About Me

I'm a full-time working mom of 3 in the IT industry, with a great husband. When not spending time with the family, I like to spend my time in the kitchen. I like to cook. I love to eat. I adore entertaining people. I prefer not to go by any particular recipe, but experiment on my own. I'm not professionally trained in any way and I don't claim to be correct on anything I might post. Meals are often tossed together at the last minute. Sometimes I think about them during the day, sometimes I browse my cook book library and compare ingredients of great chefs before me. Sometimes I scour the internet, and sometimes they are literally pulled from the freezer and tossed into a pan.

I also used to dabble in cake decorating. {shameless plug: Cakes By Jenn Facebook}

These are those stories. I play with my food.

Thursday, December 20, 2012

Copious Cookies and Kahlua too!

I like to bake.  You know this.  Although, I'm not a fan of baking cakes (just decorating them).  But I am a fan of baking pastries, pies, and cookies.  Oh do I love to make cookies.  So anyone who knows me knows that come December, my kitchen is overflowing with copious counts of cookie dough.  You walk into the kitchen during one of my all day cooking marathons and you'll find me covered in flour, standing in sugar and licking a beater or spoon full of dough.

Now, I don't bake just one kind of cookie en masse.  No.  I do it up right.  I bake a minimum of 6 different kinds of cookies, 2 batches each.  A typical batch is 2 to 4 dozen.  You do the math.  Yes, cookies cover the counters, and my kitchen table, and my dining room table.  My husband loves it.

I have a book that I received from my husband several years ago for Christmas and it's 400+ pages or nothing but cookies.  So this cookie cookoff with myself is really his fault.  The first year I had it, I went through page by page and tagged several to try.  Starting off that year I baked 8 different kinds of cookies.  It was a 12 hour day in the kitchen, with one oven and 2 cookie sheets.  Took them all to work in Christmas tins and tupperware.  Huge hit, of course.  Did the same the following year, and again the next, now with more cookie sheets.  Had to take a year off due to pregnancy but came back the following years just as strong.  And here I was again this year with 2 ovens, 8 cookie sheets, 2 Kitchen Aids and one hand mixer.  It was "just" an 8 hour session this year, thanks to two kids at my legs... but followed with two more nights later that week to get to my 8 kinds of cookie.

I vary what I make from year to year.  I have my constants like chocolate chip, white chocolate chip and a peanut butter.  But I still like to try a new one every year.  This recipe is this year"s new one.  It's one I had marked a few years ago and added a post it on with notes.  The original recipe is a butterscotch base with a pecan on top.  I decided to change it up and play.  I have modified the recipe so that the cookie mimics a chocolate trifle.

Now in all fairness I had no idea what chocolate trifle was until I met my husband's family,  This was a dessert they had after holiday meals.  Chocolate cake, chocolate pudding, crushed heath bar, whipped cream...and... Kahlua, ever so lightly drizzled over the cake. A-mazing.  I have of course played with this recipe several times as well, one of my favorite versions include Oreos.  So when I read this cookie recipe that was a butterscotch pudding base, I noted that switch to chocolate and Kahlua drizzle.  This year was the year to do it, and they are stupidly easy!  They are my new go to dough for last minute cookies.

 Chocolate Trifle Kahlua Pudding Cookies

Ingredients
  • 3/4 c sugar
  • 2 eggs
  • 1/4 margarine, melted
  • 1 package of instant chocolate pudding
  • 1 bag crushed heath bar
Preheat oven to 375 degrees.  In a bowl, mix at high speed sguar and eggs until thick and yellow pale.  Beat in the margarine until smooth.  Stir in the flour and pudding until blended.  Stir in 3/4 the bag of heath bar.  Drop the batter by 2-3 Tablespoons each on to a greased AND floured cookie sheet.  Bake for 10-12 minutes.  Undercook slightly for more chewy cookie.  Remove from sheets and cool completely on wire rack with wax paper underneath the rack.

Drizzle/Dip on Top
  • 1 cup confectioner sugar
  • 2-3T of Kahlua
Keep in mind here, that this drizzle on top is really to taste. You want a thicker "frosting" use less Kahlua, more sugar.  You want a gooey feel to it, use more Kahlua.  I'm guessing at the measurement for the Kahula since I literally put 1 cup of sugar in and then poured the Kahlua in and turned on the mixer and adjusted until it was the consistency I wanted.

When your cookies are cool enough, use the drizzle by dipping in a spoon and zig-zagging across the cookie, or just dip the cookie in and put back on the wire racks to set.  While the drizzle is still is still wet, sprinkle just a touch of heath bar on top.

Serve this cookie with the following cocktail:
1 part vodka
1 part Kahlua
1 part Bailey's
2 parts milk or cream
ice into a shaker, shake well, pour into martini glass

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And in case you thought I was kidding about the massive amounts of cookies:


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