Sunday, June 26, 2011

Cookie Dough Truffles

Some recipes are worth repeating.

I made these as cookie dough pops a while ago and they are still an all time favorite of my friends. I made these to go along with the adorable sugar cookies I posted a couple weeks ago. They are so delicious that I definitely think they are worth re-posting. If you have not made them yet, you definitely should. Just about everybody loves eating raw cookie dough!

Chocolate Chip Cookie Dough Pops
recipe from Baked Perfection

1 cup all purpose flour
1/4 tsp salt
dash of cinnamon
1 stick butter, softened (it is even okay if it is melting a little)
1/2 cup brown sugar
1/4 cup sugar
1/2 tsp vanilla extract
3/4 cups mini semi-sweet chocolate chips
1 - 2 tablespoons water

Assorted candy melts

In a medium bowl combine the flour, salt, and dash of cinnamon. In a second larger bowl, beat together the butter, sugar, brown sugar, and vanilla extract until creamy. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Add water if mixture is too dry to form into balls. Roll the mixture into quarter size balls and lay on cookie sheet lined with wax paper (Should make approximately 20). Chill for several hours or freeze for 15-20 minutes until firm.

Melt candy melts in the microwave per directions on package (30 sec intervals, stirring in between). Gently dip the cookie dough ball into the candy coating. Once covered remove and let the excess chocolate fall off. Place back on wax paper to dry.

To decorate with drizzled chocolate, place melted chocolate in a plastic sandwich bag. Using scissors, cut the very tip off the sandwich bag. The smaller your cut, the smaller the drizzle. Use the sandwich bag to pipe the chocolate back and forth over the cookie dough truffle until you reach the desired look.

Sunday, June 19, 2011

Cherry Chocolate Scones

A nice breakfast (or anytime) treat.

If you have been following Baked Perfection for a while, you know that I feature scones recipes from time to time. You probably also noticed they are all a variation from the same recipe shared with me by my mother-in-law. To this day, this recipe is still the only scone recipe I like. They are soft, moist, and oh so delicious. Some people are shocked to find that they don't have any butter in them. I am pretty sure my friend Ellen did not believe me, but she still loved them. I have been wanting to make a cherry chocolate scone for a while, and I finally got around to it and was not disappointed one bit. I used the zest of a clementine (because that was the citrus I had on hand) in the dough and in the glaze and it added a nice brightness to the scones. I will definitely try these again...and you should definitely give them a try.

Chocolate Cherry Scones with Citrus Glaze
recipe from Baked Perfection inspired by Teresa Miller

2 cups flour
3 tablespoons sugar
3 teaspoons baking powder
zest of one small orange
1/2 teaspoon salt
2/3 cup dried cherries
2/3 cup semi-sweet chocolate chips
1 1/4 cups heavy cream

Preheat oven to 400 degrees Fahrenheit.

Mix flour, sugar, baking powder, orange zest, salt, dried cherries, and chocolate chips. Pour in heavy cream. Mix or knead by hand, just until combined. Mixture will be sticky. Flour surface. Divide dough into two sections and pat into two rounds, each approximately four inches. Using a pizza cutter, cut each round into 8 pieces and place on a greased large cookie sheet. Bake 9 to 11 minutes. Let cool five minutes, then glaze.

1 cup powdered sugar
1 tablespoon orange juice
2 -3 tablespoons milk
zest of small orange

Mix together until a thin icing consistency; pour over warm scones.

P.S Happy Father's day Dad. I love you! Thanks for reading my blog and bragging about it to everybody you know!

Friday, June 17, 2011

Candy and Cupcake Shaped Sugar Cookies

Adorably delicious.

I rarely feature sugar cookies on Baked Perfection. There are a few reasons behind that 1) there are many other cookies I would rather eat, and 2) they are extremely time consuming! That being said, I either really have to be in the mood to make them or really like the person I am making them for. This is a case of the latter. One of our close friends' daughter just turned one and of course I volunteered to do all the baking for the birthday party. I truly love these friends and their little girl so of course I was going to go the extra mile and make sugar cookies. I am not going to lie to you, if plan to make they, plan to do it when you have a lot of time. It definitely helps if you bake the cookies a day or two in advance to break up the time. I found the technique for the candies on a wonderful blog, Bake at 350. I am going to reference you to her blog for directions because she is very details and has great step by step photos. Everybody loved the cookies and they were completely worth the time and effort they took to make them. I would do it again in a heartbeat.

Classic Sugar Cookies
recipe from Baked Perfection

3 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) softened butter
1 1/2 cup sugar
1 1/2 tsp vanilla extract
1/2 almond extract
2 eggs

Mix together the flour, baking powder, and salt, set aside. In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Slowly beat in the flour mixture until fully absorbed. Separate dough into two disks, wrap in plastic wrap, and refrigerate for a minimum of two hours or overnight.

Preheat oven to 400 degrees Fahrenheit. On a clean floured surface, roll out one disk of dough at a time to 1/4 inch thickness. Cut out shapes using cookie cutters. Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks. Decorate as desired. Yield depends on size of cookie cutter.

Sugar Cookie Icing
recipe adapted from

1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon Vanilla extract
assorted food coloring

In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and vanilla extract until icing is smooth and glossy. If icing is too thick add more milk, if too thin add more sugar.

Divide into separate bowls, and add food colorings to each to desired intensity. Decorate as desired.

Sunday, June 12, 2011

Now that is what I call Pizza!

We had this pizza on our last day in Venice and it was amazing!

I miss it.

Thursday, June 9, 2011

Food for Thought

You may be wondering why I have not posted in the past couple weeks. It was because we were cruising the Adriatic! The cruise and all the cities we visited were absolutely amazing. You can only imagine the delicious food we tasted. I thought I would share some of our journey with you through pictures of food, since this is a food blog after all. Expect more pics to come over the next few days.

We were lucky enough to stumble through an open-air market in Venice and here are some of my favorite pictures from the market.

In other news, Baked Perfection turned 3 this week!