Quick Shortbread Cookies

Some time ago I had made Scottish Shortbread Cookies and they took a bit of time to make. I know that I will not have the time to make this for the coming holidays so instead I am going to make an easier version that is great for gift giving and as well as the holiday parties.

Here are the ingredients needed for this recipe:

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  • 1 cup unsalted butter, room temperature
  • 1 cup confectioners’ sugar
  • 1 3/4 cups all-purpose flour
  • 1 tsp. salt
  • melted chocolate

Step 1: In a medium bowl, sift together the flour and salt; set aside.

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Step 2: In a large bowl, add the butter and whisk until smooth.

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Step 3: Sift in the confectioners’ sugar and whisk until light and fluffy.

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Step 4: Add in the flour and fold to combine. (Side Note: should look like sand)

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Step 5: Transfer dough onto a clean surface and knead once (Important Note: knead away and into pieces by pressing down and away.)

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Step 6: Form a ball and flatten slightly.

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Step 7: Cover the dough and chill in the refrigerator for 1 hour.

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Step 8: Place dough onto a baking sheet and roll dough until it is 1/2-inch thick. (the dough was a bit tough so I crumbled the dough and press it together with a rolling pin)

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Step 9: Cut the dough with either a sharp knife or a bench scrapper.

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Step 10: Prick the cookies with a fork.

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Step 11: Bake at 300°F for 45 minutes, or until light golden brown.

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Step 12: Re-cut the cookies once they are out of the oven and allow to cool completely in the pan.

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Step 13: Dip one end of the cookie into the melted chocolate and allow the chocolate to harden before serving.

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Mini Pumpkin Bread

It is that time of the year again where pumpkins are in an abundance and there seems to be a never ending supply of pumpkin recipes. This year I’ve resigned myself from making over the top pumpkin desserts and instead I figured something simple and quick would be the thing. So a quick and easy pumpkin bread came to mind. And I found the perfect recipe by EugenieKitchen.

Here are the ingredients needed for this recipe:

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  • 1 cup unsalted butter, room temperature
  • 1 1/4 cups brown sugar, packed
  • 2 large eggs
  • 2 cups pumpkin puree (I’ll be using 1 15 oz. can)
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. pumpkin spice
  • pumpkin seeds or even melted chocolate

Step 1: In a large bowl, cream the butter and brown sugar until smooth and creamy.

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Step 2: Add in the eggs and beat until well combined.

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Step 3: Add in the pumpkin puree and stir to combine; set aside.

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Step 4: In a medium bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin spice.

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Step 5: Add the dry ingredients all at once into the butter mixture and fold to combine. (Optional: may add in nuts, dried fruit, or chocolate chips and fold into the mixture)

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Step 7: Fill the prepared pans with batter and top with pumpkin seeds (Optional: swirl in some melted chocolate).

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Step 8: Bake at 350°F for 35-40 minutes or until a toothpick inserted into the center comes out clean.

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Step 9: Allow bread to cool for 20 minutes before serving. (They should just pop out of the baking cups easily)

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Step 10: (Optional: Drizzle icing over the tops of the cooled bread)

Snickerdoodle Cookies

An indecent love of cinnamon-sugar will one day be my downfall, but not today. Today I shall be making mini snickerdoodle cookies as a decoration/accompaniment to a lovely set of snickerdoodle cupcakes. All for the preparation of Thanksgiving. The one time of the year where I can’t say no to an array of decadent desserts.

Here are the ingredients needed for this recipe:

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  • 1 cup unsalted butter, room temperature
  • 1 1/3 cups sugar
  • 1 large egg
  • 2 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 2 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt

Cinnamon-Sugar

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  • 1/4 cup sugar
  • 1 tsp. ground cinnamon (you may add more cinnamon depending on your taste)

Step 1: Preheat the oven to 375°F and line 2 baking trays with parchment paper; set aside.

Step 2: In a large bowl, cream the butter for 1 minute until smooth.

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Step 3: Add the sugar and beat until light in color and fluffy in texture.

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Step 4: Add in the egg and vanilla and beat until combined; set aside.

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Step 5: In a medium bowl, sift together the flour, cream of tartar, baking soda, cinnamon, and salt.

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Step 6: Slowly ass the dry ingredients in 3 parts into the butter mixture. (Side Note: the dough will become thick and may require being stirred by hand.)

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Step 7: Scoop out 2 tsp. of cookie dough and roll into a ball-shape.

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Step 8: Roll dough into the cinnamon-sugar mixture and then place onto the prepared baking sheets.

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Step 9: Bake for 7 minutes

Step 10: Lightly press the cookies with the back of a spoon as soon as they come out of the oven.

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Step 11: Allow to cool on baking sheets for 10 minutes and then transfer onto a wire rack. (I was able to get 57 cookies out of this batch)

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Holiday Desserts Galore

Well another year has quickly come to an end and the holidays are just around the corner. Time to break out the new recipes and maybe a few classic ones, but nonetheless treats that will tantalize even the picky of eaters. Now last year I had done a simple set of desserts and a side.

  1. Iced Chocolate Chip Pumpkin Cookies
  2. Pumpkin Molasses Cupcakes
  3. Pumpkin Cheesecake
  4. Roasted Garlic Mashed Potatoes

This year I will be bringing back a classic cake that I haven’t made in a while. But most of all the rest of the desserts will be new recipes. So here are the desserts and sides that will be served this year for the holidays.

  1. Dulce de Leche Cake
  2. Upside-Down Caramel Apple Rolls
  3. Pumpkin Pie Bars
  4. Snickerdoodle Cupcakes with Cookies
  5. Gingerbread Latte Cupcakes
  6. Shortbread Cookies
  7. Mini Pumpkin Bread

(Side Note: Will be adding links to the list after Thanksgiving)

Strawberries and Cream Popsicles

While spending days studying for exams I needed to have a break. Since it’s still searing hot outside and a bit stuffy inside I wanted to make something refreshing and yet super simple. So I watched videos of how-to-make-frozen-desserts and it dawned on me to try my hand at some frozen desserts. I looked into the freezer and saw that there wasn’t that much space to work with, but I moved some things around and saw that a popsicle mold would fit in the tiny back corner.

Here are the ingredients needed for this recipe:

  • 1 cup heavy whipping cream
  • 3-4 Tbsp. honey (I used orange blossom honey)
  • 1 tsp. vanilla extract
  • 10-12 frozen strawberries (slightly thawed and sliced)

Step 1: Fill the popsicle molds with the sliced strawberries evenly

Step 2: In a large bowl, combine the heavy whipping cream, honey, and vanilla until soft peaks.

Step 3: Spoon or pipe the whipped cream into the molds.

Step 4: Use a chop stick or skewer to help blend the strawberries and cream.

Step 5: Top off the popsicle molds with remaining whipped cream.

Step 6: Freeze for 6 hours or overnight. (Side Note: I only froze it for 4 hours so when removing from the mold the handle kept coming off because the center was still soft, so I had to dip it into hot water to have the entire popsicle release from the mold.”

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