I’m Back!!

by forloveofcarrots on July 10, 2011

Hi friends!! I am soo sorry it has been so long, I recently transferred my blog from blogger to wordpress and there was a whole bunch of drama along the way! Thank goodness for Jen this process would not have been successful without her!

We have a lot to catch up on, just because my blog has been down doesn’t mean I haven’t been cooking and more importantly baking up a storm!

Why is baking so much fun! I love experimenting with recipes and I am becoming more and more comfortable doing my own thing in the kitchen. I am adding my own flair to recipes and going with my instincts, luckily I have been successful. I know the day will come when something totally fails, oh wait that happened..remember that time I tried putting yogurt in muffins..
We have had hazelnuts in the cabinet for a while now (um since my mom made me a Hazelnut chocolate cake for my birthday, in January) and for weeks I have been thinking about what I could make them with. I was trying to be creative kept coming back to wanting to throw them into cookies. They came out soo good, I know my dad and I overdosed on them the first night I made them and maybe the second day as well… 5 carrots!

Hazelnut cookies
Makes 3-4 dozen
• 1 cup butter
• 1/2 cup white sugar
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 1/2 cups flour (1 cup whole wheat, 1 1/2 cup all purpose)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups hazelnuts, pulsed in a food processor until fine pieces.
• 3 tablespoons cocoa powder (this is a rough estimate because I didn’t decide I wanted to ass this until the end and didn’t want the chocolate to overpower)
1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the vanilla and eggs one at a time. Combine the flour, baking soda and salt, processed hazelnuts, cocoa powder; stir into the sugar mixture. Drop by tablespoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Remove from baking sheet to cool on wire racks.

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