Crispy Rosemary Flatbread

Credits: Epicurious

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Cinnamon Chocolate Chili Cookies

  • 2 1/4 C flour
  • 1/2 C unsweetened cocoa powder
  • 1 T baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 8 oz unsalted butter, room temperature
  • 1 3/4 C sugar
  • 2 large eggs
  • 2 t cinnamon
  • 1/2 t chili powder (optional)

Preheat oven to 200C. In a medium bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, beat butter and 1 1/2 C sugar until light and fluffy, about 2 minutes. Scrape down side of bowl. Beat in eggs. Gradually add flour mixture and beat until combined.

In a small bowl, combine remaining 1/4 C sugar, cinnamon, and chili powder. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 8-10 minutes. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

Credits: Adapted from Cleanse Your Palate


31-07-2016: It had been a long weekend, and I realized we needed cookies. Cookies that were chocolatey and didn’t involve chilling. This recipe was just what we needed. Our current oven is more accurate than the previous one; 200C was the right temp. Half a batch makes about 30 cookies.

19-04-2013: I wanted something to celebrate the 1000th anniversary of my persona (Monday) at the event this weekend, and knew cake would be too difficult to transport, and besides, I really wanted cookies…chocolate cookies. I’ve never had a yen for chocolate cookies before, so I had to go looking for a recipe. This one combines cinnamon and chili, two of my favorite additions to chocolate.

A recent test showed that our oven runs about 30 degrees hot, so I only preheated to 180C.

Chocolate Zucchini Bread

  • 3 eggs
  • 1 C sugar
  • 1 C brown sugar, firmly packed
  • 1 C vegetable oil
  • 1 t vanilla
  • 2 oz melted unsweetened chocolate
  • 2 C shredded zucchini
  • 2 C all-purpose flour
  • 1/2 t baking powder
  • 1 t baking soda
  • 1 t salt
  • 1 t cinnamon
  • 3/4 – 1 C chocolate chips
  • 1 C slivered almonds (optional)

Beat eggs (at medium speed of an electric mixer or by hand) in a large mixing bowl until thick and lemon-colored. Add sugar, brown sugar, oil, and vanilla, beating well. Stir in melted chocolate and zucchini.

In a medium mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Add flour mixture to zucchini mixture, stirring just until dry ingredients are moistened. Fold in chocolate chips and almonds.

Spoon batter into two well-greased 9x5x3″ loaf pans. Bake at 350F for 45-60 minutes or until a wooden pick inserted in center of loaf comes out clean. Let bread cool in pans for 10 minutes, then remove from pans and let cool completely on a wire rack before slicing.

Credits: Probably Carolyn Friedemann due to the typesetting of the original, but I’m not sure.


23-03-2013: Making this recipe is how I discovered that Slinky likes zucchini.

12-09-2015: We made these into muffins today, with some alternations. 2 C zucchini was roughly two small zucchinis. We halved the amount of sugar, and omitted the baker’s chocolate and chocolate chips, and instead shook in some amount of cocoa powder. The result was 28 muffins, which baked at 180C for 25 min.

Kruidkoekmuffins

  • 300 g flour
  • 1 packet baking powder, ~15 g
  • 175 g brown sugar
  • 2 T koekkruiden
  • 75 g butter
  • 5 T stroop
  • 1 egg
  • 200 ml milk

Preheat oven to 175 C. Line a muffin form with flour or muffin liners. In a large bowl mix the flower, baking powder, sugar, spices, and a pinch of salt. Melt the butter and stroop in the microwave for ~20 seconds. Mix the butter mixture with the egg and milk. Pour the liquid into the flour and mix with a fork; lumps are OK. Pour into the muffin forms. Cook in the middle of the oven ca. 20-25 min. until brown and a toothpick comes out clean. Let cool 5 minutes before removing.

Credits: Aller Hande


2015-04-03: A rainy holiday required muffins. We used molasses instead of stroop, and a mix of cinnamon, ginger, and cloves for the spices.

Rhubarb Cake

Dough

  • 100 g butter
  • 100 g sugar
  • 1 egg
  • 1 sachet vanilla sugar
  • 250 g flour
  • 1 t baking powder

Mix together, and put in a cake tin.

Filling

  • 500-1000g rhubarb
  • 3 eggs, separated
  • 200 g sugar
  • 125 g quark
  • 2 T sour cream
  • 1 sachet vanilla sugar
  • 1 T flour

Cut rhubarb in small pieces, put ~100g sugar on it and let it sit 20-30 minutes; throw away liquid. Meanwhile, mix all other ingredients except egg whites, and then combine with rhubarb. Beat egg whites, and add.

Put the filling on the crust, and bake for ~1 hour at 180C.

Credits: Britta Dorn


2014-05-19: Joel says: Cut the butter into the flour with the pastry cutter, then add the egg, then cut it together some more.

2013-06-02: You don’t need to peel the rhubarb. Joel never does, and said I should take it out of the recipe.

2013-05-19: Turns out that this works much better when you use the egg whites instead of the egg yolks, as Joel realized he did in the previous rendition.

2013-04-14: Made today with ~900g rhubarb, sliced and laid on paper towels before being sprinkled with sugar. Reduced heat to 160C and cooked somewhat longer, to adjust for our hot-running oven. Turns out Gwen loves raw, unsugared rhubarb, and kept coming back for more.

rhubarb

Carrot Cake

  • 2 C flour
  • 2 t baking soda
  • 2 t baking powder
  • 1/2 t salt
  • 3 t cinnamon
  • 1 t nutmeg
  • 4 eggs
  • 1 1/4 C vegetable oil
  • 1 C sugar
  • 1 C brown sugar, packed
  • 2 t vanilla
  • 3 C shredded or grated carrots

Preheat oven to 160C. Grease a 9×13″ cake pan, or two 9″ pans. Mix together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In separate bowl, beat together eggs, oil, brown sugar, white sugar, and vanilla. Mix the flour mixture in with the egg mixture. Mix carrots in thoroughly.

Pour batter into pan and bake 45-50 min. or until a toothpick inserted comes out clean. Cool thoroughly before frosting (with cream cheese frosting).

Credits: Adapted from Chow.com


2014-03-09: We had some carrots getting old, so I decided to try a carrot cake recipe, since it’s basically Joel’s favorite type of cake and I’ve never made it. Cake was good. Cream cheese frosting with 20% speisequark substituted for the cream cheese was a bit failure:

Cinnamon pancakes

  • 3/4 C milk + 2 T white vinegar OR 1 C buttermilk
  • 1 C flour
  • 1 T sugar
  • 1 T cinnamon
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 egg
  • 2 T butter, melted

Combine milk and vinegar and set aside to sour.

Combine flour, sugar cinnamon, baking powder, baking soda, and salt; set aside. Add egg and butter to milk, and whisk to mix thoroughly. Whisk in flour mixture, beating until there are no lumps.

Heat a large skillet and grease with oil or butter. Pour batter onto hot skillet in 1/4 C-fuls. Cook until bubbles appear on the surface, and then flip. Cook until the other side is browned.

Credits: Adapted from Allrecipes.com.


2014-03-05: This afternoon I had an unusual hankering for pancakes — true American pancakes, not crepes. Normally, we’re a waffle family, and this is in part because, to date, I had never successfully made pancakes that were not uncooked in the middle. But I figured since the last time I’d tried was in 2005, it might be time to try again. I ended up having to add a bit of extra milk after pouring the first few and finding them a bit too thick, but otherwise, these were delicious with butter or jam, and just the right amount to serve 2 adults and 1 child.

Chocolate Velvet Cookies

  • 2 C flour
  • 2 T cocoa
  • 1/2 t baking powder
  • 1/4 t salt
  • 4 oz/~110g unsalted butter
  • 1 C brown sugar, packed
  • 1 egg
  • 1 t vanilla extract
  • 1/2 C buttermilk
  • red food coloring (optional)

Preheat oven to 190C. Mix together flour, cocoa, baking powder, and salt. In a separate bowl, cream together butter and sugar. Beat in egg. Add vanilla.

Add the flour and buttermilk to the flour alternating 1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, 1/3 flour, until blended in. Do not overbeat. Add food coloring, if using.

Line a baking tray with baking paper, and drop the dough onto it in dollops with a spoon. Bake 7-9 minutes.

Credits: Adapted from Red Velvet Whoopie Pies.


2014-02-22: I’d had a mediocre Saturday, and when it started raining just when we’d gone outside today, I decided we needed cookies. I don’t have any food coloring, I didn’t want to bother with cream cheese frosting, and don’t own a piping bag, so this was the result. At first I tried using my spritz spritzer, but the dough is too sticky for that to work.

Raspberry Caramel Muffins

  • 1 C sugar
  • 1/2 t salt
  • 115 g unsalted butter
  • 2 eggs
  • 2 t baking powder
  • 2 C flour
  • 1/2 C milk
  • 300 g frozen raspberries
  • caramel sauce (optional)

Preheat oven to 180C. Cream together butter, sugar, and salt. Add eggs one at a time, beating well after each. Add baking powder, stirring in well. Mix in 1 C flour, milk, 1 C four, mixing thoroughly after each. Mash part of the raspberries if desired, and mix in.

Divide batter into 12 lined muffin cups. Drizzle a bit of caramel over each, if desired.

Bake for 30 min.

Credits: Adapted from here.


2013-11-03: I have a muffin tin I’ve never used, way more caramel sauce than we’ll get through this fall, and a three day weekend. Perfect for experimenting with muffin recipes. The original recipe called for 1 t vanilla, but since I was adding the caramel, and the caramel is already pretty strongly vanilla, I opted to omit it. As I was dividing up the batter, I was sure I could’ve easily filled 18, but went ahead and fit it all into 12, and they came out just fine.

muffins

2013-12-22: Joel commented the above ones were too moist for his taste. I also know he likes cranberries, so I picked up some dried cranberries to make another batch. I did so today — minus the caramel — and, naturally, they turned out much drier (a bit too in my opinion, but not his). They’d be better with real cranberries, so as more tart.