Tag: dough

S?mores Cookies

S’mores Cookies

by Pam on October 14, 2012

We were headed out of town for the weekend to camp at the Oregon coast in our motor home with friends.  The weather was going to be rainy and stormy the whole time which meant we wouldn’t be building fires to cook s’mores so I went in search of a good alternative.  I found these s’more cookies on Kevin & Amanda’s[1] site that looked perfect.  I picked up the marshmallow bits at the store and baked these cookies right before we left town.  The dough was very crumbly when I made them and it made me worry that the cookies would be crumbly but they turned out to be thick, hearty, and absolutely delicious cookies.  They were a big hit with all the kids (and adults) all weekend long and nobody was too disappointed that we couldn’t make traditional s’mores over a campfire.

Preheat the oven to 350 degrees.

Use a food processor to crush the graham crackers to fine crumbs.  Combine the flour, graham crackers, baking powder, and salt together in a bowl; mix well.

Beat the butter with the sugars until creamy and smooth.  Add the egg and vanilla and beat until well combined.  Slowly add the flour mixture to the butter mixture until just combined.  Add the marshmallow bits and chocolate chips and mix.

Place spoonfuls of cookie dough onto a baking sheet about 2 inches apart.  Place into the oven and bake for 10-12 minutes or until golden brown.  Let the cookies cook for a couple of minutes before moving them to a cooling rack.  Enjoy dipped in ice cold milk.

Print[2]



S’mores Cookies




Prep Time: 10 min.

Cook Time: 10 -12 min.

Total Time: 22 min.



Ingredients:

1 1/4 cups flour
3/4 cup graham cracker crumbs (7 full graham cracker sheets)
1 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 large egg
1 tsp vanilla
1 cup semi sweet chocolate chips
1 cup Jet Puffed Mallow Bits

Directions:

Preheat the oven to 350 degrees.

Use a food processor to crush the graham crackers to fine crumbs. Combine the flour, graham crackers, baking powder, and salt together in a bowl; mix well.

Beat the butter with the sugars until creamy and smooth. Add the egg and vanilla and beat until well combined. Slowly add the flour mixture to the butter mixture until just combined. Add the marshmallow bits and chocolate chips and mix.

Place spoonfuls of cookie dough onto a baking sheet about 2 inches apart. Place into the oven and bake for 10-12 minutes or until golden brown. Let the cookies cook for a couple of minutes before moving them to a cooling rack. Enjoy dipped in ice cold milk.



Adapted recipe by For the Love of Cooking.net
Original recipe by Kevin & Amanada

References

  1. ^ Kevin & Amanda’s (www.kevinandamanda.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Incoming search terms:

Gingerbread Cookies

Gingerbread Cookies

by Pam on December 20, 2012

The kids and I decided to make some Christmas treats this year and my daughter suggested gingerbread shaped cookies that they could decorate. I found a terrific recipe on Simply Recipes[1] that worked great. It was the perfect way to spend the afternoon… listening to Christmas music, smelling gingerbread cookies baking, spending time with my children, and seeing them having so much fun. The cookies turned out soft and chewy and so flavorful. The kids used up all of the sprinkles and frosting we had in the baking cabinet and decorated their hearts out for over an hour. A great time was had by all!

Combine the flour, baking soda, ginger, cinnamon, nutmeg, clove, and salt together in a bowl and mix until well combined.

Using a mixer, beat the butter and sugar together until fluffy and creamy. Mix in egg and molasses. Gradually add the flour mixture; you may need to work it with your hands to incorporate the flour mixture. Divide dough in half; wrap each half in plastic wrap. Chill for at least 1 hour in the refrigerator.

Preheat the oven to 350 degrees.

Roll out the dough on lightly floured parchment paper. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.

Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use a cookie cutter to cut into desired shapes. Form the leftover dough into a dish and place into the freezer for a few minutes to get chilled before re-rolling and cutting out shapes; repeat.

Carefully transfer the cutout cookies to an ungreased baking sheet.

Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes before transferring the cookies to a wire rack to cool completely. Decorate as desired.

 Eat them plain or dipped in milk. Enjoy!!



Print[2]

Save[3]



Gingerbread Cookies




Yield: 20-25 misc. shaped cookies



Ingredients:

3 1/4 cups flour
3/4 tsp baking soda
3/4 cup unsalted butter, softened
1/2 cup brown sugar, packed
1 tbsp ginger
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
1/2 tsp salt
1 large egg
1/2 cup molasses
Miscellaneous decorations (frosting, sprinkles, etc.)

Directions:

Combine the flour, baking soda, ginger, cinnamon, nutmeg, clove, and salt together in a bowl and mix until well combined.
Using a mixer, beat the butter and sugar together until fluffy and creamy. Mix in egg and molasses. Gradually add the flour mixture; you may need to work it with your hands to incorporate the flour mixture. Divide dough in half; wrap each half in plastic wrap. Chill for at least 1 hour in the refrigerator.

Preheat the oven to 350 degrees.

Roll out the dough on lightly floured parchment paper. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.

Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use a cookie cutter to cut into desired shapes. Form the leftover dough into a dish and place into the freezer for a few minutes to get chilled before re-rolling and cutting out shapes; repeat.

Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes before transferring the cookies to a wire rack to cool completely. Decorate as desired. Enjoy!



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Simply Recipes

 

References

  1. ^ Simply Recipes (www.simplyrecipes.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

Pumpkin Cinnamon Rolls – The Least Scary Halloween Treat, Ever!

When I was asked to join some of my fellow foodies on
YouTube, to produce a video for a special seasonal playlist called “Halloween Sweet Treats,” I sat down and considered all the scary sweets
recipes in my repertoire. After several minutes of deep thought, I realized I
had nothing.


Not to sound like a curmudgeon, but sticking broken pretzels
into a marshmallow and calling it a “scary spider,” just isn’t my thing. So,
instead of trying to figure out how to make a chocolate truffle look like a
bleeding eyeball, I made a batch of pumpkin cinnamon rolls. They may not be
scary (what’s the opposite of scary?), but they are seasonal, and incredibly
delicious.

I used to joke that when Halloween/Thanksgiving time rolls
around, the only thing a chef has to do to make a recipe seasonal is to add
some pumpkin to it. Chili with a spoon of pumpkin stirred in? Halloween
chili! Dinner rolls with a spoon of pumpkin kneaded into the dough?
Thanksgiving dinner rolls!


Well, that’s exactly what I did here, and while it may be
formulaic, it also produced the best cinnamon rolls I’ve ever tasted. One key
is a nice soft, sticky dough. Be sure to only add enough flour so that the
dough just barely pulls away from the side of the bowl as it kneads.

You can certainly embellish by adding some chopped walnuts
or pecans to the cinnamon-sugar layer, but since I decided to garnish with
pumpkin seeds, I went sans nuts. Anyway,
despite not being very horrifying, these really would make a special treat at
any Halloween party. I hope you give these a try soon. Enjoy!


Ingredients for 16 Pumpkin Cinnamon Rolls:
(I used a deep 13 x 9 baking dish)

For the dough:

1 package of dry yeast
1/4 cup very warm water (about 100-105 degrees F.)
1/2 tsp white sugar
1/2 cup pure pumpkin puree (not pumpkin pie filling)
1/4 cup heavy cream (can sub milk, but cream is better)
1 tsp fine salt
1/4 cup melted butter
1/2 tsp vanilla extract
3/4 tsp pumpkin pie spice (or 1/2 tsp ground ginger and 1/4 tsp allspice)
1 large egg
1/4 cup granulated sugar
4 1/4 cups all purpose flour (divided), or as needed 
 (add enough flour
to mixer so that dough just barely pulls away from sides, and a very soft,
slightly sticky dough is formed)
*knead for at least 6-7 minutes

For the filling:
5 tbsp melted butter, brushed on rolled dough
3/4 cup packed brown sugar
1/4 cup of granulated sugar
2 tbsp ground cinnamon

*For the glaze:
1/4 cup room temperature cream cheese
1 cup powdered sugar
1/4 cup milk, or as needed
1/4 tsp vanilla extract, optional
*adjust glaze by adding more powdered sugar or milk to
achieve desired consistency
1/4 cup toasted pumpkin seeds to garnish

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close