I also drizzled a quick sugar glaze on these to make them festive, but honestly that was a bit of a fail. Don’t do it – tasted fine but it’s not needed.
Category : Recipes, Scratch
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1 Comm