Sugar Cookie - Keeping its shape

Ingredients:

2 1/2 c. butter, at room temperature

2 c. sugar

2 large eggs

seeds from 1 vanilla bean OR 3 tsp. vanilla

5 c. flour

1 t. baking powder

1 t. salt

Recipe:

1. Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed, use the paddle attachment. Mix until thoroughly incorporated - for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. (Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking: not ideal if you'd like the cookie to hold its shape.

2. Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.

3. Cut open your vanilla bean and scrape the seeds out. Add to mixing bowl. Alternatively, add liquid vanilla extract. Stir briefly.

4. Sift your dry ingredients together. 

5. Add all of the flour mixture to the bowl. Mix on low speed for 30 seconds. When the dough clumps around the paddle it's ready. It's also important at this stage not to over mix the dough.

6. Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.

7. Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.

8. Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will hold their shape better when baked.

9. Preheat your oven to 350 degrees.

10. Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.

11. Let cookies cool to room temperature and decorate!

Rating: 4 of 5

These cookies were great. I really liked the flavor - don't ask how many I ate. And they really do hold their shape pretty well! Ally and I had a blast decorating these for one of her friend's birthday. As much as I like this recipe, I do have a love-hate relationship with sugar cookies because of the in-and-out-of-the-fridge  process that happens.

Source: Sweetopia, Sugar Cookies

Griddle Flat Bread

Ingredients:

3 c. all-purpose flour

1 c. ice water

3 T. shortening

2 t. salt

2 t. baking powder

pinch of baking soda

Recipe:

1. Combine dry ingredients together. Add in shortening and mix until the shortening has been crumbled.

2. Mix in water and form into a dough.

3. Cut into 4-6 equal pieces and roll out into a thin disk.

4. Prick the surface of the dough with a fork and cook on a hot griddle, 1-2 minutes per side. Turn with spatula. 

Rating: 3.5 of 5

I used this recipe to stand in as pita bread for dinner because I didn't have the 2.5 hours I needed. This recipe only took about 20 minutes, so it solved the time problem. I liked this bread a lot actually, the only thing I would change would be the salt content. It's presence was a little bit too noticeable for me. 

Source: About.com, Griddle Flat Bread

The New York Times Chocolate Chip Cookies

I never did end up getting a picture of these cookies. I would only bake 8 at a time and they would just disappear!

Ingredients:

2 c. minus 2 T. cake flour

1 2/3 c. bread flour

1 1/4 t. baking soda

1 1/2 t. baking powder

1 1/2 t. coarse salt

1 1/4 c. unsalted butter

1 1/4 c. light brown sugar

1 c. plus 2 T. granulated sugar

2 large eggs

2 t. vanilla extract

1 1/4 lbs. chocolate chips*

* 1 lb chocolate chips = 2 2/3 c. -- I used what I had which was normal semisweet, white chocolate, and mini chocolate chips

Recipe:

1. Sift flours, baking soda, baking powder and salt into a bowl and set aside.

2. Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy - about 5 minutes.

3. Add eggs. Stir in vanilla. Reduce to low speed and slowly add dry ingredients until just combined.

4. Fold in chocolate chips. Refrigerate dough for 24-36 hours.

5. When ready to bake, preheat oven to 350 F. Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.

Rating: 5 of 5

I have low self-esteem when it comes to making chocolate chip cookies. Just chocolate chip cookies. Why? Well, because it doesn't matter what I do, they never turn out! But, this recipe actually works for me. I don't know why, but I didn't have a single bad batch, or cookie for that matter, over the 3 days that it took me to bake all the dough. To get a good soft cookie after it cools though, you need to drop enough dough to almost make a golf ball (which is my guess since I'm really not that familiar with golf balls....so let's say a ping pong ball since I do know those). These cookies are just so good! Oh yeah, I definitely don't think you need to refrig for 24-36 hours. I made my first batch after a 4 hour stint in the fridge and they turned out just the same as the dough that stayed in for the allotted time.

Source: I Am Baker, Chocolate Chip Cookies

Glazed Doughnut Muffins

Ingredients:

Muffins:

1/4 c. butter, softened

1/4 c. vegetable oil

1/2 c. granulated sugar

1/3 c. brown sugar

2 large eggs

1 1/2 t. baking powder

1/4 t. baking soda

3/4 t. ground nutmeg

1 t. cinnamon

3/4 t. salt

1 t. vanilla extract

2 2/3 c. all-purpose flour

1 c. milk

Glaze:

3 T. butter, melted

1 c. powdered sugar, sifted

3/4 t. vanilla

2 T. hot water

Recipe:

1. Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with non-stick cooking spray.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, granulated and brown sugar until smooth.

3. Beat in eggs, one at a time.

4. With the mixer on low speed, add in baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla until just combined.

5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6. Spoon batter into cups, filling the cups, and smooth tops. Bake until muffin tops are a pale golden and springy to the touch, about 15-17 minutes, rotating halfway through baking time.

7. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.

8. To make the glaze, in a medium bowl mix together the melted butter, powdered sugar, vanilla, and water. Whisk until smooth.

9. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time. Serve.

Rating: 4.5 of 5

We loved these! Super easy to make and just all around delicious! They're good with or without the glaze on top. I don't know that they taste just like an old-fashioned doughnut, but that's okay! They're that good. Good balance of nutmeg and cinnamon, fluffy, soft, and just what we like.

Source: Sweet Pea's Kitchen, Glazed Doughnut Muffins

Best Cocoa Brownies

Ingredients:

1/2 c. butter

1 1/4 c. white sugar

2 eggs

1 t. vanilla extract

1/3 c. unsweetened cocoa powder

1/2 c. all-purpose flour

1/4 t. salt

1/4 t. baking powder

Recipe:

1. Preheat oven to 350 degrees. Grease and flour a 9-inch square pan.

2. Melt 1/2 c. butter. Remove from heat and stir in sugar, eggs, and 1 teaspoon vanilla. *

3. Gently stir in 1/3 c. cocoa, 1/2 c. flour, salt and baking powder. Spread batter into prepared pan.

4. Bake in preheated oven for 28-30 minutes. Cool for 15 minutes before cutting.

*I melted my butter in the microwave and then poured it into the mixing bowl. Faster.

Rating: 4 of 5

As far as ease it's concerned, it's a 5. Such an easy recipe. It makes for a crispy outside and warm, ooey gooey inside. I didn't cook mine long enough (my oven tends to be on the warmer side of things) which caused an under-cooked middle (and I tend to not do the toothpick test!). So so so good and will definitely be making these again!

Source: The Comfort of Cooking, Best Cocoa Brownies

Lemon Crinkle Cookies

Ingredients:

1/2 c. butter, softened

1 c. granulated sugar

1/2 t. vanilla extract

1 whole egg

1 t. lemon zest

1 T. fresh lemon juice

1/4 t. salt

1/4 t. baking powder

1/8 t. baking soda

1 1/2 c. all-purpose flour

1/2 c. powdered sugar

Recipe:

1. Preheat oven to 350 degrees. Grease light color baking sheets with non-stick cooking spray (or use parchment paper) and set aside.

2. In a large bowl, cream butter and sugar together until light and fluffy.

3. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again.

4. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly.

5. Pour powdered sugar onto a large plate.

6. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

7. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny).

8. Remove from oven and cool cooking on pan for about 3 minutes. Transfer to cooling rack. *

*I actually add an extra step of sprinkling the cookies with a bit more powdered sugar when they had come out of the oven.....yes, in addition to the sugar you already roll it in.

Rating: 4.75 of 5

These are light and refreshing. The lemon is sooooo delicious. To quote my friend: "Joy and laughter and baby tears and goodness and happiness. These cookies are the bomb." And that is all we have to say about them.

Source: LDSliving.com, Lemon Crinkle Cookies

Graham Crackers

Ingredients:

2 c. whole-wheat flour

1/4 c. sugar

1/2 t. salt

1 t. cinnamon

1 t. baking powder

1 large egg

1/4 c. extra virgin olive oil

1/4 c. honey

2-3 T. milk

additional milk for glaze

cinnamon-sugar (optional)

Recipe:

1. In a mixing bowl, combine whole wheat flour, sugar, salt, cinnamon, and baking powder.

2. In a separate bowl, beat egg until light, then add oil, honey, and 2 T. milk.

3. Stir egg mixture into dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap dough in plastic wrap and chill until firm, about 1 hour (or longer, if it's more convenient).

4. Preheat your oven to 375 degree F.

5. Turn the dough onto a floured surface and knead gently until it holds together.

6. Roll dough out until it's about 1/16-inch thick; make sure rolling surface is well floured or you'll have trouble transferring crackers to baking sheet.

7. Cut dough into 3-inch squares (or cut out using cookie cutters), prick each square several times with a fork, and place on lightly greased cookie sheets.

8. Brush the tops with milk, sprinkle with cinnamon-sugar if you're so inclined, and bake for 15-20 minutes, or until crackers are lightly browned.

9. Remove crackers from oven, transfer to a wire cooling rack, and cool completely. 

Rating: 1 of 5

In theory these would be great. In practice, they didn't pan out. I put the first batch in for 15 minutes and they came out as black as I've ever seen something bake! They were terrible! For the second batch I put them in for 10 minutes, which resulted in a nice brown graham cracker color but they were hard as a rock. So, this recipe needs to working on. It would be great to get it to the point that I could get them to a point in which they were edible. It'd be nice to just bake graham crackers instead of having to buy them. 

Source: Culinary Adventures in the Kitchen, Graham Crackers

Navajo Tacos

Ingredients:

Meat mixture:

1 onion, chopped

1 lb. ground beef or turkey

3/4 c. water

1 envelope taco seasoning

1 15-oz. can whole kernel corn, drained

1 16-oz. can black beans, drained and rinsed

up to 1 T. chili powder, optional

Fry bread:

3 c. flour

1 T. baking powder

1 t. salt

1 1/2 c. warm water

2 c. vegetable oil, for frying

Toppings:

lettuce

tomato

sour cream

salsa

refried beans

shredded cheese

avocado

cilantro

Recipe:

For meat:

1. Crumble together onion and ground beef. Cook over medium-high heat until meat it cooked through.

2. Add 3/4 c. water, taco seasoning, corn, and black beans. Allow the mixture to simmer while you make the fry bread.

3. Add additional chili powder, if desired.

For fry bread:

1. In a medium size bowl, mix together the dry ingredients.

2. Add water and stir together. Dough may be slightly sticky.

3. Pour the vegetable oil into a medium size saucepan and heat the oil over medium heat.

4. Divide dough into 6 pieces. On a generously floured surface, pat the dough pieces into a flat round shape about 5-6 inches across.

5. When oil is hot, carefully place dough round into the hot oil until the bottom side is golden brown. With a metal set of tongs, flip the round, and cook the other side until puffy and golden brown. Remove the bread and place onto a paper towel lined plate.

6. Pile meat and toppings on the fry bread and enjoy!

Rating: 3.5 of 5

Ok, first off, I thought the fry bread was really good. Definitely hit the spot for me. But, the meat sauce is not what I normally have for Navajo Tacos. When I think Navajo tacos, I think a bean and meat chili type topping. So, the fry bread, great. Meat, not so much and need to hunt for the perfect recipe.

Source: Recipe Shoebox, Navajo Tacos

South Texas Flour Tortillas

Ingredients:

2 1/4 c. all-purpose flour

2 t. baking powder

1 t. salt

2 t. vegetable or olive oil

generous 3/4 c. hot milk

Recipe:

1. Heat milk in the microwave for 60 seconds. Leave it there until you need it!

2. Mix the dry ingredients together in a large bowl.

3. Add the oil to the dry ingredients and mix together a bit.

4. Slowly mix the hot milk in until the dough ball comes away cleanly from the sides of the bowl.

5. Mix the dough for 3-4 minutes and then turn out onto floured surface and knead once or twice.

6. Divide the dough into 12 equal balls. Make an indentation in each with your finger.

7. Roll each ball into a 6-inch circle (more or less) and cook on a hot non-stick skillet or griddle. Each side with take about 30 seconds to cook.

Rating: 3 of 5

A couple of pros and cons about this recipe. I liked the taste, even though it's basically flour and salt. I've got to admit, I kind of like thin bland breads. But, with that being said, these tortillas were more like pita breads rather than thin tortillas. I don't know if it was me or the recipe, but rolling these out was a workout! I thought my rolling pin handles were going to snap off before I got the dough thin enough. I got them pretty thin, but when they cooked they turned out to be pretty thick, Too thick for my taste. Although, really good with honey on them. I'm gonna have to find a different recipe to use for enchiladas, quesadillas, etc.

Source: Scrambled Henfruit, Homemade Tortillas

Bird's Nest Cupcakes (i.e. Vanilla cupcakes)

There is a lot more to this recipe than I put here. I was only after the vanilla cupcakes part. But, I love the whole bird nest look. So cute and perfect for a spring or Easter party!

Ingredients:

1 1/2 c. all-purpose flour

1 c. granulated sugar

1 1/2 t. baking powder

1/4 t. salt

1/2 c. unsalted butter, softened and diced into pieces

1 large egg, at room temperature

2 large egg yolks, at room temperature

1 1/2 t. vanilla extract

1/2 c. sour cream

Recipe:

1. Preheat oven to 350 degrees.

2. In a large mixing bowl, whisk together flour, sugar, baking powder and salt.

3. Add in butter, egg, egg yolks, vanilla and sour cream then beat ingredients together with an electric mixer on medium speed for 30 seconds until mixture is smooth (don't over-mix, if necessary, using a rubber spatula stir the batter until the flour is fully incorporated after the allotted 30 seconds).

4. Divide mixture evenly between 12 paper lined muffin cups (they should each be about 2/3 full).

5. Bake cupcakes for 20-25 minutes, until lightly golden and a toothpick inserted into center of cupcake comes out clean.

6. Allow to cool completely before frosting.

Rating: 4.5 of 5

Seriously, the best vanilla cupcakes I've ever had. I don't know if it's the kind of vanilla I used for these or if this recipe is just really that good! The vanilla presence is perfect! Not too strong, not to weak. I like the texture of the cupcake, too. Not sponge-y like the store bought king. Much more like a cornbread muffin. Honestly, these are so good by themselves that they don't need frosting. The only downside to this recipe is that it only makes 12!

Source: CookingClassy.blogspot.com, Bird's Nest Cupcakes

One-Bowl Chocolate Cake

If you're like me, then you LOVE having an excuse to make something sweet! Well, today provides that excuse. It's National Chocolate Cake Day!!! That's right, January 27th is the day of all days! In honor of this holiday, I decided to try a from-scratch-recipe for chocolate-cake.

Ingredients:

1 c. all-purpose flour

1 c. sugar

1/2 c. unsweetened cocoa powder

1/2 t. baking soda

1/4 t. baking powder

1/4 t. salt

3/4 c. milk

1/3 c. cooking oil

1 t. vanilla

1 egg

1 recipe Chocolate Glaze

Recipe:

1. Grease and flour a 9x1 1/2-inch round or 8x8x2-inch square baking pan; set pan aside.

2. In a large mixing bowl combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. Add milk, oil, and vanilla. Beat with a mixer on low speed just until combined. Beat on medium speed for 2 minutes.

4. Add egg and beat 2 minutes more. Pour batter into prepared pan.

5. Bake in a 350-degree oven for 30-35 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake on a wire rack for 10 minutes. Remove cake from pan. Cool thoroughly on a wire rack.

6. Spoon Chocolate Glaze over cooled cake.

Rating: 3 of 5

I really like the ease and taste of this cake, but this recipe makes a very dry cake. Pretty hard to get through one piece without something to drink. If I knew more about cakes, I would try to fix it, but since I really never make cake and I don't know anything about them I'm not going to fret about it.

Source: Better Homes and Gardens Cook Book, pg. 162