Nutella-Crescent Roll Treats

December 14, 2010

Chef’s Notes: I’ve always wanted to try Nutella (chocolate & hazelnut…yum). So I bought a jar and decided to use some of it to make a cookie-type-thingy. I found several recipes using crescent rolls to create something like a cookie. This is my variation on those recipes.

Nutella-Crescent Roll Treats
Makes 32

1 tube refrigerated crescent rolls
About 1/4 jar Nutella
Powdered sugar

Preheat oven to 350 degrees. Press together the crescent rolls triangles to create 4 rectangles. Cut each rectangle into 4 equal-size piece. Spread a small amount of Nutella on each rectangle. Fold each rectangle over lengthwise (log shaped) and press edges and ends to seal. Place on baking sheet. Bake 12-15 minutes, until golden brown. Allow to cool slightly (warmish but not hot). Cut each log in half and roll in powdered sugar.

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Breakfast Cookies

October 8, 2009

Chef’s Notes: What? Cookies for breakfast? Isn’t it odd that we classify some foods as appropriate, and others not? There is nothing in these cookies that you wouldn’t eat for breakfast. And the surprise ingredient? Bacon!

My version is a modification of a modification of the original recipe. I first heard of the recipe on the Kyrie Eleison blog; the author mentioned in a post that she wanted to try the recipe, which was featured on another blog. The original came from the Cookies cookbook.

The cookies are not overly sweet, and have a refreshing orange flavor. The texture is soft and fluffy, with a slight chewy/crispiness. The bacon is noticeable, but certainly not overpowering.

Breakfast Cookies

Breakfast Cookies

Breakfast Cookies
(Makes 18 cookies)

1/4 C.unsalted butter, softened
1/4 C. stick margarine, softened
1/3 C. brown sugar, packed
1 egg
1/4 of an orange from which you’ll need 1 tsp. zest and 1/4 C. diced pieces and the juice
3/4 C. whole wheat flour
1/2 C. all-purpose flour
1 tsp. baking powder
4 strips bacon, cooked very crisp and crumbled (about 1/2 C. crumbled bacon)
1/2 C. Grape-Nuts cereal

Preheat oven to 350 degrees.

In a small mixing bowl, cream the butter, margarine, and brown sugar. Beat in egg, orange zest and orange pieces with juice. Add flours and baking powder and mix thoroughly. Stir in bacon and Grape-Nuts.

Place spoonfuls onto ungreased baking sheet. Bake 10 minutes, or until the edges are lightly golden. Remove cookies from baking sheet while warm and cool on racks.


Pumpkin-Ricotta Cookies with Dark Chocolate and Candied Ginger

September 6, 2009

Chef’s Notes: The Paper Chef is a cooking challenge in which cooks are challenged to create a recipe using a list of ingredients. The ingredients for this month’s challenge are: ricotta, dark chocolate, ginger, and any fourth ingredient that signifies fall (autumn). This recipe is my submission for the challenge. The spicy ginger and bitter chocolate complement the slight sweetness of the ricotta and pumpkin, and the cookies have a pleasantly moist texture.

Pumpkin-Ricotta Cookies with Dark Chocolate and Candied Ginger

Pumpkin Ricotta Cookies with Dark Chocolate and Candied Ginger

Pumpkin-Ricotta Cookies with Dark Chocolate and Candied Ginger
Makes 3 dozen

1 C. all-purpose flour
1 C. wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 C. unsalted butter, softened
3/4 C. pure cane sugar
1 egg
1 C. ricotta cheese
1 C. 100% pure canned pumpkin
1 oz. Lindt supreme dark chocolate (90% cocoa), coarsely chopped
1/2 C. candied ginger

Preheat oven to 375 degrees. Combine flours, baking soda and baking powder in small bowl. In another bowl, beat butter and sugar until creamy. Add eggs, beating well. Add ricotta cheese and pumpkin and mix thoroughly. Gradually stir in flour mixture. Stir in chocolate and ginger. Drop by rounded tablespoon onto ungreased baking sheets. Bake 10-12 minutes.


Rosemary Lime Cookies with Pistachios

September 6, 2009

Chef’s Notes: I’ve read recipes for cookies with sage or rosemary, and even though I was skeptical, I decided to create my own version…and I’m glad I did. The earthy spicy taste of rosemary plus the tangy sweetness of the lime plus the chewy texture of the pistachios creates a very yummy cookie. The cookies are most flavorful at least 24 hours after baking. (This recipe was submitted in the Taste of Home From The Herb Garden recipe contest.)

Rosemary Lime Cookies with Pistachios

Rosemary Lime Cookies with Pistachios

Rosemary Lime Cookies with Pistachios
Makes 2 dozen

1 C. all-purpose flour
1 C. wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 C. unsalted butter, softened
3/4 C. pure cane sugar
1 egg
2 T. lime juice
1 tsp. lime zest
2 T. fresh rosemary, coarsely chopped
1/2 C. unsalted pistachios, coarsely chopped

Preheat oven to 375 degrees. Combine flours, baking soda and baking powder in small bowl. Beat butter and sugar until creamy. Add eggs, lime juice and zest, and beat well. Stir in flour mixture and mix thoroughly. Stir in rosemary and pistachios. Drop by rounded tablespoon onto ungreased baking sheets. Bake 8-10 minutes.