Now Selling Cookies!

   

This post is going to be a little bit different than previous posts as I’m trying something new lately. A couple of months ago I started selling my homemade cookies locally to friends and family members.  So far I have received nothing but positive feedback, so I figured it’s time to get my website updated to potentially expand my circle of clientele. 

The first month the cookie I listed for sale was my Witchcraft Cookie – so named because one of Jah’s coworkers said they were so delicious they must have been created by way of witchcraft. The jumbo sized cookies fit 6 to a box for $12 and were packed full of imported dark chocolate, toasted almonds, and marshmallow.

Witchcraft Cookies

This month were my coveted Snarkydoodles – made with browned butter and a touch of ginger. These smaller sized cookies fit 12 to a box for $10. I will be presenting a new treat for sale every month to any LOCAL people that are able to pick up their cookies from me, as I currently have no means to deliver. Unfortunately shipping is not available yet either, but hopefully I will get there eventually!

Snarkydoodles

Once I’ve completed my move into the new house (yay!) I will begin taking orders for June’s “Milford Cookies”, which contain semisweet chocolate chips, pretzel bits, and a gooey caramel interior.

All of my cookies are always baked without eggs, and unless otherwise noted will also have a vegan version available for the same price. If you find yourself in need of cookies and would like to place an order you can email me at [email protected].

 


Chewy Coconut Cookies

   

Greetings, humans. This is your friendly neighborhood Gouda Monster. You may remember me from such cookie recipes as Eyeball Butter Cookies and Chocolate Cherry Oatmeal Cookies. I have been out of the public eye for a time, lurking in the shadows and sharpening my teeth, but now I have returned to you with a gift of sweetness and simplicity.  For all you coconut fans – chewy coconut cookies! Chomp chomp!

coconutcookie1

As is often the case in my kitchen, I find myself throwing things into a bowl with the hopes that the resulting concoction won’t be a total disaster. One afternoon I was craving cookies but I didn’t have many ingredients on hand to work with. In the back of my pantry I eyed a hermetic glass jar packed full of sweetened coconut and figured I’d roll with it. I’d never made coconut cookies before so it was going to be a fun experiment. Imagine my surprise when I had perfectly sweet, chewy cookies with a slightly crispy edge on my first attempt!

coconutcookie2

The following day I made them again, doubling the recipe so that I could hand them out to friends. The reviews I received were overwhelmingly positive, someone even going so far as to say they could see the endorphins being released from their brain as they ate them. That’s the kind of response I like to hear! Several people asked me for the recipe so I knew these would have to make their way onto my blog, pulling me out of my lengthy hiatus.  Given how quickly this recipe comes together I think it will be a hit for parties or functions where you want to impress a group with a small amount of effort. 

coconutcookie3

Chewy Coconut Cookies
Serves 36
A simple to make coconut cookie with a chewy center and slightly crispy edges.
Print
Prep Time
15 min
Cook Time
18 min
Total Time
33 min
Prep Time
15 min
Cook Time
18 min
Total Time
33 min
Ingredients
  1. 1 cup white sugar
  2. 1/4 cup brown sugar
  3. 2 sticks room temperature butter, unsalted
  4. 2 teaspoons Ener-G egg replacer mixed with 3 tablespoons water (or 1 large egg)
  5. 1/2 teaspoon coconut extract (optional, but nice for a little more coconut oomph)
  6. 1/2 teaspoon vanilla extract
  7. 2 cups coconut (I used a mix of shredded and shaved coconut for the textural interest)
  8. 2 cups flour
  9. 1/2 teaspoon baking soda
  10. 1/2 teaspoon kosher salt
  11. Fleur de sel for finishing (optional)
Instructions
  1. Preheat oven to 350F. Line cookie sheet with parchment paper and set aside.
  2. Cream together butter and sugars until lighter in color.
  3. Add extracts and egg replacer (or egg) and beat for about 30 seconds. Stir in coconut.
  4. In a separate bowl whisk together flour, baking soda, and kosher salt. Add to the coconut mixtures in thirds, combining well after each addition.
  5. Using a melon baller or small cookie scoop, scoop out rounded balls of dough and place about 2 inches apart on parchment lined sheet.
  6. Bake for 17-19 minutes, or until the edges of the cookies just start to brown. Remove from oven and immediately sprinkle with fleur de sel if desired. Allow cookies to sit for 10 minutes before transferring to a rack to cool completely.
Calories
  1. 210
Variations
  1. For an extra decadent treat, drizzle or dip each cookie with tempered dark chocolate.
Gouda Monster http://www.goudamonster.com/

coconutcookie4


Chocolate Cherry Oatmeal Cookies

   

 This is a recipe I actually made way back before Christmas. I felt like I wanted to make them again before I presented these little tasties to the world, so I did. These cookies are sweet and chewy, packed with vanilla soaked dried cherries and dark chocolate chips. If you and the classic CCC are ready to take your relationship to the next level, this is just the thing for you.

Chocolate Cherry Oatmeal Cookies

So one of the reasons I remade these cookies was because I forgot to write the recipe down. I knew it was adapted from Smitten Kitchen’s Oatmeal Raisin Cookies, so it wasn’t going to be difficult to recreate – but I did just a few things differently and wanted to make sure I had it all correct before making this post. You can imagine my horror when I took the cookies from the oven and they were flattened paper thin discs studded with pieces of chocolate and fruit. Where were those thick, chewy, decadent cookies I had made before Christmas? Where were the cookies that looked like this?

Chocolate Cherry Oatmeal Cookies

I forgot to put the oatmeal in them. Yup. I’m a doofus. Believe it or not, when making oatmeal cookies you really oughtta include the oats. Makes a HUGE difference. I remade the cookies again (WITH the oats) and voila – beautiful, chubby, nutty cookies with bites of tart sweetened cherries and gooey chocolate. Hooray!

Chocolate Cherry Oatmeal Cookies

 

Chocolate Cherry Oatmeal Cookies
Serves 36
Chewy, sweet oatmeal cookies packed with vanilla soaked cherries and gooey dark chocolate.
Print
Prep Time
30 min
Cook Time
12 min
Total Time
42 min
Prep Time
30 min
Cook Time
12 min
Total Time
42 min
Ingredients
  1. 1 teaspoon vanilla extract
  2. 1 tablespoon hot water
  3. 1/2 cup dried cherries
  4. 1/2 cup (1 stick) unsalted butter, softened
  5. 1/3 cup light brown sugar, packed
  6. 1/3 white sugar
  7. 1 1/2 teaspoons Ener-G egg replacer dissolved in 2 tablespoons of warm water (or 1 egg)
  8. 3/4 cup all-purpose flour
  9. 1/2 teaspoon baking soda
  10. 1/4 teaspoon table salt
  11. 1 1/2 cups rolled oats
  12. 3/4 cup dark chocolate chips
Instructions
  1. In a small bowl combine the vanilla extract, hot water, and dried cherries. Leave to soak for at least 20 minutes. Strain the cherries and save the liquid.
  2. In a stand mixer combine softened butter, sugars, egg replacer mixture (or egg), and the strained vanilla liquid from the cherries. Cream until smooth.
  3. In a separate bowl whisk together flour, baking soda, and salt. Add to the mixture and mix until combined. Stir in the cherries, chocolate chips, and oats.
  4. Using a cookie scoop, melon baller, or heaping tablespoon scoop the cookies onto a parchment lined sheet, leaving two inches between each cookie. Bake at 350F for 10-12 minutes. They should be lightly browned at the edges and slightly underdone looking on top. Remove from oven and let sit for 5 minutes before transferring to a cooling rack to cool completely. I got about 3 dozen cookies from the batch.
Calories
  1. 91
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
Gouda Monster http://www.goudamonster.com/
Chocolate Cherry Oatmeal Cookies


Brown Butter Snickerdoodles

   

Next in line for my series of Christmas cookie posts is the ever adored snickerdoodle. For the longest time I had no idea what a snickerdoodle was, and when I learned they were cookies rolled in cinnamon sugar I was a bit confused. Where were the peanuts and nougat and caramel? This ain’t no Snickers! Then the realization slowly settled in that snickerdoodle cookies had absolutely nothing to do with Snickers candy bars. I’m pretty sure I can’t be the first person to make that mistake, so I don’t feel too bad about it. What I DO feel bad about is the fact that it took so long for them to find their way into my life.

Brown Butter Snickerdoodles

A funny thing about this particular batch of cookies (as well as the ones in my next post) is that I baked them up to barter with. Yes, my youngest niece’s Christmas gift was paid for in cookies. I’m finding it very difficult not to talk about what it was that I received in exchange for these sweet treats, but I’m opting to keep my lips sealed until after Christmas as I prefer to keep the gifts to the girls a secret from my brother and his girlfriend as well.  [Post Christmas edit: I wanted to pimp out Leanne’s beautiful work, as the gift I cookie swapped for was a pair of her lovely fairy wings. J’adore! You can visit her Etsy page here: Fairy Spirit Studios]

For this recipe I’ve given it a few small tweaks to enhance an already good thing. I brown half of the butter and I use just a touch of ground ginger in the cinnamon sugar mixture. The final thing that contributes to making this cookie a little different from your standard snickerdoodle recipe is the use of bread flour for its higher protein content. The end result is a soft, chewy snickerdoodle with the rich underlying flavor of brown butter that plays nicely with the sugar spice blend.

Brown Butter Snickerdoodles

Brown Butter Snickerdoodles
Serves 36
Soft, chewy snickerdoodles with brown butter and a hint of ginger.
Print
Prep Time
15 min
Cook Time
11 min
Total Time
26 min
Prep Time
15 min
Cook Time
11 min
Total Time
26 min
Ingredients
  1. 2 sticks unsalted butter, softened
  2. 1 cup white sugar
  3. 3/4 cup lightly packed brown sugar
  4. 1 teaspoon vanilla
  5. 1 tablespoon Ener-g egg replacer mixed in 1/4 cup of water or 2 large eggs
  6. 2 cups all purpose flour
  7. 1/2 cup bread flour
  8. 2 teaspoons cream of tartar
  9. 1 teaspoon baking soda
  10. 1/4 teaspoon salt
  11. 1/2 teaspoon ground cinnamon
  12. 2 tablespoons white sugar
  13. 2 teaspoons ground cinnamon
  14. 1/2 teaspoon ground ginger
Instructions
  1. Preheat oven to 325F. Line a cookie sheet with parchment paper and set aside.
  2. Melt butter in a saucepan over medium heat. The butter will begin to foam and eventually subside. Whisk regularly until the butter turns a rich amber color and releases a nutty aroma. Transfer to another container and allow to cool.
  3. In a stand mixer combine cooled brown butter, softened butter, white sugar, and brown sugar. Cream together until light and fluffy.
  4. Add vanilla and egg replacer (or eggs) and mix until well incorporated.
  5. In a separate bowl whisk together both flours, cream of tartar, baking soda, salt, and 1/2 teaspoon of cinnamon.
  6. Working in batches, add 1/3 of the flour mixture at a time to the wet ingredients. Mix until just incorporated before adding the next third. Repeat with remaining flour. The dough should hold together if you squeeze it between your fingers. If it seems too crumbly, add another 1-2 tablespoons of water.
  7. In a small bowl mix the 2 tablespoons of white sugar with the ground cinnamon and ginger. Using a small scoop or a heaping tablespoon, scoop out a ball of dough. Roll it together in your hands to round it out, then coat it in the cinnamon sugar mixture. Transfer to parchment lined sheet allowing about 2 inches between each cookies.
  8. Bake for 11 minutes. The cookies might seem just slightly underdone but they will continue to cook as they sit on the counter. Let sit for at least 5 minutes before transferring to a wire rack to cool completely.
Gouda Monster http://www.goudamonster.com/
 

Brown Butter Snickerdoodles


Chocolate Chip Cookies

   

I have had my blog running long enough now that it’s finally time to do this. Yessiree – it is time for the good ol’ classic chocolate chip cookie recipe. The characteristics of the ideal CCC vary from person to person, so there is no real way to determine the best recipe in the cookiverse. What I can tell you is that this is MY favorite chocolate chip cookie recipe. I’ve done the New York Times’ version and although they were fantastic, the 24 hour wait time is too much for my impatient taste buds. Once I smell butter and sugar creaming together in the bowl I gotta have the cookies in my belly yesterday. This enhanced version of the original CCC recipe from Ruth Wakefield’s Toll House cookbook was dreamed up by Laura aka The Cooking Photographer. Almost 4 years ago I left a comment on her blog revering her as the ultimate CCC goddess, and I stand by that statement. I. LOVE. THESE. COOKIES.

Chocolate Chip Cookies

A couple of things set this recipe apart. A few extra steps that take just a little more effort but have a huge payoff in the end. First off there is the browned butter, which as any sane person will tell you makes just about anything 10x better. Laura also uses ground up oatmeal in place of some of the flour, which makes these cookies extra chewy and flavorful. The tiniest amount of vinegar helps keep them tender, and you’ll never know it was in there if someone didn’t tell you. She uses walnuts in her recipe but I’m partial to pecans, so that’s what I’ve used in mine. All of these things work together to create an absolutely heavenly chocolate chip cookie, and I’m excited to finally share it here.

Chocolate Chip Cookies

Chocolate Chip Cookies
Serves 36
My favorite chocolate chip cookie recipe, made with brown butter and toasted pecans.
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1/2 cup old fashioned oatmeal
  2. 1 cup (2 sticks) unsalted butter, softened
  3. 3/4 cup fresh light brown sugar, packed
  4. 3/4 cup granulated sugar
  5. 1 teaspoon salt
  6. 1 tablespoon real vanilla extract
  7. 1/2 teaspoon white vinegar
  8. 1 tablespoon Ener-g egg replacer mixed in 1/4 cup of water or 2 large eggs
  9. 1 1/2 teaspoons baking soda
  10. 2 cups all purpose flour
  11. 1 cup pecans
  12. 3/4 of a 12 ounce package semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In a nonstick skillet, melt 1 stick of the butter over medium heat until foamy and lightly golden brown. Pour into a bowl and wipe out the skillet. Place butter in the refrigerator and cool to about room temperature.
  3. In the skillet over medium heat, toast the oatmeal stirring often until fragrant and some of the oatmeal is light golden in color. About 3 minutes. Transfer the oatmeal to a food processer and grind until fine and powdery. Set aside.
  4. Toast the pecans in the same skillet that you toasted the oatmeal in. Let cool slightly and chop to desired size.
  5. Mix in a stand mixer the softened butter, browned butter, brown sugar, granulated sugar, salt, vanilla extract, and vinegar and beat on slow to combine, and then on high speed until fluffy and lighter in color.
  6. Add the egg replacer (or eggs) and mix until combined. Add the oatmeal and baking soda and beat for another minute. Next, add the flour half at a time and mix on low speed just until incorporated.
  7. Gently fold in the chocolate chips and toasted pecans.
  8. With a size 50 cookie scoop or a generous tablespoon, drop the dough onto parchment paper 3 inches apart.
  9. Bake for 11 minutes or until golden around the edges. Remove from oven and let set on the cookie sheet for 3 minutes before moving to a cooling rack.
Notes
  1. If omitting nuts, add 1/3 cup more flour to the batter and the whole bag of chocolate chips. These cookies freeze extremely well after they’re baked. You can take a few out at a time and microwave them. Or just let them thaw on the counter.
Adapted from The Cooking Photographer
Gouda Monster http://www.goudamonster.com/

Chocolate Chip Cookies

 


Lemon Cream Cheese Cookies

   

It’s been a little over a week since I made a new post, because I had some fun things going on. We went to Blizzcon again this year, making it our 5th trip to Anaheim for the big event. What set this year apart from the others was the fact that a total of 10 people from my WoW raiding group were able to go. The day before we left for the airport I started preparations for goodie bags to give to everyone. In each bag I included jalapeno cheddar crackers, garlic rosemary crackers, chocolate chip cookies, and the recipe I am sharing here today – lemon cream cheese cookies. Everyone that tried them and reported back to me really enjoyed them. I enjoyed how easy they were to make!

Lemon Cream Cheese Cookies

I love it whenever I experiment with baking and get awesome results like these. I had originally intended to create a pecan pie fudge to pack in the treat bags, but I realized I didn’t want to fiddle around with candy making so close to a trip. There were a couple of small lemons on my counter and I decided to do something with them instead. On a whim I asked Jah to stop on the way home to buy me a tub of cream cheese, even though I had no idea how adding cream cheese to a cookie dough would affect it. The resulting texture is a tender and cake-like with a delicate lemony sweetness. The lemon flavor is enhanced with an easy-to-prepare lemon zest glaze that each cookie gets dipped into.

Lemon Cream Cheese Cookies

These cookies went halfway across the US by plane and arrived in good shape. The glaze on top also kept them soft and fresh tasting for several days. If packaged carefully I think they will be perfect for mailing out at Christmas time. I know this is the time of year for pie, warm spices, and pumpkin everything – but these cookies are a refreshing change from the winter norms. I think we can all appreciate tasting a little bit of sunshine in the middle of November :)

Lemon Cream Cheese Cookies

Lemon Cream Cheese Cookies
Serves 36
Soft, cake-like lemon cookies with a lemon zest glaze.
Print
Prep Time
10 min
Cook Time
16 min
Total Time
26 min
Prep Time
10 min
Cook Time
16 min
Total Time
26 min
Ingredients
  1. 1/2 cup (1 stick) unsalted butter, softened
  2. 1 cup white sugar
  3. 1 teaspoon lemon zest (this is about the amount I got from a small lemon)
  4. 3 tablespoons lemon juice
  5. 1 1/2 teaspoons egg replacer powder mixed with 2 tablespoons of water (or 1 egg)
  6. 1 teaspoon vanilla extract
  7. 1/2 teaspoon baking powder
  8. 8oz plain cream cheese
  9. 1 1/2 cups all purpose flour

  10. For the glaze:

  11. 1 cup powdered sugar
  12. 1 teaspoon lemon zest
  13. 3 tablespoons lemon juice
  14. 1/8 teaspoon vanilla extract
  15. 1 tablespoon whipping cream or milk
Instructions
  1. Preheat oven to 375F.
  2. Beat softened butter and white sugar until light and fluffy. I did everything in my food processor, which made it quick and easy.
  3. Add lemon zest, lemon juice, egg replacement, vanilla, and baking powder. Pulse until combined.
  4. Add cream cheese and mix until smooth.
  5. Gradually add in flour, 1/2 cup at a time, combining well after each addition.
  6. Using a melon baller, cookie scoop, or heaping tablespoon, place balls of dough on a parchment lined cookie sheet about 1 1/2 inches apart. I fit about a dozen per sheet.
  7. Bake for about 16 minutes or until the edges are just barely golden.
  8. Allow cookies to rest on the sheet for about 5 minutes before transferring to a cooling rack to cool completely before icing.
  9. In a small bowl whisk together powdered sugar, lemon zest, lemon juice, vanilla, and whipping cream until smooth. If you prefer the glaze a little thinner you can add more whipping cream, or more lemon juice if you prefer a tarter glaze.
  10. Dip the top of each cookie into the glaze, shake off the excess, and place back onto the cooling rack. I recommend laying a sheet of wax paper under the rack to catch any glaze that drips through. It makes cleanup much easier.
  11. Allow the glaze to harden (about 30 minutes) before packing the cookies away.
Calories
  1. 96
Gouda Monster http://www.goudamonster.com/

Lemon Cream Cheese Cookies


Eyeball Butter Cookies

   

Halloween is always a great time to be creative in the kitchen. What other time of year can you make foods to look like witch fingers and brains without anyone batting an eye? I gotta say that the idea of eating a litter box cake still makes me cringe though. Hey, we all have our limits.

When I set out to make a Halloween themed post I had lots of ideas rolling around in my head. After settling on doing a cookie, I knew that I wanted to make one that had a fun, holiday-appropriate look, while still being easy to accomplish. The subject of choice – eyeballs. A lot of the eyeball cookies I’ve seen involve breaking out the icing bags and tips for piping work. Another option involved using Lifesaver candies for the iris. These are both great in their own way, but I wanted to make a cookie that looked the part and was easy to do without sacrificing taste (I like Lifesavers just fine but I don’t really want to bite into one while eating a cookie). And by golly I feel like I’ve done it!

Eyeball Butter Cookies 

The base is a very simple vanilla butter cookie that comes together ridiculously fast. I think I would compare the flavor and texture to a cross between a shortbread and a sugar cookie. You can prepare them one of two ways – clear or bloodshot. The clear eyes are rolled in white sugar before baking, while the bloodshot dough gets tinted pink first and is rolled in powdered sugar. Once removed from the oven they are finished off with a small dollop of dulce de leche and a black M&M for the pupil. In the end the powdered sugar cookies were slightly favored between the two, because in the oven it takes on a creamy, almost melty texture on the outside. If you’re familiar with the Argentinian sandwich cookies alfajors – they remind me a little bit of that, but with a kiss of chocolate in the middle. Aww yiss.

Eyeball Butter Cookies

For the pupils I used a black M&M candy… except it was actually a knock-off M&M from Party City. At first I tried using a dark chocolate chip with the flat side up, but given how dark my dulce de leche was it didn’t provide the contrast I was looking for. If you have a lighter caramel sauce that you’re using you might be able to get by with chocolate chips, brown M&Ms, brown Reeses Pieces, or whatever easily available candy you have access to. While at Party City I also noticed they sold mini packets of black Sixlets for 7 cents each. Pick up a few of those and you’re good to go, and it will be cheaper than buying a bag of the black M&M style candies. I prefer the taste of M&Ms over Sixlets though, so I was willing to shell out a couple of dollars for them. Another optional step I took was mixing my dulce de leche with a little bit of edible pearl dust. Because my dulce de leche was so dark, I wanted to try and lighten it a tad. The pearl dust also gave it a really pretty extra level of dimension and a consistency that was a nicer to work with. I took a picture to show the two side-by-side.

Eyeball Butter Cookies

I think almost all of the steps in this recipe are suitable for little helping hands. One part that should remain an adult responsibility is creating the indentations for holding your caramel. Unlike most thumbprint style cookies, you’re not going to create the cavity before baking. While the cookies are still warm from the oven, gently press the back of a teaspoon (or whatever else you have around for the job) into each one. It will flatten out slightly and get a few cracks around the edges. Don’t fret over the cracks- that’s what produces the nifty vein effect in the eyes, particularly with the blood shot variation.

Eyeball Butter Cookies

If you’ve got an upcoming Halloween party and you want to bring an easy themed dessert, these cookies might be just what you’re looking for. Depending on the size of your balls (HA!) you will get about 3 dozen cookies from the batch. I would say it’s feasible to get all 3 dozen finished in about an hour, so they would work well as a last minute treat too. And you know, what’s with all of the eyeball cookies being blue and green? It’s time to get some brown-eyed love up in hurr!

Eyeball Butter Cookies

Eyeball Halloween Cookies
Serves 36
A simple, soft vanilla cookie with dulce de leche makes an easy Halloween themed dessert.
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 cup unsalted butter, softened
  2. 1/3 cup white sugar
  3. 1/3 cup brown sugar, lightly packed
  4. 2 teaspoons vanilla extract
  5. 1/8 teaspoon salt
  6. 2 cups all purpose flour
  7. 1/4 cup powdered sugar or granulated sugar for coating, plus more as needed
  8. 1/2 cup dulce de leche or other caramel of choice
  9. Black M&Ms
  10. Red or pink food coloring, optional
  11. Pearl dust to mix with your caramel, very optional
Instructions
  1. Preheat oven to 350F.
  2. Cream butter, sugars, salt, and vanilla until light and fluffy.
  3. Mix in flour 1/2 cup at a time until well combined.
  4. If doing the bloodshot styled eyes, mix in your food coloring, otherwise skip this step. I would also recommend adding a small amount of red color to the caramel for the bloodshot eyes as well.
  5. Measure out small amounts of dough (I used a melon baller to ensure they were consistent in size) and roll into roughly 1″ balls.
  6. Put granulated or powdered sugar (powdered sugar is necessary for the bloodshot eye effect) in a small ziplock baggy. Coat each dough ball with sugar and transfer to baking sheet, leaving a couple of inches between each one – I was able to fit one dozen on a sheet. If using powdered sugar make sure to be very generous with the coating. When you think you have enough do a little bit more. Skimping on the sugar will result in a cookie that is more an all over pink rather than contrasting white and pink.
  7. Place cookie sheet in oven and bake for 11-15 minutes. 11-12 minutes will give you a soft cookie whereas 14-15 minutes will give you a crunchy cookie.
  8. Remove cookies from oven and while still hot, immediately press the back of a teaspoon into each one to create a small cavity for your caramel.
  9. Put a small amount (about 1/4 teaspoon) of caramel in the center of each cookie. I find that doing this while the cookie is warm makes it easier. The warmth softens the caramel and let’s it fill out the edges and get smooth on top with almost no effort.
  10. Place one black candy in the center of each cookie.
  11. Transfer cookies to cooling rack to cool completely.
Calories
  1. 110
Gouda Monster http://www.goudamonster.com/

Eyeball Butter Cookies


Breaking Bad Blue Meth Cupcakes

   

Like eleventy billion other people this weekend, I am super psyched up about the upcoming Breaking Bad finale. We are going to have a small viewing party over at my brother’s place on Sunday night and I thought I would make something special to bring along. Unfortunately I have been on a two week plan to not eat processed sugar for 14 days… and Sunday is the 14th day. There is no way I would ever show up with food that I didn’t taste first (strictly for quality control purposes of course!), so I ate a mere one quarter of a cupcake. It was certainly one of the most intense exercises in willpower that I’ve ever experienced! Those couple of bites were worth it too. Vanilla is a very simple flavor and these cupcakes are vanilla through and through, but with a couple of fun elements to set them apart. They are baked on top of a sugar cookie crust, the pale batter is flecked with bits of blue, and there is a hint of amaretto in the fluffy buttercream frosting. But of course the real show stopper is definitely the “blue meth” sugar glass on top.

Breaking Bad Blue Meth Cupcake

First off you’ll want to make the sugar glass because it needs some time to chill. To make these cupcakes a lot simpler you could always use a box mix and prepared frosting, but the blue meth crystals are pretty iconic and will make your cupcakes unique. And you don’t have to do blue! Halloween is coming up and maybe you want to stab clear glass shards into your cake with red sauce oozing out of the middle. Heat resistant silicone molds could probably give you a lot of interesting ideas as well – pretty crystalline flowers, leaves, or butterflies. Making the glass is actually quite simple, but hot sugar is very dangerous to work with so take care when doing so. It’s not the sort of thing you want to be working on if you have little ones tugging on your pants near the stove.

The process is pretty straight forward. Combine all of the ingredients (except the coloring) to your pot, whisk until the sugar dissolves, attach a candy thermometer, and wait for two different temperature points. At 250F-260F you will add in your coloring but you won’t stir it; the boiling process will mix it for you. At 300F it should be ready to come off the heat. Test the sugar by putting a drop in a bowl of ice water. If it hardens and crackles a bit then you should be good to go. Pop the sugar off the heat and let it sit to release as many bubbles as possible before slowly pouring into a foil-lined pan lubed up with a little cooking spray. It will chill in the fridge for about an hour before you can take it out and SMASH IT WITH A HAMMER!

Breaking Bad Blue Meth Cupcake

Breaking Bad Blue Meth Cupcake

I made two batches because I was overly cautious when adding color the first time around. You can be somewhat generous with the color you choose. The way it looks in the pot is much darker than it will be when it’s spread out on the foil, which is a little bit darker than it appears once broken up into tiny pieces. The first time I dipped a toothpick into my color to swirl through the sugar, and I ended up with glass that was significantly more transparent and slightly aquamarine in hue. The slight greenish cast actually seems to be more accurate when compared to what you see in the show, but I was also trying to match the blue that I used within the cupcakes themselves. So the second time I dipped the end of a butter knife into the gel and put a tiny knob into the sugar. I immediately worried that I had gone too far but once everything was broken apart it looked excellent. I think Heisenberg would be cool with it.

Breaking Bad Blue Meth Cupcake

While the glass chills you can get to work on your cupcakes. Since these have a sugar cookie base you will want to prep the sugar dough, press it into the cupcake liners, and par-bake them before filling them with your cake batter. I used about a tablespoon of dough in each cup, compressing it with the flat end of a 1/4 measuring cup. There is enough crust for a dozen cupcakes and because the cookie takes up a portion of the space in each cup, you will end up with a little cake batter leftover. I had enough to bake 4 more cupcakes without cookie bottoms.

Breaking Bad Blue Meth Cupcake

I wanted to continue the blue theme throughout the cupcake so I picked up a package of Wilton’s Colourburst Batter Bits to fold into the batter. While this step is entirely optional it sure looks pretty in the end. I think the only thing left to say now is, “JESSE, WE HAVE TO COOK!”

Breaking Bad Blue Meth Cupcake

Sugar Glass
Take care when working with hot sugar!
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Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Ingredients
  1. 2 cups granulated sugar
  2. 3/4 cup water
  3. 2/3 cup light corn syrup
  4. Food coloring (I used about an 8th of a teaspoon of Wilton icing gel in Sky Blue to get the color shown)
Instructions
  1. Line a baking pan (one with an edge so no syrup spills over the side) with foil and spritz with a little cooking spray. Set aside.
  2. Combine sugar, water, and corn syrup in saucepan over medium heat, whisking until the sugar is dissolved.
  3. Add candy thermometer to your pot and bring the sugar to a boil without stirring. When it reaches 260F add your coloring, but again do not stir.
  4. Let the syrup continue to cook until it reaches 300F. I found this process to take anywhere from 30-45 minutes and that I didn’t need to stand watch over it constantly.
  5. When a drop of the syrup hardens and pops in a bowl of ice water you know it’s ready. Remove from heat and allow it to rest a few minutes while the remaining air bubbles work their way out.
  6. Slowly (and carefully!) pour the syrup into your prepared pan and transfer to the refrigerator to chill for at least an hour.
  7. Once completely cooled and hardened you can pull the entire sheet out of the pan by the edges of the foil and move it to a durable surface. Place a sheet of parchment paper over the top and whack it with a hammer a few times. Make the shards as big or as small as you like.
Adapted from Sarah Jayne
Adapted from Sarah Jayne
Gouda Monster http://www.goudamonster.com/

 
Sugar Cookie Base
Serves 12
A tasty sugar cookie base with no leavening, so it stays nice and flat in the liners.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1/2 cup sugar
  2. 1/2 cup butter at room temperature
  3. 1 1/4 cups all purpose flour
  4. 1/4 teaspoon salt
  5. 2 tablespoons milk (I used almond milk)
  6. 1 teaspoon vanilla extract
Instructions
  1. In a large bowl, cream together sugar and butter until light. Beat in flour, salt, milk and vanilla, until mixture is moist and crumbly (it should clump together if you press it between your fingers).
  2. Drop a rounded tablespoon of the prepared dough into each liner. Gently press the dough down with the bottom of a glass or a 1/4 measuring cup as I’ve done. Your fingers could do the trick as well.
  3. Bake for about 10 minutes until just set but not yet browning on the edges.
Adapted from Baking Bites
Adapted from Baking Bites
Gouda Monster http://www.goudamonster.com/

Ultimate Vanilla Cupcake
Serves 16
Pale, sweet, and moist – a tasty vanilla cake that is made without eggs.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 cup granulated sugar
  2. 1 1/2 cups all purpose flour
  3. 2 tablespoons corn starch
  4. 1 1/2 teaspoons baking powder
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 1/4 cup unsalted butter, room temperature
  8. 2 tablespoons Ener-g egg replacer dissolved in 1/4 cup water (or 2 eggs)
  9. 1/3 cup sour cream
  10. 1/4 cup vegetable oil
  11. 1 tablespoon vanilla extract
  12. 2/3 cup milk (I used almond milk)
Instructions
  1. Preheat oven to 350F.
  2. In stand mixer combine sugar, flour, starch, baking powder, baking soda, and salt.
  3. Add in butter and mix on medium-low speed for three minutes. Because there is so little butter, you’ll end up with a very fine crumb texture.
  4. In a small mixing bowl, whisk together egg replacer, sour cream, oil, milk, and vanilla extract until smooth.
  5. Add this mixture to the flour and beat until just combined.
  6. Fold in a a few tablespoons of your colored batter bits if you decide to use them.
  7. Fill cupcake liners about 3/4 full and bake for 16-18 minutes or until a toothpick inserted comes out clean.
  8. Remove from oven and immediately transfer to cooking racks.
Adapted from Cupcake Project
Adapted from Cupcake Project
Gouda Monster http://www.goudamonster.com/

Quick Vanilla Buttercream
Serves 16
A light, fluffy buttercream that comes together in minutes.
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 3 cups confectioners sugar
  2. 1 cup butter, at room temperature
  3. 1 teaspoon vanilla extract
  4. 1-3 teaspoons almond liqueur (I used an almond hazelnut blend called Pisa) , optional
  5. 1-2 tablespoons whipping cream
Instructions
  1. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  2. Add vanilla, liqueur and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Adapted from Gale Gand
Adapted from Gale Gand
Gouda Monster http://www.goudamonster.com/

Breaking Bad Blue Meth Cupcake


Brown Butter Caramel Spice Cookies

   

Every weekend I allow myself one major “cheat dessert” outside of my usual attempts at healthy eating. Sometimes I like to go out and get a dessert from a nice restaurant, but other times I’m in the mood for something specific enough that it can’t be found anywhere. In this case I was craving dulce de leche, cinnamon, and chocolate. The idea was to craft a spice cookie with a gooey caramel center and drizzle it with chocolate. In the end I opted for a brown butter chocolate chip cookie style dough instead of my original idea of using a sugar cookie style dough. When I tried these out of the oven I knew they were good enough as is and that the chocolate drizzle wasn’t necessary… and let me tell you that if there is something that I say doesn’t benefit from the addition of chocolate, it must be amaaaaazing. These cookies are warm and chewy, nutty and buttery, sweet and salty, and many other combinations of awesome.

I made my dulce de leche from scratch using the oven method, but using a jar purchased from the grocery store would be fine. Just make these cookies!

Brown Butter Caramel Spice Cookies
Serves 24
Rich, chewy, spicy brown butter cookies filled with dulce de leche.
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Prep Time
1 hr 30 min
Cook Time
13 min
Total Time
1 hr 43 min
Prep Time
1 hr 30 min
Cook Time
13 min
Total Time
1 hr 43 min
Ingredients
  1. 2 cup all-purpose flour
  2. ¼ cup chopped pecans
  3. ¼ cup rolled oats
  4. 1¼ teaspoons baking soda
  5. ¼ teaspoon of salt
  6. ¼ ground fresh nutmeg
  7. ½ teaspoon ground cinnamon
  8. 2 sticks (1 cup) unsalted butter
  9. 1¼ cup packed dark brown sugar
  10. ¼ cup granulated sugar
  11. 2 tablespoons Ener-G egg replacer + 3 tablespoons warm water (or 1 egg + 1 egg yolk)
  12. 1½ teaspoons vanilla extract
  13. 1 tablespoon plain greek yogurt
  14. 1 cup dulce de leche, chilled
  15. Sea salt for sprinkling
Instructions
  1. In a food processor add the rolled oats and pecans. Process until it has the texture of a coarse meal.
  2. Whisk together the flour, oat & pecan mixture, baking soda, cinnamon, nutmeg, and salt in a bowl and set aside.
  3. Melt butter in a saucepan over medium heat. The butter will begin to foam and eventually subside. Whisk regularly until the butter turns a rich amber color and releases a nutty aroma. Transfer to another container and allow to cool.
  4. With an electric mixer, cream together the browned butter and sugars until lighter in color. Beat in the egg replacer, vanilla, and yogurt until combined. Add the dry ingredients in thirds, beating slowly until combined.
  5. Take a slightly heaping tablespoon of cookie dough and flatten it in your palm. Add ¼-½ a teaspoon – I used a heaping quarter teaspoon – of the dulce de leche (it’s chilled so that it’s easier to work with) to the center of the dough and carefully seal the edges around it. Place the ball onto a parchment lined sheet. Repeat until all dough is exhausted and transfer the unbaked cookies to your freezer for about 20 minutes.
  6. Preheat the oven to 350 degrees F. Place dough balls on cookie sheet, 2 inches apart. Keep the remaining dough balls chilled while this batch bakes for 11-13 minutes. Let cool on the sheet for 5 minutes (they will be very soft right out of the oven) before transferring to a wire rack to let cool completely. Sprinkle with salt while still slightly warm.
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