Preheat oven to 375F. Prep a baking sheet with parchment paper and set aside.
I am lazy so I try to do everything in one bowl. I mix together the butter and brown sugar then add the white sugar and mix. Stir in the egg and vanilla.
Add the salt, baking soda and powder and mix. Mix in the flour until combined and add the chocolate chips.
Scoop whatever size ball you want for you cookie and place evenly distanced on your baking sheet.
1 cup (230g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
2 large eggs
1 Tablespoon pure vanilla extract (yes, Tablespoon!)
1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
3 cups (240g) old-fashioned whole rolled oats
1 cup (140g) dried cherries
1 cup (180g) white chocolate chips
Directions
Using a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and mix on high until combined. Set aside.
In a separate bowl, whisk the flour, baking soda, salt, and cinnamon together. Add to the wet ingredients and mix on low until combined. Beat in the oats, dried cherries, and white chocolate chips on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator.
Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
1/2 c. mini white chocolate chips, plus more for sprinkling
1/2 c. semi-sweet chocolate chips, plus more for sprinkling
Vanilla ice cream, for serving (optional)
Directions:
Preheat oven to 350° and grease a 10” cast-iron skillet with cooking spray.
In a large bowl, cream butter and sugars with a hand mixer until light and fluffy. Beat in egg and vanilla. Add flour, cocoa powder, baking powder, food coloring, and salt. Mix until just combined, then fold in chocolate chips.
Spread dough into skillet in an even layer. Top with more chocolate chips and bake 18 to 20 minutes. Serve warm with ice cream, if desired.
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray
Filling:
8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
Pinch salt
3 Tbsp unsalted butter, melted
Filling:
6 ounces cream cheese, softened
3 tablespoons butter
2 cups powdered sugar
Splash of vanilla
Directions:
For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat the oven to 350 degrees F.
When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the butter and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.
In a bowl combine the flour, sugar, and salt. Using a grated grate the butter into the flour mixture. Toss together like a salad using your fingers.
IN another bowl, whisk together the egg yolks and water. Add the flour mixture, a few tablespoons at a time, knead the dough until it all comes together.
Shape the dough into a disk, wrap in plastic and refrigerate until chilled. 1 hour. You can make ahead.
For the Filling:
In a small saucepan on the stove simmer together the huckleberries, orange juice, sugar, cinnamon, syrup, and flour.
Putting it all together: Preheat the oven to 350F. Divide the dough into 8 disks and roll out on a floured surface. Place on parchment paper on a baking sheet. Place 1/2 cup of filling on each disk and fold the sides over. Sprinkle with sugar and bake for 45 minutes.
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
Chill dough for 30 minutes. You can either roll the dough out to 1/4 inch thick and cookie cut out the pieces or roll into 1 inch balls and press onto parchment paper.
Preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper or silicone baking mats.
Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
Decorate the cooled cookies with the powder sugar icing. Feel free to tint either icing with gel food coloring. Then sprinkle with crushed candy canes.
3 cups chopped or shredded apple, i leave the peels on for the nutrients
1/4 cup sugar
1 Tbsp cinnamon
2 Tbsp lemon juice
1 Tbsp Flour
Directions:
For the Pie Dough
In a bowl combine the flour, sugar, and salt. Using a grated grate the butter into the flour mixture. Toss together like a salad using your fingers.
IN another bowl, whisk together the egg yolks and water. Add the flour mixture, a few tablespoons at a time, knead the dough until it all comes together.
Shape the dough into a disk, wrap in plastic and refrigerate until chilled. 1 hour. You can make ahead.
For the Filling:
Toss together the apples, sugar, cinnamon, flour, and lemon juice. Let sit.
Putting it all together: Preheat the oven to 350F. Divide the dough into 8 disks and roll out on a floured surface. Place on parchment paper on a baking sheet. Place 1/2 cup of filling on each disk and fold the sides over. Sprinkle with sugar and bake for 45 minutes.
Two 8-ounce blocks (448g; 16 ounces) full-fat cream cheese, softened to room temperature
3/4 cup (150g) granulated sugar
1/4 cup (60g) plain yogurt
1 teaspoon pure vanilla extract
1 Tablespoon (8g) all-purpose flour
3 large eggs, at room temperature
Pumpkin Cake
3/4 cup (180ml) avocado oil
1 cup (200g) packed light or dark brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 and 1/3 cups (318g) pumpkin puree (canned or fresh)* I made my own see below
1 cup (125g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice*
1/4 teaspoon salt
Cream Cheese Frosting
4 ounces (112g) block full-fat cream cheese, softened to room temperature
2 Tablespoons (16g) unsalted butter, softened to room temperature
2 cups (240g) confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
1–2 Tablespoons (15-30ml) milk
Optional: chopped pecans
Directions: Adjust oven rack to the lower third position and preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan (helpful with having it not crack – although mine still did)
Make the cheesecake first: In a mixer, beat the cream cheese and granulated sugar together on medium speed in a large bowl until smooth and creamy, about 2 minutes. Add the yogurt, vanilla extract, and flour and beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not over-mix the filling after you have added the eggs. Set aside.
Make the pumpkin cake: In a medium bowl, whisk the oil, brown sugar, eggs, vanilla extract, and blotted-dry pumpkin (blot pumpkin with paper towel to get some moisture out) together until combined. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together. Pour the wet ingredients into the dry ingredients and whisk until no large lumps remain. Avoid over-mixing.
Spread 1 and 1/2 cups of the pumpkin cake batter into the bottom of prepared pan. On top of the pumpkin batter, begin dropping large spoonfuls of both the cheesecake batter and pumpkin batter, alternating one after the other. It doesn’t have to be neat or perfect. Do not swirl with a knife.
Place the springform pan into a large roasting pan or baking sheet and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside.
Bake for 65-75 minutes or until the center is almost set. If you find the edges are browning, loosely place aluminum foil on top of the cake as it bakes. Once done, turn the oven off and open the door slightly. Let the cheesecake sit in the oven in the water bath for 1 hour. Remove from the oven, peel the aluminum foil off the bottom, wipe pan dry with a towel, then place in the refrigerator to chill for at least 6 hours or overnight (preferred).
After chilling, run a knife around the edge of the cake to loosen it from the rim. Remove the rim.
Make the cream cheese frosting. Using stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed in a medium bowl until smooth and creamy. Add the confectioners sugar, vanilla, and salt. Beat on low speed for 30 seconds, then turn up to high speed and beat until smooth and creamy. Beat in 1-2 Tablespoons of milk, depending how thick or thin you want the frosting. Spread onto chilled cheesecake. Top with pecans, if desired.
To make your own pumpkin puree: get a sugar pie pumpkin, chop it in 1/4ths and scrape seeds out. Place the pumpkin pieces on a baking sheet either face up or face down and roast at 350 for 1 hour or until skin peels away from the insides. Scrape with a fork into a food processor and puree until it is a mush texture.
Melt the chocolate chips, peanut butter, and butter in a medium microwave safe bowl. Microwave on high for 1 minute. Remove the bowl from the microwave and stir. Put the bowl back into the microwave and heat for an additional 30 seconds or until mixture is smooth when stirred. Add the vanilla extract and stir again.
Pour the 3 cups Rice Chex and 3 cups of Golden Grahams cereal in a large mixing bowl. Add the chocolate peanut butter mixture and gently stir until cereal is evenly coated. Pour the coated cereal into a large Ziploc bag. Add the powdered sugar. Seal the bag and shake until the cereal is well coated. Spread on parchment paper or waxed paper. Let sit until cool and chocolate is set.
Place the s’mores puppy chow in a large bowl. Add the remaining Golden Grahams and marshmallows. Break the Hershey’s Bar into squares and add to the puppy chow for garnish, optional. Serve!
Store the s’mores puppy chow in an airtight container for up to 2 weeks. If it is warm in your kitchen, store the puppy chow in the refrigerator. You can also freeze in a freezer container for up to 1 month.
1 ½ cups quick-cooking oats or old-fashioned oats (certified gluten-free if necessary)
1/2 cup bittersweet chocolate chips
1/2 cup peanut butter M&Ms
Instructions
Preheat the oven to 350 degrees Fahrenheit. Line two large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.
In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and chocolate chips and mix until they’re evenly incorporated.
Working with a scoop or ¼ cup measuring cup, drop the cookies onto the prepared baking sheets. These cookies spread while baking, so leave several inches around each (I can bake six at a time). If they are irregularly shaped at the base, gently shape them into a more rounded mound. If you’d like your cookies to look extra pretty, dot a few extra M&M’s and chocolate chips on each mound of dough before baking.
Bake 10 minutes, until they’re just starting to turn golden around the edges. Do not overbake. Let the cookies cool for 10 minutes before transferring to a cooling rack. In the meantime, bake your next six cookies, and so on.
If desired, sprinkle the cookies lightly with flaky sea salt. Let them cool completely before storing them in an airtight container.
ANDREA'S RECIPE BLOG 