Color Me Domestic - Brownie Crust Cookies

One of the greatest debates of all time is whether brownies are better from the middle or the edge of the pan.  I, personally, am an edger but I fully respect the tastes of my middle of the pan friends and family. 

Color Me Styled - Cookie Exchange!!

Well Folks... the Mayans were wrong so onward with life we go. Hopefully you didn't put thousands of dollars on a credit card yesterday.

Last night was the cookie exchange party and it was such a lovely get together of many ladies in my life! 

We had a lot of great discussion over a lot of wine and then everyone took home big tubs of cookies. And I still have 3 tubs to bring to work today!

We also decorated the cookie cut outs that I made on Wednesday night. 

The big storm we were supposed to get turned out to be nothing so everyone made it easily and safely.

And today many of these gals are jet setting out across the country to visit their families for Christmas. I suggest they all wears leggings, tunics and the biggest pair of boots of all the shoes they are packing in order to maximize space in their suitcases! Scarves and gloves and hats in their carry on bags so they can bundle up on the flight. 

Color Me Domestic - Nutty Times

With cocktail parties, threats of huge storms and last minute shopping, this time of year always gets a little nuts. Pun intended. 

A great snack for guests to munch on, pack along in case you get snowed in and on-the-go at the mall are nuts. A little baggy of almonds goes a long way! But, a batch of Ina Garten's  Chipotle and Rosemary Roasted Nuts goes even further.

Buying the nuts can get a bit expensive but if you buy them in the bulk section of your local store then you can get just the amount you need and not over buy.

Chipotle and Rosemary Roasted Nuts

Ingredients

Vegetable Oil (3+ tbsp)

3 cups whole cashews

2 cups walnut halves

2 cups pecan halves

1/2 cup whole almonds

1/3 cup pure maple syrup

1/4 cup light brown sugar, lightly packed

3 tbsp fresh squeezed OJ

2 tsp ground chipotle powder

4 tbsp minced fresh roasemary - divided

kosher salt

Process

Preheat the oven to 350 degrees.

Brush a rimmed sheet pan generously with vegetable oil. Combine all nuts, another tbsp of oil, maple syrup, brown sugar, OJ and chipotle powder on the sheet pan, tossing with your hands to coat the nuts evenly.

Try to wash hands but maybe just wipe off as much as you can onto paper towel.

Sprinkle 2 tbsp of the rosemary and 2 teaspoons of salt and toss again.

Repeat trying to clean hands.

Roast the nuts for 25 minutes tossing twice.

Remove from the oven and add the other 2 tbsp of the rosemary and 2 teaspoons of salt. Toss again.

Set aside to cool and mix them occasionally to prevent clumps.

Store in an airtight container for a few days... or eat them right away!

Notes

This makes a lot of nuts - you can cut it all in half if you'd like. But, just plan to snack on them for a few days!

You can really use any kind of unsalted & raw nuts you want. The combo above is just the suggested amount. You'll need about a pound total.

If you don't have chipotle powder, you can use chili powder and paprika or a BBQ blend of spices.

These nuts are smokey, savory and sweet all at the same time making them great appetizers for, say, a cookie exchange!

Color Me Domestic - Candy Bar Bark

More cookie style recipes for you! Originally I found this recipe in Food Network's 12 Days of Cookies series and it has become a staple.

First of all, it is totally delicious. Secondly it is both quick and pretty easy. Finally the options are endless! You can use milk chocolate, dark chocolate, pecans, walnuts, almonds, coconut or dried fruits.

Candy Bar Bark
Ingredients
Graham crackers (about 14 for a full cookie sheet)
2 sticks of butter
1 cup dark brown sugar
1/2 cup chopped nuts
12 oz chopped chocolate

Line a rimmed baking sheet with parchment paper making sure the sides are covered and preheat the oven to 350 degrees.

Spread out graham crackers to cover the cookie sheet.

Melt the butter, sugar and nuts in a small sauce pan, stirring constantly.

Once melted pour it over the graham crackers and spread it as evenly as possible. Put the baking sheet into the oven and bake for 15 minutes.

Meanwhile melt the chocolate in a glass bowl over simmering water in a pot (youtube it if you're questioning the method). When the graham and butter and sugar baking sheet is finished in the oven, pour the chocolate over the top and again, spread it as evenly as possible.

Let the whole thing cool for 15 minutes then place it in the refrigerator for at least 30 minutes before breaking it into 2-3 inch pieces.

Color Me Domestic - Peppermint Nutella Crinkle Cookies

Later this month I am hosting my second annual cookie exchange. I don't make cookies very often during the other 11 months of the year but when it is Christmas time... I go a bit overboard.

I also have a cookie exchange at my office this week.

And... I made Christmas Confetti Cookies for our Friendsgiving celebration.

And... I made them this weekend, just because.

This weekend's cookie was a Peppermint Nutella Crinkle Cookie that I originally found on Pinterest. The recipe requires a few different steps but is actually very easy!

Peppermint Nutella Crinkle Cookies

Ingredients

1/3 cup all-purpose flour

2 tbsp unsweetened cocoa powder

2 large eggs

1 egg white

3/4 cup sugar

1 tsp peppermint extract (or almond, or vanilla)

7 oz 65% cacao (or... 3.5 oz 60% and 2.5 oz 70%)
2 tbsp unsalted butter
1/4 cup Nutella (plus more for snacking... spoon licking totally required)

1 cup powdered sugar

Process

Whisk together the all-purpose flour and the cocoa powder in a small bowl and set aside.

Beat together eggs, egg white and sugar until thick and fluffy. It will be bubbly like pancake batter. Beat in peppermint extract.

Meanwhile (having a buddy helps) melt the cacao, butter and nutella in a saucepan over low heat. 

Gently fold in melted chocolate mixture into egg and sugar mixture and once combined gently fold in the flour and cocoa powder mixture until totally combined.

Chill dough for at least 20 minutes.

While you wait prep your baking sheets by covering them in parchment paper, measure out the powdered sugar and preheat the oven to 350 degrees.

When dough has chilled spoon out rounded balls (about 1 inch in diameter) and roll them in powdered sugar. Place balls onto parchment lined baking sheet. 

Cookies bake for 10-12 minutes. They will crack on their own and you have the choice of leaving them a bit rounded or flattening them with your spatula. Let them cool for a minute or two on the pan (while you put in the second sheet of cookies) and then move them to a cooling rack.

You should have 40 - 50 cookies depending on how good you are at making consistent sized dough balls!