Anyone who knows me, knows I LOVE chocolate! This chocolate sauce tastes just like chocolate fudge brownie mix, but even better, because it doesn’t contain any raw eggs, so binge away!

My goal here was to make a rich, deep chocolate dipping sauce and using a “dark” chocolate brownie mix with semi-sweet chocolate chips and I did just that.

Cream cheese and cool whip ensure that this sauce produces the smooth, silky texture that you see. The chocolate brownie fudge sauce is thick, so you can bet it will stick to anything you dip. I think the best part is, since the cool whip and cream cheese make it light, you can literally eat more of it before feeling full.

Nothing pairs better with chocolate than strawberries, but honestly, any fruit such as pineapples, bananas, cantaloupe, or blueberries would be divine!  Here, I used some graham crackers and pretzels. Beware, when you bite into the graham cracker coated with the brownie dip, you will surely think-smores!

Brownie Batter Dip Ingredients

Brownie mix: Find “dark chocolate” or “devil’s food” as it holds more chocolate flavor when the cream cheese and whip cream is added. Be sure to microwave it to kill harmful e-coli bacteria.

Cream Cheese: Use the block, not the whipped. Bring to room temperature or heat a few seconds in microwave.

Butter: If you use unsalted add a small dash of salt. If you use salted butter omit salt.

Vanilla extract: Vanilla enhances other flavors and adds an extra layer of depth to the flavor, so this is an important ingredient in this recipe.

Chocolate chips: I like to use the semi-sweet, it still stands out when the whip cream and cream cheese is added.

Brownie Batter Dip Instructions

1. Sterilize brownie mix in microwave bowl.
2. Cream butter and vanilla
3. Mix in cream cheese
4. Blend in cool whip
5. Stir in brownie mix
6. Fold in chocolate chips
7. Refrigerate until ready to use
8. Drizzle top with chocolate sauce when serving
9. Serve with fruit, pretzels, crackers, or cookies.

Chocolate Brownie Fudge Dip Variations

Chocolate: You could try other flavors of chocolate chips such as peanut butter or mint.

Cake mix: Get creative and use a strawberry cake mix instead of brownie mix.

Fruits: Blueberries, strawberries, cantaloupe, bananas, pineapple, blackberries, peaches, kiwi, pears, or raspberries set out by themselves or on toothpicks are the perfect dipping partners.

Cookies: Besides graham crackers, cookies such as a butter, shortbread and biscoff pair well. For the holidays try gingerbread cookies. Cut up pieces of an angle food or pound cake.

Salty: Dip pretzels, or potato chips for a sweet/salty delight.

Toppings: I like offer lots of choices when I do a fun dip. Not only can you vary that with what you dip, but also with what you sprinkle on top!

Depending on how you like to entertain, you can have larger salt shakers with some of the sprinkles in or you can use small bowls with spoons. Let your occasion, season, or holiday dictate the color or type of your sprinkle/toppings. Pastels or white chocolate at Easter, red sprinkles or crushed candle canes at Christmas or Valentine’s Day, etc.  Here are some other great ideas for additional toppings:

1. Graham cracker crumbs
2. Mini chocolate chips (any flavor)
3. Shaved white chocolate
4. Chopped peanut butter cups
5. Shaved coconut
6. Crushed Oreo cookies
7. Sprinkles or jimmies (any color)
8. Chopped nuts like walnuts, pecans, almonds, pistachios, cashews
9. Finely crushed candy cane
10. Granola
11. Crushed candy canes
12. Oats
13. Carmel sauce
14. White or dark chocolate syrup glaze drizzled on top

Making Skinny Low Fat Low Carb Brownie Batter Dip

1. Search for a low fat, keto, or sugar free, brownie mix. If you can’t find them in your local grocery store, there are plenty of options to shop for online.
2. Switch to a sugar-free cool whipped topping or better yet, make your own.
3. Use a low-fat cream cheese.
4. Stick to serving with fresh fruit instead of crackers, pretzels, or cookies.
5. Nix the additional toppings!

Reader Questions and Tips

How do I prepare my fruit for dipping?  Prepare your fruit by thoroughly washing and drying it. While it’s important to bring fruit to room temperature when dipping into traditional chocolate sauces, you don’t need to with this brownie batter dip due to the lightness. I found; however, it is a much more enjoyable experience to have your fruit at or near room temperature.

Why am I microwaving dry cake mix? It’s could make you sick if you eat eggs in raw batter, but they have discovered the flour can harbor harmful e coli bacteria that it picked up during processing. We can skip this step when we are using flour in a recipe that gets sterilized with the heat from the baking or cooking process.  

How long will this keep? Cover well and refrigerate for up to 4 days.

Can I freeze this?  I do not recommend freezing the brownie dip.

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Brownie Batter Dip for Fruit

No bake, silky smooth dark chocolate Brownie Batter Dip paired with an assortment of fresh fruits is the perfect crowd pleaser, or dessert treat for two in this case.  Made from a box of dark brownie mix, cool whip, cream cheese and semi sweet chocolate chips, this recipe couldn’t be any easier.

Course Appetizer, Dessert, Snack

Cuisine American

Keyword chocolate dip, cream cheese, light

Prep Time 10 minutes

Total Time 10 minutes

Servings 6 servings

Calories 305kcal

Author Sharon Knott

Ingredients

• 8 ounce dark chocolate brownie mix (you will only be using a portion of the box)
• 3 ounce cream cheese (in the brick form)
• 1½ tablespoon butter (salted or unsalted-room temperature)
• 1 teaspoon vanilla extract
• ½ cup cool whip (whipped topping in container)
• 1½ tablespoon milk
• 1 dash salt (optional if you use salted butter)
• ⅓ cup chocolate chips (tiny size-semi sweet)

Instructions

• Sterilize brownie mix in microwave bowl for 1 minute.
• Cream butter and vanilla.
• Beat in cream cheese, mixing well.
• Blend in cool whip, milk, and salt until creamy.
• Mix in brownie mix.
• Fold in chocolate chips.
• Refrigerate until ready to serve.
• Drizzle top with chocolate sauce before serving, if desired.
• Serve with fruit, pretzels, crackers, marshmallows, or cookies.

Nutrition

Serving: 1g | Calories: 305kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 197mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 27g | Vitamin A: 317IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg

The post Brownie Batter Dip for Fruit first appeared on Plated for Two.

The post Brownie Batter Dip for Fruit appeared first on Plated for Two.

I never really knew there was a difference between “crumb cake” and “coffee cake” until I googled it, but there is! I knew right away that I was more a lover of crumb cake than coffee cake and thus I came up with this recipe. I hope you like it as much as my friends do! They request it any time we have a weekend at my house.

So what is the difference between coffee cake and crumb cake? The biggest difference is the amount of streusel topping. While coffee cake has less of it, a crumb cake has plenty, some would say almost half topping to half batter! Not only that, but the topping is thicker with more large crumbles. Coffee cake got its name as it became a favorite delicacy to have with a cup of Jo, but crumb cake can be added to any meal course or stand alone for a snack. Not a coffee drinker? New York Style Crumb cake tastes just as good washed down with a glass of milk or some hot tee.

Now let’s go over the “New York” style crumb cake terminology. Streusel kuchen, aka crumb cake, is thought to have originated in Germany and was primarily a “yeast-based” cake. New York style crumb cake is a “cake-batter” recipe so it doesn’t require the extra rise time as when using yeast in a recipe does. Fine by me! Anything that takes less time to prepare and ends up in my tummy faster earns extra points!

Typically, I list other ingredients that go well in a recipe; however I like this one to stand on its own. You could add blueberries or cut up strawberries, Next time check out my blueberry sconce recipe or my Banana Bread with Two Layers of Streusel recipe where you can enjoy a double layer of extra streusel .

New York Style Crumb Cake Ingredients

Dark Brown Sugar: I like to use dark brown sugar, but you can substitute for light. Dark adds a more robust flavor.
Granulated Sugar: Using two types of sugar helps with the topping’s texture and adds a more mild sweet taste to the cake layer.
Flour: I use an all-purpose flour. Be sure to spoon your flour into the measuring cup then run a knife across the top to level it off. If you dig your measuring cup directly in the bag then scoop the flour up, you will get a higher amount of flour and your crumb cake will feel heavier and drier.
Cinnamon: I find that the cinnamon is an essential ingredient and adds a warm, earthy, depth to the crumble topping.
Butter: If you use unsalted butter, you can add salt, if you use salted, omit the 1/4 teaspoon of salt.
Salt: Stated above, omit the salt if your butter is salted.
Baking Soda and Baking Powder: By adding the baking powder in addition to the usual baking soda, the crumb cake will get additional lift.
Eggs: You will want these to be at room temperature . Set in a bowl of warm water for 10 minutes.
Vanilla: Enhances the flavors of the other ingredients.
Sour Cream: Aids in creating moistness. Do not use a fat free sour cream or your consistency will be off.

Putting Your Crumb Cake Together

I usually make more topping than called for in recipes but the ingredient quantities listed in the recipe card represent more than enough to give you a good percentage of crumb topping to batter.

As we move onto the cake mix you may be wondering how you “half an egg.” Check out the following photos to see a special measuring beaker that does just that. I use it often for measuring half an egg. The typical large egg is approximately 3 tablespoons, for this I use the largest measuring beaker. It’s easy to scramble an egg and measure it out in this easy to pour measuring cup. You pour slowly and check often until you reach 1 1/2 tablespoons. If you don’t have this measuring beaker, simple use a measuring tablespoon to do the job.

Helpful Tips

Dark vs light brown sugar: Regular light brown sugar will work as well, I like to use the dark brown sugar to make the streusel a more prominent flavor against the batter.

Pasty looking crumb topping: After melting the butter let it sit for a minute or two, mixing butter that is too hot in with the sugars will cause the sugars to melt. You want to be very careful while mixing any type of topping, especially when you are using such a thick layer. Just mix until your topping starts to clump together, then stop.

Using yogurt: This is one of those recipes where you want to go all in. If however, you only have a low fat yogurt you can use that. I would not recommend using a greek yogurt as the tang may be offsetting to the richness intended with the sour cream and streusel topping.

Measuring the proper egg amount without the measuring device. You can still scramble your eggs into a bowl. Use a measuring tablespoon and take out your 1 1/2 tablespoons.

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New York Style Crumb Cake

This New York Style Crumb Cake is soft, super moist and loaded with a buttery brown sugar and cinnamon crumble that is out of this world.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword New York Style Crumb Cake

Prep Time 15 minutes

Total Time 1 hour 15 minutes

Servings 9 servings

Calories 435kcal

Author Sharon Knott

Ingredients

Crumb Topping

• ½ cup dark brown sugar
• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon
• ¼ teaspoon salt
• 1 stick butter (melted)
• 1¼ cup flour (spooned into measuring cup/level)

Crumb Cake

• 1¼ cup flour (spooned into measuring cup/level)
• ¼ teaspoon salt
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• 6 tablespoons butter
• ½ cup granulated sugar
• 1½ large eggs
• 1 teaspoon vanilla
• ½ cup sour cream (full fat)

Instructions

• Preheat oven to 350 °F. Grease or line an 8 X 8 inch pan with parchment paper or grease a cupcake tin.

Crumb Topping

• In a small bowl, mix brown sugar, granulated sugar, ground cinnamon, salt. Stir in the melted butter with a fork, then fold in flour making sure to keep the topping in large pieces. (If you over blend it will look more like a paste.) Set aside.

Crumb Cake

• In another bowl, combine flour, salt, baking soda and baking powder. Set aside.
• Beat the butter and granulate sugar on high speed until smooth and creamy, approximately two minutes depending on your mixer. Be sure to scrape down the sides since the mixture amount is small enough to be flung to the side often.
• Add eggs, vanilla and sour cream and beat on high. The mixture may look like it has not blended well but that is okay.
• Keep scraping the sides of the bowl while adding the dry ingredients. Beat on the lower speed until smooth but do not overmix. You are going for a more sticky, thick batter.
• Spread half the batter in your loaf pan or muffin tins.
• Add half the steusal topping and press down with your fingers or a spatula or large spoon until the topping has a flat appearance.
• Spoon in remaining cake batter mix and level.
• Add the remaining streusel, still pressing down in the batter mix until smooth.
• Bake for 45-60 minutes. Be sure to check at the 45-minute mark since different pans cook for different times. I used an 8 X 8 pan. If you use a cupcake tin, bake for 25 minutes then check every few minutes. Use the toothpick test in the center, it's done when the toothpick comes out clean. I covered the crumb cake at about 30 minutes to keep the topping from browning too much.
• Let cool on a wire rack for about 30 minutes prior to taking out. You can drizzle with an icing or dust with confectioner's sugar, although I like it just as it is.

Nutrition

Serving: 1g | Calories: 435kcal | Carbohydrates: 57g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 363mg | Potassium: 91mg | Fiber: 1g | Sugar: 29g | Vitamin A: 675IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 2mg

The post New York Style Crumb Cake first appeared on Plated for Two.

The post New York Style Crumb Cake appeared first on Plated for Two.

A few dishes have made it to my “favorite list” and this apple crisp with it’s crunchy topping is one of them! I often give a pan of apple crisp to my family or friends as part of their birthday present because they love it so much. When I head out for a baby shower or bridal party, you can bet I double the recipe and bring a big pan of this wonderful dessert along as well.

I thoroughly enjoy fall with all the different apple orchards here and when their establishment includes a shop with apple cider donuts and home goods for sale, I’m all in. I can find a greater variety of apples when I go to these orchards and I love that each aisle carries the name of the apple and highlights its attributes. You get to pick your own so you can mix and match all you want.

Making this treat is always a binge worthy affair. I literally start eating this from the first apple I slice to chasing that last spoonful of oatmeal brown sugar topping as it slides into the oven. Some have very strong opinions on how they like their apple crisp served. Hot, warm, cold, plain, with/without ice cream or whipped topping…I love it any which way.  And if you thought it was just a dessert-think again! Serving apple crisp as a side with breakfast or lunch is just as acceptable.

Ingredients for Apple Crisp

Apples: I always use several different apples in my apple crisp. Some of my favorites are fuji and honey crisp. Both of these apples hold up well without getting mushy and they taste sweet as opposed to tart. I’m always on the hunt for some hybrid apples and am amazed at what I find sometimes! This time around I was able to score a sweetango apple which has a sweet flavor with hints of honey, citrus and spice. I was pleasantly surprised by the unexpected extra juicy crunch this apple added to the crisp.
Brown sugar: For this recipe I used light brown sugar, but I often use dark brown as well or half dark and half light.  Dark brown gives it a deeper, more robust flavor. I would suggest making your next apple crisp with dark brown sugar and see which one you like better.
Flour: A good all-purpose flour works the best.
Butter: You can use unsalted or salted.
Cinnamon: I like to add some ground cinnamon to the apples as well as the topping.
Topping: Ice cream or whipped topping with some caramel sauce takes this up a notch.

How to Make Apple Crisp

FOR THE FRUIT DISH

1. Peel the apples.
2. Slice each apple into pieces.
3. Mix apples and cinnamon together in a bowl.
4. Butter a baking dish and add apple mixture.

FOR THE TOPPING

1. Mix flour, brown sugar, and oats.
2. Cut butter into small pieces and add to bowl.
3. Use a pastry cutter to mix butter and dry ingredients.
4. Use your hands to blend thoroughly.

Variations for Apple Crisp

Nuts: Chopped walnuts or pecans added to the topping add extra crunch.
Spices: Cloves or nutmeg pair well with cinnamon. You can add 1/4 teaspoon of either to your topping.
Fruit: Add a small handful of fresh fruit such as raspberries, blueberries, or peaches and mix in with the apple layer. Also, try dry fruit pouches containing cranberries, cranberries and candied pecans or walnuts, or cranberries and blueberries, in with the apples or the topping.
Flavoring: Try adding ½ teaspoon of vanilla or maple flavoring to the topping.
Toppings: Serve hot or cold with a dollop of vanilla ice cream. Try one of the flavored ones such as butter pecan ice cream, butterscotch, or berry swirl. Breyers even has a lactose free vanilla ice cream. If you still want a creamy topping but not something that will melt into the crisp as much, then opt for some whipped cream. Add an additional layer of topping with nuts, chocolate chips, jimmies or flavored sauces.
Sauces: Don’t just stop at the ice cream or whipped cream. Drizzle vanilla, caramel, white chocolate flavor, chocolate, or sea salt caramel sauce on top. Ghirardelli has some great sauces in squeeze bottles.

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Apple Crisp with Crunchy Oatmeal Topping

Crispy, sweet and tart apple crisp with a buttery cinnamon, brown sugar and oatmeal topping, served with a scoop of a favorite vanilla ice cream and a drizzle of caramel topping. If you’re  looking for a dessert or treat that is a little lighter than a typical cake recipe, this is it!

Course Dessert

Cuisine American

Keyword apple crisp, cinnamon, crunchy oatmeal topping

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6 servings

Calories 467kcal

Author Sharon Knott

Ingredients

Apple Layer

• 6 medium apples peeled and cut
• 1 teaspoon cinnamon ground

Oatmeal Crumb Topping

• ½ cup butter salted or unsalted
• ¾ cup flour
• 1 cup brown sugar light
• ¾ cup oats old fashioned/rolled oats
• 1 teaspoon cinnamon ground

Instructions

Apple Layer

• Preheat oven to 350 °F and grease the bottom and sides of an 8 X 8 pan with butter.
• Wash your apples and peel them with a vegetable peeler. If you don't have a vegetable peeler you can slice your apples like a pie into small triangle pieces. Use a pairing knife, slice off the core and remove the skin on each piece.
• Cut apples into ½ X 1 inch pieces and place in a bowl.
• Sprinkle with cinnamon and toss apples until coated.
• Pour apples in baking dish and evenly distribute.

Oatmeal Crumb Topping

• Thoroughly mix flour, brown sugar, oats and cinnamon in a bowl.
• Cut your stick of butter into smaller ½ tablespoon pieces and add to your dry ingredients.
• If you have a food processor you can use that to pulse your mixture. You can also use a pastry knife to begin to cut the flour into the dry ingredients. When I get to a certain point, I start to press the butter into the mixture with the back of my hand balled into a fist, then pick up the chunks and further mix everything together with my fingers by pressing the dry ingredients into the butter.
• Continue mixing your topping until you have a chunky texture.
• Crumble topping evenly over the apples.
• Bake for 45 minutes or until apples are soft but not mushy. I like to cover my dish after about 35 minutes so the topping doesn't get too brown. Serve warm with ice cream or whipped topping and a drizzling of caramel sauce.
• Store uncovered on counter or covered in refrigerator for 3 days. Rewarm in microwave if desired.

Nutrition

Serving: 1g | Calories: 467kcal | Carbohydrates: 80g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 135mg | Potassium: 304mg | Fiber: 6g | Sugar: 55g | Vitamin A: 573IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 2mg

The post Apple Crisp with Oatmeal Topping first appeared on Plated for Two.

The post Apple Crisp with Oatmeal Topping appeared first on Plated for Two.

When you bite into one of these soft, flavorful cookies, it will remind you of a blueberry muffin. It’s like the two had a child and this is it! I love incorporating fruit into a recipe because it eases my conscience. The cream cheese and blueberry are the stars of this show, but make no mistake, the fresh lemon with its zest really takes this up a notch.

Because these are a cookie and not a muffin, they are easier to bag up and take anywhere. they are aso easier to pop in my mouth without leaving any evidence on my shirt! And because these are smaller in the cookie version, I can eat two and be under the number of calories Had I eaten an entire muffin instead.

I chose 12 cookies because these are great to binge on for a few days.

Ingredients for Cream Cheese Blueberry Cookies with Lemon Glaze

Sugar: White granulated
Butter: Salted or unsalted
Cream Cheese: Bring the cream cheese to room temperature.
Egg: Bring your egg to room temperature.
Vanilla: I prefer a quality natural vanilla.
Flour: All-purpose white flour.
Baking soda/powder: Check the expiration dates on these, your cookies will fail to rise if expired.
Salt: Whether you use salted or unsalted butter, still add the 1/8th teaspoon.
Blueberries: Use fresh not frozen. Frozen will add unwanted moisture to your dough.

How to Make Cream Cheese Blueberry Cookies with Lemon Glaze

1. Preheat oven.
2. Cream sugar, butter and cream cheese.
3. Add egg and vanilla.
4. In another bowl, mic dry ingredients.
5. Combine wet and dry ingredients.
6. Fold in blueberries.
7. Drop onto cookie sheet.
8. Bake until done, cool.
9. Make icing and drizzle over.

An average large egg is approximately 3 tablespoons. Whisk your egg in a small bowl and use half for this recipe. If you have this product you can more accurately divide your egg by pouring half into your bowl. Since cooking for two often requires half of an egg often, I highly recommend purchasing one. You can find this product by clicking on the link below.

Blueberry Cream Cheese Cookies with Lemon Glaze

Soft, thick chewy, cream cheese cookies bursting with fresh blueberries and covered in a sweet lemony citrus glaze. These Blueberry Cream Cheese Cookies with Lemon Glaze cookies taste so light and refreshing in the summer, but will quickly become a favorite any time of the year.

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Course: Dessert

Cuisine: American

Keyword: blueberry, cookies, cream cheese, lemon glaze

Prep Time: 12 minutes

Cook Time: 12 minutes

Total Time: 24 minutes

Servings: 12 cookies

Calories: 142kcal

Author: Sharon Knott

Ingredients

Cookies

• 2 ounces cream cheese room temperature
• ¼ cup butter softened
• ½ cup granulated sugar
• ½ large egg
• ½ teaspoon pure vanilla extract
• 1¼ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ⅛ teaspoon salt
• 1 cup fresh blueberries

Lemon Glaze

• 3/4 cup confectioners sugar
• 1 teaspoon lemon juice
• ½ tablespoon milk
• ½ teaspoon vanilla optional
• 1 freshly grated lemon zest

Instructions

Cookies

• Preheat oven to 350° Fahrenheit. Lightly spray a cookie sheet with cooking spray or line it with parchment paper.
• Cream together the room temperature cream cheese, butter and sugar, until smooth. Add in the half an egg and vanilla and beat until incorporated. Set aside.
• In another bowl, cream the sugar, flour, baking powder, baking soda, and salt.
• With the beater on low, mix the dry ingredients with the wet ingredients until blended well.
• Gently fold in blueberries with a rubber spatula being careful not to break them.
• Drop dough by heaping tablespoons onto cookie sheet or use a cookie scoop.
• Bake for 10-12 minutes. Let cool on wire rack. Drizzle with lemon glaze.

To Make the Lemon Glaze

• Mix the powdered sugar, lemon juice, milk, and lemon zest together.
• Drizzle lemon glaze over cooled cookies.

Nutrition

Serving: 1g | Calories: 142kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 136mg | Potassium: 37mg | Fiber: 1g | Sugar: 10g | Vitamin A: 201IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

The post Blueberry Cream Cheese Cookies with Lemon Glaze first appeared on Plated for Two.

The post Blueberry Cream Cheese Cookies with Lemon Glaze appeared first on Plated for Two.

We’ve all had our fill of Christmas cookies at times. Same cookie recipes, different plate, right? Strawberry glazed thumbprint cookies have a visual appeal to them that is undeniable and a wonderful sweetness created by strawberry jam.

I remember when I first ate one of these at a family Christmas party. They tasted just like strawberry poptarts! The very next Christmas I begged my mom to let us add them as one of our cookies and the rest is history.

As my kids grew up, they never tired of jelly, jams and preserves. And because we often picked fruit and canned a few jars, our
strawberry glazed thumbprint cookies also became, blueberry, raspberry and apricot filled.

Ingredients for Strawberry Thumbprint Cookies

• Butter: Adds moisture and richness to the dough.
• Sugar: Provides sweetness.
• Extracts: Vanilla and almond extract are used in the cookie, adding a beautiful warmth.
• Flour: Regular all-purpose flour, helps bind the dough together and gives the cookie structure.
• Jam: While I love strawberry jam in this cookie I’ve shown it with apricot and blueberry.
• Glaze: The glaze for this cookie is super easy. Powdered sugar, water and vanilla, almond or lemon extract.

How to Make Thumbprint Cookies

1. Cream Butter until light and fluffy.
2. Beat in the granulated sugar, and vanilla and almond extract.
3. Slowly add flour and mix on low until soft dough forms.
4. Cover dough and chill.
5. Scoop dough into balls.
6. Place on cookie sheet and press center down.
7. Fill with strawberry jam (or any other flavor) and bake.
8. Cool and drizzle glaze over cookies.

Some prefer the smoother consistency of a jam or a preserve but if all you have is the preserve version of your favorite jam, there is no need to run out and get another jar of something else. Simply place a couple tablespoons in a bowl and press the preserves down with a spoon, fork or the back of a spatula, separating out any chunks.

Using raspberry preserves versus raspberry jam gives you a different choice. Here, you have to decide whether you want the raspberry seeds in your cookie, if not, it’s best to hunt down the jam version.

Roll dough into one inch balls, then press the back of a measuring spoon into the dough. If the sides of the dough show any signs of cracks, gently push them back together and smooth over with your finger.

Use a teaspoon to place your jam into the indent in each cookie. Your jam dollop shouldn’t be much higher than the edges of your unbaked cookie.

Pop in the oven and watch your cookies. Don’t let the edges brown or you will have a dry, crumbly cookie. Let cool on baking sheet before removing to cooling rack. Drizzle with icing and let set before putting away.

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Strawberry Thumbprint Cookies

These soft, shortbread thumbprint cookies, filled with a dollop of strawberry and a drizzle of glaze, will fly off your Christmas platter so fast you may want to double the recipe!

Course Dessert

Cuisine American

Keyword jam, strawberry, thumbprint cookies

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 12 cookies

Calories 110kcal

Ingredients

• ½ cup butter, room temperature (1-stick)
• ⅓ cup granulated sugar
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 cup + 2 tablespoons all-purpose flour

Glaze

• ½ cup powdered sugar
• ½ tablespoon water
• ½ teaspoon vanilla extract (or lemon or almond extract)

Instructions

• In a mixing bowl, cream butter until light and fluffy, approximately 2-3 minutes.
• Beat in granulated sugar. Add vanilla and almond extract.
• Slowly add flour and mix on low until soft dough forms, scraping the sides down as needed.
• Cover dough with plastic wrap and chill for 2 hours or overnight.
• Preheat oven to 350° F. Line a cookie sheet with parchment paper.
• Scoop dough with a 1-inch cookie scoop or a spoon. Roll each scoop until smooth.
• Place on cookie sheet and press center down. Use your thumb or the back of a round measuring spoon. If the dough cracks, simply smooth it over gently with your finger before baking.
• Fill with strawberry jam and bake for 13-14 minutes. Do not over bake or you'll get hard cookies. Allow cookies to cool before adding glaze.

Glaze

• Whisk powdered sugar, water and vanilla. Place glaze in a sandwhich baggie and cut a small hole in one corner. Space the cookies half an inch from each other and drizzle over the cookies as a whole so as not to waste the glaze.

Nutrition

Calories: 110kcal | Carbohydrates: 11g | Protein: 0.1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 3mg | Fiber: 0.003g | Sugar: 11g | Vitamin A: 236IU | Calcium: 2mg | Iron: 0.01mg

The post Strawberry Glazed Thumbprint Cookies first appeared on Plated for Two.

The post Strawberry Glazed Thumbprint Cookies appeared first on Plated for Two.

These easy to make cookies have earned their place on your Christmas cookie platter and for good reason.

I like to feed everyone’s chocolate addiction, including mine, and I must say, these fit the bill!

To say these cookies are easy to make is an understatement. The ingredients come together so quickly!

What I like about these cookies is the two-step process. I make the dough and chill it for later. I can take the dough out at my convenience and within 15 minutes have warm gooey cookies.

Ingredients for Chocolate Crinkle Cookies

• Chocolate: Unsweetened chocolate “powder” is specifically called for in this recipe.
• Sugar: Granulated sugar adds sweetness.
• Oil: Give the cookie needed moisture.
• Eggs: Adds moisture. Use room temperature eggs.
• Vanilla: Adds warmth and enhances the other flavors.
• Flour: All-purpose flour.
• Leavener: This recipe calls for baking powder. Make sure your container has not expired.
• Salt: You can use unsalted or salted.
• Powdered sugar: For rolling the chocolate cookie in.

How does the Chocolate Crinkle Cookie Crack

To answer this question we have to cross over into the science of it.

Most cookies that bake on a sheet are made up of one dough as a whole. As they begin to bake the dough expands at the same rate. When you coat the dough for these chocolate crinkle cookies with a dry ingredient such as the powdered sugar, it makes the surface unable to expand at the same rate as the inside, thus creating the cracks as the rest of the dough underneath continues to expand.

If your cookie does not crack it is likely that the baking powder is expired or the oven temperature was not hot enough.

How to Make Chocolate Crinkle Cookies

1. Mix cocoa powder, sugar and oil.
2. Add eggs and vanilla.
3. Combine flour, baking powder and salt, add to mixture.
4. Chill wrapped dough in refrigerator.
5. Scoop dough into ball.
6. Roll in powdered sugar.
7. Bake until cookie starts to appear cracked.
8. Cool on wire rack.

How to Store Chocolate Crinkle Cookies with Powder Sugar

The best way to store these is in an airtight container on the counter. Separate each layer with a piece of parchment paper if you want to try to retain as much as the powdered sugar on each cookie as possible.

If these are part of cookie try, don’t worry. Honestly, if the powdered sugar gets on other cookies it will just give some added sweetness to them.

These cookies also freeze well. Wrap tight and store in freezer for up to 2 months.

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Chocolate Crinkle Cookies

Fudgy, chocolaty, crinkle cookies topped with a crisp, sweet powdered sugar outer layer, are a must during the holiday season. These tender gems are baked thick like a brownie yet crispy like a sugar cookie.

Course Dessert

Cuisine American

Keyword chocolate crinkle cookie, fudgy center

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 15 cookies

Calories 132kcal

Author Sharon Knott

Ingredients

• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• ¼ cup oil
• 2 large eggs (bring to room temperature)
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt

Dusting Powder

• 3 tablespoons confectioner's sugar (powdered sugar)

Instructions

• Mix unsweetened cocoa powder, sugar and oil.
• Blend in vanilla and add one egg at a time.
• Combine flour, baking powder and salt, add to mixture. Do not over mix. Your dough should be very stiff.
• Wrap dough and chill in refrigerator for at least 2 hours or overnight.

Baking

• Preheat oven to 350° F and line a baking sheet with parchment paper.
• When you are ready, take the dough out and roll into balls. I used a 1.5 tablespoon (small) cookie scoop and made 15 cookies.
• Roll your balls in powdered sugar.
• Place 2 inches apart on a baking sheet.
• Bake until cookie starts to appear cracked, approximately 12-15 minutes depending on size.
• Cool on wire rack.

Nutrition

Calories: 132kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 25mg | Sodium: 77mg | Potassium: 62mg | Fiber: 1g | Sugar: 13g | Vitamin A: 36IU | Calcium: 25mg | Iron: 1mg

The post Fudgy Chocolate Crinkle Cookies first appeared on Plated for Two.

The post Fudgy Chocolate Crinkle Cookies appeared first on Plated for Two.

These cookies are perfect for any occasion, from holiday parties to an afternoon tea. They are one of the kids favorites and I often bake and ship them to them for birthdays.

Shortbread is such a popular cookie and with good reason. These buttery melt-in-your mouth gems are made into a thicker, tender cookie with a slight outer crunch to them.

The History of a Shortbread Cookie

Did you know shortbread cookies have a rich history that dates back to medieval Scotland? The first recorded recipe for shortbread can be found in a cookbook called “The Cook and Confectioner’s Dictionary” by John Nott, which was published over 300 years ago in 1723. Shortbread was traditionally made with just three ingredients – butter, flour, and sugar – and was often served as a special treat during holidays and celebrations.

Of course, like anything, over time, shortbread has evolved to include a variety of flavors and ingredients, including chocolate chips and maraschino cherries.

Today, shortbread is enjoyed all over the world, and there are countless variations of this classic cookie. I’d love to hear some of yours in the comments below!

Ingredients for Chocolate Chip Maraschino Shortbread Cookies

• Butter: Butter adds richness and is one of the major ingredients in shortbread cookie. Use a high quality butter. Unsalted butter. If you use salted, omit the salt.
• Powder sugar: Confectioners sugar absorbs moisture from other ingredients and helps give that chewy texture.
• Salt: Salt enhances and balances the other flavors. Omit the salt if you use salted butter.
• Vanilla: Prevents the cookie from tasting flat. Adds a warm flavor and enhances other flavors.
• Flour: All purpose flour forms the structure of the cookie dough.
• Chocolate chips: Semi sweet chocolate chips add a deep, rich chocolate element.
• Cherries: Maraschino cherries are what adds some sweetness to this cookie. I usually chop each cherry into 4 pieces.
• Nuts: I like to add some chopped pecans to half my cherry cookies for those nut enthusiasts in the family.

How to Make Chocolate and Cherry Cookies

1. Cream butter until light and fluffy.
2. Gradually add powder sugar.
3. Mix in vanilla and salt.
4. Slowly add flour, mixing between each addition.
5. Mix in chocolate chips.
6. Gently fold in maraschino cherries.
7. Add pecans, if desired.
8. Bake until right before they begin to color.

Different Ways to Make this Cookie

Drop Cookies: For years I made this cookie by scooping the dough with a spoon and dropping it onto my baking sheet. This makes for a really thick, unstructured cookie. I know, right! There is nothing more scrumptious than biting into a thick cookie that has a tender inside with a crunchy outside, but there are other ways to make this cookie.

Round: Some years back I started pressing the dough down with a glass. This works really well as the cookie doesn’t spread much during baking. Your cookie literally bakes up as thick as when you pressed it down.

Round Slice-n-bake: Roll dough to create a uniform log. Refrigerate at least an hour or up to 2 days to hold it’s shape. Slice log 1/2 inch thick with a sharp knife and bake. (You can freeze for up to a month.)

Square Slice-n-bake: Lightly dust wax paper with flour or powder sugar and press your dough 1/2 inch thick, into a square or rectangle. Cover and chill for 1 hour or up to 2 days. (You can also freeze for up to 1 month.) Simply take out of refrigerator and cut into square slices with a sharp knife. Place on sheet and bake.

Pan: If you were looking for a no-fuss bar cookie, these chocolate chip maraschino cherry shortbread cookies fit the bill. Simply add 8-10 minutes onto the baking time. Test with a toothpick just like you would a cake.

Storing the Shortbread Cookies

These cookies can be stored in an airtight container on the counter for up to 7-10 days. Place in freezer safe bags and store for up to 2 months. Thaw on the counter for 15-20 minutes before eating.

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Chocolate Chip Maraschino Cherry Shortbread Cookies

Chocolate chip maraschino cherry shortbread cookies are a decadent treat that combines the rich flavors of chocolate and the sweetness of maraschino cherries with the buttery, crumbly texture of a shortbread cookie.

Course Dessert

Cuisine American

Keyword chocolate chip, maraschino cherry, shortbread cookies

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 20 cookies

Calories 221kcal

Author Sharon Knott

Ingredients

• 1 cups butter softened
• 1 cups powdered confectioner’s sugar
• 1.25 teaspoons pure vanilla extract
• 0.25 teaspoon salt
• 2.25 cups all-purpose flour
• 6 oz semi-sweet chocolate chips
• 0.33 cup maraschino cherries about 8 ounces, drained and chopped
• 0.25 cup pecans optional

Instructions

• Preheat oven to 350° F and line a baking sheet with parchment paper.
• Cream margarine for 1 minute.
• Gradually add powdered confectioner’s sugar.
• Beat in vanilla and salt.
• Gradually add flour, 1/2 cup at a time, mixing between each addition just until flour is blended. Dough will be stiff.
• Mix in chocolate chips. Add chopped pecans if desired.
• Gently fold in chopped maraschino cherries.
• Space cookies about 1-2 inches apart. Bake 12-15 minutes. I like to take these cookies out just before they become a light golden color. They will continue cooking and be more tender.

Cookie Dough Options

• Round Cookies-Use a cookie scoop to make round shaped cookies; slightly press down with a glass before baking. Dust your glass bottom with powder sugar if it begins to stick.
• Drop Cookies-Non uniform shapes. Use a spoon to drop dough onto baking sheet. Slightly press in top of each cookie before baking.
• Round Slice-N-Bake-Roll dough to create a uniform log. Refrigerate at least an hour or up to 2 days to hold it's shape. Slice log 1/4 inch thick with a sharp knife and bake. (You can freeze for up to a month.)
• Square Slice-N-Bake-Lightly dust wax paper with flour or powder sugar and press your dough 1/2 inch thick, into a square or rectangle. Cover and chill for 1 hour or up to 2 days. (You can also freeze for up to 1 month.) Simply take out of refrigerator and cut into square slices with a sharp knife. Place on sheet and bake.

Nutrition

Calories: 221kcal | Carbohydrates: 23g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 103mg | Potassium: 72mg | Fiber: 1g | Sugar: 11g | Vitamin A: 291IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 1mg

The post Chocolate Chip Maraschino Cherry Shortbread Cookies first appeared on Plated for Two.

The post Chocolate Chip Maraschino Cherry Shortbread Cookies appeared first on Plated for Two.

Soft, tender, peanut butter blossom cookies topped with a single chocolate kiss are as synonymous with Christmas as presents under the tree. If you’re a true chocolate and peanut butter lover, you won’t be waiting until the holidays to make these!

Growing up, every cookie plater I ever saw at Christmas, had one of these peanut butter gems on it. It was one of the first cookies I reached for. I mean, what kid doesn’t like that little chocolate kiss on top!

This recipe calls for the chocolate kiss to be added immediately after the cookies comes out of the oven. At this point your cookies will still have a slightly rounded appearance. The cookie will flatten slightly as you press the kiss into the center which gives your cookie that beautiful “crackle” appearance on the sides.

Let me tell you, these cookies are always chewy! The key to any chewy cookie is taking it out on time, which is usually 1-2 minutes before they are truly done. Don’t worry, they will finish cooking as they sit.

Crispy, crumbly cookies have their place, but not here.

Peanut Butter Blossom Ingredients

• Sugars: This recipe has equal amounts of granulated sugar and brown sugar.
• Butter: Use regular salted butter in this recipe. If you use unsalted, add 1/8 teaspoon of salt.
• Egg yolks: Bring your egg yolks to room temperature.
• Peanut butter: The most important ingredient in these cookies. Do not use a natural peanut butter that contains oil that you have to mix.
• Flour: All-purpose flour.
• Leavening: Both baking soda and baking powder are used to achieve maximum rise.
• Chocolate kisses: They wouldn’t be “blossom” cookies without something in the middle.

How to Make Peanut Butter Blossoms

1. Mix sugars, butter, egg yolks and peanut butter.
2. Blend in flour, baking soda and baking power.
3. Use a cookie scoop or spoon to grab some dough.
4. Roll dough into a ball.
5. Dip dough ball into sugar, covering completely.
6. Place on baking sheet line with parchment paper.
7. Bake until tender.
8. Immediately press kisses into center once you remove the cookies.
9. Cool slightly before transferring them to a cooking rack.

Avoiding Hard Cookies

A good peanut butter blossom cookie is one that is tender, not hard. This cookie becomes hard for one of three reasons.

1. Recipe error: The flour to sugar ratio was too high.
2. Oven error: It was baked at too low of a temperature which requires a longer bake time.
3. Over baked: Remove cookies 1-2 minutes before they are done. You should be able to press lightly on the cookie and have it indent only where you pressed. I’ll admit, I just stick my finger in the oven to do this, but you can use the tip of a spoon. If the side of the cookie caves in instead, it has to cook longer.

Variations for Peanut Butter Blossom Cookies

SUGAR: Use a colored sugar when you roll your cookies prior to baking. Red and green look practically festive, but you could opt for a silver or gold as well.

NUTS: Roll your dough ball in crushed nuts after you roll it in sugar.

CHOCOLATE: Chocolate kisses come in 14 different flavors to be exact! However, I think that only a handful of those would pair well with peanut butter. If you want to depart from the regular chocolate kiss, try one of the peppermint, candy cane, chocolate with almond, cookies and cream, or chocolate kiss filled with caramel as options.

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Peanut Butter Blossoms

Soft, tender, peanut butter blossom cookies topped with a single chocolate kiss are as synonymous with Christmas as presents under the tree.

Course Dessert

Cuisine American

Keyword chocolate kiss, christmas cookie, peanut butter blossom

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 12 cookies

Calories 167kcal

Author Sharon Knott

Ingredients

• 4 tablespoons granulated sugar
• ¼ cup brown sugar
• ¼ cup butter (salted)
• 2 large egg yolks
• ¼ cup creamy peanut butter
• ¾ cup all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• 12 chocolate kisses

Dusting Sugar

• 2 tablespoons granulated sugar

Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Mix together granulated sugar, brown sugar, butter, egg yolks and peanut butter.
• Blend in flour, baking soda and baking powder. This dough is very dense so it should look like medium size crumbles when mixed.
• Use a 1.5-inch cookie scoop, pressing your dough firmly into the scoop (if you don't have a cookie scoop, use a spoon.) Level off the dough then release into the palm of your hand and roll until round. I like to roll all my cookies first, then go back and roll in the dusting sugar.

Dusting Sugar

• Pour 2 tablespoons of sugar into a small bowl.
• Thoroughly roll each cookie in the sugar and place on the cookie sheet. Since the cookies don't spread while baking you don't have to space them as far apart as the typical cookie.
• Bake until lightly golden brown but do not over bake.

Topping with the Kiss

• Unwrap your chocolate kisses while the cookies are baking so they are ready to use. Placing them on the cookie while it is still hot is the key to it adhering to the cookie and not falling off.
• Immediately after removing the pan from the oven, gently press one chocolate kiss into the center of each cookie. Press until the cookie is flattened to the desired thickness. (Don't try to reposition the chocolate once you have inserted it into the hot cookie or you will get a melt mark and the visual won't look as clean.)
• Cool cookie slightly before transferring to cooling rack.

Nutrition

Calories: 167kcal | Carbohydrates: 21g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 115mg | Potassium: 49mg | Fiber: 1g | Sugar: 14g | Vitamin A: 159IU | Calcium: 26mg | Iron: 1mg

The post Peanut Butter Blossom Cookies first appeared on Plated for Two.

The post Peanut Butter Blossom Cookies appeared first on Plated for Two.

What I love about this cookie, besides the chocolate and vanilla in every bite, is the many designs you can create with the dough. While this recipe gives detailed instructions on making the attractive checkerboard pattern, you can head on over to my Chocolate and Vanilla Pinwheel Cookies and see five other design options complete with pictures and instructions.

True confession here, these are one of my favorite cookies and I double or triple this cookie at Christmas and tuck the extra away in the freezer so I have my own stash! That way I can take a few out at a time and enjoy them every day.

How to Make Chocolate and Vanilla Checkerboard Cookies

1. Cream butter and sugar together, beat in egg yolk, set aside.
2. Mix flour, baking powder and salt in another bowl.
3. Whisk milk and vanilla in small cup.
4. Alternate wet and dry ingredients with the butter, sugar and egg yolk.
5. Divide dough in half, adding two tablespoons to one side.
6. Mix unsweetened cocoa powder with oil and add to smaller dough.
7. Roll each dough into a cylinder then square it up.
8. Cover and chill dough two hours or overnight.
9. Take out dough and cut each lengthwise into three slices.
10. Cut each of the three slices into 3 strips, lengthwise.
11. Alternate chocolate and vanilla strips for each row.
12. Continue to stack into desired rows and columns.
13. Chill again for an hour or overnight.
14. Take out dough and slice into cookies.
15. Bake and let cool on cookie sheet slightly before removing.

Checkerboard Cookie Ingredients

Butter: Be sure to let the butter sit out to bring to room temperature. You can use salted or unsalted in this recipe.
Sugar: Granulated sugar.
Egg: Bring your egg to room temperature by putting it in a bowl of warm water for 5 minutes. A room temperature egg will mix better with the room temperature butter.
Flour: All-purpose flour.
Baking Powder: Since this is baking powder and not the more commonly used baking soda, make sure your container has not expired.
Salt: Salt helps bring out the other flavors. If you use salted butter instead of unsalted you can chose to use this additional salt or not. It won’t make your cookie taste too salty to add it here as well.
Milk: Since we cut back on part of the egg, milk is used to assist in holding the ingredients together. You can use 1%, 2%, whole milk or even almond milk.
Vanilla: Adds that warm, wonderful flavor. Use real vanilla extract for the best flavor.
Chocolate: Using unsweetened chocolate doesn’t happen often in a recipe so I skip the box of squares that expire far sooner and go for the unsweetened cocoa in the powder form with the much longer shelf life. Three tablespoons of unsweetened cocoa mixed with one tablespoon of oil will equal one square of unsweetened. If you do opt for the squares keep them in the refrigerator.

How the Dough Begins for Checkerboard Cookies

This post walks you through how to make the checkerboard pattern for your chocolate and vanilla checkerboard cookies.

No matter which design you decide to make, the dough for these chocolate and vanilla cookies always starts out the same. Here I will walk you through this design, it’s easier than you think!

After making the initial dough in vanilla and dividing it in half, take two tablespoons from one half and add it to the other. This way when you add the unsweetened chocolate to the smaller half, the two will be equal again. Be sure to wrap each section and chill for two hours or overnight.

Chilling it helps retain the shape as you press down with the knife. I like to turn the dough after every cut so when I press down again with the knife, it presses down uniformly which helps retain its shape.

Making the Checkerboard Cookie Design

Now you’re ready to begin! Remove your dough from the refrigerator and lightly dust a cutting board with flour.

Next, do your math. Decide how many rows and columns you want for your cookie. Be sure your cuts are at least 1/4 inch thick.

Carefully slice each color block into the amount of strips you calculated. Place your stirps next to each other for the first layer, then stack the remaining rows above alternating in color from the below row.

The below pictures of the dough shows the dough stacked into 4 columns and 3 rows so it made a more rectangular cookie. The baked cookie on the right shows 3 columns and 3 rows which makes a square cookie.

Variations for Chocolate and Vanilla Checkerboard Cookies

Flavor: Change the vanilla flavor by adding some peppermint, orange, or strawberry extract.
Nuts: Chop some pecans or walnuts and add them to the chocolate dough.
Embellishment: Use a colored sugar or chocolate jimmies on the top before you bake the cookies. To keep the main focus on the design, wait until they bake and have cooled, then run the edges through a powder sugar and water glaze and dip them into the jimmies or colored sugar instead.
Color: If you love these cookies as much as my family does you can use any food coloring or gel with the vanilla dough to adapt them to any holiday or special occasion. I love how the colors play off the deep color of the chocolate.

• Christmas: If your Christmas colors are more traditional then grab some red and or green food coloring or gel. If you decorate a little more contemporary then opt for slight shades of barely-there pink, blues or green.
• Valentines Day: Pink or varying shades of red.
• St. Patrick’s Day: Green of course! A light or medium green would play off the brown chocolate.
• Easter: Lavender, pink, orange, blue or yellow. It’s especially striking when you do the checkboard pattern and have several colors at once mixed with the chocolate. I also like to make the “circle” version, whether you do the border the color or swap it out and do the main inside circle the color, either would look striking. Get creative and push your dough cylinder down slightly with the palms of your hands and create more of an oval to look like eggs.
• Mother’s Day: A soft pink will do.
• Father’s Day: Keep them natural and definitely do the checkerboard pattern.
• Forth of July/Memorial Day: Make some red and blue and keep some natural. Mix red and blue squares together in the same cookie. This is where the “checkerboard” pattern shines!
• Halloween: Orange looks incredible against the chocolate!

Storing Checkerboard Cookies

Let your cookies cool completely before placing in an air tight container. They can sit out on your counter for 7-10 days or freeze up to 2 months.

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Chocolate and Vanilla Checkerboard Cookies

Soft chocolate and vanilla checkboard cookies are the perfect treat to make when you want to indulge both your love of chocolate and vanilla at the same time. (The chill time is included in the total prep time.)

Course Dessert

Cuisine American

Keyword Checkerboard Cookie, Chocolate and Vanilla

Prep Time 2 hours 20 minutes

Total Time 2 hours 30 minutes

Servings 12 cookies

Calories 167kcal

Ingredients

• ½ cup butter (room temperature)
• ½ cup granulated sugar
• 1 egg yolk (room temperature)
• 1½ cup all-purpose flour
• 1½ teaspoon baking powder
• ⅛ teaspoon salt
• 3 tablespoons milk
• ½ teaspoon vanilla
• 3 tablespoons cocoa powder + 1 tablespoon oil (or 1 square unsweetened chocolate melted)

Instructions

• Preheat oven to 350° F and line a baking sheet with parchment paper.
• In a medium bowl, cream room temperature butter and sugar until creamy.
• Beat in egg yolk. You can bring your egg to room temperature by placing in a bowl of warm water for 5 minutes.
• In another bowl, whisk flour, baking powder and salt.
• Mix milk and vanilla in a small cup.
• Alternate your wet and dry ingredients, mixing well after each addition, until your ingredients are fully blended.
• Divide dough in half then take approximately 2 tablespoons of dough from one half and add it to the other.

For the Chocolate Dough

• Mix your 3 tablespoons of cocoa powder and 1 tablespoon of oil in a small bowl. (If you have the unsweetened chocolate square you can melt one square instead which is the equivalent.) Since I don't bake often with unsweetened cocoa, I find it easier and more cost effective to keep cocoa powder such as Hershey's on hand as it has a longer shelf life then the squares. If you do buy the squares, I find they store longer in a drawer in the refrigerator.
• Blend the unsweetened chocolate with the half of vanilla dough that is minus the 2 tablespoons. Once you add the unsweetened chocolate you will have equaled it out again.
• Cover tightly with plastic wrap and chill dough for 2 hours or overnight.

Creating the Checkboard Pattern

• Remove dough from refrigerator. Makes sure your edges are all flat by pressing them against the cutting board before you take the plastic wrap off.
• Slice each dough block lengthwise into equal pieces.
• Cut each slice into strips.
• Assemble the strips, alternating vanilla and chocolate. Make as many columns and rows as you want.
• Wrap dough blocks and chill 2 hours or overnight again.
• Remove dough from refrigerator and slice into 1/4 inch cookies. Rotate dough every slice to keep the knife from pulling the dough out of shape.
• Line a baking sheet with parchment paper and evenly space the cookies. If you are still not happy with the shape, you have a second chance to reconfigure it once you place it on your cookie sheet. Just apply slight pressure on opposites sides. They will make 12-15 cookies depending on the thickness of your roll. These cookies should not spread so you can use a half size baking sheet.
• Bake for 12-15 minutes. Let cool slightly before you remove them so they don't break. Store in a covered container on the counter.

Nutrition

Calories: 167kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 141mg | Potassium: 46mg | Fiber: 1g | Sugar: 9g | Vitamin A: 264IU | Calcium: 42mg | Iron: 1mg

The post Checkerboard Cookies first appeared on Plated for Two.

The post Checkerboard Cookies appeared first on Plated for Two.

Ever since I can remember we made these cookies every year for Christmas. The design started out with the typical pinwheel, then graduated to a checkerboard design, then it just went rogue from there. Family members placed bets on what shape they would see over the holidays.

Some recipes have you make the vanilla and the chocolate dough separate, I like to simplify things and make the recipe all vanilla, then separate the dough and add the cocoa to just the one half.

Though this cookie is typically made at Christmas, it has become a family favorite all year round. See more details in the variations section below on the fun ways you can change up this recipe.

Ingredients for Chocolate and Vanilla Pinwheel Cookies

• Butter: I like to bake with unsalted butter so I can control the amount of salt since brands differ. Be sure to let the butter sit out to bring to room temperature. If you don’t have unsalted butter and use salted, just omit the salt called for in this recipe.
• Sugar: White granulated sugar adds the right amount of sweetness.
• Egg: In this recipe I use only the egg yolk. Add at room temperature. You can bring your egg to room temperature quickly by placing in a bowl of warm water for five minutes.
• Flour: All-purpose flour.
• Baking Powder: This is an important ingredient to assist in the rise of the cookie. Since this is baking powder and not the more commonly used baking soda, be sure your container has not expired.
• Salt: Helps bring out the other flavors.
• Milk: Since we cut back on part of the egg, milk is used to hold the ingredients together. Whole milk, 1%, or 2% will work. You can even use a milk such as almond milk, etc.
• Vanilla: Use real vanilla extract for the best flavor. Adds that warm, wonderful flavor.
• Chocolate: Since we mix the chocolate with half of the dough, I opt for the unsweetened chocolate rather than melted semisweet. I also use the powdered cocoa instead of the unsweetened square since the shelf life is longer.

How to Make Chocolate and Vanilla Pinwheel Cookies

1. Cream butter and sugar.
2. Beat in egg yolk.
3. Mix flour, baking powder and salt in another bowl.
4. Whisk milk and vanilla in small cup.
5. Alternate wet and dry ingredients until blended.
6. Divide dough in half.
7. Remove one tablespoon of dough and add to other half.
8. Blend in cooled unsweetened chocolate to smaller piece.
9. Roll both sections with a rolling pin and stack.
10. Roll dough in a cylinder shape.
11. Chill dough after covering with plastic wrap.
12. Remove dough and slice 1/4 inch thick.
13. Bake and let cool on cookie sheet before removing.

How the Dough for All the Designs Starts

No matter which design you opt for, the dough starts out the same. Because this cookie makes 12-15 cookies depending on how big or small you create them, you can make all your cookies the same design or cut the dough in thirds and make three different designs.

If you are going for variety, I would make your dough, divide and create the chocolate, then cut each flavor block into thirds.

For the Chocolate and Vanilla Pinwheel Design

This of course is the traditional design and we never tire of it! Simply create the vanilla and chocolate dough. Decide if you want your edges to be chocolate or vanilla and plan accordingly when you stack them. The outside color should be on the bottom. Lightly roll again to gently press the doughs together. Roll the dough into a cylinder and cover tightly. If it looks like your circle has some square edges, you are able to correct that now by rolling the dough with the palms of your hands, gently pressing down. The plastic wrap helps keep it together. Chill for a couple hours or overnight.

Chocolate and Vanilla Checkerboard Design

Of all the designs for the chocolate and vanilla cookies, I make the checkerboard pattern the most.

For full instructions on how to achieve this cool looking cookie check out my Checkboard Cookie recipe.

Chocolate and Vanilla Circle Cookies

I love this cookie design because it’s so simple! This is also a great cookie if you want to add some color, just add red or green food coloring to the vanilla. Change the flavor by adding a peppermint extract to either flavor or the entire recipe. Cut your dough in half again, change which flavor becomes the center. Now you have two different looking cookies.

Roll two cylinders. Roll one piece flat into a rectangle that is 1/4 inch thick, making it as tall as your cylinder. From there you will need to check you’ve achieved the correct width by placing your center roll over the rectangle and gently rolling a corner over. This is where your parchment paper is your friend. Your edges should meet only enough to gently press them together to create an invisible seam. Be sure to roll in plastic wrap and chill.

When you cut these you will notice the shape starts to go from a circle to more of an oval as you press the knife down through the dough after multiple slices. That’s okay if you want an oval cookie! I like to rotate my dough as I cut to retain the circle shape.

Geometric Chocolate and Vanilla Cookies

Bet you didn’t know your would be using a bit of math to make some of these cookies! To create this geometric shape, roll your vanilla and chocolate dough into cylinders. The size of each cylinder will actually be the size of the finished circle so for this one I did shorter cylinders so they were wider cookies.

After you roll your cylinders wrap each one and chill. Once you remove them, you will want to stand each one on it’s end and very carefully cut it in half down the length. Then go back and cut each half again. You should end up with four triangles in each flavor.

Take your chocolate and vanilla triangles and alternate them to form your circle.

At this point you can cover with plastic and gently roll to achieve the perfect circle, or form it into more of a square or rectangle by gently pushing four sides down on the cutting board. Chill before slicing into cookies.

Cookie Cutter and Left Over Designs for Chocolate and Vanilla Cookies

Get creative with cookie cookie cutters! Yes, you heard me! Roll your dough flat then cut in strips. You can position your strips to accents certain cookie cutter shapes such as these mittens. These were a bit hit last year.

It happens all the time…you make these cookies and have some leftover dough from squaring up your design. Don’t let that go to waste! Here are some ideas on what I did with the left overs while making these cookies!

Variations for Chocolate and Vanilla Pinwheel Cookies

Flavor: Change the vanilla flavor by adding some peppermint, orange, or strawberry extract.
Nuts: Chop some pecans or walnuts and add them to the chocolate dough.
Embellishment: Use a colored sugar or chocolate jimmies on the top or on sides prior to baking.
Color: If you love these cookies as much as my family does you can use any food coloring with the vanilla dough to adapt them to any holiday or special occasion. I love how the colors play off the deep color of the chocolate.

• Christmas: If your colors are more traditional then do red and or green. If you decorate a little more contemporary then opt for super light shades of barely-there pink, blues or greens.
• Valentines Day: Pink or varying shades of red.
• St. Patrick’s Day: Green of course. The shade doesn’t even need to be dark, even a light green would play off the brown chocolate and look incredible.
• Easter: Lavender, pink, orange, blue or yellow. It’s especially striking when you do the checkboard pattern and have several colors mixed with the chocolate. For Easter, I like to do the “circle” version, whether you do the border Chocolate and color the vanilla centers. Prior to cutting your slices, push your dough cylinder down slightly with the palms of your hands and create more of an oval shape.
• Mother’s Day: A soft pink will do, of course.
• Father’s Day: Keep them natural and definitely do the checkerboard pattern.
• Forth of July/Memorial Day: Red and blue to the vanilla, then keep some natural. This is where the “checkerboard cookie” pattern shines!
• Halloween: Orange looks incredible against the chocolate!

Storing the Delicious Chocolate Vanilla Pinwheel Cookie

Let your cookies cool completely before placing in an air tight container. They can sit out on your counter for 7-10 days or freeze up to 2 months.

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Chocolate and Vanilla Pinwheel Cookies

Festive and visually pleasing, these soft, buttery, Chocolate Vanilla Pinwheel Cookies not only taste good, but look great as well. Make this cookie as eye-catching as you want once you get the hang of how to place the dough before slicing. (Two hours of chill time is included in the total prep time.)

Course Dessert

Cuisine American

Keyword Checkerboard Cookie, Chocolate and Vanilla, Pinwheel Cookie

Prep Time 2 hours 20 minutes

Cook Time 10 minutes

Total Time 2 hours 30 minutes

Servings 15 cookies

Calories 134kcal

Author Sharon Knott

Ingredients

• ½ cup butter (room temperature)
• ½ cup granulated sugar
• 1 egg yolk (room temperature)
• 1½ cup all-purpose flour
• 1½ teaspoon baking powder
• ⅛ teaspoon salt
• 3 tablespoons milk
• ½ teaspoon vanilla
• 3 tablespoons cocoa powder + 1 tablespoon oil (or 1 square unsweetened chocolate, melted)

Instructions

• Preheat oven to 350° F and line a baking sheet with parchment paper.
• In a medium bowl, cream butter and sugar until creamy. Make sure your butter is at room temperature.
• Beat in egg yolk. Place egg in a bowl of warm water to bring to room temperature.
• In another bowl, mix flour, baking powder and salt.
• Whisk milk and vanilla in small cup.
• Alternate wet and dry ingredients until well blended.
• Divide dough in half. To equal out the quantities of vanilla and chocolate dough, remove two tablespoons of dough from one half and add to other half.

For the Chocolate Dough

• Mix your 3 tablespoons of cocoa powder and 1 tablespoon of oil in a small bowl. If you have the unsweetened chocolate square you can melt one square which is the equivalent. Since I don't bake often with unsweetened cocoa, I find it easier and more cost effective to keep cocoa powder such as Hershey's on hand as it has a longer shelf life then the squares. If you do buy the squares, I find they store longer in a drawer in the refrigerator.
• Blend the unsweetened chocolate with smaller half of dough. Once you add the unsweetened chocolate you will have equaled it out again.
• For pinwheels. Dust the wax/parchment paper and rolling pin with flour and roll each section into 1/4 inch think rectangles.
• Place chocolate layer over vanilla or visa-versa depending on which one you want as the outer layer of the pinwheel. Using your wax/parchment paper, tightly roll your dough into a cylinder shape.
• Cover and chill dough for 2 hours or overnight.
• Remove dough from refrigerator and slice into 1/4 inch slices. Save any end scrapes to press flat into a cookie.
• Tip: No matter which shape you are making, I like to rotate my dough every couple of cuts as the cutting action tends to pull the shaped dough downwards. This way your squares and circles will stay true.
• Line a baking sheet with parchment paper and evenly space each cookie. If your shape looks sloppy, just apply slight pressure on opposites sides. They will make 12-15 depending on the thickness of your roll. These cookies should not spread so you can use a half size baking sheet.
• Bake for 10-12 minutes. Remove these cookies before they get a golden brown. Let cool slightly before you remove them so they don't break. Store in a covered container on the counter.

Nutrition

Serving: 14g | Calories: 134kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 113mg | Potassium: 37mg | Fiber: 1g | Sugar: 7g | Vitamin A: 212IU | Calcium: 34mg | Iron: 1mg

The post Chocolate and Vanilla Pinwheel Cookies first appeared on Plated for Two.

The post Chocolate and Vanilla Pinwheel Cookies appeared first on Plated for Two.