Cookie Challenge '11 - Recipe 1: Eggnog Snickerdoodles

The very first suggestion I got was from Cally Rockwell, for eggnog snickerdoodles... sounded like a good new year's day (1st) cookie to try.  I had never made snickerdoodles before, let alone eggnog ones!  They turned out pretty good.  Below is the regular recipe, after making them I would change the recipe just a little bit for altitude adjustments (I will include those as well)!  eat and enjoy! :)

1/2 c butter, softened

1/2 c shortening

1 3/4 c sugar, divided

2 eggs

1/2 tsp rum extract

2 3/4 c all-purpose flour

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

2 tsp ground nutmeg

(for altitude adjustments – decrease baking soda to ¾ tsp and add ¼ c. flour)

Directions

In a large bowl, cream the butter, shortening and 1 1/2 cups sugar until light and fluffy. Beat in eggs and extract. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well.

                  In a shallow bowl, combine the nutmeg and remaining sugar. Roll dough into 1-in. balls; roll in sugar mixture. Place 2 in. apart on ungreased baking sheets.

Bake at 400° for 10 minutes or until lightly browned. Remove to wire racks to  cool. Yield: about 6 dozen.

2011 Cookie Challenge!

During my baking spree over the holidays I thought how much fun it would be to try making a new cookie each week, yes 52 cookies!  I solicited ideas via facebook and got a lot of fun ideas which I will try.

I am hoping to make a list of 60 or so different kids of cookies and will chose the next one a week out.  I will add the full list here soon!

Possibilities, possibilities... just the start to the list of ideas for cookies!

Eggnog Snickerdoodle
Milk Chocolate with walnuts
Oatmeal Cranberry White Chocolate Chip
Peanut Butter
Monster Cookies
Rosemary Pinenut
Ann's Truffle Cookies
Cherry Chocolate Cookie Cups
Chocolate Peanut Butter Cookie Treats
Chocolate Marshmallow Pillows
Spumoni Chuck Cookies
Chocolate Dipped Coconut Snowballs
Coconut Crunch Cookies
Raspberry Hazelnut Thumbprint Cookie
Chewy Cranberry-Oatmeal Cookies with Orange Icing
Black Forest Cookie
Black and White Cookie
Peanut Butter Cup Cookies
Molasses Cookies
Caramel Apple Cookies
Snickers Cookies
Triple Chocolate Kisses

parker house dinner rolls

I went to the neighbors for thanksgiving this year... which was really nice to not do the major cooking rather just the sides!  Good food, good company always a great combo!  One of the things my neighbor made were these delicious parker house rolls!  She got the recipe from food network tv thanksgiving edition and i had to repost.  I am making a half a batch for xmas!  Eat & enjoy!

Parker House Rolls
active time: 55 minutes, total time: 3 hours and 10 minutes
makes: about 24 rolls

1 (1/4 oz) packet of active dry yeast
1/2 c. sugar
7 1/2 - 8 c.  all-purpose flour (i like to use unbleached), plus a bit more for dusting
12 Tbsp. (1 1/2 sticks) unsalted butter, melted and cooled, plust softened butter for brushing
2 c. milk at room temperature (original recipe calls for whole milk, however I usually use skim and it has never been an issue)
2 large eggs, at room temperature
1 Tbsp kosher salt, plus more for sprinkling

1. Bloom the yeast. measure out 1/2 c. warm water and check the temperature. It should be between 110 - 120 degrees. Sprinkle the yeast into a large bowl, and add the warm water and whisk in the sugar. Let sit 1 minute (should be bubbly and froth slightly). Then gently stir in 1 c. of flour. Set aside near the stove warm place) while you prepare the dough.

2. Make the dough. mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrap the yeast mixture and mix until incorporated. Add 6 1/2 c. flour and 1 Tbsp salt; mix until the dough forms a ball, 2 - 3 minutes, adding up to 1/2 c. more flour if the dough is too wet and sticky.

3. Let it rise. Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let it rise in a warm place, 2 hours - 2 1/2 hours. The dough should double in volume.

4. Shape the dough. Preheat the oven to 375 degrees and line a baking sheet with a silpat (or parchment paper). Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16 - 8 inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).

5. Cut the Dough. With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.

6. Shape the dough. One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam side down on the prepared baking sheet in 3 tightly packed tows. (if making in advance warp the baking sheet tightly in plastic wrap and freeze up to 3 weeks.  (leave only 1 - 2 inches between the rows so the rolls rise up together in the oven.)

7. Bake the rolls. Bake until the rolls are bursting at the seams and are golden brown, 18-20 minutes. (If frozen, bake 25 minutes at 325 degrees, then 10 minutes at 375 degrees). Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately!

Chocolate Layer Cake (high altitude)

Mmmmm .... Chocolate.... that's all!

1 ¾ c. sugar

1-3/4 c + 2 TBSP  unbleached all-purpose flour

3/4 c. Hershey’s Cocoa

1-1/4 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

2 eggs

1 c + 2 TBSP milk

1/2 c. vegetable oil

2 tsp vanilla extract

1 c. boiling water

Heat oven to 375°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan. 


Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 


Bake 30 to 35 minutes for round pans (or rectangular pan) or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

(Cake may be left in rectangular pan, if desired.)

Frost with Frosting (see recipe below or other frosting of your choice).

Chocolate Buttercream Recipe

6 tbsp butter or margarine, softened

2-2/3 c. powdered sugar

1/2 c. Hershey’s Cocoa

1/3 c. milk

1 tsp vanilla extract



Beat butter in medium bowl. Add powdered sugar and  cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

this one's for the dogs!

I have a very picky pup... he only eats soft dog treats and even then he's finicky about what he will eat... what a goofy doggy!  But he's absolutely lovable and sweet!  I have been looking for a chewy dog treat I could try making and this is the perfect time of year to make the pup a nice holiday cookie too! :)

1 to 1-½ cups flour
¾ cup oatmeal
¼ cup wheat germ
¼ cup crunchy peanut butter
¼ cup vegetable oil
¼ cup honey
1 tsp baking powder
½ cup water

Directions:

Preheat oven to 325° F (165° C).

Combine all ingredients and mix on low until blended. Form into tablespoon-sized balls and place on cookie sheet with a silpat (or parchment paper). Flatten balls slightly. bake for approximately 15 - 20 minutes!  cool and see what your pup thinks! :)

peanut butter cups

Is there anything better than peanut butter and chocolate?  Really, it's the perfect combination of flavors, sweet and salty, creamy deliciousness.  That combination is likely the best ever!  So why has it taken me this long to try and make my own peanut butter cups, no clue ... but now I have - soooo delicious!

semi-sweet chocolate chips

1 c. peanut butter
1/2 c. powdered sugar
1 tsp of vanilla

Line a mini muffin pan with cupcake liners.

Melt semi-sweet chocolate chips (about a half a bag- enough to line the mini cupcake liners you wish to use), in a microwave.  Do this in 30 second increments to not scorch the chocolate.  Once melted add chocolate to the cupcake liners (about 1/3 fill).  Here's the messy part :) Use your finger and spread the chocolate to coat cupcake liner.  Chill in a cool place or fridge.

With electric hand mixer, mix peanut butter, powdered sugar and vanilla.  By the time you are done with this the chocolate lined cupcake liners should be cooled.  If you have a decorating bag, fill it with the peanut butter filling mixture. (If you don't have that you can just use a spoon).  Fill the chocolate cups 3/4 full with peanut butter mixture. Make sure the peanut butter is flattened.

Melt more chocolate chips (I like to use butterscotch chips for this stage too - 1 to 4 ratio).  Again melting  in the microwave in 30 second increments. Once melted top and seal the chocolate cups. Chill and enjoy! :)

cinnamon raisin bread

I love making bread... while it's time consuming and at times can be complex the result is so worth it.  When I worked at Scott's Pastry Shoppe, the only thing I could eat there after awhile was bread.  The sweet sweet smell of the bakery at times ruined my desire to eat anything sweet from there.  It was all incredibly delicious but it was no longer appetizing after awhile... but the bread, fresh warm, soft bread was always amazing!

So I decided to try a cinnamon raisin bread ... it's delicious!  enjoy :)

2 cups plus 1 1/2 teaspoons warm water (100 degrees to 110 degrees)

2 1/2 teaspoons active dry yeast

5 3/4 cups bread flour, plus more for dusting

2 tablespoons nonfat powdered milk

4 teaspoons sugar, plus more for sprinkling

1 tablespoon salt

3 tablespoons unsalted butter, melted and cooled

2 cups dark raisins

Canola oil, for bowl and plastic wrap

Cinnamon Filling

1 large egg, beaten

3/4 cup sugar

7 teaspoons cinnamon

6 tablespoons unsalted butter, melted and cooled

1 large egg white, beaten

In a large mixing bowl (Kitchenaid), combine 1/4 cup warm water and yeast. Let sit until yeast is foamy, about 10 minutes. Add flour, powdered milk, sugar, salt, 3 tablespoons melted butter, and 1 3/4 cups warm water. Mix, using the paddle attachment, on low speed for 1 minute.

Change to dough hook, and mix on medium-low speed for 7 minutes. (Or knead by hand, 15 or 20 minutes.) Add raisins, and mix on medium-low speed until dough is firm but not dry, until well mixed in.

Transfer to a lightly floured surface, and knead by hand into a ball. Place dough, smooth side up, in a large, lightly oiled bowl. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 1/2 hours.

Use a cooking spray and spary two 9-by-5-inch loaf pans generously, and set aside. In a small bowl, combine sugar and cinnamon, and set aside. Transfer dough to a lightly floured surface, and cut in half. Cover one piece of dough loosely with lightly oiled plastic wrap.

Roll the other piece of dough into a 10-by-12-inch rectangle. Brush with half of the beaten egg, sprinkle with half the cinnamon sugar, and drizzle with half the melted butter. Rub the surface with the back of a spoon to blend butter and cinnamon sugar. Starting at a short end, roll up dough tightly, and pinch together along crease. Roll the dough back and forth to make it cylindrical, and pinch the ends together. Transfer to a loaf pan, seam side down, and cover loosely with lightly oiled plastic wrap. Repeat process with second piece of dough. Let loaves rise in a warm place, 45 minutes to 1 hour.

Thirty minutes before this final rise is completed, heat oven to 425 degrees.

Brush tops of loaves with egg white, and sprinkle each loaf with sugar. Bake 15 minutes; lower oven to 400 degrees, and bake 15 minutes more. Remove from oven; cool on a wire rack for at least 30 minutes before slicing.