Toffee Cookies with Dark Chocolate Glaze

Here I am with another roll-out cookie. Why do I keep doing this to myself? This is my least favorite part of baking – cookies, crackers, pie crusts – rolling things out – even if I do have a great rolling pin – which I do. French rolling pin – made in America. Yep. D&D-9181

You get the idea. Ugh. But this just seems like such a good idea that I could not help myself.

I also plan to do this in my two day method to see if it works – make dough day one, and bake and chocolate on day two. We’ll see, as always.

Baked the cookies one day and did the chocolate bit the next day and then had way too much fun with the toppings – walnuts, Maldon salt, red sprinkles, and a little cayenne. And then did pretty much an evil thing. Mixed up all the cookies in the same container. Take a risk and see what you get. Let’s just say I put the cayenne on the smallest cookies. I think I really like bittersweet chocolate with cayenne. But pretty sure not all my friends will. Like I’ve said before my “test kitchen tasters.”


16 Tbs unsalted butter, room temperature
1 cup packed dark brown sugar
2 egg yolks
2 cups all-purpose flour
1 teaspoon sea salt
4 ounces bittersweet chocolate – Ghirardelli
1/4 cup chopped toasted walnuts
Fleur de sel / Maldon

Preheat the oven to 350F. Line baking sheet with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar. Add the egg yolks one at a time and mix well. Combine the flour and salt in a small bowl, then add the flour mixture to the butter-sugar mixture, mixing until well combined.

Shape the dough into a flat disk, wrap it in plastic, and refrigerate for 10 minutes.*

Roll the dough out on a lightly floured surface to about 1/4 inch thick. Cut out circles with a 2-inch round cutter and place the cookies on the baking sheet.

Bake for 11 to 13 minutes, until the edges are golden brown. Let cool completely on the baking sheet. Bring water to a simmer in a double boiler, or set up a heatproof bowl over a small saucepan with water in the bottom. Melt the chocolate over the simmering water. When the cookies are cool, spread them gently with a thin layer of melted chocolate. Before the chocolate dries, sprinkle lightly with the pecans and a few grains of fleur de sel. Let the chocolate set. The cookies will keep in an airtight container at room temperature for up to 3 days. Makes 20 – 24 cookies.

Source: The Kitchn adapted from Salty Sweets by Christie Matheson. I think you could sub out other nuts. I did – used walnuts but pecans were called for in the original recipe. Pistachios might be excellent as well, especially with the color contrast on the dark chocolate. Love me some pistachios, but I am keeping this bag for baking not for just munching on. Maybe. We shall see.

*Well, 10 minutes in the fridge was no where near enough. I did, sort of, leave the butter out for a couple of many days. So I left the dough in the fridge overnight and it worked out just fine. Not as an easy dough as the chocolate sugar cookie dough from the other day, but not too difficult.

Pan Roasted Pears with Caramel Sauce

Super easy, quick, dessert – I mean I had everything on hand and could also see doing this with two apples as well. Sometimes the simple things are just the best. I could have this for dessert, but would also enjoy for breakfast. Next time – this just occured to me – toast an English muffin and spoon the pears/sauce over it for a nice crunch, mostly healthy, breakfast. Yep. The English muffin would soak up all the caramel sauce. Just another excuse to make it again – like I needed one.D&D_2462

3 pears, peeled and sliced
3 tablespoons unsalted butter
pinch of Maldon
1/2 cup brown sugar
1/2 cup sour cream
garnish – whipped cream, or nothing at all, maybe some chopped nuts
finishing salt

Melt butter in large skillet on medium heat. Saute pears for several minutes, turning over with tongs or lifter (a what??) during the process.  Remove pears gently from pan once they are of desired doneness.

Add sugar to butter in pan and cook until melted, while stirring. Reduce heat to low.

Gradually stir in sour cream; cook 1 minute stirring occasionally.

Add pear pieces to caramel sauce and cook just until pears are heated through.

Spoon pears and caramel sauce into four dessert dishes.

Top with whatever kind garnish suits you – for me, it was unnecessary, excepting a little black lava finishing salt – now that was pretty and tasty too.

Source: Mennonite Girls Can Cook

Sour Cream Chocolate Chip Muffins

I love a recipe where I pretty much have everything on hand and this is one of those kind of recipes. My chip stash (various forms of chocolate, butterscotch, peanut butter, white chocolate chips and probably some random crunch chips and toffee bits too) in the fridge and the freezer is, in my mind anyway, legendary. And then the chocolate bars too. I can not help myself, I buy when things are on sale and store them in the fridge or freezer. The same way I do when butter is on sale. It is just a thing.D&D_2386

I did chocolate inventory recently and if I had to divulge it in public, I think it might be slightly embarrassing.

This is a one bowl, easy-peasy no-brainer kind of dessert.

1-1/2 cups all-purpose flour
2/3 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup sour cream
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3/4 cup mini semisweet chocolate chips

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes, turning half way through and then check with a toothpick to make sure it comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Source: Taste of Home

1 December 2017 – made them after our work Christmas party. It was just that easy.

D&D_2390That said, I think this is a recipe that you could make many variations with the basic batter. So, next time no chocolate chips, but maybe some blueberries and lemon zest. Or just some lemon juice/zest and a lemon glaze. Or cinnamon, walnuts, and raisins with a cream cheese frosting. Just keep in mind that the batter, without the additions, is pretty simple and not too sweet. To my mind that makes it a pretty blank canvas to work with and I plan to work through my ideas as this holiday season fades into the icky part of winter. Baking always makes winter feel a little bit better. With the days so short, you need to have something to look forward to.

Sweet Potato Pecan Cupcakes with Cream Cheese Frosting 

So what do you do when you have extra roasted sweet potatoes at Thanksgiving? Make anything that sounds good then feed the rest of the sweet potatoes to the dog. At least that is what we do at our house. Who knew dogs liked sweet potatoes? The things you learn. This is half the original recipe and makes 12 cupcakes.

D&D_23201 cup roughly chopped pecans – oops, forgot
1 cup sugar
8 Tbs unsalted butter, room temperature
2 large eggs
1 cup mashed sweet potatoes
1/3 cup fresh orange juice
1 tsp vanilla
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 tsp freshly grated nutmeg
1/8 tsp salt

8 ozs cream cheese, softened
8 Tbs unsalted butter, softened
1 tsp vanilla
juice of half a large lemon

2 tsp lemon juice powder
1 cup powdered sugar, sifted**

Preheat oven to 350 degrees. Place pecans/walnuts on a baking sheet and bake for 8 – 10 minutes until fragrant.

Over a piece of waxed paper, sift together flour, baking powder, cinnamon, baking soda and salt, Grate nutmeg over the top of the mixture and whisk together.

Beat together sugar and butter in the bowl of a stand mixer until blended. Add eggs, one at a time, mixing until incorporated.

Whisk together sweet potatoes, orange juice, and vanilla. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Mix until just blended; fold in pecans (again – oops).

Line cups of muffin pans with foil liners and spray with vegetable spray. Spoon batter into cups filling 2/3 full. Bake at 350 degrees for 28 – 30 minutes or until toothpick comes out clean. Remove immediately from pans and cool for 1 hour until completely cool.

In the bowl of a stand mixer, beat together cream cheese, butter, vanilla, lemon juice and lemon juice powder  – taste and adjust. Once smooth, sift in powdered sugar (sifting keeps the frosting smooth). Frost cupcakes and top with chopped pecans if desired.

22 November 2017 – Thanksgiving


Need cupcake carrier – this is just sad. 

New recipe

Okay without nuts, but would be better with – pecans or walnuts

Good without frosting too, we’ll just call it breakfast, yep. Not sure, but I think it is the orange juice that makes it. Will certainly be making these again. Think they will go over well at the office.

Yellow Cake with Fudge Frosting

So one of my friends had birthday a few weeks ago and we got her a small (6″, 3 layer) cake. Yellow cake with fudge frosting. It reminded me of my mom’s best cake. The one we all loved. But I haven’t tried to make it – yet. But I saw this and thought — okay, single layer – yes; frosting seems pretty simple – yes. I was going to try it and so a few days latter, I did. I am beyond pleased with it. MotH and the Boy both liked it though they are not big sweets fans. The office seemed to really like it too and that makes me happy. I will make this again. Really simple for a great tasting cake and frosting. Next time cupcakes??!!
1 cup granulated sugar
8 Tbs. unsalted butter, room temperature
2 large eggs
1 tablespoon vanilla extract
3/4 teaspoon salt
2 teaspoons baking powder
3/4 teaspoon baking soda
1 2/3 cups King Arthur all-purpose flour
1 cup sour cream (8 ozs)

5 tablespoons butter
3 tablespoons unsweetened cocoa
1/4 cup vanilla yogurt (2 ozs)
1 teaspoon vanilla extract
2 1/2 cups confectioners’ sugar, sifted

Preheat the oven to 350°F. Lightly spray a 9″ round cake pan with cooking spray. Line the pan with a parchment round and spray again.

Beat together the sugar and butter until thoroughly combined.

Add the eggs one at a time, beating well after each addition. Beat at high speed for 2 minutes; the batter will lighten in color and become fluffy. Yes, very fluffy. Set your iPhone timer for this.

Add the vanilla, salt, baking powder, and baking soda, stirring to combine.

Starting and ending with the flour, alternately add the flour and sour cream to the mixture. Beat gently to combine after each addition. Scrape the bottom and sides of the bowl. Do not overwork.

Pour batter into the pan and smooth with a spatula (a Get it Right ultimate spatula). Bake the cake for 30 to 35 minutes turning the pan half way through, until it’s golden brown on top, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, or mostly clean

After 10 minutes, turn the cake out of the pan onto a rack to cool completely before frosting.*

Sift the confectioners’ sugar into a medium mixing bowl. Melt the butter in a small saucepan. Stir in the cocoa and vanilla yogurt. Bring the mixture to a boil, then remove from the heat. Stir in the vanilla. It may look like it is seperating, but just hang in there. Add the butter mixture to the confectioners’ sugar in the bowl, beating until smooth. Quickly pour over the cooled cake, while the frosting is still warm. Smooth with an off-set spatula.**

* You can make the cake up to this point and wrap in plastic (as long as you are sure it is cool) and refrigerate for a day or two before frosting. I did it – and it worked really well.

** This is a very simple frosting, but it works really well. I am stunned at how simple this whole cake is to make. Really. This could surely be a weeknight cake.

D&D_2196I will say, I would eat this cake any day without frosting. It is that good. Like a snack cake – wonder what it would take to put it in a loaf pan and decorate with a little powdered sugar when it is finished and cool?

Guess I will be chatting with the bakers from King Arthur Flour again. I love that you can just chat and ask the questions you need answers to – a great service to the KAF customers.

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