A what's been baking thread? (1,289 views)
applecrisp1
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Post by applecrisp1 on Dec 17, 2016 11:16:09 GMT -5
It is the first real snow of the season (just a couple of inches) today, and later going to turn to rain so I think I'm going to stay in for much of the day. At least the weather is 30 degrees compared to the 9 degrees yesterday.
I feel like baking something. But no baking ingredients on hand. What!
So what' baking in your house? Any recent favorites? Anything you are planning to bake?
Happy baking!
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cafelatte
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Post by cafelatte on Dec 17, 2016 12:23:52 GMT -5
I always have way too many baking ingredients in the house, although I don't bake as much these days (but will be for Christmas later this week). I just baked these PB cookies this morning at the request of DS who is home from college. Since I found this recipe, they are the only PB cookies I make. I measure them out at 1.5 oz and I get exactly 30.
* Exported from MasterCook *
Classic Peanut Butter Cookies
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter -- softened to room temperature*
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs -- room temperature preferred
2 teaspoons vanilla extract
1 cup creamy peanut butter*
3 cups + 2 Tablespoons All-purpose Flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup granulated sugar -- for rolling (optional)
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter and mix on high until combined. Set aside.
In a separate bowl, toss the flour, baking soda, baking powder, and salt together. Add to the wet ingredients and mix on low until combined. Dough will be thick, yet very sticky. Cover dough tightly and chill for at least 3 hours (and up to 2 days) in the refrigerator.
Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
Roll balls of dough (about 1.5 tablespoons of dough per cookie) and roll into granulated sugar. Place 2 inches apart on the baking sheets. Press fork into the tops to create the criss-cross pattern. Bake for 11 minutes or until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.
Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months.
Description:
"These classic peanut butter cookies are always a hit. Easy to make, easier to eat! They're absolutely our favorite."
S(Internet Address):
"http://sallysbakingaddiction.com/2014/08/03/classic-peanut-butter-cookies/"
Yield:
"30 cookies"
NOTES : The most important part? Chill your cookie dough! The dough is extremely soft due to the creamy peanut butter, eggs, and butter and if it's not cold going into the oven, the cookies will spread all over your baking sheet. I chilled this cookie dough for 24 hours and my cookies were soft, thick perfection. I recommend chilling the dough for at least 3 hours.
*Make sure your butter is softened, not melted in the slightest. Do not soften in the microwave - that makes it sort of melty and greasy. Place out 1 hour before beginning. Room temperature eggs are preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
*Chunky peanut butter works as well. I do not suggest using natural style, oily peanut butter. Brands such as Jif or Skippy work best.
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Gail
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Post by Gail on Dec 17, 2016 13:51:57 GMT -5
 I just started my holiday baking and have to do it in spurts. So far, I have batters for ginger cookies, almond spitz and cappuccino cookies which will be baked and frozen this weekend. Batters for butter cookies and a recipe for serinakaker I saw in Food 52 will be done this weekend as well. Over the week to come I've got my olive and onion scones to bake and a pie crust. The following week (holiday dinner is the 30th) will be the filling for the apple walnut pie, sticky date pudding and chocolate bread pudding. I do a lot of dancing in the kitchen (with antlers and Christmas CDs blaring) while baking! I'm sure the neighbors think I'm demented.
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charley
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Post by charley on Dec 17, 2016 22:48:56 GMT -5
I've been baking bread the past few weeks. Seems like I spend Saturdays in the kitchen after a morning visit to the farmers' market. Today I made bread and Honey Chipotle Pecans, (salad dressing, meatballs, and a tomato sauce for dinner). I don't think I'll be baking cookies this year unless one of you posts something I absolutely can't resist.  |
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Post by Catbatty on Dec 18, 2016 0:59:12 GMT -5
I baked Dorie Greenspan's "Princeton Gingersnaps" the other day (from her new cookie book...Dorie's Cookies). Whoa. You have to love ginger and the heat of it (3 kinds: fresh, powdered, and dried/sugared) and powdered cloves. Gorgeous cookies. But not for the average kid. Here's one blogger's take on making them using a stand mixer. (Dorie makes same, but uses a food processor...which is what I did.) wannacomewith.com/2016/11/princeton-gingersnaps/My husband helped make em and he loves em. I rolled ours in some regular, but 'organic,' sugar and it was rather coarse so it gave them a pretty sparkly top. Yeah, don't press the cookie balls out once they are in the pan. They take care of that all by themselves. VERY handsome cookies. They really crisp up after sitting and are also good right out of the freezer. (I just ate two...just now.) Think gingersnap, but bigger and crisper and almost to burn you....not molasses cookie. GINGER SNAP. (I'd call em Ginger Slap & Snap.) PS: I think we got a yield of about 36 - 40 cookies. We didn't make them super small. |
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cafelatte
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Post by cafelatte on Dec 18, 2016 8:54:04 GMT -5
I've been baking bread the past few weeks. Seems like I spend Saturdays in the kitchen after a morning visit to the farmers' market. Today I made bread and Honey Chipotle Pecans, (salad dressing, meatballs, and a tomato sauce for dinner). I don't think I'll be baking cookies this year unless one of you posts something I absolutely can't resist. I hear you. I wouldn't be baking if DH and the boys didn't want something in particular. Most of the cookies I baked yesterday are almost gone, and I only had one to try.  I'd rather have one slice of a delicious cake, rather than a bunch of cookies or bars to choose from. Last week we were near The Cake Bake Shop in Indy and we each got a slice of cake to take home. I got Millionaire's Cake, and one day I want to recreate it. Anyone have a recipe? I haven't looked for one yet. It was to die for.  Caramel, shortbread cookies, chocolate, and vanilla all combine and complement each other to create this in-house favorite. Three layers of French Valrhona chocolate cake are filled with a layer of silky Belgian chocolate ganache and Madagascan vanilla bean buttercream and flooded with house-made salted caramel sauce and Walker’s English Shortbread Cookies. The cake is then frosted with The Cake Bake Shop’s Dark Fudge Frosting and topped with even more salted caramel and shortbread cookies. Indulging in this cake is truly experiencing the life style of a high roller.
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Post by erin elizabeth on Dec 18, 2016 10:05:57 GMT -5
I do a lot of dancing in the kitchen (with antlers and Christmas CDs blaring) while baking! I'm sure the neighbors think I'm demented. Oh, what joy, Gail! I'd be smiling with you, not thinking you're demented. |
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Post by Catbatty on Dec 18, 2016 18:10:38 GMT -5
Cafelatte, I am all ready to whip up your cookies. Husband walked, in a bit of snow, to the market and brought me some Jiff for them.  Thanks!! OH BOY!!! OH BOY!!!  You wrote: "I just baked these PB cookies this morning at the request of DS who is home from college. Since I found this recipe, they are the only PB cookies I make." Classic Peanut Butter Cookies
(to see recipe it's the 2nd post from top of this thread)
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charley
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Post by charley on Dec 18, 2016 18:48:21 GMT -5
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Post by karenw on Dec 18, 2016 21:00:28 GMT -5
Not too much baking recently, but last weekend I made a special treat for DH for our anniversary. He loves loves almond paste so I made him this treat for breakfast. It went over well and was easy to put together. Otherwise just churning out a lot candy(I have small group of clientele that buys from me and this time of year is busy, of course). Just finished filling 2 orders, one for 3# and the other for 15#. willowbirdbaking.com/2015/01/26/buttery-almond-pastry-braid-managed-crazy-cheap-wedding-1000/ |
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sallyt
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Post by sallyt on Dec 18, 2016 21:54:28 GMT -5
Today:
1) one batch of salted caramels from Mel's kitchen cafe - good, but not dark enough for my taste
2) one batch of salted caramels from Ina - the best
3) rolled sugar cookies, in the shapes of dreidels and menorahs, to bring to preschool on Tuesday to teach about Hanukkah
4) gingerbread wo/men, because... I'm always on the search for the perfect g-bread cookie. These are delicious.
Applecrisp, I also made your chicken/artichoke thing for dinner - I loved it!
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cafelatte
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Post by cafelatte on Dec 19, 2016 12:52:27 GMT -5
Cafelatte, I am all ready to whip up your cookies. Husband walked, in a bit of snow, to the market and brought me some Jiff for them. Thanks!! OH BOY!!! OH BOY!!! You wrote: "I just baked these PB cookies this morning at the request of DS who is home from college. Since I found this recipe, they are the only PB cookies I make." Classic Peanut Butter Cookies
(to see recipe it's the 2nd post from top of this thread) What a great DH you have!!! I do hope you like them. I like that they are thicker and bigger than the average PB cookie. Like I said my boys like them (I should say men as the youngest is going to be 22 soon). |
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gilgamesh37
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Post by gilgamesh37 on Dec 19, 2016 17:33:11 GMT -5
I did all the baking for the boxes that had to be mailed off a while ago---buttercrunch, challah, triple chocolate chip cookies, shortbread, and oatmeal milk chocolate almond cookies. Woof. This weekend we had bitter cold and snow and so I tackled these. As is often the case with really ambitious baking/cooking projects, I got about halfway through and was regretting I started it, as I just wanted to lay on the couch and read. But they came out very pretty and delicious and even if I never make them again, I'm glad I made them once. I remember them from bakeries growing up in CT, but no one around here makes/carries them.
Smitten Kitchen's Italian Seven-Layer cookies.
link |
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Post by erin elizabeth on Dec 19, 2016 17:58:02 GMT -5
I am impressed, gilgamesh! I saw those and thought about tackling them, too. Glad to hear they worked for you.
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Post by PattiA on Dec 19, 2016 18:30:22 GMT -5
Does not baking count? After two failed attempts at making peanut butter fudge (using two different recipes) for a gift I needed for today, I made a batch of peppermint stick truffles. Ganache flavored with peppermint oil, rolled into balls, then rolled in crushed candy canes.
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sallyt
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Post by sallyt on Dec 19, 2016 22:20:31 GMT -5
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cafelatte
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Post by cafelatte on Dec 22, 2016 14:38:56 GMT -5
I'm impressed with all the early baking! I just made some more cookies - all these requested by DH or the boys.
* Exported from MasterCook *
Sparkling Butter Toffee Cookies
Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
3/4 cup LAND O LAKES® Butter -- softened
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup English or almond toffee bits -- (such as SKOR)
Sugar
Heat oven to 350°F. Combine sugar, butter, egg and vanilla in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add flour, baking powder and baking soda; reduce speed to low. Beat until well mixed (1 to 2 minutes). Stir in toffee bits by hand.
Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart onto ungreased cookie sheet. Flatten each with bottom of glass to 1 1/2-inch circles. (If glass sticks, dip glass in sugar.)
Bake for 9 to 11 minutes or until edges are just lightly browned. (DO NOT OVER BAKE.) Sprinkle with sugar while warm. Cool completely.
TIP: Cookies may also be flattened with a fork in a criss-cross pattern.
HIGH ALTITUDE: Reduce sugar to 3/4 cup. Increase baking time to 10 minutes.
Yield: 5 dozen cookies
Preparation 1 hrs. 15 min.
Baking 9 min.
Nutrition Facts (1 cookie)
Calories: 50, Protein: 1 g, Carbohydrate: 7 g, Fat: 2.5 g, Cholesterol: 10 mg, Sodium: 45 mg , Fiber: 0 g
Description:
"These butter toffee cookies will disappear quickly from your holiday cookie tray."
Source:
"www.landolakes.com"
NOTES : Butter cookies studded with toffee pieces are crisp, yet chewy.
* Exported from MasterCook *
Maple bacon icebox cookies
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter -- at room temperature
3/4 cup granulated sugar
1 egg
1/2 cup finely chopped cooked bacon
3 tbsp maple syrup
1/4 cup icing sugar
Stir flour with baking powder and salt in a medium bowl. Set aside. Add 1/2 cup finely chopped cooked bacon to flour mixture.
Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg. Gradually beat in flour mixture, just until combined. Gather into a ball. Divide dough in half, then roll each portion into a 2-in.-wide log. Wrap logs in wax paper and twist ends. Chill until firm, 1 to 1 1/2 hours
Position racks in top and bottom thirds of oven. Preheat to 350F. Line 2 baking sheets with parchment.
Slice cookies into 1/4-inch rounds and arrange 1 inch apart on prepared sheets. Bake in top and bottom thirds of oven, switching halfway through, until cookies are golden, 10 to 12 min. Let cookies cool on sheets for 1 min, then transfer to a wire rack to cool completely. Repeat with remaining dough. Bake and cool cookies. Whisk 3 tbsp maple syrup with 1/4 cup icing sugar until smooth. Spoon into a zip-top freezer bag. Snip off 2 mm from a corner of bag. Drizzle icing over cookies. Cookies will keep well, stored in an airtight container at room temperature, up to 5 days.
Kitchen note: Let icing dry after brushing or drizzling over cookies, about 1 hour.
S(Internet Address):
"http://www.chatelaine.com/recipe/quick-and-easy/maple-bacon-icebox-cookies/"
Yield:
"55 to 60 Cookies"
* Exported from MasterCook *
Cranberry White Chocolate Shortbread
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups butter -- (4 sticks) softened
1 cup sugar
4 cups flour
1 pkg. BAKER'S Premium White Baking Chocolate -- (6 squares) chopped
1 1/2 cups dried cranberries
PREHEAT oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well.
STIR in chopped chocolate and cranberries. Drop rounded tablespoons of dough, 2 inches apart, onto ungreased baking sheets. Flatten each ball of dough slightly.
BAKE 10 to 14 minutes or until lightly browned. Cool 5 minutes on baking sheets. Remove to wire racks; cool completely.
Prep Time: 15 min
Total Time: 29 min
Makes: About 4 dozen cookies or 48 servings, 1 cookie each
NUTRITION INFORMATION
Nutrition (per serving)
Calories 150
Total fat 9g
Saturated fat 4.5g
Cholesterol 20mg
Sodium 60mg
Carbohydrate 17g
Dietary fiber 0g
Sugars 9g
Description:
"Shortbread, so tasty on its own, is even more delicious with add-ins like chopped white chocolate and chewy dried cranberries."
Source:
"http://www.kraftrecipes.com/recipes/cranberry-white-chocolate-shortbread-66042.aspx"
- - - - - - - - - - - - - - - - - - -
NOTES : Looking for something to serve at a tea? This recipe serves 48, so you can freeze the leftovers for another special occasion.
Store in airtight container at room temperature up to 1 week.
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charley
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Post by charley on Dec 22, 2016 19:34:17 GMT -5
Cafelatte, I've made those Sparkling Butter Toffee Cookies. They're very good!
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lantana
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Post by lantana on Dec 23, 2016 7:12:26 GMT -5
I was very pleased with the Princeton Gingersnaps that catbatty posted. These are delicious, and the house smells great when they are baking. I gave them all away yesterday, after a few test cookies for breakfast. To me, this is a classic cookie that needs nothing else. I'll keep in it my "greatest hits" file.
Alice |
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Post by wallycat on Dec 23, 2016 10:47:10 GMT -5
I am debating about baking this sometime in the next week (from David Lebovitz--living a life in Paris) www.davidlebovitz.com/chocolate-cake-recipe-prunes/Chocolate-Prune Cake One 9-inch (23 cm) cake, 10 to 12 servings Feel free to swap out another dried fruit for the prunes (sometimes called “dried plums”), such as figs, cherries, or apricots, although do give the prunes a try they have a wonderful affinity to dark chocolate. You can also use another liquor, such as port, red wine, or bourbon. For those avoiding alcohol, black tea makes a good substitute, especially one that’s flavored with black currants. For the prunes: 6 ounces (170g) pitted prunes, diced in small pieces 1/3 cup ( 80 ml) rum, or another liquor (see headnote) 1 tablespoon sugar For the cake: 12 ounces (340g) bittersweet or semisweet chocolate coarsely chopped 12 tablespoons (6 ounces, 170g) unsalted butter, cubed 6 large eggs separated large pinch of salt 3 tablespoons sugar Additional soft butter and flour, or cocoa powder, for preparing the pan 1. Simmer the prunes with the rum and 1 tablespoon of sugar in a small saucepan for a few minutes, until most of the liquid is absorbed. Remove from heat, cover, and let stand until cool. 2. To make the cake, preheat the oven to 325ºF (165ºC). 3. Butter a 9-inch (23cm) springform pan. Dust the inside with flour or cocoa powder, and tap out any excess. 4. In a large bowl set over a pan of simmering water, melt the chocolate and butter, stirring until smooth. Remove from heat and stir in the prunes and any liquid left in the pan. 5. Stir the egg yolks into the chocolate mixture. 6. In a separate bowl, or using a stand mixer, whip the egg whites with the salt until they begin to hold soft peaks. Continue whipping, adding the 3 tablespoons of sugar, one tablespoon at a time, until the whites hold their shape when you lift the whip. 7. Fold one-third of the beaten egg whites into the chocolate mixture thoroughly, then fold in the remaining egg whites just until no streaks of whites are visible. Don’t overfold. 8. Bake the cake for 40 to 45 minutes, or until the cake feels set close to the edges of the pan but the center is still rather soft to the touch and moist-looking. Let cool. Serving: This cake is very moist, which makes it a bit challenging to get a clean slice out of it. Run a thin knife around the cake to loosen it from the pan and remove the springform mold. Dip the knife in very hot water then wipe the blade dry and use it to slice the cake, dipping the knife in the hot water and wiping it off between each cut. Storage: This cake can be made up to three days in advance, and stored at room temperature. It can also be frozen for up to two months. |
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Post by Catbatty on Dec 23, 2016 13:36:10 GMT -5
Alice - I'm so pleased that this cookie is going into your Greatest Hits file. A winner from Dorie Greenspan's newest book (Dorie's Cookies)!! I wondered what other folks would think. They are flavor intense and I wasn't sure if that would make them a hit or not. I thought that next time I make them, I might reduce the amount of fresh ginger just a bit. I got some pretty HOT hints from them. But they were so crisp and texture-wise/looks-wise just awesome. I'm glad you like em that much! I was very pleased with the Princeton Gingersnaps that catbatty posted. These are delicious, and the house smells great when they are baking. I gave them all away yesterday, after a few test cookies for breakfast. To me, this is a classic cookie that needs nothing else. I'll keep in it my "greatest hits" file.
Alice |
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Post by Catbatty on Dec 23, 2016 13:52:13 GMT -5
Cafelatte - We made the peanut butter cookies, but I didn't have light brown sugar, so used dark. I measured so carefully, but I might have done something wrong. They were very 'sandy' in texture. Not sure if that's normal or if I goofed up. At this point, I have to say that they don't beat out the recipe I used long ago...but who knows? Those that I used to make were dark and I think had crunchy peanut butter and back in those days we might have even used (ugh) Crisco... Anyway, they are still good but I think I would like to get my old ones back someday. (I'll go looking and if I find em, I'll post.) Classic Peanut Butter Cookies
Cafelatte wrote:
"What a great DH you have!!! I do hope you like them. I like that they are thicker and bigger than the average PB cookie. Like I said my boys like them (I should say men as the youngest is going to be 22 soon)."
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cafelatte
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Post by cafelatte on Dec 24, 2016 8:36:43 GMT -5
Cafelatte - We made the peanut butter cookies, but I didn't have light brown sugar, so used dark. I measured so carefully, but I might have done something wrong. They were very 'sandy' in texture. Not sure if that's normal or if I goofed up. At this point, I have to say that they don't beat out the recipe I used long ago...but who knows? Those that I used to make were dark and I think had crunchy peanut butter and back in those days we might have even used (ugh) Crisco... Anyway, they are still good but I think I would like to get my old ones back someday. (I'll go looking and if I find em, I'll post.) Classic Peanut Butter Cookies
Cafelatte wrote:
"What a great DH you have!!! I do hope you like them. I like that they are thicker and bigger than the average PB cookie. Like I said my boys like them (I should say men as the youngest is going to be 22 soon)."
catbatty - I'm sorry you took the time to make the cookies and didn't like them. Like I said, these are the ones the boys like the best and I usually only eat one. I guess they are a bit sandy, but I use Skippy PB and find it creamier than other brands, but I don't think that would make a difference, nor would the dark sugar. I think in the past I used to make the recipe from Skippy website and they preferred these when I made them the first time. They like them bigger and thicker I guess. Just goes to show not every recipe is for everyone and that's why there are so many variations of the same out there. |
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Post by Catbatty on Dec 24, 2016 14:16:39 GMT -5
Cafelatte - We still enjoyed them and they made lots. So, not only did we (hus and I) eat them, but holiday visitors had some and were sent home with little bags of them, too. I just ate the very last one (for breakfast...lol) dipped in coffee worked nicely. <grin>
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Post by PattiA on Dec 24, 2016 15:08:50 GMT -5
My Christmas Eve baking is in progress, mincemeat tarts for my mom, our traditional Christmas morning breakfast bread, NYT Intense Chocolate Mousse Cake is in the oven and smelling so good.
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Post by wallycat on Dec 24, 2016 17:47:20 GMT -5
PattiA, curse you! I couldn't stop thinking about flourless chocolate tortes/cakes.
Found two recipes I sort of tweaked together and it is in the oven as I type.
One recipe whipped the whites separately; the other did not. I opted not to to see how easy I could make this. I used cocoa powder only (no melting chocolate) and I added 1 tbs of brandy. I also used stevia, so no added sugar. I could not stop licking the bowl!
Between this and the curing home made eggnog, I should be set. There's always cheese! And it is only DH and I.
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Post by PattiA on Dec 25, 2016 9:48:35 GMT -5
Wallycat, cured homemade eggnog! One of my clients used to give me a big jar every year. Boy do I miss that stuff. Hope our cakes are great.
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Post by swedishcook on Dec 26, 2016 18:54:39 GMT -5
Tried some new cookie recipes but didn't have time to post until now. Including an oldie I hadn't baked in a long time. Three Ginger Cookies3/4 cup unsalted butter -- at room temperature 1 cup dark brown sugar 1/4 cup molasses 1 egg 2 1/4 cups flour 2 teaspoons ground ginger 2 teaspoons baking soda 1/2 teaspoon salt 1 1/2 tablespoons minced fresh ginger 1/2 cup crystallized ginger -- chopped 1. Cream together butter and sugar. Beat in molasses, then egg. 2. Sift together flour, ground ginger, baking soda and salt. Stir into butter until blended. Add fresh and crystallized ginger. Mix well. 3. Chill at least 2 hours. 4. Heat oven to 350°. 5. Shape dough into 1" balls and place on lined baking sheets 2 inches apart. 6. Bake until browned, about 10 minutes. Cool on wire racks. Makes 48 cookie, Source: "Erin's cookbook - Silver Palate", posted by NewMrsG on the old CLBB Wish I had seen catbatty's post with Princeton Gingersnaps before making these. They were good but I'm sure the intensity in Dorie Greenspan's are more what I was looking for. Swedish Farmer Cookies This old recipe is from a booklet published by the Swedish margarine company. They published a couple of excellent recipe booklets while I was in college. My girlfriends and I collected them all. I made one batch with margarine - slightly darker and crispier and one with salted butter - my choice for future baking. The butter cookies have some crunch and keep for a week in a tin can with tight lid.1/2 cup + 6 Tbsp. salted butter, softened (200 grams) 7 (fluid) ounces sugar (180 grams) 1 Tbsp. molasses (Grandma's) 6 1/2 Tbsp. (blanched) slivered almonds, lightly chopped 1 1/2 tsp. baking soda 300 grams all purpose flour (about 2 1/4 cups) Combine butter, sugar and molasses; beat with electric mixer until creamy. Combine almonds, baking soda and flour; mix well. Add flour mixture to butter mixture working with a wooden spoon. Shape dough into 3 logs 1 1/4-inches in diameter. If hard to shape round logs just flatten sides and you get square cookies Wrap in plastic wrap and refrigerate overnight or up to 2 days. To bake, preheat oven to 350°. Line 3 baking sheets with parchment paper. Only take one roll from fridge at a time. Cut into 1/4-inch slices. If they fall apart a little just press pieces back to shape the cookies. Bake at 350° 12-15 minutes depending on your oven. First the cookies rise - when they "fall down" they are done. (According to DH that is science - my worst subject in school.) Cool on pans 5 minutes. Transfer to wire rack and cool completely. Yield about 60 cookies Orange Butter Slice & Bake CookiesFrom Rachael Ray's December magazine 2 1/2 cups flour 1 t baking powder 1/2 t salt 1 cup sugar 2 sticks unsalted butter, at room temperature 1 large egg 4 1/2 t orange zest (don't skimp when measuring or you will miss out on flavor) 3 T orange juice colored sugar for decorating 1. In a small bowl whisk the flour, baking powder and salt. In a large bowl, using an electric mixer on medium, beat the sugar and butter until light and fluffy, about 2 minutes. Add the egg and the orange zest and juice. Beat on low until blended, about 1 minute. Add the dry ingredients; beat on low just to blend. Cover and chill 1 hour. Transfer the dough to a sheet of parchment or wax paper; form into a 1 1/2-inch log (I made 2 logs for easier handling). Roll in colored sugar, then roll in the paper and freeze until firm, at least 2 hours. (I refrigerated overnight.) 2. Position racks in the top and bottom thirds of the oven; preheat to 400°. Unwrap the dough and cut into 1/4-inch slices. Divide between two nonstick or parchment lined baking sheets, spacing 1 inch apart. Bake until golden brown around the edges, rotating sheets and reversing from top to bottom halfway through baking, 8-10 minutes. Transfer the cookies to a wire rack; let cool. Repeat with remaining dough on clean, cold baking sheets. (There is no way I'm opening my oven door to rotate baking sheets and watch oven temperature drop 50 degrees!!! I baked one sheet of cookies at a time for 8 minutes and got about 45 cookies.) These were very good and next time I'll make sure to use enough orange peel - probably needing 3 oranges. With the colored sugar it's impossible to see when edges are golden. But the red sugar looked festive and added a nice crunch - and left distinct, red rings on the parchment. Another keeper is Crisp Gingersnapslovetobeinthekitchen.com/2012/11/06/crisp-gingersnaps/French Apple Cake (see link below for the story behind the name) Finally, I tried a new "coffee cake" with apples and dark rum that I've already made twice. The second time I had purchased a dark rum recommended by the ladies in the liquor store. That was even better than using Bacardi Gold. Highly recommended as dessert. Have used both Fuji and Honeycrisp apples with equally great result. www.onceuponachef.com/2011/09/french-apple-cake.html |
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Post by Catbatty on Jan 9, 2017 22:32:59 GMT -5
YUM. Cookies just out of the oven! Very buttery tasting molasses cookies--not greasy, no, but the butter flavor comes through loud and clear. I was surprised. Love that!! So good. They don't have the heat that the Princeton Gingersnaps had (from Dorie G). These are from 'Family Celebrations with the Cake Boss'. I like em!! A bit on the sweet side, so I don't think they need to be rolled in sugar before baking...next batch, I won't.
I didn't really expect them to be this good. Easy too. Catbatty
* Exported from MasterCook *
Molasses Cookies (Cake Boss)
Recipe By :Buddy Valastro
Serving Size : 3 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 pinch kosher salt, (I used big pinch, maybe 2 tsp)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
3/4 cup unsalted butter, at room temperature
1/2 cup dark brown sugar
1/2 cup granulated sugar -- (plus more for rolling)
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 cup molasses
1. Sift the flour, baking soda, salt, cinnamon, cloves, and allspice into a large bowl.
2. Put the butter, dark brown sugar, and granulated sugar in the bowl of a stand mixer and cream them together on medium-high speed until light and fluffy, about 3 minutes. Add the egg and the vanilla and beat to incorporate. Add the molasses and beat until combined.
3. Working in three batches, gradually add the dry ingredients to the wet, mixing on low speed to incorporate between additions. Turn the dough out onto a sheet of plastic wrap; tightly wrap, and chill for 30 minutes and up to overnight.
4. When ready to bake the cookies, position a rack in the center of the oven and preheat the oven to 325°F. Line 2 cookie sheets with parchment paper.
5. Scoop out 2-inch balls of dough and roll them in granulated sugar to coat; place on the baking sheets at least 2 to 3 inches apart. Press each down gently with your fingers to flatten slightly. Bake for 10 to 12 [took my oven 14 full minutes] minutes, rotating the cookie sheets halfway through baking.
6. Transfer the cookies to racks to cool; serve right away or keep in an airtight container at room temperature for up to 3 days.
MAKES ABOUT 2 1/2 DOZEN COOKIES
Source:
"Family Celebrations with the Cake Boss"
Copyright:
"(2013); ISBN 978-1-4516-7433-0"
Yield:
"2 1/2 dozen"
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NOTES : Brenda's note: Wonderful, buttery flavor. Very sweet. Going to make next batch without rolling in sugar.
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Post by swedishcook on Jan 9, 2017 22:51:43 GMT -5
Glad to see your post catbatty! You bake = you have electricity Those cookies sound great and I'd love to make them myself. Did they spread a lot - meaning how big were the finished cookies? |
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I'd rather have one slice of a delicious cake, rather than a bunch of cookies or bars to choose from. 
Thanks!! 
