Copy Me That: Earl Grey Shortbread Cookies!

Posted by on Jul 26, 2014 in Recipe | 0 comments

Have you ever spent hours searching for a recipe that you had previously saved? After doing some major, and I mean major, reorganizing of my photos, I realized there was something equally important that I should also organize — my recipes. No, I don’t mean the (somewhat questionable) recipes that I’ve come up with…well, I do, but I mostly mean the amazing recipes I randomly come across and decide to save to try out later.  It started out with marking up magazines and recipe books. I would tag them up with colorful post-it tabs and then I would have to go through every book and magazine later on, flipping through all the marked pages, searching for that one specific recipe. God forbid I forgot to put a tab on it. So I decided to keep a folder instead, then a notebook…and finally a binder. These quickly filled up with notes and copied recipes until I belatedly realized that the process hadn’t changed. I was still going nuts looking through everything for that one recipe. And then I discovered bookmarks on the internet. Whoa. It was like a whole new world had just opened up to me. (Yea, I’m a bit slow when it comes to technology. But that’s besides the point!) Now I could save every single recipe I came across, and oh, I came across quite a few thanks to the interwebs, in one handy dandy folder. Now when I wanted to find a recipe I just had to squint and look through my list of bookmarks…unless I couldn’t find it, then I’d look through every single bookmarks folder hoping I’d saved it somewhere else by accident instead of forgetting altogether. In hindsight, sometimes it may have saved me time to just Google. >.>;; Why did I just share that very long-winded story about how organized, yet unorganized, I am? Because I was recently introduced to Copy Me That, and I love it. You people out there. Yes, you sentient beings who are currently reading this babble of nonsense. If you are like me and have been plagued by the I-must-bookmark-every-amazing-recipe-I-come-across symptom only to then be tortured by the crap-where-did-it-go disease, you will adore Copy Me That. The interface is clean but cute, and it is quick and easy to use. Most importantly? It’s free. Basically, Copy Me That allows you to copy recipes from any website and save it. You can also edit the recipe with your own preferences and changes, an option that I really like having. Another feature that I like is how you can check off any recipe in your recipe box and generate a shopping list of groceries needed. Very handy! I like it so much, that I’ve slowly been migrating my bookmarks folder over. In fact, you can eventually find all of our Snacktime Munchies recipes over on Copy Me That; just follow us here! But this post isn’t just about gushing over my latest internet crush. I am quite proud to say that while I was -ahem- organizing my bookmarks and photos, I found a recipe that I had not yet shared. Earl Grey Shortbread Cookies. And honestly? These cookies are so good that I am quite ashamed of myself for not sharing it sooner. Let’s fix that, shall we? Earl Grey Shortbread Cookies Ingredients: 2 cups all-purpose flour 2 tablespoons loose Earl Grey tea leaves 1/2 cup confectioners’ sugar 1 teaspoon pure vanilla extract 1 cup (2 sticks) butter, room temperature Mix the flour, sugar, and tea together. Note on the tea: I wanted my tea to be a fine powder so I used a spice/coffee grinder and then sifted it. If you have a mortar and pestle...

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Chopstick Jam Cookies

Posted by on Feb 24, 2013 in Recipe | 0 comments

Hey everyone! Let’s get straight to the point. This past winter break I made a couple hundred of these cookies. Why? Well yes, there was the fundraiser we did, but that’s besides the point. It’s because these cookies are absolutely delicious. Plus, they are simple to make and only require a few ingredients. Mix and match different jam combinations! SO MANY CHOICES. SO MUCH FUN. Get a couple of people to roll the cookie dough and press the squares and it’ll be relaxing therapy time. End result? Nutty pecan goodness that is meltingly crumbly from the confectioner’s sugar, offset by the tangy sweetness of jam. Mmmmmmm. Ingredients (adapted from Hungry Native) 350 degrees, ~20 min, 1 batch of small 1 inch balls of dough makes ~38 cookies 1/2 tsp salt 1 cup confectioners sugar 1 1/2 cup butter 1 1/2 cup pecans 2 tsp vanilla extract 3 cups and 2 tbsp flour This cookie is basically butter and sugar held together by flour. And it is oh so delicious. Begin by mixing the salt and sugar together. Then in a separate bowl, mix the butter with the pecans until fluffy. Add the salt sugar mix and the vanilla extract. Mix until well incorporated. In parts, blend in the flour until smooth dough forms. If you like chunky pecans, then you can add some bigger chunks of pecan here. Then roll the dough into neat balls of dough and place on baking tray. It is important to well roll the dough between your palms to make sure the dough is not lumpy or cracked in any areas. If you had refrigerated the dough to use for later, this step is very important!!! Then, using the end of a chopstick holder, gently press into the dough to form an indent, and then fill with jam of your choice. I have tried using cranberry, strawberry, and orange marmalade. All came out great! Try experimenting with different combinations :) The nutty pecan flavor complements almost everything. Enjoy guys! – Jas Photographs taken by Jasmine...

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Mocha Pecan Chocolate Chip Cookies

Posted by on Jan 26, 2013 in Recipe | 0 comments

Hello all! To start off: Happy Belated Holidays and Happy New Year and Happy Start of the New Semester!!!! (If you’re in school that is). Although the winter holidays are over, it is still absolutely freezing, with temperatures low enough to make my toes fall off. To heat you guys up, here’s a quick cookie recipe that I recently made. These mocha pecan chocolate chip cookies are absolutely delicious, with a hint of cayenne pepper to emphasize the hot melty chewy yumminess of the chocolate. I would love to pair these cookies with a glass of milk, or even better: hot chocolate! Unfortunately, silly me went and left the whole batch of cookies at home, and now I am stranded far far away from home with no cookies and nothing but me, myself, and my ramen. Thus, I shall live vicariously through you all who make these babies! They are so quick and easy to make, and the bit of coffee will perk you up :) Ingredients (this recipe is adapted from So Hungry I Could Blog) 350 degrees, 10-12 minutes, 1 tbsp balls of dough make around 50 (in my case 53!) cookies 2 1/4 sticks unsalted butter, at room temperature 1 cup sugar 1 cup light brown sugar 2 eggs, room temperature 2 1/2 cups flour 3/4 cups unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon cayenne pepper 2 tablespoons ground espresso 1 1/2 cups semisweet chocolate chips 3/4 cups crushed pecans Making this cookie couldn’t be easier. Start off by creaming the butter and sugar until beautiful whipped peaks form. Add eggs one at a time and incorporate. In a separate bowl, mix all the dry ingredients. Then add the dry batch to the wet, in parts. The dough should become a wonderful chocolate-y color and the texture should be like fluffy chocolate mousse. Do not be tempted to eat! Finally, using a spatula, fold in the chocolate chips and pecans. Place 1 tbsp balls of dough ~2 inches apart and pop in oven! Let cool, and devour while warm and melty, or eat when cool and chewy. :) Enjoy! – Jas Photographs taken by Jasmine...

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Cookie Swap 2012 (Carrot Oatmeal and Almond Biscotti)

Posted by on Dec 13, 2012 in Recipe | 2 comments

It’s that time of year again, when bells are a-jingling, lights are a-sparklin’, and spirits are spiraling downwards into depression as finals suck the life out of us…I mean, spirits are soaring with holiday cheer while everyone is frantically clogging up the mall to finish last minute shopping. Ahem. Well! There’s no better way to kick the ba-humbug out of you than with some homemade cookies filled with good cheer. Or so I tell myself to ward off the guilt of inhaling sugary carbs with a disapprovingly high calorie count. Yum. Before I manage to bring your spirits down further, as we’ve mentioned in a few posts, we’ve taken part in this year’s Great Food Blogger Cookie Swap 2012! [insert cheers and applause here] This year, the cookie swap isn’t just contributing to the food blogger community but it’s also supporting the Cookies for Kids’ Cancer’s cause. OXO will match donations to Cookies for Kids’ Cancer for up to $100,000! In fact, OXO was kind enough to send us a nifty little “Good Cookie” spatula. How cute is that? Does Cookies for Kids’ Cancer sound familiar? If you read our previous post, then you’d know that S.S.Munchies is also holding our own fundraiser until the end of January 2013 for Save the Children and Cookies for Kids’ Cancer. Read our post for more information on the fundraiser and help donate or spread the word! Now, on to what you were actually waiting for…If you liked our cookies last year, we think you’ll love what we made this year — so make sure to try them out before the world ends next week! This year, I made some simple but tasty Almond Biscotti with Mint Chocolate and Jas has some special Carrot Oatmeal Surprise Cookies in store for you. Hey guys, Jas finally making my reappearance today. It’s that time of year again: Cookie Swap! This called for me to drop all my work, roll up em sleeves, and finally get back to baking over this past Thanksgiving break. Mmmm what better way to procrastinate? This year, I definitely wanted to make a healthy, yet scrumptious oatmeal type cookie, as I have been a bit obsessive over oatmeal lately. Hey, as a poor college student what better quick breakfast than instant oatmeal and hot water? (plus rivers of honey and chunky bits of walnuts mmm). Yet, I wasn’t aiming for just any boring old typical oatmeal raisin. After browsing through recipes, I decided nothing fit into what I felt like making, and ended up doing a science experiment of sorts and winging it. The end result of my Carrot Oatmeal Surprise Cookies ended up beautifully mouthwatering with the perfect balance of salty, sweet, chewy, and crunchy. Yay for mad scientist Jas in the kitchen! Here’s the delectable (and super healthy) recipe below. Keep in mind that everything is free for variation of your own desires, as I pretty much eyeballed everything. (I have measuring lines in my eyeballs that tell me to stop pouring when it reaches the “delicious” level). Oh, and the carrots give the cookies such a lovely golden orange splash of color, definitely perfect for a gift cookie! Carrot Oatmeal Surprise Cookies (makes 36 small cookies) Ingredients 1 stick unsalted butter, softened 2/3 cup brown sugar 1 egg (preferably room temperature) ½ teaspoon pure vanilla extract ½ cup whole wheat flour ¼ cup unbleached all purpose flour ½ teaspoon baking soda ½ teaspoon cinnamon ¼ teaspoon salt (sea salt works nicely) 1 ½ cup of oats (any kind is fine, I just used instant) 2/3 cup nut of choice (I used...

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Cookie Swap Recipes

Posted by on Dec 10, 2011 in Recipe | 7 comments

As some of you might know, we announced that we’d be taking part in The Great Food Blogger Cookie Swap this year. We shipped our cookies out last week, and are hoping that they made it to their destinations safely and are being happily devoured. I made a variation of Smitten Kitchen’s Crisp Salted Oatmeal White Chocolate Cookies, and my sister made some very cute Peach Cookies following Italian Food Forever’s recipe. What with two recipes in one post, and plenty of delicious looking pictures, we hope you enjoy this special (and somewhat lengthy) post from your favorite gluttonous sisters!  White/Dark Chocolate Salted Oatmeal Cookies These cookies really were just phenomenal. Light and crispy, the inside is slightly hollow which gives it a chewy and crunchy texture all at once. With the addition of sea salt to balance out the sweetness, it had us reaching for another cookie before we knew it.  Quick and easy to make, these are cookies that are delicious for any occasion. The following recipe has had minor changes made to it. I found the original recipe’s cookies to be a tad too sweet, especially with white chocolate, and so the following recipe calls for less sugar. Ingredients: 1 cup all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon table salt 1 3/4 sticks unsalted butter 1/2 cup sugar 1/4 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract 2 1/2 cups old-fashioned rolled oats 4 ounces good-quality white or dark chocolate sea salt (for sprinkling on top) Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper. Whisk flour, baking powder, baking soda, and table salt in a medium bowl. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats. Chop your white or dark chocolate and mix until well incorporated. Taking small scoops of the cookies, roll the dough between your palms until they’re small circles. The original recipe suggests using 2 tbsps of dough, however, the cookies came out quite large and collapsed slightly in the middle due to its being hollow. 1 tbsp worked perfectly and created a nice sized cookie with just enough air inside to keep it crunchy yet chewy. Place the circles on your baking sheet, and press down slightly on each ball. Sprinkle with a pinch of sea salt over each ball. Bake until the cookies are golden brown, about 15 minutes. Good luck, and enjoy~! ~ AJ ~ Photographs taken and provided by AnnMarie Hwang Hey guys! I was looking for a cookie to make for the swap that would be something different and these peach cookies from looked really pretty and yummy, plus they seemed super simple to make. At first I thought the cookies were actual peaches o-O They turned out not as round and peach like as I wanted, but were still really cute and fun to make! Beware of stained hands! A shower right after baking fixes this problem though. The cookies themselves have a soft fluffy cake-like texture and are filled with peach jam and dipped in colored peach liquer. The cookies are not too sweet and perfectly complement tea, perfect for an afternoon tea with friends. Now on to the recipe! Ingredients: 3 Large Eggs 2 Cups Sugar 1 Cup Vegetable Oil 1 Teaspoon Vanilla Extract 4 Teaspoons Baking Powder 1/2 Teaspoon Salt 1 Cup Whole Milk 6 Cups All-purpose Flour Filling: Peach Jam...

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