Mauve Cabinets and a Bottle of Red

My two passions–Food and books

Cocoa oatmeal cookies May 14, 2012

Filed under: cookies,Cookout/Potluck,My Recipes — hmills96 @ 6:02 pm
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Yes, I’m still alive! I know it has been forever. I’m after two moves, some budget adjustments, and a lot of ups and downs, I’m finally cooking again.

Boy, does it feel awesome! I’ve been cooking 3-4 times a week, instead of taking the lazy way out with ramen or popcorn.

Yesterday I even got the urge to bake! These cookies were actually going to be muffins, but then I realized my muffin pan is in storage. It was a VERY sad moment. Until I made a few adjustments and pulled these babies out of the oven.

I think my new roommate is pretty psyched to be getting spoiled!

Cocoa Oatmeal Cookies
Original recipe

1 cup butter, softened
1 1/2 cup white sugar
3 Tbsp molasses
2 eggs
1 tsp vanilla
1 1/2 cups flour
1/3 cup cocoa powder
1/2 tsp salt
1/4 tsp cinnamon
3 cups rolled oats
1 cup raisins

Preheat oven to 350 degrees.

Mix together butter, sugar, and molasses.

Beat in eggs and vanilla.

Mix together flour, cocoa, baking soda, salt, and cinnamon. Stir into wet ingredients one third at a time.

Stir in oats and raisins.

Drop into greases cookie sheet. Bake 10-12 minutes.

Try really hard to let these cool. Fail. Burn your mouth on a scalding hot raisin. Keep eating.

Just kidding on the last part. Really…that raisin was HOT.

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Chai Snickerdoodles March 21, 2011

Filed under: cookies,Family — hmills96 @ 10:27 am

At any family gathering, there are two things that have to be on the menu: ┬áRice Krispy Treats and Snickerdoodles. My uncle LOVES my mom’s Snickerdoodle cookies. I never cared for them much–but I think that was mostly because I always went for the ones with chocolate in them. But in the past few years, my chocolate cravings have reduced, and I’m finding that I want more spice. Now I’d rather pick up a Snickerdoodle than anything else!

When I saw this recipe, I immediately thought of my uncle. And who’s fooling…myself. Even better, they are CHAI Snickerdoodles. One of the downsides of not “using” caffeine, is that I cannot have Chai anymore. Man I love that stuff. But the black tea it’s made with is almost always caffeinated. Sigh…

The cream cheese in these cookies give them a moist, but crumbly texture. Don’t turn your nose up if you don’t like cream cheese, you can’t really taste it, but it definitely makes these cookies extraordinary. I also like that the spice mix is a little more complicated than the usual Snickerdoodle mix. These take a little time to make, because of the chilling time–and let’s be honest, they are a little messy too. But it’s all worth it when you take that first warm bite. My coworkers will be heaven tomorrow.

Chai Snickerdoodles
Adapted from Sugar Plum Blog

2 Tbsp sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 cups all-purpose flour (I ran out of AP, so I did 75% AP and 25% bread flour)
1/2 tsp baking soda
1/4 tsp salt
1/4 cup butter
1/2 cup cream cheese (1/2 a brick)
2 tsp honey
2/3 cup sugar
1 tsp vanilla
1 egg

In a small bowl, mix together 2 Tbsp sugar and spices. Set aside.

In another bowl, mix flour, baking soda and salt.

In your mixer, cream butter, cream cheese, 2/3 cup sugar, honey, and vanilla until creamy. Beat in egg until combined. Slowly add flour on low speed until mixed.

Chill dough about 20 minutes.

Roll dough into 1 inch balls. Roll balls in spice mixture. Place on cookie sheet and flatten slightly with your fingers.

Bake at 350 for 9-10 minutes or until puffed and golden.

 

Peanut Butter Brownies May 18, 2010

There are days in every woman’s life where we just have to make a batch of brownies. You girls know what I’m talking about. You might not even be hungry, or have any intention of eating them. There’s just something soothing about baking that is inexplicable. Even my mom, who hates to cook, would make a batch of Scotcheroos on such days (I loved those days).

Yesterday was one of those days for me. I just needed to bake. Even if there is no one here to eat them but me.

Peanut Butter Brownies

Adapted from Smitten Kitchen

2 sticks salted butter, softened
1 3/4 cups sugar
2 large eggs, plus 1 yolk
1 cup creamy peanut butter
2 tsp vanilla extract
2 cups flour
1 1/2 cups chocolate chips

1 1/2 cups chocolate chips
1/2 cup heavy cram
1 Tbsp butter

Preheat oven to 350 degrees.

Cram butter and sugar until light and fluffy. Add peanut butter. Beat in eggs and vanilla. reduce mixer speed to low, then mix in flour until just combined. Mix in chocolate chips and spread batter into greased 13×9 baking pan.

Bake until brownies are golden brown, about 40 minutes.

Put chocolate chips in heat-proof bowl. Bring cream to boil in small saucepan. Pour over chocolate chips and let mixture stand for one minute. Whisk in butter until mixture is smooth. Spread ganache on cooled brownies and let stand until set.

 

Mint Chocolate cookies December 9, 2009

Filed under: Chocolate,cookies,My Recipes — hmills96 @ 1:21 am
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This has been a rough week. 3 employees have left, 3 have been out sick. We hit a gas line on a job, we have a gas leak in the office. It’s snowed, it’s rained, it’s freezing cold and our heat is turned off.

On top of that, I’ve had test after test ran last week. I told J. “I’ve been poked more times than Paris Hilton!” Apparently there’s nothing major going on, I do have a cyst on my right ovary, but we aren’t doing much about it at this point. Just “wait and see.” It’s better news than it could have been, but it’s still a bit scary.
When it all gets to much to bear, what else is there to do but bake? I pulled out an old recipe of mine. These are my best friend’s absolute favorite cookies. He was sooooooo mad when he found out I made them (he does not live in the same town). They are the perfect milk cookies, not really soft, not really crisp. Just the kind of chewy texture that demands a big icy glass.
Mint Chocolate Cookies
Recipe by me!

1/2 cup butter, softened
1/2 granulated sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup Andes mint chips

Preheat oven to 350.

Cream butter and sugars in mixing bowl. Add egg and vanilla and mix at medium speed.
In separate bowl, mix together dry ingredients.
On low speed, add dry ingredients to the wet. Mix well. Stir in chips.

Drop dough onto greased cookie sheet. Bake for about 12 minutes. Cool and enjoy!
Oh and don’t take these anywhere near plumbing technicians or they will be gone before you know it!
 

Thanksgiving Yummies November 15, 2009

Filed under: cookies,Fall/Winter,holiday,NaBloWriMo,Pumpkin — hmills96 @ 9:07 pm

My sister asked me for this recipe today, so I figured I’d post it on here. I’m not really cooking today, sort of taking the weekend off since it’s my birthday weekend.

My aunt brought these to Thanksgiving a few years ago. My sisters and I DEVOURED them. Seriously, we could not keep our hands out of the container. Mom kept telling us to stop eating cookies or we couldn’t complain about our weight (it was during those awkward high school years when we all had self esteem issues). We didn’t care. We kept going back for more and more and more.
For my wedding shower, my sister put together a book of recipes from everyone in attendance. Aunt Ellen submitted this one, because she knew how much I loved these cookies. These are dangerous. Proceed with caution.
Pumpkin Cookies
From Aunt Ellen

1 cup butter, softened
2 cups white sugar
2 cups pumpkin
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
4 cups flour

Preheat oven to 350.
Cream butter, sugar, and pumpkin.
Add the rest of the ingredients, mix well.
Drop cookies onto greased pan. Bake for 8-10 minutes.
Cool Completely.
Ice with cream cheese frosting.

Cream Cheese Frosting
From Aunt Ellen

8 oz cream cheese
1 tsp vanilla
1 stick softened butter
16 oz powdered sugar

Mix together cream cheese, vanilla, and butter. Slowly mix in powdered sugar until you come to your preferred consistency and sweetness. (I like to taste the cream cheese, some people prefer it a lot sweeter. I never use all 16 oz of sugar.)