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Cappuccino Cookies

Ingredients:

  • 1 ½ sticks (¾ cup) butter, softened
  • 6 ounces unwhipped cream cheese
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 Tablespoon instant coffee powder
  • 2 eggs
  • 1 Tablespoon milk
  • 1 teaspoon baking soda
  • 2 ½ cups all-purpose flour
  • 1 ¼ cups cappuccino chips

Directions:

  • Preheat oven to 350. Line 2 cookie sheets with parchment paper and set aside.
  • In the bowl of an electric mixer, cream together the butter and cream cheese until smooth, about a minute. Add the sugar and brown sugar and beat until smooth and creamy.
  • Add the vanilla extract, coffee powder, eggs and milk, beating to combine after each addition.
  • With the mixer on a low speed, add the baking soda and flour. Beat until just combined.
  • Stir in the cappuccino chips. The dough will be a bit sticky.
  • Drop the dough onto the prepared cookie sheets using a medium cookie scoop (or by the heaping tablespoon).
  • Bake at 350 for 10-11 minutes, until the tops are set.
  • Remove from oven and set aside to cool for a minute or two before removing from the tray.

Roasted Red Peppers

Ingredients:

  • 4 red peppers
  • 1 large onion or 3 shallots, peeled and cut in chunks
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1 1/2 tsp red wine vinegar
  • 1 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Directions:

  • Preheat oven to 425
  • Line baking tray with parchment paper
  • Cut the peppers in quarters and remove seeds
  • Place on the tray with onion and garlic
  • Toss with remaining ingredients
  • Bake at 425 for 45-50 minutes, tossing halfway through, until the tops of the peppers are starting to brown
  • Remove from oven and set aside to cool
  • Place all ingredients, including the oil from the pan, into a food processor
  • Blend for a couple of minutes until smooth