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.

Lemon Bars

For the bars:

  • 3/4 C flour
  • 1/2 C sugar
  • 1/4 t salt
  • 1/2 C unsalted butter, softened
  • 2 large eggs
  • zest of two lemons (more if you can get it)
  • juice (and some pulp) of two lemons

For the glaze:

  • 4 T lemon juice
  • 8 t lemon zest
  • 1 C powdered sugar

Preheat the oven to 180 C. Grease an 8×8 inch baking dish with butter and set aside. Zest and juice the lemons and set aside. Beat flour, sugar, salt, and butter until combined.

In a separate bowl, beat together the eggs, lemon zest, and lemon juice until combined.

Pour it into the flour mixture and beat until smooth and creamy. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges. Allow to cool completely before glazing. Do not overbake, or the bars will dry.

For the glaze, sift the powdered sugar and whisk with lemon zest and juice. Spread the glaze over the bars with a rubber spatula and let glaze set.

Credits: Best Yummy Recipes


2014-07-05: Saw a link to these on FB, and since we’re always on the lookout for good lemony recipes, I saved it. This version is modified from the BYR one by changing 3/4 C sugar to 1/2 C, and adding extra zest and lemon juice. It was pretty sour going in to the oven! But the verdict on the entire thing is pretty mediocre: Too many eggs. We might try just one next time. Also, I found it odd that there was no leavening agent, and it showed in the end product. Definitely need to add some baking powder next time. And the glaze is far too liquidy with 4 T lemon juice. I should have done it by feel rather than paying attention to the recipe.

Young Vegetables

  • 1 lb assorted young vegetables, such as peas, carrots, strin beans, cauliflower, etc.
  • salt
  • 2 T butter
  • 1 T parsley, chopped
  • 1/4 t pepper
  • 1 T flour
  • 1 C water

Wash vegetables and cook in just enough salted water to cover, but do not let it evaporate. When done, drain and save water, tumble vegetables in butter and sprinkle with parsley and pepper. Prepare sauce with butter, flour, and water.

Credits: German Cooker

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