October 20: Small-Batch Vegan Molasses Cookies

Small-Batch Vegan Molasses Cookies

Ingredients:
1 cup plus 2 tablespoons (5 oz) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon salt
1/2 cup firmly packed light brown sugar
6 tablespoons vegetable or melted coconut oil
2 tablespoons mild molasses
1/2 teaspoon vanilla extract
2 tablespoons drained unsweetened applesauce
Sparkling sugar, for sprinkling

1. Preheat the oven to 325 and place a rack in the center. Line 2 baking sheets with parchment paper or nonstick foil.
2. Mix the flour, baking soda, cinnamon, ginger, cloves, and salt together in a small bowl.
3. Mix the brown sugar, vegetable oil, molasses, vanilla, and applesauce together in a medium-size mixing bowl. Add the flour mixture to the brown sugar mixture and stir until blended.
4. Scoop up tablespoonfuls of dough and shape into 3/4-inch balls. Arrange about 2 1/2 inches apart on the prepared baking sheets and press down to about 1/2 inch thick. Sprinkle the tops with sparkling sugar. Bake one sheet at a time for 13-15 minutes. Let cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

I took this pic at night so the lighting is not so good.

Dry ingredients

Wet ingredients

Thoughts: Very easy recipe especially because I didn't have to bring out the mixer. Like the title suggests, it was a small batch. I think it only made 16. It was a decent cookie...a little stiff....tasted like a molasses cookie vegan or not!

October 15: No-Bake Wheat and Peanut Butter Bars

No-Bake Wheat and Peanut Butter Bars

Ingredients:
1/2 cup firmly packed light brown sugar
1/2 cup light corn syrup or honey
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/2 cup chopped, lightly salted peanuts
3 cups spoon-size Shredded Wheat cereal, coarsely crushed

1. Line an 8-inch square pan with nonstick foil.
2. Mix the sugar, corn syrup, and peanut butter in a large, microwave-safe mixing bowl; microwave on high for about 1 minute, or until hot and bubbly. Stir in the vanilla, peanuts, and cereal. Mix well and transfer to the prepared pan. Press down tightly and chill until firm. Lift from pan, set on a cutting board, and cut into 24 bars.

Peanut butter, brown sugar, corn syrup

Addition of vanilla

Addition of crushed cereal and peanuts

Thoughts: Another easy recipe because it was no bake. It probably took 10 minutes to put together and then I popped it in the fridge for a couple of hours. We both thought it was just ok...for me, I tend to not like these types of flavors. Ordinarily I don't like shredded wheat at all.

This Week's Concoctions Ending 10/15

Again unfortunately, I made nothing other than the "Weekly Cookie" this week...

This Week's Concoctions Ending 10/8

Unfortunately, I made nothing other than the "Weekly Cookie" this week...I should have more next week...maybe.

October 6: Noodle Cookies

Noodle Cookies

Ingredients:
2 cups chow mein noodles
1/2 cup miniature marshmallows
1/2 cup unsalted or lightly salted peanuts
2/3 cup butterscotch chips
4 oz dark chocolate, or about 16 Dove or Hershey's Bliss squares

1. Line a baking sheet with nonstick foil or parchment paper. Make sure it's one that's small enough to fit in the fridge.
2. In a large mixing bowl, stir together the noodles, marshmallows, and peanuts. Set aside.
3. In a small, microwave-safe bowl, combine the butterscotch chips and chocolate; heat at 50% power, stirring every 60 seconds, until melted and smooth. With a rubber scraper, scrape the chocolate into the noodle mixture and stir to coat the mixture. Drop by tablespoonfuls onto the prepared baking sheet. Chill until firm.

Dry ingredients

Chocolate and Butterscotch Chips

Before...

And after...

Thoughts: Anytime there is a no bake cookie, its easy. The most difficult part was properly melting the chocolate. I used roasted peanuts and 1.25 Dove chocolate bars. Patrick thought they were pretty awesome....I thought they were just ok.

September 30: Mulled Apple Cider Cookies

Mulled Apple Cider Cookies

Ingredients:
Cookies:
2 1/4 cups (10.1 oz) all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
8 tablespoons (4 oz) unsalted butter, room temperature
2/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
1 large egg
1/4 cup apple cider or juice
1 cup finely chopped or shredded apple, peeled if desired
1 cup chopped walnuts or pecans, toasted

Icing:
1 1/2 cups confectioners' sugar
2 1/2 tablespoons (1.25 oz) unsalted butter, room temperature
1/2 teaspoon vanilla extract
4-5 tablespoons apple cider or juice

Dry ingredients

Addition of egg and apple cider

Addition of flour

Addition of MacIntosh apples

Addition of pecans

I guess I could've made it thicker...

Thoughts: I cooked these for 11 minutes and used an extra 1/2 cup of flour...frankly because I didn't read the directions properly. I didn't think it made a difference. The icing, however, came out a little grainy. Patrick and I both thought it was just ok. It was a moist cookie that you could definitely taste the apple cider.

This Week's Concoctions Ending 10/1

Here are some highlights of items that I made this week other than the "Weekly Cookie"

Brownie Gooey Bars:

Brownie bottom - Frosting middle - Rice Krispies, peanut butter and melted chocolate top

 Birthday cake for a co-worker: Marble Cake with chocolate frosting

Obviously this is before I fully frosted it!