gwynedd: ([ToA] Jade - Spear at your throat)
[personal profile] gwynedd
So I've spent the last two days cooking! It's exciting. I really love to cook - particularly desserts - but obviously don't get enough time to do it at college.

Maybe this'll be the year I cook the majority of Thanksgiving dinner (which in my household means I don't have to wash dishes :333).

Anyway, I made three delicious things!

Oatmeal-Pecan Cookies
1 3/4 cups of all-purpose flour
1 tsp. baking soda
1/2 tsp. salt (optional)
1 1/4 cups packed brown sugar
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
2 large eggs
2 Tbsp. milk
2 tsp. vanilla extract
2 1/2 cups of oats
2 cups (12 oz) chocolate chips
or whatever else you want (I left this out)
1 cup coarsely chopped nuts

Preheat to 375 F

Combine flour, baking soda, and salt in a small bowl. Beat brown sugar, butter, and granulated sugar in a large bowl until creamy. Add eggs, milk, vanilla extract. Gradually beat in flour mix. Stir in the STUFF.

Bake 9-10 minutes for chewy cookies (or in my case, very thick oatmeal), or 12-13 for crispy cookies that aren't slurpable. Makes 4 dozen, unless you're a normal person and eat like half the dough while cooking.

Ok first were some oatmeal-pecan cookies, because I have a fondness for things my sister refuses to eat B)

Batch one was uh, a little undercooked. I think I ate one of them with a spoon :( Batch two was perfect! Batch three was overcooked, probably because there wasn't a lot of oatmeal in the bottom of the bowl.

Buttery Holiday Cookies
1 cup (2 sticks) of butter
1/2 cup granulated sugar
1 large egg
1 teaspoons vanilla extract
2 cups all-purpose flour

Preheat oven to 350°.

Beat butter, granulated sugar in large bowl with electric mixer until light and fluffy. Add in egg and vanilla. Beat in flour on low speed until blended. 

Roll dough into 1-inch balls with lightly floured hands and arrange on ungreased cookie sheets, 2 inches apart. Gently flatten each ball with bottom of lightly floured flat glass.

Bake 12 minutes or until cookie bottoms are lightly golden. Cool completely on wire rack.

Oh god these were so heavy. There was twice as much butter than sugar in these, which also made them a bitch to mix (I am a cookie purist and will not resort to an electronic mixer. Viva la sore wrists). Also I was in a rush to get out the door, so I forgot to flatten the first round, so about a third of the cookies were little bite-sized things. Still good, though.

Butter-cream Icing
1/2 cup butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (16-oz.) package powdered sugar
3 to 5 Tbsp. milk

Beat first 3 ingredients at medium speed with an electric mixer until creamy. I did use a mixer here - hard to get the proper fluffy icing consistency by hand.

Gradually add powdered sugar alternately with 3 Tbsp. milk, 1 Tbsp. at a time, beating at low speed until blended and smooth after each addition. Beat in up to 2 Tbsp. additional milk for desired consistency. Add food coloring for preference.

So I love butter-cream frosting. A lot. And those butter cookies called for frosting! It had a frosting recipe with it, but I decided to just make a batch of proper butter-cream frosting. It uh. turned out lavender ahahaha, mostly because mom forgot to mention where she kept the paste coloring, and food coloring is terrible. Highly delicious, though, and YES IT DOES CONTAIN A POUND OF CONFECTIONERS SUGAR. Took forever to blend, and the kitchen was covered in sugar powder ahaha.

I told you it was lavender.
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bindings of the expansive mind

June 2010

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