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20 Sep



Little Debbie Oatmeal Creme Pies were hands down our editor-in-chief’s favorite childhood snack. To this day, they’re one of Brian’s road trip essentials. Bigger and better than store-bought but just as nostalgia-inducing, these jumbo oatmeal cream pie cookies prove that you can never have too much of a good thing.

Watch Brian bake up these cookies on the Hallmark Channel’s Home and Family on Monday, September 23 at 10am EST/9am CST! For more epic cookie recipes, pick up a copy of The Cookie Collection, our newest cookbook!

Oatmeal Creme Pies

  • 3 cups (274 grams) quick-cooking oats
  • 1½ cups (188 grams) all-purpose flour
  • 2 tablespoons (10 grams) unsweetened cocoa powder
  • 1¾ teaspoons (4.5 grams) kosher salt, divided
  • 1 teaspoon (2 grams) ground cinnamon
  • ½ teaspoon (2.5 grams) baking soda
  • 2 cups (454 grams) unsalted butter, softened and divided
  • 1½ cups (330 grams) firmly packed dark brown sugar
  • ⅓ cup (67 grams) granulated sugar
  • 2 large eggs (100 grams)
  • 1 tablespoon (21 grams) molasses
  • 1 tablespoon (21 grams) dark corn syrup
  • 1 teaspoon (4 grams) vanilla extract
  • ½ cup (64 grams) finely chopped raisins
  • 1 teaspoon (6 grams) vanilla bean paste
  • 4 cups (480 grams) confectioners’ sugar
  • 1 tablespoon (15 grams) whole milk
  1. In the work bowl of a food processor, pulse oats until almost ground but not powdery. Add flour, cocoa, 1½ teaspoons (4.5 grams) salt, cinnamon, and baking soda; pulse just until combined. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (227 grams) butter, brown sugar, and granulated sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in molasses, corn syrup, and vanilla extract until combined. With mixer on low speed, gradually add oats mixture, beating until combined. Stir in raisins. Cover and refrigerate for 30 minutes.
  3. Preheat oven to 350°F (180°C). Line several baking sheets with parchment paper.
  4. Shape dough into 24 (1½-inch) balls (about 54 grams each), and place 3 inches apart on prepared pans.
  5. Bake until cookies flatten and turn deep golden brown, 10 to 11 minutes. (Do not overbake.) Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
  6. In the bowl of a stand mixer fitted with the paddle attachment, beat vanilla bean paste, remaining 1 cup (227 grams) butter, and remaining ¼ teaspoon salt at medium speed until well combined. Reduce mixer speed to low. Gradually add confectioners’ sugar, beating until smooth. Beat in milk until smooth. Pipe or spread about ¼ cup (60 grams) filling onto flat side of half of cookies. Place remaining cookies, flat side down, on top of filling.

PRO TIP: To pipe the filling with the traditional scalloped edges, transfer filling to a large pastry bag fitted with a large round tip (#1A). Pipe teardrop-shaped dollops onto flat side of half of cookies, beginning each dollop at the edge of the cookie and ending near the center.

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Previous articlePumpkin Spice Muffins with Pecan Streusel



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20 Sep



Get your pumpkin fix with these hearty Pumpkin Spice Muffins with Pecan Streusel. Pumpkin purée makes these muffins extra tender, but it’s that crunchy pecan streusel that’ll have you coming back for more. Sunnyland Farms‘ Raw Georgia Pecan Halves lend unbeatable farm-fresh flavor to the streusel, and bring a touch of nuttiness to this irresistibly sweet and spicy recipe. This will be your go-to breakfast all season long!

Pumpkin Spice Muffins with Pecan Streusel

  • 2 cups (250 grams) all-purpose flour
  • 1½ cups (330 grams) firmly packed light brown sugar
  • 2 teaspoons (4 grams) pumpkin spice
  • 1 teaspoon (5 grams) baking soda
  • ¾ teaspoon (2 grams) kosher salt
  • 1 cup (244 grams) canned pumpkin
  • ½ cup (113 grams) unsalted butter, melted
  • 2 large eggs (100 grams)
  • ⅓ cup (80 grams) whole milk, room temperature
  • Pecan Streusel (recipe follows)
  1. Preheat oven to 350°F (180°C). Butter and flour a 12-cup muffin pan.
  2. In a large bowl, whisk together flour, brown sugar, pumpkin spice, baking soda, and salt. In a medium bowl, whisk together pumpkin, melted butter, eggs, and milk. Add pumpkin mixture to flour mixture, and fold until well combined.
  3. Spoon batter into prepared muffin cups, filling three-fourths full (about 74 grams each). Spoon 2 tablespoons (about 22 grams) Pecan Streusel on top of batter in each muffin cup.
  4. Bake until a wooden pick inserted in center comes out clean, 18 to 22 minutes. Serve warm.

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Pecan Streusel

  • ¾ cup (94 grams) all-purpose flour
  • ½ cup (57 grams) chopped pecans*
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 1 teaspoon (2 grams) pumpkin spice
  • ¼ cup (57 grams) unsalted butter, melted
  1. In a medium bowl, stir together flour, pecans, brown sugar, and pumpkin spice. Add melted butter, stirring until large clumps form. Squeeze mixture together with hands to create clumps. Freeze until ready to use.

*We used Sunnyland Farms Raw Georgia Pecan Halves

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Previous articleLe Creuset Bakeware Set Giveaway



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17 Sep

Lisa Heathcote’s Traditional English Scones (left) were cast-favorites on the set of Downton Abbey, while her Maids of Honor Tarts (right) are a British classic fit for high tea. Find Lisa’s recipe for the scones below, and pick up a copy of our September/October 2019 issue for the Maids of Honor Tarts!

From seven-course dinners in gilded dining rooms to elegant tea parties in the garden, food is just as much a character in Downton Abbey as the Crawleys and their downstairs staff. British chef and food stylist Lisa Heathcote is the woman behind every scone, soufflé, and ornamented pudding seen on-screen in the popular television series and now in the upcoming feature film, which premieres around the world on September 20, 2019. You may have seen her work in blockbuster films like The Dark Knight Rises, Les Misérables, Mamma Mia, and Disney’s new Aladdin, but no project has been closer to the Londoner’s heart than Downton Abbey. 

Running for six seasons on PBS’s Masterpiece, Downton Abbey follows the lives of English aristocratic family the Crawleys and their servants. The first episode begins in 1912 at the end of the Victorian era, and the show continues through 1925 to post-World War I Europe. The series is almost entirely set in Highclere Castle, an ornate 17th-century estate in England’s Hampshire countryside located about 65 miles west of London. This grand Edwardian manor is used as the Crawleys’ country estate in the show, and they affectionately refer to it as “Downton.” 

Lisa Heathcote on set with Lesley Nicole (who plays Mrs. Patmore), Sophia McShera (who plays Daisy Mason), and Phyllis Logan (who plays Mrs Hughes). Photography courtesy of NBCUniversal and Focus Features.

Lisa has been on set at Highclere’s majestic halls since day one of the show’s production in 2010, preparing authentic, turn-of-the-century English fare for the camera. From the very first episode, food is a driving force in Downton Abbey. Some of the show’s most pivotal scenes occur in the bustling kitchen downstairs or during tea or grand family dinners. Throughout her journey with Downton Abbey, Lisa expertly crafted food that elevated each scene and reflected changing times. Here, she shares one of her favorite English recipes she made for the movie: traditional English scones.

English scones have stood the test of time, starring on three-tiered platters during teatime for centuries. Today, they come in many different shapes (from wedges to rounds) and are dressed up with every mix-in imaginable. When it came to creating scones for the set of Downton Abbey, though, Lisa knew only traditional scones would do. They needed to be round, fluffy on the inside, crisp on the outside, and have a beautifully golden top. This recipe checks every box.

Catch our exclusive interview with Lisa Heathcote in our September/October 2019 issue, as well as another one of Lisa’s favorite recipes made for the set of the movie!

Traditional English Scones

  • 1¾ cups plus 2 teaspoons (225 grams) self-rising flour
  • ⅛ teaspoon kosher salt
  • ¼ cup (57 grams) cold unsalted butter
  • 2 tablespoons (24 grams) castor sugar
  • ½ cup plus 2 tablespoons (150 grams) whole milk
  • 1 large egg (50 grams), lightly beaten
  • Apricot jam and clotted cream, to serve
  1. Preheat oven to 425°F (220°C). Lightly butter and flour 2 baking sheets.
  2. In a large bowl, stir together flour and salt; gently rub in cold butter with fingertips, being careful not to overwork mixture. Stir in castor sugar. Add milk, stirring until a soft dough forms.
  3. Turn out dough onto a lightly floured surface, and knead very gently. (Do not overwork.) Pat to ¾-inch thickness. Using a 2-inch round cutter, cut dough without twisting cutter, re-patting scraps as necessary. Place on prepared pans. Brush top of scones with egg wash.
  4. Bake until well risen and golden, about 12 minutes. Let cool on a wire rack, or serve warm. Serve with jam and clotted cream.

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16 Sep



Like most gâteaux crafted by French home bakers, this rustic Pear Butter Cake is made extra tender with Président® butter. It’s elegant yet simple to put together. The pillowy, buttery cake is also beautiful with a layer of fresh pear slices. Served with a dollop of crème fraîche, this is the epitome of comfort baking à la française.

Pear Butter Cake

  • ¾ cup (170 grams) Président unsalted
  • butter, softened
  • 1½ cups (300 grams) granulated sugar
  • 2 large eggs (100 grams)
  • 1½ teaspoons (6 grams) vanilla extract
  • 1 teaspoon (4 grams) almond extract
  • ¾ cup (180 grams) crème fraîche
  • 2 cups (250 grams) all-purpose flour
  • 1½ teaspoons (7.5 grams) baking powder
  • 1 teaspoon (2 grams) ground cinnamon
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ teaspoon (1 gram) ground ginger
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • 1 green Anjou pear (276 grams), cored and sliced ⅛ inch thick (about 1½ cups)
  • Garnish: strained apricot preserves
  1. Preheat oven to 350°F (180°C). Spray a 9-inch round cake pan with baking spray with flour; line bottom of pan with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts. Stir in crème fraîche. (Mixture will look like it is breaking, but it is not.)
  3. In a medium bowl, whisk together flour, baking powder, cinnamon, salt, ginger, cardamom, and cloves. With mixer on low speed, gradually add flour mixture to butter mixture, beating until well combined.
  4. Arrange pear slices in prepared pan, fanning along outer edge and then filling center. Spread batter onto pear slices, being careful not to move pear.
  5. Bake until golden brown and a wooden pick inserted in center comes out with just a few moist crumbs, about 50 minutes to 1 hour. Let cool in pan for 10 minutes. Invert onto a wire rack; brush with apricot preserves, if desired. Let cool completely.

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Previous articleMaple-Pecan Apple Cake with Maple Buttercream



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10 Sep



This Apple Butter Pull-Apart Loaf doubles down on sweet apple flavor, packing both apple butter and tart Granny Smith apple chunks into its sugary bread folds.

Apple Butter Pull-Apart Loaf

  • 3½ cups (438 grams) all-purpose flour
  • 1½ cups (187 grams) cake flour
  • ¼ cup (50 grams) granulated sugar
  • 2½ tablespoons (37.5 grams) baking powder
  • 4 teaspoons (12 grams) kosher salt
  • 1½ cups (340 grams) cold unsalted butter, cubed
  • 2 cups (480 grams) whole buttermilk, room temperature
  • 1 cup (240 grams) apple butter
  • 1 large Granny Smith apple (185 grams), finely diced
  • Sugar Glaze (recipe follows)
  • 1½ cups (180 grams) confectioners’ sugar, sifted
  • 2 tablespoons (30 grams) whole milk, room temperature
  1. Preheat oven to 375°F (190°C). Spray an 8×4-inch loaf pan with cooking spray.
  2. In a large bowl, whisk together flours, sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Add buttermilk, stirring just until dry ingredients are moistened.
  3. On a lightly floured surface, gently knead dough until it comes together. Roll dough to ¼-inch thickness. Using a 3½-inch round cutter, cut dough. Reserve one round. Top each remaining round with 1 tablespoon (15 grams) apple butter and 1 tablespoon (12 grams) diced apple.
  4. Stand prepared pan vertically on one short side, and starting at bottom, carefully layer rounds, apple side up, one on top of the other. Top with reserved plain round. Turn loaf pan upright onto its bottom.
  5. Bake until top and sides are golden, 1 hour and 15 minutes to 1 hour and 20 minutes. Let cool in pan for 15 minutes. Remove from pan, and drizzle with Sugar Glaze. Serve warm or at room temperature.
  1. In a small bowl, whisk together confectioners’ sugar and milk until smooth. Use immediately.

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Previous articleLe Creuset Bakeware Set Giveaway
Next articleMaple-Pecan Apple Cake with Maple Buttercream



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10 Sep



To give this cake a richer maple flavor, we used Grade B maple syrup, which has a stronger profile than Grade A. 

Maple-Pecan Apple Cake

  • 1 cup (227 grams) unsalted butter, softened
  • ½ cup (110 grams) firmly packed dark brown sugar
  • 2 large eggs (100 grams), room temperature
  • 1 tablespoon (13 grams) vanilla extract
  • 3 cups (375 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (2 grams) ground cinnamon
  • ½ teaspoon (2.5 grams) baking soda
  • 1 cup (336 grams) Grade B maple syrup
  • ¾ cup (180 grams) sour cream
  • 1 Honeycrisp apple (200 grams), peeled and chopped (about 1¼ cups)
  • ¾ cup (85 grams) finely chopped pecans
  • Maple Buttercream (recipe follows)
  1. Preheat oven to 325°F (170°C). Butter a 13×9-inch baking pan. Line pan with parchment paper, letting excess extend over sides of pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and baking soda. In a small bowl, whisk together maple syrup and sour cream. With mixer on low speed, gradually add flour mixture to butter mixture alternately with maple syrup mixture, beginning and ending with flour mixture, beating just until combined after each addition. Fold in apple and pecans. Pour batter into prepared pan, smoothing top with an offset spatula.
  4. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan. Using excess parchment as handles, remove from pan. Spread Maple Buttercream onto cooled cake. Cover and refrigerate for up to 3 days.

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Maple Buttercream

  • 6 large egg whites (180 grams)
  • ½ cup plus 2 tablespoons (124 grams) granulated sugar
  • 1 cup (336 grams) Grade B maple syrup
  • 1¾ cups plus 2 tablespoons (425 grams) unsalted butter, softened
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (2 grams) vanilla extract
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium speed until foamy. Gradually add sugar, beating until medium peaks form.
  2. Meanwhile, in a large saucepan, heat maple syrup over medium heat until a candy thermometer registers 240°F (116°C).
  3. Slowly pour hot maple syrup into egg white mixture, beating until bowl is cool to the touch. Add butter, 2 tablespoons (28 grams) at a time, beating until combined. (Buttercream may look slightly runny at this point, but continue whipping until fluffy.) Add salt and vanilla, beating to combine. Use immediately, or refrigerate in an airtight container for up to 3 days. If refrigerating, let frosting come to room temperature before using.

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Previous articleApple Butter Pull-Apart Loaf



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09 Sep

Autumn is all about baking up comfort from scratch, and there’s nothing quite as soul-warming as fresh-baked bread waiting to be slathered in butter or enjoyed warm from the oven. Thanks to the Dutch oven, the best bread in the world can come from your own kitchen. Dutch oven bread yields everything you could ever want in a baked loaf—a glossy, scored boule with a crispy crust and chewy, open crumb. It’s all the flavor of Old-World bread but made with modern finesse.

The secret to perfect Dutch oven bread is the Dutch oven itself. That’s why our test kitchen’s top recommendation is Le Creuset. Since the brand’s founding in 1925, Le Creuset has been recognized around the world as the finest producer of enameled cast iron, and for good reason. Individually cast in sand molds and inspected by no fewer than 15 French artisans before being sold, Le Creuset pieces are of unparalleled quality. Turning out perfect Dutch oven bread every time, Le Creuset’s Dutch ovens evenly distribute heat so your bread doesn’t burn and securely lock in heat and moisture to create the optimal environment for bread-baking.

One of the things we love most about Le Creuset is that they apply the same attention to detail to their Dutch ovens as they do to all of their products. Whether you’re baking a loaf in the Dutch oven, cooking creamy lasagna in a casserole dish, or even slow-roasting chicken in a braiser, Le Creuset will turn out delicious results every time.

Our Le Creuset Dutch oven is a fall baking staple! Every year, we can’t wait to bake soul-warming boules in it, like our Asiago Black Pepper Bread!

Le Creuset’s palette of classic colors and trend-leading hues demonstrates their unique perspective on color. Their design-forward approach has resulted in the release of some of the world’s most sought-after shades. We are teaming up to offer an exclusive giveaway! Enter to win an eight-piece custom set of Le Creuset’s signature bakeware in Le Creuset’s Sea Salt! Valued at $1,000, the prize package was hand-picked by the Bake from Scratch team and includes one 3½-quart Braiser in Sea Salt, one Heritage Rectangular Casserole in Sea Salt, one 5½-quart Round Dutch Oven in Sea Salt, and three Mini Round Cocottes in Sea Salt. ***Based on availability.

 Entering to win is easy! Head over to Instagram and follow the steps below:

  • follow @thebakefeed and @lecreuset on Instagram
  • like this post
  • tag a friend in the comment section of the giveaway post and let us know what bread you’d bake with them

Click here for contest rules.

The giveaway contest runs from September 9, 2019, until September 12, 2019, so don’t miss out! Enter daily to increase your chances of winning!

Some of our closest friends in the baking community are also teaming up with Le Creuset throughout September and October for giveaway contests of their own! Keep an eye on our feed to see which bloggers are participating.

Our Asiago Black Pepper variation on our Dutch Oven Bread is the perfect savory to accompany any fall feast.

This fall, we’re breaking out our own Le Creuset Dutch oven and baking up some Dutch oven bread! Find our basic Dutch Oven Bread recipe below, and see how we twirl it up with two epic variations: savory Asiago Black Pepper and well-spiced Apple Cinnamon.

Dutch Oven Bread

  • 4⅓ cups (550 grams) bread flour
  • 1 tablespoon (9 grams) kosher salt
  • 2¼ teaspoons (7 grams) instant yeast
  • 1⅔ cups (400 grams) water (59°F/15°C)
  1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour, salt, and yeast by hand. With mixer on low, add water in a slow, steady stream just until a shaggy dough forms. Switch to the dough hook attachment, and beat at low speed until dough comes together and begins to pull away from sides and bottom of bowl, 6 to 8 minutes. (The dough will be elastic and should not tear when pulled.)
  2. Lightly oil a large bowl. Place dough in bowl turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) for 30 minutes; turn the dough in the bowl. (To complete the turn, grab underside of dough, stretch it up, and fold it to center of dough. Do this 4 times around the bowl.) Let rise until doubled in size, another 30 to 40 minutes.
  3. Turn out dough onto a lightly floured surface. Press dough flat into a 9-inch circle. Fold right third of dough over to center; fold left third over first fold. Cover with a kitchen towel, and let rest for 15 to 20 minutes.
  4. For final shape, press dough flat again. Grab bottom edge, and gently stretch and fold bottom third over to center. Stretch right side out, and fold right third over to center; repeat with left side. Finish by folding top third over previous folds. Roll loaf away from you, and using both hands, cup dough and pull it toward you to seal. Turn dough 90 degrees, and pull until a tight, smooth boule forms. (Repeat as needed.) Place seam side up in a banneton (proofing basket) or a small bowl lined with a kitchen towel heavily dusted with bread flour. Loosely cover dough with towel, and let rise 30 to 40 minutes.
  5. Place a 5.5-quart Le Creuset Dutch Oven and lid in cold oven. Preheat oven to 500°F (260°C).
  6. Turn boule out of banneton or bowl onto a sheet of parchment paper dusted with flour. Using a lame or razor blade, score top of loaf. Carefully remove hot Dutch oven from oven; remove lid, and place boule, still on parchment paper, in Dutch oven. Cover with lid, and place back in oven.
  7. Immediately reduce oven temperature to 425°F (220°C). Bake for 20 minutes. Remove lid, and bake until deep golden brown and an instant-read thermometer inserted in center registers 205°F (96°C), 15 to 18 minutes more. Immediately remove loaf from Dutch oven, and let cool completely on a wire rack.

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Asiago Black Pepper

  • ⅔ cup (57 grams) shredded Asiago cheese
  • 1 tablespoon (6 grams) course ground black pepper
  • 1 cup (137 grams) (½-inch) cubed Asiago cheese
  1. Proceed with Dutch Oven Bread recipe, adding shredded cheese and pepper with flour, salt, and yeast in step 1. With mixer on low, add water in a slow, steady stream just until a shaggy dough forms. Switch to the dough hook attachment, and beat at low speed for 5 minutes. Add cubed cheese, and beat until dough comes together and begins to pull away from sides and bottom of bowl, 1 to 3 minutes. (The dough will be elastic and should not tear when pulled.)
  2. Lightly oil a large bowl, and continue as directed.

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Apple Cinnamon

  • 2 tablespoons (24 grams) granulated sugar
  • 2 teaspoons (4 grams) ground cinnamon
  • 1 cup (123 grams) (¼-inch) cubed Pink Lady apple
  • 2 tablespoons (16 grams) all-purpose flour
  • Garnish: old-fashioned oats
  1. Proceed with Dutch Oven Bread recipe, adding sugar and cinnamon with flour, salt, and yeast in step 1. With mixer on low, add water in a slow, steady stream just until a shaggy dough forms. Switch to the dough hook attachment, and beat at low speed for 5 minutes. Add apple and extra 2 tablespoons (16 grams) flour, and beat until dough comes together and begins to pull away from sides and bottom of bowl, 1 to 3 minutes. (The dough will be elastic and should not tear when pulled.)
  2. Lightly oil a large bowl, and continue as directed through step 5. Turn boule out of banneton or bowl onto a sheet of parchment paper dusted with flour. Brush top of loaf with water, and garnish with oats, if desired. Continue as directed.

When shaping, it is OK for apple to poke through dough.

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03 Sep

There’s no denying that cookies are having a moment, but cookies deserve more—they deserve an era. That’s why our newest cookbook, The Cookie Collection, gives cookies the sophisticated reevaluation they merit with recipes every home baker should know. Featuring all-time favorites we ran in the magazine as well as 20 never-before-seen recipes, this collection runs the gamut from epic chocolate chip to oversize sandwich cookies and even FOMO-inducing cookies. We’ve got all your cravings covered with a glazed cinnamon roll cookie, a graham cracker-inspired sammie, a cereal-studded snickerdoodle, and so much more. Bake from these recipes and ring in the era of cookies. Scroll down to see some of our favorite recipes from the book, as well as an exclusive recipe share!

Apple-Cinnamon Cereal Snickerdoodles

Apple Jacks has always been one of our editor-in-chief Brian Hart Hoffman’s favorite cereals. He ate it for breakfast most mornings growing up, and as an adult, he’s made it the official treat of his birthday—the only day of the year when he eats as many bowls as he wants. With crushed cereal in the dough and a Cereal Milk Glaze, these chewy cookies are an ode to those birthday treats, but we recommend making them as often as you crave them!

Whiskey and Rye Cookies

With a splash of whiskey in the dough, consider this recipe the adventurous, grown-up version of a chocolate chip cookie. The rye flour brings earthy notes, and milk chocolate pieces round out the smoky whiskey with sweetness.

Oatmeal Creme Sandwich Cookies

Little Debbie Oatmeal Creme Pies were hands down Brian’s favorite childhood snack. To this day, they’re one of his road trip essentials. Bigger and better than store-bought but just as nostalgia-inducing, these jumbo oatmeal cream pie cookies prove that you can never have too much of a good thing.

Sprinkle Sugar Cookie

When it comes to celebrations, it’s go big or go home. Packed with rainbow sprinkles and baked in a 9-inch springform pan, this giant cookie is birthday party-ready.

Chocolate Chip Graham Sandwich Cookies

Every time our editor-in-chief spent the night with his grandparents, his grandmother served him a bowl of graham crackers broken into pieces with milk poured on top, cereal style. Made with graham flour and honey, our cover star recipe was inspired by those flavor profiles and Brian’s love of a big ole chocolate chip cookie. The rich Vanilla Buttercream filling stands in for the milk in this epic sandwich cookie.

Our Best Skillet Cookie

When those weeknight cravings hit, this sweet and simple recipe will be there for you. With melted chocolate, old-fashioned oats, and rich peanut butter, this is the ultimate indulgent treat.

Peanut Butter and Jelly Sandwich Cookies

To give you a taste of the game-changing recipes in the book, we’re sharing a favorite of our editor-in-chief! Our Peanut Butter and Jelly Sandwich Cookies taste just like the PB&J sandwiches of your childhood (and are just as nostalgia-inducing), but now in cookie form! With creamy Peanut Butter Mousse and grape jelly layered between two chewy peanut butter cookies, these sandwich cookies are so indulgent, you won’t be able to have just one.

Ring in the era of cookies with us and get your copy The Cookie Collection, now on sale for a limited time!


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03 Sep



When you’re craving comfort from scratch, this Vanilla Applesauce Cake comes together with minimal effort and delivers bold fall flavors. Applesauce gives this cake its unbelievably tender crumb and tart apple notes, and Heilala Vanilla’s premium vanilla beans join forces with fall spices to impart a cozy autumn feel. We finished off this soul-warming cake with a luscious Vanilla Bean Frosting speckled with Heilala Vanilla Bean Paste. The vanilla bean paste lends this buttercream a rich, mellow flavor that’s so good, you’ll want to eat the buttercream on its own—although we recommend piling as much on top of the cake as you can. Between the soft, apple-scented cake and that sweet buttercream, this will be your seasonal go-to.

Before you whip up this recipe, stock up on enough Heilala Vanilla to last you through the fall baking season! Get 20% off your vanilla purchase on Heilala’s Amazon store by using the code BAKEFS11 at checkout. Code valid until November 30th, 2019. 

Vanilla Applesauce Cake

  • 2 cups (250 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • 2 teaspoons (4 grams) ground cinnamon
  • 1 teaspoon (3 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking soda
  • ½ teaspoon (1 gram) ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (200 grams) granulated sugar
  • 1 cup (240 grams) unsweetened applesauce
  • ½ cup (120 grams) whole buttermilk, room temperature
  • ½ cup (112 grams) vegetable oil
  • 2 large eggs (100 grams)
  • 1 teaspoon (4 grams) Heilala Pure Vanilla Extract
  • Vanilla Bean Frosting (recipe follows)
  1. Preheat oven to 350°F (180°C). Line bottom of a 9-inch springform pan with parchment paper; lightly spray sides of pan with baking spray with flour.
  2. In a large bowl, whisk together flour, baking powder, cinnamon, salt, baking soda, ginger, and cloves. In a medium bowl, whisk together sugar, applesauce, buttermilk, oil, eggs, and vanilla. Pour sugar mixture into flour mixture, and fold until well combined. Pour batter into prepared pan, smoothing top with an offset spatula.
  3. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spread Vanilla Bean Frosting on cooled cake.

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Vanilla Bean Frosting

  • 8 ounces (225 grams) cream cheese, softened
  • ½ cup (113 grams) unsalted butter, softened
  • 4 cups (480 grams) confectioners’ sugar
  • 1 tablespoon (18 grams) Heilala Vanilla Bean Paste
  • ½ teaspoon (1.5 grams) kosher salt
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium-low speed until smooth, about 2 minutes. Add butter, and beat until smooth, about 2 minutes. Add confectioners’ sugar, 1 cup (120 grams) at a time, beating well after each addition. Increase mixer speed to medium-high. Add vanilla bean paste and salt. Increase mixer speed to medium-high, and beat for 2 minutes. Use immediately.

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Previous articlePeanut Butter and Jelly Sandwich Cookies



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30 Aug



To give you a taste of the game-changing recipes in our newest cookbook, The Cookie Collection: 128 Recipes for the Cookie Enthusiast, we’re sharing one of our favorite recipes! These Peanut Butter and Jelly Sandwich Cookies taste just like the PB+J sandwiches of your childhood (and are just as nostalgia-inducing), but now in cookie form! With creamy peanut butter mousse and grape jelly layered between two chewy peanut butter cookies, these sandwich cookies are so indulgent you won’t be able to have just one.

Peanut Butter and Jelly Sandwich Cookies

  • ½ cup (113 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar, divided
  • ½ cup (110 grams) firmly packed light brown sugar
  • 1 large egg (50 grams)
  • 1 large egg yolk (19 grams)
  • ¾ cup (192 grams) creamy peanut butter*
  • 2 teaspoons (12 grams) vanilla bean paste
  • 1½ cups (188 grams) all-purpose flour
  • ½ teaspoon (2.5 grams) baking powder
  • ½ teaspoon (2.5 grams) baking soda
  • ¼ teaspoon kosher salt
  • Peanut Butter Mousse (recipe follows)
  • ⅓ cup (107 grams) grape jelly
  1. Line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, ½ cup (100 grams) granulated sugar, and brown sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add egg and egg yolk, beating well. Add peanut butter and vanilla bean paste, beating until combined.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Using a 1½-tablespoon spring-loaded scoop, scoop dough into mounds (about 28 grams each), and place on prepared pan. Refrigerate for 30 minutes.
  4. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  5. Place remaining ½ cup (100 grams) granulated sugar in a small bowl. Roll each mound into a ball, and roll balls in sugar, coating completely. Place 2½ inches apart on prepared pans. Press tines of a fork into each ball, making a crosshatch design.
  6. Bake until light golden brown, 10 to 12 minutes, rotating pans halfway through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
  7. Place Peanut Butter Mousse in a piping bag fitted with a ½-inch round piping tip (Ateco #805). Pipe Peanut Butter Mousse onto flat side of half of cookies. Spoon about 1 teaspoon (7 grams) jelly onto flat side of remaining cookies. Sandwich together peanut butter cookies and jelly cookies. Refrigerate until filling is set, about 30 minutes. Cover and refrigerate for up to 3 days.

*We used JIF Natural Creamy Peanut Butter.

3.5.3251

Peanut Butter Mousse

  • ½ cup (113 grams) unsalted butter, softened
  • 4 ounces (115 grams) cream cheese, softened
  • ⅓ cup (85 grams) creamy peanut butter*
  • ¾ cup (90 grams) confectioners’ sugar
  • 1 tablespoon (15 grams) heavy whipping cream
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese at medium speed until smooth. Beat in peanut butter. Gradually add confectioners’ sugar in two additions alternately with cream, beating until smooth. Use immediately.

*We used JIF Natural Creamy Peanut Butter.

3.5.3251

 






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