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subtlegreyInstead of NaNoWriMo, I'm going to aim for a short essay every day on a topic I feel like yammering about.
Today is the last day of the month! I did a yammer most days, and probably made up for missed days with the length of some of the posts. I wasn't sure what I'd write about today, and now that I'm here, I think I'll post some of my favorite "treat" recipes instead of a normal yammering session because I'm feeling nostalgic for the days I could make and eat and share lots of these kinds of things without any worries or fears.
Recipes presented here in their original forms (some with notes). FWIW, I've used substitutes in all my recipes to make them dairy free (usually coconut oil) and gluten-free or reduced gluten (almond flour, most usually since coconut flour makes it too dry and oat flour is a little too distinct-tasting) and they generally turn out fine. Coconut oil and clarified butter (NOT ghee!) are my friends!
Buckaroons
My family's #1 favorite cookie recipe. I used to make quadruple batches of these.
2 cups flour
2 cups oats (usually quick oats)
1 cup butter (2 sticks)
1 cup white sugar
1 cup dark brown sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 bag chocolate chips
1. Preheat oven to 350F. Mix all dry ingredients except for chocolate chips.
2. Mix wet ingredients.
3. Fold dry into wet or vice versa.
4. Add chocolate chips, mix well.
5. Chill to make handling easier; drop rounded tablespoons onto baking sheet and bake 8-12 minutes until edges are golden brown. Cookies should be wet and gooey looking in the middles.
Personally, I tend to mix the wet ingredients first, add sugar, then chips, then half of the dry ingredients, gradually stirring the remaining dry ingredients in by hand. To play with the texture, I will put half the oats in a blender before mixing.
Waffle Cookies
Once my family discovered these, they were one of our favorite recipes. Great for summer - no need to fire up the oven!
3 cups flour
1 3/4 cup sugar
1 cup cocoa powder
1 tsp salt
4 eggs
1 1/4 cup butter (1 and a half sticks)
2 tsp vanilla
1. Sift dry ingredients together.
2. In a separate bowl, blend wet ingredients.
3. Combine wet and dry ingredients. Batter will be THIK. Chill overnight for easier handling.
4. Form batter into 1" balls. Heat up normal waffle iron.
5. Bake batter on waffle iron (4 balls per batch in a normal waffle iron) until steam can be seen coming out the sides.
6. Transfer to rack or tray to cool; or frost immediately with icing if desired.
Icing for Waffle Cookies
1 cup sugar
1/4 cup milk
1/4 cup butter (half a stick)
1/2 cup chocolate chips
1. Blend first 3 ingredients in small saucepan. Bring to boil.
2. Turn off heat; add chocolate chips and stir until melted.
3. Spoon warm icing over cookies. (Or just eat it straight up. That's what I do.)
Brownies
Family staple when I was growing up.
2 cups sugar
1 cup butter (2 sticks)
1 cup flour
2/3 cup cocoa
4 eggs
2 tsp vanilla
1 tsp salt
1. Preheat oven to 350F.
2. Sift dry ingredients together.
3. In separate bowl, combine wet ingredients.
4. Fold wet mixture into dry; mix well.
5. Pour into a greased pan. (If you didn't eat all the batter already like I do.)
6. Bake 20 min.
Glazed Lemon Zucchini Bread
I like this because I don't even notice the zucchini and I love lemon-y things.
2 cups cake flour (or equivalent; I've had excellent luck with Bob's Red Mill gluten-free vanilla cake mix - IF using this, omit other dry ingredients!)
2 tsp baking powder
1 1/3 cups sugar
1/2 tsp salt
2 eggs
1 cup grated zucchini, patted dry (or more!)
1/2 cup oil (canola, coconut, etc)
1/2 cup buttermilk (I *always* look up a substitute - often use greek yogurt)
2 tbsp lemon juice (I like MOAR)
zest of 1 lemon
1. Preheat oven to 350F.
2. Mix dry ingredients.
2. In large bowl, beat eggs. Add oil and sugar until well blended. Add lemon juice, zest, and buttermilk.
3. Fold in zucchini.
4. Add dry to wet; blend until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake 40-45 min.
7. While still warm, spoon glaze over bread. Allow to set before cutting and serving.
+15-25 min for glass pan. -10-15 min for muffins.
Glaze: 1 cup powdered sugar whisked with 2 tbsp lemon juice & 1 tbsp milk.
Chewy Granola Bars (recipe from www.iamglutenfree.com)
The only granola bar recipe I've had good luck with actually producing a chewy bar.
2 cups nuts (cashews, pecans, almonds, etc)
2 cups shredded unsweetened coconut
1 cup dried fruit (blueberries, craisins, etc)
1 cup honey
3 tbsp nut butter
1/8 tsp salt
1/8 tsp cinnamon
1. Line 9x13 baking pan with parchment paper. Preheat oven to 350F.
2. Melt (or warm) honey in small saucepan over low heat.
3. While honey warms, spoon nut butter & spices into bowl.
4. Process nuts in blender until mixture looks like coarse flour (1 cup at a time). Dump into bowl on top of nut butter/spices - DO NOT STIR.
5. Dump fruit on top of nuts - DO NOT STIR YET.
6. Add coconut - STILL NO STIRRING!
7 Pour honey over top. OK! Now you can STIR to combine!
8. Press mixture *firmly* into pan (coat hands with oil to help).
9. Bake 25min or until golden brown. Cool 1 hour; refrigerate 1 hour. Cut. Store 1 week or freeze for longer storage.
There! That was fun! Let's see how long it takes me to post again now that November is over!
Today is the last day of the month! I did a yammer most days, and probably made up for missed days with the length of some of the posts. I wasn't sure what I'd write about today, and now that I'm here, I think I'll post some of my favorite "treat" recipes instead of a normal yammering session because I'm feeling nostalgic for the days I could make and eat and share lots of these kinds of things without any worries or fears.
Recipes presented here in their original forms (some with notes). FWIW, I've used substitutes in all my recipes to make them dairy free (usually coconut oil) and gluten-free or reduced gluten (almond flour, most usually since coconut flour makes it too dry and oat flour is a little too distinct-tasting) and they generally turn out fine. Coconut oil and clarified butter (NOT ghee!) are my friends!
Buckaroons
My family's #1 favorite cookie recipe. I used to make quadruple batches of these.
2 cups flour
2 cups oats (usually quick oats)
1 cup butter (2 sticks)
1 cup white sugar
1 cup dark brown sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 bag chocolate chips
1. Preheat oven to 350F. Mix all dry ingredients except for chocolate chips.
2. Mix wet ingredients.
3. Fold dry into wet or vice versa.
4. Add chocolate chips, mix well.
5. Chill to make handling easier; drop rounded tablespoons onto baking sheet and bake 8-12 minutes until edges are golden brown. Cookies should be wet and gooey looking in the middles.
Personally, I tend to mix the wet ingredients first, add sugar, then chips, then half of the dry ingredients, gradually stirring the remaining dry ingredients in by hand. To play with the texture, I will put half the oats in a blender before mixing.
Waffle Cookies
Once my family discovered these, they were one of our favorite recipes. Great for summer - no need to fire up the oven!
3 cups flour
1 3/4 cup sugar
1 cup cocoa powder
1 tsp salt
4 eggs
1 1/4 cup butter (1 and a half sticks)
2 tsp vanilla
1. Sift dry ingredients together.
2. In a separate bowl, blend wet ingredients.
3. Combine wet and dry ingredients. Batter will be THIK. Chill overnight for easier handling.
4. Form batter into 1" balls. Heat up normal waffle iron.
5. Bake batter on waffle iron (4 balls per batch in a normal waffle iron) until steam can be seen coming out the sides.
6. Transfer to rack or tray to cool; or frost immediately with icing if desired.
Icing for Waffle Cookies
1 cup sugar
1/4 cup milk
1/4 cup butter (half a stick)
1/2 cup chocolate chips
1. Blend first 3 ingredients in small saucepan. Bring to boil.
2. Turn off heat; add chocolate chips and stir until melted.
3. Spoon warm icing over cookies. (Or just eat it straight up. That's what I do.)
Brownies
Family staple when I was growing up.
2 cups sugar
1 cup butter (2 sticks)
1 cup flour
2/3 cup cocoa
4 eggs
2 tsp vanilla
1 tsp salt
1. Preheat oven to 350F.
2. Sift dry ingredients together.
3. In separate bowl, combine wet ingredients.
4. Fold wet mixture into dry; mix well.
5. Pour into a greased pan. (If you didn't eat all the batter already like I do.)
6. Bake 20 min.
Glazed Lemon Zucchini Bread
I like this because I don't even notice the zucchini and I love lemon-y things.
2 cups cake flour (or equivalent; I've had excellent luck with Bob's Red Mill gluten-free vanilla cake mix - IF using this, omit other dry ingredients!)
2 tsp baking powder
1 1/3 cups sugar
1/2 tsp salt
2 eggs
1 cup grated zucchini, patted dry (or more!)
1/2 cup oil (canola, coconut, etc)
1/2 cup buttermilk (I *always* look up a substitute - often use greek yogurt)
2 tbsp lemon juice (I like MOAR)
zest of 1 lemon
1. Preheat oven to 350F.
2. Mix dry ingredients.
2. In large bowl, beat eggs. Add oil and sugar until well blended. Add lemon juice, zest, and buttermilk.
3. Fold in zucchini.
4. Add dry to wet; blend until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake 40-45 min.
7. While still warm, spoon glaze over bread. Allow to set before cutting and serving.
+15-25 min for glass pan. -10-15 min for muffins.
Glaze: 1 cup powdered sugar whisked with 2 tbsp lemon juice & 1 tbsp milk.
Chewy Granola Bars (recipe from www.iamglutenfree.com)
The only granola bar recipe I've had good luck with actually producing a chewy bar.
2 cups nuts (cashews, pecans, almonds, etc)
2 cups shredded unsweetened coconut
1 cup dried fruit (blueberries, craisins, etc)
1 cup honey
3 tbsp nut butter
1/8 tsp salt
1/8 tsp cinnamon
1. Line 9x13 baking pan with parchment paper. Preheat oven to 350F.
2. Melt (or warm) honey in small saucepan over low heat.
3. While honey warms, spoon nut butter & spices into bowl.
4. Process nuts in blender until mixture looks like coarse flour (1 cup at a time). Dump into bowl on top of nut butter/spices - DO NOT STIR.
5. Dump fruit on top of nuts - DO NOT STIR YET.
6. Add coconut - STILL NO STIRRING!
7 Pour honey over top. OK! Now you can STIR to combine!
8. Press mixture *firmly* into pan (coat hands with oil to help).
9. Bake 25min or until golden brown. Cool 1 hour; refrigerate 1 hour. Cut. Store 1 week or freeze for longer storage.
There! That was fun! Let's see how long it takes me to post again now that November is over!
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Date: 2 Dec 2018 15:27 (UTC)