Tag Archives: New York City

Milk and White Chocolate Chip Oatmeal Cookies

Have you heard of Magnolia Bakery in New York City (I’m hoping that’s rhetorical)? I’ve had the pleasure of going to the original and one of their newer sites, and man, it’s heaven. More specifically, their red velvet cheesecake is heavenly. It’s definitely on my list of things to recreate!

Anyway, I have one of the cookbooks from the creator, Allysa Torey. I found a recipe for oatmeal cookies with peanut butter chips, but the only problem was, I didn’t have any peanut butter chips on hand! So what’s a girl to do?! Improvise! I replaced the peanut butter chips with milk chocolate chips and white chocolate chips! The end result? Mmm…tasty.

Notes:

These are easy to whip up on a whim, as I did. If you want, you could follow the original recipe and use only peanut butter chips, but why not try this version?! It works!

Also, the cinnamon flavor is evident, so if you’re not a huge fan of this flavor profile, consider halving the amount.

Milk and White Chocolate Chip Oatmeal Cookies

Adapted from More from Magnolia by Allysa Torey

Makes about 3 dozen cookies

 

1 cup all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon cinnamon

¾ cup (1 ½ sticks) unsalted butter, softened

¾ cup firmly packed light brown sugar

½ cup granulated sugar

1 large egg, at room temperature

1 ½ teaspoons vanilla extract

2 ½ cups quick-cooking oats (not regular, old-fashioned rolled oats)

½ cup milk chocolate chips (if you can’t find, semi-sweet will do)

½ cup white chocolate chips

Preheat oven to 350 degrees Fahrenehit.

In a small bowl, combine the flour, baking soda, salt, and cinnamon. Set aside.

In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add the egg and vanilla, and beat well. Add the dry ingredients and mix thoroughly. Stir in the oats and peanut butter chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 11-13 minutes, until golden brown around the edges, and soft, but not too soft, in the center.

Cool the cookies on the sheets for 5 minutes, and then transfer to a wire rack to cool completely.

My advice? Bake these. Then brag to all your friends that you have a little slice of the world famous Magnolia Bakery in your kitchen (and stomach!)!

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Nutella Doughnuts

I will admit I am not the biggest doughnut fan in the world. Yes, I know many of you must find this unfathomable. However, I do fall for some doughnuts. For example, the doughnuts at Doughnut Plant in New York City are to die for. Yum. (Go there if you can). Also, the Nutella doughnuts in this post are great. I guess, in general, I like cake-ier doughnuts.

You’re probably going to be upset with me, but I did not capture any photos of these heavenly doughnuts. I guess that’s what happens when food is devoured instantly (practically). And that’s the way homemade doughnuts should be eaten anyway…right as soon as they’re made. Because this is the way you must eat these doughnuts, if you don’t have a lot of people to feed, you might consider scaling back the recipe. But I’m sure you could force any extras down your throat….’cause you know it would be so hard!

Rob and Madison loved these, as did I. So, you should probably make ’em. Just saying though.

Nutella Doughnuts

Adapted from Tartelette (courtesy and copyright Lorna Yee from “The Newlywed Kitchen” cookbook)

 

Powdered sugar for dusting doughnuts

3 large eggs
1/4 cup sugar
8 ounces whole-milk ricotta
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
Canola, vegetable, or peanut oil for frying
1 cup Nutella

 

Heat 3 inches of the oil in a deep pot until it registers 375 degrees F on a deep-fat thermometer.

 

While the oil is heating up, in a large mixing bowl, stir together the eggs, sugar, ricotta, salt, and vanilla extract. Add the flour and baking powder, and mix until just combined.

 

Put the batter into a pastry bag with a 1-inch hole cut out of the bottom*. When the oil is heated, squeeze dollops of batter into it (about 1-inch in diameter). You will have to cook batches of doughnuts. Cook about 2 minutes on one side, and 2 minutes on the other side. (If your doughnuts are bigger, there is the large chance that the outside will cook far faster than the inside…you do not want this; this could also happen if your oil is too hot). When the doughnuts are cooked, scoop them out and allow them to drain on paper towels. Make the rest of the doughnuts in the same method.

 

Put Nutella in a pastry bag* fitted with a regular tip (slightly larger hole if possible). Poke the tip into each doughnut, and squeeze a good amount of Nutella in. Using a sieve, dust the doughnuts with powdered sugar. The doughnuts are meant to be devoured warm out of the fryer, so make them just before you’re both ready to eat them.

 

*using a ziplock bag works just as well!

 

 



Black and White Cookies

I love New York City. How can one not?! In case you don’t know, Black and White Cookies are a trademark of the city. The cake-like, slightly lemon-y flavored cookie is topped half in vanilla icing, half in chocolate icing. This means you don’t even have to choose between chocolate or vanilla! You get the best of both worlds! Because these are iced by hand, you get a perfectly imperfect look.

Note that these photos were taken after the icing had set. While it was still soft, the icing had a much more vibrant color.

The Details:

The Process: Though these aren’t too difficult, you definitely need patience when putting on the icing. Yes, they don’t have to look perfect, but it’s only natural to want them to look pretty good. There is some hands off time as well, but overall these should be a smooth thing to make!

The Verdict: Yum! Rob, Madison, and I all truly enjoyed them! Madison brought some to a gathering she went to, and while she did bring some home (luckily for me!), they were well received and she said everyone loved them. I suggest you try these!

Black and White Cookies

Adapted from Chocolate & Vanilla by Gale Gand

 

For the cookies:

8 tablespoons unsalted butter, softened

1 cup granulated sugar

2 large eggs

½ cup whole milk

¼ teaspoon pure vanilla extract

1/8 teaspoon pure lemon extract

1 ¼ cups cake flour

1 ¼ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

For the icing:

2 cups powdered sugar

5 tablespoons milk (I used whole)

1 teaspoon pure vanilla extract

2 tablespoons cocoa powder, preferably Dutch-processed

Line cookie sheets with parchment paper.

Using a mixer fitted with the paddle attachment, beat the butter on medium speed until ight in color, then add the granulated sugar and beat until fluffy, 3 to 5 minutes. Beat in the eggs, milk, and vanilla and lemon extracts.

In a large bowl, stir together both of the flours, the baking powder, and salt and then add to the sugar-egg-mixture, mixing until thoroughly combined.

Place dough in refrigerator for about 20 minutes (not too long!). Roll the dough into 1-inch balls. The dough will probably be sticky, so coating your hands in flour or using a scoop dipped in flour may be necessary. Space evenly on cookie sheets and chill in refrigerator for at least an hour, but up to two days.

Preheat the oven to 375 degrees Fahrenheit.

Wrap a flat-bottomed mug or drinking glass with plastic wrap. Press down on each ball of dough to flatten it into a disk about ¼ inch thick and 1 ¼ inches in diameter (keep the dough you are not working with in the fridge). Bake for 15 minutes, or until golden. Transfer to cooling rack and let cool.

To make the vanilla icing, in a medium bowl stir the powdered sugar with 3 tablespoons of the milk and the vanilla until smooth. To make the chocolate icing, transfer half of the vanilla icing to another bowl and stir in the cocoa powder and remaining 2 tablespoons milk.

When the cookies have cooled, turn them over so the flat sides face up. Using a small spatula or a butter knife, spread vanilla icing on half of the flat surface of each cookie. Then spread the other half with chocolate icing. Let the icing set for about 30 minutes. If you have left over icing, you may consider doing a thin second layer. It’s not necessary though.