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.
I’m blogging with the folks over at #sundaysupper again this week, and this week’s theme is Fall Foods! When I think of fall, I think of Thanksgiving. When I think of Thanksgiving, I think Apple Pie. Not quite having all the resources nor the want to make an apple pie, I decided on muffins. I love muffins, and they’re a great quick breakfast- easy to freeze and then reheat when you want them.
I adapted a muffin recipe from Sally’s Baking Addiction, not quite being up to developing a recipe completely myself. Three tests in a week kind of knocks everything else out of you! Sally’s recipe is simple, foolproof, and makes soft, moist, high-domed muffins. Here’s how: First, you fill the muffins all the way to the top- not just 2/3 of the way full. Then, the muffins are baked at two different temperatures- at 425˚F for the first 10 minutes, then at 350˚F for the remaining 10-15 minutes.
Having limited resources and a small budget, I adapted the recipe for what I had on hand. I halved the recipe, used butter instead of oil, and brown sugar instead of white to make up for the loss of moisture from omitting the oil. I also added in some apple pie spice- since these are apple spice muffins, after all. I didn’t have any baking powder, so I used baking soda- another reason I used brown sugar. Baking soda needs an acid in the recipe to react to, such as a citrus, or in this case, molasses which is found in brown sugar.
These are warm, homey muffins full of fall flavor! These are a must for september and october early mornings.
Warm, fluffy muffins full of apples and spices. Perfect for freezing and reheating on cool early mornings.
1 cup chopped apple (about one small apple)
1 and ½ teaspoons apple pie spice, divided (1 tsp + ½ tsp)
1 and ½ C all purpose flour
2 teaspoons baking soda
¼ teaspoon salt
1 large egg
½ c brown sugar
½ C milk
¼ c butter, melted (1/2 stick)
Preheat oven to 425˚F. Line a muffin tin with cupcake liners.
toss apple pieces with 1 teaspoon of the apple spice.
in a medium bowl, toss together flour, salt, baking soda, and the remaining ½ teaspoon of apple pie spice.
In a small bowl, mix together egg and brown sugar. Add in milk and butter. Fold wet ingredients into dry ingredients and mix in apples.
Fill prepared muffin tin to the top of each cup.
Bake at 425˚F for 10 minutes before reducing to 350˚F for another 10-15 minutes. Tops should be firm but not hard, and a toothpick inserted into the middle should come out clean. Let cool before serving.
Cake-like cookies made with pumpkin and fall spices.
Have you ever done Zumba? I know the trends been around for a few years, but I went to a zumba class for the first time on Tuesday. If you don’t know what it is, it’s a form of aerobic exercise based on African dance. Basically, it’s a hip- swinging, punch throwing, more dance-y badass version of aerobics. The plus? A total body workout- not only were our arms and legs worked, but we even did an entire song of ab workouts.
That really doesn’t have a lot to do with these cookies; I just really enjoy Zumba. See, when you start food blogging, you have to start exercising more because you suddenly start eating more. (n the name of “research” and “quality control,” of course.)
Back to these cookies! Pumpkin spice is a classic fall flavor, which I fell in love with as soon as I was introduced to pumpkin spice lattes. With my love for cookies, a pumpkin spice cookie was inevitable. To make them, I used pumpkin pie spice, which is a combination of cinnamon, ginger, nutmeg, and allspice. If you don’t have pumpkin pie spice in your area, use an equivalent amount of each of those.
These are made with melted butter, meaning that you don’t have to pull out a stand mixer and come together in one bowl- which is convenient for those of us who do baking in small spaces with limited materials. The dough does require some chilling- at least 1-2 hours and even a day. This does a few things: It helps the dough come together and makes it easier to work with, and also helps the flavors become nice and friendly to each other. I baked the majority of the cookies after chilling for around 1.5 hours. They were good, and you could definitely taste all the flavors, but I baked a few cookies a day or so later. These cookies… man oh man. They had a much more pronounced spice flavor than the cookies that were not chilled as long. I also found that they were softer and chewier, and less cake-y than the first batch.
They’ll bake for 7-10 minutes; I found that 8 was the perfect time for my cookies. The 7 minute ones were a little too underdone, even when left out to sit and finish baking on the sheet. The 9-10 ones were a bit overdone, but much better than the 7’s. The 8 minutes were perfect- soft, chewy, cinnamon-y and pumpkin-y. These were also the ones that were chilled longer. They will look underdone when they come out of the oven, but will set up and continue to bake on the sheet- move them to a wire wrack when the middles look “done.” (not jiggly or gooey.)
But no matter how soon you bake them, they’re going to be fantastic. If you don’t have the patience to chill the dough, feel free to bake them as bars, increasing the baking time. Moral of the story? Buy a can of pumpkin, and make these cookies stat!
Cake-like pumpkin cookies with a slight spice that taste like pumpkin pie!
¾ Cup Butter, melted.
½ Cup Pumpkin Puree
½ Cup granulated sugar
1 Cup brown sugar
2 large eggs
¾ Tablespoon pumpkin pie spice
2 Cups all-purpose flour
½ teaspoon baking soda
Mix together butter, pumpkin, and sugars. Mix in eggs, one at a time.
Add spice, flour, and baking soda.
Let chill for 2-24 hours.
Preheat oven to 350˚F.
Drop 2 tablespoons sized mounds onto baking sheets.
Bake for 7-10 minutes, until edges are fully baked and golden brown. Cookies will look underdone, but will continue to bake as they cool. Let cookies sit for 5-10 minutes before transferring to wire wrack.