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.

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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!!!!!!!!!!!

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

Victorian-Christmas-Traditions

Merry 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.

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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.

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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

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

Rice Krispies Cookies

Football

Happy Super Bowl LI

Whether you are watching for your team:

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

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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.

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

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

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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

Harvest Pumpkin Scones

teaandscone

So we were having a tea at church and I needed a scone to go with our food. I had already decided on a savory (will be posting soon), but needed a sweet scone.

I started scouring the internet when I came upon this recipe on The King Arthur Flour website. Everything I have made from them has been fantastic so I thought I would give it a try.

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Ingredients:

  • 2-3/4 Cups of King Arthur Unbleached Flour or Regular Flour
  • 1/3 Cup of Sugar
  • 1 Tablespoon of Baking Powder
  • 3/4 Teaspoon of Salt
  • 1-1/2 Teaspoons of Pumpkin Pie Spice or 3/4 Teaspoon of Ground Cinnamon, 1/4 Teaspoon of Ground Ginger, 1/4 Teaspoon of Ground Nutmeg, and 1/4 Teaspoon of Ground Allspice
  • 1/2 Cup of Cold Butter
  • 1-2 Cups of Chocolate Chips
  • 2/3 Cup of Canned Pumpkin
  • 2 Large Eggs
  • Cinnamon sugar (1 Tablespoon of Cinnamon and 1 Tablespoon of granulated sugar), for topping
  • Milk

Directions:

  1. In a large mixing bowl; whisk the flour, sugar, baking powder, salt, and the spices (cinnamon, ginger, nutmeg, & allspice).
  2. Work in the butter until the mix is unevenly crumbly; it’s ok for some larger chunks of butter to remain unincorporated.
  3. Stir in the Chocolate Chips.
  4. In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.
  5. Add the pumpkin/egg mixture to the dry ingredients and stir until all is moistened and holding together.
  6. Line a baking sheet with parchment; if you don’t have any use the sheet without parchment, but don’t grease it. Instead sprinkle a bit of flour on the parchment.
  7. Scrape the dough onto the floured parchment or pan and divide it in half.
  8. Round each half into a 6″ circle, about 3/4 an inch thick.
  9. Brush each circle with milk and sprinkle with cinnamon-sugar mixture.
  10. Using a knife, cut each circle into size wedges.
  11. Carefully pull the wedges away from the center to separate them just a bit, about 1/2 inch space between them.
  12. Place the scones in the freezer for 30 degrees uncovered. While the scones are chilling, preheat the oven to 425 degrees F.
  13. Back the scones 22-25 mins or until golden brown and toothpick inserted into a center of one comes out clean. The edges should be baked through.
  14. Remove from the oven and serve warm.

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Update 9/23/18 I also made this for the first day of fall, and without chocolate chips:

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Thoughts After Baking:

I loved them! They were perfect!

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They were just so delicious everyone ate them right away and wanted more.

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I cannot recommend more strongly that you should definitely make them.

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For more King Arthur Flour recipes, 1-2-3-4 Peanut Butter Cookies

For more scones, go to Lemon Scones

For more pumpkin recipes, go to Pumpkin Spice Cake

For more recipes, go to Rice Krispies Peanut Butter Banana

Happy Trail Mix

Atasteoffame

Thoughts Before Cooking:

This recipe comes from a huge series of them, located in the back of the book. I have wanted to make something out of these many recipes for a while, but have been unable to. However, I finally got around to trying something, so let’s see how it turns out.

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Ingredients:

  • 2 Cups of Sunflower Seeds (without shells)
  • 1 Cups of Dried Fruit (I did Crancherries)
  • 1/2 Cup of Shredded Coconut (optional)
  • 1 Cup of Unsalted Nuts (I did Peanuts)
  • I Cup of Dried Cranberries or Raisins (I did Cranberries)
  • 1 Cup of Chocolate or Caramel Chips (Optional) [I did semi-sweet Chocolate Chips]

Directions:

  1. Mix all ingredients together and store in airtight container or sealable plastic bag.

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Thoughts after Cooking:

I loved it.

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It was fast, delicious, and fun.

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For more snack food, go to Cinnamon, Banana, & Peanut Butter Rice Cakes

For more recipes, go to Orecchiette with Red Onions, Almonds, and Green Bell Pepper

Chocolate Covered Cherry Delights

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When ever I try to review something that has a titular recipe, such as in Joanne Fluke’s work; I try to do a recipe that matches the title. For instance I made chocolate chip cookies to go with Chocolate Chip Cookie Murder, strawberry shortcake to go with Strawberry Shortcake Murder, etc. But sometimes when I find myself with a book title of a food I don’t like I find myself in an awkward position trying to search for another recipe to use.

In this case, I HATE cheesecake of all kinds.

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So instead of that I decided to do something different, but still had to do with cherries as that was the theme of the book. I choose the recipes Chocolate Covered Cherry Delights from Chocolate Chip Cookie Murder.

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Thoughts Before Baking:

This recipe appealed to me because I like chocolate covered cherries. I figured they must be as equally good in a cookie.

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Ingredients:

  • 1 Cup of Melted Butter
  • 2 Cups of White Sugar
  • 2 Eggs
  • 1/2 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Baking soda
  • 1/2 Teaspoon of Salt
  • 2 Teaspoons of Vanilla Extract
  • 1 Cup of Cocoa Powder
  • 3 Cups of Flour
  • 2 small 10-oz jars of
  • 1 package of chocolate chips
  • 1/3 Cup of condensed sweetened milk
  1. Melt Butter and mix in sugar.
  2. Let mixture cool and add eggs.
  3. Mix it thoroughly and then add baking powder, baking soda, salt, vanilla, and cocoa, stirring after each addition.
  4. Add flour and mix well.
  5. Drain cherries and remove stems, reserving juice.
  6. Roll dough into walnut size balls with your fingers.
  7. Place on a greased cookie sheet.
  8. Press down the on the center of the cookie with your thumb to make an indentation, placing the cherry inside.
  9. In a saucepan over simmering water, combine the chocolate chips and condensed milk. Heat on low until chips are melted.
  10. Add ~1/8 cup of cherry juice and stir into a thick sauce.
  11. Spoon sauce over the center of each cookie, covering the cherry.
  12. Bake at 350 for 10-12 mins. Let it cool.

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Chocolate Covered Cherry Delights

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This was really good but a little too sweet for my taste.

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I ended up having to half the syrup drizzle as I only had one cup of chocolate chips instead of a whole package, but it worked out pretty well. I only missed a few cookies.

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My biggest problem in making these was that there was no picture as to see how much chocolate should I drizzle. I had to guess with some cookies having a little chocolate and others having a whole lot.

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But everyone else loved them and thought they were fantastic. In fact I took them to a party and they were gobbled up instantly.

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For more recipes from Chocolate Chip Cookie Murder, go to Regency Ginger Cookies

For more Hannah Swenson recipes, go to Apple Orchard Bars

For more cookie recipes, go to Cocoa M&M Cookies

For more desserts, go to Sour Cream Lemon Pie

For more recipes, go to Irish Soda Bread