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Mojito Cookies

A fresh, zesty cocktail in cookie form!

Mojito Cookies

Greetings from Atlanta! I arrived here on Thursday and almost got sent home again, immigration weren’t very happy with me! Don’t worry, I wasn’t doing anything illegal they’re just a bit unhappy with how much time I spend in the states considering I live in the UK. It’s all good though, we came to an agreement though so I can keep on coming here. The reason I come here so often and that is my best friend lives out here. Honestly, best friend is not a strong enough word! She is my other half, my soul mate and being so far apart from her is torture. But I am so grateful I get to spend the summer with her.

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Hanging out at Buckingham Palace last year 🙂 I’m on left, Leah on the right

So I hope you’ll forgive me for being a little late to Fiesta Friday 17, I was busy catching up. And by catching up I mean watch Captain America, The Avengers and Th Winter Soldier! But better late than never, right? And these cookies are sure to make up for it!

Mojito Cookies

The mojito cookies are soft, yummy and full of such fresh flavours! The lime zest and fresh mint really pack a punch with the white rum. Just like the cocktail, the flavours work so well together and these cookies have the added sweetness!

Mojito Cookies

These would be great for a summer party or BBQ, served with cocktails of course. But I actually made these for a good friend of mine as a late birthday present, she loves Mojitos so it was only natural that I made something for her with that in mind! She loved them so they were a success!

Mojito Cookies

In theory, you could probably make these with mint extract. But you’d really be doing them a disservice if you don’t use fresh mint, the fresh kick really is what makes them so great!

Mojito Cookies

I hope you all enjoy these cookies as much as my friend did! As always, a big thank you to Angie for hosting Fiesta Friday, and go check out Selma, Jhuls and Alex as they are co-hosting this week! Have a great weekend everybody!

[recipe title=”Mojito Cookies” servings=”18-24″]
Ingredients

For the cookies: 

  • 170g unsalted butter, room temperature
  • 350g caster sugar, plus extra for rolling cookies in
  • Zest of two limes
  • 2 egg yolks
  • 120ml sour cream
  • 1 tbsp lime juice
  • 1 tbsp white rum
  • 2 tbsp fresh mint, finely chopped
  • 375g plain flour
  • 2 tsp baking powder
  • 1/2 tsp salt

For the glaze

  • 50ml white rum
  • 3 tbsp caster sugar
  • 1 tsp lime zest
  • 1 tsp lime juice

Method

  • Line a baking sheet with parchment paper
  • Using a stand mixer or hand mixer, beat together the butter and sugar on medium speed. Add the lime zest, lime juice, rum, mint and egg yolks and combine. Beat in sour cream until just combined.
  • In a separate bowl, add the flour, baking powder and salt and whisk to stir and aerate. Gradually add the dry ingredients into the butter mixture and combine on a low speed until al mixed in.
  • Put some caster sugar in a bowl. Using an ice cream scoop or spoon, scoop out balls of cookie dough and roll them in the sugar. Place on baking sheet with at least 2 inches space between each one. Cover and chill in the fridge for at least an hour
  • Preheat the oven to 180C/350F. Bake the cookies for 12-15 minutes until they are slightly golden and set.
  • Combine the glaze ingredients in a bowl and brush over warm cookies with pastry brush. Leave cookies to cool on wire rack.

[/recipe]

 

 

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Watching Marvel movies last night 🙂

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Sweet Potato & Cider Cupcakes with Marshmallow Frosting and Butter Toasted Salted Pecans

Inspired by bar food and just as yummy!

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I made these a while ago now and I didn’t take a lot of photos so this will be a pretty wordy post. It’ll be worth it though because these are pretty amazing cupcakes.

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The Vortex is an Atlanta institution and it serves pretty damn awesome bar food. Skipping past the burger with peanut butter and bananas that I always order, their sweet potato waffle fries that I get on the side are to die for. They serve them with marshmallow dip and the combination is awesome. When I was back home in the UK and longing for some Vortex food I thought “hey, why not make a cupcake version!” because that’s just how my brain works! And bar food is no good without a nice cold cider to go with it. And so this cupcake was born!

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The actual cupcakes taste like autumn and would be great with Thanksgiving dessert, but I would eat these any time of the year. The salty pecans offset the sweetness of the marshmallow perfectly too. They’re a great cupcake and a little on the different side too, which I always love.

They’re a bit long winded to make, but it’ll be worth the effort. I didn’t make quite enough frosting so I’d recommend adding 50% or doubling the recipe below.

Caramel Cider Sauce

  • 500ml apple cider
  • 1 vanilla pod, split length ways
  • 30g butter
  • 50g light brown sugar

Put the cider in a pan and bring to the boil. Add the vanilla bean and simmer for about twenty minutes until reduced by half. Add the butter and sugar and simmer for ten more minutes. Remove from the heat and leave to cool completely.

Sweet Potato & Cider Cupcakes

  • 115g unsalted butter, room temperature
  • 225g caster sugar
  • 2 large eggs
  • 225g mashed sweet potatoes, cold
  • 120ml apple cider
  • 1tsp vanilla extract
  • 190g plain flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp bicarbinate of soda
  • 1/4 tsp nutmeg
  • 1/4 tsp salt

Preheat the oven to 190C/375F and line a muffin tin with cases

Beat the butter and sugar until pale and creamy. Beat in the eggs one at a time until incorporated.

Put the sweet potato, cider and vanilla extract in a food processor and whizz until smooth. Leave to one side.

Put the dry ingredients in a bowl and mix until combined. Add the flour mixture and the potato mixture into the butter mixture, alternating between the two, and beat until combined.

Fill the cupcake cases two thirds full and bake in the oven for about 18 minutes, until a toothpick comes out clean and they’re springy to touch.

Remove from the pan. Saving 6 tbsp, drizzle the cider sauce over the warm cupcakes. Leave to cool.

Marshmallow Frosting

  • 230g unsalted butter, room temp
  • 6 tbsp cider sauce
  • 212g jar of vanilla marshmallow fluff ((UK people can buy it here)

Beat the butter until smooth and creamy. Add 6 tablespoons of the cider sauce and beat until incorporated. Add the marshmallow fluff and fold in until fully incorporated.

Butter Toasted Salted Cupcakes

  • Large handful of pecans, roughly chopped
  • 1 tbsp butter
  • 1/2 tsp salt

Preheat the oven to 190C/375F and line a baking tray with baking paper.

Melt the butter and stir in the pecans. Spread them out on a tray and roast in the oven for about 5 minutes. Remove from the oven and sprinkle with salt and toss. Leave to cool. Sprinkle on top of frosted cupcakes then drizzle with any left over cider sauce.

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