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Rustic Apple Tart

with Raisins & Pecans

  • 6 cups chopped apple (i used Honey-crisp)
  • 3 tablespoons unsalted butter
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/4 teaspoon kosher salt
  • 1/2 cup pecan pieces
  • 1/3 cup raisins (toss the raisins with one tablespoon orange juice) rest 15 minutes
  • one sheet frozen puff pastry (defrosted) or one batch single pie crust
  • one extra-large egg, beaten
  • one tablespoon granulated sugar

Saute the apples in the butter, seasoned with the sugar,cinnamon,nutmeg,cloves, and salt for 15 minutes.  remove from the heat to cool completely.  fold in the raisins.

preheat the oven to 400 degrees.

On a piece of parchment paper, roll out the puff pastry or pie crust to a 10″ x 14″ rectangle, brush with half the beaten egg.

place the apple mixture down the center, leaving a three inch border.  sprinkle with the pecans.

fold the sides in and the edges up and brush with the remaining egg mixture.use your hand to shape the tart and pinch the pastry together.  Sprinkle with the granulated sugar.

slide the parchment onto a baking sheet.

Bake at 400 degrees for 20 minutes, rotating the sheet half the way through.

Slide onto a baking rack to cool completely.

 

 

 

 

 

 

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Triple Chocolate Espresso Cookies

This quick and delicious Chocolate, Chocolate Chip Cookie Recipe is the most requested of my box mix base cookies!

  • 1 box Duncan Hines Dark Fudge Brownie Mix 18.2oz
  • 2 tablespoons Instant espresso coffee
  • 2 extra-large eggs, room temperature
  • 1/4 cup vegetable or canola oil
  • 2 tablespoons orange juice
  • 1/2 cup milk chocolate chips
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup walnuts or pecans (optional)

Preheat the oven to 350 degrees.  line three baking sheets with parchment paper.

In the bowl of a stand mixer, or using a hand mixer, beat the brownie mix, instant espresso, eggs, oil and orange juice until smooth.  If you are mixing by hand, sift the brownie mix first, it makes it much easier.  fold in the chocolate chips and the nuts if using.

Using a one-tablespoon cookie scoop, scoop the batter onto the prepared sheets spacing about three inches apart.

bake at 350 degrees for ten minutes, rotating the cookie sheets front to back and top to bottom half way through.

Remove the sheets to cooling racks, cool five minutes, then remove the cookies to reacks to cool completely.

prep  10 minutes   bake 10 minutes      yield: 45 cookies

The batter can be made up to 24 hours in advance and refrigerated.  This makes the scooping much easier.  if the batter is refrigerated, flatten each cookie slightly, as chilled batter will not spread as easily !

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  • Lemon Coconut White Chocolate Chip Cookies
  • For Light summer baking and easy quick cookies, i have developed several recipes using boxed cake mix as the base.

The following recipe includes all steps necessary to complete these easy and delicious cookies!

  • 1 box Duncan Hines Lemon Supreme Cake mix 15.25oz
  • 2 extra-large eggs, room temperature
  • Zest of one lemon
  • 2 tablespoons lemon juice
  • 1/4 cup vegetable or canola oil
  • 1 cup sweetened coconut
  • 1 cup white chocolate chips

Preheat the oven to 350 degrees.  Line three baking sheets with parchment paper.

Fill a measuring cup with ice water, and chill your one-tablespoon size cookie scoop.

In the bowl of a stand mixer, or using a hand mixer, beat the cake mix, eggs, Zest, Lemon juice, and oil until mixed and smooth.  Fold in the coconut and the chips.

Scoop the batter onto parchment lined sheets using the chilled cookie scoop.  you may need to re-dip the scoop after every few cookies.  I usually keep two or three scoops chilled.  Space the cookies about 3″ apart, as cake mix cookies spread.  When all the cookies are scooped, chill the sheets in the refrigerator for fifteen minutes.

Bake at 350 degrees for fourteen minutes, rotating the sheets front to back and top to bottom after seven minutes.

remove to cooling racks, cool five minutes then remove the cookies to the racks to cool completely.

Prep   10 minutes    Chill 15 minutes   Bake  14 minutes     yield: 45 cookies

The batter can be mad2 24 hours ahead and chilled.  this will make scooping much easier and eliminate the chill time between steps!

 

 

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The Cookie King

the following recipe includes all steps to complete this visually stunning and delicious tart.  for a quick and simple alternative, you may use any store bought crust, or ready made tart shell.

But remember, the tart shell can be made up to three days in advance and refrigerated, or a month in advance and frozen !

The onions can be caramelized in advance, just bring to room temperature before using.

Vidalia Onion & Beefsteak Tomato Tart

Tart Shell:

  • 3 cups all-purpose flour
  • 1 cup unsalted butter, diced 1/4 cubes and frozen
  • 1 teaspoon kosher salt
  • 6 tablespoons ice water

Pulse the flour and the salt in the bowl of a food processor three times, add the frozen butter and pulse ten times.  Using the feed tube, slowly add the water with the processor running.  DO NOT OVER MIX!  Dump the dough out onto a smooth surface, gather into a disc shape, flatten, wrap in plastic wrap and refrigerate thirty minutes.

Remove the dough from the refrigerator and let rest ten minutes.

Preheat the oven to 375 degrees.  Lightly grease your tart pan with butter.

Roll the tart dough out to a 1/4″ thickness,  gently press into the tart pan making sure not to stretch the dough.  Cover with parchment paper and fill with pie weights or dry beans.

Lower the oven temperature to 350 degrees and bake for twenty minutes.  Remove the paper and weights and bake another fifteen minutes.  cool completely.

Filling:

  • 5 large Vidalia Onions, sliced thin
  • 1 tablespoon EVOO
  • 1/4 cup white wine
  • 1/4 cup honey
  • 4 extra-large eggs,  room temperature
  • 6 ounces goat cheese
  • 1/4 cup loose packed Basil leaves
  • 2 large ripe beefsteak tomatoes
  • kosher salt & freshly ground black pepper

In a large skillet warm the EVOO and saute the onions seasoned with 1/4 teaspoon kosher salt for fifteen minutes on medium heat.  Add the white wine and the honey, and cook, stirring often, for another ten minutes to cook off the liquid.  The onions should have a dry creamy texture, not soggy or wet. Remove from the skillet and cool completely.

Slice the tomatoes into five slices each and lay out on paper towels, season with kosher salt and pepper and cover with a layer of paper towels.  This process will dry and season the tomatoes and prevent them from making the tart soggy!

Whisk the eggs with 1/4 teaspoon kosher salt, and using a pastry brush, brush the inside of the tart shell with some of the egg.  This will seal your crust and prevent any leakage.

Add the crumbled goat cheese, chopped Basil leaves, and 1/2 teaspoon fresh ground black pepper to the eggs and whisk together.  fold in the onions and pour into the prepared tart shell.

Layer the top with the seasoned tomato rounds, lightly drizzle with EVOO.

Bake at 350 degrees for 40-45 minutes depending on your oven.  The tart should be set and dry, and the tomatoes should be slightly brown on the edges.

I usually bake mine until just set, and no moisture appears on the top, and then i run it under the broiler for about three minutes to really brown the tomato!  if you do this, just watch it carefully as it burns fast!

  • tomatoes can be seasoned and left to dry for up to two hours!
  • if using a frozen tart shell, do not defrost, remove from freezer and follow steps for baking.
  • I use Kosher salt, if using regular table salt, decrease the amount by half!

 

The Cookie King’s entries for this year !

Hope to see you all there !!!

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The most requested recipe this year !

The Cookie King Version of The Christmas Spinach Tree Appetizer !

Ingredients:

2 sheets puff pastry

2 extra-large eggs

16 ounces Ricotta Cheese

1/4 cup fresh grated parmesan cheese

2 10 ounce packages frozen spinach

Kosher Salt & fresh ground black pepper

1/8 teaspoon nutmeg

10 green pimento stuffed olives, sliced

Cook the spinach in 1/2 cup water with 1/2 teaspoon kosher salt and 1/8 teaspoon nutmeg for five minutes.  Drain very well and squeeze out as much water as possible.

Mix the spinach, ricotta cheese, parmesan cheese, one egg, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

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Lay out one sheet of the puff pastry and roll out to sixteen inches long and 12 inches wide.

Using a ruler, trace out a tree shape as pictured above.  Trim off any extra pastry, and keep aside for use later.  Beat the remaining egg with one tablespoon water and brush the pastry.  Pat the filling into a tree shape leaving a half inch border all the way around.

Roll out the remaining sheet of pastry, brush the half inch edge with egg wash and lay the pastry sheet over the filling, use your fingers to seal the edge all around.  Trim off the extra pastry and keep aside.  Brush the entire surface with egg wash.

Using a one inch ruler mark a stem down the center for a “do not cut” area.

Using the ruler as a guide, and a very sharp knife, cut tree branches all the way through.

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Starting at the lower branch, twist in a downward motion as pictures.  Brush all exposed spinach areas with egg wash.

Bake at 375 degrees for 40 minutes, rotating the pan half way through.

I bake on parchment paper, it is easier to remove from the sheet and browns the puff pastry !

Using the left over pastry, cut out decorations as desired.  I like stars in several sizes, a bow, and a package for the base.

Bake cut outs on parchment paper on a separate sheet.

Decorate as desired.

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Hope you all enjoy !

Here are some pictures from The Cookie King open house!

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As always a completely edible Cookie Centerpiece !

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It’s all about “The Food”

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Brie Cheese topped with Deviled Egg Mousse and Chives!

The Deviled Egg Mousse in Phylo Cups ready to be topped with Caviar !

If you have not tried this combo yet, it is a proven winner !

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Cookie King Cheese Crackers “Monterey Jack with Japelenos” filled with maple bacon cream!

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Cannellini Bean, Pesto, and Roma Tomato Roll ups !

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Antipasto !

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Lemon, Cranberry Cheesecake Bars!

Fruitcake Cookies (from the book)

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Peanut Butter Cookie Sandwiches!

Nutella Cream Filling, Crushed maple roasted peanuts !

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Rosemary Roasted Cashews !

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Chocolate Linzer Torts with Apricot & Raspberry Fillings

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And it would not be Beaufort without fresh local Shrimp!

Roasted with EVOO salt & pepper

& Horseradish Cocktail Sauce !

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The Cookie King Completely Edible Centerpiece created for “The Villa Arcadia” in Toms River, NJ  Gingerbread Kings, Strouffli Wreaths, Three Dimensional Poinsetta Cookies, Snowflake Butter Cookies, Mocha Ginger Cookies, and White Chocolate Bark

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Baking Cookie King Cookies from The Book !   With Joe Leone & His Family and Friends in Point Pleasant, NJ 

Thank you all for a great evening !

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Thank You

DPM Shore Solutions Dee Pellegrino & Richard Scott

For a Great Event

Mary Ann Esposito & Joe Leone

At

The Jay & Linda Grunin Center for the Arts

At

Ocean County College

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And to

Chef Dennis Melia & His Students

Ocean County Vocational Technical School

For an unforgettable day ! 

 

 

 

 

 

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Robert Merten

The Book Loft’s Press Release !

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White Chocolate Chip Cookies

Ten Dozen delivered to A Lucky Recruit at Parris Island !

For His Birthday !

Cookie King Thanks all our Military for their service  !

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Thank You Book Lady !

Your support is greatly appreciated !

And We look forward to future events !

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The Cookie King is Coming to Savannah, GA  !

One Day Only

Saturday June 18th 2016

The Book Lady Bookstore

6 E Liberty Street

at

Twelve Noon  !

Please Join Us at The Coffee Bar for a Cookie King Sample !

The Cookie King wishes everyone a 

Merry Christmas

&

A Healthy and Happy New Year!

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The Cookie King is coming to

New Jersey!

One Day only, Monday September 14. 2015

Please join us for coffee, tea, and of course Cookies!

600 Main B&B and Victorian Tea Room

600 Main Street, Toms River, NJ 08753

from 2 – 7 pm

Sue & John Notte, Innkeepers Extraordinaire!

Robert will be available to personalize all books purchased!

please RSVP by September 6, 2015 as space is limited!

robert@cookiekingbaking.com or 843-271-3230

Portions of the proceeds to benefit

The Ocean County Historical Society!

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The Historic Thomas Mathis House

Thank you, North of the Broad!

 

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09 Jan Healthy Options

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09 Jan Cocktail Parties

Sweet & Savory Cookies From individual recipes to Full Menu's Let The Cookie King create a memorable evening for your guest's! I have been entertaining and catering for over thirty-five years, And while I always rely on my tried and true favorites, my guests always know they are...

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From the classics and old world favorites, To healthy updated versions, Recipes to make your new family favorites! The Cookie King  infuses new flavors, unexpected spices, and lighter cooking techniques into everyday cooking. Looking for something different?...

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