Bready or Not Original: Sparkling Chocolate Cookies
These Sparkling Chocolate Cookies are loaded with flavor and sweetness, and they are outright pretty. Look!
The chocolate flavor here is from cocoa in the dough along with a whole bag of chocolate chunks. I like Aldi’s dark chocolate chunks, but use whatever you can find.
It’s important to note that these cookies don’t keep well. They will go hard after a day. Therefore, bake them up and serve them promptly.
Bready or Not Original: Sparkling Chocolate Cookies
Equipment
- parchment paper
- cookie scoop
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder sifted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 cup unsalted butter (1 stick) room temperature
- 1 cup brown sugar packed
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 bag chopped dark chocolate
- 1/2 cup turbinado sugar for topping
Instructions
- Preheat oven at 325 degrees. Line a baking sheet with parchment paper.
- In a small bowl, sift together flour, cocoa, cinnamon, salt, and baking soda.
- In a mixing bowl, beat the butter and brown sugar until light and fluffy. Add the egg and vanilla. Gradually add the dry ingredients until just incorporated. Fold in the chocolate. Measure the turbinado sugar into a another small bowl.
- Use a cookie scoop or spoon to shape dough. Roll each round in turbinado sugar. Place spaced out on cookie sheet.
- Bake for 9 to 11 minutes, until set. Let rest on baking sheet for 5 minutes before transitioning to a cooling rack.
- Store in a sealed container. Cookies are best eaten within a day.
OM NOM NOM!
Bready or Not Original: Maple Syrup Pie
Do you feel a change in the seasons coming? Or simply want to manifest one? I had to create a psychological autumn and winter when I lived in Arizona, and maple flavor was a big part of that. If you’re in need of some cool weather vibes about now, too, maybe this Maple Syrup Pie will help!
The recipe is pretty straightforward. The most involved process is parbaking the crust, that is, baking the raw dough to form a golden shell that won’t become a soggy mess once it has a wet filling.
The filling itself comes together quickly in a blender. Mine puffed a LOT in the oven and then dropped down again once the pie cooled.
This is a great pie to make for a treat any time of year, but it would be especially nice for Thanksgiving or at a holiday celebration.
Bready or Not Original: Maple Syrup Pie
Equipment
- baking pan
- aluminum foil or parchment paper
- pie weights
- blender
Ingredients
- 1/4 cup all-purpose flour plus more for work surface
- raw pie dough for one crust or store-bought pie crust
- 1 1/4 cups dark maple syrup
- 1/2 cup unsalted butter (1 stick) melted
- 1/2 cup heavy cream room temperature
- 1/2 cup brown sugar packed
- 3 large eggs room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon kosher salt
- canned whipped topping or Cool Whip for top
Instructions
- Place oven racks at the middle and bottom positions. Preheat oven at 375 degrees.
- If working with unshaped pie dough, use some flour on a clean surface to roll out dough to 12 inches. Place it in a 9-inch pie plate and shape to fit, crimping the crust at the rim. Prick the bottom of the crust all over with a fork. Freeze crust for 20 minutes.
- Set out a baking sheet. Line with aluminum foil.
- Line the crust with foil or parchment paper. Fill interior with pie weights, pressing in to make sure there are no gaps along the sides.
- Set pie crust on baking sheet. Bake it on bottom rack for 20 minutes. Carefully use foil or parchment to lift out pie weights onto another baking sheet or a large bowl. Bake crust again until the edges are golden brown and the bottom is dry, 5 to 10 minutes.
- Set the crust to cool on a rack while continuing to make the filling.
- Reduce oven temperature to 350.
- In a blender, place the flour, maple syrup, butter, heavy cream, brown sugar, eggs, vanilla, and salt. Blend on high until the contents are smooth. Pour into pie crust.
- Bake on middle rack in oven for 40 to 50 minutes; the filling should be puffed with only a slight jiggle in the middle. Cool on a rack.
- Store at room temperature, covered with foil. Serve with a dollop of whipped cream or Cool Whip on top. Keeps for at least 4 days.
OM NOM NOM!
A THOUSAND RECIPES FOR REVENGE, published in Turkish!
I’m happy to announce that A Thousand Recipes for Revenge was released in Turkish this week by publisher Artemis Yayınları. The translated title is İntikam İçin Binlerce Tarif. This is my first novel translated into another language, and I’m thrilled! More information can be found in Turkish here.
Image from the publisher’s Instagram.
#SFWAPro
Read MoreBready or Not Original: Chewy Granola Cookies
Granola is a healthy and versatile ingredient. Perhaps put it to some less-healthy but very delicious use in this Chewy Granola Cookies recipe!
There are so many granola varieties out there. Many come in large bags. This recipe provides a good base to use up some of that granola.
The crunch of the final bake will vary depending on your add-ins. I used cranberries for my version here, but obviously, mix that out with raisins, dried blueberries, chocolate chips, or other things that will work with whatever’s in the granola.
Bready or Not Original: Chewy Granola Cookies
Equipment
- plastic wrap
- parchment paper
- small cookie scoop
Ingredients
- 1 cup unsalted butter (2 sticks) room temperature
- 1 cup brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granola
- 1/2 cup dried cranberries or other dried fruit or add-in
Instructions
- Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually mix in the flour, cinnamon, baking soda, and salt. Fold in the granola and cranberries. Cover dough with plastic wrap and chill in fridge for a few hours or overnight.
- Preheat oven at 350 degrees. Line a cookie sheet with parchment paper. Use a small cookie scoop or teaspoon to dole out dough, spaced out, on cookie sheet. Flatten each ball slightly; it will not spread a lot. Bake for 10 to 11 minutes, until the edges are golden. Cool cookies on the pan for a few minutes, then transfer to a cooling rack.
- Store in a sealed container at room temperature.
