It’s FINALS WEEK here at my school, and so I have had almost no time to bake bake while studying. My friend Miss Messy was nice enough to guest post for me today! I can’t wait to see what she has for you.
I decided to share something cheery and Christmassy today. Who can’t be happy with the smell and flavour of Christmas?! I made these when I’d handed in some essays recently, because I finally had the time to make something with yeast.
I love baking bread, I think it is my favourite thing to bake, but unfortunately it takes so long.
These would be delicious for a weekend breakfast near Christmas, and I realized these could easily been made into an overnight recipe.
If you place them in the fridge after they’ve been shaped for their second prooving and bake them in the morning they will come out just as well. You could even make them on Christmas eve for Christmas morning.
I have no excuse not to make them now.
This is a pretty adaptable recipe, you can use the base dough recipe with lots of different toppings.
For the first time I’ve translated one of my recipes into cups as Faith’s an American blogger, but if anyone would like me to translate it to grams, just let me know!
For the Rolls: 5½ cups plain flour 2¼ tsp dry yeast 1¼ cups milk ½ cup butter ⅓ cup granulated sugar 2 medium eggs 2 tbsp finely grated orange zest ⅓ cup orange juice For the Glaze: 1½ cups powdered sugar 1½ teaspoons finely grated orange zest 2-3 tbsp orange juice
For the Rolls: 5½ cups plain flour
2¼ tsp dry yeast
1¼ cups milk
½ cup butter
⅓ cup granulated sugar
2 medium eggs
2 tbsp finely grated orange zest
⅓ cup orange juice
For the Glaze: 1½ cups powdered sugar
1½ teaspoons finely grated orange zest
2-3 tbsp orange juice
In a large bowl combine two cups of flour and the yeast.
Combine milk, butter and sugar and heat in the microwave for until milk is slightly warm and butter just starts to melt.
Add the milk mixture to flour mixture and stir.
Add the eggs, orange juice, and orange zest, and stir until combined.
Gradually add in the remaining flour, until the dough begins to pull away from the sides of the bowl, and is just slightly sticky to the touch.
Cover the bowl with clingfilm and let rise for one hour in a warm place, or until doubled in size.
Preheat oven to 180C. Line two baking sheets with parchment.
Divide the dough into 10 pieces and roll each one into a 10 inch rope.
Tie each into a knot and tuck in the ends, place on the baking sheets, cover with clingfilm and let rise until nearly doubled.
Bake 10-15 minutes, or until light golden brown.
For the glaze whisk together powdered sugar, orange zest, and orange juice in a small bowl until well mixed. Brush over the rolls immediately after removing from the oven.
Chocolate Peanut butter cookies made with five simple ingredients.
Long time no see! Again… I apologize. I’m working on posting more, I promise!
Remember that children’s book, When You Give A Mouse A Cookie? I loved that book, and one of my first cookbooks was a companion to that- a cookie cookbook for children. My favorite recipe to make from this cookbook was a super easy peanut butter cookie that had only four ingredients: Peanut butter, granulated sugar, eggs, and a splash of vanilla. I had all but forgotten about these cookies until I started seeing versions of them popping up all over the internet. I was then inspired to make them again!
But this time, I added CHOCOLATE- peanut butter is great on it’s own, but it’s also wonderful with chocolate. Why do Reese’s s sell so well? A marriage of two wonderful things. These cookies are quick to make, soft and crunchy at the same time, and keep well for a week. They do seem drier and a bit more crumbly than your average cookie, but in testing this recipe the recipe I’m listing below was the best. The second time I made these cookies, I added a second egg hoping the cookies would turn out softer. While they were softer, they were much chewier and there was something about them that seemed off. My roommate and I agreed that the first batch was much better with only one egg, so that is the recipe I am listing below.
I added brown sugar, which adds softness as well as a richer flavor, and I added chocolate for flavor! The best part about these cookies is that they are gluten free, so it’s enjoyable for our friends with gluten allergies. There’s also no dough chilling required- meaning you can have cookies that taste like peanut butter cups in just 15 minutes. What could be better?
Oreo Cookies stuffed with safe-to-eat cookie dough and covered in chocolate and sprinkles. Perfect for cookie swaps and the dessert table at any holiday party.
Nearly everyone seems to agree that raw cookie dough is oftentimes better than it’s baked counterpart. So I took cookie dough, made it safe to eat, (removed the eggs) and stuffed in an Oreo cookie. But I didn’t stop there. Oh no- I dipped them in chocolate and sprinkles. Better? I think so.
These are so easy to customize for tastes and any season. I used Christmas seasonal Oreos and red sprinkles, but you could use springtime Oreos and pastel sprinkles for easter, normal Oreos and orange and brown sprinkles for Thanksgiving (or leaf shaped sprinkles!), and Halloween Oreos with orange and black sprinkles.
Let’s take a look at how these are made. Melted butter is combined with sugars, vanilla, and salt. We mix in some flour, and add a few tablespoons of milk. I actually used chocolate soymilk, because that was all that I had in my fridge at the time and had just been to the grocery store- I didn’t want to take a second trip out; gas is expensive! The taste wasn’t affected other than being a tad more choclate-y. You can use whatever milk you prefer- soy, almond, cow, goat, chocolate, strawberry, vanilla, plain- it’s up to you. Since the dough isn’t being baked, it doesn’t need any chemical leaveners, and it doesn’t need to chill, making things quicker and easier for you!
Once the dough is made, we’ll seperate each half of the Oreo cookies, twisting gently to ensure the cream stays on just one cookie. Scoop a 1/2 tablespoon size mound of cookiedough onto the cream and top with the non cream cookie. Place in the freezer to make the chocolate easer to dip (This will keep the cookie from falling apart and help the chocolate to stick) Then dip in chocolate and sprinkles!
Heres the easiest way to dip in chocolate: I used chocolate dipping wafers specifically designed for dipping food in. This makes it so much easier- no tempering chocolate or adding shortening to chocolate chips or figuring out how to make a makeshift double broiler or anything. I used both Ghiridelli and Bakers. After freezing the cookies, I dipped half of the cookie in, and let it chill. Once it was set, I dipped the other half in, then dipped in sprinkles. This makes the whole process easier and less messy, but does add a good hour onto assembly time.
Once the cookies have been dipped in chocolate and sprinkles, they’ll chill for an hour to give the chocolate time to set up. They can be served immediately or can be kept up to a week in an airtight container.
Make the cookie dough: mix together butter and sugars. Add flour and salt and stir to combine. Add milk and mix until fully combined. Stir in chocolate chips.
Line a cookie sheet with a silicone baking mat, parchment paper, or wax paper.
Carefully separate Oreo cookies by twisting cookies and pulling them apart. scoop ½ tablespoon size mounds onto “cream half” of cookies and top with “plain” half, pressing down gently. Set on prepared cookie sheet and freeze for an hour.
Melt chocolate according to package directions.
Dip cookies in chocolate and sprinkles and let sit for an hour or until chocolate is firm to the touch.
To my lovely readers, family, and friends, I’m not bringing you a recipe today. With the holiday season getting into full swing, I thought that I would get vulnerable with you all and share my thoughts about holiday baking and body image. I’ll be back with yummy recipes on Friday.
Let’s sit down for a moment and have a capitol-”s” Serious Talk. I’m a psychology major and it’s research paper writing season here at my University. My specific area of interest is Eating Disorders and body image, and I’m currently writing two papers on that very subject. It was inevitable to make an appearance on this blog- I just didn’t think it would be this soon.
It’s officially the “Holiday Season,” and with that comes food, and lot’s of it. As a food blogger, I eat lots and lots of food and spend most of my time away from school baking. Let’s face it, I’ve been doing that since senior year of high school- baking constantly and bringing the food into school for my peers. But we live in a society that is constantly bombarding us with what we should look like. I love this quote from Tina Fey’s book “Bossypants” summarizing what women are supposed to look like:
“But I think the first real change in women’s body image came when JLo turned it butt-style. That was the first time that having a large-scale situation in the back was part of mainstream American beauty. Girls wanted butts now. Men were free to admit that they had always enjoyed them. And then, what felt like moments later, boom—Beyoncé brought the leg meat. A back porch and thick muscular legs were now widely admired. And from that day forward, women embraced their diversity and realized that all shapes and sizes are beautiful. Ah ha ha. No. I’m totally messing with you. All Beyonce and JLo have done is add to the laundry list of attributes women must have to qualify as beautiful. Now every girl is expected to have Caucasian blue eyes, full Spanish lips, a classic button nose, hairless Asian skin with a California tan, a Jamaican dance hall ass, long Swedish legs, small Japanese feet, the abs of a lesbian gym owner, the hips of a nine-year-old boy, the arms of Michelle Obama, and doll tits. The person closest to actually achieving this look is Kim Kardashian, who, as we know, was made by Russian scientists to sabotage our athletes.”
Seems accurate, right? Look to the side. How many of you are seeing that “one simple trick to cut down on belly fat” that’s accompanied by a gif of a woman pinching her shrinking stomach? Keep an eye out at the grocery store next time you’re there for magazine titles. A fun game is counting how many “Skinny Christmas” articles and “14 Simple Tricks to Not Pig Out at Thanksgiving.” Or even look around at how many food blogs are posting “skinny” recipes for pumpkin pie, stuffing, cookies, etc.
When did it get this way? I’m only 20 years old, and I still remember the days before you could actually watch TV without seeing any diet commercials or health food ads. Why are women shamed because they want a donut, and women who slam the door on a adorable little girl selling donuts are celebrated. I mean, if you want the donut that bad you have to make a public spectacle of drinking your diet shake, your life must be terrible. Just treat yourself once in a while and have the damn donut.
In high school I had severe body image issues. I remember thanksgiving senior year, I chugged a cup of coffee hoping it would be a natural laxative, and sitting in the bathroom crying when it didn’t work. Now, there is a genetic component to disordered eating- that’s one of my biggest areas of interest. (Barbie dolls and diet culture are not the sole cause of eating disorders. Correlation does not equal causation.) But there is also a definite link to culture and the media. High school was a constant stream of Special K Diet and Sensa commercials- what was I supposed to think? Nevermind I could pull off my skinny jeans without unbuttoning them and weighed less than 100lbs when I graduated high school, (THIS IS NOT SOMETHING TO STRIVE FOR. DO NOT AIM FOR THIS. IT IS NOT HEALTHY.) I wasn’t eating healthy and so that couldn’t be right, could it?
It’s taken years to get over that. Hell, I still struggle with that. And I know that there are so so so many women who are struggling with that. Moms, your belly fat and stretch marks are not bad. They are awesome, badass battle scars- you carried a living creature around for almost 10 months, then pushed a living human out of your body who proceeded to scream bloody murder. You’re a freaking superhero! Ladies, your legs carry you everywhere. They support the entire weight of your body- let’s have an appreciate for those pillars of power and NOT want to shrink them so they don’t touch.
This holiday season, let’s make a pact. We will EAT what we want, WHENEVER we want, and NOT feel guilty. We WON’T deprive ourselves on November 1st, November 28th, and December 25th. The next day eat quina and kale chips and chug green tea as much as your heart desires- but celebrate the days. Eat that second helping of stuffing, and enjoy it! (This is not to say to pig out and stuff yourself until you can’t move- that’s not healthy, and remember everything in moderation. But don’t deprive yourself from the awesome food that comes with the holidays either!)
So here’s my tips for the Holiday Food: Eat it. Eat it all. Tis the season for pumpkin and cranberries and peppermint and ENJOY IT. Don’t deprive yourself of delicious cookies, mashed potatoes, and stuffing in the name of “healthy” and “skinny” eating.
Thank you so much for bearing with me as I rant about holiday dieting and guilting others from enjoying what they want. I’ll be back with a recipe on Friday.
Some more posts about skinny eating and diet culture:
Have any of you heard of NaNoWriMo, or National Novel Writing Month? If you haven’t, it’s basically an event where the goal is to write a 50,000 word novel in one month. The point is to get you to write, and not worry about editing or going back and changing things. You write the novel, get it done, then go back and edit.
My roommate Lily and our friend Courtney are participating this month- they’re both English Writing majors and are both VERY excited. (They’ve been planning since the beginning of October!) As someone who has tried (and failed) a few times at NaNo, I know how stressful it can be. So I decided to be a supportive friend and make them “NaNoWriMo Survival Kits” full of K-cups, raisins, cookies, and homemade granola!
Now, I’ve never even had store-bought granola before, so I wouldn’t even know where to start for homemade granola beyond using oats. So I used a base recipe from Sally’s Baking Addiction and adapted it to suit my needs. Since these girls are going to be writing nearly 2,000 words a day in addition to preparing for finals and writing papers (writers are CRAZY I tell you!), they’re going to need granola that can help power their brains! I also adapted the recipe to suit my baking needs- I forgot to buy oil, so I doubled the honey. Almonds were a bit pricy, so I threw in some peanuts thatI already had on my shelf. I added pumpkin seeds, which are great for stimulating your brain, and I mixed in blueberry infused craisins instead of raisins. I also added some apple pie spice, which includes cloves, cinnamon, and nutmeg. You can read about more foods good for your brain here and here.
This can be gluten free if you use certified gluten free oats, and agave can be substituted for the honey to make the granola vegan. (as well as using all dry roasted peanuts rather than part honey-roasted.)
This is perfect to make if you plan writing a novel this month, or for your friends or kids who are gearing up for the end of the semester (one month left! Where did the time go…?). Or just for yourself to snack on- with all these sweets around here, we need something to balance everything out!
Simple granola that is jam-packed with healthier options that are good for your brain! (Disclaimer: I am not a doctor nor a dietician. I have simply researched foods that are good for your brain and for your body. Sources are provided in the post.)
3 cups rolled oats
½ cup honey roasted peanuts
½ cup dry roasted peanuts
½ cup quinoa
2 teaspoons apple pie spice
1 teaspoon cinnamon/sugar
½ cup pumpkin seeds
1 small-medium apple, diced
⅔ cup honey
½ cup unsweetened applesauce
1 teaspoon vanilla extract
½ cup brown sugar
½ cup craisins (not pictured)
Preheat oven to 325˚.
In a large bowl, mix together oats, peanuts, quinoa, apple pie spice, and cinnamon sugar. Mix in diced apple.
In a small bowl, mix together honey, applesauce, vanilla extract, and sugar.
Pour over dry ingredients and mix together gently until everything is moistened.
Pour over two baking sheets and bake for 45 minutes, stirring every 10-15 minutes to prevent burning and to make sure everything is toasting evenly.
Once baked, let granola cool on baking sheets for 20 minutes- this is what makes it crunchy! Mix in craisins.
Store in an airtight container for up to two weeks.
As soon as the first bags of candy corn started appearing on shelves this year, I knew I had to put them in cookies. But… I’m lazy, and didn’t feel like waiting for dough to chill, something that is a must when you bake exclusively with melted butter thanks to not owning any sort of mixer at all. When I want a cookie, I want it now, dangit.
Enter cookie bars- an easy way to get the taste and texture of a cookie, while not having to wait for dough to chill in the fridge.
These cookies are soft, chewy, and incredibly easy to make. They are made with all dark brown sugar, which adds a darker toffee flavor. There’s no white sugar at all in these cookies, something you wouldn’t think affects taste all that much but really does.
As far as ease of baking, these take five minutes to mix together in a bowl and 20 minutes to bake- meaning you can have warm, gooey, cookie bars in less than 30 minutes. They’re made with melted butter meaning you have no reason to pull out your stand mixer (although you certainly may if you want to!) and everything can come together in one bowl. Now that’s my favorite kind of cookie!
I also added a drizzle of white chocolate to the top of the cookies, adding lighter notes of chocolate and just makes it look a bit prettier. You can either just drizzle it on top with a spoon, or pour melted chocolate in a plastic bag, cut off one of the corners, and drizzle on top.
Seriously easy recipe for seriously addicting cookies!
Brown sugar cookie bar with candy corn sprinkled on top.
¾ cup (1 and ½ sticks) butter
1 cup dark brown sugar (light may be substituted)
1 large egg, room temperature
½ teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
1 and ½ cup flour
½ cup candy corn
¼ – 13 cup white chocolate melting wafers
Preheat oven to 350˚F.
Melt butter in the microwave and mix in brown sugar. Let sit for several minutes to cool off, then mix in the egg.
Mix in vanilla extract.
Mix in baking soda, salt, and flour.
Reserve ⅓ cup of dough. Press dough into an 8 x 8 inch square pan The dough will be very sticky . sprinkle candy corn over the top, being careful not to let candy touch the edge of the pan. crumble the reserved part of dough over top.
Bake for 18 to 20 minutes, until edges are cracked and pulling away from the pan. I used a dark nonstick pan, you may need to bake more or less if used a glass pan.
Let cool. While the bars are cooling, melt white chocolate in the microwave. Drizzle on top of cookie bars. Let cool completely before serving. makes 16 bars.
Wow, It’s been a while. I’ve been up to a lot since my last sprinkles post! I’ve had fall break, I’ve visited Philly and gone home to see the Edgar Allen Poe house in Baltimore, I’ve had midterms, and I’ve registered for classes for next semester! One of them most exciting things about class registration is that I can feasibly finish all my required classes for Psychology and graduate by spring 2015- even though I changed my major halfway through college and took a semester off. And after next semester I’ll be done with all of my core classes!
Things I’ve been OBSESSED with lately….
(honestly, not much. It’s research paper season.)
Sleepy Hallow. One of my newest favorite TV shows. History and creepyness and supernatural? YES PLEASE.
I’ve also been fascinated by the science of vegan baking- I think it’s so interesting to make cookies and brownies and whatnot without any animals or animal byproduct.
I’m loving being a psychology major- I’m so happy I changed it, and I’m glad to be in a major that I actually enjoy, I’m good at, and the professors are happy to have me in their classes.
Speaking of which, I got a grade on a Research test that I was disappointed with. After class another girl asked me if I could help her study for our next test, and later I was meeting with the teacher and he said “yeah, so you’re really good in my class, so I think you’d be good at a thesis.” Both of which were so encouraging!
AND I’m writing a thesis next fall. Yay?
No Instagram highlights this week, they’ll be back with the next Saturday Sprinkles!
Fudgy, soft brownie like cookies stuffed with marshmallow bits and chocolate chips, and rolled in crushed graham crackers.
I know what you’re thinking. “Faith… first you don’t post for three weeks, then bring us a s’mores recipe?” Don’t worry, I’ll be back with seasonally appropriate recipes soon! I made these cookies over fall break in an attempt to clean out some ingredients bought for summer baking, and being 6 weeks into the semester, I was missing summer!
I took my favorite chocolate cookie recipe, and made three changes: I didn’t brown the butter- just melted it in the microwave. Feel free to take the extra few minutes to brown the butter, but I was feeling lazy. Second change? I stuffed the cookies with marshmallow bits and chocolate chips. Then, I rolled the cookies in crushed graham crackers. I baked them for 7-8 minutes.
Baking chocolate cookies is always a bit finicky because it’s harder to tell when they are done; so you’ll need to relay on visual cues from the edges of the cookies. When they start to crack you’ll know it’s time to pull them out. They will be puffy, so press down gently with a spoon when you pull them out and let them cool and set up when for a few minutes before moving them to a wire cooling wrack. They’ll look underdone, but will continue to cook as they cool; this ensures soft cookies.
These cookies are simple, puffy, and chocolate-y! I took about half the batch to Brian’s house one night, and less than two days later they were completely gone. I managed to bring 4 back to school with me- out of a batch of one or two dozen. They are so addicting, but so good- and are like fudgy brownie cookies.
It’s been a while, hasn’t it? I apologize for that- I hate being that blogger who is always making excuses as to why I’m not posting, but being a working college student taking 18 upper level classes isn’t easy! My grades and my job come first, and after that pixiedustkitchen.
But, I did make cookies! Vegan cookies, to be exact. And they’re not chocolate flavored either- I have a vegan friend who can’t eat chocolate, so I decided to make these cookies with peanut butter.
These aren’t as healthy as my healthy chocolate cookies (also vegan), but they do replace butter with bananas, which does cut out a ton of calories. Since bananas are also much sweeter than butter and contain many natural sweeteners, I cut down on the sugar content- using only 1/2 C of brown sugar. They use no eggs- I’ve found that when I combine eggs with fatty fruits in desserts, the result is often cake-y or bread-like. That’s definitely not a problem, but sometimes I want a chewy cookie rather than a cake-y one.
The best part about these cookies? There’s no need to chill the dough before baking! With no butter, white sugar, or eggs, there is nothing to induce spreading in these cookies, meaning you can have warm, gooey, cookies from your oven in less than 30 minutes, and there’s no need to pull out your stand mixer either- if your bananas are ripe enough, you can just use a whisk or a spatula.
Here’s how it goes. Use two ripe bananas- the browner, the better. Mine were small to medium sized. If you have no patience to wait for your bananas to ripen, the domestic superhero has this great tip about browning your bananas in the oven. Mash them up, then add brown sugar. It will look watery and a little gross, but don’t worry- it will work out! Then, add your peanut butter. It will be goopy and gross and hard to stir in at first, and if you’re like me you’ll start questioning the success of the recipe at this point. Keep stirring! It will mix in after a few minutes. Add in baking soda, salt, and flour- 1 and 1/3 cups to be exact. I understand that that is a weird measurement, but I found it is just enough flour to soak up everything and to create thick, soft, cookies. Some of the thickest that have come out of my kitchen!
I’m not a huge banana lover, but I love what they do to these cookies- they make them super soft and moist, they add some health benefits, and you can barely taste the banana- the peanut butter does its job of covering up the banana taste.