Snickerdoodle Blondies

New York was a blast and I can't wait to go back there was the best bakeries. Since coming back I haven't done much baking at home since I'm in production baking 5 days a week and have plenty of homework from my night classes but I couldn't resist making these snickerdoodle Blondies which I found on my favorite blog A Southern Grace. I hadn't made these tasty treat until now because I couldn't find the cinnamon chips in any stores but luckly our local market decided stock them I bet it's because of these bars. Anyways I made them and they were so good my mum decided to hide them from my father, as she can't have chocolate so she felt she deserved these more. Needless to say I wiil be making these for her birthday. These are a must try.

Snickerdoodle Blondies
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup brown sugar, tightly packed
1/2 cup butter, softened
1 egg, at room temperature
1 teaspoon vanilla
1 cup cinnamon chips
1 tablespoon sugar
1 tablespoon cinnamon

Preheat oven to 350F. Spray down an 8x8-inch pan. Mix together the flour, baking powder, salt, and cinnamon; set aside. In a large bowl, cream together the butter and brown sugar; beat in the egg and vanilla until smooth.
Combine the flour mixture and the wet mixture and mix until well-blended. Stir in the cinnamon chips. Spread the thick batter evenly in the prepared pan.Combine the sugar and cinnamon in a little bowl and evenly sprinkle the mixture over the top of the batter.
Bake 25 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.

Chocolate Gingersnap Cookies

Tonight I'm leaving for New York with my sister and her friend. I'm really excited because I have never been there before. I just wanted to do a quick post before I left because I will be gone for 9 days. These are cookies I made for my mums work I think a little more ginger could be added because it wasn't all that gingery(if that's a word)so add some more ginger. I hope everyone has a great new year!
Chocolate Gingersnap Cookies
2 cups all purpose flour
1/4 cup cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground black pepper
1/2 cup butter, at room temperature
1 cup sugar
1 large egg
1/4 cup molasses
2 tsp balsamic vinegar
1 tsp pure vanilla extract
1/3 cup semisweet chocolate, coarsely chopped (or mini chips)
1/3 cup crystallized ginger, finely chopped
1/3 cup coarse sugar (or additional granulated sugar), for rolling
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, sift together flour, cocoa powder, baking soda, salt and all spices.
In a large bowl, cream together butter and sugar until light. Beat in egg, followed by molasses, balsamic vinegar and vanilla. Either by hand or with the mixer on low speed, gradually stir in all of the flour mixture, mixing only until no streaks of flour remain. Stir in chocolate chunks.
Form dough into 1 inch balls and place on baking sheet. Press cookies gently to flatten slightly and bake for 10-12 minutes, until browned around the edges.
Makes about 3 dozen.

Traditional Cinnamon Rolls

These are the cinnamon rolls I make every thanksgiving morning for while we watch the parade.I get up extra early so they are warm out of the oven when everyone else wakes up. These can be good for Christmas morning also or Christmas eve morning.
Traditional Cinnamon Rolls
6 1/2 tablespoons granulated sugar
1 teaspoon salt
5 1/2 tablespoons unsalted butter at room temperature
1 large egg slightly beaten
3 1/2 cups all-purpose flour
2 teaspoons instant yeast
1 1/4 cup of buttermilk
1/2 cup cinnamon sugar
raisins
fondant glaze(4 cups sifted powder sugar mixed with 1/2 cup of milk)
1. Cream together the sugar,salt, and butter on medium high speed in an electric mixer with a paddle attachment. Whip in the egg. Then add the flour and yeast and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, nixing for approximately 10 minutes, or until dough is silky and supple. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat in oil. Cover the bowl with plastic wrap.
2.Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
3.Mist the counter with oil and transfer the dough to the counter.Roll dough out into2/3 inch thick 14 inches wide 12 inches long. Sprinkle with cinnamon sugar and raisins,then roll up into a cigar shape log. Cut 8 to 12 pieces about 1 3/4 inches thick.

4. spray 1 cake 9 inch pan or pie plate with nonstick spray. Stick buns close together.
5.Proof at room temperature for 75 to 90 minutes or until the cinnamon rolls double in size. You may also retard the dough in the refrigerator for up to 2 days and can pull out 3 to 4 hours before baking allowing to proof.
6. Preheat the oven 350 degrees with oven rack on the middle shelf.
7.Bake for 20 to 30 minutes or until golden brown.
8.Let the rolls cool for 10 minutes then streak with fondant glaze. Then serve once set.

Molasses Sandwich Cookies

These cookies were on a platter I sent to both of my parents offices. These were a favorite. With a molasses cookie and molasses cream filling a twist of on traditional gingerbread cookies.
Molasses Sandwich Cookies
Ingredients
Makes 30
• 1 1/2 cups (spooned and leveled) all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup packed light-brown sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 large egg
• 1/4 cup light unsulfured molasses
• Creamy molasses filling, (below)
Directions
1. Preheat oven to 350 degrees. In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
2. In a large bowl, with an electric mixer, beat sugar and butter until combined. Beat in egg, then molasses, until smooth. On low speed, gradually add flour mixture until a dough forms.
3. Drop rounded measuring teaspoonfuls of dough onto two ungreased (or parchment-lined) baking sheets, about 1 1/2 inches apart.
4. Bake until centers are dry to the touch, 12 to 15 minutes; rotate pans from top to bottom and front to back halfway through. Cool 1 minute on baking sheets; then transfer to a rack to cool completely.
5. Make Creamy Molasses Filling: Whisk 12 tablespoons (1 1/2 sticks) softened unsalted butter with 3 tablespoons light unsulfured molasses until smooth. Gradually whisk in 2 cups confectioners' sugar; whisk until smooth and spreadable. Makes 1 1/2 cups.
6. Spread a rounded measuring teaspoonful of Creamy Molasses Filling on the flat side of a cookie; place another cookie on top, and gently press. Repeat until all cookies are filled. Store in an airtight container at room temperature up to 1 day, or refrigerate up to 3 days (cookies may soften during refrigeration).

Oatmeal Cream Cheese Butterscotch Bars

These are some bars I made for a cookie party I did. My mum really enjoyed these,their filled with a cream cheese center with a butterscotch crumble on either side.
Ingredients
2 sticks unsalted butter, at room temperature, cut into pea-sized pieces, plus more for pan
2 cups all-purpose flour
1 1/2 cups old fashioned rolled oats
3/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 (11-ounce) bag butterscotch chips
1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can sweetened condensed milk
1 lemon, zested and juiced
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F. Drape a 9 by 13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removal. Butter the paper, and reserve.
In a food processor add the flour, oats and brown sugar and pulse to combine. Add the 2 sticks of butter, the cinnamon and the butterscotch chips. Pulse, pulse, pulse until the mixture forms clumps when pressed between your fingers. Transfer the mixture to a large bowl. Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half. Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely.
Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla in an electric stand mixer fitted with a paddle, or with an electric hand mixer until no lumps of cream cheese remain. Spread evenly over the baked and cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal mixture over the cream cheese. Bake until the top is golden, about 40 minutes.
Cool and chill before cutting. Run a knife around the edge of the pan, and using the foil handles, transfer the bars to a cutting board. Cut into 2-inch squares with a sharp knife and serve.

Pumpkin Cookies with Brown Butter Icing

Up until Christmas I will be posting Christmas cookie recipes daily or twice daily I have been baking for many different events in the last few days so I have many recipes to share. The first are these Pumpkin cookies with a brown butter icing.
Pumpkin Cookies with Brown Butter Icing
Makes about 6 dozen
• FOR THE COOKIES
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons coarse salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 teaspoons ground ginger
• 3/4 teaspoon ground nutmeg
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2 1/4 cups packed light-brown sugar
• 2 large eggs
• 1 1/2 cups canned solid-pack pumpkin (14 ounces)
• 3/4 cup evaporated milk
• 1 teaspoon pure vanilla extract
• FOR THE ICING
• 4 cups confectioners' sugar, sifted
• 10 tablespoons (1 1/4 sticks) unsalted butter
• 1/4 cup plus 1 tablespoon evaporated milk,
• 2 teaspoons pure vanilla extract
Directions
1. Make cookies: Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
3. Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
4. Make icing: Put confectioners' sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.

Gingerbread

All I can say is finals finals and some more finals. ugh. I have wanted to post a lot more on here but school has not allowed me to do that. This is gingerbread I made a few weeks ago and is really good. I dipped it in butter and then granulated sugar at the end to give it a little more sweetness and it makes the little loaves look prettier too.
Gingerbread:
1/2 cup butter, softened
1/2 cup dark brown sugar
1/4 cup molasses
1/4 cup dark Karo corn syrup
1 egg beaten
1/4 tsp.salt
1 1/2 cup flour
1 tsp. baking soda
1/2 cup buttermilk, at room temperature
2 oz knob fresh ginger finely chopped and peeled
Cream together the butter and sugar. Add molasses, corn syrup, eggs and salt, and beat until smooth. Mix together the flour and baking soda. Whisk in half the flour/baking soda mixture,then half the buttermilk, and repeat. Stir in the ginger until it is well dispersed.
Pour into mini loaf pans or 8" square buttered pan and bake at 350 degrees for 35 minutes. Let cool then serve.