Category Archives: Cookies

Ultimate Ginger Cookies

(Chef Karen is going it alone this week)

Ginger cookies have never been a favourite of mine.  Not sure if they’re too strong or what but I’m not a big fan…. until I found this recipe.  My husband likes them so I thought I’d be nice and make some for him; turns out, I like them now, too.  I used Ina Garten’s Ultimate Cookie Recipe from the Food Network website. They have a nice ginger-y taste to them and they’re not too strong.  When I made them I wasn’t thrilled with the dough. I found it to be VERY crumbly; to the point that I thought I was going to throw it out.  But, I continued on and made it work.  I think I added the flour too quickly so keep that in mind.  It’s certainly not too late to bake for the Christmas holidays so get going and whip up a batch of these….. I’m pretty sure you’ll be a fan, too.

Ultimate Ginger Cookies!

Ultimate Ginger Cookies!

Chef Jonathan and I want to wish everyone a Merry Christmas and a Happy New Year.  Thank-you for supporting our blog by reading our posts.  We hope to keep going in 2014 with fun and interesting recipes to pass onto you!



Chef Karen:  To start off the baking season with Biscotti was an easy decision. I hate that dry junk you buy at the local coffee shop.  It’s so hard you either break your teeth eating it or you have to soak it so long in your hot chocolate that it gets soggy and leaves behind crumbs.  The recipe we used this week is great.  It has butter in it so first off it’s amazing!  The original calls for cranberries and almonds but I did 2 different kinds; I used pistachios and cranberries for one and hazelnuts with a teaspoon of anise seeds for the other one….. Both VERY yummy!  I believe Chef Jonathan will explain the recipe so I won’t waste time; I’ll just say to make sure you toast any nut that you decide to use.  It brings out the flavour and makes it easier to eat in the cookie.  This recipe is easy and it doesn’t take very long to make.  I highly recommend starting off YOUR baking season with this Biscotti.

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Chef Jonathan: Biscotti is just one of those pastries that needs to be made as soon as winter hits, and this blog couldn’t have been more timely (especially for those in the snow belt). This is my original recipe I stole from Culinary School, and it has never let me down…….The ingredients are just real, simple, and concrete, no messing around with strange flavours or additions. I decided to make cranberry-pistachio biscotti which totally reminds me of the holidays. This is a very simple recipe to make, it just takes the time for the double bake. The key with biscotti is to not let it dry out too much, and I believe this recipe totally nails it! This biscotti goes perfectly with a steaming cup or cocoa or coffee, your preference. Enjoy!



Cranberry-Almond Biscotti

Convection Oven: 325° F for 18-22 mins / 225° F 5-10 mins

Convention Oven: 350° F for 25-30 mins / 250° F 5-10 mins


1/2 C butter

3/4 C castor sugar

2 eggs

1/2 t vanilla

2 C + 2 T flour

1 t baking powder

1/2 C almonds, slivered

1/2 C cranberries, chopped


Attach paddle to mixer bowl, and cream butter till smooth. Add sugar, mixing on medium speed till combined. Whisk eggs thoroughly, and add vanilla. Add egg/vanilla mixture to creamed butter/ sugar, until fully incorporated. Sift flour and baking together in a separate bowl, add to mixture, folding in till combined. Add cranberries and almonds to mixture, folding in till combined.

Separate dough into two disks. Dust bench with flour and roll out dough into logs, and place on baking sheet lined with parchment. Wrap with saran and place in fridge for 20 minutes. Take out and place in oven at desired temperature for 25-30 mins. Take logs out, and slice with a serrated knife on a diagonal.  Change temperature of oven and put logs back in for 5-10 mins. Let biscotti cool on a cooling rack before serving.


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Lemon Squares

Chef Karen: A few weeks ago, Chef Jonathan made these for an event. I was so impressed, I asked him if we could make it for our blog. He’s so agreeable! 🙂 because here it is! I found this so easy to make! I had only a short window of time to whip these up and I was very pleased at how easy they came together. In the recipe, Paula suggests to mix the butter and flour with your hands. I found I didn’t like this. I’d use a pastry cutter next time. My “arthritic feeling” hands didn’t work as well as a cutter would. I’d also add some lemon zest next time.

We two chefs hung out with each other on the weekend so we were able to have people compare our two recipes. (Pretty unfair, huh?) Everyone was very gracious in saying that they liked both of them but had preferences about each one. I actually preferred Chef Jonathan’s. Hopefully, I can become an excellent pastry chef like him, someday 🙂

Chef Jonathan: Before I made this recipe, I had never made lemon squares before (I know, gasp!), and much to my delight they turned out wonderfully. I love all of Paula Deen’s recipes, especially her desserts, and this one doesn’t disappoint. Since I had made this recipe before, I added a touch more lemon juice than previously, and Chef Karen and I mutually decided that adding lemon zest would be beneficial next time. I would also reduce the amount of crust in this recipe to almost half, as it seemed a bit thick. This is a great recipe for a quick summer lemon square, and I’ll definitely be making it again soon!

Chef Jonathan's are the two top ones. Chef Karen's are the two bottom ones.

Chef Jonathan’s are the two top ones. Chef Karen’s are the two bottom ones.

Here is the recipe. Thank-you, Paula Deen!


Our First Birthday!


Chef Jonathan: Chef Karen and I are very happy to celebrate our first birthday on One Recipe, Two Kitchens! It’s been a pleasure to bring you our favorite recipes and we thank all our readers for your readership! So to celebrate, we recreated our highest rated blog of the last year, our Peanut Butter-Oatmeal Chocolate Chunk Cookie! I absolutely love these cookies, it has all the best things about a cookie: two butters (salted and peanut), brown sugar, oatmeal, and of course chocolate, and lots of it! These go amazing with a nice cold glass of milk, and just melt in your mouth. I hope you’ll all try this recipe at home, and enjoy it as much as we have. We look forward to the next year and hope to bring you even more amazing recipes and if you have any suggestions, leave us a comment!



Week #29 – Oreo Mint Chocolate Chip Freeze

Chef Jonathan: Love this recipe, it is great for cooling down on a hot summer day! It’s very easy, and it tastes amazing! I did make some adjustments though…..First, I crushed the oreo cookies in a food processor to make a crumb, then mixed that with  the melted butter and pressed into the bottom of a 9×9 in. greased pan. I then scooped out ice cream, let set for a minute, then spread evenly on top of the chocolate crumb crust. Next, I made a chocolate sauce, using semi-sweet chocolate, then I spread that over top (sense the theme yet?). I then piped rosettes of whipped cream and quartered oreos and placed them decoratively on top. I froze it for 2 hours, and voila!


Karen:  We wanted to find a great cool recipe for the first long weekend of the summer.  We did just that!  If you like mint chocolate (which I do!), you’ll love this easy and cool recipe.

I didn’t follow the recipe exactly but made a few minor changes.  First of all, I smashed the 26 Oreos and then mixed them with melted butter.  I figured it might be easier to cut that way.  After I put them in the pan, I put it in the freezer while the ice cream softened, a bit.  If you don’t let it soften, it’s quite hard to work with.  Also, your Cool Whip should have a refrigerator consistency for easier spread-ability.  I layered the ice cream over the smashed cookies, then poured the chocolate topping over it.  I then added the Cool Whip and instead of broken pieces of Oreo cookie, I topped the whole thing with Mint Aero Bubbles (not sure you can get these in the US – I think they’re Canadian but use something minty and chocolatey.)

This recipe was a nice ending to an outdoor dinner on the deck.  I will make it, again.

*Note:  There will be 4 Oreo cookies left over…… Just a warning 🙂  If you decide not to use them on the top, you can easily add them in the beginning step to the 26…. OR just eat them!

Here is the website where we got the recipe with the instructions:


Week 23 – Monster Brownies or PURE DECADENCE

Chef Jonathan: We found these brownies in a local newspaper last week, under a different name, and we decided to choose something more culinarily appropriate. I adapted the recipe a bit, to fit my specifications. Instead of using box mixes for both the cookies, and the brownies, I made them both by scatch. I used my Mom’s secret recipe for the cookies, and a wonderful recipe from the March issue of FNM. I also omitted the oreos, as I felt it would too much chocolate……The end result was very delightful, a nice cookie bar on the bottom, and fudgy brownie on top, the perfect combination!

Karen:  Decadence. That’s the only word I have to describe these yummy brownies.  This recipe is derived from one I found on the internet.  This brownie has as many parts as you want to put into it.  I made the base a chocolate chip cookie recipe (my favourite whose recipe I with hold from the public), then I placed Oreo cookies ontop of that and then poured a layer of my favourite brownie recipe ontop of that.  I then sprinkled M&Ms on the top, popped it into the oven for 45 minutes at 350 degrees and let it cool before cutting into them.  You can use whatever you want for these; add nuts, marshmallows,other layers, whatever sounds good to you.  You can top the hot Monster Brownies with ice cream and chocolate sauce or eat them right out of the pan.  However you do it, make sure you share 🙂  Have fun making these,  Be creative.  Enjoy eating them!

 Chocolate Chip Cookie base

 Oreo cookies go next

Then pour brownie batter onto the Oreos

 Then sprinkle M&Ms on the top… if you want to


Week #15 – Biscotti with Pistachios and Cranberries

We were lucky this week to create our recipe in one kitchen! It was nice baking with my son, again. So, this week we’re “One Recipe, One Kitchen”.
Chef Jonathan: I love this recipe, it was very easy and fun to do with someone! Making the batter though, it seemed quite dry, but once it’s brought together and shaped into a log, it seems to be more workable. I love the dipped white chocolate ends, and sprinkled with pistachios!

Karen: These are absolutely yummy! If you’re not a biscotti lover, try these and you will be. It’s a glorified coffee or hot chocolate “dipper” that is twice baked, hence the name “biscotti”. It’s an Italian cookie 🙂 They are easy to make and take awhile because of the baking process but that gives you time to do something else while they’re baking. Just pop them in the oven and go fold some laundry or check Facebook!

We got the recipe from The Food Network and Giada De Laurentis. I haven’t perfected the “log”, yet. I think I’ll make it, again, and try to make it smoother. I think they would be easier to cut. We dipped some in white chocolate and pistachios and some we left plain. You can go to: or here’s the recipe:

Holiday Biscotti
Recipe courtesy Giada De Laurentis

.Prep Time:15 minInactive Prep Time:30 minCook Time:55 minLevel:
— Serves:
Makes about 2 dozen.Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish
Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper.

Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

As you dip the biscotti into the melted chocolate, you can also dip them into crushed pistachios if you like.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in re-sealable plastic bags up to 3 weeks.