cookies

Bready or Not: Pumpkin Snickerdoodles

Posted by on Oct 4, 2017 in Blog, Bready or Not, cookies, pumpkin | 0 comments

It’s pumpkin time! That’s right, the annual traditional continues. Through November 1st, each Wednesday will feature a new pumpkin recipe! This week: Pumpkin Snickerdoodles.

Bready or Not: Pumpkin Snickerdoodles

Not all of these recipes will be totally new, though. I revisited several of my old favorite pumpkin recipes that I first shared on Live Journal.

Bready or Not: Pumpkin Snickerdoodles

I had to start out with Pumpkin Snickerdoodles because, well, SNICKERDOODLES. Snickerdoodles are a year-round theme on here!

Bready or Not: Pumpkin Snickerdoodles

These cookies are snickerdoodles foremost, too. The pumpkin flavor is pretty mild, but its presence is undeniable, as these cookies are vivid orange.

Bready or Not: Pumpkin Snickerdoodles

Pumpkin goes so perfectly well with cinnamon and sugar. Quite simply, these cookies embody autumn in appearance, flavor, and smell.

Be sure to return next week when I share one of my personal favorite seasonal breakfast recipes: Pumpkin Pucks! They are gluten-free, sugar-free, and amazing.

Bready or Not: Pumpkin Snickerdoodles

Bready or Not: Pumpkin Snickerdoodles

These Pumpkin Snickerdoodles only feature 3/4 cup of pumpkin puree, but they are vivid orange. The primary flavor is all Snickerdoodle–cream of tartar and cinnamon–with the pumpkin very much there but mild. [Note that I recommend avoiding canned organic pumpkin puree here, as it tends to be watery.]

  • Dough
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1 1/2 cups white sugar
  • 2 sticks unsalted butter, softened
  • 1 large egg, room temperature
  • 3/4 cup pumpkin puree
  • Topping
  • 1/4 cup white sugar
  • 2 tablespoons ground cinnamon

Preheat oven to 375-degrees. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and pumpkin pie spice; set aside.

In a large bowl, cream the butter and the 1 1/2 cups white sugar until light and fluffy. Add the egg, then the pumpkin puree. Add the dry ingredients last, scraping down the bowl as needed.

Combine the two topping ingredients in a small bowl. Using a tablespoon, form dough into a ball and roll in the sugar and cinnamon. Space out the dough balls on the cookie sheet so that they have room to spread.

Bake for 8 to 10 minutes, until edges are set; since the cookies are tinted orange, it will be harder to judge doneness, but Snickerdoodles always finish cooking outside of the oven. Cool the cookies on baking sheet about 10 to 15 minutes before moving to rack.

OM NOM NOM!

 

Bready or Not: Pumpkin Snickerdoodles

Save

Read More

Bready or Not: Pecan Spice Cookies

Posted by on Sep 27, 2017 in Blog, Bready or Not, cookies | 0 comments

If you love pecans, I’d like to introduce you to your new bliss: Pecan Spice Cookies.

Bready or Not: Pecan Spice Cookies

These fat, rich cookies are full of pecan goodness with the perfect blend of spices to enhance that goodness even more.

Bready or Not: Pecan Spice Cookies

I love pecans. I am always on the look-out for a good sale on them, because they are certainly a more-expensive nut.

Bready or Not: Pecan Spice Cookies

I modified this from the original at Averie Cooks in a number of ways. The biggest change is that I made the flour half all-purpose and half bread flour. This changes the gluten development, leading to thicker, chewier cookies.

Bready or Not: Pecan Spice Cookies

I also added honey, because honey is perfect with pecans and pumpkin pie spice!

Bready or Not: Pecan Spice Cookies

The end result is a dreamy cookie that will keep for days and days, and make your belly happy on each and every one.

Bready or Not: Pecan Spice Cookies

Bready or Not: Pecan Spice Cookies

These fat, luscious cookies require planning ahead, as the dough needs to chill overnight, at minimum. The dough can also be frozen. The baked cookies keep very well thanks to the addition of corn starch. Note that you can omit the bread flour and use all-purpose alone, but the cookies won’t be quite as thick and chewy.

  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/4 cup white sugar
  • 1 large egg, room temperature
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon honey
  • 2 Tablespoons cream or half & half
  • 1 cup all-purpose flour
  • 1 cup bread flour
  • 1 Tablespoon pumpkin pie spice
  • 2 teaspoons corn starch
  • 1 teaspoon baking soda
  • pinch of salt (depends on if pecans are salted)
  • 2 cups pecan halves or pieces

In a big bowl, cream together the butter, brown sugar, white sugar, egg, vanilla, and honey. Mix for several minutes, until completely combined and fluffy. Add the cream and mix again.

Scrape down the bowl, then add the dry ingredients: both flours, pumpkin pie spice, corn starch, baking soda, and salt. Blend until just combined. Fold in the pecans.

Wrap the dough in plastic wrap and set in fridge to chill overnight or for several days. Dough can also be frozen.

Preheat oven at 350-degrees. Use a tablespoon scoop or spoon--this will allow for big chunks of pecans--to dole out dough onto the pan. Flatten each dough ball slightly, as they will not spread much, and also try to avoid having pecan pieces on the very bottom, as they might burn.

Bake for 9 to 10 minutes, until the cookies have set tops. Let the cookies cool on the sheet for 10 minutes, then transfer to a rack to finish cooling.

Cookies will keep for at least a week in a sealed container at room temperature.

OM NOM NOM!

 

Bready or Not: Pecan Spice Cookies

Read More

Bready or Not: Caramel Mocha Cookies

Posted by on Sep 20, 2017 in Blog, Bready or Not, chocolate, cookies | 0 comments

It’s been too long since I featured a hardcore chocolate recipe, so let’s make up for that in a big way with these Caramel Mocha Cookies.

Bready or Not: Caramel Mocha Cookies

“I have this great looking recipe I want to try,” I told my husband. “Can you make it without nuts?” he asked, citing that a co-worker was allergic.

Bready or Not: Caramel Mocha Cookies

So I set about modifying the recipe, and realized this would be a good use for some leftover caramel bits I had in the cupboard. As I read over the full magazine clipping for the recipe, though, I noticed something weird.

Bready or Not: Caramel Mocha Cookies

It had a truly egregious typo: it asked the baker to start preheating the oven in step one, then to place the dough to chill for several hours or overnight. Oops.

Bready or Not: Caramel Mocha Cookies

Therefore, this is greatly modified from the original in the December/January AllRecipes magazine.

If anyone ever comes across an error like that in one of my recipes, please let me know!

Bready or Not: Caramel Mocha Cookies

These are chocolate cookies that will delight any chocoholic: dough loaded with melted chocolate and espresso powder, then packed with more chocolate chips. The caramel adds a touch of a different sweetness, and a different texture besides.

Bready or Not: Caramel Mocha Cookies

Bready or Not: Caramel Mocha Cookies

These cookies feature dough loaded with melted chocolate and espresso powder, and chocolate chips, too. Use caramel bits or chopped caramels. Note that this recipe needs several hours up to a day of chilling time.

  • 2 cups semisweet chocolate chips, divided
  • 2 Tablespoons espresso powder
  • 2 teaspoons water
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 3/4 cup caramel bits

Melt 1/2 cup of the chocolate in a bowl in the microwave. Stir until smooth; let cool. In another bowl, mix together the espresso powder and water.

In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

In a large bowl, beat together the butter and sugars until creamy. Add the hydrated espresso, followed by the egg. Pour in the cooled melted chocolate. Gradually stir in the dry mixture until just mixed. Fold in the remaining 1 1/2 cups chocolate chips and the caramel.

Wrap the dough with plastic wrap and let it chill for a few hours or overnight.

Preheat oven at 350-degrees. Scoop tablespoon-sized dough balls onto a cookie sheet, with space for each to spread. Bake for 10 to 12 minutes. Let stand to set 5 to 10 minutes, then transfer to a cooling rack.

OM NOM NOM!

Bready or Not: Caramel Mocha Cookies

Save

Read More

Bready or Not: Chewy Almond Cookies

Posted by on Sep 13, 2017 in Blog, Bready or Not, cookies | 0 comments

These Chewy Almond Cookies are an old favorite of mine, recently rediscovered.

Bready or Not: Chewy Almond Cookies

I found this recipe in a Taste of Home cookbook I was given as a wedding gift back in 2000. I used to make them all the time.

Bready or Not: Chewy Almond Cookies

I totally forgot about the recipe until I stumbled across it again, this time in a Taste of Home best cookies collection.

Bready or Not: Chewy Almond Cookies

Guess what? The cookies are still fantastic! I did modify the recipe, as one does. The original version made a very small batch. Therefore, I doubled it, and also increased the amount of vanilla and cinnamon.

Bready or Not: Chewy Almond Cookies

If you love almonds, well, you’ll be in heaven. It doesn’t take much almond extract to add a wallop of flavor, and the slices on top add a lovely crunch to complement the soft, chewy cookies.

Bready or Not: Chewy Almond Cookies

This is a great dough to make ahead of time. Keep the wrapped dough in the fridge for days, or frozen for months. You could make these now and pull them out at the holidays.

Bready or Not: Chewy Almond Cookies

Plus, the frozen dough sticks are a great weapon if anyone breaks into your house.

Adapted from a classic Taste of Home recipe.

Bready or Not: Chewy Almond Cookies

Bready or Not: Chewy Almond Cookies

These classic refrigerator cookies are soft, chewy, and packed with almond flavor! Make the dough a day in advance of baking–or months ahead, and tuck the dough in the freezer.

  • 6 Tablespoons butter, softened
  • 2 cups brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • about 3/4 cup - 1 cup sliced almonds

In a mixing bowl, beat together the butter and brown sugar. Add the eggs and both extracts.

In a another bowl, combine the flour, baking soda, and cinnamon. Gradually stir this into the wet mixture.

Using plastic wrap, shape the dough into 2 or 3 long tubes of dough. Wrap them up well and refrigerate overnight, or freeze for months.

When ready to bake, preheat the oven at 350-degrees. Cut dough into slices 1/4 thick; if they crumble a little, reshape with your fingers. Place spaced out on a greased or parchment-lined baking sheet. Add several almond slices on each cookie.

Bake for 7 to 10 minutes, until lightly browned. Let them set on the sheet for a few minutes, then transfer to a cooling rack.

OM NOM NOM!

Read More

Bready or Not: Caramel Pretzel Chocolate Chip Cookies

Posted by on Sep 6, 2017 in Blog, Bready or Not, chocolate, cookies | 0 comments

If you like some saltiness with your sweet, oh, do I have the cookies for you: Caramel Pretzel Chocolate Chip Cookies.

Bready or Not: Caramel Pretzel Chocolate Chip Cookies

As you might imagine, my husband’s co-workers get to taste a wide variety of cookies from me. But these, several declared, ‘were the best cookies they’d ever placed in their mouths.’

Bready or Not: Caramel Pretzel Chocolate Chip Cookies

I consider that pretty high praise.

Bready or Not: Caramel Pretzel Chocolate Chip Cookies

What makes these cookies different is the combination of flavors and textures. The pretzels add a lot here–bits of crunchiness and saltiness that is lovely cuddled with chocolate and caramel.

Bready or Not: Caramel Pretzel Chocolate Chip Cookies

You can use whatever candy bars you want in this. I used Hundred Grands, but you can go for anything with chocolate and caramel, like Twix. Or you can use more chocolate chips and caramel bits.

Bready or Not: Caramel Pretzel Chocolate Chip Cookies

You could play with the chocolate, too, and use whatever kind you want: milk, semi, dark. Or use a combo.

Bready or Not: Caramel Pretzel Chocolate Chip Cookies

Whatever combination you choose, I hope you’ll consider these among the best cookies you’ve put in your mouth, too.

Modified from Two Peas and Their Pod.

Bready or Not: Caramel Pretzel Chocolate Chip Cookies

Bready or Not: Caramel Pretzel Chocolate Chip Cookies

These mind-blowing cookies combine salty, sweet, and crunchy in an extraordinary way. Choose whatever caramel-chocolate candy bars you want here, or add in chocolate or caramel bits; use whatever types of chocolate chips you want, too. Any combo will be fantastic.

  • 1 cup chopped pretzels
  • 1 cup chopped caramel-chocolate candy bars (about 6 ounces)
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup (2 cubes) unsalted butter, room temperature
  • 1/2 cup white sugar
  • 1 1/2 cups brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips
  • extra sea salt or pretzel salt to sprinkle on top

Prepare your add-ins. Use a food processor (or chop by hand) the pretzels and candy bars. Set aside.

In a medium bowl, sift together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.

Preheat oven at 350-degrees. Prepare a cookie sheet by greasing well or lining with parchment. (Remember, melted caramel can get sticky.)

In a large bowl, cream together the butter and both sugars until light and fluffy. Add the eggs and vanilla extract. Gradually add in the dry ingredients. By hand, stir in the chocolate chips, pretzels, and candy bars.

Use a tablespoon to dole out dough balls onto cookie sheet, taking care to space them out; try to tuck visible caramel inside the dough to prevent too much oozing. Sprinkle some salt on top of the cookies.

Bake for 10 to 12 minutes. Let cookies set on sheet for about 10 minutes before moving to a rack to finish cooling.

Store cookies in a sealed container between layers of waxed paper or parchment. Keeps well for up to 5 days.

OM NOM NOM!

Read More

Bready or Not Original: Matcha Cheesecake Cookies

Posted by on Aug 30, 2017 in Blog, Bready or Not, cookies | 0 comments

The green tea theme continues to celebrate the release of Call of Fire! This is a fully original recipe: Matcha Cheesecake Cookies.

Bready or Not Original: Matcha Cheesecake Cookies

The Cheesecake Bars from last week were such a hit, I decided to grab my old Philly Chippers recipe and revamp it with matcha.

Bready or Not Original: Matcha Cheesecake Cookies

The result? Rich, luscious cookies that worked well with the fresh taste of green tea! Weirdly enough, the green color ended up faint again. I’m sure there’s a scientific reason for that, but for now, it remains a mystery.

Bready or Not Original: Matcha Cheesecake Cookies

This dough is great to work with. It doesn’t require any time to chill after everything is mixed together. Just make dough balls and start baking!

Bready or Not Original: Matcha Cheesecake Cookies

Since the cookies are already quite rich, I don’t recommend adding white chocolate to these. Instead, perhaps try some nuts like pecans for a nice complementary flavor and texture.

Or just eat’em plain. They are delicious with the recipe as-is!

Bready or Not Original: Matcha Cheesecake Cookies

Bready or Not Original: Matcha Cheesecake Cookies

This Bready or Not Original creates thick, rich cookies with the fresh flavor of matcha.

  • 1 cup butter (two cubes), softened
  • 1 8oz package cream cheese, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • 2 1/2 cups flour
  • 1 Tb matcha powder
  • 1 tsp baking powder
  • 1/2 tsp salt

Preheat oven to 350-degrees.

Cream together the butter, cream cheese, and sugars. Add the egg and vanilla and mix well. Sift dry ingredients together and slowly incorporate them with the wet ingredients.

Use a tablespoon scoop to transfer dough to a cookie sheet. The dough will not spread much as it cooks.

Bake for 10-12 minutes. Leave them on the cookie sheet for a few minutes before moving to a rack to cool.

OM NOM NOM!

Read More