Tag Archives: cookies

Pumpkin Biscotti


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…So I may have gotten a bit too much pumpkin for Thanksgiving. But how could I not? I love pumpkin! It’s so delicious; it provides that subtle fall taste that I love. But I needed to make something out of these cans of pumpkin puree that I had sitting in my pantry. And as I mentioned in an earlier post, I made little cookie baskets for friends and teacher and such. BAM. Pumpkin Biscotti. I like biscotti because it’s a cookie, but it of course has that classic crunchy texture that’s perfect for morning coffee. Or, you could always just use it as a spoon for ice cream. Which would be pretty awesome, as well. Point is, biscotti is a great treat for whenever, is pretty simple (and fun!) to make, and is way too easy to eat. And pumpkin? Who said pumpkin puree had to be limited exclusively to fall? It’s the first day of winter, and I’m posting this pumpkin recipe and you should all make it because pumpkin is underrated! So there.

Anyways, a note on this biscotti. It is adapted from Simply Recipes, author Garrett McCord. The link is at the bottom. The recipe says it only makes 15 biscotti, but that means it only makes 15 long, 7′ inch biscotti. I made about 40 mini biscotti out of this recipe, so don’t hesitate to make this recipe if you think you won’t get that many cookies out of it. You will…


  • 2 1/2 cups of flour
  • 1 cup of sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • Pinch of ginger
  • Pinch of cloves
  • Pinch of salt
  • 2 eggs
  • 1/2 cup of pumpkin purée
  • 1 teaspoon of vanilla extract
  • 4 oz semisweet chocolate, melted (for drizzling on top) 

How to: 

Preheat oven to 350°F. Mix together the flour, salt, sugar, baking powder, and spices into a large bowl.

In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Mix together the ingredients with a hand mixer on low, until JUST mixed. 

Lightly grease a baking sheet or line it with parchment paper. Form the dough into 2 log, roughly about 15 inches by 2.5 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for about 15-20 minutes, or until the center is firm to the touch (but not too firm! Just not gooey and soft). 

Let biscotti cool for 15 minutes and then using a serrated knife (a bread knife. Trust me. Use a bread knife. You’ll think “Oh, I’ll just use whatever knife I have. WRONG. Bad idea. Bread knife.) cut into 3/4 inch- 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely. Drizzle chocolate over biscotti. 

Biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space. 

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Enjoy! Here’s the link to the original recipe: 



Dark Chocolate Crackle Cookies


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So this holiday season, despite the workload, I wanted to make cookies for people to show how much I appreciated them. So, I put together tiny chinese takeout boxes (that were Christmas patterned) of four cookies: classic peanut butter cookies, pumpkin biscotti, classic sugar cookies, and these dark chocolate crackle cookies. These cookies are a twist on regular chocolate-chocolate cookies; instead of using white sugar, it only uses brown sugar in the batter. Instead of being overly sweet, white sugar on the outside compliments the cookie. The cookie also uses orange zest, which gives a tiny kick and a fresh, citrusy taste. These cookies are perfect for a more mature palette, one that craves something a tiny bit different than the classic chocolate chocolate cookie.

Adapted from Abigail Johnson Dodge from Fine Cooking


  • 2-1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. table salt
  • 8 oz. (1 cup/2 sticks) unsalted butter, at room temperature
  • 2 cups firmly packed light brown sugar
  • 2 oz. (2/3 cup) natural, unsweetened cocoa, sifted if lumpy
  • 2 tsp. finely grated orange zest
  • 1 tsp. pure vanilla extract
  • 3 large eggs
  • 8 oz. bittersweet chocolate, melted and cooled until barely warm ( actually used semisweet and those worked as well)
  • 3/4 cup (4 oz.) chopped chocolate (white, bittersweet, or semisweet, or M&M’s! hehe)
  • 1/3 cup granulated sugar; more as needed


Position a rack in the center of the oven and heat the oven to 350ºF. Line three large cookie sheets with parchment or nonstick baking liners, like the silpat.

In a bowl, mix together the flour, baking soda, and salt. In another bowl, beat the butter, brown sugar, cocoa, orange zest, and vanilla until well combined, about 4 minutes. Add the eggs one at a time, beating briefly between additions. Add the cooled chocolate (make sure it’s cooled all the way! You don’t want those eggs to curdle, now do ya?) and mix until blended, about 1 minute. Add the dry ingredients and mix on low speed (so you don’t have a flour explosion!) until almost completely blended, about 1 minute. Add the chopped chocolate and mix until blended, about 15 seconds. Shape the dough into tiny balls, about 2 tsp-1 tbs big.

Pour the granulated sugar into a tiny bowl. Roll each ball in the sugar and set the balls about 1-1/2 inches apart on the prepared cookie sheets. Bake the cookies 11 to 12 minutes, maybe a little more if you’re doing more than one sheet at a time. They’re done when they crackle a little bit on the top, like pictured. Let the cookies cool on the sheet for 5 minutes before transferring them to a rack to cool completely.

Enjoy! Here’s the link to the original recipe:


Mocha Slice Cookies from Martha Stewart


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Look at these little dudes.

Chocolatey bites of amazingness with a kick of coffee flavor jam packed into every cookie. Chocolate and coffee; sounds good for hungry rowers (although to be quite frank, any food is good for hungry rowers. I take food to practice, and it is gone within 5 minutes. poof!). Although, as mentioned in my previous post, I forgot to take the cookies out! So, I’m left with a bunch of mocha slice cookies. But that’s okay, because they’re small enough to serve as a tiny taste of something sweet, and they aren’t heavy. Make these cookies big or small, they’ll be perfect to satisfy a chocolate craving at any time of day. I found this on Yummly, which found this on Martha Stewart. I’ll post the original link down at the bottom. Now, without further ado……


  • 1 1/2 cups all-purpose flour, plus more for work surface
  • 3/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 tablespoons instant espresso powder
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup mini chocolate chips

How to:

Mix together flour, cocoa, salt, espresso powder, and cinnamon into a large bowl; set aside. In another bowl, beat butter and sugar until pale and fluffy. Beat in egg and vanilla. Reduce speed to low so you can add flour mixture in without it spewing all over you. Unless you want to get into a flour fight (which I’ve done).  Mix until just combined. Stir in chocolate chips.

Turn out dough onto a lightly floured surface; roll into a 2-inch-diameter log. Wrap in saran wrap. Refrigerate until firm, at least 1 hour or up to overnight. Or, you could just keep them in the freezer until you need to bake them, which is what I did. I bet they’d last up to two weeks when stored in the freezer, but don’t take my word for it.

Preheat oven to 350 degrees. Unwrap log, and let soften slightly at room temperature, about 5 minutes. . Cut log into 1/4-inchthick rounds. Space 1 inch apart on baking sheets lined with parchment paper. Bake until centers are set, about 10 minutes. They should be soft, but not gooey soft. Don’t try to bake these until they get solid: THEY WILL BURN (trust me). Transfer to wire racks; cool completely. Store in airtight containers at room temperature up to 2 days.

Recipe makes…a lot of small little cookies.

Here’s the original recipe:


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Eat up!

Mom’s Favorite Oatmeal Peanut Butter Cookies


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My dear, dear blog. Oh, how I have missed it. Oh, how I have missed cooking and baking! I have had basically no time to do the very thing that always makes me happy: cook. Junior year has been insane. Exhausting beyond imagine. And joy: it’s only the second quarter. And senior fall is supposedly the worst thing ever. Up until today at about 4 pm, all that was on my mind was workworkworkwork. And next week is going to be even more stressful. Sadness.

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The only split second in the grand scheme of the past few weeks where I had to bake was when I made cookies for my team. They were quick, easy slice cookies. And they were amazing. The one in this post was actually the better of the two (probably just because peanut butter is my drug of choice). Funny thing actually. At the little team get-together, I forgot to actually make sure the cookies were put on the table….soooo not many people at them. That’s okay though, because my mom happens to really REALLY like them. She was happy.

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So, if you love peanut butter, make these cookies. They are amazing. I got this recipe from the blog Once A Month Meals. I’ll post the link to the original recipe down at the bottom.

Chewy Oatmeal Peanut Butter Cookies from Once A Month Meals


  • 1 cup (2 sticks) butter
  • 1 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1 cup peanut butter (I used Trader Joe’s All Natural smooth unsalted peanut butter. You wouldn’t expect it to work in baking. But it worked so, so well).
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup quick cooking oats


Preheat the oven to 350 F.

Combine the flour, baking soda, salt, and oats. Set aside.

In a separate bowl, cream the butter, sugars, and peanut butter. Add in the eggs, and beat until well blended. Add the flour mixture to the butter mixture. Add oats and mix. Drop by the spoonful onto ungreased cookie sheets, about 2 inches apart. Bake for 10 minutes, or until lightly browned.

If you want to freeze them (which you can totally do- I did that), let them cool completely before popping ’em in the ziplock bags and sticking them in the freezer.

This makes about 3.5 dozen cookies 🙂



Healthy Oatmeal Raisin Cookies



So my mom isn’t really thrilled about how I like to bake healthy things. She doesn’t eat healthy desserts. But. She LOVES oatmeal raisin cookies. So I figured ya know what I’ll make some oatmeal raisin cookies because well, late night baking is kinda my thing. So I searched for a recipe on Food Network and the first one that popped up were Ellie Krierger’s Honey Oatmeal-Raisin Cookies. I didn’t even realize they were healthy until I read the recipe and saw there were macros at the bottom! But they wereeeee. And they seemed yummy. So I made them, with a few minor tweaks, and voila! They turned out very yummy! Then I gave one to my mom. She really liked them! Then I told her “oh yeah and they’re healthy!” And she immediately gave me the death glare. “I mean…they were alriiiight.” She said. Oh please, mother, you loved those cookies.

Anyways, so the recipe is as I said from Ellie Krieger from Food Network. So:


  • Cooking spray, like Pam Nonstick Baking Spray
  • 2 tbs unsalted butter, melted
  • 1/4 cup canola oil
  • 1/2 cup honey
  • 1 large egg
  • 1/4 cup smooth almond butter
  • 1/2 tsp vanilla extract
  • 1/4 cup almond milk (although I think regular dairy milk would work too)
  • 1 cup whole wheat flour
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 3/4 cups rolled oats
  • 1 cup raisins


Preheat the oven to 350 F. Spray two baking sheets.


Mix the whole wheat flour, cinnamon, salt, and baking soda in a bowl. Set aside. Plop the butter, canola oil, honey, egg, almond butter, and vanilla in a bowl and mix together until smooth. Add the flour mixture to the butter mixture, and mix until smooth. Add the milk, and mix again until smooth. Mix in the rolled oats and raisins. Once everything is distributed evenly throughout the batter, spoon onto the cookie sheets. I was able to fit 12 on a 10×15 inch cookie sheet. In total, I was able to make 42 cookies. So once you spoon these out, bake for about 8 minutes, or until the edges look just slightly brown. Let cool on baking sheets for 2 minutes then transfer to wire rack to cool completely. Enjoy as breakfast, dessert, or a sweet snack 🙂

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Pumpkin Pecan Cookies with Maple Whipped Cream Topping


So one of my all time favorite desserts in the world is pumpkin pie. But making pies are rather difficult on a day-to-day basis. For example, if I have the urge to bake something, I rarely say “oh well why don’t I just bake a pie or a cake.” No. I make something like a cookie, brownie, muffin, etc. Something low labor and relatively easy. But how do you incorporate pumpkin into a cookie…? Here’s how. Pumpkin Walnut Cookies via Magnolia’s Bakery, with my own twist. For one, I changed the walnut component to pecan, and instead of using a brown butter frosting like suggested, I used a whipped cream to lighten everything up. These turned out to be very light, kind of like a mini muffin.


For Cookies:

  • 2 1/2 cups all purpose flour
  • 1 tbs baking powder
  • 1 tsp salt
  • 1 tsp allspice
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 4 tbs (1/2 of a stick) unsalted butter, softened
  • 1 1/2 cups firmly packed light brown sugar
  • 2 large eggs, at room temp
  • 1 cup canned pumpkin puree
  • 2 tsp vanilla extract
  • 1 cup chopped pecans

For Topping:

  • 1/4 cup packed light brown sugar
  • 2 tbs maple syrup
  • 1 tsp vanilla
  • 1 1/2 cup heavy whipping cream
  • pecan halves

how to:

Preheat oven to 375 F. To make cookies: Combine flour,  baking powder, salt, all- spice, cinnamon, and ginger. Set aside.  In a large bowl, cream the butter and sugar. Add the eggs, pumpkin, and vanilla and beat well. Add the dry ingredients. Beat again. Make sure no dry ingredients are stuck on the sides! Stir in the pecans. Drop onto an ungreased cookie sheet, about a tablespoon each. Allow room for expansion during baking. While the batter seems softer than most, Magnolia says that it will firm up during baking (and I agree based off of personal experience hahaha.) Bake for 12 minutes. Cool the cookies on the sheets for 10-12 minutes, then transfer to a wire rack and let em cool completely.

For whipped cream: literally all you have to do is combine the brown sugar, syrup, vanilla, and whipping cream in a bowl. Beat on the high setting of a mixer until the whipping cream has firmed up so that when you stick your finger in for a taste test, the gaping hole of whipped cream you just stole sticks. Drop a small amount of whipped cream onto each cookie AFTER THEY HAVE COOLED COMPLETELY. Then garnish each cookie with a pecan half 😀


Chocolate Chip Biscotti


Ciao to all!

So. We all know that the country that is the king of food is ITALIA. I love italy. Literally the most amazing place in the world. The first time I went, it was with my local youth symphony. It was an amazing experience; I made the most incredible friends and went to the most incredible places. The second time, I went with my family. My mom, dad, and grandparents. My grandfather is Italian, and he really wanted me to meet my family in Italy. There are a ton of other factors that go into it (like, a lot) but the gist is we ended up going in October to Southern Italy, called Calabria. It was great seeing all of my relatives and putting bits of conversation together with my kind-of Italian and their kind-of English. So many relatives. So many people. But it was lovely. One thing about the Italians is that they keep. Bringing. Out. Plate after plate. l’antipasto, il primo (pasta) il secondo (meat) il contorno (side dish) i dolci (pastries!) la frutta (fruit) l’espresso (shot of espresso) i digistivi (shot of liquor). So so much. But it just makes you fall in love with Italian food, and italians themselves. ANYWAYS yeah biscotti!

So I came up with this recipe by accidentally starting one recipe, realizing I didn’t have the ingredients, then continuing with another. But it turned out aiight!

Chocolate Chip Biscotti- Adapted from Cookie Swap


-2 cups all purpose flour

-1 cup white sugar

-1/2 tsp baking powder

-1/4 tsp salt

-6 tsp of unsalted butter, at room temp

-2 large eggs

-1 tsp vanilla extract

-1 1/2-2 cups of mini or regular sized chocolate chips


Preheat oven to 350 F. Line a baking sheet with parchment paper.

Combine flour, sugar, baking powder, and salt in a small bowl. Set aside. In a separate bowl, beat the sugar and butter until fluffy, could be anywhere from 1-3 minutes. Add the eggs and the vanilla and beat until smooth. Don’t worry if it’s grainy, it’s supposed to be like that. Because then you add the flour (beat on low so you don’t get flour in the face) and it turns into a nice doughy mixture. Beat in the chocolate chips.

Now what you do is you turn the dough onto a lightly floured surface. Divide it in half. Form two 16 inch long by 2 1/2 inch wide logs. Or whatever size/width you want. But, it needs to be in a log-shape form because that’s what will give it it’s biscotti shape. Now, place the logs on the baking sheet, several inches apart (or as the cookbook suggests, you could always freeze it as the logs for later use). Bake the logs until they are firm to the touch, 30-35 minutes. Remove from the oven to a wire rack and let them COOL COMPLETELY. Now, reduce the oven temp to 325 F. Transfer the logs to a cutting board and cut them widthwise into 3/4-1 inch slices. Now, lay the slices cut side down on the baking sheet. Bake the cookies again until crisp, about 8-12 minutes. Transfer to wire rack and let the cool completely. Enjoy them for a breakfast with coffee, or as dessert 🙂 Image