Tag Archives: Flour

Chocolate Mini Egg Cookies

Who doesn’t love Cadbury Mini Eggs?  This cookie is so much fun to make for Easter and it’s super delicious too!

I found this recipe on Pinterest, but I changed it up a bit.

I crushed my Cadbury Mini Eggs in a ziploc bag and I just lightly hit the eggs with a rolling pin. I also bought the “Family bag” size and used my scale to measure 10oz. (I measued out the 10oz and it comes to 1 1/2 cups of uncrushed eggs)

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1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
1/2 Tbsp vanilla
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tsp baking soda
10 oz Cadbury Mini Eggs, crushed

1. Preheat oven to 375 degrees
2. In a mixer, combine butter and sugars
3. Add eggs and vanilla
4. Add flour, cocoa and baking soda
5. Stir in crushed Cadbury Mini Eggs
6. Drop dough by rounded teaspoons 2 inches apart on a parchment lined cookie sheet
7. Bake for 8 minutes
8. Transfer to a wire rack and let cool

Chocolate-Pistachio Sables

I was on the hunt for a new Christmas cookie, so I started looking through the epicurious website.  I found this wonderful recipe there!!  The recipe is from Alison Roman and it was published in Bon Appetit magazine December 2013.

I found raw pistachios at Bulk Barn.  I bought one cup and the cost came to $6.50.  I also could not find flaky sea salt (Maldon), so I just used coarse sea salt, which worked perfectly.   I also chopped up 5 ounces of semi-sweet chocolate chips instead of buying the squares.

This recipe is a great “make ahead” cookie. Tips are listed below, you can freeze the batter or make it right away.

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2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/2 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/2 cups (lightly packed) light brown sugar
1 teaspoon vanilla extract
1 large egg white
5 ounces bittersweet or semi-sweet chocolate, chopped
1 cup unsalted, shelled raw pistachios, coarsely chopped
Flaky sea salt (such as Maldon)

1. Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl. Using electric mixer on high speed, beat butter, brown sugar, and vanilla until light and fluffy, about 4 minutes. Reduce speed to low and gradually add dry ingredients; mix just to combine, then mix in egg white. Fold in chocolate and pistachios.

2. Divide dough into 4 pieces. Roll each piece into 8″-long log about 1 1/2″ in diameter, pushing dough together if it feels crumbly. Wrap tightly in parchment paper and chill until firm, at least 4 hours. (The colder your dough, the easier it will be to slice.)

3. Place racks in lower and upper thirds of oven; preheat to 350F. Working with 1 log of dough at a time and using a serrated knife, cut logs into 1/4″-thick rounds and transfer to 2 parchment-lined baking sheets, spacing 1/2″ apart.

4. Sprinkle cookies with sea salt and bake, rotating baking sheets halfway through, until set around edges and centres look dry, 10-12 minutes. Transfer to wire racks and let cool.

YIELD: Makes about 8 dozen

MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just before baking.

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Oatmeal Chocolate Chip Cookies

My mother made these cookies all the time when I was a kid, and quite honestly, this is the first time I’ve ever made them for myself. I love trying new recipes all the time, so I often fail at posting and making those most loved recipes from the past.

This recipe is taken from Better Homes and Gardens New Cookbook.

I omitted the cinnamon and the cloves from the oatmeal cookie recipe to make the oatmeal chocolate chip. I also omitted the nut option from the oatmeal-chip recipe.

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Oatmeal cookies
3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon ground cloves (optional)
2 eggs
1 teaspoon vanilla
1 3/4 cup all-purpose flour
2 cups rolled oats

1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and if desired, cinnamon and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in rolled oats.
2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 375F oven for 8 to 10 minutes or until edges are golden. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool.
MAKES 48 COOKIES

Oatmeal-Raisin Cookies: Prepare as above, except after stirring in oats, stir in 1 cup raisins or snipped dried tart cherries. Makes about 54 cookies.

Oatmeal-Chip Cookies: Prepare as above, except after stirring in oats, stir in 1 cup semisweet chocolate, butterscotch-flavoured, or peanut butter-flavoured pieces and 1/2 cup chopped walnuts or pecans. Makes about 54 cookies.

Best Chocolate Chip Muffins

I found this recipe on http://www.cinnamonspiceandeverythingnice.com.  I really like this muffin recipe and I love how the outside of the muffin gets crispy like a cookie.

I baked my muffins for about 23 minutes instead of the 30 minutes, since the outside were getting nicely browned.  I used mini chocolate chips since I had some and they really fill up every bite with chocolate goodness!

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1/2 cup (8 tablespoons) butter
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 eggs
1/2 cup (4 ounces) milk
2 cups (8 1/2 ounces) white whole wheat flour or all-purpose floor
2 cups (12 ounces) semi-sweet chocolate chips
coarse sugar, for topping

1. Preheat oven to 350F. Lightly grease a 12-cup muffin pan.
2. In a large mixing bowl beat the butter, sugar, baking powder, salt, vanilla and cinnamon until fluffy. Beat in eggs, then stir in the milk. Mix in the flour just until combined, then the chocolate chips.
3. Divide the batter evenly among the muffin cups. Sprinkle with a little coarse sugar. Bake the muffins for 30 minutes, or until cake tester inserted into the center comes out clean.

Thick and Chewy Double Chocolate Cookies

This recipe is taken from “Cook’s Illustrated Cookbook”. I took it out from the library, and it’s due back soon. I think I may just end up buying it from the bookstore since there are many, many recipes in here that look so good!

I really love this cookie. It reminds me of a brownie. Now, with this being said, this is NOT a cakey cookie. I actually dislike cake, and I do not like cookies that taste that way. This cookie is rich and soft, perfect for those chocolate cravings. 🙂

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The recipe calls for “1 pound semisweet chocolate, chopped”. I used semi-sweet chocolate chips. I weighed them out to a pound and then measured them after and it worked out to an exact 2 1/2 cups. I used instant coffee sachets when I first started making this cookie as I wasn’t sure how it would go over.  I buy a big jar of instant coffee now since this recipe has turned into a family favorite.

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I have also added the recipe for “Thick and Chewy Triple-Chocolate Cookies”. I may have to try that one next time.

2 cups (10 ounces) all-purpose flour
1/2 cup (1 1/2 ounces) Dutch-processed cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 pound semisweet chocolate, chopped
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder
10 tablespoons unsalted butter, softened
1 1/2 cups packed (10 1/2 ounces) light brown sugar
1/2 cup (3 1/2 ounces) granulated sugar

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, and salt togther in medium bowl; set aside.
2. Microwave chocolate at 50 percent power for 2 minutes. Stir chocolate and continue heating until melted, stirring once every additional minute; set aside to cool slightly. Whisk eggs and vanilla together in medium bowl; sprinkle instant coffee over top to dissolve, and set aside.
3. Using stand mixer fitted with paddle, beat butter, brown sugar, and granulated sugar at medium speed until combined, about 45 seconds; mixture will look granular. Reduce speed to low, gradually add egg mixture, and mix until incorporated, about 45 seconds. Add melted chocolate in steady stream and mix until combined, about 40 seconds, scraping down bowl as needed. With mixer still running on low, add dry ingredients and mix until just combined. Do not overbeat. Cover bowl of dough with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.
4. Working with 2 tablespoons of dough at a time, roll into balls and place 1 1/2 inches apart on prepared baking sheets.
5. Bake until edges of cookies have just begun to set but centres are still very soft, about 10 minutes, switching and rotating baking sheets halfway through baking. Let cookies cool on baking sheets for 10 minutes; transfer cookies to wire rack and let cool to room temperature.
MAKES ABOUT 42 COOKIES

THICK AND CHEWY TRIPLE-CHOCOLATE COOKIES
The addition of chocolate chips will slightly increase the yield of the cookies
1. Add 2 cups semisweet chocolate chips to batter after dry ingredients are incorporated in step 3.

Oatmeal Raisin Cookies

Another great cookie recipe!  I found this recipe on food.com.  I do not have a #40 cookie scoop, so I  used 2 tablespoons of dough as indicated in the recipe. I baked my cookies for 11 minutes and they turned out perfect. I also did not add the salt since I used salted butter.

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2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
3 cups oats (not instant)
1 1/2 cups raisins

1. Preheat oven to 350F.
2. Whisk dry ingredients, set aside.
3. Combine wet ingredients with a hand mixer on low.
4. To cream, increase speed to high and beat until fluffy and the color lightens.
5. Stir the flour mixture into the creamed mixture until no flour is visible.
6. (Over mixing develops the gluten, making a tough cookie) Now add the oats and raisins; stir to incorporate
7. Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
8. Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
9. Bake 11-13 minutes (on centre rack), until golden, but still moist beneath cracks on top.
10. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

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Fruit Crisp

I love making fruit crisp since I am not a big pastry fan.  I often double the “crisp” part, but there is enough if you make the recipe as is.  I just like the extra oatmeal.  This recipe is taken from Better Homes and Gardens “New Cookbook”.

I have made this recipe at the lake lots as I love using freshly picked blueberries .  I often pre-measure the oats, brown sugar, flour and cinnamon in a Ziplock bag at home before we go to the lake. I never add the nuts or coconut.

My usual crisp is apple, but I make peach a lot when peach season is coming to an end. Instead of throwing out the pulpy peaches I turn them into a great dessert.

Recently I was given some fresh rhubarb from my wonderful friend Krista, so I decided to make a strawberry rhubarb crisp this time. Honestly, this has become my new favorite crisp.

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Blueberry crisp, Cherry crisp and Rhubarb crisp are listed below. They require some slight changes so please take note.

5 cups sliced, peeled cooking apples, pears, peaches, or apricots, or frozen unsweetened peach slices
2 to 4 tablespoons granulated sugar
1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg, ginger, or cinnamon
1/4 cup butter or margarine
1/4 cup chopped nuts or coconut
vanilla ice cream (optional)

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1. For fruit filling, thaw fruit if frozen. Do not drain. Place fruit in a 2-quart square baking dish. Stir in the granulated sugar.
2. For topping, in a medium bowl combine the oats, brown sugar, flour, and nutmeg. Cut in butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over fruit.
3. Bake in a 375F oven for 30 to 35 minutes (40 minutes for thawed fruit) or until fruit is tender and topping is golden. If desired, serve warm with ice cream.

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BLUEBERRY CRISP:
Prepare filling as at above, except 5 cups fresh or frozen blueberries for the fruit. Use 4 tablespoons granulated sugar and add 3 tablespoons all-purpose flour.

CHERRY CRISP:
Prepare filling as above, except use 5 cups fresh or frozen unsweetened pitted tart red cherries for the fruit. Increase granulated sugar to 1/2 cup and add 3 tablespoons all-purpose flour.

RHUBARB CRISP:
Prepare filling as above, except use 5 cups fresh or frozen* unsweetened sliced rhubarb for the fruit. Increase granulated sugar to 1/4 cup and add 3 tablespoons all-purpose flour.
** NOTE: If rhubarb is frozen, thaw but do not drain.

Banana Crumb Muffins

I had some old bananas at the lake, so I looked online for a muffin recipe to use them in.  I found this awesome recipe on allrecipes.com.  My son devoured 2 of them right away!   This recipe makes 10 muffins. 


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

1. Preheat oven to 375F.  Lightly grease 10 muffin cups, or line with muffin papers.
2.  In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.  In another bowl, beat together bananas, sugar, egg and melted butter.  Stir the banana mixture into the flour mixture just until moistened.  Spoon batter into prepared muffin cups.
3.  In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon.  Cut in 1 tablespoon butter until mixture resembles coarse cornmeal.  Sprinkle topping over muffins.
4.  Bake in preheated oven for 18 to 20 minutes, until toothpick inserted into centre of a muffin comes out clean.

Chocolate Chip Crunch Cookies

I found this recipe about 2 years ago in the Winnipeg Free Press Recipe Swap section.  I love the crispy outside and the soft centre of these cookies.

This recipe calls for 1 tsp of salt. I have made these cookies with that amount and I found them too salty. This time I only used 1/4 tsp and the cookies turned out better.



1 cup butter
1 cup white sugar
1 cup brown sugar
2 tsp baking soda
1 tsp salt
2 tsp vanilla
2 beaten eggs
2 1/2 cups all-purpose flour
2 cups crushed corn flakes
2 cups chocolate chip cookies


1. Preheat oven to 375F with rack in middle position.
2. Melt butter. In large bowl add the melted butter and sugars and stir. Add soda, salt, vanilla, and beaten eggs. Mix well. Stir in flour gradually. Add crushed corn flakes and chocolate chips and mix throughly.
3. Form dough into walnut-sized balls and place on greased cookie sheet. Press them down slightly with a floured or greased spatula.(I just used my hand). Bake for 8-10 minutes. Cool on cookie sheet for 2 minutes then remove to a wire rack until completely cool. Cooling on the rack is important as it helps them get crispy.

Dinner Rolls

My whole family love these buns!!  They are super easy to make too!  This recipe is from Better Homes and Gardens New Cookbook.

3 1/4 to 3 3/4 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/4 cup sugar
1/3 cup butter, margarine, or shortening
1 beaten egg





1. Stir together 1 1/4 cups of the flour and the yeast. In a medium saucepan heat and stir the milk, sugar, butter, and 3/4 teaspoon salt just until warm (120F to 130F) and butter almost melts; add to flour mixture along with egg. Beat with an electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover, let rise in a warm place until double (about 1 hour).
3. Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, lightly grease muffin cups.
4. Divide each portion of dough into 36 pieces. (I cut a log of dough into 12 pieces, then separate 3 balls from each piece). Shape each piece into a ball, pulling edges under to make a smooth top. Place 3 bals in each prepared muffin cup, smooth sides up. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
5. Bake in a 375F oven for 15 to 18 minutes or until rolls sound hollow when lightly tapped. Immediately remove from pan. Cool on wire racks.

MAKES 12 buns