Traditional Greek Holiday Cookies

Hi friends. My mom and I had a great little girls day last week where we baked up about 450 cookies (yikes!) for the holidays. While I could probably eat them all myself, we made as many as we did because we like to give most of them away to friends and family every year. Who doesn’t love receiving tins and platters of cookies, am I right?

The two types of cookies we made are called melomakarona and kourabiedes. Melomakarona are dark brown honey cookies topped with walnuts, and kourabiedes are sugar cookies coated in… you guessed it, sugar.

I will be coming back with recipes and directions for these cookies at a later time, but for today’s post I wanted to share the “behind the scenes” of the baking process. I snapped some photos as we were going along, as I think it’s so fun to watch the process progress. Let’s start with melomakarona.

fullsizerender-15The dough should be wrapped in some foil for about 10-15 minutes to let the ingredients blend/rest before starting.fullsizerender-5You can make whatever shape you want, but melomakarona are traditionally this kind of log design. We made two different types because of two different recipes. The round version are vegan!
fullsizerender-4Poking holes with your fork not only helps the cookie bake completely, but also aids in the absorption of the honey syrup.
fullsizerender-3The syrup should be made 3-4 hours in advance and set aside.fullsizerender-10You want to soak the cookies in the syrup immediately after they come out of the oven.┬áThat’s when they absorb the most.fullsizerender-13Crush the walnuts and add cinnamon for the topping.fullsizerender-6Sprinkle on top!fullsizerender-2We had some craziness going on…
fullsizerender-11So. Stinkin’. Good.

Time for kourabiedes! The dough looks similar and you want to let it rest the way you would with the other cookies.fullsizerender-8Make about 1in balls – again, you can make these into any shape you want.fullsizerenderOnce they’re cooked, let them cool completely. The sugar will get wet and nasty if they’re the slightest bit warm.
fullsizerender-14Coat the top and bottom.fullsizerender-1Add as much sugar as you want. I love adding a lot!fullsizerender-9Gimme some oven lovin’.

Oatmeal Chocolate Chip Cookies

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You’ll need:

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  • 3 cups oatmeal
  • 2 eggs
  • 2 cups AP flour
  • 1 cup butter (2 sticks), softened
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 1 cup chocolate chips
  • 1 tbsp baking powder
  • 1 tbsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp salt

Steps:

1. In an electric mixer, combine butter and both types of sugar. Once blended, add eggs and vanilla. Wooooosh.

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2. In another bowl, join together flour, baking powder, and cinnamon, and salt. Slowly pour into the mixer.

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3. Add the oats and chocolate chips. Cover in plastic wrap and refrigerate for about an hour.

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4. Preheat oven to 375 degrees.

5. On a parchment covered cookie sheet, scoop 1in balls and place with adequate space between each.

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6. Bake for about 9 minutes and remove cookies from sheet right away. Bake for longer if you prefer your goodies a bit crispier/browner.

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Try to not eat them all at once.

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Gimme some oven lovin’.

Cookies ‘n Cream Truffle Pops

These are some big words to say, but I think I enjoy oreos more than I do s’mores. Actually, I don’t think. I know I absolutely do. So to stick to the pop theme that I said I would do this week, I decided to share an easy and, of course, delectable recipe for one of my favorite treats; cookies ‘n cream truffle pops.

The first time I ever had one of these, I was at a Thanksgiving feast party and one of the guests had brought them. While they were just truffles (and not pops), they were more delicious than you could even imagine! I asked her for the recipe and have since then changed it up to make it my own. I give you the same support to experiment and find ways to make it your own as well. Change the chocolate, add sprinkles/toppings, etc. I like simplicity but be creative!

As you will see, I made 9 pops with this recipe. You can easily make more but I made the truffles a bit bigger than I normally do, only for selfish reasons. I like to tell myself that if they are bigger, I will eat less of them and in turn feel better about myself. It’s completely foolish. Don’t judge me.

You’ll need:

  • 10 Oreos, crushed
  • 4 oz Cream cheese, room temperature
  • Wilton’s candy melts
  • Lollipop sticks
  • Styrofoam board/pop stand
  • serving size: 12 pops

Steps:

1. Crush your oreos! I found the best technique for me is to put them in a zip-lock bag then pound them with a meat tenderizer. It’s fast and crumbles them completely. Put them in a medium size bowl when you’re done.

2. Add your cream cheese. While it’s not essential that the cheese be room temperature, it does make the next step A LOT easier. Using a fork, blend in the cheese and oreos until it looks like chocolate cream cheese.

3. Using a teaspoon, spoon out a small amount and round it off with your hands to create balls. Place on a piece of waxed paper.

4. Once you have all the balls set, place your tray in the refrigerator for at least 30 minutes. The longer you have them in there, the easier the dipping will be.

5. Melt your chocolate in 30 second increments. Depending on how many truffles you made, estimate 3 candy melts per ball. You can use white chocolate, milk chocolate, mint chocolate, etc. I used both white and milk.

6. Now you’re ready for the last step! Hint — Dip your stick in the melted chocolate before inserting it into your truffle. This will help the truffle stay on the stick since the chocolate will harden. Then dip the pop into the chocolate and smooth with the back of a spoon. Place on your styrofoam board/pop stand and continue the process until all are finished.

If you want to add any other toppings, do so while the chocolate is still melted. You can crush more oreos and dip the pops in those or sprinkles if you wish. If you don’t want any other toppings, you can wait until the chocolate hardens then drizzle another flavor on top. Try white chocolate on milk chocolate pops or milk on white chocolate pops. It not only gives it a unique taste, but also looks pretty fancy!

Again, wrap in a lollipop bag and tie off with ribbon. It’s another great gift/favor! Now if you’ll excuse me, I have some truffle pops to eat. Gimme some oven lovin’.