Friday, September 21, 2012

Snickerdoodle Blondies

So happy I have this picture to remember what these delicious snickerdoodle blondies looked like becuase they were all devoured within 30 minutes of my children coming home from school.  To say these were a big hit is an understatement.  My family LOVES mostly anything with cinnamon/sugar on it and these blondies have that plus they are soft, moist and chewy with just the right combination of sweet and salty.  A true new favorite recipe! Original recipe can be found at Dozen Flours
1 stick of unsalted butter/margarine, softened
1 cup brown sugar, packed
1 egg
1 teaspoon vanilla
1 1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon white sugar
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F.  Grease 8x8 pan with non-stick cooking spray.  Cream together softened butter and brown sugar using a hand mixer until blended with and creamy.  Add egg and vanilla and beat until well combined.  Mix in baking powder and salt and then add flour slowly until totally incorporated and batter is thick and creamy.  Spread batter evenly in greased pan.  Next mix together white sugar and cinnmaon and sprinkle evenly on top of the batter.  Bake for 20-25 minutes until a tooth pick inserted in the center of blondies comes out clean.  Let cool on a wire rack before slicing.

Monday, September 17, 2012

Honey Butter Blondies

In keeping with the Honey theme, I made these Honey Butter Blondies using Orange Blossom Honey.  This makes the most delicious, light and creamy batter.  I could've eaten the batter by the spoonful.  These blondies are cakier and not as moist/dense and I wanted but still really delicious.  I might try making these again and cutting out a half cup of flour or omitting the baking soda to see if I get the consistency that I wanted.  I'll update if I do.
1 stick Butter (or margarine), softened
1/2 cup Honey
1/4 cup Sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking soda
Preheat oven to 350 degrees F.  Spray a 8x8 baking pan generously with non-stick cookng spray.  In a large bowl cream together softened butter, honey and sugar until light and creamy.  Add egg and vanilla and beat until combined.  Add in baking soda, salt and baking powder and mix to combine.  Last add in flour and mix until incorporated and batter is light and fluffy.  Spread batter evenly in geased pan and bake for 30-35 minutes.  Let cool completely before cutting.

Friday, September 14, 2012

Honey Cookies

Rosh Hashana
Happy New Year!
Rosh Hashana is the Jewish New Year.  Many recipes for Rosh Hashana contain honey in them because honey symbolizes the "sweetening" of the New Year.  It's very traditional to make Honey Cake on this holiday but typically Honey Cake isn't the most exciting dessert especially for the kids.  These cookies are such a nice change from the usual honey cake.
 Our sister Susan always hosts Rosh Hashana dinner and cooks a fantastic dinner for the whole family.  We like to help out and each of us try to make one or two dishes that would contribute to the meal.  Susan keeps a  kosher home so it's also important that we follow those kosher guidelines.  This dessert is the perfect recipe since it uses oil instead of butter as the fat in the recipe which makes these cookies non-dairy (pareve) and can be served after eating a meat meal.  Susan found this recipe on Pinterest and was originally posted on Lil' Miss Cakes blog.  Please follow the link to view a really nice blog with lots of fantastic recipes.  I actually made these as a test recipe and served them at a PTA meeting at my children's school.  I LOVE these cookies.  They have a distinct honey flavor which is really delicious and the texture from the Turbinado sugar (sugar in the raw) makes these crunchy on the outside while they are still moist and chewy on the inside.  Really a fantastic combination.  You can also change the taste of these cookies by using different types of honey as well as different types of oil.  I loved this recipe with Wildflower Honey and Olive oil, really unique delicious flavors.  Change it up and use the flavors that you prefer.   You can easily find Clover, Wildflower and Orange Blossom in your grocery store with Clover being the most common and most mild in taste.  I love the slightly bolder and floral taste of the Wildflower Honey.
2/3 cup oil
1 cup sugar
1/4 cup honey
1 egg
1 tsp. vanilla extract
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
turbinado sugar (sugar in the raw), for rolling
Preheat the oven to 350°F.  In the bowl of a standing electric mixer, beat the oil, honey, and sugar until smooth.  Add in the egg and vanilla mix until combined.  Mix in the flour, baking soda, and salt.  If your dough is soft, refrigerate for 15-30 minutes until firm.  Shape the dough into balls and roll in the turbinado sugar making sure to coat the whole cookie.  Bake on a parchment lined baking sheet for 7-9 minutes until the edges are light brown in color.