Monthly Archives: June 2012

Mojito Cookies

I am the host for this month’s What’s Baking and I am SO excited to share all of the recipes with you tomorrow – so tune-in back here for some amazing recipes tomorrow.

The theme this month was “bake with fresh herbs”.  My patio herb garden has exploded (except for my basil…) so I was inspired to try and use these herbs in a non-traditional way.  We know that rosemary is good on steak, parsley on salads, oregano on lamb…but I wanted new uses for these herbs, so away went my theme.

My mint plant is massive – it has just absolutely taken-off and I can only make so many mojitos…well, not really – I can drink those all day.  But I seriously can’t keep up with this plant.  I’ve given 10 or so sprigs to my neighbour, I’ve made salads…but I wanted to do more with it.  Insert these cookies.  Smitten Kitchen gave me the inspiration as she had posted a recipe for Margarita Cookies, and since these aren’t so far off, I decided to try it.  Just to prove how big my plant is…look at this.

These cookies were good, really good. A perfect combination of sweet, salty and buttery and a perfect use for some of my mint.  I’d go easy on the salt topping, as a few of mine were a little too savoury, but otherwise these are a welcome treat in our house and taste almost as good as sipping a mojito in Miami…I did say almost though.

Be sure to check-in tomorrow to see what my fellow bloggers made with fresh herbs.

Enjoy!

Mojito Cookies

Yield:  50 small 1-inch cookies
Prep Time:  20 minute for dough, plus 2.5 hours of resting in fridge (read directions below!)
Cook Time:  10-15 minutes

Ingredients:

  • 2 sticks (8 ounces; 230 grams) unsalted butter, at room temperature
  • 2/3 cup (70 grams) confectioners’ sugar, sifted
  • 2 large egg yolks, at room temperature and divided (you will use one in dough, one for coating)
  • Pinch of salt
  • 2 teaspoons tequila or white rum
  • 2 TBSP of minced mint (equal to about 30 or so mint leaves)
  • Grated zest of one lime
  • 2 cups (280 grams) all-purpose flour

Coating:

  • Approximately 1/2 cup clear sanding or other coarse sugar
  • 2 teaspoons flaky Maldon sea salt*

Put the butter in the bowl of a mixer fitted with the paddle attachment and beat at medium speed until it is smooth.

Add the sifted confectioners’ sugar and beat again until the mixture is smooth and silky.

Beat in 1 of the egg yolks, followed by the salt, tequila, grated lime and mint.

Reduce the mixer speed to low and add the flour, beating just until it disappears. It is better to underbeat than overbeat at this point; if the flour isn’t fully incorporated, that’s ok–just blend in whatever remaining flour needs blending with a rubber spatula.

Turn the dough out onto a counter, gather it into a ball, and divide it in half. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.

Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches (2.5 to 3.2 cm) thick. (Get the thickness right, and the length you end up with will be fine.)

Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month.)

Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.

While the oven is preheating, work on the sugar coating: Whisk the remaining egg yolk in a small bowl until it is smooth and liquid enough to use as a glaze. Mix the coarse sugar and flaky salt well and spread the mixture out on a piece of wax paper. Remove the logs of dough from the refrigerator, unwrap them, and brush them lightly with a little egg yolk. Roll the logs in the sugar, pressing the sugar/salt mixture gently to get it to stick if necessary, then, using a sharp slender knife, slice each log into cookies about 1/4 inch (7 mm) thick. [Smitten Kitchen Note: To get the sugar/salt mixture to stick better, move the log over to a piece of plastic wrap, and in the sort of technique you’d see a sushi chef use to shape a roll, use the plastic to press the sugar in by wrapping it tightly.]

Place the cookies on the lined baking sheets, leaving about 1/2 inch (1.5 cm) space between them.  Top with a sprinkle of the leftover salt/sugar mixing.

Bake the cookies for 12 to 14 minutes, or until they are set but not browned.

Transfer the cookies to cooling racks to cool to room temperature.

Keeping: Packed airtight, the cookies will keep for about 5 days at room temperature. Because the sugar coating will melt, these cookies are not suitable for freezing.

Recipe Adapted From Smitten Kitchen, originally adapted from Dorie Greenspan’s Sablés au Citron

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Filed under Bread, Desserts, Vegetarian and Vegan

Spicy Bean Burritos

Growing up, we didn’t eat a lot of beans. Sometimes we’d have chili and they’d show up there, but other than that, they were limited.

Now that I have my own kitchen (and have had for some time!) beans are a frequent guest at our dinners. I am so lucky that CH will eat almost anything and he happens to love beans, so it’s a win-win. Nothing will beat the Tuscan white beans we had while traveling in Italy, but I will keep trying recipes until I get it right.

This meal however is one of my favourite go-to quick dinners, and it has even been made many upon many times – I was just lucky that I planned ahead a little and managed to take a photo this time around.  I even made these while living in France last year.  They are healthy, very budget-friendly and the bottom line – they are delicious.

Like I said above, this is an easy weeknight dinner that is ready in about half an hour and is absolutely delicious for lunch the next day (or two!). Feel free to fill them with whatever toppings you like – just be careful not to over-stuff them or you will have burrito explosion :)!  Oh, and if you don’t like spicy, kick back the amount of chili powder to your liking.  One final note – feel free to use whatever canned beans you have on hand – I’ve used only black beans, a mixture of white beans/black beans, and straight pinto beans – use what you like and they will be delicious.

Enjoy!

Spicy Bean Burritos

Yield:
about 6 servings
Prep Time: 20 minutes (prep while the beans cook!)
Cook Time:  20 minutes

Ingredients:

 For the bean filling:

  • 2 tsp. olive oil
  • 1 small onion, diced
  • 2 cloves garlic, grated or minced
  • 1 tsp. chili powder
  • 1 tsp. minced chipotle in adobo sauce
  • 1 tsp. ground cumin
  • 1 small pinch of cayenne pepper
  • S&P to taste
  • 1/3 cup water, vegetable broth or chicken broth
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can pinto beans, drained and rinsed
  • 6 TBSP of your favourite store-bought salsa

 For serving:

  • 6 (9- or 10-inch) flour tortillas, warmed
  • Shredded cheddar cheese
  • Diced cherry tomatoes
  • Shredded romaine lettuce
  • Diced red onion
  • Diced cucumber
  • Low-fat sour cream or Greek yogurt
  • Diced cilantro

Directions:

To make the bean filling:

Heat the oil in a skillet over medium-high heat.  Add the onion and sauté until translucent and slightly brown. Add the garlic, chili powder, chipotle, cumin, salt and cayenne; stir, cooking just until fragrant, 30-60 seconds.

Add the beans and the water or broth to the skillet.  Bring the mixture to a boil.  Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes.  Remove the skillet from the heat and stir in the salsa.

Spoon about a third of a cup of the bean mixture down the center of each tortilla.  Top each serving with a pinch of shredded cheese, tomatoes, lettuce, onion, cucumber cilantro and sour cream.  Roll the tortilla up tightly, burrito style, and serve immediately.

Enjoy!

Recipe slightly adapted from Annie’s Eats, as seen on Pink Parsley Catering, originally from Cooking Light

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Filed under Healthy, Mains, Mexican, Vegetarian and Vegan

Chickpea Chocolate Chip Cookies

You read that right, there are chickpeas in these cookies.  OKAY, forget I said that.  Instead, you read this: the most amazing, life-changing chocolate chip cookies.

That’s all you need to know, I promise.  Make these, it’s that simple.

Ohkay, I will provide a little blurb.  I “Pinned” these on Pinterest a while ago, forgot about them, and then remembered them when I felt like baking something a few weeks ago.  I never need to worry about eating too many baked treats (unless it’s chips or popcorn…then it’s fair game), but CH is bad at indulging.  Thus, when I bake goodies, I try to make them as healthy as possible, so that when he eats 10 right away, I don’t feel as bad.

I admit it though, I couldn’t believe someone would put chickpeas in cookies…but something was telling me to just try it.  I followed the recipe, getting more and more excited as I went through the steps, and when they finally went in the oven, I couldn’t wait to get them out.

These cookies are everything a good chocolate chip cookie is:  slightly crispy on the outside, moist and chewy on the insider. These have easily replaced my favourite chocolate chip cookie recipe, and just to prove they are “that good” here is a comment I received at work via email from CH:

“I never want to eat a non-chickpea chocolate chip cookies again, in fact, I will throw out the Chips Ahoy cookies at home tonight in protest […]”.

Just trust me, they are that good.

And enjoy a cookie that clocks in a 83 calories, 3 grams of fat, 2 grams of fiber and 3.1 grams of protein per cookie.  Now that’s a cookie that you can have more than one of :)

Enjoy.

Chickpea Chocolate Chip Cookies

Yield:  4 dozen
Prep Time: 15 minutes
Cook Time:  12 – 14 minutes

Ingredients:

  • 1 cup firmly packed brown sugar
  • 1/2 cup butter, room temp
  • 1 egg
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1/3 cup lowfat vanilla yogurt
  • 1 15 oz can chickpeas, rinsed + patted dry
  •  2 1/4 cup all purpose flour
  • 1/4 cup almond meal
  • 1 teaspoon baking soda
  • pinch of kosher salt
  • 8 oz semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together fours, almond meal, salt and baking soda.

In the bowl of an electric mixer, beat together butter and sugar until fluffy.

Add chickpeas and beat until finely mashed. Add eggs one at a time continuing to beat.

Mix in yogurt and vanilla and then incorporate dry ingredients on low speed until dough forms.

Stir in chocolate chips by hand.

Drop dough by teaspoonful on each cookie sheet about two inches apart.

Dampen hands and gently push on the top of each piece of cookie dough flattening each slightly.

Cook for 10 to 15 minutes or just beginning to brown and toothpick comes out clean. Resist the urge to over bake! They will look undercooked but if the toothpick comes out clean they are done.

*** I divided the dough in-half and frozen one portion of it for future use (I rolled it into a long log and wrapped it in plastic wrap). When I wanted a batch of cookies, I sliced the log into disks’ and then cut the disks in half).  They were just as good as the first batch!

Recipe from Cooking With My Kid

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Filed under Breakfast, Desserts, Healthy, Vegetarian and Vegan