Platters...something that looks complicated but it is really only as complicated as you make it. When I was working, I would sign up for desserts and make platters of a variety of different items with a different degree of sweetness. You have something that can cater to nearly every taste bud, is portable and people are not hesitant to take home if there are any left overs.
The picture above is a very simple brownie and cookie platter that I made for a reunion this week. I say simple because I have just two items on it. In this case both were baked by me. One is from a box/pinterest recipe (the brownies) and the other is a from scratch cookie (recipe below). If I wanted to expand this platter I would probably add a few items on here that were store bought or something that is wonderful to eat naturally with a little help (like chocolate/candy covered berries).
The focus on this blog today, is the cookie recipe. The cookies came about as a happy accident. I was making a favorite chocolate chip cookie recipe and one of the ingredients was mixed up and then BAM, I created what I now call, Banana Split Cookies. After the happy accident, I added and changed a couple of things and created a pretty tasty cookie. My husband is a man that does not have much of a sweet tooth and he will ask for these. It is just a good twist on something familiar.
I hope that you enjoy! I have included some of my cookie tips. I hope that it helps you have fun with cookies!
Ingredients:
2 1/4 Cups of Flour
1 tsp baking soda
1 cup of butter (please use butter when possible in baking, it really makes a difference)
1/4 cup of granulated sugar
3/4 cup of brown sugar
1 tsp REAL vanilla (I like bourbon based vanilla)
1/2 tsp all spice (can use cinnamon or nutmeg)
1 pack of INSTANT BANANA PUDDING NOT PREPARED
2 Eggs
1 pack of 12 oz semi sweet or dark chocolate chips
1 cup nuts (I use the inexpensive nut topping blend which is usually put on ice cream)
Step 1: Cream butter and two sugars
Step 2: Add eggs and vanilla and pudding and all spice
Step 3: Add flour and baking soda 1/3 at a time
Step 4: Add chips and nuts
Step 5: Place dough on a cookie sheet lined with parchment paper
Step 6: Bake cookies in a 350 oven for 8-10 minutes
Step 7: Take out of the oven (they will look a bit underdone) and let them sit on the pan for 5 minutes
Step 8: Remove cookies and place on cooling rack
Step 9: Store in an air tight container or put out to serve
COOKIE TIPS:
I use a Wilton cookie scoop and with that I make about 3 1/2 dozen cookies. Just keep the cookie dough consistent in size before baking. If it is smaller or larger than a rounded tablespoon make sure you adjust the cooking time.
All Spice may seem strange but I find that all spice or cinnamon or nutmeg really enhances the ingredients and makes the dark/semi sweet chocolate pop! I try to add a pinch anytime I am baking anything that has chocolate.
You can also change the pudding flavor. Example, if you want to make chocolate cookies but are lacking in cocoa powder, use chocolate instant pudding. It is not as intense as the powder but it still tastes yummy.
If you like pistachios then use pistachio pudding and add some of the nut and then chocolate chips. It will save you a mint on the nuts because you will not need as many nuts to get the flavor.
You can really have fun with just changing the pudding mixes and the extract flavors.
Yep, you can change extract flavors too to incorporate a fun twist as well!
The point is, you can create something new and fun by simply using a solid cookie recipe and switching a few flavor components. Give it a shot and have fun!
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