M & M Cookies – the best ever.

Okay – best M & M cookies ever. My mom always made these for Christmas, I am not sure why, but I tend to make them year round. I guess it just one of those things I make to make the Boy happy at anytime of the year – and, yes, it really does seem to work. I think I need picture of him eating them, but do not expect he will allow that at all.

D&D_20831 cup Crisco
1 cup brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 large eggs
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp table salt
1 1/2 cups M & M’s, plain or peanut, but no – do not do peanut – just saying

Preheat oven to 350 degrees. Cream together Crisco and both sugars. Add eggs, one at a time, and mix to combine. Add vanilla. In a bowl, sift together flour, baking soda, and salt. Add flour mixture to butter mixture in 2 batches, scraping down the mixing bowl as needed. Add M & M’s and stir to combine.  Use a #30 disher to scoop dough onto a parchment-lined baking sheet and bake 10 minutes or until golden – turning half way through.

D&D_iPhone_image6I am not sure what else there is to say about this recipe that I have not said before. I keep Crisco in the fridge just for this recipe because I love it so much. Maybe it is just a reminder of my mom, but at the same time it is a really good cookie recipe too.

I am guessing it is a bit of both. Yep, it is.

 

Peanut Butter Cornflake Cookies 

I am typically not a fan of no bake cookie things, excepting Rice Krispie treats, but I thought to give this a go. It reminds me of something completely random my mom made me as a child – one day, I will try to explain it, but I am sure it will not make any sense to anyone but me. That said, these are flavors of my childhood excepting the cornflakes. I think they are kind of cute in their on strange way.

D&D_19561 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter
1 tsp vanilla
6 cups corn flakes

In a large saucepan, add sugar, then spray measuring cup with vegetable spray and add peanut butter and light corn syrup. Cook over medium to medium high (depending on your cooktop) until the middle of the mixture starts to boil. Stir constantly so sugar and peanut butter don’t burn. Remove from heat and stir in vanilla and cornflakes until evenly coated.

Spray a #20 disher with vegetable spray and scoop and drop on to waxed paper. Do this quickly before the mixture sets up. Let cool on waxed paper for 30 minutes. Store at room temperature.

Thoughts: These are super sugary. But in small doses are good. Hope The Boy and my test kitchen at the office enjoy them.

I think they work because corn flakes have, pretty much, no flavor.

And the votes from my test kitchen are in and they are very positive. I do wonder what this might be like with, wait for it, pretzels.

17 June 17

Source: www.spendwithpennies.com/peanut-butter-cornflake-cookies/

Salted White Chocolate Macadamia Nut Cookies

The Boy loves white chocolate chip macadamia nut cookies and I get that to a certain degree. This recipe intrigued me because of the flaky salt on top and, for me, that is always Maldon. This year is Maldon’s 135-year anniversary. To me that is just slightly, no, mostly,  amazing. But even better –  they have been harvesting salt in that area of England* since the Romans occupied the country. You just cannot beat that kind of history.dd_1781

When The Boy and I lived in England it was so strange to me to live somewhere where everything was pretty much older than everything in the United States. We lived in Coventry – in the Midlands, a lovely, if slightly industrial town, but there were some buildings in the City Centre that were medieval timber-framed houses and were beautiful and so close to the original St. Michael’s. The original St. Michael’s was destroyed during the Blitz of World War II, so they just left it that way. That was impressive and chilling at the same time. I would go shopping in the city centre and then just go hang out at the bombed out St. Michaels. I went into the new cathedral, but the part I liked best about the “new” version was the sculpture of Michael on the outside. It is pretty much just bad ass. But we all know Michael was the angel version of a total badass.dd_st-michael-devil-sculpture

How did this go from salt to Coventry and then to St. Michael? It got away from me. Just like the Doctor.

1/2 cup butter, room temperature
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
1 egg
1 Tbs vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup roughly-chopped macadamia nuts
1/2 cup white chocolate chips
Flaky sea salt – Maldon, my go to for flaky

Preheat oven to 350°F.

Over a piece of waxed paper, sift together flour, cornstarch, baking soda and salt. In the bowl of a stand mixer, use the paddle attachment to cream together the butter and sugar until light and fluffy. Add egg and vanilla, and mix until combined.

Add in the flour mixture until just combined. Stir in the chopped macadamia nuts and white chocolate chips by hand until combined.

Use a large cookie scoop or dishers as they are called, I used a #30 size. Place them on a parchment lined baking sheet. Sprinkle each with a bit of the flaky sea salt. Chill in the refrigerator for at least 10-20 minutes, or until the dough is chilled completely through. This is pretty important. Also just add a few white chocolate chips on the top just to make it look nice.

Bake for 10-12 minutes until the edges are just set.  Cool cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Source: Gimmesomeoven  – Amazingly creative name, yeah, really amazing.

* Maldon is a town on the Blackwater estuary in Essex, England. It is the seat of the Maldon District and starting point of the Chelmer and Blackwater Navigation. It is most renowned for Maldon Sea Salt which is produced in the area.

 

Walnut Tartlets 

I bought these small tartlet pans  – they are kind of like tart pans with removable sides, but just smaller.  They have been sitting around for a couple of months, but I finally decided to do something with them. So I took a tart recipe and made do with it. I also changed the nuts from pecans to walnuts, but the idea remains the same. Mostly.

dd_1641

Dough:
1 cup all-purpose flour
1 Tbs sugar
1/2 tsp salt
8 Tbs unsalted butter, chilled, cut into cubes
1 Tbs ice water

Filling:
1/2 cup unsalted butter, room temperature
1/2 tsp vanilla
Pinch of salt
2 cups chopped walnuts

*^* special equipment: 4 – 4″ tartlet pans with removable sides.

In the bowl of a food processor, mix flour, sugar, and salt. Add the cubed butter and pulse until mixture is pea sized. Add ice water a teaspoon at a time and pulse until dough comes together into a ball. Turn dough onto a surface and form into a ball. Flatten into a disk and wrap in plastic. Refrigerate for 30 minutes.

Divide dough into 4 pieces. Press dough into bottom of tart pans and working up the side, making sure the pan is covered, but not too thick. Place a piece of foil on each pan, pressing into dough to hold its shape. Place the pans in the freezer for 30 minutes.

Preheat oven to 400 degrees. Remove pans from the freezer and remove foil. Place a piece of foil on a baking sheet and add tartlet pans. Prick bottom of tart dough with a fork and bake 15 – 20 minutes or until dough is lightly browned. Remove from oven and let cool to room temperature. Lower oven to 350 degrees.

In a large bowl, mix together butter, brown sugar, egg, and salt until well combined. Divide filling among the 4 tartlets.

Place tartlets on foil-lined baking sheet and bake for 25 minutes until lightly browned and a little puffy. Remove from oven and let cool to the touch. Remove outer ring of tartlet pans. Let cool completely before cutting.

Lemon Crisps

I do not even have an excuse to make another lemon cookie. Nope, none at all. So there it is.  I am doing it again. These were really good. This is a new-to-me recipe and I just could not help myself. Indeed. Sometimes I just make cookies for me and eat, like 2, and then share them. It may not make much sense, but baking, and cooking, is just experimental for me. Once I’ve tried the result, I can make a decision about what to change and adjust. Or whether to abandon the whole idea – done that several times. But not this time. dd_1608

1/2 cup unsalted butter, room temperature
3/4 cup sugar
1 large egg, room temperature
1 1/2 Tbs lemon juice
1 1/2 Tbs lemon zest
1/2 tsp vanilla
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/4 cup all-purpose flour

Preheat oven to 350 degrees. Over a piece of waxed paper, sift together flour, baking powder, baking soda, and salt.

Cream together butter and sugar and then add egg, juice, zest, and vanilla. Sift in dry ingredients and mix until just combined. Drop by 1 1/2 tsp onto parchment lined baking sheet and bake 10 – 12 minutes until lightly golden brown around the edges.

Let cool on sheet one minute before moving to cooling rack.

Makes about 2 dozen.

Lemon Glaze
4 Tbs lemon juice
1 cup confectioners’ sugar

Beat together and drizzle over cooled cookies.

Source: http://whisk-kid.com/2009/08/inner-child-lemon-cookies.html

Thermopen

This was a bit of a splurge but it has been so well worth it.  I first saw this instant-read thermometer on America’s Test Kitchen and did not order it at first because the price put me off. I had a little thermometer that I really kind of liked and it worked just fine, but it was a bit pokey in indicating temperature and kind of meh, but it was ATK best buy and I did get along with that for several years.  So when America’s Test Kitchen sent an email that they were giving a discount on their “most trusted” Thermopen, I just had to go for it.

And I am glad I did. I am beyond thrilled with my Thermopen. No kidding. It is great for casseroles and even better for meat temperatures.D&D_0320But it is best for me for pound cakes. I know the skewer thing works, but this makes me feel so much better.

Nothing worse than slicing into a pound cake and finding out it is a bit raw inside. Blech. Yeah really blech.

Salted Crispy Oatmeal Butterscotch Pecan Cookies

I just could not help myself with this recipe. Honestly – how could I?  This, I think, is the longest title of a cookie ever – at least in my world. And there is nothing wrong with that.D&D_1352.jpg

Oatmeal means it is a “breakfast” cookie, especially when pecans (or any nut) are involved. And who knew from rice crispies? And butterscotch chips – they are always in my freezer, because you never know when they will be needed, right?  You need to be prepared – this is serious stuff, here people. Who can be caught with no butterscotch chips? Well, maybe that is just me. Okay, just me. I know.

The combination of all these relatively random things is pretty amazing.  Then again I only try one cookie in any recipe. I mean, once you have had one cookie, or maybe even some raw cookie dough (a favorite trick of mine because I really need an excuse to eat raw cookie dough), you know how the recipe works out. But not this time. Full stop. I had to have a couple of cookies because I could not stop myself, and honestly, that is very rare. Really rare. The MotH will vouch for that. Also, the office said that these were pretty frigging amazing. Which is praise indeed.  They don’t quite know that they are my recipe testers. I hope they don’t mind, because I want an honest opinion.

1 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
8 Tbs unsalted butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla
1 cup quick oatmeal
1 cup rice crispies
1 cup butterscotch chips
1 cup chopped pecans – Renfroes, of course
Maldon Salt

Preheat oven to 350 degrees and line baking sheet with parchment paper. Over a piece of waxed paper, sift together flour, baking soda, and salt.

In the bowl of a stand mixer, cream together butter and sugars until light and fluffy. Blend in egg and vanilla. Add flour mixture a little at a time until completely mixed in. Stir in oatmeal, rice cereal, butterscotch chips, and pecans. Using a cookie scoop, arrange dough on baking sheet with a couple inches in between. Sprinkle dough balls with Maldon salt. Bake 12 minutes, turning the pan half way thru baking time.

Cool on baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

Bench Notes: 3 dozen or so cookies, depending the size of your cookie scoop. I do need to figure out the size of my cookie scoop. My guess – a generous tablespoon. But I could be wrong.

This recipe seemed like such a mix of things that I really like, I made it almost as soon as I found the recipe. I even went to the store to stock up on oatmeal, which I usually have but I had made way too many variations of oatmeal cookies this fall, and buy rice cereal which I do not keep on hand, but whatever is left is going to be rice crispy treats – which I love in a stupid childish kind of way.

I’m never really sure about the sprinkled salt thing. For such a long time it seemed to be a fad that seemed silly. That is not to say I do not own any finishing salts because I do, a lot of them (and that is a completely different post), but in this recipe that salt and that crunch from the Maldon was just the thing. It was so very right.

I so want to make another batch of them right now. Yep. I do.