Thick, soft-baked chocolate cookies with crushed Oreos mixed in.
I’ve done death by peanut butter, now time for death by chocolate. Soft baked chocolate cookies, stuffed with crushed Oreo cookies- nothing better! I took my chocolate cookie base that I used for my Nutella stuffed Chocolate cookies and adapted it- using browned butter, and adding more cornstarch to create soft, chewy, thick, brownie- like cookies.
The browned butter adds a hint of nuttiness that you can’t quite put your finger on, and because it’s melted you don’t have to drag out your mixer, and adds chewiness to the cookie. The cornstarch keeps the cookies nice and thick- just how I like them!
I was feeling lazy, so I browned the butter. Using a melted butter means no dragging out a heavy stand mixer, and I had a friend visiting and she wanted to know how to brown butter. Browning butter is super easy- simply melt the butter in a saucepan over medium heat. Once it is completely melted, start stirring or whisking. It will bubble and foam, and brown specks will begin to appear. Remove from the heat so the butter won’t burn.
We’ll mix it into our sugars and let it sit; this will give the butter time to cool, and this also melts the sugar a bit and creates a caramel/toffee flavor. Then we mix in our eggs and dry ingredients. These are so easy- the hardest part is waiting for the dough to chill!
After the dough chills, we scoop them in 2 tablespoon size scoops, roll them into balls, and roll the balls in crushed Oreos. I used a 2 tablespoon size cookie scoop, but if you don’t have that, use a measuring spoon. Bake for 7-8 minutes (or until edges are “set up”)but not longer. They’ll look underdone when you pull them out, but they’ll finish baking as they cool. They’ll be puffy when you pull them out- gently press down with the back of a spoon, and press some more Oreo crumbs on top.
These are the best, thickest, chocolate cookies I’ve ever made, and I am in love. You will be too, after just one bite!
1 and ½ C crushed oreos. (about 1 bag mini oreos or 12-14 full size oreos.
Brown your butter: Melt butter over medium heat. It will foam, bubble, and foam again. Once brown specks appear, remove from heat. Mix sugars together in a medium bowl and mix in browned butter. Let sit for a few minutes. Mix in vanilla extract and eggs.
Sift together flour, cocoa powder, baking soda, salt, and cornstarch in a medium bowl. Slowly mix into wet ingredients. Mix in milk. Let chill for 1-2 hours and up to 24.
Preheat oven to 350˚F.
Scoop 2 tablespoon size scoops of cookie dough. Roll into balls and roll in crushed Oreo Cookies. Bake for 7-8 minutes, until edges are done and slightly cracked. Press gently with spoon to "deflate" and press more Oreos on top. Let cool on baking sheet for a few minutes before moving to a wire wrack to cool.
Store in an airtight container for up to two weeks.
Similar to your classic Peanut Butter Cookies, these cookies are make with cheesecake instead of butter, creating a smoother, thicker, texture.
These cookies have been a long time coming. I’ve had the idea floating around in my head for a few weeks and finally made them. It’s really a simple concept- simply substituting butter for cream cheese in your cookies to give a completely different flavor and texture. I was scared to do this for a while because I don’t know a lot about recipe development and baking science quite yet, but I got lucky and this recipe worked out on the first try!
Cream cheese adds so much to cookies, it’s wonderful- and I don’t even like cream cheese! These are the thickest and most moist cookies I have EVER made. Something I’ve learned through baking so many cookies is that you can use almost any fat in cookies. I say almost because I get the feeling that if you used oil in your cookies, you’d get a goopy, brownie like mess… which doesn’t sound too bad, does it?
These are my favorite cookies I’ve ever made. I know, I say that with every cookie post. I guess that means I just like cookies! (Or that I’m getting better at making cookies, which is also a possibility.) But I love how thick they bake up; how moist the cream cheese keeps the cookies, and how little they spread.
Because cream cheese is sweeter than butter, I reduced the sugar. Most cookie recipes I have call for 1.5 C of sugar, and I reduced that to 1 C. I kept the ratios almost the same- I wanted moist cookies that don’t spread a lot, so I added more brown sugar than white. These cookies use only 1/4 C of white sugar, which isn’t much to induce spreading. I suggest pressing down slightly with your hand before baking if you want a flatter cookie rather than a mound of a cookie.
I plan on doing more baking with cream cheese… it’s not a skinny or healthy thing, but summer is my time to indulge before going back to school. So indulge with me. Treat… Yo’Self. (is that getting old yet?) Besides, cream cheese just adds soooo much to cookies! Try substituting it with my classic chocolate chip cookies, or in my s’mores cookies! Mmmm… cream cheese s’mores… I may need to make that next!
8 oz (1 Cup) Cream Cheese (Full fat, not Neufchatel or low fat)
¾ C Creamy Peanut butter
¾ C Brown sugar
¼ C granulated sugar
1 tsp vanilla extract
2 C all purpose flour
1 tsp salt
1 tsp baking soda
Cream cream cheese peanut butter, sugars, and vanilla. Add in eggs one at a time.
In a medium bowl, mix together flour, salt, and soda. Mix into wet ingredients.
Let chill 1 hour and up to two days.
Preheat oven to 350˚F.
Scoop 2 tbs size balls onto cookie sheets. Bake for 8-10 minutes, or until edges are golden brown. (Even if the middles look overdone, they will continue to cook and set up as they cool.) Let cool on cookie sheets for 5 minutes before transferring to a wire cooling wrack.
Cookies will keep for 2 weeks. Store in an airtight container.
It’s Monday. Treat Yo’Self. (Parks and Rec, anyone?)(I watch too much TV.)
In Northwest Baltimore there’s this restaurant called Miss Shirley’s, and they have amazing food. Like, featured on Food Network good. Last November my parents took my grandparents there, and Brian and I tagged along. They have the best selection of breakfast foods, including cinnamon roll french toast. I’ve been thinking about it ever since, and wanting to make a copycat forever. I finally did, and boy am I so glad.
To make it easier, I used a can of pre-made rolls from the grocery store. Frying is fussy enough, let’s make things easier for ourselves. Flatten them with the palm of your hand, dip them in a mixture of eggs, milk, cinnamon, and vanilla, and fry. It’s important not to fry more than two at a time- remember, cinnamon rolls are a yeasted bread, and are meant to rise while baking. While we did flatten them before, they will rise in the pan and you will need to flatten them again while cooking.
These are so easy to make, and take no time at all- less than 30 minutes start to finish. I’m cool with that! Crunchy, warm, cinnamon-y, doughy french toast in less than 30 minutes is something I’m kind of in love with.
They’ll freeze well, too. I store them in a gallon freezer bag, and I toss them in the toaster one or two at a time for a quick, decadent breakfast even when I’m short on time.
I know, I know. I just did this last week. But I have a jar of Nutella begging to be used and stuffing it in cookies just seems to be the logical option. (Besides eating it with a spoon, of course!)
But stuffing Nutella in a cookie IS much more fun than eating it with a spoon- you get double the chocolate! This past week was VBS at my church and after spending a week wrangling 13 4-6 year olds, I think I deserve a treat. And I think you all deserve a treat as well! Let’s celebrate life, shall we? L’Chaim!
This is your basic chocolate cookie recipe, full of butter and sugar. No sneaky healthy swaps this time. They pass my chocolate cookie test- crunchy on the outside, chewy on the inside, and don’t turn into crumbly bricks on subsequent days. They’re almost like brownies!
And then there’s the Nutella. Oh, the Nutella. It melts into the cookie as it bakes, adding more moisture and enhancing the chocolate flavor. It will firm up after it cools, but some of it will remain melted into the cookie. It’s just some kind of wonderful.
Of course, like most cookies on my website, chilling the dough is MANDATORY, because of how sticky the dough is. It’s only an hour and a half of dough chilling though- not too much. If you don’t line you’re cookie sheets with wax or parchment paper, or a silicone baking mat, you will need to chill your dough a little longer. I decided to do a little cookie baking experiment when baking these cookies and cooked some on a silicone baking mat, some on a wax paper lined baking sheet, and some on a plain, unlined baking sheet to see which ones would bake up thicker. The verdict? There was almost no difference. Granted, I did chill the dough longer for the latter two options, but my conclusion is that there isn’t much of a difference, and if you’re not lining your baking sheet, chill your dough longer.
Stuffing the cookies is easy, much easier than my salted caramel stuffed cookies. Scoop out 1/2 Tbs of dough, roll it into a ball, poke a hole in the middle, and stuff. Scoop out another 1/2 tbs of dough (I just used my measuring spoon) and place on top, and roll into a ball. Hardly any extra steps than just baking plain cookies.
My taste testers loved it- Brian at it in about three bites, and my parents eat 1-2 every day. I’m guessing I’ll have to make a second batch this weekend!
Nutella Stuffed Chocolate Cookies
1 C Butter, Room temperature
1 C Brown Sugar
1/2 C Granulated Sugar
1 tsp vanilla extract
1 Egg + 1 egg yolk
2 C flour
3/4 C chocolate powder
1/2 tsp salt (may increase if not using salted butter)
1 tsp baking soda
1 tsp cornstarch
1 Tbs milk
Preheat oven to 350˚F.
Cream butter, sugars, and vanilla together on medium speed. Mix in egg and egg yolk.
In a medium bowl, sift together dry ingredients. Slowly mix into wet ingredients. Cover and chill for at least 1.5 hours.
Scoop out 1/2 tbs mounds of cookies and poke a hole in the center. Fill with 1/4 tsp of Nutella. Cover with another 1/2 tsp mound of cookie dough and roll into a ball. Bake for 8-12 minutes or until cookies are beginning to crinkle. Let cool on cookie sheet before transferring to wire cooling rack.
This month I am participating in the Love and Olive Oil Kitchen Challenge. Each month in 2013, Lindsay is challenging herself and her readers to make something that seems “scary” or that she has always wanted to make. This months challenge is Bagels, and being the Carbohydrate Queen I am, jumped at the opportunity.
Note: This article contains a lot of text. I felt this was necessary to explain why this was a challenge, and to explain how it’s really not hard at all. I also felt it was necessary to explain why I did what I did; how I differed from the original source, and to explain the technique of making and forming bagels. If you would like to skip down to the recipe, feel free to do so. However, it is recommended to read the entire post before baking the bagels.
But I couldn’t just make any old plain bagel. I had to make something new, interesting, and summary. I love Panera and go there frequently when I am at school for bagels, and love all their interesting flavors with different types of crumb toppings. (PS: Pumpkin spice bagels with pumpkin spice lattes are a perfect fall breakfast) So I decided to create a summer ode to the perfection that is Panera Crumb Topping bagels and made a S’mores Bagels. I love bagels, I love S’mores, combining the two was destiny.
Not that making this was easy. It seems easy; a yeasted dough baking at a high temperature and topped with graham crackers, chocolate chips, and marshmallow bits. I love yeasted doughs and make them all the time. However, making bagels is a two day long process that involves two raises, proofing, an overnight rest, and being boiled before you bake them for a mere 16 minutes.
And then there are the ingredients. The original recipe calls for barley malt syrup. What the heck is that? The recipe stated that it can be found in most grocery stores, but I didn’t see it. I opted to use molasses, which didn’t seem to make too much of a difference. (Of course, now I have almost an entire bottle of molasses to use up, which I need to think of ways to do. If anyone has suggestions, feel free to leave them in the comments.)
Looking back, I can see why this was such a challenge and seems scary!
After letting the dough rise, we shape the bagels, after dividing them into 6-8 parts. I made 6. There are two ways to do this: The easy way, and the way that professionals prefer to use. I did both, and preferred the easy way. The professional way is to roll the mound of dough into a long rope, moisten the ends, wrap the rope around your hand with the ends meeting between your thumb and forefinger, and roll the circle for a bit to close the seam. Confused yet?
The easy way is to make a hole in the mound of dough with your thumbs and to stretch it out to about two inches in diameter. You can see why I preferred this way!
We let them sit overnight on a cookie sheet lined with parchment paper or a silicone baking mat that is lightly oiled. Make sure you do this in the fridge, we don’t want the bagels to rise any more! About 60-90 minutes before baking, pull them out and perform a “float test:” fill a small bowl with cold water and dip one of the bagels into it. If the bagel floats, they are ready to bake. If not, put them back in the fridge and pull them out in about an hour.
Next is the boiling. This step is necessary because it creates the tight crumb that bagels are known for. You know how the air pockets in italian or other sandwich breads are much bigger than in bagels or pretzels? That’s what “tight crumb” means. There are less air pockets and the bread as a whole is more dense. This is a result of boiling the bread before baking. Instead of boiling in just plain water, we add some molasses, salt, and baking soda. Technically, you are supposed to add these after bringing the water to a boil, but I added them all at once and my bagels turned out fine.
Turn the heat down to low and dunk the donuts in the water and let them simmer for a minute or so. Flip them over and let them soak for about 15-30 more seconds before removing from the water and placing on a lined and oiled cookie sheet. If you are using parchment paper, make sure it is oiled– otherwise the paper will glue itself to the bagels while they’re baking.
Here we top with our crumb topping. I took a usual crumb topping- flour, sugar, and butter- and added crushed graham crackers, marshmallow bits, and chocolate chips. You may have some leftover- I did. Feel free to half the recipe if you prefer. Brush with melted butter and sprinkle on the crumb topping before baking for 16-20 minutes.
Here is where I differed from the original recipe again: You technically are supposed to heat the oven to 500˚ for 30 minutes before lowering to 450˚ while baking. I skipped this step (an accident- I didn’t read the recipe completely before baking) and my bagels baked perfectly for 16 minutes.
In conclusion, I’m really happy I decided to participate in this challenge. It was a great way to stretch my baking skills, learn how to make another bread, and save money on food I love. And it helped me to be more creative in the kitchen! If you’re calorie conscious, feel free to slice the unbaked rounds in half to make bagel thins.
1/2 C crushed graham crackers (about 3 graham crackers)
1/2 tsp cinnamon
1/4 C marshallow bits
1/4 C chocolate chips
Stir together molasses, yeast, salt, and water. Pour into flour in the bowl of a stand mixer and mix with the dough hook for about three minutes. If not using a stand mixer, mix with a wooden spoon in a large bowl for about three minutes, until the dough forms a stiff ball and the flour is fully hydrated.
Let the dough rest for about five minutes. Move to a floured surface and knead for about 3 minutes, until smooth, supple, and stiff. Place in a lightly oiled bowl and let rise at room temperature for 1 hour.
Line a baking sheet with a lightly oiled silicone mat or parchment paper. Divide the dough into 6-8 equal parts and form each piece into a loose ball. Shape the bagels by poking a hole in the center and stretching it out with both thumbs until it is about 2 inches in diameter. (You may also use the other method mentioned in the blog post; roll the ball out into a long, even rope. Moisten the ends and wrap around your hand. Roll the seam a few times to seal the seam.)
Place on prepared sheet and cover with plastic wrap. Let sit overnight in the refrigerator and up to 2 days.
On baking day, remove the bagels from the refrigerator 60-90 minutes before baking. Fill a small bowl with cold water and place one of the bagels in the water. If it floats, it is ready to bake. If not, let rest a little bit longer.
Make the crumb topping- combine all ingredients in a medium bowl and cut together with a fork, pastry cutter, or your hands until butter is broken down and combined with flour in small pieces.
Preheat the oven to 450˚F.
Combine all of the ingredients for the poaching liquid and bring to a boil in a large pot over medium heat. Once it boils, reduce the heat to low and plae 3-4 bagels in. When they float, let them simmer for about 1 minute. Flip them with a slotted spoon or spatula and let simmer for another 15-30 seconds. Transfer back to the prepared pan dome side up. If needed, oil the paper or mat a second time before placing the bagels.
Brush the bagels with 2 Tbs melted butter, then sprinkle on the crumb topping.
Bake for 8 minutes, then rotate the pan and check the bottom of the bagels. If they’re too dark, place a second pan under the bagels. Bake for another 8-12 minutes until golden brown.
Let cool for 30 minutes on a wire rack before serving.
Store bagels in an airtight container in the fridge for up to 5 days.
Yes, you read that title correctly. Healthy chocolate cookies- and they really are healthy! Let me tell you why… there is no butter. No white sugar, and only 1/2 C of brown sugar. They contain a mixture of white and whole wheat flour.
And you’ll never guess what the secret ingredients making these cookies healthy are.
Avocados and honey!
I really like this up-and-coming trend of using avocados in desserts, and the other day while browsing Trader Joe’s I saw that avocados were being advertised as “natures butter.” Immediately I got the idea to substitute avocados for butter in cookies. I love cookies, and I tend to go through more butter than Paula Dean on an average week, so I’m constantly looking for ways to cut back on butter and make healthier desserts.
I chose to make chocolate cookies because I’m not a huge fan of avocados, and I wanted to mask the flavor a little bit. I don’t want the avocado flavor to be big and in your face. I also added a hefty teaspoon of vanilla extract, and 2 tablespoons of milk. These also contain no eggs! With the honey, the batter was soft and thin enough, and by using cornstarch and whole wheat flour, we don’t need anything else to add chewiness. I used a combination of white and whole wheat flour. The first time I made these, I used all whole wheat flour, and the cookies were just a bit too dense and chewy. With the combination, the protein content is cut down, making the cookies softer.
A few notes on texture: Because there are no eggs nor white sugar in this recipe, there is no spreading. To prevent these cookies from being tall mounds of cookies, you do need to flaten these cookies a bit after you roll them. Example here:
With 3/4 C chocolate, 1 tsp vanilla, and 2 Tbs milk, you can hardly tell that these are anything but your average chocolate cookie full of butter and sugar. They’re sneakily healthy… which is honestly the best kind of healthy dessert. But because these cookies are so fudgy and dense, chilling the dough is MANDATORY. Chill for at least two hours before baking.
This is a fudgy, dense, cookie, perfect with a tall glass of milk.
So let’s talk life for a moment. According to my dentist, I have a bunch of cavities in my mouth. I have no idea what he meant by “a bunch,” but needless to say, I want to keep my teeth. I came home from the dentist, ate three chocolate chip cookies and resolved to eat better and create some healthier recipes- starting with these homemade pita chips and hummus.
My favorite part about these recipes is how easier they are! I made them both less than half an hour total. They’re so incredibly easy and healthy. For the hummus, all you need one can of chick peas- or garbanzo beans. I didn’t realize they were the same thing, so after not finding them in Safeway I made a 20 minute treck to Trader Joe’s, wandered around for 15 minutes, and finally asked someone who worked there… only to be told that garbanzo beans and chick peas were the same thing. So yeah. Heads up.
Anyway, all you need is a food processor or blender, some olive oil, and a 15 oz can of chick peas. It could not be simpler. I added in some garlic, salt, and pepper as well for taste. For the pita chips, you simply brush some pita rounds with olive oil & spices, sprinkle on sea salt, slice, and bake for 10 minutes.
This is one of my favorite recipes on this blog and I see it becoming a staple in my house! Plus, with minimal oven time, pita chips and hummus are a perfect summertime recipe.
for the chips:
4 pita rounds
1/2 c olive oil
1/4 tsp garlic
1/4 tsp ground black pepper
1/8 tsp oregano
sea salt, to taste.
for the hummus
1 15 oz can chick peas
4 tsp olive oil
1/8 tsp salt
1/4 tsp garlic
1/4 tsp ground black pepper
To make the chips: Mix olive oil and spices. Brush on pita rounds and sprinkle on sea salt. Slice each pita round into 12 pieces and arrange on baking sheet. Bake at 350˚ for 10 minutes. Halfway through flip chips over.
To make the hummus: Place chick peas in canister of food processor and blend until smooth. Add olive oil and mix until combined. Add spices and combine.
I always get my best inspiration from foods I eat elsewhere and love so much I want to replicate them at home. Last week when I was traveling with my grandparents, they bought apple cinnamon swirl bread, which is pretty much the best bread I ever ate. And I eat a lot of bread- my parents call me the Carbohydrate Queen.
I decided after one slice that this was something I needed to make at home. The day after I came back from my trip, I researched and developed a copycat bread recipe. This is a simple recipe, containing only 7 ingredients, but it does require some time, (an hour to rise and 30 minutes to bake) and a dough hook.
To make a lighter and fluffier bread, you want to use as little flour as possible. I used just over 2 1/4 of flour, which for bread isn’t much. I normally prefer not to use a dough hook and stir and knead doughs by hand. But I knew this was going to be a very sticky dough and opted for the dough hook. If you don’t have a dough hook or a stand mixer, you can easily mix this by hand with a wooden spoon and knead by hand if you wish- just add a few more tablespoons of flour.
Let it rise, and then knead by hand on a liberally floured surface. You’ll also want to flour your hands, especially if it’s humid. I made a second loaf on a very humid day with a broken oven, and dough soaked up the flour like nobody’s business. I was constantly re-flouring my hands and silicone mat. The first time I made the bread, with a working AC and on a less humid day, I used less flour kneading and rolling.
You’re going to roll out the bread, and brush 3 Tbs of butter over every inch of the dough. I mean it when I say every inch. If you forget to butter the edge, the swirl will get hidden in the center of the loaf and will be uneven. Then you add two teaspoons of sugar and as much cinnamon as your heart desires. I didn’t measure this, I just turned the bottle over and shook out a ton of cinnamon. Again, cover every inch of the dough. Every. Single. Inch. Then you toss on some diced apples and roll up the dough. You can stop here and finish the bread the next day, or can bake it right away.
This could easily be doubled to make two loaves of bread if just one isn’t enough. This is a small bread that goes quickly! But it is delicious and worth making more of. It’s wonderful toasted with butter, peanut butter, and I’m sure it would be paired perfectly with a vanilla glaze.
2 and 1/4- 1/2 Tbs Flour
2 Tbs brown sugar
3 Tbs olive or vegetable oil
1 C warm water
1 packet yeast
dash salt, to taste
dash cinnamon, to taste
For the filling:
3 Tbs butter, melted
2 tsp sugar
cinnamon, to taste
1/2 medium apple, peeled and diced.
Measure out the water in a glass measuring cup and add the yeast. Set aside.
In the bowl of the stand mixer mix together 2 1/4C flour, brown sugar, oil, salt, and cinnamon. Add the water and mix for 5-10 minutes with the dough hook attachment. If necessary, add the remaining flour 1 Tbs at a time. Transfer to a greased bowl and let rise for one hour.
Turn out onto a well floured surface and knead until springy. Roll out into a 9×14 rectangle and brush with butter. Sprinkle on cinnamon and apples. Roll into a cylinder and place in a 5×9 bread tin.
bake at 400˚F for 20-30 minutes or until top is golden brown. let cool on wire rack.
Happy mothers day to all the mothers reading this! I made these scones for breakfast for my mom on Mothers day. (Hi mommy.) I also gave some to Brian’s mom, and she loved them! She was all excited yesterday to tell me that she had them for breakfast, and I would not be surprised if they were gone by tonight. (Hi Franny!)
A few weeks ago, my mom and I went to a women’s tea hosted by her church. I was wonderful, but my favorite part was the scones- Orange vanilla and strawberry, served with lemon curd and devonshire cream. They were fantastic, and I left determined to make the scones myself.
I really like scones, guys. This recipe is adapted from Joy the Baker, and the glaze is a creation all of my own. *sort of… it’s just cream, powdered sugar, and vanilla. It’s so basic it can hardly be counted as a recipe and there are thousands out there.
I cut these round, mostly for ease. Rolling them out then using a cutter is much more easier than shaping and slicing and hoping they’re the same. They’re much more moist and less crumbly than your traditional scone, and the glaze helps to lock in the moisture for even longer.
Oh my lanta, this glaze. I could just slurp it off a spoon. In fact, I used to when I was younger. I would sneak downstairs at night and mix up milk, powdered sugar, and vanilla in a little bowl and eat it sitting on the counter. (… hi mom and dad! you didn’t read that! Blame whoever got me the Emeril Lagase cookbook!) I tried using heavy cream for the glaze- I’m not skipping out for my momma- but about 4 tablespoons in, I realized it was too thick and went back to using milk. Heavy cream is fine for making light and fluffy icings, but it’s much too thick for making a glaze.
These are thick, fluffy, and full of orage flavor, with the zest of two oranges in the mix. They also use buttermilk, but don’t stop reading here! You can easily substitute and make your own! You’ll want about a tablespoon of vinegar or lemon juice for every 1 cup of milk. This recipe calls for 3/4 cup of milk, so put 3/4 Tbs in a liquid measuring cup, then fill to the 3/4 cup line and let sit for five minutes. After that, I like to add the zest to the milk so it can really get nice and friendly and infuse the flavor. I let it sit while I’m working my dry ingredients before adding the egg and pouring it in.
1/3 C buttermilk (to substitute: pour 1/3 Tbs lemon juice in a liquid measuring cup. Pour in regular milk up to the 1/3 c line. Let sit 5 minutes.)
Zest from 2 oranges
3 C all-purpose flour
1/3 C granulated sugar
2 and 1/2 tps baking powder
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 c (1 and 1/2 sticks) butter
1 large egg
For the Glaze:
2 C Powdered sugar
6 Tbs Milk
1 and 1/2 Tbs vanilla extract
Preheat oven to 400˚.
Add the orange zest to the buttermilk and set aside.
In a large mixing bowl seift together flour, sugar, baking soda, baking powder, and salt. Using a pastry cutter, two knives, or your fingers, cut in the butter until the mixture is mealy and crumbly.
Add the egg to the buttermilk (or buttermilk substitute) and beat. Add the mixture to the flour all at once and stir with a wooden spoon to create a soft dough.
Knead on a floured surface 10-15 times. Roll out to a 1-inch thickness and cut with a round cutter. Reshape and re-roll with the scraps, trying to use as much dough as possible. Bake for 13-17 minutes or until top edges are golden brown.
Let chill for a few minutes, then dip in glaze and let chill on a wire rack.
To make the glaze: Combine sugar, milk, and vanilla in a mixing bowl and whisk until combined.
A few months ago I made a Chocolate Chip pie for date night at Brian’s house, and we both agreed it was one of the best things I’ve made. Three days later, he returned an empty pie tin to my house- his family polished off everything we didn’t eat.
But I wanted to make it better. I wanted to make this recipe my own. And so I thought- What makes things better? What is something food bloggers love? What can I do to change this recipe? Then it hit me- Cake batter. Cake batter posts are everywhere. Round-ups, cookies, puppy chow, popcorn, cinnamon rolls… the recipes you can find with cake batter flavor are nearly endless. So I’m throwing one out there into the mix, combining three of my favorite things- cake batter, cookies, and pies. And the best part is, no actual cake mix is used! Instead, I used a combination of butter, almond, and vanilla extracts to create the cake batter taste. Butter extract and flavor can be bought at craft stores, specialty baking stores, or online. I used Wilton brand that I got from AC Moore. Almond extract can also be bought at craft stores and and in the baking aisle of most grocery stores.
The base recipe is from a cookbook I got for Christmas a few years ago from a friend of mine called Your Favorite Brand Name Chocolate Cookbook for a chocolate chip pie. I simply removed the chocolate chips, and added sprinkles and a mixture of extracts to give it a cake batter taste… without using any cake mix.
2 large eggs
1/2 tsp vanilla extract
1 tsp almond extract
1/4 tsp butter flavor.
1/2 c flour
1/2 scant c sugar
1/2 c brown sugar
1 c (2 sticks) butter, softened to room temperature
1/4 c sprinkles
1 pie crust for a 9-inch pie pan. (I use my perfect pie crust that has served me well for 12 years. Store bought or your own favorite recipe will work just as well.)
Preparation: Preheat oven to 325˚ F. Spray 9-inch pie pan. Roll out pie crust and place in pan.
Beat eggs in mixer on high until foamy. Mix in extracts.
In a small bowl, mix together flour, sugars, and salt. Mix into egg mixture.
Beat in butter and stir in sprinkles. Bake for 45-55 minutes or until a knife inserted in the middle comes out clean. Let cool for a few minutes for the filling to firm up. Serve warm.
Leftovers can be kept in the refrigerator for 3-5 days. When reheating, heat slice in microwave for 15-30 seconds.