Cookies

  1. Cookies for my Neighbor

    January 10, 2013 by The Squishy Monster

    Does anyone else miss Mr. Rogers?  He taught me so many valuable lessons as a kid.  None of that high-fructose-dipped, “you feel like you’re on speed when you watch this” crap that’s on now.  (Which by the way, he referred to as a “bombardment” even in the 60′s).  Makes me sad.  What’s gonna be left when and if I’m ready to have children of my own?  I digress.  I used to sprawl out on the floor, half leaning on my brother, sipping my favorite apple juice and listen to Mr. Rogers as he lent you valuable nuggets of wisdom.  Dare I give him credit for laying the foundations  for my Pack Away Hunger project?  This was precisely why Mr. Rogers was so important.  He taught you, whether it be in real life or make-believe, that it was important to treat people well, to be honest, to work hard…

    mr_rogers I’m not ashamed to say that I love Mr. Rogers.

    He’s also inspired me to share cookies.  (Cookies take priority, haha).  Won’t you be my neighbor?

    Cookies for my Neighbor { How to Make Ginger Molasses }

    5.0 from 3 reviews

    Ginger Molasses Cookies
     
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    Ingredients
    • ¾ c melted butter
    • 1 c sugar
    • 1 room temperature egg
    • ¼ c unsulphured molasses*
    • 2 c unbleached flour
    • 2 ts baking soda
    • ½ ts fine salt
    • 1 ts cinnamon
    • ½ ts cloves
    • ½ ts ginger
    • ½ ts nutmeg
    • 1 turn of black pepper
    • Optional: candied ginger

    Instructions
    1. In your first bowl, blend together your butter and sugar. Add in your egg and molasses.
    2. In your second bowl, sift together all your dry ingredients.
    3. Begin adding them in separate additions to your first, wet bowl.
    4. Mix until just combined, taking care not to over mix. Fold in candied ginger if you like.
    5. Bake at 375 for 8-9 minutes,

    Notes
    *Please do not use blackstrap

    Love and neighborly Cookie Monsters,

    Your Squishy Monster ^.~

    Categories: Cookies Cookies Holidays Holidays Sweets Sweets Videos | 43 Comments

  2. Lucky +

    December 8, 2012 by The Squishy Monster

    I went to what I thought was an appointment at the hospital yesterday (just a check up) but evidently, I was 2 weeks early, haha.  What can I say, it’s been another hectic week and the pages on my planner got stuck together (which will teach me a lesson about carrying around a large quantity of candy in my purse).

    There’s nothing quite like visiting a hospital to make your realize how lucky you are.  Of course, me being me, I got lost and wound up circling the entire premise and scaling the stairs as if it were a new aerobics exercise.  So many lost faces, stifled children, and paper cuts.

    During my senior year in high school, I was convinced that becoming a registered nurse was my intended path.  To explore this avenue, I interned at the local hospital.  Enriching, inspiring, incredible were all words that floated in my head as I headed in for my first day.  What I didn’t consider was the fact that I was placed in the Ob/Gyn, Neonatal and Labor and Delivery units.  Needless to say, my very first day consisted of a vaginal irrigation, witnessing a still born birth, and inspecting a fetus.  I went home and cried that day, not even chocolate cake could provide any solace.  So many people are sick, suffering, alone…lonely.

    So I’m on a loop here, but I feel so blessed.  Lucky.  Thankful …for all my limbs, food in the fridge, and the ability to sleep in my own bed (and so much more) but I just wanted to share that with y’all.

    I hope that some of you are continuing with Random Acts of Christmas.  How about sharing these festive cookies?

    5.0 from 2 reviews

    Christmas Cookies
     
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    Recipe type: Baking/Dessert

    Ingredients
    • 3 c unbleached Flour*
    • 2 ts Baking Powder
    • ¼ ts fine Salt
    • 1 ts Cinnamon
    • ½ ts freshly ground Nutmeg
    • 2 sticks softened unsalted Butter
    • ½ c Sugar
    • ½ c Brown Sugar
    • 2 ts Vanilla
    • 2 room temperature Eggs
    Icing
    • 1 c Powdered Sugar
    • 1-2 tb Milk
    • Splash of Vanilla
    • Food Color

    Instructions
    1. In your first bowl, sift together all your dry ingredients: flour, baking powder, salt, spices.
    2. In your second bowl, cream together your butter and sugars for at least 5 minutes (please use soft, room temperature butter).
    3. Tip in your vanilla and one egg at a time. Mix well.
    4. In three separate additions, combine your wet and dry together, being mindful not to over beat.
    5. Roughly form your dough into a flat circular shape, wrap with plastic and refrigerate for at least 1 hour.
    6. Roll out your dough to about ¼” thickness (lightly flour your hands, roller, and cookie cutters). I like to roll and cut directly on my plastic wrap.
    7. Dip your cutters in a bit of flour between each cut and lay them on an ungreased cookie sheet.
    8. Bake at 350 for about 8-10 minutes. Cool immediately on cookie racks.
    9. To make the icing, whisk together your powdered sugar, milk and color. (Tailor to how thick or loose you like your icing).

    Notes
    *Considering all the sugar involved, I opted to use Spelt Flour for these

    Lucky,

    Love and Cookies,

    Your Squishy Monster ^.~

    Categories: Cookies Cookies Holidays Holidays Sweets Sweets | 59 Comments

  3. Peanut Butter Jelly Time!

    August 28, 2012 by The Squishy Monster

    The comical bit is that me and my college roomie used to say this to each other when we were at a party that we found to be dull.  We would either whisper it in each others ear as we walked past or we’d mouth it to each other across the room and on to the next one we’d go.  That’s what “peanut butter jelly time” meant then.

    Today, for the 26 year old me (for those of you who wanted to know, LOL), her ears perk up because it means cookies.

    I’ll be 27 next month…wasn’t I just in college?  :/  Ah, I digress…

    How to Bake Peanut Butter & Jelly Cookies

    Peanut Butter & Jelly Cookies
     
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    Ingredients
    • 1¼ c unbleached/unbromated Flour
    • ½ ts Baking Powder
    • ¼ ts Baking Soda
    • ¼ ts fine Salt
    • 1 stick softened, unsalted Butter
    • ¾ c granulated Sugar
    • ½ c packed Brown Sugar
    • 1 c non-hydrogenated Peanut Butter*
    • 1 room temperature Egg
    • 1 tb whole Milk
    • 1 ts pure Vanilla Extract
    • Optional: Jelly

    Instructions
    1. Sift the first four of your dry ingredients together into your first bowl.
    2. In your second bowl, begin creaming together your butter and sugars.
    3. Still focusing on your second bowl, spoon in your peanut butter.
    4. Crack in your egg, then your milk and vanilla.
    5. Slowly sprinkle your first bowl into your second bowl–in about 3 separate additions or so. Be mindful not to overmix.
    6. Scoop dough with an ice cream scoop, flatten with slightly damp hands and press an indentation with your thumb into the centers. Fill crevices with jelly.
    7. Bake at 350 for 13-15 minutes.

    Notes
    *For peanut allergies, this is great with Almond Butter, too.

    I betchya the kids in your life would LOVE coming home to these after school.

    Try it and let me know ;)

    XOXO

    Your Squishy Monster ^.~

    Categories: Cookies Cookies Sweets Sweets Videos | 30 Comments

  4. Butter is Better

    May 20, 2012 by The Squishy Monster

    Daintily petite and perfectly golden brown, these make you feel gigantic (or no, is that just me)?

    I don’t know about you, but I love tiny things.  When I’m not so bashful, I may just very well share my collection of teeny-tiny things with y’all, but for the moment, the very thought makes me feel silly and not very “grown up like.”

    My friend and I were going for a walk the other day and upon approaching this soft looking hill fuzzed over with lush green grass, I thought to myself how nice and fun it would be to roll down the hill, like we were Children again.  Needless to say, before I even finished the sentence, my friend laughed about it and we walked on.  *sigh*  It’s like the older you get, the more and more magic seems to dissipate so rapidly until you can’t even remember what “magic” means.  There’s magic in pretending to be a Pirate or a Fairy Princess…there’s even magic in rolling down the hill just to experience the closeness of the earth to you and the clean fun of doing something as ordinary as just rolling.

    Madeleine’s remind me of all the Tea Party’s that I never had.  They’re plump and gorgeous, so ridiculously easy to make but sure to make your little ones happy–happier, still if you dip them in Chocolate ;)

    Madeleine’s a Petite French Butter Cake
     
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    Ingredients
    Wet Ingredients:
    • 3 room temperature Eggs
    • ½ c cooled, melted unsalted Butter
    • ⅓ c Vanilla Sugar (or plain, granulated)
    • ⅓ c Honey + Zest of Orange
    • 1 ts quality Almond or Vanilla Extract
    Dry Ingredients:
    • 1 c Flour
    • ½ ts Baking Powder
    • ⅛ ts fine Salt

    Instructions
    1. Blend all of your wet ingredients together.
    2. In a separate bowl, sift together your dry ingredients.
    3. Slowly fuse your two bowls together in 3, separate additions.
    4. Allow your batter to rest for 2-3 minutes. In a well greased/buttered/floured scalloped Madeleine pan, drop in your batter, taking care not to overfill (as these will swell).
    5. For my miniature pan, I baked them at 375 for 6-8 minutes. Increase this by 3-4 minutes when using a larger/standard Madeleine pan.

    I thought about it and decided that to encourage the happiest of Children, these should be served however which way, but at a grand ole’ Tea Party…

    and invite me!

    XOXO

    your waiting patiently for an invitation,

    Squishy Monster ^.^

    Categories: Cakes/Cupcakes Cakes/Cupcakes Cookies Cookies Sweets Sweets Videos | 19 Comments

  5. A Perfect Example of Love

    May 10, 2012 by The Squishy Monster

    As Mother’s Day fast approaches, so many memories that me and Mama made flash through my head like an automatic Rolodex.  I am so incredibly lucky to have her in my life.  She is my perfect example of Love.

    19 years old and so much swag ;)

    Me at 26: Mom, I’m becoming more and more like you everyday (and I don’t mind it).

    I hope that everyone has a fabulous Mother’s Day (and Happy Mother’s Day to all the Mama’s)!

    I leave you with a taste of our Tradition:

    Almond Tea Cakes
     
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    Ingredients
    Dry:
    • 2½ c Flour
    • 1½ ts Baking Powder
    • 1 ts Salt
    Wet:
    • 1 stick soft, unsalted Butter
    • 1½ c white granulated Sugar
    • ½ c Brown Sugar
    • ¼ c Almond Paste (canned/store bought or homemade)
    • 2 room temperature Eggs
    • 2 tb Almond Extract
    • 12 oz room temperature full fat Ricotta
    • Powdered Sugar for Dusting
    • Flaked Almonds for Garnish
    Almond Paste
    • 1 c blanched Almonds (skinned)
    • 1 c powdered Sugar
    • 1 Egg White
    • ⅛ ts fine Salt

    Instructions
    1. Cream together your Butter, Sugars, and Paste.
    2. Blend in one Egg at a time.
    3. Tip in your Extract.
    4. Spoon in your Ricotta. Blend.
    5. In three additions, incorporate your dry bowl with your wet bowl. Don’t over mix.
    6. Scoop out miniature balls of dough and press flaked Almonds on top.
    7. Bake at 350 for 7-11 minutes (again, these are for mini scoops).
    8. Cool completely and dust with powdered Sugar.
    Alternately, for a Glaze:
    1. Whisk together powdered Sugar + Almond Extract (tip in just a couple drops in at a time) for a thick “glaze/icing” consistency. A little Extract goes a long way.
    Almond Paste:
    1. Utilize your processor and blitz your Almonds until they’re powdered. Add in your powdered Sugar, Egg White and Salt. Keep in the fridge in an airtight container for up to a month.

    Reminiscent of Mommy and Me Tea Parties, Happy (early) Mother’s Day y’all!

    XOXO

    Your Blessed Squishy Monster

    Categories: Cakes/Cupcakes Cakes/Cupcakes Cookies Cookies Holidays Holidays Sweets Sweets | 10 Comments

  6. I scream, You scream

    April 10, 2012 by The Squishy Monster

     

    This is one I made for my baby brother’s birthday in February.

     

    How to Make an Ice Cream Cake

    Ice Cream Cake
     
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    Ingredients
    • •1 tub of softened, Ice Cream/Gelato of your choice
    • •2 package/box of Cookies
    • •1½ c crushed Cookies + 6 tb melted Butter
    • •Melted Chocolate or any other Garnish you’d like

    Instructions
    1. Mix your crushed Cookies and melted Butter and press them onto the bottom of a parchment lined baking pan
    2. In a large bowl, mix together your softened Ice Cream and Cookie Crumbles (I used about 10-12 but how many you want depends on you). This is also your opportunity to add in any other extracts or flavorings you’d like.
    3. Slide in half your Ice Cream mixture onto your prepared Crust (no need to bake, the freezer will take care of it).
    4. Drizzle on melted Chocolate between your first and second layer of Ice Cream.
    5. Smooth on your second/top layer of Ice Cream and liberally load up with any remaining Cookie crumbles or Chocolate.
    6. Freeze for at least 3 hours and enjoy with whipped Cream and sprinkles ;)

    Notes
    I find myself mindlessly staring into an open Fridge (often)! On those days that I spy a lonely container of plain Ice Cream, I feel like a boss when I can turn it into something so much more. It looks pretty impressive for not really being so and the combinations are endless. I love experimenting with different Cereals, Cookies, Ice Creams, flavorings, etc. Frozen Banana + Chocolate? Nutella with crushed Hazelnuts? Key Lime with Fresh Strawberries? Pineapple Sorbet with Coconut Curls? Once you open yourself up to the possibilities that a Grocery store or even your own Kitchen can bring, it’s crazy fun to see what your mind and hands can come up with.

    Makin’ old things new.

    Love,
    Your Squishy Monster =D

    Categories: Cakes/Cupcakes Cakes/Cupcakes Chocolate Chocolate Comfort Foods Comfort Foods Cookies Cookies Sweets Sweets Videos | 3 Comments

  7. The Cookie Monster…

    February 25, 2012 by The Squishy Monster

    (otherwise known as my Dad) essentially gave way to: The Squishy Monster.

    I swear, if he could’ve figured out a way to survive solely on a diet based on Dr. Pepper, Fig Newtons, and Oreos, it would’ve been done!  He’s the worst when it comes to Junk Food.  “Hey, at least he’s getting some Figgy goodness with the Newtons” is what I tell myself but we all know—we ALL know!

    It kinda drives me crazy but a loooong time ago, I stopped trying to lecture Dad on all the reasons why he shouldn’t be crushing an entire bag of Cookies and washing it all down with Pop on the daily.

    The compromise that bloomed from many unsuccessful attempts at trying to get Dad to stop was this (and to preface, it was this or nothing, lol) I decided to bake him his favorites in a sad but (still very earnest attempt) at trying to reach a middle ground that he wouldn’t be vehemently against.  Now, these by no means are diet Cookies bc Dad just wouldn’t have it any other way.  They say that Marie Antoinette either said or didn’t say “let them eat cake!”  Well I’m here to tell you that The Mac Daddio of all Cookie Monsters wants EVERYONE to eat COOKIES!!!  He’d throw everyone a Cookie Party everyday if he could, and I mean that in a very serious way, lol.

    How to Make Homemade Oreos with The Squishy Monster!

    5.0 from 1 reviews

    Oreos (Homemade)
     
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    Ingredients
    For the Cookies:
    • 1¼ c Flour (unbleached, unbromated)
    • ½ c unsweetened, Dark and Natural Cocoa
    • 1 ts Baking Soda
    • ¼ ts Baking Powder
    • ¼ ts fine Salt
    • 1 c Sugar
    • 10 tb unsalted Butter (softened, room temp)
    • 1 Egg (room temp)
    • Easy, Breezy Glaze/Creme/Icing
    • Powdered Sugar
    • Vanilla Extract (How much will depend on you–play around with it. Just don’t let it get “liquidy.”
    • 375 for 7-8 min.

    Instructions
    Cookies
    1. Cream the butter or margarine and brown sugar together until fluffy. Add the egg and beat for an additional minute.
    2. In a small bowl, pre-sift the dry ingredients (except for powdered sugar).
    3. Add dry ingredients to the mixing bowl a little at a time and mix until color and texture is consistent.
    4. Scoop or roll into ~1″ balls and place ~1″ apart on a baking sheet. Make sure the the baking sheet is greased, or you can use parchment or a [sil-pat|http://silpat.com].
    5. Wet your hands and use the palm or heel of your hand to flatten the dough balls
    6. Bake at 375° for 7-8 minutes
    Frosting
    1. In another bowl, combine powered sugar and small amounts of vanilla extract until you get the consistency you desire.
    Assembly
    1. Simply make little sandwiches and enjoy.

    Notes
    Typically, my general rule of thumb for Cookies is to always under bake rather than over bake but to mimic that familiar Oreo Cookie texture, I’m ok with these being a bit more on the crispier side. Just keep in mind that even if they’re loose at first, they will harden a bit as they cool. A cooling Cookie Rack is a great investment as they’re inexpensive and elevate your Cookies and stops them from continuing to “cook”. Pre sifting is an important step to not skimp out on–especially with recipes that call for the addition of Cocoa…dark little Cocoa nuggets will give you away in the final product. Ensure proper Creaming when meshing the Butter & Sugar together…”they” say 3-5 minutes…again I ask, “who are they.” I personally stop when it’s increased in volume a bit, it’s a more of a homogenized mixture and feels like fluffy, gritty Cream, and the overall color is a pale yellowish/cream/ivory. Additionally, you should begin with Butter that is softened but definitely not a droopy mess. I know when mine is ready when I press my thumb and it leaves an indentation but the whole thing doesn’t flop over and creates a greasy mess. Don’t forget to press the baby dough rounds with damp (not dripping wet) hands otherwise, you’ll have a puffy cookie that looks more like a Cakester than an Oreo =D

     

    Love & Cookies,

    Your Squishy Monster ^.^

    Categories: Chocolate Chocolate Cookies Cookies Sweets Sweets Videos | 2 Comments

  8. Well that is just Ridunkulous!

    December 14, 2011 by The Squishy Monster

    Google French Macarons and you’ll find that lots of places are selling these petite Sandwich Cookies for $40 onward.  Hell to the nah.  That’s ridunkulous!!

    I made my own and I have to say it cost me less than $10.  No overnight frozen shipping or waiting required.  When you make it from scratch with your own two hands, you’re entitled to a feeling of ownership.  Therefore, you can gift and share from the heart.  Not to mention, quality control.  “Only the Finest Ingredients” is a fickle phrase.

    Now if you’re in the states, these are probably the best damn things next to hopping on a plane to Paris.  Also, less than $10 I, (and probably most people can do).  $2000 plane tickets are another story :(

    Give ‘em a try!  Ya got nothing to lose.  If you can whip up Meringue (which is a fancy term for fluffy beaten Egg Whites), and you have a little bit of patience (ahhh that word again)! you can definitely pop these out to share…or all for yourself.  Whatever, it’s your perogative ;)

    How to Make French Macarons

    French Macarons
     
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    *Make your own by processing blanched almonds into a fine meal **Just crack your whites into a bowl and set/cover in the fridge for a day or two.
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    Ingredients
    • 4 oz Almond Flour*
    • 8 oz Powdered Sugar
    • 5 oz Aged Egg Whites**
    • Pinch of Cream of Tarter
    • 2½ oz Caster Sugar
    • 2 ts Pure Vanilla Extract
    • ½ ts Fine Salt

    Instructions
    1. Sift together your Almonds and Powdered Sugar twice. Process larger bits again.
    2. In a stand mixer, fit with a whisk attachment, whip your Egg Whites, Granulated Sugar, and Salt at speed 4 for 3 minutes. Increase to speed 7 for 3 minutes and speed 8 for 3 minutes. Whip for 1 final minute with any desired extracts/color.
    3. Tip in your sifted Almonds plus Powdered Sugar. Press and fold into your whipped whites.
    4. Pipe into quarter sizes, rap your cookie sheet to release air bubbles and allow to sit for about 30 minutes for the cookies to develop a “shell.”
    5. Bake at 300 for 10-15 minutes and cool before filling.

    *Watch my Truffle video to learn how to make the Ganache

    Here are some combos that I’ve done before and love:
    -Pink Strawberry & Strawberry Jam (just add in 1/4 cup of dried crushed Strawberries in w the Nuts/Sugar)
    -The Cookies as is filled with Almond Butter (easy and yummy)!!
    -Ground Pistachio instead of Ground Almonds with a bit of Green Dye & Buttercream (this tastes like one of my favorite Pistachio Ice Creams)!!
    -Green Tea (Matcha) Powder mixed in with the Nuts/Sugar with Green Tea Buttercream
    -Lemon Extract in the Cookie paired with Fresh Lemon Curd — a bit of Yellow Dye livens it up too.

    Now these are just some that I’ve made but the possibilities are endless—endless I say!!

    Enjoy the yum as well as the savings!!

    XOXO, Your Squishy Monster =D

    Categories: Cookies Cookies Gluten Free Gluten Free Sweets Sweets Videos | No Comments

  9. Ooey Gooey

    November 11, 2011 by The Squishy Monster

    Don’t tell anyone, but as often (and as much) as I bake, a good, soft, gooey, melty, warm chocolate chip cookie still gets me weak in the knees.

    Soft & Gooey Chocolate Chip Cookies

    Chocolate Chip Cookies
     
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    Ingredients
    • 3½ cups of flour
    • 1 ts baking powder + 1 ts baking soda + 1 ts salt
    • 1 cup of butter
    • 2 cups of brown sugar
    • 4 tb sugar
    • 2 eggs
    • 4 ts vanilla
    • 12 oz bittersweet chocolate chips

    Instructions
    1. In your first bowl, sift together your flour, powder, soda, and salt.
    2. In your second bowl, cream together your soft butter and sugars.
    3. Still staying with your second bowl, crack in your eggs, one at a time. Beat between additions.
    4. Tip in your vanilla.
    5. Slowly (in thirds), add in your first bowl to your second bowl.
    6. Blend until just combined.
    7. Fold in your chips by hand.
    8. Scoop out with an ice cream scoop 2″ apart and bake at 350 for about 12-15 minutes.

    Confession #523: (Sometimes, when I’m feeling extra naughty, I get chocolate chunks and throw in a bag 1/2.  Shhhh.  Don’t tell anyone)!

    Categories: Chocolate Chocolate Cookies Cookies Sweets Sweets Videos | No Comments

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    Welcome to The Squishy Monster!

    Here, I'll share the stories of my on going love affair with food as well as step-by-step tutorials/cooking videos featuring original recipes. I'm a firm believer that despite our differences, our one commonality as humans? Food.
    I'm 100% Southern & 100% Korean. My name is Angela and my friends call me The Squishy Monster.

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