Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

And of course more fattening goodness from :P

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click here for week 30 - https://www.furaffinity.net/view/8646967/
click here for week 31 - https://www.furaffinity.net/view/8680774/

Enjoy some of these sweet and savoury biscuits as a delightful dessert and a dining delight to go with your evening meal from the kitchens of blimpwolf

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Week 30 - Quadruple Chocolate Mint Cookies

Continuing to explore excellent combinations, the kitchens of Full Moon Cuisine decided to visit an age old pairing: chocolate and mint... but with the volume turned up. The result was a cookie bringing in four times the chocolate and still with plenty of mint flavor to please your diners. With a little bit of time, you'll have some excellent treats. Here's what you'll need:

- 2 tbsp butter (at room temp)
- 2 large eggs (at room temp)
- 1 cup all purpose flour
- 2 tbsp unsweetened cocoa powder
- 2/3 cup granulated sugar
- 1 tsp baking powder
- 1 tsp vanilla
- 6 oz chocolate (I used a combination of bittersweet and semisweet)
- 5 oz (half a bag) of mint-chocolate baking chips
- Pinch of salt

Note: This recipe will make approximately two dozen cookies.

To begin, preheat your oven to 300 degrees F. Using a microwave safe bowl, or a double boiler, melt the chocolate (semisweet and bittersweet: chocolates one and two) with the butter together, stirring often. If you use a microwave, heat the chocolate in 30-second increments, stirring after each. Once melted, stir, and then set aside to cool.

In a mixing bowl, whisk together the flour, baking powder, salt, and cocoa powder (chocolate number three), then set aside. Using an electric mixer, in a separate bowl, combine the sugar, eggs (one at a time), and vanilla together. Once combined, slowly add in your dry ingredients (in thirds) and mix until just combined. Takes your cooled chocolate and add to your mixture, then finish by adding in your mint chocolate baking chips (chocolate number four). Park in your fridge for about 10 minutes to let the dough firm up a bit.

On parchment paper lined cookie sheets, portion out 1 1/4" wide mounds of the dough, using damp fingers to gently press down to flatten. Park in your oven for approximately 15 minutes, turning the trays halfway through to help ensure even cooking. By now, your house will smell of warmed chocolate mint, a truly welcoming scent. Once finished, let the cookies rest on the cookie sheet for a few minutes, then let them finish cooling on wire cooling racks.

Take a classic pairing, chocolate and mint, and then present them in a whole new way by upping the amount of chocolate (odds are, your diners will not complain about having more chocolate!). With the mint to add a nice smooth flavor, these cookies are guaranteed to have your diners asking for more. To help prepare even more perfect pairings of chocolate and mint, the kitchen will be staying open late. Care to place an order?

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Week 31 - Parmesan Rosemary Cookies

Who says you can't have cookies for dinner? One of the most fun things in cooking and baking is taking people's preconceived notions and turning them on their ear. When someone thinks of a cookie, they immediately think of sweet treats for after a meal. Well, what if the kitchens of Full Moon Cuisine came up with a way to let you have cookies WITH your dinner instead of AFTER? How can this be? If you have five simple ingredients and a little bit of time, you too can have cookies for dinner! Here's what you'll need:

- 2 sticks of butter (at room temp)
- 2 cups grated Parmesan cheese (don't use the stuff from the can!)
- 1 3/4 cup all purpose flour
- 1 tbsp finely chopped rosemary (fresh, not dried)
- 1/4-1/3 cup cold water (the exact amount will depend on your dough)

Note: This recipe makes approximately 3 dozen cookies.

To begin, use an electric mixer to combine the butter and Parmesan cheese. Afterward, slowly combine the flour (in thirds) and mix until combined. Next, add in the rosemary. By now your dough will be like moist sand. We need to get it a bit stickier. Slowly pour in some of the water (start with a few tablespoons) and mix. Continue to slowly add in water until the dough comes together as a ball. Next, divide your ball in half and place each half onto parchment paper, rolling them out to logs 1 1/2" thick. Wrap these logs and park in your fridge for half an hour to let firm up.

As your 30 minutes near an end, preheat your oven to 350 degrees F. Take out your dough logs and slice off 1/3" rounds, placing them onto parchment paper lined baking sheets. You can gently press down with damp fingers to help ensure an even thickness for these rounds. Bake for approximately 15 minutes, rotating your sheets halfway through to ensure even baking. Allow to rest on the warm sheets for a couple of minutes after, then allow to cool fully on wire racks. You can store these cookies in airtight containers for several days.

Imagine the look on your diners' faces when you serve them COOKIES for dinner! Pair these tasty treats with a nice tomato bisque or even a great steak and you will officially turn their notions of cookies upside down. Remember, part of being an adult is deciding that the best time to have cookies... is whenever you darn well please! To help spread the word the kitchen will be staying open late. Care to place an order?


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