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Please fave and comment on the original submission:
click here for week 22 - Meringue Cookies
click here for week 23 - Chocolate Zucchini Cookies
From the kitchens of
blimpwolf for us to view are some more amazing fully flavoured cookies.
Week 22: Meringue Cookies
Cookies can come in all sorts of forms, shapes, and colors. In fact, there are some which require no butter and no flour! Blasphemy, you say?! The kitchens of Full Moon Cuisine decided to tackle this issue for this week's Cookie Challenge. What we have come up with are some cookies that offer a good chance to employ some slightly more complicated technical skills and a bit of time. The result are some crispy, sweet treats that will have your diners asking for seconds. Here's what you'll need:
- 2 large eggs (whites only)
- 1/2 tsp cream of tartar
- 2/3 cup superfine granulated sugar (more on that below)
- 1 tsp vanilla
- 1/2 cup chopped toasted walnuts (finely chopped)
- 1/2 cup semisweet chocolate chips
Note: This recipe will make approximately 20 cookies
To begin, preheat your oven to 350 degrees F. Next, separate your eggs and add the whites to a large bowl, and start your mixer. You will want to mix the egg whites until they are foamy and have built some volume (this will take a few minutes). Next, add in the cream of tartar and mix once more until foamy (do not over mix, as this will dry out your mixture). Next we need to add in the superfine sugar. Now, you can buy superfine sugar at the grocery store... or you can make your own! If you have a food processor, add in the 2/3 cup of granulated sugar and set your machine to work for a minute or so. This will pulverize the sugar to the consistency we need. With your mixer on, start to add in the sugar, about three tablespoons at a time, then mix until combined. Once you have added approximately half of the sugar, add in the vanilla, then the remainder of the sugar. Keep your mixer going until your meringue is shiny and thick. Turn off the mixer and gently fold in the toasted walnuts and chocolate chips. Transfer your mixture to a pastry bag (or just a freezer bag with the corner snipped) and on a parchment-paper-lined baking sheet, squeeze approximately a teaspoon or more onto the sheet, spacing each about 1 inch apart.
Now for a bit of a different type of cookie baking.
Place your sheet in the preheated oven, close the door, and then turn your oven off. Let the meringues bake in the oven for 2 hours (or could even leave overnight if you wanted). Do not open the oven until the 2 hours (or however long you decide) time is up! Once the time has elapsed, let your cookies rest at room temperature, then keep in an airtight container.
These cookies are crisp, sweet, and airy. Your diners will definitely be pleased with these unusual, tasty treats. To help keep the supply going strong, the kitchen will be staying open late tonight. Care to place an order?
Want to know what this challenge is all about? Check out my journal and feel free to send in recipes for cookies! http://www.furaffinity.net/journal/3096204/
Week 23: Chocolate Zucchini Cookies
One of the things I like most about cooking and baking is the opportunity to be creative and to experiment. Case in point! Vegetables! They're good for you, taste great, and help to compliment some of our favorite main dishes. Cookies! Tasty treats we all love to have AFTER our favorite main dishes. Now... what would happen if we were to combine them? Cats and dogs living together... mass hysteria! Fortunately the kitchens of Full Moon Cuisine know no fear in their pursuit of the 2012 Cookie Challenge. So, if you have a curious pallet and adventurous diners, these cookies will be a guaranteed hit! Here's what you'll need:
- 1 stick of butter (at room temp)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1 egg (at room temp)
- 1 tsp vanilla
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/3 cup unsweetened cocoa powder
- Pinch of salt
- 2 cups grated zucchini (approximately 2 zucchini, with the skins peeled)
- 1 cup semisweet chocolate chips
Note: This recipe will make approximately 3 dozen cookies.
To begin, preheat your oven to 350 degrees F.
Using a food processor with the slicing/grating attachment, grate the zucchini into small pieces and set aside. In a mixing bowl, combine the flour, salt, baking soda, and cocoa powder, mixing thoroughly. In a separate bowl, use a hand mixer to cream together the butter and both the granulated and brown sugars. Next, add in the egg and vanilla, mixing until they are fully combined. Slowly introduce in your dry ingredients in thirds and mix until combined (do not overmix). By now the dough will look VERY dry, and you won't think it will hold together when baking. That's where the zucchini come in! Add in the zucchini and watch as the moisture helps to liven up the dough. Finally, add in your chocolate chips.
On a parchment paper lined baking sheet, use a small ice cream scoop (or a tablespoon) to deposit the cookies. Bake in your oven for approximately 10 minutes, then remove, allowing the cookies to remain on the warm sheet for another few minutes before placing on a cooling rack. These cookies will be quite soft and cake-like in their texture.
Experimenting with your food can often yield wonderful and intriguing surprises. By taking zucchini and combining it with chocolate, your diners will be treated to a light, cake-like cookie with a deep chocolate taste. Do yourself a favor and don't tell your diners exactly what's in these cookies until after they've tried them. Be sure to have a camera around to capture the look of surprise on their faces when they learn what they've eaten. To help prepare for the many surprised diners yet to come, the kitchen will be staying open late tonight. Care to place an order?
Want to know what this challenge is all about? Check out my journal and feel free to send in recipes for cookies! http://www.furaffinity.net/journal/3096204/
Please fave and comment on the original submission:
click here for week 22 - Meringue Cookies
click here for week 23 - Chocolate Zucchini Cookies
Allergy warning – recipe contains tree-nut, dairy & egg products
click here for week 22 - Meringue Cookies
click here for week 23 - Chocolate Zucchini Cookies
From the kitchens of
blimpwolf for us to view are some more amazing fully flavoured cookies.******************************Week 22: Meringue Cookies
Cookies can come in all sorts of forms, shapes, and colors. In fact, there are some which require no butter and no flour! Blasphemy, you say?! The kitchens of Full Moon Cuisine decided to tackle this issue for this week's Cookie Challenge. What we have come up with are some cookies that offer a good chance to employ some slightly more complicated technical skills and a bit of time. The result are some crispy, sweet treats that will have your diners asking for seconds. Here's what you'll need:
- 2 large eggs (whites only)
- 1/2 tsp cream of tartar
- 2/3 cup superfine granulated sugar (more on that below)
- 1 tsp vanilla
- 1/2 cup chopped toasted walnuts (finely chopped)
- 1/2 cup semisweet chocolate chips
Note: This recipe will make approximately 20 cookies
To begin, preheat your oven to 350 degrees F. Next, separate your eggs and add the whites to a large bowl, and start your mixer. You will want to mix the egg whites until they are foamy and have built some volume (this will take a few minutes). Next, add in the cream of tartar and mix once more until foamy (do not over mix, as this will dry out your mixture). Next we need to add in the superfine sugar. Now, you can buy superfine sugar at the grocery store... or you can make your own! If you have a food processor, add in the 2/3 cup of granulated sugar and set your machine to work for a minute or so. This will pulverize the sugar to the consistency we need. With your mixer on, start to add in the sugar, about three tablespoons at a time, then mix until combined. Once you have added approximately half of the sugar, add in the vanilla, then the remainder of the sugar. Keep your mixer going until your meringue is shiny and thick. Turn off the mixer and gently fold in the toasted walnuts and chocolate chips. Transfer your mixture to a pastry bag (or just a freezer bag with the corner snipped) and on a parchment-paper-lined baking sheet, squeeze approximately a teaspoon or more onto the sheet, spacing each about 1 inch apart.
Now for a bit of a different type of cookie baking.
Place your sheet in the preheated oven, close the door, and then turn your oven off. Let the meringues bake in the oven for 2 hours (or could even leave overnight if you wanted). Do not open the oven until the 2 hours (or however long you decide) time is up! Once the time has elapsed, let your cookies rest at room temperature, then keep in an airtight container.
These cookies are crisp, sweet, and airy. Your diners will definitely be pleased with these unusual, tasty treats. To help keep the supply going strong, the kitchen will be staying open late tonight. Care to place an order?
Want to know what this challenge is all about? Check out my journal and feel free to send in recipes for cookies! http://www.furaffinity.net/journal/3096204/
******************************Week 23: Chocolate Zucchini Cookies
One of the things I like most about cooking and baking is the opportunity to be creative and to experiment. Case in point! Vegetables! They're good for you, taste great, and help to compliment some of our favorite main dishes. Cookies! Tasty treats we all love to have AFTER our favorite main dishes. Now... what would happen if we were to combine them? Cats and dogs living together... mass hysteria! Fortunately the kitchens of Full Moon Cuisine know no fear in their pursuit of the 2012 Cookie Challenge. So, if you have a curious pallet and adventurous diners, these cookies will be a guaranteed hit! Here's what you'll need:
- 1 stick of butter (at room temp)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1 egg (at room temp)
- 1 tsp vanilla
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/3 cup unsweetened cocoa powder
- Pinch of salt
- 2 cups grated zucchini (approximately 2 zucchini, with the skins peeled)
- 1 cup semisweet chocolate chips
Note: This recipe will make approximately 3 dozen cookies.
To begin, preheat your oven to 350 degrees F.
Using a food processor with the slicing/grating attachment, grate the zucchini into small pieces and set aside. In a mixing bowl, combine the flour, salt, baking soda, and cocoa powder, mixing thoroughly. In a separate bowl, use a hand mixer to cream together the butter and both the granulated and brown sugars. Next, add in the egg and vanilla, mixing until they are fully combined. Slowly introduce in your dry ingredients in thirds and mix until combined (do not overmix). By now the dough will look VERY dry, and you won't think it will hold together when baking. That's where the zucchini come in! Add in the zucchini and watch as the moisture helps to liven up the dough. Finally, add in your chocolate chips.
On a parchment paper lined baking sheet, use a small ice cream scoop (or a tablespoon) to deposit the cookies. Bake in your oven for approximately 10 minutes, then remove, allowing the cookies to remain on the warm sheet for another few minutes before placing on a cooling rack. These cookies will be quite soft and cake-like in their texture.
Experimenting with your food can often yield wonderful and intriguing surprises. By taking zucchini and combining it with chocolate, your diners will be treated to a light, cake-like cookie with a deep chocolate taste. Do yourself a favor and don't tell your diners exactly what's in these cookies until after they've tried them. Be sure to have a camera around to capture the look of surprise on their faces when they learn what they've eaten. To help prepare for the many surprised diners yet to come, the kitchen will be staying open late tonight. Care to place an order?
Want to know what this challenge is all about? Check out my journal and feel free to send in recipes for cookies! http://www.furaffinity.net/journal/3096204/
******************************Please fave and comment on the original submission:
click here for week 22 - Meringue Cookies
click here for week 23 - Chocolate Zucchini Cookies
Allergy warning – recipe contains tree-nut, dairy & egg products
Category All / Tutorials
Species Unspecified / Any
Size 1280 x 905px
File Size 149.2 kB
Comments