Fashions Cookie

7 Dec

An urban myth is a modern folk tale, its origins unknown, its believability enhanced
simply by the frequency with which it is repeated. Our signature chocolate chip cookie
is the subject of one such myth. If you haven’t heard the story, we won’t perpetuate it
here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It’s a terrific recipe. And it’s absolutely free.

Ingredients

  • 1/2 cup (1 stick) butter, softened
  • 1 cup light brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1-3/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons instant espresso coffee powder
  • 1-1/2 cups semi-sweet chocolate chips

Directions 

1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield:   2 dozen cookies
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Krumkake – Sounds funny tastes yummy!

6 Dec
Prep Time: 1 hour
Total Time: 1 hour
Ingredients:
  • 1/2 cup butter, softened to room temperature
  • 1/2 cup white sugar
  • 3 eggs
  • 1 cup flour
  • 1/2 tsp. vanilla
  • 1/2 tsp. freshly ground cardamom
  • 6 Tbsp. water
Preparation:

Cream together the butter and sugar. Stir in the eggs, one at a time. Add vanilla and ground cardamom. Stir in flour, mixing well. Add water until batter is the consistency of a thick cream sauce.

Lightly grease the two sides of a krumkake iron with cooking spray or melted butter (Alternative: if using an electric krumkake baker, follow the directions provided by the manufacturer). Heat iron over medium to medium-high burner just until a drop of water sizzles on the surface; to prevent damage to the iron and to keep the cookies from scorching, do not heat over the highest setting. Spoon a heaping tablespoon of batter onto the center of the iron. Close iron, squeezing handles together lightly to spread the batter (but not so tightly that the batter leaks down the sides of the iron. Note: Because of the batter’s butter content, leaks that hit the burner cause some interesting flame action. Keep a damp towel on hand to swiftly wipe up any leaks and to prevent baking krumkake flambé!). Bake for 30 seconds, flip iron over, and bake an additional 30 seconds. Flip iron back to initial position, open, and immediately roll cookie around a krumkake cone or the handle of a wood spoon. Slip off cone and allow to cool on rack.

Store in tightly sealed container in order to retain crispness.

Krumkake are equally delicious when served alone or when filled with whipped cream and/or fruit.

Yield: 24 krumkake.

Pineapple Fresh

5 Dec

Day 5 is all about the fresh fruits.

Today is the pineapple cookie from Allrecipes.com.

I changed it by using FRESH pineapple.

This has it’s benefits but requires some changes.

1. Preheat oven to 325 F

2. Mix 1/2 cup of shortening and 1 c of brown sugar together. Then add 8oz of crush pineapple. Add one egg then a dash of vanilla.

3. In a separate bowl mix 3 c of flour, 1 1/2 t of baking powder, 1/4 t of baking soda, and 1/4 t of salt. Gradually add this to your wet mixture.

4. Place a tablespoon of the cookie mixture on a ungreased cookie sheet. Place in oven for 10-12 minutes

What changes did I make? The original recipes calls for 2 c of flour, but since I used fresh pineapple and didn’t drain the 8oz completely I needed more flour. The first batch looked like this:

So I added 1 c flour, and bam, done.

You can frost these with a powder sugar and pineapple juice mixture. Make a paste by gradually adding some pineapple juice to a cup of powdered sugar. Don’t do it the opposite or you will use a whole bag of powdered sugar and still be needing more!

Magical Christmas Bars

4 Dec

Magic Bars!

Get your peanut butter on

3 Dec

Day three is for the “Classic Peanut Butter Cookies.” This recipe comes from my mom who took it from the Ladies Home Journal from 1988. It’s definitely a classic then.

1. Heat your oven to 375F.

2. Combine your DRY ingredients. Don’t short cut this and put them altogether with your wet ingredients. You won’t like your cookie if you do this. Blend 2 1/2 cups of flour, 1 1/2 t of baking soda, 1 t baking powder, and 1/4 t of salt.

3. Blend 1 c butter (unsalted), 1 c peanut butter, 1 c brown sugar. After mixed well, beat in 2 eggs and 1 t of vanilla.

4. Gradually mix your dry ingredients with your wet ingredients.

5. Make little balls with your dough and roll them in some white sugar and then place them on an ungreased cookie sheet. For some I added a square of carmel inside the balls. These work okay, just watch them closely so the carmel doesn’t melt and burn on the cookie sheet.

6. After 8-10minutes in the oven take them out. Cool for a few minutes then place them on a cooking rack.

* Traditionally you place fork marks by placing the long flat side of the fork on the unbaked cookie ball for a criss cross pattern. This is cool, but I like the crackled look.

You don’t need to be Russian

2 Dec

to eat these tea cakes! Day 2 is the cookie my mom never failed to make every Christmas, so no doubt it made the countdown.

Here you go…

STEPS

Take two sticks of butter (room temp, aka leave them over before you go to work to make this at night), 1/2 cup of sugar a dash of vanilla and some sprinkles of salt and mix together. I just used a spatula but feel free to whip it up with a blender.

Then gradually add 1 cup of flour. Mix well. Make the dough into a massive ball and wrap it in celofane. Leave in the frig for at least an hour or like me – all night!

After the dough is chilled roll into 1 inch balls and place on an ungreased baking sheet. Bake for 10 minutes at 350F. After bake remove after a few minutes. Place in bowl of powdered sugar. Roll the cookie around in the sugar. Then after about 20 minutes place in a plastic bag with more powdered sugar and store in this way. This will allow for multiple layers of powdered sugar goodness!

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Butterscotch…

1 Dec

The first sweet delight is a bar… a Butterscotch Meringue Bar. This recipe comes in part from Cooks Illustrated. This is a new one that looked interesting and very tasty.

STEPS:

Line a 13 x 9 pan with foil and spray it with PAAM. Mix 2 cups flour, 1/2 teaspoon of salt, and 1/2 teaspoon of baking soda in a bowl.

In a mixer, blend two sticks of butter, 1 cup of brown sugar, two large egg YOLKS, then after a few minutes add 1 T of water and a splash of vanilla. After everything is thoroughly mixed gradually add your flour mixture. When it’s mixed place in pan and spread evenly.

Open up a bag of chocolate chips and spread on top of the batter evenly. Press them down gently to make your layer even.

Then take your left over egg whites. Whip them up in your mixer until you see peaks, then add another cup of brown sugar. Once it’s all mixed together pour evenly on top of the chocolate chip layer. Place in your oven for 35 minutes until golden brown on top. It won’t be stiff when you pull it out but rather wobbly. That is ok!

Cool for a few hours and then cut and devour singing a Christmas carol.

25 days…25 goodies

29 Nov

 

What better way to bring in the wonderful Christmas season by making a new or “tradish” sweet delight everyday until Christmas? So here comes our exciting challenge, making a cookie or bar or a sweet delight each day before Christmas.

Foodie Eyes

17 May

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Bites of Comfort

29 Apr

We all love mac ‘n cheese right? Top on the comfort food list. Well this recipe makes it even more “comforting.”

Macaroni and Cheese bites were popular in restaurants a few years ago but now having a deeper fryer I wanted to try making them. It’s very easy, just don’t count the calories.

What you will need:

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