Gingersnap Cookies with White Chocolate

My sister, Gina, is an incredible baker.

She makes desserts that are the epitome of #craveworthy.

They always satisfy that inner child in you who craves something rich, moist, and slightly over-the-top.

For Christmas she makes loads of cookies, packs them in her suitcase, and flies them to Buffalo where we all converge to celebrate the holiday season.

And when she arrives, she kicks me out of the kitchen and does her best to cover every inch of it in flour--making even more cookies and treats.

Gina is the Yin to my Yang, always taking on the desserts and leaving me to what I really do best.

Together, our foods are perfect complements, and so come Christmas it’s a bit of a Sweet vs. Savory Showdown.

And at the end of this fight, everyone is a winner.

Gingersnap Cookies with White Chocolate

servings: 3 dozen cookies

Ingredients:

• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• ½ cup molasses
• 2 tablespoons canola oil
• 2¼ teaspoons baking soda
• 1¼ teaspoons cinnamon
• 1¼ teaspoons ground cloves
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 2 large eggs
• 3½ cups all-purpose flour
• 1½ cups white chocolate chips
• 1 cup granulated or turbinado sugar, for coating cookie dough balls

Directions:

1. Preheat the oven to 350ºF. Then line two baking sheets with parchment paper and set aside.
2. In the bowl of a stand mixer, cream together the butter and sugar until smooth. Then beat in the molasses, canola oil, baking soda, cinnamon, ground cloves, vanilla, salt, and ginger. Mix these ingredients until well combined.
3. Next, add the eggs one at a time, beating the mixture until smooth. Slowly stir in the flour, then stir in the white chocolate chips.
4. Scoop the dough into 1-inch balls, roll them in the granulated or turbinado sugar, and place them on the lined baking sheets, about 2 inches apart. Bake the cookies until they are set up and firm in the center—8-10 minutes; they will still be soft but will harden more as they cool.
5. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring then to a wire cooling rack to cool completely.

: @NikkiDinki

: @NikkiDinkiCooking

Original recipe from Two Peas + Their Pod

Find more recipes like this in Meat on the Side!

 

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Chocolate Clouds

My sister, Alecia, is One with the cookie the same way some people are One with nature.

And by “the cookie” I mean every cookie ever made.

Come December, she hosts an epic Christmas party and serves not one, not two, not five, but over 20 different types of cookies!

She starts making preparations weeks before and then freezes most of the cookies (and yes, they defrost beautifully!).

But there is one cookie that cannot be made ahead of time, and is also very, very delicate.

This cookie is so amazing, so unique, so incredibly delicious, that even though it's not the easiest to prepare in advance, Alecia ALWAYS makes it.

Chocolate Clouds are her favorite and they will always be on her table (and in lots of happy bellies!).

The airiness, chewiness, and crunchiness of a meringue cookie is already addicting--but when you fold in cocoa powder and chocolate chips, it becomes downright irresistible.

Since most of you are not lucky enough to come to the party, I’ve brought the party to you. I now present you with Alecia’s favorite cookies, Chocolate Clouds!

Chocolate Clouds

servings: 30 Cookies

Ingredients:

• 3 egg whites, at room temperature
• ¼ teaspoon cream of tartar
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons cocoa powder
• 1 cup semi-sweet mini chocolate chips

Directions:

1. Preheat the oven to 300ºF. Then line a cookie sheet with parchment paper or foil.
2. In a large bowl, beat the egg whites and cream of tartar using an electric mixer set to high until soft peaks form. Next, gradually add the sugar and vanilla, beating well after each addition until stiff peaks hold, the sugar is dissolved, and the mixture is glossy. Then sift the cocoa onto the mixture and gently fold until just combined.
3. Fold in the chocolate chips and then drop the mixture in heaping tablespoons onto the prepared cookie sheet. Smooth out the tops of each cloud slightly.
4. Bake just until the chocolate clouds are dry and crisp on top—35 minutes. If the cookies are not coming off the pan easily, bake for longer. Remove them from the oven and allow them to cool slightly before peeling the paper from the clouds. Store covered, at room temperature.

: @NikkiDinki

: @NikkiDinkiCooking

Original recipe from Food.com

Find more recipes like this in Meat on the Side!

 

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S'more Fudge

Recipe:

1 14oz can Sweetened Condensed Milk

1 12oz-14oz bag semi sweet chocolate chips

1 Bag mini marshmallows

6-8 Graham Crackers

In a small sauce pan melt chocolate and sweetened condensed milk together till almost boiling and completely melted. Pour into a bowl and add marshmallows half at a time. Pour over a pan that is lined with graham crackers. Pat down with hands that are slightly greased. Top with another layer of graham crackers or graham cracker crumbles. Push the top layer down firmly so it sticks. Let chill for at least 2hrs till firm. ENJOY!!

 

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Chewy Coco Pebble Bars

RECIPE:

1 11oz box of Coco Pebbles

¾ cup light corn syrup

3 Tbs Butter

1 12oz bag semi sweet chocolate chips

1 10oz bag Peanut Butter Chips

1 10.5oz bag Mini Marshmellows

Bring corn syrup, butter and chocolate to a boil in a small sauce pan.  Once it starts to boil immediately remove from heat and add to Coco Pebbles.  Stir until combined and add Marshmallows, once those are combined add peanut butter chips and mix till everything is distributed evenly.  Spread into a greased 9 by 13 dish and pat down to condense.  Let sit for 2 hrs at room temp or 1 hr in the fridge.  Cut into bars and ENJOY!!

 

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Cookie Dough Truffle

It’s a relief to know that every now and then a crazy idea of mine actually works out in the kitchen. You see, I have a tendency to experiment...

...as in, mess up perfectly good recipes (especially if I’m baking).

I get unshakeable ideas in my head that simply will not go away! And yes, sometimes they don’t quite work. But, there are other times when they just, well, WORK! This time--oh baby!--it just WORKED!

3 ingredients...TOTALLY RIDICULOUSLY GOOD! The joys of experimenting!

Cookie Dough Truffle

Ingredients:

• One twelve-ounce box of Entenmann’s Original Recipe Chocolate Chips Cookies
• 4 ounces cream cheese
• 10-12 ounces milk chocolate

Directions:

1. Combine the cookies and cream cheese in a food processor, and process until the mixture forms one dough-like ball. Let the mixture chill in the refrigerator for 1 hour or in the freezer for 15 minutes.
2. Remove the mixture from the refrigerator/freezer and roll it into 1-inch balls, then place the balls back in the refrigerator for 30 minutes or the freezer for 15 minutes.
3. Make a double boiler by filling a sauce pan with about an inch of water and allowing it to simmer; then place a glass or metal bowl on top of it. Place the chocolate in the bowl and stir until melted.
4. Remove a couple of balls from the refrigerator at a time, then drop them in the chocolate. Remove them with a fork, shake off the excess chocolate, and set them on wax paper or a Silpat.
5. Place the finished truffles in the refrigerator to set. Remove them when ready to eat, and enjoy!

Notes:

• If the dough balls are falling apart when you dip them in the chocolate, let them chill for longer and then try again.
• The more chocolate you shake off when scooping the balls out of the bowl of chocolate, the less of a puddle will form under the ball when it is hardening up.
• If you don’t have wax paper or a Silpat, spray a baking sheet or tin foil with cooking spray and place the finished balls on it.
• I like these right out of the fridge because the chocolate is harder and gives you more of a bite. However, they're good at room temperature, too--just softer.

: @NikkiDinki

: @NikkiDinkiCooking

 

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