Chunky Lola Cookies

Mummy hates Diet Coke. She hates that we drink Diet Coke. She sort of hates all soda but Diet Coke holds a special place in her heart of hate.

She likes to tell us about how our Doody (aka 'The Dude', our mummy's mummy...it's a long story) used to clean her toilets with Diet Coke. 

And, er, while we hate to say it, when we had a budding 'rare coin collection' we would soak the pennies from 1975 in Diet Coke to clean them. 

Nonetheless, we still love us some Diet Coke and drink it regularly. Whatever, Mom.

That is...until recently when we spilled some Diet Coke on our laptop and freaked out and the computer shut down and we saw our lives pass before our eyes and all our music was lost and photos of the VP disappeared into oblivion....Argh! We hate Diet Coke! 

Um, who knew we were so dependent on computers? Sad. 

So. We remained calm. Well, calm for us...So you know we cursed and yelled and called everyone we know to tell them about our plight and then called Mummy and told her she was right about Diet Coke all along and made some lists about what lists we had lost in Excel and then we turned the Macbook upside-down and waited.

Newsflash. Waiting for your computer to dry is boring. And we had some strong emotions building inside so we decided to bake. Something easy but tasty and quick so we could drown our sorrows in some sugar and chocolate as soon as possible. You know, standard coping mechanism slash emotionally repressive eating. 

Enter the Chunky Lola cookie from Flour Bakery. Chocolate, pecan, coconuts, oats. Perfect. Not quite world peace cookies, but enough to keep us at peace while we booked a Genius Bar appointment.

24 hours later, the computer was behaving again, we're back to loving Diet Coke and we have cookies to boot.

And, breathe.

Chunky Lola Cookies
Makes about 30 cookies
Adapted from Flour Bakery

Print Recipe

1/2 cup plus 3 tablespoons unsalted butter, at room temperature (1 3/8 sticks)
2/3 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup old-fashioned oats
10 ounces bittersweet chocolate chips (or chocolate broken into chunks)
1 1/4 cups pecans, toasted and roughly chopped
1 cup sweetened shredded coconut

Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper (or a silpat).

In a medium bowl, sift together the flour, baking soda and salt. Mix in the oats. Toss in the chocolate chips, pecans and coconut and mix to coat everything. Set aside.

Using a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until light and fluffy, about 5 minutes. Scrape the sides of the bowl with a rubber spatula. Beat in the eggs and vanilla on medium speed until well combined. On low speed, slowly add the flour-oats-chocolate mixture until combined and evenly mixed.

Drop the dough into 1/4-inch balls at least 2" apart on the cookie sheets and flatten slightly with your palm. Bake for 20-22 minutes until the edges are golden but the centers are still soft. Cook completely on a wire rack before serving.

Chocolate Peanut Butter Crunch Cookies

Our darling mother always says that we were remarkably well behaved children.  In the grocery store, in restaurants, on long haul international flights - apparently we were complete angels. 

Perhaps it had something to do with her wonderful parenting skills, maternal instincts and thinly veiled "do-you-want-me-to-call-your-father" threats.  But it probably had more to do with something else.  Cookies.

You heard us.  Cookies.  And brownies.  And cakes.  And pies. 

That teeny teapot of a mummy was always baking, but that certainly didn't mean we were always eating.  Oh no no, we learned early on that if we wanted the sugary sweets we had to be sugary sweet ourselves.  And darling readers, NOTHING motivates good behavior like baked goods.

Which got us thinking.  If cookies and cakes will quell even the most ramunctuous children, surely they can have a similar affect on adults?  Seriously, people line up for hours outside Magnolia Bakery, quietly standing in line, patiently waiting, and for what?  For CUPCAKES people! 

Dorie Greenspan's now famous World Peace Cookies were so dubbed because another genius baker determined that cookies were all that were needed to ensure happines the world over.  So true!  These are our people!

And these are our version of world peace, quiet the kiddies, make the earth a better place cookies.  Chocolate peanut butter crunch cookies.  Say that fast three times.  Or just make them and watch the happiness spread.

Chocolate Peanut Butter Crunch Cookies
Makes 24-28 cookies

Print Recipe

8 ounces semisweet chocolate chips
3 tablespoons butter
1 cup sugar
3 eggs
1 teaspoon vanilla
1 1/3 cup flour
1 teaspoon cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup peanut butter chips
1 cup chocolate covered peanuts (we used Goobers)
1 cup pretzels, roughly chopped

Preheat the oven to 325 F. Lightly grease two baking sheets.

Place chocolate chips and butter in a glass bowl and heat in the microwave on 30 second bursts, stirring between cooking, until almost melted.  Stir until smooth.

In the bowl of an electric mixer, beat together the sugar and eggs until combined. Add the melted chocolate mixture, then stir in the vanilla, flour, cocoa powder, baking powder and salt.  Add in peanut butter chips, chocolate covered peanuts and pretzels and stir to combine.

Drop tablespoon-sized dough balls onto the prepared baking sheets about 2 inches apart.  Bake the cookies for 12 to 15 minutes, until their tops are shiny and cracked. Leave to cool on pans for about 5 minutes, then transfer the cookies to a wire rack to cool completely.

Turtle Bark

We are sad.

Or we have S.A.D., aka Seasonal Affective Disorder. Or something. Hmmm, can't decide which one. Or both.

Anyhoo. This horrific winter weather is starting to get to us. It's hard to be peppy and upbeat bakers when we never see the sun and never leave the house. Our motivation is at an all-time low. What's the point in turning the oven on other than to boost the heating? What's the point in baking since that would require we take our hands out of the mittens we wear around the house? What's the point in wearing anything other than pajamas since it's not like we're going to see anyone? What's the point in going out to dinner when that would mean actually going outside?

Boo. Feel bad for us. 

So, we totally slacked. In a good way, though, we promise. 

We just went to one of our favorite bakers and swiped an easy bark recipe. Bakers Royale. We didn't totally steal it, we made an adjustment or two. But, ok. Fine. We stole it. But it's only because imitation is the sincerest form of flattery! And, um, chocolate bark is totally a sad-slacker dessert to make. 

Or is it S.A.D.-slacker? Hmmm....

Turtle Bark
Serves 8-10
Adapted from Bakers Royale 

Print Recipe

For the Caramel:
1/2 cup granulated sugar
2 tablespoons water
1 tablespoon unsalted butter
5 tablespoons heavy cream
1/4 teaspoon vanilla extract

For the Bark:
16 ounces bittersweet (60-70% cocoa) chips
3/4 cup pecans, toasted and coarsely chopped

Line an 8 x 8" baking dish with parchment paper.

Make the caramel sauce. Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved, swirling to combine. Once sugar has dissolved increase heat to high. Continue to swirl occasionally. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium-dark amber color, approximately 7 minutes, add the butter and heavy cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add the extract. Swirl again. Set aside to cool.

Melt the chocolate in a microwave safe bowl in 30-second bursts, stirring between each blitz until melted. Pour have the chocolate into the 8 x 8"pan. Smooth slightly and refrigerate for 5 minutes to cool. Pour half the caramel sauce all over the chocolate and drizzle with about 1/2 cup of the pecans. Gently press the pecans into the caramel. Refrigerate again to harden slightly, about 5 more minutes. Cover with the remaining melted chocolate. When mostly cooled, sprinkle with the remaining pecans (or to taste) and drizzle with some caramel sauce (there will be sauce left over). 

Chop when cool and serve.

Quick Cinnamon Bread

Whoa.  Seriously winter?  We mean...seriously?  Not even a little warning?  

    

Sure we know it's technically winter...but...you know...details details.

Whatever, we're annoyed.  We're REALLY VERY VERY cold and QUITE annoyed. 

     

And you wanna know the most annoying part?!  Well, when it's 16 degrees outside and you're waaaaaay to scared to brave the biting winter winds, so you call your local bagel shop for a coffee & bagel delivery stat and they tell you that it's an hour wait because every other person in a 50 block radius is also too scared to face the winter winds.  Wimps.

       

THAT dear readers is the most annoying part.  Harumph.

     

    

So fine.  FINE.  We'll just have to make something delicious for breakfast.  Uhhh, with ingredients we have in the house because there is NO WAY we are leaving the house.

    

Quick cinnamon bread you say?  Well yes that certainly sounds like it would be the perfect thing on a freezing cold morning...toasted, slathered with butter...yup, don't mind if we do.

    

Take THAT winter.  Oooh shoot, coffee....

    

Quick Cinnamon Bread
Makes 1 loaf
Adapted from King Arther Flour

Print Recipe
 

3 cups flour 
1/2 cup sugar
2 teaspoons instant yeast
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 cup warm milk
1/4 cup butter, melted
1 egg
Cinnamon & sugar, for topping

 

In a large bowl, combine flour, sugar, yeast, cinnamon, salt, and baking powder.  In another bowl, whisk together milk, butter, and egg.  Add the wet ingredients to the dry ingredients, stirring with a large spoon until smooth.  Cover the bowl with plastic wrap and let rest at room temperature for 1 hour.

After 45 minutes, preheat the oven to 350 F.  After an hour, place the dough into prepared loaf pan and sprinkle the top with a cinnamon sugar mixture (as much or as little as you like).

Bake for 40-45 minutes, until a cake tester inserted into the center comes out clean.  Allow bread to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.  Try not to slice the bread before it has cooled (we know, it's hard!). 

Tea Biscuit Fudge Cake

So cookies, how are we liking 2012 so far?  Uh, yes, we know it's only been like 12 days, but we form opinions on everything in about 34 seconds flat, so clearly we're expecting that you do too.  Of course we've got some feelings on 2012...

But let's talk about 2011 one last time, k!?  Obviously the best part of December is all those awesome year in review magazines that come out, right?

Well besides Christmas maybe.  Ooh and Christmas cookies!  Er and presents.  Um and festive sequined dresses.  Babies & puppies dressed up like reindeer! (Not that we did that).

Ok, so maybe one of the many best things of December are those year in review issues.  And of course the biggest story of the year was Kate & Wills.  Excuse us, Catherine & Wills.  Sidebar - he sticks with Wills and she gets all Catherine on us?  Um.  Ok.

Anyway, the wedding of the century!  A fairytale!  A magical moment in time, so perfect, so elegant, so refined (which we watched from the United terminal at La Guardia - regal).  Everything from the flowers to the fascinators to the food was fit for a king (and queen).

Well maybe not all the food.  Does anyone recall the groom's cake?  That refridgerated fudge concotion laced with tea biscuits?  Uh, yeah, WE DO.  We wanted it then and thank goodness those fabulous year in review articles brought it back to our baking brain bank because merry Christmas we wanted it now.

So we made it.  And decorated it with gold hearts in honor of the adorable couple (awwww).  And also, did we mention it's no bake?  As if you could secure a last minute oven spot in the frantic holiday scramble.  So a recipe that requires only a brief chill in the fridge?

Kind of the best thing to happen to Christmas since babies & puppies dressed up like reindeer.

 
Tea Biscuit Fudge Cake
Serves 8
Adapted from Darren McGrady 

Print Recipe

8 ounces plain tea biscuits (we suggest either digestive or rich tea bisuits), broken into rough almond-sized pieces
1/2 cup sugar
1/4 cup (half a stick) butter, room temperature, plus more for greasing the pan
1/2 cup semisweet chocolate chips
1 egg, beaten
8 ounces dark chocolate 

Lightly grease a 6-inch springform pan (or cake ring).  Line the bottom with parchment (if using a springform pan), grease the parchment.  Set aside.

Cream together the butter and sugar until lighter in color and fully incorporated.

Place chocolate chips in a glass bowl and heat in the microwave on 30 second bursts, stirring between cooking, until almost melted.  Stir until smooth.  Add chocolate to creamed butter and sugar mixture and stir.  Add egg and continue to stir until completely mixed in.  

Fold in the biscuits pieces and stir gently until all pieces are completed coated in the chocolate mixture.  Using the back of a spoon, press mixture into prepared pan, taking care to spead evenly to cover any gaps.

Chill the cake in the fridge for at least 2 hours.  When ready to remove the cake from the frdige, melt the dark chocolate.  Remove chilled cake and unmold onto a wire rack.  Spoon the melted chocolate all over the cake and smooth the top and sides using an offset spatula.

Allow the chocolate to set at room temperature.  Slice & serve.