Memorial Day Recipes

Posted on May 23, 2013 by runwaychef

I still can’t get over the fact that this weekend is Memorial Day weekend, but nonetheless, here we are. Time to break out the grills, dip into a bowl of ice-cream and toast to summer with an ice-cold beverage! Below is a round-up of some dishes on Runway Chef that might be helpful in your Memorial Day recipe planning.

Savory

Sweet

Beverages

Do you already have your menu planned for this weekend? Do you have any special/traditional Memorial Day recipes?

Marshmallow Stuffed Cookie Butter Cookies

Posted on March 22, 2013 by runwaychef

The title of this recipe makes me chuckle. Cookie butter cookies?

I mean, only in America would it be acceptable to grind up cookies, mix them with oil, and then add butter and sugar and other things and make them back in to cookies. Which I totally support, by the way!

Have you guys tried this stuff?? It is out of this world! And because I gave up chocolate for Lent, it has been the perfect replacement for my afternoon chocolate fix (shhhh don’t tell the Nutella!).

Marshmallow Stuffed Cookie Butter Cookies
Makes about 18 cookies

1/2 c. cookie butter/speculoos (I use the Trader Joe’s brand, but I also really like Biscoff)
6 tbsp. butter
1 1/4 c. flour
1/2 c. packed brown sugar
1 egg
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. vanilla
9 marshmallows (I used home-made, but store bought are perfectly ok)

Preheat the oven to 375 degrees.

In a mixing bowl whip the butter into the cookie butter with an electric mixer.

Next beat in the sugar, egg, salt,baking soda, baking powder, and vanilla. Beat till thoroughly combined. Add in the flour and continue mixing until the flour is almost completely mixed in. Finish combining all the flour by hand with a rubber spatula.

Shape dough into about 1-inch balls and place 2 inches apart on an ungreased cookie sheet.

Next, place half of a large marshmallow (I used homemade) on top of each ball of dough.

Form the dough around the marshmallow (adding a tiny bit more dough if you need to) and then roll it in your hands to make it completely covered and smooth.

Bake in a 375 degree oven for 7-8 minutes or until the cookies are just browned (they will still look slightly uncooked because of the gooey marshmallows, but I promise they are ok!).

Cool cookies on a wire rack, or enjoy fresh out of the oven with a tall glass of milk!

Inspired by a cookie on Emily’s blog

Happy Hour-Celebrating Macaron Day

Posted on March 20, 2013 by runwaychef

It’s the first day of spring and in my opinion there isn’t a more appropriate cookie to celebrate with then the macaron. Which is fitting, since it also happens to be national macaron day. (Celebrate with free cookies in NYC, Chicago or Austin!)

Although I have pinned quite a few macarons (and probably eaten even more), I have yet to attempt making them. Below are some of my favorites that I’ve come across to date. Check out my Pinterest board for the recipes as well as many other flavors.

{earl grey salted caramel}

{doughnut}

{hibiscus with mascarpone}

{caprese cherry tomato basil strawberry}

{coconut & lime}

All images via Pinterest

Limoncello Biscotti with a White Chocolate and Limoncello Drizzle

Posted on March 8, 2013 by runwaychef

Biscotti and limoncello have always been favorites of mine. Biscotti because I can justify eating more than one since they contain almost no butter or eggs and limoncello because, well, it’s pretty much alcoholic lemonade (and who doesn’t like that?!).

And of course, there is nothing better than combining two of your favorite foods (alcohol is totally a food!) into one little cookie. A cookie that also doubles as another way to get your alcoholic beverage on. Cheers to the weekend!

Limoncello Biscotti with a White Chocolate & Limoncello Drizzle
Makes 16 cookies

1 1/4 c. all-purpose flour
1/2 c. granulated sugar
1/4 tsp. salt
1/2 tsp baking powder
3 Tbsp unsalted butter, melted
1 egg
1 tsp pure vanilla extract
2 tbsp. lemon juice
1/4 c. limoncello

1/3 c. white chocolate chips
3-4 tbsp. limoncello

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper/silpat mat and set aside.

In the bowl of a stand mixer (or with a hand mixer), cream together the egg and sugar at medium speed. Add in the melted butter, beat for a minute, then add in the limoncello, lemon juice, and vanilla. Beat until well combined.

With the mixer running add in the dry ingredients, until it the flour starts to get mixed in. Stop the mixer and continue stirring in the ingredients by hand.

Once everything is all combined, turn the dough on to a cool, flat surface and press it together.

Form the dough into a long rectangle, about 12-14 inches long and about 1/2 inch thick (I do this directly on the parchment paper/silpat mat on the cookie tray). If the dough gets to sticky to work with, dust on a little flour. Once you are all done rolling out the dough, lightly wet your hands and run it over the dough to help smooth it out.

Bake for about 30 minutes, or until the edges turn brown.

Remove from the oven and let sit for about 10 minutes to cool slightly. Using a serated knife cut (don’t saw) 1/2 inch pieces.

Lay out the cookie slices, cut side up, back on the baking sheet.

Bake for another 20-25 minutes, or until browned all over. Remove from the oven and allow to completely cool.

To make the drizzle, melt together the chocolate and limoncello in a double-boiler or in a small pan over very low heat. For a thinner drizzle, add more limoncello, and if you would like a thicker drizzle, add more chocolate.

Once everything is smooth, use a spoon or small spatuala to drizzle the chocolate over the biscotti. I feel like the easiest way to do this is to line up all the biscotti right next to each other.

After drizzling the biscotti, set them aside to let the chocolate cool.

Keep stored in an airtight container.

Christmas Cookies

Posted on December 21, 2012 by runwaychef

Baking Christmas cookies has to be one of my favorite holiday traditions. It always brings back wonderful memories while simultaneously creating amazing new ones. Below are some of my favorite treats (not pictured- Vienna Bars & Candy Cane Cookies), most of which are family recipes. What are your favorite holiday cookies and traditions?