Molasses Spice Cookies

Molasses Spice Cookies

Confession: These might be my favorite cookies of all time.

Molasses Spice Cookies

Second confession: This is basically just a rebake of a recipe that’s already on this blog (sans my beloved pearl sugar, which I’m running low on).

Molasses Spice Cookies

I know it’s kind of bad food-blogger-practice to re-do a recipe… but I just LOVE these cookies.

Molasses Spice Cookies

In fact, I love them so much that even though I actually very rarely ever bake the same recipe twice…

Molasses Spice Cookies

…I bake these at least three or four times a year (and that’s a lot when you have a food blog and feel like you need to create new content on the regular).

Molasses Spice Cookies

So forgive me, blog world, for repeating a recipe, but I’m just keeping it real. Let the record show: these cookies are so good I’ve baked, and now blogged, them more than once.

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Sea Salted Chewy Chocolate Chip Cookies

Sea Salted Chewy Chocolate Chip Cookies

I’m back!

Sea Salted Chewy Chocolate Chip Cookies

(Well, maybe. See the last bit of this post!)

Sea Salted Chewy Chocolate Chip Cookies

Anyway, I finished grad school three weeks ago yesterday (!).

Sea Salted Chewy Chocolate Chip Cookies

Then I immediately went to Boston for an intense but awesome two-week-long institute related to my job (!!).

Sea Salted Chewy Chocolate Chip Cookies

So writing-wise, I must admit I’m a little spent (thus the brief nature of this post)…

Sea Salted Chewy Chocolate Chip Cookies

But luckily, exhaustion of the mind does not have anything to do with baking! So here’s what I made today, on a whim: another favorite chocolate chip cookie recipe (can’t believe it wasn’t on the blog yet!) sprinkled with a treat I bought myself when I was in Massachussetts: Maldon sea salt, which I’ve been trying to find for a long time!

Sea Salted Chewy Chocolate Chip Cookies

These are delicious: chewy, chocolatey, giant, and the fancy sea salt is the perfect finishing touch to play off the brown sugar and dark chocolate.

Sea Salted Chewy Chocolate Chip Cookies

My birthday’s coming up, and I do have plans to bake myself a cake, so you’ll see that soon. And who knows, maybe I’ll start baking and blogging again… but for the time being, I am completely reveling in having no reading to do or papers to write, and I don’t want this blog to become a to-do list. So posts may be sporadic, but I hope you’ll enjoy them when they pop up!

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Speculoos Cookies

Told you I’d be back! I couldn’t resist this recipe from this month’s Bon Appetit. You say speculoos, Dorie Greenspan, or spice cookies, and I say a big YES.

Speculoos Cookies

The recipe includes a very simple powdered sugar icing. But if, like me, you only have dark brown sugar and dark molasses in your house (the recipe asks for light in both cases), I don’t think you need the icing. The cookies will turn out a bit darker, a bit spicier, and sweeter. Use your favorite sanding sugar (I used gold but any raw crystal sugar will do) and you’re good to go.

Speculoos Cookies

The best part is that you can freeze the dough, roll the log in sugar when you’re ready to bake, and just slice off a baking sheet full of them and have them fresh whenever you want. They would be great holiday cookies–easy to make, and perfect after big dinners with a cup of coffee.

Speculoos Cookies

I’m starting to feel like baking again, and have plans to make lots of holiday cookies (wishful thinking, but worth hoping!)–so do you have any favorite treats you like to make over the winter holidays? I’m especially excited about this

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Brown Sugar Pound Cupcakes with Browned Butter Glaze

I can’t believe I haven’t posted this recipe yet: these are my favorite cupcakes!

Brown Sugar Pound Cupcakes with Browned Butter Glaze

After baking them in college from the legendary Martha Stewart Living February 2009 cupcakes issue, they have been my go-to easy but impressive cupcake recipe. As long as your oven isn’t too temperamental (because they’re such a dense cake, I have had them fall easily) these are a breeze. And the glaze is well known around this blog as my favorite quick frosting.

Brown Sugar Pound Cupcakes with Browned Butter Glaze

Be forewarned, though: These are sweet. SO sweet. So sweet they will put you into a sugar coma. I had one yesterday and promptly took an accidental 2-hour nap. But they have nuttiness and hints of caramel and molasses in them… Which makes them perfect for the fall, which will hopefully be here soon!

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Cinnamon Roll Scones

Cinnamon Roll Scones

You guys know how I love scones, right? And cinnamon? And butter and sugar? Well then you have some small inkling of how excited I was when I saw this recipe for biscuit cinnamon rolls.

Cinnamon Roll Scones

So fervent was my desire to bake these that I turned on my oven (400 degrees, no less) on an 85-degree day.

Cinnamon Roll Scones

They were a little fussy because of the heat, but on a cold winter day when you’re not ready to bust out the yeast to make cinnamon rolls (who ever wants to do that, seriously?!), these would be perfect.

Cinnamon Roll Scones

They are literally just a nice buttermilk scone dough all rolled up with melted butter and cinnamon. So easy!

Cinnamon Roll Scones

They take a bit longer to bake and cool than your normal scone, but right out of the oven they have all the best parts of a yeasted cinnamon roll without all the work: hot, melty, crystallized cinnamon sugar and sweet, light, flaky dough.

Cinnamon Roll Scones

I will never make another traditional cinnamon roll again! Okay, well, to be honest, I have never actually made a legit cinnamon roll before… but now I will never have to.

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Brown Sugar Cookies with Buttermilk Glaze

These cookies had big dreams. Big aspirations. They were going to a bridal crafting party. They were going to be gifts for wonderfully helpful coworkers. There were tons of them! Dozens, I say!

Brown Sugar Cookies

Sadly, these cookies did not make it to the party. They did not become gifts. Because I became sick.

Brown Sugar Cookies

Has that ever happened to you? I made these cookies exactly a day before I got hit with a flash cold. The cold lasted about a day and a half. And then I was totally better. It was pretty bizarre. (I’m blaming the supermoon.)

Brown Sugar Cookies

Anyway, since I was out of commission for just over 24 hours, I figured the cookies were similarly contaminated. So their dreams were burst. Their aspirations crumbled. I couldn’t give my friends and coworkers the gift of a cold. Ah, contaminated cookies–appetizing, huh? (I know. This is probably the worst blog post ever. Don’t judge me. I’m just being honest here.)

Brown Sugar Cookies

Anyway, fear not. Although MY cookies were under the weather, yours, I guarantee, will not be! (Unless you get the supermoon bug too. For which I take no responsibility.)

Brown Sugar Cookies

I know they will turn out amazingly because I taste tested them before I got sick. And they are SO GOOD. Certainly one of my new favorite recipes.

Brown Sugar Cookies

They have the texture of a white sugar cookie but the deeper, more caramel-y flavor of a brown sugar. They keep their texture well and the drizzle of just-a-little-bit-tangy buttermilk glaze gives them the right amount of sweeter lightness. They would be great for shipping or a picnic. And you could add chopped up crystallized ginger to them and they would be simply phenomenal.

Brown Sugar Cookies

So, in conclusion, if you’ve got a kind soul, you’ll make these cookies for yourself or, better yet, someone you love. And in doing so, you’ll be giving these cookies their dreams back. Their big aspirations of being gifts and making smiles. Now doesn’t that sound a whole lot more appetizing?

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Crispy Chocolate Chip Cookies

If you have read 5 or more posts on this blog, you have probably noticed two things about my baking habits. One: I really like cookies. To the point that I rarely bake much else. Two: I like baked goods that are soft, chewy, and dare I say undercooked. But… One of these things is about to change. Behold:

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Look! Look at that! That, in front of you, is a thin, crispy, and all-around glorious, not to mention addicting, chocolate chip cookie.

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You can thank Tate’s Bake Shop for converting me. I went to New York City in November, was convinced by my crispy-sweets-loving grandmother to “just try” the Tate’s chocolate chip cookies, and well, a few hours later the dozen I bought was diminished to nothing but crumbs. (Which I am not at all ashamed to say I also ate.)

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Although Tate’s cookies are sold around the country as well as on their website, I instead said to myself: Self. You are a baker. They have a cookbook. Make the darn addictive things already.

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And voila. Baked to a dark golden hue, the dark brown sugar gives them an almost nutty flavor, a heaping of salt keeps them from being too sweet, and tiny chocolate chips are the finishing touch. Plus, if you bake them just a little less than called for, you can get a crunchy outside and a chewy, softer inside. So basically: they are perfect. Go make them and join me as I down half-dozen after half-dozen, leaving nothing but crumbs behind.

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