Cinnamuffins

Quick and easy and done in a blink.

If you like molasses, these muffins are just right for you.

Cinnamuffins

Ingredients

  • 1/4 cup oil
  • 1/2 cup dark molasses
  • 1 cup applesauce
  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 3/4 tsp cinnamon
  • 1/2 tsp salt

Directions

Mix the three wet ingredients.  Sift together the dry ingredients, making sure there are no soda clumps.

Preheat the oven to 375ºF and grease a 12-cup muffin tin.

Add the wet ingredients to the dry ingredients and mix until blended.  Fill into the muffin tin and bake for 18-20 minutes, or until an inserted wooden toothpick comes out clean.

These are rather soft muffins, so have a care when you take them out of the tin or they will look somewhat squished.  But truth be told, they taste great one way or another.

Variations:  Add half a cup of raisins into the dry ingredients before mixing it all together, or substitute a can of drained mandarin oranges for the applesauce.

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This is a slightly modified version of the Cinnamuffin recipe from The New Laurel’s Kitchen by Laurel Robertson, Carol Flinders and Brian Ruppenthal, published in 1986.

No-Knead Whole-Wheat Bread

Easy to make and very tasty!

This is a recipe that children can make all by themselves, if you help them putting the bread in the oven and getting it out again.

No-Knead Whole-Wheat Bread

Ingredients

For 2 loaves

  • 6 1/2 cups whole-wheat flour
  • 2 tsp salt
  • 3 1/2 cups warm water, separated
  • 2 1/4 tsp active dry yeast
  • 2 tsp brown sugar

Directions

Grease 2 loaf pans.  Mix flour and salt and sieve into a bowl.

Pour 2/3 cup of warm water into a measuring jug.  Sprinkle in yeast and let stand for 1 minute.  Sprinkle in sugar, stir, and leave to stand for 10 minutes.

Pour yeast mix into the flour.  Pour another 2 3/4 cups of water into the flour.  Mix until all is well mixed.  Divide the dough between the two loaf pans, flattening it slightly with the back of a spoon.

Cover and let rise in a warm place for about 30 minutes, or until the dough has risen by one third.

Preheat the oven to 400ºF.  Bake the loaves for about 40 minutes.  Remove from the pans and check if the bread is done by knocking on the bottom with your knuckle: If it sounds hollow, the bread is done.

Place loaves on a wire rack to cool.

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Kitchen Sink Cookies

If you cannot decide whether to make chocolate chip cookies, or oatmeal cookies, or almond cookies or coconut cookies, make these. No decision necessary.

Everything but the kitchen sink – these cookies got it!  They are basically gussied up chocolate chip cookies.

Kitchen Sink Cookies

* makes between 40 and 60 cookies *

Ingredients

  • 1 cup slivered almonds
  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (2 sticks) butter, room temperature
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 2 cups old-fashioned oats
  • 1 cup shredded coconut
  • 1 bag of chocolate chips (12 oz)

Directions

Spread almonds on a baking sheet and toast in the oven at 350ºF until lightly golden brown.  This will take about 8 minutes; stir twice during this time.  Can also be done in a dry skillet on the stove top.  Let cool.

In a bowl, mix flower, baking powder, baking soda and salt.  In another. large bowl, beat together butter and the two kinds of sugar.  Add the eggs one at a time, the the vanilla, mixing well in between.  Add the flour mixture, mix until blended.  Add oats and coconut, mix until blended.  Add toasted almonds and chocolate chips and mix until blended.

Preheat the oven to 375ºF.

Drop heaping tablespoons of dough onto a baking sheet, leaving about 1 inch of room in between.  If you want crispier cookies, flatten the heaps.

Bake for about 10 minutes, a minute longer to make them crispier.

Let cookies cool on the baking sheet for a little, like you would with ordinary chocolate chip cookies, then move them unto a cooling rack.  Let cool completely.  These cookies are actually better when they are cold, and even better the next day.

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Dresdner Stollen

I have never visited Dresden in the far east of Germany, but sure enjoy this traditional seasonal food.

Now here’s a kind of sweet Christmas bread we always had during Advent when I was a child, though bought rather than self-baked.  Last year we got this recipe from a friend and gave it a try.  Turned out very tasty, although technically, we did not make “Dresdner Stollen”: By law of the EU, only Stollen made in Dresden and according to set standards can be sold as “Dresdner Stollen”.  Well, we rather ate than sold ours, and thus avoided the legal hassle.  😉  Oh, incidentally, no marzipan in this one, just almonds.

Stollen has a long shelf life if you can keep it away from hungry people.

Dresdner Stollen

Ingredients (for 2 Stollen)

  • 2 1/2 cups raisins
  • 4 Tbl rum (I use port wine or orange juice)
  • 8 cups flour
  • 2 packages dry yeast (or 2 cubes of fresh yeast, if available)
  • 1 cup sugar
  • 1 tsp salt
  • zest of 1 lemon
  • 1/2 tsp ground nutmeg or mace
  • 1 lb unsalted butter, soft or melted
  • 1 to 2 cups warm milk (depending on the kind of flour you are using)
  • 1.5 oz almonds, chopped
  • 4 oz candied lemon peel, finely chopped
  • 4 oz candied orange peel, finely chopped
  • unsalted butter for coating
  • confectioners sugar for dusting

Directions

  • Soak the raisins in the rum (or port wine) over night.  You can use orange juice instead, if you wish to avoid the alcohol.
  • Combine flour, yeast, sugar, salt, zest and nutmeg.  Add melted (but not too hot) butter, then enough warm milk to make a smooth yeast dough.  If butter or milk are too hot, they will kill the yeast.
  • Incorporate almonds and candied peel.  Finally knead in raisins.  Let rise for 1 hour.
  • When the dough is done rising, preheat the oven to 350ºF.
  • Punch down and knead the dough once more, then divide into two pieces and shape two Stollen loaves.
  • Bake for about 1 hour on a baking sheet.
  • Take out of the oven, brush generously with butter and dust with confectioner’s sugar.

Store tightly wrapped so it doesn’t dry out.  Tastes great with butter, or dipped in coffee or cocoa, or just as it is.

 

Lemon Crinkle Cookies

Lemon cake in cookie format!

Have you tried our Chocolate Crinkle Cookie recipe?  These are Crinkle cookies as well, but this time with a taste of sunshine.  It’s a shortbread dough, so make it ahead of time and put it in the fridge for at least an hour, preferably over night.

Lemon Crinkle Cookies

Makes 30-40 cookies

Ingredients

  • 2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (1 stick) butter
  • 1 cup granulated sugar
  • 1 tbsp lemon zest
  • 3 eggs
  • 3 tbsp lemon juice
  • 1 tsp vanilla extract
  • powdered sugar to roll cookies in

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Directions

Mix flour, baking powder and salt in a bowl, set aside.

In another bowl, mix together butter, sugar and lemon zest until creamy.  Add eggs one by one, mixing in between.  Then add lemon juice and vanilla extract, mix.

Add flour mixture and combine until just blended.  The dough will be sticky and does not form into a ball, so just cover the bowl and put it in the fridge for at least an hour.

When the dough has rested long enough, preheat the oven to 350ºF.

Line 2 baking sheets with parchment (or not – I don’t line mine).  Scoop about 1 tbsp of dough per cookie out of the bowl, roll into a ball in the palms of your hands, roll in powdered sugar and set on the baking sheet, about 2 inches apart.  Press slightly on the dough balls to flatten them.

Bake for 10-13 minutes in the oven.  If you are baking two baking sheets at the same time, rotate the baking sheets about halfway through the baking time.  The cookies are done when the tops are beginning to look cracked and puffed, and the edges are slightly browned.

Remove from baking sheet and let cool on a rack.  Enjoy!

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Danish Butter Cookies

First time we used a piping bag. Fun!

Danish Butter Cookies

Ingredients

  • 1 cup unsalted butter at room temperature
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1 egg
  • 2 cups flour
  • Granulated sugar for sprinkling

Directions

  1. In a large bowl, beat the butter and sugar until combined and fluffy.  Then add the salt, vanilla and egg, and beat until combined.  Gradually add the flour and mix until the flour is incorporated.  The dough will be thick.
  2. Preheat the oven to 350 degrees F.  Have two baking sheets handy.  You can line them with parchment if you prefer.
  3. Transfer the dough to a decorating bag fitted with a large open star tip.  Pipe the dough into 2-inch circles on baking sheets. Sprinkle with sugar.
  4. Bake, one baking sheet at a time, until light golden brown, around 10 minutes, depending on your oven.
  5. Let the cookies cool for a moment, then transfer them to a cooling rack in a timely fashion.
  6. Let cool completely before storing.

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Valentine Sandwich Cookies

The oldest daughter suggested the design and so these cookies look quite fancy.

Valentine’s Day came and went, and this year we tried out a new cookie recipe for the occasion.  The oldest daughter suggested the design and so the end result looks quite fancy, but they are still easy to make and easy to modify for any occasion that you want to make cookies for.  Plain ol’ biscuit cutters of different sizes work fine, too.  This is a shortbread cookie, so plan in some time to let the dough chill in the fridge.

Valentine Sandwich Cookies

INGREDIENTS
6 tablespoons of butter
3/4 cup brown sugar
1 large egg
3/4 teaspoon vanilla extract
2 cups flour
1/8 teaspoon salt
1/2 cup strawberry jam
powdered sugar

INSTRUCTIONS
In a large bowl, mix the butter with the brown sugar, beating until light and fluffy.  Add the egg and vanilla and blend.

Add flour and salt, beat well.  Wrap the dough and chill 1 hour or longer.

Roll the dough in batches to 1/8-inch thickness.

Cut with cookie cutter of your choice.  Transfer the cookies to a lightly greased baking sheets.

Cut out the center of half of the cookie with a smaller cookie cutter.

Bake at 350°F. for 5 to 6 minutes or until the cookies are lightly browned. Cool slightly on the baking sheets; remove to wire racks to cool completely.

Spread the solid cookies evenly with strawberry jam, and if desired, dust the cookies with the cutout centers lightly with powdered sugar.

Top the solid cookies with the sugar-dusted cookies, pressing lightly together to fill cutouts with jam.

dusting with powdered sugar

We used the cutouts for more sandwich cookies of the less fancy kind as shown below.  How many cookies this makes depends on the size of your cookie cutters; we got 13 out of the deal this time around.

Very tasty!

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Milk-and-Cookie Cups

Cookies and milk are great together, so why not combine them into mini chocolate chip cookie cups coated with chocolate, and then filled with cold milk?

Cookies and milk are great together, so why not combine them into mini chocolate chip cookie cups coated with chocolate, and then filled with cold milk?

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Milk-and-Cookie Cups

Ingredients:

  • 2 cups of flour
  • 1/2 teaspoon of salt
  • 1 cup (2 sticks) of butter, softened
  • 1/2 cup of firmly packed brown sugar
  • 1/2 cup of granulated sugar
  • 1 large egg
  • 2 teaspoons of vanilla extract
  • 1 (12 ounce) bag of mini (we actually used normal size) semi-sweet chocolate chips
  • 1 1/2 cups of cold milk, for serving

Directions

  • Grease a 24-cup mini muffin pan.
  • Whisk together the flour and salt in a bowl.
  • Beat the butter, brown sugar and granulated sugars, until well blended.
  • Add the egg and vanilla and beat again till well combined.
  • Scrape the bowl and add half the flour-and-salt mixture and mix till just blended.
  • Add the rest of the flour mixture and mix again till well blended.
  • Add 3/4 cup of the chocolate chips, and stir into the dough till evenly mixed.
  • Spoon one tablespoon of dough into each muffin cup, and push the dough into the bottom and up the sides of each cup so that the dough rises slightly above the rim.
  • Use a 1/2-teaspoon measuring spoon to smooth the center well.
  • Put the pan, uncovered, into the refrigerator for 30 minutes.
  • Cover the bowl containing any remaining dough with plastic wrap and put it int eh fridge as well.
  • Preheat the oven to 350 F.
  • Bake until the edges begin to brown, about 20 minutes.
  • Remove the pan from the oven and set it on a wire rack.
  • Immediately use the half-teaspoon measuring spoon to smooth the centers again.
  • Let cool for 15 minutes, then carefully remove the cookie cups, using a small icing spatula to help loosen them.
  • Let the pan cool completely, then bake the second batch with the remaining dough.
  • Melt the remaining chocolate chips until smooth.  Don’t let them get too hot!  The recipe asks for way more melted chocolate than we needed, though.
  • Spoon a 1/2 teaspoon (use the half-teaspoon measuring spoon) of the melted chocolate into each cookie cup, using a small spoon to coat the sides of the cup with chocolate.
  • Let the chocolate set for 20 minutes or as needed until the chocolate is firm.
  • Fill with milk and DEVOUR!

Makes 36 cookie cups.

Source:
American Girl Cookies, San Francisco, CA 2018, p. 93/94

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No-Bake Cookies

Try good old-fashioned no-bake cookies for a sweet treat on a warm day.

On a hot summer day, baking is not exactly what comes to mind.  But there is no need to run out to the store and buy cookies if you have a craving for something sweet:  Try making good old-fashioned no-bake cookies!

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No-Bake Cookies

Ingredients

  • 2 cups sugar (we use light brown sugar)
  • 8 tbsp butter (1 stick)
  • 1/2 cup milk
  • 1/3 cup baking cocoa
  • 3 cups rolled (or old-fashioned) oats

Directions

In a large saucepan, combine sugar, butter, milk and cocoa.  Bring to a boil over medium heat, stirring frequently.  Continue to boil for three minutes, stirring frequently.  Remove from heat.  Stir in oats.  Drop by tablespoonfuls onto waxed paper, and depending on how dry your mixture is, you need to be quick about it.  Let stand until firm.

busy hands
Busy hands

If using old-fashioned oats (as shown in the pictures), let cool for 5 minutes after stirring in the oats before dropping by tablespoonfuls onto waxed paper.  They may be a bit stickier if using old-fashioned oats.

Store tightly covered, if there are any left to store!

reward
Reward

 


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