Because I had too much time on my hands over the weekend, I decided to make cookies. This, fyi, is my true passion. I love to decorate cookies. I am still in the practicing stages, but it gives me such joy.
I also believed that we were much further into October than we actually are, so I thought halloween cookies would be appropriate. Below I have posted my basic sugar cookie recipe and the icing recipe I used for these cookies. And of course, lots of picture.
Following this Link to the original sweetambs halloween cookies.
yield: 30 cookies prep time: 15 min total time: 1 1/2 hours
recipe from america's test kitchen
yield: 6 cups total time: 30 min
recipe from: sweet adventures of sugarbelle--great tips on this website!
While having a hankering for some delicious cookies, I decided to whip up a lovely, chewy peanut butter cookie.
Again, because those were the ingredients I had available.
I wanted to add a little crunch to the cookies (peanuts), but since I was out, I did add roasted, chopped almonds, and it turned out great.
The recipe is incredibly easy from betty Crocker, and rest assured, it is delicious!
Peanut butter cookies
Yield: 30 cookies Prep time: 25 min total time: 2 1/2 hours
recipe curtsey of betty Crocker
I have once again opened the america's test kitchen family baking book to make oatmeal fudge bars. Again, for no reason.
Nothing is better than a layer of oatmeal crubled topped with rich fudge topped with another layer of oatmeal crumble. It's like apple crisp but instead of using apples, you use fudge...
Oatmeal fudge bars
Crust and topping
1 cup oats
1 cup light brown sugar
¾ cup flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
8 tablespoons butter, melted and cooled
¼ cup flour
¼ cup light brown sugar
2 teaspoons instant espresso or instant coffee (i just use coffee grounds)
¼ teaspoon salt
9 ounces semisweet chocolate
2 tablespoons butter
For the crust and topping: adjust an oven rack to the middle position and heat the oven to 325⁰. Line an 8" square baking pan with a foil sling and crease the foil.
Whisk the oats, brown sugar, flour, baking powder, baking soda, and salt together in a large bowl. Stir in the melted butter until combined. Reserve ¾ cup for the topping.
Sprinkle the remaining oat misture into the prepared pan and press into an even layer (i use my hands!). Bake the crust until light golden brown, 8 minutes. Let the crust cool completely on a wire rack; about one hour (or I put it into the freezer for about 10 minutes).
For the filling: whisk the flour, sugar, coffee, and salt together in a medium bowl. Melt the chocolate chips and butter together in the microwave. Transfer the chocolate mixture to a large bowl and let cool slightly. Whisk in the egg until combined. Stir in the flour mixture until just incorporated.
Heat the oven to 325⁰. Spread the filling evenly over the cooked crust and smooth the top (again, I use my hands). Sprinkle the reserved oat topping. Bake the bars until a toothpick comes out with only a few moist crumbs, 25-30 minutes.
Let the bars cool completely in the pan, about 2 hours (this is important or else they fall apart, but again, you can cool in the freezer). Remove the bars from the pan using the foil, cut into squares, and serve.
Recipe from: America's Test Kitchen
Today, for no reason at all, I made my all time favorite cookie recipe: Molasses Spice Cookies. I got the recipe from my America's Test Kitchen family baking cook book, my all time favorite cookbook.
My secret to making these cooking so amazingly tasty: premium spices. One of the best gifts I have ever gotten from my mom was this box of baking spices from Penzley spices. (I have also seen them at savory) The cookies taste great with grocery store spices, but investing in high quality spices really brings cooking and baking to the next level. It's the secret that leaves those eating your food asking "what did you do to make these so good."
The last thing I love about these cookies: they are rolled in sugar before they get baked. It makes for an amazingly crispy crust and a bite of sugar to balance the intense spices.
Molasses Spice Cookies
Yield: 24 cookies Prep time: 10 minutes Cook time: 10-12 minutes
Heat oven to 375⁰ and line a baking sheet with parchment paper. Spread 1/2 cup sugar into a shallow dish for rolling.
In a medium bowl, whisk the flour, baking soda (or baking powder for round, tall cookies), spices, pepper, and salt together.
in a large bowl, beat the butter, brown sugar, and remaining 1/3 cup sugar together until light and fluffy. Beat in the egg yolk and vanilla until combined. Beat in the molasses until incorporated, scraping down the bowl and beaters as needed.
Slowly add the flour mixture until combined (dough will be soft).
Working with medium size balls, roll the dough into sugar to coat. Lay the balls on the prepared baking sheets about 2 inches apart.
Bake the cookies 10-12 minutes and allow to cool on baking sheet for 10 minutes.
Recipe from America's Test Kitchen Family Baking Book
Always experimenting in the kitchen.