Browsed by
Ingredient: vanilla

Buttermilk Scones

Buttermilk Scones

Print Recipe
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

Share this Recipe
 
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!

Print Recipe
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!
Share this Recipe
 
Candy Cane Thumbprints

Candy Cane Thumbprints

June 2016 in Review, and Christmas Cookie #6

A favorite photo…

 

A few highlights…

  • Nathan turns 11
  • Super fun vacation Bible school with an international missions theme
  • Katya finishes Suzuki Piano Book 1
  • Summer backyard barbeques begin
  • Extended family comes for a weekend to watch Beauty and the Beast on stage

And a cookie recipe to go with it!

Print Recipe
Candy Cane Thumbprints
I got this recipe from a fellow pastor's wife at a cookie exchange many years ago. Even though there is no chocolate involved, they still end up as one of my favorites each Christmas! I always double the recipe when I make it, and then freeze half of the finished cookies for eating later in the month.
Servings
dozen
Ingredients
Peppermint Filling
Servings
dozen
Ingredients
Peppermint Filling
Instructions
  1. Beat butter for 30 seconds. Beat in sugar and salt and cream well. Add egg and vanilla.
  2. Mix in flour until well combined. Cover dough and chill for 1 hour.
  3. Preheat oven to 375 degrees. Shape dough into 1 inch balls. Place 2 inches apart on greased cookie sheet. Bake 8-10 minutes or until cookies are lightly browned just around the edges.
  4. Immediately after removing cookies from the oven, use the back of a rounded measuring spoon or a melon baller to make an indent in the center of each cookie. Allow to cool completely.
  5. While cookies are cool, mix peppermint filling ingredients together. DON'T ADD THE CANDY CANES! Whip everything else well to form a soft, fluffy icing that holds its shape.
  6. When cookies are cool, spoon filling into indents and then sprinkle crushed candy canes over the top.
Recipe Notes

Cookies can be stored at room temperature for several days, or frozen for up to 3 months.

Share this Recipe
 
Mexican Wedding Cakes

Mexican Wedding Cakes

August 2016 in Review, and Christmas Cookie #8

A favorite photo…

A few highlights…

  • Local park adventures with friends
  • Watching the summer Olympics
  • Squeezing in some final fun craft projects before school
  • Back to School for a 6th grader and a 3rd grader

And a cookie recipe to go with it!

Print Recipe
Mexican Wedding Cakes
These are one of Katya's Christmas favorites. The recipe is too big to double in my mixer, but it still makes a generous amount. I use the instructions from my America's Test Kitchen Family Cookbook, but I know this is a common one that comes from many places.
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. Preheat oven to 325 degrees.
  2. To make superfine sugar, process 1/3 cup sugar in food processor for about 30 seconds. I usually process 1 cup or more and store it in a jar for future use.
  3. Put the 1/3 cup superfine sugar in the bowl of an electric mixer, along with the butter. Beat butter and sugar together until light and fluffy, 3-6 minutes.
  4. Add vanilla and mix well.
  5. Process 1 cup of nuts in a food processor to the texture of coarse cornmeal, about 10-15 seconds. Dump into the butter mixture and barely stir in.
  6. Process the remaining 1 cup of nuts until just coarsely chopped, about 5 seconds. Add them to dough and barely mix.
  7. Stir in flour and salt and blend just until the dough becomes cohesive.
  8. Working with a scant Tbsp. of dough at a time, roll the dough into 1 inch balls and place on lightly greased cookie sheets.
  9. Bake at 325 degrees until the tops are pale golden and the bottoms are just beginning to brown, about 18 minutes.
  10. Let the cookies cool on the baking sheets for about 5 minutes. Place powdered sugar in a lidded tupperware container or bowl.
  11. Roll warm or room temperature cookies, 3-4 at a time, in powdered sugar to coat well. Store at room temperature for a week or more. If desired, roll in additional powdered sugar just before serving.
Recipe Notes

This dough can easily be shaped and frozen, then baked at a later time.  Just add 2-4 minutes to the baking time.

Share this Recipe
 
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!

Print Recipe
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
Share this Recipe
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!

Print Recipe
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
Icing Ingredients
Toppings
Servings
dozen
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

Share this Recipe
 
Praline Meringue Puffs

Praline Meringue Puffs

img_0536

If you decide to host a tea party for an American Girl doll’s birthday, you need to make cream puffs.

If you make cream puffs you will have to use several egg yolks for the perfect pastry cream.

If you use egg yolks for the pastry cream, you will have egg whites left over.

If you have egg whites left over, you will need to make meringue cookies.

If you make meringue cookies, you will want to try a new kind.

If you try a new kind of meringue cookies, someone will ask you for the recipe.

If someone asks you for the recipe, you better post it on the blog.

And all that from a little doll’s tea party!

Print Recipe
Praline Meringue Puffs
These meringue cookies are super sweet and satisfyingly nutty. They are more on the chewy side rather than the crunchy side, a good thing for many (even though it disappointed Nathan!) They give good praline flavor without the need to actually crystallize the pecans.
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. Preheat the oven to 325. Line two large baking sheets with parchment paper or foil.
  2. In the bowl of a food processor, place the pecans and pulse 3-5 times until the pecans are coarsely chopped. Add the flour, 1/3 cup of the brown sugar, and the salt. Pulse once or twice more to combine.
  3. In the bowl of an electric mixer, beat the egg whites and cream of tartar until frothy and opaque. Increase the mixer speed and beat until whites begin to form soft peaks. Gradually beat in the white sugar until the whites form glossy peaks. Gradually beat in the remaining 1/3 cup brown sugar and the vanilla. Continue beating until the meringue is stiff and smooth when rubbed between the fingers.
  4. Lightly fold the pecan mixture into the meringue mixture just until evenly incorporated. Don't mix too much or the meringue will deflate.
  5. Use a small cookie scoop or two spoons to drop the mixture onto the prepared baking sheets by heaping tablespoonfuls. Space about 1 inch apart.
  6. Bake all the cookies at the same time. Bake for about 10-12 minutes if you want chewier meringues, or rotate the sheets at 10 minutes and bake an additional 10 minutes (total of 18-20 minutes) for crunchier cookies. Cookies are done when they are lightly colored all over.
  7. Let cookies cool completely on parchment or foil before attempting to remove. Store in an airtight container for up to 1 week or freeze for up to 1 month.
Recipe Notes

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

Share this Recipe
 
Snickerdoodle Blondies

Snickerdoodle Blondies

These bars have a simple ingredient list and come together quickly.  They are also fairly economical, making them nice for large group catering.  They capture the flavor of a snickerdoodle with the soft richness of a blondie.  Than says “YUM.”

Print Recipe
Snickerdoodle Blondies
Servings
bars
Ingredients
Servings
bars
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Spray an 8x8 or 9x9 pan with cooking spray.
  2. In the bowl of a mixer, cream together butter and sugar until light and fluffy. Beat in salt, egg, and vanilla until well combined.
  3. Add flour and cream of tartar. Mix until no streaks of dry remain. Dough will be very thick.
  4. Scrape dough into prepared pan and smooth into an even layer. Sprinkle evenly with 1 Tbsp sugar and 1 tsp cinnamon.
  5. Bake for 30 minutes or until bars are set and edges are just very lightly browned. Cool in the pan before slicing.
Share this Recipe
 
Marshmallow Caramel Krispie Brownies

Marshmallow Caramel Krispie Brownies

Made for Staff Lunch March 2014

Print Recipe
Marshmallow Caramel Krispie Brownies
Decadent combination of layers with a good texture variety. I can eat way too many of these!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 350. Line an 8x8 pan with foil and spray with nonstick spray. Set aside.
  2. In a large bowl, whisk together melted butter and cocoa powder until smooth. Add sugar and whisk until blended. Whisk in eggs and vanilla. Stir in flour until no streaks remain, then fold in hot fudge. Spread in prepared pan and bake for about 20 minutes, until puffy and a toothpick inserted in center comes out with moist crumbs, but no raw batter.
  3. Immediately upon removing brownies from oven, top evenly with mini marshmallows. Pop back in the oven for a few minutes, just until marshmallows are puffy but not browned. Let cool for about 30 minutes.
  4. In a microwave safe bowl, heat caramels and 2 TBS water in the microwave, stopping to stir every 30 seconds until smooth. Carefully pour over the marshmallow brownies, spreading gently to cover. Immediately sprinkle with krispies, pressing in gently.
  5. Let brownies cool completely before cutting and serving.
  6. Makes 16 servings.
Share this Recipe