Liv turned 14 yesterday. After an afternoon of exciting zyp lining and free fall over Chase Canyon and homemade cheese pizzas courtesy of grandmama, the four young friends had a cookie bake off. It turns out each of the young ladies is a promising baker. Who won? Methinks EVERYONE!
The following recipe plan was Liv’s. I helped her organize the recipes, but the vision and execution was entirely hers.
1. MAKE THE CHOCOLATE SQUIGGLES:
Cut a parchment paper to fit a small tray.
Draw a designs on the parchment.
Turn the parchment over so the clean side is up.
Put 1/3 cup chocolate chips into a small measuring cup.
Melt it in micro for 30 seconds.
Take it out and add 1 tsp shortening.
Stir.
Pour chocolate into Ziploc bag, seal, push chocolate to one side.
Opposite side cut off a tiny corner.
Squeeze the melted chocolate over your design.
Put into fridge to set.
2. MAKE THE DOUGH
Remember:
Whip the butter and sugar together until VERY fluffy.
Don’t squeeze the dough too much.
Keep it light and airy.
When shaping the cookies don’t press too much or overwork the dough.
1/2 cup soft butter
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp vanilla
1 egg
1-1/2 cups flour
1/2 tsp soda, but no more
1/2 tsp salt
1/3 cup toasted coconut
2 cups chocolate chips
Line a cookie sheet with parchment paper.
Turn oven to 350F.
Lightly toast the coconut.
Set aside to cool.
In the metal bowl whip together [until very fluffy] the butter and the sugars.
Add the vanilla, egg and whip some more.
In a separate bowl whisk together flour, soda and the salt.
Combine the butter mixture with the flour mixture.
Do not overwork or compact the dough or the cookies will be tough.
Add the toasted coconut and the chocolate chips and mix it lightly into the dough.
3. CUT THE COOKIES
Put the cookie dough on parchment paper.
Pat it flat with hands a little.
Rub little flour on rolling pin and roll out the dough.
Cut the rounds, re-roll leftover dough until you have the following:
peanut butter Oreo cookie: cut 4 large rounds
cookie and ice cream dome: cut 2 small rounds
bowl
cookie with chocolate cream: cut 2 large rounds
4. SHAPE THE COOKIES
peanut butter Oreo cookies:
Place an Oreo and a Peanut Butter Cup in the center of two large rounds.
Place the other two large rounds on the top.
Shape it, but don’t overwork it.
Trim with the large cookie cutter.
Place on parchment lined cookie sheet.
cookie and ice cream domes:
Place the small rounds on parchment lined cookie sheet.
bowl cookies with chocolate cream:
Place the two large rounds in the small bowls.
Wrap and put in fridge leftover cookie dough.
5. BAKE THE COOKIES
Place the large and small cookie rounds on parchment lined cookie sheet.
Place the 2 bowl cookies right on the oven rack beside the cookie sheet.
Set the timer for 17 minutes.
Take out small cookies.
Set the timer for 4 extra minutes for the rest.
Remove the remaining cookies from the oven.
Cut the peanut butter Oreo cookies in half immediately.
Let the cookies cool down before setting up.
6. MAKE THE CHOCOLATE CREAM
3 Tbsp cocoa
3 Tbsp sugar
1/2 cup whipping cream
In a small bowl combine cocoa with sugar.
Whip up whipping cream until stiff peaks form.
Gently fold cocoa mixture into the cream.
Place in fridge until serving.
7. ASSEMBLE TRAY
Place the two halves of peanut butter Oreo cookie in center.
Place one cookie bowl on one side.
Place one small cookie on the other side.
Pipe the chocolate cream into the bowl and top with 1 raspberry.
Place one scoop of ice cream on the small cookie.
Take out the chocolate squiggles from the fridge.
Top it with the chocolate squiggles.
zyp lining over Chase Canyon
