Nerd joke. But honestly, my blood sugar may be about 100 mg/dl too high right now. But I left my meter at work (note: I am not a diabetic, just a curious diabetes dietitian!). Let’s just say it’s been a productive morning in the kitchen, baking away. It’s a really good thing I’ve got 2 hockey games this afternoon to burn off all these unnecessary calorie! Even last night, I was munching on Amish fudge while watching my Red Box impulse rent: The Ugly Truth (very cute movie, by the way!).
Before I share with you my tantilizing treats, a huge thanks to everyone for their support. I was worried I would lose some of my “regulars” in the transition to WordPress, but you seem to have all found me…and then lots of new-comers to Prevention RD. Thrilled! Thank you for your support! 🙂
I entered into Steph’s Cookie Exchange and got paired up with Shannon of Tri to Cook. Shannon didn’t list any food allergies or preferences, so I decided to try a new recipe: Chocolate and Peppermint Bark Cookies (from Cookin’ Canuck’s blog), and the favorite cookie from my co-workers after my cookie taste-test: Oatmeal Cranberry White Chocolate Chip Cookies.
First up: Chocolate and Peppermint Bark Cookies. I found this recipe on Cookin’ Canuck and knew I HAD to try them. Cookin’ provides great step-by-step directions (they’re easy!). The hardest part was getting the candy canes into fine pieces. I first tried this method:
Blender? Ahh, yes, blender!
JACKPOT! That was the hardest part.
Chocolate & Peppermint Bark Cookies
From: Cookin’ Canuck — www.cookincanuck.com
2 cups all-purpose flour
1/4 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 tsp pure vanilla extract
1 large egg yolk
6 oz. bittersweet or semisweet chocolate, chopped
1/2 cup finely chopped red & white candies or candy canes (about 3 ounces)
2 oz. high-quality white chocolate
Preheat oven to 350 degrees F. Spray a 13x9x2-inch baking pan with cooking spray and line the bottom of the pan with parchment, letting it hang over the sides of the pan.
In a medium bowl, whisk together all-purpose flour and salt. Set aside. In the bowl of a mixer, beat butter until creamy, about 2 minutes. Gradually beat in sugar. Continue to beat for an additional 3 minutes, until the mixture is light and creamy. Scrape the sides of the bowl as needed. Beat in vanilla extract and egg yolk. Turn the mixer to low speed and gradually beat in the flour mixture, until just combined. Do not overmix.
Scatter the dough over the bottom of the prepared pan and gently press it, with slightly moistened fingers, to form a flat layer. Prick all over with a fork.
Bake the cookie layer until golden brown and slightly puffed, and edges are beginning to pull away from the sides of the pan, 25-30 minutes. Place on a cookie rack and immediately sprinkle chopped bittersweet or semisweet (or a combination of the two) over the cookie layer. Let the chocolate sit for about 3 minutes. Using an offset spatula, spread the chocolate into an even layer over the surface of the cookies. Immediately sprinkle 3 ounces crushed red and white peppermint candies, or candy canes, over the chocolate layer.
Place chopped white chocolate in a medium metal bowl set over a simmering pot of water. Stir constantly until the chocolate is melted and smooth. Using a fork, drizzle the white chocolate over the peppermint candies. Chill for approximately 30 minutes.
Gripping the overhanging parchment paper, lift the cookies out of the pan and place on a work surface. Using a large, sharp knife, cut the cookies into irregular pieces. This can be stored in an airtight container in a refrigerator for one week.
Oatmeal Cranberry White Chocolate Chip Cookies
2/3 c butter, softened
2/3 c firmly packed brown sugar
2 large eggs
1 ½ c old fashioned oats
1 ½ c all purpose flour
1 tsp baking soda
½ tsp salt
1 (6 oz) package dried cranberries
2/3 c white chocolate chips
Preheat oven to 375 degrees. Using an electric mixer, beat butter and sugar together in a mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda, and salt in a separate mixing bowl.
Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake for 10 – 12 minutes or until golden brown. Cool on wire rack. Makes about 2 ½ dozen cookies.
I packed up my cookies with a few tips from here on how to package cookies for a trip through the mail, and I’m planning to send them off to Shannon tomorrow!
This dietitian needs to LAY OFF THE SWEETS!!!
(and the Amish cheese curds, coughcough)
Question: How many times a week do you run your dishwasher? What do you wash by hand?
I feel like I am SOOOOOOOO lazy when it comes to dishes, I feel like I run my dishwasher at least every other day!
Enjoy the rest of your weekend, all!