King Arthur Fudgy Brownies

Thoughts Before Baking:

So I had originally wanted to post a Christmas mystery, but I just didn’t have very many-I’ll have to step it up next year, so you are all getting a recipe instead.

Christmas is coming and I continued my yearly tradition of baking cookies for certain families as their Christmas gift!

I thought that instead of making three dozen of one cookie, I would do three different cookies. That way I would be sure to have something everyone would love. So of course I did Rice Krispies Cookies, as everyone loves them.

The second cookie I decided on the Crispy, Chewy Matcha Green Tea Cookies

With the third cookie I decided to consult my The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook and settled on Fudgy Brownies.

thenannygasp

Yes Brownies are cookies, they are called bar cookies.

From the Cookbook: “Many of us here at King Arthur decided that our perfect brownie should be fudgy but not gooey, and rich enough to satisfy on its own. It should be assertively flavored and able to stand up to hot fudge sauce and vanilla ice cream. Also, it needs to have a crisp top layer-as one of the kids said, “Just like the ones from a box.” The following recipe fills the bill. Chocolate Chips will provide tiny molten pockets of chocolate within the greater brownie landscape. Add them if your desire for fudginess is limitless.

Ingredients:

  • 3/4 Cup (1.5 sticks) of Unsalted Butter
  • 2 Cups of Sugar
  • 1 Cup of Dutch Process Cocoa Powder
  • 1 Teaspoon of Salt
  • 1/2 Teaspoon of Baking Powder
  • 1 Tablespoon Vanilla Extract
  • 3 Large Eggs
  • 1 Cup of Unbleached Flour
  • 1 Cup of Chopped Walnuts or Pecans
  • 1 Cup of Chocolate Chips

Directions:

    1. Preheat the oven to 325 degrees F.
    2. Lightly grease a 9×13-inch pan
    3. In a medium microwave safe bowl, or medium saucepan set over low heat, melt the butter.
    4. Add the sugar and stir to combine.
    5. Return mixture to heat, or microwave, briefly until it is hot, but not bubbling-it will become shiny when you stir it. Heating the mixture the second time will dissolve more of the sugar, which give the brownies a shiny top.
    6. Stir in cocoa, salt, baking powder, and vanilla.
    7. Whisk in the eggs, stirring until smooth.
    8. Add the flour, nuts, and chocolate chips-stirring until smooth. 
    9. Spoon the batter into the prepared pan.
    10. Bake the brownies for 29-32 mins, or until a cake tester/knife is inserted and comes out clean or with only a few amounts of crumb clinging to it.
    11. The edges of the brownies should be set, but the center still soft.
    12. Remove brownies from the oven and cool on rack before cutting and serving.

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Thoughts After Reading:

These brownies are AMAZING!!!!!!!!!!!

eatingcake

I wanted to eat them ALL!!!!!!!

Victorian-Christmas-Traditions

Merry Christmas!!!!!

christmas

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For more from the King Arthur Cookie Companion, go to Sugar Puffs

For more brownies, go to The “Best” Brownies

For more Bar Cookies, go to Lemon Bars

For more cookies, go to Chocolate Chip Cookie Mix in a Mason Jar

Chocolate Chip Cookie Mix in a Mason Jar

cookiessabrinatheteenagewiitch

Have you ever wanted to make cookies, but want the work to be mostly done for you? Have you ever loved those mason jar cookie dough starter gifts but don’t want to shell out $20 for something you can easily do at home? Well then, this recipe is great for you.

When I was eight I received one of those cookie dough in a jar starter and thought they were just so cool. Years later, I wanted to make them for my coworkers as they are easy and in expensive, and I thought I would share how to do it with you.

christmascookies

This how-to comes from D***Delicious

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Ingredients:

  • 1 Pint Sized Mason Jar
  • 3/4 Cup of All-Purpose Flour
  • 1/2 Tsp of Baking Powder
  • 1/2 Tsp of Baking Soda
  • 1/8 Tsp of Salt
  • 1/2 Cup of Old-Fashioned Oats
  • 1/3 Cup of M&Ms or Chocolate Chips
  • 1/4 Cup of Brown Sugar, Packed
  • 1/4 Cup of Sugar

Directions:

  • In  the mason jar, (using a funnel if you have one), layer flour, baking powder, baking soda, salt, oats, M&Ms or chocolate chips, brown sugar, and sugar. Be sure to pack each layer down tightly.
  • Add a ribbon or cloth, or both.
  • Add a note or tag with the following instructions:
    • To Make Cookies
      • 1/4 Cup of Butter or Margarine, melted
      • 1 Beaten Egg
      • 1/2 Teaspoon of Vanilla
    • Directions:
      • Preheat oven to 375 degrees F
      • Empty jar of cookie mix into a large mixing bowl, mix well.
      • Add in butter, egg, vanilla, and mix until blended.
      • Roll into 1-inch balls and place 2 inches apart on ungreased cookie sheet.
      • Bake for 12-14 minutes or until edges are lightly browned.
      • Cool on cookie sheets for about 5 minutes and then transfer to wire rack.
      • Makes ~1 dozen cookies.

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Thoughts:

I love this. It is so easy to do and makes a cute gift, especially if you pair it with cocoa.

Iloveit love

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For more cookie recipes, go to Crispy, Chewy, Matcha Green Tea Cookies

For more from  D***Delicious, go to Crock-Pot Sausage, Spinach, and White Bean Soup

For more Chocolate Chip Cookies, go to Eggless Cookie Dough

For more desserts, go to Glazed Sugar Cookies

Saucy Spider with Hairy Leg Sticks

So I wanted to make sure you all had a Halloween-y recipe for whatever parties or events you may be having this year. My tia shared this recipe on facebook, and I decided I HAD to make it.

This recipe for how to make the spider comes from Woman’s Day and calls for 2 balls of pizza dough. I decided to make it myself and instead of trying the Sicilian pizza recipe, I got this pizza dough recipe from Bigger Bolder Baking’s 15-Minute Pizza Dough Recipe (No Yeast)

Pizza Dough Ingredients:

  • 2 1/2 Cups of Flour
  • 3 Teaspoons of Baking Powder
  • 1 Teaspoon of Salt
  • 3/4 Cup + 2 Tablespoons of Water
  • 1 Tablespoon of Olive Oil

Pizza Dough Directions:

  1. Preheat your oven to 400 degrees F
  2. In a mixing bowl-combine flour, baking powder, and salt.
  3. Whisk until thoroughly combined and set aside.
  4. Combine the water and oil in a separate jug or cup.
  5. Slowly add the water and oil mixture to the flour mixture, holding back a little in case you don’t need it all.
  6. Using a wooden spoon, or your hands, mix until the dough is combined. It should be soft, but not sticky.
  7. Add a splash more water if you dough is dry.

Saucy Spider Ingredients:

  • 2 Balls of Pizza Dough
  • 1 Large Egg
  • 1/4 Cup + 2 Tbsp of Grated Parmesan Cheese
  • 1 Large Pitted Black Olive
  • 2 Cups of Marinara Sauce

Spider Directions:

  1. Line two large baking sheets with parchment paper.
  2. Make the spider by cutting one ball of dough in half.
  3. Shape one half into a 5-inch ball to make the spider body.
  4. Cut a 1 1/2 inch strip from the remaining half and shape into a 2 1/2 inch ball to make the head.
  5. Cut the remaining dough into 8 strips and roll each strip into a 6 inch rope to make the legs.
  6. Arrange the body, legs, and head on one of the prepared baking sheets to resemble a spider, gently pressing all of the pieces of dough together.
  7. Brush the spider with some of the egg.
  8. Sprinkle the legs 2 Tbsp Parmesan cheese.
  9. Place 2 of the olive slices on the top of the head for eyes and 2 on the bottom for pincers.
  10. Bake until golden brown, 25-30 mins. (Cover the legs with foil if they brown too quickly).
  11. Meanwhile, make the spider leg sticks. Cut the remaining ball of dough into into 8 pieces.
  12. Roll each piece into a 3/4 inch thick rope.
  13. Cut each rope into various lengths.
  14. Taper one end of each piece and slightly bend the others to resemble legs.
  15. Place on the second baking sheet, brush with the remaining egg and sprinkle with the remaining 1/4 cup of Parmesan cheese.
  16. Bake until golden brown-15-20 minutes.
  17. Meanwhile, warm marinara sauce.
  18. Using a knife, hollow out the body of the spider and fill with the warm sauce.
  19. Serve with the leg sticks.

The Pizza Dough:

The Spider Before Baking-I Didn’t Have Any Olives:

Spider After Baking:

Spider Body Filled:

Thoughts After Reading:

So the dough was okay, but too salty for me. I don’t think I would make it again. It also only made one ball of dough so I didn’t get any spider legs out of it.

The spider was so cute. I ended up making White Bean and Barley Soup with Tomatoes and Greens and filled my spider with it.

It was easy to make too, and I’m going to try and do it for a future party.

Soo good!

For more Halloween recipes, go to Pumpkin French Toast

For more pizza dough recipes, go to Pizza Siciliana

 

Amish Baked Oatmeal

Who else thinks of these guys when they hear “Amish”.

So we had an Amish mystery on Tuesday, Blessings in Disguise, so we needed an Amish recipe. After searching on pinterest, I found Amish Baked Oatmeal from Cooking Classy

You know me, I don’t eat regular oatmeal-so any recipe I can find that uses it, I go for.

Ingredients:

  • 2 Large Eggs
  • 1/2 Cup of Light Brown Sugar
  • 1.5 Tsp of Baking Powder
  • 1 Tsp of Cinnamon
  • 1.5 Tsp of Vanilla Extract
  • 1/4 Tsp of Salt
  • 1 1/4 Cup of Milk
  • 1/4 Cup of Butter, Melted
  • 3 Cups of Rolled Oats (Quick Oats work too)
  • Cinnamon Sugar

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Butter an 8×8 inch baking dish, set aside.
  3. In a large mixing bowl, whisk together the eggs.
  4. Add in brown sugar, baking powder, cinnamon, vanilla, and salt. Whisk until there are no lumps.
  5. Stir in milk and melted butter.
  6. Add oats and mix well.
  7. Pour into prepared baking dish and spread evenly. (At this point you can refridgerate overnight or bake immediately.)
  8. Bake in oven 30-40 mins until it is set.
  9. Cut into squares and serve warm with fresh nuts, milk, a little cream, half and half, maple syrup, or honey of desired.
  10. Top with a blend of cinnamon and sugar.

Thoughts After Baking:

It was good. A little bland until I put some cinnamon and sugar on top. Then it was KNOCKOUT delicious! I wanted to eat it all!

For more Cooking Classy recipes, go to Pumpkin French Toast

For more breakfast recipes, go to Scrambled Eggs in a Waffle Maker

For more oat recipes, go to Scottish Oatcakes

For more Pinterest recipes, go to Apple Pie Smoothie

“The Best” Brownies

My niece wanted to make brownies one day, so I pulled out my copy of Hershey’s Cocoa Cookbook. Last year I was given a hardcover one, which is great, but when I think about this cookbook I always go to the image of the paperback featured above. We used to always make things out of my mom’s old ’70s copy when I was growing up, all battered-stained, and well-loved.

So these brownies do not photograph well, but I have to agree that they are pretty much the “best” brownies you will make.

Ingredients:

  • 1/2 Cup of Vegetable Oil or Melted Butter
  • 1 Cup of Sugar
  • 1 Teaspoon of Vanilla
  • 2 Eggs
  • 1/2 Cup of Unsifted All-Purpose Flour
  • 1/3 Cup of Hershey’s Cocoa
  • 1/4 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 1/2 Cup of Chopped Nuts (optional)

Directions:

  1. Blend oil, sugar, and vanilla in a mixing bowl.
  2. Add eggs, beat well with spoon.
  3. Combine flour, cocoa, baking powder, and salt; gradually add to egg mixture until well blended.
  4. Stir in nuts, if adding them.
  5. Spread in greased 9-inch square pan.
  6. Bake at 350 degree F for 20-25 minutes or until brownies begins to pull away from the edges of the pan.
  7. Cool in pan.
  8. Frost if desired; cut into squares.
  9. Makes about 16 brownies.

Thoughts After Reading:

We made these for ourselves and a potluck and they were gone like that! I was lucky enough to get one!

As I said they might photograph gorgeously, but they are fantastic!

For more “bar cookies”, go to Lemon Bars

For more cookies, go to Braided Candy Canes

For more dessert, go to Creamy Sour Cream Lemon Pie

Carrot Oatmeal Muffins

1920sparty

Happy New Year!

I hope you all have a blessed year!

breakfast

So it is time for our tradition of New Year’s Day breakfast food recipe!

Thoughts Before Baking:

So I don’t like the titular dessert and looked for something else to try in this book, settling on Carrot Oatmeal Muffins.

I hate eating oatmeal-like for breakfast with milk or hot water. Ugh, so gross. So any time I find a recipe that uses up oatmeal in baking or smoothies, I love to try it.

Ingredients:

  • 1 1/3 Cup of Flour
  • 1 Cup of Quick-Cooking or Old-Fashioned Dry Oatmeal
  • 1 Tablespoon of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 1 Teaspoon of Cinnamon
  • 1/2 Cup of Brown Sugar
  • 3/4 Cup of Finely Shredded Carrots
  • 1/2 Cup of Raisins (optional)-I didn’t do this as I hate cooked raisins
  • 1/2 Cup of Milk
  • 1 Beaten Egg
  • 1/3 Cup of Melted Salted Butter
  • 1 Teaspoon of Vanilla Extract

Directions:

  1. Grease or spray with nonstick cooking spray a 12-cup muffin tin, set aside. Preheat the oven to 375 degrees F.
  2. In a large mixing bowl, combine flour and oatmeal.
  3. Sprinkle the baking powder, baking soda, and cinnamon on top. Mix them thoroughly.
  4. Stir in the brown sugar. Mix until until all is blended.
  5. Shred the carrots if you haven’t already done so. A fine shred is best. You want them to cook in the time it takes the muffins to bake and turn golden brown and delicious.
  6. Add the shredded carrots and raisins if adding them, to your bowl and mix them thoroughly.
  7. In a separate small bowl, combine the milk, beaten egg, melted butter, and vanilla. Give it a good stir so that everything is well combined.
  8. Dump the contents of the small bowl into the larger bowl. Gently stir just until the dry ingredients are moistened and no dry “pockets” remain.
  9. Fill the prepared muffin cups 3/4 full.
  10. Bake for 20-25 or until a toothpick inserted in the center of the muffin comes out clean.
  11. Set the muffin pan on a cold burner or a wire rack for 10 mins. After they have cooled for 10 mins, put them on a rack to cool.
  12. Makes about 12 muffins.

Thoughts After Reading:

Fantastic. I loved them!

For more Hannah Swensen recipes, go to Christmas Lace Cookies

For more muffin recipes, go to Breakfast Puffin Muffins

For more breakfast recipes, go to Pão de Queijo

For more Joanne Fluke recipes, go to Vanilla Crackle

For more New Year’s Day posts, go to Best-Ever Blueberry Muffins

In other news, let’s have a quick year review.

So last year I published 124 posts!

Out of those 124 posts, I’ve reviewed 73 mysteries. Which you should definitely check out.

And the following stand alone mysteries: Alias GraceThe Andromeda Strain, Candy from a StrangerChristina’s Ghost, Death Wears a Beauty Mask, The Mystery of Jessica Benson, The Night SisterThe President’s DaughterWeak Flesh, The Wife, and Wuthering Heights

And the following nonfiction: The Innocent Man: Murder and Injustice in a Small TownOscar Wilde’s Last Stand: Decadence, Conspiracy, and the Most Outrageous Trial of the Century, and Supernatural Horror in Literature

And the following short stories: The Black Velvet RibbonThe Boscombe Valley Mystery, A Case of Identity, Conspiracy, Definitely, A Crime of PassionThe Hitchhiker, The Jigsaw Puzzle, Marionettes, Inc.,The Old Plantation, Punishment Without CrimeStowaway, Voices in the Coalbin, and Zero Hour.

And the following Children’s books: Garfield in The Case of the Mystery Mail and High Sea Adventure 

And the following little extras: Archie Andrews: Not So Private EyeHe’s Dead, Jim, and Little Archie: Man of the House

That’s a lot!

With cooking I reviewed 49 different recipes:

Yum

Breakfast: Chorizo Breakfast BurritoEggs in Purgatory, and Pão de Queijo

Drinks: Banana Peanut Butter SmoothieBlueberry Earl Grey Tea SmoothieBlueberry Infused Water, Fresh & FrozenBlueberry Muffin SmoothieCinnamon Roll SmoothieHealthy Pumpkin Pie SmoothieLondon Fog FauxccinoLondon Fog SmoothieStrawberry Infused Water, and Watermelon Infused Water.

Soup:Black Bean and Turkey StewCrock-Pot Potato & Kielbasa ChowderCrock-Pot Sausage, Spinach, and White Bean SoupFrench Onion SoupHearty Lasagna Soup, and Tortellini Soup with Italian Sausage & Spinach

Entrees: Basic Chicken SaladBasic HamburgerChilaquilesCreamy Parmesan SpaghettiCreamy Tomato Spinach Pasta, Cucumber Hummus Sandwich, FajitasGarlic, Tomato, Basil Grilled Cheese SandwichOne Pan Italian Sausage and VeggiesSlow Cooker Pinto Beans, and Zucchini Boats

Side Dishes: Cheese Potato CrispsFries Quatro Queso Dos Fritos, Garlic and Herb Roasted Potatoesand Hasselback Potatoes.

Desserts: Baked Apple SlicesBasic ShortbreadBraided Candy CanesChocolate WhoppersChristmas Lace CookiesFlag CakeFresh Mint Chocolate Chip CookiesIrish Blueberry Scones, and Sugar Puffs.

Extras: Cottage Cheese ToastMock Clotted CreamMy Number One Comfort FoodSimple CharosetSlow-Cooker BreadWaffle Quesadilla, and What to Do When You Run Out of Cupcake Liners

This blog was viewed 20,314 times last year.

Thank you all who viewed my work

The busiest day of the year was November 24 with 551 views and the post One Pan Italian Sausage and Veggies

The top five posts of this year were:

5) Apple Orchard Bars from Fudge Cupcake Murder by Joanne Fluke (2016)

4) Spanakopita Penne Bake (2017)

3) Fries Quatro Queso Dos Fritos (2018)

2)”The Tell-Tale Heart” from Ten Great Mysteries by Edgar Allen Poe (2017)

1)”The October Game” from Long After Midnight by Ray Bradbury (2016)

So what will the next year hold?

You’ll just have to follow me to find out!

Braided Candy Canes

Merry Christmas!

Instead of doing another Christmas mystery, as I had a hard time finding those this year-I decided to post a Christmas recipe!

This comes from the cookbook Christmas Cookies.

Another Way to Make It:

“You can shape this dough into wreaths and attach red cinnamon candies as berries.”

Ingredients:

  • 3/4 Cup of Butter, Softened
  • 1 Cup Granulated Sugar
  • 3 Large Eggs
  • 1 Tablespoon of Vanilla Extract
  • 4 Cups of Flour
  • 1 Tablespoon of Baking Powder
  • 1/2 Teaspoon of  Baking Soda
  • 1 Egg White, Lightly Beaten
  • Red Decorator Crystals (Optional) or Cinnamon Sugar

Directions:

  1. Beat butter at medium speed with an electric mixer until creamy.
  2. Gradually add 1 cup of sugar-beating well.
  3. Add eggs and vanilla, beating until blended.
  4. In a seperate bowl, combine flour, baking powder, and baking soda.
  5. Gradually add flour mixture to butter, beating at a low speed until blended.
  6. Divide dough into fourths.
  7. Divide each portion into 14 pieces.
  8. Shape each piece into a 9-inch rope. Fold ropes in half and twist,
  9. Shape twists into candy canes, brush with egg white, and sprinkle with crystals or cinnamon sugar.
  10. Place cookies 2 inches apart on ungreased cookie sheets.
  11. Bake at 350 degrees F for 15 mins or until the edges begin to brown.
  12. Remove to wire racks and let cool.

Thoughts After Baking:

This was kind of hard and took a few tries before I got the hang out it. The smaller cookies tasted better, in my opinion, than the larger ones.

But delicious and a great cookie to have at Christmas or give to others.

For more Christmas Cookies, go to Basic Shortbread

For more cookie recipes, go to Christmas Lace Cookies

For more dessert recipes, go to Baked Apple Slices

 

Christmas Lace Cookies

Plumpuddingmurder

Thoughts Before Cooking:

This book had a few recipes I was interested in, and this was one that sounded good and just right for Christmas.

Ingredients:

  • 1.5 Cups of Rolled Oats
  • 1/2 Cup of Melted Butter
  • 3/4 Cup of White Sugar
  • 1 Teaspoon of Baking Powder
  • 1 Teaspoon of Flour
  • 1/2 Teaspoon of Salt
  • 1.5 Teaspoons of Vanilla Extract
  • 1 Beaten Egg
  • 1/2 Cup of Chocolate Chips

Directions:

  1. Measure the oatmeal into a a medium-sized bowl.
  2. Melt the butter and pour it over the oatmeal. Stir.
  3. In a small bowl, combine the sugar, baking powder, flour, and salt. Mix well.
  4. Add the sugar mixture to the oatmeal mix and blend.
  5. Mix in the vanilla and egg.
  6. Add the chocolate chips and stir the mixture.
  7. Line cookie sheets with foil and grease lightly.
  8. Drop the cookie dough by rounded teaspoons. Don’t crowd the cookies together as they spread.
  9. Bake at 350 degrees F for 12 minutes.

Thoughts After Baking:

These were good but very buttery and greasy. They also cooked fast so watch out, or else you might burn them. But otherwise, very good.

For more Hannah Swensen recipes, go to Vanilla Crackle

For more recipes from Plum Pudding Murder, go to Christmas Cheese Rounds

For more cookie recipe, go to Basic Shortbread

For more dessert, go to Baked Apple Slices

Irish Blueberry Scones

Happy Saint Patrick’s Day!

Thoughts Before Baking:

So every 17th I try to make an Irish recipe in honor of the day. Usually I make some Irish Soda Bread and something else to go with it. I needed a recipe and I love scones, so when I found this recipe on pinterest, I had to make it.

This recipe comes from Kathy Strahs of  Sunny Days, Good Food: Living the Tasty Life in California, who was inspired by her Irish friend Una O’Connor

Ingredients:

  • 1 3/4 Cups of All-Purpose Flour
  • 2 Tablespoons of Sugar
  • 1 Tablespoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 4 Tablespoons of Unsalted Butter, sliced into pats
  • 1/2 Cup of Dried Blueberries
  • 5 Tablespoons of Milk
  • 2 Eggs, one for the batter and one to brush the tops
  • Sugar to sprinkle (optional)

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Whisk the flour, sugar, baking powder, and salt together in a large bowl.
  4. Rub in the butter with your fingers until it’s all worked in.
  5. Mix in the dried blueberries.
  6. In a small bowl or measuring cup, whisk the milk and one egg together.
  7. Pour the milk mixture in with the dry and gently mix until the liquid is fully incorporated.
  8. Transfer dough to lightly floured surface. Knead the dough a few times and pat it into a disc about 3/4″ thick.
  9. Slice the dough into 8 equal wedges, and transfer the wedges to the prepared baking sheet, leaving spaces between each scone.
  10. Brush with egg and sprinkle with sugar (if you so desire).
  11. Bake the scones for 15-20 mins or until the tops are lightly browned.
  12. Serve warm with butter or clotted cream.

Thoughts After Reading:

I loved these! They were absolutely wonderful and great breakfast, snack, or dessert!

For more Saint Patrick’s Day posts, go to Irish Apple Cake with Custard Sauce

For more scones, go to Harlem Tea Room Cheddar-Thyme Scones

For more holiday posts, go to Pão de Queijo

For more Pinterest recipes, go to Tortellini Soup with Italian Sausage & Spinach

For more blueberry recipes, go to Blueberry Spinach Smoothie

 

Chocolate Whoppers

Thoughts Before Baking:

So this recipe comes from my sister blog theCatWhoWroteaBlog.wordpress.comNow my big sister blog TheCatWhoWroteaBlog usually does this with all the recipes in one post. I prefer doing one at a time so I won’t be reposting the whole thing.

However if you are interested in all the recipes pulled from the thirteenth book, The Cat Who Moved a Mountain, just follow this link.

Ingredients:

  • 2  1/4 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • 1/2 a teaspoon of salt
  • 3/4 a cup of sugar
  • 3/4 a cup of brown sugar, packed
  • 1/2 a cup of shortening
  • 1/2 a cup of butter or margarine
  • 1.5 teaspoons of vanilla extract
  • 2 eggs
  • 4 squares of utnsweentened baking chocolate, melted and cooked
  • 1 10-oz package of semi-sweet chocolate chunks
  • 1.5 cups of walnuts

Directions:

  1. Preheat the oven to 375°.
  2. Sift flour, baking powder, and salt together and put aside.
  3. Beat sugars, shortening, and butter or margarine until light and fluffy with an electric mixer.
  4. Add vanilla extract and eggs, beating after each egg.
  5. Add unsweetened baking chocolate and the dry ingredients to the sugar mixture and mix well.
  6. Fold in chocolate chunks and walnuts, mixing by hand.
  7. Drop by 1/4 cupfuls onto ungreased cookie sheets.
  8. Bake 12-14 minutes

Thoughts After Baking:

It was delicious and a great combination.

For more from The Cat Who…Cookbook, go to Festive Pink Lemonade

For more Chocolate Chip Cookie variations, go to Rice Krispies Cookies

For more cookie recipes, go to Sugar Puffs

For more desserts, go to French Strawberries

Chocolate Crinkles

Thoughts Before Baking:

Christmas is coming and there were three families on my list who I wanted to give a gift to and thought what better way than by baking cookies!

I thought that instead of making three dozen of one cookie, I would do three different cookies. That way I would be sure to have something everyone would love. So I decided to do the Regency Ginger Cookie, as it was sweeter than gingerbread but still a Christmas-y cookie.

Then I thought I would do the Rice Krispies Cookies, as everyone loves chocolate chip.

But the third cookie I was stumped. I decided to look in my The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook and settled in Chocolate Crinkles.

From the Cookbook: “This classic cookie is beautiful. With its Appaloosa coating of confectioner’s sugar, the cracks that form the surface as it bakes, makes it a miniature work of art. Nevertheless, the true reward comes in the eating. Just barely a crisp at the edges, soft and almost brownie-like in the center, these cookies are sure to make a lasting impression.

Chocolate crinkles, a seeming standard in the cookie baker’s repertoire, actually don’t appear to have a long history. Though it feels as if they have been around forever, the earliest mention we find of them in any cookbook is 1965. This cookie is quick and easy to put together, and forgiving in the oven. If you want a crispier version, bake a few extra minutes. For a fudgier center, go with a shorter baking time.

Ingredients:

  • 1.5 Cups of Unbleached All-Purpose Flour
  • 1.5 Cups of Sugar
  • 1.5 Teaspoons of Baking Powder
  • 3/4 Teaspoon of Salt
  • 6 Tablespoons of unsalted butter, melted
  • 3/4 Cup of Cocoa Powder, natural or Dutch
  • 3 Large Eggs
  • 1/2 Teaspoon of Vanilla Extract
  • 3/4 Cup of Confectioner’s Sugar (Powdered Sugar), for coating the cookies

Directions:

  1. Preheat the Oven to 350 degrees F.
  2. Lightly grease two baking sheets.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
  4. Combine the melted butter with the cocoa in a medium-sized bowl and stir until the mixture is smooth. Cool to lukewarm.
  5. Once cooled, add the eggs and the vanilla-stirring to combine.
  6. Add the wet to the dry mixture. The dough will seem dry at first, but keep mixing until it becomes the consistency of stiff brownie batter.
  7. Scoop the dough by tablespoonful and roll into balls.
  8. Roll in confectioner’s sugar to coat.
  9. Place the cookies on the prepared baking sheets and bake for 12-14 minutes.
  10. The cookies will spread out and form cracks, the insides looking a little wet.
  11. Remove cookies from oven and cool for 5 minutes before transferring to wire rack.

Thoughts After Baking:

What did I think?

You should defintely make them yourself.

For more cookies from the King Arthur Cookbook, go to 1-2-3-4 Peanut Butter Cookies

For more cookie recipes, go to REESE’S PIECES Peanut Butter Cookies

For more dessert recipes, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more recipes, go to Crostini

 

REESE’S PIECES Peanut Butter Cookies

Thoughts Before Baking:

So I wanted to make a certain cookie, but it turns out that the baker’s chocolate I had was over a year past the due date.

I had a bunch of candy that was given to me and wanted to make cookies with them. After some searching I finally found REESE’S PIECES Peanut Butter Cookies from the website Hershey’s Kitchen.

Ingredients:

  • 1/2 Cup (1 Stick) of Butter
  • 1/2 Cup of Sugar
  • 1/2 Cup of Light Brown Sugar
  • 1/2 Cup of Peanut Butter
  • 1 Egg
  • 1/2 Teaspoon of Vanilla Extract
  • 1 Cup of Flour
  • 1/2 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 1 Cup of REESE’S PIECES Candies

Directions:

  1. Preheat the Oven to 350 degrees F.
  2. Beat the butter, sugar, brown sugar, peanut butter, egg, vanilla extract in a large bowl until fluffy.
  3. Stir together flour, baking soda, and salt; adding to the butter mixture and beating until blended.
  4. Stir in candies.
  5. Drop by a tablespoonful unto a greased cookie sheet.
  6. Bake for 10-12 minutes, or until brown.
  7. Cool slightly, then place on a wire rack to cool completely.

Thoughts After Baking:

It was pretty sticky trying to move from the tablespoon to the sheet, so just fair warning.

Now I’m not really a REESE’S PIECES person, but I really liked how they tasted. It was a good mix, and not too overpowering in peanut butter.

For more peanut butter cookies, go to 1-2-3-4 Peanut Butter Cookies

For more cookies, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more desserts, go to Vanilla Crackle

For more peanut butter recipes, go to Rice Krispies Peanut Butter Banana

Aunt Neal’s Old-Fashioned Tea Cakes

Thoughts Before Cooking:

This recipe comes from the cookbook, Christmas Cookies. I was given this years ago for Christmas but never made anything from it.

My new resolution for Spring Cleaning, is use my cookbooks or get rid of them. So I decided to make a cookie from this, even though Christmas is eight months away.

Background on the Cookie:

“These delicious tea cakes were made by an Aunt Cornelia (“Neal) on special occasions and holidays, using hand-churned butter and eggs she gathered from the hen-house. This southern Georgia version dates back to the turn of the twentieth century. “

**Dough has to be chilled**

Ingredients:

  • 1 Cup of Butter, Softened
  • 1 Cup of Granulated (White) Sugar
  • 1 Large Egg, Lightly Beaten
  • 1 Teaspoon of Vanilla Extract
  • 3 Cups of All-Purpose Flour
  • 1 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 1/2 Teaspoon of Salt
  • 1/2 Cup of Milk
  • White Sparkling Sugar

Directions:

  1. Beat the butter at medium speed with an electric mixer until creamy.
  2. Add one cup of sugar, beating well.
  3. Add the egg and vanilla; beat well.
  4. In a separate bowl: combine flour, baking powder, baking soda, and salt.
  5. Add the flour mixture and the milk to butter mixture, alternating between the two. Begin with adding half the flour mixture, then add the milk, and finish with adding the flour mixture.
  6. Mix at a low speed after each addition, until just blended.
  7. Shape dough into two discs.
  8. Wrap the discs in wax paper and chill for at least one hour.
  9. After having chilled, preheat the oven to 400 degrees F.
  10. Roll each disc to 1/4 inch thickness on a floured surface.
  11. Cut with a 3.5 inch round cookie cutter; and place one inch apart on lightly greased baking sheets.
  12. Sprinkle with sparkling sugar.
  13. Bake for 7-8 minutes or until lightly browned.
  14. Cool for one minute and then remove to wore racks to cool.
  15. Makes about two dozen.

Thoughts After Baking:

When I took it out of the fridge it was super hard and I was unsure if it would come out okay.

But after being in my hands it quickly became super sticky, so make sure you flour the rolling pin and the cutting board.

But after all that this cookies were super good. Not too sweet and perfect for tea time.

For more tea cakes, go to Cherry-Pistachio Tea Cakes

For more tea treats, go to Irish Apple Cake with Custard Sauce

For more cookie recipes, go to Rice Krispies Cookies

For more desserts, go to Vanilla Crackle

Cherry-Pistachio Tea Cakes

So of course whenever I do a Jane Austen mystery, I have to pair with something Regency, Jane Austen, or tea party related.

This recipe comes from a Food Network Magazine. 

Ingredients:

  • 1/2 Cup of Pistachios
  • 1/3 Cup of Flour
  • 1 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 2/3 Cup of Powdered Sugar, plus more for dusting
  • 2 Large Eggs
  • 6 Tablespoons Unsalted Butter, Melted
  • 12-24 Medium Cherries with Stems

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Line a 12-cup muffin tin with paper liners.
  3. Pulse the pistachios, flour, baking powder, and salt in a food processor or blender until finely grounded.
  4. Whisk the powdered sugar and eggs in a large bowl, then whisk in the pistachio mixture until just combined.
  5. Stir in the melted butter until just incorporated.
  6. Spoon 2 tablespoons of batter into each muffin cup.
  7. Bake until slightly puffed and just beginning to set, about 8 minutes.
  8. Place 1 or 2 cherries in the center of each cake and continue baking until the cakes feel springy and the edges are lightly browned, 10-12 minutes.
  9. Transfer to a rack and let cool 10 minutes in the pan, then remove from pan to cool completely.
  10. Dust with powdered sugar.

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Thoughts After Baking:

So instead of using fresh cherries I used frozen ones.

Yeah, they did not turn out right. The cake part was good, but the cherries kind of leaked in them.

As soon as cherries are back in season, I am going to remake them and update this post. I’m sure these will be fantastic.

For more Food Network Magazine recipes, go to Garden Pasta Salad with Bocconcini

For more tea party recipes, go to Harvest Pumpkin Scones

For more desserts, go to Strawberry Milkshake

For more dishes featuring cherries, go to Chocolate Covered Cherry Delights

For more cupcakes, go to King Arthur Carrot Cake or Cupcakes

Irish Apple Cake with Custard Sauce

Happy Saint Patrick’s Day!

Thoughts Before Baking:

So I had thought I was making a pie for Saint Patrick’s Day as I posted Tuesday, but I realized that I had it wrong, I had a cake recipe, not a pie.

Oh well. Here we go. I got this recipe from The Kitchen McCabe.

Ingredients:

Cake:

  • 3 Cups of Flour
  • 2 Teaspoons of Baking Powder
  • 1/8 Teaspoon of Salt
  • 1/4 Teaspoon of Ground Cloves
  • 1/4 Teaspoon of Ground Nutmeg
  • 12 Tablespoons of Butter
  • 3/4 Cup of Sugar
  • 4 Large Granny Smith Apples
  • 2 Eggs
  • 3/4 Cup of Milk
  • 2 Tablespoons of Sugar (For sprinkling on top of the cake.)

Custard:

  • 6 Large Egg Yolks
  • 6 Tablespoons of Sugar
  • 1.5 Cups of Whole Milk
  • 1.5 Teaspoons of Vanilla

Directions:

Cake:

  1. Grease and flour an 8″ or 9″ springform pan. If you do not have a springform pan then cover a pan with foil and grease it.
  2. Preheat the oven to 375 degrees F.
  3. Sift the flour, baking powder, salt, cloves, and nutmeg into a large mixing bowl. (Make sure the bowl is very large as everything will later be combined into it.)
  4. Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.
  5. Add the 3/4 cup of sugar to the flour mixture and mix in.
  6. Peel the apples and slice them into uniform pieces (about 1/4″ wide and then cut into three pieces.)
  7. Toss the apples into the flour mixture and combine thoroughly.
  8. In a separate bowl, beat the eggs and milk together. Add this to the flour mixture and mix. The batter should be thick and dough-like.
  9. Transfer the dough to the pan and fatten the top with the back of a spatula.
  10. Sprinkle sugar over the top of the cake.
  11. Bake for 45-50 mins. Test the center for doneness. The top of the cake should be a golden brown.
  12. Serve slices with the custard sauce.

Custard Sauce:

  1. Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 mins.
  2. Place the milk in a medium saucepan and bring to a boil.
  3. Slowly whisk the hot milk into the egg/sugar mixture.
  4. Transfer the mixture back into the saucepan and stir over a medium heat until the custard thickens, about 4 minutes. Custard should be thick enough to coat the back of the spoon.
  5. Mix in the vanilla and then transfer to a bowl or serving saucer.
  6. Serve warm or cold over the apple cake.

 

Thoughts After Baking:

So I tried making the custard, but the eggs cooked too fast and this is what they ended up being:

So I instead went with the glaze from A is for Applesauce Cake.

Otherwise, the cake was good. It wasn’t really sweet, but I enjoyed it. Good with tea or coffee.

For more Saint Patrick’s Day recipes, go to Irish Soda Bread

For more cake, go to Pumpkin Spice Cake

For more desserts, go to Rice Krispies Cookies

For more holiday recipes, go to Chicken Cashew Wrap

For more pinterest recipes, go to Blueberry Sour Cream Pie