Lemon Ginger Scones

Lemon Ginger Scone Recipe

~yields 8 scones

The Bits and Bobs:

2 cups                            all-purpose flour

1/4 cup                           sugar

1 tsp                                baking powder

1/4 tsp                            baking soda

1/4 tsp                            salt

1 stick (1/2 cup)              unsalted butter, cold and cubed

1/2 cup                           crystallized ginger, chopped into small pieces

1                                      lemon, zest

2/3 cup                           buttermilk

for the icing:

2 cups                             powder sugar

1                                      lemon, juice

The How-Tos:

Preheat oven to 400*F.  Line a baking sheet with a silpat or parchment paper and set aside.

In a large bowl, whisk together the flour, sugar, baking powder and soda, and salt.  Using your fingers or a pastry cutter, cut the butter into the flour.  If using hands, pinch the butter into the flour over and over. Stop once the flour mixture resembles bread crumbs. Mix in the ginger and the lemon zest. Using your hands once more, mix in the buttermilk until you have a shaggy dough. Turn the dough out onto a well floured surface and knead a few times, only until the dough just comes together.  

Pat the dough out to a round about 1 inch thick.  Cut the round into 8 triangles, and line each of the triangles up on the prepped baking sheet. Bake for 20-25 minutes or until the tops are a light golden brown and the edges are slightly darker.

Allow to cool for a few minutes on the pan, then transfer to a cooling rack to finish cooling.  Make the icing by whisking together the powder sugar and the lemon juice.  Pour over the top of the cooled scones and allow to set up before serving.

Almond Chocolate Flourless Cake

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~yields one 9-inch cake

The Bits and Bobs:

1 1/2 cup                        bittersweet chocolate, chopped

11 tbsp                           unsalted butter, cubed

4                                    eggs, separated

2 tsp                              almond extract 

1 cup                              granulated sugar

1 cup                              almond meal/flour

pinch                              salt

                                       cocoa powder for dusting

The How-Tos:

Preheat oven to 350*F. Butter or spray a 9-inch springform pan and wrap the bottom in foil to prevent any spillage.  Set aside.

Melt chocolate and butter together in a heatproof bowl over a pot of simmering water, or in the microwave, stirring until smooth. Set aside and let cool slightly.

In a large bowl, whisk together the egg yolks and 1/2 cup of the sugar until pale in color and thick.  Stir in the melted chocolate, the almond extract, the almond flour and salt. 

In a separate bowl with the whisk attachment on the mixer (or if you brave you can whisk by hand), whisk together the egg whites and the remaining 1/2 cup of sugar until soft peaks form. Fold 1/3 of the whipped whites into the chocolate mixture with a spatula until white streaks remain. Fold in the rest of the egg whites until combined.

Pour batter into the springform pan and spread evenly. Bake in preheated oven for 35-40 minutes. The cake will be set on the edges and slightly jiggly in the middle. Allow to cool for 30 minutes or so on the counter, then transfer to the fridge to allow to set for at least 3 hours. Sift cocoa powder over the cake before serving slightly chilled.

Peanut Butter Banana Bread

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~ yields 1 loaf

The Bits and Bobs:

3-4                             very ripe bananas

1/3 cup                       unsalted butter, melted

1/4 cup                       brown sugar

1/2 cup                       sugar

1                                  egg

1 tsp                            vanilla extract

1 tsp                            baking soda

1/4 tsp                        salt

1 1/2 cup                     all purpose flour

6 oz                            peanut butter chips (like these!)

The How-Tos:

Preheat the oven to 350*F.  Butter and lightly flour a loaf pan. Set aside.

In a large bowl, mash the peeled bananas with a fork until completely smooth.  Stir in the melted butter. Add both of the sugars, the egg, and the vanilla extract. Stir until well combined. 

Mix in the flour, baking soda, and salt until just incorporated.  Fold in all but a handful of the peanut butter chips.  Pour the batter into the prepared pan, smoothing out the top with a spatula or back of the spoon.  Drop the remaining peanut butter chips down the center of the top of the batter (or sprinkle all over the top). 

Bake for 50 minutes to one hour, turning the pan once halfway through the bake time.  A knife or tester inserted in the middle should come out clean.  Allow to cool for a few minutes in the pan before running a knife along the edges to release.  Turn out and allow to finish cooling on a rack. 

Molasses Peanut Butter Brownies

Molasses+and+Peanut+Butter+Brownies+Recipe+2.jpg

~yields 9-12 brownies (1 9x9inch pan)

 

The Bits and Bobs:

1 cup                       unsalted butter, melted

2 cups                     brown sugar

2 whole                   eggs

2                              egg yolks

2 tbsp                     molasses

2 tsp                       vanilla extract

2 tsp                       instant espresso powder

1/4 tsp                    salt

1 1/2 cup                 all purpose flour

1/2 cup                   unsweetened cocoa powder

10 oz                      peanut butter chips

The How-Tos:

Preheat oven to 350*F.  Grease a 9x9-inch brownie pan and set aside

In a large bowl, mix together the melted butter and the brown sugar until well combined and smooth. Mix in the eggs and egg yolks, the molasses, vanilla, and espresso powder until just incorporated. 

Stir in the flour, the cocoa powder, and the salt until combined.  Mix in half of the peanut butter chips into the batter.

Pour the batter into the prepared pan and then sprinkle the remaining peanut butter chips over the top. 

Bake for 25-30 minutes, turning the pan once halfway through bake time.  The edges should be set and pulling away from the pan and the center should be set.  A toothpick inserted in the middle will come out with slightly dirty, but not with goopy batter.

Challah Bread

Challah Recipe 1.jpg

yields~ 1 loaf or 12-15 one inch slices

The Bits and Bobs:

2 tsp                           active dry yeast

1 cup                           luke warm water

4-4 1/2 cups               all purpose flour 

1/4 cup                       sugar + a pinch for the yeast mixture

2 tsp                           salt

2                                 eggs

1                                  egg yolk (save the egg white for the egg wash)

1/4 cup                       vegetable oil

The How-Tos:

In a small bowl, sprinkle the active yeast over the water.  Add a large pinch of sugar and stir until the yeast dissolves.  Let stand for 10-15 minutes until you see it start to bubble and froth.

In a mixing bowl, whisk together the flour (start with only 4 cups of flour at this point), sugar, and salt.  Form a well in the middle of the flour mixture, and add the eggs plus the yolk and the oil. Using your hand, whisk together the eggs and oil pulling in a bit of the flour mixture until you form a sort of slurry (basically a thick, slightly starchy goop).

Pour the yeast mixture over the egg slurry and using either your hand again or a large wooden spoon or spatula, mix the wet with the dry until you form a shaggy dough.

If using a stand mixer, place the bowl on the mixer with the dough hook attachement and knead on low for 8 or so minutes. You can also turn the shaggy dough out onto a flour surface and knead by hand for 10-ish minutes.  The dough is ready when it has formed a smooth, soft ball that is only slightly tacky.  If you notice during the kneading process that it is very sticky, add more flour a tablespoon at a time (not to exceed 1/2 cup).  

Lightly grease a large bowl. Transfer the dough to the bowl, cover tightly with plastic wrap and allow to rise in a warm spot for 1 1/2 to 2 hours. The dough should double in size.

After the first rise, separate the dough into either 3 or 6 even balls.  Working one at a time, roll each piece into a rope shape about an inch thick and a foot long. You may need to re-roll one or two of the ropes if, after resting, they shrink up a bit. 

To braid the dough, if using three ropes proceed like a hair plait, lining the three ropes up parallel to each other, pinch the ends together. Then repeat this pattern: left rope over the middle rope, right rope over the middle rope.  If using six ropes, once again line the ropes up parallel to each other and pinch the ends together. Repeat this pattern: left rope over two ropes, under one rope, over two ropes. Continue taking the most left rope and repeating the pattern all the way to the end. Pinch the ends together, then tuck both ends under slightly. Run your hands very lightly under the sides and push the ends very slightly towards one another to plump up the loaf slightly.  

Transfer the braided loaf to a parchment or silpat lined baking sheet and cover with a clean kitchen towel.  Allow to rise once more in a warm spot for about an hour.  The dough should be pillowy and soft. 

Preheat the oven to 350*F.  When ready to bake,  mix the reserved egg white with a tablespoon of water then brush all over the loaf, taking care to get all of the sides and the crevices between the braided ropes.  This will ensure that the ropes won't separate while baking.  I also sprinkled mine with a little madron sea salt just for an extra punch.

Bake for 30-35 minutes, rotating the pan once halfway through the bake time.  The bread is done when the crust is a dark golden brown. If you like you can test the internal temperature with a thermometer.  When it reaches 190*F it is done. 

Allow to cool on a cooling rack. Can be eaten straight away or cooled completely and wrapped very tightly. 

Pantry Cookies

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The Bits and Bobs:

1 1/3 cup               all-purpose flour

1/2 tsp                  baking powder

1/4 tsp                  baking soda

1 tsp                      salt

1 cup                    unsalted butter, room temp

1 cup                    sugar

2/3 cup                brown sugar

2 tbsp                  light corn syrup

1                           egg

1/2 tsp                  vanilla extract

3/4 cup                mini chocolate chips

1/2 cup                butterscotch chips or mini white chocolate chips

1/3 cup                rolled oats

2 1/2 tsp              espresso powder

2 cups                 potato chips, lightly crushed

1 cup                   mini pretzels, lightly crushed

The How-Tos:

In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.

Combine the butter, both sugars and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and continue to beat for 7 to 8 minutes.

Reduce mixer speed to low and add the flour mixture. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.

Still on low speed, add the chocolate chips, butterscotch chips, graham mixture, oats and coffee, and mix until just incorporated, about 30 seconds. Add the potato chips and pretzels and again, mix only until barely incorporated, 15 to 20 seconds.

Using a 2¾-ounce ice cream scoop (or a ⅓-cup me

Chocolate Mint Wafer Cookies

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yields ~ 3 dozen cookies

The Bits and Bobs:

1 1/2 cups                          all-purpose flour

3/4 cup                             cocoa powder

1/2 tsp                               salt

1/2 tsp                               baking powder

3/4 cup                             unsalted butter

1 cup + 2 tbsp                   sugar

1                                        egg

1 tbsp                               water

1/2 tsp                              vanilla extract

2 1/2 tsp                           peppermint flavor

The How-Tos:

In a medium bowl whisk together the flour, cocoa powder, salt and baking powder. 

In a large mixing bowl, cream together the butter and sugar until light and fluffy.  Add the water, egg, vanilla, and peppermint and beat until fully incorporated. Working in batches, add the flour and cocoa powder mixture beating until just combined.

Turn the dough out onto a large sheet of plastic wrap.  Roll into a log shape, roughly 3 inch in diameter, and wrap tightly.  Place in fridge and allow to harden up for 4 hours or overnight. 

When ready to bake, preheat the oven to 325*F.  Line a baking sheet with parchment paper or a silpat. Remove the firm dough from the fridge and unwrap. Slice into thin discs (about 1/4inch thick), and line the baking sheets. You can have them pretty close together as they will not spread. Bake for 16-18 minutes. Its hard to tell when these are done because of their dark color so test for firmness around the edges.  Allow to cool on the baking sheet before transferring to a cooling rack.

Nutella Stuffed Cookies

Nutella+Stuffed+Cookie+Recipe+3.jpg

yields ~ 2 dozen cookies

The Bits and Bobs:

2 cups                         all-purpose flour

1/2 tsp                         baking soda

1/2 tsp                         salt

12 tbsp                         unsalted butter, room temp

1/2 cup                        sugar

1/2 cup                        powdered sugar

1/4 cup                        canola oil

1                                   egg

2 tsp                            vanilla extract

1 jar                             Nutella or other brand hazelnut spread

The How-Tos:

Line a baking sheet with foil. Drop 20-24 teaspoons of Nutella onto the baking sheet leaving space between each one.  Freeze for 3-4 hours or overnight. Then prepare the dough.

In a large mixing bowl, cream together the butter and both sugars until light and fluffy.  Add in the egg and vanilla and beat until just incorporated

Beat in the dry ingredients until combined.  Wrap the bowl tightly with plastic wrap and allow to set up slightly in the fridge for 30 minutes.

Remove from fridge and preheat the oven to 350*F. Line a baking sheet with parchment paper or a silpat. 

Roll about a tablespoon of dough at a time into a ball, then flatten into thin discs. Peel a frozen glob of the Nutella off the foil and place in the middle of the dough. Wrap and press the dough around the frozen spread, trying your best to fully cover and not allow any to poke through.  Line the baking sheets with the cookies leaving about 2 inches in between each. One the sheet is full, put into the fridge and allow to set up for 15-20 minutes. 

Bake for 18-20 minutes, rotating the pan halfway through, or until the edges are a nice light golden brown.  Allow to cool on the pan for a minute or two then transfer to a cooling rack.  Best served slightly warm.

Classic Sprinkle Cookies

Sprinkle+Cookie+Recipe+3.jpg

yields ~2 dozen cookies

The Bits and Bobs:

2 cups                         all-purpose flour

1/2 tsp                         baking soda

1/2 tsp                         salt

12 tbsp                         unsalted butter, room temp

1/2 cup                        sugar

1/2 cup                        powdered sugar

1/4 cup                        canola oil

1                                   egg

2 tsp                            vanilla extract

1 cup                            sprinkles (any color)

The How-Tos:

In a large mixing bowl, cream together the butter and both sugars until light and fluffy.  Add in the egg and vanilla and beat until just incorporated

Beat in the dry ingredients until combined.  Wrap the bowl tightly with plastic wrap and allow to set up slightly in the fridge for 30 minutes.

Remove from fridge and preheat the oven to 350*F. Line a baking sheet with parchment paper or a silpat. 

Spread the sprinkles on a large plate. Roll about a tablespoon of dough at a time into a ball, then press down into the sprinkles, flipping and pressing down both sides.  The cookies should be about 1/8-1/4 inch thick discs.  Line the baking sheets with the cookies leaving about 2 inches in between each.  

Bake for 18-20 minutes, rotating the pan halfway through, or until the edges are a nice light golden brown.  Allow to cool on the pan for a minute or two then transfer to a cooling rack.  Be sure to remove the cookies from the baking pan before they cool completely to avoid the sprinkles on the bottom from sticking to the pan.

Crystallized Ginger Molasses Cookies

Crystallized+Ginger+Molasses+Cookies+4.jpg

yields ~3 dozen cookies

The Bits and Bobs:

2 1/4 cups                         all-purpose flour

2 tsp                                 baking soda

2 tsp                                 ground cinnamon

1 tsp                                  ground ginger

1/2 tsp                              ground cloves

pinch                                 black pepper, fresh cracked preferred

3/4 tsp                              salt

12 tbsp                              unsalted butter, room temp

1 cup                                 brown sugar

1                                         egg

1/4 cup                              molasses

1 cup                                  crystallized ginger pieces, chopped

                                          sugar or turbinado sugar for rolling

The How-Tos:

In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. Add the egg and the molasses and beat until just combined. 

In a separate bowl, whisk together the dry ingredients to evenly disburse the spices. Slowly add to the butter/molasses mixture, mixing until just incorporated. Add the chopped ginger and pulse until distributed throughout the dough.  Wrap the bowl tightly and allow to rest in the fridge for an hour or so. You are just looking for them to firm up a bit so they are easier to shape. 

After an hour, preheat the oven to 375*F and line your baking sheet(s) with parchment paper or a silpat. Pour the extra sugar/turbinado sugar to a bowl or small plate. Roll roughly a tablespoon of the dough between your hands, then press into the sugar, making sure to coat both sides. You should for each ball into a disc shape and line the baking sheet, leaving roughly 2 inches between cookies. 

Bake for 9-10 minutes or until the cookies' edges are firm and the centers are most of the way set. Allow to rest on the baking sheet for 5 minutes then transfer to a cooling rack.

Edible Cookie Dough

Edible+Cookie+Dough+Recipe+6.jpg

yield ~ 12-14 dough balls

The Bits and Bobs:

1 cup                             unsalted butter, room temp (2 sticks)

1 tsp                              salt

3/4 cup                         sugar

3/4 cup                         brown sugar

1/4 cup                         unsweetened applesauce

2 tsp                            vanilla

2 cups                          all purpose flour

1 1/2 cups                     mini chocolate chips

The How-Tos:

In a large mixing bowl, cream together the butter, both sugars, salt, and applesauce.  The mix should be light in color and fluffy. Add in the vanilla and mix until combined.  Add in the flour and and beat until almost completely mixed in, then add the chocolate chips and mix for a minute longer until the flour is incorporated and the chocolate is evenly disbursed. 

Scoop out a tablespoon or so and serve!

2 LIKES

Bourbon Balls

Bourbon+Balls+Recipe+2.jpg

yields ~12-14 balls

The Bits and Bobs:

1 1/4 cups                            vanilla wafers, crushed (I counted out about 32-33 cookies)

1/2 cup                                pistachio meal/flour (can sub any other nut meal, or ground nut)

1/2 cup                                powdered sugar

1 tbsp + 1 tsp                       cocoa powder

2 tbsp                                  bourbon

1 tbsp                                   water

1 tbsp + 1 tsp                        honey

                                             powdered sugar, turbinado sugar, or crushed wafers for rolling

The How-Tos:

In a small bowl, stir together the bourbon, water, and honey.

 In a bigger mixing bowl, whisk together the wafers, pistachio meal, cocoa powder and powdered sugar. 

Stir the wet ingredients into the dry ingredients make sure everything is well combined and sticky. 

Roll about a tbsp of the dough into balls with your hands, then roll in extra powdered sugar, more crushed wafers, or turbinado sugar until coated. 

Allow to set up in the fridge for at least 10-15 minutes before serving (to help them keep their round shape and to firm up slightly).