Sunday, November 19, 2017

Vanilla Sprinkle Cookies

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Vanilla Sprinkle Cookies

Vanilla Sprinkle Cookies
This is the fifth and final recipe I baked for a Pre-Thanksgiving Potluck at work earlier this week. I had a total of 10 1/2 hours of sleep in 2 days to bake all the cookies. Hubby was happy since I filled the cookie jar for us both to share! This recipe does not require a mixer and is super easy to do. I changed the sugar from granulated to vanilla sugar to amp up the vanilla flavor profile. This cookie has a nice bite, and is at first chewy and then you get a little crunch from the jimmies sprinkles and nonpareils. I used fall/Halloween colors to coincide with the season, but use whatever color combinations you prefer. A colleague said these would be great ice cream sandwich cookies and I think so too. See recipe below.

Close-up of Vanilla Sprinkle Cookies
Yield: 3 Dozen Medium Size Cookies or 2 Dozen Large Cookies

Ingredients
3 cups King Arthur All-Purpose Flour

2 teaspoons Cornstarch

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Coarse Salt

1 2/3 cups Vanilla Sugar

1 cup (2 sticks) Unsalted Butter, melted and cooled

2 Large Eggs

2 teaspoons Vanilla Extract

3 tablespoons Jimmies Sprinkles

2 tablespoons Colored Nonpareils

Vanilla Sprinkle Cookies
Directions
Heat oven to 350 degrees.

Line baking sheets with parchment paper.

In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt; set aside.

Melt butter in a small sauce pan over medium heat. Cool to room temperature and with a spatula stir in vanilla sugar.

In a large bowl, combine with a spatula the eggs and vanilla extract and then add to the butter/sugar mixture.

All the cookies I baked for a Pre-Thanksgiving Potluck at work!
Add flour mixture (dry ingredients) to wet ingredients and combine with a spatula.

Add sprinkles and nonpareils and stir together with a spatula.

Once dough has formed, cover with plastic wrap and freeze for 1/2 hour or chill in fridge for 1 hour.

My Two Frys label
Using a tablespoon or cookie scoop, form and place dough balls on baking sheets spacing 2 inches apart.

Bake for 11-13 minutes. Cookies will look slightly underdone, but will continue to cook on baking sheet.

Wait 3 minutes and transfer to wire racks to cool completely.

The Funfetti Cookies recipe is from Sugar Spun Run:
https://sugarspunrun.com/funfetti-cookies/

Enjoy!

-Sophia/Two Frys

Saturday, November 18, 2017

Dark Chocolate Walnut Cookies

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Dark Chocolate Walnut Cookies
This is the fourth of five cookie recipes I baked for a Pre-Thanksgiving Potluck at work earlier this week. This recipe does not require a mixer and is simple to do. I changed the recipe to a dark chocolate cookie since this is my favorite kind of chocolate. This cookie is chewy, crunchy from the toasted walnuts, not too sweet, and full of dark chocolate flavor. See recipe below.

Yummy Dark Chocolate Walnut Cookies

Yield: 2 Dozen Cookies

Ingredients
1 1/2 cups King Arthur All-Purpose Flour

1/2 cup Unsweetened Dark Cocoa Powder

1 teaspoon Baking Soda

1/2 teaspoon Coarse Salt

1 cup Light Brown Sugar, packed

3/4 cup Melted Unsalted Butter, cooled

2 Large Eggs

2 teaspoons Vanilla Extract

3/4 cup Toasted Walnuts, roughly chopped

Dark Chocolate Walnut Cookies
Directions
Heat oven to 350 degrees.

Line baking sheets with parchment paper.

Add walnuts to a baking sheet and toast for about 8 to 10 minutes. Keep an eye on them so they do not burn! Let them cool and then roughly chop; set aside.

Melt butter in a small sauce pan over medium heat. Cool to room temperature; set aside.

In a large bowl, whisk together the flour, baking soda, dark cocoa powder, and salt; set aside.

In a large bowl, combine with a spatula the light brown sugar, eggs, and vanilla extract.

Add flour mixture (dry ingredients) to wet ingredients and combine with spatula.



Add cooled melted butter and stir with spatula.

Fold in walnuts.

Once dough has formed, cover with plastic wrap and freeze for 1/2 hour or chill in fridge for 1 hour.

Using a tablespoon or cookie scoop, form and place dough balls on baking sheets spacing 2 inches apart.

Bake for 9-11 minutes.

Wait 3 minutes and transfer to wire racks to cool completely.

The Fudgy Chocolate Walnut Cookies recipe is from Sweet and Savory Pursuits:
http://www.sweetandsavourypursuits.com/fudgy-chocolate-walnut-cookies/

Enjoy!

-Sophia/Two Frys

Friday, November 17, 2017

Lemon Cookies

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Lemon Cookies
Here is the third of five cookies recipes I baked for a Pre-Thanksgiving Potluck at work earlier this week. The cookie is soft and chewy with a tender crumb, and has the perfect balance of lemon from the zest, extract, and juice. If you are a lemon lover like I am, you need to make these cookies. I looked around for a recipe I would like, but read so many mixed reviews I decided to come up with my own recipe. See recipe below.

Dreamy tasting Lemon Cookies
Yield: 2 1/2 Dozen Cookies

Ingredients
2 cups King Arthur All-Purpose Flour

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1/2 teaspoon Coarse Salt

1 cup Granulated Sugar

12 tablespoons (1 1/2 sticks) Unsalted Butter, softened and cut into cubes

2 Large Eggs

2 tablespoons Lemon Zest (Zest of 4 lemons)

3 tablespoons Freshly Squeezed Lemon Juice (About 2 Lemons)

1 teaspoon Lemon Extract

Lemon Cookies
Directions
Heat oven to 350 degrees.

Line baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

Using a mixer with the paddle attachment on medium speed, cream sugar and butter until light and fluffy, 1-2 minutes.

Add lemon zest and mix for bout 30 seconds.

Add eggs one at a time and mix just until incorporated.

Add lemon juice and lemon extract and mix until combined.

Turn mixer to low speed, and gradually add flour mixture until incorporated.

Lemon Cookies are do divine!
Once dough has formed, cover with plastic wrap and freeze for 1/2 hour or chill in fridge for 1 hour.

Using a tablespoon or cookie scoop, form and place dough balls on baking sheets spacing 2 inches apart.

Bake for 10-12 minutes or until cookies are set and slightly browned around the edges.

Wait 3 minutes and transfer to wire racks to cool completely.

Enjoy!

-Sophia/Two Frys

Thursday, November 16, 2017

Gingerbread Cookies

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Gingerbread Cookies
This is the second recipe I baked for a Pre-Thanksgiving Potluck at work earlier this week. The recipe is a crinkle cookie but since I did not add powdered sugar (just not a fan of it), I just call them Ginger Cookies. I love the spice this cookie has from the ginger spice. The molasses and dark brown sugar are what gives the cookie a deep brown color, and it is moist, and chewy. It also has the right amount of cinnamon and is not overpowering. See recipe below.

Tasty Gingerbread Cookies
Yield: 2 Dozen Cookies

Ingredients
3 cups King Arthur All-Purpose Flour

3/4 teaspoon Baking Soda

1/2 teaspoon Coarse Salt

1 cup Dark Brown Sugar, packed

1 tablespoon Ground Cinnamon

1 tablespoon Ground Ginger

1/2 teaspoon Ground Cloves

12 tablespoons (1 1/2 sticks) Unsalted Butter, softened and cut into cubes

3/4 cup Molasses

2 tablespoons Milk

24 Pumpkin Shaped Sprinkles (optional, I use Wilton)

Gingerbread Cookies
Directions
Heat oven to 350 degrees.

Line baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves; set aside.

Using a mixer with the paddle attachment on medium speed, cream sugar and butter until light and fluffy, 1-2 minutes.

Add molasses and milk, and mix until incorporated; about 30 seconds.

Turn mixer to low speed, and gradually add flour mixture until combined.

Once dough has formed, cover with plastic wrap and freeze for 1/2 hour or chill in fridge for 1 hour.

This dough is very sticky from the molasses so it requires chilling.

Using a tablespoon or cookie scoop, form and place dough balls on baking sheets spacing 2 inches apart.

Bake for 10-12 minutes or until cookies are set and slightly browned around the edges.

Wait 3 minutes and if desired press a pumpkin shaped sprinkle into the center of the cookie (do this while the cookie is warm if not it will not stick), and then transfer to wire racks to cool completely.

The Ginger Crinkle Cookies recipe is from, If You Give A Blonde A Kitchen:
https://www.ifyougiveablondeakitchen.com/2015/12/04/gingerbread-crinkle-cookies/

Enjoy!

-Sophia/Two Frys

Wednesday, November 15, 2017

Pumpkin Chocolate Chip Cookies

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Pumpkin Chocolate Chip Cookies
I made cookies as my contribution to a Pre-Thanksgiving Potluck at work earlier this week. This is the first of 5 recipes I baked for it and all the cookies were a success. The Pumpkin Chocolate Chip Cookies recipe is adapted from Food Network. I reduced the baking soda by 1 teaspoon, added more Pumpkin Spice, and used Dark Chocolate Chips instead of Semisweet ones. If you do not have Pumpkin Spice, check out my recipe here to make your own. The cookies are soft, moist with a cake-like texture, and chewy. They have the perfect balance of pumpkin spice and dark chocolate. See recipe below.

Close-up of Pumpkin Chocolate Chip Cookies
Yield: 3 Dozen Large Cookies or 6 Dozen Small Cookies

Ingredients
3 cups King Arthur All-Purpose Flour

1 teaspoon Baking Soda

1/2 teaspoon Coarse Salt

1 cup Granulated Sugar

1 cup Light Brown Sugar, lightly packed

2 tablespoons Pumpkin Spice

1 cup (2 sticks) Unsalted Butter, softened and cut into cubes

2 Large Eggs

1 teaspoon Pure Vanilla Extract

1 cup Libby's 100% Pure Pumpkin (or homemade)

1 package (12 oz.) Hershey's Kitchens Special Dark Chocolate Chips

Yummy Pumpkin Chocolate Chip Cookies
Directions
Heat oven to 350 degrees.

Line baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking soda, salt, and pumpkin spice; set aside.

In a medium size bowl, whisk together granulated sugar and light brown sugar; set aside.

Using a mixer with the paddle attachment on medium speed, cream sugars and butter until light and fluffy, 1-2 minutes.

Add eggs one at a time, vanilla extract, and pumpkin puree, and mix on medium speed until incorporated.

Turn mixer to low speed, and gradually add flour mixture until combined.

With a spatula, fold in dark chocolate chips.


Pumpkin Chocolate Chip Cookies
Once dough has formed, cover with plastic wrap and freeze for 1/2 hour or chill in fridge for 1 hour.

Using a tablespoon or cookie scoop, form and place dough balls on baking sheets spacing 2 inches apart.

Bake for 13-15 minutes or until cookies are set and slightly browned around the edges.

Wait 3 minutes and transfer to wire racks to cool completely.

The Pumpkin Chocolate Chip Cookies recipe is adapted from Food Network:
http://www.foodnetwork.com/recipes/pumpkin-chocolate-chip-cookies-recipe-1946557

Enjoy!

-Sophia/Two Frys

Wednesday, November 1, 2017

Sugar Skull Cookies

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Sugar Skull Cookies
Sugar Skulls are part of the Feliz Dia de los Muertos (Happy Day of the Dead) celebration in Mexico! It is a happy day to honor family and ancestors that have passed on. To honor members of my family long gone, I baked Sugar Skull Cookies using the vanilla sugar cookie recipe from my Halloween Cookies.

One of the Sugar Skull Cookies
I love the wafer paper designs used to make the sugar skull cookies. They are just like coloring in a book but with edible markers and edible paper. I colored the wafer sheet first and let them dry a few hours and then carefully cut them. The wafer paper breaks easily so be careful with this step.

To adhere the wafer paper on the skull cookies, I decorated first with Royal Icing and let them dry overnight. I then used a brush on the undecorated side of the wafer skulls and gently pressed them onto each cookie. It is important to let them set overnight so they do not stick together and the wafer paper tears.

For History of Day of the Dead & the Sugar Skull Tradition, visit:
http://www.mexicansugarskull.com/support/dodhistory.html

Enjoy!

-Sophia/Two Frys

Tuesday, October 31, 2017

Halloween Cookies

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Halloween Cookies I made this year. I made several of most of these.

Skulls

Close-up of Skulls
Halloween is my favorite time of year after Christmas and I love baking and decorating Halloween Cookies. This year, I did new cookies such as Bride of Frankenstein, Spider Web, Witch Face, Pumpkin Candy Bucket, Ghost with Feet, Witch and Tombstone Wafer Designs, Eye Monster and Mummy.

Ghosts, Spider Webs, Mummy, Witch Silhouettes

Close-up of Ghosts, Spider Webs, Mummy, Witch Silhouettes

Ghosts, Spider Webs, Mummy, Witch Silhouettes

Ghosts, Spider Webs, Mummy, Witch Silhouettes
I baked up a batch of Vanilla Sugar Cookies and ended up with 5/12 dozen cookies as seen in this post and the previous Halloween posts. To make all these cookies, I split it up in two days.

Bats, Ravens, Ouija piece, Owls

Close-up of Bats, Ravens, Ouija piece, Owls

Witch Hats, Crescent Moons, Cauldrons, Witch Brooms, Cats

Witch Hats, Crescent Moons, Cauldrons, Witch Brooms, Cats

Witch Hats, Crescent Moon, Cauldrons, Witch Broom, Cats

 Cats

On the first day, I make the dough and bake the cookies and on the second day, I make a large batch of Royal Icing and make all the colors I need and decorate the cookies.

Tombstones: Ann M.T. Grave, Myra Maines, Anita Shovel, Doris Ajar, 2 RIP Wafer Paper Designs

Tombstones: Coffins with Bats, Ann M.T. Grave, Myra Maines, Anita Shovel, Doris Ajar, 2 RIP Wafer Paper Designs

Candy Corn, Jack O' Lanterns, Pumpkin Candy Buckets


I always let the cookies dry overnight before I put them in gift bags/tins. This step is crucial. See links below for the cookie and icing recipes.

Haunted House
Bride of Frankenstein and Frankenstein

Witch Hat, Witch Face, Witch Broom, Cauldron

Witch Face, Eyeball Monster, Dracula
For the Vanilla Sugar Cookie Recipe visit, Sweetopia:
http://sweetopia.net/2009/12/sugar-cookie-recipe/

For the Royal Icing Recipe and Video Tutorial visit, Joy of Baking:
http://www.joyofbaking.com/RoyalIcing.html

For the Pumpkin Candy Bucket Tutorial visit, Sweet Sugarbelle:
http://www.sweetsugarbelle.com/2014/10/halloween-candy-bucket-cookies/

Enjoy!

-Sophia/Two Frys

Monday, October 30, 2017

Jack Skellington Cookies

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Every October, my Jack Skellington coffee mug is used and doll proudly sits on my desk. This year, I bought a nice plaque from Walgreens as seen below. I love Tim Burton's The Nightmare Before Christmas movie and for Halloween,  I just have to make Jack Skellington cookies. Jack Skellington is the "Pumpkin King" of Halloween town and is one of my favorite animated characters.

Jack Skellington Cookies

Jack Skellington Cookies
I used Ghirardelli White Melting Wafers to make the Jack molds. To melt the candy wafers, place in a pastry bag that is knotted on top in the microwave for 30 seconds at a time until they melt. My candy wafers took about 1 1/2 minutes to melt. Snip the tip and fill your molds. Tap the molds on your counter top to pop any air bubbles. Freeze for 15 minutes and carefully release. I kept the jack skellington candies in the fridge until I needed them.

Close-up of Jack Skellington Cookies

Jack Skellington Cookies
I first decorated each cookie with Royal Icing and while it was wet, I pressed a Jack Skellington candy on top. I let the cookies dry overnight.

Jack Skellington Molds

Ghirardelli White Melting Wafers

Wafers in pastry bag
For the Vanilla Sugar Cookie Recipe visit, Sweetopia:
http://sweetopia.net/2009/12/sugar-cookie-recipe/

For the Royal Icing Recipe and Video Tutorial visit, Joy of Baking:
http://www.joyofbaking.com/RoyalIcing.html

Enjoy!

-Sophia/Two Frys