Tag Archives: cookie

Proud Baker

Are there times when you feel expecially proud of something that you have made? Is it becuase it looks picture perfect, or becuase it tastes so good, or becuase you made the recipe yourself? I feel proud of these cookies. I made them a few weeks ago and was in awe about how cute and tasty they came out. I made them again tonight with a few variations.  I made some  blue colored sugar and rolled the cookies in it, I pressed chocolate chips onto the tops of the cookies and I also made jumbo cookies. I was most proud of the jumbo cookies, they looked like they could be sold in a bakery and they taste delicious. I think this is going to be one of my go to recipes for cookies. What food do you make that you are proud of? Feel free to post the recipe.

Also, I have made a poll below for you guys to tell me what I should make next.

~thechildcooks

Sugar Cookies from the Always with Butter blog

2 cups flour

1 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup butter

1 1/2 cups sugar

1 egg

1 teaspoon vanilla

1/4 cup sour cream or 1/4 cup greek yogurt and 1/2 tablespoon water

Cinnamon sugar or sprinkles  

Preheat oven to 350F and line cookie sheets with parchment paper. Whisk together the dry ingredients in a small bowl. In a separate, larger bowl cream the softened butter and sugar. Add the egg and vanilla, and mix until combined. alternating with the flour mixture then sour cream(or yogurt) add the remaining ingredients. Scoop onto baking sheet with a spoon of your size choice(I made 1/2 tablespoon sizes) leaving room for ample spreadage. Now is the time to add sprinkles or cinnamon sugar. Bake for 12 to 15 minutes removing from the oven when lightly browned. Cool on wire racks and consume.

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Filed under Cookies, Sweet

Boredom and Butter

Two very dangerous thing, though when utilized correctly can be very productive, and yummy. While looking through our old Cook’s Illustrated magazines, I came across a recipe for sugar cookies. Well, the picture looked yummy and I made a mental note to make them sometime when I was bored. Tonight, I was bored. However, the recipe called for cream cheese and we were out of it. Instead, I hopped on the internet and found a new recipe. I looked at the picture and was saw that we had all of the ingredients and printed it out. But, when I looked in the refrigerator, I found out that the sour cream had not been opened yet and I knew that if I opened it, it would spoil. So, innovating a little, I substituted greek yogurt and about 1/2 tablespoon water for the sour cream.  I made some of the cookies with sprinkles on top and some with cinnamon sugar as snickerdoodles. They turned out wonderfully despite the change I made to the recipe. Now I have 4 dozen cookies sitting around waiting to fulfil their purpose in life. Wait, now there are 47…46…45, they really are good cookies.

~thchildcooks

Sugar Cookies from the Always with Butter blog

2 cups flour

1 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup butter

1 1/2 cups sugar

1 egg

1 teaspoon vanilla

1/4 cup sour cream or 1/4 cup greek yogurt and 1/2 tablespoon water

Cinnamon sugar or sprinkles  

Preheat oven to 350F and line cookie sheets with parchment paper. Whisk together the dry ingredients in a small bowl. In a separate, larger bowl cream the softened butter and sugar. Add the egg and vanilla, and mix until combined. alternating with the flour mixture then sour cream(or yogurt) add the remaining ingredients. Scoop onto baking sheet with a spoon of your size choice(I made 1/2 tablespoon sizes) leaving room for ample spreadage. Now is the time to add sprinkles or cinnamon sugar. Bake for 12 to 15 minutes removing from the oven when lightly browned. Cool on wire racks and consume.

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A Good Idea

Ok, so you know when you get an idea for changing a recipe or creating a new one. And it just sounds so very good in your head and as you make it things are just great. Well, that does not always happen, as most of us know, but today it did. Yesterday I made a simple apple cobbler because my mom bought too many apples at the store for baking and it was getting time to use them or loose them. Today I was thinking about how i could incorporate them into something like an apple pie but without the hassle of a crust(don’t get me wrong, I love making a good pie crust, but sometimes time and kitchen space does not allow for it). I was thinking about how a few weeks back I made these snickerdoodle blondies and then it hit me. Take the topping and cook it with apples and then sandwich that between the blondie layers. I was slightly apprehensive as I was looking at my creation as it was baking, but once it came out and I tasted it all doubts were gone. This is a really easy and yummy snack on the go and is similar to a blondie, but has a slightly snack cakeish look. The only problem that I really had was spreading the cookies in the pan because the dough was slightly sticky. I will probably be making some banana bread or sourdough sometime this week. See you then fellow bakers!

~thechildcooks

Apple Pie Blondies

Adapted from the Brown Eyed Baker’s Snickerdoodle Blondies

4 cups of baking apples, peeled and chopped

2-2/3 cups all-purpose flour
2 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

¼ teaspoon ground nutmeg

2 cups packed brown sugar

1 cup (8 ounces) unsalted butter, at room temperature

2 eggs

1 tablespoon vanilla extract

2 tablespoons granulated sugar

2 teaspoons cinnamon

For the apples:

1. Mix granulated sugar, 2 teaspoons of cinnamon and 2 tablespoons of apple juice and apples in a saucepan.

2. Cook until soft over medium heat for about five minutes.

For the blondies:

1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.

2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.

3. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.

4. Spread half the dough evenly into the pan (I found an offset spatula was the best tool for the job, as it’s a thick batter). Top with apple mixture and cover evenly with remaining dough.

5. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.

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Filed under Cookies, Pie, Sweet

Sourdough and Sugar

I finished the recipe for my multi-grain sourdough bread. I decided that I wanted a variety of grain to be included, more than just the usual whole-wheat flour.  I looked in the pantry and saw corn meal and oats. I ground a cup of oats and used that in the first 2 1/2 cups of flour; in that first dough, I also used about 2 tablespoons of cornmeal. In the second dough, I used 1 3/4 cups of all-purpose flour, 1 cup of whole rolled oats, 1/4 cup cornmeal and 3/4 cups whole-wheat flour. The dough was very easy to knead and was not very sticky(probably due to the oats). The recipe calls for dividing the dough in two and shaping into free-form, flat loaves. I followed this for one of the loaves, sprinkling the top with oats, but for the other half of the dough, I decided to try something different. I rolled the dough out to a 16 by 13 inch(approximately) rectangle, then sprinkled it with a cinnamon and sugar mix(about 1/4 cup sugar and a teaspoon of cinnamon). I then rolled it into a roll, tucked in the edges ad placed it in a lightly greased 9×5 pan. The top of this loaf turned out spectacular, as I slit it once lengthwise and the inner layers flayed outward. I did not brush the loaves with water as much as I probably should have, because they turned out softer than previous loaves. Another thing that I did differently this time was I added 1 tablespoon of brown sugar for 1 tablespoon of the granulated sugar. 

Tonight, I am also making sugar cookies, once again for my father’s sunday school class and snickerdoodle blondies, for my family. I used the Betty Crocker Recipe for Sugar Cookies and Brown Eyed Bakers recipe for the blondies. Both recipes can be found below.

~thechildcooks

Multi-Grain Sourdough Bread Two Ways

1 cup sourdough starter

1 1/2 cups all-purpose flour

1 cup ground oats

2 tablespoons cornmeal

Handful of rolled oats

2 cup warm water(105-115F)

1 3/4 cups all-purpose flour

1 cup rolled oats

1/4 cup cornmeal

3/4 cup whole wheat flour

1 tablespoon brown sugar

2 tablespoons sugar

1 teaspoon salt

1/4 teaspoon baking powder

3 tablespoon vegetable oil

Cold water for baking

Start the night before you wish to make the bread or start in the morning and bake at night.

Mix sourdough starter, flours and 2 cups warm water in 3-quart glass bowl with wooden spoon until smooth. Cover; let stand in warm, draft free place for 8 hours or overnight.

Add the grains, the sugar, salt, baking soda and oil to the mixture in the bowl; stir with wooden spoon until smooth and flour is completely absorbed. If necessary add some of the remaining 1/2 cup flour.

Turn dough onto heavily floured surface and knead until smooth and elastic, about 10 minutes. Place in greased bowl, turn greased side up and cover. Let rise in warm, draft free place for 1 1/2 hours.

Punch down dough; divide into halves. Shape each half into a round, slightly flat loaf. Place loaves on parchment lined baking sheets and score each loaf 3 times on the top. Or you can roll one half out into a rectangle, sprinkle it with 1/4 cups sugar and 1 teaspoon cinnamon, roll, seal and place in a greased 9×5 pan.  Let rise until double, about 45 minutes.

Heat oven to 375F. Brush loaves with water and place into preheated oven. Bake, brushing occasionally with water for 50 minutes or until loaves sound hollow. Remove from pans to wire racks to cool.

Note: Because you used your sourdough starter, you should feed it 3/4 cup milk and 3/4 cup water by stirring it in and letting it set on the counter for 12 hours. Return to refrigerator and use once a week to 10 days.

Sugar Cookies

From Betty Crocker

1 1/2 cups powdered sugar

1 cup softened butter

1 egg

1 teaspoon vanilla

1/2 teaspoon almond extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Mix powdered sugar, butter, egg, vanilla and almond extract. Mix in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours. Heat oven to 375F. Divide dough into halves. roll each half 3/16 inch thick on a lightly floured surface. Cut into shaped.

Sprinkle with granulated sugar; place on lightly greased sheet. Bake until edges are light brown, 7 to 8 minutes.

Snickerdoodle Blondies

From Brown Eyed Baker

2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup (8 ounces) unsalted butter, at room temperature
2 eggs
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon

1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.

2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.

3. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.

4. Spread the dough evenly into the pan (I found an offset spatula was the best tool for the job, as it’s a thick batter). Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.

5. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.

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Cup ‘O Tea and Old-Fashioned Molasses Cookies

Gold Medal Century of Success Cookbook

So, because I did not have school today, my Mother, sister, Grandmother and I took the opportunity to go to tea at the local tea house. I had a turkey wrap, apricot white chocolate muffin and part of a ginger bread scone. My tea of choice was an exotic berry blend. The scone was light, fluffy and perfectly spicy; it wave me a crazy gingerbread craving. Thus, I came home and decided to make gingerbread cookies(which apparently are molasses cookies). But first I had to walk and get flour at the grocery across the street. And then I had to figure out how to make the cookies without a hand-held mixer(my arm now hurts). I just finished mixing them up five minutes ago and now have to wait two long hours while they chill in the refrigerator. For dinner tonight, I am making a cold rice-noodle and vegetable bowl. I will use red peppers, onions, broccoli, mushrooms, shrimp, noodles and possible some other vegetables. After dinner, I might get around to doing something with those egg whites…eventually.

~thechildcooks

Old-Fashioned Molasses Cookies from the Gold Medal Cookbook

Makes 6 Dozen Cookies

1 1/2 cups sugar

1 cup shortening

2 eggs

1/2 cups light or dark molasses

3 teaspoons baking powder

1/2 cup water

5 1/2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cloves

1 teaspoon salt

Mix sugar, shortening, eggs and molasses. Dissolve baking soda in the water; stir into molasses mixture. Stir in remaining ingredients. Cover and refrigerate at least two hours.

Heat oven to 375F. Roll dough 1.4 inch thick on lightly floured cloth-covered board. Cut with floured 2 3/4 inch round cookie cutter or other favorite cutter. Place about 2 inches apart on a lightly greased cookie sheet. Bake until light brown, 8-10 minutes. Cool.

Note: Before baking, my family likes to sprinkle colored sugar on the tops of the cookies.

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Filed under Cookies, Meals, Noodles and Stir Fries, Sweet

Cookies:Chocolate-Oatmeal Chewies

I made cookies tonight and the lucky recipe was chocolate-oatmeal chewies. They are supposedly very good, but I would not know as I sadly do not enjoy chocolate. As I had to get ready for school, my mother got the last batch out of the oven and was freaked out. I forgot to tell her that I put some of the marshmallow scraps in; they had turned the cookies black(Halloween marshmallows) and oozed all over. They looked like someone had doused them in lighter fluid and then light a match. They still tasted good despite their roadkill apperearance. I will try to get pictures on later.The recipe is from the Betty Crocker Cookie Book.

Chocolate-Oatmeal Chewies

Makes App. 4 Dozen Cookies

1 1/2 cups sugar

1 cup butter, softened

1/4 cup milk

1 egg

2 2/3 cup quick cooking or old-fashioned oats

1 cup all-purpose flour

1/2 cup baking cocoa

1/2 teaspoon salt

1/2 teaspoon baking soda

Heat oven to 350F. Beat sugar, butter, milk and egg in a large bowl with an electric mixer on medium speed or a spoon. Stir in remaining ingredients.

Drop by rounded teaspoonful about 2 s apart onto an ungreased cookie sheet. Bake for 10-12(more like 13 or 14 for me, but it could be my oven) or until no indentation remains when touched in center. Cool 1-2 minutes; remove from cookie sheet to wire rack. Enjoy!

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Hello All!

Well, this is my first post and I really don’t know what to say. In a few minutes I am going to make some cookies and will let you know how those turn out later. But, first, I will share one piece of cooking information:homemade marshmallows are the most AMAZING thing in the world. Yesterday I made some and was cutting them out today. The scraps did not last long. 🙂 Marshmallows are super easy, the only thing to remember is let the alloted time pass or else they will fail and you will be mad.
When I post the cookies, I will try to post some marshmallow pics too. Toodles!

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