Butterscotch Cookies

Despite the name, these cookies have no butterscotch chips or anything, just a lot of brown sugar and butter. The recipe is from a 1937 cookbook, so I’ve been making them at work (at my depression era farm). If you chill the dough thoroughly (ie in the freezer at least overnight) they’re soft, just slightly puffy, delicious cookies that got some newspaper reporters interested in sharing the recipe. If you don’t adequately chill the dough, they spread tremendously, get huge and thin and run into each other and are a bit of a mess, but the sugars also caramelize a bit, which is tasty in its own way, so, since the original recipe is old and super vague, you can do whatever you want and call it correct!

Ingredients:

  • 2 cups tightly packed dark brown sugar
  • 1 cup unsalted butter
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons cream of tartar
  • 4 cups all-purpose flour

In a large bowl, cream together the brown sugar and butter until smooth.

Add the eggs and vanilla and beat until combined, then beat in the dry goods.

Divide the dough into two roughly equal halves, then shape each into a log and wrap in plastic wrap, pulling the plastic wrap around the dough to help shape and round it. Place both logs in the freezer for at least 12 hours.

When ready to bake, preheat oven to 350 degrees. Grease two cookie sheets. Thinly slice the cookie dough and place on the greased sheets.

Bake 10-12 minutes, rotating the pans halfway through, until golden at the edges. For under-frozen dough, 10 minutes was plenty, for well frozen dough it took 12 to get a bit of browning. Cool for a few minutes on the pan, then transfer to a wire rack to cool completely while you bake additional batches of cookies.

Butterscotch Cookies

Adapted from The Kinsman Cookbook (1937).

  • 2 cups tightly packed dark brown sugar
  • 1 cup unsalted butter
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons cream of tartar
  • 4 cups all-purpose flour

In a large bowl, cream together the brown sugar and butter until smooth. Add the eggs and vanilla and beat until combined, then beat in the dry goods. Divide the dough into two roughly equal halves, then shape each into a log and wrap in plastic wrap, pulling the plastic wrap around the dough to help shape and round it. Place both logs in the freezer for at least 12 hours.

When ready to bake, preheat oven to 350 degrees. Grease two cookie sheets. Thinly slice the cookie dough and place on the greased sheets. Bake 10-12 minutes, rotating the pans halfway through, until golden at the edges. Cool for a few minutes on the pan, then transfer to a wire rack to cool completely while you bake additional batches of cookies.

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Cream Cheese Stuffed Chocolate Bundt

A delicious chocolate cake with a cream cheese filling! I thought the cake tasted more moist and richly chocolatey from the second day on, which is convenient because this cake makes nearly an entire dishwasher full of dishes, so you can just make it the day before a party and have your dishes cleaned up before the actual event? It works!

Ingredients:

Cream Cheese Filling:

  • 4 ounces cream cheese, room temperature
  • 3 egg yolks
  • 1 teaspoon vanilla
  • 1/3 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/3 cup milk chocolate chips

Cake:

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 3/4 cup cocoa powder
  • 3/4 cup water, boiling
  • 3 ounces bittersweet chocolate, chopped
  • 3/4 cups buttermilk
  • 3/4 cups butter, melted and cooled to warm
  • 1 2/3 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla

Icing:

  • 1 cup of powdered sugar
  • 2 tablespoons of milk
  • 2 tablespoons mini chocolate chips

Preheat oven to 350 degrees. Grease a bundt pan, then coat with cocoa powder.

To make the filling, combine all ingredients in a medium bowl and beat until well combined. Transfer to a pastry bag (or large ziplock) and place in the refrigerator.

To make the cake, combine the flour, baking soda, and salt in a small bowl and set aside.

In a heat-proof bowl, combine the cocoa powder and boiling water, whisking to combine. Add the chopped chocolate and whisk until melted and smooth, whisk in the buttermilk, then set aside.

In a large bowl, beat together the butter and brown sugar.

Add the eggs and beat until light and fluffy. The longer you beat, the lighter the color gets (because of added air), and the more arm workout you get!

Add the vanilla and beat to combine. Add the flour mixture in 3 batches, alternating with the chocolate mixture.

Pour half the cake batter into the bundt pan, then use your piping bag(/ziplock with the corner cut off) to pipe a layer of cream cheese filling.

Top with remaining cake batter.

Bake for 50-60 minutes, until when gently pressed, the cake springs back. You can do the toothpick test, but the cream cheese layer will make that harder to ‘read’.

Let the cake cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

It came out so well! Good work, cocoa powder!

Once the cake has cooled, whisk together the powdered sugar and milk, and drizzle over the cake.

Sprinkle the mini chips over the icing.

Cream Cheese Filled Chocolate Bundt

Adapted from bakers royale.

Cream Cheese Filling:

  • 4 ounces cream cheese, room temperature
  • 3 egg yolks
  • 1 teaspoon vanilla
  • 1/3 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/3 cup milk chocolate chips

Cake:

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 3/4 cup cocoa powder
  • 3/4 cup water, boiling
  • 3 ounces bittersweet chocolate, chopped
  • 3/4 cups buttermilk
  • 3/4 cups butter, melted and cooled to warm
  • 1 2/3 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla

Icing:

  • 1 cup of powdered sugar
  • 2 tablespoons of milk
  • 2 tablespoons mini chocolate chips

Preheat oven to 350 degrees. Grease a bundt pan, then coat with cocoa powder.

To make the filling, combine all ingredients in a medium bowl and beat until well combined. Transfer to a pastry bag and place in the refrigerator.

To make the cake, combine the flour, baking soda, and salt in a small bowl and set aside.

In a heat-proof bowl, combine the cocoa powder and boiling water, whisking to combine. Add the chopped chocolate and whisk until melted and smooth. Add the buttermilk and whisk until combined, then set aside.

In a large bowl, beat together the butter and brown sugar. Add the eggs and beat until light and fluffy. Add the vanilla and beat to combine. Add the flour mixture in 3 batches, alternating with the chocolate mixture.

Pour half the cake batter into the bundt pan, then use your piping bagto pipe a layer of cream cheese filling. Top with remaining cake batter. Bake for 50-60 minutes, until when gently pressed, the cake springs back. Let the cake cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

Once the cake has cooled, whisk together the powdered sugar and milk, and drizzle over the cake. Sprinkle the mini chips over the icing.

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Italian Olive Bread

1,000 (7) years ago, I made a Kalamata Olive Bread. This is a remarkably different olive bread! It’s super soft, and light, and uses both black and green olives. Normally I don’t like the green ones, but once they’re cooked in the bread here they’re good. I definitely recommend it giving it a go!

Ingredients:

  • 2 1/2 – 3 cups bread flour (divided)
  • 1 package dry yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/3 cup hot water (120-130 degrees)
  • 2 eggs
  • 2 tablespoons butter, room temperature, cut into several pieces
  • 1 tablespoon olive oil
  • 1/2 cup green pimento-stuffed olives
  • 1/2 cup pitted black ripe olives
  • 1 egg yolk, beaten

In a larger bowl, combine 2 cups of the flour, the yeast, sugar, and salt, and stir together with a wooden spoon. Form a well in the flour and pour in the hot water.

Using your spoon, draw the flour into the water to combine.

Add the eggs and stir vigorously until they have been absorbed.

Add the butter and oil, and beat until the mixture is smooth and silky. At this point, I actually had to just start working the mixture by hand.

Well heck.

Stir in an additional 1/2 cup of the flour, and as much additional flour as needed until the dough stirs into a ball that pulls away from the sides of the bowl.

Getting there…

Turn out onto a floured surface and knead aggressively until smooth and elastic, about 8 minutes.

Not a huge dough ball, but it does rise a bunch in the oven!

Place the kneaded dough into a greased bowl and let rise until doubled, about 90 minutes.

Once risen, punch down and turn back out onto lightly floured surface. Pat out to a 14″ square, then let it rest 3-4 minutes while you drain the olives.

Spread the olives over the dough square, pressing them lightly into the dough.

Roll up the dough from one side, like a jelly roll, then place seam-side-down on a greased or lined baking sheet.

Tuck the ends over underneath the roll, then press the whole thing down gently to shape into an oval about 2″ thick.

Cover with waxed paper or saran wrap and set aside to rise until puffy, about 30 minutes. Meanwhile, preheat the oven to 350 degrees.

Uncover the risen loaf and brush with the beaten yolk.

Bake 45 minutes, or until richly brown.

A totally different looking loaf!

Cool on a wire rack at least 10 minutes, then enjoy warm or cooled to room temperature.

Italian Olive Bread

From The Complete Book of Breads, as slightly adapted by the person I borrowed the book from!

  • 2 1/2 – 3 cups bread flour (divided)
  • 1 package dry yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/3 cup hot water (120-130 degrees)
  • 2 eggs
  • 2 tablespoons butter, room temperature, cut into several pieces
  • 1 tablespoon olive oil
  • 1/2 cup green pimento-stuffed olives
  • 1/2 cup pitted black ripe olives
  • 1 egg yolk, beaten

In a larger bowl, combine 2 cups of the flour, the yeast, sugar, and salt, and stir together with a wooden spoon. Form a well in the flour and pour in the hot water. Using your spoon, draw the flour into the water to combine. Add the eggs and stir vigorously until they have been absorbed. Add the butter and oil, and beat until the mixture is smooth and silky. Stir in an additional 1/2 cup of the flour, and as much additional flour as needed until the dough stirs into a ball that pulls away from the sides of the bowl. Turn out onto a floured surface and knead aggressively until smooth and elastic, about 8 minutes.

Place the kneaded dough into a greased bowl and let rise until doubled, about 90 minutes. Once risen, punch down and turn back out onto lightly floured surface. Pat out to a 14″ square, then let it rest 3-4 minutes while you drain the olives.

Spread the olives over the dough square, pressing them lightly into the dough. Roll up the dough from one side, like a jelly roll, then place seam-side-down on a greased or lined baking sheet. Tuck the ends over underneath the roll, then press the whole thing down gently to shape into an oval about 2″ thick. Cover with waxed paper or saran wrap and set aside to rise until puffy, about 30 minutes. Meanwhile, preheat the oven to 350 degrees.

Uncover the risen loaf and brush with the beaten yolk. Bake 45 minutes, or until richly brown. Cool on a wire rack at least 10 minutes, then enjoy warm or cooled to room temperature.

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Chocolate Chip Cream Cheese Marshmallow Cookies

Even the name/description of these cookies is a mouthful, but all the various parts come together into something really magical! The cream cheese frosting is delicious, and the marshmallows sort of disappear into it with just a bit more vanilla flavor in the pile.

Ingredients:

Dough:

  • 1/2 cup butter, room temp
  • 3/4 cup packed light brown sugar
  • 1 large egg + 1 egg yolk
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon cornstarch
  • 2 cups all-purpose flour
  • 1 1/2 cups chocolate chips
  • 10 large marshmallows, cut in half

Frosting:

  • 8 ounces cream cheese, room temp
  • 1/2 cup butter, room temp
  • 3 cups powdered sugar

Preheat oven to 350 degrees and line 2 baking sheets with parchment.

In a large bowl, cream the butter and brown sugar until light and fluffy.

Add the egg, yolk, and vanilla, beating until combined.

Add the baking soda, salt, and cornstarch, again beating until mixed, and then the flour, beating until just combined.

Stir in the chocolate chips, and scoop the dough into large mounds onto the lined sheets.

Bake for 8 minutes, then remove from the oven and gently press half of a marshmallow onto each cookie.

Bake an additional two minutes, until the marshmallows are just slightly puffed, and the cookies just turning golden at the edges. Transfer to a wire rack to cool.

To make the frosting, beat together the butter and cream cheese in a large bowl.

Beat in the powdered sugar until smooth.

Spread a heaping tablespoon of frosting onto each cookie. Enjoy, storing any leftovers in the fridge.

Chocolate Chip Cream Cheese Marshmallow Cookies

From Cookies and Cups.

Dough:

  • 1/2 cup butter, room temp
  • 3/4 cup packed light brown sugar
  • 1 large egg + 1 egg yolk
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon cornstarch
  • 2 cups all-purpose flour
  • 1 1/2 cups chocolate chips
  • 10 large marshmallows, cut in half

Frosting:

  • 8 ounces cream cheese, room temp
  • 1/2 cup butter, room temp
  • 3 cups powdered sugar

Preheat oven to 350 degrees and line 2 baking sheets with parchment.

In a large bowl, cream the butter and brown sugar until light and fluffy. Add the egg, yolk, and vanilla, beating until combined. Add the baking soda, salt, and cornstarch, again beating until mixed, and then the flour, beating until just combined. Stir in the chocolate chips, and scoop the dough into large mounds onto the lined sheets. Bake for 8 minutes, then remove from the oven and gently press half of a marshmallow onto each cookie. Bake an additional two minutes, until the marshmallows are just slightly puffed, and the cookies just turning golden at the edges. Transfer to a wire rack to cool.

To make the frosting, beat together the butter and cream cheese in a large bowl. Beat in the powdered sugar until smooth, then spread a heaping tablespoon of frosting onto each cookie. Enjoy, storing any leftovers in the fridge.

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Apple Cider Punch

In the 7 1/2 years I’ve done this blog, I’d apparently only shared one drink. Let’s bring it up to 2!

I was recently contacted by Moscow Muled, a company that makes copper mugs. They’re hoping that people can realize that not only are copper mugs good for Moscow mules (…I don’t drink, someone had to tell me what those even are), but they’re good for other drinks as well, and they sent me two mugs to help that cause. I originally thought I’d make a warm cider drink, but since I’d been told that the ginger beer in a Moscow mule, as it passes the copper rim of the mug, has an exciting zip to it (plus it was 88 degrees, IN OCTOBER), I went for a chilled, ginger beer-containing drink instead!

This one’s simple, with just bowl, and barely 2 steps. It’s very fall-y, but definitely not in a mulled cider way. The copper mugs from Moscow Muled look nice, stay chilled, and are a good shape to hold, so if you’re into Moscow mules, or just want some nice looking mugs on hooks in your kitchen, these are a very solid choice!

Ingredients:

  • 8 cups apple cider
  • 1/2 cup orange juice
  • 2 12 ounce bottles ginger beer
  • 1 apple, sliced
  • 1 orange, sliced
  • ice
  • rum (optional)

Combine the apple cider and orange juice in a pitcher or large bowl. Add the ginger beer and sliced fruit when ready to serve, and serve with ice. Add rum to taste, if desired.

This is actually a half recipe – gotta buy myself a nice looking pitcher next!

Apple Cider Punch

From My Heart Beets.

  • 8 cups apple cider
  • 1/2 cup orange juice
  • 2 12 ounce bottles ginger beer
  • 1 apple, sliced
  • 1 orange, sliced
  • ice
  • rum (optional)

Combine the apple cider and orange juice in a pitcher or large bowl. Add the ginger beer and sliced fruit when ready to serve, and serve with ice. Add rum to taste, if desired.

 

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Rye Raisin Bread

A flavorful bread, the raisins are sweet but the molasses in the dough just adds flavor, not additional sweetness. It was nice!

Ingredients:

Sponge:

  • 2 cups rye flour
  • 1 package dry yeast
  • 1 1/2 cups hot water (120-130 degrees)

Dough:

  • 1/2 cup raisins
  • 1/2 cup light (sultana) raisins
  • 1/2 cup water or brandy
  • 1 tablespoon molasses
  • 1 tablespoon vegetable oil
  • 2 teaspoons salt
  • 1/2 cup warm water (105-115 degrees)
  • 1 1/2 cups rye flour
  • 1 1/2 cups bread or all-purpose flour (I used bread flour)
  • 1 egg + 1 teaspoon milk beaten together for egg wash

In a large bowl, combine the flour and yeast for the sponge, then pour in the hot water and stir until evenly mixed. Cover and let sit at room temperature until bubbly, at least 2-3 hours, or up to 3 days for a stronger rye flavor.

Towards the end of that time, combine the raisins and 1/2 cup water or brandy for 1/2 an hour, then drain, toss the liquid into the sponge, and pat the raisins dry.

In a small bowl, stir together the molasses, oil, salt, and warm water.

Add to the sponge, then add the raisins as well, and stir to combine. Add the rye and bread flours, alternating half cups, and stir with a wooden spoon, then by hand, adding additional flour if the mixture is still quite sticky.

Turn out onto a floured surface and knead until smooth and elastic, about 8 minutes. Place the kneaded dough in a large bowl and grease the surface. Cover, and let rise until doubled in size, about 1 hour.

Punch down the risen dough and divide into 2 pieces.

Let rest 5 minutes, then shape into round loaves, slightly flattened, and place the loaves on a greased on lined baking sheet. Cover, and let rise until doubled in size, about 45 minutes. Meanwhile, preheat oven to 350 degrees.

After rising, brush the surface of both loaves with the egg wash.

Bake 1 hour, or until well browned and crusty, and tapping the bottom gives a hollow sound.

Rye Raisin Bread

From Bernard Clayton’s New Complete Book of Breads (which gives more options for how to put the dough together, if you’re into using a mixer or a food processor).

Sponge:

  • 2 cups rye flour
  • 1 package dry yeast
  • 1 1/2 cups hot water (120-130 degrees)

Dough:

  • 1/2 cup raisins
  • 1/2 cup light (sultana) raisins
  • 1/2 cup water or brandy
  • 1 tablespoon molasses
  • 1 tablespoon vegetable oil
  • 2 teaspoons salt
  • 1/2 cup warm water (105-115 degrees)
  • 1 1/2 cups rye flour
  • 1 1/2 cups bread or all-purpose flour (I used bread flour)
  • 1 egg + 1 teaspoon milk beaten together for egg wash

In a large bowl, combine the flour and yeast for the sponge, then pour in the hot water and stir until evenly mixed. Cover and let sit at room temperature until bubbly, at least 2-3 hours, or up to 3 days for a stronger rye flavor. Towards the end of that time, combine the raisins and 1/2 cup water or brandy for 1/2 an hour, then drain, toss the liquid into the sponge, and pat the raisins dry.

In a small bowl, stir together the molasses, oil, salt, and warm water. Add to the sponge, then add the raisins as well, and stir to combine. Add the rye and bread flours, alternating half cups, and stir with a wooden spoon, then by hand, adding additional flour if the mixture is still quite sticky. Turn out onto a floured surface and knead until smooth and elastic, about 8 minutes. Place the kneaded dough in a large bowl and grease the surface. Cover, and let rise until doubled in size, about 1 hour.

Punch down the risen dough and divide into 2 pieces. Let rest 5 minutes, then shape into round loaves, slightly flattened, and place the loaves on a greased on lined baking sheet. Cover, and let rise until doubled in size, about 45 minutes. Meanwhile, preheat oven to 350 degrees.

After rising, brush the surface of both loaves with the egg wash. Bake 1 hour, or until well browned and crusty, and tapping the bottom gives a hollow sound.

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Berry Spelt Scones

So, this is going to be an unusual start, but I want to first recommend a different scone recipe. I made 8 batches of this cheddar and chive scone recipe at work, and didn’t get any pictures, but they are still being talked about a month later. So, make those, and then once you’re done with savory, come back and make these!

This scone recipe tastes strongly like toast (which is a huge plus to me!), and then has berries, so there’s a bit of a toast and jelly thing going on. I used blueberries, but I think raspberries would also be really great as well.

Ingredients:

  • 2 cups spelt flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons sugar, plus more for sprinkling
  • 1/2 cup frozen butter
  • 1 cup blueberries (or raspberries)
  • 3/4 cup buttermilk, plus more for brushing

Preheat oven to 425 degrees. Line a baking sheet and set aside.

In a large bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, and sugar.

Use a cheese grater to grate the frozen butter into the dry goods, stopping every so often to stir the grated butter into the dry goods so that it doesn’t clump back up.

Stir in to resemble coarse crumbs, then add the blueberries and stir again to distribute evenly.

Add the buttermilk and mix until just combined. Turn the dough out onto a lightly floured surface and knead 5 or 6 times, then divide into 2 portions. Shape each half into a ball, then flatten to a disk approximately 1 1/2″ thick. Cut each disk into 4 wedges, and place on the lined sheet.

Brush the top with buttermilk, then sprinkle with additional sugar.

Bake 25 minutes, or until well browned, with berry juice bubbling through the surface.

Best eaten the same day, or re-toasted.

Berry Spelt Scones

Slightly adapted from AllRecipes.

  • 2 cups spelt flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons sugar, plus more for sprinkling
  • 1/2 cup frozen butter
  • 1 cup blueberries (or raspberries)
  • 3/4 cup buttermilk, plus more for brushing

Preheat oven to 425 degrees. Line a baking sheet and set aside.

In a large bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, and sugar. Use a cheese grater to grate the frozen butter into the dry goods, stopping every so often to stir the grated butter into the dry goods so that it doesn’t clump back up. Stir in to resemble coarse crumbs, then add the blueberries and stir again to distribute evenly. Add the buttermilk and mix until just combined.

Turn the dough out onto a lightly floured surface and knead 5 or 6 times, then divide into 2 portions. Shape each half into a ball, then flatten to a disk approximately 1 1/2″ thick. Cut each disk into 4 wedges, and place on the lined sheet. Brush the top with buttermilk, then sprinkle with additional sugar.

Bake 25 minutes, or until well browned, with berry juice bubbling through the surface. Best eaten the same day, or re-toasted.

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