Posts Tagged ‘cookies’

RE: Ginger Cookies

Posted: 16th December 2013 by doomthings in Dessert, Holiday, The Foodening
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Yeah, yeah, so I posted these at Thanksgiving.  They were delicious.  My husband made them again because they are his very favorite cookies.  They are again, delicious.  Welcome to the holidays!!  The first cookies of the season are here!!!  More to come…

Ginger Cookies | doomthings


  • 1 1/2 cups butter, softened
  • 2 cups sugar
  • 4 1/2 cups flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 tsp ground nutmeg
  • 3 tsp ground ginger
  • 1 tsp fresh grated ginger
  • 1/2 cup molasses
  • 2 eggs
  • 3/4 cups sugar (for rolling cookies in)


  1. Whip butter and the 2 cups of sugar together until creamy.
  2. In a separate bowl, sift together remaining dry ingredients.
  3. Add eggs, molasses, and grated ginger to butter mix until well combined.
  4. Add flour mix in small batches until well combined.
  5. Roll into balls and roll in sugar.
  6. Bake on a parchment-lined sheet for 8 – 10 minutes.  Do not overbake!

*Note:  normally I don’t use Crisco, but I think using it in place of butter would make them a bit fluffier.  Try it!

Spiced Pumpkin Cookies

Posted: 29th October 2013 by doomthings in Dessert, The Foodening
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October’s almost over and I haven’t made anything with pumpkin yet.  My best friend was over the other day and scolded me for having pumpkin puree in a can; she loves using fresh pumpkin.  In my defense, the cans were pretty old (just about ready to “expire”, although I’m not sure things in cans really expire unless they’re SUPER old, but I digress), and I’d gotten them before we started making a mess in her kitchen experimenting with fresh pumpkin.

Right, so about things that are going on right now:  I usually make the pumpkin cookies my parents made when I was little.  I came across this spiced-up version from EatingWell and tweaked it a bit.

Spiced Pumpkin Cookies | doomthings


  • 1 1/3 cup bread flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ginger cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 2 eggs
  • 3/4 cup dark brown sugar
  • 3/4 cup pumpkin puree (canned or fresh)
  • 1/4 cup unsalted butter, softened
  • 1/4 cup dark molasses
  • 1 cup chocolate chips


  1. Sift together dry ingredients (except sugar).
  2. In a separate bowl, cream brown sugar and butter together until combined.  Add eggs, pumpkin, and molasses and mix well.
  3. Add dry ingredients to wet ingredients and mix well.  Add chocolate ups.
  4. Drop by teaspoonfuls onto parchment-lined baking sheets.
  5. Bake at 350 degrees F for 10 – 12 minutes.

These turned out SUPER SPONGEY!  Mmmmmm…  +15 cakey-ness


Posted: 23rd October 2013 by doomthings in Dessert, The Foodening, Tips & Tricks
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I used to microwave butter before using it in baked goods.  I sometimes still do because I get seriously lazy or want soft butter RIGHT NOW.  You can leave butter out (in a butter dish) for a while and it won’t go bad, contrary to popular belief.  Really, it’s better to just take out sticks of butter the day before you plan to make something and let it soften on it’s own.  Mostly cuz the baked goods [COOKIES] will be fluffier, but also this: 

Seriously, this will happen:

Microwaving Butter | The Oatmeal Microwaving Butter | The Oatmeal

All these images are belong to The Oatmeal.

I’ve made these before, but using a different recipe, one I found on the world wide interwebs.  They turned out a little crunchy (my fault, I cooked them exactly to time, but my oven cooks hot, so I should always check about 2 minutes before the recommended time).  This time, I looked to my trusty Better Homes and Gardens cook book.  You know, the three-ring binder version.  In doomthings fashion, I changed at least one thing in the recipe to try something new (instead of going classic).

Craisin Chocolate Chip Cookies Part Deux | doomthings

Ingredients (adapted from Better Homes and Gardens):

  • 3/4 cup unsalted butter, softened
  • 1 cup dark brown sugar
  • 1/4 cup honey
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 2 eggs
  • 1 tsp vanilla
  • 1 3/4 cups bread flour
  • 2 cups quick oats
  • large handful of craisins
  • large handful of chocolate chips


  1. In a large bowl, beat butter for about 30 seconds until nicely whipped.
  2. Add dark brown sugar, baking powder, baking soda, cinnamon, cloves, and honey.  Beat until combined.
  3. Beat in eggs and vanilla until combined.
  4. Gradually add flour.
  5. Stir in oats.  Stir in craisins.  Stir in chocolate chips.
  6. Drop by teaspoons onto parchment-lined baking sheet.
  7. Bake at 375 degrees F for 8 – 10 minutes or until edges are golden.

Because I was taking these to a Memorial Day BBQ gathering, I decided to make them bite sized, so they were quite small. One thing I did notice, is that they did not spread like I expected.  I think this is because of the oats.  They ended up smaller than I expected, which was bad because I kept popping them like candy; good, because everyone could have a bunch.  The cinnamon and cloves were optional, and actually make them taste more like fall treats than ones for summer.  I would probably leave out those spices next time for a more summery flavor.  The honey was actually a substitute for granulated sugar, which gave it a very nice “golden” flavor, if one can describe a flavor as golden.  Mmmm.  I have some leftover from the party upstairs.  I know what I’m having for lunch…

I’m apparently on a strawberry and pecan meal kick, as the last bunch of posts seem to have some version of one of those in them.  So now, I shall combine the two.

For years, my dad added pecan meal to his chocolate chip cookies instead of chopped up nuts.  When I made my own for the first time, I ignored the “chopped nuts” part of the recipe and they never tasted like his cookies.  Every time I’ve made them since, it’s been the same result and I could never figure out why.  Until now.  [The mini-egg chocolate cookies also calls for pecan meal.]  Now I’m hooked.  This recipe is based on the Toll House chocolate chip cookie dough recipe.


  • 1 cup + 2 tbsp bread flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (1 stick) butter, softened
  • 2 tbsp granulated sugar
  • 3/8 cup dark brown sugar
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 cup coursely chopped strawberries (or more if desired)
  • 1/2 cup pecan meal
  • 1/2 to 1 cup of chocolate chips (for melting)


  1. Mix flour, baking soda, and salt in a small bowl and set aside.
  2. Beat sugar, butter, and vanilla until creamy.
  3. Add egg and mix well.
  4. Gradually add flour mixture.
  5. Stir in pecan meal and mix well.
  6. Coarsely chop strawberries and stir into mixture.
  7. Drop by teaspoonfulls onto baking sheet and bake for 9-11 minutes at 375 degrees F.
  8. Melt chocolate chips via your favorite chocolate-chip-melting method as the cookies cool.
  9. Once mostly cool, decorate the cookies with chocolate!  I dipped half of each cookie and let them dry on wax paper before packing them up.

Chocolate Covered Strawberry Cookies | doomthings

This recipe makes about 30 cookies, more if you make them smaller.  I was going to write a bunch of words that described how good they are, but I couldn’t find any.  Pictures are MUCH better.  Drool away, because they’re AWESOME.