Category: Dessert

Shortbread Cookies

 

Shortbread Cookies

King Arthur Baking School
Prep Time 10 minutes
Cook Time 15 minutes
Course Dessert
Keyword cookies
Servings 25 cookies
Calories 110 kcal

Equipment

  • 1 Stand mixer
  • 2 cookie sheets
  • 2 parchment paper or silicone mats

Ingredients
  

  • 16 tbsp unsalted butter 227 grams, 2 sticks
  • 1/4 tsp salt
  • 1/2 cup confectioner's sugar aka powdered sugar, 57 grams
  • 2 cups unbleached all-purpose flour 240 grams

Instructions
 

  • Preheat oven to 350ºF.
  • Line cookie sheets with paper or mats.
  • Combine butter and salt in the stand mixer (setting 2) until soft and fluffy.
  • Add sugar and combine.
  • Add the flour and mix until well combined and it hold together.
  • Use a cookie scoop and drop the dough on the sheets.
  • Bake for 15 minutes.
  • Allow to cool for a few minutes before transferring them to a rack to cool completely.

Notes

Lots of variations possible, including:
  1. Add 1/8 tsp of almond extract.
  2. Up the sugar to 72 grams.
  3. Add 80 grams of mini-chocolate chips.
  4. Use the back of the scoop to make a 'thumbprint' and add a dollop of jam (raspberry, for instance).

Nutrition

Calories: 110kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 19mgSodium: 24mgPotassium: 13mgFiber: 0.3gSugar: 2gVitamin A: 224IUCalcium: 4mgIron: 0.5mg
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Carrot Cake

 

Carrot Cake

Betty Crocker
Prep Time 20 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 574 kcal

Equipment

  • 13 x 9 cake pan
  • handheld or stand mixer

Ingredients
  

Cake

  • 1-1/2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 cups all-purpose flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 3 cups carrots shredded, about 5 medium carrots
  • 1 cup walnuts chopped

Cream Cheese Frosting

  • 8 oz cream cheese
  • 1/4 cup butter
  • 2 tsp milk or maybe 3
  • 1 tsp vanilla
  • 4 cups powdered sugar

Instructions
 

Prep

  • Heat oven to 350ºF.
  • Grease bottom and sides of the cake plan and lightly flour.

Cake

  • In a large bowl, add sugar, oil, and egg.
    Beat with an electric mixer on low until blended.
  • Add flour, cinnamon, baking soda, vanilla, and salt.
    Beat on low speed for one minute.
  • Stir in carrots and nuts.
  • Pour into cake pan.
  • Bake for 45 minutes or until a toothpick comes out clean.
  • Cool completely for at least one hour or, better yet, overnight.

Frosting

  • In a medium bowl, add cream cheese, butter, milk, and vanilla.
    Beat with an electric mixer on low speed until smooth.
  • Add powdered sugar 1 cup at a time at low speed until smooth and spreadable.
  • Frost cake.
  • Sprinkle with nutmeg and sprinkles, if desired.
  • Keep refrigerated.

Notes

According to food historians, carrot cake is probably a variation of the carrot puddings that were popular in Medieval Europe. Since sugar and other sweeteners were precious at that time, enterprising cooks used the naturally sweet root vegetable as delicious substitute sweetener in many versions of a simple carrot cake recipe. As legend has it, George Washington celebrated the British evacuation in 1783 with a slice of carrot tea cake at Fraunces Tavern in lower Manhattan. Some things haven’t changed: Not only is carrot cake still popular, but the restaurant is still in business. While some version of a carrot cake recipe can be found going to many centuries, the addition of cream cheese frosting seems to be a uniquely American innovation that began to appear in the 1960s. 

Nutrition

Calories: 574kcalCarbohydrates: 70gProtein: 8gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 16gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 53mgSodium: 391mgPotassium: 241mgFiber: 2gSugar: 50gVitamin A: 5538IUVitamin C: 2mgCalcium: 102mgIron: 2mg
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Soft Molasses Cookies

 

Soft Molasses Cookies

Farmers Almanac
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Servings 36 cookies
Calories 90 kcal

Equipment

  • parchment paper
  • Stand mixer

Ingredients
  

Dry ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1-1/2 tsp ground ginger
  • 1 tsp ground cinnamon

Wet ingredients

  • 3/4 cup butter softened
  • 1 cup sugar plus a bit more for topping
  • 1/4 cup dark molasses
  • 1 large egg

Instructions
 

  • Preheat the oven to 350º F.
  • Line 3 cookie sheets with parchment paper.

Mix dry ingredients

  • Sift the flour, baking soda, salt, and spices together. Set aside.

Mix wet ingredients

  • In a large bowl, cream the butter and sugar until light and fluffy. (If using a mixer, beat on high speed about 2 minutes.)
  • Add the molasses and beat until combined.
  • Add the egg and beat well until combined. Scrape down the sides and bottom of the bowl as needed.

Combine ingredients

  • Add a little of the dry ingredients at a time to the creamed mixture.

Form cookies

  • For dough into small balls (about the size of a golf ball) and roll in sugar.
  • Place on cookie sheet about 3 inches apart.

Bake

  • Bake for 10-15 minutes or until browned and edges appear set.
  • Let cool on baking sheet for five minutes before transferring.

Notes

Can use shortening as a substitute for the butter.
If you skip the parchment paper, use ungreased cookie sheets.
Can substitute mace for ground ginger.

Nutrition

Calories: 90kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 127mgPotassium: 45mgFiber: 0.2gSugar: 7gVitamin A: 126IUVitamin C: 0.003mgCalcium: 8mgIron: 0.5mg
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Apple Pie

 

Apple Pie

Cuisinart Food Processor User's Guide
Prep Time 30 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Keyword pie
Servings 8 slices
Calories 391 kcal

Equipment

  • Food processor metal blade
  • Apple peeler rotary or peeler
  • Pie plate

Ingredients
  

Bottom Crust

  • 1-1/2 cups all-purpose flour
  • 1 stick unsalted butter very cold, cut into 1" pieces
  • 1/2 tsp salt
  • 1/4 cup water ice water
  • 2 tbsp all-purpose flour for rolling surface

Top Crust

  • 1-1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 stick unsalted butter very cold, cut into 1" pieces
  • 1/4 cup water ice water
  • 2 tbsp all-purpose flour for rolling surface

Filling

  • 2 pounds apples peeled and cored (Granny Smith)
  • 1/2 cup sugar
  • 3/4 tsp cinnamon
  • 1/8 tsp salt
  • 1/8 tsp nutmeg
  • 3 tbsp all-purpose flour

Instructions
 

Make the dough for the bottom crust

  • In the food processor, use the metal blade to process flour, butter, and salt until mixture is like coarse meal, about 8 seconds.
  • Add ice water and pulse until dough begins to clump together. Do not let it form a ball.
  • Put dough in a Ziploc bag and work through bag to press dough together into a ball and then make a flat disc.

Make the dough for the top crust

  • In the food processor, use the metal blade to process flour, butter, and salt until mixture is like coarse meal, about 8 seconds.
  • Add ice water and pulse until dough begins to clump together. Do not let it form a ball.
  • Put dough in a Ziploc bag and work through bag to press dough together into a ball and then make a flat disc.
  • Refrigerate top and bottom crust for at least 1 hour.
  • Clean the food processor bowl.

Roll the dough

  • Roll dough on lightly floured surface to a circle about 1/8-inch thick.
  • Lay in bottom of pie pan and smooth.
  • Roll second disc of dough on floured surface to a circle about 1/8-inch thick.

Prepare the apples

  • Preheat the oven to 375ºF
  • (Optional) Peel the apples

Mix the filling

  • In food processor, use the metal blade to mix sugar, cinnamon, salt, nutmeg, and flour.
  • Change to slicing disc and slice the apples into the sugar and spice mixture.

Assemble the pie

  • Transfer sliced apples into the waiting pie crust.
  • Spread sugar and spice mixture evenly over the apples.
  • Place the second crust over the apple filling.
  • Pinch crust edges together and trim off excess.
  • With a sharp knife, make 4-8 small cuts in top crust to allow steam to escape.

Baking

  • Bake for 45 minutes until juices bubble.
  • Allow to cool before serving.

Notes

Peeling the apples is optional.
You can also use a "cookie" cutter to cut designs into the top crust rather than slitting it with a knife.
If you want to dress up the crust a bit, brush it with water and sprinkle with sugar. Raw sugar is especially fun.

Nutrition

Calories: 391kcalCarbohydrates: 45gProtein: 3gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 333mgPotassium: 153mgFiber: 3gSugar: 24gVitamin A: 768IUVitamin C: 5mgCalcium: 20mgIron: 1mg
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