Girl Scout Cookie Recipes

Girl Scout cookie sales have recently drawn to a close, but have no fear! Your Girl Scout cookie addiction will continue to be satiated with these delicious home made Girl Scout cookie recipes. There are a few in here I was not previously aware of, but they all sound delicious! Enjoy!

The following text and images are courtesy of Kitchen Daily and The Daily Meal. The article can be found here and slideshow of recipes here.

HOW TO MAKE GIRL SCOUT COOKIES AT HOME

The Girl Scouts began selling their famous cookies in 1917, and these baked treats have become an American icon ever since. When the Girl Scouts started their cookie-selling program, troop members baked the cookies in their homes, and sold them door-to-door. This practice taught troop members invaluable lessons in business, and also helped fund troop activities. Since 1936, the task of baking these cookies has been outsourced, but the national affection for them has never stopped. Over the years, a number of different cookie variations have come and gone, but some favorites have lasted throughout the decades.

Do-Si-Dos Recipe

These peanut butter sandwich cookies with a peanut butter filling are the perfect treat.

INGREDIENTS

For the cookies :

  • 1/2 cup plus 4 tablespoons unsalted butter, room temperature
  • 1 cup oatmeal
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/3 cup sugar
  • 1/2 cup packed dark brown sugar
  • 1/2 cup creamy peanut butter

For the peanut butter filling :

  • 4 tablespoons unsalted butter
  • 3/4 cup creamy peanut butter
  • 1/4 cup powdered sugar
  • 1/2 teaspoon salt

DIRECTIONS

For the cookies :

Melt 4 tablespoons butter in a medium saucepan over medium heat. Add oats and cook, stirring, until toasted, around 4 minutes. Be careful, as oats begin to toast quickly. Spread oat mixture onto a plate and let cool.

Line 2 baking sheets with parchment paper; set aside.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside. In a separate medium bowl, use an electric mixer to cream together remaining ½ cup butter, granulated and brown sugars. Add peanut butter and mix until well combined.

Add oat mixture and flour mixture; mix until combined. Turn dough out onto a piece of parchment paper. Cover dough with another piece of parchment paper and roll out dough to 1/4 inch thick over the upper parchment paper. Transfer to a refrigerator until chilled, about 20 minutes.

Preheat oven to 350 degrees.

Remove top layer of parchment paper. Cut out cookies using a 2-inch round cookie cutter. Place cookies 1 inch apart on prepared baking sheets; sprinkle with sugar.

Bake until golden, rotating baking sheets at 5-minute mark, halfway through baking, 10 minutes. Let cool completely on baking sheets.

For the peanut butter filling :

In a medium bowl, mix all ingredients together with an electric mixer on medium speed.

Assemble the sandwich cookies:

When cookies have cooled completely, use a spatula to spread peanut butter filling onto half of the underside of cookies. Top with other half of cookies to make sandwiches.

Lemonades Recipe

These tasty Girl Scout cookies are shortbread cookies with a lemon icing filling.

INGREDIENTS

For the cookies :

  • 3/4 cup unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour

For the icing :

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

DIRECTIONS

For the cookies :

In a medium bowl, use an electric mixer to beat the butter and granulated sugar until fluffy. Add egg yolks, vanilla, and salt. Beat to combine. Gradually add the flour, mixing until just incorporated. Divide the dough in half and shape into 1 inch-diameter logs. Wrap in waxed paper and refrigerate until firm, about 30 minutes.

Preheat the oven to 350 degrees.

Slice the dough logs into ¼-inch-thick pieces and place 1 inch apart on parchment-lined baking sheets. Bake until lightly golden, around 18 minutes. Let cool on baking sheets, then transfer to cooling racks.

For the icing :

In a small bowl, whisk together the powdered sugar, lemon juice, and zest until it forms a thick icing. Spread the icing onto half of cookies, and sandwich with other half of cookies.

Samoas Recipe

These popular coconut and chocolate cookies are fun and easy to make at home.

INGREDIENTS

For the cookies :

  • 1 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

For the coconut topping :

  • 3 cups shredded sweetened coconut
  • 15 ounces store-bought or homemade soft caramels
  • 3 tablespoons milk
  • 1/4 teaspoon salt

For the chocolate drizzle :

  • 8 ounces dark chocolate

DIRECTIONS

For the cookies :

In a medium bowl, cream together the butter and sugar with an electric mixer until light and fluffy.

In a separate bowl, whisk together the flour, baking powder and salt. In 3 increments, add the flour mixture to the creamed butter, making sure that all the batter is incorporated. Add the milk and vanilla extract, blending until combined. The dough should come together in large pieces.

Divide the dough in half, pressing it together into 2 disks. Wrap the dough disks in plastic wrap and refrigerate them until firm, about 1 hour.

Preheat the oven to 350 degrees.

Once the dough has chilled, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Cut out cookies using two round cookie cutters: one 2-inch, and the other smaller to form donut-like shapes. Place the cutout cookies on parchment paper-lined baking sheet and repeat with remaining dough.

Bake for 10 minutes, rotating the baking sheet at 5-minute mark until the cookies are pale golden brown. Transfer the cookies to a wire rack to cool completely.

For the coconut topping :

Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for 10 minutes in a 350-degree oven until toasted, stirring frequently for even browning. Be careful: coconut can burn easily. Remove the toasted coconut from the oven and set aside.

Melt the caramels, milk, and salt by placing all 3 ingredients in a medium sauce pot set over a large pot of simmering water. Cook, stirring, until mixture is fully melted. Remove the sauce pot from heat and combine ¾ of the caramel with the toasted coconut in a large bowl.

Spread the remaining ¼-cup of caramel onto the cooled cookies and then press on a portion of the coconut mixture with hands or a spatula. Let the cookies cool for 30 minutes.

For the chocolate drizzle :

Melt chocolate in the microwave. Dip the bottoms of each cookie in the chocolate and place on a waxed paper-lined baking sheet. Drizzle the tops with chocolate, using a fork. Let the cookies sit until the chocolate hardens fully.

Savannah Smiles Recipe

You don’t have to be a Girl Scout to love these lemon cookie with powdered sugar.

INGREDIENTS

  • 1/3 cup butter
  • 1/3 cup vegetable shortening
  • 1 cup sugar
  • 2 1/2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 1/3 cup icing sugar, for dusting

DIRECTIONS

In a large bowl, use an electric mixer to cream together the butter, shortening, and sugar. Mix in lemon juice, lemon zest, and vanilla. In a separate bowl, whisk together the baking power and baking soda with the flour. Slowly beat in the dry ingredients with the wet mixture. The dough should come away from the sides of the bowl. Roll the dough into a log, and wrap it with plastic wrap to place in the refrigerator for 30 minutes.

Preheat the oven to 350 degrees.

Slice ¼-inch cookies, and shape into half-circle “smiles.” Place cookies on a baking sheet lined with parchment paper.

Bake for around 9 minutes. Cool on a wire rack. Dust the cookies with icing sugar before serving.

Tagalongs Recipe

If you love peanut butter and chocolate together, try making these Girl Scout Peanut Butter Patties at home.

INGREDIENTS

For the cookies :

  • 1/2 cup powdered sugar
  • 1 cup butter
  • 1 tablespoon vanilla extract, plus 2 teaspoons
  • 2 cups all-purpose flour
  • 1 cup creamy peanut butter

For the chocolate dip :

  • 1 cup semisweet chocolate chips
  • 2 tablespoons whipping cream
  • 4-5 tablespoons warm water

DIRECTIONS

For the cookies :

Place ½ cup powdered sugar and butter in a medium bowl, and cream with an electric mixer on medium until light and creamy. Add 1 tablespoon vanilla and flour, and beat until combined. Wrap dough in plastic, and place in refrigerator for 20 minutes.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Roll out dough to a ¼-inch thickness. Using a 2-inch round cookie cutter, shape cookies. Create a medium-shallow well with the back of a spoon (it will later be filled with peanut butter). Bake for about 10 minutes. Cool cookies on a wire rack.

Place peanut butter with 2 teaspoons vanilla extract in a saucepan and heat on low until it becomes soft. Stir to combine. Watch the peanut butter so it doesn’t cook or burn.

For the chocolate dip :

Place the chocolate and heavy cream in a bowl over simmering water. Slowly stir to combine. Add water 1 tablespoon at a time, mixing after each addition until mixture becomes pourable. Set aside.

Assemble the cookies:

Spoon the peanut butter filling into shallow cookie wells. Place the cookies in refrigerator for 1 hour for peanut butter filling to harden.

Remove cookies from refrigerator. Pour chocolate on the top of each cookie, or use a spatula to spread.

Thanks-a-Lots Recipe

These Girl Scout cookies are shortbread cookies with a layer of chocolate on the bottom.

INGREDIENTS

For the shortbread cookies :

  • 3/4 cup unsalted butter, softened
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 Pinch of salt

For the chocolate dipping sauce :

  • 8 ounces semisweet chocolate, melted

DIRECTIONS

For the shortbread cookies :

In a medium bowl, use an electric mixer to cream butter and sugar until light and fluffy. Add vanilla, mix and scrape down the sides of the bowl. In a separate medium bowl, combine the flour and salt. With the mixer on low, begin adding the flour to butter mixture. Keep mixing until dough just comes together. Wrap dough into a disc and chill for at least 30 minutes in the refrigerator.

Preheat oven to 350 degrees.

Lightly flour a clean surface and roll dough out dough until 1/8 inch thick. Use a 2-inch round cookie cutter to form cookies.

Place cookies onto a parchment-lined baking sheet and chill in the refrigerator for 30 minutes. Bake cookies for 20 minutes or until the cookies begin to brown. Transfer cookies to a cooling rack.

For the chocolate dipping sauce :

Melt chocolate in the microwave or in a double-boiler. Dip one side of each cookie in the melted chocolate and place onto a parchment-lined baking sheet, chocolate side up. Allow chocolate to set, about 1 hour.

Easy Thin Mints Recipe

It’s easier than you think to make these popular minty cookies at home.

INGREDIENTS

For the cookies :

  • 2 1/4 cups flour
  • 1/4 cup cornstarch
  • 6 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup butter, room temperature
  • 1/3 cup milk
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon peppermint extract

For the chocolate coating :

  • 10 ounces dark or semisweet chocolate
  • 1/2 cup butter, room temperature

DIRECTIONS

For the cookies :

In a medium bowl, whisk together flour, cornstarch, cocoa powder, and salt until combined. In a separate large bowl, cream together butter and sugar. With an electric mixer on low, add milk and both extracts. Mixture should look curdled. Gradually, add flour mixture until fully incorporated. Shape dough into 2 logs, 2 inches in diameter, and wrap in plastic to freeze for 1-2 hours.

Preheat oven to 375 degrees.

Slice dough into ¼-inch thick rounds and place on a parchment-lined baking sheet. Bake 12 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate coating.

For the chocolate coating :

In a microwave-safe bowl, combine chocolate and butter. Melt in the microwave, stirring every 30 seconds, until chocolate is smooth. Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to parchment paper to set for 30 minutes, or until chocolate is firm. Reheat chocolate as needed to keep smooth for dipping.

Trefoils Recipe

These classic Girl Scout cookies are a simple shortbread cookie with a hint of vanilla flavoring.

INGREDIENTS

  • 3/4 pound unsalted butter, room temperature
  • 1 cup sugar, plus extra for sprinkling
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon salt

DIRECTIONS

In a medium bowl, use an electric mixer to cream the butter and 1 cup of sugar, then add the vanilla. In a separate medium bowl, whisk together the flour and salt, then add to the butter and sugar mixture. Mix on low speed until the dough starts to come together. Transfer onto a surface dusted with flour and shape into a flat disk. Wrap in plastic to place in refrigerator for 30 minutes.

Preheat the oven to 350 degrees.

Roll the dough 1/2-inch thick and cut with a 2-inch round cookie cutter. Place the cookies on a baking sheet, and sprinkle with sugar. Optional: press with a cookie stamp of your choice.

Bake for 20 to 25 minutes, until they to brown.

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Today, two licensed bakers make Girl Scout cookies: ABC Bakers and Little Brownie Bakers. Regardless of which baker makes the cookies, they turn out looking and tasting very similar. What does change, however, are the names of the cookies. To give you an example, one troop may be selling Samoas, and another Caramel deLites, but they are in fact the same cookie.

Eight varieties of Girl Scout cookies are produced every year, and each troop is required to sell three favorites: Thin Mints, Do-si-dos, and Trefoils. All three cookies were introduced in 1951 and remain their best-sellers today. The other five varieties are decided upon by the bakers and by Girls Scouts of the USA.

Savannah Smiles, a half-moon lemon cookie with powdered sugar, is one if the latest cookie variations to be released. It was created to honor the 100th anniversary of Juliette Gordon Low founding the Girl Scouts. Most of the cookies, including Samoas, Tagalongs, Lemonades, and Thanks-A-Lots, are shortbread-based. They vary by either adding a combination of caramel, coconut, and chocolate, or by simply dipping the base cookie in fudge.

Girl Scout cookies have been such an integral part of American culinary history that there are even hundreds of recipes for desserts that use Girl Scout cookies as an ingredient. We want to share how to make Girl Scout cookies at home, just like they were made in early Girl Scout history: in the kitchens of young troop members. The most popular cookies sold today include: Thin Mints, Samoas, Tagalongs, Do-si-dos, Lemonades, Savannah Smiles, Thanks-A-Lots, and Trefoils.

While we recommend buying these cookies from your local Girl Scouts, you can also make these classic treats at home whenever the craving strikes.

Baked Onion Rings

Onion rings are my guilty pleasure. Especially with big, sweet vidalia onions and a delicious beer batter crunch. This baked recipe from Vegetarian Time is delicious!! I’ve also swapped out the plain bread crumbs for panko bread crumbs, absolutely delicious! Also try adding some seasoning. I really love red pepper flakes and cumin. Play around and enjoy these onion rings almost guilt free! The following images and text are courtesy of Vegetarian Times. Enjoy! 

Baked Onion Rings

Baked Onion Rings

Serves 4

Nutritional Information

Per Serving (6 onion rings):

  • Calories: 321
  • Protein: 8 g
  • Total Fat: 5 g
  • Saturated Fat: <1 g
  • Carbohydrates: 60 g
  • Cholesterol: 0 mg
  • Sodium: 650 mg
  • Fiber: 4 g
  • Sugar: 15 g
Crunchy on the outside, tender and sweet on the inside, these battered and baked onion rings have a fraction of the calories of their deep-fried cousins.
  • 1 cup all-purpose flour
  • ¾ tsp. salt, divided
  • ¾ cup tonic water
  • 1 cup plain breadcrumbs
  • 1 Tbs. vegetable oil
  • 2 medium sweet onions, cut into ½-inch-thick slices

1. Coat baking sheet with cooking spray. Whisk together flour and 1/2 tsp. salt in bowl. Whisk in tonic water, adding more, if necessary, to make pancake-like batter.

2. Combine breadcrumbs, oil, and remaining 1/4 tsp. salt in shallow bowl.

3. Separate onions into rings. Dip each onion ring into batter, shaking off excess, then dip into breadcrumbs, coating completely. Place on prepared baking sheet, then place baking sheet in freezer 20 minutes to set batter on rings.

4. Preheat oven to 450°F. Bake onion rings 7 to 10 minutes, or until they begin to brown on bottoms. Flip, and bake 7 to 10 minutes more, or until golden. Season with salt, if desired.

Milk Punch

Yum! I love sweet, milky beverages of the adult persuasion. This drink is sweet and warming. Perfect for the cold winter weather! The following images and text are courtesy of Etsy. See the article in its entiretyhere. Enjoy! 

A New Holiday Favorite: Milk Punch

Etsy.com handmade and vintage goods

Story by Kelly Carámbula

eatmakeread

Looking for an alternative to egg nog this holiday season? Milk punch is a mixture of milk, half and half, bourbon or brandy, sugar and vanilla, topped off with a sprinkling of nutmeg. Served either shaken and frothy or frozen into a slushy mix, this southern cocktail is dangerously delicious and ridiculously simple.

Etsy_MilkPunch_ingredients

Milk Punch
Makes 6 servings

2 1/2 cups whole milk (don’t use skim or 2%)
1/2 cup half and half
3/4 cup bourbon or brandy
1/2 cup powdered sugar, sifted
2 teaspoons vanilla extract
Freshly grated nutmeg, for garnish

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In a pitcher or vintage milk jug, stir together the milk, half and half, bourbon or brandy, powdered sugar, and vanilla. At this point, you can go two directions—  shaken and frothy or frozen and slushy.

For the shaken and frothy method: Fill a cocktail shaker with ice. Add about a glass-full of the mixture to the shaker. Shake vigorously for 15 seconds. Strain into a glass and garnish with freshly grated nutmeg.

For the frozen and slushy method: Place the pitcher in the freezer for at least 4 hours and up to one day. When ready to serve, use a metal spoon or fork to loosen the mixture and spoon into a glass. Garnish with freshly grated nutmeg.

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All photos by Kelly Carámbula.

Kelly Carámbula is the designer and publisher behind Remedy Quarterly, a magazine about food memories and the recipes that inspire them. She’s on a constant quest to try new things, explore her surroundings, and whip up tasty treats. She publishes her adventures in the kitchen, including happy hours, on her blog, The Best Remedy. You can also find her on Instagram @kellycarambula.

Bourbon Balls

Yum! Etsy can do know wrong when it comes to their Eatsy recipes. This is another little wonder, simple and delicious! Enjoy! The following images and text are courtesy of Etsy.

Eatsy: Bourbon Balls

Etsy.com handmade and vintage goodsPhoto by Kimberley Hasselbrink

continentaldrift

My mother does not like it when I adapt her recipes, but I am a rule-breaker where recipes are concerned. So when I called to ask about bourbon balls, those funny-tasting holiday treats that I vaguely recalled her making when I was young, I warned her that I would undoubtedly fuss with her recipe.

They were, and are, more of a grown-up thing — that intensely boozy flavor wasn’t so appealing as a kid. But now? That strong aroma of bourbon, coupled with a hint of chocolate and the vaguely gingerbready flavors of gingersnaps — well, it tastes like the embodiment of Christmas festivity. They’re wonderfully nostalgic — the kind of thing you might expect at a Mad Men holiday party, but very of the moment now that bourbon is so well-loved again. Their simplicity makes them welcome in this busiest of months.

Bourbon Balls

1 1/2 cups crushed ginger snap or vanilla wafer cookies (tip: use Mi-Del ginger snaps to make it gluten free)
1 cup pecans (or walnuts)
1/2 cup confectioner’s sugar, plus more for dusting
1/4 cup bourbon (or rum)
2 tablespoons cocoa powder
2 tablespoons honey

Pulse the pecans in the bowl of a food processor until they are coarsely ground. Add the crushed ginger snaps, along with the confectioner’s sugar, bourbon, cocoa powder and honey. Pulse until the ingredients are combined. Place in a bowl.

Chill until thoroughly cooled in the refrigerator, about two hours. (You can expedite this by chilling in the freezer for about 45 minutes.)

Remove the dough from the fridge. Using a teaspoon as a measure, roll out small balls with your hands, about one inch in size. Toss to coat in a bowl of powdered sugar.

Store in the fridge for up to a week.

All photos by Kimberley Hasselbrink

Kimberley Hasselbrink is a food photographer and blogger based in San Francisco. She is the author of the blog The Year in Food, which is framed around a monthly seasonal food guide. Kimberley enjoys unusual produce, strong coffee, road trips and summer nights.

Amazing Ways to Spike Hot Cocoa

The best things about winter are not comfy sweaters and crisp white snow, or Santa Claus and holiday cheer. It all comes down to the best cup of hot cocoa and what to spike it with to warm you all the way down to your toes. Every once in a while I’ll pop on BuzzFeed at work and check out the latest to amuse myself. Today I spotted the best article yet. Follow text and images are courtesy of BuzzFeed.

15 Amazing Ways To Spike Hot Chocolate

AKA how to live life like a GOD.

1. Pumpkin Pie Hot Chocolate

Pumpkin Pie Hot Chocolate

(White chocolate, pumpkin puree, and pumpkin pie liqueur)

Level of Boozy: Forgetting a lyric to Bette Midler’s solo song in Hocus Pocus.

Recipe here.

2. Mint Hot Chocolate

Mint Hot Chocolate

(Hot chocolate, tequila, and peppermint schnapps)

Level of Boozy: NOT drunk dialing that guy because you’re at an entirely different adult sleepover.

Recipe here.

3. Nutella Hot Chocolate

Nutella Hot Chocolate

(Hot chocolate, brandy, and Frangelico)

Level of Boozy: Silently listing of all the foods that are enhanced with Nutella in your head and feeling overwhelmed and a smidge anxious.

Recipe here.

4. El Dorado Hot Chocolate

El Dorado Hot Chocolate

(Hot chocolate, rum, and cinnamon liqueur)

Level of Boozy: Insisting everyone watches The Road to El Dorado immediately, because nostalgia.

Recipe here.

5. Oaxaca Chaka Cocktail

Oaxaca Chaka Cocktail

(Hot chocolate, cinnamon, and tequila)

Level of Boozy: Tearing up over the Breaking Bad finale, again.

Recipe here.

6. Red Wine Hot Chocolate

Red Wine Hot Chocolate

(Bittersweet hot chocolate and red wine)

Level of Boozy: Two words: Couch coma.

Recipe here.

7. Hot Chocolate Martini

Hot Chocolate Martini

(Hot chocolate, vanilla vodka, and Bailey’s)

Level of Boozy: Politely arguing over whether or not Carrie’s voiceover in Sex and the City adds or detracts from the show.

Recipe here.

8. Hot Mint Chocolate Toddy

Hot Mint Chocolate Toddy

(Hot chocolate, Kahlua, and peppermint schnapps)

Level of Boozy: Taking 20 minutes to decide on an Instagram filter.

Recipe here.

9. Frozen Hot Chocolate Margarita

Frozen Hot Chocolate Margarita

(Frozen hot chocolate, tequila, Kahlua, and Grand Marnier)

Level of Boozy: Making a matching chocolate burrito at 3 a.m.

Recipe here.

10. Orange Hot Chocolate

Orange Hot Chocolate

(Hot chocolate, Pisco, and Grand Marnier)

Level of Boozy: Stealing a laptop to show everyone your photos from your study abroad trip in Peru and how you drank Pisco aaaaalll the tiiiiime.

Recipe here.

11. Coconut White Hot Chocolate

Coconut White Hot Chocolate

(White hot chocolate, coconut rum)

Level of Boozy: Looking up flights for spring break even though it’s October.

Recipe here.

12. Peppermint Hot Chocolate

Peppermint Hot Chocolate

(Hot chocolate, homemade peppermint schnapps)

Level of Boozy: Breaking out your “Premature Holiday” playlist on Spotify.

Recipe here.

13. “Grown Up” Hot Chocolate

"Grown Up" Hot Chocolate

(Hot chocolate, marshmallow vodka, and homemade Bailey’s marshmallows)

Level of Boozy: Staring into the bottom of the cup and not talking to anyone because the best thing that’s ever happened to you is gone.

Recipe here.

14. Bacon and Hazelnut Hot Chocolate

Bacon and Hazelnut Hot Chocolate

(Hot chocolate, bacon, bourbon, and Frangelico)

Level of Boozy: Reevaluating your entire life because it never occurred to you that bacon strips could double as stirring spoons.

Recipe here.

15. Irish Hot Chocolate

Irish Hot Chocolate

(Hot chocolate, Guinness, whiskey, and Bailey’s)

Level of Boozy: Truly and inexplicably falling in love with a warm beverage, and not caring who knows.

Recipe here.

Homemade Gnocchi

The following text and photos are courtesy of Etsy and the article can be seen in full here.

Eatsy: How to Make Homemade Gnocchi

Etsy.com handmade and vintage goodsacozykitchen

Photo by Adrianna Adarme

Story by Adrianna Adarme

Published on May 14, 2013 in Eatsy

As a person who adores comforting and cozy food, gnocchi is high on my list. It makes for a delicious meal that’s hearty, filling and super inexpensive.

Gnocchi is far from difficult to make, but it is very touch and feel. Knead it too little and it won’t hold together; knead it too much, and you’ll end up with very gummy gnocchi. If you’ve never conquered gnocchi-making, seeing a step-by-step how-to might bring you and a delicious bowl of pillowy gnocchi a little closer.

Here’s what you’ll need:

2 pounds (about 2-3) Russet potatoes
1/2 teaspoon fine-grain sea salt
1/2 to 3/4 cup all-purpose flour, plus more if needed

Etsy_Gnocchi_2

Gnocchi begins by roasting starchy potatoes. In this instance, I used good ol’ Russet potatoes. They take about an hour to cook all the way through; a little slice in the top releases some of their steam so you can handle them.

Etsy_Gnocchi_3

I used to make mashed potatoes by mashing them with one of those hand mashers, but ever since I started using a potato ricer, I’ll never, ever go back. A potato ricer is a dreamy kitchen tool.

Etsy_Gnocchi_4

All of the potato gets scooped out and put through the ricer. It’ll come out in pretty little strings that are so very fluffy.

Etsy_Gnocchi_5

Half of the flour is added to your kitchen counter or cutting board and the riced potato is poured out.

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The next step is kneading the potato and flour together. This is when it’s very much by touch. If it’s not kneaded enough, the dough won’t stick together; if it’s kneaded too much, the potato will turn into a gummy mess. I go little by little until everything starts to come together.

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After it’s kneaded a few times, the rest of the flour is added.

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A bit more kneading…

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And then the test! A small piece of gnocchi is rolled out, cut and dropped into a pot of simmering hot water.

If the gnocchi falls apart, it wasn’t kneaded enough, which is totally fine because you have the rest of the dough to correct. You know the gnocchi is perfectly kneaded when it rises to the top of the pot after a minute or so and comes out only slightly ragged around the edges. A little bit of raggedness is fine.

Then the rolling and cutting of the rest of the dough happens.

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Roll…

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…repeat…

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And cut.

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After the gnocchi is cut, you could make it right away, or you could freeze it for later. If you’d like to freeze it, transfer it to a floured, parchment-lined baking sheet and place it in the oven for 20 minutes, until the gnocchi is firm. Transfer the gnocchi to a freezer-safe plastic bag and boil when you’re ready!

Gnocchi
Serves 6

2 pounds (about 2-3) Russet potatoes
1/2 teaspoon fine-grain sea salt
1/2 to 3/4 cup all-purpose flour, plus more if needed

1. Preheat the oven to 400 degrees Fahrenheit. Place the potatoes on a baking sheet and bake until they’re tender when poked with a fork. This should take about one hour. When the potatoes are done, immediately slice them open to let the steam out.

2. Bring a large pot of water to a boil; add a few pinches of salt. Scoop out the potato flesh and transfer it to a potato ricer or food mill. Push the potato ricer down and repeat until you’ve passed all of the potato through the ricer. Sprinkle the potatoes with the salt and adjust according to your liking.

3. Sprinkle 1/4 cup of flour onto your clean counter or cutting board. Knead the potatoes with it, sprinkling in the remaining 1/4 cup flour, until the dough just comes together. If it’s still pretty shaggy, add more flour one tablespoon at a time.

4. Now for the test! Pinch off a piece of dough and roll out into a tube. Cut it into a few pieces and boil it to make sure it holds its shape. If it falls apart in the water, this means you’ll knead the dough a bit more. When right, the gnocchi will float to the top and look a little ragged but hold together when ready.|

5. Roll the rest of the dough into ropes that are about 1/2-inch thick, then cut the ropes into 1/2-inch lengths. Transfer the gnocchi to a parchment-lined baking sheet, being sure the gnocchi don’t touch each other.

6. Add the gnocchi to a boiling water a few at a time. Adjust the heat so the mixture doesn’t boil too vigorously–it should be more like an aggressive simmer. When the gnocchi rise to the surface of the water, they’re done. Remove them with a slotted spoon or mesh strainer and transfer them to your sauce or to a paper towel.

All photos by Adrianna Adarme. 

Adrianna Adarme is a recipe blogger and content producer living in Los Angeles. She writes the blog A Cozy Kitchen, where she shares comforting, easy, everyday recipes from her kitchen.

For The Love of Martha: Whiskey and Bourbon Cocktails

The following images and text are courtesy of Martha Stewart and the article can be found in full here. Sour Cherry Old-Fashioned

Sour Cherry Old-Fashioned

Get whisked away by a refreshing cocktail made with whiskey or bourbon. The alcohol works in summery cocktails such as the classic mint julep, or in more autumnal fare such as the maple bourbon cocktail.

The punch of sour cherries counters the rich oak flavor from the whiskey.

Ingredients

  • 24 frozen sour cherries
  • 1/2 cup water
  • 3/4 cup whiskey
  • 1/3 cup sugar
  • 1/4 cup plus 2 tablespoons kirsch
  • Thin lemon-zest strips (from 1 lemon)

Directions

  1. Place cherries in a heatproof bowl. Stir water and sugar in small saucepan to dissolve sugar. Bring to a boil, and pour over cherries. Let cool completely. Cover and refrigerate overnight.
  2. Drain cherries, reserving syrup. Thread 4 cherries onto each of 6 skewers. Make 3 drinks at a time: Pour 6 tablespoons whiskey, 3 tablespoons kirsch, and 4 1/2 teaspoons reserved syrup in a cocktail shaker 3/4 filled with ice. Shake and pour into chilled glasses. Garnish each with a skewer and 2 to 3 strips lemon zest. Repeat for the second batch.

Mint Julep

One of the oldest American cocktails, the mint julep originated in Virginia and was popularized in Kentucky. It is the signature cocktail of the American South.

Ingredients

  • 1 teaspoon sugar
  • 1 teaspoon water
  • 8 fresh mint leaves, plus sprigs for garnish
  • 1 cup crushed ice
  • 2 2/3 ounces (1/3 cup) bourbon

Directions

  1. Stir together sugar and water in a mint julep cup (or 8-ounce glass) until sugar dissolves. Add mint, and muddle gently using a muddler or a wooden spoon. Fill with crushed ice, and add bourbon. Stir until outside of cup is frosted. Garnish with mint sprigs.

 

Whiskey Sours

A classic mixed drink finished off with a buoy-like cherry floating on top.

Ingredients

  • 4 cups orange juice (from 8 oranges)
  • 1 cup fresh lemon juice (from 8 lemons)
  • 1 cup triple sec
  • 2 1/2 cups whiskey
  • Ice (for serving)
  • Orange slices (for serving)
  • Maraschino cherry (for serving)

Directions

  1. In a pitcher, combine orange juice, lemon juice, triple sec, and whiskey. Serve over ice, topped with an orange slice and a maraschino cherry, if desired.

Sazerac

A New Orleans original, this drink is best when made with rye whiskey, but top-shelf bourbon works too.

Ingredients

  • Ice
  • 2 teaspoons sugar
  • 2 teaspoons water
  • 4 ounces rye whiskey
  • 8 dashes bitters (preferably Peychaud’s)
  • 2 teaspoons anise-flavored liqueur, such as Herbsaint or Pernod
  • Lemon twists

Directions

  1. Fill two rocks glasses with ice to chill. In a third glass or cocktail shaker, stir together sugar and water until sugar dissolves. Add rye whiskey, bitters, and ice. Stir until chilled.
  2. Discard ice from glasses and add 1 teaspoon anise-flavored liqueur to each. Swirl to coat bottom and sides of glasses with liqueur, then pour off extra. Strain rye mixture into glasses and garnish with lemon twists.

The Presbyterian

Making this traditional cocktail is simple; it’s equal parts whiskey or bourbon, club soda, and ginger ale.

Ingredients

  • 2 ounces whiskey or Bourbon
  • 2 ounces club soda
  • 2 ounces ginger ale
  • 2 dashes Angostura bitters

Directions

  1. Fill a highball glass with ice. Add whiskey, club soda, ginger ale, and bitters. Stir and serve.

Whiskey Lemonade

This cocktail is practically begging to be sipped while sitting on a sunny porch swing.

Ingredients

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons whiskey
  • 2 tablespoons Simple Syrup
  • Ice
  • Lemon zest

Directions

  1. In a glass, combine lemon juice, whiskey, and simple syrup over ice. Garnish with lemon zest. Add a splash of water if desired.

The Big Apple

Fall flavors from a lady apple and sparkling apple cider make this drink great for transitioning seasons.

Ingredients

  • 1 lady apple, cut in half lengthwise, or 2 slices of a larger apple
  • 3 ounces whiskey
  • 1 ounce dry vermouth
  • 2 dashes bitters
  • 1 cup sparkling apple cider

Directions

  1. Fill a large cocktail shaker halfway with ice. Add apple cider, whiskey, vermouth, and bitters. Shake. Strain into two glasses. Garnish each with an apple half or slice.

Bourbon and Ginger

A spritz of fresh lime juice gives a citrusy finish to this effervescent cocktail.

Ingredients

  • 4 ounces bourbon
  • 4 glasses filled with ice
  • 1 can (12 ounces) ginger ale
  • 4 lime wedges

Directions

  1. Divide bourbon among 4 glasses filled with ice. Divide ginger ale among glasses and squeeze 1 lime wedge into each. Serve immediately.

Sparkling Red-Wine Cocktails

Pair bourbon or another American whiskey with sparkling red wine and serve in a cinnamon sugar-rimmed glass.

Ingredients

  • 1/3 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 5 1/2 cups Lambrusco or other sparkling red wine
  • 24 ounces sparkling orange beverage, such as Orangina
  • 4 ounces Bourbon or other American whiskey
  • Orange wedge and slices
  • Ice

Directions

  1. Mix together sugar and cinnamon and spread on a small plate. In a large pitcher, combine red wine, orange beverage, and Bourbon. Rub an orange wedge around rims of eight rocks glasses, then dip glasses in cinnamon-sugar mixture to coat. Fill with ice, add cocktail mixture, and serve with orange slices.

Manhattan

This classic cocktail can be served in a martini glass for a sophisticated touch.

Ingredients

  • 2 1/2 ounces bourbon or rye
  • 1/2 ounce sweet vermouth
  • 2 dashes Angostura bitters
  • Ice cubes
  • Maraschino cherry, for garnish

Directions

  1. Shake bourbon, vermouth, and bitters over ice. Strain into a cocktail glass; garnish with cherry.
  2. Shake bourbon, vermouth, and bitters over ice. Strain into a cocktail glass; garnish with cherry.

Amaretto-Bourbon Punch

Balance out a robust bourbon with sweet additions such as amaretto and sparkling apple juice.

Ingredients

  • 5 cups seltzer
  • 4 cups bourbon
  • 2 cups fresh lemon juice (from about 16 lemons)
  • 2 cups sparkling apple juice
  • 1 cup Simple Syrup
  • 3/4 cup amaretto or other almond-flavored liqueur
  • Ice cubes
  • Garnish: lemon slices and Maraschino cherries

Directions

  1. Combine seltzer, bourbon, juices, simple syrup, and amaretto in a punch bowl. Fill with ice. Garnish with lemon slices and cherries.

Maple-Bourbon Cider

This autumnal drink gets its sweetness from maple syrup, but a kick of cayenne keeps things interesting.

Ingredients

  • Ice
  • 6 ounces Bourbon
  • 4 teaspoons fresh lemon juice
  • 2 teaspoons pure maple syrup
  • 1 cup apple cider
  • Cayenne pepper

Directions

  1. Fill four glasses and a cocktail shaker with ice. To shaker, add bourbon, lemon juice, maple syrup, and apple cider; shake vigorously. Strain into glasses and top each with a pinch of cayenne pepper, if desired.

Citrus Arnold Palmer with Bourbon

English breakfast tea and bourbon complemented by citrus make this drink as unique as it is delicious.

Ingredients

  • 2 cups boiling water
  • 4 teaspoons loose English breakfast tea (or 4 tea bags)
  • 1/2 cup bourbon
  • Juice of 1 orange
  • Juice of 1 lemon
  • 2 tablespoons Simple Syrup Simple Syrup
  • Ice, for serving
  • Orange slices, for garnish

Directions

  1. Pour water over tea, and steep 5 to 7 minutes. Strain, and refrigerate. Stir in bourbon, juices, and syrup. Serve over ice with garnish.

Cherry-Orange Bourbon

Ingredients

  • 2 cups fresh or frozen sour cherries
  • 1 strip orange zest
  • 500 ml Bourbon

Directions

  1. Combine ingredients in a clean one-liter jar with a lid. Store in the refrigerator and shake daily for 4 days until infused, then strain and discard solids.

Peach and Blackberry Muddle

Fresh fruit is complemented by mint in this bourbon-based cocktail.

Ingredients

  • 4 thin slices peach
  • 6 blackberries
  • 2 large sprigs mint
  • 1 1/2 teaspoons honey
  • 1 tablespoon fresh lemon juice
  • 2 ounces bourbon
  • Ice
  • Seltzer

Directions

  1. In a double old-fashioned glass, combine 2 peach slices, 3 blackberries, mint, honey, and lemon juice. Mash gently with the back of a spoon until fruit releases juices. Add bourbon, remaining peach slices, and remaining blackberries. Fill glass with ice and top with seltzer.

Blackberry-Mint Julep

This slushy concoction has a deep purple color thanks to the blackberries.

Ingredients

  • 1/2 cup packed fresh mint leaves
  • 1 pint blackberries
  • 6 tablespoons sugar
  • 1/2 cup bourbon
  • 4 cups small ice cubes
  • 4 sprigs mint, for garnishing

Directions

  1. Roughly chop mint leaves.
  2. Puree the mint, blackberries, and sugar in a blender. Press through a fine sieve into a bowl; discard seeds.
  3. Rinse blender, then return puree to blender, and add bourbon and small ice cubes; blend until smooth. Divide mixture among 4 glasses. Garnish each with a mint sprig.

Irish Buck

This lime-laden drink doesn’t have to be enjoyed just on Saint Patrick’s Day.

Ingredients

  • Ice
  • 2 ounces Irish whiskey
  • 1 tablespoon fresh lime juice
  • 3 ounces ginger ale
  • Lime wedge

Directions

  1. Fill a glass with ice. Add whiskey, lime juice, and ginger ale. Stir and garnish with lime wedge.

Peach Juleps

A twist on the classic, these juleps are just peachy.

Ingredients

  • 1/3 cup fresh mint leaves, plus sprigs for garnish
  • 2 teaspoons sugar
  • 1 1/2 cups store-bought peach juice
  • 1 can (12 ounces) club soda
  • 1/2 cup bourbon
  • Crushed ice, for serving

Directions

  1. In a medium bowl or pitcher, combine mint and sugar. With a wooden spoon, mash leaves until bruised. Stir in peach juice, club soda, and bourbon.
  2. Serve over crushed ice; garnish with more mint.

Cranberry Old-Fashioned, Cider Smash, and American in Paris

This drink marries bourbon with the tart flavor of cranberry. It’s strong, so you may want to add an extra tablespoon or two of water when muddling.

Ingredients

  • 8 fresh or frozen cranberries
  • 2 teaspoons sugar
  • 2 dashes of Angostura bitters
  • 1 strip (2 inches) orange zest
  • 2 ounces bourbon

Directions

  1. Muddle cranberries, sugar, bitters, and orange zest with water in a medium glass until sugar dissolves. Pour in bourbon. Add ice cubes.

Recipe: Old Fashioned Tapioca Pudding

Tapioca pudding is one of my Father’s favorite dessert. Every year we go the the Sussex County Fair and split a dish from a very, very old man who comes every year with his tapioca truck. It is delicious! Thick, creamy, and not too sweet. Perfect!

We missed the fair this year; therefore, missing the tapioca pudding. This was in August. I promised my Father I’d cook him up a batch and it took me until this weekend to actually get around to doing it. Having never made tapioca pudding before and with the high expectations of my Father, I was a bit apprehensive.

It came out delicious! Just as good as the truck at the fair. If you like tapioca, this recipe is perfect! I added a dash of cinnamon on top and a few goji berries. Yum!

Recipe courtesy of Bob’s Red Mill

Classic Old Fashioned Tapioca Pudding

  • 1/3 cup Bob’s Red Mill Small Pearl Tapioca
  • 3/4 cup of water
  • 2 1/4 cup of 2% or whole milk
  • 1/4 tsp. salt
  • 2 eggs, separated
  • 1/2 cup sugar
  • 1/2 tsp. vanilla extract
  1. Soak tapioca in water for 30 minutes in saucepan.
  2. Add milk, salt and lightly beaten egg yolks to tapioca and stir over medium heat until boiling. Simmer uncovered over very low heat for 10-15 minutes. Stir often.
  3. Beat egg whites with sugar until soft peaks form. Fold about 3/4 cup of hot tapioca into egg whites then gently fold mixture back into saucepan. Stir over low heat for about 3 minutes.
  4. Cool for 15 minutes then add the vanilla.
  5. Serve!

Paul Risse: Small Town Raw, Big City Taste

Fresh, green, delicious, and above all, simple.

I bought Paul Risse’s first ebook this afternoon. Skimming through the recipes and his direct approach to living raw, I find myself reawakened by the ease in which he writes, lives and enjoys all pleasures of life.

I am a cynic from the northeast tramping around Manhattan for the better part of most of my days. While I love raw food, I am turned off by the spirituality of many raw food spokespeople and I know others feel the same. This has caused me to steer clear of many YouTube channels and blogs. I do not share in their divine, otherworldly tendencies. It seems every little snack or juice turns into a transcendental experience.

Paul is one of the few I can listen to without rolling my eyes and fast forwarding to the recipes. Even the spiritual nonsense. It may have to do with how devastatingly handsome he is and my kindergarten crush, especially with his new sexy clean cut hair. Regardless of his charm and good looks, he has sensibility. The man lives in Stephenville, Texas. Enough said.

I digress. The ebook is marvelous and more than worth the $14.99. Recipes are clear, concise and easy to follow. Most do not require exotic ingredients or complex preparation, but are designed after Paul’s simple day-to-day life. They also look incredibly delicious!  My eyes feasted on full page photos of bright colored fruits and luscious entrees.

Paul has a knack for creating tasty meals from the simplest of ingredients. I highly recommend it for any new raw foodie or veteran looking for some fresh ideas.

The ebook may be ordered here.