Wednesday, November 21, 2012

Snickerdoodle Bars

I am not one to repeat myself. I personally love variety, and trying new things, especially when it comes to baking. I realize I have featured snickerdoodles before, but I feel this time, I can make an exception. These bars are that good. I am honestly, not a huge fan of chocolate. I know, I know. I bet you are wondering how could someone with a food blog really dislike chocolate. While I do not actually dislike it, I do prefer to balance it out with other flavors. A lot of it stems back to being allergic to chocolate, as a child. Because of it, I developed a more sophisticated palette. I also developed a bigger sweet tooth(from white chocolate, since it is sweeter than milk and dark chocolate). That being said, I tend to favor blondies over brownies. These bars definitely fit in the blondie category. They are full of brown sugar, which blends perfectly with the cinnamon and nutmeg. They are super sweet, but that is what makes them so good! Try them for yourself, you might like them better than an actual snickerdoodle cookie.

Recipe: adapted from: lovin the oven
Preheat oven to: 350 degrees, and combine 2 tbsp granulated sugar, 2 tsp.
cinnamon, a pinch of nutmeg. Set aside.
Beat 1 cup of butter and 2 cups of brown sugar together.

Add 2 eggs, blending between each addition. Add 1 tbsp. of
vanilla extract.

In a separate bowl combine: 1 tsp. cinnamon, 2 2/3 cup flour, 2 tsp.
baking powder,1/4 tsp nutmeg, and a pinch of ground cloves.
Add flour mixture in several additions to the wet mixture. 
Stir in cinnamon chips (optional)

spread into a greased 9x13 inch pan. (Will be sticky)
Sprinkle cinnamon sugar mixture on top of batter.

bake for 25-30 min. Allow to cool in pan before cutting.

Friday, November 2, 2012

Cookie Dough Truffles

Who doesn't love cookie dough? I mean seriously, it is possibly one of the best creations ever! I have a type of cookie dough that is safe to eat. No really, IT IS. This recipe is contains no eggs, which tends to scare a lot of people away from the beaters, and the empty bowl. I have honestly never been one to stray too far from the dough, when I am whipping up a batch of cookies. For those who choose to stay on the cautious side, these are for you. These truffles taste exactly like the real thing.

They are super easy to make, and the recipe can be easily doubled or tripled. They would make a fabulous gift-giving idea for the holidays. You could even bring them to your Thanksgiving dinner, as a dessert. You may get a few odd glances, at first. Once they try them, they will be glad you brought them instead of the all-too familiar pumpkin pie.

My biggest suggestion is to not try these candies, until they are complete. sampling them when they are still in progress, is very misleading. They do not reach their peak until they have been dipped in chocolate, and have had time to set in the refrigerator. WARNING: They are VERY addicting. You may find yourself with a half-empty tray, before you can even serve them. It's alright, you can always make another batch. Enjoy these little nuggets of flavor, and be prepared to have people ask you for the recipe.

Recipe: Adapted from Taste of Home:

You will need:
  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup chopped walnuts
  • 1-1/2 pounds dark chocolate candy coating, coarsely chopped
Beat butter and brown sugar together. Add Vanilla, and mix until creamy.

Gradually add flour, and alternate with condensed milk

Beat well. (Dough will be sticky)

Stir in mini chocolate chips

Use a truffle scooper to roll into balls. (Tip: coat hands with flour. This prevents the
dough from sticking)
Place on a cookie sheet lined with wax paper, and refrigerate for 1-2 hours.
Microwave chopped chocolate wafers, using 30 second intervals (be careful not to burn it,
or have it come in contact with water) Dip each cookie dough ball into chocolate.
 I found that spooning the chocolate over it, works better.
Refrigerate for another 15 minutes, or until they are set.