Friday, October 29, 2010

Peanut butter cookies

I made these the other day for a friend who had never had peanut butter cookies before and he loved them. I had a couple too, and I have to say they were pretty awesome :P

Peanut butter cookies
adapted from

1 cup peanut butter
1/4 quarter cup shortening (I used Crisco just because that's what we had)
1/4 quarter cup butter, very soft
1 1/4 cups firmly packed brown sugar
1 tablespoon vanilla extract
1 large egg
1 3/4 cups flour
3/4 teaspoon baking soda
1 teaspoon salt

Note: The original recipe actually called for 3 tbs milk, but I forgot about it xD I don't really think it effected the recipe.

HEAT oven to 350°F. Combine peanut butter, shortening, brown sugar, butter, and vanilla in large bowl. Mix until well blended. Add egg. Mix just until blended.

2.COMBINE flour, baking soda and salt. Mix into wet ingredients just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork. If the fork gets stuck, get it wet. I always just have a cup of water right there when I make peanut butter cookies.

3.BAKE 7 to 8 minutes, or until set and just beginning to brown. Cool 5 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

Monday, October 25, 2010

Chocolate chip brownies

I made these today for the first time and they were delicious! I'm posting the baking time as stated by the original recipe, I'm not sure if it's exactly correct because I used a convection oven.
There was a glaze in the original recipe but I really don't think the brownies need it.

Chocolate chip malt brownies
Adapted from
Makes an 8x8 pan of brownies

1/2 cup butter, room temp
1 cup sugar
2 eggs
1 tablespoon vanilla extract
1/2 cup unsweetened cocoa powder
1/3 cup malt powder
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup milk chocolate chips
1/2 cup white chocolate chips

Preheat oven to 350.
In a small bowl combine baking powder, salt, flour, and malt. Set aside.
Cream together butter and sugar until well combined. Add in eggs 1 at a time until completely incorporated, then stir in vanilla. Mix in cocoa powder until fully incorporated. Slowly add in flour mixture, then add in chocolate chips.
Pour into a greased 8x8 pan and bake about 26-29 minutes. Be SUPER careful to not overcook them. Better to have them slightly undercooked, brownies are awesome slightly undercooked :D

Sunday, October 24, 2010

Coffee Cake

I make this almost every weekend and it gets eaten right away. Super yummy!

Cinnamon Streusel Coffee Cake
Adapted from

2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 egg
1/4 cup of milk
1/2 cup of sour cream
1 1/2 teaspoons vanilla extract

1 1/2 cup all-purpose flour- I'm not exactly sure on this, I generally just add flour to the butter and cinnamon mixture until crumbs form.
1 1/3 cup brown sugar
1 tablespoon ground cinnamon
1/2 cup butter

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 8x8 inch pan.

Make the streusel topping: In a medium bowl, melt partially butter in microwave. Add brown sugar, cinnamon, and flour. If mixture is more of a paste than crumbles, add flour (a little at a time), until a crumb texture is reached. I generally use my hands when it gets closer to crumbs, I find it works best that way.

2. In a medium bowl, combine flour, salt, baking powder, and cinnamon, set aside. In a large bowl stir egg, milk, vanilla extract, and milk. Add dry ingredients to wet ingredients, stir until just combined, and fold in sour cream.Pour half the batter into prepared pan, sprinkle half of the streusel mix over batter, pour the rest of the batter into the pan and top with the remaining streusel.

3.Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

I apologize in advance if my directions aren't clear enough. The ones on the original recipe were rather bizarre.

Chocolate chip pumpkin bread

This pumpkin bread is super moist and tastes amazing with the chocolate chips, but feel free to leave them out if you don't like chocolate.

Chocolate Chip Pumpkin Quick Bread
Adapted from

2 cups white sugar
1 cup brown sugar
1 (15 ounce) can pumpkin puree
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 teaspoon cloves
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips (make sure that they are miniature or they sink to the bottom)
1/2 cup chopped walnuts (optional)

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.

2.In a large bowl, combine sugar, pumpkin, oil, applesauce, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, cloves, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.

3.Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from pans.

Cinnamon Swirl bread

I've made this a few times and every time I have it has gotten eaten before it can even completely cool. It's absolutely delicious.
You could add raisens to this, but I didn't because I think raisens are absolutely disgusting, as does the rest of my family. But if you like raisens, just throw them in with the rest of the filling :)

Kalacs (Hungarian Cinnamon Swirl Bread)
Adapted from
Makes two loaves

4 cups all-purpose flour
1/4 cup white sugar
1 teaspoon salt
2 teaspoons cinnamon
1 (.25 ounce) envelope active dry yeast
1 egg
1/4 cup melted butter
1 1/4 cups warm milk (110 degrees F/45 degrees C)
1 teaspoon vanilla extract
For filling:
melted butter for brushing
2 teaspoons ground cinnamon
2/3 cup brown sugar

Proof yeast in warm milk for about 5 minutes.
Place flour, white sugar, salt, and cinnamon, into the bowl of a stand mixer. In a bowl, whisk together egg, melted butter, and vanilla extract; pour into the flour mixture along with the milk and yeast. Using dough hook attachment, mix on low until the flour is moistened and a dough forms, then increase speed to medium, and continue kneading until smooth and elastic, 4 to 5 minutes.

Place dough into a greased bowl, cover, and allow to rise in a warm place until doubled in bulk, about 1 1/2 hours.
3.Punch down dough, turn out onto a floured work surface, and divide into 2 equal pieces. Roll each piece into a 1/3 inch thick rectangle. Brush each square with melted butter. Mix together cinnamon and brown sugar in a small bowl, then sprinkle evenly over the two rectangles.

Roll each firmly into a log, pinch the ends closed, and tuck them underneath. Place each into a greased, glass loaf pan. Cover, and allow to rise in a warm place until doubled in bulk, about 45 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Brush the tops of the loaves with melted butter, then bake in preheated oven until loaves are golden brown, and sound hollow when tapped, about 30 minutes.

Notes: I do not have a stand mixer, so I just used my hands and it worked out fine. Also; make sure that you roll it up very tight or when it rises in the oven you get big gaps and holes.

Chocolate Crinkle Cookies

This is my attempt at a baking blog :P My name is Ryan and I am 18 years old. I've recently become addicted to interested in baking. It started about 6 months ago when I was bored, found an extra can of pumpkin in my cabanet, and decided to make pumpkin bread. I ended up making quite a few changes to the recipe and it actually turned out very well. Ever since then I've been hooked.
I'm going to post the recipes that I've made, but for now I won't post pictures as the only camera I have is my phone camera and the pictures are atrocious. I will try to borrow my sister's camera from now on to post pictures.
Soooo yeah, I guess I will get to the first recipe! :)

Everyone I've made these for has absolutely loved them. My mom, who hates cookies (bizarre, I know), raves about them. They're like brownies in cookie form, only better. I sometimes will add 1 tsp of cinnamon because I think cinnamon and chocolate taste amazing together, but either way they're wonderful and incredibly addicting. The original recipe makes 72, this is scaled down to 36. I usually make the full 72 and give some away to my friends at school because they absolutely love them. Enjoy! :)

Chocolate Crinkle Cookies
Adapted from

3/4 cup unsweetened cocoa powder
1 cup white sugar
1/4 cup vegetable oil
2 eggs
2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup malted milk powder
1 cup chocolate chips (I prefer milk chocolate but really anything works)
Confectioners sugar for rolling

1.In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, malted milk powder, baking powder, and salt; stir into the cocoa mixture. Stir in chocolate chips. Place in freezer and chill for about 45 minutes.

2.Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls with your hands. Drop each ball into confectioners sugar until fully coated and place on cookie sheet.

3.Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Be careful not to over-bake the cookies, they should be slightly underdone, when they cool they should have the consistency of fudgy brownies.