It has been too long since I made Cookies

I used to make cookies every couple of months and freeze them. I would make multiple batches in one day. I would be in the kitchen for hours and when I was finally done I wouldn't even want a cookie. The last time I made cookies I decided to freeze the dough instead of baked cookies. It made for a much less timely adventure that way. Since I have been pregnant I have not had the desire to bake. Which is not like me. I even bought store bought cookies one day to take to a friend's cabin. I just didn't want to do it. But I decided that for my first Baby Shower coming up in September that I would thank the guests with homemade cookies. So today I didn't have much going on so I made 3 types of cookies and froze most of the dough. I had to bake some for my husband though, he has a major sweet tooth and that would have been mean. I chose three types of cookies.

I have a convection oven and have found that baking all my cookies at 325 on the convection setting leads to perfect cookies. I follow the time suggestions of the recipes, but just keep an eye on them.

I used my cookie scoop from pampered chef to make balls. I stored all the cookie balls in gallon ziplocks and put in the freezer. They are ready and waiting to be baked whenever I decide to do so.

Coconut Chocolate Chip Cookies

(this recipe is adapted from Coconut Toffee Chews from Bakingblonde)

I made two batches today.

2 1/2 Cups Flour

1/2 tsp Salt

1 tsp Baking Soda

(Sift or wisk dry ingredients together and set aside)

1 Cup Brown Sugar (Firmly Packed)

1 Cup Butter (Softened)

1 Cup Sugar

2 Large Eggs

1/2 TBS Vanilla

2 1/4 Cups Flaked Coconut

1 Cup Chocolate Chips

Cream butter and sugar until smooth. Beat in the eggs and vanilla until mixed. Add the dry ingredients and blend until just mixed. Stir in the Coconut and Chocolate Chips.

Bake 350 for 8-12 minutes (until tops are lightly toasted) try not to overbake.

Thick and Chewy Chocolate Chip Cookies

This recipe has been mentioned numerous times on "What's Cooking" message board on the nest.com. I wanted to find the original recipe instead of back tracking through various blogs. This is a "Cook's Illustrated" Recipe.

I made 2 batches today.

2 1/8 Cup Flour

1/2 tsp Salt

1/2 tsp Baking Soda

1 1/2 Stick of Butter (melted and cooled)

1 Cup Brown Sugar

1/2 Cup Sugar

1 Large Egg

1 Large Egg Yolk

2 tsp Vanilla

1-2 Cups Chocolate Chips (or Chunks)

Bake 325 for 15-18 minutes (Check at 13 minutes)

Peanut Butter Chocolate Chunk Cookies

This is a recipe from Ina Garten. I found it on a random website. I should have read the directions more clearly because I didn't press the cookies down before baking as suggested. So I ended up with more of a round cookie. Oh well they still tasted great! I also made two batches of these too.

1/2 pound unsalted butter at room temperature

1-1/2 cups light brown sugar, packed

2/3 cup granulated sugar

2 extra-large eggs at room temperature

2 teaspoons pure vanilla extract

1 cup good smooth peanut butter

2-1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

1 pound good semisweet chocolate chunks

Preheat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy. Add the eggs, one at a time. Add the vanilla and peanut butter, and mix. Sift together the flour, baking powder, and salt and add to the batter, mixing only until combined. Fold in the chocolate chunks. Drop the dough on a baking sheet lined with parchment paper, using either a 1-3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands, flatten the dough lightly, then press the tines of a wet fork in both directions. Bake for exactly 17 minutes (the cookies will seem underdone). Do not overbake. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack and let cool completely.

Peanut Butter Double Chocolate Brownies

So what makes basic brownies better?? How about more chocolate and peanut butter!!

Baker's One Bowl Brownies With a Twist
This is the recipe I used, modified slightly. Since I was adding sweetened peanut butter I reduced the sugar by 1/2 cup and did not add any nuts.

4 Squares of unsweetened baking chocolate
1 1/2 sticks of butter
1 1/2 Cups Sugar
3 Eggs
2 tsp Vanilla
1 Cup Flour
3/4 Cup of Semi-sweet chocolate chips
2/3 Cup Peanut Butter (warmed slightly in the microwave)

PREHEAT oven to 350°F. Grease a 13" x 9" with cooking spray.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and chocolate chips and mix well. Pour into baking pan. Drizzle the peanut butter over the brownie mix and take a knife and spread side to side to swirl the peanut butter.

BAKE 30 to 35 min.

Enjoy!

Comments: The next time I make these I will mix the peanut butter in completely. I think they will stand up better. But the results with these are still VERY good.

Master Baker Challenge: Cinnamon

The "What's Cooking" Board on the Nest provides a ton of inspiration for cooking/baking. Many of the ladies on the board have amazing food blogs. There seems to be many blog challenges being posted lately. I found out about this one on the board as well as the other two I participated in this week.
Master Baker Challenge: Cinnamon

So the ingredient is cinnamon and the challenge is to make something with cinnamon. I was baking cookies this weekend and decided to do one of my favorites. There aren't many recipes that beat this classic. I doubled the recipe and added extra vanilla and cinnamon because I love the flavors of both.


Quaker Oats Vanishing Oatmeal Cookies

1/2 pound (2 sticks) butter, softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs 1 teaspoon vanilla

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3 cups Quaker Oats

1 cup raisins (I always use golden raisins)

I baked on Convection Setting 350 for 15 minutes

Would you like a Cookie?

Peanut Butter Oatmeal Chocolate Chip Cookies


These used to be the only cookies I made. But I have recently found 2 other recipes that I love too. So it has been a long time since I made some of these. The recipe comes from the Better Homes and Garden Cook Book. I can't rave enough about the convection setting on my oven. This setting allows for the perfect cookies! Yum these are some good melt in your mouth cookies, and extra perfect with some milk.

Eat to the Beat!! Part 2 Coconut Lime Cupcakes

Since this was thrown together, I would recommend a couple changes to the recipe I used. I will note those in blue.
Preheat Oven to 350 (I have convection so I did 325)

1 1/4 Cups Flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Cup Butter
3 Eggs
3/4 Cup Milk (use 1 Cup)
3/4 Cup Sugar
1 lime (juice and zest) (I used a small one use medium sized lime)
1 Cup Coconut (use 3/4 cup)

Mix the dry ingredients together and set aside. Beat the butter until soft and add the sugar and mix until smooth. Add the eggs one at a time. Add the milk and lime juice. Slowly add the dry ingredients and mix until smooth. Stir in the coconut at the end.
Pour into muffin cups in muffin pan.
Bake for 20 minutes, or until toothpick comes out clean. Enjoy.

Makes 12 Cupcakes

Cinnamon Rolls

I had the wonderful experience to work in a Church Camp Kitchen during the summers in College. I learned a great deal and often use techniques I learned there in my kitchen. The camp has an outstanding roll recipe and used that roll recipe to make cinnamon rolls also. So the technique of this recipe was learned long ago. The recipe I used the Honey Whole Wheat Bread dough recipe again from All recipes.

INGREDIENTS

• 2 cups warm water (110 degrees F/45 degrees C)
• 2 cups whole wheat flour
• 1 tablespoon active dry yeast
• 1 teaspoon salt
• 1/3 cup honey (I use 2/3 Cup)
  
• 1/3 cup vegetable oil
• 5 cups all-purpose flour

Cinnamon Spread
1 Cup Melted Butter
3/4 Cup Brown Sugar
1/8 Cup Cinnamon
Mix all ingredients together

DIRECTIONS

1. Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. (I cheat and use the Kitchen Aid to knead the dough) When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. (This is where I change it up)
2. Split the dough into two equal portions. Take the first and roll out flat on a floured counter top. The size should be around the size of a large cookie sheet (maybe a cookie sheet and a 1/2). Spread with the cinnamon mixture.
3. Roll the dough to create a log. Slice into 1 1/2 inch slices and place on a greased jelly roll pan.
   
4. Bake on 375 for about 12-15 minutes or until slightly browned.
5. Serve warm with a fork.
6. Enjoy.
   

Weekend Baking

Blondies and Brownies

I had some helper's in the kitchen and we decided to make so blondies and brownies. These turned out to rave reviews. When deciding what to add to the blondies I asked "chocolate chips or M&M's" my 3 1/2 year old niece looked at me puzzled and then said "BOTH". So that is what we did. Dark Chocolate M&M's and Nestle Chocolate Chips. I used the basic blodie recipe from my Better Homes & Gardens Cookbook. Below is the recipe I used for the brownies. I didn't use nuts in this batch.

Baker's One Bowl Brownies

4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 stick s) butter or margarine
2 cups sugar
3 eggs
1 tsp. va nilla
1 cup flour
1 cup coarsely chopped PLANTERS Pecans

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan.

BAKE 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature.

My Thanksgiving Dishes Part 1

Dale and I hosted Thanksgiving this year. I have made turkey's a couple times before, but never done the whole Thanksgiving meal myself. My Mom brought some green bean casserole and a pumpkin pie. But I handled the rest. I will go in order of preparation.


Apple Pie
I was going to make a Dutch Apple Pie, but half way through I decided to just to traditional. I used Pillsbury roll out pie crust for both pies.
5 1/2 cups of Golden Delicious Apples (peeled, sliced and diced)
3 TBS of Flour
1 Cup Sugar
2 tsp Cinnamon
1/2 tsp Nutmeg
Mix all ingredients together and pour into 9" Pie shell.
2 TBS butter (in little chunks)
Dot with butter. Place second pie crust over the top and flute the edges. Cut in X in the top to allow for venting. Sprinkle the top with cinnamon and sugar.
Bake in preheated 350 degree oven for 40 minutes or until the edges are lightly browned and the apple mixture is bubbly inside.

Mixed Berry Pie
Costco sells a frozen mixed bag of berries. It has Raspberries, Blueberries and Marionberries.

4 Cups of berries
3 TBS Flour
1 Cup Sugar
1 TBS Lemon Juice
1 tsp cinnamon
Mix all the ingredients together and allow to thaw for about 45 minutes.
Place 1 crust in a 9" pie plate. Pour the berry mixture in the pan dot the mixture with chunks of butter (1 TBS). Place the second crust over the top and flute the edges. Cut an X in the top to allow venting. Sprinkle the top with cinnamon and sugar.
Bake for 15 minutes in 450 degree oven. Reduce the temperature after 15 minutes to 350 and bake for an additional 35-40 minutes or until the edges are slightly browned and the contents are bubbling. (This recipe was adapted slightly from "Applegate River Blackberry Pie" from "Retro Pies" Cookbook)

Dinner Rolls
This recipe was adapted from 2 recipes. It was from the Honey Whole Wheat Bread recipe I mentioned in a previous post and a classic roll recipe from a church camp I used to work at during the summers in college.

1 oz yeast
2 ½ Cups Warm Water (110 degrees)
1 Cup honey
2 tsp. salt
½ Cup melted butter
3 Cups Whole Wheat Flour
5 Cups AP Flour (may need a little less or little more depending on how it feels while kneading)

Dissolve the yeast in warm water. Add honey, salt and melted butter and mix well. Add whole wheat flour and blend until mixed well. Add in flour 1 cup at a time. Leave 1 cup aside for the kneading (dough should be sticky). Allow dough to rise (double in size). Knead the dough, adding flour as you go. The dough should not be sticky at this point. Form dough into balls to make rolls. Place on greased baking sheet less than an inch apart. Allow the rolls to rise for at least 1 hour. Can be left over night in the refrigerator.

Bake 350 for 20-30 minutes or until lightly browned

Rub melted butter on the tops of the rolls with a pastry brush just after removing from the oven.

Makes about 40 rolls.

Shredded Carrots Galore

I needed to "practice" grating with my food processor. I bought the 11 Cup Processor earlier in the summer, but with moving haven't had much time to use it. So what should I shred?? How about some baby carrots. So I ended up with 6 Cups and couldn't think of anything else to do with them but make a carrot cake. But because I had 6 and the recipe only calls for 3 I decided to make 2 batches of cake. The second batch I made 1/2 into 12 cupcakes and 1/2 into a loaf of bread. Here is the basic recipe from Betty Crocker's Cookbook: Bridal Edition

Cake
1 1/2	cups granulated sugar
1	cup vegetable oil
3	eggs
2	cups Gold Medal® all-purpose flour
2	teaspoons ground cinnamon
1	teaspoon baking soda
1	teaspoon vanilla
1/2	teaspoon salt
3	cups shredded carrots (5 medium)
1	cup coarsely chopped walnuts
Cream Cheese Frosting
1	package (8 oz) cream cheese, softened
1/4	cup butter or margarine, softened
2	to 3 teaspoons milk
1	teaspoon vanilla
4	cups powdered sugar

1.	(I combined this frosting recipe with another and omitted the milk and used 1/2 cup of softened butter) Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
2.	Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
3.	In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Store in refrigerator.

Cookie Cookies Cookies

Here are the cookies I made
1. Bakingblondes wonderful coconut toffee cookies (with chocolate chips instead of toffee)
2. BBFCCC!
3. Snickerdoodles
4. Peanut Butter Oatmeal Rounds with Chocolate Chips
5. Chocolate Crinkles

This was the first time baking in my new oven. I used the convection setting. 1 and 2 turned out perfect. The BBFCC cookies are excellent! Bakingblondes cookies are fast becoming my favorite (even though I adjusted the recipe I will still give her the props).
Problems came with 3 and 4. Some how the oven turned off. I guess I need to figure out the buttons a little better. But what resulted was a very flat snickerdoodle and some slightly over cooked peanut butter oatmeal rounds. But I figured out the oven issue and the chocolate crinkles turned out pretty well.
LESSON LEARNED BUTTER CANNOT BE SUBSTITUTED FOR SHORTENING!!! (fine I get it!! ) This assisted the snickerdoodle spread.