Monday, June 23, 2014
Friday, June 20, 2014
June 20: Vanilla Bean Sugar Cookie Bars
Vanilla Bean Sugar Cookie Bars
Ingredients:
Base:
8 tablespoons (4 oz) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla bean paste
1 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups (11.3 oz) all-purpose flour
Frosting:
8 tablespoons (4 oz) unsalted butter, softened
1 teaspoon vanilla bean paste
1/4 teaspoon salt
2 cups confectioners' sugar
2 1/2 tablespoons milk
1. Preheat the oven to 350 and place a rack in the center. Rub a 9 by 13-inch metal pan with butter or line the inside with nonstick foil.
2. Make the base: In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter and sugar gradually going from medium to high speed for about 3 minutes, or until light or creamy. Reduce the speed to medium-low and add the eggs, one at a time, scraping the sides of the bowl often. Continue beating on medium-low speed. Add the vanilla bean paste, salt, and baking soda. Reduce the mixer speed to low or, stirring by hand, gradually add the flour, stirring until incorporated.
3. Spread the batter in the prepared pan and bake for 10-15 minutes, until light golden brown or a toothpick comes out clean. If you've lined the pan with foil, you may lift the baked base out of the pan and transfer it to a flat surface before frosting. Let cool completely before frosting.
4. Make the frosting: In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter, vanilla bean paste, and salt together at low speed. Gradually add the confectioners' sugar and beat until combined. Add 1 tablespoon of the milk. Increase the mixer speed and continue adding the milk 1 tablespoon at a time, until the frosting is the consistency for spreading. Frost the cookie and cut into 32 bars.
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Thoughts: The batter is very sticky and hard to spread in the pan. I would even consider using a 9 inch square pan instead. I ended up baking the bars for 17 minutes because after 12 minutes, they weren't a "light golden brown". The bar is kind of bland but the frosting came out very vanilla tasting and was very good!
Ingredients:
Base:
8 tablespoons (4 oz) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla bean paste
1 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups (11.3 oz) all-purpose flour
Frosting:
8 tablespoons (4 oz) unsalted butter, softened
1 teaspoon vanilla bean paste
1/4 teaspoon salt
2 cups confectioners' sugar
2 1/2 tablespoons milk
1. Preheat the oven to 350 and place a rack in the center. Rub a 9 by 13-inch metal pan with butter or line the inside with nonstick foil.
2. Make the base: In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter and sugar gradually going from medium to high speed for about 3 minutes, or until light or creamy. Reduce the speed to medium-low and add the eggs, one at a time, scraping the sides of the bowl often. Continue beating on medium-low speed. Add the vanilla bean paste, salt, and baking soda. Reduce the mixer speed to low or, stirring by hand, gradually add the flour, stirring until incorporated.
3. Spread the batter in the prepared pan and bake for 10-15 minutes, until light golden brown or a toothpick comes out clean. If you've lined the pan with foil, you may lift the baked base out of the pan and transfer it to a flat surface before frosting. Let cool completely before frosting.
4. Make the frosting: In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter, vanilla bean paste, and salt together at low speed. Gradually add the confectioners' sugar and beat until combined. Add 1 tablespoon of the milk. Increase the mixer speed and continue adding the milk 1 tablespoon at a time, until the frosting is the consistency for spreading. Frost the cookie and cut into 32 bars.
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| Base ingredients |
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| Addition of the egg(s) |
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| Addition of the vanilla bean paste, salt and baking soda |
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| Addition of the flour |
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| Before the oven |
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| And after |
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| Frosting ingredients |
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| Addition of the confectioners' sugar |
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| Addition of the milk |
Thoughts: The batter is very sticky and hard to spread in the pan. I would even consider using a 9 inch square pan instead. I ended up baking the bars for 17 minutes because after 12 minutes, they weren't a "light golden brown". The bar is kind of bland but the frosting came out very vanilla tasting and was very good!
Wednesday, June 18, 2014
This Week's Concoctions Ending 6/17
Here are some highlights of items that I made this week other than the "Weekly Cookie"
All I can say is that I had a lot of time off this week...
All I can say is that I had a lot of time off this week...
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| Butterscotch Rice Krispies |
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| Crab Dip |
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| Creamsicle Cheesecake |
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| Dog Treats |
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| Chili (from a Hungry Girl recipe) |
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| Minestrone Soup |
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| Turkey Sloppy Joes |
June 12: Not-So-Classic Peanut Butter Crisscross Cookies
Not-So-Classic Peanut Butter Crisscross Cookies
Ingredients:
8 tablespoons (4 oz) unsalted butter, room temperature
1/2 cup firmly packed light or dark brown sugar
1/2 cup plus 2 tablespoons granulated sugar
1 1/4 cups natural, freshly ground, no-salt-added peanut butter
1 large egg
1/2 teaspoon chipotle powder
1 1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon Mexican or regular vanilla extract
1 1/2 cups (6.8 oz) all-purpose flour
2/3 cup peanut butter chips, such as Reese's
1 teaspoon ground cinnamon
1. Preheat the oven to 350 and place a rack in the center. Line two baking sheets with parchment paper or nonstick foil.
2. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter on medium speed until creamy. Gradually add the brown sugar and 1/2 cup of the granulated sugar and continue beating on medium-high speed for about 2 minutes, or until the mixture is light and creamy. Beat in the peanut butter and egg. Scrape the sides of the bowl and beat in the chipotle powder, salt, baking soda, and vanilla. When well blended, add the flour and stir until incorporated. Stir in the chips.
3. Stir the remaining 2 tablespoons of granulated sugar with the cinnamon. Shape the dough into 1-inch balls. Roll the balls in the cinnamon sugar and arrange about 2 1/2-inches apart on the prepared baking sheets. Flatten the balls with a fork dipped in water, making crisscross patterns.
4. Bake for 10-12 minutes, or until ever-so-slightly browned around the edges -- do not overbake. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
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Thoughts: I used regular peanut butter and regular vanilla extract. I'm sure I could've tried harder to find freshly ground peanut butter but I already had a half jar. This was a pretty easy recipe. I just wish the crisscross pattern had more pronounced. I probably should've pressed down harder. They were good -- a little kick to them....very peanut buttery!
Ingredients:
8 tablespoons (4 oz) unsalted butter, room temperature
1/2 cup firmly packed light or dark brown sugar
1/2 cup plus 2 tablespoons granulated sugar
1 1/4 cups natural, freshly ground, no-salt-added peanut butter
1 large egg
1/2 teaspoon chipotle powder
1 1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon Mexican or regular vanilla extract
1 1/2 cups (6.8 oz) all-purpose flour
2/3 cup peanut butter chips, such as Reese's
1 teaspoon ground cinnamon
1. Preheat the oven to 350 and place a rack in the center. Line two baking sheets with parchment paper or nonstick foil.
2. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter on medium speed until creamy. Gradually add the brown sugar and 1/2 cup of the granulated sugar and continue beating on medium-high speed for about 2 minutes, or until the mixture is light and creamy. Beat in the peanut butter and egg. Scrape the sides of the bowl and beat in the chipotle powder, salt, baking soda, and vanilla. When well blended, add the flour and stir until incorporated. Stir in the chips.
3. Stir the remaining 2 tablespoons of granulated sugar with the cinnamon. Shape the dough into 1-inch balls. Roll the balls in the cinnamon sugar and arrange about 2 1/2-inches apart on the prepared baking sheets. Flatten the balls with a fork dipped in water, making crisscross patterns.
4. Bake for 10-12 minutes, or until ever-so-slightly browned around the edges -- do not overbake. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
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| Addition of sugars |
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| Addition of peanut butter and egg |
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| Addition of salt, baking soda, chipotle powder and vanilla |
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| Addition of flour |
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| Addition of peanut butter chips |
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| Rolled balls in cinnamon sugar |
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| Before the oven |
Thoughts: I used regular peanut butter and regular vanilla extract. I'm sure I could've tried harder to find freshly ground peanut butter but I already had a half jar. This was a pretty easy recipe. I just wish the crisscross pattern had more pronounced. I probably should've pressed down harder. They were good -- a little kick to them....very peanut buttery!
Wednesday, June 11, 2014
June 6: Applesauce Cake Bars with Cream Cheese Frosting
Applesauce Cake Bars with Cream Cheese Frosting
Ingredients:
Base:
1 1/4 cups (5.6 oz) all-purpose flour
1/2 cup granulated sugar
1/8 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 cup shortening or vegetable oil
1/4 cup water
1 cup unsweetened applesauce
2 tablespoons lightly beaten egg
1/3 cup walnuts, toasted and coarsely chopped
1/3 cup raisins (optional)
Cream Cheese Frosting:
3 tablespoons (1.5 oz) unsalted butter, room temperature
3 ounces cream cheese, softened
1/4 teaspoon vanilla extract
1 1/4 cups confectioners' sugar
1. Preheat the oven to 350 and place a rack in the center. Line a 9-inch square metal pan with nonstick foil, or line it with regular foil and spray the foil with flour-added baking spray.
2. Make the base: Mix the flour, sugar, baking powder, baking soda, salt, cinnamon, cloves, and allspice together in a large mixing bowl. Stir in the shortening and mash it around so that it coats the flour. Add the water, applesauce, and egg and beat until well mixed. Stir in the walnuts and raisins, if using.
3. Pour into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan.
4. Make the frosting: Beat the butter and cream cheese together in a medium bowl until creamy. Beat in the vanilla and confectioners' sugar until the mixture is creamy and smooth. Spread over the cooled bars. When ready to serve, lift from the pan, set on a cutting board, and cut into 16 bars.
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Thoughts: I decided not to use raisins just because I didn't have any and was too lazy to go to the store. To avoid some of the issues that I have been having in past weeks, I decided to double the frosting part. This worked out wonderfully because I had enough to cover the cake adequately and there weren't that much leftover. The cake turned out very moist and the frosting was a success! It had a taste most similar to a spice cake or carrot cake.
Ingredients:
Base:
1 1/4 cups (5.6 oz) all-purpose flour
1/2 cup granulated sugar
1/8 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 cup shortening or vegetable oil
1/4 cup water
1 cup unsweetened applesauce
2 tablespoons lightly beaten egg
1/3 cup walnuts, toasted and coarsely chopped
1/3 cup raisins (optional)
Cream Cheese Frosting:
3 tablespoons (1.5 oz) unsalted butter, room temperature
3 ounces cream cheese, softened
1/4 teaspoon vanilla extract
1 1/4 cups confectioners' sugar
1. Preheat the oven to 350 and place a rack in the center. Line a 9-inch square metal pan with nonstick foil, or line it with regular foil and spray the foil with flour-added baking spray.
2. Make the base: Mix the flour, sugar, baking powder, baking soda, salt, cinnamon, cloves, and allspice together in a large mixing bowl. Stir in the shortening and mash it around so that it coats the flour. Add the water, applesauce, and egg and beat until well mixed. Stir in the walnuts and raisins, if using.
3. Pour into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan.
4. Make the frosting: Beat the butter and cream cheese together in a medium bowl until creamy. Beat in the vanilla and confectioners' sugar until the mixture is creamy and smooth. Spread over the cooled bars. When ready to serve, lift from the pan, set on a cutting board, and cut into 16 bars.
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| Base ingredients |
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| Addition of the vegetable oil |
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| Addition of the egg, water, and applesauce |
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| Addition of the walnuts |
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| Before the oven |
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| After the oven |
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| Frosting ingredients |
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| Addition of the vanilla and confectioners' sugar |
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| Look how nice that covered the cake! |
Thoughts: I decided not to use raisins just because I didn't have any and was too lazy to go to the store. To avoid some of the issues that I have been having in past weeks, I decided to double the frosting part. This worked out wonderfully because I had enough to cover the cake adequately and there weren't that much leftover. The cake turned out very moist and the frosting was a success! It had a taste most similar to a spice cake or carrot cake.
June 2: Rocky Road Bars
Rocky Road Bars
Ingredients:
1 cup (8 oz) unsalted butter
1 cup unsweetened natural cocoa powder
1/2 cup firmly packed light brown sugar
4 large eggs, cold
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup (4.5 oz) all-purpose flour
2 cups miniature marshmallows
1 cup semisweet chocolate chips
1 1/4 cups toasted and chopped walnuts
1. Preheat the oven to 350 and place a rack in the center. Line a 9 by 13-inch metal pan with nonstick foil.
2. In a small saucepan, melt the butter over medium heat. Reduce the heat to low and stir in the cocoa powder until smooth. Add the brown sugar ad stir until blended. Remove from the heat.
3. In a large mixing bowl, whisk the eggs for about 1 minute or until frothy, then whisk in the sugar and the vanilla. Using a large silicone scraper or mixing spoon, stir in the chocolate mixture, followed by the salt and the flour.
4. Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. Remove from the oven and sprinkle with the marshmallows, chocolate chips, and walnuts.
5. Return the pan to the oven for 2 minutes, or just until the marshmallows puff up. Let cool completely in the pan, then chill for about 1 hour or until the top is firm. For an even cleaner cut, freeze for about 30 minutes before cutting. To serve, lift from the pan, using the foil as a handle, set on a cutting board, and cut into 24 bars.
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Thoughts: I feel like I have made these bars before but I think that I made rocky road cookies in the past. There were no issues making these bars except I hate that cocoa powder gets everywhere! I used slightly more chocolate chips so I could cover the pan. I only had pecans so I substituted them for walnuts and only put it on half. I decided to serve them warm so they were gooey. The people at work thought that if I had chilled them, the brownie would've been hard and tough to chew.They were very good in any case.
Ingredients:
1 cup (8 oz) unsalted butter
1 cup unsweetened natural cocoa powder
1/2 cup firmly packed light brown sugar
4 large eggs, cold
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup (4.5 oz) all-purpose flour
2 cups miniature marshmallows
1 cup semisweet chocolate chips
1 1/4 cups toasted and chopped walnuts
1. Preheat the oven to 350 and place a rack in the center. Line a 9 by 13-inch metal pan with nonstick foil.
2. In a small saucepan, melt the butter over medium heat. Reduce the heat to low and stir in the cocoa powder until smooth. Add the brown sugar ad stir until blended. Remove from the heat.
3. In a large mixing bowl, whisk the eggs for about 1 minute or until frothy, then whisk in the sugar and the vanilla. Using a large silicone scraper or mixing spoon, stir in the chocolate mixture, followed by the salt and the flour.
4. Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. Remove from the oven and sprinkle with the marshmallows, chocolate chips, and walnuts.
5. Return the pan to the oven for 2 minutes, or just until the marshmallows puff up. Let cool completely in the pan, then chill for about 1 hour or until the top is firm. For an even cleaner cut, freeze for about 30 minutes before cutting. To serve, lift from the pan, using the foil as a handle, set on a cutting board, and cut into 24 bars.
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| Addition of cocoa powder to butter |
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Thoughts: I feel like I have made these bars before but I think that I made rocky road cookies in the past. There were no issues making these bars except I hate that cocoa powder gets everywhere! I used slightly more chocolate chips so I could cover the pan. I only had pecans so I substituted them for walnuts and only put it on half. I decided to serve them warm so they were gooey. The people at work thought that if I had chilled them, the brownie would've been hard and tough to chew.They were very good in any case.
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