Sweets for a Saturday #41

Last week's Sweets for a Saturday was spook-tastic. The Halloween treats were so cute and so creative and I just had to feature them this week. Here were my favorites:

1. Frankie Frankenstein Cupcakes - Purple Chocolat Home

Frankenstein never looked so lovable.

2. Oreo Mummy Pops - The Sweet Swiper

Simple to make and super fun to eat.

3. Scaredy Cats - The Seven Year Cottage

What darling little kitties.

4. Jack-O-Lantern Smile Cookies - Munchkin Munchies

These smile cookies will put a smile on your face too.

5. Icing Spiders and Sugar Webs - Sugar Beams and Other Half-Baked Adventures

Oohhh, creepy.

The Rules:

1. Please link up to the URL of your post, not the URL of your main blog. When it asks for "Name", type in the name of your treat.
   
2. Please leave a link back to this post in your post or Grab My Button.
   
3. Share your delicious sweets from this week. If you've made more than one during the week, feel free to link them all up.
   
4. Leave me a comment telling me that you've linked up.
   
5. Please visit at least two others and comment on their wonderful additions to this party.

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Chili Chocolate Cookies

The idea of combining chocolate and chili pepper has always intrigued me. When I lived in Brazil, there was a very popular soap opera on tv called "Chocolate e Pimenta" (Chocolate and Chili Pepper). As a result of this, at least I'm guessing, there was a chocolate and chili pepper cake mix being sold in the grocery stores. Unfortunately, I forgot to buy a package of it and never did get to try it. Which brings me to today's 12 Weeks of Christmas Cookies and these treats that combine, what else, chocolate and chili pepper.



The cookies baked up like little chocolate pillows, soft and cakey. Unfortunately, the taste wasn't everything I had hoped for. I would have liked them to be more chocolatey for one thing. Also, the tiny bit of heat at the back of my throat just doesn't suffice for someone like me who usually thinks that "five-alarm" is just right.


I haven't given up on the chocolate-chili combo, though. I'll just have to find another chocolate cookie to try it with.



Chili Chocolate Cookies (Splendid Things)

2 sticks butter
1/2 c. sugar
3/4 c. brown sugar
2 eggs
2 tsp. vanilla
2 1/4 c. all-purpose flour
2/3 c. unsweetened cocoa
1/2 tsp. coarse salt
1 tsp. baking powder
1/4 tsp. baking soda
2 tsp. ground chili peppers

Cream butter and sugars. Mix in vanilla and eggs one at a time. In another bowl, combine cocoa, salt, flour, baking powder, baking soda, and chili pepper powder. Mix this flour mixture into the creamed mixture until just barely incorporated. You should still see some streaks of flour in the dough. Drop by tablespoonfuls onto a cookie sheet and bake at 350F until just barely set, about 12-15 min. Allow to cool on pan for one minute and then remove to plate to cool completely.

Notes:
1. The original recipe did us a chopped up Chili Chocolate Bar, which I did not add. Perhaps if I did, the cookie might have been spicier.

2. I used New Mexico Ground chili peppers like Splendid Things did, but I'd probably use chipotle pepper with a dash of cayenne next time.

Apple Crumble Loaf

Now that autumn is here, apples are on sale all the time and you know what that means - it's time to bake some apple-y goodies. I've had this Apple Crumble Loaf from Sweet Twist of Blogging bookmarked for practically forever and now was definitely the time to make it.

This bread was different from other apple ones I've made before because it not only has streusel on top, but it also has a layer of it running through the middle. Plus, it also has the apples in layers rather than mixed throughout the loaf itself.

I did run into one problem while making these. The recipe says to use melted butter when making the streusel. Against my better judgment, I did so and ended up with streusel goop, not at all the "crumbly" texture I was going for. Now is it just me or does this happen to you too?


I didn't want to waste it after I'd made it, but I also still really wanted that crumbly look, at least on the top of my loaves. So, I made another half batch of the streusel using chilled butter, and voila! I think this is more what it was supposed to be like.


Now you put it all together - batter, apples, streusel, more batter, more apples, and more streusel. We're talking six layers of goodness here.


Into the oven they went and baked up beautifully.


Well, okay, there was one casualty. I may have put a little too much batter into one of the pans and it overflowed. No worries though, since I had put all the pans onto a cookie sheet. This just meant that I got to eat the scraps which is always a good thing.


Now, slice these up and look how pretty it is.


And it tastes as good as it looks too.


Apple Crumble Loaf (Sweet Twist of Blogging)

Streusel:
1/2 c. flour
1/2 c. rolled oats
1/2 c. packed light brown sugar
1/2 c. butter (softened, not melted)
2 tsp. cinnamon

Apples:
2 medium apples, peeled, cored, and cut into 1/2" pieces (I used Fuji apples)
1/2 tsp. cinnamon
2 Tbsp. sugar

Cake:
2 c. all-purpose flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon (I'd double this next time)
1/2 tsp. salt
2 large eggs
1/2 c. butter, melted and cooled
1/2 c. skim milk

Heat oven to 350F. Grease a 9x5x3" loaf pan or three mini loaf pans.

For the streusel: Put all dry ingredients into a medium bowl. Cut in the butter until the mixture is crumbly.

Toss the apples with the cinnamon and sugar.

For the cake: Combine the dry ingredients in a large bowl and stir together. Beat the eggs and whisk in the butter and milk. Add to the flour mixture and fold just till ingredients are moistened. Spoon half into prepared pan; spread to cover bottom. Sprinkle with half the apples, then top with half the streusel. Add remaining batter on top of the streusel and spread to cover. Sprinkle with the remaining apples, then the rest of the streusel. (Note: If you're doing this in mini loaf pans, use about 6 Tbsp. of batter + 1/3 c. apples + 1/4 c. streusel for each layer.)

Bake for 1 hour, or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack for 10 min. Run a knife around the sides; invert the loaf onto a rack and then revert side up. Let cool completely.

Sweets for a Saturday #40

Here are your Top 5 from last week:

1. Pumpkin Pie Spice Graham Crackers - Piece, Love & Cooking

Pumpkin AND spice - my favorites!

2. Autumn S'mores - Piece, Love & Cooking

I'll have some more of these s'mores!

3. Nutella Scones - Cats and Casseroles

Breakfast will never be the same again.

4. Fudge Candy Corn - Something Swanky

Gorgeous treat!

5. Candy Corn Parfaits - Home is Where the Boat Is

The cutest Halloween idea ever.

The Rules:

1. Please link up to the URL of your post, not the URL of your main blog. When it asks for "Name", type in the name of your treat.
   
2. Please leave a link back to this post in your post or Grab My Button.
   
3. Share your delicious sweets from this week. If you've made more than one during the week, feel free to link them all up.
   
4. Leave me a comment telling me that you've linked up.
   
5. Please visit at least two others and comment on their wonderful additions to this party.

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Iced Hermits

It seems like Christmas comes earlier and earlier each year. The other day, I was at Macy's and was shocked to see that the Christmas trees were already up and they were selling Christmas decorations. I mean, come on, it's not even Halloween yet. That said, treats are a year-round thing, so I see nothing wrong with trying out recipes in preparation for those Christmas platters and gift baskets.

For this week's 12 Weeks of Christmas Cookies, I decided to make Martha Stewart's Iced Hermits. They are loaded with a triple ginger kick - ginger powder, candied ginger in the bars themselves, AND a sprinkling of more candied ginger on top.

The final result is oh so good. Chewy, spicy bars and the icing is not to be skipped, it is literally the icing on the cake. It all made for a delicious experience. Plus, the candied ginger on top makes them look all sparkly, almost like Christmas ornaments themselves. Yes, Christmas in the stores can wait, but as for the Christmas treats, I say bring them on!

Iced Hermits (Martha Stewart)

1/2 c. butter

1 3/4 c. flour

3/4 tsp. baking powder

3/4 tsp. baking soda

1 Tbsp. ginger powder

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. salt

1/4 tsp. white pepper

pinch cloves

1 1/4 c. dark brown sugar (I used light brown)

1 egg

1 egg yolk

1/4 c. molasses

1 c. candied ginger, chopped

Icing:

1/4 c. brown sugar

2 Tbsp. milk

2 Tbsp. butter

1 tsp. vanilla

1 c. powdered sugar

Butter a 10x15" baking sheet. Combine the dry ingredients. Cream the butter and brown sugar. Add the molasses, then the egg and egg yolk. Stir in 1/2 c. candied ginger, then mix in the flour mixture. Spread in the baking sheet and bake at 350F for 18-22 min.

For the icing: Combine the brown sugar, milk, and butter over medium heat. Cook till the butter melts and sugar dissolves. (I just did this in the microwave) Remove from heat and whisk in vanilla and powdered sugar.

Drizzle the bars with the icing and sprinkle with the rest of the candied ginger. Let sit 15 min. to let icing set then cut into bars.

Makes 36 squares

Breadsticks

It was 8:00 one night and, although the past few nights had been cold, this particular night was quite warm. That gave me an idea and I thought, I just have to take advantage of the higher temperature. I'm going to bake some bread. Apparently, the fact that it wouldn't be done until almost 11pm didn't faze me. I wanted bread and by golly, I was going to have it.


But, I didn't feel like making a loaf. No, instead, I had breadsticks on the brain. I used a recipe I found on Our Best Bites and it did not disappoint. The breadsticks were perfectly chewy with a nice crust. They would probably be delicious dipped into some marinara sauce, or brushed with some garlic butter, or, Our Best Bites suggested also sprinkling them with cinnamon-sugar for a sweet treat. However way you make them, they're sure to please.

Breadsticks (Our Best Bites)

1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour

In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.

Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk.

Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.

Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it’s okay if they’re close; pulling apart hot bread is one of life’s greatest pleasures!

Cover pan and allow dough to rise for another 30 minutes.

When there’s about 15 minutes to go, preheat your oven to 425F. When done rising, bake for 10-12 minutes or until golden brown.

Sweets for a Saturday #39

Here are your Top 4 from last week:

1. Caramel Bits Cookies - Dreaming of White Chocolate

What a delight to bite into!

2. NY Times Amazing Chocolate Chip Cookie - The Farm Girl Recipes

Chocolate chip cookies are a classic.

3. Apple Pie Cinnamon Roll - Alli n' Son

These take cinnamon rolls to a whole new level.

4. Yummy Pumpkin Bread - Just Everyday Me

Oh how I love pumpkin time!

The Rules:

1. Please link up to the URL of your post, not the URL of your main blog. When it asks for "Name", type in the name of your treat.
   
2. Please leave a link back to this post in your post or Grab My Button.
   
3. Share your delicious sweets from this week. If you've made more than one during the week, feel free to link them all up.
   
4. Leave me a comment telling me that you've linked up.
   
5. Please visit at least two others and comment on their wonderful additions to this party.

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Triple Cinnamon Crunch Biscotti

Wow, it's already week three of the 12 Weeks of Christmas Cookies. The past two weeks I shared recipes that featured the chai spices. This week, it's cinnamon front and center.



I started with Martha Stewart's biscotti recipe as a base then added cinnamon, crushed cinnamon cornflakes for crunch, and finished them off with a sprinkling of cinnamon sugar on both sides for one last cinnamony touch. The final biscotti were packed with flavor and would be perfect with a cup of hot spice tea. The only problem I had was that the cinnamon cornflakes didn't have as much crunch as I would have liked; maybe Cinnamon Toast Crunch cereal would be better. I think once I've honed this one it will definitely make an appearance on my Christmas platters.


Triple Cinnamon Crunch Biscotti (created by Lisa of Sweet as Sugar Cookies)

3 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
2 tsp. cinnamon
4 Tbsp. unsalted butter, softened
1 c. sugar
3 large eggs
2 tsp. vanilla
1/2 c. crushed cinnamon cornflakes

Cinnamon sugar:
3 Tbsp. sugar
1 Tbsp. cinnamon

Cream the butter and sugar. Add the eggs and vanilla and mix till well blended. Stir in the flour, baking powder, salt, and cinnamon. Stir in the crushed cornflakes.

Sprinkle some flour on a baking sheet. Form the dough into two 14x2 inch logs on the baking sheet. Bake at 350F for 20-25 min. Remove from the oven and slice immediately with a serrated knife into 1/2" thick slices. Lower the temperature to 325F. Lay the biscotti cut side down on the baking sheet and sprinkle the top side with half the cinnamon-sugar mixture. Bake for 15 min. Flip the biscotti over, sprinkle with the rest of the cinnamon-sugar mixture, and bake for another 15 min. until crunchy.

Cranberry Orange Ginger Bread

When I was a kid, I remember how I only liked bread if it was white, and, of course, that meant the squishy, air-filled, breads you find in the supermarket aisle. Thank goodness my palate has since changed and I've grown to love breads of all kinds and flavors and textures. Yup, those supermarket breads no longer have a presence in my home.


Now only fresh, homemade bread appears on my table and it's anything but plain white. I specifically search for recipes that are full of something special that will wow the tastebuds, and boy do I ever have a lot of recipes all queued up just waiting to be made.

This time, since dried cranberries were super cheap, I decided to make this Cranberry Bread found on The Avid Baker. It's got that delicious combo of cranberries and orange, but this time in a yeast bread instead of a quick bread. Naturally, I couldn't resist dressing it up just a little with some candied ginger. I just knew it would pair well with the flavors.



I just loved how this bread was studded with fruit in every bite and the orange was not at all overpowering. That's just how I like it and the ginger also added a yummy touch. Not to mention that the egg glaze turns the crust into something truly superb (I could nibble on that alone and be happy). The bread is a little denser than others which probably means that it would make one fantastic french toast too. With breads like this, who needs storebought? I definitely can't wait to bake bread again.


Cranberry Orange Ginger Bread (adapted from The Avid Baker)

1 1/2 c. bread flour
2 Tbsp. sugar
1 1/4 tsp. yeast
1/2 tsp. salt
1/4 c. milk, warmed to 110F (I used skim milk)
1 large egg
1 Tbsp. butter, melted
1-2 Tbsp. orange juice
2 tsp. orange zest
1/2 c. dried cranberries
1/4 c. chopped crystallized ginger
1 egg yolk mixed w/ a little water (for glazing)

Combine the milk and the yeast with a pinch of sugar and let sit till foamy, about 5 min. Add the melted butter, egg, orange juice, and orange zest and stir until well blended.

Add the flour a half cup at a time until the dough no longer sticks to the side of the bowl (you may need to add a little more - the dough will still be tacky though). Transfer to a floured work surface and knead the dough until smooth and slightly tacky, but not sticky, adding more flour if necessary, about 7 min. Knead in the dried cranberries a little at a time. You can also knead in the ginger now or see below for what I did. Form the dough into a ball.

Oil a large bowl. Add the dough to the bowl, turning to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.

Grease two mini loaf pans. Punch down the dough. Turn dough out onto a floured surface and divide into two pieces. Roll each piece out into a small rectangle. At this point, you can sprinkle the ginger on top and then roll it up jelly roll style and put it into a mini loaf pan. Repeat with the other piece of dough. Cover with plastic wrap and let rise about 1 hour until doubled in size. You can sprinkle more ginger on top if you wish. Glaze with the egg yolk + water. Bake at 350F for 25-30 min. Let cool in pans for a few minutes then remove to a wire rack to cool.

Notes:

1. I put my dough into the fridge overnight for the first rising.
   
2. The original recipe called for 1/2 Tbsp. orange extract, but the orange zest + juice works just as well.
   
3. The recipe above is half the original recipe which gave me two mini loaves.
   

Dutch Apple Pie Puffins

For this month's Secret Recipe Club, I was assigned to Judee's Gluten Free A-Z Blog. Since apples have been on sale lately, I decided to make her Dutch Apple Pie Pancake.

I did make the following changes to it. Since I don't have almond flour, I substituted in all-purpose flour. I also chose not to cook the apples so that they would retain their crunch and add some contrast in texture. Finally, since I don't have a big family to help me eat this, I scaled the recipe down and made it in mini muffin form, hence the new name "Puffins" (pancake muffins).



The little Puffins had a creamy, custardy texture to them, akin to clafoutis. The apples added a nice bit of crunch and, since the puffins weren't too sweet, it made them perfect for enjoying with a little maple syrup to dip them in. Thanks for the recipe Judee!

Duch Apple Pie Puffins (adapted from Gluten Free A-Z Blog)

1/2 Tbsp. brown sugar
1/2 tsp. cinnamon
1/2 apple, diced

3/4 tsp. vanilla
1 medium egg (equivalent to 3 Tbsp. egg)
dash of salt
1/4 c. all-purpose flour
1/4 c. skim milk

Preheat oven to 425F. Dice the apple and mix it with the brown sugar and cinnamon. Set aside.

Combine the egg, vanilla, and milk and whisk well. Whisk in the salt and flour.

Grease a mini muffin tin. Put a teaspoonful of apples into each cup. Pour a tablespoonful of the egg mixture over the apples. Bake for 15 min. or until set.

Makes 12 puffins

Sweets for a Saturday #38

Here are your Top 4 from last week:

1. Cinnamon Bun Layer Cake - My Little Alberta Family







2. Sweets for the Cure - Sweet Nothings







3. Halloween Trash Candy - Shugary Sweets







4. Melting Wicked Witch Cookies - Purple Chocolat Home





The Rules:

1. Please link up to the URL of your post, not the URL of your main blog. When it asks for "Name", type in the name of your treat.
   
2. Please leave a link back to this post in your post or Grab My Button.
   
3. Share your delicious sweets from this week. If you've made more than one during the week, feel free to link them all up.
   
4. Leave me a comment telling me that you've linked up.
   
5. Please visit at least two others and comment on their wonderful additions to this party.

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Chai Oatmeal Raisin Cookies

It's time for the second installment of the 12 Weeks of Christmas Cookies. True to form, I bring you another spice cookie.


I used the chai spices once again, but this time in an oatmeal raisin cookie. The recipe comes from Amandeleine and it is awesome. The wonderful blend of spiciness shines through these cookies and the golden raisins I used melded really nicely with it. Plus, with all those oats in them, these cookies are super healthy which makes them the perfect treat for balancing out all the yummy indulging that goes on during the holidays.



Chai Oatmeal Raisin Cookies (adapted from Amandeleine)

2 sticks unsalted butter, at room temperature
1 c. dark brown sugar (I used light brown sugar)
1/3 c. white sugar
2 large eggs
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda (I forgot to put this in)
1/2 tsp. salt
1 tsp. cardamom
1 tsp. cinnamon (I increased this to 1 1/2 tsp.)
1/2 tsp. ginger powder (I increased this to 3/4 tsp.)
1 tsp. cloves
1/2 tsp. nutmeg
1/4 tsp. ground black pepper (I'd increase this next time)
1/4 tsp. white pepper
3 1/2 c. old fashioned oats
1 c. golden raisins

Cream together butter and sugars until fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, salt, and spices. Add the dry ingredients to the sugar mixture in two additions, beating until just combined. Stir in oats and raisins.

Preheat oven to 350F. Line two baking sheets with parchment paper. Drop dough in rounded tablespoons onto baking sheet. Bake until golden brown, 10-12 min.

Notes:
1. I completely forgot to add in the baking soda. The cookies still turned out deliciously chewy and yummy.

2. Amandeleine says that you can chill the dough before baking it. I omitted this step and they still baked up perfectly.