Vanilla Sugar Cookie Hearts

For those of you who joined in on #GetHimFed Fridays, I regret to say that I won’t be co-hosting any longer.  Many thanks to all that joined the party.  I enjoyed seeing all the shared recipes.  You can still join Jess from Hungry Harps on Fridays.

On to what I wanted to share with you…

Vanilla Sugar Cookie Hearts | Bakewell Junction

Vanilla Sugar Cookie Hearts | Bakewell Junction

Two weeks ago was my Mom’s 80th birthday.  We had a get together with family and friends at a local Italian restaurant.  It’s one of the places we liked and helped us decide that we could move into the area.  A few doors down is the other place that gave us that feeling – it’s and Italian deli with all the right aromas.

Instead of having the usual favors for the guests to take home I made cookies.  I made the two varieties of tri-color cookies I usually make for the holidays.  Those are one of my Mom’s favorites.  I also wanted to make something specific for Mom’s 80th, so I settled on Vanilla Sugar cookies in a heart shape with 80 in chocolate.  I used white icing so my chocolate would stand out more than if my icing was red.  My lettering (or numbering in this case) is shaky but I think they turned out kinda cute.

Vanilla Sugar Cookie Hearts | Bakewell JunctionAll packaged and ready for the party.

Vanilla Sugar Cookie Hearts | Bakewell Junction

Enjoy!

Vanilla Sugar Cookie Hearts

Yield:  45 cookies

Dough:

Royal Icing:

Decoration:

  • 2/3 to 3/4 cup milk chocolate chips
  • a few drops of oil to thin out the chocolate

Step 1:  Prepare dough as per the recipe.  Shape dough into a flat disc.  Wrap in plastic wrap and refrigerate for several hours or overnight.

Step 2:  Place the chilled dough onto a lightly floured surface and roll to 3/8 inch thick with a floured rolling pin.  Using a 4 1/2 to 5 inch Christmas Tree shaped cookie cutter, cut out cookies.  After you finish cutting the rolled dough, you can gather the scraps into a flat disc and roll out the dough again and repeat cutting out the cookies.  Preheat oven to 350 degrees.  Line two cookie sheets with parchment paper and set aside.  Set aside.

Step 3:  Place the cookies on the cookie sheet about 1 1/2 inches apart and refrigerate for 15 minutes.  Bake chilled cookies 10 – 12 minutes until edges begin to become slightly golden.  Cool 10 minutes on cookie sheets.  Carefully move cookies to cooling racks and let cool completely.  Repeat for the remaining cookies.

Step 4:  Prepare the icing as per the recipe.  The icing should be the consistency of honey.  I’m leaving the icing white because I want to have contrast with the chocolate numbers.

Step 5:  Line an inexpensive cookie sheet with wax paper.  On top of the wax paper, ring the edges of the cookie sheet with the cooled cookies facing outward.  Spoon 3 to 4 tablespoons of the icing into the corner of a ziploc bag and cut about 1/8 inch of the tip off.  Pipe the icing along the outline of each of the cookies.  Cover the remaining icing with a damp paper towel and then plastic wrap to store for several hours or until the next day until the outline drys

Step 6:  Using a spatula, fill in the outlined cookies to the edge of the outline.  Let dry overnight.

Step 7:  Melt chocolate over hot water or in the microwave.  Stir chocolate to ensure it’s of smooth consistency.  Add in a few drops of oil to loosen up the chocolate.  This will allow you to pipe an 80 onto the center of the cookie.  Place several tablespoons of the chocolate in a ziploc bag and cut about 1/8 inch of the tip off.  Pipe two small zeroes, one on top of the other, for the 8.  This worked better for me than trying to make a figure 8.  Then pipe a large zero next to the 8.  Repeat for the remaining cookies.

Enjoy!

Recipe from Family Circle magazine, 12/12/2000.

Tips:  Store in an airtight container.  Use Bridget’s decorating tips on Bake at 350.

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Man Food Linky Party #GetHimFed Fridays No. 47

Welcome to #GetHimFed Fridays!  Many thanks to all who join the party with us.  So excited to have you all party with us.  Bring your latest food posts.  Sorry I’m posting the party so late.  Couldn’t get the code to work properly but I’ve made so you can link up and view your entry on Hungry Harps.  Hope you can still join us.
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#GetHimFed No. 47 Features | Bakewell Junction
  1. Southern Fried Chicken by O Taste and See
  2. Easy BBQ Wings by Raia’s Recipes
  3. Krispy Kreme Ice Cream Sandwiches by Endlessly Inspired
  4. Breaded Zucchini Chips by Kandy’s Kitchen Kreations
  5. Mini Chocolate Oreo Pies by Sweet and Spicy Monkey

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Man Food Linky Party #GetHimFed Fridays No. 46

Welcome to #GetHimFed Fridays!  Many thanks to all who join the party with us.  So excited to have you all party with us.  Bring your latest food posts.  Don’t forget to have a great weekend!
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#GetHimFed No. 46 Features | Bakewell Junction
  1. Goat Cheese Ravioli with Walnut Wine Sauce by I’ll Cook, You Wash
  2. Pasta with Roasted Tomatoes, Garlic and Basil by Italian Bella Vita
  3. Runaway Baked Onion Rings by Lorraine’s Resources and Rewards
  4. Zucchini Marinated Salad by The Tumbleweed Contessa
  5. Chicken Piada, an Italian Street Food by My Family Mealtime

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Man Food Linky Party #GetHimFed Fridays No. 45

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#GetHimFed No. 45 Features | Bakewell Junctiongethimfed45Collage
  1. Caramel Crack Candy Ice Cream by Call Me PMC
  2. Copycat Starbuck’s Bacon and Gouda Sandwich by Love Food, Will Share
  3. Sausage Egg and Cheese Crescents by Crazy Adventures in Parenting
  4. Lemon Italian Ice by Three Kids and a Fish
  5. Bagels by Tales From A Middle Class Kitchen

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Malted Chocolate Chip Whopper Blondies

Malted Chocolate Chip Whopper Blondies | Bakewell Junction

Malted Chocolate Chip Whopper Blondies | Bakewell Junction

I had seen this recipe a while ago and had been looking for a reason to try it.  Well, I didn’t have a good reason so I made it just because.  I wanted to change the recipe into bars instead of cookies.  I wasn’t thrilled with the results at room temperature but refrigerating them made all the difference.  They are great right out of the fridge – still tender and soft.

Enjoy!

Malted Chocolate Chip Whopper Blondies | Bakewell JunctionMalted Chocolate Chip Whopper Blondies

Yield:  16 squares                 Cook Time:  25 minutes

Ingredients:

  • 2 1/4 cups of flour
  • 1/2 cup malted milk powder
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup semi sweet chocolate chips (I used Ghirardelli mini chocolate chips)
  • 1 cup chopped plus 16 whole Whoppers candy (about 5 ounces)

Step 1:  Line an 8 by 8 inch pan with aluminum foil so some of overhangs the sides and spray it with cooking spray.  Set aside.

Step 2:  Combine the first five ingredients in a large bowl.  In another large bowl, beat butter, brown sugar and sugar on high for at least three minutes.  Scrape down sides of the bowl as needed.  Beat in the egg and vanilla.  Mix in the flour mixture by hand.  Mix in the chocolate chips and chopped Whoppers.

Step 3:  Bake in a preheated 350 degree oven for 25 – 35 minutes.  Upon removing from the oven and while still warm, lightly press the whole Whoppers one by one in a 4 by 4 pattern in the approximate center of each bar.  Let cool 30 to 45 minutes in the pan.  Using the aluminum foil to remove from pan and cool completely on a rack.  Slice into 4 rows by 4 row squares.  These sliced really cleanly after completely cool.  Refrigerate and serve cold.

Enjoy!

Recipe adapted from Two Peas and Their Pod.

Tips:  Store in an airtight container in the refrigerator.

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Man Food Linky Party #GetHimFed Fridays No. 44

Welcome to #GetHimFed Fridays!  Many thanks to all who join the party with us.  Bring your latest food posts.  Don’t forget to have a great weekend!
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#GetHimFed No. 44 Features | Bakewell Junction
  1. Reese’s Oreo Cookie Pops by Coconut Head’s Survival Guide
  2. Pineapple Sheet Cake by All in All
  3. Polenta Squares with Ricotta and Basil Pesto by Lemoine Family Kitchen
  4. Grilled Italian Sausage Stuffed Peppers by Soup Spice Everything Nice
  5. Nutella Cookie Ice Cream Sandwiches by The Baking Fairy
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Chocolate Zucchini Quick Bread #TwelveLoaves

Chocolate Zucchini Quick Bread | Bakewell Junction - Decadent and chocolicious!

Chocolate Zucchini Quick Bread | Bakewell Junction

Summer is whizzing by for me.  I feel like I’m going to wake up tomorrow and it will be Winter again.  Luckily I had the time to share this super chocolatey and moist recipe.  Since I used mini chocolate chips, they almost disappear during baking and just add to the decadence of the recipe.  The hubby loves it and even made a chocolate sandwich with a slice of it.

Do you have zucchini in your garden?  Do you need recipes to use up your zucchinis?  This recipe is for you.

Enjoy!

Chocolate Zucchini Quick Bread | Bakewell Junction - Decadent and chocolicious!

Chocolate Zucchini Quick Bread

Yield:  1 loaf                 Cook Time:  55 minutes

Ingredients:

  • 1 1/2 cups of shredded raw zucchini (about 1/2 pound or 1 medium zucchini)
  • 1 cup of flour
  • 1/2 cup unsweetened cocoa powder, sifted
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup semi sweet chocolate chips (I used Ghirardelli mini chocolate chips)
  • 2 large eggs
  • 1/2 cup oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract

Directions:

Step 1:  Grate zucchini and set aside.  I used a large box grater.  Mix together the flour, cocoa powder, baking soda, baking powder, salt and cinnamon in a large bowl.  Mix in the chocolate chips and set aside.

Step 2:  Beat the eggs with a hand mixer in another large bowl.  Beat in the oil, sugar, brown sugar and vanilla until completely combined.  Mix in the zucchini.  Fold the flour mixture in to the zucchini mixture until just combined.  Transfer the batter to a greased or parchment lined 9 by 5 inch loaf pan with a spoon.  I usually like to use parchment paper but this time I used cooking spray and it worked perfectly.

Step 3:  Bake in a preheated 350 degree oven for 45 – 55 minutes.  Test with a toothpick; toothpick will be mostly clean when done.  My toothpick wasn’t completely clean after 53 minutes but the bread was done; I think the melted mini chocolate chips caused that.  Let cool 5 to 10 minutes in the pan.  Remove from pan and cool completely on a rack.  Slice and serve.

Enjoy!

Recipe adapted from Lesley Stowe.

Tips:  Store in an airtight container.

Don’t let summer go by without baking bread!  Check out these wonderful recipes for the season:

#TwelveLoaves July:  Summer Fun.  The month of June was filled with lovely cherries!  We have chosen Summer Fun as our theme for July.  Let’s share flat breads, rolls, buns, grilled breads – whatever sweet or savory version you’d like and whatever you feel reflects summer flavors!  Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread for summer fun!  Let’s get baking!

Do you want to add your bread to the collection with the linky tool this month?  Here is what you need to do:

  • When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post.  This helps us to get more members as well as share everyone’s posts.  Please make sure your bread is inspired by the theme.
  • Please link your post to the linky tool at the bottom of my blog.  It must be bread baked to the Twelve Loaves theme.
  • Have your Twelve Loaves bread that you baked this July, 2014, and posted on your blog by July 31, 2014.

Twelve Loaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of our friends.  Thank you to Stacy from Food Lust People Love for hosting this month’s event!

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Man Food Linky Party #GetHimFed Fridays No. 43

Welcome to #GetHimFed Fridays!  Many thanks to all who join the party with us.  Bring your latest food posts.  Don’t forget to have a great weekend!
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#GetHimFed No. 43 Features | Bakewell Junction
  1. Black and White Chocolate Cups by Culinary Flavors
  2. Oven Baked Sesame-Ginger Chicken by Skinny Chicken
  3. OMG Heath Bar Cookies by From Everyday to Gourmet
  4. Paleo Teriyaki Glazed Pork Tenderloin by This West Coast Mommy
  5. Baked Fritatta with Salami Bacon by Sourdough Native

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Man Food Linky Party #GetHimFed Fridays No. 42

Welcome to #GetHimFed Fridays!  Many thanks to all who join the party with us.  Bring your latest food posts.  Happy 4th of July!  Don’t forget to have a great weekend!
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#GetHimFed No. 42 Features | Bakewell Junction
  1. B.A.L.C. by Fearlessly Creative Mammas
  2. Sunny Side Up Cupcakes by The (mis) Adventures of a Born Again Farm Girl
  3. Frozen Watermelon Lemonade by Gator Mommy Reviews
  4. Berry Cheesecake Pudding Pie by The Foodette
  5. Lemon Chili Beef Skewers by Recipes From a  Pantry

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Fresh Cherry Monkey Bread #TwelveLoaves

Fresh Cherry Monkey Bread | Bakewell Junction - addicting and delicious

Fresh Cherry Monkey Bread | Bakewell Junction

We’re at the end of June and I almost missed the #TwelveLoaves party.  I had another recipe failure last week otherwise I would have posted this last week.  It’s another addictive and sweet Monkey Bread.  Last week the bread was undercooked and didn’t hold the shape of the bundt pan after it was inverted onto a plate.  I revised how many cherries I used and a couple of other minimal changes.  So now I have a delicious recipe to share with you.

This recipe is gooey, addictive and delicious.  The cherries negate all the sugar and butter – right?  Each dough ball has cherry in it.  You can see the layer of cherries in the middle of the ring in the picture below.  I used the red cherries in the recipe and the white and blush colored cherries are Rainier cherries and they are so sweet.

I’ll be making this again for the 4th of July.  What will you make?

Fresh Cherry Monkey Bread | Bakewell Junction - addicting and delicious

 Fresh Cherry Monkey Bread

Yield:  6 to 8 servings                Cook Time:  40 minutes

Ingredients:

Dough:

  • 2 tablespoons melted butter
  • 1 cup milk, warmed to 110 degrees
  • 1/2 cup water, warmed to 110 degrees
  • 1/4 cup sugar
  • 2 1/4 teaspoons instant yeast
  • 3 1/4 cups flour, plus extra for work surface
  • 2 teaspoons salt

Coating and Filling:

  • 1 to 1 1/2 packed brown sugar (I used 1 1/2 cups)
  • 2 teaspoons ground cinnamon
  • 8 to 12 tablespoons (1 to 1 1/2 sticks) butter, melted
  • 2 tablespoons Kirschwasser or cherry liquor
  • 40 large sweet fresh cherries plus more for snacking, pitted; 32 halved and 8 roughly chopped

Icing:

  • 4 ounces mascarpone cheese, softened
  • 4 tablespoons (1/2 stick) butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons Kirschwasser or cherry liquor
  • 1 teaspoon or more milk

Directions:

Step 1:  For the dough:  Mix the milk, water, melted butter, sugar and yeast in a two cup measure.  I used a microwave safe glass measure and heated the milk and water a full power for 1 minute, 20 seconds to reach 110 degrees.  In the bowl of a stand mixer, add the flour and salt.  Using the dough hook attachment, start the mixer on low.  Add the milk mixture slowly.  Scrape down the sides of the bowl as needed until the flour is incorporated.  Increase the mixer speed to medium (raised my KA to the 5 setting) and let it knead for another 6 to 7 minutes.  If the dough looks overly wet, add 2 tablespoons of flour at a time and continue mixing until the dough forms a mass.  Spray a large bowl with cooking spray.  Transfer the dough to the bowl and spray the dough also.  Cover the bowl with a clean dish towel and use my tip below to aid the rise.  Let the dough rise until doubled.  If using my tip, it will double in 45 to 60 minutes.  For this version of Monkey Bread, I let it rise for 60 minutes using my tip.  If not, it may take 1 to 2 hours.

Step 2:  For the coating:  As the dough rises, combine the brown sugar and cinnamon in a bowl.  Place the melted butter and Kirschwasser in a small bowl.  If you would like to dial back the sweetness and gooeyness of the recipe, use the lesser amounts of sugar and butter.  Set aside.  Pit and halve 32 cherries.  Pit and roughly chop 8 cherries.  My 40 cherries weighted .75 of a pound.

Step 3:  For the shaping the dough balls:  Sprinkle a clean work surface with flour.  Transfer the dough onto the floured surface.  Spread and press the dough into about an 8 inch square.  Cut the dough into 8 by 8 slices with a bench scraper or knife.  This will give you 64 pieces.  Shape each dough ball around half a sweet cherry and shape into balls and place back on the counter.  Repeat with the remaining dough balls.

Step 4:  Spray the bundt pan with cooking spray.  If any of the dough balls have reopened, pinch them together to fully enclose the cherry and create a uniform ball shape.  Dip each dough ball into the melted butter mixture individually and let excess drip back into the bowl.  Then roll them in the brown sugar mixture until they are well coated.  Place the dough ball into the bundt pan.  Layer the dough balls so they are offset and the dough ball on top is placed on the seam of dough balls below.  Repeat preparing the dough balls until about half are in the pan.  Sprinkle the chopped cherries on top of the dough balls.  Continue preparing the dough balls and layering them on top of the chopped cherries until they are all in the pan.  If there’s any remaining melted or brown sugar, set aside.

Step 5:  Cover the bundt pan with a clean dish cloth or plastic wrap.  Let rise until puffy and until they are about an inch or two from the top of the pan.  Mine rose to the top of the pan.  If using my oven tip below, let rise for 50 minutes.  If not, let rise for 1 to 2 hours.  If there’s any remaining melted butter, drizzle it over the top of the dough balls.  If there’s any remaining brown sugar, sprinkle it over the top of the dough balls too.

Step 6:  Bake unwrapped 40 to 45 minutes in a preheated 350 degree oven with a cookie sheet underneath the pan.  I’ve found that at least one or two dough balls try to escape during baking and the cookie sheet prevents them from burning on the bottom of the oven and causing a ton of smoke.  This time I had many that escaped but the hubby loves these, so no harm done.  When done the top should be browned and the coating begins bubbling a bit.  Let bread cool in the pan for a maximum of 10 to 15 minutes.  Any longer and it may be difficult to depan.  Invert bread onto a large plate.

Step 7:  For the Icing:  While the dough cools to almost room temperature, add butter and mascarpone cheese to a large mixing bowl.  Beat 2 minutes.  I beat them on high using a hand-held mixer.  Beat in vanilla extract, Kirschwasser and cinnamon.  Mix in the powdered sugar at a lower speed (this prevents having powdered sugar everywhere).  Mix in the milk.  If you want a thinner icing, add more milk in teaspoon increments until you reach desired consistency.  Spread the icing on top of the bread – the icing will drizzle down the sides of the dough.  Serve warm or cold.

Enjoy!

Recipe inspired by Cooks Illustrated.

Tips:  If your house is chilly like mine always is and your dough doesn’t rise, you can boil a pot of water while preparing the dough and place the water and dough in a cold oven.  The boiling water will create a warm moist environment in the oven for the dough to rise well.  Leave the oven light on and it will add to the warming effect.  I use this tip even during the warm weather months.

This month, the #TwelveLoaves bakers are baking with CHERRIES!

Looking for a bread with cherries inspiration?  Check out these recipes by our very talented Twelve Loaves bakers:

#TwelveLoaves June:  Cherries.  The month of May was filled with lovely onion breads!  We have chosen cherries for our June theme.  Choose a recipe including cherries (fresh, dried, canned, jam, or preserves).  Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc.) have fun and let’s have a delicious month of bread with cherries.  Let’s get baking!

#TwelveLoaves June:  Cherries

If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!

  • When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post.  This helps us to get more members as well as share everyone’s posts.  Please make sure your bread is inspired by the theme.
  • Please link your post to the linky tool at the bottom of my blog.  It must be bread baked to the Twelve Loaves theme.
  • Have your Twelve Loaves bread that you baked this June, 2014, and posted on your blog by June 30, 2014.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.

#TwelveLoaves runs smoothly with the help of our friends. Thanks to the wonderful Renee Dobbs and Liz Berg for their help this month!

You are next… Click here to enter

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

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