Gourmet Cookie Bouquets Recipe Blog

Posts Tagged ‘cookie recipe’

What could be better than warm chocolate chip cookies straight from the oven? Unless it’s a piece of delicious cake. Oh, the choices! Now you can combine your favorite desserts into a cookie cake. Yes, this could just be the perfect dessert. Next time you’re sweet tooth is calling, answer with these recipes.

This recipe for Chocolate Chip Cookie Cake comes to us from Cooks.com. Judging from the reviews, we’re surprised the cake ever makes it out of the kitchen for guests. You’ll need:

• ½ cup butter

• ¼ brown sugar

• 1 teaspoon vanilla

• ½ cup sugar

• 1 egg

• 1 cup flour

• ½ teaspoon baking powder

• ¾ teaspoon salt

• Chocolate chips

• ½ chopped nuts (optional)

Prepare by preheating your oven to 375° and greasing an 8 or 9 inch round pizza pan or cookie sheet.

To make, cream the butter, brown and white sugars, vanilla, and egg together with a spoon. When this is creamy, add your dry ingredients. Blend this thoroughly to mix in the dry ingredients, and then add the chocolate chips and nuts, if you choose.

Spread the cookie dough onto your greased pan and bake for 10 minutes. Take it out, let it cool, and be prepared to receive compliments.

For an extra touch, place mini Hershey’s Kisses on top of the cookie cake (or chocolate chunks) and drizzle with chocolate or shape it like a heart for a Valentine's day cookie gift. At a bakery, this would cost over $40. You can make it at home for the same price as a batch of cookies.

When you are at a loss at what to prepare for a dinner party or gathering, you must ask yourself, “What would Martha do?” Martha would whip up a five layer cookie cake for 16 people, is what she would do. In fact, she has, and this recipe comes from Martha Stewart herself. It is a little more involved than the previous recipe, but it will not fail to impress.

You will need:

• 4 cups flour

• 1 ½ teaspoons baking soda

• 1 ½ teaspoons salt

• 6 tablespoons of butter, softened

• 1 ½ cups packed light brown sugar

• ¾ cup granulated sugar

• 3 teaspoons vanilla extract

• 2 large eggs, and 2 egg yolks

• ¾ cup heavy cream

• 3 cups chocolate chips (Martha says semi-sweet)

• 5 – yes 5 – packages of cream cheese, room temperature

• ½ confectioner’s sugar

Prepare by preheating your oven to 350°. Next, whisk the flour, baking soda, and salt together in a medium bowl. In a separate bowl, or a mixer, mix butter and brown and granulated sugars. When this is pale and “fluffy,” mix in the vanilla, eggs, and yolks. Continue mixing. Add half the flour, and then half the cream. Mix, and then add the other half of the flour and the other half of the cream. Stir in the chocolate chips.

You are making 5 layers for the cake. You want one level cup of dough for each layer. Drop it onto a baking sheet lined with wax or parchment paper. Put the other dough in the refrigerator while you’re working to keep it cool. Spread the dough into an 8 inch circle on the baking sheet (Martha actually traces an 8 inch circle onto the paper; you don’t have to, but you do want your layers to be as close to even as possible).

Bake this until the edges are pale golden, which takes about 12 minutes. Take it out and reshape your circle with a spatula. Put it back in the oven for another 8 to 10 minutes or until golden brown. Repeat this for the other layers. If you have oven space and cookie sheets, you can do more than one of these cookie layers at a time.

As they’re cooling, mix the cream cheese and confectioner’s sugar until fluffy. Spread this mixture onto four of the cookies. Stack them, with the unfrosted cookie on top. Put the cake in the refrigerator until the frosting sets. This takes at least 20 minutes.

It is more work, but the results are fantastic.

Whether you use a recipe that is simple or one that is more elaborate, you cannot go wrong with cookie cake made from your own cookie dough.

You have a party coming up and want to make something a little different.  You’ve done cakes, cupcakes, cake pops, cake balls, cookies, brownies…what can you do that your guests will love, but won’t take you hours?  The smell and taste of homemade gourmet cookies is so tempting that you might just fall back on these old favorites and forget trying something new.  Luckily for you, you can.  When you make a cookie bowl, you get the best of both worlds: the scrumptious goodness of cookies and the novelty of something new.

There are various ways to make a cookie bowl, but rest assured they are all relatively easy and undeniably delicious.  This easy one comes from eHow and can be done with homemade or store-bought dough.  You will need:

• Rolled cookie dough.  This is in contrast to “drop” cookie dough, like chocolate chip.  Sugar or gingerbread cookie dough are good choices for this one.
• 1 ½ inch scalloped cookie cutter
• Ovenproof bowl or pan
• Foil
• Vegetable cooking spray

To make:

Start by covering the ovenproof bowl or pan with foil and spraying it lightly with the cooking spray.  Roll out your dough until it is about 1/8 of an inch thick.  Using your cookie cutter, cut the dough into the scalloped shapes (hearts and circles work very well for this particular project).

Begin the bowl by placing a row of your cookie shapes along the lower edge of the foil.  When this is done, place another row of shapes overlapping the first.  Press the shapes together lightly, and continue on to the next row.  Repeat until the bowl is covered.

Bake the bowl at 350° for about 15 minutes or until the edges of the bowl are firm.  Allow the bowl to cool completely on a wire rack.  Remove the bowl carefully by lifting it off the foil.  Once the foil is off, the bowl is ready for your party.

If you prefer chocolate chip, try this idea from Ruhlman.com.  You will need:

• a good chocolate chip cookie dough recipe
• two ovenproof dishes, one that fits inside the other, for each bowl you want to make
• vegetable cooking spray or butter

To make:

Spray the inside of the larger of the two ovenproof bowls, and then spray the outside of the smaller dish.  Press cookie dough into the bottom of the larger bowl, and then press the smaller bowl on top of the dough.  You want dough to begin to push up around the sides, but not all the way.  The dough will expand in the oven.

Bake at 350° for about 20 minutes.  Remove from the oven and twist the small bowl to get it out of the larger bowl.  Ruhlman used tongs to do this – be careful!  Put the cookie bowl back into the oven for another 5 minutes or so.  When the bowls are cool enough, trim along the edges and run a paring knife along the sides to free it from the bottom of the ovenproof bowl.  Allow to chill completely.

With either variation, you can serve ice cream in these edible bowls or your choice of yummy treats, including yogurt, frozen yogurt, fruit and whipped cream, custard, or pudding. It is sure to be a fun, unique dessert that is as impressive as it is delicious.

Love cookies? Check out more great, creative dessert recipes!

Here's another great recipe to whip up this Valentine's Day!  Heart cut-outs show the raspberry filling for a fun and sweet Valentine's Day cookies!

I like raspberry best for my filling, but you can try other preserves like strawberry, cherry, etc.

INGREDIENTS:
* 2 1/4 cups all-purpose flour
* 3/4 cup sugar
* 1 tsp baking powder
* 1 tsp vanilla extract
* 1/2 tsp salt
* 3/4 cup butter softened
* 1 cup seedless raspberry preserves
* 1/3 cup powdered sugar

*3 or 4 inch heart-shaped cookie cutter & 1 1/2-inch heart-shaped cookie cutter

DIRECTIONS:
1.  In a large bowl, combine the flour, sugar, baking powder, vanilla extract, and salt. Next with a pastry blender or two knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Sprinkle 4 to 5 tablespoons cold water ( 1 tablespoon at time) into the flour mixture, mixing lightly with a fork after each addition until dough is just moist enough to hold together. Shape dough into a ball then wrap with plastic wrap and refrigerate 1 hour or until firm enough to roll.

2. Preheat oven to 350 degrees F. On a lightly floured surface with a floured rolling pin, roll one-third of the dough at a time 1/8 inch thick, keeping the remaining dough refrigerated. With a floured 3 or 4 inch heart-shaped cookie cutter, cut dough into as many hearts as possible. Place the hearts 1/2 inches apart  on an ungreased large cookie sheet. Keep the trimmings. With a floured 1 1/2-inch heart-shaped cookie cutter, cut out centers from half of hearts. Remove cutout centers, and bake along with larger cookies, checking after 7 minutes for doneness.

3. Bake cookies 10 to 12 minutes until lightly browned. Move cookies to wire racks to cool. Combine remaining dough and trimmings together to make more cookies.

4. When cookies are cool, sprinkle cookies with cutout centers with powdered sugar. Spread each cookie without cutout center with 1 rounded teaspoon raspberry preserves; top each with a center cut-out cookie, gently pressing cookies together to form a sandwich. Store in tightly covered container.

Looking for more Valentine's Day cookie ideas? Try these new Valentine Cookie Bouquets.

Another family favorite are these peanut blossom cookies...they are best served with a cup of coffee as the cookies are crisp and crunchy (as opposed to soft and chewy).  I prefer to use Chocolate Hershey Kisses in the center of each cookie because I like the combination of milk chocolate and peanut butter.  Another tip is to heat them up in the microwave for maybe 10 seconds so that the chocolate gets a little melty.  My mouth is watering just thinking about it!

Ingredients:

1/2 cup shortening
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
1 3/4 cups flour
1 tsp. soda
1/2 tsp. salt
Hershey's chocolate kisses or dark chocolate baking stars

Cream together the shortening, peanut butter, and sugars in a large mixing bowl. Add the egg, milk, and vanilla. Beat well (I use a kitchen aid mixer for this process). On a large piece of waxed paper or in a separate bowl, combine the dry ingredients (flour, soda, salt) and then add them a bit at a time to the creamed mixture. Mix well between each dry ingredient addition.

Shape by rounded teaspoonful into balls (I prefer to use a #80 cookie scoop to achieve a consistent size). Roll each cookie ball in sugar and place them on ungreased cookie sheet. Be sure to leave a couple inches between the balls so that they don't run into each other. Bake at 375°F for 8 minutes. Remove cookies from the oven and place a solid Hershey's Kiss or Chocolate Star on the top of each one pushing down slightly (so that cookie cracks around the edge). Return the cookies to the oven and bake an additional 2 to 4 minutes. Remove cookies from the baking sheet and cool on a rack.

If you enjoyed this recipe, be sure to try these Peanut Butter Cup Christmas Cookies.

If you're a fan of cookies, then you'll love these cookie bars!

Ingredients:

• 1 1/2 cups brown sugar

• 1 cup oatmeal

• 3/4 cup flour

• 1/2 tsp. salt

• 1/4 tsp. soda

• 1/2 cup margarine

• 1 beaten egg

• 1 Tbsp. lemon juice

• 1 tsp. vanilla

• 1/2 cup walnuts

Combine together the first 5 ingredients (all dry). Then add the wet ingredients including the margarine, egg, lemon juice and vanilla. Mix together well using an electric mixer on low speed. Fold in the walnuts. Spread cookie dough evenly in an 8” square pan. Bake at 350° for 40 to 45 minutes (until golden brown). Cut into square cookies and serve.

For more tasty bar recipes, try these:

• S'Mores Cookie Bars Recipe
• Eatmore Bars
• Heaven Bars
• Almond Bark Bars