Root Beer Brownies
The small amount of root beer extract really brings out the chocolate in these brownies. Wow, what a dessert!
INGREDIENTS
12 Ounces Softened Butter
2 1/4 Cups Sugar
1 1/4 Cups Cocoa
1/2 Teaspoon Kosher Salt
1 Teaspoon Baking Powder
1 Tablespoon Vanilla Extract
4 Tablespoons Root Beer Extract
1/4 Cup Cold Brewed Coffee
4 Large Eggs
1 1/2 Cups Unbleached Flour
2 Cups Semi-Sweet Chocolate Chips
1/2 Cup Demerara Sugar
Preheat your oven to 350° F. Line a 9×13 inch baking pan with parchment paper. In a large size bowl place the softened butter. Add the sugar to the butter and mix until combined. Add the eggs and beat until smooth. Add the coffee, vanilla and root beer extract and stir. In a separate large bowl combine the cocoa, salt, baking powder and flour. Stir until well combined. Finally add the chocolate chips and stir. Spoon the batter into the prepared pan. Sprinkle the top of the batter with the demerara sugar. Bake the brownies for 30 minutes. The brownies should feel set both on the edges and in the center. Remove from the oven and cool completely on a wire rack before cutting and serving. Makes 24 Root Beer Brownies.
Classic Chocolate Brownie Cookies
Everyone loves cookies and for me they’re an essential food group. The magic is proportions and the quality of the ingredients. These cookies will transform teatime, bring a smile to a neighbor’s face, picnics and make the sun come out for young ones coming home from school on a rainy afternoon. For efficiency and uniform results, invest in a small handheld cookie scoop. It looks and works just like an ice cream scoop and cuts your production time in half.
INGREDIENTS
12 Ounces Chopped Bittersweet Chocolate
4 Tablespoons Unsalted Butter
3 Eggs
3/4 Cup Turbinado Sugar
2 Teaspoons Vanilla Extract
1/3 Cup Unbleached Flour
1/4 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
1/2 Cup Chopped Pecans or Walnuts (Optional)
Preheat your oven to 325° F. In a double boiler melt the chocolate and butter together over simmering water. Let cool. In a large size bowl mix together the eggs, sugar and vanilla. In a medium size bowl combine the flour, baking powder and salt. Fold the chocolate and butter mixture into the egg mixture. Fold the flour mixture into the egg mixture. Finally, fold in the pecans or walnuts if you are using them. Make sure not to overmix. Drop by teaspoonfuls onto a parchment paper lined baking sheet. Bake for 8 minutes until puffed and cracked. Makes 4 dozen cookies.
Belgian Chocolate Brownies
To get the best brownies use the best chocolate and use a lot of it.
INGREDIENTS
8 Ounces Chopped Unsweetened Belgian Chocolate
1 Cup Unsalted Butter
6 Large Eggs
2 Tablespoons Vanilla Extract
1/2 Teaspoon Kosher Salt
3 1/2 Cups Sugar
2 Cups Unbleached Flour
1 Tablespoon Half & Half
Preheat your oven to 375° F. Line a 13×9 inch baking dish with parchment paper or you can butter the baking dish. We don’t want the brownies sticking to the pan!
In a double boiler or a heavy saucepan melt the chocolate and butter together over a low heat. Stir often and make sure not to overcook the chocolate and butter mixture. Remove from the heat and set aside to let cool.
In a large size bowl combine the eggs, vanilla and salt and sugar. Beat until fluffy. Add the flour and the chocolate mixture to the egg mixture – alternating. Mix until the batter is nice and smooth. Pour the batter into the baking dish and then brush the half & half evenly on top. Bake for 35 minutes. The brownies should look risen and lightly cracked on top. Remove from the oven and cool in the pan before cutting. Makes 18 brownies.
Chocolate Chip Shorties
This is my go to recipe when I want to make quick cookies, but I don’t want to sacrifice taste.
INGREDIENTS
1 Pound Softened Butter
1 Cup Sugar
5 Cups Unbleached Flour
1 Teaspoon Vanilla Extract
1 Teaspoon Kosher Salt
12 Ounces Chocolate Chips
Preheat your oven to 350° F. In a large size mixing bowl cream together the butter, sugar, vanilla and salt. Gradually add the flour and combine with a wooden spoon. Add the chocolate chips and mix well. As the mixture becomes thick knead it lightly with your fingers until it is firm. Pack the dough into a lightly buttered baking dish. Prick the center with a fork. Bake in the oven for 40 minutes until lightly browned. Remove from the oven and cool for 10 minutes on a wire rack. While in the pan cut into squares. Cool completely and remove from the pan. Transfer to a serving plate. Makes approximately 24 cookies depending on how big you cut them.
Shamrock Cut Out Cookies
On St. Patrick’s Day everyone is Irish! These cookies are so cute they just might bring you a wee bit o’ luck!
INGREDIENTS
1 Cup Softened Butter
3 Ounces Softened Cream Cheese
¾ Cup Sugar
1 Large Egg
1 ½ Teaspoon Vanilla Extract
3 Cups Unbleached Flour
Frosting:
2 ½ Cups Powdered Sugar
2 Tablespoons Water
1 Tablespoon Softened Butter
1 Tablespoon Light Corn Syrup
½ Teaspoon Vanilla Extract
2 Drops Green Food Coloring
In a large size bowl combine the butter, cream cheese, sugar, egg and vanilla. Beat at a medium speed for 2 minutes until creamy. Scrape the bowl often. Reduce the mixer speed to low and add the flour. Beat for 1 minute. Divide the dough in half and wrap each in plastic wrap and flatten slightly. Refrigerate for at least 2 hours because you want the dough to be firm. Preheat your oven to 375° F. Remove the dough from the fridge. Roll out the dough on a lightly floured surface one half at a time. Keep the remaining dough in the fridge. Roll out to ¼ inch thickness. Cut with a 2 ½ inch shamrock cookie cutter. Place 1 inch apart onto a parchment paper lined cookie sheet. Bake for 8 minutes or until the edges are very lightly browned. Remove from the oven and cool completely on wire racks. When cool frost. Makes 3 ½ dozen cookies.
Frosting: In a small size bowl combine the powdered sugar, water, 1 tablespoon butter, corn syrup and vanilla. Beat at a medium speed until the powdered sugar is moistened. Continue beating until the mixture is smooth. Add additional water if you need to. Tint with the food coloring and beat for 30 seconds. Frost the cooled cookies.
Old Time Soft Sugar Cookies
INGREDIENTS
½ Cup Shortening
½ Cup Sugar
½ Cup Brown Sugar
1 Egg
¾ Cup Buttermilk
1 Teaspoon Vanilla
2 Cups Unbleached Flour
½ Teaspoon Baking Soda
½ Teaspoon Salt
Topping: ¼ Cup Sugar & 1 Teaspoon Cinnamon
Cream together the shortening, sugar and brown sugar. Mix in the egg, then the buttermilk and vanilla. Combine the dry ingredients in a medium size bowl. Stir the dry ingredients into the creamed mixture. Chill the dough for 1 hour in the refrigerator. Drop the dough by round teaspoonfuls 2 inches apart on either a lightly greased or parchment paper lined baking sheet. Combine the topping ingredients in a small size bowl and sprinkle on top of the cookie dough. Preheat the oven to 400°F. Bake for 8 minutes until set. Makes 4 dozen cookies.
Ultimate Ginger Snaps
If you like Ginger Snaps, like I do, then you will love these. They are nice and chewy with just the right amount of ginger. You just might want to double the batch because they are sure to be a big hit.
INGREDIENTS
2 ¼ Cups Unbleached Flour
½ Teaspoons Ground Cloves
½ Teaspoon Ground Ginger
1 Teaspoon Cinnamon
2 Teaspoons Baking Powder
½ Teaspoon Salt
¾ Cup (1 ½ Sticks) Softened Unsalted Butter
1 Cup Sugar
¼ Cup Dark Molasses
1 Large Egg
3 ½ Ounces Crystallized Ginger Chips
Preheat your oven to 375° F. Sift the dry ingredients together in a medium size bowl and set aside. In a large bowl, mix the butter and sugar until light and creamy. Stir in the molasses and the egg. Add the dry ingredients to the ginger chips. For the best result, chill the dough for 1 hour. Form 1 inch balls. Roll in granulated sugar. Place on a parchment paper lined cookie sheet. Make sure that they are about 2 inches apart. Bake for 8 to 10 minutes. Remove from the oven while the cookies are still soft. Let the cookies cool for 10 minutes before removing and placing on a serving plate. Makes 3 dozen cookies.
Toffee Ginger Shortbreads
I used my simple shortbread recipe and added toffee and crystallized ginger chips. These shortbread cookies came out amazingly delicious.
INGREDIENTS
4 Cups Unbleached Flour
1 Cup Sugar
1 Pound Softened Butter
½ Cup Crystallized Ginger Chips
8 Ounces English Toffee Bits
In a large mixing bowl combine the flour, sugar and butter. Mix thoroughly. Add the ginger chips and English toffee bits and mix. The dough should be in the shape of a ball. Press the dough into a medium size baking pan that has been lined with parchment paper. If you don’t have parchment paper don’t worry. You don’t need to grease the pan. Prick the surface with a fork making evenly distribute perforations. Bake in a preheated 375° F oven for 40 minutes until the shortbread is delicately brown. Remove from the oven and let cool for 15 minutes. Cut into squares and place onto a serving plate. Makes 32 shortbreads.
Note: I like to use Heath English Toffee bits.
Fortune Cookies
These fortune cookies are very good and taste just like the ones you get in a Chinese restaurant. Have fun adding your own “fortune” inside.
INGREDIENTS
3 Egg Whites
¾ Cup Sugar
½ Cup Melted Butter
½ Teaspoon Vanilla
¼ Teaspoon Almond Extract
1 Cup Unbleached Flour
2 Tablespoons Water
Preheat the oven to 375° F. Line the baking sheets with parchment paper. Make sure to have your “fortunes” ready to go using small strips of paper. In a large metal or glass bowl whip the egg whites and sugar with an electric mixer on high for 2 minutes. You want the egg whites and sugar to be frothy. Reduce the mixer speed to low and add the melted butter, vanilla, almond extract water and flour one at a time. Make sure to mix well after each addition. The consistency should look like pancake batter. Spoon the batter into 2 inch circles on the parchment paper. Make sure to leave room for spreading. Bake for 6 minutes until the edges begin to brown slightly. You don’t want to overcook because you will need to be able to mold the cookie. Quickly remove one at a time and put the “fortune” in the center and fold in half. Fold the ends of the cookie together into a horse shoe shape. If they come apart pinch them back together and let them cool. Repeat until you are finished. Makes 36 cookies.
Hanukkah Cut-Out Cookies
With Hanukkah right around the corner it’s time to make cookies! These golden, honey flavored cut-out cookies are delicious and are a traditional Hanukkah treat. Traditional cookie cutters include a Menorah, Dreidel & Star of David.
INGREDIENTS
½ Cup Sugar
½ Cup Softened Butter
¼ Cup Honey
1 Egg Yolk
1 ½ Cups Unbleached Flour
1 Teaspoon Baking Powder
Decorator Icing & Sugars (Optional)
In a large bowl combine the butter and sugar. Beat until creamy. Add the honey and egg yolk. Continue beating until mixed well. Reduce mixer speed to low. Add the flour and baking powder. Beat until combined, but don’t over mix. Divide the dough in half. Wrap in plastic wrap and refrigerate for 2 hours. Preheat the oven to 400° F. Take one half of the dough out of the refrigerator and leave the other one in to keep cold. Roll out the dough on a lightly floured surface to 1/8 inch thickness. Cut with cookie cutters and place 1 inch apart on parchment paper lined baking sheets. Sprinkle with decorator sugars if you want. Bake for 8 minutes until the edges are lightly browned. Remove from the oven and cool for 1 minute before removing from the baking sheets. Cool completely. Decorate with frosting and sugar if desired. Makes 2 dozen cookies.
