Bobbette and Belle is a wonderful bakery located in Toronto full of delicious scones, cookies and treats. One of their cookie choices is a Ginger Cookie and they share the recipe in one of their fabulously pretty baking books.
Today I’m sharing their Soft & Chewy Ginger Cookies. The addition of cinnamon plus cloves and a tablespoon of ground ginger make your taste buds dance! Brown sugar and molasses pair beautifully with the spices in these cookies and a quick roll in coarse sugar before baking makes them sparkle.
Soft & Chewy Ginger Molasses Cookies
Preheat oven to 350F. Parchment line 2 baking sheets.
2 1/4 cups all-purpose flour
2 1/2 tsp baking soda
3/4 tsp salt
1 tablespoon ground ginger
1 1/2 tsp cinnamon
1 tsp ground cloves
3/4 cup unsalted butter, room temperature
1 cup lightly packed brown sugar
1/4 cup molasses
1/2 cup coarse sugar, for coating cookies
Whisk together flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl.
In a large bowl, using an electric mixer, beat butter and sugar until smooth and creamy, scraping down sides and bottom of bowl. Add in egg and mix until combined. Mix in molasses and scrap down bowl.
Add the dry ingredients to the creamed mixture and combine until blended. Wrap bowl with plastic and chill for 30 minutes in fridge.
Using a medium ice cream scoop (or your hands) form rounds of dough and roll them in the sugar before placing 2 inches apart on prepared baking sheets. Bake approximately 15-18 minutes, rotating pans half way through baking time until cookies have flattened and doubled. Let cool. Enjoy!
Pumpkin seems to be the flavour of Fall here in Canada. The combination of pumpkin, cinnamon, nutmeg and clove combine beautifully to flavour pies, cupcakes and, of course, the ever popular Pumpkin Spice Latte.
If you love PSL’s and biscotti then you will love this crisp, Fall flavoured treat which can be eaten as is or dipped in your PSL. And if you don’t bake maybe a little subtle hinting to your friends who do will result in you being their taste tester!
A couple of years ago I tested out several pumpkin biscotti recipes and after a little trial and error this has become my go-to recipe. This biscotti has pumpkin pie spice for the flavour and NO pumpkin puree. I found the spice gives the biscotti the flavour required but leaving out puree allows the cookie to crisp up nicely. I save the pumpkin puree for things like muffins and cakes (check out other pumpkin recipes on my blog).
Like all biscotti these will last in an airtight container for a couple of weeks and freeze well. Keep these in mind for holiday and Christmas gifts. They travel well and look pretty in festive cello bags.
No pumpkin pie spice in your cupboard? Just combine 4 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground cloves and 1/2 tsp ground nutmeg. Make sure your spices are fresh for the best flavour.
Preheat oven to 325F. Parchment line a large cookie sheet or 2 small cookie sheets.
2 1/4 cups all-purpose flour
3/4 tsp baking powder
1 tsp salt
1 tablespoon pumpkin pie spice
1/2-1 tsp cinnamon
1/3 cup butter, room temperature
1 cup sugar
2 tsp vanilla
1 cup chopped walnuts
In a medium bowl whisk together the flour, baking powder, salt, pumpkin pie spice and cinnamon.
In a large bowl beat butter with sugar until light and fluffy. Add in eggs one at a time beating after each until incorporated and beat in vanilla.
Stir in flour in 3 additions on low or by hand until mixed in. Add in nuts and mix well. You may find using your hands to combine the nuts into the batter works well.
Divide batter into 2 equal portions and shape each into a 2-inch by 3/4-inch log. Place on baking sheets. If using one sheet space about 3-inches apart to allow for spreading.
Bake for approximately 20-30 minutes until golden brown around edges (top will still look fairly light in colour). Remove from oven and let cool 15-20 minutes until cool and easy to handle.
TURN OVEN DOWN TO 275F WHILE BISCOTTI COOLS.
Use a serrated or bread knife and cut into 1/2-inch slices. Lay slices on cookie sheets and bake for approximately 8 minutes and then turn and lay on other side and bake for another 8 minutes until firm and golden brown. Remove and cool completely.
For an extra hit of sweet, melt a little white chocolate (over low heat, of course, so you don’t burn it!) and drizzle over cooled biscotti.
Whether you dip or not is up to you but I think you’ll have to agree store bought biscotti cannot compare with these!
Today’s recipe share is from Shauna Sever’s wonderful book ‘Real Sweet’. This simple recipe uses turbinado sugar to give the brittle some brown sugar flavour but keeps the cookie nice and crisp. If you swapped in granulated sugar you defeat the purpose of the ‘brittle’ as the cookie wouldn’t have the same texture.
The recipe calls for bittersweet chocolate chips but I used a combo of bittersweet and semi-sweet in my batch and I liked the extra hit of sweet…but I’m sure no one is surprised by my sweeter preference.
I definitely should have taken a few more minutes and pressed by dough a little thinner per Shauna’s instructions but patience is sometimes not my virtue! Flattening the dough to cover the pan is probably the most difficult part of this simple but addictive recipe.
I will be baking up more recipes from this book which features all types of sweeteners, such as honey, maple syrup, frozen unsweetened apple juice, etc. so don’t forget to subscribe to sweetenuf.ca or follow on Instagram (sweet_enuf) to see what’s baking up!
Chocolate Chip Cookie Brittle
Preheat oven to 350F. Parchment line a 12 x 17-inch baking sheet.
14 tablespoons (7 ounces) unsalted butter, cut into tablespoons
1 cup turbinado sugar
2 teaspoons pure vanilla extract
1 teaspoon fine salt
2 cups unbleached all-purpose flour
1/2 cup finely chopped pecans or walnuts
3/4 cup bittersweet chocolate
In a large saucepan over medium heat, melt the butter and sugar together until melted BUT NOT boiling. Remove from stove and whisk together until the butter is completely melted. Cool for 5 minutes. Whisk again continuously for 1 minute, or until mixture is thickened and smooth and no longer appears separated. Whisk in the vanilla and salt. Stir in the flour until well incorporated (no white streaks of flour remain and no flour on bottom or sides of saucepan). Stir in 1/2 of the nuts.
Turn dough out onto prepared pan and pat it very thin. (It helps to break the dough up into mounds and place all over sheet pan and then work to pat it all together.) Just keep working to spread dough over all of cookie sheet. When complete lightly smooth with an offset spatula to even it all out.
Sprinkle with the chocolate chips and the remaining nuts and press then lightly into the dough with your hands.
Bake for about 20-25 minutes, until lightly golden brown and slightly firm to the touch. Rotate pans every 7-8 minutes for even baking. Remove from oven and let cool for about 5 minutes then using another parcment lined sheet FLIP the brittle onto it and remove the parchment. Carefully invert again onto a cooling rack to firm up.
Cool completely and break into pieces. Store in an airtight container. This will keep for about 5 days but I don’t think it will hang around for that long!
I was looking for inspiration to fuel a stint of pie making. I figured a quick search on Instagram, maybe viewing a lemon meringue pie or an apple pie would get my creative baking juices flowing. Pie is just pie, right? After all the definition of pie is a baked dish of fruit, or meat and vegetables, typically with a top and base of pastry.
#pie…so simple. But once again I seem to have missed the memo related to searching in today’s tech world. I was expecting images of colourful scrumptious looking fruit pies with perfectly browned lattice tops or maybe, some fancy pastry cutouts adorning said pies. Unfortunately, this was not the case as I quickly learned!
Seems #pie isn’t for pies made with pastry and fruit. It’s for FEET! Oh yes, lots and lots of bare feet. Big feet and little feet. Some with wrinkly soles, long toes and polished nails. But sill feet and interestingly enough it seems to be just women’s feet. I’m pretty sure I’d recognize man feet if I saw them. Who knew there could be so many interesting ways to photograph feet…wet feet, bottoms of feet, jewelled feet and feet encased in strappy footwear and, well, it goes on and on.
After my inital ‘ick’ it was like a train wreck I couldn’t turn away from. It appears the ‘foot fetish’ people like their feet attached to scantily clad bosoms and behinds. Maybe the attractiveness of the bare feet increase with the barer the body attached to those feet. Since I had to stop looking before I saw something I wouldn’t be able to recover from my research into the #pie has come to an end.
This is why today’s recipe is for Chocolate Chip Cookies. I needed a chocolate fix to settle myself down and baking a pie will need to sit on the back burner for a while longer.
These chewy in the centre and crisp on the edges cookies are full of chocolate. This recipe from ‘Bake from Scratch’ has been made twice this week in my kitchen and I’m down to my last cookie. I modified the recipe slightly by using both whole wheat and all-purpose flours, both chocolate chips and chopped chocolate and a little less vanilla.
Using both chips and chopped chocolate makes for the perfect chocolate ratio in every bite. The chopped chocolate melts and spreads while the chips keep their shape.
Just make sure you have a few at the ready if and when you decide to starting look up hashtags on Instagam!
Chocolate Chip Cookies
Preheat oven to 350F. Parchment line 2-3 cookie sheets.
1 cup unsalted butter, room temperature
1 cup packed brown sugar
2/3 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 1/3 cups all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
3/4 tsp salt
1 cup semi-sweet chocolate chips
1 cup chopped dark or semi-sweet chocolate
In a medium bowl, whisk together the flours, soda and salt.
In the bowl of an electric mixer, beat the butter and sugars together for about 4 minutes, until light and fluffy. Scrap the bowl halfway through. Add in eggs, one at a time, beating well after each. Beat in vanilla.
With mixer on low, gradually add in flour mixture and mix only until combined.
Fold in chocolate. Use large scoop and place cookies on prepared sheets about 2 1/2 inches apart to allow for spreading.
Bake cookies about 12-14 minutes. Cookies will brown around edges but remain soft in the centre.
If using a medium scoop check cookies after about 9-10 minutes.
I’ve always made my pb cookies with flour (See recent post for Peanut Butter Crinkle Cookies). I came across this recipe in my pile of ‘I should try these recipes’ (doesn’t everyone have one of these piles or drawers or binders….) and gave them a whirl.
With only 7 ingredients and one bowl these cookies come together so quickly you will be amazed.
All 2 dozen cookies were only a memory within about 24 hours so I’d have to say they were a hit! I added in honey-roasted peanuts but roasted salted peanuts or plain salted peanuts would be fine. I also chopped up Twix bites instead of using chocolate chips since I had a bag in my cupboard so don’t be afraid to sub in white chocolate chips or butterscotch chips or any combination you prefer.
Flourless Peanut Butter Chocolate Chip Cookies
Makes 24 cookies. Preheat oven to 350F. Parchment line 2 baking sheets.
1 cup creamy peanut butter
3/4 cup sugar
1 egg, lightly beaten
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips
1/2 cup roasted salted peanuts
Beat peanut butter, sugar, egg, baking soda and salt until well combined. Mix in chocolate and peanuts.
Moisten your hands and roll about 1 tablespoon of dough into balls and place about 2 inches apart on baking sheet. Flatten slightly and bake 12-15 minutes until puffed and lightly browned around edges.
TIP: Check cookies after about 10 minutes. I find pb cookies often bake up quickly and every oven is different!!
Peanut butter cookies are always a hit and these are no exception. With the holidays upon us this recipe would be a great addition to your cookie tray for the peanut butter lover in your family.
From ‘littleepicurean’ Maryanne Cabrerea’s recipe (Holiday Cookies 2017 Bake From Scratch) the only switch up I made was to add in dark chocolate chips and honey-roasted peanuts to the batter, omitting rolling the cookies in the 2 sugars and the dipping step as well. I also used a fork lightly dipped in flour to slightly flatten my cookies for the signature ‘peanut butter’ look. In my house the cookie half dipped in the chocolate would be consumed and the ‘bare’ cookie would be left on the tray. When no one was looking of course!
Give it a try either way but make sure to bake these up sometime soon!
Chocolate-Dipped Peanut Butter Crinkle Cookies
Preheat oven to 350F. Line a baking sheet with parchment paper.
1/2 cup unsalted butter, room temperature
1 cup packed brown sugar
3/4 cup creamy peanut butter
1 large egg
1/2teaspoon vanilla extract
1 1/2cups all-ppurpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1/2 cup granulated sugar
1/2 cup icing sugar
8 ounces dark chocolate (72% cocoa), chopped
1/2 cup honey-roasted peanuts
In large bowl with an electric mixer beat together butter, brown sugar and peanut butter until creamy, scraping down sides of bowl and beating for 3-4 minutes. Beat in egg and vanilla.
In a medium bowl, whisk together flour, soda, baking powder and salt.
With mixer on low speed, gradually add flour mixture to butter mixture until just combined.
Place the 1/2 cup of granulated sugar and the 1/2 cup of confectioners sugar in small bowls. Use a medium scoop (1 1/2 tablespoon size) scoop out dough and roll first in granulated sugar then in confectioners sugar and place about 1 1/2 inches apart on prepared trays.
Bake until edges are set and cookies are cracked on top. Let cool completely.
Melt chocolate in microwave in 30-second intervals stirring after each until melted and smooth. Let cool slightly for about 3-5 minutes. Dip half of each cookie in chocolate and lay on parchment lined pan. Sprinkle with chopped honey-roasted peanuts. Repeat until all cookies are dipped and garnished. Cookies will set up in approximately 10 minutes.
Now sit down and relax and let the holidays begin!
Today’s recipe is for sweet and chocolately shortbread made with the addition of toasted oats. The toasted oats add nutty flavour and crisps up the texture. The addition of chopped chocolate just makes the shortbread more delicious.
With the holiday season fast approaching and the weather getting colder shortbread seems to fit the bill! Although for me, shorbread anytime is the right time!!
Despite the fact you need to toast up the oats, with only 7 ingredients in total, these cookies are worth the extra step and I’m sure will make it onto your cookie platter.
Chocolate Chunk Oat Shortbread
From Canadian Living Holiday Baking 2015
3/4 cup large flake oats
1 cup butter, room temperature
1/2 cup packed brown sugar
1 1/2 all-purpose flour
1/4 cup cornstarch
1/2 tsp salt
8 oz chopped semisweet chocolate
Preheat oven to 325F. Parchment line 2 cookie sheets and set aside.
Spread oats on a baking sheet and toast in the oven until lightly toasted, about 7-10 minutes. Cool completely.
In a large bowl, beat butter wth brown sugar until fluffy.
In a separate bowl, whisk together 1/2 cup of the oats, the flour, cornstarch and salt.
Add the dry ingredients into the creamed mixture and stir until combined. It might be necessary to knead the batter together. Fold in chocolate.
Roll 1 tbsp of dough into balls and press the top into the remaining oatmeal. (Alternately, use a medium scoop for larger cookies.) Arrange oatmeal side up about 2 inches apart on cookie sheets. Bake for approximately 12-15 minutes until edges are golden brown. Cool completely.