Chewie Wookiee Cookies from Diamonds for Desserts

(Image Credit: Diamonds for Dessert)

(Image Credit: Diamonds for Dessert)

I was a Star Wars kid. I loved the original trilogy and saw every single one of the prequel movies in theaters. If I had to pretend to be a princess – not my favorite game – I was Princess Leia. Now, with Star Wars: The Force Awakens primed to hit theaters soon, it’s once again time to celebrate all things Star Wars, which is where Diamonds for Desserts’s recipe for Chewie Wookiee Cookies comes into play.

These cookies get their name from our favorite Wookiee, Chewbacca, because they’re designed to look like him – or at least a super cute illustration of him by Philip Tseng. But there’s another reason that Diamonds for Desserts dubbed these cookies “chewie.” The cookie dough used is a Diamonds for Desserts classic, and it makes thick and chewy chocolate chip cookies.

After you have your chewy chocolate chip cookies, it’s time to make them look like Chewie! What I really like about the Diamonds for Desserts recipe is that the Chewie decorations aren’t icing: they’re more chocolate, of both the semisweet and white varieties.

The full recipe at Diamonds for Desserts makes the decorating look easy, but I suspect if you’re not used to doing that kind of thing, it might make you as angry as Anakin Skywalker. But don’t turn to the dark side yet! Remember the cookies don’t have to be perfect the first time. You can always make them again, which means more cookies. And that can only be a good thing.

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Featured Recipe: Amazing Lemon Cupcakes from Zoom Yummy

(Image Credit: Zoom Yummy)

(Image Credit: Zoom Yummy)

With summer coming to a close, I’ve been searching for one last taste of sunshine and these lemon cupcakes from Zoom Yummy just might do the trick! Continue reading

Featured Recipe: Frosted S’More Cups by Easybaked

(Image Credit: Easybaked)

(Image Credit: Easybaked)

It’s not officially summer yet, but it is just around the corner. What better way to kick it off than with a fun twist on a summer campfire favorite, s’mores!

Easybaked’s Frosted S’More Cups combine classic s’mores ingredients – graham cracker, chocolate, and marshmallows. But instead of mixing them into  a hot, sticky (though admittedly delicious) mess, Easybaked has worked them into a cool and refreshing frozen treat, no sticky marshmallow fingers required!

These single-serve cups look very easy to make in a mini-muffin tin, and with just a handful of ingredients and minimal prep time, they are a perfect make-ahead potluck dessert. As an added bonus, these no-bake cups won’t force you to crank up your oven on an already hot summer day.

You probably thought s’mores couldn’t get any better, but Frosted S’More Cups definitely give the classic version a run for its money. Be sure to check out the full recipe at Easybaked!

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Featured Recipe: Red Velvet Fudge Pie by Pizzazzerie

Red Velvet Pie Recipe (Image Credit: Pizzazzerie)

Red Velvet Pie Recipe (Image Credit: Pizzazzerie)

I have died and gone to red velvet heaven. In case you doubt me, put down the laptop or smart phone, run to your nearest store and gather the ingredients for this recipe. Once you make it, cut yourself a slice and then join me again on this delicious journey we are about to go on. Continue reading

Actress Lauren Bowles and RED BREAD Founder Rose Lawrence / RED BREAD Blackberry Crumble Pie (Image Credit: Joe Cannon/The Daily Quirk)

VIDEO: ‘Red Bread’ Blackberry Crumble Pie Recipe Tutorial with Rose Lawrence and Lauren Bowles

Actress Lauren Bowles and RED BREAD Founder Rose Lawrence / RED BREAD Blackberry Crumble Pie (Image Credit: Joe Cannon/The Daily Quirk)

Actress Lauren Bowles and RED BREAD Founder Rose Lawrence / RED BREAD Blackberry Crumble Pie (Image Credit: Joe Cannon/The Daily Quirk)

Ever wanted to learn to make the perfect Blackberry Crumble Pie? Rose Lawrence, of Organic Kitchen and eGrocer Red Bread in Los Angeles has you covered! Watch the exclusive tutorial below where Lawrence and Actress Lauren Bowles provide step-by-step instructions for how to create this amazing dessert using minimal ingredients and fresh fruit. From how to roll the perfect pie crust to how to create a crunchy streusel topping, the recipe tutorial will let you in on all of Lawrence’s secrets for creating a delicious pie and will leave you drooling for a slice! Find out how to make the pie below, then watch our exclusive interview with Rose Lawrence! Continue reading

Peanut Butter Marshmallow Recipe by Jenny @ Bake

(Image Credit: Jenny of BAKE)

(Image Credit: Jenny of BAKE)

A few months ago I shared my recipe for s’more cupcakes and my slightly over dramatic sad tale of how I had never had a proper s’more.  Well those days are over! Because quite by chance I found a packet of graham crackers in a Chinese import store of all places, in Chinatown, whilst wandering around central London. Continue reading

S'mores Cupcakes (Image Credit: Jenny @ BAKE)

S’mores Cupcakes Recipe by Jenny @ Bake

 

S'mores Cupcakes (Image Credit: Jenny @ BAKE)

S’mores Cupcakes (Image Credit: Jenny @ BAKE)

One summer, when I was about seven and growing up in a small English seaside town, I became completely fascinated by s’mores.  I can’t quite remember which book or show I first discovered them in, but I was obsessed.  There is no English alternative,not even something close, which probably due to graham crackers not being available here.  Every time my Father lit the BBQ, I felt like I was missing out.  That there were thousands of other girls participating in the same summer ritual of charred meat and potato salad, who were being treated to this magical dessert at the end of their meal.

Two decades later and if I am being honest I would love to end this tale by saying I have finally tried my first sticky s’more, mashmallow oozing out the sides with every bite.  Not yet, but on my next trip to the State’s it will be high on my list.  In the meantime I will be more than adequately satiated by these delicious cupcakes.  Turned on their head the chocolate, rather than the cracker becomes dominant, carrying the light and fluffy marshmallow buttercream. Due to the high fat content of the frosting when I tried to burn it a little to give the cupcake the iconic smokey toasted marshmallow flavour it just melted.  I shared these with good friends, sat enjoying the last rays of sun, talking about anything and everything. There was no campfire, but the spirit was the same. Maybe, I’m not missing out on s’mores as much as I think.

S’more Cupcakes Recipe

Makes 12 cupcakes

S'mores Cupcakes (Image Credit: Jenny @ BAKE)

S’mores Cupcakes (Image Credit: Jenny @ BAKE)

For the Chocolate Cupcakes

125g butter at room temperature
2 eggs
115g self raising flour
125g brown sugar
30g cocoa powder
1 tsp vanilla extract
50ml milk

Preheat the oven to 175C and line the cupcake tin.

Beat all the ingredients together until well blended.

Divide into the cupcake cases and bake in the middle of the oven for 17 minutes until golden brown and an inserted skewer comes out clean.

Leave to cool.

For the Marshmallow Frosting

Adapted from Buttercream Chantilly Factory

60g butter at room temperature
100g (about ½ a jar) marshmallow fluff
190g icing sugar
1 tsp vanilla extract
1 digestive biscuit/graham craker , crushed into crumbs

Beat the butter until light and fluffy then add the marshmallow fluff and vanilla and continue to whisk until smooth and creamy.

On a low speed slowly beat in the icing sugar until well mixed. If using a stand mixer I find covering it with a tea towel helps to reduce mess.

Ice your cupcakes and sprinkle with biscuit/cracker crumbs.

Previously posted on BAKE 


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Blood Orange and Cardamom Cake Recipe (Image Credit: Jenny @ Bake)

Blood Orange and Cardamom Cake Recipe by Jenny @ Bake

Blood Orange and Cardamom Cake Recipe (Image Credit: Jenny @ Bake)

Blood Orange and Cardamom Cake Recipe (Image Credit: Jenny @ Bake)

I am a spring baby so in some ways I have always identified more with this time of year.  More likely that that, I probably have some sort of subconscious preference, because not long after daffodils start brightening up the garden I receive presents.

Spring in the English countryside is a wonderful time of year.  Fields that have been brown and barren for months become a vibrant and vivacious green.  Rapeseed, which is commonly grown where I live, shines gold for as far as the eye can see.  The air is full of bird song, and residential streets are lined with trees heavy with candyfloss coloured blossom.

This cake sums up spring for me.  It has the bright citrus flavours I crave as soon as the sun starts peeking out through the clouds, and warm comforting spice from the cardamon to combat the fresh wind whipping through the trees.  The simple orange glaze in place of frosting means it packs well, and makes for the perfect accompaniment for a flask of tea, and a long walk to appreciate this glorious time of year.

Blood Orange and Cardamom Cake Recipe

Based on a recipe from Cake Days | Makes 1 loaf

Blood Orange and Cardamom Cake Recipe (Image Credit: Jenny @ Bake)

Blood Orange and Cardamom Cake Recipe (Image Credit: Jenny @ Bake)

For the sponge:

190g unsalted butter plus extra for greasing

190g plain flour plus extra for dusting

1 tbsp finely grated blood orange zest

190g caster sugar

3 large eggs

60g ground almonds

1 tsp baking powder

1/4 tsp salt

25g plain yogurt

1 tsp vanilla essence

6 cardamom pods – seeds ground

For the glaze:

Juice of 1 blood orange

50g caster sugar.

Directions:

Blood Orange and Cardamom Cake Recipe (Image Credit: Jenny @ Bake)

Blood Orange and Cardamom Cake Recipe (Image Credit: Jenny @ Bake)

Preheat the oven to 170C, then butter and line a 2lb bread tin

Cream together the butter, zest and sugar till pale.

In a separate bowl mix the dry ingredients.

Whisk a tablespoon of the dry mixture into the butter and sugar, then slowly incorporate the eggs.

Add the dry ingredients to the mix in two stages then beat in the yoghurt and vanilla essence.

Pour into the tin, and bake in the middle of the oven for 50-60 minutes or until an inserted skewer comes out clean.

When the cake is nearly completely baked, heat the orange juice and sugar in a pan until the sugar dissolves.

Remove the cake from the oven and repeatedly prick with a cocktail stick until it’s covered in little holes.

Slowly pour the syrup over the cake, trying to get an even coverage.

Enjoy!

Previously posted on BAKE

 


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Truffles (Image Credit: Jenny @ Bake)

Salted Caramel Truffle Recipe by Jenny @ Bake

Truffles (Image Credit: Jenny @ Bake)

Truffles (Image Credit: Jenny @ Bake)

Sometimes in growing up we lose some of what makes occasions special.  I was recently talking to a mother with adult children about the impending Mothering Sunday, and she admitted that what she had really enjoyed was the homemade gifts she had been gleefully given by her children when they were small.

Over the years of growing up, misshapen baked goods and pieces of craft paper covered in glue and stickers have been replaced with mass produced cards and imported flowers.  Whilst these gifts are lovely in their own right, this year I will be returning to the sticky messy gifts of my youth.  Instead of peppermint creams and various items dipped in melted chocolate I will be making these delicious salted caramel truffles instead. Continue reading

Dark Chocolate Chip and Dried Cranberry Shortbread Hearts Recipe by Jenny @ BAKE

Dark Chocolate Chip and Dried Cranberry Shortbread Hearts (Image Credit: Jenny @ Bake)

Dark Chocolate Chip and Dried Cranberry Shortbread Hearts (Image Credit: Jenny @ Bake)

Do you like Valentines Day? Like most girls I have had a turbulent bipolar relationship with the holiday.  I have bounced between the angry feminist teenager, which was really the masquerade of a lonely late bloomer (long story short, I didn’t grow into my teeth until I was 19).  To the rose tinted haze of first love, which quickly rebounded back to angry teenager when I didn’t get the full (completely unrealistic) Hollywood worshiping.

A decade later, I would love to brand myself as Valentine ambivalent, but I can’t quite let the day pass without mention.  There is something deeply comforting about the familiar affection that comes after the honeymoon stage of a relationship, that makes it worth celebrating even in the smallest (and in my case, laziest) way.  So whilst I won’t be whisked off my feet on Friday, I still feel like the luckiest girl in the world.

Whether you are planning on spending the day loved up to the eyeballs, searching for the bottom of a tub of Ben and Jerry’s, or somewhere in between, a plateful of these Scottish cookies are the perfect accompaniment.  The high butter compared to sugar content makes these simple treats surprisingly rich, and are fantastic served with a hot beverage, or a wee nip of Scotch. Continue reading

Pumpkin Cream Cheese Cake (Image Credit: Life Made Sweet)

Pumpkin Cream Cheese Cake Recipe by Life Made Sweet

Pumpkin Cream Cheese Cake (Image Credit: Life Made Sweet)

Pumpkin Cream Cheese Cake (Image Credit: Life Made Sweet)

When people think pumpkin, they usually think fall, but as a big fan of pumpkin everything – pie, muffins, cookies, you name it – that gives me an unacceptably short window of time in which to enjoy all things pumpkin. So, I tend to ignore the fall equals pumpkin thing and enjoy pumpkin all year round.

If you’re with me, check out this recipe for Pumpkin Cream Cheese Cake Recipe from Life Made Sweet. This cake is a variation on coffee cake, which means you can eat it for breakfast or anytime you might enjoy coffee. Continue reading

Caramel Apple Streusel Pie (Image Credit: Handle the Heat)

Caramel Apple Streusel Pie Recipe by Handle the Heat

Caramel Apple Streusel Pie (Image Credit: Handle the Heat)

Caramel Apple Streusel Pie (Image Credit: Handle the Heat)

During the holiday season I find myself constantly needing new dessert recipes to try out. Every time you turn around there is another event that needs baked yummies. Typically anything with a homemade crust goes over well.

When I came across Handle the Heat’s Caramel Apple Streusel Pie, I went straight to the store. Apples and a beautiful crust meant I couldn’t go wrong. This turned out to be the perfect dish to serve at my early Christmas party I just had. It was a casual potluck so no one minded that the streusel didn’t hold a perfect shape when dished out. A nice round scoop of ice cream topped it off well. Continue reading

Stained Glass Gingerbread Recipe by Jenny @ Bake

Stained Glass Gingerbread Recipe (Image Credit: Jenny @ Bake)

Stained Glass Gingerbread Recipe (Image Credit: Jenny @ Bake)

Merry Christmas everyone! this really is the most magical time of the year, everywhere you look there are twinkling lights and the promise of indulgence.  I think this season, above all others is one where homemade treats and gifts are most appreciated.

These fun stained glass cookies are nothing like the mass produced snacks in stores, and look absolutely beautiful hidden among branches of a Christmas tree, ready for excited guests to discover and claim.  I like to make the dough in advance and stash it in the fridge (for up to 3 days) or freezer, ready to whip up a quick batch of these when I’m expecting guests.  The whole house is filled with the gorgeous scent of spices, and the from defrosted takes less than an hour to go from fridge to tree.

Serve with milk or mulled wine for a fantastic ice breaker for any gathering. Continue reading

Fall Pumpkin Cookies Recipe (Image Credit: Sweet Society)

Fall Pumpkin Cookies Recipe by Sweet Society

Fall Pumpkin Cookies Recipe (Image Credit: Sweet Society)

Fall Pumpkin Cookies Recipe (Image Credit: Sweet Society)

As we phase from out of the fall and into winter, we find ourselves immersed in all the things we love most dearly—milk and cookies. This can mean a bit more meat around the beltline, so make sure those cookies are well worth the extra inches, like these scrumptious pumpkin cookies from Sweet Society. Be prepared to dedicate a couple New Years Resolutions to burning these bad boys off when January rolls around, but the holidays are simply your excuse to treat yourself to yummy goodies. Take advantage. Continue reading