Cookie Blog Hop: Orange Marmalade Thumbprint Cookies drizzled with Chocolate

It’s a new month AND a new blog hop theme! The month of December is going to be filled with delightful cookie recipes, and I really can’t wait (I’m such a sucker for sweets). Please join in on the #cookielove fun by linking up any cookie recipe from the month of December 2011. Don’t forget to link back to this post, so that your readers know to come stop by the #cookielove event! The twitter hashtag is #cookielove :).

Here is a list of all of the wonderful hosts this month!

Badger Girl Learns to Cook/ Kimberly Aime/ @BdgerGrl
BigFatBaker/ Erin Meyer/ @BigFatBaker
Bloc de recetas/ Salomé/ @Blocderecetas
Bon a croquer /Valerie/ @Valouth
CafeTerraBlog/ Terra Baltosiewich / @CafeTerraBlog
Cake Duchess/ Lora/ @cakeduchess
Creative Cooking Corner/ Karriann Graf/ @KarriannGraf
Easily Good Eats/ Three-Cookies
Georgiecakes /Georgie Kubarych /@georgiecakes
Hobby And More / Richa/ @betit19
knitstamatic / Deb/ @knitstamatic
Mike’s Baking / Mike R./ @mikesbaking
Mis Pensamientos / Junia/ @juniakk
Oh Cake / Jessica Hose/ @jesshose
Queen’s Notebook /Elizabeth Quirino/ @Mango_Queen
Savoring Every Bite /Linda Geiler/ @Spicegirlfla
Simply Reem / Reem /@simplyreem
Soni’s Food for Thought / Soni/ @sonisfood
Teaspoon of Spice /Deanna Segrave-Daly/ @tspbasil
That Skinny Chick Can Bake!!!/ Liz / @Thatskinnychick
The Spicy RD / EA Stewart /@thespicyrd
The Wimpy Vegetarian /Susan Pridmore /@chezsuzanne
Vegan Yack Attack! /Jackie Sobon/ @veganyackattack
Vegetarian Taste Buds/ Raji / @vegtastebuds

Phew! Quite a list we have here, make sure to check them all out (even the non-vegan ones 😉 )!

Now, we proceed to MY recipe, which is quite delicious and pretty cute if I do say so myself. I’ve never made an orange marmalade or jam before, and was surprised by how easy it was to make without any references and how tasty it turned out. Chocolate and orange has always been one of my favorite flavor combinations, paired with an unbiased “butter” cookie, it is the perfect edible platter for gooey sweetness.

Whole Recipe makes roughly 30 Cookies

For the Orange Marmalade:

  • 2 Cups Peeled Orange Slices, De-seeded
  • 1/4 Cup Organic White Sugar
  • 1 Tbsp. Arrowroot Powder or Cornstarch

Directions:

  1. Take the orange slices and place them into a blender or a food processor and blend until slightly chunky. Pour the contents of the blender into a small sauce pan, over medium heat. Add in sugar and arrowroot powder and stir together.
  2. Simmer orange mixture, stirring occasionally, for roughly 25 minutes or until the mixture has the same consistency as jam. Take the pan off of the heat, and let cool. (Make the cookies while you are waiting for the marmalade to be done)

For the Thumbprint Cookies:

  • 1 Cup Earth Balance Buttery Sticks
  • 1 Cup Organic White Sugar
  • 1 Flaxseed Egg, (1 Tbsp. Ground Flaxseed & 3 Tbsp. Warm Water mixed together)
  • 2 tsp. Vanilla Extract
  • 1/4 tsp. Almond Extract (Optional)
  • 2 3/4 Cup Unbleached All-Purpose Flour
  • 1/4 tsp. Sea Salt

Directions:

  1. Using a stand or hand mixer, cream butter and sugar together until fluffy. Mix in flaxseed egg, vanilla and almond extracts. In a medium-sized bowl combine salt and flour, then slowly add to the butter mixture until evenly distributed and very slightly crumbly (not too wet).
  2. Pre-heat oven to 400°F. Line a baking pan with parchment paper or silicone baking liner and start forming the dough into 2 tbsp. sized spheres, roughly 2 inches apart. Press down in the center of the dough balls to create a teaspoon sized indent for the orange marmalade filling.
  3. Using a measuring spoon (either 1/2 or 1 tsp.), pour the orange marmalade into each cookie, distributing it equally. Bake cookies for 9-11 minutes. (Make chocolate drizzle while the cookies are baking)

For Chocolate Drizzle:

  • 1/4 Cup + 1 Tbsp. Coconut Oil
  • 1/4 Cup Cocoa Powder
  • 1 1/2 Tbsp. Maple Syrup

Directions:

  1. Melt coconut oil, stir in cocoa powder and maple syrup. Wait for the mixture to cool slightly, then pour into a sandwich bag and cut a millimeter (or two 🙂 ) sized hole into the corner of the bag. Now, you have a makeshift icing bag that you can use to decorate your cookies however you choose to.
  2. You can chill the cookies to completely set the chocolate drizzle but it is not necessary.

I’m taking these cookies to a movie night, tonight, and I just know that they’ll be perfect for the occasion. But, for everyone else, bring these cookies to your family and friends for a fruity, sweet treat!


Sweet Potato Casserole Oatmeal on Examiner.com!

Have any leftovers from Thanksgiving? Anticipating some after future holiday get-togethers?

Put a new and extremely simple twist on what remains of your sweet potato casserole and turn it into a satisfying breakfast! Go to my recipe at the Examiner!

Catching up and Crappy Pictures!

Breakfast Burrito at Pura Vida in Las Vegas, NV.

If you haven’t noticed, I’ve been away for a bit! I have been traveling for some work, so that I can get some extra money and sadly, I haven’t had time to seriously blog. One interesting thing that I’ve been experiencing more and more is eating vegan around the country, when you don’t have a kitchen and are at the mercy of restaurants to essentially “survive”. Because of this, I’ve found some restaurants that I wouldn’t have necessarily looked for before, and have found vegan options at establishments that were surprising.

Chocolate Waffle with Bananas, Maple Syrup and Chocolate Drizzle at Pura Vida in Las Vegas, NV.

When I was in Las Vegas, I used my handy-dandy Happy Cow App to locate some vegan goodies, and was not let down by Pura Vida Bakery & Bystro, a wholly vegan restaurant just north of the strip. I went there for breakfast both days that I was in town, and was not let down either time. Chef Mayra was so kind, and genuinely interested in how much I enjoyed the food and making sure everything was great. The restaurant itself is totally unassuming, in the industrial/strip clubby part of town it’s a diamond in the rough. It’s cute interior was comforting in the was that it reminded me of a family kitchen, and the servers were very nice as well.

The first morning my boyfriend and I got the Latin-tude burritos, which had all sorts of fillings and had a side of flaxseed tortilla chips and fresh bean salsa served with it. It was extremely filling and we saved our other halves to eat throughout the day, who am I kidding, I ate both of the other halves! The second morning I wanted something sweet and ordered the Dark Choco-Waffle, it was super decadent and totally worth the sugar coma afterward. I had it topped with some banana to fool myself into thinking it was healthier, ;). I highly recommend going there and I’d definitely go back if I was in Vegas.

Citrus-y Stir Fry in Bullhead City, AZ.

After Vegas, I headed to Bullhead City, AZ. to visit my grandmother and make her dinner. She had a lot of veggies leftover from Thanksgiving dishes, so with the addition of  bean sprouts, water chestnuts and orange stir fry sauce; I pulled together a delicious stir fry that both her and my aunt enjoyed. I was offered a position as a live-in personal chef, but I had to turn it down. 😉

King Noodle Soup at Loving Hut in Orange, CA.

Now, I’m back home and finally got a haircut (which I love!) and it just so happens that Loving Hut is down the street from my salon, so of course I had to go and get my soup on! I got the King Noodle soup for the first time, and as usual, it was totally yummy and satisfying. There’s a bit of what I’ve been eating/doing the past week or so, can’t wait to post some holiday recipes for you all!

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