The cool thing about cooking bloggers is we do the research so you don’t have to, right?
Tonight’s super quick recipe is a homemade batch of snickerdoodles. Butter, shortening, sugar, flour… The only thing you may need to swing by the store for is Cream of Tartar. But it’s essential! Oh, and you’ll need to log in to a (free!) account to America’s Test Kitchen. The recipe is here, it’s great, and I promise you won’t mess it up. Just one Drunken Cookie tip:
If you have a choice between a regular cookie baking sheet and an insulated sheet, use the regular sheet. You want the crinkle top characteristic of a classic snickerdoodle, and my cookies on the insulated sheet didn’t “fall” as they cooled. (Still delicious, of course.)
Trust me, this recipe is worth the free registration. Your kitchen will smell amazing, and your friends will think you deserve your own baking blog.
I’ve done my research. I like chocolate, marshmallows, graham crackers… but making s’mores the old fashioned way is messy. Time consuming. Requires open flame and results in sticky fingers. What if it’s raining? What if you’re knee-deep in snow? Are you to be denied S’mores?
Good news! You can make these delicious bars fast, with no bonfire needed.
Special thanks to CoffeeMom for posting this on the web. I’ve doubled her original recipe, which is found here: S’mores Bars, if you’re looking for a smaller serving size (8 x 8 pan).
1 cup butter, softened
1 ½ cup granulated sugar
1 TBS vanilla extract
2 2⁄3 cups flour
1 ½ cups graham cracker crumbs (I used ready-made crumbs, but you could crush your own)
1 TEA baking powder
½ TEA salt
4 (3.5 oz bars) milk OR dark chocolate candy bars (I prefer dark chocolate, such as Lindt 70% Dark, but feel free to use Hershey’s, etc.)
6 cups miniature marshmallows
Pre-heat oven to 350ºF. Line a 9 x 13 inch baking pan with aluminum foil and lightly grease. I like to use non-stick foil, if that’s available near you, and spray it lightly with non-stick spray. This makes the bars easier to cut once they’re cooled.
Mix together flour, graham cracker crumbs, baking powder, and salt, set aside.
In a second large bowl, beat butter and sugar until fluffy.
Beat in eggs, one at a time. Add vanilla; mix well.
Add flour mixture to butter mixture, about a cup at a time, stir until blended. Mixture will be stiff, feel free to use your fingers to knead in the last bit of the flour mixture.
Separate dough into two equal halves. Press half the dough into the prepared pan (Hint, if you spray your hands with non-stick spray, the batter won’t stick to your fingers!).
Bake 20 minutes, remove to add top layer.
Unwrap chocolate bars; separate into squares and arrange evenly over baked layer. It’s OK if there’s gaps between the chocolate squares, the chocolate will melt quickly and cover the bottom layer.
Cover the chocolate squares with the mini-marshmallows.
Using your fingers, break off small chunks of the remaining dough (about the size of a grape) and scatter over the top. It’s fine (and even preferred) if you can see marshmallows poking through the top layer.
Bake 25 minutes or until the marshmallows are gooey and lightly browned.
Cool completely before cutting.
Simply lift cooled bars from the pan by the foil edge and cut to desired size. Enjoy with a few ghost stories and your favorite campfire beverage, such as red wine. That’s a campfire beverage, right?
This recipe is for those that claim to dislike coconut. It’s also for anyone that really loves coconut. Basically…
This recipe is for everyone.
These bars are rich, gooey, buttery… dreamy. And, they’re easy to make, done in under an hour.
8 TBS Butter (one stick)
1/2 cup brown sugar
1 cup all-purpose flour
1/4 TEA salt
2 cups brown sugar
1 TBS flour
1/4 TEA baking powder
2 large eggs
1 cup shredded coconut (toasted or untoasted, your choice)
1 cup walnuts
Bake the bottom layer:
Preheat oven to 300°.
Lightly grease 9 x 13 inch pan.
Cream butter and brown sugar until fluffy, stir in flour and salt. Mixture will be crumbly.
Pat into bottom of prepared pan.
Bake for 10 minutes and remove from oven to add top layer.
Increase temp to 325°.
While bottom layer is baking, prep the top layer:
Combine brown sugar, flour and baking powder.
Mix in eggs till smooth.
Add coconut and walnuts.
Dollop coconut mixture on top of pre-baked cookie layer, spread evenly.
Bake for an additional 30 minutes.
Cool. Dust with powdered sugar if desired.
I like to cut these in 2-inch squares, because they’re rich, and also because it’s easier to two or three 🙂
But what I’m really looking for is a knife that doesn’t scratch pans… something needed when I recently made a batch of Coconut Walnut Dreambars… (to be posted soon!), or a basic pan of brownies, for instance. Any suggestions?
I’m sure you’re all familiar with Little Debbie Oatmeal Creme Pies. They were a favorite of mine growing up, so I thought I’d try my best to make a homemade version.
I have tried to make them in the past with just a standard oatmeal cookie recipe, but found it wasn’t quite the same.Then I read through the ingredients list on the genuine Creme Pie, and found molasses. Hmmm.
Maybe molasses is the “key” to making them a little more authentic…
I tweaked several recipes to come up with this one. It’s a Drunken Cookie Original. The creme, however, is from my tried and true binder of internet recipes. Look for Holland Cream on the Allrecipes website. Note: You only need half of the recipe to make the cream pies.
Makes about 60 (2.5 inch) cookies, or 30 Little Drunken Cookie Oatmeal Cream Pies. Total time: about 15 minutes to prep, 3 hours total including cooling and assembly.
2 ½ cups oats (traditional, not quick)
1 ½ cups all-purpose flour
1 cup brown sugar, packed
½ cup butter (one stick)
½ cup margarine (one stick)
¼ cup granulated white sugar
2 tablespoons molasses
2 teaspoons cinnamon
2 teaspoons vanilla extract
1 teaspoon salt
½ teaspoon baking soda
Preheat oven to 325°. Combine oats, flour, cinnamon, salt and baking soda in a medium bowl. Set a side.
Beat the butter, margarine and sugars on medium/medium high speed with an electric mixer until well blended. Add molasses and mix well.
Beat in eggs, one at a time, then vanilla, mixing thoroughly (medium speed) after each addition. Batter should be smooth and the color of peanut butter.
Add the oat mixture, one cup at a time, on low speed until incorporated.
Bake teaspoon-sized scoops of dough on a parchment-lined cookie sheet for 12-13 minutes, or until just browned on the edges. Don’t overbake. Leave the cookies to sit on the cookie sheet about a minute before removing. Transfer to a wire rack to cool.
Just the right amount of filling!
Make the Holland Cream while the cookies are baking. Once the cream is ready and the cookies are cool, fill a piping bag with the cream filling. There’s no need to rush, the cream won’t go “flat”. Use the largest round tip you have, or no tip at all, to place a dollop of creme in the middle of the cookie. Hold the piping bag straight and just above the cookie, and steadily squeeze the filling until it’s about a ¼ inch from the sides of the cookie. If you overfill, it’ll ooze out the sides; if you under fill simply add more, to your liking. (You can use a plastic sandwich bag with the corner cut if you don’t have piping bags and tips!)
I recommend parchment paper to line the cookie sheet, a small cookie scoop to distribute the batter (to make sure your cookies are round and even-sized), and carefully removing them from the sheet with a thin spatula.
Cookies will be soft when you remove them from the sheet, but they set well. Scrape off any gooey cookie crumbs from your spatula after removing a cookie or two, and they will lift more easily.
Clean spatula = easier cookie removal
If you have a cookie that isn’t as round as you like once they’re baked, gently take the edge of your spatula and push the errant edge of the cookie toward the center. No one will know your cookies were misshapen. 🙂
Match up cookies of even size and shape before you start to add the filling, so you have even little sandwiches in the end.
I hope you enjoy these as much as I do. I have to give them away or I’ll eat the whole batch!
Warning, this is “Yankee” cornbread, which means there’s a bit of sweetness in it. It’s not too much – it will depend on the grade of your maple syrup – but just enough to give it that extra somethin’ to go with your bowl of chili.
I happen to know a native southerner that gave this cornbread his last-bite-of-the-meal privilege.
You didn’t think Drunken Cookie lives on sugared baked goods alone, did you?
This recipe is from the King Arthur Baker’s Companion. It makes a perfect 8 x 8 inch pan, but will also give you about 12 -14 muffins. If making muffins, check for doneness around the 18-minute mark.
Bonus: It’s simple enough to memorize. Impress your friends.
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk (I used 1%, but any will do)
1/4 cup [real] maple syrup
4 tablespoons butter, melted & slightly cooled
Heat oven to 425º. Grease an 8″ x 8″ baking pan.
Whisk the first four ingredients in a medium bowl until combined.
In a second bowl, combine the butter, syrup, milk, and eggs. Whisk until well blended.
Add the wet ingredients to the dry, and stir until just combined. Don’t over-mix.
Pour into baking pan and bake 20 -25 minutes until a toothpick in the center comes out clean.
That’s it! You’ve made delicious cornbread, faster than Bo and Luke Duke.
Tips: I’ve used Grade A Golden (formerly Fancy) maple syrup, which was very delicate and subtle, and Grade A Amber Color and Rich Flavor (formerly Grade A Medium) which gave this cornbread more of a maple flavor. If you’re confused, basically the darker the syrup, the stronger the maple flavor. For the muffins, paper liners were not necessary – just grease the muffin cups beforehand.
I love cinnamon rolls, especially as a breakfast treat. I confess I will buy a Cinnabon or a can of refrigerated cinnamon rolls, but I always feel guilty. What’s in those? (Don’t look at the label!)
This recipe saved me at least a little bit of the guilt that comes along with eating sugar, butter, and flour for breakfast. I think mostly because they’re homemade. They do not require yeast and are baked in a muffin pan, which make these a little bit muffin, and a little bit roll.
Ahhhh, warming a cold Saturday morning with the sweet smell of baking cinnamon.
I found this recipe on Allrecipes. Thanks to Carol, the original submitter of these delicious little muffin/roll hybrid. Her profile doesn’t seem to be on the site, but I thought this was worth a shout out 🙂
I didn’t use raisins or currants… I’m not a fan of raisins in cinnamon rolls, but feel free to add them if you are!
I made a cream cheese icing, your basic cream cheese/butter/confectioners sugar/vanilla/milk icing. I’m sure these are equally yummy with the glaze that’s included in the recipe.
I thought I may have originally under-baked these, but they set up well, and the middle had the gooey-chewy feel that I like in a cinnamon roll. I feel that over-baking these slightly would dry out the edges too much for my liking, so keep an eye on them.
‘What’s a tassie?’ you may ask. Well, let me save you the googling. It means “small cup”. These are small cups of gooey raspberry chocolate shortbread buttercream amazingness. Yes, I made up a word for these. Amazingness.
You know what they say, the best things come in small packages!
Since I love to bake as a gift, these are perfect for the person that loves raspberry and chocolate (Who doesn’t?) – they’ve been a hit on several occasions. The best part (ok, for me) is that this recipe is available on the Better Homes and Gardens website. I don’t modify it, though the instructions are a bit (unnecessarily) complicated. Here are my tips:
Read the entire recipe through – it’s one of those that have you start with a prepared item, then work from there. In this case, the prepared recipes include the “chocolate pastry”, which is the shortbread-like chocolate cookie that forms the “cup”, and the chocolate buttercream, which goes on top.
You will need a food processor and a mini muffin pan to make this recipe.
The recipe calls for an ungreased mini muffin pan. I (out of habit) greased mine, then caught the mistake in time.
Make sure they’re not overdone… but they must be firm enough to come out of the muffin pan without losing shape. I popped a batch back in the oven when I realized they were not done enough to keep shape.
Try not to get the raspberry filling on the sides of the muffin cup; this will help keep them from sticking. Expect to run a thin knife around the edge of each muffin cup to release the tassie and cool on a wire rack before adding the buttercream.
I mentioned that I did not tweak this recipe… but I will be specific on which ingredients I do use. I use quality chocolate… think of a dark chocolate bar that you would eat on its own, and buy a couple of them, as the large bars are usually 3 to 4 ounces each. I top my tassies with mini chocolate chips. They look finished, and I think it adds an element of texture that complements the rest of the tassie. I also use Chambord raspberry liqueur; there’s only a tablespoon in the entire recipe, but you want to make it really pop. Yes, Chambord is a little pricey, but it comes in handy baking as well as mixing with any leftover bottles of champagne remaining from New Years (ha ha, right?).
These take about… 45 minutes to an hour to make, plus you’ll need cooling time before decorating. You will dirty up a few bowls in the process. You will have bits of chocolate pastry under your fingernails. But they are delicious as they are labor intensive, I promise.
Oh, and I must not forget the most important piece of advice, from my husband: “You should tell them that you’re supposed to take more than one bite when eating them“. Yes, he ate a whole tassie in one bite, then said it tasted “like a brownie”. But, it’s one of the few desserts I make that he saves for himself!
Who says you can’t enjoy pumpkin after thanksgiving?
If it’s cold outside, I’m enjoying pumpkin spice.
I’m sure you’ve heard about Starbucks Pumpkin Spice Latte not containing actual pumpkin, at least until this year when they decided to add it… well, I’m here to assure you there are plenty of holiday recipes made with real pumpkin and spice.
The beauty of real pumpkin spice recipes is you can adjust the “spice” to your liking. Cloves have a real punch, so many opt to leave it out altogether… I used the full amount in this recipe, only 1/4 teaspoon, and found it plenty adequate. Cinnamon comes in many varieties, so you can alter the flavor of your favorite recipes simply by purchasing a different type of cinnamon. My favorite spice shops are Penzeys and The Spice House, both of which have a variety of fall spices.
This Pumpkin Cheesecake is baked in a water bath, but I’m sure you’re a pro at that by now, if you’ve followed my blog thus far! A few tips:
Plan ahead, as this should refrigerate overnight. Still tasty after three days, if kept refrigerated and covered.
You’ll need a 10-inch springform pan, which is an inch larger than the seemingly “standard” 9-inch. I have both sizes, but if you only have a 9-inch pan, you’ll need to increase the baking time.
For the Crust
9 whole graham crackers (about one sleeve in a box, 4 oz)
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup butter, melted
Preheat oven to 350ºF. Prepare the springform pan by wrapping heavy-duty aluminum foil around the bottom, to keep the water bath from seeping through.
Blend graham crackers, sugar, and cinnamon in a food processor until finely ground. Slowly add melted butter, pulsing until crumbs start to clump. If you don’t have a food processor, place graham crackers in a ziplock bag, crush with a rolling pin (or soup can, or whatever you have… hey, I’ve been there), then mix the remaining ingredients thoroughly until the mixture will clump when pinched with your fingers. Press the mixture into the bottom of the springform pan. Bake for 10 minutes, and allow to cool.