Chocolate cherry cookies

Hi there! It’s been a while, and I kept telling myself I’d get back to blogging tomorrow, in a day, a week, etc, but finally, I’m here writing the post. Hope you all had w-o-n-d-e-r-f-u-l holidays, full of surprises, lovely moments and delicious food. What is your favorite sweet treat during winter? Hot chocolate, spiced orange cake or just lots of chocolates? I’m still eating chocolates from the Christmas tree (yes, it’s still in our house, and probably will be here until the beginning of February).Chocolate Cherry cookies

I adore dark chocolate with cherry pieces in it, and I like cookies: good, buttery with those tiny little dots of pure vanilla in it. So, I combined my both desires and prepared these beautiful cookies. I’m thinking you will really love it. Even though, I prefer vanilla cookies over chocolate, but not this time. Better you cook and try, and you will never buy a cookie. Ok, maybe you will but nothing taste like homemade cookies, prepared with high-quality ingredients and the most important – your passion and love. Give these a try and you will be as happy with them as I was.ChocoCookies

Triple the quantity and take some to share with your friends or co-workers, or maybe even a neighbor.ChocoCherryCookies

Chocolate cherry cookies

What you’ll need
100g mild dark chocolate
50g dark chocolate with cherry pieces, or plain dark chocolate
180g plain flour
30g cocoa
1.5 tsp baking powder
a pinch of salt
120g butter, at room temperature
50g light brown sugar
50g white sugar
1 tsp vanilla extract
2 eggs
100g dried cherries
100g chopped/slivered almonds
20-30g dark chocolate with cherry pieces, optional
How to make it
  1. Chop 150g chocolate or break into pieces, and put into heatproof bowl and microwave on low power or melt over a pan of simmering water.
  2. In a large mixing bowl, sift flour, cocoa, baking powder, and salt.
  3. In another bowl, whisk butter with sugar for 5 minutes or until light. Whisk in vanilla extract and then eggs (one by one). Add the melted chocolate and stir well.
  4. Add the dry ingredients to the batter mixture and stir well. Stir in cherries, almonds and chopped chocolate (if using).
  5. Line the baking sheet with baking paper and scoop out equal portions in some distance apart. Make 14 equal balls, flatten them.
  6. Bake in preheated 180C oven for 15 minutes.
Enjoy!
Chocolate cookies with cherries&almonds

 

Salted peanut cookies

 I love shortbread cookies, there are almost thousands possibilities of flavours that you can add: mandarin, lemon or orange zest, vanilla or cinnamon, cardamom and etc. I stumbled upon this recipe a long time ago on one Russian website that content was about news, conferences for chefs and there were some recipes as well. I don’t know why I haven’t tried this recipe earlier, because these cookies are amazing! They have the right shortbread cookie texture – not too crumbly neither hard, simply divine! 🙂SPCookies

Salted peanut cookies

  • Difficulty: moderate
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I mix all ingredients with my hands. You may do it with electric mixer, but don’t overmix.
Ingredients
75g butter, cold
50g caster sugar
1 medium egg
lemon zest from 1 small lemon
120g plain flour
30g salted peanuts, chopped
Method
  • Cut butter into 1cm cubes and bring to room temperature. Divide the egg into yolk and white.
  • On a flat surface (you can do it in a large bowl too), mix butter with sugar until just coarse crumbs.
  • Add egg yolk, half of egg white (keep the rest) and lemon zest. Mix to combine.
  • Mix in flour. Combine the dough. On this step you may think you need to add extra flour, stop, no need to add extra flour or overknead the dough; after resting it’ll be perfect. Cover the dough in a plastic wrap and put in a fridge for 40-50 minutes.
  • Once the dough is cooled, roll it out on a lightly floured surface into 5mm thick disk. Cut out cookies any shape you like. Carefully transfer cookies on a lined baking tray. Brush with remaining egg white, sprinkle with peanuts.
  • Bake in preheated 180C oven for 12 minutes or until cookies are lightly golden.
Enjoy!

Oatmeal Cookies with dates

 There are thousands recipes of oatmeal cookies, I guess. Needless to say, I prefer homemade cookies to store-bought. Homemade is homemade, right? Plus I can vary the amount of sugar, thus you can feel that you’re eating oat cookies, not sugary cookies with oats! And of course, you can add your fav nuts or chocolate chips as much as you like. 😀 Personally, I don’t like chocolate chips in cookies. I add it sometimes too, but almost never do it; choco chips contain more sugar than pure chocolate; so if I deliberately reduce the sugar in a recipe why should I add more sugar but in another form.. I prefer roughly chopped dark chocolate, it’s healthier and adds much more flavour and taste! Add a small handful of dried berries or fruits for extra deliciousness! 🙂Oatmeal cookies with dates-1

 So, it’s my fav oatmeal cookies recipe. What’s yours? 🙂

Oatmeal Cookies with dates

  • Servings: 20-22 cookies
  • Difficulty: easy
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Instead of dates you can add some black raisins or dried cherries.
Addition of chopped dark chocolate make cookies only better. 
IngredientsOatmeal cookies
170g butter, soft at room temperature
35g brown sugar
35g golden caster sugar (or more brown sugar)
1 large egg, at room temperature
1 tsp vanilla extract
50g plain flour
50g fine oats
1/2 tsp fine salt
1/2 tsp baking powder
1/2-1  tsp cinnamon
a pinch of freshly grated nutmeg
200-220g oats
80-100g roasted walnuts, roughly chopped
6-8 large dates, stoned and chopped
Method
  1. In a bowl, whisk flour with fine oats, salt, baking powder and spices.
  2. In a large mixing bowl, beat butter with sugars until creamy about 2 minutes. Beat in egg and vanilla.
  3. Add flour mixture into cookie batter and whisk/beat until combined.
  4. Stir in oats, walnuts and dates.
  5. Line 2 baking trays with parchment. Scoop in cookies, leaving the space between cookies about 4-5cm. With wet hand flatten the cookies slightly.
  6. Bake in preheated 180C oven for 15 minutes or until light golden.
Enjoy with a glass of cold milk!
Oatmeal cookies with dates and walnuts

Sweet potato&Raisin Cookies

 I had only few tablespoons of leftover mashed sweet potatoes and I couldn’t throw it out. I don’t know how this idea came into my mind when I decided to make cookies, and you know what? Leftover sweet potatoes puree got the new life! I mixed ingredients like for shortbread cookies; I was trying to make it a bit healthier, so I used fine oats instead of plain flour and raisins for a sweet taste. You can even omit the sugar or maple syrup and add more black or golden raisins, they have quite enough its natural sweetness.Sweet potato and raisins Cookies

 And what’s your way of using up leftover puree? 🙂
Sweet Potato Oatmeal Raisins Cookies

Sweet potato&Raisin Cookies

  • Servings: 4
  • Difficulty: easy
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-As you can see I used only 70g of puree, but the recipe can easily be doubled or tripled.
-You can make fine oats by grinding regular oats or use store-bought.
Ingredients
70-80g (3/8 cup) sweet potato puree (without salt or pepper)
12 Tbsp fine oats
5 Tbsp ground almond (almond meal)
25g butter, soft
1 Tbsp brown sugar or maple syrup, optional
1 tsp molasses, optional
50-70g black raisins
1-2 tsp slivered almonds, optional
  • In a bowl, mix oats with ground almond, add soft butter, sugar (or maple syrup) and molasses if using. Mix until just combine. Fold in raisins.
  • Make a log (4cm diameter) and cut into 1cm-width discs.
  • Arrange cookies on a lined the baking sheet. Press into each cookie few almonds, if using. Bake in preheated 180C oven for 12-15 minutes or until light brown color.

 

Apple Scones

 Many of you heard about these lovely biscuits, which are called scones. Whenever I see or hear ‘scones’ I immediately imagine the Queen of the United Kingdom, how she’s drinking her 5 o’clock tea, beautiful china teacups are set on a huge royal table, and elegant waitresses serving various treats and of course scones! Did you know that originally scone was round and flat, usually as a medium-sized plate, it was made with oats and baked on a griddle, and only after that cut into triangular sections for serving. Only when baking powder became available and popular, scones began to be the oven-baked. Nowadays, scones are widely liked and popular not only in Britain. Saying honestly, scones aren’t popular in Russia, may be because of large and good variety of cookies and other cakes. Here, in the UAE the same thing, they are not sold in regular bakeries and stores, so I decided to make scones myself and here the result – buttery and tasty triangle scones. 🙂Triangle apple scones

Apple Scones

  • Servings: 6-8
  • Difficulty: easy
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Ingredients
150g plain flour
100-120g wholemeal flour
1/2 tsp salt
1.5 tsp baking powder
1 tsp orange or lemon zest
2 tsp cinnamon
100g sugar
110g butter, very cold
110g sour cream
1 egg
1 apple
1 tsp lemon juice
Glazing
100g powdered sugar
1-2 tbsp lemon juice
  • In a large bowl or food processor, combine flours, salt, baking powder, sugar, zest, cinnamon. Grate the butter or cut into small cubes, add to the flour mixture and mix in. Knead the dough.
  • In a small bowl, add sour cream, egg and whisk to combine until smooth. Pour the mixture over dry and fold until just combined.
  • Peel, core and cut apple into small cubes, sprinkle with lemon juice. Fold apple cubes into dough until just combined.
  • Put the dough on a lightly floured surface, shape into 20-23cm and 2cm thick disk. With a knife slice the disk into 6-8 wedges.
  • Transfer wedges on a lined baking sheet with some space apart. Bake in preheated 180C oven for 15 minutes. Allow scones to cool on a baking sheet for 5 minutes.
  • Meanwhile, prepare the glazing. In a small bowl, sift icing sugar and whisk with lemon juice until smooth. Drizzle scones with the glazing.
Enjoy tea-time!