Tuesdays with Dorie- Chipster Topped Brownies

This week's TWD was chosen by Beth at Supplicious. When I first read the choice I was thinking, wow two of my favorite things together... brownies and cookies! How could this go wrong?? Then I started reading the actual recipe, and realized... holy cow... this is a heart attack in a pan. 3 1/2 sticks of butter, are you kidding me?? good god.. eek!! Forgive me, you know I love my sweets... really I do, but I also would like to keep my arteries in tack... if you know what I mean.


I made my usual substitutes for the flour... 2 part Brown or white rice flour, then 1 part tapioca flour, 1 part potato starch and some added xanthan gum. I also used semi- sweet chips for the cookies.. as it was what I had on hand. I only baked this for 55 minutes, and honestly I think it could have used an additional 15 more. It seemed to be TOO gooey, and undercooked. I can't believe I am about to say this... but this sweet was TOO rich for my taste. GASP!! (I know, try to not fall over.) It was good, but I think I like cookies and brownies separate and not together. However, it was certainly fun to give it a go & I am, of course, looking forward to trying more Dorie recipes in June! :)

Tuesdays with Dorie- World Peace Cookies

Hello February, woa is it really possible we are here already?? Where does the time go?? Too fast I say!! To kick off this months Tuesdays with Dorie, Jessica of Cookbookhabit chose World Peace Cookies. (please see Jessica's blog for the recipe or see page 138 in the book) Traditionally I have never been a fan of chocolate cookies. Now don't get me wrong... I heart chocolate just as much as the next girl, but chocolate cookies have never really "spoken" to me. So when I saw this recipe, of course my first thought was that I might not be a fan. But boy was I wrong!These cookies really were just divine. They were the perfect combination of salty and sweet! And they had a "shortbread' ish" texture which was a nice surprise. The recipe was simple to put together, instead of chocolate chips... I chopped up some semi sweet baking squares I had left over from my holiday baking. I also substituted gluten free (Pamela's mix) flour for all purpose, & was happy to see that was an easy switch. The World Peace Cookies were an absolute hit with everyone I gave them away too (of course I had to get them out of my house asap, for fear of having to add 20 more workouts to my week if I ate them all, ha).... This one is a keeper, and without a doubt will be repeated! Great choice, Jessica!

Happy New Year- Christmas Cookie Recap

Happy 2009!! I for one, am VERY excited for this year and all the great things it will bring... I know it is going to be a great one. Sorry for my long absence. I was a very lucky girl this year, as Santa brought me a shinny new laptop for Christmas!! I absolutely love it... but did not have a USB cord for my camera to retrieve my photos. (hence the blog break). Last night I finally broke down & stole a cord ..opps I mean borrowed one from my Dad..and am finally back in action. :)

Since I haven't blogged in a while, I thought I would recap two of my favorite cookies from this years Holiday Cookie Batch.

The first is my Grandma's Ginger Snaps. Oh my goodness are these painfully good. Just looking back at the recipe and photos, makes me want to whip up a batch asap. (It also makes a ridiculous amount of cookies... you could probably squeeze about 60 out of this recipe)

The second recipe is from a dear family friend's cook book. Christmas Oatmeal Cookies... a lovely oatmeal cookie, with a candy cane twist.

Grandma's Gingersnaps

3/4 c vegetable shortening (I didn't have any, so I substituted butter & it worked great)

1 c sugar

1/4 c molasses

1 egg

1/4 tsp salt

1 tsp cinnamon

1 tsp cloves

1 tsp ginger

2 tsp baking soda

2 cups flour

Preheat oven to 325 degrees. Cream together sugar and shortening (or butter). Sift together flour, salt, cinnamon, cloves, ginger & baking soda. Then add to sugar mixture, gradually. Roll into small balls, then roll in sugar. Bake for 10-15 minutes (1o for softer cookies, 15 for crispier cookies) on greased cookie sheet.

Christmas Oatmeal Cookies- by Stephanie T.

1 c butter softened

3/4 c sugar

1/2 c brown sugar

1 egg

1 3/4 c flour

1 tsp baking soda

1 tsp cinnamon

1 1/2 c quick rolled oats

1 tsp vanilla

2-3 crushed candy canes

* Sugar for dipping

In a large bowl, beat the butter and sugars until fluffy. Add egg & beat well. Combine flour, soda & cinnamon in seperate bowl. Blend into butter mixture. Stir in oats & vanilla. Chill dough for 1 hour or more. Preheat oven to 350 degrees. Grease several cookie sheets & drop dough by rounded teaspoons. Grease the bottom of a small glass, dip in sugar and press gently on each cookie..flattening it to a thickness of about 1/4 inch. Re-sugar glass for each cookie. Top with crushed candy canes (about 1 tsp per cookie) and press in lightly. Bake for 8-10 minutes. Enjoy.

OH, one more fabulous thing... My cousin Honeymuffin highly recommended a Molton Chocolate Cake recipe, on her blog, from Bon Appetit. I made it for Christmas Dinner... WOW is all I can say. Please make this recipe.. it is super easy for dinner parties and it truly was a huge hit. I unfortunately did not take any photos, but here is the recipe. Also please see Lynne's post for her photos and her terrific blog.

Molten Chocolate Cakes (adapted from Bon Appetit, January 2001)
Makes 6.

5 ounces bittersweet chocolate, chopped
10 TBS unsalted butter
3 large eggs
3 large egg yolks
1 ½ cups powdered sugar
½ cup all purpose flour

Preheat oven to 450.

Butter or spray six ¾ cup (6 oz.) ramekins. Stir chocolate and butter in a heavy saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Divide batter equally among ramekins.(only fill 3/4 of the way full) **Can be made ahead! Just cover and chill.

Bake cakes 11 minutes – sides will be set, but center may remain soft-looking. Might take a few minutes longer for refrigerated batter.

Tuesdays with Dorie- Buttery Jam Cookies

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.

Tuesdays with Dorie- Grandma's All-Ocassion Sugar Cookies

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 month.. 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!

Oatmeal Cookies

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 extract
2 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.

Linzer Sables- Tuesdays with Dorie

This weeks Tuesdays with Dorie was chosen by Dennis, of Living the Life... Linzer Sables. I, of course, had never made these yummy little cookies & was excited to try out something new. The recipe calls to use pecans, walnuts or hazelnuts in the dough. I choose Hazelnuts as I have a big bag of them on hand, and I just love the flavor.This was a very easy recipe to put together. I rolled mine out, and put it in the freezer for 45 minutes... and got to work. I found that I had to work very quickly as the warmer the dough got, the harder it was to work with. I decided to try two different fillings... Raspberry Jam & Nutella. They were just delicious... in fact, I had to get them out of my house immediately for fear of devouring them all!!

Tuesdays with Dorie- Rugelach

One of the things that I just love about baking and/or cooking is creating something new, the process of putting it together and the outcome. It is like a science experiment for me, sometimes it is a great success and sometimes it explodes into disaster. Regardless the result, I just get a kick out of it... so entering a new challenge is incredibly fun for me. This week's recipe was chosen by Grace.... Rugelach. I personally don't think I have ever had this treat, so I had no idea what to expect... perfect!

When I made the dough it came together really quickly.. in fact I was a bit concerned that I "overworked it", as Dorie warns, so I let it chill over night. I switched up the recipe a bit... as I generally am not a fan of cookies with jam or Currants/raisins. Instead for my filling, I used Maple Pumpkin Butter, mini chocolate chips, toasted pecans(chopped finely) and of course cinnamon sugar.

My dough rolled out very easily... but man was it sticky. Thankfully I had fair warning from my cousin Lynne who had made the recipe the night before. *Use lots of flour on your rolling pin and wax paper to make it easier. I decided to go the "pinwheel" route for the sake of ease...


After putting it all together, I let it chill for an hour as it had gotten very soft thru the process. I then, sliced the rolls in 1/4 inch pieces and covered them in cinnamon sugar... skipping the "basting" that Dorie's recipe called for.I have to say, the result was fantastic! The perfect "fallish" combination for me... and they have all but disappeared in the kitchen at my office. My co-workers loved them. Thank you so much Grace for choosing this recipe, which I most likely would have never tried. These will surely go into my cookie "rotation". For the recipe, please visit Grace's wonderful site.

Lenox Almond Biscotti- Tuesdays with Dorie

I am thrilled to be joining this amazing group of bakers... Tuesdays with Dorie. What a fun way to get a "baking education" and have an excuse to experiment with recipes from Dorie Greenspan's book. This week the recipe was chosen by Canela & Comino, "Lenox Almond Biscotti". I have never made biscotti before & I must admit I was a tad intimidated. But was happily surprised that it was a fairly simple process, and the results were delicious. For my first TWD, I stuck to the basics with using just Almonds (oh and I did add cinnamon too). I noticed that I had to bake mine a bit longer than the recipe called for (which I saw was the case in many other bakers notes). There is a very special lady in my life who just adores Biscotti and loves to keep them on hand for visitors...my 96 year old grandmother, Mary. So of course I took the entire batch to her on Sunday morning. I am very happy to report that they got rave reviews. She took them to dinner and served them to her table mates. The ladies just loved them.. and apparently they had quite the discussion on what the ingredients were. Mary insisted cornmeal was one, and her table mates protested. Way to go Gram, you really know your stuff! all in all my first TWD was a success.... can't wait for the next one.

Halloween Cookies

Last week I was killing some time over lunch by browsing one of my favorite stores, Crate and Barrel. I was busy trying to restrain myself from spending money, when I saw this fun Halloween Cookie Cutter Set. Did I mention it was on sale? Ohhh, I just couldn't resist!


It just so happens that one of my favorite holiday traditions, with my family, is decorating Christmas cookies. Since I can remember my Mom has been making this "rolled" cookie recipe with us kids... and now the grandkids. It is such a terrific recipe and so easy. So I called my sister, made a date with her and the munchkins.. then invited us over to my parents for the afternoon for a little "pre" Halloween fun!

Cookie Cutter Cookies
makes 2 dozen (roughly)
Ingredients
1 C Butter (sweetened butter- unsalted)
2/3 c sugar
1 egg
2 1/2 cups sifted all purpose flour
1/2 tsp salt
1 tsp vanilla

Cream sugar and butter till smooth. Add vanilla. Beat in Egg. Combine and add flour, salt. Chill dough 3-4 hrs before rolling. Preheat Oven to 350 degrees. Bake 8-10 minutes or until slightly colored. Let cool and decorate!

*Cookie Artwork by Jackson, Mckenzie and Austin

Butterfinger Blondies

A friend & coworker asked me to bake something for her Chorus's bake sale. (they are raising $ for a trip to Hawaii where the will be competing nationally) Of course I jumped at the excuse to try out a new recipe! (how could I say no.. )

So as I was in search of something "evil" to bake I stumbled upon "Recipe Girls" Butterfinger Blondies. The were incredibly easy to make, and VERY Decadent! They got rave reviews in my office, and to be honest.. I was so happy to have them out of my hands for fear of eating too many!

Butterfinger Blondies
from Recipe Girl

2 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter, softened
2 1/4 cup packed brown sugar
3 large eggs, room temperature
1 1/2 teaspoon vanilla extract
5 regular-sized Butterfinger candy bars, crushed

1. Preheat oven to 350°F. Grease and flour or line a 9×13 inch baking pan.
2. In a small bowl, combine the flour, baking powder and salt and set aside.
3. In a medium bowl, with electric mixer at medium speed, combine butter and brown sugar for about 3 minutes.
4. Beat in eggs and vanilla until smooth.
5. Stir in flour mixture and 2 cups of crushed butterfingers.
6. Spread in prepared pan. Sprinkle remaining crushed butterfinger bars over top of batter.
7. Bake 30- 35 minutes, or until the bars are a bit firm to the touch. Cool completely before cutting into bars.

Flourless Peanut Butter Cookies

This is one of my favorite easy recipes. It takes about 15 minutes total, including bake time... and they are very tasty! I had the urge to bake (shocking I know) on Sunday night, whipped these up... had one (ok maybe a couple) and brought the rest into work on Monday. A co-worker popped by my desk mid morning and said "the devil makes you bake!". HA! Well thank you, I will take that as a compliment.

Flourless PB cookies
One cup creamy peanut butter (I use the reduced fat kind)
One cup white sugar
One teaspoon baking powder
1/4c egg beaters (or 1 egg)

Preheat the oven to 350° Line cookie sheet with wax paper. Fill small bowl with some extra sugar, set aside. Mix ingredients together. This can be tough with the PB so just use a whisk or spatula. Once the batter is smooth, use a teaspoon to scoop batter out.. roll into small ball and then roll in sugar. Place on wax paper. Bake for 10 minutes. Let the cookies cool for 5 minutes, then move to cooling wrack... and Voila! They even taste great in the cold... and are a perfect treat to make with kids.