My Baking Adventures

Today is  September 1st!

And that can only mean one thing.

My birthday is in…….

** counting on fingers **

Nineteen days! Woohoo!

I’m going to take a cue from my father, and make this party last all month long! (Good call, Dad.) I kicked off a little pre-birthday celebration last night by getting a new computer. I have been a long-time Sony Vaio user – but finally finally made the jump to a Mac Book. And what’s really funny is that Alexander sat with me last night and helped set it up. Now I don’t mean setting up like plugging it in, I mean he showed me how to navigate through the icons on the bottom, how to access ITunes, etc.

Considering he doesn’t use a Mac at home or at school, I’m wondering where he gleaned all this information.

The world may never know……

But getting back to the important stuff – my birthday – Alexander has already asked me to make a Death By Chocolate Cake again  – remember that vision of deliciousness? That was 2 years (gulp!) ago.

Ahem. My how time flies……

However, I’d like to start with something a bit simpler – for instance, how about a slice of  a  fabulous chocolate chip pie?

This is what happens when you don’t feel like forming cookies – and therefore press the entire batch of dough into a 9″ round cake pan. Oh yeah – it’s every bit as delicious as it looks.

This slice of heaven is provided to you courtesy of Tish Boyle – I used her recipe for “Soft and Chewy Chocolate Chip Cookies”. I’m sure they are outstanding as actual cookies, but I have to say we really enjoyed this as a pie!

Soft and Chewy Chocolate Chip Cookies – adapted from Tish Boyle

2 ½ c. all purpose flour
¼ tsp salt
½ tsp baking soda
¾ cup unsalted butter, melted
1 c. firmly packed brown sugar
½ c. granulated sugar
2 large eggs
1 tsp. vanilla extract
10 oz bittersweet chocolate – chopped (I used chips)

Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.

In a bowl, whisk together the flour, salt and baking soda. Set aside. In another bowl, whisk together the butter and sugars – then add the eggs, one at a time, whisking well between additions – then add the vanilla. Using a wooden spoon, stir in the flour mixture just until blended, then stir in the chocolate.

Using a ¼ cup measuring scoop, drop the dough onto the prepared sheets, spacing about 2 inches apart. Bake for 15 – 18 minutes, or until the cookies are just set in the center.

Remove from the oven and allow to cool for a few minutes before placing them on a wire rack to cool completely.

My mother always told me never to swear.

And for the most part, I don’t.

But in this case, I swore I was going to post every day, and I swore I was going to be diligent in keeping up my blog with food and family photos.

And I haven’t. Because 7 days passed and I didn’t post a thing.

See? This is why I shouldn’t swear. The summer has been more hectic than usual and I’ve been busier than I can ever remember being. Doing what, I don’t know. Well, I take that back – I do know: work, cook, clean, vacation, work, cook, clean, lather rinse repeat. Throw two squirrelly kids into the mix along with one 22 year old nephew (who has taught my kids a thing or two about life – all good) and when I woke up this morning, I realized the kids start school on Friday and my nephew is moving out this weekend.

Do you KNOW what this means?

Empty nest syndrome.

Which translates to: I might have to get another dog.

Or, (and I think my mother would approve of this plan) – I may have to fill my days getting massages, manicures, shopping and POSTING to the blog.

Yes, that should work out just fine.

But I still might get the dog.

Levain Bakery Copycat CC Cookies - adapted from Rach’s Blog Bite

If you like your chocolate chip cookies thick and chewy, these will not disappoint you. The only advice I can offer is to watch the baking time closely – if you bake them too long, they will become too crunchy.

Not that I would have any firsthand knowledge of that.

2 sticks unsalted butter, cool but slightly softened
2 cups light brown sugar
2 eggs, straight from the fridge
2 ¾ cups all purpose flour
½ tsp. table salt
1 tsp. baking powder
¼  tsp. baking soda
2 cups semisweet chocolate chips
1 tsp. vanilla

Directions:
Preheat oven to 375 degrees.

In bowl of electric mixer fitted with paddle, mix together butter and sugar on low speed until blended. Add eggs, one at a time, and beat on low speed until incorporated.
Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips.

Scoop cookie dough {using #20 scoop- approximately 4 tbsp. of dough} onto parchment lined baking sheet 1 1/2 inches apart. Bake 15-20 minutes until the edges are golden brown and the tops are just lightly browned. Cool completely on wire racks.

It’s Monday morning ………

And I’ve been cursed with a serious case of writer’s block. I have an accounting issue at work that I can’t seem to figure out in my head (or the computer, for that matter), so perhaps 2 0r 3 of these perfectly chewy, absolutely delicious cookies will help solve the problem.

If not, I’m headed straight for the rum cake.

Writer’s Block Oatmeal Raisin Cookies - adapted from Land O’ Lakes

1 1/2  cups firmly packed brown sugar
1  cup unsalted butter, slightly softened
2   eggs
2   tsp. water
2   tsp. vanilla
2   cups all-purpose flour
1   tsp. baking powder
1   tsp. baking soda
2 tsp. ground cinnamon
½ tsp. salt
2   cups uncooked quick-cooking oats
1  cup golden raisins

Heat oven to 350°F. Combine brown sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, then add water and vanilla; beat until just blended. Reduce speed to low; add all remaining ingredients except oats and raisins. Beat until well mixed. Stir in oats and raisins.

Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 11 to 14 minutes or until lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

I had the best of intentions.

Really, I did.

I made a vow to myself that I would be dedicated and committed to start posting everyday, like I used to. I took the time to edit my photos, copy my recipes, and coerce my brain to come up with witty, engaging stories to go with the aforementioned recipes and photos.

However, an evil force – hereinafter referred to as “the devil’s internet” is conspiring against me.

We (meaning me, the kids and both dogs) returned home yesterday from our brief trip to the Oregon coast (thanks again, Mom and Dad!)  to discover that the “devil’s internet” has been out for 5 days.

Um, excuse me – but how am I supposed to live without internet for 5 days? Even if it is possessed by the devil.

Allegedly, the good people from Centurylink are supposed to be at my house today to repair exorcise the devil from the line.

Allegedly.

I hate to sound cynical, but I’ll believe it when I see it.

So here I am at work with my trusty laptop – bringing you a bit of sunshine and happiness in the form of a delicious lemony puffy pillow of goodness.

A special shoutout to my very good friend Leslie – because she actually baked these cookies and graciously brought some over to share.

I am forever indebted to friends that bake and share.

Glazed Lemon Cookies – adapted from Martha Stewart

Makes 24
2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract

Lemon Glaze

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

Lemon Glaze

2 cups confectioners’ sugar
2 tablespoons finely grated lemon zest
1/3 cup fresh lemon juice

In a medium bowl, whisk together 2 cups confectioners’ sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth.

Today’s the day.

dun dun dun…….

There was a last minute change of plans yesterday, so my big adventure in snowboarding is scheduled to take place today.

I still can’t decide if I’m excited…….or scared.

I think I’ll go with the latter.

I’m very pleased that the weather is cooperating, though, we had a big storm last night (complete with hail!), with more rain on the way today – so there should be lots of fresh snow up on the mountain.

Yay!

I don’t have time to stay and chat, but I couldn’t post an update without a recipe of sorts, so here’s one for a phenomenal chocolate cookie that I made a few weeks ago.

Mmmm, mmmm – almost like a brownie, these cookies are soft, chewy and super chocolatey. I highly recommend you make them as soon as possible.

Double Chocolate Cookies - adapted from the NY Times

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup butter
1 cup brown sugar
1 cup granulated sugar
2 tablespoons instant coffee powder
2 teaspoons vanilla extract
4 eggs
4 ounces unsweetened chocolate, melted and cooled
6 ounces chocolate chips

Combine flour, baking powder, cinnamon and salt in a medium-size bowl. Set aside.

In a large bowl, beat butter, sugars, instant coffee and vanilla together until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in melted chocolate. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Stir in chocolate chips.

Line four large baking sheets with parchment paper. Scoop dough onto lined baking sheets, using a #30 cookie scoop or by rounded tablespoon.

Cover and refrigerate until very firm, one to four hours.

Preheat oven to 350 degrees.

Bake 7 to 9 minutes, or until barely brown on the bottom. Do not overbake. Cookies will seem very soft, but will firm as they cool. Cool cookies on racks.

Store covered in an airtight container, and freeze for longer storage.

Yield:  about 4 dozen

Although I plan on spending the better part of today sulking over the demise of my ovens (see previous post), I have decided now is the time to test-drive that new Kitchenaid countertop oven. I mean, I’ve used it, but haven’t really used it yet.

You know what I mean?

In order for it to be properly broken it, I need to actually bake something in it, not just make toast in it.

However, given my history of burning out kitchen appliances, it might not have that long to live.

If you hear a loud explosion, or see a nuclear-type mushroom cloud in the sky, there’s a very good chance it’s coming from my house.

Don’t be alarmed – I’m on very good terms with the local fire department.

I found these cookies on April’s site last year, and while I made them several months ago, I never got around to posting them.

The kids absolutely loved them – but really, any time you combine cookies and candy, you are guaranteed to be voted Most Popular Mom on The Block.

Snickerdoodle Blossoms - adapted from Abby Sweets

1/2 cup granulated sugar
1/2 cup packed, brown sugar
1 cup butter, softened
1 egg
1 tsp vanilla
1/4 tsp salt
1 cup all purpose flour
1 cup white whole wheat flour
1 tsp baking soda

1/4 cup sugar
1 tbs. ground cinnamon

48 milk chocolate kisses, unwrapped

Preheat the oven to 375 degrees.

Combine 1/2 cup granulated sugar, brown sugar and butter in large mixing bowl. Beat at medium speed until creamy. Add egg, vanilla and salt; continue beating until well mixed. In a small bowl, sift together flours and baking soda. Reduce mixer speed to low; and add flour mixture. Beat until well mixed.

Shape dough into 1 inch balls. If dough is too soft, refrigerate for 1/2 hour. Combine 1/4 cup sugar and 1 tbs. cinnamon in a small bowl. Roll dough balls into cinnamon sugar mixture.

Place balls in mini muffin tins. Bake for 8-10 minutes or until golden brown. Immediately press 1 chocolate kiss in center of each cookie and sprinkle remaining cinnamon sugar mixture over them while they are still warm. Remove from pans; cool completely on a wire rack.

Yield – 4 dozen

Happy Valentine’s Day!

I’m trying not to do too much today – it’s Sunday, after all – allegedly a day of “west and wewaxation” (thank you Elmer Fudd). I’ve got a pot of split pea soup bubbling in the slow cooker, and am anxiously awaiting a call back from Sabrina’s orthodontist. One of the wires on her braces is sticking out, and her bottom lip is completely torn up.

Not a pretty sight, I tell you.

In anticipation of my day of rest, I prepared a batch of Oreo Truffles for Alexander to take over to a friend’s house later on, and after I drop him off, I’m headed over to Sur La Table to look for a crown shaped cookie cutter. I can’t tell you why I need a crown shaped cookie cutter right now, but in due time, all the details will be revealed. (Dad, if you’re reading this, don’t tell Mom!)

Sounds mysterious, doesn’t it? mwah ha ha ha ha!

So this is how I spent an hour of my time this morning:

These truffles are super popular during the holidays – but one thing about kids, they love them all year long.

I personally don’t care for the candy coating, much less mushed up Oreos, however, the kids literally eat them up. I did some on sticks, and some without, and I find them so much easier to dip with the sticks – a lot easier to handle.

The original recipe calls for dipping the truffles into melted chocolate – but I had a large bag of white candy in the house, so  I decided to use that instead. Plus, I got to break out the Valentine’s sprinkles, chocolate sprinkles, and colored candy balls – and exercise a little creativity.

It may be the only exercise I get today.

Oreo Truffles - adapted from the Nestle website

3 cups Oreo cookies, finely crushed
8 oz. cream cheese, softened
1 lb. semi-sweet chocolate, melted or colored candy melts

Additional crushed cookies or sprinkles for decorating

Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls. Chill for several hours until firm – or place in freezer for an hour.

Dip balls in melted chocolate or colored candy melts; place on waxed paper-covered baking sheet. While the chocolate (or candy) is still wet, sprinkle with remaining cookie crumbs or sprinkles.

Refrigerate for 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Let’s get one thing perfectly clear:

I don’t know any cowboys.

But if I did, I’m sure they would enjoy these cookies as much as we did. And by “we”, I mean Sabrina and myself – the boys didn’t want anything to do with them. Something about the coconut/oatmeal combination turned them off.

These were almost like a granola bar – crispy on the outside but chewy on the inside – and could be considered quite healthy, because I used Bob’s Red Mill 5 Grain Cereal instead of regular oatmeal. (I used up all the oatmeal making a double batch of granola bars for Sabrina.)

I really like the flavor and texture the cereal imparted onto the cookies, it made them seem more substantial – but I’m sure they would be just as delicious if you used regular oatmeal instead.

Cowboy Cookies - adapted from the NY Times

3 cups all-purpose flour
1 tbs. baking powder
1 tbs. baking soda
1 tbs. ground cinnamon
½ tsp. salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups packed light-brown sugar
3 eggs
1 tbs. vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats (I used Bob’s Red Mill 5 Grain Cereal)
2 cups sweetened flake coconut

Heat oven to 350 degrees.

Mix flour, baking powder, baking soda, cinnamon and salt in bowl.

In a large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly. Add eggs one at a time, beating after each. Beat in vanilla.

Stir in flour mixture until just combined. Stir in chocolate chips, oats, and coconut.

For each cookie, drop 1/4 cup dough onto parchment lined baking sheets, spacing 3 inches apart.

Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

I’ve heard, through several unsubstantiated sources, that the first step to overcoming a problem is to admit that you have one.

“Hello, my name is Megan – and I can’t stop trying new chocolate chip cookie recipes.”

There – I feel better now.

NOT!

I don’t have a problem, I simply believe that life is short, and it’s my job to try as many new recipes as I can.

And if you believe that, I’ve got some oceanfront property here in Vegas to sell you.

I swiped stole borrowed this recipe from Stephanie at Ice Cream Before Dinner – and although these cookies weren’t my favorite (too crispy, and I’m not a huge Oreo fan) – the kids (and their friends) thought they were “it”.

If you are inclined to make these, however, I have but one very important piece of advice for you: don’t stand in the traffic path of the kids when you tell them that you’ve made Oreo Chocolate Chip Cookies.

Unless you are fond of Converse imprints on your face as they trample you to get to the tray.

I did make a few changes to the original recipe: instead of grinding up the Oreos, I chopped them, and I also chilled the dough for a few hours before baking – therefore, the cookies didn’t spread much at all, which I liked. The original recipe also calls for using a ¼ cup scoop to form the dough – but whoa, that’s a big cookie – so I made them smaller, using my #30 cookie scoop.

And one more thing: Alexander says these are best dipped in a glass of milk – just like regular Oreos.

Oreo Cookie Chocolate Chip Cookies - adapted from Stephanie at ICBD

2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup unsalted butter, melted, and set aside to cool slightly
1 cup packed light brown sugar
1/2 cup granulated sugar
1 ½ tsp. vanilla extract
1 egg
1 egg yolk
1 cup semisweet chocolate chips
15 oreos, chopped

Preheat to 350. Line 2 baking sheets with parchment paper and set aside.

Sift flour, baking soda and salt together and set aside.

In a medium bowl, blend together the melted butter, brown sugar and granulated sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.

Add in the chopped Oreos. Beat on low to incorporate. Stir in the chocolate chips.

Using a #30 cookie scoop, drop cookies onto the prepared baking sheets. Bake for 14 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Yield: about 30 cookies

Well, I did it again.

But…………it wasn’t entirely my fault.

Blame Katrina – yeah, yeah that’s what I’ll do - because she’s the one who sent me the link to the recipe.

Based upon my post of all the chocolate chip cookie recipes I’ve tried, Katrina, out of the goodness of her heart, thought it would be a good idea to give me another one.

Dang you, woman!

And being the good sport I am, I just had to try them. In my defense, though, there weren’t any cookies in the house – and, well, I have a reputation to uphold.

So…… I came, I baked, and I ate – and here’s my conclusion: if you like a little bit of cookie dough with your chocolate chips, these are perfect. Because these little gems are jam-packed with the maximum amount of chips as allowable by state law.

Serious chocolate chippy-ness. And yes, I just made that up.

Chock Full of Chips Chocolate Chip Cookies - Adapted from Elinor Klivans

1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
6 tablespoons sugar
1 large egg
1 teaspoon vanilla extract
4 cups (24 ounces) semisweet chocolate chips

Center a rack in the middle of the oven; preheat to 350 degrees. Line 2 large rimmed baking sheets with parchment paper.

Sift the flour, baking soda and salt into a bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter and sugars for about 1 minute, just until well blended. Add the egg and vanilla extract and mix until blended, about 1 minute. Reduce the speed to low and add the flour mixture, mixing just until it is incorporated and the dough looks smooth again. Add the chocolate chips and mix just until evenly distributed. Use a tablespoon (or #30 cookie scoop) to drop heaping spoonfuls of dough onto the baking sheets, spacing the cookies 3 inches apart. Bake, 1 sheet at a time, about 15 minutes, until the edges are lightly browned and the centers are golden. Cool on the baking sheets for 10 minutes; the cookies will flatten slightly as they cool. Transfer the cookies to a wire rack to cool completely.