Tag Archives: Baking powder

Nutella Chocolate Chip Cookies

Mmm….Nutella. How can you not love it?! So, in a desire to whip up some cookies for a friend’s birthday, I googled “Nutella cookies.” To a bit of my surprise, I was given tons of choices! I don’t know why it took so long for me to search for a Nutella cookie recipe…I mean, really! But anyway, I settled on a recipe, and made the cookies.

And, uh, I should mention these are by no means the world’s best photos. I was just trying to quickly snap a few pictures, and admittedly, I didn’t have the best lighting. Oops. Sorry.

The Details:

The Process: Not difficult…pretty much just an average process for making cookies.

The Verdict: Well, to be honest, it’s hard to give a final verdict. I definitely stole quite a few tastes of the dough, and man, it was good! However, I only had a taste of half of a finished cookie (Rob had the other half), because I wanted to give as many as  I could to the friend whose birthday it was. So, yes, I’d say the finished product was good. But….not amazing. Also, these, interestingly enough, have cinnamon.  I would perhaps scale back the amount – or even eliminate it all together in the future. Again though, it’s hard to say whether these feelings about the cookies can be fully trusted considering I did only have half a cookie. The friend, for the record, said they were good. But who knows if she was only being polite!

The idea of Nutella cookies still intrigues me, so it’s something I’ll probably play around with a bit more in the future. I’ll be sure to let you know about it if I do!

You want to try out the recipe for yourself? Please tell me what you think if you do make ’em…I would love to hear!

Nutella Chocolate Chip Cookies

From Lovin’ From the Oven

8 tablespoons unsalted butter (1 stick), at room temperature

2/3 cup granulated sugar

1/3 cup light brown sugar

2/3 cup Nutella (chocolate hazelnut spread)

1/2 teaspoon vanilla extract

1 large egg

1/2 cup semisweet chocolate chips

Mix together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside dry ingredients.

Cream together butter, granulated sugar and brown sugar until light and fluffy. Mix in Nutella and vanilla extract. Mix in egg.

Add flour mixture and mix until just incorporated. Add chocolate chips. Chill for at least 1 hour.

Drop tablespoons of dough 2 inches apart onto parchment lined baking sheets. Bake at 350 for about 11 minutes until the edges look set. Cool on baking sheet for 5 minutes then carefully remove to cooling racks.

*Note: I didn’t chill for the full hour, because I was pressed for time. I also didn’t have quite the full amount of Nutella.

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Butterfinger Blondies

Okay, I’ll admit it. I’m not a huge Butterfinger fan at all. There, I said it. So why did I make these? Rob, Madison, and Rachel all love them, so I decided to make something for them. Nice, right?

Not so nice? When I loved these bars so much I wanted to steal them from them. True story. I mean, wow! These are great!

Sure, these might not look super duper impressive, but trust me…their taste is! And who ever said blondies were known for looking impressive?! They’re kind of a humble snack dessert, aren’t they?! And aren’t those types of desserts sometimes the best?!

I urge you to make these. Seriously. It doesn’t matter if you like Butterfingers or not…you will like these! Ooey-gooey-scrumptiousness!

Butterfinger Blondies

Adapted slightly from Natalie’s Killer Cuisine

2 1/4 cups all purpose Flour
1 tsp baking powder
1/2 tsp salt
3/4 cup butter, room temperature
2 1/2 cups dark brown sugar (I was low on dark, so I used some light as well)
3 large eggs
1 tsp vanilla
1 11oz bag bite sized Butterfingers

Preheat oven to 350 degrees. Grease a 13 x 9 inch pan.

Unwrap all of the Butterfingers and place them in a food processor. Grind them up until you have pretty fine pieces (this could be a matter of preference though).

In a mixing bowl, whisk together flour, baking powder and salt. Set aside. In a second mixing bowl, beat butter and brown sugar until light and fluffy. Reduce mixer speed to medium and beat in eggs and vanilla, mixing only until eggs are incorporated.

Fold in flour mixture followed by most of the butterfingers. Reserve some (about ½ cup-ish) for topping.

Pour into pan and spread to edges. Sprinkle remaining Butterfinger pieces over top and bake for 28-30 minutes.
Let cool completely, then cut into bars.

Pumpkin Cookies with Salted Penuche (Caramel!) Frosting

I’m baaaaack (for an explanation on my absence, hop on over here!)!!! I can’t tell you how great it feels to be baking again! To be honest, I had planned to start my mini baking extravaganza tomorrow, but today saw a recipe I just had to try. So, naturally (as I’m sure many of you can relate to), I got right to whipping these up!

Penuche. Doesn’t it sound fancy! Don’t let it intimidate you though! But what exactly is a penuche? Well, it’s a type of caramel made with brown sugar and butter (and if you just saw the word “caramel” and freaked out a bit again…trust me…it’s not too tricky!). As I’ve told you many times before, and I’m sure you’ve gathered, I love salted caramel items. When I saw this frosting was a caramel flavor, I immediately realized that a sprinkling of sea salt on top would be just perfect…and what do you know? It was!

Take a look at the pictures. First up…fresh out of the oven!

Then, make some penuche!

Mmm, mmm, mmm! It’s addicting! Now, frost the cookies.

And you know these cookies would be delicious as is, but why not make them even more yummy? Add a sprinkling of sea salt!

Notes:

The Process: These were quick to whip up. The only issue one might have is with the penuche. As long as you watch the sugar and butter very carefully as to make sure it doesn’t burn, it should come out perfectly!

The Verdict: Mmmmmmmmmm. I love the traditional combo of pumpkin and cream cheese, but I’d never really had this flavor profile of pumpkin and caramel. Let me just say that this recipe will definitely be a keeper! Absolutely delicious! Madison adored them, and was puzzled as to why I didn’t make a bigger batch! Lesson to be learned: Make them, but make a lot!

Pumpkin Cookies with Salted Penuche (Caramel!) Frosting

Adapted from Daily Crave

Makes about 48 small cookies

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup shortening
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter
  • 1/2 cup packed brown sugar
  • 1/4 cup milk
  • 2 cups confectioners’ sugar
  • Extra sea salt for sprinkling

Cookies:

Preheat the oven to 350F and grease cookie sheets. Sift together flour, baking soda, baking powder, cinnamon, and salt.  Set aside.  

In a separate bowl, cream together shortening, brown and white sugars.  Mix in pumpkin, egg, and vanilla. Add the dry flour mixture and combine.

Drop dough by heaping spoonfuls onto the prepared baking sheets and bake for about 10-14 minutes. Cool on wire racks.

Frosting:

In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil and then stir for about 1 minute while it thickens. Be careful not to let it burn at any point! Cool slightly, then stir in the milk little by little, and beat until smooth. Gradually add the confectioners’ sugar until frosting has reached desired consistency. Spread on cookies. Sprinkle a small dash of sea salt atop each cookie. Enjoy!

*Note: You can make bars instead of the cookies. To do so, pour the batter into a 9-inch-by-13-inch greased pan and bake for around 25-35 minutes.

Pumpkin Cookies with Cream Cheese Frosting

I wasn’t lying when I said I couldn’t/can’t wait to bake more with pumpkin this season! Proof: today’s recipe! Shall I just get to the point?!

This was another one of those “saw-a-recipe-and-had-to-make-it,-so-made-the-same-day” recipes. I love pumpkin, and I love cream cheese frostings. In fact, while I’m a bit sad to admit this, I am so not a frosting person. I’m one of those few cake-prefer-ers out there. But cream cheese frosting?! Gets me every time! I just am obsessed with it! (On a side note, if you are in love with frosting, don’t worry! I still do post recipes with scrumptious frosting, because Rob, Rachel, and Madison are all frosting-aholics!)

The Details:

The Process: These were quite fast and simple to whip up. They have no butter, which was interesting.

The Verdict: YUM! They turned out to be super soft cookies, which was okay, although they weren’t super transportable. Perhaps an extra minute or two in the oven could have done the trick? The cookie itself had the flavor of pumpkin pie, and then the addition of cream cheese frosting was a great touch. The cookies would be fine on their own, but the frosting really does take them to another level…please try them with the frosting! Madison and Rob loved ’em!

Pumpkin Cookies with Cream Cheese Frosting

Adapted from Delightful Bitefuls

Makes about 36 medium sized cookies (but you’ll still want at least 2 per serving!)

Cookies:
2 cups all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground cloves

1/8 teaspoon nutmeg
1/2 teaspoon salt
2 large eggs, room temperature
1 1/4 cups light brown sugar
1/2 cup canola oil or corn oil
1 teaspoon pure vanilla extract
1 cup canned pumpkin puree

Cream Cheese Frosting:
8 ounces room temperature cream cheese, regular of low fat (I used light)
4 tablespoons unsalted butter, room temperature
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract

Directions:

Preheat oven to 325°F and place oven rack in the center of the oven. Line baking sheet with parchment paper.

In a large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, nutmeg, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugar until light and smooth (about 2 minutes).  Beat in the oil, vanilla extract, and pumpkin puree. Add the flour mixture and beat just until incorporated. Place spoonfuls of batter on cookie sheets about 2 inches apart (batter will not be super stiff).

Bake for about 15 – 18 minutes or until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely before frosting.

Frosting: Beat the cream cheese and butter until soft and creamy. Beat in the confectioners’ sugar and vanilla until the frosting is soft and creamy. Taste. If need be, add a bit more confectioners’ sugar.

Final Advice: Make these! They are the perfect fall treat, especially when you’re craving pumpkin pie, but aren’t quite ready to make that yet!

And today is my birthday, readers! Although I’m not making my own cake (Madison is making it!), I’ll be sure to fill you in on all the details about it! It sounds super yummy!

White Chocolate Kit Kat Blondies

Kit Kat Bars are a classic. I mean, how can you not like  ’em (doesn’t it seem like I say this a lot?)?! When I was younger, and to this day (maybe a bit embarrassing to admit), while I was eating one, I would bite off one letter at a time, sometimes varying which end I chose to bite off. It’s quite an amusing experience. Confused? Let me explain.

(image from here)

If I started from the left side, I would bite off the K, leaving “it Kat”. If I continued to bite from the left end, I would eventually get to “at.” Typing this up, I realize this probably sounds stupid, but more so extremely strange. I guess you’re going to have to trust me on this one. Try it next time you eat one, and notice how much more joy you’ll get out of the experience (please note, I might just be the weird one in this situation…in fact, I probably am).

Have I lost you yet? Sorry! My mistake! You want to hear more about the recipe? Well, I do have to admit I wasn’t able to snap any photos. So let me describe them. On the bottom of the pan, you have chopped up pieces of Kit Kat Bars. Then you pour a white chocolate blondie batter over it (with both melted white chocolate and white chocolate chips). You bake it up, and well, honestly, it looks a bit bland. All you see is the white chocolate batter. But then, you cut into them. And that is the real magic. Ooey, gooey, messy, yummy, irresitible-ness. I was baking these for Rachel, so I only stole about a 1/2 inch square bite for myself. I sure wish I could have had more though!

The Details:

The Process: These were quite simple to whip up. In the end, I inadvertently underbaked them, because I was so worried I would overbake them. Let’s just say I don’t think this hurt them at all. It actually added to their appeal, I think.

Notes on Ingredients Used: I used unsalted butter, as that’s the only butter I ever have on hand. The recipe called for ten Kit Kat bars (mini), but I only had eight. This worked, but I’m sure ten might have been even better.

The Verdict: As I mentioned, I only had a small piece, but I was wanting more. Rachel said they were delicious, and definitely a keeper recipe.

White Chocolate Kit Kat Blondies

Adapted from Picky Palate

1/4 cup butter

3/4 cup white chocolate chips

1/2 cup sugar

1/4 cup packed brown sugar

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup white chocolate chips

2 eggs

2 tablespoons heavy cream

8-10 Kit Kat mini bars (a single package counts as one; if you wish, you could even do a few more)

Preheat oven to 350 degrees F. Line an 8-inch-by-8-inch baking pan with foil, and spray with cooking spray. Chop up Kit Kat pieces, but not into too small of pieces, and evenly lay out on bottom of pan.

Place butter into a microwave safe bowl and melt. Stir in white chips until melted and smooth. Place sugar, brown sugar, flour, baking powder, salt and white chips into a mixing bowl. Stir in melted butter/white chocolate, and then stir in eggs and cream. Pour batter into prepared pan, spreading out the batter while being extra careful not to mess up placement of Kit Kat pieces too much. Bake for 30-35 minutes or until cooked through (or slightly underbake if you wish), let cool, and then cut into squares.

Note: If you’re feeling fancy, as soon as the pan comes out of the oven you could stick a half a single bar into the top of each piece (they wouldn’t be cut up yet, so you’d have to use your good judgement). This isn’t necessary, but it could add to the presentation appeal (and add in a bit more milk chocolate-y flavor).

After my babbling on at the beginning about how I used to eat (and still do eat) a Kit Kat Bar, I’d just like to show you that someone else must share my joy of eating them this way:

(image from here)

And although this isn’t how I eat my Kit Kats, have a look here. It gave me a chuckle that their was a discussion on how to eat a Kit Kat Bar!

How do you eat your Kit Kat Bar? Do tell (even if it’s as simple as just biting into it!)!

Edit: There has been some confusion as to how to leave a comment…I’m sorry that this is proving tricky! All you have to do is click on the title of the post and scroll down…there should be a comment box. Even easier, click on the number next to the date (under the post’s title). This will take you directly to a box to leave a comment in (the number stands for how many comments there currently are). Don’t be shy about leaving comments! Thanks!

Black and White Cookies

I love New York City. How can one not?! In case you don’t know, Black and White Cookies are a trademark of the city. The cake-like, slightly lemon-y flavored cookie is topped half in vanilla icing, half in chocolate icing. This means you don’t even have to choose between chocolate or vanilla! You get the best of both worlds! Because these are iced by hand, you get a perfectly imperfect look.

Note that these photos were taken after the icing had set. While it was still soft, the icing had a much more vibrant color.

The Details:

The Process: Though these aren’t too difficult, you definitely need patience when putting on the icing. Yes, they don’t have to look perfect, but it’s only natural to want them to look pretty good. There is some hands off time as well, but overall these should be a smooth thing to make!

The Verdict: Yum! Rob, Madison, and I all truly enjoyed them! Madison brought some to a gathering she went to, and while she did bring some home (luckily for me!), they were well received and she said everyone loved them. I suggest you try these!

Black and White Cookies

Adapted from Chocolate & Vanilla by Gale Gand

 

For the cookies:

8 tablespoons unsalted butter, softened

1 cup granulated sugar

2 large eggs

½ cup whole milk

¼ teaspoon pure vanilla extract

1/8 teaspoon pure lemon extract

1 ¼ cups cake flour

1 ¼ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

For the icing:

2 cups powdered sugar

5 tablespoons milk (I used whole)

1 teaspoon pure vanilla extract

2 tablespoons cocoa powder, preferably Dutch-processed

Line cookie sheets with parchment paper.

Using a mixer fitted with the paddle attachment, beat the butter on medium speed until ight in color, then add the granulated sugar and beat until fluffy, 3 to 5 minutes. Beat in the eggs, milk, and vanilla and lemon extracts.

In a large bowl, stir together both of the flours, the baking powder, and salt and then add to the sugar-egg-mixture, mixing until thoroughly combined.

Place dough in refrigerator for about 20 minutes (not too long!). Roll the dough into 1-inch balls. The dough will probably be sticky, so coating your hands in flour or using a scoop dipped in flour may be necessary. Space evenly on cookie sheets and chill in refrigerator for at least an hour, but up to two days.

Preheat the oven to 375 degrees Fahrenheit.

Wrap a flat-bottomed mug or drinking glass with plastic wrap. Press down on each ball of dough to flatten it into a disk about ¼ inch thick and 1 ¼ inches in diameter (keep the dough you are not working with in the fridge). Bake for 15 minutes, or until golden. Transfer to cooling rack and let cool.

To make the vanilla icing, in a medium bowl stir the powdered sugar with 3 tablespoons of the milk and the vanilla until smooth. To make the chocolate icing, transfer half of the vanilla icing to another bowl and stir in the cocoa powder and remaining 2 tablespoons milk.

When the cookies have cooled, turn them over so the flat sides face up. Using a small spatula or a butter knife, spread vanilla icing on half of the flat surface of each cookie. Then spread the other half with chocolate icing. Let the icing set for about 30 minutes. If you have left over icing, you may consider doing a thin second layer. It’s not necessary though.