Peanut Blossom Cookies I

Peanut Blossom Cookies I
Adapted from Allrecipes

Makes about: 70 cookies
Prep time: 15-20 minutes
Bake time:

Ingredients
1 cup butter
1 cup peanut butter
1 cup brown sugar
1 cup white sugar
2 eggs
¼ cup milk
2 tsp vanilla extract
3 ½ cups all-purpose flour
2 tsp baking soda
1 tsp salt
½ cup white sugar (for decoration)
~1 cup large chocolate chips (or chocolate candy kisses—original recipe calls for 2 9oz bags)

equipment
nothing special-just pans, bowls, and spatula

directions
1. Preheat oven to 350F.
2. Beat butter and peanut butter until smooth.
3. Beat in white sugar and brown sugar.
4. Beat in egg, milk, and vanilla extract.
5. Stir in flour, baking soda, and salt.
6. Stir in chocolate chips.
7. Drop by teaspoonfuls into a bowl of sugar. Roll until covered.
8. Place on parchment paper about 2 cm apart.
9. Press a chocolate chip into the center of the cookie. (Note: original recipe suggests pressing chocolate kiss immediately after removing from the oven).
10. Bake 10-12 minutes and let cool before moving.

Advertisements

Fudgy Cocoa Brownies

Image

Fudgy Cocoa Brownies
From Smitten Kitchen

This makes a fudgy, dense, rich, and super-chocolately brownie. Plus, it’s very easy to make!

Makes about: 30 brownies
Prep time: 10 minutes
Bake time: 20-25 minutes

ingredients
1 ¼ cup unsalted butter
2 ½ cups sugar
1 ¾ cup unsweetened cocoa
½ tsp salt
1 tsp vanilla
4 large eggs
1 cup flour

equipment
9×13 pan, lined with parchment paper

directions
1. Preheat oven to 350F.
2. Melt butter in microwave or on low heat.
3. Mix in sugar
4. Stir in salt and vanilla
5. Beat in eggs until combined.
6. Stir in cocoa. Don’t stir to fast, or it will come flying out.
7. Mix in flour until just combined.
8. Pour into prepared pan.
9. Bake 20-25 minutes, or until knife in the center comes out clean.

Soft Molasses Cookies

Image

Soft Molasses Cookies
From Smitten Kitchen

Deliciously soft molasses cookies are the result of this recipe!

Makes about: 30-40 cookies (depending on size!)
Prep time: 10 minutes
Bake time:

Ingredients
2 ¼ cups all-purpose flour
2 tsp baking soda
½ tsp salt
3 tsp ground ginger
1 tsp cinnamon
½ tsp allspice
¼ tsp pepper
1 cup unsalted butter, room temperature
½ cup granulated sugar
½ cup brown sugar
1 egg
1/3 cup molasses
Granulated sugar (for topping)

special equipment
Nothing special. You’ll need to use your freezer.

directions
1. Preheat oven to 350F.
2. Beat butter until smooth.
3. Beat in granulated sugar and brown sugar until smooth. Add in molasses and stir well.
4. Beat in egg.
5. Add baking soda, salt, ground ginger, cinnamon, allspice and pepper. Mix well.
6. Mix in flour.
7. Wrap dough in plastic wrap and refrigerate for ~1 hour (or freeze) until dough is firm. This makes it easier to handle and prevents too much spreading.
8. When the dough is ready, form balls using the dough. Roll balls in granulated sugar.
9. Place on prepared sheet and bake 10-15 minutes. At 10 minutes, cookies will be softer; at 15 minutes, they will be crispier. Space the balls ~1 inch apart so that they do not spread into each other.

Oatmeal Fudge Bars

Image

Oatmeal Fudge Bars
Adapted from Allrecipes

This recipe is very easy to make, and yields an oatmeal cookie base topped with a sweet and creamy chocolate fudge.

Makes about: 30 bar cookies
Prep time: 15 minutes
Bake time: 30 minutes

ingredients
cookie base and topping
2 cups brown sugar
¾ cup butter, softened
2 eggs
2 tsp vanilla
2 ½ cups flour
3 cups oats

filling
2 cups semisweet chocolate chips
1 (14 oz) can sweetened condensed milk
2 tbsp butter
½ tsp salt

equipment
9×13 pan, lined with parchment paper

directions
1. Preheat oven to 350F.
2. Beat butter until smooth.
3. Add in brown sugar. Stir until smooth.
4. Add in vanilla and eggs. Combine thoroughly.
5. Stir in flour and oats.
6. Press 2/3 of dough mixture into prepared pan
7. To make filling: Melt the chocolate chips, condensed milk, butter, and salt together on low heat. Stir until everything is melted.
8. Pour filling on the dough mixture.
9. Sprinkle the last 1/3 of dough mixture on top of the filling.
10. Bake 30 minutes. Let cool completely before cutting. It will be much less sticky when it’s cool.

Brownie Roll-Out Cookies

Image

Brownie Roll-Out Cookies
From Smitten Kitchen

These cookies are made in the same way as gingerbread men, but they are chocolate instead! The cookies don’t spread, so it’s great for achieving the desired shape of cookie (in this case, cats).

Makes about: 20 cookies (depends on size)
Prep time: 10mins(mixing)+1 hour (freezing)+20 mins (cutting)
Bake time: 8-11 minutes/batch

Ingredients
3 cups all-purpose flour
½ tsp salt
½ tsp baking powder
1 cup butter
1 ½ cup sugar
2 large eggs
1 tsp vanilla
2/3 cup unsweetened cocoa

special equipment
Cookie cutters
Rolling pin

directions
1. Preheat oven to 350F.
2. Cream butter until smooth.
3. Stir in sugar.
4. Beat in eggs.
5. Mix in, baking powder, salt, and vanilla.
6. Stir in flour.
7. Divide dough into half and wrap in plastic. Refrigerate for ~1 hour (freezer works faster), until dough is firm. When the dough is too soft, you cannot roll it out.
8. Roll out dough to about ~1/4 inch thick. To roll, you can flour a flat surface and roll out the dough. Or, for easy clean-up, you can roll the dough between two sheets of parchment paper. This keeps everything very clean (fewer things to clean!)
9. Using the desired cookie cutter, press into the dough and make desired shapes.
10. Bake cookies for 8-11 minutes in the oven, until crisp. Let cool before frosting.
11. Enjoy!

Spicy Gingerbread Roll-Out Cookies

Image

Spicy Gingerbread Roll-Out Cookies
Adapted from Smitten Kitchen

Rich, spicy, and great for rolling into a variety of shapes, including cats! You can also build a variety of novelty shapes with the dough, which doesn’t spread during baking. The cookies are strong enough to make a gingerbread house too.

Makes about: 50 cookies (depends on size—but makes quite a bit!)
Prep time: 10 minutes (mix); 1 hour (fridge); 30+ minutes (cutting shapes)
Bake time: 12-14 minutes per batch

Ingredients
6 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
4 tsp ground ginger
4 tsp ground cinnamon
1 ½ tsp ground cloves
1 tsp finely ground pepper
1 ½ tsp salt
1 cup unsalted butter, room temperature
1 cup dark-brown sugar
2 large eggs
1 cup molasses

special equipment
Cookie cutters
Rolling pin

directions
1. Preheat oven to 350F.
2. Cream butter until smooth.
3. Stir in brown sugar and molasses. Stir until smooth.
4. Beat in eggs.
5. Mix in baking soda, baking powder, ginger, cinnamon, cloves, pepper, and salt. Stir until fully combined.
6. Stir in flour, cup by cup. If dough becomes too dry, stop adding flour.
7. Divide dough into thirds and wrap in plastic. Refrigerate for ~1 hour (freezer works faster), until dough is firm. When the dough is too soft, you cannot roll it out.
8. Roll out dough to about ~1/4 inch thick. To roll, you can flour a flat surface and roll out the dough. Or, for easy clean-up, you can roll the dough between two sheets of parchment paper. This keeps everything very clean (fewer things to clean!)
9. Using the desired cookie cutter, press into the dough and make desired shapes.
10. Bake cookies for 12-14 minutes in the oven, until crisp. Let cool before frosting.
11. Enjoy!

ImageImage

Peanut Butter Bars with Chocolate Chips

Image

Peanut Butter Bars with Chocolate Chips
Adapted from Smitten Kitchen

Rich, peanut butter chocolate chip bar cookies—perfect for the peanut lover!

Makes about: 24
Prep time: 10 minutes
Bake time: 40-45 minutes

Ingredients
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups sugar
1 cup peanut butter
3 large eggs
2 tsp vanilla
2 cups all-purpose flour
1 ½ cups semisweet chocolate chips
½ tsp salt

equipment
9×13 pan lined with parchment paper

directions
1. Preheat oven to 350F.
2. Cream butter until smooth (using a fork, hand mixer, or your hands).
3. Stir in peanut butter. Mix until smooth.
4. Mix in sugar.
5. Beat in eggs.
6. Add vanilla.
7. Stir in flour and salt.
8. Mix in chocolate chips.
9. Scrape into prepared pan and make sure it’s evenly distributed.
10. Bake 40-45 minutes until golden brown.

Image

Rainbow cupcakes

Image

Rainbow Cupcakes
Adapted from Joy of Baking. Frosting from C&H Sugar.

Cute and colorful cupcakes!

Makes about: 12
Prep time: 5 minutes
Bake time: 20 minutes

Ingredients
cupcakes
2 large eggs
1 ¾ cups all-purpose flour
2 tsp baking powder
¼ tsp salt
½ cup butter, room temperature (or vegetable oil)
1 cup white sugar
1 tsp vanilla
½ cup milk
food coloring

frosting
2 cups powdered sugar
¼ cup softened butter
2 tbsp milk
½ tsp vanilla

special equipment
muffin pan with liners or just well greased

directions
1. Preheat oven until 350F.
2. Beat butter till smooth. Add in sugar and beat until smooth.
3. Mix in eggs and vanilla.
4. Beat in milk until combined.
5. Stir in flour, baking powder, salt and mix until just combined.
6. Divide batter into the number of colors you which to have. If you have 5 colors, then get five bowls.
7. Drop food coloring in each bowl and mix. Do so until the batter reaches the desired shade.
8. Scoop batter by the spoonful into prepared muffin pan, color-by-color.
9. Bake 18-20 minutes until knife or toothpick in the middle comes out clean.
10. To make frosting: beat milk and softened butter until smooth. Add vanilla. Beat in powdered sugar until smooth.
11. To frost cupcakes: using a knife, spread frosting on the tops of the cupcakes.

Quick tips
• Fewer colors will probably turn out better. They also look good unfrosted 🙂
• Some colors don’t turn out that well in baked goods (e.g. purple).

Image

Lemon Blueberry Buttermilk Scones

Lemon Blueberry Buttermilk Scones
Recipe from Tartine

These scones are fluffy and delicate, yet satisfyingly rich.

Makes about: 18 inch 3’’ scones
Prep time: 15-20 minutes
Bake time: 25-35 minutes

scones
4 ¾ cups flour
1 tbsp baking powder
¾ tsp baking soda
½ cup granulated sugar
1¼ tsp salt
1 cup+ 1tbsp unsalted butter, room temperature
1½ cup buttermilk
1 tsp lemon zest
¼ cup dried blueberries (or more if desired)

topping
3 tbsp melted unsalted butter
large crystal sugar (or regular sugar)

equipment
Baking pans
Parchment paper
Measuring cups
Measuring spoons
Spatula
Mixing bowl
Knife
Brush

directions

    1. Preheat oven to 400F.
    2. In a large bowl, combine flour, baking powder, baking soda, sugar, and salt.
    3. Cut butter into small chunks and add to flour.
    4. “Cut” butter into the flour. A few options here:
      • My preferred: use your fingers to combine the flour and butter. At the end, the mixture should look loose, like flour.
      • Use two knives to cut butter into tiny, flour covered pieces.
      • Use a hand mixer to combine butter and flour.
    5. Mix in buttermilk, lemon zest, and blueberries until dough forms.
    6. Divide dough in half. Form each half into a ball.
    7. Place dough ball on a piece of parchment paper (to avoid sticking), and flatten into a circle. The dough should be around ~1 inch thick, but it doesn’t matter.
    8. Cut wedges from the circle of dough.
    9. Brush tops of scones with butter (can also use a spoon or fingers if you don’t have a brush), and sprinkle tops with sugar.
    10. Bake for 25-35 minutes, until the scones are lightly browned. Be sure not to overbake, or they’ll be dry!

 

speed tips: 

You can reuse the parchment paper used for cutting the scones to bake them.
Use the same measuring cup to melt the butter and measure buttermilk.
You can pre-zest lemons ahead of time and freeze the zest for later use.