Chewy Brown Sugar Cookies
Sep15

Chewy Brown Sugar Cookies

This is the ultimate, chewy sugar cookie—and you don’t even need a mixer! The browned butter and brown sugar gives them a rich, toffee taste, and a delightful chew that kids and grown ups alike will LOVE. And they’re super easy and fun to make. What you will need. Weighing ingredients is more accurate and makes for easy cleanup. Melting the butter makes for a chewier cookie than the usual creaming method. The only tricky part is getting the brown butter just right. I bust out my fancy All-Clad saucier pan, but you can use a 10-inch skillet. Don’t use non-stick because the dark finish makes it hard to judge the color of the butter. Swirl the pan constantly until the butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. There’s a fine line between brown enough and burned, so don’t take your eye off it for a second!   Transfer to a large heatproof bowl. Carefully add remaining butter so it doesn’t splatter and stir until completely melted.   Mix brown sugar and salt into cooled butter with a wooden spoon, squishing any remaining sugar lumps with the back of your spoon. Add egg and yolk and vanilla and mix until fully incorporated.   Add flour mixture and mix until just combined. Use a medium cookie scoop (1 1/2 tablespoons dough) and roll into balls. Place on prepared sheets, spaced 2 inches apart Kids will love to roll them in the sugars! Bake 12 – 14 minutes until browned and edges have begun to set, but centers are still soft. They will look underdone, but will develop out of the oven; if you leave them in too long they will get crisp and hard. After 5 minutes, transfer to wire rack to cool completely Cool Tools Salter Aquatronic Glass Electronic Kitchen Scale Oxo Good Grips Medium Cookie Scoop Parchment Paper Sheets Brown Sugar Cookies 2013-09-15 17:34:07 Yields 28 4 Weight Watchers PointsPlus for one cookie Write a review Save Recipe Print 154 calories 24 g 22 g 6 g 1 g 4 g 36 g 73 g 17 g 0 g 2 g Nutrition Facts Serving Size 36g Yields 28 Amount Per Serving Calories 154 Calories from Fat 53 % Daily Value * Total Fat 6g 9% Saturated Fat 4g 19% Trans Fat 0g Polyunsaturated Fat 0g Monounsaturated Fat 2g Cholesterol 22mg 7% Sodium 73mg 3% Total Carbohydrates 24g 8% Dietary Fiber 0g 1% Sugars 17g Protein 1g Vitamin A4%Vitamin C0% Calcium2%Iron1% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on...

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Apricot Squares
Sep02

Apricot Squares

Grating the dough gives these tasty squares their good looks, and wonderful, crumbly texture!   The smell wafting out of my oven right now takes me right back to my childhood, when my older sister, Sharon, often made these delicious “farfel biscuits.” I’ve fleshed out the simple recipe from The New International Goodwill Recipe Book (which every young Jewish girl in South Africa got when starting out) with detailed instructions and pics. I hope you’ll give them a try, because they’re really easy, and you’ll probably find all the ingredients in your pantry! What you will need  Since this is a jam-centric recipe, buy a good quality jam. I’m partial to Bonne Maman, which is smooth and has a lovely taste, and most importantly doesn’t contain corn syrup. You can find it at most supermarkets these days—even Costco carries the Apricot Preserves, so you know they must be good! Spray baking sheet and line with parchment paper, leaving a 1-inch overhang for easy removal Grate half of the chilled dough directly onto the prepared pan Spread the jam evenly on top Grate the remaining dough on top Bake 20 – 25 minutes till golden; after 5 minutes carefully transfer to wire rack to cool completely Cut with a sharp knife into 2-inch squares Apricot Squares 2013-09-01 20:58:35 Yields 35 Write a review Save Recipe Print 184 calories 30 g 25 g 7 g 2 g 3 g 52 g 31 g 15 g 0 g 2 g Nutrition Facts Serving Size 52g Yields 35 Amount Per Serving Calories 184 Calories from Fat 57 % Daily Value * Total Fat 7g 10% Saturated Fat 3g 17% Trans Fat 0g Polyunsaturated Fat 0g Monounsaturated Fat 2g Cholesterol 25mg 8% Sodium 31mg 1% Total Carbohydrates 30g 10% Dietary Fiber 0g 2% Sugars 15g Protein 2g Vitamin A4%Vitamin C3% Calcium3%Iron2% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Ingredients 1 cup butter, salted, room temperature 1 cup sugar 2 tablespoons vegetable oil 2 large eggs, room temperature 4 teaspoons pure vanilla extract 4 cups all-purpose flour 4 teaspoons baking powder 1/4 teaspoon salt vegetable cooking spray 2 1/4 cups apricot jam, room temperature Instructions Lightly coat an 11 x 17-inch rimmed baking sheet with cooking spray; line the bottom with parchment paper, leaving a 1-inch overhang. Spoon jam into a bowl, and beat with a rubber spatula to smooth out; set aside. In a large bowl, whisk flour, baking powder and salt to combine. In the bowl of an electric mixer fitted with...

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Low Fat Cinnamon Apple Cake
Jun14

Low Fat Cinnamon Apple Cake

You don’t have to be a baker to make this cake! It’s super-easy and absolutely delicious. Only 8 Weight Watchers PointsPlus values per slice.   Your family will be chomping at the bit to try it, after inhaling the wonderful aroma while it bakes. The cream cheese in the batter—even though fat free—gives the cake its moist, luscious texture, and cuts the calories and fat. Delicious for dessert, as a coffee cake, or even for breakfast. I love that you can make it the day before and it will still be moist and delicious. I went with Trader Joe’s 0% Frozen Vanilla Greek Fat Free Yogurt. Slightly tart, but deliciously smooth and creamy. (If you’re a Pinkberry fan, you’ll love it.) If you’re going to all that trouble to bake a low-calorie cake, it seems a little silly to add full fat ice cream to the plate! Don’t you think? Only 100 calories and zero grams of fat for a 1/2 cup serving. Compare to 160 calories and 16 grams of fat in TJ’s Super Premium French Vanilla Ice Cream. Springform Pan If you don’t have an 8-inch springform pan, you can use an 8 1/2 or 9-inch springform, but reduce the baking time to 50 – 60 minutes. It’s really worth it to invest in good baking equipment because you will see a huge difference in your baked goods. Apples Always buy an extra apple or two just in case! The original recipe calls for Rome apples, but I’m partial to Fuji for their flavor and texture. From reading reviews online, it seems as if almost any apples will work. Click here for an easier way to peel and core apples >> Cream Cheese Fat free  or low fat cream cheese work just as well, but make sure to use the one in a block, not in a tub. I usually use Fat Free Philadelphia, but this time I used Trader Joe’s Low Fat Cream Cheese and it was delish. Half the fat of regular cream cheese What is Softened Butter (and Cream Cheese)? Softened butter (65 – 67 degrees) should easily bend without breaking, and should give slightly when pressed. Let refrigerated butter sit at room temperature for about 30 minutes. For faster softening, cut it into slices. It shouldn’t be melting at all, or it won’t retain the air incorporated during creaming. Tips for Success Don’t overmix the batter; when you see the last traces of flour disappearing it’s time to stop mixing!   Gently stir in the cinnamon-apple mixture with a silicone spatula. Mix in the apples just until incorporated evenly. Mmm… yummy batter! Smooth...

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Cinnamon Sugar Figure-Eight Cookies
Mar12

Cinnamon Sugar Figure-Eight Cookies

Your kids will love to make—and eat—these simple but delicious cookies! My toddler, Aja, has been nagging me all day to let her make her favorite Cinnamon Roll Cookies all by herself. A little too advanced for a three year old!  Click here for Orna’s Cinnamon Roll Cookies recipe >> I remembered these Cinnamon Twists, fondly referred to by Sam (hubby) as Mrs. Sniderman Cookies—after the sweet family friend, Audrey, in his home town of Calgary, Canada, who thoughtfully sent a care package of his favorites with his parents, when they visited LA. Brilliant! Kid-friendly, and no need to soften the butter or buy ingredients. Aja had a blast mixing, rolling and shaping the cookies “all by herself.” This was a great exercise for me in completely giving up control.     Now that Nana and Zaida live nearby, Aja can take over from Mrs. Sniderman making daddy’s favs! (As if he wasn’t already smitten.) I forgot that she likes to eat cinnamon sugar by the spoonful. That apparently still wasn’t enough sugar for her, because she still insisted on icing the cookie with the only (chocolate) frosting I had in the pantry. (Note: This is not recommended by me!) As I was posting this recipe, I was happy to discover that it originated from Norene Gilletz—well-renowned Canadian cookbook author, of whom I’m a huge fan. She has been very supportive of my blog, and is always quick to answer my cooking and baking questions on Norene’s Kitchen—her fabulous Facebook group. Click here to see Norene’s Kitchen on Facebook—a place for foodies, bakers and cooks >> Cool Tools Small Cookie Scoop, Parchment Sheets Cinnamon Sugar Figure-Eight Cookies 2013-08-06 15:26:50 Yields 48 Write a review Save Recipe Print Prep Time 30 min Cook Time 15 min Total Time 45 min Prep Time 30 min Cook Time 15 min Total Time 45 min 100 calories 10 g 12 g 6 g 1 g 1 g 21 g 8 g 4 g 0 g 6 g Nutrition Facts Serving Size 21g Yields 48 Amount Per Serving Calories 100 Calories from Fat 54 % Daily Value * Total Fat 6g 9% Saturated Fat 1g 3% Trans Fat 0g Polyunsaturated Fat 2g Monounsaturated Fat 4g Cholesterol 12mg 4% Sodium 8mg 0% Total Carbohydrates 10g 3% Dietary Fiber 0g 1% Sugars 4g Protein 1g Vitamin A0%Vitamin C0% Calcium1%Iron1% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Ingredients 3 large or extra-large eggs 1 cup granulated sugar or brown sugar, lightly packed 1/2 - 3/4 cup...

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Iced Cinnamon Roll Cookies
Nov10

Iced Cinnamon Roll Cookies

These are a little more tricky than your standard drop cookies, but they look and taste amazing so it’s worth the effort. I just made these again to take to a family Bat Mitzvah in the Bay Area, and this time I chose to ice them; my original post said To Ice or Not To Ice, and now I say definitely ice them! Cinnamon Roll Cookies Adapted from  Click here to see Orna drizzle icing on YouTube >>   I found meringue powder at Williams Sonoma. Tips An electric knife makes cutting the slices of dough easy as pie! For cookies with sharp, crisp edges, chill the dough for at least 4 hours before cutting. This gives it time to harden enough so the roll doesn’t buckle when you slice off rounds with a sharp knife. (Cuisine: Holiday Baking, pg. 45) How To Transfer Cookies to a Baking Rack To transfer the cookies to the wire rack, hold the baking sheet in one hand (using an oven glove!) and swiftly remove the parchment and cookies to the wire rack in one movement.   Cool Tools Fox Run Baking Mat Parchment Paper Sheets Hand-Mixer Electric Carving Knife Offset Spatula Ruler Quart Freezer Ziplock Bag Resources Cuisine: Holiday Baking, Pistachio Pinwheels, pg. 45 Kitchen Savvy: adding eggs and dry ingredients in baking The Joy of Baking: Butter or shortened cakes recipe Click here for my Facebook thread on Norene’s Kitchen (Norene Gilletz) on adding eggs one at a time >> Iced Cinnamon Roll Cookies 2013-08-05 16:38:02 Yields 40 Write a review Save Recipe Print Prep Time 1 hr Cook Time 25 min Total Time 1 hr 25 min Prep Time 1 hr Cook Time 25 min Total Time 1 hr 25 min 122 calories 19 g 22 g 5 g 1 g 3 g 30 g 36 g 11 g 0 g 1 g Nutrition Facts Serving Size 30g Yields 40 Amount Per Serving Calories 122 Calories from Fat 44 % Daily Value * Total Fat 5g 8% Saturated Fat 3g 15% Trans Fat 0g Polyunsaturated Fat 0g Monounsaturated Fat 1g Cholesterol 22mg 7% Sodium 36mg 1% Total Carbohydrates 19g 6% Dietary Fiber 1g 2% Sugars 11g Protein 1g Vitamin A3%Vitamin C0% Calcium2%Iron1% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? For the filling ½ cup granulated sugar 2 tablespoons ground cinnamon For the dough 3 cups (15oz) all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon ½ teaspoon table salt 2 sticks (1 cup) unsalted butter, softened 1 cup...

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