Sugar-Rolled Peanut Butter Cookies

Okay I decided to make this blog post long after I actually made these cookies (and by long after I mean like two days) so I didn’t get the in-process photos.  So you’ll have to bear with me on the lack of visual aids.  However you have to trust me on this, these cookies are SO worth making.

They’re soft and moist and perfect.  Like total perfection.

My husband is an avid peanut butter hater.  He tolerates my PB fudge, and every now and again he’ll dip an apple slice into some homemade peanut butter, but that’s where it ends.  However I told him I was going to create a peanut butter cookie that he would love.  One that would make him declare he is a peanut butter cookie lover.  Even if that love is for one cookie alone.

Thus was born my invention.  The ingredients are simple, and with the cookies rolled in white sugar before baking they have this amazing crunch on the outside which compliments the soft, crumbly inside.

Now, these aren’t chewy cookies.  They’re soft and crumbly.  They’re similar to the Lofthouse sugar cookies you see at the store in texture, only they’re sweet enough you don’t need a frosting on the top.  They also keep for days.  Covered, uncovered, they don’t dry out and get stale super fast.  And anyone who knows me knows I’m horrible at remembering to wrap up cookies unless I’m sending them off to a customer.

So let’s begin.

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Ingredients:

1/2- cup room temperature butter

2/3- cup granulated sugar

1/2- cup dark brown sugar

1- large egg room temperature

1 tbsp vanilla

1- cup peanut butter

1- tbsp milk (any type of milk, dairy or non, will do)

2- tbsp sour cream (or plain yoghurt)

1 2/3- cup flour

3/4- tsp baking soda

1/2- tsp baking powder

Pinch- salt

Pinch- cream of tartar

Plate of granulated sugar for rolling

 

Begin by preheating your oven to 375F.  These cookies do not need to chill first.

In a separate bowl, combine dry ingredients, whisk together and set aside.

Set your stand mixer with egg beaters or paddle attachment.  Cream together the butter and sugars until fluffy.  This takes a good 2 minutes.  You want it very light and fluffy.  Add in the egg and beat another minute.  With the mixer set to medium, add in the milk and vanilla.  Finally add in the sour cream and mix until all ingredients are fully combined.

Setting the mixer aside, add in the peanut butter and stir with a rubber spatula until the batter is thick and creamy and the peanut butter is fully mixed in.  Slowly stir in the dry ingredients.  The cookie dough should be tacky but not enough to stick to your finger.  If the dough is too tacky, add in 1 tbsp flour at a time until you can roll the dough into a small ball without it sticking to your hands.

Line your baking pan with non-stick foil or parchment paper.  Scoop out dough one tablespoon at a time, roll into a ball, then roll ball through the plate of granulated sugar until it’s fully coated.  Place the dough ball on the cookie sheet and press down into a disc shape until about 1/4 inch thick.  You can also do this with a fork if you like the grid pattern.

Do this in rows of three with the cookies about 1/2 inch apart.  They shouldn’t spread much during baking, if at all.

Place cookie sheet in the oven and bake for 10 minutes, or until cookies are golden brown on the bottom.  These cookies should remain a very light color on the top, any browning on the tops or sides and the cookies are over done.  If 10 minutes is too much, reduce time by one minute, no more than that.  Transfer immediately to your cooling rack and let set for a few minutes.

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Or you know, shovel them into your mouth.

Warning, these cookies are extremely addictive.  My world’s most picky child (a nearly-14 year old boy) literally hugged me when he saw me making these the other night.  And that’s huge!  I don’t think I’ve gotten a hug from this kid in the last 12 months.

If you don’t want to make the cookies yourself but want to enjoy them all the same, visit my etsy listing and order a half dozen or baker’s dozen right to your door.  Luckily for you these cookies travel VERY well.  With my priority shipping, you can have them at your door within 2 days of order shipment! 

If you try out this recipe, please let me know what you think!

Cheeseburger Macaroni Casserole

So the first thing you should know about my house is, boxed casserole dishes are expressly forbidden.  I grew up on them.  But the weird, unpronounceable ingredients in those things have made me put my foot down and say absolutely not.  No way.  However I have kids, and having kids we all know that they will taste things like boxed casserole dishes and… to my grand dismay… they love them.

Yesterday we had a late day.  The traffic was horrendous when we were picking up the kids.  There were about six lights we got held up at while emergency vehicles took over.  Construction on every street.  By the time we got home and surveyed the damage (and by damage I mean Mt. Everest laundry pile that is still only 2/3rds folded) I realized dinner was going to be a huge pain.

We had burger meat thawing but it was still rock hard, and it was technically for Saturday night.  But man did I want it.  Like no words could describe how much I wanted it.  So I came up with a compromise.  Compile a dish which would be easy, and satisfy my burger craving.

I wasn’t even going to blog this to tell you the truth.  It’s hardly gourmet.  Cheeseburger macaroni casserole?  Not a phrase I’d ever say to an actual chef.  However the moment I dished it out, I got the most amazing response.  My husband took one bite of the sauce, stared me in the face and said, “If those noodles don’t finish cooking quickly, I will kill them.  I will kill them all.”

My picky children, who I swear give the term picky a brand-new definition, all declared it was the best meal ever.  No joke.  Best meal ever.  My seven year old, the child I have to bribe and BEG to finish half a serving of dinner on most nights, had two servings.  She stuffed her tiny face and while she spent half an hour on the couch moaning about her belly ache turned to me and said, “So worth it mom.  So… so worth it.” 

I mean, if this face is anything to go by.

10563060_10203563354376805_4075170187634043134_nMy middle daughter was slightly less enthusiastic, but also declared, “If you walk away from that pan mom, don’t be surprised if the entire thing disappears…….. INTO MY BELLEH!”

mac4Why yes those ARE bananas ripening for banana bread, how did you know?

So without further ado, the recipe which will restore your child’s love for you.  Or at least make you very popular for about ten minutes.

Just a note, this recipe I made is gluten free, but you can use any noodles.  (Also I have no ingredients photos because again, not planning on blogging.  To make up for it, here’s a picture of a fat cat heavy breathing, which pretty much sums up my life.)

heavy breathingIngredients:

1lb ground turkey (though any ground meat will do)

1pkg Macaroni noodles

1 1/2 cups heavy cream

1/1/2 cup cheddar cheese

2 tsp salt (divided)

1 tsp oregano

1/4 cup Ketchup

2 tbsp yellow mustard

1/2 cup cheddar for topping

 

Start your pot boiling for the noodles and preheat your oven to 375F.  In a pan, begin to brown the ground meat, adding in the oregano and 1 tsp salt while browning.  This should take about seven or so minutes.  Once the meat is browned, drain most of the fat, reserving about one tablespoon in the pan.  Add in the ketchup and mustard, and toss the meat until fully combined.  Set aside.

In a pot, heat the heavy cream and cheddar.  Stir on low heat until the cream and cheese is fully combined into a rich sauce.  Add in the remaining tsp of salt and stir.  Once finished, pour the ground meat into the cheese sauce and stir until incorporated.

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This part is delicious so restrain yourselves from eating it all.  It took great effort, let me tell you.

 

Once the noodles are done to al dente texture, drain and rinse with cold water to stop cooking.  If you’re using gluten free noodles like we did, they need a good, thorough rinse to get rid of the starch.  Also if you’re using gluten-free, the noodles to use best are the rice.  Quinoa noodles tend to be very heavy which will leave you with an extremely heavy belly feeling combined with the cream and cheese.

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Once the noodles are rinsed and drained, set aside.  Lightly prep (butter) a glass pyrex or other casserole pan.  Pour noodles, add sauce on top, then give a good stir until the sauce and noodles are combined.  Top with the remaining shredded cheese, and pop into the oven for about 20 minutes, or until the cheese is fully melted and slightly bubbly.

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And that’s it!

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Simple as that, and today I’m the hero mom who made the BEST DINNER EVER.  Won’t they be thrilled tonight when they see brussels sprouts on their plate.  Though they are getting burgers too so…. I’d better get SOME credit for that.  Sheesh.

Remember to check out my etsy store for delicious baked goods available in traditional and gluten-free!

Stay tuned for a recipe on Gluten-Free Chocolate Madeleines up next!

Traditional French Madeleines

Here’s the thing about these little treats– they are my all-time favorite.  And by all time I mean literally all time.  There’s something about the spongy, zesty, sweet cakes being dipped into a hot coffee or tea that just… it brings me to my happy place.

And let me tell you something else about these sumbitches… they’re hard.  The preparation is a pain in the butt, the flavor is fickle, and the batter is so delicate one wrong move will cause it to fall and the whole thing turns into bitter failure.  They also require a pan which you literally can’t use for anything other than madeleines.  Except maybe a chocolate mold if for some reason you want some weird sort of sea shell shaped chocolates?  Hey it could work, right?

Either way, buying the pan for me was worth it.  Modifying the recipes I’ve been playing with was too.  If you can make it work though, trust me, you’ll want to treat yourself to something nice and snazzy as a reward.

So here we go.

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Ingredients-

1- large egg and 2 egg yolks (this can also be substituted as two large eggs) all room temp

6- tbsp butter (melted and then brought to room temp, but still liquid)

1- tsp vanilla

1/3- cup granulated sugar

1/2- cup cake flour (this is important)

3- tbsp lemon zest (depending on your desire for lemony flavor.  I used the zest of three lemons for this batch)

 

For this recipe we will not be preheating our oven.  The dough must chill at least 2 hours before baking, so keep that on hold.

Start by putting your eggs and/or yolks into a mixing bowl and add in the sugar.  With your stand or hand mixer, use the whisk attachment and set to medium. 

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Whisk for five to seven minutes, or until the mixture reaches the ribbon stage.  The ribbon stage is basically when you lift the whisk (while it’s off– yes I made this mistake– more than once.  I know, I am ashamed) out of the batter and it slowly drizzles down in a sort of ribbon pattern.  There are some fantastic youtube videos if you need clarification on what exactly the ribbon stage is going to look like.  Also if you’re using a hand mixer be prepared for epic muscle aches.  Seven minutes is a long, LONG time.

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Next you’re going to add the lemon zest to the butter and give a good stir.  Let it sit for a good minute or so.  The next step can be done one of two ways. 

Option one you can add the vanilla to the butter and lemon, and add that to the egg mixture and slowly fold in with a rubber spatula.  Then you add in the flour folding in about two tbsp at a time until fully incorporated.  Doing this prevents the egg mixture from falling because you want to keep it light and airy.

Or, option two (which is what I prefer) you add the flour into the butter and lemon mixture and stir until fully combined.  Add the vanilla to the egg mixture and fold in with the rubber spatula.  Using a hand whisk (not the mixer) gently whisk together the eggs and flour-butter until combined into a light dough.  This method will give you slightly denser cakes.  Be very careful you don’t over-whisk and cause the dough to fall completely.

Next prep your madeleine pan with a little bit of butter and flour (shaking off excess flour into the sink).

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Fill your madeleine molds almost completely full, leaving just a slight bit of room at the top.  Make sure you clean up any excess that spills on the side because it won’t have a pleasing smell in the oven when it starts crisping.  (And yes, I also learned this the hard way.)

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Place the pan into the fridge and let set at least two hours, preferably three.  You can even cover and let set overnight, or up to two days if necessary.  Once the dough has been chilled, set on the counter, preheat your oven to 375F.  Place pan in the oven once preheated and cook for about 7-8 minutes, or until the edges are a golden brown.  I usually check about a minute early, and pat the tops.  If they spring back, the cakes are done.  If they depress, they need another minute or two.

Remove from oven and remove from pan and set on a cooling rack.  When cookies reach room temperature, sprinkle with some confectioner’s sugar and serve.

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These cookies keep fairly well if you keep them in an airtight container.  They last about a week and a half, and even longer if frozen.  Enjoyed best with a hot beverage for dunking.

If you don’t want to take on this task, feel free to place an order with my etsy shop and have some shipped out asap.

Vegan Chocolate Peanut Butter Fudge

I’ve been planning to make and post this one for a while.  Not just because I love peanut butter and chocolate (which my god do I ever!) but because I really wanted to put something together that was both delicious and vegan friendly.  I have a lot of friends who are either vegan or can’t do dairy and I remember thinking to myself, if I ever had to give up dairy I would just curl up in a ball and never get up again.

Of course that’s not actually true.  But I’d miss reeses peanut butter cups more than I could possibly explain in words.  That’s what prompted this recipe.  Well, that and discovering how well coconut oil is a butter/shortening substitute.  Honestly you can make this recipe vegan or non, and you’ll probably want to use the refined coconut oil if you want to avoid the coconutty flavor (which I actually like so it doesn’t bother me) but dairy or non, this fudge is some of the best I’ve had in a while.  It’s seriously pretty much like eating a reeses PB cup.

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If you want to make this recipe non-vegan, just substitute butter in place of the oil, and milk in place of the plant-based milk.  But I urge you to try it vegan, you won’t be disappointed!

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Fudge Ingredients:

1/2- cup semi-hard coconut oil (refined or unrefined depending on your preference)

1/2- cup soy milk (or any plant-based milk)

2- cups brown sugar

1-tsp vanilla

2/3- cup peanut butter (creamy or crunchy, but all natural won’t work well in this recipe so I’d avoid it)

3 1/2- cups confectioner’s sugar

Chocolate Topping Ingredients:

1 3/4- cup semi-sweet, dairy free chocolate chips

1/2- cup coconut oil

Add the coconut oil and brown sugar to a sauce pan and heat between low and medium until the oil is melted and combined with the sugar. 

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Next add in the milk, stir until combined, then add in the vanilla and let mixture boil for a full two minutes, until the mixture is light brown and very bubbly at the top.

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Turn off heat, and add in peanut butter, stirring until completely combined.  Mixture will be thickened and almost caramel-y.  In a separate bowl, add in the three and a half cups of confectioner’s sugar, and pour the peanut butter mixture over the top.

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Stir until fully combined.  The mixture will be doughy and soft, almost like a cookie dough.  It should not stick to your finger when you touch it.  If it does, add in more confectioner’s sugar one teaspoon at a time until it’s tacky but doesn’t stick to your finger.

Line an 8×8 pan with non-stick foil or wax paper and pour in fudge.  There should be about half to quarter of an inch space at the top for the chocolate.  Spread fudge out with rubber spatula, running it across the top to create a smooth surface.

In a bowl or sauce pan, combine chocolate chips and coconut oil and either melt on the stove with low heat, or microwave for about 45 seconds.  Stir until the chocolate chips and oil are melted and combined, then pour mixture over the top of the fudge and spread out with spatula until all surface is covered and even.

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You can either top with more chocolate, chopped PB cups, or leave as is.  Place fudge on flat surface in the fridge and cool for approx 2 hours, until fudge is hard and ready to cut.  When the fudge is ready, loosen the foil edges and lift from the pan.  Using a sharp knife, slice into desired squares and serve. 

Fudge should be kept wrapped tightly in plastic and kept in cool temperatures.  Although if you’re anything like me, there won’t be much time for saving.  Just devouring.

Three Cheese Bacon Mac’n’Cheese

There are few things I love more than cheese and bacon.  Maybe a fresh grilled buffalo burger or steaming bowl of Pho, but I rarely crave anything more than I do a creamy, savory plate of mac’n’cheese.  It’s hard to get right, too.  I can’t even begin to describe how many times I’ve come home from a restaurant after having a serving of a dish with an impossibly creamy, tangy sauce, tried to replicate it, and wept alone on my sofa with bitter failure.  I scoured the interwebz for the best recipe.  You need to find that balance between the stringy cheese and the creamy one (god could I possibly use the word creamy more right now?  Wow, Angella.)

My first experiment was with a roux.  Cook flour in butter, mix in milk and then the cheese and viola.  Except with a roux you always risk that sort of gritty floury texture and it’s never that flavor of just cheese.  It always has that gluten-y undertone which takes away from it.  It’s great for the casseroles but for a side dish well… it’s just not for me.

Several recipes I undertook went with velveeta.  And I tried it.  And yeah it wasn’t bad.  It definitely had the cream-factor.  But it also well… tasted like velveeta, and that wasn’t exactly what I was going for.  Then it hit me, and I realized why be complicated?  You want a creamy, cheesy mac’n’cheese?  So mix cream and cheese.

BOOM!  Yeah.  I did it.  And it was amazing.

Then what?  Bacon?  Yeah, eff yeah bacon.  Bacon makes things better.  All things better.  Even chocolate, okay?  It just does.

Now, the trick to this recipe is three things.  1- a stringy cheese like cheddar or colby jack or swiss if you want a bolder flavor, or even mozz if you want something super mild.  2- a soft cheese.  I went with goat’s cheese because I just have this special love affair with goat’s cheese that I cannot describe into words.  But you could use pretty much any soft, crumbles.  Bleu, feta, gorgonzola (which yeah I know it’s a bleu but it’s like different than the standard bleu).  I’d avoid ricotta because it’s really gritty and won’t mix into the cream well.  3- something salty and savory to sautee like bacon.  But if you want to make this dish vegetarian, I’d recommend frying up some fresh garlic or maybe even some red peppers.  You just need that edge.

So without further ado, here’s the recipe.

Oh and a little note before we begin- my pictures are total crap this time.  It was storming like crazy yesterday (which is what prompted the craving for the dish) and my stove light burnt out and just… it was a mess.  So yeah.  Sorry.

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Yeah you love me now, don’t you?

Ingredients

2 1/2 cups dry elbow macaroni (though any small noodle will do, including rice noodles)

3- strips bacon

1- tsp chopped garlic

1 1/2 cups heavy cream

1/2 cup goat’s cheese (or any softer cheese that crumbles)

1/2 cup cheddar (or any stringy, hard cheese)

1/4 cup feta

1 chopped tomato (roma works best, but you can also go with sundried)

1 tsp salt

Start by heating up your frying pan on medium.  On a cutting board, dice your bacon into small pieces (remember the pieces will shrink when you cook, so go slightly larger than you want them to be when you eat it).  Next chop up what will equal to about 1 tsp fresh garlic (or if you’re like me, spoon out from your pre-chopped garlic jar) and add both garlic and bacon to the pan.  Give a good stir.

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Begin to boil water for your macaroni.  Remember, don’t add the macaroni noodles until the water is at a rolling boil.  As that cooks, continue to stir the bacon until crispy.  Once finished, remove from heat and drain about half to 2/3rds the bacon grease, reserving the rest in the pan to coat the noodles (you want no more than a tablespoon of grease in the pan).

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In a sauce pan, began to heat up 1 1/2 cups heavy cream in between low and medium heat.  Keep an eye on it and just before the cream begins to bubble, add in the cheddar and goat cheese, and tsp of salt.  Whisk on medium heat until the cheese and cream are fully combined into the sauce.

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Okay I know it looks super yellow and I blame that on my kitchen’s worst lighting EVER.

When the noodles are finished, drain and rinse under cold water to prevent them from overcooking.  Shake dry, then add the noodles to the frying pan and with a wooden spoon or spatula, give the noodles, bacon, and garlic a toss together.  When the noodles are coated, pour on the cheese mixture and stir until fully combined.

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In a separate bowl, combine the chopped tomato and quarter cup of feta.  Serve out individual portions of the mac’n’cheese and top with the feta tomato and serve.

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I know, I posted this one already but it’s worth looking at twice.  Mmm.

That’s it.  That’s the whole thing!  It’s too easy and too delicious.  The only warning I have is beware the cheese belly, because it is a cruel summbitch.  But so worth it. 

Note: another add in which I did a few nights ago are black or green olives and roasted red peppers.  Mix them in with the tomato-feta topping.  So delish.  So worth it.

Buttermilk Cinnamon Rolls

Sit down kiddies and let me tell you a story.  Once upon a time this morning I made this post and hit the backspace key by accident and suddenly my post was gone.  And along with it, there was no saved draft category in my dashboard.  Cue throwing of things, swearing, stomping of feet, and there was much wailing and gnashing of teeth.

Pretty much this was me

 

Then suddenly, like a miracle, as I sat down at my computer to redo all my work (and those who know me personally know how much I HATE REWRITING THINGS), I hit the new post button and what do I find?  The post has appeared!  So without further ado, the cinnamon rolls!

 

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So let’s face it, there’s nothing better than a hot, sweet, sticky cinnamon roll.  You know the moment you step into any mall, the first thing you smell, (and crave to the point of actual pain) is a Cinnabon.  That frosty, squishy, tasty–sometimes crunchy if you’re like me and get the sticks– treat that permeates every shop within a 5 mile mall radius.  And yeah, the task of making a huge, delicious, squashy cinnamon roll is, well, intense.

These are not cinnabon cinnamon rolls.  I know, I led you on for a minute there.  I apologize from the bottom of my heart.  Honestly what I have here is a decent sized, flaky, buttery roll with just enough filling and frosting to get you through the morning.  Not something that will leave you with cinnamon-belly (trust me, it’s a thing) all day long.  Something you can prop up next to your coffee and nosh down with relish and not want to die a little inside after.  Save the cinnabon for the mall, and serve these up at your next breakfast.

Now, these buns I made are overnighters.  Mostly because I didn’t want to get up at the butt-crack of dawn to prep, mix, and knead dough.  I wanted to be able to pull out a pan, let them rise, bake, frost, and serve.  As breakfasts should be.  No kneading before 8 AM, dang it!

However, if you’re more ambitious and awesome than I am and you want to prepare this the morning-of, you can.  Instead of the overnight step, just let the rolls rise in the baking pan for about an hour, then bake as instructed.

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Ingredients for the dough:

4- cups flour (plus 2 tbsp reserved)

1/4- cups white sugar

1/2- tsp salt

1- packet yeast (1/4oz)

6- tbsp butter (melted)

1- tsp vanilla

3- large eggs room temperature

3/4- cup buttermilk

 

Ingredients for filling:

1 stick butter

5 tbsp cinnamon

1/4 cup dark brown sugar

 

Ingredients for the frosting

1 stick melted butter

1 1/2- tsp vanilla

Confectioner’s sugar

 

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Start by attaching your beater or paddle attachment to the stand mixer.  In the bowl, combine the four cups flour, sugar, and salt, and give a good mix until ingredients are fully combined.  You can also do this with a whisk.

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Next you want to start activating the yeast.  If you’re using an already active yeast, you can add it right to the dry mixture as the wet ingredients you’ll be adding later will be warm.  If not, add the yeast packet into the warm buttermilk.  I use powdered buttermilk because it keeps longer, and it allows me to add the powder to already warmed water.  If you’re using already prepared buttermilk, microwave it about 45 seconds to a minute, then add the yeast.  Stir until dissolved and let activate.  You’ll know it’s ready when bubbles form at the top and it has that oh-so-awesome yeasty smell.  (FYI, if you’re using powdered buttermilk, just remember it’s one tbsp per quarter cup, so for this recipe it’s three tbsp)

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Microwave the six tablespoons of butter until completely melted, but not boiling.  This usually takes about thirty seconds depending on your microwave.  Set aside, and in a separate bowl, whisk together the room temp eggs.  The temp is important because you need to temper the eggs with the melted butter to keep them from cooking.  The closer the egg temp is to the butter, the easier it is to temper.

Add the vanilla to the butter and mix thoroughly.  Once combined, slowly drizzle the melted butter mixture into the eggs while whisking.  It should thicken but the eggs shouldn’t cook.  If you notice any scrambling (and trust me, it happens) it means you’ve poured too fast and you’ll have to start over.  Once combined, whisk in the buttermilk and stir another few seconds.

With your mixer on low, begin to pour in the liquid.  It should combine and thicken right away.  The dough will become tacky and sticky and might not combine all the way.  This is where you might need to get your hands a little dirty and use your fingers to combine it all.  When the dough is fully combined, turn the mixer off and switch to the dough hooks.  Knead for ten minutes.

Now, if you have the world’s crappiest mixer with the world’s crappiest dough hooks (here’s looking at you, Hamilton Beach thirty dollar stand mixer on amazon), you’ll need to do this part by hand on a smooth, floured surface.  If you’re lazy or like me, you get the joy of employing someone else for this momentous task of kneading for ten straight minutes.  Props and shout-out to my husband for undertaking what I find to be the biggest pain in the butt part of any recipe that requires kneading and rising.

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Look at this handsome fellow with his fancy smile and alien shirt!

 

So, back to the recipe.

As your kneading, pay attention to the texture.  You want it sticky but pliant, and won’t stick to your finger if you pinch it.  If it does, add in the reserved two tbsp flour one tbsp at a time.  When I did these last night, I needed about one tbsp extra.  Once the dough forms a tight, smooth ball (heh heh, smooth ball) place the dough in a bowl and cover with plastic wrap.  At room temp, let the dough rise 1-2 hours or until doubled in size.

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Use this time to play games, write a book, or maybe dig into that fanfic you’ve been eyeing.  Play a game of bubble blast (curse you level 53!!!), watch some Buffy.  You know, just go about your business.

When the dough has risen (IT HAS RISENNNNN!) remove from the bowl and lay down on a floured surface or rolling board.  Punch down and knead an additional two minutes by hand.  With your rolling pin, roll your dough out as rectangular as possible (which as you can see by the below picture was about zero much rectangular), and a little under a quarter inch thick.  (My dough was extremely springy last night so I had to go pizza-dough on it and sort of stretch it by hand to get it to a quarter inch).

The butter by this point should be room temp.  Now, this is the fun part.  With clean hands, squash the butter up in your fingers and spread around the dough like you’re giving it a kobe-beef style massage.  You want there to be chunks of it, not melted, but definitely spread around to every edge.  After de-greasing, sprinkle the cinnamon over the top, then the brown sugar, and dig right back in and massage that ooey-gooey concoction until every corner of the dough is covered.

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Stretching out the edge of the dough, begin to roll up tightly, pulling the edges out to the sides as you go to keep them uniform.  Once rolled tightly, cut into one and a half (or one if you want smaller– or two if you want huge) sections.  This dough should make approx. 12 rolls.

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In a glass, greased and floured pan, lay the rolls out with about half an inch between them.  Cover with plastic wrap and place in the fridge.  (or leave out to rise and bake if this is morning time)

The next morning, drag yourself out of bed and before you start guzzling your coffee, pull the rolls from the fridge and with your oven on warm (meaning like almost no temp, just a gentle, soft, comfortable heat) place the pan in and let the rolls rise in there for about an hour, or until double in size.  You can do this on the counter but if you’re like us and have your AC down to like 70F and you used a glass pan, the warming and rising part will take for-flipping-ever if you don’t use the oven.

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They actually can get bigger than this, but I was impatient.

 

Once the rolls are sized, remove from oven and begin the preheat to 350F

Once the oven is heated, place rolls in the center rack and bake for about 10-12 minutes, or until rolls are to your desired brownness.  I like mine a little more doughy than most.

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When the rolls are done and resting, melt 1 stick of butter in the microwave.  Add in the vanilla, and then tablespoon by tablespoon, add in the confectioner’s sugar until the mixture becomes almost dough-like.  I probably used close to half a cup, maybe more.

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While the rolls are still warm-to-hot, spoon large globs of icing on top of each roll and let melt and ooze down the sides.  Then you can either wait until they’re cooled, or you can risk the searing mouth-burns and shovel them down immediately.  Guess which option I chose.

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OMNOMNOMNOMNOM

 

Garnish if you like with another sprinkle of cinnamon and confectioner’s sugar, or enjoy as is.

Remember to follow me on facebook, or on instagram @muchadoughaboutbaking (where you can see updates of my food, kids, dogs, and random pictures of things around town that amuse me.  I’m not very thematic)

 

Note- If you like a sweeter bun, feel free to increase the sugar up to 1/2 cup.  I like my rolls more bread-y because the glaze is so incredibly sweet, but if you want to go full sugar, by all means, go full sugar!

 

 

 

Chocolate Dipped Butter Cookies

I don’t know about you, but those flaky, rich butter cookies were a huge part of my childhood.  Often purchased in one of those big tins around the holidays, my grandma always had a full stock to be enjoyed with a cup of hot, sweet mint tea at the end of the night. 

Some of my fondest memories are sitting on the couch with the coffee table pulled right up to the edge, the tea-tray laid out with mint tea, sugar cubes, a little pot of cream, and the plate of butter cookies.  Some were plain, some chocolate, some with a sprinkle of decorative sugar.  The Hallmark made-for-TV version of The Secret Garden played on VHS (remember adjusting tracking…. yeah…).  I’d be curled up in my favorite soft white blanket trying desperately not to get crumbs everywhere.

Those days are long-gone of course.  We don’t even have a coffee table, and though we do have a tea-tray if I mention anything mint to my children they act like I just tried to offer them rat poison.  And we could watch The Secret Garden, assuming it’s on Netflix (it’s not, I checked.  Thanks Netflix, for refusing to acknowledge my childhood).

I figured I could recapture a little of those memories with a delicious, homemade butter cookie recipe.  It’s not exactly the same, not as perfect as the mass-produced store kind.  My shapes are so amateur I think any proper baker reading this is probably cringing and crying at the sight of them.

But the taste is spot on, and you can’t go wrong with things dipped in chocolate.  You just can’t.  So without further ado, here’s one of the simplest cookie recipes out there.

 cokies7Cookie Ingredients:

1- cup butter- room temp (this temp is very important.  You can mimic room temp butter by microwaving the sticks for about 20 seconds)

1/2- cup white granulated sugar

1- tsp vanilla

1- egg

2 1/4- cups sifted white flour (I use bread flour)

1/4- tsp salt

Dipping Chocolate Ingredients

1- cup chocolate chips

1/4- cup butter

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Start by preheating your oven to 350F, and line a cookie sheet with either non-stick foil or parchment paper.

In your stand mixer with the beater or paddle attachment, add butter and sugar, and beat until creamy, about 2 minutes on medium.  Remember to stop in between and scrape the sides and bottom with a rubber spatula.

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Once combined, reduce speed to slow and add in egg and beat until thoroughly combined.  Scrape down sides, add in vanilla, and mix on medium for another minute or so until batter is creamy.  In a separate bowl, use a whisk to blend flour and salt.  With mixer on low, slowly add flour and beat until the mixture is fully combined.

It’ll be crumbly at first, so make sure you’re scraping the sides and bottoms to make sure it’s combining.  Final mixture should be very doughy and creamy, a lot like a wet chocolate chip cookie dough.  This usually takes about four minutes in the mixer.

When mixture is fully combined, prep your pastry bag with a size 7, pronged tip (depending on your cookie design preference).  I just did some circles and squares, but I’ll be experimenting with other shapes as I go.

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Pipe your cookies directly onto the cookie sheet, leaving about an inch and a half of space between cookies.  If you’re having trouble piping the dough, you can leave it out for twenty minutes to soften.  This will happen if your butter wasn’t at a proper temperature when mixing.

Place directly into the oven and bake for about 7-10 minutes, or until bottoms of the cookies are lightly browned.  Keep a close eye though because they can cook a lot faster than expected.  Mine were done in about six minutes.

When finished, remove from tray and place directly onto cooling rack.  Fresh baked, the cookies will be much harder than a traditional drop cookie, so the transfer is pretty easy.  Cool cookie sheet fully before piping your second batch.  (this is important, do not pipe dough onto a hot sheet).

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Once baked cookies have cooled, prepare the dip.  You can do this either on the stove or microwave.  Combine chocolate chips and butter in pot or bowl.  For microwave, set for one minute, then stir.  If chips are not fully melted, continue to microwave every thirty seconds until butter and chips are combined and you can drizzle chocolate from the edge of a spoon.

For the stove, melt either over a double boiler or on low heat until chocolate and butter is melted.  Transfer into a room temp bowl and dip half the cookies into the chocolate, and lay on cooling rack to harden.  (or just eat them melty and messy.  In fact, you probably should you know, just to make sure it’s good. It’s for science…and stuff.)

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Cookies are perfect for dipping in coffee or tea or cocoa, or just you know, hoarking down by the dozen.

Up next:

Vegan chocolate pudding tart with vegan shortbread crust.  Peanut Butter Fudge.  From-Scratch Chicken Tikka Masala.

If there are any recipes you’d like to see on the blog, don’t hesitate to send an email or leave a comment.

Oh and for those of you in the UK, here’s a handy conversion chart for the measurements!