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Gingersnap Double Chocolate Ice Cream Sandwiches

22 Dec

December 22, 2014

I’m really excited about this post, as there are too many good things all at once!

Who doesn’t like cookies this time of year? And it’s never too cold to have ice cream, right? Which is why I combined gingersnap cookies with a decadent double chocolate homemade ice cream.

2014-12-14 05.35.372014-12-14 05.37.52To get into the holiday spirit, I decided to make some gingersnap cookies. You wouldn’t think gingersnaps are the most appetizing cookies, because after all, it’s ginger. Sure enough, the ginger adds a spicy aftertaste, giving these cookies a little kick. I used my fun leaf cookie cutters that I bought last Christmas season and halfway through cutting the cookies, I had an idea of saving some of the dough to make ice cream sandwiches.

The combination of ginger and chocolate may sound weird, but it’s actually quite tasty. Try it!

2014-12-14 05.52.322014-12-14 05.41.34Gingersnap Cookies, from Miette’s book
10 oz AP flour
2 ½ oz whole-wheat flour
½ tsp salt
2T ground ginger
¼ tsp ground cinnamon
⅛ tsp ground cloves
⅛ tsp ground white pepper
⅛ tsp ground nutmeg
scant ⅛ tsp ground cardamom
8 oz unsalted butter
5 oz lightly brown sugar
2T honey
4T molasses
2 oz finely minced candied ginger (I omitted this)
2 tsp fresh ginger puree (I omitted this, and used another 1 tsp ground ginger)

Y= about 50 leaf-shaped cookies and 5-2×2 inch sandwich cookies.


  1. Sift flours and all the spices together. Set aside.
  2. Beat together the butter and brown sugar until light and fluffy.
  3. Add the honey and molasses. Mix to incorporate.
  4. Add the dry ingredients in three additions, mixing in between each addition.
  5. Form the dough into a disk and wrap with plastic. Refrigerate for at least 30 minutes before rolling.
  6. Roll dough out on a floured surface. Use cookie cutter of your choice to cut shapes out. If making ice cream sandwiches, use a square cutter to cut pieces out.
  7. Optional: before baking, sprinkle granulated or cane sugar on cookies.
  8. Bake at 350F 9-12 minutes, depending on size of cut-outs


Double-Chocolate Ice Cream, from Williams-Sonoma Ice Cream book
1 ½ C milk
1 ½ C heavy cream
4 large egg yolks
½ C sugar
2 T cocoa powder
pinch of salt
6 oz bittersweet chocolate, chopped
2 tsp vanilla extract


  1. Combine milk and 1 cup of the cream in a saucepan. Heat on medium until bubbles form.
  2. In a separate bowl, whisk together the yolks, sugar, cocoa, salt and remaining cream.
  3. Place chocolate in a second bowl and set aside.
  4. Remove the milk mixture from the heat and whisk ½ cup of the heated mixture into the egg mixture until smooth.
  5. Pour the egg-milk mixture back into the saucepan, cook on medium heat, while stirring constantly. Cook until the mixture thickens and coats the back of a wooden spoon.
  6. Pour the hot custard over the chocolate and stir to melt.
  7. Strain the mixture through a sieve into a clean bowl.
  8. Add vanilla extract and mix to combine.
  9. Chill the mixture by placing the bowl into an ice bath.
  10. Once cooled, press plastic wrap directly on the surface of the custard. Refrigerate overnight.
  11. Churn the custard in an ice-cream maker. Place ice cream in a clean container. Allow it to firm up in the freezer.
  12. Sandwich ice cream between gingersnap cookies. Wrap ice cream sandwiches individually and place in freezer if saving it for later.

2014-12-14 05.58.162014-12-14 05.47.192014-12-14 05.45.45

Happy Holidays!

Homemade Graham Crackers

20 Nov

November 20, 2014

I’m use to eating store-bought graham crackers and have been using store-bought ones when I make a graham cracker crust for cheesecakes. I didn’t realize how easy it is to make homemade graham crackers until I stumbled upon the recipe in Miette’s recipe book. Miette is located in San Francisco and I love everything about the store- their beautiful cakes and confectionaries, and the Parisian-like shop. Literally, I feel like a kid in a candy shop when I’m in Miette.

The graham crackers are on the crispy and buttery side, tasty enough to eat on it’s own, or sandwiched between ice cream, which was what I did since I had some homemade vanilla bourbon ice cream left. I do have a few more cookies left, which I will experiment in making a homemade graham cracker crust.

2014-11-16 02.35.512014-11-16 02.25.47

Graham Crackers, recipe from Miette’s book
7 ½ oz AP Flour
1 ½ oz Whole-wheat Flour
½ tsp salt
¼ tsp cinnamon
6 oz unsalted butter
4 oz light brown sugar
2 T Honey

Yield= about 20 3-inch cookies


  1. Sift flours, salt, cinnamon together. Set aside.
  2. Cream butter, sugar and honey together until light and fluffy.
  3. Add the sifted dry ingredients into the butter mixture in three additions. Mix to incorporate after each addition.
  4. Once the dough comes together, remove from the mixer and wrap in plastic wrap. Refrigerate for at least 30 minutes or overnight before rolling.
  5. When the dough is ready to be rolled out, unwrap and place dough between two sheets of parchment paper. Use a rolling-pin to roll dough out to desired thickness.
  6. Using a 3-inch round scalloped cookie cutter, cut the graham crackers.
  7. Arrange cut cookies, evenly spaced apart, on parchment-lined baking sheets. Using a fork, gently dock the cookies.
  8. Bake cookies at 350 degrees, 10-12 minutes or until golden brown.
  9. Remove from the oven and allow cookies to cool completely.

2014-11-16 02.41.162014-11-16 03.13.02Have left over ice cream? If so, the graham crackers held up well when sandwiched between ice cream.



Chocolate Orange Biscottis

23 Sep

September 23, 2014

The chocolate-orange flavor combo has not always been my favorite when it comes to desserts. However, that changed recently and I don’t mind it as much as before. Occasionally, I find this flavor combo as my go-to for certain types of sweets, particularly in scones and biscottis. Originally, I only planned on making chocolate biscottis, but decided to add orange zest for an extra tangy kick to these twice-baked cookies.

The best part about biscottis? They taste so much better when dipped in tea or coffee, as they soak up the liquid and soften up a bit.

2014-09-01 05.08.54After the first round of baking, at 375F for 30 minutes.

2014-09-01 05.22.26Sliced and ready to go back in the oven for the second round of baking.

Chocolate-Orange Biscotti
3 oz Butter
3/4C Sugar
3 Eggs
2C AP Flour
2 tsp Baking Powder
¼ tsp Salt
2 tsp Vanilla Powder
1 ½ C Chocolate chips or chunks of choice
zest of 1 orange

1. Cream butter and sugar together.
2. Add the eggs.
3. In a separate bowl, combine, flour, baking powder, salt, vanilla. Add to the wet mixture. Mix to combine.
4. Add chocolate chips and orange zest. Mix to combine.
5. Line a sheet pan with parchment paper. Place batter onto the sheet pan and shape into a log.
6. Bake at 375F for 30 minutes. Remove from the oven and allow to cool.
7. Once cooled, use a serrated knife to cut the log into slices and place on a separate sheet pan lined with parchment paper. Bake again at 325F for 30 minutes, flipping slices halfway through. This dries out the dough and results in a crispy biscotti.

2014-09-02 06.37.492014-09-02 06.41.332014-09-02 06.53.51


Chocolate Raspberry Thumbprint Cookies

4 Jun

June 4th, 2014

If you’re looking for something to spice up your cookie routine, then thumbprint cookies are the way to go. Don’t get me wrong, I love chocolate chip and oatmeal raisin cookies, but sometimes you need a little variety in your life. Thumbprints are buttery, soft and always filled with something in the center, whether it be with ganache or jam.  And as the name suggests, one of the essential tools in making these cookies is your thumb.

Since I had leftover raspberry compote left from my cheesecake recipe and the idea of throwing out the raspberry compote just did not sit well with me (see previous post about how I hate throwing out ingredients), I decided to make chocolate thumbprints from Martha Stewart’s recipe. I’m particular when it comes to getting all the cookies all the same size, so I weighed the dough to 1-oz pieces before rolling them into semi-perfect balls. Alternatively, you can use a cookie scooper. Then, using my thumb, I carefully ‘punched’ the center of each ball to create a well, in which it was filled with the raspberry compote. You can also keep the rolled and pressed cookies in the refrigerator if you don’t plan to bake all of them at once, but I don’t see why you wouldn’t…they’re delicious!2014-06-01 04.10.482014-06-01 04.13.28                        Rolled, pressed, sugared and filled before going into the oven.

2014-06-01 04.59.072014-06-01 05.08.51Chocolate Thumbprints, from Martha Stewart
2 C AP Flour
1 C Cocoa powder
2 tsp salt
8 oz softened butter
1 ⅓ C sugar, plus extra to coat the cookies
2 egg yolks
2 Tb heavy cream
2 tsp vanilla extract
Raspberry compote

Yield: 27 1-oz cookies

1. In a mixer bowl, cream butter and sugar together. Scrape sides of bowl as needed.
2. Add yolks, heavy cream, vanilla extract.
3. Sift together AP flour, cocoa powder and salt.
4. Add dry ingredients to the butter-sugar mixture in 3 additions, slightly mixing after each addition.
5. Mix until dough comes together.
6. Weigh 1-oz pieces and roll into balls.
7. Roll each ball into a bowl of sugar. Place onto a parchment-lined cookie sheet. Use your thumb to press down into the center of each ball.
8. Bake at 350F 12 minutes, rotating halfway through.
9. Allow cookies to cool completely before filling with desired filling.
2014-06-01 05.10.52

Paleo Dark Chocolate Chunk Cookies

25 Feb

February 25th, 2013

The Paleo diet is quite popular and I’ve been hearing more and more about it lately. It basically entails eating whole, unprocessed foods.  Which means no grains, flour, sugar, legumes, and the list goes on. You might think, how is it possible to cut out baked goods? With a little modification and experimentation, you can still eat your “sweets”. These Paleo dark chocolate chunk cookies uses almond meal instead of flour, and honey instead of sugar. They do the job of satisfying a sweet craving, while staying within the Paleo diet. As an added bonus, they  are very easy to make and quite delicious as well!


3C almond meal

1 tsp baking soda

3/4 tsp salt

1/2 C honey

2 eggs

1 egg yolk

1 tsp vanilla extract

1/2 C almond butter

12 oz dark chocolate chunks or chips

*Note: I made half of this recipe and yielded 26 2-inch round cookies.


  1. Combine almond meal, baking soda, and salt in a bowl of a mixer with paddle attachment.
  2. In a separate bowl, combine eggs, yolks, honey and vanilla together. Mix to combine.
  3. Add wet mixture to the flour mixture. Mix to combine. Scrape down sides.
  4. Add almond butter to the mixture.
  5. Add chocolate chunks/chips
  6. Scoop cookies onto parchment-lined baking sheet.
  7. Bake at 350F for 13 minutes, rotating half way.

Paleo Cookies


Stuffed Chocolate Chip Cookies with Thin Mint Surprise

20 Feb

February 20th, 2011

A coworker gave me the link to an article she was reading on Serious Eats that had a recipe for stuffed cookies. As if a regular chocolate chip cookie isn’t enough of a sweet treat, but stuffing the cookie with another cookie to spice it up. This is a great way to incorporate two of your favorite cookies.

The same day I got the recipe my friend, Theresa, gave me a box of Thin Mints, so I decided to combine the two. These cookies are best when they are fresh from the oven, slightly cooled because the chocolate chips and Thin Mint just melts in your mouth (and hands!)

The cookies form a bell-like shape once they’re out of the oven.

Minty center makes for a good surprise

Chocolate Chip Ice Cream Sandwich Cookies

19 Sep

September 19th, 2010

A batch of freshly baked chocolate chip cookies, baked  in a whoopie pie pan.

I was getting tired of just eating cookies by itself, so I decided to make my own ice cream sandwich cookies. A batch of these yielded multiple sandwich cookies, which I was able to wrap in plastic and keep in the freezer. Better yet, you don’t have to assemble them until you are ready to eat.


The finished product- eat immediately!

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