Posts Tagged ‘baking soda’


I love cookies that have jam in them, particularly a sugar cookie base like this. You can use whatever jam you have lying around, I used a combination of cassis, apricot-pineapple, and my own apple butter in this batch. It’s nice to have a variety and it doesn’t take any more work, so why not?

Jam Thumbprint Cookies

1 1/4 cups flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1 stick butter

1/3 cup plus 1 tablespoon sugar

1 teaspoon vanilla extract

1 egg

various jams

Combine the dry ingredients in a bowl. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat together. Add in the dry ingredients and combine. Put into some plastic wrap and refrigerate for at least an hour. This dough can also be frozen and thawed at this stage. I sometimes like to add in some orange or lemon zest to give it some fragrance.

Roll the dough into 1 inch balls and flatten into discs. Make a thumb imprint in the center and fill with some jam, being careful not to overfill. Bake at 350 degrees for 10 minutes or until they start to get a little browned on the edges. Cool on a cooling rack.


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I am continuing in my attempt to make everything from the Flour Bakery + Cafe’s cookbook, and this week I went with the Double Chocolate Cookies (although I’m not really sure why they’re double chocolate, other than they have two kinds of chocolate….I originally thought that meant chocolate with chocolate chips). They turned out really deliciously, although I adjusted the levels of chocolate a bit. These have a chewy consistency if you slightly underbake them, similar to a brownie but in cookie form. I actually found that they stuck to my silpat, I’m not really sure why. Either way, they were yummy and I’m sure they will disappear quickly.

Chewy Chocolate Cookies

5 ounces unsweetened chocolate, 1/2 grated

8 ounces bittersweet chocolate, 1/2 grated

3 ounces milk chocolate

1 stick unsalted butter

1 teaspoon vanilla extract

1 1/2 cups sugar

4 eggs

1/2 cup flour

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

1/4 teaspoon salt

1/4 teaspoon instant coffee powder

Melt the chocolate (except the grated chocolate) with the butter in a glass bowl over simmering water in a saucepan. (A double boiler, where the water doesn’t touch the bowl.) Stir occasionally until melted. Remove from the heat and add the vanilla and let cool completely.

Meanwhile, combine the flour, baking soda, cream of tartar, salt, coffee powder, and grated chocolate in a bowl. In another bowl, beat the eggs and sugar together until light and pale yellow. Add the cooled chocolate mixture and just combine. Fold in the flour mixture and refrigerate overnight.

Drop 1.5 inch balls onto a cookie sheet (I recommend using a silpat or putting them directly on the cookie sheet because I think parchment or foil would really stick a lot). Bake at 350 for 14 minutes or until soft to the touch in the center but not liquidy. LET COOL on the sheet for 10-15 minutes or you won’t be able to remove them.

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I am slowly making my way through my new favorite cookbook, the Flour Bakery + Cafe cookbook. So far, everything has been a hit including my Apple Oat Muffins which were based on one of Joanne Chang’s recipes. These were no exception, although I didn’t get them as chewy as she describes. Nevertheless, they are really tasty.

Chocolate Chip Hazelnut Cookies

1 stick plus 5 tablespoons room temperature butter

2/3 cup sugar

2/3 cup brown sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cup toasted hazelnuts, 1/2 cup of which is ground into fine powder in food processor, the rest chopped roughly

1 1/2 cup flour

1 teaspoon baking soda

3/4 teaspoon salt

12 ounces milk chocolate chips

Cream the butter with the sugars until they are light fluffy. Beat in the eggs and vanilla until thoroughly combined.

In another bowl, combine the dry ingredients including the flour, baking soda, salt, and chocolate chips. Blend the dry ingredients into the wet ingredients until just incorporated. Let it rest overnight in the fridge if possible.

Scoop into balls into a baking sheet and bake for 15-20 minutes at 350 degrees or until they start to get browned around the edges.

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These may be the new favorite recipe, judging by how quickly they disappeared at home and at the office. I was intending to use a regular recipe until I realized that I was out of brown sugar. Then I found this recipe using molasses to basically make your own brown sugar and it works so well! They are nice and chewy, and the flaked sea salt on top is really nice. I recommend trying out this one next time you want chocolate chip cookies!

Chewy Chocolate Cookies

2 sticks unsalted butter, melted and cooled

2 cups plus 2 tablespoons flour

1 teaspoon salt

1 teaspoon baking soda

1 1/2 cups sugar

1/4 cup plus 1 teaspoon molasses

1 whole egg and 1 extra yolk

2 teaspoons vanilla extract

2 cups semi-sweet chocolate chips, preferably the smaller ones

flaked sea salt for spinkling on top

Preheat oven to 350 degrees. Sift together flour, salt, and baking soda. In another bowl, cream together the sugar and the molasses until there are no clumps. Add the butter and cream together until smooth, a couple minutes. Add the eggs and vanilla and mix.

Incorporate the dry ingredients in 2 parts. Add in the chocolate chips. Refrigerate the dough for 20 minutes to just chill it a bit. Scoop onto a cookie sheet and sprinkle the tops with sea salt. Bake for 10 minutes or until they start to brown and set up. Allow to cool on a cooling rack.

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When I first made this cake a year ago, I decided there was no reason to ever make a different chocolate cake– it’s THAT good. The recipe is Ina Garten’s Beatty’s Chocolate Cake and I generally make it in one pan and slice it in half because I don’t have two of the same pan.

Because we were going to be in Delaware for the party, I decided to bake the cake at home and make the frosting there. I wasn’t able to sift the powdered sugar for the frosting, so there were some lumps in the frosting but it still tasted great. However, at home I would definitely sift it to get a nice smooth texture. As usual with this cake, it was a huge hit for the big birthday and one of our friends was inspired to make it for her boyfriend’s birthday next week!

Ina Garten’s Beatty’s Chocolate Cake

butter or oil for greasing the pan

1 3/4 cups all-purpose flour

2 cups sugar

3/4 cup unsweetened cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup buttermilk

1/2 cup vegetable oil

2 extra large eggs

1 teaspoon vanilla extract

1 cup hot coffee

Preheat the oven to 350 degrees and grease a 10″ round pan. Line the bottom with a parchment paper round the size of the pan and butter and flour the pan.

Sift the flour, sugar, cocoa, baking soda and powder, and salt into a large bowl. In another bowl, combine the buttermilk, oil, eggs, and vanilla. Slowly add the wet ingredients to the dry ingredients while mixing with a hand mixer or stand mixer. Add the coffee and stir to combine, making sure everything is incorporated.

Pour into the pan and bake for 30-40 minutes, until a knife or toothpick inserted into the center comes out clean. Cool in the pan and then turn out onto cooling rack.

Chocolate Buttercream Frosting

6 ounces semi-sweet chocolate

2 sticks butter, room temperature

1 egg yolk

1 teaspoon vanilla

1 1/4 cup sifted powdered sugar

1 tablespoon instant coffee powder

Melt the chocolate in a heat-proof bowl over a pan of boiling water. Make sure the water isn’t touching the bowl. Stir and watch it closely because it can burn easily. Cool to room temperature.

Beat the butter until light and fluffy with a mixer. Add the egg yolk and vanilla and continue to mix for another 3 minutes. Turn the mixer to low and add the confectioners sugar slowly. Dissolve the coffee powder in 2 tablespoons of hot tap water and add to the frosting along with the chocolate.

To assemble the cake, slice the cake in half carefully (horizontally). Put one half on the cake plate and scoop 1/3 of the frosting on top and spread. Put the second half on top and scoop the remaining frosting on top. Slowly spread out the frosting evenly down along the slides and turn the cake as you work it down the sides.

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I had some lavender lying around and was looking for a new recipe. Usually, I just make something creamy with lavender by steeping it in the milk- ice cream and panna cotta both work well with lavender. I was in the mood for cookies though, and I had just seen Giada De Laurentiis make these so I thought I would try them out. They’re a little crumbly and crunchy with a really strong lavender and lemon flavor. My one caution is to make sure you have edible lavender, some kinds are not. If you’ve gotten it in the spices section of your supermarket, you’re safe.

Lavender and Lemon Cookies inspired by Giada De Laurentiis

3/4 cup flour

1/2 cup ground almonds

1 tablespoon cornstarch

2 tablespoons sugar

1 tablespoon dried lavender

1/2 teaspoon salt

1/2 teaspoon baking soda

1 stick unsalted butter, cubed and cold

1 lemon zested

2 tablespoons honey

2 tablespoons lemon juice

Preheat your oven to 350 degrees and cover a baking sheet with parchment paper or a silpat.

Combine the almonds, flour, sugar, lavender, cornstarch, salt, and baking powder in a food processor. Just pulse to combine, don’t overwork the flour. Add the butter and lemon zest and pulse until it’s like a coarse meal with little bits of butter.

Add the honey and lemon juice and pulse to combine. Form the dough into balls and press into discs onto the baking sheet. Bake until light brown, about 10 minutes.

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