Pumpkin Chocolate Chip Mochi Cookies

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baking, chewy cookies, chocolate, easy, fall, gluten-free, mochi, mochiko, pumpkin, recipes

With mochiko being a new-found flour friend, I’ve been on the hunt for good mochi cookie recipes.  Not really seeing anything super exciting, yet while also being taunted by  Pumpkin Mochi by justJENN recipes, I came up with a theory.

Pumpkin cookies are often super cakey, and mochi is wonderfully chewy. What if you just replace the regular flour in pumpkin cookies with mochiko?  Answer: Jessica worries and spends lots of quality time with google.

The solution that I was happiest with and ended up using came from Joy of Baking, where it’s suggested to use 7/8 cup rice flour to 1 cup all-purpose flour. Mochiko is actually sweet rice flour (or glutinous rice flour), but I decided to give it a shot anyway.  To make life easier, I went with her recipe for pumpkin cookies. 2 cups all-purpose flour?  1 3/4 cups mochiko!  Maybe too easy?

My uneasiness with flour experimentation and the lack of daylight at 1 a.m. means no process photos.  You can see that they turned out looking like totally legit cookies, though!  They tasted like totally legit delicious cookies, too.

Chewy Brown Butter Chocolate Chip Cookies

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Alton Brown, baking, browned butter, chewy cookies, chocolate, cookies, recipes

When I got back from New Zealand a year ago, I was dirt poor and said this on facebook: “Sooo…anybody aware of places currently in need of a musician with mad office and baking skills?  I’ll submit my resume with a cookie attached.”  True.

These are the cookies that would be attached to copies of my resume.

I’ve made Alton Brown’s The Chewy Recipe quite a few times now that this time I decided to play with it a bit.  Since melted butter is involved, my mind went to the uber trendy, super tasty brown butter.  The first time I browned butter was for Smitten Kitchen’s Peach Shortbread (tasty and gorgeous, by the way!), and the second was for these yummy muffins.  If you haven’t ever done so, it’s easy as long as you keep an eye on it!

Peppermint Brownie Cookies

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baking, chewy cookies, chocolate, Christmas, cookies, easy, Joy, peppermint, recipes, soft cookies, white chocolate, winter

Have you ever played Flip Cup?

My suggestion if you haven’t: Don’t.

This was happening at a party last night (Monday = Saturday for musicians), and it was my first time playing.  It turns out that I’m pretty good at it which is surprising, but I think I’ll pass next time unless water is the beverage of choice.  (No, none of us are college students anymore. :P)  Please don’t judge.

Note to self: Don’t blog about drinking games.  Do blog about cookies.

We’re already halfway through December, and here I am finally posting something festive.  Typical, right?

I’ve had my eye on these brownie cookies for quite some time now.  Cookies in brownie form (AKA blondies) are delicious, so brownies in cookie form sounded like an obvious win. 

Chai-Spiced Snickerdoodles

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baking, chai, chewy cookies, cookies, crisp cookies, fall, recipes, snickerdoodles

So, it’s fall, I hear…  It is cooler here in south Texas than it was a couple months ago, but not exactly sweater weather (mid-80s, anyone?).  That said, I have brought out my hoodie for the occasional slightly chilly morning or evening.

Chai is always something that makes me think of fall and winter.  Doesn’t it seem weird to drink it in early summer, or is that just me?  I actually stopped ordering chai lattes a few years ago because they began tasting too sweet.  Turns out that maybe that’s just at a certain large coffee franchise…last week, I tried a sip of my friend’s chai latte at a local coffee shop, and liked it!

I guess that sip is what inspired these cookies.

Flourless Salted Cashew Butter and Caramel Cookies

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baking, caramel, cashew butter, chewy cookies, cookies, dairy-free, easy, experiment, gluten-free, recipes, sea salt

You know when you have this really great idea in your head that you just have to try?   You’re so convinced that it’s going to work out a certain way and think that it’ll be the most amazing thing ever…right?

Enter these cookies.

I’m so wired to think “peanut butter cookies” that all of the other nut butters have just never stood a chance.   Then a few weeks ago, my brain woke up. Cashew butter…I could just swap it for the peanut butter, right? Brilliant!  Oh, and what do I associate with cashews?   Caramel, of course!   (Ben & Jerry might be responsible.)  Nuts…caramel…SALT!  Eureeeeeka.

Joy the Baker (I know, I just mentioned her in my last post!) posted a recipe for flourless peanut butter cookies that is awesome because it only involves four ingredients.  I made them several months ago, and they were a hit among gluten-free and gluten-full friends and colleagues.   A few even asked for the recipe!  I thought about just subbing cashew butter for the peanut butter, but then was curious about what cashew butter recipes might be lurking around the internets.  One of the first recipes I found was very similar, but used an extra egg and a bit more baking soda.   Sure, why not!