Milk and Cookies Snickerdoodles

This recipe is adapted from the cookbook “Milk and Cookies” By: Tina Casaceli. It is easily one of my favorite cookie cookbooks – if you don’t already have it – GET IT – and her recipe for Snickerdoodles is quickly becoming one of my very favorites. 

Milk and Cookies Snickerdoodles

1 stick unsalted butter, softened
1/2 cup solid vegetable shortening
1 1/2 cups white granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups white all-purpose flour

Start by combinding the softened unsalted butter and solid vegetable shortening. Beat until light in color and fluffy in texture.

Beat in the white granulated sugar.

Beat in the two large eggs, one at a time until combined.

Add in the pure vanilla extract, cream of tartar, baking soda and salt. Stir everything together to combine.

Gently fold in the white all-purpose flour.

Cover the bowl with a lid or plastic wrap and refrigerate overnight.

When ready to bake, preheat the oven to 350 degrees F. Line baking sheets with parchment paper.

Combine 1/4 cup white granulated sugar with 1/2 tablespoon ground cinnamon.

Roll tablespoon size dough balls into the combined cinnamon and sugar mixture before placing onto prepared baking sheets.

Bake one sheet at a time for 12 minutes.

Remove and allow to cool slightly.

Enjoy!

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Alexis’s Brown Sugar Chocolate Chip Cookies

Yesterday I made – perhaps – the best chocolate chip cookies I’ve ever had – not counting my own of course Ha! – so I decided that I HAD to share the recipe with you all. The recipe comes straight from the Queen herself – Martha Stewart. The story goes, her daughter Alexis, didn’t like her Mom’s chocolate chip cookies – thought they needed more brown sugar. Martha went into the kitchen and developed these. Fabulous! You can Google these for Martha’s original recipe. The recipe that follows has my additions – or subtractions – from the original. My recipe fits my taste buds. Extra pure vanilla extract, longer bake time, etc.


Alexis’s Brown Sugar Chocolate Chip Cookies

1 pound (4 4oz sticks) unsalted butter, softened
3 cups light brown sugar, lightly packed
1 cup white granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
2 teaspoons salt
2 teaspoons baking soda
3 1/2 cups white all-purpose flour
1 1/2 cups semi-sweet chocolate chips, coated in 1 tablespoon white all-purpose flour

Start by preheating your oven to 375 degrees F. Line several baking sheets with parchment paper. For these – only three cookies will fit on your typical baking sheet – so you may need to work in batches. 

In a large bowl cream together the soft unsalted butter, light brown sugar and white granulated sugar until light in color and fluffy in texture. 

Beat in the large eggs. Add pure vanilla extract, salt and baking soda. Combine. 

Gently fold in the white all-purpose flour. 

Fold in the prepared chocolate chips. 

Drop dough equal to the size of three tablespoons into 3 piles on the prepared baking sheets and bake in preheated oven for exactly 11 minutes. Remove from oven and allow to cool to room temperature. 

Enjoy! 

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Mrs. Bennett’s Peanut Butter Cookies

I have a collection of around 10,000 cookbooks or so – I refuse to know the exact amount because I refuse to count them – and I am always on the lookout for more. I love the history of food and the history of recipes and how and where they originated. I always tell people once I am retired I will become a “Food Historian”.

Back to the cookbooks though…

Browsing over a old Church cookbook I found a peanut butter cookie recipe, from Mrs. Bennett, that caught my eye. I decided to try it and after taste testing, I was immediately taken back to my childhood and the local “Egg Farm” where my family and I visited for cookies, cakes and pies. This recipe is a keeper! I went back and adjusted a few things, including the bake time, to get the finished results I wanted.

This recipe produces a light, crunchy almost “brittle” type cookie. Trust me – these are FABULOUS! 

Thank you Mrs. Bennett!

Mrs. Bennett’s Peanut Butter Cookies

1 cup white granulated sugar
1 cup lightly packed light brown sugar
3/4 cup smooth peanut butter
1/2 cup solid vegetable shortening
2 large eggs
1 1/2 teaspoons baking soda
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 cups white all-purpose flour

Start by preheating your oven to 375 degrees F. Line 2 large baking sheets with parchment paper.

In a large bowl combine the white granulated sugar, light brown sugar, smooth peanut butter and solid vegetable shortening until light in color and fluffy in texture.

Beat in the 2 large eggs.

Add in the baking soda, pure vanilla extract and salt. Stir to combine.

Gently fold in the white all-purpose flour.

Roll teaspoon size amounts of the dough into balls and place on prepared baking sheets. Gently press down making a cross mark on each cookie with a fork.

Bake, one sheet at a time, in preheated oven for 14 minutes.

Remove and allow to cool slightly.

Enjoy!

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Sand Dollar Snickerdoodles

I have a recipe for “Soft and Chewy Snickerdoodles” so I wanted to develop a recipe for those who loved the Snickerdoodle flavor of cinnamon-sugar but wanted a cookie that was crumbly and sandy in texture instead of soft and chewy. This recipe is a home run! It’s easy – flavorful and hits the crumbly and sandy texture so well that I named them my “Sand Dollar Snickerdoodles”. These are fabulous!

Sand Dollar Snickerdoodles

2 sticks (8 oz.) unsalted butter, soft
1 1/2 cups white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 baking powder
1/2 teaspoon salt
2 cups + 3 tablespoons white all-purpose flour
Cinnamon and Sugar for rolling (below)

Start by preheating your oven to 350 degrees F.

In a large bowl combine the soft unsalted butter and white granulated sugar until light in color and fluffy in texture.

Beat in the large egg.

Beat in the pure vanilla extract, baking soda, baking powder and salt.

Finally fold in the white all-purpose flour.

Roll tablespoon sized balls into a mixture of 1/2 cup white granuated sugar and 3 tablespoons ground cinnamon. Place on prepared baking sheets.

Lightly press down on each ball.

Place in preheated oven for exactly 18 minutes. Remove and allow to cool at room temperature before serving.

Enjoy!

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Cookbook Corner – Gâteaux

“Gâteaux” By: Christophe Felder and Camille Lesecq

This book is huge in content – size – photos – recipe and taste! A beautifully laid out book that draws your attention from page one. The photos are page big and are fabulously paired with some of the best recipes you will find for some of your favorite desserts! I can not tell you how much fun I had looking through this book! 

The sections that divide up this cookbook are – In One Bite – Sunday Brioches – Simple Cakes – Fruit Desserts – Celebration Cakes – Cakes of the World – Tarts – and Just for Fun. There are also wonderfully put together “step by step” photos that go with some of the more “complex” recipes. 

Some of the recipes that make up this fabulous cookbook are – Champagne Ladyfingers, Pears in Pastry, Coconut Cookies, Lemon Tartlets, Cinnamon Stars, Jam-Filled Donuts, Bee Sting Cake, Puff Pastry Brioche, Stacked Crêpe Cake, Breton Buckwheat Cake, Parisian Cream Flan, Chestnut Cake, Lemon Mousse Cake, Red Berry Tart, Salted Caramel and Chocolate Mousse Cake, White Rose Cake, Pineapple Baba with Lime Meringue, Lime-Raspberry Macaron Cake, Black Forest Cake with Chocolate Cream, Speculoos Cookies, Fruit-Topped Cheesecake, Caramel-Chocolate Tart, Cherry Tart with Streusel Topping and Light Cheese Tart. 

Some of the recipes have a couple different recipes that go with the finished product but those who may be wondering if the book may be to advanced – my answer would be no! Anything delicious takes time and patience and I love how there is nothing processed in this book and how the finished desserts have a fresh and familiar flavor – but unexpected and new at the same time. 

Highly recommend this for those who love baking and beautifully done cakes, cookies and desserts. 

To buy “Gâteaux” click here…

https://www.amazon.com/Gateaux-Large-Small-Cookies-Desserts/dp/0847858650

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. More information can be found by emailing me your questions.

Blaise 

Chew This! Spring Celebration Cookies 

Happy “Chew This!” Sunday!!! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I’ll be happy to help! blaisethebaker@gmail.com 

The first day of SPRING is tomorrow and I just can’t believe it! It seems winter lasts SO LONG compared to the spring and summer months. Enjoy every second of the spring and summer because it’s fleeting for sure. Why not start the celebration with my delicious and fabulous “SPRING CELEBRATION COOKIES”!? The cookies are tender inside and stable outside while the frosting on top is thick and flavorful! 

Feel free to leave the frosting off these cookies and serve as is – but part of the fun and celebration is the colorful frosting! Use any food color you desire – and any color that you want to match your mood. Experiment and enjoy!

Also in this column is my “Ask and Answer” feature about how you can make “steak house style” baked potatoes at home! No wrapping them in foil, poking the outsides – just follow my recipe and you’ll love it! The skins are flavorful and crispy and the inside is fluffy and tender. 


Spring Celebration Cookies

http://www.thecouriertimes.com/neighbors/neighbors_features/article_43048498-019b-5792-99f0-575ac046db52.html

Enjoy!

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Chew This – Chocolate Snickerdoodles

Happy “Chew This!” Sunday! As many of you already know, I write a twice monthly column that appears in “The Courier-Times” on the 1st and 3rd Sundays of every month. I LOVE it and it is such a great opportunity for me to share my love of food, recipes, family and memories with all of you! If you live in the Henry County, Indiana area – pick up a copy! If you don’t – you can subscribe online! Visit http://thecouriertimes.com for more information or email me at blaisethebaker@gmail.com and I would be happy to help you set up an account! 

Today’s column is all about taking a classic cookie and giving it a “twist”! My “Chocolate Snickerdoodles” were born out of an idea I had to add chocolate to your traditional Snickerdoodle cookie recipe. After many trials and errors I found the perfect combination of chocolate, texture and familiar “Snickerdoodle” flavor. My taste testers and I found these to be incredible! 

Also in today’s column, my “Ask and Answer” feature answers your questions on the “perfect pie crust”! I have some tips and tricks that you’ll need to read and follow for that “foolproof” pastry! 


Chew This! – Chocolate Snickerdoodles

http://www.thecouriertimes.com/neighbors/neighbors_features/article_6305cea3-73f8-55ac-b326-214679c89d1b.html

Enjoy!

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Snickerdoodle Blondies 

I love Snickerdoodle cookies and these blondies may be even better than the cookies! These are buttery, chewy, full of flavor and full of cinnamon burst! Highly recommend you make these for the upcoming “Cookie Swap” parties for something different, new and delicious! 

Snickerdoodle Blondies

For the Blondies…
2 sticks (8 oz.) unsalted butter, soft
1 cup light brown sugar, packed
1/2 cup white granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups white all-purpose flour

For the cinnamon-sugar mixture…
1/2 cup white granulated sugar
2 tablespoons ground cinnamon

Start by preheating your oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick cooking spray with flour.

In a large bowl combine the soft unsalted butter, light brown sugar and white granulated sugar until light in color and fluffy in texture.

Beat in the 2 large eggs before adding in the pure vanilla extract, baking powder, baking soda and salt.

Gently fold in the white all-purpose flour, being careful not to overmix.

Spread the dough, evenly, into the prepared baking pan.

Evenly spread the cinnamon-sugar mixture over the top of the dough and place into the preheated oven for 31 minutes.

Remove and allow to cool slightly.

Enjoy!

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Sweet Martha’s Famous Chocolate Chip Cookies 

There’s a sweet woman named Martha who owns and operates “Sweet Martha’s”. She specializes in chocolate chip cookies and sells them at the Minnesota State Fair for 12 days. In that 12 days she makes around $3 Million dollars! I had to find out more about this fascinating woman, and in doing so, I uncovered a “copycat version” of her cookies. I made them today and they are absolutely incredible! Her secret? Extra butter, CAKE FLOUR and extra egg yolks. Sound familiar!? For those of you who have my cookbook – you’ll know to what I’m referring. Highly recommend you try these cookies. The recipe I used is found below as well as a link to learn more about “Sweet Martha”. Thanks Martha!

Sweet Martha’s Famous Chocolate Chip Cookies

2 cups cake flour
1 2/3 cups white all-purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 1/2 sticks unsalted butter, soft
1 1/4 cups light brown sugar, packed
1 cup white granulated sugar plus 2 tablespoons
1 large egg
2 large egg yolks
2 teaspoons pure vanilla extract 
1 1/2 cups semi-sweet chocolate chips

In a large bowl combine the cake flour, white all-purpose flour, baking soda, baking powder and salt. Use a wire whisk to “sift” together the ingredients. 

In a separate large bowl combine the soft unsalted butter, light brown sugar and white sugar until light and fluffy. Add in the egg and egg yolks one at a time, beating well after each addition. Stir in the pure vanilla extract. 

Next, add in the dry ingredients a little at a time being careful not to overmix the dough. Gently fold in the semi-sweet chocolate chips. 

Wrap bowl in plastic wrap and refrigerate for 2 days. 

When ready to bake, preheat oven to 350 degrees F. Line several large baking sheets with parchment paper. 

Place the dough in teaspoon size amount balls onto the prepared baking sheets. Lightly press down on each cookie. 

Bake one sheet at a time, in preheated oven, for exactly 10 minutes. DO NOT over bake! These will appear “underdone” but they are not! Allow them to cool slightly before enjoying.

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To learn more ahout “Sweet Martha” click here –
http://www.sweetmarthas.com/about.html

Recipe adapted from here –
http://m.recipetips.com/recipe-cards/t–25035/marthas-chocolate-chips.asp

Black and White Cookies

These cookies shouldn’t be confused with the popular New York “Black and White Cookie” – a cakey cookie with two different colored sides. Think of this cookie as a white chocolate chip cookie with cocoa powder added to the dough. My friend Karen sent me a version of this recipe from a Mrs. Fields cookie cookbook and I couldn’t have been more excited. I love Mrs. Fields cookies but I really think this version beats their popular and familiar cookie. Stir up a batch and let me know what you think! Email me at blaisethebaker@gmail.com

I’ve also opened up my “Blaise the Baker SHOP” on my Facebook page. Join me there at http://facebook.com/blaisethebaker Right now my only product available is my cookbook, “Blaise the Baker Dessert First” but stay tuned for additional items which will be added in the future.

Black and White Cookies

2 sticks (8 oz) unsalted butter, soft
1 cup dark brown sugar, packed
3/4 cup white granulated sugar
3 large eggs, lightly beaten
1 tablespoon pure vanilla extract
2 1/4 cups white all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup semi-sweet chocolate chips mixed with 1 tablespoon white all-purpose flour
1 cup white chocolate chips mixed with 1 tablespoon white all-purpose flour

Start by preheating your oven to 300 degrees F. Line two large baking sheets with parchment paper.

In a large bowl combine the soft unsalted butter, dark brown sugar and white granulated sugar. Once combined and throughly mixed add in the large eggs. 

Beat well before adding in the pure vanilla extract. 

In another bowl whisk together the white all-purpose flour, unsweetened cocoa powder, baking soda, baking powder and salt. Add this in small increments to the wet ingredients and stir well. 

Once all combined and mixed, stir in the white all-purpose flour coated chips. Be careful not to over mix the dough.  

Drop by rounded tablespoon size balls onto the prepared baking sheets. Bake one sheet at a time in preheated oven for 23 minutes exactly.

Once baked, remove from the oven and allow the cookies to cool before removing them from the baking sheet. 

Enjoy! 

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