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This weeks TWD, was chosen by Heather of Randomosity and the Girl. The cookie madness continues with her choice of Buttery Jam Cookies. It is a really simple and easy recipe to make. Dorie's instructions call for apricot jam, however I used Raspberry (as it was what was in my fridge). I did pull them out of the oven after a few minutes, to flatten them out a bit.
These were an interesting "cookie", in fact I'm thinking these are more like biscuits rather than cookies. They have a "cakey" texture, and the jam flavor was very mild. I can see them being served with afternoon tea. :) I personally, am a "crispy cookie" girl..... so most likely this recipe will not be repeated. But that said, I always enjoy making a new recipe regardless of the outcome.
This is hands down, one of the best brownie recipes I have ever made. If you love chocolate, you will love this. I also happen to love the Hazelnut flavor. There is not much more to say about this one, other than it Rocks!! :) *This is recipe is gluten free, however you can substitute all purpose flour.
Wheat Free Hazelnut Brownies
*recipe originally from Karina's Kitchen
5 ounces dark chocolate with hazelnuts
4 oz unsalted butter (8 tablespoons)
2 large eggs
1 cup packed light brown sugar
1/2 rounded cup hazelnuts, processed into a fine meal1/4 cup white or brown rice flour
1/2 teaspoon sea salt (regular will do – use slightly less)
1/4 teaspoon baking soda
2 teaspoons vanilla extract
1/2 cup extra semi-sweet chocolate chips
Preheat the oven to 350 degrees F. Line an 8×8-inch square baking pan with non-stick foil or parchment
Melt the dark chocolate and butter together in microwave or in a bowl set over simmering water.
In a mixing bowl, beat the eggs with an electric mixer until frothy. Add the brown sugar and beat until smooth. Add the melted chocolate mixture to the egg-sugar mixture a little at a time and beat well.
In a bowl, combine the nut meal, rice flour, salt and baking soda. Add the dry mixture to the chocolate mixture and stir until well mixed. Add the vanilla, beat another half a minute or so. Stir in the chocolate chips. Pour into the lined pan.
Bake on center rack for 33 to 35 minutes, or until the brownies are set. Don’t overcook.
Cool on a wire rack; and remove the brownies from the pan by gripping the foil edges. Chill before cutting.
Makes 9-12 servings.
Cookies, Cookies, Cookies this month! The first three recipes, this month, for TWD are cookie recipes... "Tis the season". This weeks recipe was chosen by Urlike, of Kuchenlatein. (For the recipe click here.) These yummy little sugar cookies, were fairly simple to make. I made a little Lemon Glaze (powdered sugar and lemon juice) to ice the cookies and added some sprinkles.
I hate to admit it, but it was one of those weeks where I was in a rush to get these done, and did not put too much creativity into them.. oppssss, sorry! (I also know, that I will be decorating these cookies.. Christmas style, with my nieces and nephews later m
onth.. so I am saving myself for that.. ha ha)
The dough, I found, was a bit tough to work with.. so sticky and mine was nearly impossible to cut. But really they were worth it! A great little sugar cookie.. buttery, flaky and light... I would definitely repeat it. But next time, I will be taking a cue from my cousin Lynne, and doing the slice and bake. Thanks Urlike.. great choice!
The past few days (at home) my cable, Internet and phone have all been out due to my lovely friend Comcast (GRRR). Normally this would not phase me if I had a good book to dive into, but alas I am almost done with Breaking Dawn (the last in the Twilight series. Which by the way I loved and eh hem, am reading for the 2nd time.. ssshhh don't tell anyone, K?? I know, don't say it, I have issues... but in my defense, the movie made me do it! he he I started to re-read Twilight again ....it had been so long I could not remember the details of it & wanted to compare it to the movie ... then I got sucked in again!).So what is a girl to do when she is home, has no book and no TV to entertain her??? BAKE of course! I spent my "procrastination" time at work yesterday, searching for something to entertain me & bake for the evening. Of course there was so much to choose from, but because I had these ingredients on hand I decided to give these Oatmeal Cookies a spin. I found the recipe on Smitten Kitchen, who's site I absolutely love.... fantastic recipes and gorgeous photos. The original recipe is from Cooks Illustrated.
I adapted the recipe & made the cookies Gluten Free (using Pamela's GF Flour Mix & Gluten Free Oats) but will post both versions. They were just lovely, light and crispy.. just as I prefer Oatmeal Cookies. (I am so not a fan of really heavy/cakey ones). Next time I would add some cinnamon, as I think it might just give it an extra kick.... Regardless, they were just delicious and probably the best oatmeal cookie I have made to date....
Crispy Salted Oatmeal Cookies
yields 24 cookies
Adapted from Cook’s Illustrated
1 cup all-purpose flour (for GF version, use 1c Pamela's Mix)3/4 teaspoon baking powder (do not add BP, if using Pamela's)1/2 teaspoon baking soda (only 1/4 tsp for Pamela's)1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract2 1/2 cups old-fashioned rolled oats (Bobs Red Mill makes awesome GF Oats..)1 c Chocolate Chips (I just added this on the fly, the recipe did not call for it)1/2 teaspoon flaky sea salt (for sprinkling on top)
1. Preheat oven to 350 degrees. Line baking sheet with parchment paper. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.
2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and chocolate and mix until well incorporated.
3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about ¾-inch thickness.
4. Sprinkle a flake or two of sea salt on each cookie
5. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.
This weeks TWD, was chosen by Heather of Randomosity and the Girl. The cookie madness continues with her choice of Buttery Jam Cookies. It is a really simple and easy recipe to make. Dorie's instructions call for apricot jam, however I used Raspberry (as it was what was in my fridge). I did pull them out of the oven after a few minutes, to flatten them out a bit.
These were an interesting "cookie", in fact I'm thinking these are more like biscuits rather than cookies. They have a "cakey" texture, and the jam flavor was very mild. I can see them being served with afternoon tea. :) I personally, am a "crispy cookie" girl..... so most likely this recipe will not be repeated. But that said, I always enjoy making a new recipe regardless of the outcome.
