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Ingredient: baking powder

Cherry Pie Bars

Cherry Pie Bars

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Cherry Pie Bars
Cuisine Staff Lunch
Servings
Ingredients
Cuisine Staff Lunch
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Grease a 13 by 9-inch baking dish.
  2. In a mixing bowl, whisk together flour, baking powder and salt, set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar until pale and fluffy. Mix in eggs one at a time, then blend in vanilla and almond extracts.
  4. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Set aside 1 cup of batter and spread remaining evenly into prepared baking dish.
  5. Top with cherry pie filling spreading into an even layer. Crumble the remaining batter evenly over top.
  6. Bake in preheated oven about 40-50 minutes or until crust is fully done. Remove from oven and allow to cool completely on a wire rack before cutting into squares.
Recipe Notes

This recipe was adapted from the one I found at http://www.cookingclassy.com/cherry-pie-bars-aka-cherry-kuchen-bars/

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Buttermilk Scones

Buttermilk Scones

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Buttermilk Scones
This recipe was given to me by a long time friend, back in our "newly married-let's have a tea party" days. I've made it for baby showers, wedding showers, and plenty of breakfast and brunch occasions. I have included some flavor variations at the end, but the original cranberry white chocolate version is the one I'm sharing here.
Servings
dozen small scones
Ingredients
Servings
dozen small scones
Ingredients
Instructions
  1. Preheat oven to 375. Lightly grease a cookie sheet.
  2. Put dry ingredients into a bowl or the bowl of a food processor. Stir briefly to combine.
  3. Using the food processor or two knives, cut in the the 6 Tbsp. of butter. Pulse or chop until mixture forms coarse crumbs. If using a food processor, move the mixture into a mixing bowl.
  4. Gently stir in buttermilk, egg, and vanilla. Only mix until combined. Sometimes I have to add a bit of extra buttermilk at this point (about 1 Tbsp. or so).
  5. Fold in cranberries and white chocolate chips.
  6. Scoop scones onto prepared baking sheet--I use my standard sized cookie scoop and end up with about 2 dozen scones.
  7. Bake at 375 for 8-10 minutes, or just until scones become firm and begin to turn golden around the edges.
Recipe Notes

Flavor variations: (Use these in place of the cranberries and white chocolate)

Mocha: 1 tsp. instant coffee granules and 3/4 cup mini chocolate chips

Toffee: 1/2 cup toffee baking bits, sprinkle scones with brown sugar before baking

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Gingerbread

Gingerbread

December 2016 in Review, and Christmas Cookie #12

A favorite photo…

A few highlights…

  • A December rich in favorite activities and traditions (in contrast to our Senegalese adventure from last year)
  • Nathan as Gabriel and Katya as a black sheep in the Christmas pageant
  • The annual studio Christmas recital
  • Celebrating the season many different times with groups of family and friends

And a cookie recipe to go with it!

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December in Review
This is the gingerbread I have made every year since Than and I were married. If you don't roll it too thin or bake it too long, the cookies stay soft and spicy for weeks. We decorate them with white royal icing, sprinkles, and lots of red hots. An annual tradition, for sure, and one that we have happily shared with many different guests over the years.
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. Thoroughly stir together the flour, cinnamon, ginger, cloves, salt, and baking powder in a large bowl; set aside.
  2. In the bowl of an electric mixer, beat together the brown sugar, butter, and oil until smooth and fluffy. Beat in the molasses and 2 1/2 Tbsp. water until well blended.
  3. Turn mixer speed to low and blend in as much of the flour mixture as possible. When it gets too strong for your mixer to handle, knead in the remainder by hand until the dough is smooth and shiny. If the dough is too stiff and dry, add up to 3 Tbsp. more water. If it is too soft, stir in more flour until it is manageable.
  4. Cut 6 pieces of waxed paper. Split the dough into 3 pieces and place each piece on a sheet of waxed paper. Cover with the additional 3 pieces of waxed paper. Roll each dough piece out to an even 1/4-1/2 inch thickness (thinner for crispier cookies, thicker for softer cookies). Stack the rolled dough in the refrigerator and allow to chill for at least 1 hour and up to overnight.
  5. Preheat the oven to 350 degrees. Spray several cookie sheets with cooking spray.
  6. Working with one portion of dough at a time, peel off the top sheet of waxed paper. Use cookie cutters to cut out the dough and place the cookies on prepared baking sheets, spacing about 2 inches apart.
  7. Bake cookies at 350 degrees for 6-12 minutes, or until just darker at the edges and barely firm when pressed in the centers. Baking time varies based on the size of your cookies and on how soft or crispy you want the finished product to be.
  8. Reroll dough scraps between waxed paper sheets. Continue cutting, rolling, and chilling dough until everything has been used.
  9. Allow cookies to cool on the baking sheet for 3-4 minutes in order to firm up slightly before transferring to the counter or to wire racks to cool completely.
  10. Wait until cookies are completely cool before decorating as desired.
Recipe Notes

This recipe is from The All-American Cookie Book by Nancy Baggett.

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Chocolate Crinkles

Chocolate Crinkles

November 2016 in Review, and Christmas Cookie #11

A favorite photo…

A few highlights…

  • A 90th birthday party for Grandpa Train
  • A second story for the treehouse
  • Thanksgiving road trip to Salt Lake, San Francisco, and back again

And a cookie recipe to go with it!

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Chocolate Crinkles
I got this recipe from my sister-in-law and have loved it ever since. Katya requested "just plain dark chocolate cookies" this year, and these always fit the bill.
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. Mix oil, cocoa, and sugar well in a large mixer bowl.
  2. Blend in one egg at a time until mixed well. Add vanilla.
  3. Gradually blend in flour, salt, and baking powder.
  4. Chill dough for several hours (overnight is best).
  5. Preheat oven to 350 degrees. Grease several cookie sheets.
  6. Use a cookie scoop or teaspoon to shape dough. Roll dough in sugar (either granulated or powdered) and place on prepared sheets.
  7. Bake at 350 degrees for 10-14 minutes, until set and tops begin to crack. Don't overbake. These are best soft!
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Peppermint Swirls

Peppermint Swirls

May 2016 in Review, and Christmas Cookie #5

A favorite photo…

 

A few highlights…

  • School year ends
  • A family wedding with lots of festivities
  • Visit to St. Louis, complete with a backyard Senegalese meal and lots of good family time

And a cookie recipe to go with it!

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Peppermint Swirls
These pretty mint swirls are fun to make with kids, since they can help with the rolling and swirling. They make a colorful addition to Christmas platters. The recipe originally came from Light and Tasty magazine.
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
  2. Divide dough into thirds. Stir red food coloring into one portion of dough; stir green food coloring into another portion. Leave remaining dough plain. Cover and refrigerate for at least 1 hour.
  3. Divide each portion of dough into four equal pieces. Roll each piece into a 12-in. rope. Place a red, a green and a plain rope next to each other. Cut through all three ropes at 1-in. intervals, forming sets of three differently colored doughs. Repeat.
  4. Roll each set of doughs into a ball; place balls 3 in. apart on ungreased baking sheets. Flatten to 1/8-in. thickness with a glass dipped in additional sugar. Bake at 375° for 8-10 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
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Sugar Cookie Bears

Sugar Cookie Bears

April 2016 in Review, and Christmas Cookie #4

A favorite photo…

 

A few highlights…

  • Buddy Bear turns 10
  • Spring piano recital

And a cookie recipe to go with it!

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Sugar Cookie Bears
This sugar cookie recipe is the one my mom used every year for Christmas cookies. It is easy to work with, stays soft, and tastes really good. This year, the fun part was turning the sugar cookie dough into cute little bears!! (As an added bonus, that meant I didn't have to frost them when they were done.) You can find the link to the original bear instructions at the bottom of this recipe.
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. Cream shortening, sugar, eggs, vanilla, and sour cream together. Mix well.
  2. Add flour, baking powder, salt, and baking soda until evenly combined.
  3. Divide dough into 4-5 pieces. Place each piece onto a sheet of waxed paper. Cover with an additional sheet of waxed paper and roll to 1/4-1/2 inch thick. (Thicker cookies use more dough, but stay soft longer and are sturdier). Chill for 1 hour or up to 2 days.
  4. Lightly grease cookie sheets. Use a bear shaped cutter to cut out the dough and transfer the shapes to the sheets. Gently press a whole nut into the center of each cookie. Fold the arms securely over the nut. (If the arms fall off, just press them back on!) Use a toothpick to poke in eyes and a nose.
  5. Bake bears at 350 degrees for 8-10 minutes, or until set but just barely beginning to brown. Let cool on sheets for a few minutes before moving.
  6. Store in airtight container at room temperature. Cookies should stay soft for a week or more.
Recipe Notes
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Hot Cocoa Cookies

Hot Cocoa Cookies

January in Review, and Christmas Cookie #1

A favorite photo…

A few highlights…

  • Returning from Senegal
  • Sharing photos and trip stories with so many kind audiences
  • Settling back into routines (and getting snow!)

And a cookie recipe to go with it!

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Hot Cocoa Cookies
These were near the top of Nathan's list this year, and are always popular at my recital. They just look so festive. The soft texture of the base cookie is also appealing. The original recipe is from glorioustreats.com via Pinterest.
Servings
dozen
Ingredients
Cookie Ingredients
Icing Ingredients
Toppings
Servings
dozen
Ingredients
Cookie Ingredients
Icing Ingredients
Toppings
Instructions
  1. In a medium saucepan or microwave safe bowl, melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
  2. In a mixer bowl, beat the sugar, eggs, and vanilla on low until well combined.
  3. Add the melted chocolate mixture and blend well.
  4. Gently mix in the flour, cocoa powder, baking powder, and salt. Mix until just combined.
  5. Cover the dough and refrigerate about 1 hour. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.
  6. Preheat oven to 325 degrees and grease at least two baking sheets. Use a tablespoon or cookie scoop to put the dough on the prepared sheets, about 2 inches apart. Bake about 12 minutes.
  7. While the cookies bake, cut large marshmallows in half for a total of 50 marshmallow pieces. (You can also use 4-5 mini marshmallows per cookie). When the cookies have baked, remove the tray from the oven. Press one marshmallow half (or 4-5 mini marshmallows) onto each cookie. Return the hot cookies to the oven and bake another 3 minutes or until the marshmallows have puffed up and adhered to the cookie.
  8. Allow cookies to cool on the pan for a few minutes, then remove to a cooling rack to finish cooling.
  9. When cookies are cool, combine all icing ingredients in a medium bowl and whisk together well. Icing should be pourable but not too runny, so adjust consistency with additional powdered sugar or hot water.
  10. Place cookies on cooling rack over a baking sheet to catch drips. Spoon a small amount of icing on top of each marshmallow. After icing just a few cookies, top with sprinkles before the icing sets. Continue icing and sprinkling until everything looks festive.
  11. Allow icing to dry and set for at least 30 minutes before serving.
Recipe Notes

These cookies stay soft and pretty for at least 1 week or more after baking.

Original recipe: http://www.glorioustreats.com/2013/12/hot-cocoa-cookies.html

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Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies

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One more fall post, and then I promise some pictures from our Thanksgiving travels, followed by lots of Christmas recipes.

These cookies won Nathan’s vote for favorite fall treat.  I think he grabbed one every time he walked past the cookie jar!  Maybe that’s why he is almost tall enough to look me right in the eye…  Love this growing young man so much!!

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Pumpkin Oatmeal Cookies
These soft cookies are full of satisfactory fall flavor while still meeting my need for chocolate. I got the recipe from a good friend at a cookie exchange many years ago, and it is certainly on our autumn treat rotation. Thanks, Becki!
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. Preheat oven to 350. Lightly grease cookie sheets.
  2. Beat butter and brown sugar in a large mixer bowl until well combined. Add eggs and beat well. Beat in pumpkin.
  3. With mixer on low, add flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Mix just until combined.
  4. Stir in oats, chocolate chips, and nuts if desired. Don't overmix.
  5. Drop by rounded spoonful or cookie scoop onto greased cookie sheets. Bake at 350 about 12 minutes or until set and beginning to brown on the bottom. Try not to overbake--Nathan loves them soft!
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Salty Caramel Peanut Bars

Salty Caramel Peanut Bars

These decadent bar cookies were a definite hit at our Sunday lunch gathering.  Salty and sweet, they make up quickly and are eaten just as quickly!

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Salty Caramel Peanut Bars
These salty-sweet treats are appealing to the eye and to the taste buds.
Servings
bars
Ingredients
Servings
bars
Ingredients
Instructions
  1. Heat oven to 350. Line 15x10x1 inch baking pan with aluminum foil and spray with cooking spray.
  2. Combine 1 1/2 cups flour, sugar, baking powder, baking soda, salt, and brown sugar in mixer bowl and stir thoroughly. Add butter and cut in until mixture looks like coarse crumbs. Press mixture into prepared pan. Bake 18 minutes.
  3. While crust bakes, microwave ice cream topping 30 seconds or until of drizzling consistency. Pour into a small bowl and stir in 3 Tbsp. flour.
  4. When crust comes out of the oven, sprinkle with peanuts and chocolate chips. Drizzle evenly with caramel sauce mixture. Sprinkle evenly with coarse salt.
  5. Bake 12-14 minutes longer or until caramel is bubbly. Remove from oven and cool completely, about 1 hour. Refrigerate if needed to set chocolate. Cut into 8 rows by 6 rows. Store covered at room temperature.
Recipe Notes

Recipe from Betty Crocker: The Big Book of Cookies

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