Day 12: Dad’s Chocolate Raspberry Cookies

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We’ve made it to the end! I feel like I just started baking, and now here I am with tins and tins of cookies lining my countertops on the last day of Christmas treats!

Thank you so much for coming back each day to see what I cooked up for you. I hope, if anything, I inspired even one of you to bake a batch of treats this holiday season. I had so much fun doing this, and am pretty proud that I made it to the finish line.

Today’s recipe is one that is very special to me. When I was younger, maybe around 7 or 8 years old, I remember coming home one day and seeing my Dad in the kitchen baking cookies. Now you have to understand that my Dad didn’t eat ANY sweets, let alone BAKE COOKIES?!? Needless to say, my Mom and I were stunned and not sure we could believe what we were seeing. My Dad had whipped up his own creation, double chocolate cookies using raspberry chocolate chips. I can still remember how they tasted to this day. This memory sticks out in my mind so strongly, and I have been wanting to replicate those cookies for many years. I have searched and searched for raspberry chocolate chips, and I am pretty sure they don’t make them anymore. I spotted a raspberry chocolate bar in the grocery store earlier this year, and I knew exactly what I was going to do with it. These cookies taste just like my Dad’s creation from so many years ago. Memories last forever, and I’ll never forget that day, or the taste of those cookies.

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Day 12: Dad’s Chocolate Raspberry Cookies
Source: 
Serves: 48
 

Ingredients
  • 2 cups flour
  • ⅔ cup unsweetened cocoa powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 1 cup unsalted butter
  • 1½ cups sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups chopped raspberry chocolate bar

Instructions
  1. Preheat oven to 350 degrees
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt and set aside.
  3. In the bowl of an electric mixer, beat together butter, sugar, eggs, and vanilla on medium speed until light and fluffy.
  4. Switch to low speed, and gradually add in flour mixture, until just combined. Stir in chopped chocolate by hand.
  5. Drop by rounded tablespoons onto parchement lined baking sheet.
  6. Bake for 8-10 mins, just until set.

 

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Day 11: Peanut Brittle

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On the 11th day of Christmas treats, I’m bringing you an all time Christmas classic, peanut brittle! As long as I can remember, there’s always been a tin of peanut brittle on the counter at Christmas. When I was younger I was not interested in it at all. However, as I got older, I started to realize that I DID like it all along. I would find myself sneaking little pieces…then bigger  and bigger pieces until I accepted that my childhood thoughts on the brittle were just wrong.

This recipe is so easy, it’s made completely in the microwave! Sometimes I’ll think that I’ve ruined or burnt it, but it always comes out perfectly, and just as I remembered it. I love how you can break it up into different sized pieces too…there’s something for everyone!

I can’t believe tomorrow is the last day of Christmas treats. I have had so much fun bringing all of these treats to you!! I hope you’ll come back tomorrow to see the final recipe, it’s a very special one for me.

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5.0 from 1 reviews

Day 11: Peanut Brittle
 

Ingredients
  • 1 cup sugar
  • ½ cup white corn syrup
  • 1 cup salted peanuts
  • 1 tsp salted butter
  • 1 tsp vanilla
  • ½ tsp baking soda

Instructions
  1. Grease a baking sheet with butter and set aside.
  2. Stir together sugar and corn syrup and microwave on high for 4 mins.
  3. Stir in peanuts
  4. Microwave for 3-5 mins until light brown in colour.
  5. Add butter and vanilla, and microwave for 1-2 mins.
  6. Gently stir in baking soda until light and foamy.
  7. Immediately pour onto greased baking sheet, and spread.
  8. Once cooled, break into pieces and store in airtight container.

 

Day 10: Spiced Toffee Cookies

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Whew, I don’t know about you, but I think we have enough snow now to last for the rest of winter. I have noooo doubt in my mind that it’s going to be a white Christmas in Ottawa this year! Today is the first day of winter ,but I already feel like we’ve been in winter forever! Let’s hope it’s all early this year, and we’ll have an easy January….it could happen!

Ok now these cookies….everyone needs a good spice cookie for the holidays. These ones are one of my favourites that I always seem to come back to. The combination of spices, brown sugar, and toffee go so well together and produce such a delicious flavour profile. The cookies are studded with toffee bits and once they’re baked, the toffee bits melt and become slightly chewy which gives a bit of depth to the texture of the cookie. The cookies are thin and chewy, with a bit of crisp around the edges.

Make sure to chill the dough before baking, and don’t flatten the dough balls because the cookies will spread during baking.

I hope you’re ready for the final two days of Christmas treats! I still can’t believe how fast the days have gone by! Get your cookies out ‘cause Santa is coming in just a few days!

Day 10: Spiced Toffee Cookies
Source: 
Serves: 40
 

Ingredients
  • TOPPING
  • ½ cup brown sugar
  • ¼ tsp each of ginger and cinnamon
  • COOKIES
  • 1 cup butter
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • ¼ tsp nutmeg
  • 1 pkg skor toffee bits

Instructions
  1. In a small bowl, combine topping ingredients and set aside.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, and nutmeg, and set aside.
  3. In the bowl of an electric mixer, beat butter and brown sugar on medium speed until well combined.
  4. Add in egg and vanilla, and beat until well combined.
  5. On low speed, gradually add in flour mixture just until combined.
  6. Stir in toffee bits.
  7. Refrigerate dough for at least 1 hour.
  8. Preheat oven to 350 degrees.
  9. Roll dough into 1 inch balls, and roll in topping mixture. Place 2 inches apart on parchment paper lined baking sheet. Do not flatten.
  10. Bake for 12-14 mins.

 

Day 9: Hot Cocoa Cookies

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I can’t believe this is the ninth day of Christmas treats! It has been flying by, and I feel like I have been eating cookies for breakfast, lunch, and dinner. However, I think that if any time, the holiday season is the time when it is more than OK to indulge in some sweet treats.

These cookies are soooooooooooo pretty. Just look at those puffy marshmallows. These are especially tasty fresh out of the oven. The melty chocolate, and creamy marshmallow really do make you think you’re sipping a piping mug of hot cocoa. I think this is the perfect cookie to enjoy while sitting back and watching a classic Christmas movie. What’s your favourite Christmas movie? Mine is a tie between…all of them. It’s so hard to choose! Love the Griswalds…but also Elf…and Ralphie….and then there’s Kevin…and Clarence! That’s only the beginning. I love them all, and time is running out to watch them! I hope you’ll have time to sit back this weekend and take in the holiday season and maybe watch a Christmas movie, and eat some delicious cookies. If you’re lacking in the cookie department, come knock on my door…I might have a few extras lying around ;).

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Day 9: Hot Cocoa Cookies
Source: 
Serves: 40
 

Ingredients
  • ½ cup unsalted butter
  • 1 cup chocolate chips
  • 1½ cups flour
  • ¼ cup unsweetened cocoa powder
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 1¼ cups brown sugar
  • 3 eggs, at room temperature
  • 1½ tsp vanilla
  • 20 marshmallows
  • 7½ oz semisweet chocolate, chopped into 1 inch pieces

Instructions
  1. In a medium saucepan over medium heat, melt butter and chocolate chips, stirring frequently.
  2. Once melted, remove from heat and cool for about 15 mins.
  3. In a medium bowl. whisk together flour, cocoa powder, baking powder, and salt.
  4. In the bowl of an electric mixer, beat the sugar, eggs, and vanilla on low speed until creamy, about 2 mins.
  5. Slowly add in melted chocolate mixture, and mix on low just until combined.
  6. Gradually add in flour mixture, mixing on low speed, just until combined.
  7. Refrigerate dough for 1 hour.
  8. Preheat oven to 325 degrees.
  9. Roll dough into 1 inch balls and place 2 inches apart on a parchement paper lined baking sheet. Flatten balls slightly.
  10. Bake for 12 mins, until tops start to crack.
  11. While baking, cut marshmallows in half, and place 1 piece of chopped chocolate onto each marshmallow (cut side).
  12. Remove cookies from oven and quickly press 1 marshmallow/chocolate piece into each cookie, cut side down.
  13. Bake for an additional 4 mins
  14. Remove from oven and transfer to cooling racks to fully cool.
  15. Grate chocolate over top while cookies are still hot, if desired.

 

Day 8: Butter Tarts

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BUTTER TARTS!!

Guys! I’m so excited about today’s treat. I LOVVVVVVVVE butter tarts. When I was younger, my Mom would make her own butter tarts, but I would tell her that I preferred the no name brand from the grocery store (for real). I’m not sure what was wrong with me, cause homemade butter tarts are the best ever.

A few years ago she made some for the first time in many years, and I was hooked. This is my first attempt at making them myself, and I’m pretty happy with how they turned out. The filling is really simple to make, and if you’re not feeling up to making your own crust, you can always buy premade tart shells from the grocery store.

I personally like the raisins it the tarts, but if you’re a raisin hater, leave them out, or you can replace them with walnuts or pecans. I love how rustic the finished tarts look. They  bring back so many memories for me!

I made mine into mini butter tarts but you could easily do regular sized, just increase the baking time to around 30 minutes. This recipe comes from my Mom’s archives, and it’s one I will definitely be keeping in mine for years and years to come.

This pastry is so flaky and the whole tart almost melts in your mouth. I made the dough a day ahead so it wasn’t as much to do in one day. You will only need one disk of dough for this recipe, you can keep the other one tightly wrapped in the freezer for future use!

I know these seem like a lot of work, but they’re soooo worth it.  Even my husband loved these…and he’s hard to please when it comes to sweets!

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Day 8: Butter Tarts
Serves: 24
 

Ingredients
  • PASTRY DOUGH
  • 1 lb shortening
  • 5½ cups flour
  • 2 tsp salt
  • 1 egg
  • 1 tbsp. vinegar
  • ½ -3/4 cup cold water
  • FILLING
  • ¼ cup butter, salted
  • ½ cup brown sugar
  • 2 eggs
  • ½ cup light corn syrup
  • 1 tsp white vinegar
  • 1 tsp vanilla

Instructions
  1. For dough, whisk together flour and salt in a large bowl.
  2. Cut in shortening with a pastry blender, until it resembles course meal
  3. Crack egg into a 1 cup measuring cup.
  4. Add vinegar to cup with egg
  5. Add cold water to cup with egg/vinegar, until it is fulI
  6. Add water/egg/vinegar to flour and shortening mixture and combine with your hands. If it feels too dry, or won’t come together, add a little more water at a time, just until it comes together.
  7. Form into two disks and wrap in plastic wrap.
  8. Refrigerate for at least 30 mins.
  9. For the filling, in the bowl of an electric mixer, beat butter and sugar on medium until well combined.
  10. Beat in eggs, corn syrup, vinegar, and vanilla, and mix until well combined.
  11. Roll out dough on a floured work surface until it is about ¼ inch thick.
  12. Cut dough into circles and place rounds of dough into wells of a greased mini muffin tin.
  13. Add a few raisins to each shell if desired, and then add about 1½ tsp of filling mixture to each shell.
  14. Bake at 350 degrees for 20 mins or until crust is browned.