Friday, December 12, 2008
Monday, December 8, 2008
Starting at the checkers and going clockwise ending in the middle...
My adaptation of pinwheel cookies, checker style
Chocolate mint cookies
Butter cookie logs dipped in peanut bits
Coconut Oatmeal Lace Cookies
Cinnamon Sugar Crescents
Chocolate Chip cookies
(another gianduja macaron)
Thursday, October 16, 2008
Fall is definitely in the air here in Portland. I am going on a short trip to Austin and I wanted something to remind me it was the middle of October while I'm enjoying the summer weather. =] I adapted these from Simply Recipes, a straightforward blog with pictures and recipes. I ordered some raw cacao beans. By themselves, they are really bitter and in my opinion taste like dirt. Mixed into these cookies, they provide extra crunch and antioxidants. The creamy fluffy batter is important, so it's best to mix all ingredients at room temperature.
Pumpkin Nib Cookies
1 cup butter
1 cup packed brown sugar
1 cup granulated sugar
1 cup 100% pumpkin puree
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/3 cups quick or old-fashioned oats
1 teaspoon baking soda
1 teaspoon ground cinnamon + a pinch
1 teaspoon ground cardamom
1/2 teaspoon salt
handful (~1/4 cup) pumpkin seeds
1/2 cup cacao nibs/cacao beans crushed between 2 spoons
Preheat the oven to 350° F.
Beat the butter and sugars together until light and fluffy, about 3 minutes. Add the egg, vanilla, and pumpkin puree and beat for another 3 minutes.
In a separate bowl combine the flour, oats, baking soda, salt, cardamom and cinnamon and whisk together. Slowly add it to the butter mixture until just combined, being sure to scrape down the sides and bottom once or twice to ensure even mixing.
Fold in the pumpkin seeds and cacao pieces. Drop spoonfuls of dough on cookie sheets lined with parchment paper. Bake for 13-15 minutes. Allow to cool on the tray for a minute or two to set, then move to a wire rack to finish cooling.
Makes 4 dozen cookies.
Wednesday, October 8, 2008
(Pictures will follow)
1 1/2 cup butter
1 cup brown sugar
1/4 cup Grandma's molasses
1/4 cup blackstrap molasses
3 cups flour
3/4 cup hazelnut flour
1/4 cup ground flax seeds
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground cloves
2 tsp ground ginger
small bowl of sugar, for dipping
Preheat oven to 375
Mix all dry ingredients together in a bowl.
Cream butter, sugar, then eggs. Add molasses and dry ingredients.
Roll into balls and dip into sugar.
Bake til lightly browned - depending on size of ball 8-13 minutes.
Yield: LOTS (depending on size of cookies, ~60)
UPDATE: I brought some of these to work and everybody loves them! SUCCESS!!
Wednesday, October 1, 2008
Anyhow, here's the recipe:
Blueberry Crumble Bars
adapted from The Good Cookie, 2002
3/4 cups all-purpose flour
1/2 cup almond meal
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup firmly packed light brown sugar
3/4 cup demerara sugar
1 tbsp cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground ginger
2 1/4 cups blueberries
1 cup all-purpose flour
1/3 cup firmly packed dark brown sugar
1/4 cup demerara sugar
1 tsp ground cinnamon
1/4 tsp salt
4 tbsp (1/2 stick) unsalted butter, melted
Position a rack in the centre of the oven and preheat to 350 F. Grease bottom and sides of a 9 x 13-inch baking pan (I use part of the stick of butter going into the crust).
In small bowl, stir together the flour, almond meal, and salt; set aside.
In bowl, of an electric mixer, using the paddle attachment, beat the butter and brown sugar at medium speed until combined, about 1 minute. At low speed, add the flour mixture and mix until just crumbly.
Press dough evenly into the bottom of the prepared pan.
Make the Filling:
In medium bowl, combine the sugar, cornstarch, cinnamon and ginger. Add the blueberries and toss well to coat. Spread blueberry mixture evenly over the crust.
Make the Topping:
In medium bowl, stir together the flour, sugars, cinnamon, and salt until blended. Stir in the melted butter until the mixture comes together. Sprinkle topping evenly over the blueberry filling.
Bake the bars for 48 to 50 minutes, until the topping is lightly browned and the filling is bubbling. Cool the bars completely in the pan on a wire rack.
Cut into 24 bars.
Monday, July 28, 2008
In the little pockets of spare time I have or when I need a stress release at work, I browse recipes, and bookmark the ones I want to check out later. I was craving the (vegan) Oatmeal Chocolate Chip cookies from Laughing Planet when it occurred to me I had multiple cookie recipes involving oatmeal I wanted to check out.
I made 3 cookie doughs and shaped all into balls. I made a pan of each and now I have a lovely back stock of ready to bake cookies!
In no particular order are the three... and I'll leave you to your click through devices to obtain recipes to all but one.
#1 Hillary Clinton's Chocolate Chip Cookies: I read a couple articles reviewing various past and present presidential candidates' recipes. The McClain/Bush recipes were copied off commercial websites, but Hillary Clinton's hasn't been called out yet, so I thought I'd try it out. I am not taking sides here and I do not want to talk about politics.
#2 Double Dark Chocolate Oatmeal Cookies: I didn't have pinhead oats, but I checked on foodsubs.com and used old fashioned rolled instead. Elsewhere I found a reference that these are traditional English cookies, which makes sense 'cause they remind me of chocolate shortbread.
#3 Chewy Oatmeal Coconut Cookies: My mum tells me this was my favorite when I was a little girl. It's a solid recipe when you're low on eggs, just make sure you don't overcook them. Recipe follows...
1 cup butter
1 cub brown sugar
1 cup white sugar
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 1/2 cups flour
2 1/2 cups old fashioned rolled oats
3/4 cup coconut
Cream butter, add sugars & egg. Add remaining ingredients. Roll into balls and flatten slightly.
Bake on greased cookie sheets (for no grease use parchment) at 350 til edges are slightly browned.
Good luck in all of your cookie adventures!