About Jesicakes

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A BFA Painting and Drawing graduate gone cookie designer and decorator.  I bring my knowledge of art, composition, and color to pastries to create the perfect cookies and cakes for your events or occasions.
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Monday, December 12, 2011

Peppermint Vs. Andes - Andes Fudge Cookies

For a while now I've been wanting to make super rich, chocolatey, brownie-like cookies.  And come winter my cravings for mint chocolate cookies start to grow.  But then the question became do I go the route of Peppermint or Andes mints?  So I decided to do a mint cookie bake off...one recipe, two refreshing, cool, minty variations.  In both cookies, the chocolate mixture I use is rich and deep but not too dark.  They have a slight crisp to the outside but a soft, gooey brownie like texture on the inside.  Theses cookies are intense, guaranteed to please any chocolate lover!  I built this recipe after studying about ten or so variations, putting together what I thought would make the perfect cookie and if I haven't made I'm pretty darn close!  You can try both and decide for yourself which on is superior!

This is the Andes Fudge Cookie post.  I added chopped Andes mints to the mix for a cool, refreshing minty taste that hits you right away.  They have that cooling effect of the Andes, with little bits of sweetness from white chocolate chips that add a nice textural difference to the smoothness of the chocolate cookie itself. 

The process to this is pretty much identical to the Peppermint Bark Cookies, but I figured it'd be easier to follow as two separate posts.

Andes Fudge Cookies
Recipe a Jesicakes original
Makes 18-20 cookies
Ingredients
- 1/3 cup split between brown rice and white rice flour*
- 1/8 tsp xanthan gum
- 1/4 tsp salt
- 1/2 tsp baking powder
- 4 oz 60% cocoa chocolate, chopped (I use Ghiradelli, 4oz is one baking bar)
- 2 oz semi sweet chocolate chips (about 1/3 cup)
- 2 oz unsweetened bakers chocolate
- 2 Tbsp unsalted butter
- 2 eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 2 oz white chocolate chips (about 1/3 cup)
- 4 oz chopped Andes mints (about 18 mints)**

*I used both because I feel like brown rice flour is more substantial than white rice, but also wanted a bit of silkiness from the white rice.  I'm sure if you used one or the other it'd be fine.
**They sell prechopped Andes mints, so if you have those, use about 2/3 a cup.

Peppermint Vs. Andes - Peppermint Bark Cookies

 For a while now I've been wanting to make super rich, chocolatey, brownie-like cookies.  And come winter my cravings for mint chocolate cookies start to grow.  But then the question became do I go the route of Peppermint or Andes mints?  So I decided to do a mint cookie bake off...one recipe, two refreshing, cool, minty variations.  In both cookies, the chocolate mixture I use is rich and deep but not too dark.  They have a slight crisp to the outside but a soft, gooey brownie like texture on the inside.  Theses cookies are intense, guaranteed to please any chocolate lover!  I built this recipe after studying about ten or so variations, putting together what I thought would make the perfect cookie and if I haven't made I'm pretty darn close!  You can try both and decide for yourself which on is superior!

This is the Peppermint Bark Cookie post.  I added crushed Peppermints to the mix for a lingering, warm, almost spice from the peppermint.  The peppermint adds a great crunch within the cookie.  And the white chocolate chips add a creamy, smooth, sweet balance to the peppermint and completes the peppermint bark effect of the cookies.  

The process to this is pretty much identical to the Andes Fudge Cookies, but I figured it'd be easier to follow as two separate posts.

Peppermint Bark Cookies
Recipe a Jesicakes original
Makes 18-20 cookies
Ingredients
- 1/3 cup split between brown rice and white rice flour*
- 1/8 tsp xanthan gum
- 1/4 tsp salt
- 1/2 tsp baking powder
- 4 oz 60% cocoa chocolate, chopped (I use Ghiradelli, 4oz is one baking bar)
- 2 oz semi sweet chocolate chips (about 1/3 cup)
- 2 oz unsweetened bakers chocolate
- 2 Tbsp unsalted butter
- 2 eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 1/4 tsp peppermint extract
- 6 oz white chocolate chips (about 1 cup)
- 1/2 cup crushed candy canes plus extra, set aside extra.**

*I used both because I feel like brown rice flour is more substantial than white rice, but also wanted a bit of silkiness from the white rice.  I'm sure if you used one or the other it'd be fine.
**I used 6 candy canes which was the perfect amount.

Thursday, December 8, 2011

Rolled Sugar Cookies Update

Something so simple can really add to a dessert, especially in terms of presentation.  Something about adding a Hershey's kiss to the top of the sugar cookies I made in my last post made them so much more festive...and made my boyfriend very happy since he's been known to polish Hershey's kisses off like no one's business.  I actually would love to try it with different kinds of kisses...peppermint, hugs, etc.  To make them, follow my last post exactly.  you add the Hershey's kiss with 2 minutes left on the baking time, just long enough to set them into the dough but not long enough to melt them.  It adds a nice touch of chocolate, and let's be honest, it just makes them look pretty darn cute.

Sunday, December 4, 2011

Lemony Rolled Sugar Cookies

My friend Jessica came by a few weeks ago asking me to help her make a gluten free sugar cookie for the holiday.  Simple sugar cookies are one of my favourites...sweet, soft and chewy with a bit of crispness from being rolled in sugar before baking.  I found a recipe for Lemon Sugar Cookies from Two Peas And Their Pod that included lemon which I thought would really brighten up your regular sugar cookie.  Personally, when I made sugar cookies in the past I always included cream cheese in them.  It keeps them nice and soft and adds a little bit of sweetness and tartness that wound up pairing nicely with the lemon flavor.  Besides chocolate chip, sugar cookies are a treat that will please almost everyone.  These sweet, light, lemony sugar cookies will be a nice change from heavy winter flavors and meals.

Lemony Rolled Sugar Cookies
Recipe adapted from Two Peas And Their Pod
Made Gluten Free by Jesicakes
Makes 3 dozen cookies
Ingredients
- 3/4 cup brown rice flour
- 3/4 cup white rice flour
- 3/4 cup sorghum flour
- 1/2 cup tapioca flour
- 1 1/2 tsp xanthan gum
- 1 teaspoon baking soda
- 1/2 teaspoon (gluten free) baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup (1 1/2 sticks/6oz) unsalted butter, at room temperature
- 2 oz cream cheese
- 1 large egg
- 1/2 teaspoon (gluten free) vanilla extract
- 2 tablespoons fresh lemon juice
- 1/3 cup granulated sugar for rolling cookies