Cookie Remix: An Incredible Collection of Treats Inspired By Sodas, Candies, Ice Creams, Donuts and More
176
Cookie Remix: An Incredible Collection of Treats Inspired By Sodas, Candies, Ice Creams, Donuts and More
176eBook
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Overview
Out of This World Cookies Inspired by Your Favorite Sweet Treats
Cookie lovers rejoice! In her debut cookbook, Megan Porta reinvents the classic cookie using flavors you already love. Whether you’re new to baking or a seasoned pro, Megan offers exciting new ways to take your desserts to the next level.
Sink your teeth into these tasty cookies:
• Cherry Cola
• Strawberry Milkshake
• Red Velvet Cake
• Dark Roast Coffee
• Blueberry Pie
• Jelly-Filled Donut
• Salted Caramel Apple Pie
• Raspberry Lemonade
• Chocolate Peanut Butter Crispy Rice
With over 75 mouthwatering original recipes perfect for any occasion, Cookie Remix is your ticket to cookie heaven.
Product Details
| ISBN-13: | 9781624145186 |
|---|---|
| Publisher: | Page Street Publishing |
| Publication date: | 01/30/2018 |
| Sold by: | Macmillan |
| Format: | eBook |
| Pages: | 176 |
| File size: | 200 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Read an Excerpt
CHAPTER 1
Drinks
Cookies inspired by soda, coffee and more!
My family's favorites from this section:
Me: Dark Roast Coffee Cookies — The deep richness of this cookie combined with the gooey dark chocolate and extra caffeine kick made it my favorite of all of the drink-inspired cookies!
Hubby Dan: White Russian Cookies — "I had to make a White Russian immediately after eating it because it was so good and tasted so much like the drink. It was the first cookie that broke down my willpower. I had no self- control and ate three in a row."
Elijah (age 10): Cherry Cola Cookies — "It was amazing!"
Sammy (age 7): Cherry Lemon-Lime Cookies — "I loved that cookie because I really like cherries."
Creating cookies inspired by drinks was the first idea that got me excited about this cookbook. There are so many different types of beverages to enjoy and they are enjoyed for endless reasons. Drinks can be thirst-quenching, relaxing, refreshing, stimulating and comforting. They can be rich, light, spicy, sweet, creamy, sparkly and fruity. Drinks are a staple at every type of meal or event, whether it's a simple dinner alone or a party with hundreds of people.
I have loved transforming my favorite beverages into cookies. What has been even more fun is watching a friend bite into a cookie followed by, "This tastes just like a can of Cherry Coke!" I have always loved adding surprise elements to food, whether it's a secret spice in mashed potatoes or a piece of candy hidden inside a brownie. Combining beverages with cookies has been fun and delicious!
Root Beer Float Cookies
MAKES 30 COOKIES
There are a handful of perfect flavor combinations that were just meant to find one another, root beer and vanilla ice cream being one of them. Drinking a root beer float brings me back to hot summer days spent with my dad in Iowa. I created this cookie with so much love, thinking back on those wonderful, carefree days of childhood. It could not have tasted more true to the summer treat. I shared a few with a friend and the first word out of her mouth was, "childhood."
COOKIES
¾ cup (1½ sticks; 167 g) salted butter, softened
FROSTING
½ cup (1 stick; 112 g) salted butter, softened
MAKE THE COOKIES
Preheat the oven to 350°F (180°C) and line 3 baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, brown and granulated sugar, eggs, root beer concentrate and milk and beat on medium speed until creamy and free of lumps.
In a separate bowl, combine the flour, baking soda and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined.
Using a medium cookie scoop, drop the dough by 1½ tablespoons (22.5 g) 2 inches (5 cm) apart onto the prepared baking sheets. Bake in the preheated oven for 9 to 11 minutes, or until golden brown around the bottom edges with no uncooked dough in the centers. Remove from the oven and transfer the cookies to a wire rack and let cool.
MAKE THE FROSTING
Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the butter, confectioners' sugar and root beer concentrate. Add the milk 1 tablespoon (15 ml) at a time until the desired consistency is reached. Beat on medium speed for 3 minutes.
ASSEMBLE THE COOKIES
Spread the frosting over the cookies.
Cherry Lemon-Lime Cookies
MAKES 38 COOKIES
Whoever had the idea to combine cherries with lemons and limes is my hero. I am a huge fan of cherries with anything, but somehow this trio is extra exciting. I love Cherry 7UP for this reason and this cookie is the perfect replica of the refreshing drink!
COOKIES
¾ cup (1½ sticks; 167 g) salted butter, softened
TOPPING
38 maraschino cherries
MAKE THE COOKIES
Preheat the oven to 350°F (180°C) and line 3 baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, granulated sugar, egg and soda and beat on medium speed until creamy and free of lumps.
In a separate bowl, combine the flour, baking powder and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined.
Transfer half of the dough to a medium bowl. To one half of the dough, add the cherry juice and 3 to 5 drops of the red food coloring. To the other half, add the lime and lemon zest and swirl in 3 to 5 drops of the green food coloring.
Scoop out 1 teaspoon (5 g) of each color of dough and roll each into a ball. Gently squish the balls together and place 2 inches (5 cm) apart on the prepared baking sheets. Repeat the process with the remaining dough. Sprinkle with granulated sugar. Bake in the preheated oven for 9 to 10 minutes, or until golden brown around the bottom edges with no uncooked dough in the centers. Remove from the oven, transfer the cookies to a wire rack and let cool.
ASSEMBLE THE COOKIES
Immediately before serving, place 1 cherry on top of each cooked cookie.
Dark Roast Coffee Cookies
MAKES 36 COOKIES
One of my favorite simple pleasures is that little kick of energy and motivation I feel after enjoying a cup of coffee. The only thing better is feeling that same kick after eating a coffee-flavored cookie that also contains gooey chocolate. This cookie is out-of-this-world amazing. The dark roast coffee and dark chocolate give it a deep, robust flavor that you will fall in love with.
¾ cup (1½ sticks; 167 g) salted butter, softened
Preheat the oven to 350°F (180°C) and line 3 baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, brown and granulated sugar, egg, vanilla and coffee and beat on medium speed until creamy and free of lumps.
In a separate bowl, combine the flour, cocoa powder, instant coffee granules, baking soda and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Stir in the chocolate chips.
Using a medium cookie scoop, place 1½-tablespoon-size (22.5-g) chunks of batter in your hands and roll into balls. Place 2 inches (5 cm) apart on the prepared baking sheets. Press down slightly on each ball and sprinkle with turbinado sugar. Bake in the preheated oven for 9 to 11 minutes, or until the centers of the cookies are cooked through. Remove from the oven, transfer the cookies to a wire rack and let cool.
Margarita Cookies
MAKES 36 COOKIES
My husband and I always joke that we should have been born in Mexico. We both love spicy Mexican food and margaritas more than the average American. Dan makes a killer margarita that he has perfected over the years. It is by far my most favorite alcoholic beverage, which is why I was giddy about transforming it into a cookie! Do you know how much fun it is to add tequila to cookie batter? I love the subtle hint of alcohol and the delicious resemblance to its liquid counterpart.
COOKIES
1 cup (2 sticks; 225 g) salted butter, softened
GLAZE
2 cups (240 g) confectioners' sugar
MAKE THE COOKIES
Preheat the oven to 350°F (180°C) and line 3 baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, granulated sugar, eggs, vanilla, lime juice and tequila and beat on medium speed until creamy and free of lumps. Add the lime zest and mix until just combined.
In a separate bowl, combine the flour, baking powder, margarita salt and food coloring. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined.
Using a medium cookie scoop, place 1½-tablespoon-size (22.5-g) chunks of batter in your hands and roll into balls. Place 2 inches (5 cm) apart on the prepared baking sheets and bake in the preheated oven for 10 to 12 minutes, or until golden brown around the bottom edges with no uncooked dough in the centers. Remove from the oven, transfer the cookies to a wire rack and let cool.
MAKE THE GLAZE
Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the confectioners' sugar and milk 1 tablespoon (15 ml) at a time until the desired consistency is reached. Beat on medium speed until free of lumps.
ASSEMBLE THE COOKIES
Drizzle the glaze over the tops of the cookies.
Chocolate White Russian Cookies
MAKES 36 COOKIES
Incorporating alcohol into a cookie can be challenging. In this recipe, the flavors of the vodka and coffee-flavored liqueur are noticeable but they do not detract from the other amazing flavors. If you are in the mood for a Chocolate White Russian without the hangover, you have found your match!
COOKIES
½ cup (1 stick; 112 g) salted butter, softened
GLAZE
3 cups (360 g) confectioners' sugar
TOPPING
Whipped cream
MAKE THE COOKIES
Preheat the oven to 350°F (180°C) and line 3 baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, brown and granulated sugar, egg, liqueur, vodka and cream and beat on medium speed until creamy and free of lumps.
In a separate bowl, combine the flour, baking soda, baking powder, salt and coffee granules. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Stir in the chocolate chips.
Using a medium cookie scoop, place 1½-tablespoon-size (22.5-g) chunks of batter in your hands and roll into balls. Place 2 inches (5 cm) apart on the prepared baking sheets and press down on each ball slightly. Bake in the preheated oven for 10 to 12 minutes, or until the cookies are uniformly puffy. Remove from the oven, transfer the cookies to a wire rack and let cool.
MAKE THE GLAZE Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the confectioners' sugar, cocoa powder and liqueur. Add the milk 1 tablespoon (15 ml) at a time until the desired consistency is reached. Beat on medium speed for 2 minutes.
ASSEMBLE THE COOKIES
Drizzle the glaze over the tops of the cookies. Top each cookie with 1 to 2 teaspoons (5 to 10 ml) of whipped cream.
Cherry Cola Cookies
MAKES 30 COOKIES
I remember when Cherry Coke first came out. People raved about it, oh my gosh you'd think alcohol had just been invented. I begged my mom to buy a six-pack of those cute mini cans (remember those?) every time we went to the store. The simple addition of cherries to that irresistible Coca-Cola flavor was enough to send the entire country into a frenzy. The cookie version of that drink elicits those same frenzied feelings. I love it when simple things are so good.
1 cup (2 sticks; 225 g) salted butter, softened
Preheat the oven to 350°F (180°C) and line 3 baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, brown and granulated sugar, egg, vanilla, cola extract and cherry juice and beat on medium speed until creamy.
In a separate bowl, combine the flour, baking soda and salt. Mix well. Gradually add to the butter mixture and mix until just combined. Stir in the dried cherries.
Using a medium cookie scoop, place 1½-tablespoon-size (22.5-g) chunks of batter in your hands and roll into balls. Place 2 inches (5 cm) apart on the prepared baking sheets and bake in the preheated oven for 11 to 13 minutes, or until golden brown around the bottom edges with no uncooked dough in the centers. Remove from the oven, transfer the cookies to a wire rack and let cool. Remove the cookies from the oven and immediately press 1 maraschino cherry into the top center of each cookie.
Apple Cider Cookies
MAKES 34 COOKIES
My favorite things about fall include: crisp cool air, fires in the fireplace, scary movies, warm comforting beverages and anything involving apples. Wrap it all together and I'm snuggled on the couch with my cute hubby, a fire at our feet. A scary movie is on TV and we're enjoying steaming hot mugs of apple cider. Pure fall heaven, people! This cookie is that scene wrapped up in a single crisp and delicious bite.
COOKIES
¾ cup (1½ sticks; 167 g) salted butter, softened
ICING
½ cup (45 g) freeze-dried apple
TOPPING
2 tsp (5 g) ground cinnamon
MAKE THE COOKIES
Preheat the oven to 350°F (180°C) and line 3 baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, brown and granulated sugar, egg and vanilla and beat on medium speed until creamy and free of lumps. Add the apple butter and mix until combined.
In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and cloves. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined.
Using a medium cookie scoop, drop the dough by 1½ tablespoons (22.5 g) 2 inches (5 cm) apart onto the prepared baking sheets. Bake in the preheated oven for 9 to 11 minutes, or until golden brown around the bottom edges with no uncooked dough in the centers. Remove from the oven, transfer the cookies to a wire rack and let cool.
MAKE THE ICING
Place the freeze-dried apples in a coffee grinder or small food processor and grind into a powder.
Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the apple powder and confectioners' sugar. Add the apple cider 1 tablespoon (15 ml) at a time until the desired consistency is reached. Beat on medium speed until free of lumps.
ASSEMBLE THE COOKIES
Spread the icing on the cookies and sprinkle with cinnamon.
(Continues…)
Excerpted from "Cookie Remix"
by .
Copyright © 2018 Megan Porta.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Title Page,
Copyright Notice,
Dedication,
Introduction,
Drinks,
Root Beer Float Cookies,
Cherry Lemon-Lime Cookies,
Dark Roast Coffee Cookies,
Margarita Cookies,
Chocolate White Russian Cookies,
Cherry Cola Cookies,
Apple Cider Cookies,
Blueberry Mojito Cookies,
Blackberry Ice Cream Soda Cookies,
Earl Grey Lemon Tea Cookies,
Raspberry Lemonade Cookies,
Chocolate Macchiato Cookies,
Moscow Mule Cookies,
Eggnog Cookies,
Strawberry Milkshake Cookies,
Blackberry Green Tea Cookies,
Limoncello Cookies,
Tropical Fruit Smoothie Cookies,
Salted Caramel Latte Cookies,
Pumpkin Spice Latte Cookies,
Chai Tea Cookies,
Rum Punch Cookies,
Chocolate Banana Malt Cookies,
Peppermint Hot Chocolate Cookies,
Shirley Temple Cookies,
Cakes and pies,
Key Lime Pie Cookies,
Triple Chocolate Cake Cookies,
Cherry Pie Cookies,
Black Forest Cake Cookies,
Mixed Berry Crumble Cake Cookies,
Lemon Poppy Seed Cake Cookies,
Red Velvet Cake Cookies,
Salted Caramel Apple Pie Cookies,
Turtle Cake Cookies,
Strawberry Shortcake Cookies,
Boston Cream Pie Cookies,
Molten Lava Cake Cookies,
Oatmeal Spice Cake Cookies,
Banana Cream Pie Cookies,
Carrot Cake Cookies,
Sour Cream Raisin Cake Cookies,
Birthday Cake Cookies,
Strawberry Cheesecake Cookies,
Rum Cake Cookies,
Blueberry Pie Cookies,
Cinnamon Cream Cheese Crumb Cake Cookies,
Cookie Dough Cheesecake Cookies,
German Chocolate Cake Cookies,
Pumpkin Pie Cookies,
Triple Chocolate Pecan Pie Cookies,
Sweet Treats,
Blueberry Buttermilk Pancake Cookies,
Neapolitan Ice Cream Cookies,
Cinnamon French Toast Cookies,
Strawberry Sprinkle Donut Cookies,
Vanilla Ice Cream Waffle Cone Cookies,
Chocolate Egg Cookies,
Frosted Animal Cracker Cookies,
Chocolate Raspberry Waffle Cookies,
Peanut Butter Cup Cookies,
Strawberry Sundae Cookies,
Dark Chocolate Pudding Cookies,
Oatmeal Cream Pie Cookies,
Rocky Road Fudge Cookies,
Jelly-Filled Donut Cookies,
Fried Ice Cream Cookies,
Cannoli Cookies,
Chocolate Peanut Cookies,
Cinnamon Roll Cookies,
Triple Chocolate Fudge Cookies,
Chocolate Almond Cookies,
Banana Split Cookies,
Chocolate Peanut Butter Crispy Rice Cookies,
Creamy Orange Cookies,
S'mores Cookies,
Pecan Candy Cookies,
Resources,
Acknowledgments,
Index,
About the Author,
Copyright,