Pumpkin Muffins

Adapted from Baking: From My Home to Yours (Dorie Greenspan) via Perry's Plate.

I was craving something pumpkiny after Halloween ended and made my husband pick up a can of pumpkin puree at the store one day, even though he's not so fond of the stuff.  These muffins are so delicious!  Not too sweet, with just the right amount of pumpkin and spices.  Even my husband admitted that they were good, for a pumpkin muffin (he based his opinion on texture).  Our toddler was really excited about them and has eaten the equivalent of maybe one muffin; when it comes down to it, he's a cereal boy like his daddy.  So that leaves me.  I made these probably four days ago . . . and we have one muffin left. *sigh*  Good thing there's more pumpkin in the fridge.

Yield: 12 muffins

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt (omit if using salted butter)
3/4 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. freshly ground nutmeg
Pinch of ground allspice
1 stick (8 Tbs.) unsalted butter, room temperature
1/2 cup sugar
1/4 cup packed brown sugar
2 eggs
1/2 tsp. vanilla
3/4 cup canned unsweetened pumpkin puree
1/4 cup buttermilk
3/4 cup chopped pecans or walnuts, optional
About 1/3 cup slivered almonds, for topping

Preheat oven to 400F.  Prepare muffin pan by lining with paper cups or greasing 12 molds.

In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and spices.

In a large mixing bowl (or the bowl of a stand mixer), beat the butter at medium speed until soft.  Add both sugars and continue to beat until light and smooth.  Add eggs, mixing after each addition, then beating for one minute after the eggs are incorporated.  Beat in vanilla.  On low speed, mix in the pumpkin and buttermilk, then add the dry ingredients in a steady stream, mixing only until they disappear.  Stir in nuts.

Divide the batter evenly among a dozen muffin cups and sprinkle a few slivered almonds over the top of each.  Bake for 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean.  Cool for 5 minutes, then transfer muffins to a cooling rack.

Notes:
- The recipe originally called for 1/2 cup golden raisins and 1/2 cup nuts, but I don't do raisins.  It also called for 1/3 cup unsalted sunflower seeds for the top, but I didn't have those and used the almonds instead.
- Don't be tempted to under-fill the muffin cups or divide the batter between more than 12 cups.  They will be very (and I mean it) full--to the point that the batter will likely be higher than the sides of your muffin pan.  But since it's pretty thick, you won't end up with a big runny mess.  Just trust me.

Multi-Grain Twisted Cinnamon Ring

From Healthy Cooking (Oct./Nov. 2011), page 40.

I decided to try making this ring after one of my sisters raved about the rolls.  I typically don't have luck with yeast breads, so I was surprised that this actually turned out for me.  And it was yummy!  This recipe can also be used for rolls or a pull-apart loaf (just follow whichever directions you want at the end of the recipe).

Prep: 30 min + rising / Bake: 15 min.
Yield: 1 ring / 1 loaf / 1 dozen rolls

Dough:
1 pkg. (1/4 oz) active dry yeast
3/4 cup warm water (110 to 115 degrees)
1/2 cup quick-cooking oats
1/2 cup whole wheat flour
1/4 cup packed brown sugar
2 Tbs. butter, melted
1 egg
1 tsp. salt
1 3/4 to 2 1/4 cups all-purpose flour

Filling:
3 Tbs. butter, softened
1/3 cup sugar
2 tsp. ground cinnamon

Glaze:
1 cup confectioners' sugar
6 1/2 tsp. half-and-half cream
4 1/2 tsp. butter, softened

In a large bowl, dissolve yeast in warm water.  Add the oats, whole wheat flour, brown sugar, butter, egg, salt, and 1 cup flour.  Beat on medium speed until smooth.  Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to coat the top.  Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down.  Roll into an 18x12-inch rectangle; spread with butter.  Combine sugar and cinnamon; sprinkle over dough to within 1/2 inch of edges.

For Icing: In a small bowl, beat the confectioners' sugar, cream, and butter until smooth.

Now choose one of the following three methods of finishing the recipe:

For Twisted Cinnamon Ring:
Roll up jell-roll style, starting with a long side.  Cut roll in half lengthwise.  Place dough side by side on a greased baking sheet.  Twist together, cut side up; shape into a ring.  Pinch ends together.  Cover and let rise until doubled about 45 minutes.  Bake at 375F for 20-25 minutes or until golden brown.  Remove from pan to a wire rack.  Drizzle glaze over warm bread.

For Cinnamon Rolls:
Roll up jelly-roll style, starting with a short side; pinch seams to seal.  Cut into 12 slices.  Place cut sides down in a greased 9x13-inch baking pan.  Cover and let rise until doubled, about 45 minutes.  Bake at 375F for 15-20 minutes or until golden brown.  Drizzle glaze over warm rolls.

For Cinnamon Pull-Apart Loaf:
Cut into thirty-six 3x2-inch rectangles.  Make two stacks of 18 rectangles.  Place, cut sides up, in a greased 9x5-inch loaf pan.  Cover and let rise until doubled, about 45 minutes.  Bake at 375F for 25-30 minutes or until golden brown.  Cool for 10 minutes before removing from pan.  Drizzle glaze over warm bread.

Notes:
- Confession: I don't hand-knead for very long if I can help it.  I just switch from the paddle to the dough hook attachment on my Kitchen-Aid mixer and call it good. :)

Banana Oat Muffins

Adapted from AllRecipes.com.

Prep: 15 min / Cook: 25-30 min.
Yield: 12-18 muffins

1 cup + 1 Tbs rolled oats, divided
1 cup whole wheat flour
1/2 cup chopped walnuts or pecans
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup butter, softened
1 cup sugar
2 eggs
2 large very ripe bananas
1 tsp. vanilla extract
1/2 cup sour cream

Streusel topping:
1/3 cup rolled oats
4 Tbs. brown sugar
1/4 tsp. ground cinnamon
2 Tbs. butter, chilled
1/4 cup chopped walnuts or pecans

Preheat oven to 350F.  Spray muffin tin or line with paper muffin cups

Place 1 cup rolled oats in a food processor and process until ground.  In a large bowl, combine ground oats with flours, 1 Tbs. rolled oats, chopped nuts, baking powder, cinnamon, and salt.

In a separate bowl, cream together butter and sugar until light and fluffy.  Beat in the eggs one at a time, then stir in the banana and vanilla.  Stir in sour cream.  Mix oat/flour mixture into the egg mixture.  Spoon batter into prepared muffin pan.

To make topping, combine 1/3 cup rolled oats, brown sugar, and cinnamon in a small bowl.  Cut in butter until mixture resembles coarse crumbs; stir in 1/4 cup chopped nuts.  Generously sprinkle muffins with topping.

Bake for 25-30 minutes until golden brown and a toothpick inserted into the middle comes out clean.

Notes:
- One reviewer said she chose not to process the oats because she liked their texture, so do what you want.
- The original recipe also called for 1 tsp. of baking soda but neglected to say when to add it.  I completely forgot about the baking soda and the muffins turned out just fine.
- I didn't pre-mash my bananas even though the original recipe said to.  I'm getting lazy.
- I was short on sour cream and ended up using a Tbs. or so of vanilla yogurt to make up for it.  No problems.

Dark Chocolate Chip Scones

From Hershey's Made Simple, page 82.

Yield: 24 scones

3 1/4 cups all-purpose flour, plus more for kneading
1/2 cup sugar
1 Tbs. plus 1 tsp. baking powder
1/4 tsp. salt
2 cups (12-oz. pkg) dark chocolate chips
1/2 cup chopped nuts, optional
2 cups whipping cream, chilled
2 Tbs. butter, melted
Additional sugar
Powdered sugar, optional

Stir together 3 1/4 cups flour, sugar, baking powder, and salt in a large bowl.  Stir in chocolate chips and nuts, if desired.

Stir whipping cream into flour mixture just until ingredients are moistened.

Turn mixture out onto floured surface.  Knead gently until soft dough forms, about 2 minutes.  Divide dough into three equal balls.  One at a time, flatten into 7-inch circle; cut into 8 triangles.  Transfer triangles to greased baking sheets, spacing 1-2 inches apart.  Brush with melted butter and sprinkle with additional sugar.

Bake at 375 F for 15-20 minutes or until lightly browned.  Serve warm, sprinkled with powdered sugar, if desired.

Notes:
- The dough is really, really sticky!!  Don't be afraid to use flour when you're handling it.
- I used one package of mini semi-sweet chips by accident, but it was still delicious.

Oreo Cookies

From Lindsey Eliason.

1 box Devils Food cake mix
2 eggs
3/4 cup shortening
8 oz. cream cheese, softened
1/4 cup margarine
2 tsp. vanilla
2-4 cups powdered sugar

Mix together cake mix, eggs, and shortening.  Drop in tablespoonfuls on greased cookie sheet.  Bake for 8 min @ 350F.  Let cool.

Mix together cream cheese, margarine, vanilla, and 2 cups powdered sugar.  Add more powdered sugar until the filling reaches the desired consistency (thick but not too thick).  Sandwich between two cookies.

Notes:
- I haven't made this in a while, so I don't remember how long it takes or what the yield is.
- I use a cookie scoop for, well, almost everything.  It makes a really nicely shaped cookie.  If you don't have one (and don't want to make the purchase), I suppose you could gently roll the dough into little balls so they're good, circular discs.

Garlic-Herb Braid

From Simple and Delicious (Jan./Feb. 2010), page 58.

Prep: 20 min. + rising / Bake: 20 min.
Yield: 1 loaf (16 slices)

I do not have a talent for yeast breads, but this was seriously one of the best endeavors I ever made in that area.  Although it takes a little while (for rising), this bread is actually quite easy to make and well worth the effort.  It is delicious!

4 to 4 1/2 cups all-purpose flour
3 Tbs. sugar
2 pkg. (1/4 oz. each) quick-rise yeast
2 tsp. dried basil
1 3/4 tsp. dill weed
1 1/2 tsp. salt
3/4 tsp. garlic powder
3/4 tsp. dried rosemary, crushed
2/3 cup 2% milk
1/2 cup water
1/4 cup butter, cubed
1 egg
1 Tbs. butter, melted

In a large bowl, combine 1 1/2 cups flour, sugar, yeast, and seasonings.  In a small saucepan, heat the milk, water, and cubed butter to 120-130F.  Add to dry ingredients; beat just until moistened.  Add egg; beat until smooth.  Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; kneed until sooth and elastic, about 4-6 minutes.  Cover and let rest for 10 minutes.

Divide dough into thirds.  Shape each into a 15" rope.  Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under.  Cover and let rise in a warm place until doubled, about 25 minutes.

Bake at 375F for 20-25 minutes or until golden brown.  Brush with melted butter.  Remove from pan to a wire rack to cool.

Nutrition Facts:

1 slice = 169 calories, 5 g fat (3 g saturated fat), 24 mg cholesterol, 257 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.

Notes:
- I used rapid-rise yeast, which I think is the same as quick-rise.
- Because I love basil, it is possible that I was a little heavy handed on the 2 tsp. that the recipe calls for.
- Did I crush my dried rosemary?  No, but perhaps doing so would release more flavor . . . ?
- I never buy 2% milk, but for the sake of posting the published nutrition facts, I've been specific.
- I did all the mixing in my Kitchen-Aid using the paddle attachment.  Typically I'd switch to the dough hook after a while, but I decided to actually knead the bread by hand this time where the recipe calls for it.
- The temperature of the liquids is actually important--not warm enough and your yeast won't do the job; too warm and you'll kill it.  I clipped a meat thermometer inside my pot to watch the temperature, making sure that it didn't touch the bottom of the pan.  Be careful once things reach the right temperature, though; I had to let mine cool down a little before adding it to the dry ingredients because things got hot quickly.
- I'm pretty sure I ended up using all 4 1/2 cups of flour, but don't assume that you will.  I've learned that sometimes you need it all and sometimes you don't.  Perhaps it depends on the weather.
- My ropes weren't quite long enough, I think, because I was only able to get three braids out of them.  The picture in the magazine has five, which looks so much cooler.

Cherry Tarts (Sue Bendixen)

From Sue Bendixen.

Prep: 10 min. + chilling. / Cook: 12 min.
Yield: 3 dozen tarts

I got this recipe from the mother of one of my best friends.  She was wonderful enough to make a billion of these for our wedding reception.  Almond extract is an elegant addition to the chewy-crunchy shells and the light, cheesecake-like filling.

Shells:
1 1/2 tsp. almond extract
3/4 cup softened butter
3/4 cup sugar
1 small egg white
3/4 cup + 2 Tbs. flour

Blend together almond extract, butter, sugar, and egg white.  Add flour.

Chill dough at least 1 hour.  Press dough into and up sides greased small tart molds or mini muffin pans.

Bake for about 12 minutes at 350 F.  Cool 1-2 minutes in tart pan, then turn upside-down over a towel and knock the shells out.

Filling:
4 oz cream cheese
1/2 cup powdered sugar
1/2 tsp. vanilla or almond extract
1 cup cream, whipped
1 can cherry pie filling

Blend together cream cheese, powdered sugar, and vanilla or almond extract.  Fold in whipped cream.

Fill tart shells with cream cheese filling.  Top each with 1 cherry plus a little cherry sauce.

Nutrition Facts (using regular cream cheese & heavy whipping cream):

1 tart = 136 calories, 10 g fat (3.5 g saturated fat), 31 mg cholesterol, 51 mg sodium, 11.5 g carbohydrate, 0 g fiber, 8.5 g sugar, 1 g protein

Notes:
- If you buy large eggs, don't use all of the egg white.  (Don't toss the unused egg yolk--use it to make Alton Brown's "The Chewy" chocolate chip cookies.  You can freeze it for later if you want.)
- I divide my dough into three equal portions on wax paper, pressing and shaping them into rectangles so that I can easily cut them after their chilled.
- The dough softens very quickly once it's out of the fridge (especially if your hands are warm or it's a warm day).  I tend to put my tart an in the freezer for a few minutes before pressing the dough into it.  I also tend to only make one pan of shells a day because it's next to impossible to get the dough to hold its shape when you press it into a hot tart pan.
- Tart shells may be frozen for future use.
- Try using other fruit pie fillings or fresh fruit.
- I typically double the whole recipe and have a small amount of filling left over.
- Filled tarts don't hold up well for more than a day (they get soggy), so only make as many as you think will be eaten by the end of the day.

Lemon Blueberry Bread

Adapted from AllRecipes.com, submitted by Tablespoon.

Makes 1 loaf.

I made a couple of slight modifications to the original recipe, and that's what I'm posting here.  A lot of other reviewers had variations that sounded good, as well, so I'll include them below the Notes section of this post.  If you want the original recipe, follow the link above.

2 lemons
5 Tbs. powdered sugar
3/4 cup + 1Tbs. white sugar
1/4 cup + 1 Tbs. melted butter
2 eggs
1/3 cup sour cream
1/4 cup milk
1 2/3 cup + 1 Tbs. flour
2 tsp. baking powder
1/4 tsp. salt
1 1/4 cups fresh or frozen blueberries (no need to thaw)
1 Tbs. butter
2 Tbs. brown sugar

Grate the zest from both lemons.  Put 1 tsp. lemon zest in a small bowl, along with the juice from 1/2 a lemon and the powdered sugar; stir until smooth to make the glaze.  Set aside.

Add the rest of the zest and lemon juice into a medium bowl, along with 3/4 cup white sugar, melted butter, eggs, and sour cream.  Mix until blended.  Stir in the milk.

Whisk together 1 2/3 cup flour, baking powder, and salt in a large bowl.  Remove 3 Tbs and set aside.  Pour milk mixture into flour mixture (large bowl) and stir until just combined.

Toss blueberries with reserved flour mixture.  Fold gently into batter.  Pour into a greased 9x5" loaf pan.

Cut butter, brown sugar, 1 Tbs. white sugar, and 1 Tbs. flour together with a fork or pastry cutter until crumbly.  Sprinkle over top of batter.

Bake for 60 minutes at 350F, until a toothpick inserted into the center comes out clean.

Remove from oven and let cool in pan 10 minutes before removing to a wire rack.  Dust with powdered sugar.

Drizzle glaze over top of bread before serving.

Nutrition Facts:

1 slice (1/12 of loaf) + a little drizzle of glaze = 167 calories, 6.5 g fat (3 g saturated fat), 48.5 mg cholesterol, 115 mg sodium, 22 g carbohydrate, 1 g fiber, 1.5 g protein.

Notes:
- I'm guessing I used about 6 Tbs. powdered sugar, but I didn't exactly measure.  Just keep adding more until the glaze reaches the consistency you'd like.  However, the nutrition facts posted below are for the amounts I've listed.
- I wanted streusel topping, but it ended up being more of a sweet, crunchy crust.  Still good, but not my intention.  I'll work on that.
- The original recipe calls for poking holes in the bread and pouring the glaze over it straight out of the oven.  I opted not to do that because several reviewers said it made the bread soggy if not eaten right away.

Other Suggestions:

- Use buttermilk or soured milk instead of milk.

- Double the glaze.

- Add vanilla extract (probably 1 or 1 1/2 tsp.).

- Add 1/2 box lemon pudding mix to batter.  (I wanted to try this but didn't have any lemon pudding!)

- Add a streusel topping.  (Again, my plan for this one went awry.)

Grandma's Sugar Cookies

From Grandma Larsen.

Prep: 10 min. / Bake: 8-10 min.

Yield: about 100 cookies

2 cups sugar

1 cup shortening

1 heaping tsp. baking powder

1 tsp. salt

2 tsp. vanilla

2 eggs

1 cup cream or 1/2 and 1/2

1 tsp. lemon juice

4-6 cups flour (I used 6)

Extra sugar for dipping (probably about 1/2 cup)

Cream sugar and shortening.  Add baking powder and salt; mix well.  Add vanilla and eggs; mix well.  Add cream and lemon juice; mix well again.

Add 4 cups flour, mixing well after each cup.  Gradually mix in 2 more cups flour until the dough reaches the consistency you want.

Roll small balls of dough in your hands and place on greased (or parchment-lined) cookie sheets, six cookies per sheet.  Dip a cup into a bowl of the reserved sugar and press down on a cookie until it is pretty thin; repeat for each cookie.

Bake at 375F for 8-10 minutes, or until edges turn golden brown.  Remove cookies to cooling racks immediately to prevent breakage.

Notes:

- My grandma's recipe was a little vague on some things (come on, she probably made these from memory and didn't actually need the written recipe), so I've amended it.  (For example, the original recipe calls for mixing in 3 cups of flour, then turning the dough onto a bread board to "roll or mix" with 1 more cup, then possibly adding more flour so the total comes to 6 cups.  I stuck with my Kitchen Aid (using the paddle) and gradually added flour after the first 4 cups until I thought the dough looked right.  Would you believe it was at exactly 6 cups that I thought it looked good?  Perhaps it depends on the weather.)

- Her recipe doesn't call for mixing dry and wet ingredients separately, so I didn't!  I just added them in the order they're listed.

- Her recipe notes that the cream or 1/2 and 1/2 can be sweet or sour, meaning you can use it even if it's a little old.  (Here's a great way to use the cream you forgot was in the back of your fridge.)

- I found that using a level cookie scoop's-worth (or a little less) was the perfect amount for each cookie. If you don't have a cookie scoop, use about a teaspoon (the table kind, not the measuring spoon kind); if you're picky, it's probably about 1 Tbs. of dough.

- I used a flat-bottomed, 12-oz glass tumbler for pressing my cookies.  My grandma's cookies ended up being about the same diameter as a can of sweet potatoes or pureed pumpkin; mine were about the diameter of a can of Campbell's Chunky soup.

- Before dipping the cup into the sugar, you'll want to rub your hand (after rolling up the dough balls) over the bottom so that the sugar actually sticks to something.

- These freeze really well.  My grandma would make a batch and freeze the cookies in bags so that there would always be some on the counter for us.
- One cookie has about 65 calories.

Thick and Fudgey Brownies with Hershey's Mini Kisses Milk Chocolate

From Hershey's Made Simple, page 68.

Yield: 24 brownies (or 20 if you cut them like we do).

2 1/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. salt
3/4 cup (1 1/2 sticks) butter or margarine, melted
2 1/2 cups sugar
2 tsp. vanilla extract
4 eggs
1 3/4 cups (10 oz. pkg) mini milk chocolate Hershey kisses

Heat oven to 350F (325F for glass baking dish).  Grease 9x13" baking pan.

Stir together flour, cocoa,, baking powder, and salt.  With spoon or whisk, stir together butter, sugar, and vanilla in a large bowl.  Add eggs; stir until well blended.  Stir in flour mixture, blending well.  Stir in chocolate pieces.  Spread batter in prepared pan.

Bake 30-35 minutes or until brownies begin to pull away from sides of pan.  Cool completely in pan on wire rack; cut in 2" squares.

Notes:
- I totally spaced it and cooked my brownies--in a glass dish--at 350F.  It actually ended up taking 38 minutes even then, so I cooking them at 325 would likely take even longer.  My brownies were not burned.
- Instead of milk chocolate mini Kisses, I used the same amount of semi-sweet chocolate chips.  I definitely think my way was better.
- As I'm sure you noticed, I topped some of our brownies with sweetened whipped cream (1 cup heavy whipping cream beaten at high speed with a tablespoon or so of sugar) and berries.  Yum.

Hot Chocolate Souffle

From Hershey's Made Simple, page 132.

Makes 8 to 10 servings.

Photo by Brittany Meng.

1 cup unsweetened cocoa powder
1 1/4 cups sugar, divided, plus some for sprinkling
1/2 cup all-purpose flour
1/4 tsp. salt
2 cups milk
6 egg yolks, well beaten
2 Tbs. butter or margarine
1 tsp. vanilla extract
8 egg whites
1/4 tsp. cream of tartar
Sweetened whipped cream or vanilla ice cream

Lightly butter 2 1/2 quart souffle dish; sprinkle with sugar.  For collar, cut a length of heavy-duty aluminum foil to fit around souffle dish; fold in thirds lengthwise.  Lightly butter one side of foil.  Attach, buttered side in, around outside of dish, allowing foil to extend at least 2 inches above dish.  Secure with tape or string.

Stir together cocoa, 1 cup sugar, flour, and salt in a large saucepan;  gradually stir in milk.  Cook over medium heat, stirring constantly with wire whisk, until mixture boils;  remove from heat.  Gradually stir small amount of chocolate mixture into beaten egg yolks; blend well.  Add egg mixture to chocolate mixture in pan, blending well.  Cook and stir for 1 minute.  Add butter and vanilla, stirring until blended.  Set aside and cool for 20 minutes.

Move oven rack to lowest position.  Heat oven to 350 F.

Beat egg whites with cream of tartar in large bowl until soft peaks form; gradually add remaining 1/4 cup sugar, beating  until stiff peaks form.  Gently fold about one-third of beaten egg mixture into chocolate mixture.  Lightly fold chocolate mixture, half at a time, into remaining egg white mixture just until blended; do not overfold.

Gently pour mixture into prepared dish; smooth top with spatula.  Gently place dish in larger baking pan; pour hot water into larger pan to depth of 1 inch.

Bake 1 hour and 5 to 10 minutes or until puffed and set.  Remove souffle dish from water.  Carefully remove foil.  Serve immediately with sweetened whipped cream or ice cream.

Notes:
- I used a round Corningware casserole dish.  Just make sure what you use is deep and holds 2 1/2 quarts.
- You'll want to make sure you have enough people to eat this within a day or two; after that, the texture changes and it's just not as good.  Really, it's best to eat it all the first day, especially fresh.

"The Chewy" (Chocolate Chip Cookies)

From Alton Brown.

Prep: 15 minutes + chilling / Cook: 10-15 minutes
Yield: about 2 dozen cookies

These cookies are thick, dense, and chewy with lots of chocolate chips.

8 oz. unsalted butter
12 oz. bread flour (~2 1/4 cups)
1 tsp. kosher salt
1 tsp. baking soda
2 oz. granulated sugar (~1/4 cup)
8 oz. light brown sugar (~1 1/4 cups)
1 large egg
1 large egg yolk
2 Tbs. whole milk
1 1/2 tsp. vanilla extract
12 oz. chocolate chips (~2 cups)

Melt the butter in a 2-quart saucepan over low heat, then set aside to cool slightly.

Sift together the flour, salt, and baking soda onto a paper plate.

Pour the butter into your stand mixer's work bowl.  Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.

Meanwhile, whisk together the whole egg, egg yolk, milk, and vanilla extract in a measuring cup.  Reduce the mixer speed and slowly add the egg mixture.  Mix until thoroughly combined, about 30 seconds.

Using the paper plate as a slide, gradually integrate the dry team, stopping a couple times to scrape down the side of the bowl.  Once the flour is worked in, drop the speed to "stir" and add the chocolate chips.  Chill the dough for 1 hour.

Heat the oven to 375 F and place racks in the top third and bottom third of the oven.

Scoop the dough into 1 1/2-ounce portions onto parchment paper-lined half sheet pans, 6 cookies per sheet.  Bake two sheets at a time for 10-15 minutes, rotating the pans halfway through.

Remove from the oven, slide the parchment with the cookies onto a cooling rack, and wait at least 5 minutes before devouring.

Notes:
- AB says, "Great bakers weigh their ingredients."  Apparently I'm not a great baker--I looked up his recipe on the Food Network website in addition to reading it out of my Good Eats cookbook and found volumetric measurements.  Those are included in parentheses.  To be honest, I've had better results using the volumetric measurements than when I weigh them.
- I tend to use use semisweet chips and dark brown sugar because I like them better.
- What to do with the unused egg white?  Freeze it in a storage container for use in a recipe that uses more whites than eggs, such as the Hot Chocolate Souffle.
- To tell you the truth, I'm not too particular about using a 2-quart saucepan or sifting onto a paper plate.  I "sift" my ingredients into a bowl by measuring them into a fine mesh strainer and tapping it with my hand.  It gets the job done, though the kosher salt stays behind and just gets dumped in.
- I sort of guess on the size of the cookie scoops.  I've figured out that it's bigger than a cookie scoop and smaller than an ice cream scoop.  (I have the Oneida ones with the hook arm inside.)
- Parchment paper is one of the most wonderful things in the world.  I've always loved it.
- The original recipe says to cook for 15 minutes, but I've found that the cookies get overdone.  Rotate at 5 or 6 minutes (also switching which pan is on the top rack) and keep an eye on them starting at 10 minutes.  Take the cookies out when the edges are just golden.

Oatmeal Chocolate Chip Cookies

Adapted from Sis. Hammond.

Yield: about 4 1/2 dozen cookies

1/2 cup butter
1/2 cup margarine
1 cup white sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
2 3/4 cups flour
2 1/2 cups oatmeal
1 1/2 cup chocolate chips

Melt butter and margarine in microwave for 40 seconds.

Add sugars, eggs, vanilla, salt, band baking soda.  Mix well.

Add flour.  Mix well.  Stir in oatmeal and chocolate chips.

Drop into mounds on a parchment-covered cookie sheet.  Bake for 12 minutes at 350 degrees.  Cool on pan for 10 minutes and transfer to cooling racks.

Notes:
- The original recipe called for 1 cup chocolate chips.
- Added the bit about the parchment.  I use parchment paper for all my cookies--forget greasing and washing cookie sheets!

Cinnamon Roll Cheesecake

This is another AllRecipes.com recipe that I had to try.  Um, delicious!  It's like eating a cinnamon roll and a cheesecake at the same time, which I think was the point.  And you could maybe justify eating it for breakfast: after all, it's got eggs, cream cheese (you eat them on bagels anyway), and basically cinnamon rolls.  It sounds well rounded to me!

Cinnamon Roll Batter:
2/3 cup white sugar
1/4 cup unsalted butter (at room temp)
1 egg (at room temp)
1/2 cup half and half
1 Tbs. vanilla
2 cups flour
2 tsp. baking powder
1/2 tsp. salt

Cheesecake Filling:
2 packages (8 oz each) cream cheese (at room temp)
1 cup sugar
1 Tbs. vanilla
2 Tbs. flour
3 eggs (at room temp)

Cinnamon Filling:
1/3 cup butter, melted
1 cup brown sugar
3 Tbs. cinnamon

Cream Cheese Frosting:
2 oz. cream cheese (at room temp)
3 Tbs. unsalted butter (at room temp)
2 tsp. vanilla
1 cup powdered sugar
1 Tbs. lemon juice, optional

Preheat oven to 350 F.  Grease a springform pan.

For Cinnamon Roll Batter:
Sift together flour, baking powder, and salt.

Using a mixer, cream the butter and sugar for 3 minutes, until light and fluffy.  Add egg, half and half, and vanilla.  Beat for another minute.  Scrape down bowl.

Combine the dry and wet ingredients.  Mix on low speed until thoroughly combined.

Press half of the batter onto the bottom of the springform pan using greased fingers.  It will be sticky and thick.

For Cheesecake Filling:
In a clean bowl, beat cream cheese and sugar for 2 minutes on medium-high speed.  Add the eggs one at a time, scraping down the bowl after each addition.

Add the vanilla and flour and beat for another minute.

Pour all of the cheesecake filling on top of the cinnamon roll batter in the prepared pan.

For Cinnamon Filling:
In a small bowl, combine the melted butter, cinnamon, and brown sugar.  Mix until thoroughly combined.

Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake.

Finishing Assembly/Baking:
Drop the rest of the cinnamon roll batter by spoonfuls over the entire top of the cheesecake.  Using a knife, swirl ingredients together as well as you can.

Bake for 50-55 minutes.  Cake will be puffy and lightly browned.  Let cool for 20 minutes at room temperature and then cover and move to fridge for at least 4 hours.

For Cream Cheese Frosting:
Beat cream cheese and butter together.  Add vanilla, powdered sugar, and lemon juice (if desired); beat to desired consistency.  Frost cheese cake.

Notes:
- I don't own a 9" springform pan--just 8.5" and 9.5"--so I used the larger of the two.  I think using a 9" would have been cutting it close to overflowing in the oven.
- I used fat free half and half.
- In addition to greasing the springform pan, I cut a round of parchment paper to fit in the bottom and greased it as well.
- After 3 minutes, the butter and sugar I creamed for the batter wasn't "light and fluffy," but I called it good anyway.  It was mixed.

Gingerbread Biscotti

From AllRecipes.com, submitted by Cristina Gomez.

Prep: 25 minutes, Cook: 40 minutes
Yields: 48 servings

1/3 cup vegetable or canola oil

1 cup white sugar

3 eggs

1/4 cup molasses

2 1/4 cups all-purpose flour

1 cup whole wheat flour

1 Tbs. baking powder

1 1/2 Tbs. ground ginger

3/4 Tbs. ground cinnamon

1/2 Tbs. ground cloves

1/4 tsp. ground nutmeg

Preheat oven to 375 degrees F. Grease a cookie sheet.

In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.

Divide dough in half and shape each half into a roll the length of the cookie. Place rolls on cookie sheet and pat down to flatten the dough to 1/2 inch thickness.

Bake in preheated oven for 25 minutes. Remove from oven and set aside to cool.

When cool enough to touch, cut into 1/2-inch thick diagonal slices. Place sliced biscotti on cookie sheet and bake an additional 5-7 minutes on each side, or until toasted and crispy.

Notes:

- I tend to cut my biscotti in half because they always come out really long.

- Dipping or drizzling the biscotti with melted white chocolate adds a really nice touch.

- The dough is REALLY sticky, so it helps to use floured hands and a floured surface to shape it. (I use part flour, part powdered sugar.)

Double Peanut Butter Paisley Brownies

From Hershey's Made Simple, page 12.

Makes about 36 brownies.

1/2 cup (1 stick) butter or margarine, softened

1/4 creamy peanut butter

1 cup granulated sugar

1 cup packed light brown sugar

3 eggs

1 tsp. vanilla extract

2 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

1 2/3 cups (10-ounce package) peanut butter chips

1/2 cup chocolate syrup (milk or dark)

Heat oven to 350F. Grease 9x13" baking pan.

Beat butter and peanut butter in a large bowl. Add granulated sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla.

Stir together flour, baking powder, and salt; mix into peanut butter mixture, blending well. Stir in peanut butter chips. Spread half of batter in prepared pan; spoon syrup over top. Carefully spread with remaining batter; swirl with metal spatula or knife for marbled effect.

Bake 35-40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into squares.

Notes:

- I use dark brown sugar--I prefer it over light.

- This recipe needs more chocolate. Next time I make it, I'm going to add chocolate chips along with the peanut butter chips.

- These keep very well if stored in an airtight container or ziplock bag.

Matt's Award-winning Brownies

Makes one 9x13" pan of brownies.

4 eggs

2 cups sugar

1 1/3 cup flour

1 cup (2 handfuls) nuts, chopped

2/3 cup oil

2/3 cup baking cocoa

1 tsp. baking powder

1 tsp. vanilla extract

1/2 tsp. salt (scant)

Beat eggs, sugar, and oil until smooth.  Add flour and beat again.  Add baking powder, salt, cocoa, and vanilla and mix again.

Mix in nuts.

Bake 25-30 minutes in a greased 9x13" pan @ 370 degrees F.

Notes:

- Works best in a clear glass baking pan.  Times and temperatures may need to be adjusted for metal or tinted glass.

- Leave the nuts out if you don't want them (we chop them into pretty small pieces).

- Dust slightly cooled brownies with powdered sugar.

Death by Chocolate (Trifle)

From Sis. Luke.

1 9x13" pan of brownies, cooled and chopped or crumbled
1 large container of whipped topping
1 large Symphony bar with almonds and toffee, chopped finely
1 large + 1 small box chocolate pudding, prepared according to directions


Trifle:
Mix 3 small packages of chocolate pudding as directed. Let set in refrigerator.

Once the brownies are completely cool, layer in the following order:
1 layer brownies
1 layer chocolate pudding
1 layer whipped topping
1 layer finely cut Hershey’s Symphony or Hershey’s milk chocolate bar (5 oz.)

Repeat layers to fill trifle dish.


Notes:
- Best if assembled the night before.
- I like to use Matt's Award-Winning Brownies.  Sis. Luke uses this brownie recipe in her trifle:


Brownies:
2 ½ sticks butter
¾ cup cocoa powder
3 cups sugar
1 tsp. salt
6 eggs
2 cups flour
2 cups walnuts, chopped

Melt butter over medium heat. Mix in cocoa powder and remove from heat. Add sugar, salt, eggs, and walnuts (in that order). Pour into greased 9x13” baking dish. Bake at 300°F for approximately 30-40 minutes, or until a toothpick inserted in center comes out clean.

Mrs. Fields Chocolate Chip Cookies

From Mom Larsen.

White chocolate chip macadamia nut cookies (see Variations)

3 eggs
16 oz. (2 cups) dark brown sugar
1 ½ cups white sugar
2 Tbs. vanilla
1 lb. butter, softened (do not substitute margarine!!)
6 cups flour
1 ½ tsp. salt
1 ½ tsp. baking soda
18 ounces chocolate chips
2 cups chopped nuts, optional

Preheat oven to 350˚F.

Beat eggs until thickened—about 4-5 minutes. Add sugars; mix well. Add vanilla and butter; mix well.

Combine flour, salt, and baking soda. Add to butter/sugar/egg mixture; mix well. Dough will be thick!

Add chocolate chips and nuts (if desired); mix.

Using an ice cream scoop or large spoon, drop dough on cookie sheets covered with baker’s/parchment paper. Bake 8-10 minutes, or until tops begin to crack. Cookies will not look done in the center but will continue to cook after you take them out. Leave cookies on baking sheets for 10 minutes before removing to cooling racks.

Variations:
Cocomac Cookies: Substitute coconut and macadamia nuts for chopped nuts and chocolate chips.
White Chocolate Macadamia Nut Cookies: Substitute white chocolate chips and macadamia nuts for chocolate chips and nuts.

Friendship Bread and Starter

Do not refrigerate!

Starter:

1 1/4-oz. pkg. active dry yeast

¼ cup warm water

2 cups all-purpose flour, divided

2 cups white sugar, divided

2 cups milk

In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart glass, plastic, or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly.

Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

Follow rest of directions listed above for days 2-10.

Day 1: Do nothing.
Day 2-5: Mush the closed bag 2 times a day.
Day 6: Add 1 cup flour, 1 cup sugar, and 1 cup milk.
Day 7-9: Mush the bag & release the air 2 times a day.
Day 10: Make the bread following the directions below.

Squeeze contents of bag into a large mixing bowl. Add 1 cup flour, 1 cup sugar, and 1 cup milk. Mix well. Measure three 1-cup starters into three large zip-lock bags (one gallon size). Mark with the date and day number and give to three friends with a copy of the instructions.

To make your two loaves of bread:
Preheat the oven to 325°F and spray loaf pans with non-stick cooking spray.

Add the following into leftover starter in the bowl:
1 cup oil
1 cup milk
1 tsp. vanilla
3 eggs

In another bowl, mix:
2 cups flour
1 cup sugar
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 large box of instant vanilla pudding

Combine wet and dry ingredients.

In a small bowl, combine ½ cup sugar and 1 tsp. cinnamon. Put 1/8 cup of mixture in the bottom of each loaf pan. Pour batter into pans and top each with half of the remaining sugar mix.

Bake at 325°F for 1 hour or until a toothpick comes out clean. Cool in pans on a cooling rack for 30 minutes and then turn out and enjoy!