Category Archives: Cookies

May 22, 2013 · 5:00 am

Brown Butter Snickerdoodle Sandwich Cookies

Brown Butter Snickerdoodles with Dulce de Leche Buttercream Filling | Pale Yellow

There was a quart of leftover dulce de leche swiss meringue buttercream in my freezer from the tres leche cupcakes.  It called my name for a week before I used it to make these sandwich cookies.  Swiss meringue buttercream is my all-time favorite type of frosting and when you add an entire can of dulce de leche to it, there is no mistress more tempting.

Brown Butter Snickerdoodles with Dulce de Leche Buttercream Filling | Pale Yellow

This is not my first combination of dulce de leche and cinnamon, but this version is all homemade and doesn’t require a freezer.  There is just something about the spicy cinnamon and smooth, caramel flavor that calls my name and excites my taste buds.  To me, this is a purely adult taste profile, much too sophisticated for the kiddos.  These were thoroughly enjoyed by all adults present.

Brown Butter Snickerdoodles with Dulce de Leche Buttercream Filling | Pale Yellow

I made these cookies on this particular Saturday because Andrea’s parents were in town visiting.  I like people to like me, and baking them something magically delicious is a sure fire way to make people like you.  Perhaps I should try bringing cupcakes with me on dates.  Would you fall in love with a lady who brought you cupcakes on a first date?  Are there any straight, single men who read this blog?  What do you think?!?!

Brown Butter Snickerdoodles with Dulche de Leche Buttercream | Pale Yellow

Needless to say, Andrea’s parents like me!  Impressing lovely, Midwestern parents is one of my favorite hobbies, and I’m glad this was a success.  It’s hard not to like a chewy, cinnamon cookie sandwiched with a cool, creamy frosting.  It’s two cookies for the price of one, what’s not to love here!  You could totally enjoy the cookies without sandwiching them, but why would you when you can make a glorious cookie even more spectacular!

Brown Butter SniBrown Butter Snickerdoodles with Dulce de Leche Buttercream Filling | Pale Yellow

One Year Ago – S’more Cupcakes

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Brown Butter Snickerdoodles with Dulce de Leche Buttercream Filling | Pale Yellow

Brown Butter Snickerdoodle Sandwich Cookies
Adapted from Bakergirl
Yield – 18 sandwich cookies, 36 cookies

1 cup (2 sticks) unsalted butter
2 1/2 cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 3/4 cup brown sugar {mix of light & dark}
1/2 cup sugar
1 egg + 1 yolk
1 tablespoon vanilla
1 tablespoon whole milk
1/2 cup sugar + 3 tablespoons cinnamon for rolling
Dulce de leche buttercream

  1. Brown the butter by placing it in a small saucepan.  Heat, whisk and watch until the butter is no longer yellow, but brown.  It takes about 8-10 minutes.  Transfer the browned butter to bowl to cool slightly.
  2. Sift together the flour, soda, cream of tartar, cinnamon and salt onto parchment paper, set aside.
  3. Add the sugars to the bowl of a stand mixer with a paddle attachment.  Mix to combine and then slowly add the butter.  Mix until all the sugar is moistened.
  4. Beat the eggs, vanilla, and milk together in a small bowl and then add to the butter/sugar mixture.  Beat on high to combine well.
  5. Turn the mixer to low and mix in the dry ingredients until just combined.  Refrigerate the dough for 30 minutes.
  6. Preheat the oven to 350 ˚F and line baking sheets with parchment paper.  Mix together the sugar and cinnamon in a bowl.
  7. Use a 2-tablespoon scoop to portion the dough.  Roll each piece of dough into the cinnamon-sugar mixture and place on the cookie sheet with plenty of space between.  I fit 8 cookies per sheet.
  8. Bake for 9-11 minutes until the tops are puffy.  Let cool for a minute on the cookie sheet before transferring to a rack to cool completely.
  9. Spread about 1 1/2-2 tablespoons of frosting on one cookie, sandwich with a second cookie.

Brown Butter Snickerdoodles with Dulce de Leche Buttercream Filling | Pale Yellow

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April 22, 2013 · 5:00 am

Peanut Butter Stuffed Peanut Butter Cookies

peanut butter stuffed peanut butter cookies // pale yellow

That title is a mouthful, so are the cookies.  These cookies sent Andrea in a downward eating spiral before she even tried one; the recipe alone is enough to break apart a healthy eating plan.  I don’t blame her and I accept the blame for ruining her healthy eating, I also ruined my own healthy eating plan.

peanut butter stuffed peanut butter cookies // pale yellow

Also, I kind of, sort of, maybe, definitely burnt the bottoms.  It’s been YEARS since I’ve burnt cookies, years.  I don’t know what happened.  I was torn and honestly contemplated throwing them all away in shame, but they were too tasty and that would be too wasteful.  So instead, I kept them at home and ate them all, with some help from Andrea and Ruth.  I was too ashamed to take them out of the apartment.  Real life.

peanut butter stuffed peanut butter cookies // pale yellow

However, about a week after making these cookies our oven stopped working, completely stopped working.  I was preheating to make a frozen pizza, Amy’s obvi, and I went to put the pizza in and paused because something was not right; the oven was cold.  I played around with the stove top burners and they were all working so at least the oven was getting gas.  I cut up the pizza and cooked in the toaster oven, I was hungry and I’m resourceful.

peanut butter stuffed peanut butter cookies // pale yellow

I contacted the landlord because 1. I’m not messing around with pilot lights & ovens, and 2. I’m a renter, I don’t need to worry about things like this, and she asked if it was okay to wait a few days.  I responded by saying I guess I was going to have to make ice cream and cocktails for the blog during the next few days.  She responded that there was nothing wrong with that!

peanut butter stuffed peanut butter cookies // pale yellow

Anyway, tomorrow we’re getting a new oven!  Why?  Because ours is too old apparently.  I’m excited to use a new oven and hopefully there will be no more burnt bottoms.  Despite the burnt bottoms, these were glorious cookies!  The cookie part was crisp, slightly chewy and full of peanut butter flavor.  Biting into the chocolate & peanut butter egg is delightful.  Candy in your cookies?  Absolutely!

peanut butter stuffed peanut butter cookies // pale yellow

One Year Ago – Pulled Salsa Chicken

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Peanut Butter Stuffed Peanut Butter Cookies

Adapted from Bake at 350

Yield – 15 cookies

1 cup peanut butter

1 cup sugar + extra for rolling

1 egg

1 teaspoon baking soda

15 Reese’s peanut butter eggs

  1. Unwrap the peanut butter eggs and place in the freezer.  Preheat the oven to 350 F and line cookie sheets with parchment paper.

  2. Cream together the peanut butter and sugar.  Beat in the egg and baking soda. This can be done with a bowl and a wooden spoon.

  3. Use a 2-tablespoon scoop to portion the dough.  Place a peanut butter egg in the dough and smooth the dough around it.  Make sure to seal the edges.  Roll in sugar.

  4. Place on a baking sheet and bake for 10 minutes.  Don’t over bake and burn the bottoms…

  5. Let cool on a metal rack.  Eat them all.

peanut butter stuffed peanut butter cookies // pale yellow

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April 10, 2013 · 5:00 am

Mallomars

Mallomars // Pale Yellow

The first time I had ever eaten a Mallomar was a few weeks ago at a UFT meeting.  I grabbed one because really, there is no reason not to have a Mallomar at 7:30 in the morning.  I was delighted to taste the dark chocolate, chewy marshmallow, and crisp cookie inside.  I turned to Jackie to tell her how good they were and she just gave the look that said, “obviously, how did you not know that?”  I responded by saying I was going to have to make these myself.

Mallomars // Pale Yellow

When I got home that day I started to poke around the internet looking for a recipe.  There were several recipes, but they all seemed like a lot of work.  I pinned the version from The Kitchn, and knew I would need to wait until a rainy day, or at least a day with a lot of extra time.  If I was going to make Mallomars from scratch, I was going to do it right with homemade graham crackers.

Mallomars // Pale Yellow

Or you could spend two days making these.  I hope I haven’t lost you, because these are really worth the two day process.  On day one I made the graham crackers which were lovely on their own and then I made the marshmallow and piped a dollop on each cracker.  It takes a few hours for the marshmallow to set and harden, so I loosely covered with parchment paper and went to bed.

Mallomars // Pale Yellow

The second day was for dipping in chocolate.  After conquering tempered chocolate the day before, I decided to do it again.  Reread the thin mint post for instructions, it really is easier than it sounds.  A fork and a double boiler make this process a dream.  Dip the Mallomars marshmallow side first and then flip and shake.  Let them harden at room temperature on parchment lined baking sheets.  Done.

Mallomars // Pale Yellow

You’re probably asking yourself if a simple Mallomar is worth all this effort and the answer is absolutely.  Talk about flavor town.  I’ve already raved about the graham crackers, but they have such a lovely, delightful flavor from the cinnamon and chew from the wheat germ.  The marshmallow is studded with tiny, gorgeous vanilla seeds and the dark chocolate coating seals in all the flavor to keep them fresh for days.  Challenge yourself, make something from scratch this week that you would usually buy from the store, trust me, it’s worth it!

Mallomars // Pale Yellow

One Year Ago – Bacon Cupcakes

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Homemade Mallomars

Adapted from The Kitchn

Marshmallow recipe adapted from Martha Stewart

Yield – 48

48 2-inch graham crackers {Recipe here!}

1 1/2 packets (~3 3/4 teaspoons) unflavored gelatin

1/4 cup + 1/4 cold water

1 cup sugar

1/3 cup light corn syrup

1/8 teaspoon salt

1/2 teaspoon vanilla

1 vanilla bean

20 ounces bittersweet chocolate

2 teaspoons shortening

  1. Make the graham crackers and allow to cool.

  2. Add 1/4 cup cold water to the bowl of a stand mixer and sprinkle the gelatin over the top.  Set asides while you cook the sugar.

  3. In a small saucepan heat together the sugar, corn syrup, and 1/4 cup water until it boils.  Stir and allow to boil for 1 minute.

  4. Turn your mixer on medium with the whisk attachment.  Stream the hot sugar mixture into the bowl.  Add the salt and allow the marshmallows to whip and cool for 12 minutes on high speed.

  5. Beat in the vanilla and vanilla bean seeds.

  6. Add the mixture to a piping bag with a plain round tip and place dollops on top of each graham cracker.  This gets sticky.  Moisten your hands with cold water to best handle the marshmallow and smooth the tops of the marshmallows.

  7. Melt the chocolate in a double boiler (you can temper chocolate using these directions) and shortening to thin out the chocolate.  Make sure to mix in the shortening well.

  8. Dip each Mallomar marshmallow side first and then flip with a fork.  Shake off any extra chocolate and then let harden on parchment paper.

  9. Store in the fridge in airtight containers, but best eaten at room temperature.

Mallomars // Pale Yellow

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April 9, 2013 · 5:00 am

Graham Crackers

Graham Crackers // Pale Yellow

Yes, I see the trend.  Homemade almond milk, pizza rolls, and thin mints in the span of one week; it all seems like a lot of work.  I’m not turning into one of those crazy-make-everything-at-home-hippies, but if it were more affordable, and I didn’t have to work a real job, that’s probably exactly what I’d become.  Store bought food is wonderful and there are plenty of moments in my life where it is fully utilized and enjoyed.  However, I also enjoy the challenge and taste of homemade items made from scratch that are usually store bought.

Graham Crackers // Pale Yellow

One challenge I was ready to conquer was homemade Mallomars.  They require a graham cracker base, marshmallow, and a chocolate coating.  Sure, you could use store bought graham crackers, but what’s the fun in that?  These graham crackers were made to simply be in the middle of another cookie!  That’s the level of craziness I’m venturing into – from scratch baking inside of a from scratch baked good.  Baking Inception.

Graham Crackers // Pale Yellow

These graham crackers are so good they deserved their own post.  You could definitely get a few more than 48 from the recipe, but I lost track of how many I ate before counting.  Also, I only ended up with about 40 Mallomars because I ate so many crackers.

Graham Crackers // Pale Yellow

The graham crackers have so much flavor from the cinnamon and honey.  There is nothing artificial or processed here, just real ingredients, and you can taste it.  The wheat germ gives incredible chew to the crackers.  It’s hard to compare homemade graham crackers to the store bought version because there really is no comparison, these are so much better.  I can’t wait to whip up another batch and use them for everything!

Graham Crackers // Pale Yellow

One Year Ago – Cake Decorating 2 Final Cake

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Graham Crackers

Adapted from Martha Stewart

Yield – 48 2” round crackers

3/4 cup flour

1/2 cup whole wheat flour

1/4 cup wheat germ

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 cup (1 stick) unsalted butter, room temperature

3/8 cup packed light brown sugar

1 tablespoon honey

  1. Preheat the oven to 350 F and line 3 cookie sheets with parchment paper.

  2. Whisk together both flours, wheat germ, salt, baking soda, and salt in a medium bowl.  Set aside.

  3. In the bowl of a stand mixer with a paddle attachment, beat the butter, brown sugar, and honey together for 2-3 minutes until light and fluffy.  Scrape the bowl as needed.

  4. Add in the flour mixture and mix on low speed until combined.  The mixture will be sandy, but that’s alright.

  5. Turn the contents of the bowl onto a floured surface and knead together for about 2 minutes.  Divide the dough in half.

  6. Roll each half of dough between sheets of floured parchment paper to 1/4″ thickness.  Use a 2-inch round cookie cutter to cut the dough into circles.

  7. Place on a cookie sheet and freeze for 20 minutes before baking.  Use a fork to prick holes in each graham cracker before baking.

  8. Bake for 8-9 minutes or until golden brown.  Transfer to a wire rack to cool completely.

Graham Crackers // Pale Yellow

Just wait until tomorrow’s post!

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April 3, 2013 · 5:00 am

Thin Mints

Thin Mints // Pale Yellow

Remember this baking fail?  I’ve had others.  One was over a year ago when I tried to make homemade thin mints.  After my success of homemade Tagalongs, I was ready to conquer all the Girl Scout cookies.  One bad batch defeated that dream and it took me a year to try my hand at Girl Scout cookies again.

Thin Mints // Pale Yellow

I’m glad I tried again.  Perseverance is an important character trait and one I think the Girl Scouts can get behind.  Not only does this recipe only require three ingredients; but because of its simplicity, I used the opportunity to try a new baking technique.

Thin Mints // Pale Yellow

That is right, I tempered chocolate.  And guess what, it makes a difference.  The chocolate was so smooth, hard, and shiny.  Tempering chocolate isn’t as difficult as I thought, it just requires a little extra time: melt all the chocolate in a double boiler until it reaches 110 F and then remove from the heat.  Stir and cool until the chocolate is 80 F.  The chocolate will start to firm up, it’s ok, just keep stirring.  Place the chocolate back on the double boiler and heat to 90 F, stirring the whole time.  Keep the chocolate at 90 F while dipping.

Thin Mints // Pale Yellow

However many times I dip things in chocolate, I never get better at it and the process continually annoys me.  Making these thin mints with the tempered chocolate was a dream!  These cookies taste pretty close to the real thing.  They are crispy and minty and look exactly like the Girl Scout version.  The thin mints are perfect right out of the freezer.

Thin Mints // Pale Yellow

One Year Ago – Tie Dye Cupcakes

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Thin Mints

Adapted from Top with Cinnamon

Yield – 30 cookies

15 oreos {possibly a lot more}

10 ounces bittersweet chocolate

1 teaspoon mint extract

  1. Split apart the oreo and scrape out the cream filling.  My box had a lot of broken pieces, so out of the whole box, I was only able to get 30 unbroken halves.

  2. Temper your chocolate following these directions from Mark Bittman via The Kitchn:

    1. Add your chocolate to a bowl set above just simmering water.

    2. Stir and melt the chocolate. Bring the temperature up to 110 F.

    3. Remove the chocolate from the heat and bring the temperature down to 80 F.

    4. Place the chocolate back on the simmering water and bring the temperature up to 90 F.  Keep the chocolate at 90 F.

  3. Stir in the mint extract.

  4. Dip each oreo half in the chocolate to coat using a fork.

  5. Place on parchment paper and let harden at room temperature.

Thin Mints // Pale Yellow

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March 29, 2013 · 5:00 am

Double Chocolate Cookies

Double Chocolate Cookies // Pale Yellow

Cooookkkkkiiiieeeeesssss!  This is a cookie; a big, giant, oozy chocolate cookie.  This is a cookie for the days you really need a cookie – nothing delicate or sweet or lady-like will satisfy the way these double chocolate cookies satisfy.

Double Chocolate Cookies // Pale Yellow3

I have spent the past week at the American Museum of Natural History, one of my favorite places in the city, for a week long professional development about conservation genetics.  Have I mentioned my complete love of science before?  I have no problem spending most of my spring break hanging out with scientists and checking out exhibits before the public enters the museum.  I’m cool like that.

Double Chocolate Cookies // Pale Yellow

Even though professional development is less physical demanding than a day teaching, the museum is mentally exhausting.  I’ve enjoyed coming home, sitting on the couch, and enjoying a rich, dark, and chocolately cookie.  The chocolate is dense and gooey, and there is deep, decadent flavor.

Double Chocolate Cookies // Pale Yellow

Quick note about these cookies; because they are huge, a whole batch can be difficult for some to consume quickly.  I placed the cookies in the freezer and pull one out at a time to eat.  The best way to enjoy is to microwave one cookie for about 50 seconds at 50% power in the microwave, cut into quarters, and enjoy with a friend.  Optimal eating guaranteed.

Double Chocolate Cookies // Pale Yellow

One Year Ago – Chocolate & Vanilla Cupcakes

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Double Chocolate Cookies

Adapted from Annie’s Eats, Inspired by Levain Bakery

Yield – 12 giant (4 ounce) cookies

1 cup (2 sticks) unsalted butter, cold

1 1/4 cups sugar

2 eggs

1/2 cup dark cocoa powder, Ghirardelli

2 1/4 cups flour

1/4 teaspoon salt

1 teaspoon baking powder

2 1/2 cups (~ 1 1/2 bags) semisweet chocolate chips, Ghirardelli

  1. Preheat the oven to 350 F and line three baking sheets with parchment paper.

  2. Cube the butter into small pieces and add it to the bowl of a stand mixer with the sugar.  Use the paddle attachment to cream together.  It will take about 5 minutes for the butter and sugar to properly cream.  Add the eggs one at a time and scrape the bowl as needed.

  3. Beat in the the cocoa powder.

  4. Add the flour, salt, and baking powder.  Mix on low speed until just combined.

  5. Fold in the chocolate chips by hand, the dough will be extremely stiff.

  6. Use a kitchen scale to portion the dough into 4-ounce pieces.  Roll the dough into a ball and flatten slightly.  Yes, it will resemble a hockey puck.

  7. Bake four cookies to a sheet and bake for 16-18 minutes.  It is crucial that you do not over bake these cookies.

  8. Let cool on the cookie sheet for a minute before transferring to a wire rack.

  9. Enjoy with a cold glass of milk.Double Chocolate Cookies // Pale Yellow

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March 22, 2013 · 5:00 am

Mint Chocolate Milanos

mint chocolate milanos // pale yellow

My spacial reasoning skills are not strong, not strong at all.  These cookies appear in about four different sizes, yet when I was piping them out, they all seemed “close enough.”  I keep a ruler (a clean, only used for baking ruler) in the kitchen to help with accuracy in baking.  I’m not saying these cookies need a ruler, but it would have helped me judge size a whole lot better.

mint chocolate milanos // pale yellow

I was in the mood to make some cookies because I wanted to bake something simple.  Homemade milanos are not the simplest of cookies, but they are extremely tasty.  Sandwich cookies always make me feel a little guilty, two cookies for the price of one PLUS a filling – bonus!  But hey, it’s okay.

mint chocolate milanos // pale yellow

I gave these cookies to Nicole because she had been out of work for a week due to an injury.  Usually we eat lunch together on Mondays and Thursdays, and I’ve missed her.  She enjoyed the cookies tremendously and I hope the cookies help her heal faster.  I enjoyed the cookies tremendously too.

mint chocolate milanos // pale yellow

A little secret – I had only a few cookies left to share because I ate so many, whoops, sometimes that happens.  It’s a good cookie.  This cookie has plenty of cooling mint flavor and a lovely chew.  I love the little bit of chocolate in the middle, it’s still nice and soft.  The cookie is not crispy like store-bought milanos, but chewy.  It’s a good thing!

mint chocolate milanos // pale yellow

One Year Ago – Chocolate Chip Cookie Dough Balls

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Chocolate Mint Milano Cookies

adapted from Sacramento Street

Yield – 24 cookies of varying sizes…

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

2 1/2 cups powdered sugar

6 egg whites

2 1/2 tablespoons vanilla

1/2 tablespoon peppermint extract

1 1/2 cups cups flour

1/2 cup heavy cream

8 ounces semisweet chocolate chips

1/2 tablespoon peppermint extract

  1. Preheat the oven to 350 F.  Line 3 cookie sheets with parchment paper.

  2. Beat together the butter and sugar in the bowl of a stand mixer with a paddle attachment on low speed.  Beat until just combined and then turn to high speed and beat until light and fluffy.

  3. On medium speed beat in the egg whites one at a time.  Scrape the bowl as needed.

  4. Beat in the vanilla and peppermint extracts until everything is well combined.

  5. Mix in the flour until just combined.

  6. Use a piping bag to pipe small ovals on the parchment paper at least 2 inches apart, the dough spreads a lot, so leave space.  The smaller the better, think about 1 inch long and 1/2 inch wide.

  7. Bake for 10 minutes or until the edges are golden brown.

  8. Cool on the baking sheet and then match pairs by size.  Set aside to fill.

  9. To make the chocolate filling, first scald the cream in a small sauce pan.  Pour over the chocolate chips and allow to sit for 1 minutes.

  10. Stir until all the chocolate is melted and then stir in the extract.  Let sit for 10-15 minutes to firm up.

  11. Use a spatula to spread a layer of chocolate on the bottom of one of the cookie pairs.  Match the bottoms together and allow to harden.mint chocolate milanos // pale yellow

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February 27, 2013 · 5:00 am

Vegan Mounds Cookies

vegan mounds cookies // pale yellow

I seriously considered not posting these cookies because they are kind of ugly, like really ugly.  The cookie part spread a lot and the chocolate looks a little weird, but then I ate twelve, and thought, “Hey, these are quite tasty, perhaps I should share the recipe.”  Then I made Ruth try one and she agreed about posting.

vegan mounds cookies // pale yellow

On Wednesday I have a group of ELL students I service with two other teachers in an after school program to help with homework and math skills.  Sometimes all the homework is completed and we have some time to kill.  I noticed one of the students drawing memes and they were hilarious.  I asked him to draw me the one below.  What I love about this is because the students are are English Language Learners the boy who was drawing had to ask another boy how to spell all the words.  So cute!578ED9F2-7494-4C0B-AAD2-AC9DCBC15FD5

I really did eat all the cookies.  In the long process of deciding whether or not these cookies were actually delicious  and whether or not I would post the recipe, I simply ate all the cookies.  Ruth may had like one.  That’s the thing about being vegan, any baked good is automatically deemed healthy.  If a cookie is vegan, I can eat as many as I want, right?

vegan mounds cookies // pale yellow

Oh well, I did eat a lot of the cookies, but they were pretty tasty.  Best of all, they really satisfied my craving for a chocolately, baked cookie.  I loved the dark chocolate in contrast with the sweetness from the coconut.  Overall, the cookie was light in texture and just sort of melted in your mouth.

vegan mounds cookies // pale yellow

When I say these cookies were “adapted” from Martha Stewart, it’s a bit of a stretch, but I really want to make sure I give credit when/where appropriate.  I halved her shortbread recipe and substituted all the butter for solid coconut oil.  The topping part is all my brain child.  Obviously.  Martha has much more elegant recipes.  Despite appearances, they are some really good vegan cookies.

vegan mounds cookies // pale yellow

One Year Ago: Nutella Stuffed Cookies

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Vegan Mounds Cookies
(Coconut Shortbread Cookies with Dark Chocolate)
Adapted greatly from Martha Stewart
Yield – 14 cookies

1/2 cup solid coconut oil
3/8 cup powdered sugar
1/2 teaspoon vanilla extract
pinch of salt
1 cup cake flour

1/8 cup unsweetened shredded coconut
1/8 cup solid coconut oil, then melted

3 ounces unsweetened chocolate
1 tablespoon melted coconut oil
2-3 tablespoons agave

  1. Preheat the oven to 325 F and line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer with a paddle attachment, beat together the coconut oil and powdered sugar until well combined.  Beat in the salt and vanilla.  On low speed beat in the flour.
  3. Use a 2 tablespoon scoop to portion dough onto the parchment paper, leave plenty of room, the cookies spread.  Dip the bottom of a glass in powdered sugar and flatten each round of dough.
  4. Bake the cookies for about 10 minutes or until they start to brown around the edges.  Let the cookies cool completely on the parchment paper on the baking sheet.
  5. Mix together the unsweetened shredded coconut and 1/8 cup melted coconut oil.  Add a dollop on the top of each cookie.
  6. Melt the chocolate and tablespoon of coconut oil together in the microwave in 20 second intervals, stirring in between.  Stir in the agave to taste.  The cookies are really sweet, so the topping doesn’t need to be.
  7. Place the cookies on a cooling rack on top of a baking sheet. Spoon the melted chocolate over each cookie and place in the freezer to harden.
  8. Store in the fridge.vegan mounds cookies // pale yellow

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February 18, 2013 · 5:00 am

Choco-Coco-Walnut Vegan Cookies

Choco-Coco-Walnut Vegan Cookies // Pale Yellow

In the past four days I have had three baking/cooking fails; chocolate vegan cupcakes, coconut chocolate vegan shortbread cookies, and lentil soup.  Trying to bake vegan is ruining my style, I just want some butter.  And eggs.

Choco-Coco-Walnut Vegan // Pale YellowCookies 2

However, these cookies are not a baking fail; they are first and foremost delicious, and second, they don’t require any actual baking.  I found myself going back into the freezer to grab just one or slipping to into my lunch bag.  The chewiness is delightful and they are sweet, nutty, and coconuty.

Choco-Coco-Walnut Vegan // Pale YellowCookies

It is weird calling them cookies because they don’t feel like a cookie, but they are.  Does not make sense?  Probably not.  When I think of a cookie I think of a slightly crunchy exterior that is nicely caramelized.  The middle should be soft, chewy, moist, and tender.  These raw cookies don’t have variety of contrast a true cookie usually has.

Choco-Coco-Walnut Vegan // Pale YellowCookies

Despite not having an appropriate texture, they are really good.  And really easy.  And vegan.  And no one spit them out.  That story will come some day, I promise.  This is a cookie you can actually enjoy eating while enjoying what it’s not doing to your body.  And because they are so “healthy,” eating five in a row is not big deal, it’s health food, right?!?!

Choco-Coco-Walnut Vegan Cookies // Pale Yellow

One Year Ago: Chocolate Cake with Salted Chocolate Buttercream

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Choco-Coco-Walnut Vegan Cookies
Adapted from Shutterbean
Yield – 15 cookies (2 tablespoons)

2 cups raw, unsalted walnuts
1 cup unsweetened coconut
2 tablespoons dark cocoa powder
1/8 cup maple syrup, grade B
1/8 cup agave syrup
pinch of Kosher salt
2 teaspoons vanilla

  1. Mix all the ingredients in a food processor and blend until smooth with only a few pieces of walnuts.
  2. Portion the dough into 2 tablespoon balls.
  3. Roll the dough into balls and pack tightly together.  Wet your hands with cold water to help ease the process.
  4. Flatten the dough between two pieces of parchment paper.
  5. Store in the freezer between sheets of parchment paper in baggies.  Enjoy!Choco-Coco-Walnut Vegan Cookies // Pale Yellow

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February 8, 2013 · 5:00 am

Chocolate Coffee Ice Cream Sandwiches

Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

Apparently there is a blizzard coming to NYC this weekend, whatever, I’m posting about ice cream sandwiches.  AND there is still one (or at least half of one) sandwich left in the freezer.  Maybe you can come over and have it!

Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

Now you may be asking yourself why I would leave a fantastic ice cream sandwich in the freezer for weeks.  Simple answer – for the month of February I have given up all meat, diary, eggs, and have gone vegan.  Drastic, yes, but not nearly as hard as I thought, at least after seven days.

Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

I feel like I should be filling this blog with vegan recipes this month, but so far I have only 2 that I will eventually post.  Both are no-bake, so it’s kind of a cop-out.  Perhaps this weekend I will delve into the world of vegan baking, especially if I’m snowed in.

Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

Also, if I’m snowed in, I need to get some wine, lots of wine.  I already have plenty of movies, beans, a beautiful orange sled, kale, and coconut milk.  Once I have wine and maybe some more clementines I’ll be ready to rock this snow-pocalypse like a boss.

Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

As for the ice cream sandwiches, wonderful.  The chocolate base holds up well to the flavorful coffee ice cream.  I liked how the cookies retained their crunchiness and did not turn into a soggy mess.  The coffee ice cream has already been raved about and the chocolate cookies are probably the easiest recipe I’ve ever used in terms of rolling out dough.  Do yourself a favor and make some sandwich cookies while you’re snowed in.

Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

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Print the Recipe!

Chocolate Coffee Ice Cream Sandwiches
Adapted from Bake! by Nick Malgieri, page 217
Yield ~ 21-24 cookies
~ 4-10 ice cream sandwiches

8 ounces (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 cups flour
1/3 cup Dutch processed cocoa
1/2 cup coffee ice cream per sandwich

  1. Preheat the oven to 350 F and line cookie sheets with parchment paper.
  2. Beat together the butter, sugar, salt, and vanilla in the bowl of a stand mixer with a paddle attachment until pale yellow for about 5 minutes.  Scrape the bowl as needed.
  3. Sift the flour and cocoa together and add to the wet in 3 additions, mixing in completely before the next addition.
  4. Squeeze the dough together and break into 4 pieces.  Roll out each piece to 1/4-inch thick on a floured surface.  Cut with a round cookie cutter.  Mine was about 2 inches in diameter.  Place the rounds on a cookie sheet.
  5. Repeat with the remaining chunks of dough and roll out the scraps.  Repeat but only use the scraps once more.
  6. Bake the cookies for 12-15 minutes or until they are dry looking.  Let cool completely on a wire rack.
  7. Use a standard size ice cream scoop to place a serving of coffee ice cream on the backside of half the cookies.  Cover with another cookie.Chocolate Coffee Ice Cream Sandwiches // Pale Yellow
  8. Wrap in parchment paper and store in the freezer.Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

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