Chocolate Chip Pumpkin Spice Cookies
/Chocolate chip pumpkin spice cookies are almost cake-like, with refined spices and flavors that adults are sure to love.
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Chocolate chip pumpkin spice cookies are almost cake-like, with refined spices and flavors that adults are sure to love.
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Read MoreThese cranberry oatmeal cookies have both white and dark chocolate in them. My family likes them best crunchy out of the freezer.
Read MoreThese peanut butter sandwich cookies have an unexpected filling: chocolate malt buttercream.
Read MoreStore-bought apricot preserves make these cookies a breeze to make.
Read MoreThese pecan chocolate chip cookie bars are perfect for potlucks.
Read MoreOnce a month I'll be sharing a cookie recipe in honor of my mother-in-law. These crunchy peanut butter cookies were among her favorites.
Read MoreWho says you can only drink cookies with milk? This year, kick your cookie swap party up a notch and serve wine, instead!
Read MoreIf there's anything we love more than cake for breakfast, it's cookies for breakfast and since biscotti is meant to be enjoyed with a warming beverage, it's the perfect breakfast cookie! Biscotti was originally intended to be enjoyed with a nice glass of holy wine, but since none of our bottles say holy wine, we figure coffee will be sufficient.
In a bowl, whisk together the flour, cocoa powder, baking soda and salt.
In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula as needed. Add the eggs, one at a time, mixing well after each. Beat in the vanilla and almond extract. Add the dry ingredients and chocolate chips and stir until combined.
Dust a work surface with flour and roll the dough onto the work surface and lightly dust the dough with flour. Shape the dough into a ball and divide it in half. Gently roll two short logs with your hands.
Preheat the oven to 350Âş degrees and line a baking sheet with parchment paper. Place the logs onto the baking sheet and shape into longer logs about 3/4 inch high and 2-inches wide. Allow enough room for the dough to expand.
Bake for 35 minutes, until firm to the touch. Let the logs cool on the pan for about 5 minutes, or until cool enough to touch. Then, using a sharp knife, slice the longs diagonally into 3/4 inch slices. They might crumble a bit but that's okay. Turn the biscotti onto their sides and place back in the oven for another 10 minutes to crisp up. Let cool completely on wire rack.
When cool, dust the cookies with the confectioners sugar and enjoy with your warm beverage of choice (or holy wine)!
Every year, you might find yourself in a similar situation: a million social commitments and not enough time to get all of the baking done. Hosting a cookie swap gives you the opportunity to have a night off with your favorite girlfriends, swapping recipes and dozens of cookies from their secret arsenal of cooking.
Read MoreFor years, we've been using the same old oatmeal chocolate chip cookie recipe; it was time for an upgrade. There wasn't anything wrong per say with the old faithful recipe that had not done us wrong in years, we just thought it needed a little extra kick. If you love cinnamon or cardamom, you are sure to love these cookies!
Read Morea food & wine lifestyle blog, focusing on wine pairings from California’s Central Coast, approachable recipes with a collection of helpful party planning tips.
Hi, I'm Rae. As you browse through this site, you'll find a collection of beloved family recipes and other favorites developed in my kitchen. I recommend Central Coast wines to pair along with a recipe taking the guesswork out of food and wine pairing.
Rae Goldman
I love working with Central Coast wines. If you want to see your wine featured in a recipe, contact me!
info@insolenceandwine.com