Category Archives: Baked goods

Butter and Jam Thumbprint cookies

People, these are a hit. They seriously take about 20 min to make AND bake and are a total hit. A HIT! Ok, enough. But honestly if you need to bring something in for a potluck or you want a super easy baking session with small children (or maybe just for yourself if you always seem to burn whatever you are baking – it’s OK, it happens alllll the time) then use this recipe. I’m thinking of replacing the jam with chocolate or peanut butter…

BUTTER AND JAM THUMBPRINT COOKIES

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.Whisk the flour, baking powder and salt together in a bowl.

In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.

Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.

Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Then get this:

Butter and Jam Thumbprints

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Who gets hungry at work when they’re bored?

I do. I spend hours looking up recipes on Food Network, reading blogs about food and trying to figure out what I’ll have for dinner. My best friend’s sister has a really cool blog about crafty stuff, food stuff, family stuff and tons of other stuff so I have gotten many food ideas off of her site. It’s called Under Construction and can be linked to HERE.

The other day, I found this amazing looking recipe for an caramel apple pie that she made. I LOVE apple pie and it’s pretty easy to make so I’ve decided that will be my next baking project. Maybe even tonight! Here is the RECIPE, give it a whirl and get some vanilla bean ice cream to go along with it too.

Bacon, Cheese and Beer Hot Dog

Wow. This looks AMAZING. This is a serious step by step written description of like the best hotdog that could ever be created. You fill the inside with cheese whiz and then wrap it in BACON. Then there’s beer involved. Yummy!

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Happy Halloween!

pumpkin.jpgTo celebrate this spooky day, I have a few interesting Halloween related stories to pass along.

 #1: Some IT guy poured dry ice in the building fountain today – AWESOME.

#2: Jon Kitna (didn’t even know who that was until this story) dressed up in a “questionable” costume. Read the story here.

#3: Jet Blue hands out blue mystery flavored airheads today…whoopie…SO not news.

#4: The Haunted Kitchen – a blog about ghostly good food

#5: Totally rad TRANSFORMERS costume that actually transforms…watch.

#6 Halloween customs throughout the world…for my more cultured readers.

#7: Rob Corddry on Halloween

Yummm

Would you eat this cake?



Sprung from Satan’s own cookbook

This is disgusting!! But intriguing. Here are the 6 most terrifying dishes in the world!

Chocolate Dipped Almond Cookie

I first had this cookie when I worked in a bakery while in high school.  My favorite cookie they made could be made as a flat cookie or a roll with filling in the middle…easy and fast. I will call them Chocolate Dipped Almond Cookies but you can make them either way.

Ingredients:

  • 6 tbsp. (90 mL) butter
  • 1/3 cup (75 mL) brown sugar
  • 3 tbsp. (45 mL) corn syrup
  • 3/4 cup (175 mL) finely ground almonds
  • 1/3 cup (75 mL) all purpose flour
  • 1 tsp. (5 mL) vanilla
  • 1/2 cup (125 mL) semisweet chocolate chips OR premade chocolate dipping sauce
  • 1 tsp. (5 mL) solid vegetable shortening (not butter or margarine)

Oven needs to be preheated to 350 degrees and each cookie sheet should be lined with wax paper.

In a medium saucepan, combine butter, brown sugar and corn syrup. Bring to a full boil over medium heat, stirring constantly. Remove from heat and stir in almonds, flour and vanilla. Mix well.

Drop the batter into moderate spoonfulls on the cookie sheets and bake for 6-8 min (or until the edges turn light brown).

Remove from the oven and either let them cool in the flat circle shape or wait about 2 min and carefully mold the flat circle around a wooden spoon or something else round to make a roll shape. If they harden, put them in the oven for a second or two and try again.

If you are making your own chocolate dipping sauce, mix the chocolate chips and veggie shortening in a small bowl and alternate between microwave for 30 sec and stirring until it’s smooth. Or use the premade dip. Then drizzle or dip the cookies in the chocolate and let cool.