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Filtering by Category: cookies and bars

Chocolate Sandwich Cookies with Salted Caramel Russian Buttercream

Patricia Reitz

 Chocolate Sandwich Cookies Filled w/Salted Caramel Russian Buttercream - ButterYum —

Chocolate Sandwich Cookies Filled w/Salted Caramel Russian Buttercream - ButterYum —

During my last post I taught you how to make Russian Buttercream with a Mexican Twist (in the form of dulce de leche), and now I’m going to add a little French je ne sais quoi to the buttercream by giving it a salted caramel flavor profile, which pairs perfectly with Chocolate, or should I say Chocolat. Ooh-la-la!

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Start by making delicious chewy chocolate cookies, which are perfectly divine on their own, and sandwich two together with a layer of salted caramel Russian Buttercream in the middle. It’s a heavenly combination.

Seriously, try not to eat all the chocolate cookies before you turn them into sandwich cookies!

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You can serve these cookies at room temperature, but I think they’re even better slightly chilled (10-15 minutes in the fridge). Enjoy!


Chocolate Sandwich Cookies w/Salted Caramel Russian Buttercream

makes 12 sandwich cookies

Printable Recipe

Ingredients

Cookies:

  • 1 cup all purpose flour

  • 6 tablespoons dutch processed cocoa, sifted (use really good quality)

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon fine salt

  • 10 tablespoons unsalted butter, room temperature

  • 1 cup granulated sugar

  • 1 large egg

  • 1 teaspoon pure vanilla extract

  • extra granulated sugar to coat roll cookies in before baking (or use vanilla sugar)

Filling:

  • 1/4 pound (113g) unsalted butter at room temperature (70F)

  • 1/4 pound (113g) canned dulce de leche, chilled

  • fine table salt to taste

Directions

To make the cookies:

  1. In a medium bowl, whisk together flour, cocoa, baking soda, and salt; set aside until needed.

  2. In the bowl of a stand mixer fitted with the flat beater or BeaterBlade attachment, cream butter and sugar on medium speed for about 2 minutes until it lightens in color.

  3. Add egg and vanilla; continue to mix until no traces of egg remain.

  4. Turn mixer speed down to low; add cocoa mixture and combine until no traces of dry flour or cocoa remain, scraping bowl if needed.

  5. Wrap dough in plastic and chill for at least 1 hour.

  6. Preheat oven to 350F, place rack in center of oven, and line 2 half sheet pans with silpat liners.

  7. Using a #50 scoop (about 1 tablespoon), roll level scoops of chilled cookie dough in the palm of your hand to form a ball; coat with granulated sugar and space evenly on sheet pan, 12 per pan.

  8. Bake for 9-10 minutes; remove from oven and cool for 10 minutes before transferring to a cooling rack to cool completely.

To make the filling:

  1. In a medium mixing bowl, beat room temperature butter using a hand mixer for 2-3 mites, until light in color and very fluffy.

  2. Add chilled dulce de leche and continue beating with a hand mixer for 1 minute.

  3. Taste the buttercream carefully and add just enough salt to achieve the level of salted caramel flavor you desire, beating well so the salt is evenly distributed.

Gluten Free Chocolate Chip Cookies

Patricia Reitz

 Gluten-Free Chocolate Chip Cookies - ButterYum --

Gluten-Free Chocolate Chip Cookies - ButterYum --

I know what you're thinking.  There's no way gluten-free chocolate chip cookies are going to be any good.  Right?  Wrong!!  These cookies are super soft and chewy and incredibly delicious.  Since the recipe contains no flour, it's vitally important to make sure the cookie dough is well chilled before baking.  Let me show you how easy these are to make.

Note:  Depending on your dietary standards concerning eggs and chocolate chips, these cookies may conform to vegetarian and paleo diets.

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In a bowl, combine almond meal, baking soda, and salt; set aside.

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Next you'll need pure vanilla extract (please use the good stuff), almond butter, coconut palm sugar, liquid coconut oil, and an egg.

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Combine those ingredients together well.  I've used my stand mixer fitted with a BeaterBlade attachment, but you can certainly mix it by hand, just be sure  to mix until any coconut sugar lumps disappear. 

Now add the almond meal mixture.

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Mix to combine.

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Add bittersweet chocolate chips.

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Mix one last time until the chips are evenly distributed through the batter.

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Transfer the batter to a quart-size zipper bag and chill for at least an hour, but you can do this step a day or two in advance. 

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When you're ready to portion the dough, simply rip the bag open and cut the dough into 24 even portions.

Easy!

 gluten free almond cookie recipe and how-to photos - ButterYum

Roll each portion into a ball and place on a sheet pan.

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This step is completely optional, but I like to press a few extra chips on the top of each dough ball.  Now before we bake the cookies, it's really important to chill the dough again - I just pop them back in the fridge while my oven preheats.

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When the oven has preheated, space 12 dough balls evenly on a silpat lined sheet pan and bake for exactly 10 minutes, then allow the cookies to cool completely before removing them from the pan.

 Gluten free chocolate chip cookies. almond meal chocolate chip cookies. almond flour chocolate chip cookies. gluten-free almond meal and coconut oil cookies.

Enjoy!! 

Items used to make this recipe:


Gluten Free Chocolate Chip Cookies

makes 24 cookies

Printable Recipe

Ingredients

Directions

  1. In a small mixing bowl, whisk together almond meal, baking soda, and salt; set aside.
  2. Using a stand mixer fitted with a BeaterBlade attachment, combine the coconut palm sugar, coconut oil (melt gently in microwave to liquify if necessary), egg, almond butter, and pure vanilla extract on medium speed for 30 seconds.
  3. Add reserved almond meal and mix on medium for 30 seconds; add chocolate chips and mix just until combined.
  4. Transfer cookie dough to a quart size storage bag and seal well, pressing the dough into an even layer; chill for at least 1 hour.
  5. To bake cookies, preheat oven to 350F, place rack in center of oven, and line two half sheet pans with silpat liners.
  6. Divide chilled dough into 24 equal pieces and roll into balls; return to refrigerator to chill for 5 minutes or longer.
  7. Place 12 chilled dough balls each on two silicone lined half sheet pans and immediately bake for 10 minutes (one pan at a time, chilling the remaining dough until ready to bake); remove from oven and allow cookies to cool completely before removing from the pan; repeat with the 2nd pan of cookie dough. 

Lyle's Golden Syrup Cookies

Patricia Reitz

 Lyle's Golden Syrup Cookies - ButterYum

Lyle's Golden Syrup Cookies - ButterYum

Lyle's Golden Syrup is one of my favorite ingredients - it has a rich, caramelized flavor just can't be beat and I'm thrilled to see it gaining in popularity.  Here's the flavorful syrup is paired with oats, butter, and vanilla to make chewy cookies.  Incidentally, leftover cookies freeze beautifully (just in case you're tempted to eat too many in one sitting).  

 golden syrup cookie recipe

Start by whisking together all purpose flour, baking soda, and baking powder. 

 cookies using lyle's golden syrup - ButterYum

In a medium saucepan, heat butter, sugar, and golden syrup together until melted and smooth.

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Mmmm.

 how to use lyle's golden syrup in recipe

On a side note, Lyle's Golden Syrup is available in cans, squeeze bottles, and jars (see here).  The squeeze bottles are the least messy, like honey.  

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Stir in pure vanilla extract - be sure to use the good stuff!

 secret ingredient oatmeal cookies

Now stir in old fashioned oats and the flour mixture.

 how to use golden syrup

Stir until no traces of dry oats or flour remain.

 what size ice cream scoop to make cookies?

For this recipe, I use a #50 scoop to ensure all my cookies are the same size.  I have a number of scoops in different sizes, but this is the size I use for the majority of the cookies and mini muffin recipes that appear on this blog.  

NOTE:  when buying portion scoops, check for "#__" on the sweeper arm.  This scoop is a #50 (that means 50 scoops will equal one quart).  WARNING:  some vendors sell their scoops by diameter size (example:  50mm).   DO NOT order a 50mm scoop if you want a #50 scoop.  The diameter of a 50mm scoop is almost 2 inches, while the diameter of a #50 scoop is much smaller at 1 1/4 inches.    

 what's the best surface to bake cookies on?

Pro Tip:  whenever I bake a cookie recipe for the first time, rather than commit an entire tray of cookies to unknown variables such as baking time, baking temperature, and baking surface, I do a small test batch first to refine those unknowns (all of which can make or break your recipe).

First I preheat my oven fully and check my oven thermometer to ensure the interior temperature is accurate, then I bake for the suggested time directed (you'd be surprised how often the directions are wrong).  In addition to verifying baking time and temp, I check to see which baking surface produces the best results.  Here you can see I baked one cookie on parchment paper and one on a small silicone baking mat (like this one).  

Let's check out the results below, shall we?

 which nonstick surface is the best for cookies?

The differences aren't always this clear, but for this particular recipe, it's obvious the cookie baked on silicone turned out much better than the one baked on parchment paper (and obviously, the suggested oven temp was too hot - thankfully I didn't ruin an entire tray of cookies discovering that fact).

Back to baking surfaces, silicone almost always wins my baking tests - not quite as dramatically as shown here, but I encourage you to give it a try and discover your own results.  

 cookies made with lyle's golden syrup

Alrighty - pour yourself a glass of cold milk and enjoy! 

Items used to make this recipe:


Lyle's Golden Syrup Cookies

makes 18 cookies

Printable Recipe

Ingredients

  • 3/4 cup all purpose flour
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 7 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 2 tablespoons lyle's golden syrup
  • 1/2 teaspoon pure vanilla extract
  • 1 cup old fashioned oats

Directions

  1. In a small bowl, whisk together flour, baking soda, and baking powder, set aside.
  2. In a medium saucepan, heat butter, sugar, and golden syrup until melted and smooth; remove from heat and stir in pure vanilla extract.
  3. Add flour mixture and oats and stir well to combine.  
  4. Place cookie dough in an airtight container and chill for 30 minutes.
  5. Preheat oven to 325F and place rack in the center position.
  6. Line two half sheet pans with silpat liners (parchment doesn't work well for these cookies).
  7. Use a #50 scoop to portion dough, 6 cookies at a time, evenly spaced on sheet pan.. NOTE:  I suggest baking only one tray of cookies at a time, being sure to place chilled dough on room temperature (not hot/warm) sheet trays.  
  8. Bake for 8 minutes; remove from oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.  Store in airtight container.