Archive for January, 2011

Sour Cream Chocolate Chip Scones

January 11, 2011

Sour Cream Chocolate Chip Scones

In my last post I mentioned all the great recipes I’ve recently made from Cookie Madness and this is one of my favorites. I have all kinds of ideas swirling around in my head for future variations. These have a great texture. A little crust on the outside, but soft and moist on the inside.

I’m easily entertained, so I grated the very cold butter. This was fast, easy, and fun to do and the grated butter made the scones especially easy to mix without over mixing which can lead to toughness. This is a good technique that can probably be applied to other recipes.

I like to bake my scones in a circle. I place the dough on a piece of parchment paper on top of the baking sheet and pat the circle out. Then I cut the circle into wedges with a bench scraper and pull the wedges apart so there is about a half inch between the wedges. I like the way the scones turn out when I bake them this way.

This will be my go to scone recipe for those times when I can’t make the eggnog scones, which I also love!

For the complete recipe click here.

Frosted Fudge Brownies

January 9, 2011

Frosted Fudge Brownies

Here at Basically Baked there is a lot of monkey see monkey do going on. Since the New Year I’ve baked three recipes from Cookie Madness. I’ll post photos and reviews of all of them eventually, but I’m starting out with these frosted brownies. I was wanting brownies, and I knew my husband would go for them since brownies are one of his favorite things. They really hit the spot!

The brownie is moist and not super dense, but not cakey either. The frosting reminded me of the icing used on Texas Sheet Cake but the method is a little different. My frosting was very pourable. Anna mentioned that hers was more spreadable than pourable. I put mine on right after mixing it together and the brownies were still hot out of the oven.

I made two changes from Anna’s recipe. I used walnuts because I have some to use up, and I only had enough Hershey’s cocoa for the brownie, so I used Penzey’s Dutch cocoa for the frosting. These are super easy to mix together. The only hard part is waiting for the frosting to set up so you can cut into them for your first taste.

Click here for the recipe.

My first post in the New Year

January 2, 2011

Christmas Spice Rollout Cookies

It seems a little odd to post this recipe for Christmas cookies in the New Year, but I want the recipe and the post here so next year I remember that not all roll out cookies have to be regular sugar cookies. Not that there is anything wrong with regular sugar cookies, but we had some bucking tradition at our house this year and this recipe was my little way of reacting to change. Sometimes change is good, and sometimes it isn’t as bad as we fear it will be, but this post isn’t about all of that. It’s about cookies.

These cookies get their flavor from ground nuts, cloves, ginger allspice and cinnamon. They also make your house smell great while they’re baking. They have the added bonus of not needing to be frosted. I love the look of frosted Christmas cookies, and I enjoy frosting them with my family, but doing it by myself is a real drag so I love that these are festive and attractive with nothing more than a sprinkle with some colored sugar.

I should also add that if you’re not a big fan of honey, neither am I. The spices balance out the honey flavor so that you don’t get that ‘honey’ flavor on your palate.

Christmas Spice Rollout Cookies

1/2 c. toasted pecans
2 c. all purpose flour
3/4 c. firmly packed brown sugar
1/2 t. ground cloves
1/2 t. ground ginger
1/2 t. ground allspice
1/2 t. ground cinnamon
1/2 t. baking soda
1/2 c. room temperature butter
2 t. vanilla extract
1/4 c. honey
1 egg
colored sugars for decorating

Grind the nuts until they’re fine using a food processor, blender, or a hand held rotary grater. Add 1/4 c. flour, and 1/4 c. brown sugar and grind to a powder. Set this mixture aside.

Whisk together the remaining flour, spices, and baking soda and set aside.

Using a mixer cream together the butter, vanilla and remaining brown sugar. Beat until light and fluffy. Beat in the honey and the egg. Stir in the the flour spice mixture and the nut mixture and mix just until everything is incorporated. Divide the dough in half and form each half into a disk. Wrap in waxed paper and refrigerate for at least an hour.

Preheat the oven to 350 degrees. Liberally butter baking sheets. Flour disk and place between layers of waxed paper or parchment paper and roll the dough to 1/4 inch thick. Cut out cookies with your favorite cookie cutters and transfer them to the buttered cookie sheets. Sprinkle with colored sugar and bake until lightly golden, about 10 minutes.

Gather the scraps and chill. Repeat with the other disk, and then gather together all of the scraps repeat with the scraps.

Yield: About 3 dozen cookies


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