Snickerdoodles, Take 2

I didn't really like the way my snickerdoodles turned out the last time, so this time I used a different recipe. I followed Smitten Kitchen's recipe exactly, and the results were fantastic. Mine turned out fatter than hers (hers appear more flattened) but I like my puffy ones. They are staying soft, chewy, and slightly cakey (basically the perfect snickerdoodle) for 4 days now. But I'm down to the last one so I won't be able to check Day 5. I wish the Snickerdoodle smell would stay in my kitchen forever.

Please refer to Smitten Kitchen for the great recipe! It's definitely a keeper.

Chocolate chip cookies

I've been on such a baking crazy lately, I can't keep up with my blog! It's becoming a compulsion...

I know everyone is always on the quest for the perfect chocolate chip cookie (as am I) and I think this one may come pretty darn close. I got this recipe from my cousin, who got it from a friend, so my credit goes out to the both of them. The original recipe calls for nuts but I omitted just because I didn't have them around. I love chocolate chip cookies with walnuts though, and will definitely add them next time.

The result was a perfectly chewy middle with a slightly crisp edge, just the way I like it. They stayed this way for several days, although I can't give you an exact amount of time because they were all gone in less than a week.

Chocolate Chip Cookies

Yields 2 1/2 dozen cookies

1/2 cup butter
1/2 cup sugar
1/4 cup light brown sugar
1 egg
1 tsp. vanilla
1 cup + 2 Tbsp. flour
1/2 tsp. baking soda
1/2 tsp. salt
2/3 cup chopped nuts
8 oz. semisweet or bittersweet chocolate*

Preheat oven to 375 degrees.
Cream butter, sugars, egg, and vanilla.
Stir in flour with baking soda and salt; blend into creamed mixture.
Add nuts. Break or cut chocolate bar in to small chunks. Stir into dough.
Drop onto ungreased baking sheets. Bake at 375 for 8-10 minutes. Cool.

*My cousin uses Trader Joe's Bittersweet pound plus bar (use half or more). I didn't have time to wait in the endless lines at Trader Joe's so I used regular semi-sweet chocolate chips for mine. I'll definitely have to try her way though!

Pecan Squares

I have this old book I bought in the bargain section at B&N years and years ago. I don't even know if it's still in print. I did a quick Google search on it and it doesn't have the best reviews, which puzzles me, because of the recipes I have tried from it, they've all been fantastic. I think it was more of the techniques of some of the more complicated recipes that people were not a fan of.

I made these pecan squares for a summer BBQ and they were great. I was told they also freeze well so if you have some extra left over, stick them in the freezer and bring them out when you have unexpected guests or are in need of a quick dessert. The crust is light, buttery, and just crumbly enough, while the topping is all chewy and nutty and just plain delicious. Drool.


Pecan Squares

Yield: variable, depending on size of squares

For the crust:
2 cups all purpose flour
1/2 cup granulated sugar
1 cup cold butter, chopped
1 egg
zest of 1 lemon
pinch of salt

For the pecan topping:
1/2 cup butter
1/4 cup honey
1/4 cup granulated sugar
1/2 cup firmly packed brown sugar
5 tablespoons whipping cream
4 cups pecan halves
powdered sugar for dusting (optional)

Preheat oven to 375 degrees F. Lightly grease a baking dish (13x9) with butter or cooking spray.
For the crust:
Sift flour, salt, and sugar. Add butter and work through flour mixture until it resembles coarse crumbs.
Add egg and lemon zest and blend with fork until mixture just holds together.
Put mixture into greased baking pan and press into an even layer (it helps to flour your fingers to do this).
Prick the dough all over with a fork. Bake at 375 for 15 minutes. Remove from oven but keep it on while you make the topping.

For the topping:
In a saucepan on medium heat, melt butter, honey, and sugars. Increase heat and bring mixture to a boil for about 2 minutes, stirring occasionally.
Remove from heat. Stir in cream. Add pecans and make sure they are evenly coated with the mixture.
Pour nut mixture over the crust. Return to oven and bake for 25 minutes.
Allow to cool. Run a knife along the edges, then cut into squares. Dust with powdered sugar if desired.

Snickerdoodles

I'm moving to another apartment at the end of the week, and therefore have been using every excuse to bake instead of pack. The less flour, sugar, and butter I have, the less crap to move, right? It's logical.

Used up my last bits of butter to make snickerdoodles, and decided to throw some dark chocolate on top while I'm at it since I had some laying around (again, trying to lessen the contents in my fridge to move). The smell in my apartment is intoxicating. Trying so hard not to eat them all. So far I've had 3, and counting...

I meant these to be thumbprint cookies but because of the baking soda, the cookies puffed up and didn't allow the chocolate to sink in, so the chocolate just ended up sitting on top of the cookie like sprinkles. Still delicious, nonetheless. The sugar/cinnamon gives the exterior a sweet crunch while the inside is almost cake-like, light, and soft.

Snickerdoodles
Adapted from Allrecipes.com

Yields 10-12 cookies

1 1/3 cups + 1 tablespoon all-purpose flour
3/4 cup sugar
5 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
1 egg
1/4 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon

Chocolate chips/chopped chocolate (optional)

2 tablespoons sugar
2 teaspoon ground cinnamon

Preheat oven to 350 degrees F.
Combine sugar, butter or margarine, vanilla and egg. Mix well.
Sift in flour, baking soda, salt, and 1 tsp cinnamon. Blend well. Shape dough into balls.
Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets.
If desired, create a thumbprint into each ball. Fill with chocolate chips.
Bake 8 to 10 minutes or until set. Cool before removing from cookie sheet.