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Archive for the ‘cookies’ Category

Chocolate Chip Trail-Mix Cookies

I went home for spring break and had a fantastic vacation, not just spending time with family, but spending time in my family’s kitchen.  After three months of not baking, I needed to get back in the swing of things. But there were so many things I wanted to make and experiment with! I had so many ideas for muffins and breads, that cookies just seemed so bland.

But I was flipping through my book of recipes for Cheryl’s Confections and remembered that over the winter break I made a chocolate chip cookie that had bittersweet chocolate in it, peanuts, and pistachios. Unfortunately this was out because I didn’t have pistachios or bittersweet chocolate. But I did have peanuts, and I had all the ingredients to make a twist on the classic chocolate chip cookie.

My additions to my classic gooey chocolate filled cookie includes dried craisins, peanuts, sunflower seeds, pumpkin seeds and raisins. The salty peanuts complements the rich chocolate, and every time you feel the additional crunch of a sunflower or pumpkin seed, or the sweet tartness of a craisin, your taste buds with thank you for the experience. If there has ever been flavor explosions in a cookie, this is it.

I am proud to also announce that this cookie is made with whole wheat flour, and organic cane sugar and organic brown sugar.

Experimentation or My Grandfather Hates Sugar

I’ve recently been doing a lot of experimenting, not just on creating my own recipes, but branching out and using ingredients  I would not have used under normal circumstances. I’ve made rice flour muffins (let’s just say not my greatest success), whole wheat pastry flour cupcakes (more on this for a future post), and upon the request of my grandfather, have been looking into alternatives for sugar.

Now, I’ve yet to come to any conclusive ways to perfect sugar free food, but I’m trying out a lot of options. Splenda and other artificial sweeteners are just that: artificial. I’ve used agave nectar before it’s pretty expensive and the same goes for honey and maple syrup. Molasses works for certain specific tastes, but not for everything.

After giving my grandfather a chocolate chip cookie to try he told me it was so sweet he lost his appetite. I don’t really eat my own food, but I’ve taste tested my chocolate chip cookies and I don’t think they’re too sweet. His opinion is that chocolate chips are sweet enough, there’s no need to add any sugar. He’s not diabetic, he just has the opposite of a sweet tooth. Let’s say my grandfather has a salty tooth.

I’m fine with constructive criticism, but I’ve never gotten that comment from anyone but my grandfather. Although I am looking for alternative sweeteners I will not, as my grandfather advised, let my mother take the sugar away from me. I’m in the process of experimentation which can be slow and arduous but generally generates results.

As it stands I was making biscuits at my grandfather’s house and couldn’t remember my standard biscuit recipe, not that it would have mattered because my aunt only had whole wheat flour. So I had been meaning to experiment with whole wheat biscuits for a while and figured then was as good a time as any. I decided to take some blueberries and turn my biscuits from plain to lemon blueberry fantastic. I threw together what I remembered from my standard recipe, added a handful or two of blueberries and a few long squeezes of lemon juice, substituted maple syrup for sugar, and mixed it up.

They came out like muffins. Not bad, just flavorless. The lemon taste was nonexistent and the dough had no flavor save for biting directly into a blueberry. I ate one, but smothered it in blackberry jam.

My grandfather asked me to give him one and I was expecting a dreary report of how bland it was and how I had missed the mark again, this time in the opposite direction. No, he loves it! He tells me it’s perfect and that it’s not too sweet (it’s not sweet at all). He suggests toasting it with butter.

One of these days I’ll create something we can both enjoy. But hey, if you have any sugar free baking tips I’d love to hear from you. I’ll be coming back to perfecting blueberry biscuits.

 

Sugar Cookies

What can really be said about the sugar cookie? It’s the cousin of the Snickerdoodle, the frost-it, ice-it, decorate-it-as-you-please-it cookie that you can never go wrong with purchasing. The sugar cookie is incredibly versatile, a simple gift  of a dozen to bring to a party is guaranteed to please even the pickiest of eaters.

My sugar cookies are topped with green sprinkles and are chewy perfection. There is nothing  do dislike about this cookie: they are soft and chewy and baked just until golden. One bite and you’ll want another. It’s a good thing they’re sold by the dozen.

Each dozen is $11.

Place an order through a comment.

Or contact me through my email at CherylsConfections21@gmail.com

Give me a call: (203) 459-0814 OR (203) 583-6001.

Snickerdoodles: guaranteed to make you smile

 

The name is funny, let’s be honest. I know I had to do a double take when I first came across a snickerdoodle recipe,but since then I’ve noticed that the charm of this cookie still hasn’t really worn off. I still laugh at the name and even just talking about these cinnamon and sugar dipped cookies makes me smile. That’s because snickerdoodles are inherently perfect in their design. They jazz up an ordinary sugar cookie but are not pretentious about it. There’s a balance that’s achieved through playing with the classic sugar cookie recipe and achieving something both uniquely its own and incredibly memorable.

It would be easy to write off the memorability of the snickerdoodle as just based on its name, but there are unforgettable flavors going on as well and an amazing texture. Eating a well made snickerdoodle is an experience.

You bite into the slightly crunchy outside and let the cinnamon and sugar coating melt on your tongue. As you chew you taste the familiar flavors of the sugar cookie you know so well, but the cinnamon in the dough adds a taste as unique to the snickerdoodle as its name. My snickerdoodles are the epitome of this experience.

Each dozen is $9.

Place an order through a comment.

Contact me via email: CherylsConfections21@gmail.com

Or via phone: (203) 583-6001 OR (203) 459-0814

 

 

 

 

Ingredients: All purpose white flour, granulated sugar, sweet cream salted butter, eggs, pure vanilla extract, baking soda, cream of tartar, and cinnamon.

 

Honey Oatmeal Cookies

If you read my previous blog on Quick and Flavorful Oatmeal you’ll know already how much I love oatmeal cookies. It’s ironic really that the only cookie I can ever fall for is oatmeal. I don’t like to eat sweets, I just love to make them, but I will fall hard, head over heels for an oatmeal cookie.  I knew immediately that I wanted to create my own and that my oatmeal cookie would have something most oatmeal cookies don’t: honey.

Nothing is better in oatmeal than the sweet taste of honey.  When that sweet taste is combined with the cinnamon spiced bite of an oatmeal cookie there’s a definite winner.

My honey oatmeal cookies are sweetened with pure clover honey and brown sugar to re-imagine the oatmeal cookie experience. Soft and chewy and brimming with the taste of oats, these cookies are further enhanced by a honey glaze drizzle.

Each dozen is $11.

Place your order through email: CherylsConfections21@gmail.com

through phone: (203) 583-6001 OR (203) 459-0814

or through a comment. Enjoy!

Cookie Ingredients: Rolled oats, all purpose enriched bleached wheat flour, brown sugar, granulated sugar, pure clover honey, eggs, ground cinnamon, pure vanilla extract, ground ginger, non-aluminum baking powder, baking soda.

Honey Glaze Ingredients: confectioners sugar, 1% milk, pure clover honey.

Blueberry Lemon Pinwheels

In honor of a cookie baking contest at the GreenSpring County Fair, I decided to whip up my own take on the classic pinwheel cookie. The idea for these pinwheels was inspired by my favorite combination of flavors: lemon and blueberry. Whenever I come across this combination I fall in love and so in making my own recipe I knew what I wanted to work with.

The result? Lovely pinwheel gems which have a lemon flavored base with just enough of a tang to balance out the sweetness of fresh and organic blueberry jam. Made like a jelly roll, the lemon dough is rolled into a rectangle, spread with blueberry jam and then topped with slivered almonds to add a nutty crunch. Nothing can top these cookies in flavor.

This recipe won 3rd place in the County Fair Competition.

Each dozen is $6. I do ship packages, standard shipping rates apply.

Place an order through email: CherylsConfections21@gmail.com

Order through the phone: 203-459-0814 OR 203-583-6001

Or, send me a comment.

Ingredients: All purpose enriched bleached wheat flour, sweet cream salted butter, vegetable shortening, eggs, granulated sugar, pure lemon extract, non-aluminum baking powder, blueberry preserves, almonds, pure vanilla extract.

Coconut Macaroons

I finally get to post about an actual recipe! This is even more exciting because not only did I get the chance to bake while at school but I got to bake for a Passover Seder (pronounced say-der) with two of my friends. This is a big deal when there are very few places on campus with ovens and Passover baking only comes once a year so the entire experience felt even more special than I could have imagined.

Quick background on Passover: for the eight days of Passover, Jews are not permitted to eat anything which contains leavening ingredients. Bread, bread products, anything with yeast, baking powder, baking soda, etc is off limits. Anything which expands is also out of the question, including corn, rice, soy, etc. Baking for Passover is naturally difficult, but there are tons of recipes out there with great ideas.

Now, macaroons.

Ingredients:

3 egg whites

1/2 cup sugar

14 oz sweetened shredded coconut

Instructions:

1. Preheat oven to 350 degrees.

2. With a whisk, whisk together egg whites and sugar until fluffy. There should be a layer that looks like foam on top. (Thankfully the recipe does not require soft peaks)

3. Stir in the shredded coconut.

4. Drop by teaspoons onto a greased baking sheet (parchment paper works just as well)

5. Bake at 350 for 20 minutes.

Enjoy all year round.