I made these puffs over the weekend! Wonderful! OH, and easy! Now, these are not for folks that have a nut or dairy allergy! (I had to make something equally as nice for Billy today, since he is allergic to these items) It was well worth it!
I like this recipe just because it does have some versatility and a minimal amount of ingredients. The versatility is that you can use spelt flour.
While I was in New York last week I was able to pick up a small amount of maple sugar! I thought of this cookie immediately. I had been wanting to try it for a long time .
8 Tbsp Butter, unsalted, at room temperature + extra for greasing the pan
2 Tbsp Maple Sugar
1 tsp Vanilla Extract
1 Cup Shelled Pecans, very fresh
1 Cup Sifted Whole Wheat Pastry Flour or Spelt Flour
1/4 Cup Powdered Maple Sugar or Organic-Powdered Cane Sugar
Preheat Oven 300*F
1. Cream butter. Add maple sugar and blend until creamy. Stir in vanilla and set aside
2. Grind pecans, if using a food processor - pulse the nuts a few times only - too much processing will create a nut butter.
3. Combine the flour and pecans. Add to the butter mixture. Portion dough into small balls about 1 1/2" in diameter.
4.Place dough on greased sheet pan about 3/4" apart.
5.Bake on upper rack of oven for about 20 minutes.Bake until cookies have a nice roasted smell and the bottoms are browned just lightly. ( If cookies are browning too quickly, reduce the oven temperature to 275*F)
6. While still hot, roll cookies in powdered sugar. After cooling, store in an airtight container.
Note: To make powdered maple sugar, place maple sugar in food processor or spice grinder. Sugar will not be as fine.
Enjoy!
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Sunday, March 14, 2010
Monday, February 8, 2010
Making changes! And Oatmeal Whoopie Pies!
Over the last few days I have made several changes to the blog site! It really is a lot of fun! This blog is probably more than I ever thought it could be. Some of the changes... Mostly adding various pages to the site! Though the pages will need a lot of work in the days to come, I will enjoy it!
Last night I made oatmeal cookies. Now, originally these cookies were to end up as whoopie pies!
Once baked I felt the cookies were far to big for 4 & 5 year olds for a morning snack. So, regular cookies it was.
Cookies:
3/4 cup butter, softened (or butter substitute)
2 cups packed brown sugar
2 large eggs
1/2 tsp salt
1 1/2 cup whole wheat flour
1 cup all purpose flour
1 tsp baking powder
1 tsp cinnamon
2 cups quick-cooking rolled oats
2 tsp baking soda
3 tbsp boiling water
Filling:
1 large Egg white
1 tbsp vanilla extract
2 tbsp milk ( or milk substitute)
2 cups powdered sugar
1/4 cup butter (or butter substitute)
Preheat oven to 425*F Lightly grease a sheet pan. Ensure the oven is set at the correct temperature. I baked these at 350*F once and found that the cookies weren't as good!
1. Cream the butter, sugar, eggs together.
2. Combine the flours, baking powder, salt, and cinnamon. Add to the creamed mixture.
3. Add the oats. Mix well.
4. Combine the baking soda and boiling water. then add it to the cookie dough.
5. Using a scoop, drop onto prepared sheet trays about 2 inches apart. Bake for 10 - 12 minutes. Cool the cookies on a wire rack.
Filling:
1. Combine the egg white, vanilla, milk and 1 cup of powedered sugar. Cream well. Add the remaining 1 cup powdered sugar and butter. Beat until smooth. Using about 1 tbsp of filling, spread onto bottom of one cookie, place the second cookie on top.
Enjoy!
Last night I made oatmeal cookies. Now, originally these cookies were to end up as whoopie pies!
Once baked I felt the cookies were far to big for 4 & 5 year olds for a morning snack. So, regular cookies it was.
Cookies:
3/4 cup butter, softened (or butter substitute)
2 cups packed brown sugar
2 large eggs
1/2 tsp salt
1 1/2 cup whole wheat flour
1 cup all purpose flour
1 tsp baking powder
1 tsp cinnamon
2 cups quick-cooking rolled oats
2 tsp baking soda
3 tbsp boiling water
Filling:
1 large Egg white
1 tbsp vanilla extract
2 tbsp milk ( or milk substitute)
2 cups powdered sugar
1/4 cup butter (or butter substitute)
Preheat oven to 425*F Lightly grease a sheet pan. Ensure the oven is set at the correct temperature. I baked these at 350*F once and found that the cookies weren't as good!
1. Cream the butter, sugar, eggs together.
2. Combine the flours, baking powder, salt, and cinnamon. Add to the creamed mixture.
3. Add the oats. Mix well.
4. Combine the baking soda and boiling water. then add it to the cookie dough.
5. Using a scoop, drop onto prepared sheet trays about 2 inches apart. Bake for 10 - 12 minutes. Cool the cookies on a wire rack.
Filling:
1. Combine the egg white, vanilla, milk and 1 cup of powedered sugar. Cream well. Add the remaining 1 cup powdered sugar and butter. Beat until smooth. Using about 1 tbsp of filling, spread onto bottom of one cookie, place the second cookie on top.
Enjoy!
Friday, February 5, 2010
Monster Cookies!
Recently, I have challenged myself to find various recipes / formulas that are good for all eaters. This is a very difficult task. So many children and now adults are finding out that they have food allergies and intolerances. Not so many years ago it was rare to know someone allergic to a food. Now, almost everyone that I know has a food allergy / intolerance. I am challenged daily in my menu planning for my son who is allergic to peanuts and dairy products. I have been able to adjust recipes / formulas to suit our needs and fulfill my need to not make two meals at every meal.
This formula suits several folks. It can be dairy, peanut, and gluten (except oatmeal) free. That is a lot to ask of a cookie. In addition, it needs to be whole grain and taste good. WOW!
1 cup butter, softened (substitue shortening or gardener's blend)
1 cup sugar, granulated
1 cup brown sugar, packed
3 large eggs
1/2 tsp vanilla extract
2 tsps baking soda
1 1/2 cups peanut butter (substitute sunflower or soy butter)
4 1/2 cups quick-cooking rolled oats
2 cups chocolate chips (peanut / dairy free)
2 cups candy coated chocolates (omit for peanut concerns)
1. Cream the butter and both sugars together.
2. Add 1 egg at a time, incorporate fully before adding the next.
3. Add vanilla, baking soda, and peanut butter
4. Add oats. Mix to incorporate
5. Add chocolate chips and candy coated chocolates
6. Scoop onto cookie sheet and bake @ 350*F for 10-12 minutes.
7. Let cool. Store in an air tight container.
Enjoy!
This formula suits several folks. It can be dairy, peanut, and gluten (except oatmeal) free. That is a lot to ask of a cookie. In addition, it needs to be whole grain and taste good. WOW!
1 cup butter, softened (substitue shortening or gardener's blend)
1 cup sugar, granulated
1 cup brown sugar, packed
3 large eggs
1/2 tsp vanilla extract
2 tsps baking soda
1 1/2 cups peanut butter (substitute sunflower or soy butter)
4 1/2 cups quick-cooking rolled oats
2 cups chocolate chips (peanut / dairy free)
2 cups candy coated chocolates (omit for peanut concerns)
1. Cream the butter and both sugars together.
2. Add 1 egg at a time, incorporate fully before adding the next.
3. Add vanilla, baking soda, and peanut butter
4. Add oats. Mix to incorporate
5. Add chocolate chips and candy coated chocolates
6. Scoop onto cookie sheet and bake @ 350*F for 10-12 minutes.
7. Let cool. Store in an air tight container.
Enjoy!
Subscribe to:
Posts (Atom)