Labor Day has been sad for us. I lost my assistant chef, Byrdie, our beloved chocolate lab. She was always under my feet in the kitchen, sometimes falling asleep, but more often she just sat and watched my every move. She was so curious that I joked that she must have been a chef in her previous life. She was curious about the ingredients, and let her taste whatever was safe for her. She craved everything I had until the time I offered her a slice of lemon.
After that she was always eager to smell and experience before committing to a full bite.
She was 12 years old, and walking like an old lady made her a perfect companion for me, but the most amazing thing about her was her bright smile. She would smile happily at anyone who passed by, and if you don’t know dogs and miss her wagging tail, you’ll swear she’s about to attack you. I loved the park, Kings Creek, the beach, lying in the middle of a party with people swirling around and new tennis balls!
She was a lady, polite and did not cause any quarrels. She ate slowly, leaving some in her food bowl for Georgie and the cats, barking deeply but not often, and never farting. She was guarding the chickens and cuddling the cats and Georgie when it was cold. We will all miss her terribly.
She spent her youth in rice fields, happily hunting rabbits and blackbirds, wading into trenches and sleeping in Carl’s pickup truck while he did harvesting or farming.
As she got older, it was very difficult to get in and out of the pickup truck, so she stayed home and shared the kitchen with me. She was my watch dog, companion, and food critic. If she were still with us this weekend, she’d be licking the rackets for those back-to-school cakes and grinning in agreement.
It might be breakfast cookies
Dorie Greenspan’s recipe makes about 36 cookies.
Greenspan notes: “A comforting biscuit that’s tender and not too sweet with nearly all the ingredients in your morning meal: wheat germ, oats, fruit, eggs, honey, and coconut.”
This recipe continues with the ingredients, but the cookies are delicious and probably good for you and your loved one. Enjoy a couple with your first cup of coffee and see if they don’t calm the growling after school.
- 1 cup moist dried apple slices, chopped or coarsely chopped
- 1 cup plump wet raisins or dried cranberries
- 1 cup old-fashioned rolled oats (not quick-cooking)
- 1 cup all-purpose flour
- cup whole wheat flour
- Half a cup of wheat germ
- Half a teaspoon of cinnamon powder
- ½ teaspoon baking powder
- Half a teaspoon of baking soda
- Half a cup of sugar
- Peel an orange or 2 finely grated tangerines
- 1 stick (8 tablespoons) unsalted butter, cut into pieces, at room temperature
- teaspoon fine sea salt
- 2 eggs at room temperature
- Half a cup of honey
- 2 teaspoons of pure vanilla extract
- 1 cup coconut, sweetened or shredded unsweetened flakes
Directions: Place racks to divide oven into thirds and heat to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.
Even if your fruit is moist and plump, it will add flavor to these cookies if you soak them quickly: put the fruit in a large bowl, cover with very hot water and let stand for at least 5 minutes. Strain it and leave it to dry.
In another large bowl, whisk together the oats, flour, wheat germ, cinnamon, baking powder, and baking soda.
Put the sugar in the bowl of a stand mixer or a large bowl that you can use a hand mixer in and add the citrus zest. With your fingers, rub the ingredients together until the sugar is moist and fragrant. If you are using a stand mixer, install it with the paddle attachment. Add the butter and salt to the bowl and mix on medium speed until soft and creamy, about 2 minutes. Add eggs one at a time, beating for 1 minute after each one. If the mixture seems curdled, keep it up, and it will flatten out soon. Whisk together the honey and vanilla, again ignoring any curdling. Scrape sides and bottom of bowl, turn off mixer and add flour mixture all at once. Working on low speed, mix just until all dry ingredients are partially combined, then mix in coconut and dried fruit. Do not over mix; We get a mixture of mostly ingredients, then give the dough a few turns by hand with a spoon.
Using a medium cookie scoop, scoop out flat portions of dough, or use a large spatula for rounded spoons, and place on baking paper, leaving about 2 inches between ridges. Tap each hill gently with your fingers.
Bake for 17-19 minutes, rotating pans from top to bottom and front to back after 10 minutes, or until cakes are golden brown and feel set when gently pressed. Leave cookies on baking paper for 5 minutes, then transfer to rack to cool completely.
soft pumpkin biscuit
Jasmine Smith’s recipe makes about 36 cookies.
Smith notes: “Small-sized, and warmly spiced, these soft pumpkin cookies are the melt-in-your-mouth solution we all need this fall. Each cookie is small enough to disappear in just 2 or 3 bites, making them a small snack you can have in the morning. Any time of day. The bourbon coating on top not only adds hints of maple wood, but helps sweeten things up.” Skip the bourbon if you’re making it on back-to-school night and replace the water or milk with nonalcoholic frosting. After I made these I thought they would also be good dipped in a bit of bittersweet melted chocolate.
- ½ cup (4 ounces) soft unsalted butter
- Half a cup of granulated sugar
- cup packed light brown sugar
- 1 large egg
- 1 cup canned pumpkin (from a 15-ounce can)
- 1 teaspoon vanilla
- 2 cups (about 8 1/2 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- Half a teaspoon of baking soda
- Half a teaspoon of table salt
Bourbon Maple Paint Ingredients:
- 2 cups (about 6 1/2 ounces) powdered sugar
- 2 tablespoons of bourbon
- 1 tablespoon pure maple syrup
- 1-2 tablespoons water as needed
- Additional Ingredient – Finely Chopped Roasted Pecans
Cookie Directions: Preheat oven to 375 degrees with oven racks in the top and middle third. Line 3 large baking trays with parchment paper and set aside.
Beat butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add eggs and beat until completely combined, about 15 seconds. Add pumpkin and vanilla. Beat until just combined, about 30 seconds.
Whisk all-purpose flour, baking powder, pumpkin pie spice, baking soda, and salt in a medium bowl. Gradually add flour mixture to butter mixture, beating on low speed until completely combined, about 30 seconds. Using a biscuit tablespoon, scoop dough, 2 inches apart, onto prepared baking trays. Gently flatten the dough with the back of a spoon.
Place two baking trays in preheated oven, and bake until cookies are set and slightly browned, about 12 minutes, rotating baking sheets between upper and middle racks halfway through baking time. Let cookies cool completely on baking sheets, for about 20 minutes. Meanwhile, place 1 remaining baking sheet on middle oven rack, and bake remaining cookies for 12 minutes; Let it cool completely.
Maple Bourbon Coating Directions: Whisk together powdered sugar, bourbon, and maple syrup in a small bowl. Whisk in the water 1 teaspoon at a time until the desired glaze comes together. dip the tops of each cookie in the glaze; Return to baking sheet, glaze side up. Immediately garnish with pecans evenly. Let it stand for 5 minutes. Serve or store in an airtight container for up to 3 days.
Super Crunchy Peanut Butter Biscuits
Recipe from Chris Kimball, adapted from Kim Severson, makes 4 dozen cookies.
This version of my childhood favorite features crunchy peanut butter and a can of salted roasted peanuts sliced into dough and sprinkled on top. Salty, sweet, crunchy – what more could a girl ask for? Maybe a glass of cold milk.
- 2½ cups unbleached all-purpose flour
- Half a teaspoon of baking soda
- ½t teaspoon baking powder
- Half a teaspoon of salt
- 1 cup salted roasted peanuts
- ½ pound (2 sticks) salted butter
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 1 cup crunchy peanut butter
- 2 large eggs
- 2 teaspoons of vanilla extract
directione: Set the oven rack to the low center position. Heat the oven to 350 degrees. In a medium sized bowl, sift the flour, baking soda, baking powder, and salt. Sit aside. Place the peanuts in a food processor and blend until crumbly. Sit aside.
In the bowl of an electric mixer or by hand, beat the butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then whisk in the crunchy peanut butter until fully blended, followed by the eggs and vanilla. Gently stir the dry ingredients into the peanut butter mixture. Fold the ground peanuts until combined.
Lay the butter paper on the baking tray. Drop the dough onto the sheet in spoons slightly larger than the golf ball, about two inches apart. Dip a fork in cold water and press the back of the dough, repeating to make a cross.
Bake until cookies are puffed and slightly browned along the edges, but not over them, about 11 to 12 minutes. It will not look fully baked. Cool cookies on a cookie sheet until set, about 3 minutes. Transfer to a wire rack to cool completely. Repeat the process with the rest of the dough.
Tip 1: Keep cookies refrigerated in an airtight container for up to 7 days.
Tip 2: Instead of making dozens of cookies at once, put about half of the cookie dough into a zip-lock bag for the freezer and freeze for a day you want cookies without all the work, defrost in the fridge and keep working . Bread recipe. Works for many cookie dough recipes. Put the date and time needed for baking along with the oven temperature on the outside of each bag.
Homemade Cookies Love After School Treat Like a Smiling Dog – Happy Fall!
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