Simple Meringue Cookies

My apologies lovely readers!

I have been ridiculously busy! January and February in a high school is always a busy time. The first semester is ending, final exams are happening, and teachers need to prepare for the beginning of the second semester, and they usually only have a few days to do it!

I haven’t even been baking that much, and I feel badly that you, and my blog, have been neglected! I decided to set that straight with a simple recipe that doesn’t take long to whip up, and yields deliciously wonderful results!

Paul is a huge fan of meringue cookies, and I had some leftover egg whites sitting in the fridge just waiting for me to use them. I decided meringues was the perfect way to use them up and not waste them.

Now, meringue cookies are usually one of two things: crisp all the way through, or a little soft and gooey in the middle. Paul is a fan of the gooey-in-the-middle ones, and I don’t mind either, so I ended up making some of both sizes, and we got to enjoy both.

I added a little bit of Root Beer Concentrate into my meringue to make them Root Beer flavoured, but you can leave them flavourless, or add any regular extract (and some food colouring) to jazz them up a little.

Meringues are fairly simple to make as well, as long as you have a stand mixer. If you don’t, prepare for an arm workout! I do, and it’s made my life so much easier. Also, these meringues are a great gluten-free cookie if you are on a gluten-free diet. I got the recipe for these meringues here, and the author just left them plain. Also, hers look a little prettier: if you want to make them look super fancy, put a special frosting tip, like a Wilton 1M into your piping bag. If you don’t care how they look (a.k.a. me when I made them!) you can just cut the tip off a piping bag and pipe them that way (which is what I did), or just plop the meringue into little piles on your baking sheet.

One tip for making meringue: you want to make sure your bowl is COMPLETELY grease-free and egg yolk free. If any grease or egg yolk gets into the bowl or the whites, the whites will not whip up properly. One way to avoid yolks is to use a container of just egg whites (which I buy when I have a recipe that calls for a lot of just egg whites). You can also crack the eggs into a bowl, and crack the egg on a flat surface, not the rim of the bowl.

The more you know, right?

Now, on to meringues!

Ingredients

Yield: Approx. 24 cookies

2 egg whites, at room temperature
¼ tsp. cream of tartar
Pinch of salt
½ c. sugar (superfine is easiest, but it still works with regular granulated sugar)

Preheat oven to 225°F. Line a baking tray with parchment paper.

Place the egg whites into the bowl of a stand mixer. Whip until foamy. Add in the cream of tartar and salt, and beat until soft peaks form.

With the mixer running, slowly add sugar, one tablespoon at a time, until sugar is dissolved and stiff peaks form.

If you add food colouring and flavouring, add it just as stiff peaks start to form.

Pipe or scoop tablespoons of meringue mixture onto the prepared baking sheets. Make them smaller for crispy meringues throughout, and a little larger for chewy meringues. Again, I made both.

Bake for 45 minutes, then turn the oven off. Do not open the door. Let the meringues sit in the warm oven for 1 hour before removing.

Advertisements

Vanilla Biscotti

Oh my gosh! These vanilla biscotti are amazing! So simple, and such a classic flavour. Paul was extremely happy about these, and so was I. I added a little extra vanilla, just to amp up the flavour, and when Paul took his first bite, his reaction made me a little scared that I put too much vanilla in. Nope! He said it was just the right amount, and I agree.

Biscotti are definitely this year’s Sugar and Spice addiction. You know how it is. These things come and go, and right now, my favourite thing to experiment with is biscotti!

I got the original recipe here, and as I said, I just added extra vanilla. I also changed the second bake time instructions slightly. I didn’t lower the oven heat, and I flipped the cut biscotti after about 12 minutes. Other than that, I did learn a new trick for slicing the biscotti and making it easier, instead of crumbly ends.

When you take the biscotti out of the oven after the first bake, spritz it lightly with water, making sure to get the tops and sides. It softens the outer crust just enough to make a nicer cut. Who knew?! Well, now I do, and you do as well!

Go make these. They are such a lovely, classic flavour that they will go with any warm drink!

Ingredients

Yield: Approx. 20-22 biscotti, depending on cut size

6 tbsp. butter
2/3 c. sugar
¼ tsp. salt
1-2 tsp. vanilla extract (I used 2 tsp.)
1½ tsp. baking powder
2 eggs
2 c. flour

Preheat the oven to 350°F, and line a baking sheet with parchment paper.

In the bowl of a mixer, or a medium bowl, combine the butter, sugar, salt, vanilla, and baking powder until mixture is smooth and creamy. Beat in the eggs. The batter may look slightly curdled, but it isn’t. Add in the flour, and stir until smooth.

Scoop out the dough, and shape it into a rough log about 12 inches long. Flatten slightly, but keep the middle slightly mounded.

Bake in the preheated oven for 25-30 minutes, until the biscotti is light golden brown all over. Remove from oven, spritz all over with room temperature water, and let sit for five minutes.

Transfer to a cutting board, and use a serrated knife to slice biscotti. Place cut side down on the baking sheet, and return to the oven for 12 minutes, or until bottoms are just starting to turn golden brown.

Remove from the oven, flip the biscotti to the other cut side, and bake for 10-12 minutes until outsides are dry, and they are starting to turn golden brown, then remove from the oven.

Cool on a wire rack, and serve with a warm drink, like tea, coffee, or hot chocolate!

Double Chocolate Biscotti

Well, ladies and gents, I did warn you that more biscotti was coming.

It’s so simple to make, and it yields such high results! It’s a perfectly crisp little cookie, and then you dunk it in your favourite morning beverage, and it becomes the best morning snack (or mid-afternoon snack… or after-dinner snack… Let’s just say it goes well at any time of the day!)

I found this double chocolate biscotti recipe from Pinterest, and the original recipe is here. With a blog name like “Chocolate, Chocolate and More”, I knew we were going to be on to something good.

I still can’t believe how easy biscotti is to make! This dough took me ten minutes, tops, to whip together. It had to bake for longer than it take to make the dough! I call that an easy recipe. The only difference I made is swapped the dark cocoa powder for regular, because I was all out of dark. Not much of a difference, though, because it was still double chocolate to me!

So, the verdict about these biscotti is… go make them! What are you waiting for?

Happy Baking, and Happy December!

Ingredients

Yield: Approx. 20 biscotti

6 tbsp. butter, softened
1 c. sugar
2 eggs
¼ tsp. vanilla
2 c. flour
½ c. cocoa powder (dark or regular works)
1 tsp. baking soda
1 tsp. salt
1 c. chocolate chips (I used semi-sweet)

Preheat oven to 350°F, and line a baking sheet with parchment paper.

In the bowl of a mixer fitted with the paddle attachment, cream together the butter and sugar. Add in the eggs, one at a time, mixing after each addition. Add the vanilla, and combine again.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add to the wet ingredients in three additions, mixing after each addition. Fold in the chocolate chips.

Form into a log, about 12 inches by 4 inches. Place dough log onto baking sheet, and bake in preheated oven for 30 minutes.

Remove from oven, let sit for five minutes, then cut into slices, and place cut side down. Bake for 8 minutes, then turn cookies and bake for an additional 5 minutes.

Cool completely on a cookie rack, and store in an airtight container. Serve with a warm beverage (tea, coffee, hot chocolate), and dunk away!

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.

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.