Cookie Challenge 2011: Pecan Praline Cookies

Pecan Praline Cookies (from food network website):

Ingredients

1/3 c. sugar

2 TBSP water

1 c. toasted pecans, finely chopped, plus 2 tablespoons for sprinkling

1 c. butter, at room temperature

1 c. brown sugar, packed

1/2 c. granulated sugar

2 eggs

1 tspn vanilla extract

2 1/2 c. all-purpose flour (2 ¾ c. flour for higher altitudes)

1/2 tspn baking soda (3/8 tspn for higher altitudes)

4 ounces white chocolate

Directions

Preheat oven to 350 degrees F.

Praline:

In a small heavy saucepan over medium heat, stir together constantly the sugar and water. Cook until boiling for 2 1/2 to 3 minutes or until the syrup is golden brown in color. It is important to remove the saucepan from the heat just as the sugar begins to darken to an amber color. Remove from the heat and stir in 1 cup pecans. Carefully pour the hot mixture onto a parchment lined sheet tray. Let cool until completely firm. Transfer to a plastic bag, crush with a rolling pin, and reserve for the cookie dough.

Cookies:

In a large bowl, cream the butter and sugars together with a hand mixer. Add the eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until combined.

Stir in the flour and baking soda and mix until incorporated. Fold in the reserved crushed praline until combined. Drop 1 tablespoon or a small ice cream scoop of the dough onto a parchment paper lined cookie sheet. Bake for 13 to 15 minutes or until the edges are slightly browned.

While the cookies are baking, melt the chocolate in a double boiler and stir until smooth. When the cookies are done drizzle the white chocolate over the cookies and sprinkle with the chopped pecans.

mmm.... lemon poppy seed bread!

Lemon poppy seed bread is so yummy! It's light and citrusy and with a light lemony glaze on top its a great breakfast treat or any time of the day!  I have been wanting to make this for some time to see how the recipe holds up to the altitude... it's baking right now and seems to be doing well... we'll see in about 30 minutes how it fully turns out! I finally found poppy seeds at Whole Foods - they sell them in bulk which is cheaper than the glass jar version... save a little money and bring a container with you or they have bags there too!

Lemon Poppy Seed Bread Recipe:

3 large eggs

1 1/2 tsp pure vanilla extract

1/4 c milk

1 1/2 c all-purpose flour, sifted

3/4 c granulated white sugar

1 tsp baking powder

1/4 tsp salt

1 TBS grated lemon zest

3 TBS poppy seeds

13 TBS unsalted butter, softened

Lemon Syrup:

1/4 c fresh lemon juice

1/3 c granulated sugar

Lemon Poppy Seed Bread: Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a loaf pan.

In a separate bowl, whisk together the eggs, vanilla extract, and milk.

In the bowl of your electric mixer, beat the flour, sugar, baking powder, salt, lemon zest, and poppy seeds until combined. Add the softened butter and half the egg mixture and mix on low speed until moistened. Increase the speed to medium and beat for about one minute. Scrape down the sides of the bowl and add the remaining egg mixture in two batches, beating about 30 seconds after each addition.

Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. You may have to cover the bread with buttered foil after about 30 minutes if you find the bread over-browning.

Meanwhile, in a small saucepan, bring the sugar and lemon juice to a boil, stirring until the sugar dissolves.

When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with about half the hot lemon syrup. Cool the loaf in the pan for about 10 minutes then invert onto a greased wire rack. Brush the remaining syrup onto the bottom and the sides of the loaf. Reinvert the bread so it is right side up and then cool the bread completely before wrapping. Store at least overnight before serving to allow the lemon syrup to distribute throughout the loaf.

Makes 1 loaf.

Recipe from: http://www.joyofbaking.com/breakfast/LemonPoppyseedBread.html

Cookie Challenge 2011: Oreo Cookies

Oreos are sooo yummy!  Last week I made some cookies and cream chocolate cupcakes with cookie and cream buttercream.  As always I had way more butter cream left - both plain and cookies and cream!  So what to do with left over butter cream??? Make OREOS! :)

Since I had extra buttercream I made 3 different kinds of filling. I left some as plain butter cream, still had some cookies and cream butter and then I also made mint butter cream!

Here's the Oreo Recipe

1 1/3 c. Dutch-process cocoa powder

1 1/2 c. all-purpose flour, plus more for dusting

1/4 tsp. salt

2 sticks unsalted butter, softened

2 c. granulated sugar

2 large eggs

1 tsp. vanilla extract

Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.

Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.

Refrigerate dough for at least an hour. Then place small round balls (I have a cookie scoop or you can use a tsp) on silpat lined cookie sheets.  Bake for 9 – 9 ½ minutes. When you take it out of the oven use a glass or other flat surface to flatten the cookies.  Remove from cookie sheet and cool.

Here’s an alternate cookie preparation:

Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.

Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.

Bake the cookies until they are set and slightly darker around the edges, about 10-12 minutes. Cool completely on wire racks.

Buttercream/Filling:

1 stick unsalted butter, softened

1/2 c. vegetable shortening

3 c. powdered sugar, sifted (may need more depending on desired consistency)

1 tsp. vanilla extract

heavy whipping cream as needed to get the right consistency

Cream butter and shortening, then add sugar slowly, add in vanilla. continue mixing until well mixed.  Add in heavy whipping cream slowly to get desired consistency.

You can add all kinds of things in with the butter cream

Mint: peppermint extract and green food coloring

Cookies & Cream: Crushed up oreos

Raspberry: either frozen (defrosted and well drained) raspberries or red food coloring and raspberry extract

Almond: almond extract

~ super easy!

Monkey Bread

This is one of my favorite weekend breakfast things to make!  It's easy and makes enough for leftovers throughout the week!

4 cans of refrigerator biscuits (they usually come in a 4 pack all together)
1/2 c. sugar
1/3 c. brown sugar
1 Tbsp cinnamon

Combine sugars and cinnamon. Cut biscuits into 4s, add to the sugar mix and coat.  Place into an angel food cake pan that has been sprayed with Pam. Continue with all refrigerator biscuits. Once filled, set aside and make sauce.

Sauce
3/4 c. butter/margarine
1/2 c. sugar
1/2 c. brown sugar

Melt butter and sugars together. Cook until well mixed and has thickened. Pour over biscuits and bake for 30 minutes in preheated oven at 350 degrees.

Cookie Challenge 2011: M & M Cookies

These are super easy!  Just take your favorite chocolate chip recipe and substitute m & ms for the chocolate chips! :)

Below is my favorite high altitude chocolate chip cookie recipe:

1 c. margarine - softened
1 c. sugar
1 c. packed brown sugar
3 eggs
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
3 - 3 1/2 c. flour (I use unbleached)
bag of chocolate chips

Preheat oven to 350 degrees.

Mix margarine and sugars until creamy.  Mix in eggs, one at a time, making sure it's thoroughly mixed before adding in the next. Add vanilla. Next add dry ingredients in order. Finally add in chocolate chips (or M & Ms, and any other mix in you'd like).  Drop ball on to a baking pan lined with a silpat. Bake for 12-15 minutes depending on size of the cookie.

Enjoy! :)