Tags Posts tagged with "Cookies"

Cookies

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To celebrate National Cookie Day we are sharing this delectable cookie recipe from Tacofino food truck from Vancouver, Canada.

Chocolate Diablo Cookies

Chocolate Diablo Cookies

Prep Time:20 minutes | Cook Time: 10 minutes | Yield: 12 cookies

Ingredients:

Dry:

  • 1 1/2 cups sifted all-purpose flour
  • 1 cup sifted cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cayenne pepper, or more if you like it hot!
  • 1 cup chocolate chips or chunks

Wet:

  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 3 tablespoons fresh-squeezed gingerjuice or fresh-grated ginger root
  • 1 tablespoon vanilla extract

Directions:

For the dry ingredients: Mix together the sifted flour, cocoa powder,baking soda, cinnamon and pepper in a large bowl. Stir in the chocolate chips.

For the wet ingredients: In another bowl, whisk together the brown sugar, white sugar, canola oil, eggs, ginger juice and vanilla.

Add the wet ingredients to the dry ingredients and stir to combine.

Preheat the oven to 375 degrees F. On a greased cookie sheet, press fist-size cookie dough balls out and sprinkle with rock salt and sugar. Bake the cookies for approximately 11 minutes or until the cookies start to crack. They should be nice and fudgy in the middle! This recipe should make 12 big cookies or many more small ones.

 

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cookie fun facts

The internet is full of fabulous facts about everything from current events to the history basket weaving. Because of this, as we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know.

We have decided when these fun facts pop up, that we would share them with our readers in our section titled “Did You Know?”

For today’s Did You Know we will look at cookie fun facts.

cookie fun facts

The Facts: The first commercial cookie in the U.S. was the Animal Cracker, introduced in 1902.

  • The Oreo, the best-selling cookie of the 20th century, was developed and introduced by the American company Nabisco, in 1912.
  • July 9th is National Sugar Cookie Day.
  • December 4th is National Cookie Day.
  • The U.S. leads the world as the biggest cookie bakers and eaters, spending more than $550 million annually on Oreos alone.
  • The Girl Scouts first began selling cookies In the 1920s.
  • In 1989, New Mexico named the ‘bizcochito’ its official state cookie. Bizcochito, derived from the spanish word ‘bizcocho’ which means biscuit, is a delicious shortbread cookie flavored with anise and topped with cinnamon sugar.
  • The U.S. has a National Cookie Cutter Historical Museum located within the Joplin Museum Complex in Joplin, Missouri.
  • The official state cookie of both Massachusetts and Pennsylvania is the chocolate chip cookie.
  • Early American tinsmiths began making cookie cutters by hand back in the 1700s.
  • Christmas cookies date back to Medieval Europe.
  • American cookie jars evolved from British biscuit jars and first appeared on the scene during the Depression in the 1930s when housewives began making more cookies at home, rather than buying them at the bakery, and needed containers for them.

The top 10 selling commercial cookies in the U.S. are:

  • Nabisco Oreo
  • Nabisco Chips Ahoy
  • Nabisco Oreo Double Stuff
  • Pepperidge Farm Milano
  • Private Label Chocolate Chip
  • Little Debbie Nutty Bar
  • Little Debbie Oatmeal Cream
  • Nabisco Chips Ahoy Chewy
  • Nabisco Nilla Vanilla Wafers
  • Private Label Sandwich Cookies

Try out this recipe from the Tacofino Food Truck for Chocolate Diablo Cookies.

Cookie Fun Facts We Missed

Please feel free to let us know if we may have missed some cookie fun facts in the comment section below. We always love to add to these lists. If we can verify that the facts is just that, a fact, we will give the reader credit in the article.

Reference: Wikipedia: Fun Facts about Cookies.

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With only a week left in the voting for the 2012 Dessert and Dessert Food Truck of the Year, we felt we would tie this contest together with National Peppermint Latte Day. Although this is not a coffee drink, it certainly uses peppermint. If you are interested in giving your customers a sweet peppermint treat, try out this recipe for peppermint bark shortbread cookies.

peppermint bark shortbread cookies

Peppermint Bark Shortbread

Yield: 24 2-by-2 inch cookies

Ingredients:

  • 1 cup granulated sugar, plus 2 tbsp. for top
  • 2 cups butter
  • 1 teaspoon peppermint extract
  • 3 1/2 cups all-purpose flour
  • 1 cup white rice flour
  • 1/2 tablespoon salt
  • Parchment paper (optional)
  • 1 pound semi-sweet or bittersweet chocolate
  • 1 tablespoon vegetable oil
  • Crushed candy canes (8-10 mini canes)

Directions:

In a standard mixer or with a hand-held beater, cream sugar, butter and peppermint extract until light and fluffy.

Add flours and salt and combine until mixture just starts to come together. (The dough should be crumbly but stick together when squeezed.)

Line a 12-by-16-inch pan with parchment. Place dough into the pan and break up any large clumps, spreading evenly.

Press dough down gently and sprinkle the remaining sugar on top.

With a rolling pin or drinking glass, roll out the dough evenly. (Use a little additional sugar if the dough sticks to the rolling pin.)

With a meat tenderizer or fork, press indentations into the top of the shortbread. (This prevents the shortbread from rising unevenly.)

Bake at 350 degrees for 20-25 minutes or until shortbread is golden brown.

Cut into squares while still warm and remove cookies from pan to cool.

To finish, melt chocolate and vegetable oil over double boiler or in a microwave, watching constantly to prevent chocolate from burning. When melted, remove from the heat and stir to cool slightly.

Dip bottoms of shortbread in melted chocolate, then dip in crushed candy canes.  Place on parchment to dry.

 

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The recipe we are sharing today ties in both Halloween as well as National Oatmeal Day together. Food truck followers love their desserts and these tasty cookies can be created easily and can either be sold or given away any food truck at this time of the year.

pumpkin-cookies

Halloween Pumpkin Oatmeal Cookies

Prep Time: 15 minutes | Cook Time: 20 minutes | Yield: 40 cookies

Ingredients:

  • 4 cups flour
  • 2 cups oats
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 1/2 cups margarine (or Crisco)
  • 2 cups brown sugar
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 (16 ounce) can solid pack pumpkin
  • 1 cup chocolate chips

Directions:

Combine flour, oats, baking soda, cinnamon, and salt; set aside.

Cream butter; gradually add sugars, beating til fluffy.

Add egg and vanilla; mix well.

Alternate additions of dry ingredients and pumpkin, mixing well between additions.

Stir in chocolate chips.

For each cookie, drop up to 1/4 cup of the cookie dough onto lightly greased cookie sheet; shape into “pumpkin-shape” with spatula.

Bake at 350 degrees F for 20-25 minutes.

Decorate with icing and assorted candies, raisins, and/or nuts.

 

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This delectable dessert recipe we are sharing today comes from The Sugar Cube Food Cart from Portland, Oregon.

chocolate-cookies

 

The Sugar Cube – Triple Threat Chocolate Cookies

Ingredients

Cookies

  • 10 ounce bittersweet chocolate, chopped
  • 3 ounces unsweetened chocolate, chopped
  • 1/4 cup unsalted butter, cut into chunks
  • 3 large eggs, at room temperature
  • 1 cup plus 2 tbsp. sugar
  • 1 tablespoon instant espresso powder
  • 2 teaspoons vanilla extract
  • 6 tablespoons flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups bittersweet chocolate chips
  • 1 cup finely chopped toasted pecans

Ganache

  • 6 ounces bittersweet chocolate, chopped
  • 3/4 cup heavy whipping cream

Directions:

  • Make cookies: Put chopped chocolates and butter in a medium metal bowl and set bowl over a pan of simmering water. Cook, stirring, until melted, then remove from heat and let cool slightly.
  • Whisk eggs, sugar, espresso powder, and vanilla into chocolate mixture. In another bowl, stir together flour, baking powder, and salt. Stir into chocolate mixture until evenly mixed, then stir in chocolate chips and pecans. Wrap dough airtight and chill until firm enough to hold its shape, 50 to 60 minutes.
  • Meanwhile, make ganache: Put chopped chocolate and cream in a medium metal bowl and set bowl over a pan of simmering water. Cook, stirring, until melted, then let cool. Cover and chill, stirring occasionally, until firm enough to spread, about 1 3/4 hours and up to 2 days. If ganache becomes too firm to spread, transfer to a microwave-safe bowl and microwave for a few seconds to soften, then stir.
  • Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Scoop 2-tbsp. portions of dough onto sheets, spaced about 1 in. apart. Press dough to flatten into even 1/2-in.-thick rounds. Bake until cookies no longer look wet and you can feel a slight crust on top, about 10 minutes (don’t overbake); switch position of baking sheets halfway through. Let cookies cool on sheets on racks.
  • Generously spread flat sides of half of cookies with ganache and top with remaining cookies. (You may have a little leftover ganache.)

TheSugarCube

Twitter: @TheSugarCube
4262 SE Belmont Good Food Here
Badass Dessert Food Cart! Serving up sugar love to the masses…get it get it XO!

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To follow up with this morning’s profile, Mobile Cuisine Magazine would like to share a vegan style maple cinnabon cookie recipe for your use, and hope you enjoy it.

Ingredients:

  • 1 1/2 cup gluten free all-purpose flour
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 cup raisins
  • 1/3 cup oil
  • 1/3 cup maple syrup
  • 2 tablespoon rice milk
  • 2 tablespoon vanilla
  • Sprinkle of raw cane sugar for topping

Directions:

  1. Preheat oven to 350.
  2. Mix all dry ingredients in a large mixing bowl.
  3. Whisk together oil, maple syrup, vanilla and milk in a separate bowl.
  4. Add the wet to the dry and fold together.
  5. Roll 1 inch balls and place them on a parchment lined cookie sheet.
  6. Flatten with a fork and sprinkle with brown sugar.
  7. Bake for 17 minutes.
  8. Enjoy with a nice smear of vanilla icing, just like a true cinnamon bun

 

We hope you enjoy this recipe as it will give you another healthy snack option in your life, or for those only eating vegan on your Meatless Monday.

 

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