Archives for posts with tag: Cookies

On our day off, my sister and I decided to make 4th of July Cookies and came across this GENIUS idea to sprinkle sugar cookies with blue sprinkles and red Pop Rocks! Sticks to the 4th of July theme and adds a kick of fireworks in your mouth! The cookies themselves are star-shaped sugar cookies and we just used some icing we had in the fridge. These cookies really are festive and brings back memories of eating those Pop Rocks straight. Happy 4th of July and I hope you enjoy these fun cookies! My sister also was kind enough to take some amazing pictures (I’m positive you can tell when the pictures come from her and when they come from my iPhone but still want to give her a well-deserved shout out!).

Also, if it wasn’t enough of her to take pictures of the baking process, she also took the time to take some pictures of where the BWF magic happens. It’s no gourmet kitchen but it’s my cozy nook where I have everything I need to bake with ease, comfort and joy. Let’s bake! If you want to set up a session just email me at bakingwfriends@gmail.com.  

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Ingredients:

  • 3/4 cup unsalted butter, slightly softened to room temperature
  • 3/4 cup granulated sugar
  • 1 large egg at room temperature
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 and 1/4 cups all-purpose flour
  • 1/2 tsp baking powder

Directions:

In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth – about 1 minute.

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Add the sugar and beat on high speed until light and fluffy, about 3 or 4 minutes.

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Scrape down the sides and bottom of the bowl as needed.

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Add the egg, vanilla, and almond extract and beat on high until fully combine, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.

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Whisk the flour and baking powder together in a medium bowl.

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Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.

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Divide the dough into 2 equal parts.

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Roll each portion out onto a piece of parchment to about 1/4″ thickness.

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Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour and up to 1 day. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. Chill up to 2 days (max).

Once chilled, preheat oven to 350F. Line 2-3 large baking sheets with parchment paper or a silicone baking mat. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.

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Bake for 8-10 minutes, until very lightly colored on top and around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.

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I was asked to make some chocolate chip cookies and I figured I would just quickly pull up my blog and find one or two recipes, and to my surprise, I didn’t have a single plain chocolate chip cookie recipe posted! So I did some searching and found my new favorite chocolate chip cookie recipe! It’s not necessarily quick but they are well worth the effort. Enjoy!

Ingredients: 

  • 2 and 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks) unsalted butter, melted
  • 3/4 cup light brown sugar, loosely packed
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips or chocolate chunks

Directions:

Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla.

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Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick.

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Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill in the refrigerator for 2 hours, or up to 3 days. Chilling is mandatory.

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Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

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Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet.

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Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

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Anna (one of my former college roommates) and I made some ridiculously delicious cookies with just about everything you could want in a cookie: some cake mix, some chocolate chips, some sprinkles and of course, the baking essentials. These cookies were amazing and it was great to catch up with this awesome lady 🙂

P.S. the batter requires at least 2 hours in the fridge so just use that time to go grab some pizza like we did!

Ingredients: 

  • 1 and 1/4 cup all-purpose flour
  • 1 and 1/4 cup yellow or vanilla boxed cake mix
  • 1/2 teaspoon baking soda
  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 egg, at room temperature
  • 1 and 1/2 teaspoons vanilla extract
  • 1 cup chocolate chips (we used a blend of white and semi-sweet chocolate chips)
  • 1/2 cup sprinkles

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Directions:

In a large bowl, sift together flour, cake mix, and baking soda. Set aside. 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 beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly disbursed.

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Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark. Place dough balls on a plate, cover tightly, and store in the refrigerator until ready to bake. You may also freeze the balls at this point for up to 3 months. (Then bake as directed adding 1 minute to the bake time without thawing.)

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Once dough has been chilled, preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 Tablespoons of cookie dough per cookie. Shape your cookie dough balls to be “taller” than they are wide, as pictured above. Press a few chocolate chips into the tops of the cookie dough balls, if desired. That makes a pretty cookie. Make sure to keep dough chilled when working in batches.

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Bake the cookies for 10-12 minutes until edges are slightly browned. The centers will still appear very soft, but the cookies will set as they cool. You may also press a few more chips into the tops of the cookies at this point (the chips will melt down and stick from the warm cookies).

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Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature for up to 7 days; baked cookies may be frozen up to 3 months. They won’t last that long!

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Also, in light of Valentine’s Day, we made these pink chocolate chip cookies. They were quite easy to make but I think I made them a little bit too big. Oh well, more cookie in every bite! Props again to Laura Quintero Photography!

Ingredients

  • 1 box (18.25 oz) strawberry cake mix, like Duncan Hines
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1/3 cup vegetable/canola oil
  • 1/2 teaspoon vanilla extract
  • 1 and 1/4 cup semi-sweet chocolate chips

Directions

Preheat oven to 350F. Line large baking sheet with parchment paper or silicone baking mat. Set aside. In a large bowl, mix together the cake mix and baking powder.

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Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand.

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Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone.

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Gently mix in the chocolate chips.

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Drop rounded balls of dough, about 2 Tablespoons each, onto prepared baking sheet. Make sure the balls of dough are taller than they are wide. Bake for 10 minutes – do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops may settle down; press them down gently with your fingers if they are not sinking much. Transfer to a wire rack to cool completely. Store in an airtight container for up to one week.

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These cookies are surprisingly soft and quite healthy! These are great to have for when you have cravings and are trying to watch your weight.

Ingredients

  • 1 c instant (quick-cook) oats (measured correctly)
  • ¾ c whole wheat flour (measured correctly)
  • 1 ½ tsp baking powder
  • ½ tsp ground cinnamon
  • 1/8 tsp salt
  • 2 tbsp coconut oil, melted
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • ½ c honey
  • 6 tbsp fresh raspberries, diced
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Directions
In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla.
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Stir in the honey until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated.
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Fold in the raspberries.
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Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat. Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 325°F for 13-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

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Notes

It’s incredibly important to measure both the oats and whole wheat flour correctly, using the spoon-and-level method described in the links above. If scooped from the container using the measuring cup, you’ll end up with 1.5 times as much, which will dry out your cookies and make them crumbly.

To make your own instant oats, pulse 1 cup of old-fashioned oats in a food processor 5-8 times.

Melted unsalted butter or melted margarine may be substituted for the coconut oil. Regardless of which is used, be sure that the egg is at room temperature before whisking it in. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in small blobs of semi-solid coconut oil or butter.

If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely on the baking sheet. That won’t let them crisp up too much, and they’ll still stay soft for an entire week!

In getting ready for the season premiere of Downton Abbey, I got inspired by my sister’s Christmas present to me. Her initial present to me was the Amy Poehler book, but she didn’t know I had just recently ordered it online! She let me exchanger her copy of the book for another one at Urban Outfitters. I found a recipe book called Tea & Treats: Perfect Pairings for Brews and Bakes by Liz Franklin. I am SO excited to try more recipes from this book and this was just the first one I tried. I will say that I didn’t do the real clotted recipe but a quick and easy one I found online that did the job (but I’m sure that doing the real thing would be more tasty). Enjoy!

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Ingredients

  • 2 sticks soft butter
  • 1 2/3 cups all-purpose flour
  • 1/2 cup cornstarch
  • scant 1/2 cup confectioner’s sugar
  • 1 tsp pure vanilla extract

Filling Ingredients

  • 1 1/4 cups clotted cream:
    • 1 cup heavy cream
    • 1/3 cup sour cream
    • 1 tbsp confectioners’ sugar
  • 2 cups raspberries
  • granulated sugar for dusting

Directions

Preheat oven to 350 F. Mix butter, flours, confectioners’ sugar and vanilla extract together until it forms a smooth dough. Spoon them mixture into a piping/pastry bag and pipe oval shapes about the size of a large egg onto the prepared baking sheets or flatten dough balls out with a flat round surface.

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Bake for about 15 minutes, until golden.

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Remove from the oven and leave to cool for a few minutes, then transfer to a wire rack until completely cold. To serve, sandwich together with clotted cream and raspberries and dust lightly with sugar. IMG_7141 IMG_7142 IMG_7143     IMG_7148  IMG_7150  IMG_7152   IMG_7155 IMG_7156

I had two old bananas and yet again I got sick of making a banana cake/loaf/bread variety so I found these awesome bananadoodles! These are absolutely amazing and way more fun than bread!

Ingredients

Cookie Dough:

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup vegetable oil
  • 1 1/3 cups granulated sugar
  • 1 tablespoon molasses
  • 2 large bananas. mashed
  • 1 tablespoon vanilla extract

Topping: 

  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Directions

Preheat oven to 350. Line two baking sheets with parchment paper, or lightly grease. In a bowl, whisk together flour, baking powder and salt. Set aside.

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Using either a stand mixer with the paddle attachment or a hand mixer, beat the oil, sugar and molasses at medium high speed until light, about 1 1/2 minutes.

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Add bananas beating well after addition.

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Beat in vanilla extract. Scrape down sides of the bowl and beat 30 seconds more. At low speed, add the flour mixture and beat until just blended.

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In a bowl, make topping by mixing cinnamon and sugar together.

Refrigerate dough for 30 minutes (or up to a week in the fridge.) Shape the cookie into 1 inch balls (about 1 tablespoon of dough.) Roll each ball into cinnamon sugar mixture to coat completely and arrange balls on the baking sheets, spacing them 2 inches apart. Flatten each cookie into a 2 inch disk. Bake cookies one sheet at time, 14- 18 minutes until tops are crinkly and they are puffed and lightly browned around the edges. Transfer cookies to a wire rack and cool completely.IMG_4951

In honor of the 2014 World Cup in Brasil, we tried to incorporate something from the cuisine of each of the final four countries to watch the final. We made Brazilian (pao de queijo) cheese bread as the appetizer and German bratwurst and bread for the entree all with Argentine wine and, last but not least, Dutch Speculaas for dessert!! They have a great combination of spices and are great cookies that can last quite some time.

Ingredients

  • 1 cup unsalted butter, softened
  • 2 teaspoons vanilla 
  • 1 cup white sugar 
  • 1/1/4 cups dark brown sugar 
  • 2 large eggs 
  • 3 1/2 cups flour 
  • 2 teaspoons baking soda 
  • 2 1/2 tablespoons speculaas spice* 
  • 1 teaspoon kosher salt

*Speculaas spice

  • 8 parts cinnamon
  • 2 parts nutmeg
  • 2 parts ground cloves
  • 1 part white pepper
  • 1 part ground ginger
  • 1 part cardamom

Directions

Preheat oven to 350 degrees F. Cream butter, vanilla, and both kinds of sugar until light and fluffy. Add both eggs and blend well.

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Whisk all of the dry ingredients together and slowly add to the butter mixture, combining until the dough pulls from the side of the bowl.

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Divide the dough in half. Wrap each half in plastic wrap and refrigerate for several hours or overnight. It can also be kept in the fridge for several days.

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Roll out dough to 1/4″ or 1/8″ thick and cut with cookie cutters. Bake at 350 degrees for 10-12 minutes.

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This was the most intensive endeavor BWF has undertaken yet! We built these the same day we did the Christmas wreath and let’s just say it was a baking EXTRAVAGANZA! Everything came out perfectly but it was no easy task! As you can imagine, to make gingerbread houses from scratch, you need to make the cookies, the icing, and gather the decorations you will use. But aside from that, each piece of the house must be pre-cut so that when the cookies are baked, they are already in the shapes needed to build the house. Don’t forget this important first step! Keep in mind, this recipe makes ONE gingerbread house. We tripled this recipe to make THREE gingerbread houses, one for each family (that rhymes!). I encourage you to enjoy this in the company with loved ones and it is bound to be a memorable experience!

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Ingredients

Gingerbread House Ingredients

  • 1/2 cup (1 stick) butter, at room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup light molasses or dark corn syrup
  • 1 tablespoon cinnamon
  • 1 tablespoon ground ginger
  • 1 1/2 teaspoons ground cloves
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 2 tablespoons water

Icing Ingredients

  • 1 pound (3-3/4 cups) powdered sugar, sifted if lumpy
  • 1 to 2 large egg whites, or substitute 4 teaspoons packaged egg whites and 1/4 cup water
  • 1 teaspoon almond extract, vanilla or lemon juice

Decorations

  • Gumdrops, licorice, peppermint, and other decorations as desired

Directions

Gingerbread House:

In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm. Preheat oven to 375 degrees F.

Cut out the following paper patterns for the gingerbread house template:

  • Two rectangles, 3 by 5 inches, to make the front and back of the house.
  • Two rectangles, 3 by 5 1/2 inches for the roof.
  • Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom.
  • Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway.
  • One piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway.

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Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place. Bake at 375 degrees F for about 15 minutes until dough feels firm. Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.

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Royal Icing:

Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.

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Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.

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Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes). Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing.

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Attach the entryway to the front of the house.

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Continue decorating the house, glueing on gumdrops, licorice and peppermint, as desired.

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First House

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Second House

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Third House

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BWF Extravaganza!

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ENJOY!

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Christmas day, Laura and I made Gingerbread cookies! We had a gingerbread men and gingerbread women cookie cutters so we had gingerbread people! The cookies themselves are so soft and delicious and decorating them was even more fun! We used cinnamon candy balls, black gel icing, and powdered sugar/vanilla icing to decorate. Original recipe here.

Ingredients

  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 3/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 6 tablespoons unsalted butter
  • 3/4 cup dark brown sugar
  • 1 large egg
  • 1/2 cup molasses
  • 2 teaspoons vanilla

Directions

Preheat oven to 375°. Prepare baking sheets by lining with parchment paper. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended. In a large bowl (KitchenAid’s great for this) beat butter, brown sugar, and egg on medium speed until well blended. Add molasses and vanilla and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Grease or line cookie sheets with parchment paper. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking. Cut out cookies with desired cutter– the ginger bread man is our favorite of course. Space cookies 1 1/2-inches apart. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies– very good!). Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack. After cookies are cool you may decorate them any way you like. You can brush them with a powdered sugar glaze but they look wonderful decorated with Royal icing.
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We also made (boxed) sugar cookies that day and made trees and stars! So much sweet goodness for such a great holiday! 🙂

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