Dark Chocolate Almond Lacey Cookies | Recipe from Bakerita.com

Dark Chocolate Almond Lacey Cookies

Dark Chocolate Almond Lacey Cookies | Recipe from Bakerita.com
Florentine cookies, lacey cookies, dark chocolate almond cookies…whatever you want to call them, these thin, crunchy, chocolate-filled cookies are absolutely melt-in-your-mouth delicious.

One of my housemates, Ally, absolutely adores these Dark Chocolate Almond Laceys from Trader Joe’s. They’re thin, crunchy, taste-like-toffee cookies, sandwiched with rich dark chocolate, and they’re so so good! Of course, after a few weeks of watching her eat them, I decided I needed to recreate them.

Dark Chocolate Almond Lacey Cookies | Recipe from Bakerita.com The process for these cookies is different from most cookies, but still easy nonetheless. There’s no creaming butter and sugar together here. Instead, you’re making a sort-of caramel sauce to mix with a little bit of flour and super finely chopped up almonds. You get a sticky dough which you make into itty-bitty balls (seriously) that bake up into shatteringly thin, beautiful, toffee-like cookies. You sandwich two cookies together with some dark chocolate, and the result is a cookie that tastes delicious immediately, but gets even better after a night or two. The cookies soften and meld together, and the sweetness of the cookies balances so nicely with the dark chocolate.

If you don’t want to slather them in dark chocolate, they also taste great plain or with a drizzle of whatever kind of chocolate you want. Mmm!

So…we’re not just talking about delicious cookies today, we’re also talking about good causes!

Dark Chocolate Almond Lacey Cookies | Recipe from Bakerita.com I’ve partnered up with OXO to help bake a difference and raise awareness about childhood cancer, and we want you to help bake a difference too! Cookies for Kids’ Cancer is a non-profit organization started by OXO employees to research more effective treatments for pediatric cancer, which is the #1 disease killer of children in the U.S. I love that OXO uses their influence to help make a difference in such an important cause.

OXO makes some of my absolutely favorite kitchen tools EVER, and I use their products pretty much every time I bake (no lie). And if you buy specially marked OXO products, OXO will donate on your behalf to help support Cookies for Kids’ Cancer!

For every stickered item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000 pledge to Cookies for Kids’ Cancer. Look for specially marked OXO products at participating retailers in September. You can find those retailers here!

CFKC Sticker[3]

Be a good cookie, and make some delicious cookies with me! :D

Dark Chocolate Almond Lacey Cookies | Recipe from Bakerita.com

Dark Chocolate Almond Lacey Cookies

Ingredients

  • 1 1/2 cups sliced almonds
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup white sugar
  • 2 tablespoons heavy cream
  • 2 tablespoons light corn syrup
  • 5 tablespoons unsalted butter, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
  2. Pulse the almonds in a food processor until finely chopped. In a separate bowl stir together the nuts, flour, and salt in a large bowl.
  3. Combine the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is dissolved. Boil for 1 minute. Remove from heat and stir in the vanilla, then pour into almond mixture and stir to combine. Place in the refrigerator to cool, about 30 minutes.
  4. Scoop rounded teaspoons (they should be itty bitty!) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
  5. Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, about 10 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter.
  6. Melt chocolate in a microwave proof bowl for 30 seconds. Stir. Repeat until the chocolate is fully melted. Pair up cookies of equal size. Spread chocolate onto one cookie and press carefully together with another cookie. Repeat with remaining cookie pairs. Let cool, and store in an airtight container.
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Recipe adapted from Food Network

This post was not sponsored by OXO. All opinions are my own, and I chose to participate in their campaign to help raise awareness for a great cause! I do want to thank them for the fun cookie tools they sent to me.

Where can you find OXO & Cookies for Kids’ Cancer on social media? Be sure to #OXOGoodCookies!

Twitter: @OXO@Cookies4Kids

Instagram: @OXO@Cookies4Kids

Facebook: facebook.com/OXOfacebook.com/CookiesForKidsCancer

Pinterest: pinterest.com/OXOpinterest.com/Cookies4Kids

Apple Cinnamon Blondies | Sauteed apples and cinnamon chips star in this delicious Fall recipe! From Bakerita.com

Apple Cinnamon Blondies

Apple Cinnamon Blondies | Sauteed apples and cinnamon chips star in this delicious Fall recipe! From Bakerita.com I’m finally 21.

Which means, among other things, that it’s fall! (Oh, and also that now I can start posting boozy dessert recipes! And drink.)

My birthday, September 16th, always falls within the first few weeks of the school year, and is always my marker of when everything starts feeling a whole lot more like fall. Classes start to get into full swing. The air gets a crisp, chilly edge to it between the sunny days, and the leaves just start to change color around the edges. Then, of course, fall baking starts, and the smells of pumpkin bread, cinnamon, and apple-y desserts dominate the kitchen. It’s a great time, especially for baking.

Apple Cinnamon Blondies | Sauteed apples and cinnamon chips star in this delicious Fall recipe! From Bakerita.com I love apple desserts, and would say that on most days, I’ll tell people that’s my favorite kind of dessert. Apple crisps, crumbles, pies…I looove it. Especially with cinnamon! The two flavors are a match made in heaven. However, because it’s my favorite, I try to make it less, because I’ll totally devour it embarrassingly quickly.

Most of my baking, I have pretty good self-control. Anything to do with apples? Powerless. Enter: Apple Cinnamon Blondies.

I paired my favorite blondie recipe with my favorite fall flavors, and the result was fantastic. The idea started when I found these cinnamon chips. I had never used them before, but had always been intrigued…so I grabbed ‘em and decided they were gonna be made into something delicious with apples.

Apple Cinnamon Blondies | Sauteed apples and cinnamon chips star in this delicious Fall recipe! From Bakerita.com The blondies are the perfect vessel for the chunks of apple, which are sautéed in a tiny bit of butter and brown sugar. They stay just firm enough, and the blondies stay gooey and soft on the insides. The edges are chewy and caramelized, and the cinnamon chips leave swirls of cinnamon goodness veining through the blondies.

They are the epitome of fall.

(And they make your house smell awesome!)

If you’re like me and love apples, you’ll be in heaven. Enjoy!

Apple Cinnamon Blondies | Sauteed apples and cinnamon chips star in this delicious Fall recipe! From Bakerita.com

Apple Cinnamon Blondies

Yield: 16 bars

Ingredients

  • 1/2 cup + 1 tablespoon unsalted butter, divided
  • 1 cup + 2 tablespoons light brown sugar, divided
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 medium apple, diced into 1/4” chunks (peeled if desired, I didn’t)
  • 1/2 cup cinnamon chips

Instructions

  1. Preheat oven to 350°F. Line an 8-by-8-inch pan with aluminum foil or parchment paper and spray with cooking spray; set aside.
  2. In a small skillet, melt 1 tablespoon of butter. Add 2 tablespoons brown sugar and cut apples. Stir to combine. Let simmer together on low heat for about 5 minutes, until apples are slightly softened. Set aside to cool while you prepare blondie batter.
  3. Melt 1/2 cup butter in the microwave. Combine remaining brown sugar and melted butter in a large bowl and whisk to combine. Add the egg, vanilla, and whisk to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix. Fold in the cinnamon chips and apples. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife.
  4. Bake for 30 to 40 minutes, or until the bars are set. The edges will be slightly pulling away from sides of pan. Allow bars to cool for at least 2 hours before slicing and serving into 16 squares. I like to refrigerate them before cutting to make them easier to cut. Bars can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
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Cinnamon Raisin Peanut Butter Oatmeal Cookies | Recipe from Bakerita.com

Cinnamon Raisin Peanut Butter Oatmeal Cookies

Cinnamon Raisin Peanut Butter Oatmeal Cookies | Recipe from Bakerita.com

Today, we’re talkin’ about one of my favorite subjects: peanut buttaaaahhh!!!

Sorry that was obnoxious. But I’m just so excited about peanut butter (as I usually am) and all the delicious flavors and these cookies.

Because these cookies, you guys, were awesome.

Cinnamon Raisin Peanut Butter Oatmeal Cookies | Recipe from Bakerita.com

I have an odd, confusing confession: I obviously love peanut butter, but peanut butter cookies have never been my favorite. In fact, I pass them up in favor of most cookies, and usually won’t eat one when it’s offered to me. BUT, these cookies, I couldn’t stop eating whenever I was in the kitchen.

These cookies are soft, and not too sweet. They have the perfect amount of bite from the oatmeal. The texture is nicely crisp on the outside, but not too far past cookie dough on the insides (!!!!). The raisins (if you’re into them) add a nice burst of sweetness and added chewy texture. And of course, put your hands together for the star of the show: Cinnamon Raisin Swirl Peanut Butter!!

Cinnamon Raisin Peanut Butter Oatmeal Cookies | Recipe from Bakerita.com

Ugh, that peanut butter is simply magical. The kind folks over at Peanut Butter & Co. offered to send me a little PB care package a few months ago and of couuurse I wasn’t going to turn down the opportunity to try a whole bunch of delicious peanut butter (if you questioned that…you clearly don’t know me).

When I got the heavy box in the mail, having totally forgotten about it, I was in total peanut butter heaven. My housemates and I all sat down on the couch with apples and tasted all the different flavors, picking and choosing our favorites.

Cinnamon Raisin Peanut Butter Oatmeal Cookies | Recipe from Bakerita.com

Cinnamon Raisin Swirl is my personal favorite (and definitely a house favorite, if the current state of the jar is any indication). It has actual raisins in it! It’s amazing. The Dark Chocolate Dreams taste’s like a Reese’s. Enough said. And the White Chocolate Dreams…well, you saw how I feel about white chocolate in my last post. I want you all to try them so you can pick your favorites!!

And while I can’t give one to all of you, the guys over at PB&Co. agreed to send one of you THE BIG SIX. It features six of their most delicious flavors (including my fave, and the star of this recipe!).

Enter in the Rafflecopter widget below (sometimes it takes a little while to load). I wish you could all win – good luck! :) Thanks to everyone who entered! We have a winner – congrats Susan!

Cinnamon Raisin Peanut Butter Oatmeal Cookies | Recipe from Bakerita.com

a Rafflecopter giveaway

Cinnamon Raisin Peanut Butter Oatmeal Cookies

Ingredients

  • 1 sticks (1/2 cup) unsalted butter, softened
  • 1/4 cup granulated sugar
  • 3/4 cup firmly packed light brown sugar
  • 1 tablespoon vanilla extract
  • 1/2 cup PB&Co. Cinnamon Raisin Swirl Peanut Butter (or regular creamy peanut butter)
  • 1 large egg
  • 3/4 cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup raisins

Instructions

  1. In a large bowl, cream together butter, brown sugar, and white sugar until light and fluffy. Beat in peanut butter and vanilla extract. Beat in the egg until well blended.
  2. Combine the oats, flour, baking powder, baking soda, salt, and cinnamon. Add into the peanut butter mixture and beat until just combined.
  3. Fold in raisins. Chill cookie dough, covered, at least 2 hours and up to 1 week.
  4. Preheat oven to 350°F. Form rounded tablespoons of dough into balls and arrange about 2 inches apart on baking sheets lined with parchment paper.
  5. Bake cookies in batches in middle of oven for 12 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.
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Pistachio White Chocolate Chunk Cookies (with browned butter in the dough!!) | Recipe from Bakerita.com

Pistachio White Chocolate Chunk Cookies

Pistachio White Chocolate Chunk Cookies (with browned butter in the dough!!) | Recipe from Bakerita.com
I’ve said it before, and I’ll say it again: white chocolate is soo underrated. Okay – maybe some people don’t think that it’s “real” chocolate (with cocoa powder & all that dark chocolate-y stuff), but it’s still amazingly delicious, so why the heck does it matter?!

I’m pro white chocolate all the way, so I’m on a mission to provide you all with recipes that let white chocolate shine. Paired with pistachios in cookie dough that’s all jazzed up with brown butter? It’s definitely shining. [Read more...]

Loaded Dark Chocolate Cookies \\ loaded with butterscotch chips, peanut butter chips, caramel bits, + dark chocolate chips. Hello, delicious! | from Bakerita.com

Loaded Dark Chocolate Cookies

…with butterscotch chips, chocolate chips, caramel bits, and peanut butter chips. When you do it, do it big – am I right?

Loaded Dark Chocolate Cookies \\ loaded with butterscotch chips, peanut butter chips, caramel bits, + dark chocolate chips. Hello, delicious! | from Bakerita.com Let’s talk about something weird for a second. Yesterday was my first day of my senior year of college. Essentially, my last first day of school. EVER.

I finished my internship last Friday, and spent the last Labor Day weekend enjoying the last few days of my last ever summer break. It’s bittersweet, and it’s crazy to me that it’s not only been 4 years since I started Bakerita, but I’m also on the verge of graduating college and starting “real life”. Graduation and moving on has always seemed like such a faraway concept. It’s always been the thing that I’ve been able to avoid and explain how I still had 4…3…2 years to think about it. That time has dwindled down to a mere 9 months, and it’s starting to feel a little bit daunting. [Read more...]

S'mores Brownie Cups // a gooey, fudgy brownie in a graham cracker crust, topped with a gooey toasted marshmallow! from Bakerita.com

S’mores Brownie Cups + Bakerita’s 4 Year Birthday

S'mores Brownie Cups // a gooey, fudgy brownie in a graham cracker crust, topped with a gooey toasted marshmallow! from Bakerita.com We’re celebrating here today. That is, indeed, why my s’mores brownie cups are wearing party hats (as if brownies needed a reason to wear party hats…).

Do you know whyyyy we’re celebrating? Well…

We’re having a birthday – not mine, but Bakerita’s. It was 4 years ago today that Bakerita.com was born, and my first post went live on the internet. [Read more...]