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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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.

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

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!

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.

JWsMadeWLuvMondays

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.

JWsMadeWLuvMondays

Chocolate Hazelnut Mousse #ChocolateParty

Chocolate Hazelnut Mousse | Bakewell Junction - LIght and luscious; great all the time!

Chocolate Hazelnut Mousse | Bakewell Junction

I would have shared this post with you a week ago but my first try at making mousse was a failure.  It never set up and was kinda soupy.  The taste was great but it just wasn’t mousse.  To add to my disappointment, the recipe was supposed to be easy.  I set about trying to find a better recipe and one of the comments on a recipe I was considering (can’t remember which one) recommended Wolfgang Puck’s recipe which turned out wonderfully.

You’ll love this recipe.  It’s delicious and addicting.  There isn’t an overwhelming flavor of hazelnuts, so if you’re not a fan of hazelnuts, don’t worry you’ll just wonder why it tastes so good.  I would recommend using individual sized containers to hold the mousse otherwise you might find yourself eating an entire recipe of mousse spoonful after spoonful – just sayin’.

The reason for this recipe combination is the Chocolate Party hosted by Roxana’s Home Baking.  I like hazelnuts and who doesn’t love chocolate?

Enjoy!

Chocolate Hazelnut Mousse | Bakewell Junction

Chocolate Hazelnut Mousse

Yield:  8 servings                 Cook Time:  10 minutes

Ingredients:

  • 4 egg yolks
  • 3/4 cup sugar, divided
  • 5 ounces semi-sweet chocolate (I used Ghirardelli semi-sweet chocolate chips)
  • 5 ounces milk chocolate (I used Ghirardelli milk chocolate chips)
  • 1 tablespoon Frangelico
  • 1 teaspoon hazelnut extract
  • 1/2 cup heavy cream
  • 8 large egg whites
  • 2 tablespoons lemon juice
  • whole hazelnuts for garnish

Directions:

Step 1:  In a large bowl combine egg yolks and 1/4 cup sugar; set aside.  Melt chocolate over hot water or in the microwave.  Stir chocolate to ensure it’s of smooth consistency.  My chocolate had little lumps that were difficult to smooth out.

Step 2:  Bring cream to a boil in a small sauce pan.  Mix cream into the melted chocolate until completely combined.  Let cool for 5 to 10 minutes.  Mix the Frangelico and hazelnut extract into the chocolate mixture.  Mix the chocolate mixture slowly into the egg yolk mixture so the yolks don’t begin to cook.  Set aside.

Step 3:  Using a stand mixer with the whisk attachment, mix egg whites and lemon juice.  Beat until soft peaks appear.  Add 1/2 cup sugar and continue beating on high until stiff and shiny.

Step 4:  Fold 1/3 of the egg whites into the chocolate mixture.  Repeat with the remaining egg whites in two equal additions.  Spoon or pour into individual serving bowls and refrigerate six hours to overnight.  Garnish with whole hazelnuts before serving.  Try not to eat the entire recipe.

Enjoy!

Recipe adapted from Wolfgang Puck’s Heavenly Chocolate Mousse.

Tips:  Store in the refrigerator.

Our #ChocolateParty June theme is hazelnuts and chocolate.  If you’d like to join in, please follow these rules:

1.)  Blog about your chocolate treat.  Your recipe must include the two ingredients we choose.  It can be a simple no bake treat or a sophisticated layer cake; the complexity level of the recipe is totally up to you.
2.)  Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.)  Your recipe must be published during the current month.  Please do not link old recipes, they will be deleted.

Add your link to the Chocolate Hazelnut Party.

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

JWsMadeWLuvMondays

Cadbury Mini Egg Blondies

Cadbury Mini Egg Blondies | Bakewell Junction - Gooey and chocolatey deliciousness.

Cadbury Mini Egg Blondies | Bakewell Junction

Has everyone been as busy as I have?  I have deadlines looming at work and yard work piling up.  Spring and early summer there’s so much to do.  I’d love to hear any shortcuts and tips you have with yard work.  And, has anyone had the explosion of poison ivy that we’ve had in the northeast this year?!?

I was looking for another quick and easy recipe to share with you.  I found this one that would use up some of my left over Easter candy too.  This recipe came together so quickly and was a cinch to make.  The bars are gooey with tons of chocolate and delicious.

Enjoy!

Cadbury Mini Egg Blondies | Bakewell Junction - Gooey and chocolatey deliciousness.

Cadbury Mini Egg Blondies

Yield:  16 bars                 Cook Time:  40 minutes

Ingredients:

  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 stick) unsalted butter, melted
  • 1 cup brown sugar, packed
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups milk chocolate mini eggs

Directions:

Step 1:  In a medium bowl combine flour, baking soda and salt; set aside.  I melted the butter in the microwave but you can melt it over medium heat on the stove.  In the bowl of the stand mixer or a large bowl with a hand mixer, cream together the melted butter and brown sugar on high speed for 1 to 2 minutes.  The mixture should look lighter and fluffy.  Scrape down the sides of the bowl, as needed.

Step 2:  Mix in vanilla and egg and egg yolk until mixture is creamy.  Mix in the flour in 3 additions until each is combined using a low setting on your mixer.  Prepare an 8 inch by 8 inch baking pan by lining with aluminum foil and greasing with cooking spray.  Transfer the dough to the baking and use the back of a silicone spatula to spread batter evenly across the pan.

Step 3:  Bake in a 325 degree preheated oven for 40 minutes.  The top should be golden brown and a toothpick test should come out clean.  When done, remove the pan from the oven and cool on a rack for 30 minutes.  Place the pan in the refrigerator or freezer to cool completely (a few hours or overnight).  Slice into 2 by 2 inch squares.

Enjoy!

Recipe adapted from Bakeaholic Momma.

Tips:  Store in an airtight container in the refrigerator.  Liz from That Skinny Chick Can Bake always has perfectly cut cookie bars, so I always use her Tip of the Day to cut the bars.

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

Snickerdoodle Cookie Dough Bars

Snickerdoodle Cookie Dough Bar | Bakewell Junction

Snickerdoodle Cookie Dough Bar | Bakewell Junction

Ugh!  I’ve lost another battle to the dandelions.  I was gaining on them this year because the weather was cooler for a while but then a couple of weeks ago we had three days of rain and a warm weekend – it was all over but the crying.  I’m not giving up entirely and will continue on my mission to pull all of them up in the front yard.  Hopefully this will put me in a better position for next year’s dandelion battle.  Wish me luck.

On to more dandilicious happenings…  I was debating whether I should post this recipe because I wanted to tweak it and bring you the revised version with double the cookie dough but time didn’t permit.  While this version is delicious, I am a cookie dough lover and feel that you can never have too much.  These bars a full of buttery goodness and although the cookie dough isn’t as sweet as the chocolate chip cookie dough I’ve had, it’s still quite yummy.  If you’re a fan of shortbread, this bar certainly has what you’re looking for too.  Feel free to leave the recipe as is, if you prefer to have more shortbread than cookie dough.  I will certainly double the cookie dough the next time I make them.  Which version would you prefer?

Have a great Memorial Day!

Snickerdoodle Cookie Dough Bar | Bakewell JunctionSnickerdoodle Cookie Dough Bars

Yield:  16 bars                 Cook Time:  30 minutes

Ingredients:

Shortbread:

  • 1 cup (2 sticks) butter, room temperature
  • 3/4 cup packed light brown sugar
  • 1 teaspoon coarse salt (I used Kosher salt)
  • 2 cups flour

Cookie dough:

  • 1/2 cup (1 stick) butter
  • 3/4 cup sugar
  • 1 tablespoon milk or cream
  • 1 teaspoon vanilla extract
  • 3/4 cup flour
  • 1/4 teaspoon salt

Topping:

  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons sugar

Directions:

Step 1:  For the shortbread:  Cream together butter, brown sugar and salt in a large bowl on high speed for 3 minutes.  The mixture should look light and fluffy.  Scrape down the sides of the bowl, as needed.  Mix in 1/3 of the flour until combined using a low setting on your mixer.  Repeat for each of the remaining 1/3 additions.

Step 2:  Prepare an 8 inch by 8 inch baking pan by lining with aluminum foil and greasing with cooking spray.  Transfer the dough to the baking and press evenly across the pan.  Bake in a 350 degree preheated oven for 25 to 30 minutes.  The top should be golden brown.  When done, remove the pan from the oven and cool on a rack for 30 minutes.  Place the pan in the refrigerator or freezer to cool completely.

Step 3:  For the cookie dough:  In a medium sauce pan, melt the butter and sugar over medium heat.  Stir constantly until the butter is melted and the sugar has mostly dissolved.  This will help the cookie dough to have a less grainy mouth feel from the sugar.  The mixture will take on a custard-like look – this is okay.  Transfer the mixture to a medium mixing bowl, let cook for 15 minutes and then beat at a high speed for 2 to 3 minutes.  Add in the milk and vanilla and mix to combine.  Mix in the flour at a low speed until combined.  Spread cookie dough evenly on the completely cooled shortbread.  Using the back of a silicone spatula, smooth the top of the cookie dough for an even finish.

Step 4:  For the topping:  Combine cinnamon and sugar in a small bowl and sprinkle evenly across the top of the bars.  Place in the refrigerator for a few hours or overnight to set and cool completely.  Slice into 2 by 2 inch squares.

Enjoy!

Recipe adapted from love to be in the kitchen.

Tips:  Store in an airtight container in the refrigerator.  Liz from That Skinny Chick Can Bake always has perfectly cut cookie bars, so I used her Tip of the Day to cut the bars.

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

JWsMadeWLuvMondays

Ultimate Crumb Brownies

Ultimate Crumb Brownies | Bakewell Junction

Ultimate Crumb Brownies | Bakewell Junction

Hope everyone had a great Mother’s Day.  My family came over for dinner yesterday and I made these yummy brownies.  I would have had a photo of the entire baked recipe but my brother-in-law grabbed some of the crumbs from one end of brownies.

Since everyone loves cake crumbs (at least I think everyone does), I decided to incorporate them into my favorite brownie mix.  I used half the crumb recipe from my Sour Cream Coffee Ultimate Crumb Cake and it turned out wonderfully.  There is some brownie at the bottom of those crumbs.

What did you do this Mother’s Day?  Did you make or do anything special?

Ultimate Crumb Brownies | Bakewell Junction

Ultimate Crumb Brownies

Yield:  12 brownies                 Cook Time:  45 minutes

Ingredients:

Batter:

  • 1 package of your favorite brownie mix (I used Ghirardelli)

Crumbs:

  • 1/2 cup butter, melted
  • 2 1/2 cups flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons powdered cinnamon
  • 1 1/2 teaspoons vanilla extract

Topping:

  • 1 – 2 tablespoons powdered sugar for sprinkling

Directions:

Step 1:  For the batter:  Prepare the brownie mix as described on the package.  Transfer the batter to an 8 by 8 inch pan lined with parchment paper.  Spread evenly in the pan.  Begin baking in a preheated 325 degree oven for 20 minutes.

Step 2:  For the crumbs:  while the brownies are baking, mix together all the ingredients for the crumbs with a fork to start.  Finish mixing with fingers.  There should be large crumbs.  After the brownies bake for 20 minutes, remove the brownie pan from the oven and sprinkle the crumbs evenly across the top of the brownies.  The weight of the crumbs will flatten the brownies somewhat.  Return to the oven.

Step 3:  Raise the oven temperature to 375 degrees and bake on a higher rack for another 20 – 25 minutes.  The crumbs will brown ever so slightly.  Cool in the pan on a rack for at least 20 minutes.  Use the parchment paper to help remove the brownies from the pan and cool completely on a rack.  Transfer the brownies onto a serving tray and sprinkle liberally with powdered sugar.  Cut into 2 to 2 inch squares and eat.

Enjoy!

Crumb recipe from a co-worker.

Tips:  Store in an airtight container.

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Orange and Almond Quick Bread #TwelveLoaves

Orange Almond Quick Bread | Bakewell Junction

Orange Almond Quick Bread | Bakewell Junction

Another busy week and April’s almost gone.  I can’t miss this month’s #TwelveLoaves party but I don’t usually make breads with orange.  I was so happy to find this quick and easy recipe to share with you.

Hope you’re ready for another Italian style recipe.  This recipe is a dense and delicious.  You can have it for breakfast or dessert.

Orange Almond Quick Bread 2 | Bakewell Junction Orange and Almond Quick Bread

Yield:  1 loaf                 Cook Time:  50 minutes

Ingredients:

Batter:

  • 1 1/2 cups of flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 10 tablespoons butter
  • 3/4 cup sugar, room temperature or softened
  • 2 eggs
  • 3/4 cup ground blanched almonds (I measured 3/4 cup silvered blanched almonds and then chopped finely in my mini chopper)
  • 1 tablespoon grated orange zest (I substituted dried orange peel)
  • 1/2 cup milk

Glaze:

  • 1 cup powdered sugar
  • 3 to 6 teaspoons hot water
  • 1/4 teaspoon orange flavoring

Directions:

Step 1:  For the batter:  Sift together flour baking powder, salt and flour in a medium bowl and set aside.  Cream butter and sugar together until light and creamy; about 1 to 2 minutes.  I beat on high using my hand-held mixer.  Add eggs one at a time beating to combine after each one.  Scrape down the sides of the bowl, as needed.

Step 2:  Mix in the almonds and orange zest until combined.  Fold in half the flour mixture.  Fold in the milk.  Fold in the remaining flour 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.  Bake in a preheated 350 degree oven for 50.  Test with a toothpick; toothpick will be clean when done.  Let cool 5 to 10 minutes in the pan.  Remove from pan and cool completely on a rack.

Step 3:  For the glaze:  Mix the powdered sugar, orange flavoring and 3 teaspoons water together with a fork.  Add additional water in small increments until desired consistency is reached.  I used all six teaspoons.  Drizzle across the top the loaf.  Slice and serve.

Enjoy!

Recipe adapted from Italian Dessert Recipes.

Tips:  Store in an airtight container.

Here is our fantastic April-Oranges breads from the incredible #TwelveLoaves bakers:

#TwelveLoaves April: Oranges. The month of March was filled with gorgeous strawberry breads!  We have chosen ORANGES for our April theme!  Choose a recipe including oranges.  Your bread of choice recipe must include in the recipe:  oranges, orange marmalade, orange zest.  In addition to being in the dough, it could also be added to a glaze.  Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread with ORANGES. Let’s get baking!

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

1. 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 that your bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of my blog.  It must be a bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this April, 2014, and posted on your blog by April 30, 2014.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Renee from Magnolia Days and Heather from girlichef.

You are next… Click here to enter

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JWsMadeWLuvMondays

St. Joseph’s Pastry (Sfinge)

St Joseph's Pastry (Sfinge) | Bakewell Junction  Delicious Italian Pastry that's traditionally made March 19th through Easter.

St Joseph’s Pastry (Sfinge) | Bakewell Junction

Happy Easter!  The day is almost over but I wanted to share this lovely recipe with you.  This pastry can be found at any Italian bakery throughout NY city and the surrounding suburbs on beginning on March 19th for the feast of Saint Joseph’s and usually through Easter.

The filling for the sfinge is either Cannoli Cream or a pastry crème that’s similar to a custard.  It can be vanilla or almond flavored but my family and I favor Cannoli Cream, so that’s what I made.  The shells are fried most of the time but I’ve seen them baked and I opted for baking to gain a small amount of health benefit.

At first I wasn’t happy with the results of the shells because they weren’t as tall as I thought they should be but they turned out to be quite delicious when filled.  My instructions will include details about how to get a better result.

For Palm Sunday and Easter this year I made my Easter Bread (one batch for Palm Sunday and one for Easter) and Chocolate Babka in addition to these sfinge.  What special Easter recipes did you make this year?

St Joseph's Pastry (Sfinge) | Bakewell Junction

St. Joseph’s Pastry (Sfinge)

Yield:  48 pastries                 Cook Time:  20 minutes

Ingredients:

Dough:

  • 2 3/4 cups flour
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups water
  • 6 tablespoons butter
  • 3 1/2 tablespoons lard (I used all butter)
  • 6 large eggs

Cannoli Cream Filling:

  • 2 lb container Polly-O ricotta cheese, drained overnight in a 2-ply cheesecloth (it drains best at room temperature, provided it’s cooler than 70 degrees)
  • 1 1/2 t vanilla extract
  • 1 1/2 c powdered sugar, sifted
  • 2/3 c mini chocolate chips; plus some additional for garnish

Topping:

  • powdered sugar for sprinkling
  • Maraschino Cherries (optional; I didn’t use these)

Directions:

Step 1:  For the filling: at least three days before serving, mix drained ricotta, vanilla and sugar together.  Move the mixture to a food processor (I used a small Kitchen Aid chopper) and mix until the filling is smooth and is the right consistency.  Depending on the size of your food processor or chopper, you may need to mix in small batches.

Step 2:  Fold in the mini chocolate chips, cover loosely and store at least overnight (better yet two nights) in the refrigerator.  When ready to fill, transfer the filling to a gallon size Ziploc bag make a 1/2 inch cut on one corner of the Ziploc bag.  Use as a pastry bag to fill the chocolate chip cookie cups.

Step 3:  For the dough:  Mix the flour, salt and baking soda in medium bowl; set aside.  In a large saucepan or small stock pot, heat the water, butter and lard.  Let the mixture come to a boil and then remove the pot from the heat.  Add all the flour mixture at once and mix vigorously with a wooden spoon until incorporated.  Return the pot to a medium to high heat for about 5 minutes while still mixing continuously; this will dry out the mixture and the dough pulls away from the sides of the pan.  Remove the dough from heat and let cool for 10 minutes.  Add the eggs one at a time and beat into the dough to combine before repeating with the remaining eggs.

Step 4:  Using a pastry bag with a 1/2 plain nozzle (I substitute a Ziploc bag with 1/2 inch snipped off the corner), pipe 2 inch shells in circles onto a parchment lined (or greased and floured) cookie sheet and about 1 inch high, leaving 1/2 inch between each.  Bake in a preheated 425 degree oven for 20 minutes until golden.  Repeat with the remaining dough until finished.  Cut a slit in the side of the shells so the insides don’t become soggy.  Transfer the shells to cooling racks.

Step 5:  For the assembly:  cut the tops from the shells and pipe the Cannoli Filling using a Ziploc bag with at least a 1/2 inch opening (so the chocolate chips don’t get stuck) into the center of the shell.  About 2 tablespoons depending on the size of the shell.  Top with the top of the shell and then add a small amount on the top of the shell.  Add a maraschino cherry if using and sprinkle with powdered sugar and serve with Espresso or coffee.

Enjoy!

Recipe adapted from Ciao Italia by Mary Ann Esposito.

Tips:  Store assembled pastries in an airtight container in the refrigerator for a few days.  The shells can be frozen in airtight Ziploc bags and then assembled at a later date.

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JWsMadeWLuvMondays