Marbled Caramel Chocolate Slice

Mmmmmm. That pretty much sums up these amazing cookies. They are just YUMMY! Melted chocolate covers ooey-gooey homemade caramel, which tops an homemade shortbread-type crust.
I made these last night, (again, I wasn't planning on making cookies, but after I got out from work yesterday and the grocery store was right there...well, it all fell into place), but the chocolate didn't harden in time for me to cut them, take a picture, post, and not stay up until midnight. So, I just waited til this morning to show the deliciousness. I think these may be my favorite so far.
OK, so definitely no cookies today or tonight. Besides, I already have homemade pizza to make, and the Celtic-Lakers Finals are on tonight. The two go hand-in-hand. I may just post my pizza on here; even though it's not a cookie, it's awesome! Best of baking!

Late Night...Ice Cream Sandwiches!

About those Late Night Cookies...well, you know how the book suggested eating them with an "obscene amount of ice cream"? I'm not sure about the obscene part, but my mom decided to put peppermint ice cream between two cookies and-viola!-ice cream sandwiches! It's not just any ice cream either; it's Lago's ice cream, which is a super-awesome local place around here, and they're just known for their incredible ice cream. So, incredible ice cream plus super-good cookies? Let's just say my family was very pleased! : ) More cookies to come!

Chocolate Crackle-tops!

I wasn't totally planning on making another batch of cookies today, but I forgot I told my little sister that I would help her make cookies for her teacher's birthday. So, another cookie adventure was born! ; )
These cookies are called Chocolate Crackle-tops, and they are delicious; almost like a mini-chocolate cake, covered in sweet powdered sugar...yummy! The Crackle-tops start with chocolate and butter melted together in a saucepan, then you add some sugar and stir until all combined. Next are the eggs and vanilla, and then the dry ingredient mixture (flour, cocoa powder, baking powder, and salt). Just gradually add the the dry ingredients to the chocolate mixture, and then chill for about an hour (I chilled mine longer, because we all decided to go to the beach!). After they're all done chilling out, you scoop them out, roll 'em into balls, roll in powdered sugar, then bake for about 15 minutes in an 325 degree oven. Perfection! I hope my sisters teacher and class like them as much as I do! Probably no cookies tomorrow, but I said that yesterday. : ) Best of baking!

Round Two: Late Night Cookies

So, I was extra ambitious today and made TWO batches of cookies! These ones are called "Late Night Cookies", and since it's a little late to be baking cookies, I figured the name was appropriate. The recipe says that they are best served with a glass of milk or an "obscene amount of ice cream", which I'd have to agree with. The cookies are good and chocolaty, but they definitely need the extra oomph of milk or ice cream, as they are a little on the drier side. A very nice cookie, nonetheless.
Now I have to think about tomorrow...should I make another batch tomorrow, or just skip it, because I made two today? I guess that really depends on my (or rather my mom's) ingredient supply! We'll see. Best of baking!

So, I figured it would be nice if I posted the book I am cooking out of. Probably should have posted this before my first cookie post, but whatever; better late than never!
It's called "cookies", as you can see, and it's "over 300 step-by-step recipes for home baking", and the authors are Catherine Atkinson, Joanna Farrow, and Valerie Barret. Just want to give credit where credit is due! ; )

My First Cookie: Viennese Whirls!

So, I started my first cookie on Memorial Day, and they are the Viennese Whirls. They aren't the first cookie in the book, but I'm not planning on going in order. I feel like I maybe should have done something more patriotic, but that's okay; there's always Fourth of July, right?
Anyway, they were pretty easy to make: just butter, confectioner's sugar, vanilla extract, flour, and cornstarch. Then you put the dough into a pastry bag fitted with a fluted nozzle, pipe little rosettes on the baking sheet, and then bake for about 12 minutes. Then I made this filling for them, consisting of light cream, coffee, confectioner's sugar, and butter. Simply spoon it on the cookie, then sandwich it between another cookie. I personally prefer the cookies without the filling, but they are perfectly delicious with it, as well. The picture above is what they look like after baking, without the filling (obviously). A successful baking experience, I think; and I can't wait to try out my next cookie...the trouble is deciding which one to make! ; ) Best of baking!