Chocolate Chip Cookie Pie

chocolate-chip-cookie-pie-4

A crazy delicious recipe for a chocolate chip cookie pie that is filled with silky homemade pudding and topped with brown sugar whipped cream.  What’s not to love?

chocolate-chip-cookie-pie-4

Ok friends.  Let’s take a moment and have a chat.  Just you and me.  Friend to friend.  This cookie pie and I are officially in a love hate relationship with each other.  The love, because it’s insanely good and I want to eat it daily.  The hate, because it’s insanely good and I want to eat it daily.  

It’s the truth.

Chocolate-Chip-Cookie-Pie-3

I was asked to do a little throw down of sorts using Not Without Salt‘s Salted Chocolate Chip Cookie mix by Marx Foods.  As you may recall, I have worked with Marx Foods on many a throw down, so of course I said YES.  I could use the cookie mix annnnnny way I wanted.  I had some visions of tossing it in the waffle iron and making some sort of crazy carnivalesque concoction as well as using it to make a layered out of this world brownie.  But then it hit me.  Make pie.  

Chocolate Chip Cookie Pie | farmgirlgourmet.com

This cookie mix from Ashley at Not Without Salt is amazeballs.  Giant chocolate chips, high quality salt, flour and brown sugar mix.  It’s the whole package.  I am super impressed and can’t wait to use it again and again.  

Chocolate Chip Cookie Pie | farmgirlgourmet.com

I found this really fun mini pie crust pan at Bed Bath & Beyond and I knew I had to have it.  It works amazing for regular pie crusts, but also for chocolate chip cookie crusts.  :)  After I baked the cookie crusts, I let the cool.  Then whipped up a silky smooth chocolate pudding and filled them up.  Top these hand-held pies with some brown sugar whipped cream and a sprinkle of shaved chocolate and flaked sea salt and BOOM.  Let the eatin’ begin.  

Chocolate Chip Cookie Pie | farmgirlgourmet.com

I can’t keep teasing you, so here’s the recipe.  Make it, make it right away.  You’re welcome.  :)

Chocolate Chip Cookie Pie

Yield: 6 Cookie Pies

Serving Size: 1 Pie

Chocolate Chip Cookie Pie

A crazy fun recipe for a Chocolate Chip Cookie Pie that is filled with silky dark chocolate pudding and topped with brown sugar whipped cream and chocolate shavings.

Ingredients

  • 1 tube Not Without Salt Salted Chocolate Chip Cookie Mix
  • 1 1/4 cups whole milk
  • 3 oz dark chocolate chips
  • 2 egg yolks
  • 1/3 cup granulated sugar
  • 1 1/2 tablespoons cornstarch
  • 1/8 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 tablespoon brown sugar
  • shaved dark chocolate
  • flaked sea salt (optional)

Instructions

  1. Make the cookie dough as directed on the tube. Press into mini pie crust pan and chill 1 hour before baking.
  2. Preheat oven to 350º F and bake the cookie crusts for 12-14 minutes, or until cooked through. Remove and allow to cool completely.
  3. In a medium saucepan over medium heat, add the whole milk and dark chocolate chips. Stir until chocolate is melted. Remove from heat.
  4. In a medium bowl, whisk together the egg yolks and sugar until pale. Add the cornstarch, kosher salt and vanilla and whisk to combine. Pour a slow stream of the milk mixture into the egg mixture while whisking constantly. Once completely added, pour the milk and egg mixture back into the saucepan and return to medium heat and cook 6-8 minutes, until thick and bubbly. Stir 1 minute to smooth.
  5. Pour warm pudding mixture into the cooled cookie pie crusts. Cover with plastic wrap, pressing lightly onto pudding to prevent a skin from forming. Chill 2-3 hours.
  6. In a medium bowl add the heavy whipping cream and brown sugar. Beat with a hand blender until stiff peaks and thick, about 3 minutes. Spoon on to chilled cookie pies and top with shaved chocolate and flaked sea salt, if using, and serve.
http://www.farmgirlgourmet.com/2015/06/chocolate-chip-cookie-pie.html

Disclaimer: I was provided 2 tubes of Not Without Salt’s Salted Chocolate Chip Cookie Mix to use for recipe development.  1 winner of the #NWSCookieMix throwdown will win $100 credit to be used at MarxFoods.com.  This was not a paid or sponsored post and all opinions are my own.

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15 Ultimate Valentine’s Day Recipes

15 Recipes to Make for Valentine's Day | farmgirlgourmet.com

15 Valentine's Day Treats to Make For Your Honey | farmgirlgourmet.com

It’s almost the most romantic day of the year.  Have you planned out something sweet for your sweetie?  If not, here are 15 recipes from some of my favorite food blogs to make you salivate and hopefully inspire you to make some deliciousness.

1.  Chocolate Strawberry Pavlova – Pineapple & Coconut

15 Recipes to Make for Valentine's Day | farmgirlgourmet.com

Shanna Schad / pineappleandcoconut.com

Shanna not only drizzled this double decker beauty with chocolate but loaded it with other deliciousness as well.

2. Slow Cooker Chocolate Fondue from Rachel Cooks

15 Recipe to Make for Valentine's Day | farmgirlgourmet.com
Rachel Gurk / RachelCooks.com

Anything and I mean ANYTHING slow cooker has my heart and soul.  Now add chocolate to the slow cooker and I may be in love 10 times more.  This Slow Cooker Chocolate Fondue looks incredible!

3. Valentine’s Day Cocktail – Cooking With Books

15 Recipes to Make for Valentines' Day | farmgirlgourmet.com

Marnely Rodriguez-Murray / cookingwithbooks.net

Simple, elegant, perfect.  Amen.  This Valentine’s Day Cocktail looks beautiful and the sugar cube?  Sign me up.

4. Raspberry Chipotle Brownie Trifle – Spiceologist

15 Recipes to Make for Valentine's Day | farmgirlgourmet.com

Heather Scholten / spiceologist.com

Yep, these.  We made these for a post at my spice company Spiceologist and we couldn’t wait for the video shoot to end to devour them!  These Raspberry Chipotle Brownie Trifles are so easy and wicked delicious.

5. Beet & Goat Cheese Napoleon – The Tomato Tart

Sabrina Model-Carlberg / thetomatotart.com

Nothing says love more than heart shaped beets and these Beet & Goat Cheese Napoleons with Meyer Lemon Vinaigrette are speaking endless words of love to me.

6. Brownie Batter Skillet Cookie- Kailley’s Kitchen

Kailley Lindman / kailleyskitchen.com

Let’s just stop for a second and say this again.  Brownie Batter.  Skillet Cookie.  I mean, come on, this just has to happen.  Everyone needs a Date Night Brownie Batter Skillet in their lives.

7. Chocolate Valentine Kiss Cookies – The Kitchen is My Playground

Tracey Harrelson / mykitchenisaplayground.com

Kisses are meant for Valentine’s Day.  The end.  Oh, and sprinkles too.

8. Chocolate Molten Lava Cakes – Glorious Treats

Glory Albin / glorioustreats.com

You had me at molten.  Famous last words from Renee Zellweger to Tom Cruise.  Anything Chocolate and/or Molten on Valentine’s Day is mandatory.

9. Red Velvet Whoopie Pies – Ari’s Menu

Ariana Ziskin-Bailey / arismenu.com

I mean, what else is there left to say?  Whoopie pies own me.  Seriously.

10. Rice Krispie Treat Hearts – Tammilee Tips

Tammilee Tillison / tammileetips.com

Valentine’s Day is all about the heart bout the heart.  No circles.  Rice Krispie Treat Hearts that are red?  Yes, please.

11. Sno Ball Chocolate Cake Cups – A Farmgirl’s Dabbles

Brenda Score / afarmgirlsdabbles.com

Who else loves sno balls?  Raise your hand proud, there’s no judging here.  I’ll take 2 of these beautiful Sno Ball Chocolate Cake Cups from the uber amazing B.

12. Love Bug Bites – Fork & Beans

Cara Reed / forkandbeans.com

Cake pops….with feet and vegan eyeballs.  CaaaaaUTE!  Almost too cute to eat.  Ok, check that, I’d totally eat them.

13. Super Fudgy Brownies – Bake Love Give

Kimberly Schiffel / bakelovegive.com

Fudgey brownies are the only brownies for me.  Add little cuteness hearts to them and VIOLA, amazingness squared.  Did you see what I did there?

14. Chocolate Lovers Cheesecake – Farmgirl Gourmet

Heather Scholten / farmgirlgourmet.com

Of course I had to toss in an oldie but goodie.  This was my Mom’s recipe and it rules.  Easy, incredibly delish and yeah, there’s really not much more to say about that.  Oh….MAKE IT.

15. Pomegranate Chocolate Mousse Bowls – Krafted Koch

Danielle Green / kraftedkoch.com

Mousse.  Pomegranates.  Those chocolate bowls.  If that doesn’t impress your sweetie, then I don’t know what will.

That rounds up this edition of everything red, pink and delicious.  Happy Valentine’s Day to you and yours.  May it be filled with roses, candy and sweet kisses.  Chocolate or otherwise.  :)

 

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Chocolate Creamy Cookies

Chocolate Creamy Cookies farmgirlgourmet.com #cookies #DoveDark

Chocolate Creamy Cookies farmgirlgourmet.com #cookies #DoveDark

The holidays are definitely upon us and ovens everywhere are starting to crank out holiday staples like cookies and pies.  My oven is no exception!  Dove® Promises invited me to bake with Dove® Dark Chocolate and there was no way I could say no!  After all, dark chocolate is one of my go-to’s when it comes to baking.

Chocolate Creamy Cookies farmgirlgourmet.com #cookies #DoveDark

I will admit that I usually eat the chocolate pieces all by their lonesome, but for this recipe, they were added to the tops of chocolate shortbread cookies and I am a changed woman!  They are so creamy and smooth when baked on top of the cookie.  Delectable doesn’t even come close to describing these cookies.

Chocolate Creamy Cookies farmgirlgourmet.com #cookies #DoveDark

One of the things I love about Dove® Dark Chocolate, besides the fact that it’s not bitter, is all in a little green seal on the bag (you can see it in the picture above).  It’s a Rainforest Certification.  This seal means that Dove® sources 100% of its cocoa for its Dark Chocolate products from Rainforest Alliance Certified farms.  Rainforest Alliance Certified farms meet several environmental and labor standards, which is good for the environment and cocoa farms around the world.  That gets the FG Seal of Approval too!!

Chocolate Creamy Cookies farmgirlgourmet.com #cookies #DoveDark

If you want more ideas on how to use Dove® Dark Chocolate in recipes, check out their Facebook Page: http://www.facebook.com/DOVEChocolate or you can also check out their entire recipe page at http://www.brightideas.com.

I can tell you that I’m personally looking forward to making the Chocolate Flourless Cake!  It looks and sounds incredible!

Let’s get to making some cookies!!!  They are only 4 ingredients and are delish!

 

Share the Joy with Dove®.  Go to BrightIdeas.com for recipes using DOVE® PROMISES® Dark Chocolate and DOVE® Silky Smooth Dark Chocolate Bar. Click. Create. Celebrate.

This is a sponsored conversation written by me on behalf of Mars®. The opinions and text are all mine.

Chocolate Creamy Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Makes 24 cookies

Chocolate Creamy Cookies

Ingredients

  • 1 bag DOVE® PROMISES® Milk or Dark Chocolate
  • 2 sticks softened butter
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 1 6 once glass
  • 2 non-stick cookie sheets

Instructions

  1. Place 12 DOVE® PROMISES® Milk or Dark Chocolate in a microwave-safe bowl. Microwave, stirring every 15 seconds, until melted.
  2. In a mixing bowl, cream the butter and sugar. Gradually add flour and then stir in melted chocolate until thoroughly blended.
  3. Roll 24 walnut-size nuggets of dough into balls. Arrange balls 2-1/2 inches apart on a cookie sheet. Slightly flatten dough with the bottom of a lightly floured glass. Press a DOVE® PROMISES® Milk or Dark Chocolate piece into the center of each cookie.
  4. Bake in a preheated 350-degree oven until set, about 10 minutes. Cool before serving.
http://www.farmgirlgourmet.com/2013/11/chocolate-creamy-cookies.html

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Sea Salted Toffee Chocolate Chip Cookies

Salted Toffee Chocolate Chip Cookies | farmgirlgourmet.com

Salted Toffee Chocolate Chip Cookies | farmgirlgourmet.com

My childhood wasn’t one filled with tons of cousins, aunts and uncles and weekend barbecues with extended family.  My parents divorced early in my life and my Mother had to make her way just the 2 of us, so needless to say, we moved – a lot.  Don’t get me wrong, I have cousins, aunts and uncles.  I just didn’t get to see them very frequently and in some cases only once or twice a year.

Salted Toffee Chocolate Chip Cookies | farmgirlgourmet.com

Seeing your cousins so infrequently is tough on a kid.  You are kind of the outsider and have to reestablish your friendships and sometimes it’s time to go by the time you’re buddies again.  Enter my cousin Jill.  She’s the 3rd oldest grandchild on my fathers side of the family (I’m the oldest – have you seen my grey hair).  She and I never really had that magical cousin connection when we were growing up.  We spent every other Christmas together at family gatherings and the occasional summer excursion.  Remember when we went to Disneyland Jill and your Mom and I went on the Matador?  I’ll just leave it at that.  Anyway, it wasn’t until Jill was getting married that we reconnected and through the beauty of Facebook we have managed to become great friends over the last few years.  I love the power of social media platforms that bring together 2 people who have known each other their whole lives, but now they can officially say they are true friends.

I love you Jilly!

Let’s get to the cookies before I cry.

Salted Toffee Chocolate Chip Cookies | farmgirlgourmet.com

A month or so ago she sent me a message on Facebook telling me about a cookie she had invented.  She’d tested it a few times and decided it was time to tell the world about it.  She sent me the recipe (cuz everyone knows I {heart} recipes) and I filed it away.  I had thought about the cookie recipe many times but it wasn’t until Monday that I whipped it out and gave it a shot.

Salted Toffee Chocolate Chip Cookies | farmgirlgourmet.com

They are super easy to make – one bowl = my favorite kind of baking.  They have whole wheat flour instead of regular AP (which Jill facetiously says makes them “healthy”) and are LOADED with toffee and chocolate.  Hello lovers.

Sea Salted Toffee Chocolate Chip Cookies | farmgirlgourmet.com

A sprinkle of sea salt on the top is the Pièce de résistance to these chewy morsels of deliciousness.

Salted Toffee Chocolate Chip Cookies | farmgirlgourmet.com

I begged Jill to let me share these cookies with you (ok, I really just FB messaged and asked sweetly).  They need to go viral and be in as many bellies as possible.  They are that good!

I can’t stop eating them.

Gluten gives me migraines, but I don’t care, Yes Sir, may I have another.

A big thanks to Jill for sharing this recipe with me and for allowing me to share it with you.  If you need editing done – check out her website Avalon Editing.  :)

Let’s stop all of this chatter and just go make some, sound good?

Sea Salted Toffee Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 23 minutes

Total Time: 40 minutes

Yield: 30 cookies

Sea Salted Toffee Chocolate Chip Cookies

A one bowl recipe for Chocolate Chip cookies kicked up with Heath Bar bits and whole wheat flour.

Ingredients

  • 1 cup unsalted butter (2 sticks), room temperature
  • 1 1/3 cups light brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups whole wheat flour
  • 1/2 teaspoon baking soda
  • 12 ounces chocolate chips
  • 8 ounces Heath Bar Toffee Bits
  • sea salt

Instructions

  1. Preheat oven to 325 degrees F. Line 2 baking sheets with parchement, set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and white sugar. Beat on medium speed until light and creamy, about 2 minutes. Add the eggs and vanilla and beat to incorporate. Add the flour and baking soda and beat just until incorporated. Pour in the heath bits and chocolate chips and use the lowest speed to mix into the cookie batter.
  3. Use a hinged scoop for uniform cookies or drop by tablespoon. Space the cookies 2 inches apart and sprinkle with a pinch of sea salt.
  4. Bake 23-25 minutes. The cookies will look a little underdone in the center, that's OK, remove and cool on a wire rack. Repeat with any remaining cookie dough. Or conversely, eat it raw like my husband and I did.
  5. Enjoy!
http://www.farmgirlgourmet.com/2013/04/toffee-chocolate-chip-cookies.html

Salted Toffee Chocolate Chip Cookies | farmgirlgourmet.com

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Brown Butter Carrot Cookies

Brown Butter Carrot Cookies | farmgirlgourmet.com

Brown Butter Carrot Cookies | farmgirlgourmet.com

If you follow me on Instagram, you may have noticed a photo that I took this morning of an old recipe box.  The first thing I look for when I hit up a garage sale is anything recipe related.  Books, recipe boxes or show boxes full of newspaper clippings.  Not that I really need more recipes (I have over 300 cookbooks) but I guess I feel it’s my duty to “save” the recipes.  What if no one bought it and they ended up in the trash?  Years of collecting, handwriting, typing and cataloging.  That would just be a sad moment.

Carrot Cookies | Farmgirlgourmet.com

I was thumbing through a couple of my rescued recipe boxes this morning and happened on this one for Carrot(t) Cookies and knew I needed to make them right away.

Brown Butter Carrot Cookies FarmgirlGourmet.com

I could’ve made them as written but I have a major aversion to using shortening.  I just don’t like using it…go figure.  So I whipped out the butter (which I happen to love more than Bourbon) and browned it with star anise, then popped it in the fridge to chill it again.

Brown Butter Carrot Cookies | farmgirlgourmet.com

I love adding whole spices when I brown butter for cakes or pies.  I make a country apple pie every Christmas that has a spiced brown butter custard that is making me drool while I type this.  Soooooo gooooooood!

Brown Butter Carrot Cookies | farmgirlgourmet.com

These cookies are more on the shortbread or scone front than a typical chewy or cake-y cookie, but don’t fret…they are incredibly addicting.  In fact, I am currently having a back and forth conversation in my head about why I deserve to have another one (read 5th one).  They’re screaming my name from the kitchen as I type.  Make it stop.  :)  Alright, let’s stop all this chatter and get to the recipe!  Thanks to Ella Pike – whoever you are for inspiring carrot deliciousness!

Brown Butter Carrot Cookies

Yield: Makes about 18 cookies

Brown Butter Carrot Cookies

An old recipe for carrot cookies reinvented using spiced brown butter in place of shortening. Scone like cookies filled with steamed carrots and topped with a tangy orange glaze.

Ingredients

  • 3/4 cup unsalted butter
  • 1 whole star anise
  • 1 large egg
  • 3/4 cup sugar
  • 1 1/4 cups baby carrots (6.5 oz), steamed until soft, coarsely mashed and cooled.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 2 cups all purpose flour, sifted
  • Orange Glaze:
  • juice from 1 orange
  • zest from 1/2 of the orange
  • pinch of salt
  • about 2 cups powdered sugar

Instructions

  1. Add the butter and star anise to a small saucepan and heat over medium heat until the butter begins to brown and smells nutty, about 15 minutes. Discard the star anise and pour the butter into a small glass bowl and refrigerate for 20-30 minutes, or until solid.
  2. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment and set aside.
  3. Beat the butter in the bowl of a mixer with the paddle attachment until creamy and smooth. Add the sugar and egg and beat until combined. Add the mashed carrots and vanilla and beat just until combined. Add the baking powder, salt and sifted flour and mix just until combined.
  4. Use a hinged scoop to achieve uniform cookies, or drop 1/4 cup sized balls onto prepared baking sheets. Bake 15-18 minutes, until centers are set. Cool on a wire rack.
  5. To make the Glaze: add the orange juice, zest, salt and powdered sugar to a small bowl and whisk to combine. Drizzle over the cookies and allow to set for 15-20 minutes before serving.
http://www.farmgirlgourmet.com/2013/04/brown-butter-carrot-cookies.html

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Chewy Puffed Brown Rice Bars

Chewy Puffed Brown Rice Bars | farmgirlgourmet.com

Chewy Puffed Brown Rice Bars | farmgirlgourmet.com

Today I’m going to tell you a little story about Heather.  I know, you’re stoked, right?  And…it’s going to be in third person, which is always fun.  Ok, here it goes.

Heather has been working like a crazy lady lately.  No, she doesn’t have a book deal (yet) and she never got that second call back for that cool cooking show on NBC either (darn).  What Heather does aside from this blog is graphic & web design.  She’s not professionally trained, just a girl who likes to make things pretty.  Making other peoples blogs pretty takes a lot of time.  Time that is usually spent making yummy food for Farmgirl Gourmet.  Hence, the reason my her posts have been so sporadic lately.

Chewy Puffed Brown Rice Bars | farmgirlgourmet.com #recipe

Now for some fun news – no, still no book deal.  Heather just partnered with a local spice company called SavorX.  It’s not your ordinary online spice company, SavorX strives to give you the freshest whole spices and even offers a Spiceologist subscription where you can have spices with a recipe sent to you every month.  But wait, there’s more….  (gah Heather loves saying that).  The monthly subscription comes with a high quality video of how to make the dish.  No more reading through clunky recipes trying to figure it out, spicy chef Pete walks you through it step by step in a fun video.  Nice, right?  Anyway, Heather is super stoked to be a part of the founding team for this company and she’s going to be hanging up her Blog Beautifying Hat and putting on her Entrepreneurial Let’s Make This The Best Spice Company Around hat.  Phew…that’s a mouthful.  So bare with me Heather as she empties one full plate and brings in another that’s heaped twice as a high.

Chewy Puffed Brown Rice Bars | farmgirlgourmet.com #recipes

Ok, enough of that third person stuff.  I will do my best to keep the yumminess coming on Farmgirl Gourmet.  I have a lonnnnnng list of recipes on my white board just waiting to be made, photographed and eaten.  😉  Here’s a recipe for a quick bar that is filled with puffed brown rice, oats, sunflower seeds, sweet dried cranberries and dipped in dark chocolate.  NOM!

Chew Puffed Brown Rice Bars

Yield: 18 bars

Chew Puffed Brown Rice Bars

A quick recipe for puffed brown rice bars mixed with oats, seeds and dried cranberries.

Ingredients

  • 4 cups puffed brown rice cereal
  • 1 cup rolled oats
  • 2/3 cup dried cranberries
  • 1/3 cup sunflower seeds, toasted
  • 5 1/2 cups mini marshmallows
  • 3 tablespoons salted butter
  • 7 ounces dark chocolate

Instructions

  1. Spray a 9x13 glass baking dish with cooking spray. Set aside.
  2. Add the first 4 ingredients (puffed rice through sunflower seeds) to a medium bowl and stir to combine. Set aside.
  3. Melt the butter in a large pot over medium heat. Add the marshmallows and stir to coat with melted butter. When the marshmallows have melted, remove from the heat and pour in the rice and oat mixture. Stir well to combine. Pour in to prepared baking dish and press the mixture firmly using a small piece of waxed paper, parchment paper or the wrapper from the butter. Allow to cool for 30 minutes. Turn out onto a cutting board and cut into 18 bars.
  4. Melt chocolate on top of a double boiler simmering over medium-low heat. When the chocolate has melted completely, remove from the heat and dip the bottom of each bar in the chocolate and place on a piece of parchment paper. Allow chocolate to harden for 30 minutes and then enjoy.
http://www.farmgirlgourmet.com/2013/04/chewy-puffed-brown-rice-bars.html

Chewy Puffed Brown Rice Bars | farmgirlgourmet.com

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Valentine’s Checkerboard Cookies

Checkerboard Cookies via farmgirlgourmet.com

Checkerboard Cookies via farmgirlgourmet.com

Ah Valentine’s Day – the day of love.  I can hardly believe it’s upon us but it’s only 3 weeks until the husbands and boyfriends start scrambling for ideas on what to buy that special person in their lives.  Jewelry, flowers, candy, cards and balloons will all be flying off the shelves and maybe the occasional kitchen appliance, in red of course.

Valentines Checkerboard Cookies via farmgirlgourmet.com

I’m not too picky when it comes to holidays like this.  We usually have dinner in and enjoy each others company, rather than feeling like we need to make a rezi at the best place in town.  Of course, a surprise of flowers is always appreciated, but not expected.  I guess my hubs is lucky in that respect.

Valentine Checkerboard Cookies - via farmgirlgourmet.com

Make something sweet for your honey this Valentine’s Day, like these super easy checkerboard refrigerator cookies.  They are soft and incredibly addicting.  As a matter of fact, they are calling for me now.

Here’s the recipe:

Valentine’s Checkerboard Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 30 minutes

Yield: Makes about 3 dozen cookies

Valentine’s Checkerboard Cookies

Red & white checkered refrigerator cookies, easy to make and even easier to devour.

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 2 1/2 cups sifted all-purpose flour
  • 1/4 teaspoon red food coloring (such as AmeriColor Gel Food Coloring)

Instructions

  1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until well blended, 1 to 2 minutes. Add vanilla extract and salt. With mixer on low speed, gradually add flour, scraping down sides of bowl.
  2. Turn dough out onto a clean work surface; it will be loose and crumbly. Knead dough until it begins to hold together, about 1 to 2 minutes. Divide dough in half. Add the food coloring to one of the halves and knead until fully incorporated.
  3. Divide each dough into 2, to make 4 balls of dough (2 of each color). Using your hands and a ruler, roll out one dough ball into a 11 inch rope and flatten each side with a bench scraper to make a long square shape. Repeat with remaining 3 balls of dough and alternate and stack to make a 4 square checkered dough, press gently to adhere them together. Wrap in plastic wrap and refrigerate 30 minutes, or freeze 15 minutes.
  4. Preheat oven to 350 degrees. Line a baking sheet with a parchment paper. Slice each log into 1/4-inch-thick slices; place on baking sheet. Bake until done, 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely.

Notes

Recipe adapted from Martha Stewart

http://www.farmgirlgourmet.com/2013/01/valentines-checkerboard-cookies.html

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Dark Chocolate Cashew Brittle Cookies & a Virtual Baby Shower

Dark Chocolate Cashew Brittle Cookies

It was September of 2011 when I was selected along with 19 other food bloggers to participate in a book promo for Emeril Lagasse.  I was still pretty new to the food blogging scene and didn’t know any of the other bloggers.  We spent 3 weeks together working on the promo and became fast friends.  One of those bloggers is the beautiful and gracious Rachel of www.rachelcooks.com.  She and I have become great friends and my week is not complete without saying HI to her. She’s just a sweetheart and I love her to bits.

I received an email from Brandy of www.nutmegnanny.com and Brandi of www.branappetit.com asking if I wanted to participate in a virtual baby shower for Rachel (If you haven’t heard, she’s about to pop very soon with her first little man).  How could I say no?  So I jumped on board and offered up my graphic design services to create the invitation.  The list of bloggers who are cooking for Rachel’s virtual baby shower is long and amazing.  She is definitely well loved in the blogging community.  Please make sure you check out all of the deliciousness.

Check out all of the deliciousness!

Savory

Sweet

 

Dark Chocolate Cashew Brittle Cookies & a Virtual Baby Shower

Prep Time: 5 minutes

Cook Time: 16 minutes

Total Time: 25 minutes

Yield: 2 dozen

Ingredients

  • 8 ounces dark chocolate, chips or chunks
  • 4 tablespoons unsalted butter
  • 2/3 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped cashew brittle

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchement paper and set aside.
  2. Set a double boiled over medium-low heat, add the chocolate and butter and heat until just melted. Stir to combine. Set aside.
  3. In a medium bowl, add the flour, baking powder and salt and whisk to combine.
  4. In the bowl of an electric mixer, cream the eggs, brown sugar and vanilla. Add the melted chocolate and mix well to combine. Mix in the flour. Add the chopped cashew brittle and stir to combine. (the mixture will be liquid, but it will puff up in the oven)
  5. Use a hinged scoop and scoop the cookie mixture on the prepared baking sheet. Bake 12-16 minutes. Do not overcook. Cool on a wire rack.

Notes

http://www.farmgirlgourmet.com/2012/11/dark-chocolate-cashew-brittle-cookies-a-virtual-baby-shower.html

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@Emeril Chocolate Wafers with Peanut Butter Fudge for #SeriousSandwich

Chocolate Sandwich Cookies with Peanut Butter Fudge 2

 

Welcome to the 3rdpost for the #SeriousSandwich Blogalong for Emeril Lagasse’s new book Kicked-Up Sandwiches.  In case you missed the 1st two, here’s a recap:

  • Lamb Pita Sandwiches with Harissa & Mint Yogurt
  • ·         Emeril’s Egg Salad Supreme (with recipe)

    The book is chock full of deliciousness.  It’s almost impossible to choose which sandwich to make.  We are able to make any recipe in the book, but can only blog a handful of the actual recipes, so my apologies for teasing you with tempting images and not giving you the goods.  With over 20 bloggers making 7 total posts for the 3 weeks, there would be no need to buy the book.  We would’ve given you all of the recipes by the end of the blogalong.

I decided to give the dessert section a little attention for this post and boy….was it ever a great idea.  Although these cooks take some time to make, they are worth every second after the first bite.  If you get the book, I will give you one tip, refrigerate the fudge for 10 minutes or so to make it easier to cut and remove from the parchment.  Other than that…this recipe is perfection in every morsel.

 I will be giving away a copy of the book starting on the 20th, so stay tuned.  In the meantime, check out the other #SeriousSandwich bloggers for recipes, giveaways and more.

 

·         Foodhunters Guide

·         30A Eats

·         Mangoes & Chutney

·         Kwistin’s Favorites

·         Between Slices

·         Peanut Butter & Peppers

·         Poet in the Pantry

·         Family Foodie

·         My Royal Kitchen

·         A Cook and Her Books

·         Big Dew the Firehouse Chef

·         Solid Gold Eats

·         Culicurious

·         My Cup of Creativitea

·         Rhubarb and Honey

·         Chef R3llik

·         Pages Stuck Together

·         Cooking in Stilettos

·         Mario Cooks

·         Maroc Mama

 

Follow all of the action on:

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Soft Molasses Cookies

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Every month for the past year or so I have been participating in the Secret Recipe Club.  If you’ve never heard of it before, it’s where food bloggers get assigned another food blog – secretly of course, and you have to make something from that food blog.  It’s a great way to connect like-minded foodies and spread the word about their blog.  This month I had Julianne from Yankee Kitchen Ninja.  I had actually thought I opted out of this month, and am a day behind in posting – so my deepest apologies go out to Julianne.  Nobody likes being an orphan on SRC reveal day!  (been there).  

 

 

I didn’t even get beyond her first page of deliciousness when I saw these cookies.  Molasses cookies happen to be my all time favorite cookies.  The spicy sweetness, the crunch of large sugar crystals on top….mmmm, I love them.  So I whipped up a batch last night and they are just as delicious as they look.  The molasses flavor is light and not overpowering, which I like and the are so soft and chewy just like their name.  

Soft Molasses Cookies – SRC

Soft Molasses Cookies – SRC

Easy and incredibly delicious soft molasses cookies. Perfect cookie recipe for fall baking.

Ingredients

  • 2 1/4 cups flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon 
  • 8 tablespoons (1 stick) unsalted butter 
  • 1 teaspoon fresh ginger, minced
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup molasses
  • 1/2 cup hot tap water
  • coarse sugar crystals, for sprinkling

Instructions

  1. Preheat the oven to 375 degrees.
  2. In a small bowl, whisk together the flour, salt, baking soda, and cinnamon.  Set aside.
  3. Using a mixer, cream the butter, minced ginger and sugar until fluffy. Add the egg and molasses, beating well to combine. Alternate between the flour and hot water, ending with the flour and beating well after each addition.
  4. Use a hinged scoop or tablespoon to drop the batter onto parchment-lined baking sheets, leave some space as they will spread. Sprinkle each with a little coarse sugar and bake for about 10 minutes, or until the center is no longer wet looking. Cool completely on a wire rack.
http://www.farmgirlgourmet.com/2012/09/soft-molasses-cookies.html

Love Cookies?  Check out these other delicious cookie recipes:

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Zucchini Chocolate Chip Cookies

Zucchini Chocolate Chip Cookies

Zucchini Chocolate Chip Cookies 2

This week has gotten away from me.  I can’t even believe that tomorrow is Friday?  How did that happen?  Well, I had the best intentions of giving you a week of zuke deliciousness, but have only managed to eek out the Chocolate Chocolate Chip Olive Oil Zucchini Bread – and these delicious cookies. 

Zucchini Chocolate Chip Cookies

I guess 2 recipes using zucchini is better than 1 and definitely better than none, right?  If you are staring at your zuke and wondering what to make, I suggest you start with these outrageously delicious cookies first.  Then head over and make the bread.  Not that it’s not good, because it is delish and moist, but these cookies are the bombdiggity.  Ya, I never say that word out loud.  It seemed fitting at this moment.

Zucchini Chocolate Chip Cookies 3

I decided to not tell the kiddos what was in the cookies.  If you look hard enough, you can see the green flecks of zuke skin, but I know my kids when they get home from school.  The backpack drops and the fridge door opens.  They start the afternoon snacking and usually do it in a rush, so I figured neither would recognize the green bits.  Both ate a couple of cookies and I could hear lots of “happy groans” coming from the kitchen.  The teenager – aka “picky” came to my office and proclaimed that the zucchini cookies were the best cookies ever, next to her all time faves of Pumpkin Spice Cookies and Chewy Chocolate Gingerbread Cookies.  Wow..well alrighty then.  If the picky one likes them, then they have to good.  I only ate 2 of them, on the day they were baked because they were snarfed up so fast it would make your head spin.  So are you jonesin to make a batch yet?  If you know someone who grows zucchini, they are most likely begging people to take one or 382 of them off their hands right now.  So ask a friend to spare a squash and make some of these delicious noms today!  Oh, I almost forgot…they have no butter in them.  WOOT!  Enjoy!

Zucchini Chocolate Chip Cookies

Butter-free zucchini chocolate chip cookies that are moistened up with fruity olive oil.  This recipe is adapted from London Bakes: Chocolate Chip Courgette & Animal Vegetable Miracle: Zucchini Chocolate Chip Cookies
[print]

Ingredients
1/2 cup extra virgin olive oil
1 medium egg
1/3 cup local honey
1/2 cup brown sugar
1 tablespoon vanilla extract
1 cup all purpose flour
1 cup unbleached whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup zucchini, finely shredded, squeezed slightly
1 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the olive oil, egg, honey, brown sugar and vanilla and mix well to combine.
  3. In a medium bowl add the flours, baking soda, salt, cinnamon and nutmeg and whisk to combine.  Add to the olive oil mixture until just combined.  Add the zucchini and mix just until combined.  Stir in the chocolate chips.  
  4. Use a hinged scoop to make uniform cookies, or drop by spoonfuls.  Bake for 12-15 minutes, or until no longer doughy in the center.  Remove and cool on wire racks.
Makes about 2 dozen.
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Deviled Eggs 3 Ways – A Virtual Bridal Shower for Megan

Gourmet Deviled Eggs2
What is a bridal shower, or any shower for that matter, without the plate of Deviled Eggs?  Inevitably someone’s aunt or grandmother brings them, right?  Well, I wasn’t going to let Megan’s bridal shower happen without some eggy deliciousness.   It’s just necessary. Anyway, yes, it’s Megan, from Country Cleaver, virtual bridal shower!!  


Megan and I have been blogging friends for a year or so.  We instantly hit it off and were fast friends.  She lives in the same state as I do and grew up in the area of the state where I live.  That means that I occasionally get to see her smiling face.  Case in point, last Sunday.  She was on my side of the mountains finalizing her wedding plans and stopped by Casa de Farmgirl on her way back home.  We sat on the patio and talked blogging, weddings and life.  It’s always great to see her and I look forward to many more warm summer days on the patio when she moves back this way.  


Julie from Table For Two Blog sent out an email asking if some of Megan’s online friends would like to get together and throw her a virtual bridal shower.  Of course I did…I love Megan (see above).  I’m sure you’re wondering what everyone else brought to this party, right?  Well prepare your eyes and grab something for the drool.  


It’s a wicked list of deliciousness.  


Ready?


Ok, I won’t tease you anymore. 

Are you starving?  I sure am!  I hope you had a chance to visit these talented ladies.  Megan – if you’re reading this, I hope you know how much you’re loved!!  I’m so happy for you and Ben and hope your wedding day is everything you’ve dreamed of!  XO darlin!!  

Now to make some deviled eggs.  I promise they aren’t what you’ll expect.  

Deviled Eggs 3 Ways
Deviled eggs don’t need to be just mayo and mustard, they can be anything your hearts desire.  These are gourmet as they come, yet easy to make and incredibly delicious to eat.

Ingredients
9 eggs, boiled and cooled
1/2 cup mayonnaise (or more if desired)

Italian Deviled Eggs
1/3 yolk & mayonnaise mixture
2 teaspoons grated Manchego cheese
3 basil leaves, minced
1 slice prosciutto, pan fried until crisp, crumbled
salt and pepper, to taste

Shrimp & Spring Pea Deviled Eggs
1/3 yolk & mayonnaise mixture
2 teaspoons bay shrimp, coarsely chopped
2 teaspoons peas, halved if large
1/2 teaspoon Dijon mustard
salt and pepper, to taste

Lemon-Shallot Deviled Eggs
2 teaspoons shallot, minced
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
salt and pepper, to taste

Instructions
  1. Slice eggs in half lengthwise and remove the yolk to the bowl of a food processor, reserving whites on a serving platter.  Add mayonnaise and puree until smooth.  Divide into thirds.
  2. Italian Add the Manchego, crumbled prosciutto and basil leaves to the 1/3 yolk mixture and season with salt and pepper.  Stir well to combine and either pipe or spoon the mixture into 6 of the egg white halves.  Top with small basil leaves and a piece of prosciutto, if desired.
  3. Shrimp & PeaAdd the shrimp, peas and dijon to the 2nd 1/3 yolk mixture and season with salt and pepper.  Stir well to combine and either pipe or spoon the mixture into 6 of the egg white halves.  Top with a whole bay shrimp and a pea, if desired.
  4. Lemon-ShallotAdd the shallots, lemon juice and dijon to the last 1/3 yolk mixture and season with salt and pepper.  Stir well to combine and either pipe or spoon the mixture into the final 6 egg white halves.  Top with tiny slivers of lemon peel, if desired.  
  5. Serve immediately or cover and refrigerate.
Makes 18 deviled eggs.
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