Rainbow Cookies

Its a gloomy winter day, why not chase those winter blues away with rainbow cookies! I originally made these cookies because a friend of mine said she loves rainbow cookies and it was her birthday. Plus I wanted to know what the fuss what about with these rainbow cookies and it looks colorful. Ever since then I have tried a few rainbow cookies from different bakeries and I feel that either they make it too sweet for my taste, too much food coloring (looking like radioactive neon) or very oily. The ones I make are none of those things because well…I followed a different recipe, put less sugar and less food coloring.

Rainbow Cookies
Adapted from Epicurious
There is nothing to this recipe, its quite simple but time consuming. It is all worth it in the end because it tastes really good and so addicting. Ask my family, they eat one and another one then before you know it almost half is gone…it’s that good. Although for those of you who are allergic to nuts, I advise you not to eat it because this contains almond paste (or marzipan).
If you don’t have 13 by 9 inch metal baking pans, measure out the dimensions on the parchment paper. That’s what I did or else you are going to have some lopsided rainbow cookies.
As I mentioned before about the oiliness of some cookies these don’t even though you do use quite a lot (3 sticks!) but don’t let that deter you from making it. I might try this again with some substitute for the butter.
If you don’t have raspberry jam, its ok just use whatever jam you have available and don’t skimp on it because that is the glue which holds the layers of “rainbows” together.
Also, for the chocolate melting part. I took a short cut and melted it in the microwave because I’m lazy to use a double boiler.
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All the ingredients, minus the parchment paper.
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Measuring out the dimensions for the cookies.
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finished with the measurements.
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the melted butter (from the microwave) and grounded sugar and almond paste. I use a coffee grinder to turn the paste and sugar into a fine mixture.
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Mixed butter and almond paste/sugar.
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Previous mixture along with the rest of the ingredients. At this point it smells really good because the almond extract brings out the almond flavor.
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Letting a layer cool off. There is a bit of a mishap because I tried to invert the layer and in the process I broke the corner.
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The rest of the rainbow.
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the mishap up-close, I covered it up with jam and another layer will go on top of it. phew!
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Final product! the chocolate could been done smoother and nicely but the chocolate wasn’t tempered properly….It’s all good though because it still tasted amazing!

7 ounces marzipan paste or almond paste
1/2 cup sugar
3 sticks unsalted butter, softened
4 large eggs, separated
1 teaspoon almond extract
2 cups sifted all-purpose flour (sift before measuring)
1/4 teaspoon salt
5 drops green food coloring, or to desired color
5 drops red food coloring, or to desired color
12-oz jar raspberry jam
6 ounces semisweet chocolate chips

Preheat oven to 350°F and grease 3 (13- by 9-inch) metal baking pans. Line bottom of each with wax paper, letting it extend at 2 opposite ends, and grease paper. Break marzipan paste into small pieces and grind with sugar in food processor until no lumps remain. Transfer to a large bowl and add butter. Beat with an electric mixer until light and fluffy, then add yolks and almond extract and beat well. Beat in flour and salt on low speed. Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks and stir one third into batter to lighten slightly (batter will still be stiff). Fold in remaining whites thoroughly. Divide dough into thirds (about 1 1/2 cups each). Stir green food coloring into one third and red food coloring into another, leaving one third plain. Spread each dough separately into a pan. (Layers will be thin.)

Bake layers in batches in middle of oven until just set and beginning to turn golden along edges, 7 to 10 minutes total. Run a knife along edges to loosen from pan, then while still hot, invert a large rack over pan and invert layer onto rack, pulling gently on wax paper overhangs to release if necessary. Peel off wax paper and cool completely.

Line a large shallow baking pan with wax paper and slide green layer into it. Spread half of jam evenly over green layer and carefully top with plain layer. Spread remaining jam evenly over uncolored layer and carefully top with pink layer (trim edges if necessary). Cover with plastic wrap and weight with a large cutting board or baking pan. Chill at least 3 hours.

Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water. Remove weight and plastic wrap and spread chocolate evenly over top, but not sides, of pink layer. Let stand at room temperature until set, about 1 hour, and cut into small diamonds (12 rows crosswise and 12 diagonal rows) or into squares.

Almond butter cookies

There is too much almond butter at home, my dad keeps buying it cause he thinks we don’t have any. Therefore, I had to find a way to make it disappear and that’s where the cookies come in.

Almond butter cookies
adapted from Smitten Kitchen
I admit that these cookies were ok, the almond butter probably made it taste grainy and it was a tad dry since I couldn’t trust to under baked the cookies, so I left the cookies in the oven longer. But the chocolate chips saved the cookies!
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1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup almond butter at room temperature
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup chocolate chips

For sprinkling: 1 tablespoon sugar, regular or superfine

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the almond butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern, but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Smoothie & Oatmeal raisin cookies

Yesterday I tried to make a super healthy smoothie with mango, banana, flaxseeds, kale, spinach, cranberry juice, yogurt and blueberry. Before I blended the ingredients it looked very colorful and pretty but oh my goodness afterwards…it did not look appealing. I have to say it didn’t taste that bad but after the first cup I couldn’t drink anymore, so that won’t be happening again anytime soon. Although my smoothie was better than the smoothie/liquified food a youtuber, named Alfie Deyes, made from a fry up, a traditional English breakfast. (click his name to see the video, eww but it’s funny!)

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From colorful to a really bad shade of blurry beige.

On to a successful recipe, Oatmeal Raisin Cookies! Continuing on the oatmeal trend, from my previous recipe, these cookies smell & taste delicious (it’s that darn cinnamon). Also, it makes you feel a little less guilty for eating a cookie since its made with oatmeal. The reason I made the cookies was because my father requested me to make them for meeting he was going to have today and being a wonderful daughter I made them.

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This is the butter, brown sugar, milk, egg and vanilla mixture. If you did not leave the butter out to soften, pop it into the microwave for about 30 seconds and out comes soften/melted butter. The mixture looks weird and lumpy but it’s okay, keep going!

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Mixing the flour, cinnamon, baking soda and salt into the butter mixture.
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After the butter and flour mixture has been combined it will be smooth and velvety.
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Stirred in the oatmeal and raisins until you see everything coated with the butter/flour mixture.
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Done and plated! yum!

Oatmeal raisin cookies
adapted from sun maid raisin oatmeal cookie.
I got this recipe from the back of a sun-maid raisin package. Though I changed the amount of sugar and mixing pattern cause I realized after baking a lot that American recipes tend to add a boatload of sugar, which I don’t want extra if I don’t need it. As for the mixing I got lazy, skipped a step and it turns out perfectly fine.

3/4 cup butter, softened

1/2 cup of brown sugar

1/4 cup milk

1 egg

1 teaspoon vanilla

1 cup all-purpose flour

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

3 cups oatmeal

1 cup raisins

Heat oven to 350 degrees.
Beat butter, brown sugar, milk, egg and vanilla in a large bowl until combined.
Add flour, cinnamon, baking soda and salt into the butter mixture and mix together.
Stir in oats and raisins. Drop tablespoonfuls onto aluminum foil or wax paper covered cookie sheets.
Bake 12 to 15 mins. Remove from oven and let it cool.