Tag Archives: sweet recipes

London Fog Sugar Cookies

Still feeling pleased with my recent baking win, I  wanted to try my hand at a similar recipe, these London Fog Sugar Cookies. The cookie part was pretty much the same, and I am a sucker for anything with Earl Grey tea and fresh vanilla. Since we’re currently in what will most likely be our last cold snap of the season, I couldn’t think of a better time to whip up something that pairs great with a hot mug of something.

Ingredients

  • ¼ cup granulated sugar
  • ¼ cup confectioner’s (icing) sugar
  • ½ vanilla bean pod, split and seeds removed
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 egg
  • 1 and ½ cups all-purpose flour
  • ½ teaspoon Earl Grey tea leaves (I just cut open one teabag and measured from there)
  • ½ teaspoon baking powder
  • Pinch of salt
  • ½ teaspoon vanilla extract
  • 2 tablespoons decorating sugar (for rolling, optional)

Directions

  1. In a small bowl or dish, combine the granulated sugar, icing sugar and vanilla bean seeds. Using your hands, rub the seeds into the sugar to evenly distribute them throughout.
  2. In the bowl of a stand mixer, cream the butter with the vanilla sugar mixture. Add egg and vanilla and mix until blended well.
  3. Add the flour, tea leaves, baking powder and salt and mix to combine into a soft dough.
  4. On a clean work surface, roll the dough into a log. Roll log in decorating sugar (if using). Wrap log tightly in plastic wrap and refrigerate for at least 2 hours, and up to 24 hours until ready to bake.
  5. Preheat oven to 400 degrees F and lightly grease a baking sheet. Slice chilled dough into ¼-inch thick slices. Bake until the edges are light brown and the middles set, about 6-8 minutes. Be aware that the bottoms will brown long before the sides or tops do, so don’t over bake!
  6. Cool for 2 minutes on the baking sheets, then transfer to a wire rack to cool completely. Will keep covered at room temperature for 1-2 days.

Notes:

  • Since the Thyme Cookies were so surprisingly wonderful, I had really high hopes for this recipe. Before I get all nit-picky, I want to say this was a solidly good recipe; the problem was that I wasn’t wanting merely “good” I wanted “fantastic”.
  • The biggest issue I had with this recipe was flavor. Not that these had a bad flavor, they were just a little bland. The vanilla was very subtle and the earl grey, well if I hadn’t made them myself, I wouldn’t have known it was in there. They were perfectly fine with an accompanying strong cup of tea. All in all, if I decide to make these again, I am going to have to dial the flavors way up.


Chocolate Chai

This recipe came to me courtesy of one of my west coast friends Verhanika. She is entrepreneur, mother, blogger (Issues & Tissues), and all around bad-ass boss bitch. We met freshman year of college and have been friends ever since. In some of our recent phone conversations, she’d mentioned making herself a Chocolate Chai to enjoy while were on the phone or to wind down in the evenings. Finally I broke down and asked for the recipe because it sounded amazing, and it was.

Ingredients:

Directions:

1. In a small sauce pan over medium heat combine chips and cover with milk.  2. As the chips start melting add your chai mix.  3. Whisk ingredients together until chocolate is fully melted and integrated into the liquid. 4. Carefully, pour into a tall mug, or two smaller mugs, and enjoy!

Notes:

  • The ambiguity on the milk measurement is to allow for people who’d prefer a smaller quantity of beverage or for a more concentrated flavor. Personally, I go for the 1 1/2 cup 😉
  • If you can’t get your hands on the chai mix, you can steep 2 chai tea bags in the hot milk and then finish with a tbsp or two of sugar to add additional sweetness.
  • This beverage is already pretty amazing on its own, but if you want to take completely over the top, you can garnish the final product with a dollop of whipped cream and dusting of cinnamon.

 


Vanilla & Thyme Cookies

When it comes to baking, I am one of those people who like to have immediate results; sure, it may take hours, but at the end of the day, you have a finished product. In order to make myself stretch a little as a baker (and as a person), I decided to try the recipe for Vanilla & Thyme Slice & Bake Cookies by A Beautiful Mess. Now the recipe says you can chill the cookies for a mere two hours, but since overnight was the optimal time, it seemed like the perfect place for me to start.

For the cookies:

  • 1 cup softened butter
  • 3/4 cup sugar
  • 1/2 vanilla bean
  • 1 teaspoon thyme leaves, plus more for decorating
  • 1 egg
  • 2 cups all-purpose flour
  • 1/8 teaspoon salt

For the glaze:

  • 1/2 cup powdered sugar
  • 1 tablespoon + 1 teaspoon milk
  • 1/4 teaspoon vanilla extract
  1. First, cream together the butter, sugar, and the seeds from the vanilla bean. To remove them just slice the bean down the center, and then use the tip of your knife to scrape the seeds out. Scrape down the sides of the bowl, then add the thyme and egg and whisk together until well incorporated.
  2. Then stir in the flour and salt until a dough ball forms. You may need to use your (clean) hands to press the dough together here. Roll the dough into long cylinder, cover in plastic wrap, and freeze for at least 2 hours or overnight. You can keep this frozen in your freezer for at least a month (probably longer).
  3. When you are ready to make cookies, remove from the freezer and allow to sit out for a few minutes while your oven preheats. Then slice into 1/4 inch or slightly thicker rounds and place on a baking sheet lined with a baking mat or parchment paper.
  4. Bake at 325°F for 12-15 minutes. Remove from the oven and place the cookies on a cooling rack.
  5. In the meantime, whisk together the powdered sugar, milk, and vanilla until smooth. Dip the cooled cookies into the glaze, then place back on the cooling rack to allow excess glaze to drip off (put some wax paper underneath for easy clean up). If you are feeling fancy (remember, we are going for real life Martha here), you can decorate the tops with a few thyme leaves as well.

Notes:

  • This recipe was a winner for me. Personally, I’d skip the glaze if I was making them for just myself, but if you are a big fan of sweet, the thin vanilla glaze really does give you that little something extra. Plus it makes for a prettier cookie if you top it with the fresh thyme leaves.
  • Texture-wise, these cookies are much more like a shortbread than your the average slice and bake you get from the grocery store. They also don’t bake up in the expected manner. It sounds strange, but they “dry out” rather than expand and bake. So you have to watch them a little more closely. I baked for the minimum recommended time and then checked on them every two minutes afterwards until they were done.

Very Vanilla Baked Donuts

I felt like doing a bit of baking the other day, but I wasn’t really feeling cakes, cupcakes, or really any of the things I usually make, so I decided to go back to something I play around with a bit last year, donuts. After a bit of Pinterest research I can up with a simple recipe for Vanilla Glazed Baked Donuts. Which seemed pretty straight up and perfect to me.

as;dlf

Ingredients

For the Donuts

  • For the Donuts
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter melted
  • 1 egg
  • 1/3 cup+1 1/2 tablespoon skim milk (full fat milk works too)
  • 1 teaspoon vanilla extract (I used vanilla paste instead since I wanted a stronger punch of vanilla)

For the Glaze:

  • 1/2 cup) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 small pinch salt
  • 1 or 2 tablespoons milk
  • Optional: food coloring and sprinkles

Directions

  1. Preheat the oven to 350 degrees F.
  2. Spray a donut pan with nonstick cooking spray and set aside.
  3. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  4. In a small bowl, whisk together egg, milk, butter and vanilla extract.
  5. Add the wet ingredients to the dry ingredients and stir together until no flour bits remain and all the ingredients are well combined. Try not to over-mix the batter.
  6. Use a large ziplock bag, cut a corner off the bottom of the bag and pipe the batter into each donut cavity, filling 3 ∕ 4 of the way full.
  7. Place the pan in the oven and bake for 8 to 10 minutes.
  8. Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.
  9. While the donuts cool, make the glaze.
  10. In a medium bowl whisk together the powdered sugar, vanilla extract and salt.
  11. Add 1 tablespoon of milk, and whisk to combine. If the glaze is too thick, add additional milk, 1/2 teaspoon at a time until the desired consistency is reached.
  12. Add food coloring if you wish.
  13. Once the donuts are completely cool, dip them into the vanilla glaze. Return to the wire rack and sprinkle with sprinkles. Allow the glaze to set for about 30 minutes before stacking or serving.

Notes:

  • These donuts were just solidly okay, well, I think they are only okay, Andy ate three and declared he’d eat the rest before letting me throw them away. I had the same issue with them as I had with the other donut recipes, they aren’t anywhere as good as what I can buy somewhere else. It’s a little disheartening. Is there some donut magic rule that I am missing?
  • As you can see in the “ingredients”, I substituted vanilla paste for the extract called for. I think the paste has a stronger richer flavor, and I think it added a bit more depth to the overall donut. I will probably use it in my glaze as well next time.
  • Be very careful not to over mix. I forgot the butter and had to add it in after the mix had come together and just those few extra stirs made for a noticeably more toothsome product.

Apple Pecan Cake

This past weekend I finally crossed of #8 on my 30 before 31 list! I completed my 12th recipe from cookbooks I already owned. It actually turned out to be a more difficult challenge than I’d anticipated: I am much more inclined to check out what is in my pantry then bake accordingly than I am to go buy all of the ingredients and then have a set bake day. Regardless, I did it, going out on one of my favorite recipes of this whole thing, a quick and easy Apple Pecan Cake.

Notes:

  • I made a couple of changes to the basic recipe to really bring this cake home. First of all, I used brown sugar instead of white for that rich molasses-y taste that pairs so well with apples. Next I cut out the allspice (since I don’t really care for it) and doubled the cinnamon. I also added a tablespoon of vanilla extract, I don’t know that it made much of a difference, but…..it’s what I did.
  • The mix was a bit unusual, so much apple! You couldn’t really pour it into the plan, you had to plop it out in chunks and press it as level as a possible so that it can bake evenly.
  • I bake pretty regularly, but this recipe got the most enthusiastic response out of Andy that I’ve seen in a while. He ate four pieces the day I baked it. Clearly I need to add this to my regular rotation.

I am putting in a little extra effort these days to get as many items crossed off as I can, although there will be a couple that I know I won’t be achieving. Keep your fingers crossed for me!