Salted Caramel Snickerdoodles

New in the Christmas Eve cookie/treat rotation – salted caramel snicks. It is basically a thumbprint cookie and you fill the little divot with a home made caramel sauce. Once again, I made the dough, refrigerated it, baked the cookies a couple of days later, again stored in the fridge and made the caramel sauce a day later. Worked out pretty good. Before I went forward with the caramel, I had the Boy test the plain snick and he really like it.

D&D_2523This was really pretty easy to do and when you sort of divide the labour over a couple of days, it is even more so. I like working like this so I can bake/prep a little bit after work each day – gives me some fun without being too terribly stressful. And thinking ahead when baking is always a good thing.

Snickerdoodle Dough:
2 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon kosher salt
1 1/4 cups sugar
12 Tbs unsalted butter, melted and cooled
1/2 teaspoon vanilla extract
1 large egg, room temperature
4 teaspoons ground cinnamon

Salted Caramel Filling:
1/4 cup sugar
1 1/2 tablespoons unsalted butter, at room temperature
2 tablespoons heavy cream, at room temperature
1/8 teaspoon kosher salt
Flaky sea salt, for sprinkling

Make the snickerdoodle cookies: Line 2 baking sheets with parchment paper. Whisk together the flour, cream of tartar and kosher salt in a medium bowl until evenly combined. Whisk 1 cup of the sugar, the butter, vanilla and egg together in a large bowl until well combined. Pour in the flour mixture and stir with a spoon until the dough just combines.

Stir together the remaining 1/4 cup sugar and the cinnamon in a small bowl. Using a 1/2-ounce ice cream scoop or a tablespoon, portion and roll the dough into 30 (1-inch) balls. Roll each ball in the cinnamon-sugar to coat, and then transfer to the prepared baking sheets, spacing the balls 2 inches apart. Using the end of a wooden spoon or your index finger, press each dough ball in the center to create a deep divot. Refrigerate the dough balls on the baking sheets for 30 minutes.

Preheat the oven to 400 degrees F. Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until light golden brown on the bottom, about 12 minutes. Let the cookies cool for 1 minute on the baking sheets, and then transfer them to a wire rack to cool completely.

Make the salted caramel filling: Pour the sugar in a small saucepan and place over medium heat. Cook the sugar, stirring occasionally, until it turns liquid and deep amber brown. Remove the pan from the heat and stir in the butter until smooth. Add the cream and kosher salt and stir until incorporated. Fill the divot in each cookie with the hot caramel and sprinkle with sea salt. Let the caramel cool for 30 minutes to set before serving. [I just need to make this again to just eat w/a spoon.]

21 December 2017

Source: Ree Drummond

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.

Scottish Sharp Cheddar Shortbread

You know me – any chance at a cheese cracker, especially a cheddar cracker, and I am all in. This was a new recipe to me, but it seemed like it had all the things I like about a cheese cracker – with one glaring exception – you had to roll the damn dough out. Ugh. I just hate that beyond words. I will roll out sugar cookies. I will roll out pie dough, but why should I have to roll out crackers. It just seems unnecessary when you can roll cracker dough into a log – chill – slice – and bake and make perfectly good crackers.


So I decided to buck the recipe and go for what made the most sense to me. Guess what? It totally worked and has made me be a little more critical of all future cracker recipes. Make it easier – why not; it also fits into my favorite way to bake – make the dough one day and bake a day (or two) later. Fits my work week baking plan to a T.

8 Tbs unsalted butter, at room temperature
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper – 1/4 tsp at a minimum
8 ounces extra-sharp Cheddar cheese, finely shredded
1 cup unbleached all-purpose flour

Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth, Do not over-mix because that makes crappy crackers.
Preheat oven to 350 degrees.

Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.

Source: Epicurious

Original Directions: Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes. On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).

This is why rolling out crackers is just annoying. I think I have figured out the best way to do it. Out of laziness. Yep, that is me.

Dulce de Leche Krispies

I have always loved rice krispie treats. They taste amazing and are dead simple. My mom always made them around the holidays – I really do not remember them any other time to be honest, but I will make the when ever the mood strikes.  And make them you should because the store bought ones are vile.

The first time I made a mistake with rice krispie treats, it turned out to be an excellent depth to the general recipe on the box. I let the butter brown just a little bit – wow – that made a different.

So the next time, I did the same thing and then added some vanilla to the mix. Even better.

And then I did all of the above and salted them with crushed Maldon salt* and it was stunning.

I think this idea also will work for me. I am a huge fan of dulce de leche – so much that I will purchase dulce de leche ice cream and I am really not a fan of ice cream in general. That should be impressive. It is to me.D&D_1917

I got this recipe from Food & Wine magazine online and just had to give it a go. The author, Marcia Kiesel, switches out the marshmallows for the dulce de leche. The addition of nuts is also an interesting twist. I think that will inspire me to try different nuts – salted pistachios perhaps – in the future just so see how it works.

2 dozen krispies

3/4 cup crispy rice cereal
1 1/2 teaspoons canola oil, divided
3 1/2 ounces blanched sliced almonds
5 tablespoons dulce de leche at room temperature, plus more for topping
Sea Salt

Preheat the oven to 350 degrees. In a large bowl, toss the rice cereal with 1 teaspoon of the vegetable oil. Spread the oiled rice cereal in an even layer on a large nonstick rimmed baking sheet lined with parchment paper. Bake until the rice cereal is very crisp, about 10 minutes. Transfer to a plate and let cool to room temperature.

In a the same large bowl, mix the sliced almonds with the toasted rice cereal. Using a rubber spatula, blend in the 5 tablespoons of dulce de leche and the remaining 1/2 teaspoon of oil, stirring well to coat the rice cereal and almonds thoroughly.

Line nonstick rimmed baking sheets with parchment and spray lightly with cooking spray. Scoop rounded tablespoons of the rice-almond mixture onto the pan and gently flatten them into 2 1/2-inch-wide disks. Lightly sprinkle the krispies with salt. Bake them until they are lightly browned, about 12 minutes.

Let the krispies cool on the baking sheets for 1 minute. Carefully transfer them to a platter to cool completely. Dollop each one with 1/4 teaspoon of the remaining dulce de leche and serve.

The krispies can be stored in an airtight container overnight. Guessing they won’t last much longer than that.

Source: Food & Wine

9 June 2017 – The Boy really liked them and they went over well in the test kitchen.


 Sugar Cookies with Hershey Kisses

Another cookie at the request of someone to help me push my limits. I cannot remember the last time I purchased Hershey Kisses – it might be never, but someone at my beach local requested a Hershey Kiss cookie and I was loathe to do it with the traditional peanut butter cookie part. Guess that’s my prejudice – it is not a combination that I care for. So I found this recipe for a sugar cookie, to my mind, a more neutral base.

It is the hazard of being a food blogger: You make something, but do not get to shoot photos because a certain 20-something year old lives with you or at least stops by often eats everything before you have the chance to take pictures. Damn it. Well, guess that means I will have to make this again sometime soon. I do have a shite load of Hershey Kisses still left in the pantry, sort of like all those M&M’s I have in pantry.

It is not that I do not like chocolate, I just don’t seem to be distracted by it like lots of people (read: women) are. A chocolate kiss here and there is nice, but I can let an open bag sit in the pantry for just about ever. It is always the way it has been for me.

1/2 cups unsalted butter, room temperature
1 large egg
1 cup sugar
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoons kosher salt
1/4 teaspoons baking soda
2 tablespoons milk
35 Hershey’s Kisses, unwrapped, um … duh
1/2 cups powdered sugar (optional – for rolling – really, not optional in my opinion)

Preheat oven to 350 degrees.  Sift over a piece of waxed paper, flour, salt, and baking soda.

Beat butter, egg, sugar, and vanilla until blended. Slowly blend the dry ingredients and the milk into the butter mixture.

Shape  cookies into 1 inch balls. Roll each ball in powdered sugar.

Place on cookie sheet lined with parchment paper. Bake for 8 – 10 minutes until the cookies are just slightly browned. Remove from the oven and let cool for 1-2 minutes. Press a chocolate kiss into the center of each cookie. Move cookies to a wire rack to completely cool. Makes around 35 cookies.

Bench Notes: This dough takes a little work. It is not easy. You have to man-handle it a bit to get round balls of dough, but it is certainly worth the effort. The Boy was my taste tester for the first one.

Yes, I do that. Bake the single cookie just to see how it works. Since I had never done something like this before – I mean with the Hershey Kiss – I figured it was a wise thing to do. Nothing worse that throwing a whole pan of cookies in the oven and not really having a clue how things are going to work. And then have to throw them in the trash can. That just about kills me. So I have learned my lesson – a test cookie is a good thing.

Maybe next time there will be a picture. Hopefully.