Tasty little cookies, different than the traditional crinkle cookies. This dough requires refrigerating to get to a texture you can roll into balls, and after getting them rolled and covered in powdered sugar I threw them in the freezer to just cook up a few at a time. (Especially now that we’re all spending more time at home, it’s risky to have tons of cookies sitting around ready to be eaten!)
Ingredients:
- 10 tablespoons unsalted butter
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
Melt the butter in a saucepan over medium heat until melted, than continue to cook, swirling occasionally, until the butter is browned and has a nutty flavor. Remove from the heat and allow to cool slightly.
While the butter cools, whisk together the flour, baking powder, cinnamon, and salt in a medium bowl. Set aside.
In a large bowl, whisk the browned butter and the granulated and brown sugars together.
Whisk in the eggs and vanilla until evenly mixed.
Add the dry ingredients and stir until just incorporated, then cover and refrigerate at least 1 hour.
Preheat the oven to 350 degrees and line baking sheets with silpats or parchment.
Place the powdered sugar in a small, shallow dish. Roll the dough into small (~1 tablespoon) balls, then roll in the powdered sugar to cover.
Place about 2 inches apart on the lined sheets, then bake 10-12 minutes for soft cookies, or 18-20 minutes for crunchy cookies. Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Alternately, after rolling the dough into balls and coating in powdered sugar, place on a pan in the freezer for a few hours, then transfer into a large ziplock. When ready to eat, preheat your toaster oven to 300 (not 350!) degrees. Once preheated, transfer a few cookies to a lined pan and bake 18 minutes, then just eat those cookies still hot!
Brown Butter Cinnamon Crinkle Cookies
Marginally adapted from Cookies and Cups.
- 10 tablespoons unsalted butter
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
Melt the butter in a saucepan over medium heat until melted, than continue to cook, swirling occasionally, until the butter is browned and has a nutty flavor. Remove from the heat and allow to cool slightly.
While the butter cools, whisk together the flour, baking powder, cinnamon, and salt in a medium bowl. Set aside.
In a large bowl, whisk the browned butter and the granulated and brown sugars together. Whisk in the eggs and vanilla until evenly mixed. Add the dry ingredients and stir until just incorporated, then cover and refrigerate at least 1 hour.
Preheat the oven to 350 degrees and line baking sheets with silpats or parchment.
Place the powdered sugar in a small, shallow dish. Roll the dough into small (~1 tablespoon) balls, then roll in the powdered sugar to cover. Place about 2 inches apart on the lined sheets, then bake 10-12 minutes for soft cookies, or 18-20 minutes for crunchy cookies. Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Melt the remaining 2 tablespoons of butter in the dutch oven over medium heat. Add the leeks and couscous and cook, stirring, until the leeks are softened and the couscous is lightly toasted.
Stir in the broth and 1 teaspoon of salt, then bring to a simmer. Reduce the heat to medium-low, cover, and cook 12 minutes, or until couscous is tender, stirring occasionally.
Remove from the heat, then stir in the spinach, cheese, peas, and cream.
Let sit until the peas are warmed and the cheese is melted in, a further 5 minutes, then serve.
Ingredients:
Sift together the flour, baking soda, baking powder, and salt into a medium bowl, then add to the creamed mixture and beat on low until just combined.
Stir in the chocolate by hand.
Line a large baking sheet with parchment/a silpat. Using a small cookie dough scoop, scoop out the dough into balls and place them on the sheet. Freeze at least an hour, until firm, and then either wrap the whole pan with plastic wrap, or move the dough balls to a plastic bag. Freeze for at least an additional 11 hours, up to 6 months – the (minimum) 12 hours freezing with allow the gluten in the flour to relax, giving a more tender cookie.
When ready to bake, preheat the oven to 325 degrees. Space the dough balls at least 3″ apart on a lined baking sheet and cook until just golden brown on the edges, 13-16 minutes. Sprinkle with a bit of large, flaky salt, then let cool 20 minutes. Without the cooling time, the cookies fall apart pretty easily, but…they still taste the same, so who really cares??
Ingredients:
Cut the remains of the garlic head, and the entire second one, in two, cutting the top off the bottom, rather than a side from the other side.
Place two of the halves into the cavity of the chicken, then tie the legs together with kitchen twine. If you don’t have twine, you can poke holes in the skin and finagle the legs through to hold them in place – tried that last week, and it went alright.
Brush half the oil mixture over the chicken, covering it all the way around. Normally when brushing a sauce onto raw meat, you’d want to be careful not to put the meat-contaminated brush back into the remaining sauce, but in this case all the sauce is going to be cooked, so you don’t have to worry about it.
In a 12″ cast iron skillet, place the two oil-covered garlic halves cut-side down in the center, then place the chicken on top of them. Arrange the potatoes around the outside of the chicken – not under. I’ve done this in a dutch oven as well, and that also worked!
Roast the dish for 2 1/2 – 3 hours (with the bigger chicken, probably 3 hours), removing from the oven to rotate the potatoes once or twice.
Cut the lime in half and squeeze the juice from one half into the potato mixture, as well as the honey. Stir to combine, then taste and add additional salt if needed. Slice the scallions and sprinkle over the potatoes.
Carve the chicken, then arrange the pieces of the potatoes to serve. People can squeeze the remaining lime half over their dishes as desired, and squeeze some of the roasted garlic cloves out of the skins to eat as desired.
Ingredients:
Add the eggs and beat in, then add the marmalade and zest and beat to combine.
Add half the flour mixture and beat until well mixed. Beat in the water, and then the remaining flour.
Add the nuts and stir together. (Or not!) Pour into the pan and spread evenly.
Bake 45-50 minutes, until it browned on the outside and the cake passes the toothpick test. Set aside to cool.
To make the orange cream, combine the sugar, salt, flour, and zest in a saucepan and whisk together.
Add the water and orange juice and stir in, being sure to stir up any flour pockets at the edges, then turn the heat on to medium.
Cook, stirring constantly, until warm. Stir in the butter, then the egg yolks. Continue to cook and stir until the mixture thickens to a custard texture, with a big bubble or two coming up from the bottom.
Remove from the heat and beat in the lemon juice. Continue stirring until it’s stopped steaming, then let continue to cool about another half an hour. Spread on the cake, then cool in the fridge until chilled.
Cut the strawberries into small chunks, continuing to collect the juice at it leaks off, then set the chopped berries aside. Add the gelatin to the collected berry juice in a small microwaveable dish, stir briefly, and let stand until softened, about 5 minutes. Microwave 20-30 seconds, until dissolved. Set aside briefly to cool – not long enough that the mixture begins to congeal.
Beat the heavy cream until soft peaks form, then add the sugar. Continue beating until stiff peaks form, then fold in the strawberry gelatin and the chopped strawberries.
Cut the angel food cake into 2 layers. Spread the strawberry whipped cream over the bottom layer, add the top layer, and cover completely with the remaining whipped cream. Refrigerate at least 2 hours before serving.
If desired, you can skip the cheese to make this vegan, and/or use gf bread crumbs to make it gluten-free. Good for most everybody!
Preheat oven to 400 degrees.
In a large bowl, toss the remaining chopped vegetables, not including the fennel fronds, with 2 tablespoons of the olive oil.
Season well with salt and pepper, then spread over the cooked onions.
Bake for 15 minutes, then reduce the heat to 350 and bake an additional 45 minutes.
Meanwhile, stir together the bread crumbs, fennel fronds, remaining 2 tablespoons of olive oil, the cheese, and the orange zest.
Sprinkle over the cooked vegetables, then return to the oven for an additional 15 minutes, or until the crumbs are golden brown.
I will absolutely be making this again! It is, unsurprisingly, best day-of, but heated up the leftovers are still good. If you don’t have a big cast iron pan (mine’s 12″), you can cook the onions in a different pan on the stove, then transfer to a 9″ square baking dish for the rest.
Ingredients:
In a separate bowl, whisk together the flour, baking powder, salt, and orange zest, then stir into the wet ingredients until evenly mixed.
Transfer into the greased pan and spread evenly – this is not a super ton of batter to fill that sized pan, but do make sure you get it out to all the sides/corners.
Combine the sugar and cinnamon in a small dish (looks like A Lot of cinnamon, but doesn’t taste overwhelming) and sprinkle evenly over the top of the batter. Bake 20-25 minutes, until the edges are set. Sprinkle with a bit of the sea salt, then cool for 20 minutes in the pan before slicing and serving.
Ingredients:
Spread the cream cheese mixture evenly over the bottom piece of dough, then roll out the second roll of dough and use to top.
In a small bowl, combine the remaining 3/4 cup of sugar, the cinnamon, and the butter and stir to combine. Sprinkle evenly over the top piece of dough.
Bake 30 minutes, or until golden brown, then drizzle with the honey. Cool before slicing, although still a little bit warm is nice!
Add the melted butter and process briefly, then pour out into a 9″ (or 10″) springform. Stir the crumbs together a bit more until the butter is spread evenly, then press evenly into the bottom of the pan. Place in the refrigerator.
In a small cup, combine the water and gelatin and let stand at least 5 minutes until the water’s all absorbed. Microwave the absorbed mixture 10 seconds or until melted.
In a large bowl, beat the cream cheese and sugar on medium until fluffy.
Beat in the gelatin, then the vanilla, beating until well mixed.
Reduce the speed to medium-low and add the whipped cream in small scoops until fully added.
Turn off the mixer and fold in the chopped Oreos with a spatula.
Pour into the refrigerated crust, then tap the pan on the counter firmly to shake out any air bubbles. Cover with plastic wrap and refrigerate at least 4 hours, or overnight.
To serve, run a knife around the inside of the pan to loosen, then remove the sides of the pan. Serve with topped with remaining Oreos, whipped cream, and/or sprinkles as desired.
sparecake 