How To Create Your Own Original Cookie Recipe and Cookie Science

How to Create An Original Cookie Recipe

I am the kind of person who is fascinated with the science of baking. Each time I try a new recipe, I try to learn about each element in the ingredient list and how they are affecting the final product. Some ingredients are important to the structure, some add sweetness, some cause the baked good to rise, some add moisture, and some are mostly just for flavoring. My fascination with this has helped me learn how to create my own recipes from scratch. They don’t always work exactly they way I want, but with a little knowledge of the science of baking you can get pretty close and then tweak things from there.

Since The Cookie Wars Recipe Contest is currently up and running and accepting entries, I thought this would be a good time to share with you my process when creating an original cookie recipe so that this task might not seem so daunting. This process isn’t fool proof and you may not get your exact desired results on the first try, but mistakes are how we learn! I hope this helps you have more confidence in creating your own original recipe and I can’t wait to see what everyone comes up with!

(This is by no means and all inclusive guide to creating a cookie recipe. There are endless ways to approach this. This is just what works well for me and the way I most frequently approach this process.)

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Chocolate Chip Cookie Brownie Sheet Cake

Chocolate Chip Cookie Brownie Sheet Cake

I can’t take credit for this creation. This is a Mr. Baker Bettie creation. I feel bad because I often don’t indulge his requests. Things like, “You should make a chocolate chip cheesecake with oreo crust and peanut butter cup frosting.” Or, “Let’s make a chocolate chip cookie brownie layer thing so I can eat it for breakfast all week.” That last part. That is the kicker. It isn’t about not wanting to make his requests, it’s about why he wants me to make them. To eat them for breakfast. Oy.

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Pumpkin Spice Latte Chocolate Chip Cookies (gluten-free)

Pumpkin Spice Latte Chocolate Chip Cookies (gluten-free)

It’s finally starting to feel like just a hint of Fall here in Kansas. And by “just a hint” I mean that we have had a few days under 90 degrees. I am also reminded daily of the oncoming Fall season by the number of people on facebook posting about having their “first pumpkin spice latte of the season.” Who knew this was such big news?

Pumpkin Spice Latte Chocolate Chip Cookies (gluten-free)

Admittedly, Fall is my favorite season.  Mostly because I love the warm flavors. Chili, pumpkin, sweet potato, cinnamon, nutmeg. All of it. It is all good and I feel weird eating any of these things in the Spring and Summer. And although they are perfectly acceptable to eat in the winter, I have a fiery burning hatred for winter and it’s extremely short days, long ice storms, and staticy hair it brings me. HATE. Christmas just needs to truly be in July and I would be a much happier camper.

Pumpkin Spice Latte Chocolate Chip Cookies (gluten-free)

But back to Fall and it’s awesomeness and the awesomeness of these cookies.  I made them on a whim when I was craving some Fall flavors and secretly jealous of all the Pumpkin Spice Latte status updates. Did I mention they are gluten free? I hesitate to tell people that unless they need to know it due to an allergy. Because a lot of people won’t try them if they knew that. But I guarantee that nobody will be able to tell. My husband took them to work and not a single one of his co-workers knew and they were gobbled up!

I am becoming quite obsessed with this gluten free flour combination.  It has been the best substitute I have found in regards to taste and texture. Here is the process of using this flour to substitute in recipes. Take the amount of flour used in the traditional recipe and add 1/4 cup per cup. So if the recipe calls for 1 cup all-purpose flour, you will 1 1/4 cup gluten free flour substitute. You then take this new total and use 60% brown rice flour and 40% arrowroot or cornstarch (I prefer arrowroot.) Sound too complicated? Let me make it easier!

Throw together a 24 oz bag of brown rice flour with 16oz of arrowroot in a large zip lock or tupperware. Mix them up well! Now just use this mixture to substitute in any recipe. Just remember, add 1/4 cup per cup when substituting with this recipe!

Pumpkin Spice Latte Chocolate Chip Cookies (gluten-free)

Happy almost Fall!

Pumpkin Spice Latte Chocolate Chip Cookies (gluten-free)

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 24 Cookies

Ingredients

  • 1 cup unsalted butter, softened
  • 1 1/2 cups dark brown sugar
  • 2 large eggs, room temperature
  • 1 1/2 TBSP instant coffee granules
  • 1 TBSP vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice OR
  • 1 tsp cinnamon (if not using pumpkin pie spice)
  • 1/2 tsp nutmeg (if not using pumpkin pie spice)
  • 1/4 tsp ground ginger (if not using pumpkin pie spice)
  • 1/4 tsp ground clove (if not using pumpkin pie spice)
  • 1 1/4 tsp kosher salt
  • 1 cup plus 2 TBSP arrowroot (or cornstarch)
  • 1 1/2 cups brown rice flour
  • OR 2 1/4 cups all purpose flour for a traditional recipe (eliminate arrowroot and brown rice flour if using this option)
  • 3 cups rolled oats (Bob's Red Mills has certified gluten free oats)
  • 10 oz bittersweet chocolate chips

Instructions

  1. Preheat oven to 375.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add eggs, one at a time, beating after each.
  4. Scrape down the bowl.
  5. Dissolve the coffee granules in the vanilla extract.
  6. Add the coffee/vanilla mixture, baking powder, baking soda, pumpkin pie spice (or other spices), and salt to the to the batter and mix until combined.
  7. Add brown rice flour and arrowroot to the batter and mix just until combined.
  8. Mix in oatmeal and chocolate chips.
  9. Scoop into large dough balls and bake for 8-10 minutes, just until edges are browned.
http://bakerbettie.com/pumpkin-spice-latte-chocolate-cookies-gluten-free/


 

Take A Deep Breath and Eat Some Pie…

Mini Chocolate Hand Pies

I cannot sleep. Facebook is a frenzy right now and, like a train wreck, I cannot look away.

There are several things in life that pretty much make me want to roll over and die.

#1: Confrontations and #2: Discussing Politics. And right about now these things are pretty much one in the same.

Mini Chocolate Hand Pies

It isn’t that I don’t care about politics. I do.  And I try to stay informed as much as possible about both parties.  But why the heck is it so freaking difficult for people to discuss politics without confrontations and hatred coming out? It just really gets to me.

If there is one thing I have learned from working in the mental health field, it would be the art of trying to see things from someone else’s perspective without passing judgement.  Admittedly this is one of the most difficult skills I have tried to master and something that I struggle with every single day. But there is just something about truly trying to understand, without judgement, why someone has the point of view that is so incredibly different from my own that I love.  Asking myself “why does this person feel so passionately about this.”  And more importantly, “Why do I feel so passionately different about it?”

Mini Chocolate Hand Pies

I wish this dialogue could happen more. I wish I could sit down with a few people who feel passionately different than me and have a few of these pies. We could listen to each other. Ask each other questions. Explain ourselves. Try to understand one another.  Learn from one another. Come up with ideas together! AND eat some pie! Hey, I bet we would even like each other when all is said and done even though we probably will still have different views. Wouldn’t that be neat?!

Or… we could just eat some of these Chocolate Cream Cheese Itty Bitty Hand Pies and avoid politics all together. Your choice.

Mini Chocolate Hand Pies

Chocolate Cream Cheese Mini Hand Pies

Ingredients

  • Store bought pie dough or your favorite recipe
  • 8 oz cream cheese
  • 1/4 cup sugar
  • 1 tsp vanilla
  • pinch salt
  • chocolate chips (I used 60% bittersweet)
  • 1 egg
  • 1/4 cup water
  • sanding sugar

Instructions

  1. In a sauce pan over medium heat, combine cream cheese, sugar, vanilla, and salt.
  2. Heat until cream cheese is melted and the sugar is dissolved.
  3. Let the filling cool before rolling out the pie dough.
  4. Preheat oven to 350 degrees.
  5. Roll pie dough out very thin.
  6. Use a 2 inch cookie cutter to cut out circles.
  7. Place cut out dough on a parchment lined cookie sheet.
  8. Fill each round with 1 tsp cream cheese mixture and about 3 chocolate chips.
  9. Cover each filled round with another pie dough round.
  10. Use a fork to crimp around the edges.
  11. Whisk together the egg and 1/4 cup water.
  12. Brush each filled pastry with egg wash and sprinkle with sanding sugar.
  13. Cut decorative slits in each mini pie.
  14. Bake at 350 for 12-14 minutes, until lightly browned.
http://bakerbettie.com/take-a-deep-breath-and-eat-some-pie/

Kitchen Experiments: Gluten Free Flat Bread

Sometimes I think that my blog is not an accurate representation of what actually goes on in my kitchen. Like my kitchen is just always filled with beautiful baked goods styled to perfection. This couldn’t be further from the truth. My kitchen is more like a science lab. I am constantly baking up experiments that, more often than not, are failures.

Ok, maybe failure isn’t the correct word. It is rare that something is actually inedible. But frequently, my little experiments do not make it on the blog.  Why? Because I want my blog to be mostly filled with very high quality recipes and amazing looking food. But the experimentation’s are also a part of who I am as a baker. They are a part of my process. They are important to me, because they are what makes me better. What helps me learn. And what brings me to the more beautiful baked goods that I allow you all to see.

So today I bring you a different kind of post. I bring a recipe that is not yet perfection. And pictures that are not beautifully styled. I give you a glimpse behind the scenes of my baking thought process and a recipe that is in the works.

Gluten Free Flat Bread

I’ve been wanting to make a gluten free yeast bread for a while now. But I have a few rules for myself with gluten free baking. #1: I want it to be as simple as possible. #2: I don’t want people to be able to tell that it is gluten free. Gluten free baking can get very complicated. Lots of unfamiliar and expensive ingredients for those who don’t often do this kind of baking. Gluten free baked goods can often taste a bit off and are easy for those who don’t usually eat this way to distinguish.  Call me a perfectionist, but these things are not okay with me for my own baking needs. I often bake for my co-workers and it frustrates me when I tell someone that something is gluten free or vegan and for that very reason they choose not to eat it. I’d rather give it to them, let them enjoy it, and then tell them.

Today was my first attempt at diving into the gluten free yeast bread world. I wanted to make a loaf bread, but I soon realized that the dough I made was not going to form very well into a loaf. Instead I patted it out into a flat bread and topped it with some garlic and herbs. It is delicious. I had my husband eat it and he thought it was rather good too.

Gluten Free Flat Bread

Successes: 

  • Easy recipe, requires no kneading and few ingredients
  • The texture is chewy and bread like.
  • Isn’t easily distinguished as a gluten free bread
  • Would make a great gluten free pizza dough
  • No funny after taste like many gluten free breads
  • Has a great yeast dough flavor

Failures: 

  • A bit crumbly
  • Does not form into a loaf
  • Some might find it too chewy
  • Does not rise as much as a traditional yeast bread (note: it is believed by some that salt deactivates the yeast and should not be added before the flour. If the flour is added immediately the salt should not affect the yeast. I have made traditional breads this way many times with success)
Conclusions from the Experiment: 
  • It would be beneficial to bake this on parchment paper for easy transferring due to the slightly crumbly nature of the bread.
  • The rice flour/arrowroot mixture absorbs more liquid than wheat flour and therefore requires less water or more flour for the same dough consistency.
  • This bread does not rise like a traditional yeast bread does, but the yeast flavor is still great.
  • Use clean hands to pat the dough out into desired shape. A rolling pin will stick too much.
  • This recipe would probably benefit from some kind of binding agent to resolve the crumbly nature of the bread.
I ate this with some balsamic vinegar and it was delicious and kind of addicting. The chewiness was really surprising and I loved it! Will definitely be experimenting with this recipe again.
Gluten Free Flat Bread
Gluten Free Flat Bread

Ingredients

  • 1/2 TBSP active dry yeast
  • 1/2 TBSP kosher salt
  • 1 1/2 cups luke warm water
  • 2 1/2 cups brown rice flour
  • 1 1/2 cups arrowroot powder (cornstarch would also work)
  • Optional
  • Olive Oil
  • garlic
  • spices such as rosemary, basil, red chili flakes, oregano

Instructions

  1. In a container with a lid, combine yeast, salt, and water.
  2. Add brown rice flour and arrowroot powder and stir until all combined.
  3. Cover with the lid but do not snap it tight. Leave it slightly open.
  4. Let rest at room temperature for 2 hours. You may also store it in the refrigerator overnight.
  5. Preheat oven to 400 degrees.
  6. Pat out to a quarter of an inch thick on a sheet pan lined with parchment paper.
  7. If desired, brush olive oil, garlic and herbs over the dough.
  8. Bake at 400 for 12-16 minutes.
http://bakerbettie.com/kitchen-experiments-gluten-free-flat-bread/

Chocolate Chip Banana Pull Apart Bread

Chocolate Chip Banana Pull Apart Bread

The way you choose to eat this bread says a lot about you.

Do you need a fork and a napkin?

Or do you just dive in with your hands and not feel embarrassed about licking your fingers?

Neither way is wrong… Except that I’m judging you if you choose a fork. Just saying.

Chocolate Chip Banana Pull Apart Bread

Get all of your ingredients ready. You don’t want to be running around like a crazy person once this process starts. You will get flour everywhere. Trust me. The bread will be messy enough.

Chocolate Chip Banana Pull Apart Bread

Roll out the dough, then use a pizza cutter to cut it into thick strips. Layer each strip with butter, cinnamon sugar, chocolate chips, and bananas. Stacking as you go. Then cut into chunks. This is getting epic!

Chocolate Chip Banana Pull Apart Bread

Stand the layers into a greased loaf pan. If you have some pieces left over, cut them smaller and squeeze them into mini muffin tins. Mini pull apart muffins!

Now sit in front of the loaf pan and stare at it for an hour while it rises. You COULD try and do something else. But I doubt you will be able to concentrate.

Chocolate Chip Banana Pull Apart Bread

Ok, I’m going to stop blabbering now so you can go make this bread. And if you do, I think you will want to be my friend for life. Then we could stare at bread rising together and it wouldn’t be so boring. We could tell each other jokes, and giggle, and stare at bread rising. Please?

Chocolate Chip Banana Pull Apart Bread

Chocolate Chip Banana Pull Apart Bread

Ingredients

  • 1 TBSP active dry yeast
  • 2 cups warm water
  • 1 TBSP kosher salt
  • 2 1/3 cups unbleached all-purpose flour
  • 2 cups whole wheat flour
  • 1 stick butter, browned
  • 1/2 cup dark brown sugar
  • 1 TBSP ground cinnamon
  • 3 large ripe bananas, finely chopped
  • 1 cup mini chocolate chips

Instructions

  1. In a large bowl combine yeast, water, salt, and flours
  2. Stir until it forms a wet, sticky dough. You can use clean hands for this, or a spoon. You can also use a dough hook of a mixer, but mix just until a ball forms.
  3. Cover with a clean towel or loosely with plastic wrap and let rise at room temperature for 2 hours. You can also let the dough slow rise in the fridge over night.
  4. Combine the cinnamon and sugar in a small bowl.
  5. Dust a clean flat surface with flour and sprinkle flour on top of the risen dough, a rolling pin and dust your hands.
  6. Take the dough out of the bowl and form into a ball by pulling the sides down to the bottom several times.
  7. If the dough is still very sticky, dust some more flour on top of the dough.
  8. Roll the dough out into a large rectangle.
  9. Using a pizza cutter, cut into 5 thick strips.
  10. Brush one strip with browned butter, sprinkle with cinnamon sugar, chopped bananas, and mini chocolate chips.
  11. Lay another strip of dough on top of the strip with toppings.
  12. Repeat the layering of ingredients on this strip, and continue until all strips are layered and topped.
  13. Cut the layered strips into 6-8 large chunks.
  14. Stand the layers up in a large loaf pan. If you have layers left over, cut them into smaller pieces and squish them into greased mini muffin tins.
  15. Brush the top of the loaf with more butter, and sprinkle with more cinnamon sugar and chocolate chips!
  16. Let rise for an hour.
  17. Preheat oven to 350 degrees.
  18. Bake for 40-50 minutes for the loaf and 10-13 minutes for the muffins.
http://bakerbettie.com/chocolate-chip-banana-pull-apart-bread/

 

 

Spicy Sausage and Sweet Potato Hash

Sweet Potato Sausage Hash

Can we just talk for a moment about the fact that I’m really good at pretending?

I’ve pretty much been doing it my whole life. Pretending I am confident and not shy, while I am always anxious and nervous around people and in public places. Pretending that I know what I want to do with my life, while I am constantly questioning it. Pretending I am smart, while I am frantically studying to learn the material. Pretending I am a blogger, while I sit at my computer for hours in frustration trying to figure the simplest thing out.

Sweet Potato Sausage Hash

Fake it ’til you make it, right?

Let’s be real. I think we are all doing this. And I think the realization that most people are “fakin’ it” is important. I mean, do you think that Justin Bieber really knows what he’s doing? And look at him! And that Rebecca Black girl. Ok… maybe those aren’t the best examples. But you get the point.

This is totally the kind of breakfast that could be a “fakin’ it” breakfast. It is so simple to put together, but would fool anyone that you totally know what’s up in the category of delicious. Really delicious.

Sweet Potato Sausage Hash

I actually discovered these flavor combinations at one of my favorite local breakfast places, Mirth. It is one of those meals that you can’t get out of your head. I actually kind of obsess over how good it is. One day when I am on Food Network’s “The Best Thing I Ever Ate” Breakfast Edition, I will talk about Mirth and their version of this recipe. We all have dreams…

Sweet Potato Sausage Hash

Spicy Sausage and Sweet Potato Hash

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6 Servings

Ingredients

  • ½ lb spicy sausage
  • ½ small red onion, cut into strips
  • ½ cup corn, fresh or frozen
  • 1 large clove garlic, minced
  • 1 large sweet potato, grated on the large side of a box grater
  • 1 tbsp rosemary
  • ½ tsp cinnamon
  • ½ cup sharp cheddar cheese
  • 6-8 eggs

Instructions

  1. Preheat oven to 350 degrees
  2. Brown the sausage and set aside.
  3. Heat an oven proof skillet over medium high heat.
  4. Add the onions and corn to the skillet and cook for 1 minute.
  5. Add the garlic, rosemary and cinnamon and cook for 1 more minute.
  6. Turn off the heat and add the sweet potato and sausage to the skillet.
  7. Stir until all ingredients are evenly distributed.
  8. Bake for 15 minutes.
  9. Remove from the oven and turn on the broiler.
  10. Top with the cheese and carefully crack the eggs over the top.
  11. Put under the broiler
  12. Stare at the skillet under the broiler just until the eggs are set but the yolks are still runny (seriously, DO NOT WALK AWAY) about 2-4 minutes.
http://bakerbettie.com/spicy-sausage-and-sweet-potato-hash/

 

Key Lime Cashew Cream Pie

Raw Key Lime Pie

Trying something new has always been an extremely uncomfortable experience for me. I have always gravitated toward the familiar, in pretty much every way possible. My husband cannot understand why I would want to watch the same movies I have seen over and over again. Am I the only one that enjoys watching a familiar old movie 10xs more than seeing a new one at the theater? Am I the only one that watches the re-runs of “Saved By The Bell” even though I have seen every episode at least 10 times?! They just never get old.

Raw Key Lime Pie

 

I think this draw toward the familiar is in our human nature, even if mine is a bit extreme. What is it about the unknown that makes us so uncomfortable? What are we so scared of?

In my adult years I have become a little more… well, adult about this. I have learned that trying new things is such a necessary part of living a full life. No matter how much I want to hide under my covers and watch re-runs.

Paleo Key Lime Pie

I think my exploration in the cooking and baking world has been such a good medium for me to try some new things. Because even when I’m trying a new technique or something totally out of my comfort zone in the kitchen, it is still my safe place. And feeling successful in the kitchen gives me confidence that I can be successful with other new things.

A Key Lime Pie made of cashew cream may sound odd to those who have never tried to make a dessert like this. But I want to encourage you to step out of your comfort zone and try it! Sometimes I hesitate to throw around the words “vegan” and “raw” with my recipes. I just feel like sometimes those words make a lot of people shy away from the recipe because they do no necessarily follow a diet like these. But don’t do that! If I can step out of my comfort zone, then so can you! Because this is totally delicious no matter what your eating lifestyle is!

Paleo Key Lime Pie

 

Key Lime Cashew Cream Pie

Ingredients

    For the Crust
  • 1½ cups almonds soaked over night, or unblanched almond meal (you can also used blanched almond flour if you do not care about this being raw)
  • ¼ cup agave nectar (or other liquid sweetener of choice, maple syrup or honey would work best for the texture)
  • pinch of salt
  • 1 tsp vanilla extract
  • water, as needed
  • For the Filling
  • 3 cups cashews, soaked overnight (if you have a high speed blender, such as a vitamix, you can skip this step.)
  • ⅓ cup coconut oil
  • 4 limes, 3 of them zested and all 4 juiced
  • 1 lemon, juiced
  • ½ tsp salt
  • ¾ cup agave (or other sweetener of choice)
  • 1 tsp vanilla
  • Coconut Milk Whipped Cream
  • 1 can organic full fat coconut milk
  • 2 tsp vanilla
  • 1 tbsp agave (or other sweetener)

Instructions

    For the Crust
  1. Put almonds, agave, salt, and vanilla in a blender and pulse to form a sticky consistency (similar to a graham cracker crust). Add water 1 tbsp at a time as needed to help with the blending. If you are using whole almonds, you may have to blend for several minutes depending on the strength of your blender.
  2. Pat the mixture into a pie plate using clean hands. Press firmly to the bottom and up the sides.
  3. Place in the freezer while you prepare the filling.
  4. For the Filling
  5. Combine all ingredients in a blender and blend until very smooth. (I do not have a great blender and this took about 8 minutes of blending for me) Scrape down the sides of the blender and stir the mixture several times to ensure a very smooth texture.
  6. Pour the filling into the prepared pie plate.
  7. Place in the freezer until solid, at least 4 hours.
  8. Serve frozen with coconut milk whipped cream. (optional)
  9. For the Coconut Whipped Cream
  10. Place the can of coconut milk in the refrigerator for at least 2 hours.
  11. Scoop out the milk solids that have separated to the top. Reserve the coconut water left in the bottom of the can for other uses.
  12. Using a wire whisk or hand mixer, mix the coconut milk solids, vanilla, and agave until light and fluffy.
  13. Store in an airtight container in the refrigerator until ready to use.
http://bakerbettie.com/key-lime-cashew-cream-pie/

Spicy Garlic and Herb Swirl Bread

Spicy Garlic and Herb Bread

I have the kind of job that is already going full speed before I even wake up in the morning.

I turn my work phone on at 8am to 20 missed calls and 10 new voicemails from people pulling me in every which direction. I go into a meeting with someone that should last an hour only to have it turn into 5 hours of trying to prevent a crisis. I rush, rush, rush, putting out fires, and doing 100 different things without doing anything that is actually on my to-do list. I get screamed at, I get blamed for things completely out of my control, people put their faith in me to do things that are nearly impossible.  And some days, this is a bit of an exaggeration, but on days like today… it. is. truth.

 

Spicy Garlic and Herb Bread

Don’t get me wrong. I enjoy what I do. I actually really love it. But nonetheless I come home on most days feeling very tense. I need to relax. I need my OWN therapy. And on days like today, I bake.

Baking is my safe place. My creative place. My “me time” place. My “let all of my stresses of the day go” place.

Spicy Garlic and Herb Bread

I am so grateful that I discovered how therapeutic baking can be for me and I think everyone needs a “place” like this.  So tell me… what is yours?

Spicy Garlic and Herb Bread

 

Spicy Garlic and Herb Swirl Bread

This fool proof, no-knead bread is perfect for the first time bread maker as well as the experienced baker. Delicious to dip in garlic oil or use it to kick a BLT up a notch!

Ingredients

  • 1 TBSP active dry yeast
  • 2 cups warm water
  • 1 TBSP kosher salt
  • 2 1/3 cups unbleached all-purpose flour
  • 2 cups whole wheat flour
  • 1/2 cup vegan butter, (or butter of choice. I used earth balance)
  • 2 cloves garlic minced or pushed through a garlic press
  • 1 TBSP fresh minced rosemary (or 2 tsp dried)
  • 1 tsp red pepper flakes
  • 1 tsp dried basil

Instructions

  1. In a large bowl combine yeast, water, salt, and flours
  2. Stir until it forms a wet, sticky dough. You can use clean hands for this, or a spoon. You can also use a dough hook of a mixer, but mix just until a ball forms.
  3. Cover with a clean towel or loosely with plastic wrap and let rise at room temperature for 2 hours.
  4. Melt the butter and mix in all of the garlic and herbs.
  5. Dust a clean flat surface with flour and sprinkle flour on top of the risen dough, a rolling pin and dust your hands.
  6. Take the dough out of the bowl and form into a ball by pulling the sides down to the bottom several times.
  7. If the dough is still very sticky, dust some more flour on top of the dough.
  8. Roll the dough out into a large rectangle and liberally brush the dough with the butter/garlic/herb mixture. Save about 2 tbsp of the butter for the top of the dough.
  9. Roll the dough starting on the shorter side to the other end. Take the two ends and fold them into the center.
  10. Flip the dough over and put the seam side down into a greased bread pan.
  11. Brush the top of the dough with the rest of the butter/garlic/herb mixture.
  12. Let rise at room temperature for 1 hour.
  13. Preheat oven to 350 degrees.
  14. Using a sharp knife, make 3 slashes on top of the loaf.
  15. Bake at 350 for 50-60 minutes.
  16. Let cool completely before slicing.
http://bakerbettie.com/spicy-garlic-and-herb-swirl-bread/

adapted from the techniques found in Artisan Bread in 5 Minutes a Day

A Cookie Cake for Chris

Chewy Chocolate Chip Cookie Cake

I have been in the mushy kind of mood lately…

It seems like life has been smacking me in the face over and over again lately saying, “Life is precious and short. Take the time to really show people how much you care about them.” So I have been trying to do just that.

My husband is not one to get very emotional about things. It is actually one of the things I love most about him. He keeps me grounded and calm. He is so great at putting things into perspective and is just easy going about life. But it cracks me up how excited he can get about the little things in life. Things like a cookie cake.

Whenever we go to the grocery store, he immediately runs over to the discount bakery section.  On the rare occasion that there is a cookie cake in the section he is like a kid in a candy store. He is so excited. Honestly, it confuses me. I make delicious baked goods at our house all the time, and he is excited about a store bought cookie cake? But last week when he was out of town for a business trip I wanted to make him something special for when he returned. I immediately knew it had to be a cookie cake. So I did just that and had this set up for him when he got home. Just a small gesture to show him how much I missed him and how much I love him.

Chewy Chocolate Chip Cookie Cake

 

Take some time this week to do something for someone you love. It doesn’t have to be something big, sometimes the little things are the most special and memorable!

xoxo

~Baker Bettie

Chewy Chocolate Chip Cookie Cake

Ingredients

  • 1 stick unsalted butter, softened
  • ¾ cup dark brown sugar
  • 1 egg, room temperature
  • ½ TBSP vanilla
  • ½ tsp kosher salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 cup plus 2 TBSP unbleached all-purpose flour
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. In a 9 inch spring form pan, mix butter and sugar with a spoon until combined and creamy.
  3. Add the egg to the butter & sugar mixture and stir until combined.
  4. Add the vanilla, salt, baking soda, and baking powder and stir until combined.
  5. Add the flour in 4 parts, stirring after each addition until combined.
  6. Add the chocolate chips and stir into the cookie dough mixture.
  7. Use clean hands to spread the dough into the spring form pan in an even layer.
  8. Bake for 12-18 minutes, until slightly browned on the edges. (I like it slightly under baked, but bake longer if desired)
  9. Allow to cool before removing the sides of the pan.
http://bakerbettie.com/a-cookie-cake-for-chris/

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