Category Archives: Cookies/Breads/Muffins

Chocolate Chip Cookies

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There is nothing like the smell of chocolate chip cookies baking in the oven on a nice Fall day. These are perfect! Little bit of crunch on the outside and chewy on the inside.

Ingredients:

2 cups all-purpose flour (or self rising flour, which is what I used)
2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
12 ounces semi-sweet chocolate chips (2 cups)
3/4 cup coarsely chopped walnuts (optional, our kids do not like nuts, so we opted out) 🙂

Preheat the oven to 350°

In a medium mixing bowl, whisk flour with baking soda and salt. If you are using self-rising flour you can skip this step, you will not need the salt or baking soda.

In a large mixing bowl beat the butter at medium speed until creamy with a mixer.

Add brown sugar and granulated sugar and beat until fluffy.

Add eggs and vanilla and beat until smooth.

Lower speed and beat in the dry ingredients.

Stir in chocolate chips and nuts

Place heaping tablespoons of the cookie dough at least 1 1/2″ apart on a baking sheet lined with parchment paper. Bake for approximately 12-16 minutes. I baked mine for 16 minutes.

Leave cookies to cool on baking sheets for 2 minutes before moving them to wire racks.

Enjoy!

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Pumpkin Muffins

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I have been in a pumpkin mood! I didn’t have a Pumpkin Muffin recipe, so I went to Google and found a few recipes and came up with this one. They are so moist and full of flavor. You can always make this a lighter recipe by using low-fat milk, fat free sour cream and (as I noted) substitute the vegetable oil with unsweetened applesauce, which is a great addition.

Ingredients:

1 1/2 cup of whole wheat flour
1 1/4 cup of all purpose flour (if you do not have whole wheat you can use 2 3/4 cup of all purpose flour)
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt

1 15 oz. can of pure pumpkin
3/4 cup sour cream
1/3 cup milk
1/4 cup vegetable oil (or you can substitute for unsweetened applesauce)
1 teaspoon vanilla extract
1 large egg
1 large egg white

Cooking spray
1 tablespoon granulated sugar
1 1/2 teaspoons brown sugar

Preheat oven to 375°

Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.

Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist.

Spoon the batter into muffin tin coated with cooking spray. Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.

Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Pumpkin Snickerdoodles

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I love to bake! I love the smell of fresh baked cookies in the house. It brings such a warm/cozy feeling to our home. The funny thing is, I am not really a sweet/dessert person. Give me a salty snack or even better yet some really good artisan bread with some (lots) cheese (any cheese) paired with a glass of wine and I am happy! So this recipe is for all of you. It is not your typical Snickerdoodle. These are soft and puffy with just enough pumpkin flavor. The smell that permeates the house is just….well it smells like Fall!

For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pure pumpkin
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Directions:
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

Source: slightly adapted from Annie’s Eats

Banana Bread

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This is a recipe from my Grandmom Wish, dating back to 1930. I have decided to post this for my friend Teresa. She has been wanting to have this recipe for a while, but I have always been hesitant in sharing as I feel like it was a “secret recipe.” 🙂 I then decided, why not share this with everyone because it IS such a great recipe. If you like nuts and raisins, feel free to add some into the batter. We hope you enjoy this as much as we do. We welcome comments, so please let us know.

Preheat oven to 350 degrees.

Ingredients:

1/4 Cup unsalted butter
1 Cup sugar
1 Egg (at room temperature) *Tip – whenever you are baking, it is always best to have your eggs at rooms temperature as they seem to disperse better through the batter
3 Bananas Mashed (best way is with a fork)
1 1/2 Cups flour
1 Teaspoon baking soda
Pinch of Kosher Salt

With a mixer, cream butter and sugar until combined. Add egg and mashed bananas. Sift together flour, baking soda and salt. Gradually add dry ingredients into the wet and mix until completely combined.

Pour into greased loaf pan and bake for approximately 35 – 40 minutes.

Peanut Butter Cookies

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This is one of my favorite and easy cookie recipes.  This was my grandmother’s recipe.

Ingredients:

Sift together in a bowl:

1C Flour

1/2 t. Baking Soda

1/4 t. Salt

In another bowl mix together:

1/2C Unsalted Butter

1 Egg

1/2C Brown Sugar

1/2C Sugar

1/2 C Skippy Peanut Butter

1/2 t. Vanilla

Preheat oven to 325 degrees

Using an electric mixer, mix together the butter and egg until combined.  Add the brown sugar, sugar, peanut butter and vanilla.  Once it is completely mixed, gradually add in the dry ingredients.

Drop by spoon onto a non-stick cookie sheet.  Dip a fork in flour and make a criss cross pattern.

Bake for approximately 18 minutes

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