Tag Archives: sweet

Cream Cheese & Jalapeno Thumbprint Cookies

For the thousandth time, you think I am crazy.

And for the thousandth time, I say to you: “Yes. I though we went over this already?”

Submitted for the approval of the midnight snack society, I present to you the product of last night’s impulse purchases at Whole Foods: peanut butter thumbprint cookies with cream cheese and jalapeno jelly.  These cookies join the ranks of Rosemary Lemon Cookies with Olive Oil Glaze, Chocolate Dipped Potato Chips, and Strawberry Ricotta Cheesecake with Balsamic Drizzle in my slightly deranged collection of not-so-sweets.

There is method to my madness, people. Let’s take a moment for some arithmetic:

Peanuts + Spicy = Delicious. Think Pad Thai.
Cream Cheese + Spicy = Delicious. Have you ever eaten one of those cheese blocks smothered in jalapeno jelly? You should.
Peanut Butter + Cream Cheese = Delicious. Was this ever in question?

So, if A+B, B+C, and A+C all equal delicious…. we must be on to something exponentially better.

Eat your heart out, Giada. I’m coming for you and your perfect hair and your beach house, too.

I wish I could find a way to make these cookies prettier, but jalapeno jelly wasn’t really made for food styling. They are kind of like the ugly duckling children that you almost love more because you feel sorry for them.

In a related story – God, I hope my kids are pretty.

Here is my version of the recipe, using a modified version of Sunny Anderson’s thumbprint cookie as the base:


  • 1 stick unsalted butter (1/2 cup), room temperature
  • 1/2 cup peanut butter
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg, beaten
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • Sugar for rolling (optional)
  • 1 package cream cheese
  • 1 jar jalapeno jelly


Heat the oven to 350 degrees F.

In a stand mixer with the paddle attachment, add the butter, peanut butter, brown sugar, and granulated sugar and blend all ingredients on medium-high until creamy. Turn off the mixer and use a rubber spatula to scrape the sides of the bowl, pushing everything back towards the center. Then add the vanilla, egg, and salt and blend until combined. Lower the speed of the mixer and add the flour in 1/2 cup intervals. Between each addition be sure to completely blend in all the flour and scrape the sides again as before.

Using a tablespoon, scoop out the dough and roll into a ball between your hands. Then roll the formed ball in the sugar (if using) and place on a parchment-lined baking sheet. Repeat for the rest of the balls, making sure to separate them on the sheet by about 1-inch.

Once all the balls are on the baking sheet, make an indentation in the center of each using the rounded end of a wooden spoon, the back of a rounded teaspoon, or your good old fashioned thumb. Bake for about 9 minutes and remove to a wire rack.

Fill each with 1/4 tsp cream cheese and 1/4 tsp jelly.

Eat in large quantities before and after dinner. Or at work. Or in your car. Or while reading my blog. This is a judgment-free zone, people.

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Sneak Peek: Sweet & Spicy Fireball Cookies

It was really nice having a clean kitchen for approximately five minutes today. I then decided that making cookies was a good idea. As is usually the case, I was right.

These cookies are literally bursting with flavor. They are sweet. They are spicy. They are creamy. They will blow your mind.

Take it from someone who just ate four.

And yes, I took the liberty of naming them “fireball cookies.” I invented these addictive little bastards, so I will call them whatever I like, thank you very much.

I know you’re trying to figure out what in the hell is in/ on these. In response, I say: “see you for tomorrow’s post.”

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Rosemary-Lemon Cookies with an Olive Oil Glaze

If you like cookies to be boring and simple, this post is not for you.

If you think that caramel is better without the addition of salt, you have no tastebuds and this post is also not for you.

If you don’t like food with deeply intertwined and contrasting flavor profiles, then just get out of my webspace. You disgust me.

Whenever I am baking, I like to push the limits of flavor. To me, something that is just sweet sucks.  It makes me want to throw up in my mouth, then run to the dentist for an emergency cleaning. Don’t get me wrong, I love desserts; but last time I checked, cotton candy and sugar packets were not on menu at the hottest restaurants. Mostly because they are awful. (Disclaimer: I’m talkin’ pure sugar stuff, here. Most baking recipes include salt and do not fall into this category.)

Flavors are so easy to mix and match in baking. Combining them is about the most scientific that I get. A lot of desserts out there are on the edge of glory, but need a tiny nudge. In my experience, it is best to choose 2-3 of the following flavors to push it over: sweet, creamy, salty, acidic, savory.

The only reason I include that lovely tidbit is that my blogger buddy Baker Bettie started a cookie series and requested some scientific info in featured cookie posts. Being the kid who let my dad do my entire physics project and practically broke the chem lab, I was reluctant to oblige. But I did, only because she leaves me so many wonderful comments. And we all know I love attention.

These particular cookies choose the sweet-savory-acidic route. The inspiration comes from this recipe by Martha Stewart. But can we really trust a felon with the final say on our beloved cookie recipe? I didn’t think so.

I added a bit of lemon juice and zest to them, then made an olive oil glaze. And boy, were they scrumptious. I like to use lemon zest because it imparts the flavor without adding too much liquid. Baking is very precise, and I am bound to fuck something up if I add too much juice.

I made half of the cookies with the olive oil glaze, and the other half without so that I could use these hilarious cookies cutters that my friend got me for a housewarming gift. Boy, do they warm my heart.

I particularly enjoyed decorating my little amputees and decapitation victims. I  also liked musing about how they lost their limbs and what they were trying to say.

So here is the recipe, adapted to my tastebuds. Which are obviously more refined than Martha’s. They probably didn’t even have EVOO for her to work with in prison.


  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups sifted all-purpose flour
  • 1 tablespoon finely chopped fresh rosemary
  • 3/4 teaspoon coarse salt
  • 1 tsp lemon juice
  • 1 Tbsp lemon zest
For the glaze:
  • 1 c. Powdered sugar
  • 2 Tbsp EVOO
  • 1 tsp lemon juice
  • 2-3 Tbsp water


Preheat oven to 375. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in egg, lemon juice, and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.

Roll dough 1/4 in thick onto a floured surface and cut out in whatever shapes you desire: amputees, puppies, boobs, you get the point.

Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, about 10 minutes. Let cool on sheets on wire racks.

To make the glaze: add EVOO, lemon juice, and water to powdered sugar. Continue adding water or milk until you reach the desired consistency. Top cookies with glaze and garnish with a sprig of rosemary.

Eat them. Love them. Then get your ass back here and tell me how much you love them. And for the love of God, follow my blog.


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