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

Scottish Oatcakes

So I needed a regency-type recipe to go with Tuesday’s post. Hmm, where to look? I know! My sister blog! So like I said MysteriousEats.wordpress.com isn’t lazy, but if my older sister blog  JaneAustenRunsMyLife.wordpress.comhas already reviewed or posted something, I like to just copy and paste it here (usually without asking)

Haha!

Ingredients:

  • 1 Cup of Rolled Oats
  • 1/3 Cup of Flour
  • 1/2 Tsp of Sugar
  • 1/4 Tsp of Salt
  • 1/4 Tsp of Baking Soda
  • 1/4 Cup of Unsalted Butter, Cut into Pieces
  • 2-3 Tbsps of Water
  • Honey (Optional)
  • Marmalade (optional)

Directions:

  1. Preheat Oven to 325 degrees F
  2. In a food processor fitted with metal blades, process oats to a fine meal.
  3. Add the flour, sugar, salt, baking soda, and butter.
  4. Process briefly to mix well.
  5. With motor running add 2-3 tbsps of water and process 20 seconds to form a crumbly dough.
  6. Add as much water as needed to achieve the desired texture.
  7. Turn out the dough onto a lightly floured work surface.
  8. Knead a couple of times to incorporate any crumbs, then form into a ball.
  9. Cut in half.
  10. Using a rolling pin, roll out each half into rounds 6 inches wide an 1/4 inch thick.
  11. Crimp edges with your finger and thumb to make a fluted border.
  12. Using a metal spatula, transfer the rounds to a baking sheet and cut into four equal wedges. separate the wedges slightly then prick the top of each one 3 or 4 times with a fork.
  13. Bake until pale and tan and no longer soft (about 25-30 mins)
  14. Transfer the oatcakes to a wire rack to cool.
  15. Serve with honey or marmalade, if desired.
  16. Makes about 8.

Thoughts After Baking:

These were fantastic! So good, and perfect with your tea!

I would ground the oats in the processor or blender, but when you get to the water just put it in a bowl and use your hands.  Otherwise, delicious!

For more JaneAustenRunsMyLife recipes, go to Earl Grey Infused Blueberry Smoothie

For more breakfast recipes, go to Banana Oatmeal Breakfast Smoothie

Carrot Oatmeal Muffins

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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

 

Fresh Mint Chocolate Chip Cookies

Thoughts Before Baking:

I received this Betty Crocker Celebrate! cookbook several years ago for Christmas. Since then I have made a few different recipes from it. When I saw this one about mint chocolate chip cookies, I had to make it as I LOVE mint!

Especially with CHOCOLATE!!!

Ingredients:

  • 1 1/3 Cup of Sugar
  • 3/4 Cup of Butter or Margarine, Softened
  • 1 Tablespoon of Freshly Chopped Mint Leaves
  • 1 Egg
  • 2 Cups of All-Purpose Flour
  • 1 Teaspoon of Baking Soda
  • 1 Teaspoon Salt
  • 1 Package (10 oz) of Mint Chocolate Chips ~1.5 Cups

**HOLIDAY SHORTCUT: If you don’t have time to chop the mint, add 1/4 teaspoon of Mint Extract instead.**

***HOLIDAY TWIST: Substitute the raspberry chocolate chips for the mint for another summer twist.***

  1. Heat oven to 350 degrees.
  2. Beat sugar, butter, mint, and egg in large bowl with electric mixer on medium or with spoon.
  3. Stir in flour, baking soda, and salt.
  4. Stir in chocolate chips.
  5. Drop dough by tablespoonfuls about two inches apart onto an ungreased cookie sheet.
  6. Bake 11-13 mins or until golden brown.
  7. Cool 1-2 mins, move from sheet to wire rack. Makes about 3.5 dozen cookies

Thoughts After Cooking:

Sorry no picture, but that just means I’ll have to make more!! It is so good, you should try it. I’ve never made it with the raspberry cookies, and I can’t wait to try.

For more Betty Crocker Celebrate! recipes, go to Irish Soda Bread 

For more cookie recipes, go to Chocolate Whoppers

For more desserts, go to Sugar Puffs

For more mint recipes, go to Blackberry Mint Infused Water

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

Rice Krispies Cookies

Football

Happy Super Bowl LI

Whether you are watching for your team:

YayHappy-Success-GIF

Or just interested in seeing what commercials are out this year:

footballsuper bowl

But here is a recipe that is sure to be a winner whether you go to a party or watch it on your own.

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kelloggscookbook

Thoughts Before Baking:

So I got this book years ago as a gift and I haven’t made that many items out of it. I made a few things, which I would make over and over. As I was looking at my cookbooks, I finally decided to make something different, Rice Krispies Cookies

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“Not your traditional oatmeal cookie-an even better one! RICE KRISPIES add that extra crunch and the [chocolate chips] supplies the extra sweetness.”

Ingredients:

  • 1 Cup of All-Purpose Flour
  • 1/2 Teaspoon of Baking Soda
  • 1/4 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 1/2 Cup of Butter or Margarine, Softened
  • 1/2 Cup of White Sugar
  • 1/2 Cup of Brown Sugar
  • 1 Large Egg
  • 1/2 Teaspoon of Vanilla Extract
  • 1 Cup of Kellogg’s Rice Krispies
  • 1 Cup of Quick-Cooking Oats
  • 1/2 Cup of Coconut or Chocolate Chips

Directions:

  1. Preheat the oven to 350 degree Fahrenheit
  2. Lightly coat two large cookie sheets with nonstick cooking spray or butter. Set aside.
  3. Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
  4. Place the butter in the bowl and beat with an electric mixer on medium until light and fluffy.
  5. Add the white and brown sugars and beat until blended, Add the egg and vanilla, beating to incorporate.
  6. Stir in the flour mixture. When well combined, stir in the cereal, oats and coconut or chocolate chips.
  7. Drop the cookie dough by tablespoonful onto the baking sheets, leaving room between the cookies.
  8. Bake for 12 mins, or until the cookies are lightly browned.
  9. Remove from the oven and let cool.

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Thoughts After Baking:

These cookies were fantastic! I couldn’t stop eating them.

stopeating

I took them to a party and they were instantly gobbled up.

cookies

I strongly recommend them. They are probably one of the best cookies I have ever had.

fantastic

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For more recipes from The Kellogg’s Cookbook, go to Ham and Cheese Monte Cristos

For more on the Super Bowl, go to Oven-Crispy Creole Seasoned French Fries

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

For more Chocolate Chip Cookies, go to Wookie Cookies

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

For more desserts, go to C is for Chocolate Oat Crackles

Harlem Tea Room Cheddar-Thyme Scones

Our last pre-Christmas post.

Victorian-Christmas-Traditions

Let’s get started!

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Thoughts Before Cooking:

So this comes from the same magazine that the Harlem Tea Room Baking Powder Scones were in, an old O- the Oprah magazine.

The article gave three versions of the recipe: Baking Powder Scones, Cheddar-Thyme Scones, and Raisin Scones. As I already did the Baking Powder, I thought I would try out the Cheddar-Thyme ones.

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Ingredients:

  • 8 Tbsps (1 Stick) of Cold, Unsalted Butter, Cut into Small Pieces, Plus Extra for Baking Sheets

  • 3.5 Cups of All-Purpose Flour, Plus Extra for Later

  • 2 Tsp of Baking Soda

  • 2 Tsp Cream of Tartar

  • 1/2 Tsp of Salt

  • 2 Cups of Grated Cheddar Cheese

  • 1 Tbsp of Fresh Thyme, Chopped

  • 1.5 Cups of Sour Cream or Buttermilk

  • 1 Egg, Beaten, or Milk for Brushing Scones

Directions:

  1. Preheat the Oven to 400 degrees F.

  2. Coat two baking sheets with butter.

  3. Sift flour, baking soda, cream of tartar, and salt into a large bowl.

  4. Add butter, using fingertips to combine until mixture takes on texture of fine cornmeal.

  5. Stir in 1.5 cups of grated Cheddar cheese and 1 Tbsp of chopped fresh Thyme into mixture.

  6. Add sour cream or buttermilk and stir until flour mixture is just moist and dough begins to stick together.

  7. Gather dough into a ball and knead lightly until fully integrated.

  8. Place dough on floured work surface and roll with a floured rolling pin to 3/4 inch thick.

  9. Dip a 2-inch cutter into flour and cut out scones as close to one another as possible.

  10. Place on prepared baking sheets with space in between.

  11. Let stand ten minutes, then brush the tops with egg or milk.

  12. Sprinkle tops with an additional 1/2 cup of Cheddar cheese before baking.

  13. Bake until golden brown, 10-12 mins.

  14. Serve warm with butter, clotted cream, fruit preserves, or jam.

  15. Makes about 1.5 dozens.

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scones

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Thoughts After Baking:

Were very good. All they need was a bit of butter

fantastic

However, the thyme took forever. Like an hour to chop, but I made them another time with dried thyme and it wasn’t as good as fresh. It may take a long time, but it is worth it.

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Absolutely delicious and I will make again and again.

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For more Harlem Tea Room scones, go to Harlem Tea Room Baking Powder Scones

For more scones, go to Harvest Pumpkin Scones

For more recipes, go to Christmas Cheese Rounds

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Merry Christmas All!

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1-2-3-4 Peanut Butter Cookies

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Thoughts Before Baking:

I LOVE Peanut Butter!

peanutbutter-fills-heart

So I am open to any peanut butter recipe. This really intrigued me as it said IT ONLY NEEDED FOUR INGREDIENTS!!!!!

 don'tthinkphysicallypossible

So I just had to try it out for myself. This recipe comes from The King Arthur Flour Cookie Companion: The Essential Cookie Companion

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Ingredients:

  • 1 Cup of Creamy or Chunky Peanut Butter
  • 1 Large Egg
  • 1 Cup of Sugar
  • 1 Teaspoon of Baking Soda

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Line two baking sheets with parchment (for easiest cleanup, but sheets can be left unlined and ungreased if you prefer.)
  3. In a medium-sized bowl beat together the peanut butter, egg, sugar, and baking soda until smooth.
  4. Drop the dough by the teaspoonful onto the prepared baking sheets.
  5. Bake cookies for ten minutes, or until they appear set.
  6. Remove them from the oven and cool on the pan for 5 minutes before transferring to a rack and cooling completely.

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They were fantastic!

cookies

They were little, but so addicting. I ate one, then another, then another, then another, etc.

stopeating

You should definitely make this!

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

For more peanut butter cookie recipes, go to No Bake Chocolate Oatmeal Peanut Butter Cookies

For more cookie recipes, go to Mini Lemon Pancake Cookies

For more desserts, go to Schooner’s Summertime-Only Strawberry-Raspberry Pie

Orange Chocolate Cake

chocolate

Thoughts Prior to Cooking:

When I read Bloom and DoomAudrey goes to visit her grandmother’s best friend, Mrs. June. While there, she is served Orange Chocolate Cake. When I read that, I was intrigued and decided to make it. The book however, did not carry a recipe so as I  read several recipes to find the one that sounded the best, and chose this one.

This recipe comes from Trisha’s Table: My Feel-Good Favorites for a Balanced Life by Trisha Yearwood, on the Food Network website.

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Ingredients for Orange-Chocolate Cake:

  • 2 Tablespoons Unsalted Butter, Softened
  • 1/2 cup plus 1 Tablespoon Unsweetened Cocoa Powder
  • 3 cups all-purpose Flour
  • 1 1/2 cups granulated Sugar
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 2 cups freshly squeezed Orange Juice, plus 2 tablespoons finely grated zest
  • 2/3 Cup of Greek Yogurt
  • 2 tablespoons Balsamic Vinegar
  • 1 teaspoon Vanilla Extract

Chocolate Glaze:

  • 1 cup Confectioners/Powdered Sugar
  • 2 tablespoons Unsweetened Cocoa Powder
  • 2 tablespoons freshly squeezed Orange Juice

Directions:

  1. For the cake: Preheat the oven to 350 degrees F.
  2. Mix together the softened butter and 1 tablespoon of the cocoa to make a thick paste.
  3. Use this paste to paint the inside of the pan. Set aside.
  4. In an electric mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon and remaining 1/2 cup cocoa and mix until blended.
  5. Add the orange juice, yogurt, vinegar and vanilla and mix until just combined, 1 to 2 minutes.
  6. Fold in the orange zest.
  7. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 minutes.
  8. Cool in the pan for 10 minutes, and then turn out onto a cooling rack to cool completely.
  9. For the chocolate glaze: Mix the confectioners’ sugar and cocoa together.
  10. Whisk in the orange juice, 1 tablespoon at a time, until it reaches a good consistency to drizzle.
  11. Drizzle the glaze over the cake.

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chocolatecake

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Thoughts After Baking:

This cake was pretty amazing.

joker-yum

It was more of a spice cake then chocolate and was fantastic.

fantastic

The only thing that went weird was the frosting. It was super dryso I had to add vanilla extract. I think the glaze from the Applesauce Cake would be better.

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For more cake recipes, go to King Arthur Carrot Cake or Cupcakes

For more chocolate recipes, go to No Bake Chocolate Oatmeal Peanut Butter Cookies

For more dessert recipes, go to Happy 4th of July Triple Berry Salad

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

For more recipes, go to Basil Spaghetti with Cheesy Broiled Tomatoes

Mini Lemon Pancake Cookies

cream puff murder

Thoughts prior to cooking:

So this recipe comes from Cream Puff Murder (Hannah Swensen #11). The actual name of the recipe is Lois Brown’s Lemon Cookies, but after making them I changed the name (more on that later). The main reason why I wanted to make these cookies was because it is one of the few lemon desserts that actually use a lot of lemon. Most only want the zest, but this one actually used the juice.

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Ingredients:

  • 1/2 Cup of Softened Butter (1 stick)
  • 3/4 Cup of Granulated Sugar
  • 1 Egg, beaten
  • 1 Tablespoon of Lemon Zest (lemon zest is the yellow peel being finely grated.)
  • 2 Teaspoons of Lemon Juice
  • 1 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Baking Soda
  • 1/4 Teaspoon of Salt
  • 1 2/3 Cup of Flour
  • 1/2 Cup of Milk

Topping:

  • 1/4 Cup of Lemon Juice
  • 3/4 Cup of Granulated Sugar

Directions:

  1. Preheat the oven at 350° F
  2. Beat the butter and sugar together until they are light and fluffy.
  3. Add the egg, lemon zest, and lemon juice. Mix it all together.
  4. Mix in the baking powder, baking soda, and salt. Mix well.
  5. Mix in one cup of flour and 1/4 a cup of milk. Stir everything up.
  6. Add in the remaining 2/3 cup of flour and 1/4 a cup of milk. Mix well.
  7. Drop by teaspoons onto an ungreased cookie sheet. Make the cookies small.
  8. Bake for 8 mins.
  9. Topping: Heat the lemon juice for a bit in the microwave. Add the sugar and stir it all up.
  10. When the cookies come out of the oven, brush the topping onto the hot cookies.
  11. Yields 4 dozen cookies.

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lemonpancakecookies

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Thoughts after cooking:

These cookies came out tasting like a mix between lemon cupcakes and pancakes. They also look a lot like pancakes as they are flat and creamy just like them. I thought they were amazing, and since they are so small, I consumed a ton of them. It’s just so hard to stop once you get started.

stopeating

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For more Hannah Swensen mysteries, go to Breakfast Omelet

For more lemon recipes, go to Lemon Bars

For more cookie recipes, go to Wookie Cookies

For more dessert recipes, go to King Arthur Carrot Cake or Cupcakes

Crasins Scones

thecatwhocookbook

Thoughts Before Baking:

I was going to a tea party and decided to bring some scones. The recipe in The Cat Who… Cookbook, that I got from my brother blog TheCatWhoWroteaBlog.wordpress.com sounded good but I didn’t have all the ingredients needed.

oopsmybad

So I had to substitute. Let’s see how these turn out.

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Ingredients:

  • 2 Cups of All-Purpose Flour
  • 1.5 Teaspoons Cream of Tartar
  • 3/4 Teaspoon Baking Soda
  • 1/8 Teaspoon of Salt
  • 1 Stick of Butter or Margarine, softened
  • 1 Egg, Beaten
  • 1/2 Cup of Crasins
  • 1/4 Cup of Milk
  • 3/4 Cup of Plain Yogurt
  • 1 Tablespoon Cream or Milk
  • 1 Tablespoon of Sugar
  • Clotted Cream
  • Cream Cheese
  • Jam

Directions:

  1. Preheat the oven to 400°.
  2. Sift or mix the flour, cream of tartar, baking soda, and salt together.
  3. Cut in the butter or margarine until the mixture is about the size of small peas.
  4. Add the egg, the crasins, milk, and yogurt to make a soft dough.
  5. Turn out on floured surface and knead gently 4 or 5 times.
  6. Roll out to .5 inch thickness and cut into rounds 3 inches in diameter using a biscuit cutter or drinking glass.
  7. Brush the tops with cream and sprinkle with sugar.
  8. Bake on greased cookie sheet 10-12 mins or until lightly browned.
  9. Serve with butter, clotted cream, cream cheese and jam. Makes 12.

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Thoughts After Baking:

These were pretty good!

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They were a little plain, but I like them that way as they compliment the tea better.

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For more recipes from The Cat Who…Cookbook, go to Vegetable Soup

For more “bread” recipes, go to Caraway Rye Bread

For more recipes, go to Caprese Salad

King Arthur Carrot Cake or Cupcakes

cake1950s

Thoughts Before Cooking:

I didn’t care for the recipe in Carrot Cake Murder, but I had a super big craving for it.

I shopped around until I found the King Arthur website‘s recipe. Now I love the King Arthur Recipes, I used to have a cookie, bar cookie, brownie, and biscotti cookbook; but I’m unsure where I put it in my latest move.

Aw+man+i+missed+the+porn+raid+again+i+am+_9614058b2062adb4c677dd212977b011

When I find it I will finish making the recipes and post the ones I’ve already made.

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Cake Ingredients:

  • 1.5 Cups of Vegetable Oil or Safflower Oil
  • 2 Cups of Sugar
  • 1 Teaspoon of Salt
  • 4 Large Eggs
  • 1 Tablespoon of Cinnamon
  • 1/2 Teaspoon of Ginger
  • 2 Cups of Flour
  • 2 Teaspoons of Baking Soda
  • 3 Cups of Grated Carrots
  • 1.5 Cups of Chopped Pecans or Walnuts (Optional)

Cream Cheese Frosting Ingredients:

  • 1/2 Cup of Unsalted Butter
  • 1 8-0z package of Cream Cheese
  • 1/4 Teaspoon of Salt
  • 2 Teaspoons of Vanilla or Vanilla Extract
  • 2.5-3.5 Cups of Powdered Sugar

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Lightly grease two 9″ pans, a 9 x 13 pan, or line your cupcake pans.
  3. Mix together the oil, sugar, salt, eggs, cinnamon, and ginger.
  4. Mix the flour and the baking soda separately, then add it in to the previous mixture.
  5. Add carrots and nuts, mixing until well-blended.
  6. Pour into prepared pans.
  7. Bake the cake 35-40 mins or until toothpick is inserted and comes out clean.
  8. Let them cool completely before frosting.
  9. Beat the butter and cream cheese together until smooth.
  10. Add the salt and vanilla.
  11. Beat in the sugar.
  12. Add milk or cream if frosting is too stiff, if too thin add more sugar.
  13. Frost the cake or cupcakes.

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Thoughts After Baking:

This was fantastic!

fantastic

The cake was perfect, not to sweet but not bland.

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And the frosting was absolutely delicious. And with the two combined it was beyond words!

wow

I kept eating and eating them, I just couldn’t stop.

stopeating

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For more cupcake recipes, go to Peppermint Bark Chocolate Cupcakes

For more cake recipes, go to A is for Applesauce Cake

For more dessert recipes, go to Wookie Cookies

For more recipes, go to Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

Wookie Cookies

May4th

So as you can tell I am a big fan of Star Wars. I decided what better way to celebrate than to make some Star Warsian delicacy. So I borrowed my big sister janeaustenrunsmylife.wordpress.com‘s Star Wars cookbook and decided to make this recipe for you all.

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StarWars

This recipe comes from The Star Wars Cookbook:Wookie Cookies and Other Galactic Recipes by Robin Davis.

My nephew spotted the cookbook I had borrowed from janeaustenrunsmylife and really wanted to make a recipe out of it; so we looked around and discovered we had just the things to create some Wookie Cookies.

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Ingredients:

  • 2 1/4 Cup of Flour
  • 1 Teaspoon of Baking Soda
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Ground Cinnamon
  • 1 Cup of Unsalted Butter, at room temperature
  • 1 Cup of packed Brown Sugar
  • 1/2 Cup of Granulated Sugar (White Sugar)
  • 2 Large Eggs
  • 1.5 Teaspoons of Vanilla Extract
  • 1 Cup of Milk Chocolate Chips
  • 1 Cup of Semi-Sweet Chocolate Chips

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Put the flour, baking soda, salt, and cinnamon in a mixing bowl.
  3. Stir with a wooden spoon until well mixed. Set aside.
  4. Put the butter, brown sugar, and granulated sugar in another bowl.
  5. Using an electric mixer set in high speed, beat together the sugar mixture until blended and creamy (~3 mins).
  6. Beat in the eggs and vanilla extract.
  7. Add the flour mixture and stir with a wooden spoon until well blended.
  8. Stir in chocolate chips.
  9. Scoop up a rounded tablespoonful of the dough and drop onto a baking sheet. Repeat until you have used all the dough. (Be sure to leave an inch between them as they expand as they bake)
  10. Bake the cookies until golden brown (~10 mins).

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Here I have my stuffed Chewbacca posing with his Wookie Cookies

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This recipe was great. The cookie was tasty and delicious. Thanks Davis for creating it.

hughappy

I only had one problem though. I bought the chocolate chips on sale and when I got home realized one was regular size while the other jumbo. This made it hard to scoop out dough with multiple chocolate chips, as the jumbo ones made most have only one. Next time I will have to make sure my chips are the same size.

A great addition to any fan’s Star Warsian celebrations. Just be sure to share.

upsetWookie

Happy Star Wars Day everyone, and:

forcestarwars

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For more chocolate chip cookie recipes, go to Special Ingredient Chocolate Chip Cookies

For more cookie recipes, go to Chocolate Covered Cherry Delights

For more desserts, go to A is for Applesauce Cake

For more holiday posts, go to Irish Soda Bread

For more recipes, go to Pizza Siciliana

A is for Applesauce Cake

apples2

Thoughts Before Baking:

So I have wanted to make an applesauce cake ever since I was a child. I used to love reading the Mrs. Piggle-Wiggle books, and one of the things the mothers were always making for their children was applesauce cake.

Well I decided it was time to stop thinking about making it and actually try it.

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This recipe comes from myrecipes.com

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Ingredients:

Cake:

  • 8 Tablespoons (1 Stick) of Unsalted Butter (at room temperature)
  • 1 Cup of Sugar
  • 1 Large Egg, (at room temperature)
  • 1/2 Teaspoon of Baking Soda
  • 1 Cup of Thick Applesauce
  • 2 Cups of Flour
  • 1 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Salt
  • 1 Teaspoon of Cinnamon
  • 1/4 Teaspoon of Nutmeg
  • 1/4 Teaspoon of Ground Cloves

Glaze:

  • 6 Tablespoons of Fresh Lemon Juice
  • 2 Cups of Confectioner’s Sugar

Directions:

  1. Preheat the Oven to 350 degrees F.
  2. Butter a 9×5-inch loaf pan, lining the bottom with parchment and butter paper.
  3. Beat the butter and sugar with an electric mixer until light and fluffy.
  4. Beat in egg and set aside.
  5. In a separate bowl, stir baking soda into the applesauce. Set aside.
  6. In a separate bowl, mix the flour, baking powder, salt, cinnamon, ground cloves, and nutmeg.
  7. Pour the batter into pan and bake until top springs back when pressed (about 50 minutes).
  8. Cool in pan on a wire rack for 10 mins.
  9. Make the glaze by mixing the lemon juice and confectioners’ sugar. Spoon glaze over cake.

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Thoughts After Baking:

It was amazing!!!

fantastic

I took it to a pot luck and it was instantly gobbled down.

cake1950s

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For more cake recipes, go to Lemon Meringue Chiffon Cake

For more dessert, go to Lemon Bars

For more recipes, go to Breakfast Omelet