Wednesday, February 27, 2013

Pumpkin Chocolate Chip Cookies

It's the last week of February and here's our last cookie recipe. This cookie is cakey, yummy and spiced with just the right spices. I made some the other day and the smell and flavor were just amazing. Unfortunately I wasn't able to get a picture, hopefully I can add one really soon! 

Pumpkin Chocolate Chip Cookies

1 cup butter, softened

3 cups sugar
2 eggs
2 cups pumpkin
2 teaspoons vanilla
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
5 cups cake flour (5 cups all purpose works too!)
1 teaspoons salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups chocolate chips

Preheat oven to 350 degrees.
Beat butter and sugar together for about 2 minutes or until smooth. Add eggs, pumpkin, vanilla and spices. Continue beating for about 2  additional minutes.  Add rest of ingredients to bowl and mix just until flour disappears and all ingredients are combined.
Using a large cookie (or ice cream) scoop, place dough onto parchment lined baking sheets or lightly greased cookie sheet.
Bake at 350 degrees for about 10-12 minutes. Let cool completely on baking sheet before transferring to plate.

Wednesday, February 20, 2013

Peanut Butter Cookies

Here's yet another cookie recipe. These are one of the most popular varieties that we sell. I have heard that they are really yummy with or without the peanut butter and or chocolate frosting. But, if it's too much work and time to make these, you can always just come buy them from us! :)

Peanut Butter Cookies


1 cup butter, room temperature
1 cup brown sugar
1 cup white sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
2 eggs
3 1/4 cups cake flour (again if using all purpose flour, start with 1/4 cup less and check for stickiness)
1- 12 oz bag Reese's Peanut Butter chips (no substitutions)

Pre-heat oven to 350 degrees and place rack in center of oven.
Cream together butter, sugars, salt, baking soda and powder.  Add vanilla and eggs. Mix well.
Add flour and peanut butter chips. Mix just until flour and chips are blended together.
Using a cookie scoop or ice cream scoop, or just a large spoon, scoop into 2 inch balls and place on a parchment lined cookie sheet about 4 inches apart. 
Bake for about 12 minutes, or until set.

Peanut Butter Frosting

1/2 cup butter, soft-room temperature
3 cups powdered sugar
1/2 cup peanut butter (not natural)
milk to thin to proper consistency (whole milk is best)

Cream together room-temperature butter and powdered sugar. Add peanut butter and beat until smooth. Add milk a tablespoon at time, just until frosting is smooth and creamy. Set aside.

Chocolate Frosting

1 cup butter or 1/2 and 1/2 blend butter/margarine
5-6 cups powdered sugar
1/4 cup unsweetened cocoa (or less if you like a lighter cocoa frosting)
1 tablespoon vanilla
1/4 to 1/3 cup milk

Cream butter and 5 cups powdered sugar. Add cocoa and vanilla. Add milk a tablespoon at a time until frosting is smooth. If needed, add more powdered sugar.

After cookies are cooled, frost with peanut butter frosting. Then frost on top of the peanut butter frosting with the chocolate frosting. When spreading the chocolate frosting on top of the peanut butter frosting, be very gentle and leave a small space between the edge of the peanut butter frosting and the chocolate frosting for a layered frosting look.

Wednesday, February 13, 2013

Brownie Marshmallow Cookies

For the second week of February we give you another one of our most popular cookies. The Brownie Marshmallow Cookie is an awesome chocolate cookie with a layer of marshmallow underneath a layer of chocolate frosting. I'm getting hungry just thinking about it! If you don't want to go to the trouble of making them, you can always just come buy some from us. We won't tell!


Brownie Marshmallow Cookies

1 cup butter
1 2/3 cups white sugar
2 eggs
1 ¼ teaspoon vanilla
¾ cup unsweetened cocoa
¼ teaspoon salt
1 ¼ teaspoon baking powder
2 1/3 cups cake flour (you can also use all purpose flour, just start with a bit less and check dough for stickiness)



Cream butter and sugar. Add eggs and vanilla and mix until blended well. Add dry ingredients and mix.  Cookies can be rolled, formed into drop cookies, or pressed into a 9 x 13 pan (double recipe and bake time).  Roll out dough and cut into circles. Bake at 350 for 10-12 minutes.  Cookies are done when top is slightly cracked and no longer looks wet.



Marshmallow Creme
3 egg whites
2 cups light corn syrup
½ teaspoon salt
2 ½ cups powdered sugar
1 tablespoon vanilla
Combine egg whites, corn syrup, and salt.  Beat on high speed for 10 minutes or until thick.  Add powdered sugar and beat on low speed until blended.  Add vanilla and blend.  May be frozen for later use.

Chocolate Frosting
1 cup butter
4-5 cups powdered sugar
milk
½ cup unsweetened cocoa
1 teaspoon vanilla

Beat soft butter, cocoa, and powdered sugar together until smooth. Add a splash of milk and vanilla, blend well.


Assembly:
Spread cooled cookies with about 1 tablespoon of marshmallow creme. Top the creme with frosting. 


Wednesday, February 6, 2013

Sugar Cookies

It's February! And to celebrate January being over, our blog will focus this month on our very own cookie recipes. Since Valentine's Day is next week, I thought we'd start with our famous Sugar Cookies. Last year, these cookies were featured on Studio 5 as one of the 5 best in the state. So, here's the recipe if you want to try making your own, but you can always come and buy them from us too! 

Sugar Cookies

1 1/2 cups butter (3 sticks or equivilant mix of margarine and butter)

2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons baking powder
1/2 teaspoon salt
5 cups cake flour (you can use all purpose flour too, start with 4 3/4 cups of flour and increase if the dough seems to sticky)


Cream butter and sugar. Add eggs and vanilla and mix until blended well. Add dry ingredients and mix. To make dough easier to work with, chill before rolling.
Roll  to about 1/4 inch thick and form (cut) cookies and bake at 350 for 10 minutes. 
Cookies are done when top is slightly cracked and no longer looks wet. Edges may be slightly browned.

Butter Cream Frosting
1 cup butter
4-5 cups powdered sugar
milk
1 teaspoon vanilla

Beat soft butter and powdered sugar together until smooth. Add a splash of milk and vanilla, blend well. Tint frosting with food color as desired. Decorate with sprinkles immediately after frosting. 

Cutler's Glaze
8 cups powdered sugar
1 teaspoon almond emulsion (sold at specialty kitchen stores) or almond extract
1 teaspoon meringue powder (sold at specialty kitchen stores, sometimes available at Michael's)



Place powdered sugar in a large bowl. Add almond emulsion or almond extract to the powdered sugar, along with water, a little at a time whisking to combine. Continue whisking until smooth. Add just enough water to make a smooth glaze that stays on a knife when the knife is dipped in the glaze.
Glaze the cookies by dipping the cookie into the glaze in a bowl and removing quickly when coated.
Place cookies on rack or cookie sheet until glaze sets.