A hot new dessert trend is here – cookies are getting a makeover. As identified in the McCormick Flavor Forecast 2015, favorite cookie flavors – like snickerdoodles and gingersnaps – are being reimagined in new decadent desserts. From peanut butter mousse tarts to chocolate chip biscotti with a creamy dipping sauce, these desserts redefine “milk and cookies.”
There is nothing better than biting into a warm, gooey, perfectly crispy on the outside, doughy on the inside chocolate chip cookie is there? Unless it is a medicated cookie of course.
Yes, it is true. Nowadays, you can use any traditional cookie recipe you have to make a cannabis-infused cookie. Simply swap the fat out for cannabis butter or cannabis oil, and voila you have an infused cookie! Just remember that in order to use CBD in baking, the oil must be infused into a fatty base ingredient such as oil, ghee, or butter.
While you can indeed make your own CBD butter or oil it is usually much easier to use the best CBD oil that you can get your hands on instead. This allows you to get precise measurements and know exactly how much CBD you get with each serving size of your edibles.
CBD oil has a number of potential health benefits, so it is unsurprising that people have been using it in their bakes for some time now. That being said, today we are going to be talking about a special nutty-flavored cookie.
“Here in the kitchens, we looked at the distinctive flavors of popular cookies for inspiration,” said Mary Beth Harrington of the McCormick Kitchens. “Cinnamon sugar is the signature flavor in snickerdoodles, so we reimagined that cinnamon sweetness into a peanut butter mousse and peanut crust, resulting in a delicious tart.”
For more twists on classic cookie flavors, check out www.McCormick.com.
Peanut Butter Snickerdoodle Tart with Cinnamon Peanut Crust
Prep time: 30 minutes
Cook time: 8 minutes
Refrigerate: 1 hour
Servings: 8 (1/2 tart) servings
1 1/2 cups lightly salted roasted peanuts, lightly crushed
3 tablespoons packed brown sugar
3 tablespoons butter, melted
1 teaspoon McCormick Ground Cinnamon, divided
3 tablespoons chocolate milk
4 ounces semi-sweet chocolate, coarsely chopped
1/2 cup creamy peanut butter
2 tablespoons sweetened condensed milk
1 teaspoon McCormick Pure Vanilla Extract
1/2 cup heavy cream
Mix peanuts, sugar, butter and 1/2 teaspoon of the cinnamon in medium bowl. Remove 1/4 cup and spread on small baking sheet. Divide remaining peanut mixture among 4 (4-inch) tart pans with removable bottoms. Press firmly onto bottom and up sides of each tart pan.
Bake tart crusts and peanut crumble mixture together in preheated 350°F oven 8 minutes. Cool on wire racks.
Meanwhile, microwave chocolate milk in medium microwavable bowl on high 45 seconds. Add chocolate; stir until chocolate is completely melted and mixture is smooth. Set aside.
Beat peanut butter, sweetened condensed milk, vanilla and remaining 1/2 teaspoon cinnamon in large bowl with electric mixer on medium speed until smooth. Add heavy cream; beat until soft peaks form.
Spread in prepared tart crusts.
Spread chocolate mixture over top.
Refrigerate at least 1 hour or until ready to serve. Cut each tart in half. Sprinkle with toasted peanut crumble. Serve immediately.
Note: To crush peanuts, place peanuts in large resealable plastic bag. Pound with a rolling pin, mallet or heavy skillet until lightly crushed.
Chocolate Chip Cookie Biscotti with White Chocolate Dipping Sauce
Prep time: 20 minutes
Cook time: 45 minutes
Servings: 16 servings (2 cookies and 2 1/2 tablespoons sauce each)
2 1/2 cups flour
1 cup firmly packed brown sugar
1/4 cup instant nonfat dry milk
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon McCormick Extra Rich
Pure Vanilla Extract
1 cup miniature chocolate chips
White Chocolate Dipping Sauce:
2 cups half-and-half
8 ounces white chocolate chips
1/4 cup Irish cream liqueur
2 teaspoons McCormick Extra Rich
Pure Vanilla Extract
For the biscotti, mix flour, sugar, dry milk, baking powder and salt in large bowl with electric mixer on low speed until well blended. Mix eggs and vanilla in medium bowl until well blended. Gradually add to flour mixture, beating on low speed until well mixed. Stir in chocolate chips.
Divide dough in half. Shape each half into a 12-inch long log. Transfer logs to parchment paper-lined baking sheet. Flatten logs to 1-inch thickness.
Bake in preheated 350°F oven 20 to 25 minutes or until slightly risen and firm to touch. Cool logs on wire rack 10 minutes or until cool enough to handle. Transfer to cutting board. Using a sharp serrated knife, cut logs diagonally into 3/4-inch thick slices. Place slices, cut sides down, in single layer on parchment paper-lined baking sheets.
Bake 10 to 15 minutes or until crisp and golden, turning biscotti over halfway through cook time. Transfer biscotti to wire racks; cool completely.
For the dipping sauce, place all ingredients in medium saucepan on medium heat. Simmer 5 minutes or until heated through, stirring constantly. Serve with biscotti.