Wow. That’s a mouth full. Probably my longest title yet. I love it though. And I’m pretty proud of these little cookies.

These little babies came about when I saw a post on Danny’s Kitchen about a Cookie Wars Contest going on over at Baker Bettie. My interest was instantly peeked. There’s a few rules that you have to follow and one of them is using at least 2 of the listed ingredients that they have. Well, I chose beer, coffee, and dark chocolate. I don’t really like to drink beer, but I sure love to cook with it.

What I ended up with was a very soft, chewy cookie filled with a chocolate beer cream. You can barely, if at all, taste the beer. And, if you wish, you could leave it out. I used dark chocolate chunks in these cookies instead of chips and really enjoyed getting a taste of dark chocolate as I bit into these cookies. Also I used brewed coffee in the cookies, which you can slightly taste (and that’s okay in my book!).

If you’re looking for something fun and easy to do (and eat!), give these Dark Chocolate Chunk Sandwich Cookies with a Beer Chocolate Filling a try! You’ll love them!

Dark Chocolate Chunk Sandwich Cookies with a Beer Chocolate Filling

recipe inspired by (for the cookies) The Pioneer Woman and (for the filling) Allrecipes.com

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 egg
• 1 tsp vanilla extract
• 1/4 cup brewed coffee
• 1 cup plus 1/4 cup all-purpose flour
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 1 tsp flaxseed meal (optional)
• 3/4 cup dark chocolate chunks
• for the filling: 1/4 cup butter (softened), 1/2 cup milk chocolate chips, and 1/4 cup dark beer

Directions:

1. In a medium bowl, using a mixer or beaters, beat your butter and sugars together until blended. Add your vanilla and egg, and beat again. Add coffee and beat again until well-blended.
2. Using a wooden spoon, mix in your flour, salt, and baking soda to your butter mixture. Mix until well-blended. Mix in flaxseed, and then chocolate chunks.
3. Cover your bowl with plastic wrap, and refrigerate dough at least a half hour.
4. At this point I made my filling, and let it sit to harden up. In a double boiler or in the microwave, melt your chocolate chips and butter together. Whisk in the beer, and let this mixture sit 10-20 minutes and it should harden up.
5. Preheat oven to 375 degrees, and line a baking sheet with parchment paper.
6. Use a teaspoon to scoop out your cookie dough and put it on the lined baking sheet. (I choose to do smaller cookies than normal, so they wouldn’t be too big once they were sandwiches. You’ll get around 24 sandwiches using a teaspoon, but if you want the cookies bigger that’s fine too.) Put your cookies about 1-2 inches apart. I fit about 12 cookies at a time.
7. Bake 5-7 minutes or until the cookies are golden brown. Allow to rest on baking sheet for a few minutes and then move to a wire rack to cool completely.
8. Once cookies are completely cooled you can assemble your cookies. On the bottom of one cookie, spread your chocolate filling, and sandwich together with another cookie. Repeat until your done! Enjoy!

– the Jilb

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I know “compost” is a weird name for a cookie. Don’t be fooled. These cookies are to-die for. Chocolate chips. Crackers. Coffee. Oatmeal. Oh. My. You need to make these now!

The first time I heard about these cookies was while watching Regis and Kelly. Regis was gone for the day, and Anderson Cooper was filling in. He talked about this place in New York called Momofuku Milk Bar, and there they had his favorite cookie, the Compost Cookie. Well, I forgot about this until a few weeks ago when I stumbled across this recipe for the Compost Cookie. I was hooked.

I thought about these cookies for two days straight and finally gave in. I used milk chocolate chips, but I think next time I’ll try them with white chocolate chips since that’s what’s recommended. I used crushed up crackers for the salty portion, and I think next time I’ll add in some crushed up pretzels also.

If you make these, you will not be disappointed. I know I wasn’t. I can’t wait to make them again!

Compost Cookies

recipe from Whisked

Ingredients:

• 1/2 cup butter, at room temp.
• 1/2 cup white sugar
• 1/4 cup plus 2 T brown sugar
• 1/2 T corn syrup
• 1/2 tsp vanilla extract
• 1 egg
• 3/4 cup and 2 T all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 3/4 cup baking chips (white chocolate chips, semi-sweet, milk, butterscotch…whatever you want)
• 1/4 cup old fashioned oats
• 1 cup crushed snack foods (pretzels, crackers, chips…)
• 1 and 1/2 T coffee granules

Directions:

1. In a large bowl, cream butter, sugars, and corn syrup on medium high speed for 2-3 minutes. Scrape down the sides of the bowl.
2. Add egg and vanilla and mix again on medium high speed for 10 minutes (I did about 7 minutes.).
3. Add your flour, baking powder, baking soda, and salt and mix for about a minute or until your dough forms. Be careful not to over mix.
4. Add in your baking chips, oats, and coffee granules. Mix briefly.
5. Add in your crushed snack foods and barely mix. You want your dough to stay chunky and you don’t want to break up your salty snacks too much.
6. Get out a baking sheet and line with parchment paper. Using an ice cream scoop, make your dough into balls, and set on lined baking sheet.
7. Cover with plastic wrap and refrigerate at least one hour.
8. Heat oven to 400 degrees.
9. Arrange cookies so they have room to spread (I baked 6 cookies at a time) and bake 8-10 minutes or until the edges are brown. (I baked mine for 10 minutes and that was perfect.)
10. Let cool a few minutes on baking sheet and then move to a wire rack to cool completely.
11. I got 11 cookies, but probably would have gotten an even dozen if I wouldn’t have eaten any dough. Hehe.
12. Enjoy!

– the Jilb

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Happy December! I seriously can’t believe Christmas is almost here. This past year has just flown by.

Reinman and I spend way too much money buying lattes at Caribou and Starbucks, so when I find a recipe to DIY, I get so excited! I found this recipe over at The Motherload where I can always find my favorite seasonal drink. I love it! I did tweak the recipe it a bit because I’ve been wanting my drinks less sweet lately.

There’s also a recipe for homemade peppermint syrup, and if you plan on making peppermint mochas you definitely should make it. It’s simple, cheap, and you probably have all the ingredients right on hand. I’ll have that recipe at the end of this post.

Peppermint Mocha

recipe slightly adapted from The Motherload

Ingredients:

• 1 cup of milk
• 1 cup of strong coffee or espresso
• 1-2 T sugar
• 1 T cocoa powder
• 1-2 T peppermint syrup (recipe to follow or you can buy this syrup at your local grocery store or even Caribou Coffee or Starbucks)
• whipped cream (optional)
• chocolate syrup (optional)
• crushed peppermints (optional)

Directions:

1. Put your milk in a small pan and heat oven medium-low until hot. Don’t let your milk boil or it gets icky.
2. While your milk is heating up, brew your coffee. We have a Keurig so I put as much coffee grounds in my reusable pod as I can fit and brew it on the smallest setting. Otherwise, 4 T of ground coffee to 1 cup of hot water should suffice. Add your sugar and cocoa powder, mix well. Then add in your peppermint syrup.
3. Once milk is hot, I like to whisk it for like 30 seconds or so to get it foamy. Once you’re done with that add it to your coffee and mix well.
4. Top with whipped cream, chocolate syrup, and peppermints if you wish.
5. Enjoy!

Homemade Peppermint Syrup

Ingredients:

• 1 cup water
• 1 cup sugar
• 2 tsps peppermint extract

Directions:

1. In a small saucepan, stir together you water and sugar and bring to a boil. Reduce heat to medium and stir constantly until sugar is dissolved. Stir in the peppermint extract. Let cool, and then store in a glass jar in the refrigerator for up to 3 months.

– the Jilb

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I learned something last week. Or maybe it was more like I remembered something: If you bake a lot, you should probably wear an apron. I have this really cute apron that I got from my mom years ago and I believe the first time I wore it was this past weekend when I was making cupcakes for the Baby’s birthday party. Up until then I was apron-less, which meant lots of flour hand prints on my pants because I am more concerned with whatever baking I am doing than staying clean. And that’s not good when you realize you are down to your last pair of “clean” jeans. Hmm…

I made some cupcakes yesterday. Not sure why. I think it had to do with the fact that it was snowing, I was cold, and I thought that turning on the oven would warm me up. Weird, I know. Anywho, these cupcakes are to die for! Especially if you like coffee.

I found these cupcakes at Baking with Basil. I didn’t change a thing. And I don’t think I needed to. Except maybe I’ll add more coffee next time because coffee is awesome!

Chocolate Cupcakes with Coffee Buttercream Frosting

Recipe from Baking with Basil

Ingredients:

• 1 & 3/4 cup flour
• 2 cups sugar
• 3/4 cup cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 cup buttermilk (or here’s a buttermilk substitute, which is what I did)
• 1/2 cup vegetable oil
• 2 large eggs, at room temp
• 2 tsp vanilla extract
• 1 cup freshly brewed hot coffee

Directions:

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners. Set aside.
2. Mix your flour, sugar, cocoa powder, baking soda, baking powder, and salt in a bowl and set aside.
3. In another bowl, combine your buttermilk, vegetable oil, and eggs. With an electric mixer set on a low-medium speed, add your wet ingredients to your dry ingredients. Once mixed well, add in your coffee. Make sure to scrap down sides of bowl.
4. Using a large scoop, fill your paper lined muffin tins 2/3rds full with batter. Bake for 18-22 minutes or until toothpick comes out clean. Let cupcakes sit in muffin tins for 10 minutes, and then remove to a wire rack to completely cool.

Coffee Buttercream Ingredients and Directions:

• 2 sticks butter, softened to room temp
• 2 & 1/2 cups powdered sugar
• 3 T coffee at room temp
• 1 tsp vanilla extract

1. Beat butter until light and fluffy, around 4-5 minutes.
2. Slowly add in powdered sugar, and mix another couple of minutes until well combined.
3. Add coffee and vanilla extract. Continue to beat until you reach your desired constistency. I beat for another 2 minutes or so.

Enjoy!

– the Jilb

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These mocha scones are awesome! If you like scones, and even if you don’t, you must try these. Coffee+chocolate= perfection!

I made these yesterday morning for a tea/coffee/snack get together, and they were a hit! Before I left the house, Reinman kept asking me to leave him a few. Hehe.

Mocha Scones

recipe from My Baking Addiction (great food blog, by the way!)

Scone Ingredients:

• 2 1/4 cups of flour
• 1/3 cup sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 8 T butter, frozen
• 1 cup semisweet chocolate chips
• 1/2 cup sour cream
• 1/2 cup strong coffee, room temperature
• 1 egg

Mocha Glaze Ingredients:

• 1/4 cup strong coffee
• 1 1/2 cups powdered sugar
• 2 oz unsweetened chocolate, melted

Directions:

1. Adjust oven rack to lower-middle position, and heat oven to 400 degrees. Line a baking sheet with parchment paper.
2. In a bowl, mix flour, sugar, baking powder, baking soda, and salt. Using a box grater, grate your frozen butter in flour mixture. Mix until you get a coarse meal, and then add in chocolate chips.
3. In a small bowl, whisk sour cream, coffee, and egg.
4. Stir sour cream mixture into flour mixture until you get a nice dough formed. Then use your hands to get a nice ball formed. The dough with be sticky.
5. Lightly flour a work space, and put your dough there. You can cut these scones in two ways: You can form dough into a circle and cut into 8 triangles, or you can form dough into a rectangle and cut dough into 10 squares, and cut those squares into triangles to get 20 scones. I did the rectangle version, and got 20 scones.
6. Put scones in prepared baking sheet about 1 inch apart. Bake until golden, about 15 minutes for smaller triangles, and 18-22 for larger triangles.
7. Cool on wire rack. Once cool, time to make your glaze!

Glaze:

1. In a small bowl, combine powdered sugar and coffee and whisk until smooth. Whisk in melted chocolate until smooth.
2. Lay a piece of parchment paper on a work surface, place a wire rack over paper, and put scones on rack. Put chocolate glaze in a zip baggy, and cut off a small piece of plastic off the corner of the bag.
3. Drizzle glaze over scones, and let glaze set for an hour.

There ya go! So yummy, and really pretty easy.

– the Jilb

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