Tag: Flour

Dark Chocolate Chip Cranberry Cookies

This is my third year participating in the Great Food Blogger Cookie Swap!

In its fourth year, the Great Food Blogger Cookie Swap helps raise money for Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.

 

In the past, I’ve made Hot Cocoa Cookies and Oatmeal, Chocolate Chip, and Pecan Cookies so I decided to do another spin on Chocolate Chip Cookies this year – Dark Chocolate Chip Cranberry Cookies!

 

I adapted a recipe from Sally’s Baking Addiction. She has these fantastic Soft Baked cookies on her blog, and I used her Soft Baked White Chocolate Chip Cranberry Cookies as the inspiration for this recipe. The secret to these soft and chewy Dark Chocolate Chip Cranberry Cookies is the addition of cornstarch.. who would’ve thought??

 

 

I changed Sally’s original recipe just a touch, adding dark chocolate chips instead of white, using light brown sugar instead of dark, and substituting in almond extract for the vanilla extract. If you’re looking for some baking inspiration this holiday, absolutely check out Sally’s Baking Addiction, you won’t be disappointed!

 

 

Ingredients:

  • 3/4 cup (1 ½ sticks) unsalted butter, softened to room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons almond extract
  • 2 cups all-purpose flour
  • 1 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup dark chocolate chips
  • 3/4 cup dried cranberries
adapted from sallysbakingaddiction.com

Continue reading Dark Chocolate Chip Cranberry Cookies

Margherita Pan Pizza

The September Issue of Cooking Light has a super yummy looking pizza on the front. The pizza shown was a Deep Dish Mushroom and Onion Pizza but the photo made me think of pan pizzas I used to love as a kid.

So I decided to try to make my own in my cast iron pan (paid link) but give it a more “grown up” twist by making a Margherita Pan Pizza.

The result was a nice thick and chewy crust with the perfect amount of tangy tomato sauce, creamy melted mozzarella, and fresh basil!

Ingredients:

For the dough:

  • 2 cups flour
  • 1/4 teaspoon fresh active yeast
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 1 tablespoon olive oil
  • 1 cup warm water (100-110 degrees F)

For the tomato sauce:

  • 1 (15 oz) can tomato puree
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 bay leaf
  • salt and pepper, to taste

Toppings:

  • 8 oz mozzarella cheese, sliced
  • 3 tablespoons fresh basil, chopped or julienned

Continue reading Margherita Pan Pizza

Spritz Cookies

September is Childhood Cancer Awareness Month. Annually, OXO highlights this month with a program benefiting Cookies for Kids’ Cancer, founded by two OXO employees who’s son battled pediatric cancer. Cookies for Kids’ Cancer provides inspiration and support to allow anyone to easily get involved in fundraising to find a cure for pediatric cancer.

 

To show support, OXO will donate up to $100,000* to support Cookies for Kids’ Cancer through the sales of specially marked items, bake sale matches, and other fundraising efforts.   And that’s where this post comes in! OXO sent me a set of cookie-baking tools including specially marked OXO baking products with this Cookies for Kids’ Cancer sticker:

 

OXO is donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this cause in September. (I made these Vegan Chocolate Chip Walnut Cookies and these Gluten Free Boston Cream Pie Cupcakes last year in support of Cookies for Kids’ Cancer as well.)

But they aren’t stopping there. For every stickered item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000* pledge to Cookies for Kids’ Cancer. Look for specially marked OXO products at participating retailers in September. (Here’s a list of OXO products that include the sticker.)
* In 2014, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.
So my cookie-baking set came with a Cookie Press with Disk Storage Case, as well as a Cookie Spatula and a 3 Piece Spatula Set. OXO was even kind enough to send over their newest Measuring Cups and Measuring Spoons! I have never made Spritz cookies before so I was really excited to try the Cookie Press out. Although Spritz cookies are typically thought of as a holiday cookie, OXO’s Cookie Press comes with plenty of other non-winter shapes, including a Leaf, Daisy, Sunflower, Buttercup, Fleur-de-lis, Butterfly, Shell, and Heart! (More winter-y shapes include a Bear, Snowflake, Tree, and Wreath)

For my first attempt, I stayed traditional and made a traditional Butter Spritz Cookie Dough using a recipe adapted from the Food Network to make these Spritz Cookies!

Ingredients:

  • 2 sticks (8 ounces) unsalted butter, cut into tablespoon sized pieces
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 large egg
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • Sprinkles or colored sugar, for garnish
  • Food dye (optional)

note: to make Spritz cookies you need a cookie press Continue reading Spritz Cookies

Blueberry Breakfast Bars

I have a coworker who absolutely loves blueberries. She is retiring this week, and I wanted to make her a blueberry treat before she left. I adapted this recipe for Blueberry Breakfast Bars on The Kitchn, with the original recipe coming from the Whole Grain Mornings cookbook by Megan Gordon.

My version of the Blueberry Breakfast Bars uses quite a bit of substitutes and including using sprouted spelt flour instead of whole wheat flour because I could not find my whole wheat flour when I went to make these (I guess I need to clean out my pantry!) I also have more blueberry filling in my version, and used a different sized pan. Be sure to check out the original version on the kitchn to see if you prefer their method!

Ingredients:

Blueberry filling:

  • 4 cups fresh blueberries, divided
  • 1/4 cup natural cane sugar
  • 3 tablespoons unbleached all-purpose flour
  • 1/2 teaspoon vanilla extract
  • the juice and zest of 1 lemon
  • 1 tablespoon water

Crust:

  • 1 cup rolled oats
  • 1/2 cup original wheat germ
  • 3/4 cup sliced raw almonds
  • 1/4 cup raw sesame seeds
  • 1 cup sprouted spelt flour (or whole wheat flour)
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking powder
  • 1 large egg, beaten
  • 8 tablespoons (1 stick) cold unsalted butter, cut into 1⁄4-inch cubes, plus more for greasing the pan
  • 3 to 4 tablespoons ice water

Continue reading Blueberry Breakfast Bars

Blueberry Coffee Cake with Almond Streusel

My boyfriend and I were visiting friends this weekend and I wanted to bring a little something for everyone to enjoy. This month’s Cooking Light gave me the perfect recipe: Blueberry Coffee Cake with Almond Streusel.

Coffee cake can refer to two different dishes: a cake made with coffee, or a cake that is served with coffee. This coffeecake is the latter and can be served for breakfast or as a dessert.

Ingredients:

  • 9 ounces unbleached all-purpose flour (about 2 cups)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries
  • 1/3 cup packed brown sugar
  • 1/4 cup old-fashioned rolled oats
  • 2 tablespoons sliced almonds
  • 1 tablespoon unbleached all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter, melted
  • 3/4 cup granulated sugar
  • 1/4 cup butter, softened
  • 2 tablespoons canola oil
  • 1 large egg, lightly beaten
  • 1 cup nonfat buttermilk
  • 2 teaspoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • Cooking spray

Continue reading Blueberry Coffee Cake with Almond Streusel

Lemon Angel Food Cupcakes

Every Mother’s Day, I make my mom a citrus-themed dessert. She loves lemon desserts, so I’ve made Earl Grey Lemon Squares and a Lemon Tart with Raspberry Shortbread Crust in the past. This year, I decided to make cupcakes, specifically Lemon Angel Food Cupcakes!

I adapted a recipe from Martha Stewart into a cupcake recipe to make these Lemon Angel Food Cupcakes.

Ingredients:

Cupcakes:

  • 1 cup sifted cake flour
  • 1 1/2 cups sugar
  • 12 large egg whites
  • 2 tablespoons finely grated lemon zest
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Lemon Whipped Cream Frosting:

  • 1/2 cup fresh lemon juice
  • 1/2 cup sugar
  • 1 tablespoon cake flour
  • 1/4 teaspoon salt
  • 1 1/2 cups heavy cream, chilled
  • 1 tablespoon finely grated lemon zest

Continue reading Lemon Angel Food Cupcakes

Deconstructed Chicken Pot Pie

I love comfort food dishes, but they can take quite a bit of time to make. And sometimes after a long day, all you want is a comforting meal without having to put forth all that effort and time. This recipe for a deconstructed chicken pot pie from Cooking Light uses rotisserie chicken meat to speed up the process without taking away from the overall taste of a traditional pot pie. The “crust” is actually a round of puff pastry that is baked separately in the oven to stay crispy.

This recipe takes about 35 minutes to make so you can have this comfort food even on busy weeknights!

Ingredients:

  • 2 sheets frozen puff pastry dough, thawed
  • Cooking spray
  • 1 tablespoon canola oil
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1/2 cup chopped celery
  • 2 teaspoons all-purpose flour
  • 2 cups unsalted chicken stock
  • 1 1/2 cups chopped skinless, boneless rotisserie chicken breast
  • 1 1/2 cups chopped skinless, boneless rotisserie chicken thigh or drumstick
  • 2 ounces 1/3-less-fat cream cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Continue reading Deconstructed Chicken Pot Pie

Slow Cooker Chicken Cacciatore

We (hopefully) just had our last snow of the season. This has been one crazy winter! I figured I should make just one more “comfort food” perfect for a cold winter day. This recipe for Slow Cooker Chicken Cacciatore from Cooking Light uses a slow cooker to make tender chicken thighs in a slightly spicy chunky tomato broth. (Cacciatore, or “hunter”, in Italian usually refers to a dish made with tomatoes, bell peppers, onions, and wine.)

You only have to cook the chicken in the slow cooker for 4 hours, so this recipe isn’t exactly good for a weeknight if you work during the day. It would make a great Saturday meal; prepare everything in the early afternoon to have dinner ready that night.

Ingredients:

  • 1/2 cup all-purpose flour
  • 8 skinless, boneless chicken thighs (about 2 pounds)
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 6 garlic cloves, minced
  • 1/2 cup dry red wine
  • 1/2 cup tomato puree
  • 1 tablespoon tomato paste
  • 2 tablespoons capers
  • 1 1/2 teaspoons crushed red pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1 (14.5-ounce) can unsalted petite diced tomatoes, drained
  • 1/4 cup chopped fresh parsley

Continue reading Slow Cooker Chicken Cacciatore

Stuffed Chicken and Herb Gravy with Creamy Polenta

I am seriously starting to think that Cooking Light has a way to read my thoughts. It’s like they know exactly what ingredient I want to work with next, or a particular product I might be craving, like this recipe for Stuffed Chicken and Herb Gravy. And I don’t mind that one bit.

The latest issue has a recipe for Stuffed Chicken and Herb Gravy with Creamy Polenta that upon seeing in the magazine, I immediately put on my boots, coat, hat, scarf, gloves, etc. etc. and headed for the supermarket, despite the slippery and freezing walk I had ahead of me (it’s a whopping 5 blocks away, but I still managed to almost fall a good 3 times). And I have to tell you, it was worth it.

(I posted this photo to Instagram before I left for the supermarket. hehe)

Chicken breasts stuffed with prosciutto and provolone, over creamy polenta, topped with an herb gravy… What’s not to like? The recipe suggested making it with bacon green beans, but we had some Brussels sprouts in the freezer that I wanted to use so I substituted them in instead.

Ingredients:

CHICKEN AND GRAVY:

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 very thin prosciutto slices (about 1/2 ounce), halved
  • 4 (2/3-ounce) slices reduced-fat provolone cheese
  • 1 tablespoon canola oil
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons minced shallots
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 cups unsalted chicken stock, divided
  • 1 tablespoon all-purpose flour
  • 1 1/2 tablespoons unsalted butter
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons chopped fresh tarragon

POLENTA

  • 2 cups 1% low-fat milk
  • 1/3 cup unsalted chicken broth
  • 1/2 cup uncooked polenta (I just used yellow corn meal)
  • 1/4 teaspoon kosher salt
  • BACON BRUSSELS SPROUTS
  • 12 ounces frozen Brussels sprouts
  • 3 tablespoons water
  • 2 bacon slices, chopped
  • 1/8 teaspoon black pepper

Continue reading Stuffed Chicken and Herb Gravy with Creamy Polenta

Brownie Petit Fours

Here’s another delicious dessert I made for New Years Eve – Brownie Petit Fours. (You can read about my New Years Eve party and get a recipe for Honey Citrus Champange Cupcakes here) The original BHG recipe included bourbon, but I already had Bourbon Truffles on the menu so I decided to go without it in this recipe.

I was a little wary of making these little guys, petit fours seem pretty difficult to make. But I was surprised with how simple it was to make these!

Ingredients:

  • BROWNIES
  • 1/2 cup butter
  • 3 ounces unsweetened chocolate, coarsely chopped
  • 1/4 cup milk
  • 2 tablespoons  coffee grounds (I measured them out from a k cup)
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • MILK CHOCOLATE FROSTING & SEMISWEET CHOCOLATE GLAZE
  • 1 cup whipping cream
  • 11.25 ounce milk chocolate pieces
  • 16 ounce package semisweet chocolate pieces

Continue reading Brownie Petit Fours

Honey Citrus Champagne Cupcakes

Happy New Year!! I hope everyone had a wonderful holiday season! My boyfriend and I had a New Years Eve party this year, complete with a champagne bar, dessert bar (including these Honey Citrus Champagne Cupcakes), and a DIY photo booth!

Minted sent me the banner and signs as well as paper cups, plates, and napkins to really snazz up our party. Aren’t those signs so cute? The theme shown in the photos is “Sparkle Everywhere”

Their party decor is really great; Minted has decor for any party you can imagine! You can build your own package or choose from three suites: unique party, perfect party, or dream party. Minted has you covered from the napkins to the table confetti to even adorable paper straws and cake plates. You can also order invitations that match your theme!

The Champagne Bar was a huge hit. I included suggested champagne cocktails but creativity was encouraged. My favorite combination was St. Germaine filled with sparkling wine and topped with some cranberry juice.

We had a blast in the photo booth and people had fun with all of the props!

The dessert bar turned out great too! I will be sharing recipes that I made for it over the coming days but I wanted to start with a particularly appropriate New Years Eve cupcake, although these are so good you will want to make them all year round 🙂 — Honey Citrus Champagne Cupcakes!

(The Nutella Cupcakes are a recipe from Gimme Some Oven and they are fantastic. Head over to her blog for the recipe! I have made the Lemon Earl Grey Squares before and posted the recipe on this blog. Check out the recipe for Lemon Earl Grey Squares here)

This recipe for Honey Citrus Champagne Cupcakes was sent to me by Golden Blossom Honey. Golden Blossom’s honey is composed of honey from three flowers — extra-white clover, sage buckwheat, and orange blossom so the flavor profile is unique and really tasty!

These cupcakes highlight the taste of the honey with the addition of orange and dry champagne, making for a really moist and flavorful cupcake.

Ingredients:

  • CUPCAKES
  • 2 1/3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1 cup Golden Blossom Honey
  • 1/2 cup orange juice
  • 3/4 cups champagne
  • the zest of one orange
  • FROSTING
  • 6 cups powdered sugar
  • 1/2 cup unsalted butter softened
  • 3 tablespoons champagne
  • 6 tablespoons pulp free orange juice
  • the zest of one orange

Continue reading Honey Citrus Champagne Cupcakes

Peanut Butter Cookies

I’m a bit late posting this cookie recipe after Christmas and all but who really gets upset about a cookie recipe?

For as long as I can remember, Peanut Butter Cookies have been a part of my Christmas celebrations. They are just the best. And luckily, they are really easy to make too!

This recipe is from Food Network and can be made in under 30 minutes; you don’t even have to refrigerate the dough before baking!

Ingredients (makes approximately 2 dozen cookies):

  • 1 cup sugar
  • 1 (4 oz) stick butter, at room temperature
  • 1 large egg
  • 1 cup smooth peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups flour
  • 1/4 cup semi-sweet chocolate chips (optional)

Continue reading Peanut Butter Cookies

Star Anise Snickerdoodles

Boy did I start my cookie baking late this year! I can’t believe Christmas is just days away. I was recently sent a beautiful carved cinnamon bark box with 3 oz of Vietnam cinnamon by World Vision so I wanted to make a cookie recipe that would feature cinnamon, so I had to make snickerdoodles! This recipe for Star Anise Snickerdoodles from Cooking Light adds ground star anise to traditional sugar cookies for a subtle different take on the classic.

World Vision is a Gift Catalog that allows you to give a truly meaningful gift this holiday season.  The catalog is filled with items for every budget ($16 to $39,000) that help children and families in need worldwide. The World Vision Gift Catalog offers an alternative (or addition to) traditional holiday gift giving. You can choose a gift for these families that fits your financial abilities and personal tastes. For example, a gardener may enjoy giving hybrid or drought-resistant seeds to a farmer with a donation of just $17 to help one family.

With a financial contribution, the gift giver can select one of 36 items that you will get while helping a person in need. The cinnamon used in this recipe comes with a donation of $85. The wonderful people at World Vision Gift Catalog have offered to give another Prosperity Cinnamon Box away to a lucky reader!

More after the recipe …

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon freshly ground star anise (about 2 pods)
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons unsalted butter, softened
  • 1 cup plus 2 tablespoons sugar, divided
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 teaspoon ground cinnamon

Continue reading Star Anise Snickerdoodles

Hot Cocoa Cookies

It’s that time of year again! I signed up for the Great Food Blogger Cookie Swap again this year and got some great ideas for what to bake for Christmas!

In its third year, the Great Food Blogger Cookie Swap helps raise money for Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease. The swap raised $13,778.40 this year, raised through blogger participants donations and matching donations from OXO, Dixie Crystals, Gold Medal, and Grandma’s Molasses. The goal was $10,000, so to get nearly $4,000 more in donations is amazing!

So here’s how the actual swapping part of this works: I was assigned three food bloggers and made one dozen cookies for each of them. In return, I received three different boxes of cookies from other bloggers.

Last year, I received a batch of hot cocoa cookies that were SO good I was craving them again this year. So I decided to make some myself! The chocolate cookies are topped with mini marshmallows, chocolate chips, and a touch of grated chocolate. I based my recipe off of Rachel Ray’s Hot Cocoa Cookies recipe.

 

 

Ingredients (get all ingredients here):

  • 8 tablespoons (1 stick) of unsalted butter
  • 1 (12 oz) package of semisweet chocolate chips
  • 1 1/2 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups light brown sugar, firmly packed
  • 3 eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 6 oz of milk chocolate chips
  • 1 package of mini marshmallows
  • 1 dark chocolate bar, for garnish (optional)

Continue reading Hot Cocoa Cookies

Caramel Apple Pie

You can never have too many pie recipes during the holidays! This one for Caramel Apple Pie is a great spin on a traditional apple pie that adds caramel to really amp up the flavor. The recipe comes from Organic Valley and uses their Salted Butter, Whole Milk, and Eggs.   Note: I was sent a coupon to receive one Organic Valley product for free.

Organic Valley is a co-op of organic farmers based in La Farge, Wisconsin. The cooperative was founded in 1988 and markets its products in all 50 states as well as Canada and Japan.  Organic Valley promotes organic agricultural methods, with each participating farm certified as organic by the National Organic Program.

A problem I still run into when cooking/baking is I rarely read the directions all the way though before starting (a huge no no). So I made a completely different pie crust by accident because I got confused as to where the sugar and egg was supposed to go in the original recipe. Luckily it turned out fine (whew!) but for the original recipe, be sure to head over to the Organic Valley website.

Ingredients:

  • CRUST:
  • 4 cups organic, all-purpose flour
  • 1 ½ cups Organic Valley Salted Butter, cut into ½-inch cubes, chilled in freezer at least 15 minutes
  • 2/3 cup Organic Valley Whole Milk, cold
  • ½ tsp salt
  • 1 Organic Valley Large Egg
  • 1 tbsp sugar
  • FILLING:
  • 2 pounds organic Granny Smith apples (10-11 medium-sized apples or 4 large), peeled, cored and cut into ½-inch thick slices (coat slices with juice of 1 lemon to prevent browning)
  • 4 tbsp Organic Valley Salted Butter
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 2 tbsp apple cider
  • 1 tsp cinnamon
  • 1/8 tsp cardamom
  • 1/8 tsp allspice
  • 1 tsp vanilla extract (I used vanilla powder but vanilla extract works just as well)
  • OTHER:
  • 1 Organic Valley Large Egg
  • 1 tbsp sugar

Continue reading Caramel Apple Pie

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