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Category Archives: Cookies

Kris Kross Cookies

Kris Kross will make you Crunch..Crunch. I know not everyone will get the reference but the link is amusing.

I have gone back to basics with this post. I made peanut butter cookies. There are no add-ins, no frosting, nothing. It doesn’t even have flour. This lack of four made me highly suspicious and I’m still not committed to this recipe. I got the recipe from allrecipes.com. They had just found me a great sugar cookie recipe so I figured I could trust them. Well like I said these came out interesting.

It started off fine with mixing the peanut butter and the sugar. Look at that crystalline goodness.

 

Things still seemed on the up and up after all the ingredients were mixed.

 

Then I rolled little once inch balls of dough and criss-crossed them with a fork. It seemed like I was going to have some GREAT cookies.

 

Then I met the cookies. “Oh, hey cookies, you’re so flat and crunchy.” What is this work of the devil?  (I despise such cookie types. )

 

I then bake the next batch for a  significantly shorter time. These are doughy but still not what I would say is the “best” peanut butter cookie. It just looks sad. I want to be happy when I’m eating a peanut butter cookie. These cookies just remind me of my deflated dreams of getting more homework done tonight. Needless to say I will be trying another peanut butter cookie recipe to redeem this blasphemy.

Scone?

There’s the old adage you can’t tell a book by its cover. Well I feel like these scones exemplify that statement. If I were a consumer of scones from a coffee shop I would not be purchasing these based on looks. HOWEVER they are delicious and with some future work they will be amazing.

I got this recipe from my friend Sara. She and I as usual were discussing baked goods. She mentioned this scone recipe and I was intrigued so I made it that night.

4 1/2c. flour
5t. baking powder
4T. sugar
1t. baking soda
3/4c. butter
handful of currants
1 3/4c. buttermilk

Preheat oven to 400. Mix dry ingredients in medium size bowl. Cut in
butter into dry ingredients until pea sized lumps form. Add milk and
mix until just moist.
Scoop batter using 1/4 measurer onto greased cookie sheets. Bake 15
minutes or until golden.

 

Good thing I took this pastry blender from my mom. It proved indispensable.

 

Weird,Crumbly pre-baked scones. I was skeptical of these scones. I was proven right after baking them. They were a little too crumbly. Next batch I will add more buttermilk and blend the butter and the flour better. In my haste I don’t think I cut the butter into the flour mixture as well as I should.

 

Well better than expected. As  you can see too. I used chocolate chunks instead of currants. Currants seemed too 1800s for me so I used what any self respecting chocolate chip cookie lover would do and used the chunks.

 

YUM!!!

 

Blended Baking

So I awake this morning without the blare of my alarm (still got up before 9am grrr) to see a freshly sprinkled snow.  Rochester has been without snow for all of December and  now here it is.  I suppose it was hubris to think that Rochester wasn’t going to have a winter.It kind of looks nice but it wasn’t that nice to walk with laundry. There were a few dangerous moments in rainboots, balancing an overflowing laundry basket, and pulling out my student ID.

I thought to myself …Self, you should bake while this laundry is getting done. I perused my baking supplies and found half a bag of toffee bits and two frozen bananas. I was going to go all out and make some banana bread and the random recipe on the back of the toffee bits. I also riffled a bit more through the supplies and found soy flour and whole wheat flour left over from a class project.

As I mentioned before I used the recipe on the back of the Heath toffee bits bag. Except  here, I will link you to the  recipe I actually ended up using. The Heath-bag recipe asked me for cream of tarter. Uhhhh I don’t have that because no recipes ever need it. I said screw it and relied on the 1 tsp of baking soda for proper leavening. All was well. Another modification I made was to add 1 cup of soy flour in place of the all purpose flour. At first when I tasted the dough before I added the toffee bits, I tasted an awkward plant taste. However it quickly dissipated once I added the  toffee bits.

Here you can see what the dough looked like, a finished batch of toffee cookies, and one of the cafeteria cookies I made. To me insanely large cookies are cafeteria cookies since generally all cafeteria’s at schools serve oversized cookies.

 

 

 

 

Banana Bread

  • 3/4 cup sugar
  • 1/4 cup milk
  • 1 egg
  • 2 1/2 cups flour
  • 1 tsp salt
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/8 cup applesauce
  • 4 TBS butter
  • 2 bananas

I baked this at 350 degrees Fahrenheit and made sure to flour coat the pan before baking. Honestly, I didn’t do anything fancy but put all of this in a bowl and stir. I don’t claim to cream the sugar or any of that nonsense. I did substitute 1 cup of regular flour for wheat flour. This is what the bread looked like after baking for an hour. After it cooled on its side I made a cinnamon glaze and warmed up a little bit of cream cheese icing to drizzle over the bread.

 

 

 

 

These are the flours I used for my substitutions.

 

 

Have a Holly Jolly Christmas

Happy Holidays from upstate New York! For reasons unbeknownst to me it still hasn’t “really” snowed here but I’m not complaining. We can have a green Christmas, New Year’s, Martin Luther King Day, President’s Day, Easter….ALL YEAR. YEAHHH BUDDY.Ok enough of this. I probably just jinxed myself.

So this year to make things a little different I tried a chocolate rolled sugar cookie in addition to the classic vanilla. The dough for that was amazing but I wish the baked cookie was a little more chocolate-y. I even made my own homemade frosting for these cookies. I’m not sure what possessed me to do that but I was still ambitious and full of pep at 4pm on a Sunday afternoon. It might have been from the latte I had with Sara at 1pm. So these are the recipes I used. There was no way I was going to try and wing these recipes so I used ones that seem respected by the baking community.

VANILLA

http://allrecipes.com/recipe/the-best-rolled-sugar-cookies/

CHOCOLATE

http://glorioustreats.blogspot.com/2011/01/chocolate-rolled-cookies-recipe.html

 

Now for the interesting part of this blog…the pictures

The doughs: I rolled them out in confectionery sugar and cocoa respectively

 

My pre-baked creations

 

 

 

 

 

 

 

Many minutes later…

In the meantime, makin’ some frosting

Well I my brother doesn’t believe in traditional colors so this is the craziness I ended up with..

I then sit down to about 6 different types of sprinkles, glitter gel, and M&Ms to make some magic.

I love snowmen so I got very creative with them.

I don’t know what I was thinking when I frosted these ones.

Sometimes I even personalize cookies.

Also, my brother’s house is fully decorated for the holiday season. This is just a glimpse of how much Christmas cheer I was sitting in.

Duke really wanted a cookie.

My brother also got in on the baking and made some Italian cookies.

So have a good holiday although this wish may be premature since I will most likely be baking up until Dec 25th.

Happy Birthday, Tim!

So, I haven’t made any birthday treats in months. I used to make all the cakes for my family but then they decided Wegman’s made superior cakes. I was demoted to making cookies and Thanksgiving pies. Luckily, some people still appreciate my cake making. Tim  samples all my baking so I decided he deserved an extravagant cake for his 23rd birthday. He’s so old. Just kidding.  Since this was going to be so awesome I enlisted the help of Cole and Shaina too. Frosting 18 cupcakes intricately and a cake was a little much for one person.

I decided on a super hero theme. This wasn’t going to just involve the frosting but the batter too.  Here are the steps to the one of the best birthday cakes ever.

Step 1) Make cake batter and color batter to match super hero colors

 

Step 2) Bake the cupcakes

 

 

Step 3) Frost the cupcakes

 

Step 4) Make an awesome display of the cupcakes

 

Step 5) Eat the cupcakes

December Week 1

Well here we are, the pinnacle of baking season. Now is the time to let out all the stops. I have started out rather ambitious so far. I’ve made three minty goods and an awesome biscotti. Some of this is thanks to Emily who found the cutest santa inspired cupcakes. So this is what was made. Cue drum roll.

Mint Rolled Sugar Cookies

I used a variation of these lemon cookies for my this recipe. I of course omitted the lemon and switched it with a tsp of mint and about a tsp of vanilla. I may try peppermint the next go around. I also rolled the dough in powdered sugar before baking in hopes of making it look like a chocolate crinkle cookie.  I forgot that wouldn’t happen for this type of cookie so I added some red sprinkles instead and all was good.

Pure Doughy Goodness

Mint M&M Festive Chocolate Chip Cookies

For these I used my favorite chocolate chip cookie recipe from Nestle but switched things up with red food coloring and the mint M&Ms. I think the large size of the M&Ms may have altered the recipe a bit but the cookies still came out great especially with my white chocolate drizzle.

Walking in a Winter Wonderland

 

Peppermint Santa Cupcakes

Emily and I made these this past weekend. Instead of having just white cake we dyed some of the batter red and added peppermint extract to the batter. These came out so adorable and basically look just like the picture.

 

HO HO HO

Cinnamon Chip Gingerbread Biscotti

I had a strong desire to use cinnamon baking chips and Emily likes biscotti and knows some people who would also appreciate biscotti so we made these as well. You can see the evolution from spicy batter to shaped logs to baked logs to cut cookies. It was a lengthy process. In fact I think the recipe was a little excessive in some of the directions but nonetheless, the cookies still came out good. I think next time I will use my own recipe.

 

 

 

So I look forward to posting a lot more this month. I still have to make breakfast pizza, cinnamon rolls, chocolate cheesecake bread…

Step Into Christmas

My good friend Sara and I share a love of baking. It seems like we’re always sharing recipes. We decided to combine our baking prowess to make a care package for a soldier Sara knows stationed overseas. It doesn’t feel like enough in comparison for all he and his fellow servicemen do but it was something we could do to say “thank you.”

To get in the holiday mindset, Sara had a Christmas playlist  to enhance the atmosphere. “Step into Christmas”  was one of the great gems that played. Also, who doesn’t love Wham’s: “Last Christmas I gave you my heart and the very next day you give it away…” I decided I need to listen to this music a bit more but instead I’m listening to Matt Kearney at the moment. ( Another thanks to Sara for this music suggestion)

It was also a bit of an adventure mailing this package before the post office closed. We mailed the package at 2pm. The post office closed at 2pm. Let’s just say we’re that good.The picture below shows my packing skills. Thank you engineering education for teaching me how to optimize limited space. I hope those crackers don’t become crumbs but time will tell. There are candy, granola bars, homemade cookies, crackers, floss, toothbrushes, cleaning cloths, crackers, and a handwritten note that reside in this box. I hope this brings some happiness.

These are the two cookies we sent the soldiers.

Cracker-licious Cookies

  • enough saltine crackers to cover a 9×13 in pan (we used mini crackers to be resourceful)
  • 1/2 cup butter
  • 1 cup brown sugar
  • bag of chocolate chips
  • 1 cup walnuts,chopped

Step 1) Layer pan with crackers

Step 2) Melt butter in saucepan and stir in sugar.

Step 3) pour onto crackers and spread evenly

Step 4)Warm in the  350 degree Fahrenheit oven for 6 minutes

Step 5) Sprinkle on chips or chocolate chunks then spread over crackers. If needed, place back in oven.

Step 6) Sprinkle on Walnuts

Step 7) cut into squares

WARNING! these are highly addictive. You may want to make them only if most of them will not be staying in your house.

Chocolate Chip Pudding Cookies

A basic chocolate chip cookie recipe except additionally one package of vanilla instant pudding.  We decided to do the pudding recipe to make the cookies more moist since they have a long journey ahead of them.

Baked to perfection.