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cookies

Canadian Recipes/ Featured

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Okay, I’m out of vacation mode, I’ve done all the laundry and put away our suitcases. It’s time to get back into the kitchen and back onto this blog. The baby is down for her morning nap, and these naps have usually been running 2 hours, so it’s the perfect time to post this recipe. I might even have time to have a quick nap before she wakes up!

One of the things I’ve been trying to work on is eliminating food waste in our household, by using leftovers more creatively and by using ingredients more effectively. For example, tomato paste. Most of my favourite pasta recipes or stew recipes call for 1 or 2 tablespoons of tomato paste, so I’d go out and buy a can of tomato paste. I’d make the recipe, and the opened can would sit in the fridge until it grew mold and I threw it away. A can of tomato paste is only about a dollar, but still, what a waste! So with tomato paste, I try to make a few recipes within the week that call for tomato paste so that I can use up the can.

The same applies for pure pumpkin puree. The pumpkin puree that I buy comes in a huge can. The pumpkin pie that I make only calls for one cup of pumpkin puree, so what do I do with the rest of the can? Well, I decided to make some sort of pumpkin cookies recipe. It took a few tries and some not-so-good batches, but I’ve tweaked the perfect pumpkin snickerdoodles recipe. These are currently in our cookie jar and I am devouring them! Sadly, I can’t eat pumpkin pie anymore because of all the dairy in it, so this will be the primary use of my cans of pumpkin puree now.  Does anyone have any good dairy-free recipes that call for pumpkin puree?

Pumpkin Snickerdoodles

Print Recipe
Serves: 15-18 cookies Cooking Time: 15-18 minutes bake time

Ingredients

  • 1/2 cup salted butter, softened
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 6 tbsp pumpkin puree
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cup all purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • CINNAMON SUGAR
  • 1/4 cup white sugar
  • 1 tsp ground cinnamon

Instructions

1

Using a hand mixer, cream butter, white sugar, brown sugar and pumpkin puree together until smooth. Add the egg and vanilla and mix well.

2

Whisk together flour, baking powder, salt and ground cinnamon in a separate bowl. Slowly add the dry ingredients to wet ingredients, mixing as you go until just incorporated. If the dough is a little too wet, add a little more flour in, a tablespoon at a time. The dough should be only slightly sticky and firm enough that you can mold them into balls.

3

Cover the bowl with the dough with plastic wrap and chill in the fridge for an hour or in the freezer for 15 minutes. I usually chill it in the freezer while I clean up the kitchen and preheat the oven.

4

Preheat oven to 350 degrees. On a small plate mix the cinnamon sugar ingredients together. Preparing baking sheets by lining with parchment paper.

5

Roll the dough into balls (about 1 tablespoon of dough). Coat them with the cinnamon sugar mixture and place on the baking sheet a couple inches apart.

6

Bake for 15-18 minutes until they are firm to the touch. Let them cool and enjoy!

 

Beer and Wine Pairings/ Canadian Recipes/ Featured

Ginger Molasses Cookies

Does anyone else feel like November is just going by too fast? Next thing you know, Christmas will be here! I feel like I’m behind on putting Christmas decorations up. So far, I just have my front entry way decorated, but I haven’t had time to put my wreath up on the front door or put up my Christmas tree. I have it written down in my to do list, but I keep on putting it off day after day. The goal is to get all the decorations up before the end of the month!

Christmas decorations are up in the front entry!

Christmas decorations are up in the front entry!

The baby is down for her morning nap, so I have a couple hours. Instead of putting up the tree though, I’m in the mood to make some cookies. With Christmas around the corner, I’ve decided to make some Ginger Molasses Cookies. I’m hoping that the smell and taste of these cookies will get me in the holiday mood and give me some motivation to put up the Christmas tree. These cookies are deliciously soft and chewy and are my personal favourite. My husband still prefers my Snickerdoodles over these ones, but too bad for him.

Oh, let’s talk about wine pairings! There are a couple of types of wines that would go very well with these ginger molasses cookies. For all you white wine lovers out there, a nicely chilled German Riesling would pair well with the spicy notes of the ginger in this cookie. My personal favourite is the Dr. Loosen Riesling. For all the red wine lovers, the bright acidity of a Pinot Noir would pair well with the richness of the molasses in this cookie.  I haven’t found a Pinot Noir that I absolutely love yet though – anyone have any recommendations?

cookies-and-dr-loosen

Give this recipe a try and please send me your Pinot Noir recommendations!

Ginger Molasses Cookies

Print Recipe
Serves: 12-15 cookies Cooking Time: 10 minutes bake time

Ingredients

  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 3/4 cup unsalted butter, softened
  • 3/4 cup white sugar
  • 1 large egg
  • 1/4 cup molasses
  • White sugar to roll the cookies in

Instructions

1

Line a large baking sheet with parchment paper and set aside.

2

In a medium bowl, whisk together the dry ingredients - flour, baking soda, salt, cinnamon, cloves, and ginger. Set aside.

3

In a large bowl, beat together the butter and white sugar for 2-3 minutes until light and creamy. I used my hand mixer. Add the molasses and egg, and beat for another 2-3 minutes.

4

Stir in the dry ingredients and mix until combined.

5

Refrigerate the dough for about 20 minutes or pop the bowl in the freezer for 10 minutes. (I usually take this time to clean up the kitchen a bit and preheat the oven to 375 degrees F).

6

Roll the dough into 1-inch balls and roll the balls in the white sugar. Space the balls about an inch apart on the cookie sheet and bake in the 375 degree oven for 12-15 minutes.

7

Cool the cookies completely and enjoy!

Canadian Recipes/ Featured

Easy Snickerdoodles

Easy Snickerdoodles

There are two types of people in this world – people who like thin, crispy cookies and people who like thick and chewy cookies. I am the second type of person. I like my cookies to be nice and soft, with a nice chew. Thin and crispy cookies remind me of store-bought  or vending machine cookies, while thick and chewy cookies seem more homemade and substantial to me.

Another way I like my cookies – easy to make. Sometimes I want a cookie within 30 minutes, and I do not have time to wait for dough to chill or rise or whatever. I also don’t want to make a cookie where there are unusual ingredients that I have to make a special trip to the grocery store for.

And this is where my Snickerdoodles recipe comes in. It uses pantry staples and only takes about 10 minutes prep time and 15 minutes bake time.  Definitely quick enough to satisfy those sudden cookie cravings. Our cookie jar at home is usually stocked with Snickerdoodles for easy snacking.

The trickiest part of this recipe is probably ensuring the correct dough consistency. It can’t be too crumbly and it can’t be too sticky – it just needs to hold together. Take your time and sprinkle in an teaspoon of flour at a time if the dough is too sticky, or a teaspoon of water at a time if the dough is too crumbly.

When scooping 1/4 cup of dough at a time in a ball, you’re going to think that these are way too big and there’s no way this will cook through. Don’t worry about it – I guarantee they will cook through into thick, soft and chewy cookies!

Give this recipe a try and let me know what you think! Do you like your cookies thin and crispy or thick and chewy?

Easy Snickerdoodles

Easy Snickerdoodles

Print Recipe
Serves: 12-15 cookies Cooking Time: 15 minutes

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 1/4 cup sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 3 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup sugar
  • 1 1/2 tsp cinnamon

Instructions

1

Mix butter and sugar together until light and fluffy (I just used my hand mixer)

2

Add in egg and vanilla and mix until combined.

3

In a separate bowl, combine flour, baking powder, salt and whisk to combine

4

Add flour mixture to butter mixture, a cup at a time, mixing well between each addition.

5

The dough should not be sticky or crumbly. If it is too sticky, add a tsp or so of flour at a time until it is not sticky. If it is too crumbly, mix in water a tsp at a time until the dough holds together.

6

Mix cinnamon and sugar together into a small dish or plate.

7

Measure the dough with a 1/4 cup measure and roll into balls. Roll each ball in the cinnamon sugar mixture to coat well and place on a cookie sheet lined with parchment paper.

8

Bake at 350 degrees F for 15 minutes.

9

Let cool for a few minutes before eating!