Cookie Butter Chocolate Chip Cookies – sweetenuf.ca
The other day as I was standing over the counter licking my spoon clean from yet another dip into the Cookie Butter, or as some of you may know it, Speculoos Butter jar, I thought, hmmm, there must be a way to bake this cinnamony sweet goodness into a cookie! Just like peanut butter or Nutella or Reese’s peanut butter chocolate spread why wouldn’t this creamy concoction blend nicely into a cookie, muffin or even the filling for a macaron (ohhh, be still my beating heart, doesn’t that sound scrumptious).
Within minutes I came across a recipe for Cookie Butter White Chocolate Chip Cookies from the blog My Frosted Life and here I am sharing her delicious recipe with you.
Cookie Butter Cookies
The only switch ups I made were to use 1/2 white chocolate chips and 1/2 chocolate chips and to roll the cookies in coarse sugar, usually found at Bulk Barn or Michaels or a cake supply store. I find regular granulated sugar disappears as your cookies bake. Space your cookies out as they will spread while baking. Don’t overbake. 7 minutes doesn’t seem long but you want a nice soft centre with these cookies. Look closely at the edges to see if they have browned as it may be a little tough to tell since the cookie dough is brown!
Cookie Butter White Chocolate Chip Cookies
1/2 cup unsalted butter, room temperature
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
1/2 cup cookie butter
1/2 tsp vanilla extract
1 1/4 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup mini white chocolate chips
1/4 to 1/2 cup sugar, for rolling cookies
Preheat oven to 375F. Line 2 baking sheets with parchment paper.
In a large bowl with electric mixer beat the butter and sugars on medium-high until light and fluffy, 2-3 minutes.
Add the egg, vanilla and cookie butter and beat on medium speed until incorporated.
In a small bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg and salt.
With mixer on low, add the flour mixture into the batter and mix until all the flour is incorporated. Fold in mini white chocolate chips until evenly distributed.
Refrigerate the cookie dough for at least one hour.
Cookie Dough Cookies – sweetenuf.ca
Once dough is chilled form into balls using approximately 1 tablespoon of dough. Roll dough in sugar and place on cookie sheet. Space cookies 2 inches apart to allow for spreading.
Bake for 7-9 minutes or until just brown around the edges.
Cool completely and enjoy!
Perfect Pumpkin Cupcake – Sweetenufblog.ca
Continuing where I sort of left off on last weeks blog (Spiced Pumpkin Loaf) , as I’m not one to use up my calories on pumpkin flavoured beverages, here is another scrumptious, simple and sweetenuf recipe containing the flavour of Fall…pumpkin.
If you didn’t see this weeks Instagram (sweet_enuf) here is how to make your own pumpkin puree if you prefer fresh to canned. Cut 2 small or 1 medium Pie Pumpkin in half and clean out the seeds and membrane. Place cut side down in a baking pan and fill with 1-inch of water. Bake in preheated 375F oven for 30-40 minutes. Cool completely and scoop out cooked pumpkin. Puree slightly in a food processor. This pumpkin will look more yellow that the canned version and any unused pumpkin can be frozen. I yielded about 1-cup of puree from a small pie pumpkin.
Now back to these light, moist and mildly spiced cupcakes. This recipe is virtually made in one mixing bowl so there is no excuse not to whip these up the next time you have a hankering for some sweet pumpkin flavour. Frost these cupcakes with the tradition Cream Cheese Frosting or any of your favourites. I made an icing with butter, icing sugar, vanilla and whipping cream, which I know is a hit in my house. Add a little pumpkin pie spice or some cinnamon for more Fall flavour.
For Cream Cheese Frosting: Using an electric mixer, combine 3 tbsps of softened butter with 2 1/3 cups of icing sugar and mix well. Add in 4 ounces of softened cream cheese and beat until incorporated. Turn up mixer to medium speed and mix until frosting is light and fluffy, about 2-3 minutes.
Yeilds 12. Preheat oven to 325F. Paper line a 12-cup muffin tin.
1 cup all-purpose flour
3/4 cup granulated sugar
1 tbsp baking powder
1 1/2 tsp cinnamon
1/8 tsp salt
3 tbsp butter, room temperature
1/2 cup milk
3/4 cup pumpkin puree
In the bowl of an electric mixer put flour, sugar, baking powder, cinnamon, salt and butter and mix on low until mixture has a sandy consistency.
Add 1/2 of the milk and beat until well mixed then add remainder of milk and mix well.
Add the eggs one at a time and beat well after each. Scrape down sides and bottom of bowl. Stir in pumpkin puree by hand until evenly distributed.
Fill the muffin cups 2/3 full and bake in preheated oven for aproximatley 20 minutes until tops spring back lightly when touched or a tooth pick inserted in centre comes out clean.
Cool for about 10 minutes then remove cupcakes to cool completely before icing.
Pumpkin Cupcakes a la Sweetenuf – Sweetenufblog.ca
Spiced Pumpkin Loaf
True confessions…I believe I may be one of the few people who don’t go over the moon when the PSL hits Starbucks. I’d much rather have my pumpkin in a moist, sweetly spiced muffin or cake or loaf or scone and I don’t waste my ‘indulgence’ calories on beverages. And a grande Pumpkin Spice Latte made with whole milk and whip has over 400 calories…so one more reason to enjoy a nice slice of this Spiced Pumpkin Loaf.
This delicious pumpkin loaf is slightly spiced with cinnamon, ginger and nutmeg and sweetened with brown sugar and maple syrup. Maple drizzle adds some flare and a little more sweetness and can be omitted as this loaf is great as is but I’d go for the flare and sweetness! I just saved 420 calories not drinking the PSL remember!!
Daphna Rabinovitch shares this recipe in her baking book, “The Baker In Me”, and I’m going to share it with you today. Any leftover pumpkin can be saved in a zip lock bag for use in either the pumpkin muffin or pumpkin scone recipes you can check out in my earlier blogs. Make sure to buy pumpkin puree NOT pumpkin pie filling and check to make sure the container is 100% pure pumpkin.
I used 1/2 whole wheat flour and 1/2 all-purpose flour in my recipe and I used a combination of pecans and toffee bits instead of walnuts. This loaf would work without nuts or with the addition of a few butterscotch chips or some pumpkin seeds sprinkled on the glaze. Wrap a slice of this sweetenuf yumminess to pack in your bag for a quick breakfast at your desk or in the car or for a mid-afternoon snack to tide you over to dinner. A slice after dinner for a simple dessert with a scoop of frozen yogurt or ice cream would hit the spot as well. Whatever you do, if you enjoy pumpkin in your baked goods, bake up Daphna’s wonderful recipe. You won’t be disappointed.
Spiced Pumpkin Loaf with Maple Drizzle
Preheat oven to 325F. Grease or parchment line a 9-x5-inch loaf pan.
2 1/4 cups all-purpose flour
2 tsp baking soda
2 tsp ground ginger
1 1/2 tsp cinnamon
3/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1/2 cup packed light brown sugar
2 large eggs
1/2 cup pure maple syrup
1 1/3 cups packed cooked canned pumpkin
1/2 chopped walnuts
Glaze – Combine 1/3 cup icing sugar with 2 tbsp maple syrup
In a medium bowl combine the flour, baking soda, ginger, cinnamon, nutmeg and salt. Set aside.
In the bowl of a stand mixer using a paddle attachment, beat the butter for 1 minute. Add the brown sugar and beat until very light in colour and fluffy. Beat in the eggs, one at a time, beating well after each, and scraping down sides and bottom of mixing bowl. Beat in the maple syrup. The mixture will look curdled at this point! As you add the flour mixture it will come together.
Remove the bowl from the mixer and using a wooden spoon stir in half of the flour mixture until combined. Add in the pumpkin and stir until combined then add in the remaining flour mixture and stir until no streaks of flour remain. Fold in the nuts.
Turn out the mixture into the prepared loaf pan and smooth out the top with an offset spatula or knife.
To prevent the bottom from overbaking place the loaf pan on 2 stacked cookie sheets and bake for 60-70 minutes until top springs back lightly when touched. Let cool 30 minutes on rack then remove from pan.
Maple Glazed Spiced Pumpkin Loaf – recipe on sweetenufblog
Once completely cool drizzle with the maple glaze and enjoy!