Copycat Vegan Cinnamon Crunch Panera Bagels

I JUMPED on a chance to make these babies for a project for Spoon University (where I sometimes write, lol).Β VerticalKatherineBaker_Bagels_Cinnamon_Crunch_Panera

So I’m also sharing the recipe here.

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Cinnamon Crunch bagels at Panera contain dairy, and are therefore not vegan. And technically you don’t have to make this recipe vegan if you don’t want to (swap non-diary butter for butter). Do what works for you. I’m not here to tell you how to live your bagel life.

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While you’re checking out that post, check out my two smoothie recipes I also did for Spoon this week: Copycat Panera Green Goddess, and Strawberry Smoothie. nom

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Speaking of fruit and smoothies, can we talk about a recent food trend for a hot second? The fruit-is-bad-for-you-and-messes-with-your-hormones garbage has GOT to go.

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What is with these Instagram influencers who have *zero* nutrition or science education background giving health and diet advice and info with nothing to back it up? Makes my skin boil.

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Guess what ladies? Eating bananas will not ruin your hormonal cycle. And I’m so sorry people with hundreds of thousands of followers are telling you so. Eat bananas and be happy, y’all.

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Anyways, rant over. Here are the bagels.

*KatherineBaker_Bagels_Cinnamon_Crunch_Panera

Also published on Spoon University.

Copycat Panera Cinnamon Crunch Bagels

Prep Time: 10 hrs
Cook Time: 0 mins
Total Time: 10 hrs 20 mins
Servings: 6 bagels

Ingredients:

  • 1 teaspoon active dry yeast
  • 1 cup + 2 tablespoons warm water
  • 2 1/2 tablespoons sugar or honey – divided
  • 2 1/2 teaspoons salt – divided
  • 3 1/2 cups flour
  • 2-3 tablespoons butter or non-dairy butter
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon baking soda

Method:

  1. In a large bowl, combine warm water, yeast, 1 tablespoon sugar or honey, and 1 1/2 teaspoons salt. Allow yeast to bloom for about 10 minutes.
  2. Add flour and mix with an electric mixer and a dough hook for 3 minutes, or by hand for about 5 minutes. The dough should be tacky and fully moistened, but not wet. If the dough is dry, add a bit more water, 1 tablespoon at a time.
  3. Allow dough to rest for 10 minutes. Then, knead with an electric mixer and dough hook or by hand for an additional 4 minutes.
  4. Transfer dough to a clean, oiled bowl and allow to rest at room temperature for at least an hour. Bagels will rise better if rested overnight or for at least 4 hours. If resting overnight, move to the refrigerator.
  5. If chilling dough, allow dough to come to room temperature for about an hour before shaping.
  6. When dough is at room temperature, shape bagels. You can shape bagels by rolling dough into 8-inch logs about 1 inch thick in diameter and then pressing the dough together to form a loop. Or you can roll out the dough to be about 1 inch thick and use a large circular cutter to cut a large ring, and then cut a small ring in the middle with a sharp knife or small circular cookie cutter.
  7. Allow shaped bagels to undergo a second proof on an oiled sheet pan for an additional 60-90 minutes.
  8. After second proofing, preheat the oven to 500Β°F and prepare poaching liquid by combining 8-12 cups water to a boil.
  9. While waiting for water to boil and oven to preheat, prepare topping by combining sugars and cinnamon in a small bowl and melting butter in a small microwave-safe dish. Set aside.
  10. Once water is boiling, add 1 tablespoon baking soda, the additional 1 1/2 tablespoons sugar or honey, the additional 1 teaspoon salt, and stir gently.
  11. Grab a slotted spoon, wooden spoon, or spatula. Gently lower bagels into simmering pot, 1-2 at a time (the bagels should float). After 1 minute of boiling, flip bagels, and boil for an additional 30-60 seconds before removing and transferring back to the oiled tray, domed side up.
  12. Brush the tops of the bagels with melted butter or non-dairy butter, and sprinkle cinnamon sugar on top of the melted butter. Drizzle any remaining butter over the tops of the bagels.
  13. Once all bagels have been poached in water, lower the heat of the oven to 450Β°F and place the bagels into the oven.
  14. Bake for 15-20 minutes, turning the tray halfway through to ensure even browning.
  15. Allow bagels to cool and enjoy.

Homemade Chocolate Coconut Macaroon Larabars

Two non-related thoughts: 1) The holidays are here! 2) Larabars are delicious, but can be expensive. What do these thoughts lead someone like myself to do?! DIY, of course.

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Tis both the season of giving and eating. I knew I wanted to have an excuse to bake or create something in my kitchen, and thought it would be nice to gift something that’s not super-overly-indulgent, figuring that with the holidays as they are, everyone is drowning in plenty of gluttony and may actually be lusting for a healthy snack in the next few days.

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So I made some homemade Larabars. Actually, what also inspired me to make these bars is my sister. She LOVES Larabars. So does a toddler I know, who calls them “Spongy Cakes” which is so cute that I almost pass out every time I hear it. Anyways, I’ve wanted to try making homemade Larabars for my sis for a while, and since last night I was angsty and bored and didn’t feel like sitting still, I took pantry inventory and decided to make some and add them to the other food gifts I’m giving. I’m also giving some Chocolate Bark with Figs, Nuts and Sea Salt very similar to this recipe. And some Gingerbread Granola, which I’m planning to also post the recipe for within the hour.

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I’d like to say I chose to copy the Chocolate Coconut Macaroon flavor of Larabars because it fits so well with the holidays like Haunnukah and blah blah blah and honestly that was a partial deciding factor but if I’m honest, they are kind of a result of what was in the pantry, per usual.

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These babies have 4 ingredients: Cashews. Dates. Coconut Shreds. Dark Chocolate. That’s it. Plain and simple just like the OG Larabars themselves. They turned out really well and quite similar to a Larabar in texture, flavor, and yumminess. The key is not over-pulsing the nuts or chocolate in your food processor. Leave them a little crumby, just like the real ones.

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You can even use holiday cookie cutters, and/or wrap them up like wee little gifts if you’d like:

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Make these babies, customize them as you’d like, gift them, or keep them. They’re a perfect yummy high-energy sweet treat to keep your blood sugar stable through the holidays and beyond. Happy holidays and happy eating!

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Prep Time: 10 minutes

Cook Time: 0 minutes (but require at least 20 minutes to set in fridge)

Level: Easy

makes 8 mini-Larabars or 6 regular sized bars

Ingredients:

  • 1 cup cashews
  • 1 cup pitted dates
  • 1/4 cupΒ shredded coconut
  • 3 tablespoons dark chocolate chips or 2 oz dark chocolate

Directions:

1. Pulse cashews in food processor until a fine, crumby powder. Make sure you don’t overdo the processing, you don’t want a nutbutter, rather a fine sticky dust. Set aside in a bowl.

2. Pulse chocolate in food processor until chocolate is a similar crumb to the nuts. Add chocolate to bowl with nuts.

3. Place dates and coconut in food processor. Puree until mixture reaches a fine paste. If it’s lumpy, add a small bit of water, 1-3 tablespoons, 1 tablespoon at a time.

4. Take date/coconut paste and add to bowl with nuts and chocolate. Mix with a wooden spoon and/or knead until well combined into a cookie-dough-like ball.

5. Line a small baking sheet with parchment or wax paper. Transfer Larabar mixture onto sheet and spread until about 1/4th inch thick. Press with hands to create a smooth surface.

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6. Allow to set in the refrigerator for at least 20 minutes, preferably an hour. Slice and enjoy! πŸ™‚

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Salted Maple Vanilla Cashew Coconut Butter

….the name says it all. Basically everything luscious and wonderful all in one glorious place: a homemade jar of nut butter and very soon your mouth.

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Cashews have been my thing lately. Well, truly, they’ve always been up there on my top 5 fav nuts (along with walnut, pecans, pistachios, almonds, peanuts) for snacking and as a flavoring agent, but lately I’ve recently discovered just how ridiculously versatile they are from a culinary prospective. I’m very excited to start using them in new ways ~ ! Unfortunately for me, my pantry/fridge are almond empty and so I couldn’t make several of the things I’ve been itchin’ to try. So I took what I had once again, and created this concoction.

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The name makes it sound all fancy-smancy because I used the word “salted” but really this is a pretty basic nut butter. I made cashew butter, and instead of adding vegetable oil for viscosity the way many peanut butter recipes call for, I added coconut oil for smoothness, and for the additional flavor and nutritional boost. I thought vanilla would compliment the *~*tropical*~* flavors nicely, and decided to go with maple syrup for a touch of sweetness instead of sugar, and added salt because I really love a good sea salt. (I’m all about the pink Himalayan, hbu?). All of these flavors together was like a really great group bonding session. Everyone brought out the best in one another, and the result was a mild, smooth, sweet-salty, rich nutty delight, with a coconut after-kick.

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Homemade nut butters are fun and truly not very complicated to make. I like them because you can personalize them to your own tastes (I like things crunchy and a little bit salty, and not too sweet) but you can tweak them however you please and see exactly what goes in them (no hydrogenated palm kernel oil for me plz!). All you need is a few basic ingredients, a food processor or blender, and like 10 minutes. 60-80 if you’re highly distractible and have needy dogs and want to take photos for your blog and are having hopeful breakthroughs in what you should do with your life, like I did. Hello friends, I’m crazy.

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Anyways, I’d like to warn you: this stuff is addictive. I made it a lil crunchy because that’s my style. If you ask me, when it comes to nut butters once you go crunchy you never go back. This particular nut butt is absolutely magnificent on top of toast and bananas and on toast between bananas and smeared on chunks of chocolate or with pretzels or crackers or straight from the jar on a spoon or on my fingers (let’s be honest). No matter how you consume it, it’s pretty wonderful. It shall take you from the humid tropics of your backyard in Wisconsin or your tiny studio East Village apartment to a warm yet breezy climate controlled beach in the middle of paradise. Get out the drink umbrellas for your smoothies, children, today’s gonna be a good day 8-).

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Prep Time: 10 minutes

Cook Time: 0 minutes

Level: Easy

Ingredients:

  • 2 cups raw cashews
  • 3 tablespoons coconut oil
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt
  • 1 tablespoon maple syrup (optional)

Directions:

1. Place raw cashews in a food processor or blender. Grind until a fine powder forms.

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2. Add coconut oil at room temperature (semi-solid) into the food processor. Continue blending until contents reach a nut-butter consistency. If you want thicker butter, add less coconut oil; if you want it runnier, add more. I stopped the grinding when it was chunky because I like chunky nut butters, but if you like it smooth, keep blendin’ til you get the smooth butter you desire.

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3. Add vanilla, sea salt, and maple syrup (optional) into the nut butter and stir gently with a spoon or spatula.

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4. Place nut butter into an airtight container or lidded jar and store at room temperature up to a few weeks. You can also put it in fridge but please be aware that it will cause it to harden a little bit (it will soften as it warms again to room temp).

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5. Enjoy on anything and everything! #healthyfats #PUFAs #MUFAs #yummys

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Funfetti Cookies with Birthday Cake M&Ms

*~*cue katy perry song*~*

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I love healthy food. But sometimes I like really love to bake and eat things that are simply for fun and make me feel like a 5 year old because mental health is as important to physical health sometimes and feeling like I’m 5 makes me oh-so-happys! πŸ™‚ So yesterday I wanted a mood boost so I made some very silly but delicious Funfetti Cookies with Birthday Cake M&Ms. To be honest, I am a sucker for all things “cake batter” flavored. My absolute FAVORITE cake batter flavored thing is the vegan soft serve from Lula’s Sweet Apothecary on East 6th street in NYC. It’s mindblowing and unlike anything else on the planet. You should try it. But I’m always down to try cake-battered flavored things – froyo, M&Ms, that cream cheese from Thompkin’s Square Bagels that’s all over Instagram right now, etc etc).


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And cake flavored things are super trendy right now – I feel like every time I turn around there’s another random cake battered or birthday cake flavored thing. No complaints from me.

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All of this cake batter-y sprinkly trending fits appropriately to the release of the new “Birthday” song by Katy Perry. I actually just love Katy Perry in general as a person and you cannot deny her music is catchy. You should listen to that song while you make these cookies. It will put you in a bubbly mood.


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Anyways, back to the land of sugar, these are simple, classic, homemade funfetti cookies (with vegan options listed) full of artificial colors. #yum #health I’m sure there are non junky sprinkles out there, but I used Wilton because they were around. And they worked for aesthetics and to make a softer cookie by cutting the gluten strands as they were mixed in (as all mix-ins do! #foodscienceminilesson).

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Birthday CakeΒ M&Ms are relitively new, but available at Target and CVS and probably lots of other places. While you’re there you should pick out some big balloons (song reference) and party hats.

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Prep Time: 12 minutes
Bake Time: 12-15 minutes
Level: Easier than pie so I’ll say easy asΒ Birthday Cake πŸ˜‰

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Ingredients:

  • 1 cup (2 sticks) butter or non-dairy butter
  • 1 cup granulated sugar
  • 1/2 cup powdered sugar
  • 2 eggs or one mashed banana
  • 1.5 teaspoons real vanilla extract
  • 1 teaspoon almond extract (optional, but I dig)
  • 2 1/4 cup all-purpose flour
  • 1.5 teaspoon baking powder
  • dash sea salt
  • 5 tablespoons sprinkles
  • 1 8oz bagΒ Birthday Cake M&Ms

Directions:

1. Preheat oven to 350 degrees. Allow butter and eggs to come to room temperature. Zap butter for 10-30 seconds in the microwave until soft if you’re impatient like I am.

2. In a large bowl with an electric mixer or wicked arm, beat butter and sugars until light and fluffy. Scrape down the sides of the bowl with a spatula regularly. This will take 2-3 minutes.

3. Add mashed banana or eggs and vanilla and almond extracts to butter mixture, scrapping the sides of the bowl as necessary.

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4. In a separate bowl combine flour, baking soda and salt. Mix until well combined. A cup at a time, gently fold into butter mixture until just combined. Add sprinkles and mix again.

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5. Roll dough into small balls (lol) and place on a baking sheet. This baking sheet from Crate’n’Barrel is my favorite ever! My sister gave it to me for Christmas. Love it! Nothing ever sticks to it and cookies always turn out BEAUTIFULLY. Thanks Jenn!

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6. Press 3 Birthday Cake M&Ms into each cookie. If you want a different look you can just mix them into the dough before rolling into balls. This will totally work, but just make note that Birthday Cake M&Ms are quite large. And in charge ;-).

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7. Bake 12-15 minutes until fragrant and slightly browned. Eat and dance and party and feel 5 years old. Share if you’re feeling nice. Or if you have your cranky pants on eat them all yourself, however this may result in a slight tummy ache (you have been warned).

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Homemade Twix + Homemade Almond Joy

As long as I’m rolling out candy recipes, (Kit Kats earlier today, Take 5 Bars with Graham Cracker and Sea Salt yesterday,) I thought I’d also post my homemade Twix and homemade Almond Joy bars. These were also part of my DIY Candies piece for NYU Spoon and were featured on The Daily Meal. I gave Kit-Kats their own post because Kit-Kats are a godly food in my eyes so I felt they deserved it. I’m combining Twix and Almond Joy because they’re also in my top 5 favs, but I’m also kind of lazy right now and I think my pup has to poop so I’m anxious to finish this post so we can go on a walk. And you know what? My blog my rules. *whip crack* Anywhoo, I feel like everyone loves Twix. I do too. I also feel like a lot of people think of Almond Joy as “old people” candy. It’s not. It’s great. Don’t judge my love of it and think I’m an old grannie. Even though ever since I turned 22, I’ve been going to bed progressively earlier. It’s fine trust me, I just like my bed a lot.

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I feel like it is my responsibility to clarify, while I categorize all these homemade candies as “easy,” I should also mention that they’re all putsy. (ie: you got to have a bit of patience because it’s a lot of repetitive handling and spreading of chocolate etc). But spreading chocolate and being putsy is fun when you get delicious end results. At least in my eyes. Give these a whirl. And just like the Take 5 Bars, I reccomend Sea Salt. Also that Real Salt brand Sea Salt is dank monies. You should buy it. It’s like $6 for that bag, but so, so, so worth it. Last night I ate some food just so I could have a vessel for the salt. I do that a lot with hot sauce too. And salsa. And then I need a sugary chaser, like these bars. Life is all about balance, people!

Twix:


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Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes

Ingredients:
1 small box butter shortbread cookies
1 9 ounce bag baking caramels
1 12 ounce bag chocolate chips
sea salt (optional)

Directions:

1. Place parchment paper or aluminum foil onto a large plate or baking sheet, and place it next to your work space.

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2. Unwrap caramels and place in a microwave safe bowl. Microwave on high in intervals of 30 seconds until melted, stirring between each interval.

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2. Spread caramel onto shortbread cookies using a knife. Place each caramel covered cookie onto the prepared sheet. Sprinkle with sea salt if you’re fancy.

3. Allow caramel to cool on cookies. This should take about 20 minutes.

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4. Empty the chocolate chips into a large microwave safe bowl. Place in the microwave and microwave in increments of 30 seconds, stirring after each increment, until chocolate is melted. Be careful not to burn chocolate.

5. Use a knife to spread chocolate on all four sides of the caramel coated shortbread cookies and place back onto prepared pan.

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6. Place cookies in the refrigerator until chocolate has set, about 30-60 minutes.

 

Almond Joy

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Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes

Ingredients:
4 cups sweetened flaked coconut
7 ounces sweetened condensed milk (half of a small can)
1 1/2 cups powdered sugar
1 12 ounce bag chocolate chips
1/2 cup raw almonds

Directions:

1. Line a 9×9 pan with parchment paper or grease with butter or nonstick spray.

2. Pour sweetened condensed milk into a medium sized bowl and add powdered sugar. Mix until smooth and well combined. Fold in sweetened coconut.

3. Pour coconut mixture into prepared pan. Spread and pat it down evenly with a spatula.

4. Place almonds in rows on top of the coconut mixture. Press each one into the coconut just a lightly, until each nut is about half submerged in coconut.

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5. Place pan in the refrigerator for about an hour until coconut is set and firm.

6. Grease a sharp knife with cooking spray. Cut the coconut mixture in rows following the pattern made by the almonds, and then into individual 2-inch bites.

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7. Place parchment paper or aluminum foil onto a large plate or baking sheet, and place it next to your work space.

8. Empty the chocolate chips into a large microwave safe bowl. Place in the microwave and microwave in increments of 30 seconds, stirring after each increment, until chocolate is melted. Be careful not to burn chocolate.

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9. Using hands, dip each 2-inch bite in chocolate and use a knife to coat chocolate evenly. Place on lined baking sheet.

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10. Place almond joys in fridge for 30-60 minutes until chocolate is firm. Keep cold until serving. Nom it up and defend these beauties as young AND old person candy.

 

 

DIY Cronuts link (a recipe by me) && an explanation of my disappearance

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direct link to recipe here

hey everyone!

sorry i have vanished from my blog for quite a while. like has been crazy. once school got going, i ended up kind of tossing my blog to a backburner on my priority list and quite honestly even forgot about it for a while. but i plan to update it a bunch this winter break, and hopefully not to neglect the poor thing from now on. i’ve been home from school for a few days now and have literally been baking non.stop. cookies. more cookies. even more cookies (can never have too many cookies, right?). italian rainbow cookies (my fav – swoon). cookies for my dogs and my sister’s dogs (damn so many cookies!). cakes. candy. barks. eclairs. and i got a buche de noel on the way. so now i have quite a bit of inspiration for some posts. on top of that, i have a bunch of stuff i did over the semester that i can slap up here over the coming weeks.Β 

the semester was awesome. busy, but awesome. i finally felt like i’m at a place in my education where i enjoy all of the classes i am taking, and it was such a thrill to find enjoyment in doing my schoolwork, and actually enjoy lectures and reading.Β 

in case you are wondering, here is what i took:

  • Intro to Food Science
  • Human Anatomy (at a graduate level…it was a bit of a challenge but i ended up doing it anyway!)
  • Diet Planning & Assessment (a nutrition class, part of the DPD sequence)Β 
  • Lab in Psychopathology
  • Social Psychology

so that was it. five classes (one a graduate science class that met at 8am). i also wrote all semester long for NYU Spoon. it was great. all of it. especially NYU Spoon. i don’t think those kids realize how humbled i feel to be a part of it. they all seem so legit (journalism majors, working at E! and CNN, etc) and here i am, just some premed (although i’ve been having doubts about med school – more in a future post) and nutrition minor like “oh hey, i like food.” but whatever. i’m thrilled to be a part of it.

which brings me to my first post.Β 

here is a link to my original article on NYU Spoon on how to make cronuts.Β 

truly, it’s not as hard as it sounds. sure, it takes a long time and its repetitive. but it’s not, ya know, hard. give it a whirl and impress your family or someone special for christmas or new years breakfast this season. personally, i have a taste aversion to donuts, so even thought i knew these were good, it was hard to enjoy them, but everyone else seemed to go CRAZY for these babies. and i hope you will too!

happy holidays everyone! and hello again blog world!Β 

homemade thin mints.

As I promised at the end of the Carmel deLites post, I recently attempted to make Thin Mints from scratch. And you know what? These are quite less labor intensive than the deLites (although, in my personal humble opinion, not quite as tasty). These are still pretty good though, and carry a “wow” factor much like their sister cookies. Speaking of sisters, I’m bringing these to my very own sister’s Bachelorette party this Saturday. hash tag exciting!

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Also speaking of sisters, I’m no longer sobbing over the fact that girl scout sisters do not voyage up the five flights of stairs that lead to my apartment to knock on my door and try to sell me their cookies. At this point, I’m convinced I don’t even need them. The quest to make homemade Girl Scout Cookies has become a project of sorts for me, and I like the challenge of trying to re-create something so beloved and ionic. I think I may actually make it a goal of mine to attempt to re-create every flavor, or at the very least, all my favorites. So far, so good, so I’m gonna keep on keeping on!

Below you’ll find the recipe for the homemade thin-mints, which according to the Girl Scouts website, are the #1 selling cookie, accounting for 25% of their annual revenue.

The cookies that come out of your kitchen will lack high fructose corn syrup, preservatives, and palm oil that the conventional cookies have. This is a good thing. They also lack the portion-controlling sleeve. Now there’s no “holy fuck I just ate a whole sleeve of Thin Mints I gotta put the box down” afterthought to slow your consumption. But to keep yourself from eating yourself into a minty diabetic coma, I suggest sharing with friends. I don’t think they’ll mind.

i found peppermint oil at target for $4.99 and coconut oil at trader joes for $5.99 #gooddeals :)

i found peppermint oil at target for $4.99 and coconut oil at trader joes for $5.99 #gooddeals πŸ™‚

For the cookies:

  • 1 lb (2 sticks) butter, brought to room temperature
  • 1 cup white sugar
  • 1 cup cocoa powder
  • 2 egg whites, at room temperature (baking tip: egg whites dry out baked goods, which is what we want for a crunchy cookie. for a moist cookie or a richer dessert, yolk is used
  • 1 and 1/4 cup flour
  • pinch of salt

baking tip: you want the butter and eggs at the same temperature (room temperature) when baking so they cream evenly. if at different temperatures, they dough will get lumpy! let them sit out for a few minutes before you bake, or warm butter gently in the microwave for 10-20 seconds

For the mint-chocolate glaze:

  • 12 oz (one and a half bags) high-quality semi-sweet chocolate chips (i used ghardelli)
  • 3 tablespoons coconut oil (butter or vegetable shortening would also work)
  • 1 1/2 teaspoons peppermint extract (available at Target & Whole Foods if you can’t find it in your local grocery store)
the dough will be slighly denser than normal cookie dough. be sure not to overmix it or you will get a tough and unpleasant texture
the dough will be slighly denser than normal cookie dough. be sure not to overmix it or you will get a tough and unpleasant texture

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Directions:

  1. Cream butter and white sugar using a kitchen-aid mixer or hand-mixer at high speed for several minutes until fluffy and fragrant.
  2. Add powdered sugar in two portions, mixing well after each addition.
  3. Add cocoa powder in two portions, mixing well after each addition.
  4. Add egg whites and mix.
  5. Mix flour and salt in a seperate bowl, then add to the butter mixture, folding in gently with a spatula. (Do not overmix! Or you will get a tough cookie)
  6. Roll the dough into a log that is just over an inch in diameter. Yes, it will look like a big piece of poop.
  7. Wrap the log in Saran Wrap and stick in the freezer until frozen (about an hour) or overnight
  8. Preheat oven to 350 degrees about 20 minutes before you want to bake the cookies
  9. Remove log from oven.
  10. Slice into thin circles, about 1/8 inch wide (just eyeball it – go for what a thin mint looks like/is shaped like!)
  11. Arrange cookie dough slices about an inch apart on cookie sheets.
  12. Bake 8-10 minutes until the kitchen smells chocolatey and cookies are slightly darker and raised.
  13. Allow cookies to completely cool on a cooling rack.
  14. Melt chocolate chips & coconut oil in a large bowl in small increments (30 secondsish) in the microwave, stirring after each increment until smoothly melted. This can also be done on a double boiler on your stovetop. Once melted, add the mint extract and stir well.
  15. Dip each cookie into the chocolate mixture, and wipe off excess chocolate with a knife or with your fingers.
  16. Place chocolate-dipped cookies on a cookie sheet covered in parchment paper and stick into the freezer. Let these freeze until hard. The cookies should be able to peel right off the parchment paper when they’re frozen.
  17. Pop into an airtight container or plastic bag and store in the freezer or fridge until you are ready to enjoy them πŸ™‚

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Happy eating! What Girl Scout Cookie should I attempt next? Peanut Butter Pattie? I actually have been thinking about how I could do this, and think I have it figured out. And it’d be pretty simple.

happy baking and happy eating!

kbakes out.