“Anything But The Kitchen Sink” Cookies

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These cookies were based on a recipe from The Silver Platter. I decided to add some extras to these, to make them an “anything but the kitchen sink cookie”. My first change was adding white chocolate (because it goes perfectly with craisins). After that I figured I should throw in some pecans to round out the cookie flavours. Lastly I decided to add pretzels because I love a good sweet and salty snack.

I made these because I wanted to bring a snack to my tutorial group. I saw the original recipe and I figured I would give it a shot. With these changes the cookies were very well received, so I highly recommend you give them a shot.

Ingredients:

3/4 cup vegetable oil
1 cup brown sugar, lightly packed
1/2 cup granulated sugar
2 eggs
1 tsp pure vanilla extract
1 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
2/3 cup chocolate chips
2/3 cup white chocolate chips
2/3 cup pecans
2/3 cup crushed pretzels
2/3 cup craisins (dried cranberries)

Directions:

In a large bowl/electric mixer, beat oil, sugars, eggs and vanilla until well mixed.

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Add flour, baking soda and salt and mix until blended.

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Add all the “fixin’s” and mix well (by hand).

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Refrigerate dough for 45 mins (can be kept up to 2 days).

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Preheat oven to 350˚F. Line 3 baking sheets with parchment paper.

Roll out dough into balls about the size of a golf ball.

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Bake for 13-15 minutes.

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Cinnamon Sugar Blueberry Banana Bread

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Blueberries and bananas marry together in this delicious quick bread.  The cinnamon sugar sprinkle puts it over the top.  This recipe has been adapted from Giada De Laurentiis.  Makes 2 loaves or alternatively bake 1 loaf and 12 muffins.

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Ingredients:

3 cups unbleached all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
2 tsp. ground cinnamon, divided
1 tsp. ground nutmeg
4 ripe bananas
2 ½ cups granulated sugar, divided
4 large eggs, room temperature
1 cup coconut/grapeseed/canola/olive oil
2 tsp. pure vanilla extract
3 cups blueberries, tossed in ¼ cup unbleached all-purpose flour

Directions:

Preheat oven to 350F and line two 9- by 5-inch loaf pans with parchment paper sprayed with cooking spray.

Combine flour, baking soda, baking powder, salt, 1 tsp. cinnamon and nutmeg in a bowl.

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In the bowl of a food processor fitted with the steel blade, combine bananas, sugar, eggs, oil and vanilla.  Process until smooth.

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Add flour mixture and pulse until just combined.

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Fold in blueberries.  Divide batter between the 2 loaf pans or 2 muffin tins.

IMG_1327.jpgCombine ½ cup sugar with 1 tsp. cinnamon and sprinkle over the loaves/muffin tins.

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Bake for 60 minutes.

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If you use the batter for muffins, bake 12 muffins at 375F for 23 minutes.

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Funfetti Cake with Vanilla Buttercream and Cookies and Cream Frosting

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So.. you have a celebration coming up and don’t know what to bake? Well, We’ve got you covered. This cake is perfect, and is sure to impress a crowd. This comes from Sugar Spun Run and was a little more complicated to make, but well with the effort. Also – a tip for you, don’t double this recipe because it will not fit in your electric mixer. I learned that the hard way.

Ingredients:

For the Cake:

1 stick + 1 tbsp butter, softened
3 cups sugar
1 cup canola or grapeseed oil
4 tsp vanilla extract
4 cups + 2 Tbsp all-purpose flour
4 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 cup milk
9 egg whites (use the package of egg whites)
1/2 cup sprinkles

For the Frosting:

1.5 cups butter, softened (3 sticks)
6 cups powdered sugar
1-2 tbsp milk
2 tbsp heavy cream
8-10 oreos, crushed

Directions:

For the Cake:

Preheat oven to 350˚F and spray 3 8 inch round pans with canola oil spray.

Cream butter.

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Add sugar and oil and mix until well-combined and creamy. Scrape down the sides of the bowl and add in vanilla.

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In a separate bowl combine flour , baking powder and salt.

Alternate adding flour and milk.

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In the bowl of an electric mixer, whisk egg whites until they form stiff peaks.

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Fold into batter with sprinkles.

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Pour evenly into three pans.

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Bake for 35-45 minutes until a toothpick comes out clean and cakes are light golden brown.

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Allow cakes to cool completely before frosting.

For the Frosting:

In bowl of electric mixer cream butter and slowly add powdered sugar. If too thick, add milk.

Transfer out 3/4 of icing into a separate bowl.

Add heavy cream and crushed Oreos. Mix well

Putting it Together:

Trim the edges of the cake to ensure that they are all the same size.

Place a little bit of icing on the bottom to hold the cake in place.

Place the first layer down. Put a layer of cookies and cream icing on top. Place the second layer down. Put another layer of cookies and cream icing. Put the third layer on top.

Cover in a thin layer of the plain icing.

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Freeze for 15 minutes. Add another layer of icing on top and smooth with an icing spatula.

Blueberry Loaf

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Adapted from a recipe given to me by my friend, Elaine, this cake takes just minutes to prep and freezes well.

Ingredients:

2 large eggs, room temperature
1 cup granulated sugar
1/3 cup coconut/grapeseed/olive oil
2/3 cup orange juice
1 tsp. pure vanilla extract
1 ¾ cups unbleached all-purpose flour
2 tsp. baking powder
¼ tsp. kosher salt
2 cups fresh blueberries, tossed in 1 tbsp. unbleached all-purpose flour

For the topping:

Option of 3 tbsp. turbinado sugar sprinkled over batter or a combination of ¼ cup brown sugar and 1 tsp. cinnamon, blended and then sprinkled over the cake.

Directions:

Preheat oven to 350F and line a 8 ½- by 4 ½-inch loaf pan with parchment paper sprayed with cooking spray.

In a medium bowl, combine the flour, baking powder and salt; set aside.

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In the bowl of a food processor fitted with the steel blade, process the eggs, sugar, oil, juice and vanilla.

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Add the flour mixture and pulse until just combined.

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Fold in the blueberries with a rubber spatula.

Spread the batter in the pan and sprinkle with your choice of topping.

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Bake for 65 minutes.

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Alternatively bake for 24 minutes if using the batter to make 12 muffins.

Super Soft Pumpkin Cookies with Cream Cheese Frosting

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Tis the season for pumpkin spice, so here’s another pumpkin recipe to contribute to your fall baking collection. This recipe comes from Gimme Some Oven. It was super quick to make, and I modified it slightly so it only required one bowl (for the cookie).

Ingredients:

For the Cookie:

1/2 cup (1 stick) butter or margarine
1 cup granulated sugar
1/2 cup brown sugar
1 1/4 cups canned pumpkin puree
1 egg
1 tsp vanilla extract
1 tsp baking powder
1 tbsp pumpkin pie spice
1/2 tsp salt
2 1/2 cups all-purpose flour

For the Frosting:

1 brick (8 oz) low-fat cream cheese, softened
3 tbsp butter, softened
1 tsp vanilla extract
2 cups powdered sugar

Directions:

For the Cookies:

Preheat oven to 350˚F.

Cream butter and sugars in the bowl of an electric mixer. Beat until light and fluffy for 1-2 minutes.

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Add pumpkin, egg and vanilla and beat again. Scrape down the sides as needed.

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Add the baking powder, pumpkin pie spice and salt. Mix until combined.

Add the flour and mix well.

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Transfer to lined cookie sheets using a tablespoon or small ice cream scoop. The scoops should be smaller than a golf ball.

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Dip your finger in warm water and flatten the scoops of cookie dough.

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Bake for 13-17 minutes. Allow to cool completely before frosting.

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For the Frosting:

In the bowl of a stand mixer beat cream cheese, butter and vanilla until smooth. Gradually add powdered sugar on low speed. If the frosting is too thick, add milk, or too thin add more powdered sugar.

Either spread frosting on cookies or drizzle on using a piping bag/ziplock with the end.

 

Jordana’s Bubby Shell’s Chocolate Chip Cookies

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This amazing chocolate chip cookie adapted from Max’s friend’s grandmother can be done in one bowl in a food processor.  You can’t have too many chocolate chip cookie recipes in your repertoire.

2 ½ sticks unsalted pareve margarine, room temperature

1 cup granulated sugar

1 cup demerara brown sugar

2 large eggs, room temperature

2 tsp. pure vanilla extract

3 cups unbleached all-purpose flour

1 tsp. baking soda

½ tsp. kosher salt

2 cups semisweet chocolate chips

Preheat oven to 375F and line baking sheets with parchment paper.

Cream together the margarine and sugars in the bowl of a stand mixer fitted with the paddle attachment.

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Mix until light and fluffy; add eggs, one at a time, followed by the vanilla.

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In a separate bowl, mix the flour, baking soda and salt.

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Add the flour mixture to the bowl and mix until just combined.

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Fold in the chocolate chips with a rubber spatula.

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Chill the dough for 2-24 hours.  Use a small ice cream scoop to form portions of dough into round balls.

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Bake for 10 minutes.  Makes approximately 56 cookies.

Alternative method: In the bowl of a food processor fitted with a steel blade, combine the margarine, sugars, eggs and vanilla.  Process until well combined, approximately one minute.  Add the flour, baking soda, and salt and pulse until just combined.   Mix in the chocolate chips with a rubber spatula.

Pumpkin Pecan White Chocolate Biscotti

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I have to admit, I over-baked these a little (you can tell from the colour) but dip them in your morning coffee or a glass of milk and they are perfect!

Ingredients:

2 tbsp butter
1 1/4 cup pecans, coarsely chopped
3 1/2 cups all-purpose flour
1 1/2 cups firmly packed brown sugar
2 tsp. baking powder
1/2 tsp. salt
2 tsp. pumpkin pie spice
1/2 cup pumpkin puree
2 large eggs, lightly beaten
1 tbsp vanilla extract
1 1/4 cup white chocolate chips, separated

Directions:

Preheat oven to 350˚F.

Melt butter in a saucepan and add chopped pecans. Stir consistently on medium heat until browned. Set aside and allow to cool.

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In a large bowl mix flour, brown sugar, baking powder, salt and pumpkin pie spice.

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In a separate bowl combine pumpkin puree, eggs, and vanilla extract. Add to dry ingredients.

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Knead dough on floured surface.

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Add pecans and 1 cup white chocolate chips. Knead well.

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Cut dough in half and shape into two logs.

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Bake for 25-30 minutes.

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Allow to cool for 15 minutes. Cut with a serrated knife.

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Place back on cookie sheet with one cut side down. Bake for 8 minutes. Flip and bake for an additional 8 minutes.

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Drizzle with melted white chocolate.

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Marvin’s Babka 2 Ways

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Making babka is a daunting process.  This was truly “going into the lab” several times to try to perfect these recipes. They are adapted from Ottolenghi, Smitten Kitchen and Carine Goren.  There are 2 methods, one easy bread machine recipe and one traditional “from scratch” using a stand mixer and dough hook.  The final formation and shaping do not need to be exact so it’s okay to come up with a more rustic looking product.  The taste will not disappoint.  It is best to read through the full instruction choices in order to budget your time accordingly.

Method 1: Bread Machine Babka Dough

Ingredients:

¾ cup water
5 tbsp. canola/olive/grapeseed/coconut oil
2 tbsp. honey
1 egg plus 2 egg whites
3 ¾ cups best for bread or unbleached all-purpose flour
½ tsp. kosher salt
1 tsp. ground cinnamon
4 tbsp. granulated sugar
2 tsp. traditional active dry yeast

Directions:

Place ingredients in the order above into container of bread machine.  Follow machine instructions and remove when ready after 2 hours.  Divide dough in half and knead gently and roll each out into a rectangle.  I don’t usually measure the size of the rectangle but aim for about ¼-inch thickness which usually means approximately 12 x 16 inches.

Method 2: Babka Dough from Scratch

Ingredients:

4 ¼ cups unbleached all-purpose flour plus 6 tbsp. extra flour
½ cup granulated sugar
2 tsp. traditional active dry yeast
Grated zest of 1 small lemon or half an orange
3 large eggs, at room temperature
½ cup water plus 3 tbsp. extra water
¾ tsp. kosher salt
2/3 cup (10 2/3 tbsp.) unsalted pareve margarine, room temperature

Directions:

To make 2 loaves, combine the flour, sugar, yeast and zest in the bottom of the bowl of a stand mixer.

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Add eggs and water, mixing with the dough hook until it comes together.

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Add extra water, 1 tablespoon at a time if the dough doesn’t come together.

With the mixer on low, add the salt, then the margarine, a spoonful at a time, mixing until it’s incorporated into the dough.

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Then, mix on medium speed for 8-10 minutes until dough is completely smooth, scraping down the bowl as necessary.

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Flour can be added 1 tablespoon at a time if the dough does not pull away from the sides of the bowl.  Coat a large bowl with oil, place dough inside and cover the bowl with plastic wrap.

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Allow to rise for 3 hours at room temperature then refrigerate for 30 minutes to make the rolling easier.

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Feel free to choose from either of the 2 fillings below but use the streusel topping to finish it off.

Chocolate Filling:

Ingredients:

6 oz. bittersweet chocolate or 1 1/4 cups chocolate chips
3/4 cup (1 ½ sticks) unsalted pareve margarine
3/4 cup confectioners sugar
½ cup cocoa powder
½ tsp. cinnamon

Cocoa Filling:

Ingredients:

1 cup granulated sugar
1 tsp. pure vanilla extract
1/2 tbsp. ground cinnamon
¼ cup cocoa powder
6 tbsp. (3/4 stick) unsalted pareve margarine, melted

Streusel Topping:

Ingredients:

4 tbsp. cold unsalted pareve margarine, diced
1/3 cup granulated sugar
½ cup unbleached all-purpose flour
1 egg white for glaze

Directions:

To make the Chocolate Filling, melt margarine and chocolate together in a double boiler over simmering water until smooth.

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Remove from heat and stir in confectioners sugar, cocoa and cinnamon.

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This will form a spreadable paste.

Spread half of the filling over one of the rolled out rectangles, leaving a ½-inch border all around.

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Brush the end father away from you with water.  Roll the dough up with the filling into a long, tight cigar.  Seal the dampened end onto the log.  Stretch the log a bit to approximately 16-20 inches long.

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Cut off the ends of the log and transfer to a baking sheet covered with parchment paper and freeze for 15-30 minutes.

To make the Cocoa Filling, combine the sugar, vanilla, cinnamon and cocoa in a bowl.  Brush the rolled out rectangle with half of the melted margarine.  Sprinkle half of the cocoa filling over the dough and roll it up as in the previous paragraph and transfer to the freezer.

For both methods, remove the log from the freezer, and gently cut the log in half lengthwise and lay them next to each other on the counter, cut sides up.

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Pinch the top ends gently together.  Lift one side over the next, forming a twist.

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Then fold again to fit into a 9-by-4-inch loaf pan lined with parchment paper that has been sprayed with cooking spray.

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Cover the loaves with a tea towel and allow to rest for 1 ½-2 hours.  They will rise slightly.  Preheat the oven to 375F.  Brush each loaf with egg white and sprinkle half of the streusel over the loaf.  Bake for 40-45 minutes.  Check doneness with a toothpick and if they are not done but are browning, cover loosely with aluminum foil for another 5-10 minutes.

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Allow to cool before removing from pans. Feel free to wrap well for the freezer.

 

 

Brookies (Max Style)

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I decided to make a different style of brookie as well. I even took to instagram to take a poll of how to name them. I personally voted for Crownie, but sadly brookie won.

I made these after trying a similar dessert in Jimmy’s coffee.

Ingredients:

2 sticks of butter, room temperature
1 cup light brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 tsp kosher salt
1 tsp baking soda
3 cups flour
2 cups chocolate chips
6-8 Large Brownies, chopped into small pieces (like the ones I made a few weeks ago)

Directions:

Preheat oven to 350˚F. Line baking sheet with parchment paper.

In bowl of stand mixer, mix butter and sugars for two minutes. Add eggs, vanilla, salt and baking soda and mix well. Scrape the sides of the bowl well. IMG_3894.jpg

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Slowly add flour and mix well.

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Stir in the chocolate chips.IMG_3897.jpg

Scoop out 1-2 tbsp of dough. Flatten and put a few pieces of brownie in the middle. Roll into a ball and push a couple pieces of brownie into the outside.

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Bake for 9-11 minutes until golden brown. Allow cookies to cool.

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Brookies (Marvin Style)

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Adapted from allrecipes.com, this is the perfect combination of brownie and cookie.

Ingredients:

Cookie layer:

½ cup unsalted pareve margarine, softened
½ cup brown sugar
¼ cup granulated sugar
½ tsp. pure vanilla extract
1 large egg, room temperature
1 ¼ cups unbleached all-purpose flour
½ tsp. kosher salt
½ tsp. baking soda
1 cup semisweet chocolate chips

Brownie layer:

1 cup granulated sugar
½ cup unsalted pareve margarine, melted
1 tsp. pure vanilla extract
2 large eggs
1/3 cup cocoa powder
½ cup unbleached all-purpose flour
¼ tsp. baking powder
1/8 tsp. kosher salt

Directions:

Preheat oven to 350F and line a 9×13-inch baking pan with parchment paper sprayed with cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the margarine, sugars, and vanilla until creamy.

 

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Add the egg and beat until light and creamy, about 2 minutes.

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Whisk flour, salt, and baking soda together in a bowl.

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Gradually stir flour mixture into margarine mixture until dough is combined.  IMG_4761.jpg

Stir chocolate chips into dough.

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Spread dough into the bottom of the prepared pan to cover completely.

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Stir sugar, melted margarine, and vanilla together in the bowl of a stand mixer fitted with the paddle attachment.

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Add eggs and beat well.  Mix cocoa into margarine mixture until well combined.

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Add flour, baking powder and salt and mix until just combined.

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Pour brownie batter over cookie dough and spread to cover completely.

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Bake for 25 minutes and cool completely before cutting into bars.

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