Eggnog Biscotti 

Why haven’t I made biscotti sooner?!?! I didn’t realize how absolutely amazing it is until I tried this recipe. Also, it is so easy to make!

You form the dough into long logs, flatten them slightly, bake, cut, and bake again! Bam! Biscotti! Low effort, maximum reward. My kind of snack, that’s for sure.

This recipe I found from Pinterest, from this link. There is a great eggnog flavour throughout the cookie, as well as in the glaze. This is the biscotti for eggnog lovers. I am an eggnog lover. So when I paired this eggnog biscotti with Eggnog Tea from David’s Tea, I was in complete heaven! (Did I mention instead of milk to my tea, I added eggnog? I’m an eggnog lover through and through.)

The nice thing about this biscotti is that the eggnog flavour, while you can certainly detect it, is not in-your-face strong. I find it’s a subtle little hint at the creamy deliciousness, and absolutely to-die-for when dipped in a hot beverage.

So, the world of biscotti is now open to me. I feel like it’s going to be a biscotti-filled Christmas! I even warned Paul that I might make a TON of biscotti in the next few months, and he was completely fine with it. He was A-OK with a reason to drink lots of hot chocolate and coffee.

If you like eggnog though, give these a shot, and try them with coffee and eggnog!

Ingredients

Yield: Approx. 3 dozen biscotti, depending on cut size

For the biscotti:

½ c. butter, softened
1 c. sugar
2 eggs
½ c. eggnog
2 tsp. rum, rum extract, or vanilla*
3¼ c. flour
2 tsp. baking powder
2 tsp. nutmeg
½ tsp. salt

For the glaze:

1 c. icing sugar
1 tsp. rum, rum extract, or vanilla*
2-3 tbsp. eggnog

(*Depending on preference. I used spiced rum.)

Preheat oven to 350°F. Line a baking tray with parchment paper and set aside.

In the bowl of a mixer, combine the butter, sugar, and eggs until well combined, at least 1 minute. Add in the eggnog and rum. Blend again.

In a medium bowl, mix the flour, baking powder, nutmeg and salt and whisk until combined. In small additions, add the dry ingredients to the wet, until everything is incorporated.

Roll out dough onto a lightly floured surface and separate into two equal segments. Shape each dough half into a long roll, approximately 14 inches. Place the rolls on the baking sheet, leaving about 3 inches of room between them. Press down lightly on the rolls to flatten them slightly.

Bake for 25 minutes, or until golden brown. Carefully remove rolls from pans and place on cooling racks. Set aside baking sheet, but do not throw out parchment paper. When the rolls have cooled enough to handle, but are still warm, transfer to a cutting board and cut into half-inch-thick slices.

Place slices, cut side down, back on the baking sheet. Bake for 10 minutes. Remove from oven, flip cookies over, and bake for another 10 minutes. Remove from oven, and transfer to wire racks, with the tops facing up.

To make the glaze, whisk the sugar, rum, and eggnog together (only add 1 tablespoon at a time to get the consistency you want). When biscotti have cooled, drizzle glaze over tops with a fork or small whisk.

Serve with a hot beverage, and dunk away! Store in a sealed bag.

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Chocolate Peanut Butter Truffle Filled Peanut Butter Cookies

These cookies are amazing! I found the original recipe here on Pinterest, and actually made a few tweaks. The original recipe had truffle filling that used peanut butter and butterscotch chips. I didn’t have butterscotch chips, so I substituted chocolate chips, and I’m so glad I did!

These became a chocolate peanut butter lovers’ dream! Paul was a huge fan of them, and not going to lie, they are AMAZING with tea (or in Paul’s case) coffee, or a huge glass of milk!

These are decadent, and absolutely phenomenal. They go with just about anything. I honestly don’t have too much to say about these, but they were the inaugural baking experiment in the new house, and they turned out splendidly!

Try them out, and you won’t be disappointed either!

Ingredients

Yield: 2 dozen cookies

For the truffle filling:

1 c. butterscotch or chocolate chips
¼ c. creamy peanut butter

For the cookies:

½ c. butter, softened
1 c. creamy peanut butter
1 c. brown sugar
1 egg
1 tsp. vanilla
1 2/3 c. flour
1 tsp. baking soda
½ tsp. salt
¼ c. sugar (optional)

To make the truffle filling, place the peanut butter and the chocolate or butterscotch chips in a microwave-safe bowl and heat for 30 seconds at a time, stirring after each microwave session until smooth and well-combined.

Refrigerate 10-15 minutes until mixture is cooled and thick enough to scoop. Scoop into tablespoon-sized balls, and refrigerate on a sheet of parchment paper until cookie dough is ready.

To make the cookies, preheat oven to 350°F and line a baking sheet with parchment paper.

In a large stand mixer fitted with a paddle attachment, cream the butter, peanut butter, and brown sugar together on high speed until light and fluffy. Beat in the egg and vanilla until combined.

Add in the flour, baking soda, and salt and continue to beat on low until mixture forms a dough.

To assemble the cookies, scoop out about two tablespoons of dough, and form around the truffle filling. Wrap around filling, and make sure dough is fully covering filling.

**If desired, roll cookies in sugar before baking.**

Place on baking sheet, and flatten slightly. Repeat with remaining truffle filling and dough.

Bake cookies for 9-10 minutes, or until cookies are puffed and edges are set. Allow to set on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

 

Chocolate Mint Sugar Cookie Bars


Hello friends!

I think lately I’ve been baking as a form of procrastination. I have a lot of school work to do, and I don’t always want to do it. (But I always get it done, don’t worry!) Every once in a while, lately on weekends, I’ve been deciding to bake up a storm. These sugar cookie bars came about on a bit of a whim, and I’m so glad they did!


Chocolate and mint is not for everyone, but Paul and I are huge fans! The nice thing about these bars is they don’t take very long to mix up. Call me a simple woman, but I’m all about things that don’t have me spending all day in the kitchen. (I love those recipes too, but I need to be in the mood to make them!)

I found the original recipe here, and while I didn’t have Andes mint bars, I decided to top them off with chocolate chips, because why not. If you are a fan of chocolate and mint together, I guarantee these will hit the spot!

Ingredients

Yield: Approx. 24 bars

For the cookie base:

½ c. butter, softened
½ c. brown sugar
½ c. sugar
1 egg
2 tsp. vanilla
2 tbsp. milk
2 c. flour
½ c. cocoa
1 tsp. baking powder
½ tsp. salt

For the mint frosting:

½ c. butter, softened
½ tsp. mint extract
6 tbsp. heavy cream
¼ tsp. salt
4 c. icing sugar
green food colouring (optional)
mint chips/chocolate chips (for garnish)

Preheat oven to 375°F.

Line a 9 x 13 pan with parchment paper. Set aside.

In the bowl of a mixer, beat the butter, brown sugar, and sugar until combined. Add in egg, vanilla and milk. Beat again.

In a medium bowl, add the flour, cocoa, baking powder, and salt, and whisk to combine evenly. Slowly add the dry ingredients to the wet, and mix until a cohesive dough is formed.

Press dough evenly into the prepared pan and bake for 14-15 minutes. Do not overbake.

Remove from oven and cool completely before frosting.

To make the frosting, beat the butter, mint extract, and heavy cream together until smooth and fluffy. Add in the salt, icing sugar, and food colouring and beat until smooth and creamy.

Spread over cooled bars and garnish as desired. Slice into squares and serve!

Chewy Oatmeal Cookies


There is nothing like a good oatmeal cookie. The classic, old-fashioned taste in a perfectly modern setting.

I am an oatmeal fan. Now, I don’t mean in the sense of eating oatmeal all the time for breakfast, but I love oatmeal in baking. It’s so versatile! Need a binder for a burger patty? Oatmeal! Need breakfast? Oatmeal! Need something else to add to your cookies? Oatmeal!

You get the jist. Oatmeal is such an excellent complement to many flavours, but it really can stand up on its own, and I love that. These cookies are celebrating all things classic oatmeal.

Oatmeal!

I found the original recipe here, and I love it! I mean, a good cookie is a good cookie, and sometimes, oats just need their time to shine as well as chocolate chips, am I right?

Ingredients

Yield: 3 dozen cookies

1 c. butter, at room temperature
1 c. sugar
½ c. brown sugar
1 egg
2 tsp. vanilla
1 2/3 c. flour
1 tsp. cinnamon
¾ tsp. baking soda
¼ tsp. salt
1/8 tsp. baking powder
1/8 tsp. nutmeg
1½ c. quick cooking oats

Preheat oven to 350°F. Line a sheet tray with parchment paper or Silpat if desired. (I didn’t, and my cookies didn’t stick.)

Cream together the butter, sugar, and brown sugar. Add in the egg and vanilla, and combine well.

In a separate bowl, whisk together the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Add to butter mixture, and mix until flour is combined.

Fold in the oats until thoroughly incorporated.

Using a teaspoon or small scoop, form dough balls and place them on the prepared baking sheet about 1-2 inches apart.

Bake in the preheated oven for 10-12 minutes, until center looks just set. Cool on pan for 5 minutes before transferring to a wire rack to cool completely.

Coconut Cookies


Holy moly it’s been a month! I both can and can’t believe it. Life has been running away with me this past month, and I’ve barely had any time for any baking!

In case you’ve forgotten, I was a bridesmaid in my friend Sandi’s wedding in Nelson in the middle of the month, and I’ve been working at the restaurant and planning for my new teaching job – yes, in case I forgot to tell all of you beautiful souls, I got a teaching job! All of that, combined with still trying to frantically finish our own wedding planning (and paying for all things wedding!) equals no time for me to make ANYTHING.

However, I found myself with a rare day of peace today, and I was resolved to spend my day in the kitchen making some fabulous goodies. While I made a bunch of things (that will also be posted soon… now I have back-up material for the next few posts!), these cookies seemed like the right choice to start us back off.

I found the original recipe here, and if I make these again, I am definitely not going to bake them as long. Mine came out more crunchy than chewy, and I am a big fan of a chewy, soft cookies. I have changed the baking time to reflect this.

Ingredients:

Yield: 3 dozen cookies

1 c. sugar
¼ c. brown sugar
1 c. butter, at room temperature
1 egg
1 tsp. vanilla
2 c. shredded or shaved coconut
2 c. flour
½ tsp. baking soda
½ tsp. kosher salt

Preheat oven to 350°F. Line a sheet pan with parchment or Silpat, if desired. (I didn’t, and my cookies didn’t stick at all.)

Cream together sugar, brown sugar, and butter until colour lightens. Add in egg and vanilla, and combine again. Mix in the coconut until well combined.

In a separate bowl, combine the flour, baking soda, and salt. Add to the coconut mixture in three additions, mixing well after each addition until the flour is incorporated.

Using a teaspoon or a scoop, drop rounds of cookie dough onto the prepared sheet pan. Bake in preheated oven for 15-17 minutes, until the edges of the cookies are just starting to turn a golden brown.

Transfer to a wire rack to cool.