tag:blogger.com,1999:blog-7609805696317173422024-03-18T04:15:17.364-07:00The Pastry Chef's BakingMy baking odysseyPastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.comBlogger2490125tag:blogger.com,1999:blog-760980569631717342.post-56933631925135719272024-03-16T15:06:00.000-07:002024-03-16T15:06:09.826-07:00Gourmet Thick Peanut Butter Cookies from Lady Behind the Curtain<div style="text-align: left;"><a href="https://www.ladybehindthecurtain.com/gourmet-thick-peanut-butter-cookies/" target="_blank">Gourmet Thick Peanut Butter Cookies</a> - made dough February 24, 2024 from <a href="https://www.ladybehindthecurtain.com/" target="_blank">Lady Behind the Curtain</a> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOW-SMo0PkZley0-vDQk5_1rrWo5LFPIbHMfpwUku4EfiBnHeGnfEl7a8M1AbVbdr_YKJqL5_zfG_1BFsWE4hmw7OwtuW6iVYDSyR-2P7AG4hKaoLwaYUBw860FRvzSINeYJ9Jziyle-l-9hd4rhm4INvVFMzUudiuC2wAOtO67H44uQOsVHahOrnrk3o/s4032/PB%20cookies%201%20-%20lady.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOW-SMo0PkZley0-vDQk5_1rrWo5LFPIbHMfpwUku4EfiBnHeGnfEl7a8M1AbVbdr_YKJqL5_zfG_1BFsWE4hmw7OwtuW6iVYDSyR-2P7AG4hKaoLwaYUBw860FRvzSINeYJ9Jziyle-l-9hd4rhm4INvVFMzUudiuC2wAOtO67H44uQOsVHahOrnrk3o/w400-h300/PB%20cookies%201%20-%20lady.jpg" width="400" /></a></div><div style="text-align: left;">1 cup unsalted butter, softened</div><div style="text-align: left;">1 1/2 cups brown sugar, packed</div><div style="text-align: left;">1/2 cup granulated sugar</div><div style="text-align: left;">1 cup creamy peanut butter</div><div style="text-align: left;">2 large eggs</div><div style="text-align: left;">1 tablespoon vanilla extract</div><div style="text-align: left;">3 1/2 cups all-purpose flour</div><div style="text-align: left;">1/2 teaspoon salt</div><div style="text-align: left;">1 teaspoon baking powder</div><div style="text-align: left;">1 10-ounce bag peanut butter chips</div><div style="text-align: left;">1 cup peanuts, chopped</div><div style="text-align: left;">1/2 cup granulated sugar, for topping</div><div style="text-align: left;"><ol style="text-align: left;"><li>In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes. Add peanut butter and beat until combined.</li><li>Add eggs and vanilla extract, mixing until combined.</li><li>In a medium bowl, whisk together flour, salt and baking powder. Add in 2-3 additions to butter mixture, mixing on low speed until just combined.</li><li>Add peanut butter chips and chopped peanuts, mixing until evenly disbursed.</li><li>Portion into 14 equal-sized dough balls and flatten slightly. Roll in granulated sugar. Chill, covered, for at least 1 hour.</li><li>When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper. Evenly space chilled dough balls, allowing room to spread. Bake 16-18 minutes or until edges are set and middles no longer look raw or shiny. Let rest on baking sheets for at least 10 minutes before transferring to wire rack to cool completely.</li></ol></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKo5w1kH29IEZY0h3rdXeujwv6VCOTBk9-YvmmBtqrjZcHIfYjqcJU8dV1XirJCpm1NVELHBZv-rzqJeM4Ud-YqgKMz-AlrZztz7PGd90EiMJ2qXlpr_yxdBxOAE1QiFKlXjUWXiB5J-Zr-0-N8NM25WUvFKMHIfafnyhhe1U6pypA-gMeLYQTxQvDrLg/s4032/PB%20cookies%202%20-%20lady.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKo5w1kH29IEZY0h3rdXeujwv6VCOTBk9-YvmmBtqrjZcHIfYjqcJU8dV1XirJCpm1NVELHBZv-rzqJeM4Ud-YqgKMz-AlrZztz7PGd90EiMJ2qXlpr_yxdBxOAE1QiFKlXjUWXiB5J-Zr-0-N8NM25WUvFKMHIfafnyhhe1U6pypA-gMeLYQTxQvDrLg/w400-h300/PB%20cookies%202%20-%20lady.jpg" width="400" /></a></div>If you thought I was going to caveat this post with my usual "this was good but I'm indifferent to peanut butter so it was just okay", you'd be wrong. These cookies were <i style="font-weight: bold;">fantastic, </i>my indifference to peanut butter be damned.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmbt5ERsb1E0qVnT0m1NboKGd8R_PcYjECkRIdEozEP62OytPav-i4OrHrjGXhPU0sSs1xRLTjvXFVwkVaXd0mSQLLRm0InYbPEKSDsYA4VZKTi27Eza1suk0MwGVsoG1BWRtW_Ssp38zFy_cyJfD9qCLtQuMyD0kP0X6H8KUlgvbvKvuQYJTREjpr8Yo/s4032/PB%20cookies%203%20-%20lady.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmbt5ERsb1E0qVnT0m1NboKGd8R_PcYjECkRIdEozEP62OytPav-i4OrHrjGXhPU0sSs1xRLTjvXFVwkVaXd0mSQLLRm0InYbPEKSDsYA4VZKTi27Eza1suk0MwGVsoG1BWRtW_Ssp38zFy_cyJfD9qCLtQuMyD0kP0X6H8KUlgvbvKvuQYJTREjpr8Yo/w400-h300/PB%20cookies%203%20-%20lady.jpg" width="400" /></a></div>I can't even tell you why I liked them so much other than they lived up to their name of being "thick" and the texture was perfect, not crisp or crumbly but not too soft and fragile. Just right. I didn't even mind the peanut butter chips or the granulated sugar coating.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcU05Y702yDcwGQrM1nm0GToI6lwW6NQMOZHDHc26ntfncnLn6ZCgaVVt4W92LwbMfy-1PlXfNAEpmmXvCLiSByRjINEIPaF55ApMXaLCDYwjN2tl0AgySIHrvcS20V1-iZ_hDoVvbqbHAbT-Umho86p2Nyv0vfi6BlN6O4yyDXQhhvJHYzHr4kjf2Gg/s4032/PB%20cookies%204%20-%20lady.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcU05Y702yDcwGQrM1nm0GToI6lwW6NQMOZHDHc26ntfncnLn6ZCgaVVt4W92LwbMfy-1PlXfNAEpmmXvCLiSByRjINEIPaF55ApMXaLCDYwjN2tl0AgySIHrvcS20V1-iZ_hDoVvbqbHAbT-Umho86p2Nyv0vfi6BlN6O4yyDXQhhvJHYzHr4kjf2Gg/w400-h300/PB%20cookies%204%20-%20lady.jpg" width="400" /></a></div>A couple of caveats though: as you can see from the pictures, these hardly spread at all so they ended up being more like cookie mounds rather than thick cookies. I baked them from frozen dough which partially explains it but I don't think these would spread much even if baked right after mixing.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5mdBVi5GRK0BpGrA0QSQW-vp8NMpwnZYd96C7MDtgUTHjLdjOqv55juvBsiMa8xk5njqsjf4ZIwHus-yP-Rfcx5JnbpL9Acw3ZroW2HYjPwyV9xeerTCM-Zv2h_sqk4BY0VR_k-n2ubUgRVWPmm6aoBMLtbI9px5m7P6AEBMRWKGM3rc_10esWgF_ZWA/s4032/PB%20cookies%205%20-%20lady.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5mdBVi5GRK0BpGrA0QSQW-vp8NMpwnZYd96C7MDtgUTHjLdjOqv55juvBsiMa8xk5njqsjf4ZIwHus-yP-Rfcx5JnbpL9Acw3ZroW2HYjPwyV9xeerTCM-Zv2h_sqk4BY0VR_k-n2ubUgRVWPmm6aoBMLtbI9px5m7P6AEBMRWKGM3rc_10esWgF_ZWA/w400-h300/PB%20cookies%205%20-%20lady.jpg" width="400" /></a></div>If you want the uniform thickness of a larger cookie like Lady Behind the Curtain has them on her blog, shape the dough into thick, flatter discs or basically the size and thickness you want the cookies to end up being since, really, these hardly spread at all.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxm1tt19zB3V-NAVLKolZcKTqKr3-_nR755pqTCLUuFgBcRZSJ24ywXSVxlKrGR-5OU4BXkRLnJI0-tyMKi4po0AE-665nQsIpP6JovvmC0bcOFEKThTO52-tRfRWNHWyIM5FrsvFkt2jF_lW6CHU3n8ki8RXN7BXpmc6B6vp5bwPFg4i915MIT6OAMuI/s4032/PB%20cookies%206%20-%20lady.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxm1tt19zB3V-NAVLKolZcKTqKr3-_nR755pqTCLUuFgBcRZSJ24ywXSVxlKrGR-5OU4BXkRLnJI0-tyMKi4po0AE-665nQsIpP6JovvmC0bcOFEKThTO52-tRfRWNHWyIM5FrsvFkt2jF_lW6CHU3n8ki8RXN7BXpmc6B6vp5bwPFg4i915MIT6OAMuI/w400-h300/PB%20cookies%206%20-%20lady.jpg" width="400" /></a></div>They are a bit delicate while warm so let them cool completely. The cooled texture will be worth it. And defying my usual bias against nuts in cookies, these were perfect with chopped peanuts mixed in. Peanuts in the cooled cookie didn't soften and added a nice crunch to the thick cookie. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivs3cwMG_xyec-ei_ebNge2ZBZpnadsq2MJjkofVa7D0bfUhhOQlEERkxdHl4vBhLzm0d19WrNjONg8OPZSP1ABJVnD54UazUV8Zr99hFGuqCew9XlTzQRgZCO4vtpJQH3K_lYJWRIS7s40gI91vB4laNsV-rOtLGdwUmTLjmuK7zKV9v2Eyl1uZJ84mw/s4032/PB%20cookies%207%20-%20lady.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivs3cwMG_xyec-ei_ebNge2ZBZpnadsq2MJjkofVa7D0bfUhhOQlEERkxdHl4vBhLzm0d19WrNjONg8OPZSP1ABJVnD54UazUV8Zr99hFGuqCew9XlTzQRgZCO4vtpJQH3K_lYJWRIS7s40gI91vB4laNsV-rOtLGdwUmTLjmuK7zKV9v2Eyl1uZJ84mw/w400-h300/PB%20cookies%207%20-%20lady.jpg" width="400" /></a></div>My niece and her boyfriend are peanut butter lovers so I'll have to remember to make these for them next time I see them. If *I*, the indifferent-to-peanut-butter eater, really, really liked these, I imagine actual peanut butter lovers would love them.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2-8PrbgOFr5lhIGPJRvOK-Wo8UZCL-PdG00sQgEkRiv-jH7m5A2NFUsSYj4IZsNiu_qw4O5xs3N9fIQeslk4ECUWvdYeNLzoVX0kl2C7FG7EWigvFx1KHaOzEsU_PPvop0XRj1S6VZefhVx3H2qd3Jr0PYjQFLQoUPLLIjNyQC10qTZwOtLUWogYW2Q4/s4032/PB%20cookies%208%20-%20lady.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2-8PrbgOFr5lhIGPJRvOK-Wo8UZCL-PdG00sQgEkRiv-jH7m5A2NFUsSYj4IZsNiu_qw4O5xs3N9fIQeslk4ECUWvdYeNLzoVX0kl2C7FG7EWigvFx1KHaOzEsU_PPvop0XRj1S6VZefhVx3H2qd3Jr0PYjQFLQoUPLLIjNyQC10qTZwOtLUWogYW2Q4/w400-h300/PB%20cookies%208%20-%20lady.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI2JVmkzOeK88jrR6R8RXBVjjmN0vCcSEbIsS86QhdAOotzSUx1vrxuBe1I99kkbIOxUz2gnzPRNoLg2LHbnR9IogjEPd06whk1q6M15uFGJp6c-Cuqan-VJnlrSvyMF7cXQ3VjQf7aIWfXzLrNeb3j0CvpU_EajuCI70fvhvDGk0Ht87XcjblVskNxqM/s4032/PB%20cookies%209%20-%20lady.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI2JVmkzOeK88jrR6R8RXBVjjmN0vCcSEbIsS86QhdAOotzSUx1vrxuBe1I99kkbIOxUz2gnzPRNoLg2LHbnR9IogjEPd06whk1q6M15uFGJp6c-Cuqan-VJnlrSvyMF7cXQ3VjQf7aIWfXzLrNeb3j0CvpU_EajuCI70fvhvDGk0Ht87XcjblVskNxqM/w400-h300/PB%20cookies%209%20-%20lady.jpg" width="400" /></a></div><br /><div style="text-align: left;"><br /></div>Pastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.com0tag:blogger.com,1999:blog-760980569631717342.post-39769160519280280942024-03-12T12:10:00.000-07:002024-03-12T12:10:43.868-07:00Supersized, Super-Soft Chocolate Chip Cookies from King Arthur Flour<div style="text-align: left;"><b><span style="color: #2b00fe;">Supersized, Super-Soft Chocolate Chip Cookies</span></b> - made dough February 1, 2024 from King Arthur Flour</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeRbaqkWGFq6Nc1BFNyaSNFGLBDO_aImV-RaNjadCf6XaMXEHkaQkghSmHWbcGAWdZ6dZXTidcd9vRY4j_IYSJM0Jo4MHWr141FTzGfZINsTiEZIWdFpudkTBq1093_0d7wU6HcYdgbU2tV2rQiaexHMoo3U3Tay6k9EpFGThMxizO1u6AdMoi_54X-Tw/s4032/super%20sized%20CCC%201%20-%20King%20Arthur%20catalog.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeRbaqkWGFq6Nc1BFNyaSNFGLBDO_aImV-RaNjadCf6XaMXEHkaQkghSmHWbcGAWdZ6dZXTidcd9vRY4j_IYSJM0Jo4MHWr141FTzGfZINsTiEZIWdFpudkTBq1093_0d7wU6HcYdgbU2tV2rQiaexHMoo3U3Tay6k9EpFGThMxizO1u6AdMoi_54X-Tw/w400-h300/super%20sized%20CCC%201%20-%20King%20Arthur%20catalog.jpg" width="400" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWZOJpqc-SsVgSHQ35f0lcOWuG7JIwNYD8G0A3OYMnTK1o4fO7yaR2SFKXeMTMRuD8gt2-0eglfEaLHMjX0tNHzYNit_X4DzBR2Xw3uHM27shYW3dHdrHI8cFV2VGC9amtjYwPrI9uTyLvKHH5TpYbfkckXKkzAOCG1l8FsGV2n-zLQEFpeci4mDBK1s/s4032/super%20sized%20CCC%202%20-%20King%20Arthur%20catalog.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWZOJpqc-SsVgSHQ35f0lcOWuG7JIwNYD8G0A3OYMnTK1o4fO7yaR2SFKXeMTMRuD8gt2-0eglfEaLHMjX0tNHzYNit_X4DzBR2Xw3uHM27shYW3dHdrHI8cFV2VGC9amtjYwPrI9uTyLvKHH5TpYbfkckXKkzAOCG1l8FsGV2n-zLQEFpeci4mDBK1s/s320/super%20sized%20CCC%202%20-%20King%20Arthur%20catalog.jpg" width="240" /></a></div>I got this recipe from the King Arthur catalog but you can also find it online from their website. The recipe has more steps than your average cookie recipe so I just posted the screenshot rather than typing it out. Yes, I got a case of the lazies.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTt2VnWS-Qk_qTspT6U3nktwwjKtvWV7ntjf0pSnT4QF2aQuL3Njj5btd8dpopd80ap6w30bpyyi9lSBrsJr51YmPKO2C5D1LdKWRfiDxsAVB9jjlItkmOHSrZ4jNbK1wnsSRUwbHCeqn6DemY5mGn5iq0MShpmUhzXXr6vyOmX_ifEAoDpgy9jmdzsrw/s4032/super%20sized%20CCC%204%20-%20King%20Arthur%20catalog.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTt2VnWS-Qk_qTspT6U3nktwwjKtvWV7ntjf0pSnT4QF2aQuL3Njj5btd8dpopd80ap6w30bpyyi9lSBrsJr51YmPKO2C5D1LdKWRfiDxsAVB9jjlItkmOHSrZ4jNbK1wnsSRUwbHCeqn6DemY5mGn5iq0MShpmUhzXXr6vyOmX_ifEAoDpgy9jmdzsrw/s320/super%20sized%20CCC%204%20-%20King%20Arthur%20catalog.jpg" width="320" /></a></div>What makes this different from your typical chocolate chip recipe is the use of the tangzhong. Before that term freaks you out or makes this recipe sound hard, it’s simply cooking a portion of the flour with milk before adding it to the rest of the dough.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOQ4wMaKHyv8DHfNGOnOIn86zb3IqByn2tN5KEEaomQVh3Yh75ykO9QMW_7it9aS5rK7dX7lp4EqxOUiL8srJViLC-VAXh6pxiSHtTsKKRutmJhfbHGTbX2hCb0SS6ECeVOQbZk6pzPyL54irsQBId2suyEBZdiqCf42UIiY8CoFPySvJJj0fYlE9L-pM/s4032/super%20sized%20CCC%205%20-%20King%20Arthur%20catalog.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOQ4wMaKHyv8DHfNGOnOIn86zb3IqByn2tN5KEEaomQVh3Yh75ykO9QMW_7it9aS5rK7dX7lp4EqxOUiL8srJViLC-VAXh6pxiSHtTsKKRutmJhfbHGTbX2hCb0SS6ECeVOQbZk6pzPyL54irsQBId2suyEBZdiqCf42UIiY8CoFPySvJJj0fYlE9L-pM/s320/super%20sized%20CCC%205%20-%20King%20Arthur%20catalog.jpg" width="320" /></a></div>It’s a common technique used for making soft, fluffy milk bread, a hallmark of Asian bread which I love. In the case of chocolate chip cookies, presumably it makes it “super-soft” as the name proclaims. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsOIBSL_RuUxpFuVJMwYllqyWyTI4pcc6UDZ1jTMIt3w2FAvuMxVQTrfTFh_c47mxqyb6fNxjq0I2mHF9MGvWEeJYg_MJR-RhhBn2SRBuRnRyYI31pHv8NK9rHV18hEer0vqrQgFMfQhfnsuvACmKm9tX7dYNB93XQ4dPqaXT10YzkgWlgutNA6fsEjb0/s4032/super%20sized%20CCC%206%20-%20King%20Arthur%20catalog.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsOIBSL_RuUxpFuVJMwYllqyWyTI4pcc6UDZ1jTMIt3w2FAvuMxVQTrfTFh_c47mxqyb6fNxjq0I2mHF9MGvWEeJYg_MJR-RhhBn2SRBuRnRyYI31pHv8NK9rHV18hEer0vqrQgFMfQhfnsuvACmKm9tX7dYNB93XQ4dPqaXT10YzkgWlgutNA6fsEjb0/s320/super%20sized%20CCC%206%20-%20King%20Arthur%20catalog.jpg" width="320" /></a></div>I’ve made so many chocolate chip cookie recipes in my lifetime that I’m always intrigued by a new way to make it and willing to give it a try. Which I did.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKrJD9Ssz7JnWOOeog_TqqCZekjpjdMOM_3sl5KbJxdB3NusOZSdZYY9GUGoLuwcd7TKR303ylPjJOHAiW0VXFUZCoCeBMSpVYTgBytqxRVV3WNoiE_4hP1fGV2wNLKWrwBYb4um7SoMX8GgCpBBna3tprPWEXyMgW_V20zwDnG10UMB_i2DUGWPQFkTI/s4032/super%20sized%20CCC%207%20-%20King%20Arthur%20catalog.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKrJD9Ssz7JnWOOeog_TqqCZekjpjdMOM_3sl5KbJxdB3NusOZSdZYY9GUGoLuwcd7TKR303ylPjJOHAiW0VXFUZCoCeBMSpVYTgBytqxRVV3WNoiE_4hP1fGV2wNLKWrwBYb4um7SoMX8GgCpBBna3tprPWEXyMgW_V20zwDnG10UMB_i2DUGWPQFkTI/s320/super%20sized%20CCC%207%20-%20King%20Arthur%20catalog.jpg" width="320" /></a></div>Since the cookies are meant to be super-sized, so are the dough balls. I didn’t even try to make these normal sized. But it did mean they baked up pretty big, in part because they also spread a lot. You can see from the picture that the taste test cookie was as big as a saucer. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOePHQvCSIkZ231VB74VfckAXgXzd-EIWSskAwfPwshl7rcK2AKNpn845Xny7k4qcUSvA8Zylh4Dj6TGvSXXYFfEy4QwKiiFPz0DQ-oeXFTd82bkXMwgmf6IuC2X4yvI-lh5Ma_GiuqorLx-Ccw4kWCeBsigKupndFJ7dlAY-YL-olssTcEyAqdYlBYdI/s4032/IMG_7796.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOePHQvCSIkZ231VB74VfckAXgXzd-EIWSskAwfPwshl7rcK2AKNpn845Xny7k4qcUSvA8Zylh4Dj6TGvSXXYFfEy4QwKiiFPz0DQ-oeXFTd82bkXMwgmf6IuC2X4yvI-lh5Ma_GiuqorLx-Ccw4kWCeBsigKupndFJ7dlAY-YL-olssTcEyAqdYlBYdI/w400-h300/IMG_7796.jpeg" width="400" /></a></div>I have mixed feelings about this cookie. It was good, no doubt about it. I prefer my chocolate chip cookies to be crisp at the edges and chewy in the middle, not to mention buttery with brown sugar caramelized flavor. Which this cookie had in spades. So that was all good. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkiAQnvzPDqHyO8T9jClC8sEqrcapzc7xMNK8xed4NCsoE9C8U_c9Qk1RNjTEHW_pDRsZhj_lANfeGQzYU4GdYJlZfj3Q0rg17m1N1o95pJ_Qs7xTpFBJ86d-jDSM4h5psGyDSC_rqnD_07NP52T9z9MA6ockJMoLFHpE9qnyCkHOrsya5vbiLdTvzTc/s4032/IMG_7797.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkiAQnvzPDqHyO8T9jClC8sEqrcapzc7xMNK8xed4NCsoE9C8U_c9Qk1RNjTEHW_pDRsZhj_lANfeGQzYU4GdYJlZfj3Q0rg17m1N1o95pJ_Qs7xTpFBJ86d-jDSM4h5psGyDSC_rqnD_07NP52T9z9MA6ockJMoLFHpE9qnyCkHOrsya5vbiLdTvzTc/w400-h300/IMG_7797.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdd02Eiw7zky8mxWU2gA6YcQ_a0HXMliicgJVjeLpIWjykHR8f5rhEgDWzvl8XcEhiuADMjshh3e4wdjEZ3wqQLjIYDGpi5QKnJmcSMqaVf8KCTD44XTu1B3GvUFPpLm9aDW7M2e4x4eCeqV4drMsBJ7xyn_QLP2frfCoFS00w5gErUIGkyPDp2bXIWX8/s4032/IMG_7801.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdd02Eiw7zky8mxWU2gA6YcQ_a0HXMliicgJVjeLpIWjykHR8f5rhEgDWzvl8XcEhiuADMjshh3e4wdjEZ3wqQLjIYDGpi5QKnJmcSMqaVf8KCTD44XTu1B3GvUFPpLm9aDW7M2e4x4eCeqV4drMsBJ7xyn_QLP2frfCoFS00w5gErUIGkyPDp2bXIWX8/w400-h300/IMG_7801.jpeg" width="400" /></a></div><div style="text-align: left;">My only reservations are because this baked big and spread big, by the time the middle was no longer raw but still slightly underdone (which is how I like them), the edges had baked to where they weren’t just crisp at the outer edges but rather crunchy almost a third into the center of the cookie. Good but not my first preference. The “super soft” part only really describes the middle of the cookie, not the outer edge. If I make these again, I would probably make them smaller. Still, for the chocolate chip lovers in your life who like thinner and crunchier cookies without being completely flat, this is a good one to test on them.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhujwUj77BXn8iDT5hir0sRXv6-KCjIAtETWaqfweuVd3kyVqKYgAbDZu9sFM53c6bGi0EzK_DV3VahB1mI3LtSfd0bOfMN45RRqdhds8F5o3S-TPCnfdUtUEJKagmS3u-Wm_2XmSaiRd5FGAvhu7WZiDVY0wgy1r9jIRJbP8Z-bFNFtVcn_RpIvn9UW0U/s4032/IMG_7802.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhujwUj77BXn8iDT5hir0sRXv6-KCjIAtETWaqfweuVd3kyVqKYgAbDZu9sFM53c6bGi0EzK_DV3VahB1mI3LtSfd0bOfMN45RRqdhds8F5o3S-TPCnfdUtUEJKagmS3u-Wm_2XmSaiRd5FGAvhu7WZiDVY0wgy1r9jIRJbP8Z-bFNFtVcn_RpIvn9UW0U/w400-h300/IMG_7802.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim41FiSKWcExmCSLJ7YhgUSHzzqornPlv1sDfgVfF8pBz2HhPLFp68yMkYCeU532cMCUpIwnU6QfmSlr4YOsnMPXs65JzZJnNYbek0YYgwgNMQYg8RgD7vW-XNRZ-FV3ZQMpTRgpYzyv9pkC0cQxC972vNB8v4yMp38kDAdqt2gDQQ7gO5Lz7QXbrFMzQ/s4032/IMG_7803.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim41FiSKWcExmCSLJ7YhgUSHzzqornPlv1sDfgVfF8pBz2HhPLFp68yMkYCeU532cMCUpIwnU6QfmSlr4YOsnMPXs65JzZJnNYbek0YYgwgNMQYg8RgD7vW-XNRZ-FV3ZQMpTRgpYzyv9pkC0cQxC972vNB8v4yMp38kDAdqt2gDQQ7gO5Lz7QXbrFMzQ/w400-h300/IMG_7803.jpeg" width="400" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"> </div>Pastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.com0tag:blogger.com,1999:blog-760980569631717342.post-53840048946674737772024-03-08T13:08:00.000-08:002024-03-08T13:08:45.102-08:00Red Velvet Brookies from Broma Bakery<div style="text-align: left;"><a href="https://bromabakery.com/red-velvet-brookies/" target="_blank">Red Velvet Brookies</a> - made dough February 24, 2024 from <a href="https://bromabakery.com/" target="_blank">Broma Bakery</a> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieszSaHONav78f4xcXALqi58s5Hd8N7GdX_HGAQU0dVgxo6w-4tiw5nH-KQe753ngdehk8yzrG9rfc_mU4ZX4AVZda3M3qIze8zFu3dTWcwlwCkJ_9bzyG0GG5FVsUF5Cltj_JyW6jdMFGdzvXrJ-satWn0JYnJdzbB7lSqHDWpvfGISBk-Bq74GcZ0J8/s4032/red%20velvet%20brookies%201%20-%20broma.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieszSaHONav78f4xcXALqi58s5Hd8N7GdX_HGAQU0dVgxo6w-4tiw5nH-KQe753ngdehk8yzrG9rfc_mU4ZX4AVZda3M3qIze8zFu3dTWcwlwCkJ_9bzyG0GG5FVsUF5Cltj_JyW6jdMFGdzvXrJ-satWn0JYnJdzbB7lSqHDWpvfGISBk-Bq74GcZ0J8/w400-h300/red%20velvet%20brookies%201%20-%20broma.jpg" width="400" /></a></div><div style="text-align: left;">2 1/2 cups all-purpose flour</div><div style="text-align: left;">3/4 cup cocoa powder</div><div style="text-align: left;">1 teaspoon baking powder</div><div style="text-align: left;">1/4 teaspoon baking soda</div><div style="text-align: left;">2 teaspoons kosher salt</div><div style="text-align: left;">1 cup unsalted butter, room temperature</div><div style="text-align: left;">1 cup packed light brown sugar</div><div style="text-align: left;">1/2 cup granulated sugar</div><div style="text-align: left;">2 large eggs</div><div style="text-align: left;">4 tablespoons red food coloring</div><div style="text-align: left;">1 tablespoon vanilla extract</div><div style="text-align: left;">2 cups white chocolate chips</div><div style="text-align: left;"><ol style="text-align: left;"><li>In a medium-size bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt; set aside.</li><li>In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes.</li><li>Add red food coloring and vanilla extract, mix to combine until color is evenly disbursed. Add eggs, one at a time, and mix until just combined.</li><li>Add dry ingredients in two additions, beating on low speed after each addition, until just combined and no floury streaks remain. Do not overmix. Fold in white chocolate chips, reserving a handful.</li><li>Divide dough into 12 equal portions, rolling into balls and flattening slightly. Cover and chill for at least 2 hours or overnight.</li><li>When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper. Evenly space 6 cookies to a sheet and bake one sheet at a time, for 15-17 minutes or until edges are lightly set and middle no longer look raw. Remove from oven and gently press reserved white chocolate chips over tops of cookies. Let rest on baking sheet for 10 minutes before transferring to wire rack to cool completely.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFOejRSOu-givGcw63N4qku1UUPwL1AqmkbqhTBZlscxvN06465LlHmxkapaXzuSWCTGL6Nw-fOBqQV-wIB493YJFVRsf__8eLsX9-UxjI_BOPIaNtaljAYG1ocj5t_N-nsIbx3rK3I9xTXrFGHtm74f4qjw7vqBtRNZ846aHDcs_w1PF7IXf3qfQdBMk/s4032/red%20velvet%20brookies%202%20-%20broma.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFOejRSOu-givGcw63N4qku1UUPwL1AqmkbqhTBZlscxvN06465LlHmxkapaXzuSWCTGL6Nw-fOBqQV-wIB493YJFVRsf__8eLsX9-UxjI_BOPIaNtaljAYG1ocj5t_N-nsIbx3rK3I9xTXrFGHtm74f4qjw7vqBtRNZ846aHDcs_w1PF7IXf3qfQdBMk/w400-h300/red%20velvet%20brookies%202%20-%20broma.jpg" width="400" /></a></div>I love me a good red velvet cookie and this one was a good one. It's not super rich although I'd definitely pace yourself if you make the cookies as big as I did. The white chocolate pairs perfectly with the red velvet as it offers a little sweetness to offset the richness of the cookie. Yes, you can be rich and sweet and so can cookies. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3FFfNPnhVDxL0rBPipfMiJkcMvdkl9OYx7E5XXFf1jvt45QEJHeRVUj39MOkmjamzF9f1W2vqXP1JZEjq4QVRFLE5rMb-rxHE9aAgCcm7iSGRfy5-xMl6Bgg95m2VAXeakCC1lAxKcThav8wTCw2owDAjxB7pBGAhio9MPMcPLmU6M3fTOvQ69bjhpA/s4032/red%20velvet%20brookies%203%20-%20broma.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3FFfNPnhVDxL0rBPipfMiJkcMvdkl9OYx7E5XXFf1jvt45QEJHeRVUj39MOkmjamzF9f1W2vqXP1JZEjq4QVRFLE5rMb-rxHE9aAgCcm7iSGRfy5-xMl6Bgg95m2VAXeakCC1lAxKcThav8wTCw2owDAjxB7pBGAhio9MPMcPLmU6M3fTOvQ69bjhpA/w400-h300/red%20velvet%20brookies%203%20-%20broma.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGK02jUaMqQ0QupzdWfwcNS2pcEdAaserJZQgAMreXtpBqxjmuy27bovosf_BvhxtR6PRclZugaQ4_JKp-Xi_rFnFCXe9DTfDHR0KVAo01j8xd60ISrw50WgBgOk4LSEleJo22jzReiUBlfWPNOcAeL95EfJ3JpWdpDYdgDvgEua218NNSU5Jc1i9LhDM/s4032/red%20velvet%20brookies%204%20-%20broma.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGK02jUaMqQ0QupzdWfwcNS2pcEdAaserJZQgAMreXtpBqxjmuy27bovosf_BvhxtR6PRclZugaQ4_JKp-Xi_rFnFCXe9DTfDHR0KVAo01j8xd60ISrw50WgBgOk4LSEleJo22jzReiUBlfWPNOcAeL95EfJ3JpWdpDYdgDvgEua218NNSU5Jc1i9LhDM/w400-h300/red%20velvet%20brookies%204%20-%20broma.jpg" width="400" /></a></div>They didn't spread that much so they stayed nice and chubby. Whenever baking with white chocolate, try to tuck most of the white chocolate chunks inside the cookies so they don't burn during baking. You can always press more white chocolate chunks on top as soon as you take the cookies out of the oven like I did with the test cookie in the first picture.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfDVfB0ZxqM4yPOGdA-6xfJ1nJY0f-ZCU8kowjV0s4GBTBYACunesOTOjcRlr6xe3XhaJ8cyp3hdWpX0ozzbVosXH3hNR-5jV1onkwmU5gjijPqv0FIkpihF8RyUy755-DjF_kQYy6hWkegfaatUYCiYKPWC2BYHIakkL6CxrM8QqiToBLe7OyuXK1rC8/s4032/red%20velvet%20brookies%205%20-%20broma.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfDVfB0ZxqM4yPOGdA-6xfJ1nJY0f-ZCU8kowjV0s4GBTBYACunesOTOjcRlr6xe3XhaJ8cyp3hdWpX0ozzbVosXH3hNR-5jV1onkwmU5gjijPqv0FIkpihF8RyUy755-DjF_kQYy6hWkegfaatUYCiYKPWC2BYHIakkL6CxrM8QqiToBLe7OyuXK1rC8/w400-h300/red%20velvet%20brookies%205%20-%20broma.jpg" width="400" /></a></div>Since I was shipping these, I didn't put the white chocolate on top of the other cookies as they would just make a mess if they melted en route to a desert country.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii4zTxfx5GcYoPJA5Q9XBY7F4UTF2yJar8bGrbd9W_7wlKPDylrCiFpNsnRgMtZBr8F31PtoJi4CgsiEaBfgwQTRI_ubQN4G8kFvQWZJrh2tDmOTeQtLvDNa9JwMP8_KPZVOSQWvDgwFI9LpDJJPdxG6GyPFKRuVaMhjIejD6LbH04gzaaibIi84AqPUQ/s4032/red%20velvet%20brookies%206%20-%20broma.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii4zTxfx5GcYoPJA5Q9XBY7F4UTF2yJar8bGrbd9W_7wlKPDylrCiFpNsnRgMtZBr8F31PtoJi4CgsiEaBfgwQTRI_ubQN4G8kFvQWZJrh2tDmOTeQtLvDNa9JwMP8_KPZVOSQWvDgwFI9LpDJJPdxG6GyPFKRuVaMhjIejD6LbH04gzaaibIi84AqPUQ/w400-h300/red%20velvet%20brookies%206%20-%20broma.jpg" width="400" /></a></div>My only issue with these is I don't think you need the full 4 tablespoons of red food color that the recipe calls for. I ended up using less than 3 tablespoons with Americolor red food gel and it still seemed like a lot. Just use enough to achieve the red velvet color you want.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy9M69yEzzxw0FqdvB1Uj97gZ8ArjgVTZVHnAM-nVxoEtCyn-bMKlp1x58TC5768rOUg3wVYQImNFFAV1KQ8onUDgih1_HyVF_OQII6dthxwFYOPjob_dqbMiNvq0QYKyNhPXXnYZNNRplG7eE5AlZcBg_81s4bDSrG2HSHg9QgAOluFLbGx6MsJGdzhE/s4032/red%20velvet%20brookies%207%20-%20broma.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy9M69yEzzxw0FqdvB1Uj97gZ8ArjgVTZVHnAM-nVxoEtCyn-bMKlp1x58TC5768rOUg3wVYQImNFFAV1KQ8onUDgih1_HyVF_OQII6dthxwFYOPjob_dqbMiNvq0QYKyNhPXXnYZNNRplG7eE5AlZcBg_81s4bDSrG2HSHg9QgAOluFLbGx6MsJGdzhE/w400-h300/red%20velvet%20brookies%207%20-%20broma.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhntDCfbAD-wqhxbkuVE6CVBGNfy-zDGEojMusxrWe_EHAmsnGhBJvNr8PCgO5eWU9Q0OSLOhIh9jM1WS4Ei9UlXrHFlp79-vZvsAZEfEXqAMYiHq6jJCva_9WjokCgfrgVm7VOR46UZr7NPhpuujnjwejV5vH4NKuIrTzu8G8d-Zbb8XSyLv48xZkpjZA/s4032/red%20velvet%20brookies%208%20-%20broma.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhntDCfbAD-wqhxbkuVE6CVBGNfy-zDGEojMusxrWe_EHAmsnGhBJvNr8PCgO5eWU9Q0OSLOhIh9jM1WS4Ei9UlXrHFlp79-vZvsAZEfEXqAMYiHq6jJCva_9WjokCgfrgVm7VOR46UZr7NPhpuujnjwejV5vH4NKuIrTzu8G8d-Zbb8XSyLv48xZkpjZA/w400-h300/red%20velvet%20brookies%208%20-%20broma.jpg" width="400" /></a></div><br /><div><br /></div></div>Pastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.com0tag:blogger.com,1999:blog-760980569631717342.post-18739095418056670882024-03-04T19:57:00.000-08:002024-03-04T19:57:13.226-08:00Dark and White Chocolate Chunk Cookies from Caprial Pence<div style="text-align: left;"><span style="color: #2b00fe;"><b>Dark and White Chocolate Chunk Cookies</b></span> - made dough February 15, 2024 from <a href="https://www.amazon.com/Caprials-Desserts-Caprial-Pence/dp/1580082858/ref=sr_1_1?crid=2N3VTDG01S50K&keywords=caprial%27s+desserts&qid=1708186788&sprefix=caprial%27s+desserts%2Caps%2C153&sr=8-1" target="_blank">Caprial's Desserts</a> by Caprial Pence</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKo9cXAVIsbqo-6Yy5NuzfqtIi9oAcsNAHhe3QbxN8pTYY9Xq3FJOpn2tbLsJg5rWx8LuHFs1sPltPA7XajM4l5ffUbDleYkvvBI74sA_7RJpG5F0oyO2Gop3teUaN-tY-wUWQ0iLDacWp7o3QaIzkDVB-UIFH6ECvhtUPChbQdsByyPEc4EPFgpq8WY8/s4032/dark%20and%20white%20choc%20cookies%201%20-%20caprial.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKo9cXAVIsbqo-6Yy5NuzfqtIi9oAcsNAHhe3QbxN8pTYY9Xq3FJOpn2tbLsJg5rWx8LuHFs1sPltPA7XajM4l5ffUbDleYkvvBI74sA_7RJpG5F0oyO2Gop3teUaN-tY-wUWQ0iLDacWp7o3QaIzkDVB-UIFH6ECvhtUPChbQdsByyPEc4EPFgpq8WY8/w400-h300/dark%20and%20white%20choc%20cookies%201%20-%20caprial.jpg" width="400" /></a></div><div style="text-align: left;">1 cup unsalted butter, melted</div><div style="text-align: left;">1 cup granulated sugar</div><div style="text-align: left;">1/2 cup brown sugar, firmly packed</div><div style="text-align: left;">2 large eggs</div><div style="text-align: left;">1 teaspoon vanilla extract</div><div style="text-align: left;">2 cups all-purpose flour</div><div style="text-align: left;">1/2 teaspoon baking soda</div><div style="text-align: left;">pinch of salt</div><div style="text-align: left;">1 cup chopped bittersweet chocolate</div><div style="text-align: left;">1 cup chopped white chocolate</div><div style="text-align: left;">3/4 cup chopped toasted pecans</div><div style="text-align: left;"><ol style="text-align: left;"><li>Place melted butter, granulated sugar and brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on high speed, until smooth, about 3 minutes. Scrape down sides and bottom of bowl to keep mixture even textured.</li><li>Add eggs and vanilla extract, mixing on low speed, until just combined.</li><li>Add flour, baking soda and salt, mixing on low speed, until just combined and no floury streaks remain,</li><li>Fold in bittersweet chocolate, white chocolate and pecans, mixing until evenly disbursed. Portion dough into golf-ball-size dough balls, cover and chill for at least 30 minutes.</li><li>When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space dough balls. Bake 10 minutes or until light golden brown. Remove from oven and let rest on baking sheets for several minutes before transferring to wire rack to cool completely. </li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVucqdhr_rtGWYUZ2HVGxwrJW-wtwFl-RJuoP9Ygy5UiwL2WTF5XUaEDkSxu0NdavXtkZ5Sab6eiKBsAH7Al4M4qrkFDWXsr1ukA01Id62TWuUBM7mHhAtglECppH5WsIEKgkzFNvdMYVaoroHU3t5mB3aN5-M_i6fWmKMVODBPpG_YHjzplQnbWxwIdk/s4032/dark%20and%20white%20choc%20cookies%202%20-%20caprial.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVucqdhr_rtGWYUZ2HVGxwrJW-wtwFl-RJuoP9Ygy5UiwL2WTF5XUaEDkSxu0NdavXtkZ5Sab6eiKBsAH7Al4M4qrkFDWXsr1ukA01Id62TWuUBM7mHhAtglECppH5WsIEKgkzFNvdMYVaoroHU3t5mB3aN5-M_i6fWmKMVODBPpG_YHjzplQnbWxwIdk/w400-h300/dark%20and%20white%20choc%20cookies%202%20-%20caprial.jpg" width="400" /></a></div>Every once in awhile I have to remind myself that there are people out there who like thin, crispy cookies. I'm not one of them but they do exist. In which case, I inadvertently stumbled on a recipe for them.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35TjurLeHlNMITCFCeiTSmnZ2JHVOlXSkdcZ6sSShiducHgwLqHx12wTytomFdzYZzXO2qgJil8jH-vsM4xyPxzIa6srpEphUhmfvBwFOi7zsqbGPx8bZ8kQh8H-3faQooth5anfoIbHRb4fwQV6dQzA0E1Jrf_P88112K4YhLeZzGc3th5wotiI2ePg/s4032/dark%20and%20white%20choc%20cookies%203%20-%20caprial.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35TjurLeHlNMITCFCeiTSmnZ2JHVOlXSkdcZ6sSShiducHgwLqHx12wTytomFdzYZzXO2qgJil8jH-vsM4xyPxzIa6srpEphUhmfvBwFOi7zsqbGPx8bZ8kQh8H-3faQooth5anfoIbHRb4fwQV6dQzA0E1Jrf_P88112K4YhLeZzGc3th5wotiI2ePg/w400-h300/dark%20and%20white%20choc%20cookies%203%20-%20caprial.jpg" width="400" /></a></div>I've had this dessert book by Caprial Pence for awhile and I periodically leaf through it to see if there's a recipe I want to try. I'd just gotten some white chocolate chunks so it seemed like it was the right time to try this recipe.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tHUO5haKjwNkOlh_egQalkbRzCqak1ktVitp5RzHvCQ2Bygn43U1RfLHOSaksQlImlIx39z7PfzBNCjB7KpZSvITCQhNwjAVvEODoEvqz7EpFiyXn8SbI3t4VDbXj6hPHRd23bsippVtUc_5cLbv2EVlT6swIgrivbpeJW4oZxvrh8ZTwgKnscNWIrk/s4032/dark%20and%20white%20choc%20cookies%204%20-%20caprial.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tHUO5haKjwNkOlh_egQalkbRzCqak1ktVitp5RzHvCQ2Bygn43U1RfLHOSaksQlImlIx39z7PfzBNCjB7KpZSvITCQhNwjAVvEODoEvqz7EpFiyXn8SbI3t4VDbXj6hPHRd23bsippVtUc_5cLbv2EVlT6swIgrivbpeJW4oZxvrh8ZTwgKnscNWIrk/w400-h300/dark%20and%20white%20choc%20cookies%204%20-%20caprial.jpg" width="400" /></a></div>The dough was soft and sticky which was my first warning these would probably spread thin. I froze the dough balls before baking but to no avail. These spread so much I couldn't even use the swirling trick to get them inside my largest round cookie cutter to neaten the edges . I hadn't made the dough balls that big either. Sigh.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYB5qQNzV0_yDq3ul99-kLa-fzDyBJ2x9go1l1df5TvUEcUqpGP9ARxf3k3rI1dX_OfEl26aaT-RdpmHK4mv7bH0Cl4jd8TZb8D7BockVuM5FluPZ3hFBf5L8dhodjl1tu3EbEFx463rEsBvW8aVDaNZXgIxtAkg_NErVUyuA65u_cpR7OnIXwkblGmw/s4032/dark%20and%20white%20choc%20cookies%205%20-%20caprial.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYB5qQNzV0_yDq3ul99-kLa-fzDyBJ2x9go1l1df5TvUEcUqpGP9ARxf3k3rI1dX_OfEl26aaT-RdpmHK4mv7bH0Cl4jd8TZb8D7BockVuM5FluPZ3hFBf5L8dhodjl1tu3EbEFx463rEsBvW8aVDaNZXgIxtAkg_NErVUyuA65u_cpR7OnIXwkblGmw/w400-h300/dark%20and%20white%20choc%20cookies%205%20-%20caprial.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG2lpQfgUTNHvmS-ldylyqg0X9IBKFKKyV0PnNSjv0UFwPHDRLoeelX_6zeQAAfMTI8amER6QxGAOB1h8CEpjQndxKpvsi97tNqSsJRzpUpDy7TCKmJ0A9RU5JwbgBPddqfwpqd65xFlAnzVYtf-EfQ8ni2f4Z3WYlssLxk8BCW0NLypfRQhHWx99m94U/s4032/dark%20and%20white%20choc%20cookies%206%20-%20caprial.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG2lpQfgUTNHvmS-ldylyqg0X9IBKFKKyV0PnNSjv0UFwPHDRLoeelX_6zeQAAfMTI8amER6QxGAOB1h8CEpjQndxKpvsi97tNqSsJRzpUpDy7TCKmJ0A9RU5JwbgBPddqfwpqd65xFlAnzVYtf-EfQ8ni2f4Z3WYlssLxk8BCW0NLypfRQhHWx99m94U/w400-h300/dark%20and%20white%20choc%20cookies%206%20-%20caprial.jpg" width="400" /></a></div>However, they weren't a total failure as the flavor was quite good. And again, if you like thin, crispy cookies, bake them a little longer than I did to get a more even crispness and you have a winner.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1vgJNxAbyeRCreVN16QA-0Uli4IVUtmQOBKAmKGhHWTLHrryL5DaKhqRmIIGa_K6LsoJpyCE-YhZvv54a3Ek0F0f2SGG8Q2FqXEPZVeyj41v13aDcJpzX8gG8f3Ftq5_KrgM3XZSX1XVLblzuTwOCUBOs5PKslBB6CFaC6Aw1R3eNWGCZokpn8tTxUwM/s4032/dark%20and%20white%20choc%20cookies%207%20-%20caprial.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1vgJNxAbyeRCreVN16QA-0Uli4IVUtmQOBKAmKGhHWTLHrryL5DaKhqRmIIGa_K6LsoJpyCE-YhZvv54a3Ek0F0f2SGG8Q2FqXEPZVeyj41v13aDcJpzX8gG8f3Ftq5_KrgM3XZSX1XVLblzuTwOCUBOs5PKslBB6CFaC6Aw1R3eNWGCZokpn8tTxUwM/w400-h300/dark%20and%20white%20choc%20cookies%207%20-%20caprial.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinDqBLdsKFAQIoCGMYeeethMeMc_SZvAW3GkaPWEatAnTY8GgE9Cs56-LJiIasiDKTIxCQHC57T_P2RAp9uzICLvG0z_P856Nnk82cSUCYdwxvxQAj4eJuX9bhqPyuw6OW9EKLAKOjjhrPEtZaLA3027qBRR6pbwiR8RnYcL1OBzchfy6SqQYLEo5GLlA/s4032/dark%20and%20white%20choc%20cookies%208%20-%20caprial.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinDqBLdsKFAQIoCGMYeeethMeMc_SZvAW3GkaPWEatAnTY8GgE9Cs56-LJiIasiDKTIxCQHC57T_P2RAp9uzICLvG0z_P856Nnk82cSUCYdwxvxQAj4eJuX9bhqPyuw6OW9EKLAKOjjhrPEtZaLA3027qBRR6pbwiR8RnYcL1OBzchfy6SqQYLEo5GLlA/w400-h300/dark%20and%20white%20choc%20cookies%208%20-%20caprial.jpg" width="400" /></a></div><br /><div><br /></div></div>Pastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.com0tag:blogger.com,1999:blog-760980569631717342.post-35166845004809776942024-02-29T05:22:00.000-08:002024-02-29T05:22:47.624-08:00Cinnamon and Sugar Sour Cream Cookies from The Semisweet Sisters<div style="text-align: left;"><a href="https://www.thesemisweetsisters.com/2018/08/28/cinnamon-sugar-sour-cream-cookies/" target="_blank">Cinnamon and Sugar Sour Cream Cookies</a> - made dough February 7, 2024 from <a href="https://www.thesemisweetsisters.com/" target="_blank">The Semisweet Sisters</a> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTBhWH0bM5yJzGilMcX1V_6rjN3Nz1fZObwFGx2BkfRCWJvNSCkab6veZG7xJD4iLqjxDqQnHqnOgeLokeNROyM-wBJQdzo04NZPSy2RdGr0laIJaVCSoDoObApLo7LPDUaCbFOEALMp6H2QgEc69hsjusf-AAMPc1Ft9uLoymMoWfBTJa2_7sT23eSvI/s4032/sour%20cream%20cookies%201%20-%20semisweet%20sisters.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTBhWH0bM5yJzGilMcX1V_6rjN3Nz1fZObwFGx2BkfRCWJvNSCkab6veZG7xJD4iLqjxDqQnHqnOgeLokeNROyM-wBJQdzo04NZPSy2RdGr0laIJaVCSoDoObApLo7LPDUaCbFOEALMp6H2QgEc69hsjusf-AAMPc1Ft9uLoymMoWfBTJa2_7sT23eSvI/w400-h300/sour%20cream%20cookies%201%20-%20semisweet%20sisters.jpg" width="400" /></a></div><div style="text-align: left;">1/2 cup (1 stick) salted butter (I used unsalted and added 1/4 teaspoon salt)</div><div style="text-align: left;">1 cup granulated sugar</div><div style="text-align: left;">1 large egg \</div><div style="text-align: left;">1/2 cup sour cream</div><div style="text-align: left;">1 teaspoon vanilla</div><div style="text-align: left;">2 1/2 cups all-purpose flour</div><div style="text-align: left;">1 teaspoon baking soda</div><div style="text-align: left;">1 teaspoon baking powder</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: #2b00fe;">Topping</span> (whisk together in small bowl)</div><div style="text-align: left;">2 tablespoons granulated sugar</div><div style="text-align: left;">1/2 teaspoon cinnamon</div><div style="text-align: left;"><ol style="text-align: left;"><li>Preheat oven to 350 degrees F. Line baking sheets with parchment paper.</li><li>In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 2 to 3 minutes. Add egg, sour cream and vanilla, mixing until combined.</li><li>Add flour, baking soda and baking powder and mix on low speed until just combined.</li><li>Drop dough by round tablespoonfuls on prepared baking sheets, evenly spacing 2 inches apart. Sprinkle tops with cinnamon sugar mixture. Bake for 10-12 minutes.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjogTGeRVNrNDrmh8xliulp9X4X4oFoX_oU1GHougTv6igQWeXNojqegGcBni_8OvgdhOJ9E8_S9IkPMWidRfBk5LRy0kODNqBwELAkVVRX7YGdBkAycZ7RmAfGqKz7c-_4kcti4R7-Hh8IxfafDspt62SLQ-c5IYrfnmY_JPAOdQ0xqdonTzEkRQ0VHkg/s4019/sour%20cream%20cookies%202%20-%20semisweet%20sisters.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2814" data-original-width="4019" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjogTGeRVNrNDrmh8xliulp9X4X4oFoX_oU1GHougTv6igQWeXNojqegGcBni_8OvgdhOJ9E8_S9IkPMWidRfBk5LRy0kODNqBwELAkVVRX7YGdBkAycZ7RmAfGqKz7c-_4kcti4R7-Hh8IxfafDspt62SLQ-c5IYrfnmY_JPAOdQ0xqdonTzEkRQ0VHkg/w400-h280/sour%20cream%20cookies%202%20-%20semisweet%20sisters.jpg" width="400" /></a></div>If you go by the pictures, you'd think these were snickerdoodles. They look similar and almost, but not quite, taste "the same" but these are actually sour cream cookies.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLyLDZ-aM97xr_SunC-CPTYiZU6uZIt6_SSFmX73gM_1RMt13H3ZHOKptS9JgmU3nhfee1tOdQGtLwqrBwLLdePufFKfmMT654IkP8HcpYVTkcjZLBoBySbvDCieyQR_axURwnXkkJEjQsRSk5n3Acf8Cld0AEI7g9syWm29e7MQKSV_6fe2KgVKQtSk8/s4032/sour%20cream%20cookies%203%20-%20semisweet%20sisters.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLyLDZ-aM97xr_SunC-CPTYiZU6uZIt6_SSFmX73gM_1RMt13H3ZHOKptS9JgmU3nhfee1tOdQGtLwqrBwLLdePufFKfmMT654IkP8HcpYVTkcjZLBoBySbvDCieyQR_axURwnXkkJEjQsRSk5n3Acf8Cld0AEI7g9syWm29e7MQKSV_6fe2KgVKQtSk8/w400-h300/sour%20cream%20cookies%203%20-%20semisweet%20sisters.jpg" width="400" /></a></div>Using sour cream in cookie dough almost always results in a cakey cookie and that's what these were. The sprinkling on top of cinnamon sugar (I used the Penzey's vanilla sugar blend) contributes to the snickerdoodle vibes. But these don't have cream of tartar and are more cakey than your average snickerdoodle so that's where the similarity ends.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4jX3iQlj0L-eC8H8Us61EOe3F2KKZcN14_68acdPgwfi88JHss-Zbj0o9Wyou0AKP9kNQoXyp5XjR4A0hn7PjH_kzaQKaH7oAV48pz16W-0UX3v2RUiEhcA0x1iFAviMmI41JBYSUN5kMQe_5BHb8xl_dwPSGNAVE8PsTkjOU3iwJps7-vjymmFLugrA/s4032/sour%20cream%20cookies%204%20-%20semisweet%20sisters.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4jX3iQlj0L-eC8H8Us61EOe3F2KKZcN14_68acdPgwfi88JHss-Zbj0o9Wyou0AKP9kNQoXyp5XjR4A0hn7PjH_kzaQKaH7oAV48pz16W-0UX3v2RUiEhcA0x1iFAviMmI41JBYSUN5kMQe_5BHb8xl_dwPSGNAVE8PsTkjOU3iwJps7-vjymmFLugrA/w400-h300/sour%20cream%20cookies%204%20-%20semisweet%20sisters.jpg" width="400" /></a></div>Because these are more cake-like in texture, you don't want to underbake as much as a more typical cookie as it doesn't set to a fudgy texture as much as a mushy one. But don't overbake it either or they'll get too bready and dry.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7b3Mo8xNqHJqB9pgT34bqK4vP9010vVQdhgE9vthVpekc0UgMwnmBda9BUQiOymjvZvuSGGgAn-zerHdmOvZUF0f5jAu04zdE48-CjT6v5g_8L20NPreDVJHPvLkM2ZG7GlLiJAbi9Gp25ZQ-_TWwI5IZz1oxbEAxBa_wUsnxqSJ7J1eAzxMt88wZ2K8/s4032/sour%20cream%20cookies%205%20-%20semisweet%20sisters.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7b3Mo8xNqHJqB9pgT34bqK4vP9010vVQdhgE9vthVpekc0UgMwnmBda9BUQiOymjvZvuSGGgAn-zerHdmOvZUF0f5jAu04zdE48-CjT6v5g_8L20NPreDVJHPvLkM2ZG7GlLiJAbi9Gp25ZQ-_TWwI5IZz1oxbEAxBa_wUsnxqSJ7J1eAzxMt88wZ2K8/w400-h300/sour%20cream%20cookies%205%20-%20semisweet%20sisters.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuoTcZnLg_fhxTFFAWYl6qbRz378RVCwK3NeeIcnP9rVCRQF4F9dQoDBViv_f8BLXDJlmGh3j5yocVSuqwZZLmPQmg6ae-FgwljtOYfnDMRmQK4EujZxd7CsZ6CYg3p0_mr3Na6RBmVeuvjhMvp5WPJuCCmMTyJl-QrKFOzkBqKPqdgDGPbXALbTq65CM/s4032/sour%20cream%20cookies%206%20-%20semisweet%20sisters.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuoTcZnLg_fhxTFFAWYl6qbRz378RVCwK3NeeIcnP9rVCRQF4F9dQoDBViv_f8BLXDJlmGh3j5yocVSuqwZZLmPQmg6ae-FgwljtOYfnDMRmQK4EujZxd7CsZ6CYg3p0_mr3Na6RBmVeuvjhMvp5WPJuCCmMTyJl-QrKFOzkBqKPqdgDGPbXALbTq65CM/w400-h300/sour%20cream%20cookies%206%20-%20semisweet%20sisters.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgsOagNFsv8Xkq0oQMg9YDE-ltD7btlX-Y3YQ2NJKeT7OMDEaopHX6KzBUU8hFfoGRNy3_t0NAdt2dzl5eDiiv3HCO3FG2rXEdJ6SCUAYtw2fQwNNSw6F3qY4TZWghE4l6FT6x4kEf1n7CCSWAgQBHyxQ_rrRM_rllrRcpDae63OwTo_LT0IRyn4NaW0k/s4032/sour%20cream%20cookies%207%20-%20semisweet%20sisters.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgsOagNFsv8Xkq0oQMg9YDE-ltD7btlX-Y3YQ2NJKeT7OMDEaopHX6KzBUU8hFfoGRNy3_t0NAdt2dzl5eDiiv3HCO3FG2rXEdJ6SCUAYtw2fQwNNSw6F3qY4TZWghE4l6FT6x4kEf1n7CCSWAgQBHyxQ_rrRM_rllrRcpDae63OwTo_LT0IRyn4NaW0k/w400-h300/sour%20cream%20cookies%207%20-%20semisweet%20sisters.jpg" width="400" /></a></div>Overall, these were good….as long as you're not expecting snickerdoodles. They're like a soft, cakey vanilla cookie. The sour cream flavor wasn't pronounced but it also helped prevent the cookies from being too sweet. It's a good way to use up leftover sour cream if that's what you're aiming for and want a simple, no-fuss cookie. The batter does tend to be soft and a little sticky but despite that, as you can see, the cookies didn't spread thin and stayed nice and thick.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXuznM8wEm7XOdeg2s0inJO5c9jLEcJVbjhrYsTRTGdattViY3vU2Pxp7WodLFFUopC-74UVlUggCmywGtfJbXlgZdDN9AejIPUPPgrkKUwk7wlYurgcWVnY_DaLagACe6Ute2_suds4tpHuN12p-Ao2mfRG6cLK02MVbgV0m7U4YE3O2MG2wtBulMrRs/s4032/sour%20cream%20cookies%208%20-%20semisweet%20sisters.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXuznM8wEm7XOdeg2s0inJO5c9jLEcJVbjhrYsTRTGdattViY3vU2Pxp7WodLFFUopC-74UVlUggCmywGtfJbXlgZdDN9AejIPUPPgrkKUwk7wlYurgcWVnY_DaLagACe6Ute2_suds4tpHuN12p-Ao2mfRG6cLK02MVbgV0m7U4YE3O2MG2wtBulMrRs/w400-h300/sour%20cream%20cookies%208%20-%20semisweet%20sisters.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFnUIPuw7Y7kiQJ1pdS8UFB4hI7FrzaXiDp9IzOcddEIykExCr-LBuBGz4vXiDJ3e2naq0habocU35R4t1iQLZl5OGeH__EKKMaqkjzKbrXYlMhuLIe91o6fGLaEQe75A3WleahryfpVwoJt8Q2ChzjNgWLUQK2uBUDVbRwYhmcjiN-gQ1ay-UeoSZlN8/s4032/sour%20cream%20cookies%209%20-%20semisweet%20sisters.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFnUIPuw7Y7kiQJ1pdS8UFB4hI7FrzaXiDp9IzOcddEIykExCr-LBuBGz4vXiDJ3e2naq0habocU35R4t1iQLZl5OGeH__EKKMaqkjzKbrXYlMhuLIe91o6fGLaEQe75A3WleahryfpVwoJt8Q2ChzjNgWLUQK2uBUDVbRwYhmcjiN-gQ1ay-UeoSZlN8/w400-h300/sour%20cream%20cookies%209%20-%20semisweet%20sisters.jpg" width="400" /></a></div><br /><div><br /></div></div>Pastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.com0tag:blogger.com,1999:blog-760980569631717342.post-39372302813905621332024-02-24T11:17:00.000-08:002024-02-24T11:17:31.931-08:00Crumbl Copycat Nilla Bean Cupcake Cookies from Lifestyle of a Foodie <div style="text-align: left;"><a href="https://lifestyleofafoodie.com/crumbl-nilla-bean-cupcake-cookies/" target="_blank">Crumbl Copycat Nilla Bean Cupcake</a> - made dough January 27, 2024 from <a href="https://lifestyleofafoodie.com/" target="_blank">Lifestyle of a Foodie</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3nKDaN-Qijy7KBmqJ1P8_XCeyb64X8YCjODcECuySophXqmGkVHEpKXHGsWzrkgXADg1BgSbLvRSME7nnaB5wwhEXg91kbn_99TSpgy0zfocyQDqLYoXxljGl1kFypCRGVQTn9e0USstCm7Gzdr5Zzde_61mQ96SidZyzpIp3jpmzTMBnlVsDdjVUhyphenhyphenc/s4032/Crumbl%20copycat%20Nilla%20Bean%201%20-%20lifestyle.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3nKDaN-Qijy7KBmqJ1P8_XCeyb64X8YCjODcECuySophXqmGkVHEpKXHGsWzrkgXADg1BgSbLvRSME7nnaB5wwhEXg91kbn_99TSpgy0zfocyQDqLYoXxljGl1kFypCRGVQTn9e0USstCm7Gzdr5Zzde_61mQ96SidZyzpIp3jpmzTMBnlVsDdjVUhyphenhyphenc/w400-h300/Crumbl%20copycat%20Nilla%20Bean%201%20-%20lifestyle.jpg" width="400" /></a></div><div style="text-align: left;">1/2 cup butter, softened</div><div style="text-align: left;">1/3 cup granulated sugar</div><div style="text-align: left;">3 tablespoons powdered sugar</div><div style="text-align: left;">1 large egg</div><div style="text-align: left;">1 teaspoon vanilla bean paste</div><div style="text-align: left;">1 teaspoon vanilla extract</div><div style="text-align: left;">1 1/2 cups all-purpose flour</div><div style="text-align: left;">1/4 teaspoon salt</div><div style="text-align: left;">1 teaspoon baking powder</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: #2b00fe;">Cream cheese frosting</span></div><div style="text-align: left;">4 ounces cream cheese, softened</div><div style="text-align: left;">3 tablespoons butter, softened</div><div style="text-align: left;">1 teaspoon vanilla extract</div><div style="text-align: left;">1/2 teaspoon vanilla bean paste</div><div style="text-align: left;">1 cup powdered sugar</div><div style="text-align: left;">2 tablespoons white sprinkles, as garnish, optional</div><div style="text-align: left;"><ol style="text-align: left;"><li>In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and powdered sugar until combined and creamy, 2-3 minutes.</li><li>Add egg, vanilla bean paste and vanilla, mixing to combine.</li><li>In a separate bowl, whisk together flour, salt and baking powder. Add to butter mixture in 2 additions, mixing on low speed after each addition.</li><li>Portion dough into 6 equal dough balls, flattening slightly to thick discs. Cover and chill at least 30 minutes.</li><li>When ready to bake, preheat oven to 350 degrees F. Line baking sheet with parchment paper and evenly space dough balls. Bake 12-15 minutes or until edges are set and middles no longer look raw. Remove from oven and let rest on baking sheet for several minutes before transferring to wire rack to cool.</li><li>While cookies are cooling, combine all frosting ingredients except for sprinkles and beat until creamy and smooth. Spread equally over the 6 cookies while they're barely lukewarm. Top with sprinkles if desired.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ8BF3m4vE0YL5uLD2E7EmQ0fCJ85SxYfDGwMa33zST1bfe-OIcFXAm8qfIwiPJ-3o8hVfF7DipACvoh_ty7UyR8qxfxBSmzjS8lo6WBnpN69F0HJxJzYQ9UB1UVSt6U4tGXVXkUNmkL-Dz_sXJ1-U8mSya20QC68MWs9Ie8T3REesBpw1gRjnWIR-RRo/s4032/Crumbl%20copcyat%20Nilla%20Bean%204%20-%20lifestyle.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ8BF3m4vE0YL5uLD2E7EmQ0fCJ85SxYfDGwMa33zST1bfe-OIcFXAm8qfIwiPJ-3o8hVfF7DipACvoh_ty7UyR8qxfxBSmzjS8lo6WBnpN69F0HJxJzYQ9UB1UVSt6U4tGXVXkUNmkL-Dz_sXJ1-U8mSya20QC68MWs9Ie8T3REesBpw1gRjnWIR-RRo/w400-h300/Crumbl%20copcyat%20Nilla%20Bean%204%20-%20lifestyle.jpg" width="400" /></a></div>Whenever Crumbl has a flavor coming up that I like and know I want to get, I try to find a copycat recipe so I can make the copycat and compare it to the Crumbl OG in real time. Lifestyle of a Foodie is the most consistently reliable blog I've found for the copycats so I knew I wanted to try her Nilla Bean Cupcake recipe when Nilla Bean hit the Crumbl menu again.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWS9R2W8kDA-6s9Vntwe2IKGDENdV3-FKGjMbquivq3vuefY90gEFIjF67cuh6Tfi3Et2_Z8xgM5Z_pJPIUFYXX8LpbNPzKku8CA2rqII2YDKBUlVMuECUOLSM0EPFZz2O3PvoR_t8Aiov7mwJqpT3AtzQjr5K8JoUwKhH5T3IQETnV7qKRSe-ahpvCWg/s4032/Crumbl%20copycat%20Nilla%20Bean%202%20-%20lifestyle.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWS9R2W8kDA-6s9Vntwe2IKGDENdV3-FKGjMbquivq3vuefY90gEFIjF67cuh6Tfi3Et2_Z8xgM5Z_pJPIUFYXX8LpbNPzKku8CA2rqII2YDKBUlVMuECUOLSM0EPFZz2O3PvoR_t8Aiov7mwJqpT3AtzQjr5K8JoUwKhH5T3IQETnV7qKRSe-ahpvCWg/w400-h300/Crumbl%20copycat%20Nilla%20Bean%202%20-%20lifestyle.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgX0Yk1_zm1GnxGmWS_bE4FBxCYSd_QVYFDJItajIxGKJBc-X3YDLZXotLQkm60E4cm3OJKJvptm9Y1rh-6NuqstqsqZaPt3iKHJYcJ4hw3YZjINELZ5KmeFS44GL-kcWqEkLhWP2ImUj4YLuRDv1aluzHamZ4Q0cVwRZYOJaFYDXBbM6fK628TBuMzM/s4032/Crumbl%20copycat%20Nilla%20Bean%203%20-%20lifestyle.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgX0Yk1_zm1GnxGmWS_bE4FBxCYSd_QVYFDJItajIxGKJBc-X3YDLZXotLQkm60E4cm3OJKJvptm9Y1rh-6NuqstqsqZaPt3iKHJYcJ4hw3YZjINELZ5KmeFS44GL-kcWqEkLhWP2ImUj4YLuRDv1aluzHamZ4Q0cVwRZYOJaFYDXBbM6fK628TBuMzM/w400-h300/Crumbl%20copycat%20Nilla%20Bean%203%20-%20lifestyle.jpg" width="400" /></a></div>As is typical for most of her recipes, this one was easy to mix together and the dough handled beautifully. The main thing you should know is, depending on the size of the cookies you make, this doesn't make very many. I only got 5 good-sized cookies out it. Good-sized meaning something close to Crumbl size.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnqMXNvw4XjR_kqoPX9bHIN8jIlFvC0sz3E0WKcjbM1ks4_3BzWaJB7OxENaXt6XyQhxBjaeLZXscsJNnfaIwAx-aI7OpK3CA8wa_7YYVShmZEda9L0xHluunvq-ybUw-PKjwWO6aeqGPRHTkVMXCaw_RLM_ksP6_fQyA6spOIntFq8_weUUjAdxgKOEw/s4032/Crumbl%20copycat%20Nilla%20Bean%205%20-%20lifestyle.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnqMXNvw4XjR_kqoPX9bHIN8jIlFvC0sz3E0WKcjbM1ks4_3BzWaJB7OxENaXt6XyQhxBjaeLZXscsJNnfaIwAx-aI7OpK3CA8wa_7YYVShmZEda9L0xHluunvq-ybUw-PKjwWO6aeqGPRHTkVMXCaw_RLM_ksP6_fQyA6spOIntFq8_weUUjAdxgKOEw/w400-h300/Crumbl%20copycat%20Nilla%20Bean%205%20-%20lifestyle.jpg" width="400" /></a></div>These didn't spread much so if you plan to leave them unfrosted (as I did for the ones I mailed in care packages), you might want to roll the dough balls into smoothness. I left them craggy as I prefer a more homemade look.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhofBVkQlrJBckewhkncckLzbTRVhGgu-S-hBtf8S_YF3ma-eOgxTGbPeawaMxprfD9eDbMrDHr-sgMOfbXbq-gjcgGKOJkKLANb2ImeDkvOpbYdw7sM1Eoj7qWu2Kh_-4VOM9mW_EQu5myoIFlx-WggIWGVzBSeI09PqOxbC08080OwZNKN76TNZ0yovM/s4032/Crumbl%20copycat%20Nilla%20Bean%206%20-%20lifestyle.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhofBVkQlrJBckewhkncckLzbTRVhGgu-S-hBtf8S_YF3ma-eOgxTGbPeawaMxprfD9eDbMrDHr-sgMOfbXbq-gjcgGKOJkKLANb2ImeDkvOpbYdw7sM1Eoj7qWu2Kh_-4VOM9mW_EQu5myoIFlx-WggIWGVzBSeI09PqOxbC08080OwZNKN76TNZ0yovM/w400-h300/Crumbl%20copycat%20Nilla%20Bean%206%20-%20lifestyle.jpg" width="400" /></a></div>I didn't make the frosting so the smidge of frosting you see on the test cookie is my cheat of taking some from the Crumbl OG cookie. Flavor-wise, this is a good vanilla cookie. It's also good on texture but, compared to the Crumbl OG cookie, it was a little more bready and not as sweet-soft-chewy. It was still a soft texture but not as soft as Crumbl's. I think I might've had a heavier hand with the flour than I was supposed to. Next time, I'd cut it back a bit and see if I get a little more spread and a softer crumb. Still a good cookie though.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4f2AxCRvEja-datQOIRuE-29zGWwDvRUOfEonXh_K59fFBVxKRLCuMj4QTDltuLOwWSoS2HN8NvxO540cPVAMRFYw_czVs0kAIMlL1jS6USkq33sLKXod9FDggtmTuOvOlT3aKmaCednK6SfiCjXSSs3RjWJs53IwA38uwmPgFLppXlKDULi8NKI-fMI/s4032/Crumbl%20copycat%20Nilla%20Bean%207%20-%20lifestyle.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4f2AxCRvEja-datQOIRuE-29zGWwDvRUOfEonXh_K59fFBVxKRLCuMj4QTDltuLOwWSoS2HN8NvxO540cPVAMRFYw_czVs0kAIMlL1jS6USkq33sLKXod9FDggtmTuOvOlT3aKmaCednK6SfiCjXSSs3RjWJs53IwA38uwmPgFLppXlKDULi8NKI-fMI/w400-h300/Crumbl%20copycat%20Nilla%20Bean%207%20-%20lifestyle.jpg" width="400" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpcaHGf8VGq1xDVaZsR4OIkXEuH3yvZ4CQAE40ht7AIRUYMxpSMKEwgLx_UH-SvUur7enXglab83BbRX1LVxylr8zRriJGahMa0apQNrhXQ23NFVelWlBK2VS45SU241bzlvpbGr22m4ChwNFIisfFJrUA3KURf9yVebac0DUZlWVg7PPFvNa7EkuRc1A/s4032/Crumbl%20Nilla%20Bean%202.14.2024%201.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpcaHGf8VGq1xDVaZsR4OIkXEuH3yvZ4CQAE40ht7AIRUYMxpSMKEwgLx_UH-SvUur7enXglab83BbRX1LVxylr8zRriJGahMa0apQNrhXQ23NFVelWlBK2VS45SU241bzlvpbGr22m4ChwNFIisfFJrUA3KURf9yVebac0DUZlWVg7PPFvNa7EkuRc1A/w400-h300/Crumbl%20Nilla%20Bean%202.14.2024%201.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Crumbl's Nilla Bean Cupcake</td></tr></tbody></table>I've already reviewed the <a href="https://pastrychefbaking.blogspot.com/2022/06/crumbl-cookies-review-19-kentucky.html" target="_blank">Crumbl Nilla Bean Cupcake cookie</a> so the only thing I'd add is this time around, I didn't like the frosting. Normally I'm fine with Crumbl's cream cheese frosting. I don't always love it but I don't hate it like some other fans do. Usually I don't mind it. Except this time, I don't know what happened but it seems like the cream cheese tang was too strong, in both taste and smell. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-txcX8NwdLWDssVmOqufW5WdS4DUI_z8XR3TgFF7a-RsSdMJ5zBZDb_5RWmY5RlWxk8GA1_RDpTM_ckUNQbGYjgapoaFwQAGe6bDy4cy-9rpXvg5HusYWHUm-xttZE7RWRB2auiLTuVmoNS6zmNKB6xSK4p5Sb0Os1kx30KfRsqchvAlfje0y8xxI-A/s4032/Crumbl%20Nilla%20Bean%202.14.2024%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-txcX8NwdLWDssVmOqufW5WdS4DUI_z8XR3TgFF7a-RsSdMJ5zBZDb_5RWmY5RlWxk8GA1_RDpTM_ckUNQbGYjgapoaFwQAGe6bDy4cy-9rpXvg5HusYWHUm-xttZE7RWRB2auiLTuVmoNS6zmNKB6xSK4p5Sb0Os1kx30KfRsqchvAlfje0y8xxI-A/w400-h300/Crumbl%20Nilla%20Bean%202.14.2024%202.jpg" width="400" /></a></div>That's one of the things that turn me off about most cream cheese frostings and until now, I hadn't felt that way about Crumbl's. But I didn't care for this frosting at all. Too strong a cream cheese smell and flavor. I ended up scraping most of it off and just enjoying the cookie. I hope this is just a one-off for my store but if they keep making the cream cheese frostings this way or using this strong cream cheese with the smell, I'm going to end up in the eye-rolling "cream cheese frosting again??" camp. #FirstWorldProblem<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBV0cV_9icEsQQG1nAaHTegtS6FlwZt7_fEdHA57IYmjndC8HZDNLLZ1GCYmdeUbu5A7TWTel-qE7byLJci07m82HFel2Zkjqn-QFgMN6fhkw9w6FTTrBZYFBRvnfgY7X-h7xktMAXHpYya5nzuXk9r9Kd3SPsGmuHfvElyQ_2vGai3k_xiHoDUx4lY_c/s4032/Crumbl%20Nilla%20Bean%202.14.2024%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBV0cV_9icEsQQG1nAaHTegtS6FlwZt7_fEdHA57IYmjndC8HZDNLLZ1GCYmdeUbu5A7TWTel-qE7byLJci07m82HFel2Zkjqn-QFgMN6fhkw9w6FTTrBZYFBRvnfgY7X-h7xktMAXHpYya5nzuXk9r9Kd3SPsGmuHfvElyQ_2vGai3k_xiHoDUx4lY_c/w400-h300/Crumbl%20Nilla%20Bean%202.14.2024%203.jpg" width="400" /></a></div><br /><div><br /></div></div>Pastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.com0tag:blogger.com,1999:blog-760980569631717342.post-80585066351718990842024-02-20T11:35:00.000-08:002024-02-20T11:35:03.308-08:00Crumbl Cookies review #67 - Tres Leches Cake<div style="text-align: left;"><a href="https://crumblcookies.com/" target="_blank">Crumbl Cookies</a> review #67: Tres Leches Cake - visited February 19, 2024</div><div style="text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-m7BCYvIrhYYAqg5AP8sS4ZUUY02Zax2aPSZV1Lvv2EPx6eiKwzn30Mgrn5WMD9uEKSYfJ1oP2h1G7dMcwLGm_IC5t58GvsZV3v2F1AuQgzD696RuaKmQfFzxjSHnL8tM8m9d76ResqbZORLrE_2BXvpIzd8-jW4kodXeTIyKMH3ckoFu2k7OW1GQ0M0/s4032/Crumbl%20tres%20leches%20cake%201.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-m7BCYvIrhYYAqg5AP8sS4ZUUY02Zax2aPSZV1Lvv2EPx6eiKwzn30Mgrn5WMD9uEKSYfJ1oP2h1G7dMcwLGm_IC5t58GvsZV3v2F1AuQgzD696RuaKmQfFzxjSHnL8tM8m9d76ResqbZORLrE_2BXvpIzd8-jW4kodXeTIyKMH3ckoFu2k7OW1GQ0M0/w400-h300/Crumbl%20tres%20leches%20cake%201.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tres Leches Cake</td></tr></tbody></table>By all indications, I shouldn't like this cake. I tried Crumbl's <a href="https://pastrychefbaking.blogspot.com/2023/03/crumbl-cookies-review-16-tres-leches.html" target="_blank">Tres Leches Cookie</a> last year and found it bland and dry. I'm not a big fan of Tres Leches cake in general. I've had some good ones but I've also had some bad ones. The bad ones are sopping wet rather than moist cake. Plus I had some big feelings about Crumbl switching to cake products when I go to them for cookies (see: <a href="https://pastrychefbaking.blogspot.com/2024/01/crumbl-cookies-review-66-cinnamon.html" target="_blank">Cinnamon Square</a>)<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMcDdBPKanlahNREDYTjA6dCDXm3oI3_ZWM9IXchycphzuRdy_D-UwDvrdZQ_-qCcVrf2IHQqOGw30E1n-L5akhH0hlUpUztydGL_HwsrqEb0iUQpvfA3tZHEy3Xy1XqxDuJVdd6vxb4Z9G-tSLwprgu5pCsaj6pZjO4_DG10t5lUYVuClf2zAtoNMQT4/s4032/Crumbl%20menu%202.19.2024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMcDdBPKanlahNREDYTjA6dCDXm3oI3_ZWM9IXchycphzuRdy_D-UwDvrdZQ_-qCcVrf2IHQqOGw30E1n-L5akhH0hlUpUztydGL_HwsrqEb0iUQpvfA3tZHEy3Xy1XqxDuJVdd6vxb4Z9G-tSLwprgu5pCsaj6pZjO4_DG10t5lUYVuClf2zAtoNMQT4/w400-h300/Crumbl%20menu%202.19.2024.jpg" width="400" /></a></div>And, like the Cinnamon Square, this cost more than their cookies. The premium on top of the cookie was even more than the Cinnamon Square. At my store, this cost $6.25 vs the $5.27 for the Cinnamon Square and $4.74 for a regular cookie (all prices include tax).</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgncRLyMWqe8i4d4oMfVHFg6Yo0anJ_JtmO5fCzn4EAwNik2_oFsrg1EAjZ0rsotfQcrad2SL4gtuJjQTpRhOmWMqKYJbjd43cL2bcWLxA2uh0xM46nDgsyuvPy7lhbD6p9D6xlco0Lfj4Uu9Gyult1JGldTKxC1ZrRG6vipvauLg_VulcC2PjDalGNjEA/s4032/Crumbl%20display%202.19.2024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgncRLyMWqe8i4d4oMfVHFg6Yo0anJ_JtmO5fCzn4EAwNik2_oFsrg1EAjZ0rsotfQcrad2SL4gtuJjQTpRhOmWMqKYJbjd43cL2bcWLxA2uh0xM46nDgsyuvPy7lhbD6p9D6xlco0Lfj4Uu9Gyult1JGldTKxC1ZrRG6vipvauLg_VulcC2PjDalGNjEA/w400-h300/Crumbl%20display%202.19.2024.jpg" width="400" /></a></div>Also like the Cinnamon Square, since this is served to you in the square container it's baked in, you can't easily or neatly eat it without a fork or spoon. And it's chilled, another negative. Plus, you know how I feel about whipped cream, also known as "air with calories".<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHUMReJNSLxTABOKZXSZC14p6xCDdvNSP-4VRtRY0wGS9uhl7fzj-c67yHEtXCzCYD1MQ2iNoU-AnySZXPYc6k03j_U8ILVHdulLYawRWG_aOjNvChmsZOWKc7vv2ffaGJuCRC2qqADsbDd2WeYCkEBE4wAlPQYnbDSk78VVf5b1jJkwc_NDJJnwkxU4/s3264/Crumbl%20tres%20leches%20cake%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3264" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHUMReJNSLxTABOKZXSZC14p6xCDdvNSP-4VRtRY0wGS9uhl7fzj-c67yHEtXCzCYD1MQ2iNoU-AnySZXPYc6k03j_U8ILVHdulLYawRWG_aOjNvChmsZOWKc7vv2ffaGJuCRC2qqADsbDd2WeYCkEBE4wAlPQYnbDSk78VVf5b1jJkwc_NDJJnwkxU4/w400-h370/Crumbl%20tres%20leches%20cake%202.jpg" width="400" /></a></div>With all that stacked against it, no one was more surprised than me that I absolutely loved this cake. Love. Not like, not "hey, it's okay", not shrug take it or leave it, not even a little crush. MAD LOVE. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtrINRj4QUu7BTteLVnT45Ql9On15PigzpHNjRO_uDTVP5P20oRmwoMrMxCr5IkPi2n7EJxeJUNIELZvZggRjmcGdUiFJ1iD7E4lf6hf7LCXOLUzyVus8Uyf6G5nhWWK48RecAJMNyIcIKBzY9dWtoDfdV6YfSkZtW-otlVjifF0WcBKMqiYcM-3zIYTA/s4032/Crumbl%20tres%20leches%20cake%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtrINRj4QUu7BTteLVnT45Ql9On15PigzpHNjRO_uDTVP5P20oRmwoMrMxCr5IkPi2n7EJxeJUNIELZvZggRjmcGdUiFJ1iD7E4lf6hf7LCXOLUzyVus8Uyf6G5nhWWK48RecAJMNyIcIKBzY9dWtoDfdV6YfSkZtW-otlVjifF0WcBKMqiYcM-3zIYTA/w400-h300/Crumbl%20tres%20leches%20cake%203.jpg" width="400" /></a></div>This was perfectly soaked in the milk, with perfectly meaning it was moist but not wet, and it was still fluffy cake. Like ladyfingers soaked in the espresso mixture in a well-made tiramisu. Even more shocking to me, I even liked the whipped cream topping. I know, I know, who am I? Remember I almost always scrape off frosting from the cookies and I like frosting more than whipped cream. Nope, I ate it all on this Tres Leches Cake. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqaYy4VgNNQtZuxU15RtqpYgqO60Lq3s_p1AgYInCDMGju5Bq37JnZYVcOj9cefirMZc9ylEUYPd6d2G7cRLngpQ1z0-CJO2XAkBwc6LT4Uh6EdOQmbXl0adc23zIUy9vL5_R6frBi8dNu3G6XIp36lBDcNj5gvFQtqKzucxOZqI8UFQKinu2JkUatXb0/s4032/Crumbl%20tres%20leches%20cake%204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqaYy4VgNNQtZuxU15RtqpYgqO60Lq3s_p1AgYInCDMGju5Bq37JnZYVcOj9cefirMZc9ylEUYPd6d2G7cRLngpQ1z0-CJO2XAkBwc6LT4Uh6EdOQmbXl0adc23zIUy9vL5_R6frBi8dNu3G6XIp36lBDcNj5gvFQtqKzucxOZqI8UFQKinu2JkUatXb0/w400-h300/Crumbl%20tres%20leches%20cake%204.jpg" width="400" /></a></div>Even more shocking and somewhat dismaying, I ate the whole thing on the same day I bought it. Normally, I portion into 3 or 4 pieces, eat one piece and freeze the rest for later. I ate a corner of this, then half of it. Then I jumped on the treadmill and hustled my ass for 50 minutes. Later on, after dinner, I polished off the rest of the cake. I've never eaten a whole Crumbl cookie on the same day before. Technically, I still haven't because this is a cake not a cookie but that's splitting calorie hairs. I'm even publishing this review in real time for anyone on the fence on whether they should get the Tres Leches Cake this week or not. If your budget (and waistline and A1C levels) can take the hit, I highly recommend this one. Props to my local store for doing an amazing job on this. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0noim4Ooy2u8m9BWc0RudRHkW_EhFKTcVYhfkmOHzUF2fX8P0Q0XSg4UaYnlXkiiy2RT8S8h1n4USfjKe-CKVbpM6VteeNpC33rIS9e0mwTW63FhrfruLcM478n0vxZwSJEiaaH6F4IEdPd-7MO4esc0CoSMspXbnccygMb1PaCrZg_Cxq5C8U1MHUUs/s4032/Crumbl%20tres%20leches%20cake%205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0noim4Ooy2u8m9BWc0RudRHkW_EhFKTcVYhfkmOHzUF2fX8P0Q0XSg4UaYnlXkiiy2RT8S8h1n4USfjKe-CKVbpM6VteeNpC33rIS9e0mwTW63FhrfruLcM478n0vxZwSJEiaaH6F4IEdPd-7MO4esc0CoSMspXbnccygMb1PaCrZg_Cxq5C8U1MHUUs/w400-h300/Crumbl%20tres%20leches%20cake%205.jpg" width="400" /></a></div>Pastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.com0tag:blogger.com,1999:blog-760980569631717342.post-40311319781592669782024-02-19T07:16:00.000-08:002024-02-19T07:16:34.053-08:00Peanut Butter Overload Cookies from Table for Two<div style="text-align: left;"><a href="https://www.tablefortwoblog.com/peanut-butter-overload-cookies/" target="_blank">Peanut Butter Overload Cookies</a> - made dough January 29, 2024 from <a href="https://www.tablefortwoblog.com/" target="_blank">Table for Two</a> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU_dw0Q3JcGM2KaEqRjX5IJTHQNY6T8HnZaEjH6tzcG1mMFhUZAIb58qv-kghungo6pSNalrBeBe-bLsUTgUqEz66wO1n24TcJhe16LRdxqHwM8L8H6WNQy8rVLcgJ4BcBn9Goiy5erpNAoNTBYPl3kdOWaQfwMQOIhVNfhFB4cY61Ndsf5M_iTKWS0Us/s4032/PB%20overload%201%20-%20table%20for%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU_dw0Q3JcGM2KaEqRjX5IJTHQNY6T8HnZaEjH6tzcG1mMFhUZAIb58qv-kghungo6pSNalrBeBe-bLsUTgUqEz66wO1n24TcJhe16LRdxqHwM8L8H6WNQy8rVLcgJ4BcBn9Goiy5erpNAoNTBYPl3kdOWaQfwMQOIhVNfhFB4cY61Ndsf5M_iTKWS0Us/w400-h300/PB%20overload%201%20-%20table%20for%202.jpg" width="400" /></a></div><div style="text-align: left;">1 3/4 cups (219 grams) all-purpose flour</div><div style="text-align: left;">1 teaspoon baking soda</div><div style="text-align: left;">1/2 teaspoon salt</div><div style="text-align: left;">1/2 cup unsalted butter, room temperature</div><div style="text-align: left;">1/2 cup (129 grams) creamy peanut butter (not natural peanut butter)</div><div style="text-align: left;">1/2 cup (100 grams) granulated sugar</div><div style="text-align: left;">1/2 cup (110 grams) dark brown sugar</div><div style="text-align: left;">1 large egg</div><div style="text-align: left;">2 tablespoons milk</div><div style="text-align: left;">1 teaspoon vanilla extract</div><div style="text-align: left;">1 2/3 cups Reese's peanut butter cups, chopped</div><div style="text-align: left;"><ol style="text-align: left;"><li>In a medium bowl, whisk together flour, baking soda and salt; set aside.</li><li>In the bowl of a stand mixer, beat together butter, granulated and brown sugar until no butter lumps remain. Add peanut butter and mix to combine. </li><li>Add in eggs, milk, and vanilla extract, mixing to combine.</li><li>Add dry ingredients in two additions and mix until just combined. Fold in peanut butter cups.</li><li>Portion dough into golf-ball-size dough balls. Cover and chill for at least 1 hour or overnight.</li><li>When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space dough balls. Bake 10-12 minutes or until edges are set and middles no longer look raw or shiny. Remove from oven and let rest on baking sheet for several minutes before transferring to wire rack to cool completely.</li></ol></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5XSPJxsDyJzWOFfcfx5ZpWWbeSoBjXIGS5PEv2OIZplLHC60s9E237PrZ-7wLDSlncewXM4b6ebva5p6cr3oqOyT0a1rO59sqim5AQGeTNWeLq6R0Xh253L4wrJ6c7PjZXoBD1BG_bjp5VEUU3doVhoQl91fKZNBh6SAbl_SVQOB72lnaShXsSveGS54/s4032/PB%20overload%202%20-%20table%20for%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5XSPJxsDyJzWOFfcfx5ZpWWbeSoBjXIGS5PEv2OIZplLHC60s9E237PrZ-7wLDSlncewXM4b6ebva5p6cr3oqOyT0a1rO59sqim5AQGeTNWeLq6R0Xh253L4wrJ6c7PjZXoBD1BG_bjp5VEUU3doVhoQl91fKZNBh6SAbl_SVQOB72lnaShXsSveGS54/w400-h300/PB%20overload%202%20-%20table%20for%202.jpg" width="400" /></a></div>This is a good, solid peanut butter cookie recipe. It's amped up by the peanut butter cups but if you want to take it a step further, you can also add peanut butter chips to the dough. Be sure to reserve a handful of the peanut butter cups to chop up and press (gently) over the cookies as soon as you take them out of the oven.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO4cXUyTbS2ktEPKNUFcx757IGrsyFGFUNfcxWf-04CUW1g2vo47HCpvp86NM0ZlS3DEQrFYLDbI4mJhCZmH1T2Zo262Shicip3WICYb0KHtLoCgrJRJnAKUJt85Xs1MRCEp6quISXdWH21POkNk3c2lqp6d8JpqVSJbcl1II2oKkQEW1rK7piD1LrX5U/s4032/PB%20overload%203%20-%20table%20for%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO4cXUyTbS2ktEPKNUFcx757IGrsyFGFUNfcxWf-04CUW1g2vo47HCpvp86NM0ZlS3DEQrFYLDbI4mJhCZmH1T2Zo262Shicip3WICYb0KHtLoCgrJRJnAKUJt85Xs1MRCEp6quISXdWH21POkNk3c2lqp6d8JpqVSJbcl1II2oKkQEW1rK7piD1LrX5U/w400-h300/PB%20overload%203%20-%20table%20for%202.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipoCfGva0bBVxDzUb_6hmSVqWwTCldI2Ys-S2wC6dWsHMuwoJkTjkvywAFebj_ngFys94eqIfubykiWvHjQQhH4gfE9Jy9OehMBzGvb5Rq7mmuPKtZQ4zmULF7qcsUZQvSC-I7dcGng1nmT7zIucBIizHGQElviiuIjY1sUP6JVjw71mOXuxhNKspggms/s4032/PB%20overload%204%20-%20table%20for%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipoCfGva0bBVxDzUb_6hmSVqWwTCldI2Ys-S2wC6dWsHMuwoJkTjkvywAFebj_ngFys94eqIfubykiWvHjQQhH4gfE9Jy9OehMBzGvb5Rq7mmuPKtZQ4zmULF7qcsUZQvSC-I7dcGng1nmT7zIucBIizHGQElviiuIjY1sUP6JVjw71mOXuxhNKspggms/w400-h300/PB%20overload%204%20-%20table%20for%202.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaK1A5WntSFTHEuv1ZggTPl-BOrY_5IytZsQk_3qb0abtzIZeAfSyy0GKNpbwcBCtU9SEVkeoM0PKA_u2wTuDfxzdskHlgTD-o3-wy2ooFhRH04jStdjTsh77pFSDf-xv95T6O8zotCK5bIx2qLBHUCn9w3x7Qcx1p-O7btQf-CDJKkePGt6l5ekZO2cM/s4032/PB%20overload%205%20-%20table%20for%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaK1A5WntSFTHEuv1ZggTPl-BOrY_5IytZsQk_3qb0abtzIZeAfSyy0GKNpbwcBCtU9SEVkeoM0PKA_u2wTuDfxzdskHlgTD-o3-wy2ooFhRH04jStdjTsh77pFSDf-xv95T6O8zotCK5bIx2qLBHUCn9w3x7Qcx1p-O7btQf-CDJKkePGt6l5ekZO2cM/w400-h300/PB%20overload%205%20-%20table%20for%202.jpg" width="400" /></a></div>The dough was easy to handle and they didn't spread much, always a hallmark of a good cookie dough. The texture isn't super soft but has a slight crispness to it but is still chewy. It's hard to explain but most peanut butter cookies are like that, even those made without shortening.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyty7d2g6N2dH9uCSuING7Oe-EaJswDzIvqE0Mb_c8x52zb1f9x1lfJSdJeh6CAP4Zy8Rb4_4nisx4v4Am6_rBqV1qvRxYhJmm0PEVqHEHbD5T2Ec0sDWybzHzV8wb_kQoLkfOZudiQL3eK98O6YOss3es9X_DpzGtMut52qvH_pF1ehM4iTOBxKsgf1M/s4032/PB%20overload%206%20-%20table%20for%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyty7d2g6N2dH9uCSuING7Oe-EaJswDzIvqE0Mb_c8x52zb1f9x1lfJSdJeh6CAP4Zy8Rb4_4nisx4v4Am6_rBqV1qvRxYhJmm0PEVqHEHbD5T2Ec0sDWybzHzV8wb_kQoLkfOZudiQL3eK98O6YOss3es9X_DpzGtMut52qvH_pF1ehM4iTOBxKsgf1M/w400-h300/PB%20overload%206%20-%20table%20for%202.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuTZrDo1kuZVFUyIpDHNrJbcnpzzOR875cOx42y1YIGciqne1Kal9PjidingCaC_67v6iZl5VmejzsGrx1luLvtLWt7Hc-_HWeG1YSfp8b0J05un7eBddy6H-kApuQ5q1WgkctINb56ltvNbwZkw7irF9la7t4_-x4BHJNWRMQKN7Xva169abgl3t6Sw/s4032/pb%20overload%207%20-%20mommy%20mouse.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuTZrDo1kuZVFUyIpDHNrJbcnpzzOR875cOx42y1YIGciqne1Kal9PjidingCaC_67v6iZl5VmejzsGrx1luLvtLWt7Hc-_HWeG1YSfp8b0J05un7eBddy6H-kApuQ5q1WgkctINb56ltvNbwZkw7irF9la7t4_-x4BHJNWRMQKN7Xva169abgl3t6Sw/w400-h300/pb%20overload%207%20-%20mommy%20mouse.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMQkF5jxrgoB9z4HF1K_szUTIt37tCXBFNPjeQmdZ0AEwcv7LVcMHEKUFfWN7YUkYPn_4VmSzxTVkXN7e-dzTuEnic_ZcdTNF9mtTA29oem1RMX9LPFDkt-mxkuLcmK1u_B_k8GZYfCN2PCtknfBnVme3rgin38L7ejmdytTKp6OsBVCcBLVUdjMrHS4/s4032/pb%20overload%208%20-%20mommy%20mouse.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMQkF5jxrgoB9z4HF1K_szUTIt37tCXBFNPjeQmdZ0AEwcv7LVcMHEKUFfWN7YUkYPn_4VmSzxTVkXN7e-dzTuEnic_ZcdTNF9mtTA29oem1RMX9LPFDkt-mxkuLcmK1u_B_k8GZYfCN2PCtknfBnVme3rgin38L7ejmdytTKp6OsBVCcBLVUdjMrHS4/w400-h300/pb%20overload%208%20-%20mommy%20mouse.jpg" width="400" /></a></div>Some peanut butter cookies are a trifle fragile because of that airy crispness. These were fairly sturdy so I thought sending them in military care packages would be okay, especially since I vacuum sealed them and put the sealed bags inside ziploc freezer bags, not just for additional protection and cushion but also to keep the peanut butter flavor from permeating to the other baked goods in the box.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIEfDnrRQC_Vl2DzQ6o7-PQ6XskLnmOf_6gZS9vfmllSQ16A30V826ZCFihTGRG0wX8ej0WljHhyphenhyphenD9-AHHs07-GowpxRlaqhWh7JOnDBj0c2KuCf7YEMUlBmPjXH5H6yZFM3sUgvncqFFa6MAHF9JH6OqDadc0pSaSd5kSLKNGl-QurWQoTGfldljeIto/s4032/pb%20overload%209%20-%20mommy%20mouse.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIEfDnrRQC_Vl2DzQ6o7-PQ6XskLnmOf_6gZS9vfmllSQ16A30V826ZCFihTGRG0wX8ej0WljHhyphenhyphenD9-AHHs07-GowpxRlaqhWh7JOnDBj0c2KuCf7YEMUlBmPjXH5H6yZFM3sUgvncqFFa6MAHF9JH6OqDadc0pSaSd5kSLKNGl-QurWQoTGfldljeIto/w400-h300/pb%20overload%209%20-%20mommy%20mouse.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtz5rjTXEkBq1VAmpsGFEjxEh-KxIMEpnr8sIiggJcMBKY-YUyrJe4yCU8oR2NbASJ2D3vLSSjTF7vzlUll-rbgHimLm3CMl1iN4QJCXMJEp1IXyLrsyc27Vr6y9o5i_SXwiCEU5kJ8InTiFRkI9hSL1pWEGJJ6iMDGUKWckbTDLnXNG8bp_R5ts3f2ds/s4032/pb%20overload%2010%20-%20mommy%20mouse.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtz5rjTXEkBq1VAmpsGFEjxEh-KxIMEpnr8sIiggJcMBKY-YUyrJe4yCU8oR2NbASJ2D3vLSSjTF7vzlUll-rbgHimLm3CMl1iN4QJCXMJEp1IXyLrsyc27Vr6y9o5i_SXwiCEU5kJ8InTiFRkI9hSL1pWEGJJ6iMDGUKWckbTDLnXNG8bp_R5ts3f2ds/w400-h300/pb%20overload%2010%20-%20mommy%20mouse.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_AlDEgL0gGVij6C44y_PQwHfkDSkUd1y8uwKqwgEI-nDiJRKZRNU8GX2_aXFZHIjjZOl6ERYbnpOaxt8R37CqaDxlWCEohrf_z-7x7n7ySITM2_H0hfmTEBD0GyI7tQ1Ycvmguhj6sq2MTr6CSu2qsPx7Ag_w1Jg3JQjuikjvLoag2vCMIlSmMNIu1zA/s3158/pb%20overload%2011%20-%20mommy%20mouse.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2977" data-original-width="3158" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_AlDEgL0gGVij6C44y_PQwHfkDSkUd1y8uwKqwgEI-nDiJRKZRNU8GX2_aXFZHIjjZOl6ERYbnpOaxt8R37CqaDxlWCEohrf_z-7x7n7ySITM2_H0hfmTEBD0GyI7tQ1Ycvmguhj6sq2MTr6CSu2qsPx7Ag_w1Jg3JQjuikjvLoag2vCMIlSmMNIu1zA/w400-h378/pb%20overload%2011%20-%20mommy%20mouse.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjha9YsgGaEIALch5OXmr9jzGkicquP5_GJ8iRnOKPLXCsLVPr9JV9zKgF9-6zbVDirfTraS5O2oiu37eJB1t0aXt0OxUCup2r57r1n0xFY8hwhHsxSzIXXUYZd9LK0fGP-z_CFxlC3yX3CJx8O3RP_2jL728drn1W5lu4qcNJGULQCYGp5LRMbhZDGLg0/s4032/pb%20overload%2012%20-%20mommy%20mouse.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjha9YsgGaEIALch5OXmr9jzGkicquP5_GJ8iRnOKPLXCsLVPr9JV9zKgF9-6zbVDirfTraS5O2oiu37eJB1t0aXt0OxUCup2r57r1n0xFY8hwhHsxSzIXXUYZd9LK0fGP-z_CFxlC3yX3CJx8O3RP_2jL728drn1W5lu4qcNJGULQCYGp5LRMbhZDGLg0/w400-h300/pb%20overload%2012%20-%20mommy%20mouse.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div>Pastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.com0tag:blogger.com,1999:blog-760980569631717342.post-59539872833884361512024-02-16T06:19:00.000-08:002024-02-16T06:19:23.117-08:00Amish Buttermilk Cookies from Amish Heritage<div style="text-align: left;"><a href="https://amish-heritage.org/amish-buttermilk-cookies-recipe/" target="_blank">Amish Buttermilk Cookies</a> - made dough February 8, 2024 from <a href="https://amish-heritage.org/" target="_blank">Amish Heritage</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7OkbqA6LeOrLcNdwTTo0xLfeTnIYPsTl78whFe_RQ4EZDBsOdGybDphZ8JhneGeA2Ne7_Bb69VNDtm5Tmt-63vPyZ-KXV-I3jQM4OOgNqC64boHDU4t1sxpQa6LlL7G2bufBTsGamLxXFFMwgqUFNWxTEtXNqmGri5slKstrnv0H46tT2TuE9-emmc8/s4032/amish%20buttermilk%20cookies%201%20-%20amish%20heritage.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7OkbqA6LeOrLcNdwTTo0xLfeTnIYPsTl78whFe_RQ4EZDBsOdGybDphZ8JhneGeA2Ne7_Bb69VNDtm5Tmt-63vPyZ-KXV-I3jQM4OOgNqC64boHDU4t1sxpQa6LlL7G2bufBTsGamLxXFFMwgqUFNWxTEtXNqmGri5slKstrnv0H46tT2TuE9-emmc8/w400-h300/amish%20buttermilk%20cookies%201%20-%20amish%20heritage.jpg" width="400" /></a></div><div style="text-align: left;">1 cup butter, softened (or 1/2 cup butter and 1/2 cup shortening)</div><div style="text-align: left;">2 cups brown sugar</div><div style="text-align: left;">3 large eggs</div><div style="text-align: left;">2 teaspoons vanilla</div><div style="text-align: left;">1 cup buttermilk</div><div style="text-align: left;">4 cups all-purpose flour</div><div style="text-align: left;">2 teaspoons baking powder</div><div style="text-align: left;">1 teaspoon baking soda</div><div style="text-align: left;">1 teaspoon salt</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: #2b00fe;">Glaze</span></div><div style="text-align: left;">1/2 cup butter</div><div style="text-align: left;">1 cup brown sugar</div><div style="text-align: left;">1 tablespoon buttermilk or milk</div><div style="text-align: left;">3/4 cup confectioners sugar</div><div style="text-align: left;"><ol style="text-align: left;"><li>Preheat oven to 350 degrees F. Line baking sheets with parchment paper.</li><li>In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and brown sugar until light and fluffy, 2-3 minutes.</li><li>Add eggs, one at a time, beating on low speed after each addition, until just combined. Add buttermilk and vanilla; beat to combine.</li><li>In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add to creamed mixture in 3 additions, mixing on low speed after each addition until just combined.</li><li>Portion into tablespoon-size dough balls and evenly space on prepared baking sheets. Bake 10-12 minutes. Let rest on baking sheets for several minutes before transferring to wire rack to cool completely.</li><li>Once cookies are cool, combine glaze ingredients in a medium-sized saucepan over medium heat, whisking until completely melted and smooth. Drizzle warm glaze over cookies.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTN1XFFZGcxQXlLVt9YHlaWSaHOo03kOJlxGMHBNA3Zcw-9lO6H0C-eJcobEWhccnjlNj_acQawYxLk67-BMjiRjWkQ7r86_FSRPYf9AdD59B2QKNg2uluhLAdL9ZWKPmaoxpzwunfQtF5p9HDZKoQqABwP4hqRUfw0Bekjjk7g54FrG16kPrtJ9jtoV8/s4032/amish%20buttermilk%20cookies%202%20-%20amish%20heritage.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTN1XFFZGcxQXlLVt9YHlaWSaHOo03kOJlxGMHBNA3Zcw-9lO6H0C-eJcobEWhccnjlNj_acQawYxLk67-BMjiRjWkQ7r86_FSRPYf9AdD59B2QKNg2uluhLAdL9ZWKPmaoxpzwunfQtF5p9HDZKoQqABwP4hqRUfw0Bekjjk7g54FrG16kPrtJ9jtoV8/w400-h300/amish%20buttermilk%20cookies%202%20-%20amish%20heritage.jpg" width="400" /></a></div>A lot of my baking experiments are driven by what ingredients I need to use up before they expire. In this case, it was buttermilk. Yes, I know I can use buttermilk powder to avoid the expiration issue but rehydrated buttermilk powder just doesn't feel like using the richness of the real thing. Because it isn't. I also know I can freeze buttermilk for later use but where’s the challenge in that?<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbg7nhDPw4PqpLraEVUCTsj7lUoOn4wqGXhw3gRCwiFEQRWXPYZMXlmZY0ybEEa9OwBk9Avs0B_-OIGUR3kHTzGguyFvu5rGzsQTfCCrF4VMDgoAlGX4TUCLx4JSFPYxSDxO2mJ1PQusHf2WpYnVDKk67RPZJsmHHeVa34M1fhdK9id2EDZaVPa-GbiU/s4032/amish%20buttermilk%20cookies%203%20-%20amish%20heritage.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbg7nhDPw4PqpLraEVUCTsj7lUoOn4wqGXhw3gRCwiFEQRWXPYZMXlmZY0ybEEa9OwBk9Avs0B_-OIGUR3kHTzGguyFvu5rGzsQTfCCrF4VMDgoAlGX4TUCLx4JSFPYxSDxO2mJ1PQusHf2WpYnVDKk67RPZJsmHHeVa34M1fhdK9id2EDZaVPa-GbiU/w400-h300/amish%20buttermilk%20cookies%203%20-%20amish%20heritage.jpg" width="400" /></a></div>Buttermilk is always tricky for the uses I need it for. I've tried buttermilk "brownies" but they end up so cakey, they're really cakes, not brownies. It's always dicey how well they'd survive overseas shipping in military care packages. Normally a good use of buttermilk is in pancakes. Or biscuits. Or bread. None of which I can mail either or eat all by myself. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHk1bWpSOJsRL5o0QwbCuxgpOy5i7uuWLXlPxCarY5syREeoyG81eiat5rLU0WsSyM4ZOj35R2qgac4TlEUNAOorwBbV7YiuAaI_2idHvrKG-kvCmdg3AMn-iG_ZWbRhfRZrWPZlEuVzcAILGRU9QyFPvmoslHi-ys0QwCR0uipw9HddO89DHdZZuo3YQ/s4032/amish%20buttermilk%20cookies%204%20-%20amish%20heritage.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHk1bWpSOJsRL5o0QwbCuxgpOy5i7uuWLXlPxCarY5syREeoyG81eiat5rLU0WsSyM4ZOj35R2qgac4TlEUNAOorwBbV7YiuAaI_2idHvrKG-kvCmdg3AMn-iG_ZWbRhfRZrWPZlEuVzcAILGRU9QyFPvmoslHi-ys0QwCR0uipw9HddO89DHdZZuo3YQ/w400-h300/amish%20buttermilk%20cookies%204%20-%20amish%20heritage.jpg" width="400" /></a></div>So I went hunting for buttermilk uses in cookies. Turns out there are a lot of Amish cookie recipes out there. How genuine they are, I don't know. But I got this recipe from someone who used to be Amish so I'm going to assume that's pretty genuine.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyeyTHIJxbo-O7jsm13cp5_dI65ZMrAodDFD1m6xnU7-a6WhRViDeAOq1mVaEqnrKIwVXWu2tRbW_PFq-L80Uf0ps6tfcdmJhOJ6rG2SQu9AlOFOpT1XapHO4rzwoNRvlHnWuinUYPiModukbLEb4FuSN4KNqQUvtBycDV11AmeQQZZ28uQHjbDVctX78/s4032/amish%20buttermilk%20cookies%205%20-%20amish%20heritage.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyeyTHIJxbo-O7jsm13cp5_dI65ZMrAodDFD1m6xnU7-a6WhRViDeAOq1mVaEqnrKIwVXWu2tRbW_PFq-L80Uf0ps6tfcdmJhOJ6rG2SQu9AlOFOpT1XapHO4rzwoNRvlHnWuinUYPiModukbLEb4FuSN4KNqQUvtBycDV11AmeQQZZ28uQHjbDVctX78/w400-h300/amish%20buttermilk%20cookies%205%20-%20amish%20heritage.jpg" width="400" /></a></div>This dough was more like a heavy, sticky batter than actual cookie dough and past experience baking with buttermilk in cookies taught to me expect this will be a cakey cookie. And it was. It didn't spread so much as puffed up and smoothed out. This isn't the kind of cookie you want to underbake too much as it doesn't set into a "fudgy" texture so much as seem like uncooked cake batter. But if you bake it too much, it can easily get dry. I underbaked the test cookie very slightly so you can see the middle in the picture below is a little moist and sunken. The baked ones puffed up and stayed puffy.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitUxqp_yHRKJyFJ2tooII76GFaTdCm2lRgm9v4nrENHEf2QiLWKqcg1OOFTuU8F6I-YQszPVCkepTM7KfGnVRNKPzuDLsAYnWunLb24MIGsRJegE6hgvXVlqFC343c0wIBeTScNe1GN-QYVNSo8JIOuJjk1M7SAKsEDLHE2eKLQPUiJziz5tSshkj6HC4/s4032/amish%20buttermilk%20cookies%206%20-%20amish%20heritage.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitUxqp_yHRKJyFJ2tooII76GFaTdCm2lRgm9v4nrENHEf2QiLWKqcg1OOFTuU8F6I-YQszPVCkepTM7KfGnVRNKPzuDLsAYnWunLb24MIGsRJegE6hgvXVlqFC343c0wIBeTScNe1GN-QYVNSo8JIOuJjk1M7SAKsEDLHE2eKLQPUiJziz5tSshkj6HC4/w400-h300/amish%20buttermilk%20cookies%206%20-%20amish%20heritage.jpg" width="400" /></a></div>Surprisingly, although I'm not normally a cakey cookie sort of person, I liked these cookies. The flavor was good, like a nice little vanilla cake in cookie form. But be aware that's exactly what these are - cakey cookies. Or somewhat mini cakes in cookie form. I did end up packing and shipping them for a (large) care package and hopefully they'll survive the mail. The recipe made a lot so I baked them all off and included them in a large box going to a military chaplain to distribute. Between a full batch of this recipe and several other cookie batches I made, I ended up shipping 12 lbs of cookies. Hope they make it okay.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ9Of9KJSJ9cQP_r8XmPdigkjy6aPmLFWLi4vbOS-yHz2epugHsuFUeIpCy0OaimT4-NkO5fvwwWJJdugyO1CMhKbGjC8qxdA9G7vqC_WMg2Zns5Rclssl6VPAJz878n-T5YX0o6OxYso8eqT7t94qlXMcXZeJoVDpErIAdJgKSYCRBvPW8Jh5YbtXWcU/s4032/amish%20buttermilk%20cookies%207%20-%20amish%20heritage.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ9Of9KJSJ9cQP_r8XmPdigkjy6aPmLFWLi4vbOS-yHz2epugHsuFUeIpCy0OaimT4-NkO5fvwwWJJdugyO1CMhKbGjC8qxdA9G7vqC_WMg2Zns5Rclssl6VPAJz878n-T5YX0o6OxYso8eqT7t94qlXMcXZeJoVDpErIAdJgKSYCRBvPW8Jh5YbtXWcU/w400-h300/amish%20buttermilk%20cookies%207%20-%20amish%20heritage.jpg" width="400" /></a></div><br /><div><br /></div></div>Pastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.com0tag:blogger.com,1999:blog-760980569631717342.post-5636569977450073042024-02-13T07:20:00.000-08:002024-02-13T07:20:29.478-08:00Molasses Oatmeal White Chocolate Chip Cookies from Sweet Recipeas<div style="text-align: left;"><a href="https://www.sweetrecipeas.com/2013/11/20/grandmas-molasses-oatmeal-white-chocolate-chip-cookies/" target="_blank">Molasses Oatmeal White Chocolate Chip Cookies</a> - made dough February 4, 2024 from <a href="https://www.sweetrecipeas.com/" target="_blank">Sweet Recipeas</a> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqowtSTae2ZACwzA6iddmPcT1dI5unuMi7xk_PZcjSr72dd0jyMo56GPomTrUZjhPbLUIrTiemVZSJ5Zb1Gm1c3RBhn1uxy1e_56tXurrzg0-Ia3tVr9Rs0_YKl-jioikTqCCcmF-EAEn5ziPzoJG58rcxPZf28ytWvONm8BgiYI-Q5QU49kdvq-2G-K4/s4032/molasses%20oatmeal%201%20-%20recipeas.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqowtSTae2ZACwzA6iddmPcT1dI5unuMi7xk_PZcjSr72dd0jyMo56GPomTrUZjhPbLUIrTiemVZSJ5Zb1Gm1c3RBhn1uxy1e_56tXurrzg0-Ia3tVr9Rs0_YKl-jioikTqCCcmF-EAEn5ziPzoJG58rcxPZf28ytWvONm8BgiYI-Q5QU49kdvq-2G-K4/w400-h300/molasses%20oatmeal%201%20-%20recipeas.jpg" width="400" /></a></div><div style="text-align: left;">2 cups all-purpose flour</div><div style="text-align: left;">1 cup old-fashioned oats</div><div style="text-align: left;">2 teaspoons ground ginger</div><div style="text-align: left;">1 teaspoon ground cinnamon</div><div style="text-align: left;">1 teaspoon baking soda</div><div style="text-align: left;">1/4 teaspoon ground nutmeg</div><div style="text-align: left;">1/4 teaspoon salt</div><div style="text-align: left;">3/4 cup unsalted butter, room temperature</div><div style="text-align: left;">3/4 cup firmly packed brown sugar</div><div style="text-align: left;">1/2 cup molasses</div><div style="text-align: left;">1 large egg</div><div style="text-align: left;">1 teaspoon vanilla extract</div><div style="text-align: left;">1 cup white chocolate chips</div><div style="text-align: left;">1/4 cup granulated sugar, for rolling</div><div style="text-align: left;"><ol style="text-align: left;"><li>In a medium bowl, whisk together flour, oats, ginger, cinnamon, baking soda, nutmeg and salt; set aside.</li><li>In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and brown sugar until light and fluffy, 2-3 minutes. Add molasses, egg and vanilla extract and beat to combine.</li><li>Add dry ingredients in two additions, beating on low speed after each addition until just combined and no floury streaks remain. Fold in white chocolate chips.</li><li>Portion dough into golf-ball-size dough balls, cover and chill for at least 30 minutes.</li><li>When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper. Roll dough balls in granulated sugar, coating completely, and evenly space on baking sheets. Bake 8-10 minutes or until edges are set and middles no longer look raw. Remove from oven and let rest on baking sheet for several minutes before transferring cookies to wire rack to cool completely.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjMNncTtuGd4T8sa71DVGYdLLECENp3kEH83LacKjNFg9MDCW_ZDpM7WuKq0y9wmrGr74JAOajGF25XKo_iXfJvBpQQeBAzaCubxrf8KMACKtC4GizDE9CQceOr51P0tXSwna76ugO6KVSlxRtvYWlFexG6clr6FMejwgDKBl16Ajj3qalD1gzuj8AdzE/s4032/molasses%20oatmeal%202%20-%20recipeas.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjMNncTtuGd4T8sa71DVGYdLLECENp3kEH83LacKjNFg9MDCW_ZDpM7WuKq0y9wmrGr74JAOajGF25XKo_iXfJvBpQQeBAzaCubxrf8KMACKtC4GizDE9CQceOr51P0tXSwna76ugO6KVSlxRtvYWlFexG6clr6FMejwgDKBl16Ajj3qalD1gzuj8AdzE/w400-h300/molasses%20oatmeal%202%20-%20recipeas.jpg" width="400" /></a></div>I'm not a big fan of molasses or molasses cookies. I find the taste too strong for me. But I have increasingly started to like some ginger molasses cookies and some gingerbread recipes. So I thought I'd give this a try, bearing in mind, out of the couple dozen or so a typical batch makes, I only eat one as a taste test. The rest I ship in military care packages. So it's not like *I* have to love it as long as others might prefer them.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJABKpXK7kyZPY3Jih5AEFFfU8eQBs2F5XUuhiXGMmHWkX8B76I9mMJK5AABTUXMyP4nMvokLAwfjpFbpwVVrCfm8XNImfgM-EOFs_ZhFegWbQXpFlKPSypyNe26bBZN79Dkdj3DxVYeljeY1SUtsD9GpOa_ZXliW2flSRWoh9LpQkhf2b5qHsUQXM-Zg/s4032/molasses%20oatmeal%203%20-%20recipeas.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJABKpXK7kyZPY3Jih5AEFFfU8eQBs2F5XUuhiXGMmHWkX8B76I9mMJK5AABTUXMyP4nMvokLAwfjpFbpwVVrCfm8XNImfgM-EOFs_ZhFegWbQXpFlKPSypyNe26bBZN79Dkdj3DxVYeljeY1SUtsD9GpOa_ZXliW2flSRWoh9LpQkhf2b5qHsUQXM-Zg/w400-h300/molasses%20oatmeal%203%20-%20recipeas.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh42zFm5IvfSTHKtWco7Ja-PYvVy1KQfI-ZpwJOHsVj5_FRp7EyKWM9Uk3G3lNxvn5G1cuIkmO4HzTaVRPjvba_0ltV2H82RAplyIvx7vNYvhZ18j1UetvcnhjC84kMD2DK-QVe18U6Fedf1_V-Y9oxxwzyImjWyuwAuUBQplh36rQ18-hoeBCohrmKYg8/s4032/molasses%20oatmeal%204%20-%20recipeas.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh42zFm5IvfSTHKtWco7Ja-PYvVy1KQfI-ZpwJOHsVj5_FRp7EyKWM9Uk3G3lNxvn5G1cuIkmO4HzTaVRPjvba_0ltV2H82RAplyIvx7vNYvhZ18j1UetvcnhjC84kMD2DK-QVe18U6Fedf1_V-Y9oxxwzyImjWyuwAuUBQplh36rQ18-hoeBCohrmKYg8/w400-h300/molasses%20oatmeal%204%20-%20recipeas.jpg" width="400" /></a></div>When I took a first bite of this one, I thought "yup, too strong a flavor for me". But as I ate more of the cookie, my taste buds obligingly adjusted themselves and I ended up liking this cookie more than I expected. Texture was good and the strong molasses flavor was complemented by the mild sweetness of the white chocolate.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcVPrhA22a4gbeANZwNC57ly_9DlEuftqXyow0R4iEPo3JJ0PKoh0uyhFyc6l44C0u4eUVmnBLtCZKGFyGUr9v60diyKl6_vmSuE0FZ_UlI9HN8IVOac_6AjETfPOWioVMIpjij3dQyJhmPvpcTJb_mKktTQh6ZZO4iknHiaNlxQFmMjsHv4uRaJaw3CQ/s4032/molasses%20oatmeal%205%20-%20recipeas.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcVPrhA22a4gbeANZwNC57ly_9DlEuftqXyow0R4iEPo3JJ0PKoh0uyhFyc6l44C0u4eUVmnBLtCZKGFyGUr9v60diyKl6_vmSuE0FZ_UlI9HN8IVOac_6AjETfPOWioVMIpjij3dQyJhmPvpcTJb_mKktTQh6ZZO4iknHiaNlxQFmMjsHv4uRaJaw3CQ/w400-h300/molasses%20oatmeal%205%20-%20recipeas.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclQsB275iEfDxgX_l0GJUMw-74p24EchnvHGc9yDPeRr_lGH8685RDB6I83gn_u6SuW2inxntEfjRKhkn-a5jrzXnOYe0_NMGVdDF7COT7AQQLjltF9a_owIDLIp6c7jOE-fMIDls1ndfq4oqmMt70U_ssLXEHtcbB-kBz0vdcm_BKh2fIM9rJ5_XOu0/s4032/molasses%20oatmeal%206%20-%20recipeas.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclQsB275iEfDxgX_l0GJUMw-74p24EchnvHGc9yDPeRr_lGH8685RDB6I83gn_u6SuW2inxntEfjRKhkn-a5jrzXnOYe0_NMGVdDF7COT7AQQLjltF9a_owIDLIp6c7jOE-fMIDls1ndfq4oqmMt70U_ssLXEHtcbB-kBz0vdcm_BKh2fIM9rJ5_XOu0/w400-h300/molasses%20oatmeal%206%20-%20recipeas.jpg" width="400" /></a></div>The oats also give it some chewiness and provide a counter-blandness to the molasses. So I thought the 3 main flavor ingredients combined really well together. I don't know if I'll ever really become a big fan of molasses (taste buds say "no") but in relatively small doses like this, I liked it well enough. This would be a good holiday cookie as well or any time of the year if you want to mix up your baking and add some variety beyond (my) usual chocolate chip, snickerdoodle, sugar cookies, etc.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_VufaxU1XifMlu3UFGSEAR8FcsYiY1gX1U2M5umcpsvTdbdR8T1KQEBudG5NGVNzf0a4kG8vsNT0JmGva0bpzj9K7QTmjZH2VRAxOOiKZz3c4humzYQ4N0YZXueqkR8TfAGPC0xxMoyYPACcHHT5pRvTl2K_OTIIkxLiIS-hOrZnRmd23YfuhFouNpb4/s3293/molasses%20oatmeal%207%20-%20recipeas.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3293" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_VufaxU1XifMlu3UFGSEAR8FcsYiY1gX1U2M5umcpsvTdbdR8T1KQEBudG5NGVNzf0a4kG8vsNT0JmGva0bpzj9K7QTmjZH2VRAxOOiKZz3c4humzYQ4N0YZXueqkR8TfAGPC0xxMoyYPACcHHT5pRvTl2K_OTIIkxLiIS-hOrZnRmd23YfuhFouNpb4/w400-h368/molasses%20oatmeal%207%20-%20recipeas.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-xSjvs5WlIArSl61M-LsMXHWNvKuzJuzBjJGtpPd7DZIzMJEdpAj5Nuci9FMXKNnPVvOVacR6MZDMtFw0267EJ_z0fz0-tpHQOq4B282JCXOoRuOUv3glqJVs6mtEerqFhKuWOlw5ccZIrGjasOz1PdXs38FXL4mHOX8J1EebfC5-MJRSmMNvust1is/s4032/molasses%20oatmeal%208%20-%20recipeas.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-xSjvs5WlIArSl61M-LsMXHWNvKuzJuzBjJGtpPd7DZIzMJEdpAj5Nuci9FMXKNnPVvOVacR6MZDMtFw0267EJ_z0fz0-tpHQOq4B282JCXOoRuOUv3glqJVs6mtEerqFhKuWOlw5ccZIrGjasOz1PdXs38FXL4mHOX8J1EebfC5-MJRSmMNvust1is/w400-h300/molasses%20oatmeal%208%20-%20recipeas.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM7cn6PFdBTGi78mWkYltsnw_N2nWKjGniCSXv06tG4FoKIN8qkqPlXmESM6Odox6GBdR0vxtTUbepHagJ6ZTk7-Qb_kvQshrjWxn0SgXclrkUNF9JHnA53QIJyOveiAKOOnDEgxbOH3p4SFYg0J34qdbYIAn7ucB-MQMMjCavnbq7dNqvn28LnRhs030/s4032/molasses%20oatmeal%209%20-%20recipeas.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM7cn6PFdBTGi78mWkYltsnw_N2nWKjGniCSXv06tG4FoKIN8qkqPlXmESM6Odox6GBdR0vxtTUbepHagJ6ZTk7-Qb_kvQshrjWxn0SgXclrkUNF9JHnA53QIJyOveiAKOOnDEgxbOH3p4SFYg0J34qdbYIAn7ucB-MQMMjCavnbq7dNqvn28LnRhs030/w400-h300/molasses%20oatmeal%209%20-%20recipeas.jpg" width="400" /></a></div></div>Pastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.com0tag:blogger.com,1999:blog-760980569631717342.post-10021853940160958382024-02-11T07:15:00.000-08:002024-02-11T07:15:50.124-08:00Classic Cake Brownies by Lisa Yockelson<div style="text-align: left;"><span style="color: #2b00fe;"><b>Classic Cake Brownies</b></span> - made January 30, 2024 from <a href="https://www.amazon.com/Brownies-Blondies-American-Baking-Classics/dp/0060167513/ref=sr_1_1?crid=5IFD4E5IT8DH&keywords=brownies+and+blondies+by+lisa+yockelson&qid=1697905663&sprefix=brownies+and+blondies+by+lisa+yockelson%2Caps%2C145&sr=8-1" target="_blank">Brownies & Blondies</a> by Lisa Yockelson</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO84V3Gr5QcFLQQvCdMd2LABYC-YH2GBEXOIVwCJrAUULBwpYqUKEzuH8ViNj5orYXM45W2FzlC-BGpq8Ac7JPpPIw2F2IZlbYEyyB8fW7Upi0zNilmnrdNrb5Hltrkbq8fophH1jnUqslZJmfDfqXEfj-Xe4D-UI2MzgQR-DO5RPEx14SHpvnLOGqhRM/s4032/cake%20brownies%201%20-%20yockelson.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO84V3Gr5QcFLQQvCdMd2LABYC-YH2GBEXOIVwCJrAUULBwpYqUKEzuH8ViNj5orYXM45W2FzlC-BGpq8Ac7JPpPIw2F2IZlbYEyyB8fW7Upi0zNilmnrdNrb5Hltrkbq8fophH1jnUqslZJmfDfqXEfj-Xe4D-UI2MzgQR-DO5RPEx14SHpvnLOGqhRM/w400-h300/cake%20brownies%201%20-%20yockelson.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;">1 cup unsifted all-purpose flour</div><div style="text-align: left;">1/4 cup unsifted cake flour</div><div style="text-align: left;">3/4 teaspoon baking powder</div><div style="text-align: left;">1/4 teaspoon salt</div><div style="text-align: left;">9 tablespoons unsalted butter, softened</div><div style="text-align: left;">3 tablespoons shortening</div><div style="text-align: left;">1 cup plus 1 tablespoon superfine sugar</div><div style="text-align: left;">2 extra large eggs</div><div style="text-align: left;">2 extra large egg yolks blended with 1 tablespoon milk</div><div style="text-align: left;">3 ounces unsweetened chocolate, melted and cooled slightly</div><div style="text-align: left;">1 1/2 teaspoons vanilla extract</div><div style="text-align: left;"><ol style="text-align: left;"><li>Preheat oven to 350 degrees F. Line a 9 x 9-inch baking pan with foil and lightly spray with nonstick cooking spray.</li><li>In a medium bowl, sift together all-purpose flour, cake flour, baking powder and salt.</li><li>In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and shortening on medium speed for 2 minutes. Add the sugar and beat another 2 minutes.</li><li>Add the eggs, one at a time, beating after each addition. Beat in the egg yolk-milk mixture until combined.</li><li>On low speed, beat in the melted chocolate and vanilla extract.</li><li>Add dry ingredients and beat until just combined.</li><li>Pour batter into prepared pan and smooth into an even layer. Bake for 30 minutes or until a toothpick inserted near the middle comes out with a few moist crumbs. Cool completely before cutting and serving.</li></ol></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAJRfh3uuJNbV46Sq28sE9AT54REKfl0Kt9Z5CQHyAXTg0-OQhwW0vDPJgNifNRfSkstxyzNOMLynqoMkkxgAdpY_vw_vGHad7XDruairXuFIV32jQai9pq3tUGacTshLTGWFOcmX3iXnB7qc46DT8Wa19rFyxqKl4WI3zvRVbf9LglPKXIla0q2uAefE/s4032/cake%20brownies%202%20-%20yockelson.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAJRfh3uuJNbV46Sq28sE9AT54REKfl0Kt9Z5CQHyAXTg0-OQhwW0vDPJgNifNRfSkstxyzNOMLynqoMkkxgAdpY_vw_vGHad7XDruairXuFIV32jQai9pq3tUGacTshLTGWFOcmX3iXnB7qc46DT8Wa19rFyxqKl4WI3zvRVbf9LglPKXIla0q2uAefE/w400-h300/cake%20brownies%202%20-%20yockelson.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">If it's hard to tell from the pictures the difference between these brownies and the <a href="https://pastrychefbaking.blogspot.com/2024/02/sour-cream-brownies-by-lisa-yockelson.html" target="_blank">Sour Cream Brownies</a> from the same baking book by Lisa Yockelson, you're not alone. Although they had slightly different ingredients - this one was made with shortening, milk and unsweetened chocolate vs the other one had sour cream, a little cocoa powder and chocolate extract, I'm not entirely sure I could taste the difference in a blind taste test.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhirT2kTo_g-tZQeuaewc1yXLjcCuC7QOH4OOZ-O7HGf64GZOM6zDgQXE4apnOow7C9E3GW_wM-aj64MIsuzH6kTfrd-jMG2ZCdnX1D61mkOF58YVfM47xt8C3qbjsWHrpGIXEhxFvTspTW6w24Jttp3O40xENBq-ba6d4lags5AlKVjiYIIKJZ_e2K0Pg/s4032/cake%20brownies%203%20-%20yockelson.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhirT2kTo_g-tZQeuaewc1yXLjcCuC7QOH4OOZ-O7HGf64GZOM6zDgQXE4apnOow7C9E3GW_wM-aj64MIsuzH6kTfrd-jMG2ZCdnX1D61mkOF58YVfM47xt8C3qbjsWHrpGIXEhxFvTspTW6w24Jttp3O40xENBq-ba6d4lags5AlKVjiYIIKJZ_e2K0Pg/w400-h300/cake%20brownies%203%20-%20yockelson.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">They were similar in the softer texture and were both not richly chocolatey. Still good chocolate flavor but not quite enough to make your taste buds slap you around. While they were good, I have to admit I'm not sure they were worth all the extra ingredients and fussy little steps like separating eggs and whisking yolks with milk. Or having odd measurements of slicing off a tablespoon of butter from a stick or 3 tablespoons of shortening instead of just quartering a stick of shortening. I bake too much to deal with a lot of fuss. I'm always glad to try a new recipe but this didn't stand out enough to make again with the additional ingredients and steps than a more straightforward recipe for good brownies.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvdrqbcnvFSI-wwtxqgHDe6ugKT9dQbHkZWnyllXsvq2ByluIzuW5hPelxFJkHNO1nqsWdcD861yotavNx3oCmrYeFEzOGgqwmpSOenjxjxF3xfPQAR44F_D-fkfv3wP1Lh89msFbYS6wOUVuYZKC_szjKbQhcJczVpz5kZsdTTa_QG2KOHt-jceUlaTI/s4032/cake%20brownies%204%20-%20yockelson.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvdrqbcnvFSI-wwtxqgHDe6ugKT9dQbHkZWnyllXsvq2ByluIzuW5hPelxFJkHNO1nqsWdcD861yotavNx3oCmrYeFEzOGgqwmpSOenjxjxF3xfPQAR44F_D-fkfv3wP1Lh89msFbYS6wOUVuYZKC_szjKbQhcJczVpz5kZsdTTa_QG2KOHt-jceUlaTI/w400-h300/cake%20brownies%204%20-%20yockelson.jpg" width="400" /></a></div></div>Pastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.com0tag:blogger.com,1999:blog-760980569631717342.post-70279778040023613042024-02-09T04:48:00.000-08:002024-02-09T04:48:05.990-08:00Disney Grand Floridian Chocolate Chip Cookies copycat from Mommy Mouse Clubhouse<div style="text-align: left;"><a href="https://mommymouseclubhouse.com/grand-floridian-chocolate-chip-cookies/" target="_blank">Disney Grand Floridian Chocolate Chip Cookies copycat</a> - made dough January 17, 2024 from <a href="https://mommymouseclubhouse.com/" target="_blank">Mommy Mouse Clubhouse</a> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEied14yTNXDLW4E5K6QdRMxJ5-yyrPjGuRqM4U0uhDqW3OPsD0-8ZAD2Iw4ZwBASa1zV5bfhKiYhG-ci6sCMzkfMP5xz15RpE7MAvbWoV1adh3tzUm8GH0qIyMvN7eQ29T1Hk5G6tRMg6geT1XnKamz6YIRHdpy4BG3i9-KXifus0vjIsXHi6NKmOJ85Cg/s4032/Grand%20Floridian%20CCC%201%20-%20Mommy%20Mouse.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEied14yTNXDLW4E5K6QdRMxJ5-yyrPjGuRqM4U0uhDqW3OPsD0-8ZAD2Iw4ZwBASa1zV5bfhKiYhG-ci6sCMzkfMP5xz15RpE7MAvbWoV1adh3tzUm8GH0qIyMvN7eQ29T1Hk5G6tRMg6geT1XnKamz6YIRHdpy4BG3i9-KXifus0vjIsXHi6NKmOJ85Cg/w400-h300/Grand%20Floridian%20CCC%201%20-%20Mommy%20Mouse.jpg" width="400" /></a></div><div style="text-align: left;">2 1/2 cups all-purpose flour</div><div style="text-align: left;">1 teaspoon baking soda</div><div style="text-align: left;">1/2 teaspoon salt</div><div style="text-align: left;">10 tablespoons butter, softened</div><div style="text-align: left;">1 cup brown sugar</div><div style="text-align: left;">3/4 cup powdered sugar</div><div style="text-align: left;">2 large eggs</div><div style="text-align: left;">2 teaspoons vanilla</div><div style="text-align: left;">12-ounce bag of chocolate chips</div><div style="text-align: left;"><ol style="text-align: left;"><li>In a medium bowl, whisk together flour, baking soda and salt; set aside.</li><li>In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and powdered sugar until light and fluffy, 2-3 minutes.</li><li>Beat in eggs, one at a time, then vanilla, until just combined.</li><li>Add flour mixture in 2 additions, beating on low speed after each addition until just combined. Stir in chocolate chips.</li><li>Portion dough into golf-ball-size dough balls, cover and chill for up to 24 hours.</li><li>When ready to bake, preheat oven to 330 degrees and line baking sheets with parchment paper. Evenly space dough balls on baking sheets and bake 12-14 minutes.</li><li>Remove from oven and let rest on baking sheets for several minutes before transferring to wire rack to cool completely.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixisySG9a3v-kONei0oEyUx2fyHMRamYoyspihRYA76RnNqPXX7h7Qgh9NtmgOWgWJURWKsxkGxsPTD7ysKtXhlTJK4JDzEMZI4a0U4lYVDAO6WrKBRIfOzuep7-22pv8aFjg0yOUvEN5_jPne8sLt8rPlUB1tHJF0oAJTna9U-onmDPAATaYeOArPugw/s4032/Grand%20Floridian%20CCC%202%20-%20Mommy%20Mouse.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixisySG9a3v-kONei0oEyUx2fyHMRamYoyspihRYA76RnNqPXX7h7Qgh9NtmgOWgWJURWKsxkGxsPTD7ysKtXhlTJK4JDzEMZI4a0U4lYVDAO6WrKBRIfOzuep7-22pv8aFjg0yOUvEN5_jPne8sLt8rPlUB1tHJF0oAJTna9U-onmDPAATaYeOArPugw/w400-h300/Grand%20Floridian%20CCC%202%20-%20Mommy%20Mouse.jpg" width="400" /></a></div>I've never been to the Disney Grand Floridian or tried their chocolate chip cookies but a friend mentioned them and wanted my opinion on copycat recipes of the Grand Floridian cookies vs Levain Bakery. I like to have informed opinions so I thought I'd try this copycat. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXB5Z5-FZDIsSNFdttaebIZYTnVp7Pf3_7rNe6A7OT_jpUvZy-LRhKFbRovJrBJLspLkOfea-kX6Z8L9kAPpE08KVeAWmOdVy17lht4w-aOa01NTmEFu6_UNf4QW1Vd0IvTI9s_GUkS2076nDr6b8tqWyogRJNAQr_RagC5Vws9WpjJhG9vf0dw6cHlEg/s4032/Grand%20Floridian%20CCC%203%20-%20Mommy%20Mouse.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXB5Z5-FZDIsSNFdttaebIZYTnVp7Pf3_7rNe6A7OT_jpUvZy-LRhKFbRovJrBJLspLkOfea-kX6Z8L9kAPpE08KVeAWmOdVy17lht4w-aOa01NTmEFu6_UNf4QW1Vd0IvTI9s_GUkS2076nDr6b8tqWyogRJNAQr_RagC5Vws9WpjJhG9vf0dw6cHlEg/w400-h300/Grand%20Floridian%20CCC%203%20-%20Mommy%20Mouse.jpg" width="400" /></a></div>There are a lot of copycats out there for the Disney Grand Floridian cookies (who knew?) but I decided you can't go wrong with a blog that's clearly by a Disney aficionado. This also was slightly different than the typical chocolate chip cookie recipe in that it uses powdered sugar instead of granulated sugar so I figured it'd be worth a try.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Uxg8iIK-Ohw-R2URHWwEEIISuhGjHJqV09bMhgtQKJa58xHP9PTJZxiGy3tkYD121Y5l6t30Xc8YTiFPEeol1ty6JfMPiUwx70H2GFlMvmaRq3jCipgz7i6DvRlq6yGaWX0Kd4FlaQFHGqAdhnq9OhuZyx-vTbaBZqoibyoplywbe_ewFIGm0DA878U/s4032/Grand%20Floridian%20CCC%204%20-%20Mommy%20Mouse.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Uxg8iIK-Ohw-R2URHWwEEIISuhGjHJqV09bMhgtQKJa58xHP9PTJZxiGy3tkYD121Y5l6t30Xc8YTiFPEeol1ty6JfMPiUwx70H2GFlMvmaRq3jCipgz7i6DvRlq6yGaWX0Kd4FlaQFHGqAdhnq9OhuZyx-vTbaBZqoibyoplywbe_ewFIGm0DA878U/w400-h300/Grand%20Floridian%20CCC%204%20-%20Mommy%20Mouse.jpg" width="400" /></a></div>The dough handled well and wasn't too soft or sticky. I like to let chocolate chip cookie dough "age" in the refrigerator for at least a day to develop the flavors and I did that with this as well.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV1HQXrchuVqOWGMXO3N9VgGQZzjMQREmGzyr5KFH7aotzkja-k_VXl5Uuy1kGlw_g2MC0fRf6q12byVvsz8KxomgZJBcZTCPREvNXBN7hEwoi-Rj3WLVxql_z9oH4Xlx9NR_m5GAYbT0uJrQhR0xIASQq4M_VGQy4ansv7YciqDEDwQ5C57TjI3u3pOw/s4032/Grand%20Floridian%20CCC%205%20-%20Mommy%20Mouse.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV1HQXrchuVqOWGMXO3N9VgGQZzjMQREmGzyr5KFH7aotzkja-k_VXl5Uuy1kGlw_g2MC0fRf6q12byVvsz8KxomgZJBcZTCPREvNXBN7hEwoi-Rj3WLVxql_z9oH4Xlx9NR_m5GAYbT0uJrQhR0xIASQq4M_VGQy4ansv7YciqDEDwQ5C57TjI3u3pOw/w400-h300/Grand%20Floridian%20CCC%205%20-%20Mommy%20Mouse.jpg" width="400" /></a></div>The upshot is this is a good cookie. But - and don't come at me, Disney fans - I thought it was just a typical good chocolate chip cookie. It runs more to the bready-chewy side in terms of texture vs the buttery, crisp edges, rich chewy middles side of my more favorite chocolate chip cookie recipes.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIyjFn8MaYqGBURwfBEx-d7huUh9OZeuJi74ZpPJAFG38HnWkyQfiov68d5aMapoozTuilWYaWTzM9J6zVZRhICViEBbtt2GUNO_zQIFeyJ-3-q-dxvhCk3efZ1A7sZwcDC2djvHWLlEKP_XrYToIIMuSaa8GWHFg1gbD7i2_IQj6jML_-txR_plVeNNQ/s4032/Grand%20Floridian%20CCC%206%20-%20Mommy%20Mouse.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIyjFn8MaYqGBURwfBEx-d7huUh9OZeuJi74ZpPJAFG38HnWkyQfiov68d5aMapoozTuilWYaWTzM9J6zVZRhICViEBbtt2GUNO_zQIFeyJ-3-q-dxvhCk3efZ1A7sZwcDC2djvHWLlEKP_XrYToIIMuSaa8GWHFg1gbD7i2_IQj6jML_-txR_plVeNNQ/w400-h300/Grand%20Floridian%20CCC%206%20-%20Mommy%20Mouse.jpg" width="400" /></a></div>I'm sure when you check into the Disney Grand Floridian and get handed warm chocolate chip cookies as part of your experience, it's going to be the best thing ever. In my kitchen, with hundreds, if not thousands, of chocolate chip cookie recipes notched on my baking belt, this is a good recipe that I'm glad I tried but probably won't remember as it didn't stand out. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU7YBcdkPwkbVaAVs1cwrtjG9lAzOYaQsbzbHqyuC97eTlMo6hRDLJ_Go8oU9-3ydoBgC__0rJQcctZQn-mNjup2-cYE4kISLbSS6pjtMgAOtpfTopwTjgVnWaq_IGIGlOMuaVO9gn3q5dJ42IByZlO-UzPZ4dXlRuFUNDWjkxTzstgyiDBiTW0Ttzlt0/s4032/Grand%20Floridian%20CCC%207%20-%20Mommy%20Mouse.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU7YBcdkPwkbVaAVs1cwrtjG9lAzOYaQsbzbHqyuC97eTlMo6hRDLJ_Go8oU9-3ydoBgC__0rJQcctZQn-mNjup2-cYE4kISLbSS6pjtMgAOtpfTopwTjgVnWaq_IGIGlOMuaVO9gn3q5dJ42IByZlO-UzPZ4dXlRuFUNDWjkxTzstgyiDBiTW0Ttzlt0/w400-h300/Grand%20Floridian%20CCC%207%20-%20Mommy%20Mouse.jpg" width="400" /></a></div>We all have different tastes and mine tend to lean more towards the behemoth cookies with crisp edges, caramelized brown sugar-buttery flavor and underbaked middles of <a href="https://pastrychefbaking.blogspot.com/2016/11/levain-bakery-copycat-recipes-mini.html" target="_blank">Levain Bakery copycats</a> or even the last <a href="https://pastrychefbaking.blogspot.com/2024/01/gideons-bakehouse-copycat-chocolate.html" target="_blank">Gideon's Bakehouse copycat recipe</a> I tried. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWHs8p08S51JNBMiLMsdodgpYn2W4qvRYuDzbvaaW_YUWrCC-L46uh54OgBntjjAgWSaEyzRcWsgXvLZ09coOGgDcYFn4Pm9C0TYv7Tm5B08zzCD9wDN-w7pQweZqB-BGJ1f6516uTgkaKUnSbDWjmIkCviWXekyd21yCZ-_T-BEHwCM5NbzV_lB0_1M/s4032/Grand%20Floridian%20CCC%208%20-%20Mommy%20Mouse.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWHs8p08S51JNBMiLMsdodgpYn2W4qvRYuDzbvaaW_YUWrCC-L46uh54OgBntjjAgWSaEyzRcWsgXvLZ09coOGgDcYFn4Pm9C0TYv7Tm5B08zzCD9wDN-w7pQweZqB-BGJ1f6516uTgkaKUnSbDWjmIkCviWXekyd21yCZ-_T-BEHwCM5NbzV_lB0_1M/w400-h300/Grand%20Floridian%20CCC%208%20-%20Mommy%20Mouse.jpg" width="400" /></a></div></div>Pastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.com0tag:blogger.com,1999:blog-760980569631717342.post-17896520945325656292024-02-07T05:50:00.000-08:002024-02-07T05:50:02.702-08:00Soft and Chewy Oatmeal Scotchies from Sally's Baking Addiction<div style="text-align: left;"><a href="https://sallysbakingaddiction.com/oatmeal-scotchies/" target="_blank">Soft and Chewy Oatmeal Scotchies</a> - made dough January 25, 2024 from <a href="https://sallysbakingaddiction.com/" target="_blank">Sally's Baking Addiction</a> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-GrQheErveEsLGvbDvnpjzBqJ1rVI1KpyxqTc7ZeeTK1K57yp3cZZN7GLhuLDZCb9kLl5l_MWNGg0iXXJGCZ2s8yCBhyphenhyphen0ZiKHxOxkGGP6NiqYS1MeigWXniSQRcy95Iige790WOZqOTu47DgXG8aK5JtIzfkZmxjnXNCSrL3uGv-V40UtRa7GVsNngFQ/s4032/oatmeal%20scotchies%201%20-%20sally.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-GrQheErveEsLGvbDvnpjzBqJ1rVI1KpyxqTc7ZeeTK1K57yp3cZZN7GLhuLDZCb9kLl5l_MWNGg0iXXJGCZ2s8yCBhyphenhyphen0ZiKHxOxkGGP6NiqYS1MeigWXniSQRcy95Iige790WOZqOTu47DgXG8aK5JtIzfkZmxjnXNCSrL3uGv-V40UtRa7GVsNngFQ/w400-h300/oatmeal%20scotchies%201%20-%20sally.jpg" width="400" /></a></div><div style="text-align: left;">1 1/2 cups (188 grams) all-purpose flour</div><div style="text-align: left;">1/2 teaspoon cinnamon</div><div style="text-align: left;">1 teaspoon baking soda</div><div style="text-align: left;">3/4 teaspoon salt</div><div style="text-align: left;">1 cup (2 sticks) unsalted butter</div><div style="text-align: left;">1 cup (200 grams) brown sugar</div><div style="text-align: left;">1/2 cup (100 grams) granulated sugar</div><div style="text-align: left;">2 large eggs</div><div style="text-align: left;">1 tablespoons unsulphured or dark molasses</div><div style="text-align: left;">2 teaspoons vanilla extract</div><div style="text-align: left;">3 cups old-fashioned rolled oats</div><div style="text-align: left;">2 cups butterscotch morsels</div><div style="text-align: left;"><ol style="text-align: left;"><li>In a medium bowl, whisk together flour, cinnamon, baking soda and salt.</li><li>In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar until well combined and creamy, 2-3 minutes,</li><li>Add eggs, one at a time, beating after each addition until just combined. Add molasses and vanilla extract, mix to combine.</li><li>Add dry ingredients in 2 additions, beating on low speed until just combined. Add oats and beat to combine. Add butterscotch morsels and mix to evenly disburse.</li><li>Portion dough into small dough balls, cover and chill for several hours or overnight.</li><li>When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper. Evenly space dough balls and bake 13-14 minutes or until edges are set and middles no longer look raw. Do not overbake.</li><li>Remove from oven and let rest on baking sheets for several minutes before transferring to wire rack to cool completely.</li></ol></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggFgASi_2hwoOpXTT4rWCkoWcr1tgvxufPVWBfL_zNffLdgqQCRtc4xL1_D_sgNBo8a3cTHebsDZ64rBUSVmgAhQ_10iKOPpvhPaiKRkToR0cfTQQnYz2NlkiEPg-4xaKvZ0DZ0Vcec6azjW8DP6R-6p28w2T0jbCrj68kAqCmOtMUPTn433H5O8QvW4g/s4032/oatmeal%20scotchies%202%20-%20sally.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggFgASi_2hwoOpXTT4rWCkoWcr1tgvxufPVWBfL_zNffLdgqQCRtc4xL1_D_sgNBo8a3cTHebsDZ64rBUSVmgAhQ_10iKOPpvhPaiKRkToR0cfTQQnYz2NlkiEPg-4xaKvZ0DZ0Vcec6azjW8DP6R-6p28w2T0jbCrj68kAqCmOtMUPTn433H5O8QvW4g/w400-h300/oatmeal%20scotchies%202%20-%20sally.jpg" width="400" /></a></div>I keep saying I find butterscotch too sweet for me so I don't bake with it often. But I think I've unlocked the key to making it more favorable to my taste buds. And that's pairing it with oats. Or more specifically, with oats in a caramelized oatmeal cookie. Like this one.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVAXxtQ-Cf1wfJ2uSwockKq9YB5TyuafJZeYzkhtNHYHudcqoDhII3YMnQr1GG51PNgr2tLLXF_VEIfjOWzbOQi22PnhyphenhyphendEC2WHYLbCug5D9S84FjAAIl-GL1eRKthn2R1r6UaDJaZQhHGc1gtgtigyHFhuqWZzsT0po37QcJm7XEysZxuboC_G78u56Y/s4032/oatmeal%20scotchies%203%20-%20sally.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVAXxtQ-Cf1wfJ2uSwockKq9YB5TyuafJZeYzkhtNHYHudcqoDhII3YMnQr1GG51PNgr2tLLXF_VEIfjOWzbOQi22PnhyphenhyphendEC2WHYLbCug5D9S84FjAAIl-GL1eRKthn2R1r6UaDJaZQhHGc1gtgtigyHFhuqWZzsT0po37QcJm7XEysZxuboC_G78u56Y/w400-h300/oatmeal%20scotchies%203%20-%20sally.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4G21pwbUoFvhzFla66NabmKCzwJAyMiw5YRxDHzjPxWogeEiW0c8LLL8qsQI2ccpZ39iAyDMkDkXweYHQJwGSSXow2V40AvRKDO197TGeXYTojOWIkokg6bA4chHdNMiXVVwWlVva72ulVcwmeqm78CPVSSg6cKHikFLO-wp9LxnSJewO24ZI3-wGZ-8/s4032/oatmeal%20scotchies%204%20-%20sally.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4G21pwbUoFvhzFla66NabmKCzwJAyMiw5YRxDHzjPxWogeEiW0c8LLL8qsQI2ccpZ39iAyDMkDkXweYHQJwGSSXow2V40AvRKDO197TGeXYTojOWIkokg6bA4chHdNMiXVVwWlVva72ulVcwmeqm78CPVSSg6cKHikFLO-wp9LxnSJewO24ZI3-wGZ-8/w400-h300/oatmeal%20scotchies%204%20-%20sally.jpg" width="400" /></a></div>These did spread a bit so don't make the dough balls too big or you may not be able to fit them into a large round cookie cutter to swirl them to a more uniform shape once they come out of the oven. I managed it with most but not all.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTHaXx8m3Krn1ThB6u8Xa5Omipiy5iEWr1H33B70q8cniH4OlF0g_RcWUdqla5I8RMlFunpyngT6aR8uGQOXlW4SwZhog_Fn0zgGcx_LXiQNKZQrT1QgwA1IC6XxgdvWfCBdwmnnIUCmjShJuqwgH9Ag6yhEQUz2CIYsSj_0PultGOjwjfcDTxY0VrXg/s4032/oatmeal%20scotchies%205%20-%20sally.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTHaXx8m3Krn1ThB6u8Xa5Omipiy5iEWr1H33B70q8cniH4OlF0g_RcWUdqla5I8RMlFunpyngT6aR8uGQOXlW4SwZhog_Fn0zgGcx_LXiQNKZQrT1QgwA1IC6XxgdvWfCBdwmnnIUCmjShJuqwgH9Ag6yhEQUz2CIYsSj_0PultGOjwjfcDTxY0VrXg/w400-h300/oatmeal%20scotchies%205%20-%20sally.jpg" width="400" /></a></div>Still, regardless of appearance, these were fantastic. Yes, the butterscotch morsels were still sweet but their sweetness was offset by the sturdiness of the oats and the caramelization of the cookie from baking provided a complement to the flavor. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPSzzQdM2A5O7dPIhyphenhyphenFYH6YDtAqEPbJV6KYuFahh31-R_K_aHcwHKI8mOkVE15sxaZQW4vjLEC47vaSraXW9SawHjjC5MFh7Yd61vyzs66XLxmWTyr8RQbxcnMckZrEoR0IP7Hx8ahFa6bphzKHXvBJJAN3x55Dwqa96tE-9jTxQqcU1hNmPq0h0LHs7w/s4032/oatmeal%20scotchies%206%20-%20sally.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPSzzQdM2A5O7dPIhyphenhyphenFYH6YDtAqEPbJV6KYuFahh31-R_K_aHcwHKI8mOkVE15sxaZQW4vjLEC47vaSraXW9SawHjjC5MFh7Yd61vyzs66XLxmWTyr8RQbxcnMckZrEoR0IP7Hx8ahFa6bphzKHXvBJJAN3x55Dwqa96tE-9jTxQqcU1hNmPq0h0LHs7w/w400-h300/oatmeal%20scotchies%206%20-%20sally.jpg" width="400" /></a></div>I enjoyed the heartiness of the test cookie and these appeared to ship well since they were pretty sturdy. The texture at the edges was crisp and the middle was nicely chewy from the oats.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCiIH58cth8-z8fVUzCGzXNNvOUXZ6WcZ9CDXvBG9roGWPbdRDc3RFAYxucGvgVfXQcYjtQ0n0s27Ef5x-KzkTN8kyscjO9AzxHKkwJeU29LIEkGXbhbPp4knGdxpsn0_rKWpm_SPVry97ELicw5KToWmnt76uSUXbNB2peCLcg9bSNEWYiUUXji6cvWc/s4032/oatmeal%20scotchies%207%20-%20sally.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCiIH58cth8-z8fVUzCGzXNNvOUXZ6WcZ9CDXvBG9roGWPbdRDc3RFAYxucGvgVfXQcYjtQ0n0s27Ef5x-KzkTN8kyscjO9AzxHKkwJeU29LIEkGXbhbPp4knGdxpsn0_rKWpm_SPVry97ELicw5KToWmnt76uSUXbNB2peCLcg9bSNEWYiUUXji6cvWc/w400-h300/oatmeal%20scotchies%207%20-%20sally.jpg" width="400" /></a></div>Pastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.com0tag:blogger.com,1999:blog-760980569631717342.post-4495205121598075712024-02-04T06:23:00.000-08:002024-02-04T06:23:26.649-08:00Sour Cream Brownies by Lisa Yockelson<div style="text-align: left;"><span style="color: #2b00fe;"><b>Sour Cream Brownies</b></span> - made January 25, 2024 from <a href="https://www.amazon.com/Brownies-Blondies-American-Baking-Classics/dp/0060167513/ref=sr_1_1?crid=21VN1CYUNYTB&keywords=brownies+and+blondies+by+lisa+yockelson&qid=1697981991&sprefix=brownies+and+blondies+by+lisa+yockelson%2Caps%2C127&sr=8-1" target="_blank">Brownies & Blondies</a> by Lisa Yockelson</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5Ql0qzu0uNRrHb__QnHkc3AOehWKWa73Rc3zVW5vUdkgRVSIJ68BDl7c5xJf7cns1zLwh0vvNueekFfiLkzusb20jjQ5qWXPi6E4APDyxEQbap2AZbZL9-x_irhgo76hrQVvQ2c_w-9seC82pzPEJ-wdPS62AQiqobuUAX21V_ECnYj-31vtjLu8Y7E/s4032/Sour%20cream%20brownies%201%20-%20yockelson.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5Ql0qzu0uNRrHb__QnHkc3AOehWKWa73Rc3zVW5vUdkgRVSIJ68BDl7c5xJf7cns1zLwh0vvNueekFfiLkzusb20jjQ5qWXPi6E4APDyxEQbap2AZbZL9-x_irhgo76hrQVvQ2c_w-9seC82pzPEJ-wdPS62AQiqobuUAX21V_ECnYj-31vtjLu8Y7E/w400-h300/Sour%20cream%20brownies%201%20-%20yockelson.jpg" width="400" /></a></div><div style="text-align: left;">3/4 cup unsifted all-purpose flour</div><div style="text-align: left;">1 tablespoon unsweetened cocoa</div><div style="text-align: left;">1/4 teaspoon baking powder</div><div style="text-align: left;">1/4 teaspoon salt </div><div style="text-align: left;">1/3 cup miniature semisweet chocolate chips</div><div style="text-align: left;">5 tablespoons unsalted butter</div><div style="text-align: left;">3 ounces unsweetened chocolate</div><div style="text-align: left;">1 cup granulated sugar</div><div style="text-align: left;">2 extra large eggs</div><div style="text-align: left;">1/4 cup sour cream</div><div style="text-align: left;">1 teaspoon chocolate extract</div><div style="text-align: left;">1 teaspoon vanilla extract</div><div style="text-align: left;"><ol style="text-align: left;"><li>Preheat oven to 350 degrees F. Line an 8 x 8-inch baking pan with foil and lightly spray with nonstick cooking spray.</li><li>In a small bowl, whisk together flour, cocoa, baking powder and salt. Toss 1 teaspoon of the mixture with the mini chocolate chips; set aside.</li><li>In the top of a double boiler set over hot water, melt butter and unsweetened chocolate, whisking until completely melted and combined. Remove from heat and let cool slightly.</li><li>Add sugar to melted chocolate mixture, whisking to combine. Add eggs, one at a time, whisking after each addition to combine. Add sour cream, chocolate extract and vanilla extract, mixing to combine.</li><li>Add dry ingredients and mix to combine. Stir in mini chocolate chips. Spread batter into prepared pan, smoothing into an even layer.</li><li>Bake for 25-30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Remove from heat and let cool completely.</li></ol></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhepZZVgTmTppdDcKOlhmgxvxIQAm4DrgZyQtbBcVzG-6V1ubAA9IgffK_zjO_y9jyQlaRUNFEkGU0VIetUSJHdxUPEZr_Fi00XA8obP7iGpuMePjO3EHLeg5tk7L9CX1059GpGT2BzvpeIGeQchn7pfEAU4ABMAAmTBq0r2WChl-JdFoX52Uj8JBNG1Ns/s4032/Sour%20cream%20brownies%202%20-%20yockelson.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhepZZVgTmTppdDcKOlhmgxvxIQAm4DrgZyQtbBcVzG-6V1ubAA9IgffK_zjO_y9jyQlaRUNFEkGU0VIetUSJHdxUPEZr_Fi00XA8obP7iGpuMePjO3EHLeg5tk7L9CX1059GpGT2BzvpeIGeQchn7pfEAU4ABMAAmTBq0r2WChl-JdFoX52Uj8JBNG1Ns/w400-h300/Sour%20cream%20brownies%202%20-%20yockelson.jpg" width="400" /></a></div>I went back to the queen of brownie recipes for this one. I'm making my usual sporadic effort to use recipes from baking books I have, all nicely gathering dust on my bookshelves.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3PdKvQSnJMspBsEkMpEKSOSqz_wTqtAzJljjczZBUIQNE7bDzykXlGsQiL1_LCJ2tVdZDotsLK-jTeLZJH6PZiK8qE4VaK4L0y6Q1cG0LDDKCmS50V16xT3VY5JSA-5ax257gngCpp4c9l3XqawhcXd0B8UmErVQd6FlpWe2IFeRCJKyB2V8YOQjqglA/s4032/Sour%20cream%20brownies%203%20-%20yockelson.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3PdKvQSnJMspBsEkMpEKSOSqz_wTqtAzJljjczZBUIQNE7bDzykXlGsQiL1_LCJ2tVdZDotsLK-jTeLZJH6PZiK8qE4VaK4L0y6Q1cG0LDDKCmS50V16xT3VY5JSA-5ax257gngCpp4c9l3XqawhcXd0B8UmErVQd6FlpWe2IFeRCJKyB2V8YOQjqglA/w400-h300/Sour%20cream%20brownies%203%20-%20yockelson.jpg" width="400" /></a></div>Fortunately, brownies are a staple in almost every care package I send to deployed military service members for Soldiers Angels so I can try as many brownie recipes I want and have something that ships well and is appreciated at their destination.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtpPrcqaze2W9C0c3_B4ZaEmskdNYUNm5RoxHWafWbNy1WzLbK03EdyUU4CX641DdYVKF5cncwsEGER1qVLCrteMy8r63wTSff8BvNrLrANR94bTWiJ9db0HYeFFmP6zTZ8K6HcYmFpzW7vKjwp5OpYwYiAqJhkW9q2znbbUyZj1sgEEUfK7rJXKVFoSA/s4032/Sour%20cream%20brownies%204%20-%20yockelson.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtpPrcqaze2W9C0c3_B4ZaEmskdNYUNm5RoxHWafWbNy1WzLbK03EdyUU4CX641DdYVKF5cncwsEGER1qVLCrteMy8r63wTSff8BvNrLrANR94bTWiJ9db0HYeFFmP6zTZ8K6HcYmFpzW7vKjwp5OpYwYiAqJhkW9q2znbbUyZj1sgEEUfK7rJXKVFoSA/w400-h300/Sour%20cream%20brownies%204%20-%20yockelson.jpg" width="400" /></a></div>This one had a softer bite than <a href="https://pastrychefbaking.blogspot.com/2022/01/my-go-to-brownie-recipe-valentines-day.html" target="_blank">my go-to brownie recipe</a> and wasn't an intensely chocolatey but was still good and easy to make, two requirements for brownie bakes. I didn't have enough mini chocolate chips so I went with regular-sized ones. But, given the softer texture of the brownie, the large chips were a little jarring. At least to me as I prefer a straightforward fudgy texture with no chip interference. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1TtjpqXcSYtIpWUrZ31_TfECf5zXCxv1i8KS8KDrNKsONCvtZ47wLxPmiWT-hoOOnWmhERkpodpp1QxYw5Cwn36h5N0i9bBX1IuHKj3cyzZji38rYfwGLWngKAryA6liivihrpbnZ22ueqgozEIkRDLomSBCr_lYPpjNNBkg3aGgg3IMIcv3MxUe88Y/s4032/Sour%20cream%20brownies%205%20-%20yockelson.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1TtjpqXcSYtIpWUrZ31_TfECf5zXCxv1i8KS8KDrNKsONCvtZ47wLxPmiWT-hoOOnWmhERkpodpp1QxYw5Cwn36h5N0i9bBX1IuHKj3cyzZji38rYfwGLWngKAryA6liivihrpbnZ22ueqgozEIkRDLomSBCr_lYPpjNNBkg3aGgg3IMIcv3MxUe88Y/w400-h300/Sour%20cream%20brownies%205%20-%20yockelson.jpg" width="400" /></a></div>Still, these were good and if you've got a little sour cream to use up, this is a solid recipe to make. You can't taste the tanginess of the sour cream given the chocolate but the sour cream adds to the softer texture.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK2_C5OZ4_tPQXpGMl54CbTnkJnzNnNC-rtHk4RiMPvp4bCcOUw69bf7BPYxqIukFh0n5dO4G1AFXSc9nVcHg4Qd2oTYe7ISbpyGNWFyzEHnVX1cb30rTnBCVQavCqHEb42p3znnUdmNsRbVhZ7KhQmnjE94C-2LJ1zA5AOUV8EfiYTEQ4XKiZhZhyphenhyphentYY/s4032/Sour%20cream%20brownies%206%20-%20yockelson.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK2_C5OZ4_tPQXpGMl54CbTnkJnzNnNC-rtHk4RiMPvp4bCcOUw69bf7BPYxqIukFh0n5dO4G1AFXSc9nVcHg4Qd2oTYe7ISbpyGNWFyzEHnVX1cb30rTnBCVQavCqHEb42p3znnUdmNsRbVhZ7KhQmnjE94C-2LJ1zA5AOUV8EfiYTEQ4XKiZhZhyphenhyphentYY/w400-h300/Sour%20cream%20brownies%206%20-%20yockelson.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4TN-g7vwpII3WIAnpI5g29kAUjM6BMlhpwTigvDRSI3FrKlP0rulQ4SEAXMD2WYHY3QTEHyjDKwukm7sQZjc2Mt3p9yo37AbmrxYsq5_PpC0zfiyOQISs9n66_RcA2LBJeOnA1ZbFdN-es0hqWnTB799wltvfMZ73R50n8risng82S46pBfO6EDh5jdg/s4032/Sour%20cream%20brownies%207%20-%20yockelson.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4TN-g7vwpII3WIAnpI5g29kAUjM6BMlhpwTigvDRSI3FrKlP0rulQ4SEAXMD2WYHY3QTEHyjDKwukm7sQZjc2Mt3p9yo37AbmrxYsq5_PpC0zfiyOQISs9n66_RcA2LBJeOnA1ZbFdN-es0hqWnTB799wltvfMZ73R50n8risng82S46pBfO6EDh5jdg/w400-h300/Sour%20cream%20brownies%207%20-%20yockelson.jpg" width="400" /></a></div>Pastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.com0tag:blogger.com,1999:blog-760980569631717342.post-58196082008471498232024-02-01T05:27:00.000-08:002024-02-01T05:27:00.377-08:00Marlie's Vanilla Butter Springerle Cookies from Springerle Joy (Stamped Cookies #36)<div style="text-align: left;"><span style="color: #2b00fe;"><b>Marlie's Vanilla Butter Springerle Cookies</b></span> - made dough January 23, 2024 from Springerle Joy</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgebfkZmfHrCXAKGgJvnwkQMBNnjPTOafDLcTcBZQa_OpBiSphtdAB0rBl1VszL90bJtVG40DaO1PK0isrldQ4SRdI_I4hyphenhyphenyefSIREYuMt_emMcflorMx8YglKUEbRVasVsRFv5fEoM-Le8AsvdXg8cBabLCjK8nGoh32GsrhbtjuSVjWuDkVjWMIQCyHY/s4032/Marlie%20vanilla%20butter%20springerle%201%20-%20springerle%20joy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgebfkZmfHrCXAKGgJvnwkQMBNnjPTOafDLcTcBZQa_OpBiSphtdAB0rBl1VszL90bJtVG40DaO1PK0isrldQ4SRdI_I4hyphenhyphenyefSIREYuMt_emMcflorMx8YglKUEbRVasVsRFv5fEoM-Le8AsvdXg8cBabLCjK8nGoh32GsrhbtjuSVjWuDkVjWMIQCyHY/w400-h300/Marlie%20vanilla%20butter%20springerle%201%20-%20springerle%20joy.jpg" width="400" /></a></div><div style="text-align: left;">250 grams butter, room temperature</div><div style="text-align: left;">150 grams confectioners' sugar</div><div style="text-align: left;">2 teaspoons vanilla extract</div><div style="text-align: left;">1 large egg</div><div style="text-align: left;">450 grams all-purpose flour</div><div style="text-align: left;">1/2 teaspoon salt</div><div style="text-align: left;"><ol style="text-align: left;"><li>In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, confectioners' sugar and vanilla extract until well combined and creamy. Add the egg and mix until well combined.</li><li>Add the flour and salt and mix on low speed until dough forms and no more floury streaks remain. Press into a thick disc and wrap completely in plastic wrap. Chill for 2 hours.</li><li>Once chilled, stamp cookies with your cookie stamps. I pinch off pieces of dough, roll into balls, flatten into discs, roll in granulated sugar then stamp each piece.</li><li>Chill or freeze stamped cookies for several hours or overnight.</li><li>When ready to bake, preheat oven to 325 degrees F. Line baking sheets with parchment paper. Evenly space cookies on baking sheets. Bake 15-20 minutes, depending on the size of the cookies, or until bottoms or edges are just beginning to turn light golden brown. Remove from oven and let rest on baking sheets for several minutes before transferring to wire rack to cool completely. </li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgZmYT0Jv9pYiqZII3cIXa6Sw3Q75EeG7vLCZmhvATnchnRIN5pOM3pOJM5Z3eDq98hI6447FA7ZdnzpiBcitzv-7SMk5qV9mTPoqRRXA0O3pbSQ2vzNCDxWneDj3zXZ9CsWaKZ1lDLE1HcaR-OOPZ4U2FGJytthyeXn3ct4dbdfbEkOBKS70bPVq8BI/s4032/Marlie%20vanilla%20butter%20springerle%202%20-%20springerle%20joy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgZmYT0Jv9pYiqZII3cIXa6Sw3Q75EeG7vLCZmhvATnchnRIN5pOM3pOJM5Z3eDq98hI6447FA7ZdnzpiBcitzv-7SMk5qV9mTPoqRRXA0O3pbSQ2vzNCDxWneDj3zXZ9CsWaKZ1lDLE1HcaR-OOPZ4U2FGJytthyeXn3ct4dbdfbEkOBKS70bPVq8BI/w400-h300/Marlie%20vanilla%20butter%20springerle%202%20-%20springerle%20joy.jpg" width="400" /></a></div>Yes, it's the season for schmaltzy hearts so I had to bust out my heart stamp. But I also still like my ladyfinger stamps so I had to use those as well to try out this recipe. I don't know that I would consider these real springerle cookies as they're not made the same way as traditional springerle and they don't taste the same. Rather, these are more like butter cookies. Truly good butter cookies that hold their impressions well and that's all I ask of a stamped cookie recipe.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkwmoUV5Z2HAaRRM8Gz8DXRLG6PzxfD76pCOWBDiRiCZA0cWlGgbD76r6jwFdja41ZjxsBvaT4rsMLWnPLHZvN-ST7MckP9dxHe6V6rJwZn4piji6PfInPvLKCZZRwaj1wO8O5F4dIikNT2dtNUi9VUp19HJ8ay9HPk-1w5KzbHoQjtdy-aEjHkc_Gky4/s4032/Marlie%20vanilla%20butter%20springerle%203%20-%20springerle%20joy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkwmoUV5Z2HAaRRM8Gz8DXRLG6PzxfD76pCOWBDiRiCZA0cWlGgbD76r6jwFdja41ZjxsBvaT4rsMLWnPLHZvN-ST7MckP9dxHe6V6rJwZn4piji6PfInPvLKCZZRwaj1wO8O5F4dIikNT2dtNUi9VUp19HJ8ay9HPk-1w5KzbHoQjtdy-aEjHkc_Gky4/w400-h300/Marlie%20vanilla%20butter%20springerle%203%20-%20springerle%20joy.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA0yP-MgLeF5pmOb21yb3TQ6ApENsLnv_37HqLW7UGDWIve2hIKFWw_sQuqOaZj7wpfnqU5mIbqmcISRhc51L4VQEIJppd_XZ71hJobRlwaWOxybm5rPaD_t4YNvhN15e9MAklILoqvtZmkfprXXAzwDYuqE3Rry6R81S5Dn-2SG1l8D2qzp7Le3TKvtc/s4032/Marlie%20vanilla%20butter%20springerle%204%20-%20springerle%20joy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA0yP-MgLeF5pmOb21yb3TQ6ApENsLnv_37HqLW7UGDWIve2hIKFWw_sQuqOaZj7wpfnqU5mIbqmcISRhc51L4VQEIJppd_XZ71hJobRlwaWOxybm5rPaD_t4YNvhN15e9MAklILoqvtZmkfprXXAzwDYuqE3Rry6R81S5Dn-2SG1l8D2qzp7Le3TKvtc/w400-h300/Marlie%20vanilla%20butter%20springerle%204%20-%20springerle%20joy.jpg" width="400" /></a></div>The dough was a little soft after I mixed it so I did chill it for more than 30 minutes so it wouldn't stick to my cookie molds/stamps.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCbOVNuq-5PzD0WnWRh-WffdIj5SbRBmdE0quLrc3e_8XcicaP1SakUH5y8wBCuhbpzHzDzOPPqVZivRimd-y7gL4VQGPHbB5zMkRSYqMEztSs_ih3gzdQdqUF0laNtx8Mk1J_HleJg371TZoA7Ml-l8zs4oi5sT6SntbvqCy8Lt33uqb5CDG32p49zSQ/s4032/Marlie%20vanilla%20butter%20springerle%205%20-%20springerle%20joy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCbOVNuq-5PzD0WnWRh-WffdIj5SbRBmdE0quLrc3e_8XcicaP1SakUH5y8wBCuhbpzHzDzOPPqVZivRimd-y7gL4VQGPHbB5zMkRSYqMEztSs_ih3gzdQdqUF0laNtx8Mk1J_HleJg371TZoA7Ml-l8zs4oi5sT6SntbvqCy8Lt33uqb5CDG32p49zSQ/w400-h300/Marlie%20vanilla%20butter%20springerle%205%20-%20springerle%20joy.jpg" width="400" /></a></div>Then I froze the stamped cookies overnight to ensure the impressions would hold during baking. For the most part, they held really well. The design has some finer details that blurred a bit in baking but I was pretty pleased with how they turned out.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge8U7AzfSdEfXvBnN90KFXGgW9FZh11YYgHcJY8beoId8rd9ZB3ksFKpb8fbF3qflSVcUWUziSrDOzBz9LlCN_au8NSO68dsEpVPegELPlKQWQTDPFDBIjsAQrgsXUDlIR_Hq24lEksaN0Z6oMb_0o6Eho0wfFvF-j-_kyCkdjxxGcCCqMZZJAIynURmg/s4032/Marlie%20vanilla%20butter%20springerle%206%20-%20springerle%20joy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge8U7AzfSdEfXvBnN90KFXGgW9FZh11YYgHcJY8beoId8rd9ZB3ksFKpb8fbF3qflSVcUWUziSrDOzBz9LlCN_au8NSO68dsEpVPegELPlKQWQTDPFDBIjsAQrgsXUDlIR_Hq24lEksaN0Z6oMb_0o6Eho0wfFvF-j-_kyCkdjxxGcCCqMZZJAIynURmg/w400-h300/Marlie%20vanilla%20butter%20springerle%206%20-%20springerle%20joy.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFFZRufT96ohFTe1JcUg6vktXCxyd4sFkPtXnQokoLWRId1Gd4ndyF9RQlbH0J9P5dR6md5h9LvqroTe7OXDks1dYOpBxgUIzAYo-wMU36iXYkU2kISAK03mjmB5bl5FiDDw91DLfxNvtoSorQn1sXm0t0u7hD7ILMpn2G60nn5_JSDiM-UvVus8sar4I/s4032/Marlie%20vanilla%20butter%20springerle%207%20-%20springerle%20joy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFFZRufT96ohFTe1JcUg6vktXCxyd4sFkPtXnQokoLWRId1Gd4ndyF9RQlbH0J9P5dR6md5h9LvqroTe7OXDks1dYOpBxgUIzAYo-wMU36iXYkU2kISAK03mjmB5bl5FiDDw91DLfxNvtoSorQn1sXm0t0u7hD7ILMpn2G60nn5_JSDiM-UvVus8sar4I/w400-h300/Marlie%20vanilla%20butter%20springerle%207%20-%20springerle%20joy.jpg" width="400" /></a></div>Taste-wise, these were what a good butter cookie should taste like. Make sure you use fresh butter as, well, it IS a butter cookie and that's what you're going to taste. I used Kerrygold as I find European butter has more flavor than American butter. I like to bake these until you can see the golden color at the edges so they caramelize a bit for more flavor. The texture is somewhere between not-quite-crunchy like a Biscoff cookie but not soft-chewy like a Crumbl cookie. It's somewhere in the middle of chewy-crunch. And good.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHhSytpNhaJ37Osseb1LfftTtHif0YN01ozqv4kDPlIwxNcBodsLfyzAJMsY2zYqLgKcaUlzM_U2qnQz0yEZA5wSmnkmaswXKiYZecwaSat1_QdieNOqsIxzL2gltjZui594wl1DEUSCL7nLl8Qgi93ytTSuABJEZcHxJWELFuzfovzEbsr5m97BUUhy0/s3489/Marlie%20vanilla%20butter%20springerle%208%20-%20springerle%20joy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3489" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHhSytpNhaJ37Osseb1LfftTtHif0YN01ozqv4kDPlIwxNcBodsLfyzAJMsY2zYqLgKcaUlzM_U2qnQz0yEZA5wSmnkmaswXKiYZecwaSat1_QdieNOqsIxzL2gltjZui594wl1DEUSCL7nLl8Qgi93ytTSuABJEZcHxJWELFuzfovzEbsr5m97BUUhy0/w400-h346/Marlie%20vanilla%20butter%20springerle%208%20-%20springerle%20joy.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_LEfeGNqJwcahsKFniA39MzhBi1lFfPphjtsxrKEjNDeQC7FjbEMDEOJNORTnPO2pLN39MwtJPoaItsvBGIYfLialdzuQxDDCcuVB_x9ij2bfn4Ot22-3ev_tvHKlAG7cUw4IbJLxNfPi1tvzUtDe6TMCqx6Uk_TPaNK0BRMImW-Ni5-4g-PQVnCkWWw/s4032/Marlie%20vanilla%20butter%20springerle%209%20-%20springerle%20joy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_LEfeGNqJwcahsKFniA39MzhBi1lFfPphjtsxrKEjNDeQC7FjbEMDEOJNORTnPO2pLN39MwtJPoaItsvBGIYfLialdzuQxDDCcuVB_x9ij2bfn4Ot22-3ev_tvHKlAG7cUw4IbJLxNfPi1tvzUtDe6TMCqx6Uk_TPaNK0BRMImW-Ni5-4g-PQVnCkWWw/w400-h300/Marlie%20vanilla%20butter%20springerle%209%20-%20springerle%20joy.jpg" width="400" /></a></div></div>Pastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.com2tag:blogger.com,1999:blog-760980569631717342.post-41776021811545242332024-01-30T05:58:00.000-08:002024-01-30T05:58:45.609-08:00Crumbl Cookies review #66 - Cinnamon Square and Cannoli (revisited)<div style="text-align: left;"><a href="https://crumblcookies.com/" target="_blank">Crumbl Cookies</a> review #66 - Cinnamon Square and revisiting Cannoli</div><div style="text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTeTPkGxBHCOcxFEGAnAOPENalMFiRAoFX2Q57krwa9dNRJG9XWAeMqZZnx43MsSUIFLPj3T2wDIra9CFWlQSwXfo78ThmXutMBxACfCOYFNJqEaVURWX1CTTwmP7Hrfm9vHtfpItSRxu_SkTzYtYOzz-bLClrHwJ5J6Jzh3JL0C-b8MFsIH1P1E_9XBc/s4032/Crumbl%20cinnamon%20square%201.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTeTPkGxBHCOcxFEGAnAOPENalMFiRAoFX2Q57krwa9dNRJG9XWAeMqZZnx43MsSUIFLPj3T2wDIra9CFWlQSwXfo78ThmXutMBxACfCOYFNJqEaVURWX1CTTwmP7Hrfm9vHtfpItSRxu_SkTzYtYOzz-bLClrHwJ5J6Jzh3JL0C-b8MFsIH1P1E_9XBc/w400-h300/Crumbl%20cinnamon%20square%201.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cinnamon Square</td></tr></tbody></table>Last week, Crumbl put out what (to me) turned out to be a "controversial" baked good. If you can classify it enough of a First World problem to be controversial. I would insert an eye roll here and say it's just a cookie but apparently that was part of the buzz in that it wasn't a cookie. They billed it as not a cookie and not a cinnamon roll but a "cinnamon square".<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7O-1QYASSWGTZL9EAq9T5Hm_S5EkW_SlGYAZM0JJbtKYnPo2JE-LHlyBOgEtDfhJ7ea2emWD5lkduulKivcmPYrvwbqQn7RZHtnZ-2MdXfh6VX_ikhg04S3So1xCEWgqVkxyjl3S_c-VMVLtGKV7O0SDK0xRwj_UuhzWPErjkPos7mwMRTF9D7yqEc3U/s4032/Crumbl%20menu%201.24.2024.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7O-1QYASSWGTZL9EAq9T5Hm_S5EkW_SlGYAZM0JJbtKYnPo2JE-LHlyBOgEtDfhJ7ea2emWD5lkduulKivcmPYrvwbqQn7RZHtnZ-2MdXfh6VX_ikhg04S3So1xCEWgqVkxyjl3S_c-VMVLtGKV7O0SDK0xRwj_UuhzWPErjkPos7mwMRTF9D7yqEc3U/w400-h300/Crumbl%20menu%201.24.2024.jpg" width="400" /></a></div>I'll save you the mind bend and tell you straight up it was a little cinnamon cake with cream cheese frosting. Served in its own container inserted in the pink box. That's it. It's a cake. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim408j9TZStHpmcHhtDklL7qrJ91k1PEWDgWVVip4NAFKfUDOUVjQlBUMATHckqVpE0MjR3secpDseaRtQ5QScIcdka7BpQswTgWE3J3FWqdwxCMrEzEPb9AkYsNwUDPM-XvQSPn6BUvlOPtU43UjOnR0wSj3-SKtEIuTXebfO0DkVX9JdFN5nyQuz-l4/s4032/Crumbl%20display%201.24.2024.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim408j9TZStHpmcHhtDklL7qrJ91k1PEWDgWVVip4NAFKfUDOUVjQlBUMATHckqVpE0MjR3secpDseaRtQ5QScIcdka7BpQswTgWE3J3FWqdwxCMrEzEPb9AkYsNwUDPM-XvQSPn6BUvlOPtU43UjOnR0wSj3-SKtEIuTXebfO0DkVX9JdFN5nyQuz-l4/w400-h300/Crumbl%20display%201.24.2024.jpg" width="400" /></a></div>It was actually a pretty good cake. At least the one I got was. My (reminder: First World) issue with it is I don't go to Crumbl for cakes. I go for cookies. I make copycat cookies, some of which are as good or better than the OG and others that miss the mark completely. This? I can make this. It's not that hard either. I've made worse, I've made better. I can make better far more times than I can make worse when it comes to cakes.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYl-rXaE-Pnw4NujMe5u12I-Op1u1SdnB5QrLMIpeegPpltIdSh2soXoY51h3CIBiPJr0CVbPnk8L-XPZawVTw4xxr2IMUP5A1b-Qu1I8faoAuE2-OQrHsdfUcMMN_YPB4w-ILaS9p-Vboqe0xt9MIifvuIK4AvS86dvsSCboH0n1F6WN3GAVtK2i66vM/s4032/Crumbl%20cinnamon%20square%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYl-rXaE-Pnw4NujMe5u12I-Op1u1SdnB5QrLMIpeegPpltIdSh2soXoY51h3CIBiPJr0CVbPnk8L-XPZawVTw4xxr2IMUP5A1b-Qu1I8faoAuE2-OQrHsdfUcMMN_YPB4w-ILaS9p-Vboqe0xt9MIifvuIK4AvS86dvsSCboH0n1F6WN3GAVtK2i66vM/w400-h300/Crumbl%20cinnamon%20square%202.jpg" width="400" /></a></div>The other issues people posted about was their cake didn't have any cinnamon, very little cinnamon, was raw in the middle, was dry and bland and so on. So it appears this one has a lot of quality control issues, depending on the store you go to. Thankfully, my store did their usual bang up job and I got a nice little cake with cream cheese frosting. I did point out on the Crumbl fan page (yes, it's a thing) that this offering doesn't really fit well with the usual elements for the typical fan. Meaning you can't eat it with your fingers without creating an unholy mess so you need to bring a fork or ask for one at the store (if they have it - mine didn't advertise that they did nor did it occur to me at the time to ask) or wait until you get home. Sorry, you "I ate it in the parking lot" people. This also cost 49 cents more than the cookie price. Not a big deal since, again me, I was raised by first generation immigrants who instilled that if you can't afford it, don't buy it. I can afford another 49 cents so I bought it without complaint. Other people complained (now can I insert my eye roll?). Funny enough, apparently you can't offer constructive feedback on a fan page without having people double down on how delicious their cinnamon square was, it's now in their top 5, they would drive miles and miles for it, no one complained at their store, it's a nice change, they hope it's permanent on the menu and so on. That's cool. We're all different with different opinions. I ain't arguing with people about a not-a-cookie. I'm glad I tried it. I don't need to get it again. I can make my own. One hopefully that isn't 920 calories for a little square. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNtWF0eKSb1rYw0j4NJe_FmFeaS0uaTl-vu7WVvq9ZLkCF-FEizy_wVxhC9JuUzKoDSVA6ABv-PVQK71lNBusRQ6zSd-ayYoFfgScjMHRwPaV89w1GSSXNmXMHUDK-Mvv_wtzHO8VXWDgavCYEZ_UoVAvwNni2qVzLmoqskGmcmhwcsPHYCZUyZrsd-Yw/s4032/Crumbl%20cinnamon%20square%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNtWF0eKSb1rYw0j4NJe_FmFeaS0uaTl-vu7WVvq9ZLkCF-FEizy_wVxhC9JuUzKoDSVA6ABv-PVQK71lNBusRQ6zSd-ayYoFfgScjMHRwPaV89w1GSSXNmXMHUDK-Mvv_wtzHO8VXWDgavCYEZ_UoVAvwNni2qVzLmoqskGmcmhwcsPHYCZUyZrsd-Yw/w400-h300/Crumbl%20cinnamon%20square%203.jpg" width="400" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRARCn0fjtpjAF17qGF6Ngg5RSIM7A5OpTxOotcY_WOR4-7PFwI3ieA0zvNXgM1kWmfi8YCXroxYbzVe356qYcShBgNxDLMgvXH-XHthDESoKV69PxcjtRWOoRsFj7UNkBlUsDn0RJ7PNJ1dYuoCHoMX6L0V5QQ6xwPJ0d0f5TtiiwT_YZsoXhQeV2Z4s/s3576/Crumbl%20cannoli%201%201.24.2024.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="3576" height="339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRARCn0fjtpjAF17qGF6Ngg5RSIM7A5OpTxOotcY_WOR4-7PFwI3ieA0zvNXgM1kWmfi8YCXroxYbzVe356qYcShBgNxDLMgvXH-XHthDESoKV69PxcjtRWOoRsFj7UNkBlUsDn0RJ7PNJ1dYuoCHoMX6L0V5QQ6xwPJ0d0f5TtiiwT_YZsoXhQeV2Z4s/w400-h339/Crumbl%20cannoli%201%201.24.2024.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cannoli</td></tr></tbody></table>Now we get to a former test cookie that's now on the regular menu. Remember when I raved about the <a href="https://pastrychefbaking.blogspot.com/2023/09/crumbl-cookies-review-49-cannoli-cookie.html" target="_blank">cannoli when it was a test cookie</a> and how I would buy multiples of it when it hit the regular menu?<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXoUqJfCfDJCW0IvfwIa2u_5D6i9wrAF4dGG6MFRbQ87-kPivOv-iGH9-3bY6OxCiXawR2cbD3ny5xOou5_hbadLTJCBnjVSjZ1kK8S2nJX7JjHC9vp4wWTLI4Qe2oMCCmrRLoKOUzir4WLdUYZ_rztxDJWgh4ByX7dmWCxP5LUQXabk1m2X4wTpxdGk4/s4032/Crumbl%20cannoli%202%201.24.2024.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXoUqJfCfDJCW0IvfwIa2u_5D6i9wrAF4dGG6MFRbQ87-kPivOv-iGH9-3bY6OxCiXawR2cbD3ny5xOou5_hbadLTJCBnjVSjZ1kK8S2nJX7JjHC9vp4wWTLI4Qe2oMCCmrRLoKOUzir4WLdUYZ_rztxDJWgh4ByX7dmWCxP5LUQXabk1m2X4wTpxdGk4/w400-h300/Crumbl%20cannoli%202%201.24.2024.jpg" width="400" /></a></div>Yeah, no. I was planning on it but decided I would try one first as a regular menu item in case they changed it from when it was a test cookie. That turned out to be the right decision. I don't know if they actually changed the cookie recipe or the bake time. It doesn't look like it but this time around, my cannoli cookie wasn't as good. I let it come to room temperature as always then tried it.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-PL9LySFgVoOCno7675V6UJwIR7jPjPIcx_k6G3dbauBupQWUrpeeqggs7soOoxY3nRRQHqtjOA1FISajaMQbSXE6wCZ5fynkKraN-M8YuJh44TW0Dt_A-CanTbcaaq_q3LmsDidF2P8D1Gd9CA8zSCEHa5RG3tIDHuwPiwc3PX5J7-bgXyVeNO0n3M/s4032/Crumbl%20cannoli%203%201.24.2024.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-PL9LySFgVoOCno7675V6UJwIR7jPjPIcx_k6G3dbauBupQWUrpeeqggs7soOoxY3nRRQHqtjOA1FISajaMQbSXE6wCZ5fynkKraN-M8YuJh44TW0Dt_A-CanTbcaaq_q3LmsDidF2P8D1Gd9CA8zSCEHa5RG3tIDHuwPiwc3PX5J7-bgXyVeNO0n3M/w400-h300/Crumbl%20cannoli%203%201.24.2024.jpg" width="400" /></a></div>Unfortunately it had a drier mouthfeel than the test cookie and not as much flavor. I think it baked a minute too long or had more flour than the test cookie did. It was still good but not good enough to send me into raptures or get me to go back to the store for another. I'm glad I only bought one. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwj1bzGH8SQO9rzDMZ5wF0a8GKhQC_5J-pQnei2UiqpwcZMKesjlaPoJb3V2vGlDgu-HqZeE8PN-7sxGKZOyuUq8lhE9ZKC3mKBAVLsJq__9n7OukD0U4wkzsVGuuSeLWFTcoolKDHkpctws4gbluONhjBpvldjbOpU-kwI9dVH_Wn8Q75dkedG8pjswg/s4032/Crumbl%20cannoli%204%201.24.2024.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwj1bzGH8SQO9rzDMZ5wF0a8GKhQC_5J-pQnei2UiqpwcZMKesjlaPoJb3V2vGlDgu-HqZeE8PN-7sxGKZOyuUq8lhE9ZKC3mKBAVLsJq__9n7OukD0U4wkzsVGuuSeLWFTcoolKDHkpctws4gbluONhjBpvldjbOpU-kwI9dVH_Wn8Q75dkedG8pjswg/w400-h300/Crumbl%20cannoli%204%201.24.2024.jpg" width="400" /></a></div>Pastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.com0tag:blogger.com,1999:blog-760980569631717342.post-79715823957360185822024-01-29T05:04:00.000-08:002024-01-29T05:04:03.193-08:00White Chocolate Chip Cinnamon Cookies from The Food Charlatan<div style="text-align: left;"><a href="https://thefoodcharlatan.com/white-chocolate-chip-cookies-cinnamon/" target="_blank">White Chocolate Chip Cinnamon Cookies</a> - made dough January 18, 2024 from <a href="https://thefoodcharlatan.com/" target="_blank">The Food Charlatan</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSJ1q1EJMMiVYA7mNtslG6eMArdR6K3yxuNsTct70tc-7p7N-TQ-ph0EaoFRwn3xNb6Ds46LHwubrV-9DcpfycyKbCU6-tyHMbuOmpR4d4kS700yERxpD3qkLO8KlQpms5o_8Zu1hwPFoD6F_k5iG8T82y85dmF02nIVCmkgt3mIji-dNtvriU-1Q824c/s4032/white%20choc%20cinnamon%201%20-%20food%20charlatan.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSJ1q1EJMMiVYA7mNtslG6eMArdR6K3yxuNsTct70tc-7p7N-TQ-ph0EaoFRwn3xNb6Ds46LHwubrV-9DcpfycyKbCU6-tyHMbuOmpR4d4kS700yERxpD3qkLO8KlQpms5o_8Zu1hwPFoD6F_k5iG8T82y85dmF02nIVCmkgt3mIji-dNtvriU-1Q824c/w400-h300/white%20choc%20cinnamon%201%20-%20food%20charlatan.jpg" width="400" /></a></div><div style="text-align: left;">1/2 cup + 1/3 cup salted butter, softened</div><div style="text-align: left;">1/2 cup butter-flavored shortening</div><div style="text-align: left;">1 cup granulated sugar</div><div style="text-align: left;">1 cup brown sugar, packed</div><div style="text-align: left;">2 large eggs</div><div style="text-align: left;">2 teaspoons vanilla</div><div style="text-align: left;">2 cups whole wheat flour</div><div style="text-align: left;">1 cup all-purpose flour</div><div style="text-align: left;">1 1/4 teaspoons cinnamon</div><div style="text-align: left;">1 teaspoon baking soda</div><div style="text-align: left;">1 teaspoon kosher salt</div><div style="text-align: left;">16 ounces premium white chocolate chips or chunks</div><div style="text-align: left;"><ol style="text-align: left;"><li>In the bowl of a stand mixer fitted with the paddle attachment, cream butter until no lumps remain, 1-2 minutes. Add shortening and mix to combine.</li><li>Add granulated sugar and brown sugar, mixing until light and fluffy with no lumps, 2-3 minutes.</li><li>Add eggs and vanilla, mixing to combine.</li><li>In a separate bowl, whisk together whole wheat flour, all-purpose flour, cinnamon, baking soda and salt. Add to butter mixture in 2 additions, mixing on low speed until just combined after each addition. Do not overmix.</li><li>Fold in 12 ounces of white chocolate chunks/chips. Portion dough into golf-ball-size dough balls. Cover and chill for at least 1 hour.</li><li>When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space chilled dough balls. Bake 10-12 minutes until edges are light golden brown and middles no longer look raw. Remove from oven and gently press reserved white chocolate chunks/chips over tops of warm cookies. Let rest on baking sheets for several minutes before transferring to wire rack to cool completely.</li></ol></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiS6cFI0dKHCno3j67dBGHI5AxgGtvVpKq7ycAy48cxxr3MDoNskFbaKLVO5Q5a7KjSbQQkSCVC5U6_7jJm0as4bo1ZtJxBa9FVHho39shSvT44SXA2uGNTGiPtWOg44nx-nVhuJJ1zyKu7ASMGwvkYD3phiMceUnS5BE0Lbno2IHf7rR_vAUfL3LqG_E/s4032/white%20choc%20cinnamon%202%20-%20food%20charlatan.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiS6cFI0dKHCno3j67dBGHI5AxgGtvVpKq7ycAy48cxxr3MDoNskFbaKLVO5Q5a7KjSbQQkSCVC5U6_7jJm0as4bo1ZtJxBa9FVHho39shSvT44SXA2uGNTGiPtWOg44nx-nVhuJJ1zyKu7ASMGwvkYD3phiMceUnS5BE0Lbno2IHf7rR_vAUfL3LqG_E/w400-h300/white%20choc%20cinnamon%202%20-%20food%20charlatan.jpg" width="400" /></a></div>The dough for this was rather soft after I mixed it but I thought that would be okay since it has shortening in it and shortening helps prevent some of the spread that comes from butter. Boy, was I wrong. These cookies spread distressingly thin. Had I known the shortening wouldn't save the spread, I would've added more flour until the dough wasn't so soft and sticky.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZA_cKED8IeaXbzeb_wbNCUE97nSLngwe7ADeH-du_JRwfPzeXdNqgJr1kUy_juXWbWv3YGrPFw2e-nX4O3dnEbOw0G6AS7QXNm9-6XSnzthqwImV95XgVIbV1OvhXivq4s-TViiyZ3o-H3nimERcz8I1FkrI8AFyIHLHSkKURir6UlYmmx9saFV8innY/s4032/white%20choc%20cinnamon%203%20-%20food%20charlatan.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZA_cKED8IeaXbzeb_wbNCUE97nSLngwe7ADeH-du_JRwfPzeXdNqgJr1kUy_juXWbWv3YGrPFw2e-nX4O3dnEbOw0G6AS7QXNm9-6XSnzthqwImV95XgVIbV1OvhXivq4s-TViiyZ3o-H3nimERcz8I1FkrI8AFyIHLHSkKURir6UlYmmx9saFV8innY/w400-h300/white%20choc%20cinnamon%203%20-%20food%20charlatan.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd1cBvffS-Gi3iU7dpe3z31j_Pfpj8vLnjVYOQdc4j92a0GLJyY6eKodG-_xSD2WL2NtRDSDnhC31T1B-xDbzygdwcMtBMR5MXbb4A2FwrylNgUcOhWwpoS-6HSBtlsXq56JPmcCUtIsujLwD5LLscKvPcoFzI4Bo5vIL8ao_OYvixv_-A6P2UOYKpNhE/s4032/white%20choc%20cinnamon%204%20-%20food%20charlatan.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd1cBvffS-Gi3iU7dpe3z31j_Pfpj8vLnjVYOQdc4j92a0GLJyY6eKodG-_xSD2WL2NtRDSDnhC31T1B-xDbzygdwcMtBMR5MXbb4A2FwrylNgUcOhWwpoS-6HSBtlsXq56JPmcCUtIsujLwD5LLscKvPcoFzI4Bo5vIL8ao_OYvixv_-A6P2UOYKpNhE/w400-h300/white%20choc%20cinnamon%204%20-%20food%20charlatan.jpg" width="400" /></a></div>I even tried the swirling trick of swirling the cookies inside a large round cookie cutter but that didn't work either as the cookies spread so much I couldn't get them fully inside my largest cutter to even swirl well. I only managed it with a few cookies small enough to just barely fit inside the cutter. Bummer.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizmwKeSVYi_BSw3w59Bf9Nwvzw5EqE_KcvrjwAJMTdgTzrtoBUqnsQoX4Ail93mHWkE4ZTEDd3ZuZGQuYRsRSQJAnA9GYpaaZHtSBptRv8dK8oRuRgj5opJzRI0_Mf5PyW1trbuSbl7JnFqfCSnybg6Q1fOfBGPTzUjkVmtAmR8_vPUYum9l4iH3tnDg4/s4032/white%20choc%20cinnamon%205%20-%20food%20charlatan.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizmwKeSVYi_BSw3w59Bf9Nwvzw5EqE_KcvrjwAJMTdgTzrtoBUqnsQoX4Ail93mHWkE4ZTEDd3ZuZGQuYRsRSQJAnA9GYpaaZHtSBptRv8dK8oRuRgj5opJzRI0_Mf5PyW1trbuSbl7JnFqfCSnybg6Q1fOfBGPTzUjkVmtAmR8_vPUYum9l4iH3tnDg4/w400-h300/white%20choc%20cinnamon%205%20-%20food%20charlatan.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJyXzl5rf5fi1ue5En_lCw0ylJ8odeY9FdFoE8uuo_YiJT3FwFvl9WFtvg-3EhKYcjBTwB3y09MetmyxjpwErcM5G9ULc3YGCQw_SDmlzP5kSKnZqSHGBYDyCQn_kV-0Eu3mWuyn1Dk68511b2D6Dsz5udaePbF_VPvSOv-xPFiTxFzMuMRKE2Hs6-qZ8/s4032/white%20choc%20cinnamon%206%20-%20food%20charlatan.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJyXzl5rf5fi1ue5En_lCw0ylJ8odeY9FdFoE8uuo_YiJT3FwFvl9WFtvg-3EhKYcjBTwB3y09MetmyxjpwErcM5G9ULc3YGCQw_SDmlzP5kSKnZqSHGBYDyCQn_kV-0Eu3mWuyn1Dk68511b2D6Dsz5udaePbF_VPvSOv-xPFiTxFzMuMRKE2Hs6-qZ8/w400-h300/white%20choc%20cinnamon%206%20-%20food%20charlatan.jpg" width="400" /></a></div>Fortunately, despite their appearance, they still tasted good. Because they spread thin and due to the shortening, these came out with more of a crisp texture than a soft-chewy one. The cinnamon paired well with the white chocolate and both flavors were subtle and complementary to each other. If I make these again, I may have to try adding more flour if the dough is still too soft and sticky.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirrgg2sf7Jh8nOsp2TXTKr2LJ3FOQ4yc_z8mHUt_EnFycwcEnN8OBut5M-QWVb7KJG_nJimocSbTjc0IsEfPore5VrnMI9pRP0BsPyeNsDY4GtWbkjDWrRaozRvmlvxRFLneWDYKFT4Reu0msl6Kn0Ee6kuYVuoG0s6WpLzCz6cLlgNuVYRC_kifimchI/s4032/white%20choc%20cinnamon%207%20-%20food%20charlatan.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirrgg2sf7Jh8nOsp2TXTKr2LJ3FOQ4yc_z8mHUt_EnFycwcEnN8OBut5M-QWVb7KJG_nJimocSbTjc0IsEfPore5VrnMI9pRP0BsPyeNsDY4GtWbkjDWrRaozRvmlvxRFLneWDYKFT4Reu0msl6Kn0Ee6kuYVuoG0s6WpLzCz6cLlgNuVYRC_kifimchI/w400-h300/white%20choc%20cinnamon%207%20-%20food%20charlatan.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The swirling trick only worked on a few cookies</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_QgBimDww0WyYYJULaYOSk9F8_F_4tsBoiqGlkiADFNPEyNJhS9vJ4V1aLV4I4xVa7Yr6NTp7pTaixW4Sw5xxcM454K18pkRv_81Dx9Cz1wDFaDaaSgPdEtCOJtL4y0Vo_s_sbdPqkaPxp0mslEu5geZlZZfOih-O5Ehp7YVy1qrk9LazIc6vmYlQwLM/s4032/White%20choc%20cinnamon%208%20-%20food%20charlatan.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_QgBimDww0WyYYJULaYOSk9F8_F_4tsBoiqGlkiADFNPEyNJhS9vJ4V1aLV4I4xVa7Yr6NTp7pTaixW4Sw5xxcM454K18pkRv_81Dx9Cz1wDFaDaaSgPdEtCOJtL4y0Vo_s_sbdPqkaPxp0mslEu5geZlZZfOih-O5Ehp7YVy1qrk9LazIc6vmYlQwLM/w400-h300/White%20choc%20cinnamon%208%20-%20food%20charlatan.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnbFMCRSaQqDlzVpY3jN9r74fkUaRVAK0RLnMJeEQv-pVPAkelodFckmNYP1CkqsjDnXtEEjazyLdxa4Cq8eiNufZK6pgFPJrUGyCTmZ0bMbVJAgyXTkZzx6wG2Q39ORqqbPoWlcMAM8LZJMzsKIM5HXMBYSpD1oHqlS2av0l3w_cQR8ugIYyaCr7b8g/s4032/White%20choc%20cinnamon%209%20-%20food%20charlatan.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnbFMCRSaQqDlzVpY3jN9r74fkUaRVAK0RLnMJeEQv-pVPAkelodFckmNYP1CkqsjDnXtEEjazyLdxa4Cq8eiNufZK6pgFPJrUGyCTmZ0bMbVJAgyXTkZzx6wG2Q39ORqqbPoWlcMAM8LZJMzsKIM5HXMBYSpD1oHqlS2av0l3w_cQR8ugIYyaCr7b8g/w400-h300/White%20choc%20cinnamon%209%20-%20food%20charlatan.jpg" width="400" /></a></div><br /><div style="text-align: left;"><br /></div>Pastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.com0tag:blogger.com,1999:blog-760980569631717342.post-41278858756776431322024-01-27T16:20:00.000-08:002024-01-27T16:20:40.081-08:00Crumbl Copycat Kentucky Butter Cake Cookies from The Semisweet Sisters<div style="text-align: left;"><a href="https://www.thesemisweetsisters.com/2023/05/05/copycat-crumbl-kentucky-butter-cake-cookies/" target="_blank">Crumbl Copycat Kentucky Butter Cake Cookies</a> - made dough January 13, 2024 from <a href="https://www.thesemisweetsisters.com/" target="_blank">The Semisweet Sisters</a> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzdGB-VuR3VMp6_ovZugBijxYUGnKzeZATXVTMY21CRwi8T4QSrAFN8J1vEWkFvnYSGGAtOdPl9epiSZlxlRFGnLsV1wwbWzRir8mKUutH60mjWEF06j3bKmeDLcZskRSGRrA5dnFA95VVktLdbhyphenhyphen-I_uJJoZJQ8MVV0RbQFQ9WqBgvr-w3T7DWMXOy4/s4032/Crumbl%20copycat%20KBC%201%20-%20semisweet%20sisters.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzdGB-VuR3VMp6_ovZugBijxYUGnKzeZATXVTMY21CRwi8T4QSrAFN8J1vEWkFvnYSGGAtOdPl9epiSZlxlRFGnLsV1wwbWzRir8mKUutH60mjWEF06j3bKmeDLcZskRSGRrA5dnFA95VVktLdbhyphenhyphen-I_uJJoZJQ8MVV0RbQFQ9WqBgvr-w3T7DWMXOy4/w400-h300/Crumbl%20copycat%20KBC%201%20-%20semisweet%20sisters.jpg" width="400" /></a></div><div style="text-align: left;">1/2 cup (1 stick) softened salted butter (add 1/4 teaspoon salt if using unsalted)</div><div style="text-align: left;">1/4 cup granulated sugar</div><div style="text-align: left;">1/4 cup brown sugar</div><div style="text-align: left;">1 large egg</div><div style="text-align: left;">1 teaspoon vanilla extract</div><div style="text-align: left;">1 1/2 cups all-purpose flour</div><div style="text-align: left;">3/4 teaspoon baking powder</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: #2b00fe;">Glaze</span></div><div style="text-align: left;">2 tablespoons butter</div><div style="text-align: left;">1/4 cup sugar</div><div style="text-align: left;">1/2 teaspoon water</div><div style="text-align: left;">1/4 teaspoon vanilla</div><div style="text-align: left;">powdered sugar for dusting tops</div><div style="text-align: left;"><ol style="text-align: left;"><li>Preheat oven to 350 degrees F.</li><li>In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar until combined. Add egg and vanilla; mix to combine. </li><li>Stir in flour and baking powder, mixing on low speed until combined.</li><li>Portion into 2" dough balls and flatten slightly to thick discs. Evenly space on baking sheets lined with parchment paper. Bake 10-13 minutes or until edges are barely browned and middles are set. Cool completely.</li><li>Prepare glaze: melt butter in a small saucepan over medium heat. Add sugar, water and vanilla, whisking until smooth, melted and combined. Spoon glaze over cooled cookies. Dust with powdered sugar.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhEZZUGR6bX7HqJeEHCMMdJRX_1Sv8tnYtoAj9dQcES_0AtoBId0Jxg0dLdepQHq2AHtz8FmYvr3oMAgI0wsN5PnpQr-I148yryMPnqtuJh8tBsiCsHpvMFckoWZo3rkbzIdRkK_n6qFj555tbtHlU6avkQzjhIulEHtfQVGMv8S-Bw2dnZwK86xUrdI/s4032/Crumbl%20copycat%20KBC%202%20-%20semisweet%20sisters.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhEZZUGR6bX7HqJeEHCMMdJRX_1Sv8tnYtoAj9dQcES_0AtoBId0Jxg0dLdepQHq2AHtz8FmYvr3oMAgI0wsN5PnpQr-I148yryMPnqtuJh8tBsiCsHpvMFckoWZo3rkbzIdRkK_n6qFj555tbtHlU6avkQzjhIulEHtfQVGMv8S-Bw2dnZwK86xUrdI/w400-h300/Crumbl%20copycat%20KBC%202%20-%20semisweet%20sisters.jpg" width="400" /></a></div>If you like unfrosted, potentially unglazed, thick, buttery cookies that are chewy, not crisp, this is the cookie for you, whether you're a Crumbl fan or not. I already have an excellent <a href="https://pastrychefbaking.blogspot.com/2023/03/crumbl-copycat-kentucky-butter-cake.html" target="_blank">Crumbl copycat of their Kentucky Butter Cake</a> from Lifestyle of a Foodie that I tried last year when Crumbl had KBC on the menu. They had Kentucky Butter Cake again the week of January 15 so I decided to try another copycat so I could compare it to the original in real time.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZfrhDGfmChR1UXPqSQKQ88kwHD3Q899crAC2v2-3ROtGCgmW8rRmgUOzgmlylKjWeHYb0kjsK_t7T9_DlsQ9nWPOF_PIGWAWB4NPywRJuiftXSVCMJP4ganDId4o89YEZVKUsWX1uGAje92boMH2owllRsYVvy_QvIqIhZ7JW2oPQEOvN9kEAQvJxLlg/s4032/Crumbl%20copycat%20KBC%203%20-%20semisweet%20sisters.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZfrhDGfmChR1UXPqSQKQ88kwHD3Q899crAC2v2-3ROtGCgmW8rRmgUOzgmlylKjWeHYb0kjsK_t7T9_DlsQ9nWPOF_PIGWAWB4NPywRJuiftXSVCMJP4ganDId4o89YEZVKUsWX1uGAje92boMH2owllRsYVvy_QvIqIhZ7JW2oPQEOvN9kEAQvJxLlg/w400-h300/Crumbl%20copycat%20KBC%203%20-%20semisweet%20sisters.jpg" width="400" /></a></div>You'll notice I didn't glaze these. I was packing them up for my military care packages and didn't want a glaze to add too much moisture to the cookies and potentially have them mold before they got to their destination. So technically these weren't a faithful copycat by my choice. But that didn't matter as these were fabulous cookies in their own right. Flavor-wise, they were quite similar to the Crumbl original. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCe-WCTWH5U50W7ke5zGz_B_kJA5sto9_oFddAkl3sBl1pz78c9g5CkKg5kdKQKqPOfCUQMiJW0Oqa6Veu3SO4w7iVcPEBCRFOLBflV6OYxusdoCjbU4QexuADOxTFv9XL5PignwI6JqrzikvFPc2aEAwcWl8Nz4cdiNXvM_sBhaj4B1i_T0iSzaBp08E/s4032/Crumbl%20copycat%20KBC%204%20-%20semisweet%20sisters.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCe-WCTWH5U50W7ke5zGz_B_kJA5sto9_oFddAkl3sBl1pz78c9g5CkKg5kdKQKqPOfCUQMiJW0Oqa6Veu3SO4w7iVcPEBCRFOLBflV6OYxusdoCjbU4QexuADOxTFv9XL5PignwI6JqrzikvFPc2aEAwcWl8Nz4cdiNXvM_sBhaj4B1i_T0iSzaBp08E/w400-h300/Crumbl%20copycat%20KBC%204%20-%20semisweet%20sisters.jpg" width="400" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1MUGtOYS_5aENCOt5HnImydDHU6ogzfy6wYvaN4ME5pQ8_dsSkt5nOAz8y7hgvOL-wYDAZode3Cv6ec4w9fkNStDVdvklL1eg7vGuafWjldUyhbgfnKy0ggqHb0UTK2Vo9LDMqL5Ai-8JQQr-IN6oH94Gl938WdtXcMLYCj6KzlPHa7sTcGQjeaHswmI/s4032/Crumbl%20copycat%20KBC%205%20-%20semisweet%20sisters.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1MUGtOYS_5aENCOt5HnImydDHU6ogzfy6wYvaN4ME5pQ8_dsSkt5nOAz8y7hgvOL-wYDAZode3Cv6ec4w9fkNStDVdvklL1eg7vGuafWjldUyhbgfnKy0ggqHb0UTK2Vo9LDMqL5Ai-8JQQr-IN6oH94Gl938WdtXcMLYCj6KzlPHa7sTcGQjeaHswmI/w400-h300/Crumbl%20copycat%20KBC%205%20-%20semisweet%20sisters.jpg" width="400" /></a></div>Texture-wise, this was freaking spot on. It didn't spread much (otherwise I would've made the dough discs a bit smoother so they would look a little prettier when baked, ha) and had the perfect chewy-soft denseness of a really good buttery cookie.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Du3ZE_ABnyLCLd12hwCS6KSojIKtjs6mrCFeKo1mB68_MJc6ym3H7roxU4S4ohOefO8svEYb2AJqGtwnUITyD1YTEjHUOygzPHaSr8SgC4oy0qhOXBgozxRnCiYzQaSje8tKrrkVw9kHoRk64jWWzrdpTHwhFa7lIvlcoqxtOwBJVrIIV1OI9-xtflI/s4032/Crumbl%20copycat%20KBC%206%20-%20semisweet%20sisters.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Du3ZE_ABnyLCLd12hwCS6KSojIKtjs6mrCFeKo1mB68_MJc6ym3H7roxU4S4ohOefO8svEYb2AJqGtwnUITyD1YTEjHUOygzPHaSr8SgC4oy0qhOXBgozxRnCiYzQaSje8tKrrkVw9kHoRk64jWWzrdpTHwhFa7lIvlcoqxtOwBJVrIIV1OI9-xtflI/w400-h300/Crumbl%20copycat%20KBC%206%20-%20semisweet%20sisters.jpg" width="400" /></a></div><div style="text-align: left;">Of course, I had to get the Crumbl Kentucky Butter Cake so I could do a side by side comparison and taste test; otherwise, what's the point of assessing a copycat recipe? I love Crumbl's KBC and this one was as good as last year's.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikt2Ml3s4fTgbiZE5-ikG-1mscgEBeZYuIhShmbh3FlG1w8foHmFAuaVkoYiDWe8hUQSBXahjY86JYhtP97shVZTQPExECP9BpIj7X9MkgNl2qwbcd_4seR9v76cYjEW58P2KBUyNCXQwjcs-ifNoEBTiBrrG2VIYbC6eb4-nA1jnKM9crEamlq617_BU/s4032/Crumbl%20KBC%201%201.19.2024.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikt2Ml3s4fTgbiZE5-ikG-1mscgEBeZYuIhShmbh3FlG1w8foHmFAuaVkoYiDWe8hUQSBXahjY86JYhtP97shVZTQPExECP9BpIj7X9MkgNl2qwbcd_4seR9v76cYjEW58P2KBUyNCXQwjcs-ifNoEBTiBrrG2VIYbC6eb4-nA1jnKM9crEamlq617_BU/w300-h400/Crumbl%20KBC%201%201.19.2024.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Crumbl OG Kentucky Butter Cake</td></tr></tbody></table>You can see why I love the Crumbl cookie texture so much. Plus the light buttery glaze was a bonus.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhuY_tZswHZJFCrHDlV6RsTvkyaNDYY6GDer5d3BAKlZy1bfq4bNq3UW5M5ptryspPSEAwPCC_-LL8tIXkgNPwM_YBolyLCMOM3hBiGsJfNVLe2aeadsDjJOYgGJ2cjMJTw_2yUZh1mn52-rpVKCioxKCJsahCGedIhrSuVDlXQk17otDD-mGhvbSMJ0/s4032/Crumbl%20KBC%202%201.19.2024.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhuY_tZswHZJFCrHDlV6RsTvkyaNDYY6GDer5d3BAKlZy1bfq4bNq3UW5M5ptryspPSEAwPCC_-LL8tIXkgNPwM_YBolyLCMOM3hBiGsJfNVLe2aeadsDjJOYgGJ2cjMJTw_2yUZh1mn52-rpVKCioxKCJsahCGedIhrSuVDlXQk17otDD-mGhvbSMJ0/w400-h300/Crumbl%20KBC%202%201.19.2024.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Inside pic of Crumbl OG Kentucky Butter Cake</td></tr></tbody></table>You can also see how closely this copycat recipe mimics Crumbl's cookie texture. <i><b>Perfection</b></i>. The only downside to this recipe is it only makes 6 large cookies. Not that that's a big downside as you can always double the recipe or make it multiple times. For my first test run, I only did a single batch and came up with 6 cookies. 5 for the care package, 1 for me. But I'm glad to have another excellent copycat recipe for one of my favorite Crumbl cookies.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjelhG77RMLdGmB_X1FBJ1CXyoDLyKX4isO5OeRkLaPNotS3p-TF32ha9bnRyw0XOQpim9kSGVILwFL7HpQ1xT_VLQvvPdT9UjlzdJERxTm6XlOrh6H2NaiJRwMuOebXf5XGhweMhlB_imq5_pHOGQmhuqaFQbweljXEpTfolGGOmcho1gDEvYabgDOjgE/s1920/KBC%20comparison%20-%20OG%20vs%20semisweet%20sisters.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1920" data-original-width="1920" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjelhG77RMLdGmB_X1FBJ1CXyoDLyKX4isO5OeRkLaPNotS3p-TF32ha9bnRyw0XOQpim9kSGVILwFL7HpQ1xT_VLQvvPdT9UjlzdJERxTm6XlOrh6H2NaiJRwMuOebXf5XGhweMhlB_imq5_pHOGQmhuqaFQbweljXEpTfolGGOmcho1gDEvYabgDOjgE/w400-h400/KBC%20comparison%20-%20OG%20vs%20semisweet%20sisters.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">top from Semisweet Sisters copycat recipe, bottom is Crumbl's</td></tr></tbody></table></div>Pastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.com2tag:blogger.com,1999:blog-760980569631717342.post-21367757975767302652024-01-25T06:48:00.000-08:002024-01-25T06:48:45.927-08:00Vanilla Lovers Cookie Bars from Brownie Bites<div style="text-align: left;"><a href="https://www.browniebites.net/vanilla-lovers-cookie-bars/" target="_blank">Vanilla Lovers Cookie Bars</a> - made January 18, 2024 from <a href="https://www.browniebites.net/" target="_blank">Brownie Bites</a> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr9ABQxZq1R2HA65ZJJNBaSNUwWokJC1b4DHGoax1R7WFpbuBV4kMsYCQ5lpiQulRxrBARWYW8HQCW988mQ3gPI90hHeooxA4byxU_MI4QxKE3L1qPiQk7spernCayqrncb57Uw3GeQcLE9-4P2IGOEAVtncgp_1NYmPR9NcyTgNqNW9wulH2yeFg9XrQ/s4032/vanilla%20lovers%20cookie%20bars%201%20-%20brownie%20bites.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr9ABQxZq1R2HA65ZJJNBaSNUwWokJC1b4DHGoax1R7WFpbuBV4kMsYCQ5lpiQulRxrBARWYW8HQCW988mQ3gPI90hHeooxA4byxU_MI4QxKE3L1qPiQk7spernCayqrncb57Uw3GeQcLE9-4P2IGOEAVtncgp_1NYmPR9NcyTgNqNW9wulH2yeFg9XrQ/w400-h300/vanilla%20lovers%20cookie%20bars%201%20-%20brownie%20bites.jpg" width="400" /></a></div><div style="text-align: left;"><span style="color: #2b00fe;">Vanilla Wafer Crust</span></div><div style="text-align: left;">1 12-ounce box vanilla wafer cookies, crushed</div><div style="text-align: left;">1/2 cup unsalted butter, melted</div><div style="text-align: left;">1 teaspoon vanilla extract</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: #2b00fe;">Blondie layer</span></div><div style="text-align: left;">1 cup unsalted butter</div><div style="text-align: left;">4 large eggs</div><div style="text-align: left;">1 cup granulated sugar</div><div style="text-align: left;">1/2 cup light brown sugar, packed</div><div style="text-align: left;">2 1/2 teaspoons vanilla extract</div><div style="text-align: left;">2 cups all-purpose flour</div><div style="text-align: left;">1 teaspoon salt</div><div style="text-align: left;">1 cup white chocolate chips</div><div style="text-align: left;">10-12 Golden Oreos, broken into large pieces</div><div style="text-align: left;"><ol style="text-align: left;"><li>Preheat oven to 350 degrees F. Line a 9 x 13 baking pan with foil and lightly spray with nonstick cooking spray.</li><li>Vanilla wafer crust: mix together melted butter, vanilla and crushed cookies. Press into the bottom of the prepared pan in an even layer, packing together tightly. Bake 10 minutes and let cool.</li><li>Blondie layer: in a saucepan, melt the butter on low heat. Remove from heat and add the white chocolate chips. Cover and let stand 5 minutes; stir until chips are melted and mixture is smooth. Let cool.</li><li>In another bowl, beat together eggs, granulated sugar, brown sugar and vanilla. Mix with melted white chocolate then stir in flour and salt. Mix until just combined. Pour batter over cooled vanilla wafer crust. Top with Golden Oreo cookie pieces.</li><li>Bake for 30-35 minutes, until top is golden and a toothpick inserted near the center comes out with a few moist crumbs. Do not overbake.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpeKiiNX13ql8i_dwyvVSclqDoG-r3cYU1a5rh2elmK740w2_1tLDFq31rn9sJ12RCiqJ2vuo1N4J1CfUhrOT_-SacBthvtWlu8xLfONfvlzIIPSNvuL4ADJYU_ddEuH7apbPXpWUgZCZhIKqCcnEB1-YHEaGsAOjtkLfTzJ0_t2yZnh1LJNl_3WwTQag/s4032/vanilla%20lovers%20cookie%20bars%202%20-%20brownie%20bites.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpeKiiNX13ql8i_dwyvVSclqDoG-r3cYU1a5rh2elmK740w2_1tLDFq31rn9sJ12RCiqJ2vuo1N4J1CfUhrOT_-SacBthvtWlu8xLfONfvlzIIPSNvuL4ADJYU_ddEuH7apbPXpWUgZCZhIKqCcnEB1-YHEaGsAOjtkLfTzJ0_t2yZnh1LJNl_3WwTQag/w400-h300/vanilla%20lovers%20cookie%20bars%202%20-%20brownie%20bites.jpg" width="400" /></a></div>If you want a break from chocolate (I don't know who does but there are all kinds of people out there), this is a good alternative. I've had this on my pinterest board for awhile but it took me a bit of time to gather the various ingredients as Golden Oreos and vanilla wafers are not my pantry staples. I was also running out of white chocolate.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVN-HKqmUsVmnuBs0g-HNyBxsupS4KFGSPYgRaGsgy5H-BIiElrxBnMQHMjGulcZ41XyVV-7kFB3aX9Hmsaj4so2UiWEzAnuUHNWyc6xsk8J2Nn22wFk-wk_1rzG8CrEIeLuMRrp228OEOEu0Qr-bgyxjwydURGr8971ssRxa5zxeJwLO3GC3xjOB9-1I/s4032/vanilla%20lovers%20cookie%20bars%203%20-%20brownie%20bites.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVN-HKqmUsVmnuBs0g-HNyBxsupS4KFGSPYgRaGsgy5H-BIiElrxBnMQHMjGulcZ41XyVV-7kFB3aX9Hmsaj4so2UiWEzAnuUHNWyc6xsk8J2Nn22wFk-wk_1rzG8CrEIeLuMRrp228OEOEu0Qr-bgyxjwydURGr8971ssRxa5zxeJwLO3GC3xjOB9-1I/w400-h300/vanilla%20lovers%20cookie%20bars%203%20-%20brownie%20bites.jpg" width="400" /></a></div>But the stars finally aligned and I had everything on hand so I finally made these. They turned out pretty well but I think I could've baked them a few minutes more. I did bake them for 30-ish minutes, perhaps a few minutes longer, and the toothpick test came out clean.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gUmwY-KUov8vY53yRbYO4LLxfIPz1-z2RA_Bf3bcyO_dHBwgDsdmI6T3IvmDrIbp0ry16l8-CDbUsS47bbTX_WMNU_WN1b6guNIMISkKe1jLwhmxp7hT_FoVF1KdW3MXCLxrRELZKk2m8cCaJvlFmDTFEIxE0hkblnaB_PEEo8Bd83qvCQhU6uXLtrE/s4032/vanilla%20lovers%20cookie%20bars%204%20-%20brownie%20bites.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gUmwY-KUov8vY53yRbYO4LLxfIPz1-z2RA_Bf3bcyO_dHBwgDsdmI6T3IvmDrIbp0ry16l8-CDbUsS47bbTX_WMNU_WN1b6guNIMISkKe1jLwhmxp7hT_FoVF1KdW3MXCLxrRELZKk2m8cCaJvlFmDTFEIxE0hkblnaB_PEEo8Bd83qvCQhU6uXLtrE/w400-h300/vanilla%20lovers%20cookie%20bars%204%20-%20brownie%20bites.jpg" width="400" /></a></div>But vanilla brownies aren't the same as chocolate brownies in that "a few moist crumbs" don't come out clinging to the toothpick. I could tell I should've baked them longer as the corners and edges had a good fluffy looking texture but the middles were dense and a tad mushy.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEkEPpD_SjKkze-zLAweSyyqdVLArmDl5aZpA5WjmTI6ZSrYo8VkExyPEnIsYy-UvWNQ-WQGTcPJW2bB9JkL8GOynEy_K0cnDUQCnt3r1I8jd3yFcyppo6uMAYdGbbGnSGOqqvuOnw7H1ZyD9pkBSDo0wjLNTHCkFfMCChwvsOarv5z8qVR4BeL9lFW24/s4032/vanilla%20lovers%20cookie%20bars%205%20-%20brownie%20bites.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEkEPpD_SjKkze-zLAweSyyqdVLArmDl5aZpA5WjmTI6ZSrYo8VkExyPEnIsYy-UvWNQ-WQGTcPJW2bB9JkL8GOynEy_K0cnDUQCnt3r1I8jd3yFcyppo6uMAYdGbbGnSGOqqvuOnw7H1ZyD9pkBSDo0wjLNTHCkFfMCChwvsOarv5z8qVR4BeL9lFW24/w400-h300/vanilla%20lovers%20cookie%20bars%205%20-%20brownie%20bites.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12IARHyCJd-DZSODZxCvhhme74xrubgDQOVTmLAND2hBVQc4kSKUUKI1Wbnu4ipuSYl0J3mxSSqGrH0L2-PMgxbKyUyES4jax3DfQaGoyhknhdHgECZLktSfEnangt9KxGJSiWQWIjQwDFeqi7N6l21K8ULP0rpVnYQN8WbibXv_26xRW6xlNn-c3yyc/s4032/vanilla%20lovers%20cookie%20bars%206%20-%20brownie%20bites.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12IARHyCJd-DZSODZxCvhhme74xrubgDQOVTmLAND2hBVQc4kSKUUKI1Wbnu4ipuSYl0J3mxSSqGrH0L2-PMgxbKyUyES4jax3DfQaGoyhknhdHgECZLktSfEnangt9KxGJSiWQWIjQwDFeqi7N6l21K8ULP0rpVnYQN8WbibXv_26xRW6xlNn-c3yyc/w400-h300/vanilla%20lovers%20cookie%20bars%206%20-%20brownie%20bites.jpg" width="400" /></a></div>Once they're cooled, they set better and firmed up slightly. If they were chocolate, they would've been fudgy. These were vanilla-fudgy. Taste-wise, I liked them. These are a good alternative if you prefer vanilla over chocolate and the Golden Oreos added a nice crunch. I could only find the thin Golden Oreos at the store so that's what I went with to top these and I think they're better than the regular ones.; less filling leakage. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-UhQimbdlfa75qpyTcP5rkpnqDPIqUxQHj9f0LyUaiPmM7x67rUr2uc8FzWrNoQ8XVjRdOTBjLMpCHTCJU2h85NG5d17FGZa0wOsCRtTdf2fl3x2RStI-H-fKJVca3S2HBf7GYVlAIo9qZEWdaIoElS48gPIihBsGAWI1X1lPkIveGV9zyPdltOL5fQ/s4032/vanilla%20lovers%20cookie%20bars%207%20-%20brownie%20bites.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-UhQimbdlfa75qpyTcP5rkpnqDPIqUxQHj9f0LyUaiPmM7x67rUr2uc8FzWrNoQ8XVjRdOTBjLMpCHTCJU2h85NG5d17FGZa0wOsCRtTdf2fl3x2RStI-H-fKJVca3S2HBf7GYVlAIo9qZEWdaIoElS48gPIihBsGAWI1X1lPkIveGV9zyPdltOL5fQ/w400-h300/vanilla%20lovers%20cookie%20bars%207%20-%20brownie%20bites.jpg" width="400" /></a></div>I still have some Golden Oreo Thins left in the package so I'm going to have to try this recipe again and bake it a little longer. As soon as I get more vanilla wafers and white chocolate.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzHswI5AOszFY911NDmXVvKp97tJq4t7So5r02yBKS4F6kqAM2K0FDCMhCcbUqXwH_6Prny8bFfaReRwERAnG6yk_xgbwwtlxH_HHHleEp36-SV_Z7Jhx07Y0LOvyYOxHWcqFdDyvmqKC19qh7GprLYJWUUxHXGDyWsjLutbXAG9eeLYOmhIzAkDJmdw/s4032/vanilla%20lovers%20cookie%20bars%208%20-%20brownie%20bites.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzHswI5AOszFY911NDmXVvKp97tJq4t7So5r02yBKS4F6kqAM2K0FDCMhCcbUqXwH_6Prny8bFfaReRwERAnG6yk_xgbwwtlxH_HHHleEp36-SV_Z7Jhx07Y0LOvyYOxHWcqFdDyvmqKC19qh7GprLYJWUUxHXGDyWsjLutbXAG9eeLYOmhIzAkDJmdw/w400-h300/vanilla%20lovers%20cookie%20bars%208%20-%20brownie%20bites.jpg" width="400" /></a></div></div>Pastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.com0tag:blogger.com,1999:blog-760980569631717342.post-75203783601007512862024-01-23T07:00:00.000-08:002024-01-23T07:00:09.873-08:00Crumbl Cookies review #65: Chocolate Waffle Cone (tester)<div style="text-align: left;"><a href="https://crumblcookies.com/" target="_blank">Crumbl Cookies</a> review #65: Chocolate Waffle Cone (test cookie) - visited January 16, 2024</div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyiCY1Ts0IGf9UDlk4Mim2EBK9xM675_MJDpqf-HczU1k2YD7M39WnUbyMW0JfA2GLwA5EDWK0YqfMSCp44JCUof6xgOs8yqS0P6P7ezeTS8kG-nAOywmxH4QgWrlTZ4uzzqAXg8_sQxYGnv9STGTRChQ1gDVvCrgFVG3j5N_HzLNT7KSZ4tja5E3fNms/s4032/Crumbl%20Chocolate%20waffle%20cone%20tester%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyiCY1Ts0IGf9UDlk4Mim2EBK9xM675_MJDpqf-HczU1k2YD7M39WnUbyMW0JfA2GLwA5EDWK0YqfMSCp44JCUof6xgOs8yqS0P6P7ezeTS8kG-nAOywmxH4QgWrlTZ4uzzqAXg8_sQxYGnv9STGTRChQ1gDVvCrgFVG3j5N_HzLNT7KSZ4tja5E3fNms/w300-h400/Crumbl%20Chocolate%20waffle%20cone%20tester%201.jpg" width="300" /></a></div>I'm trying to catch up on my Crumbl test cookie reviews before tomorrow's test cookie comes out so I'm getting this in now rather than later in case I want to get tomorrow's test cookie and need to review that one.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbr6InIGDsv4o_Kd05CFcefiTKFNtyzE3dncjExQgN40JG6iISHKX_eEXOuolxMyhSE5Djo_nRsNe88Hsklbz2VzCLEFt3uGHNaIItTGxqNPT676M_oFB1mW4kmEYUzPR17EiFEYQO8pO3h_QIndPtgVWTMSjK1cGDsPnNKRrtAV0taxT61OsPfpCzw8k/s4032/Crumbl%20menu%201.16.2024.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbr6InIGDsv4o_Kd05CFcefiTKFNtyzE3dncjExQgN40JG6iISHKX_eEXOuolxMyhSE5Djo_nRsNe88Hsklbz2VzCLEFt3uGHNaIItTGxqNPT676M_oFB1mW4kmEYUzPR17EiFEYQO8pO3h_QIndPtgVWTMSjK1cGDsPnNKRrtAV0taxT61OsPfpCzw8k/w400-h300/Crumbl%20menu%201.16.2024.jpg" width="400" /></a></div>Last week it seemed like all of the test stores were only testing 1 flavor, going by the test map on the Crumbl app. I liked all the elements describing this test cookie so I wasn't mad about it when that's what my tester store offered.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN3G8o845C9psK26h0tL10i4TKuZTYQQGwMa2DCVN7yKnvItKkiN-jeRjgrPbsYL1VzzRVT8lTeoV_kb3AwQO8XFzzLXQtTDyNaz5j7VvoZFqjIQsfuEMGY0xZOBP-vwWG8SzIhcxp9xyptax5a1XRLW536eG6pck37O3hjbTQQeHWnjNTkOqqN_w-qGE/s4032/Crumbl%20display%201.16.2024.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN3G8o845C9psK26h0tL10i4TKuZTYQQGwMa2DCVN7yKnvItKkiN-jeRjgrPbsYL1VzzRVT8lTeoV_kb3AwQO8XFzzLXQtTDyNaz5j7VvoZFqjIQsfuEMGY0xZOBP-vwWG8SzIhcxp9xyptax5a1XRLW536eG6pck37O3hjbTQQeHWnjNTkOqqN_w-qGE/w300-h400/Crumbl%20display%201.16.2024.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLuPGXvNnVOyX8xqx3WoBo5xWNcrrhH-8zB0SYjzNMuW4X0-LxDuEsE-kIvNfstjOr4AVSXl_bIcY0pdOnngIa08gaCZ8TcllaVKtYgDONNQLE4woc5c7aI-K3uASmx1eS0EDM-OH85Lcgjjo-C7VFvdLMsaDbHATnBiVcoQM7cRXfMsDuAhorVi6bO4E/s1170/Crumbl%20Chocolate%20waffle%20cone%20tester%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="380" data-original-width="1170" height="130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLuPGXvNnVOyX8xqx3WoBo5xWNcrrhH-8zB0SYjzNMuW4X0-LxDuEsE-kIvNfstjOr4AVSXl_bIcY0pdOnngIa08gaCZ8TcllaVKtYgDONNQLE4woc5c7aI-K3uASmx1eS0EDM-OH85Lcgjjo-C7VFvdLMsaDbHATnBiVcoQM7cRXfMsDuAhorVi6bO4E/w400-h130/Crumbl%20Chocolate%20waffle%20cone%20tester%202.jpg" width="400" /></a></div>I think this is slightly misnamed in that there aren't chocolate waffle cone pieces in the cookie base. The chocolate is referring to the "melted semisweet chocolate" in the topping, not the waffle pieces in the cookie base. It might be better to call it a chocolate and vanilla waffle cone cookie to refer to the toppings rather than the cookie base. I was hoping by the description that the "vanilla bean mousse" was the same mousse in the <a href="https://pastrychefbaking.blogspot.com/2023/09/crumbl-cookies-review-48-skillet-cookie.html" target="_blank">skillet cookie</a> that I liked so much. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiibp9yAFHc88a6yPIm0CONkEHAdIVkeRV8SdAIeFgpwXjuf20iW2vUn8gB-ZVbz1fRFofsAtlv9zbI0sbpIh7PWTeRRzDnGv14GPen5ekfIjn1IlmFl93qsJY6DL_nflnpSRIaYIMC2_H8cU-rJ8OhyphenhyphenhpcHHkQMNWEBhbY3KwFuldFwlXIt8qmDX_1VZk/s4032/Crumbl%20Chocolate%20waffle%20cone%20tester%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiibp9yAFHc88a6yPIm0CONkEHAdIVkeRV8SdAIeFgpwXjuf20iW2vUn8gB-ZVbz1fRFofsAtlv9zbI0sbpIh7PWTeRRzDnGv14GPen5ekfIjn1IlmFl93qsJY6DL_nflnpSRIaYIMC2_H8cU-rJ8OhyphenhyphenhpcHHkQMNWEBhbY3KwFuldFwlXIt8qmDX_1VZk/w400-h300/Crumbl%20Chocolate%20waffle%20cone%20tester%203.jpg" width="400" /></a></div>But alas, it wasn't the same. Even if Crumbl swears they used the same recipe, I wouldn't believe them as this mousse didn't have much flavor and it had a heavier texture, like it was heavy whipped cream instead of the original mousse. So I'd dock the cookie for that. The melted semisweet topping was more like a solid piece of chewy chocolate and didn't pair well in terms of texture with the mousse. The peanut garnish was good but as you can see from the picture, I didn't get very much of it. Not a big deal though.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRdec0CWYynfprz5aDPvV_GYGS4kB92YOYkcbwdedQhsQjPbI7ZcNCfvABybJT7cg_rCHND1SMg0jkUXqdhp7PkFhLStKpCzCCn5SjYzq6T1oUQhpJ_IBLs4FZ8JrGIZ7N3IONeUnyQd3J_LfxhJYzoTlKwDOgCONg5UzN0f88xcA-xW-Ga_YoZkwWXiE/s4032/Crumbl%20Chocolate%20waffle%20cone%20tester%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRdec0CWYynfprz5aDPvV_GYGS4kB92YOYkcbwdedQhsQjPbI7ZcNCfvABybJT7cg_rCHND1SMg0jkUXqdhp7PkFhLStKpCzCCn5SjYzq6T1oUQhpJ_IBLs4FZ8JrGIZ7N3IONeUnyQd3J_LfxhJYzoTlKwDOgCONg5UzN0f88xcA-xW-Ga_YoZkwWXiE/w400-h300/Crumbl%20Chocolate%20waffle%20cone%20tester%204.jpg" width="400" /></a></div>My favorite part of this cookie was the base itself. The waffle pieces added a little crunch and the taste was fantastic. It's more dense as befitting a cookie shell so don't look for the fluffy texture of a more traditional Crumbl cookie. I liked the cookie but I'd only get it again if they use the mousse in the skillet cookie. It would also be better if they used a softer chocolate (more like a frosting than a chocolate that has already set), spread it directly over the cookie shell and topped it with a scoop of the vanilla bean mousse then sprinkled the peanuts over it. Otherwise, if they keep this as is, I'm glad I tried it, and I enjoyed the test cookie but likely wouldn't get it again when it hits the regular menu.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaoNyJzJp-XJpLkg-KBJ8QwTGJszF5RRbTz3zEWHw19vinouHeJRHFHg1yOX0kyStVAusCx7jvUDzHpPfaQV_reeUxZHz8Zk_RsAKDukGvdLlrCqRcn4-lqrRY7z1njxCojbzc5HLQAoR9moK2VSioYZz3ZHrNH6UGcowaw_bjqntu7CgM1u9uKKLFjMQ/s4032/Crumbl%20Chocolate%20waffle%20cone%20tester%205.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaoNyJzJp-XJpLkg-KBJ8QwTGJszF5RRbTz3zEWHw19vinouHeJRHFHg1yOX0kyStVAusCx7jvUDzHpPfaQV_reeUxZHz8Zk_RsAKDukGvdLlrCqRcn4-lqrRY7z1njxCojbzc5HLQAoR9moK2VSioYZz3ZHrNH6UGcowaw_bjqntu7CgM1u9uKKLFjMQ/w400-h300/Crumbl%20Chocolate%20waffle%20cone%20tester%205.jpg" width="400" /></a></div>Pastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.com0tag:blogger.com,1999:blog-760980569631717342.post-42696839795272172852024-01-22T07:31:00.000-08:002024-01-22T07:31:01.535-08:00Scottish Shortbread for Molded Cookies from Mary Jane Miller Koch (Stamped Cookies #35)<div style="text-align: left;"><span style="color: #2b00fe;"><b>Scottish Shortbread</b></span> - made dough January 13, 2024 from Mary Jane Miller Koch (member of Facebook group Molded Cookies of the World - Artisan Bakers and Confections)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj89TV-E8j2BrWRuzwE1lDSRmXD-T-GhTKVyChHdM_jyhnj1lrBQM7t57fT5OVjvJjlYKPJiRY0tM2lSkTPTJpJw9WhGV9OvzNwaUXGGyLUvHfURcAQ0vtS7GRQcBWT6rCSbKYiRsAQmB1eMrVQNtP5HF8OkJa62zmAEIMx-I0i5sq8hjZ6a06uIkTcMig/s4032/Scottish%20shortbread%206%20-%20Mary%20Jane.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj89TV-E8j2BrWRuzwE1lDSRmXD-T-GhTKVyChHdM_jyhnj1lrBQM7t57fT5OVjvJjlYKPJiRY0tM2lSkTPTJpJw9WhGV9OvzNwaUXGGyLUvHfURcAQ0vtS7GRQcBWT6rCSbKYiRsAQmB1eMrVQNtP5HF8OkJa62zmAEIMx-I0i5sq8hjZ6a06uIkTcMig/w400-h300/Scottish%20shortbread%206%20-%20Mary%20Jane.jpg" width="400" /></a></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-9ZFuX0_vcZp4S001Ig4yb0Qpz2z98qXsoyrIksJ6cgE0BtniyNEZssgDtXWRIIKZSzHLKxXd5TKQdnlUPawe4GzJWyS2-sPma2kOiAmyWr-hbF9WFJj1uiK3O_RXrbya8lRXIfMm7778zcxgSQG2XVUrsNwmf7KVSZH2813ylHGZAx15-hNpWBqGBM/s3336/scottish%20shortbread%201%20-%20mary%20jane.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3336" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-9ZFuX0_vcZp4S001Ig4yb0Qpz2z98qXsoyrIksJ6cgE0BtniyNEZssgDtXWRIIKZSzHLKxXd5TKQdnlUPawe4GzJWyS2-sPma2kOiAmyWr-hbF9WFJj1uiK3O_RXrbya8lRXIfMm7778zcxgSQG2XVUrsNwmf7KVSZH2813ylHGZAx15-hNpWBqGBM/w400-h363/scottish%20shortbread%201%20-%20mary%20jane.jpg" width="400" /></a></div><div style="text-align: left;">2 cups butter (<i><span style="color: #2b00fe;">I used Kerrygold butter</span></i>)</div><div style="text-align: left;">1 cup granulated sugar</div><div style="text-align: left;">1 teaspoon butter flavoring (<span style="color: #2b00fe;"><i>I used LorAnn's butter emulsion</i></span>)</div><div style="text-align: left;">1 teaspoon almond flavoring (<i><span style="color: #2b00fe;">I used vanilla extract</span></i>) </div><div>2 large eggs</div><div style="text-align: left;">5 cups all-purpose flour</div><div style="text-align: left;"><ol style="text-align: left;"><li>In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, granulated sugar, butter flavoring and vanilla extract.</li><li>Add eggs, one at a time, mixing after each addition until incorporated.</li><li>Stir in flour, 1/2 cup at a time, on low speed, mixing until just combined after each addition.</li><li>Cover dough and let rest for 30 minutes.</li><li>Stamp or mold cookies. Refrigerate stamped or molded cookies, covered, for 1 hour then freeze for at least 30 minutes or overnight.</li><li>When ready to bake, preheat oven to 300 degrees F. Line baking sheets with parchment paper and evenly space cookies. Bake 12-18 minutes. Remove from oven and let rest on baking sheets for several minutes then transfer to wire cooling rack to cool completely. </li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwcBKcoWbnnjppmLB1jwbeK_R_u57AQ7wSieYesw_JDRSjwqYKkKQKN9RJvdAhY36-r5VKKzaqeasoE5-BhiaIZ7EXNhlQ-ts8LOntawi4BHtqdc4c5DGWmoAJS7dyXSytkCLn1VjcFNhWsvggc4VRHC36lmDSeDnQlwrQyUtprwdn65sYr6zASfQ3Ng/s4032/Scottish%20shortbread%205%20-%20Mary%20Jane.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwcBKcoWbnnjppmLB1jwbeK_R_u57AQ7wSieYesw_JDRSjwqYKkKQKN9RJvdAhY36-r5VKKzaqeasoE5-BhiaIZ7EXNhlQ-ts8LOntawi4BHtqdc4c5DGWmoAJS7dyXSytkCLn1VjcFNhWsvggc4VRHC36lmDSeDnQlwrQyUtprwdn65sYr6zASfQ3Ng/w400-h300/Scottish%20shortbread%205%20-%20Mary%20Jane.jpg" width="400" /></a></div>I love the Facebook group I'm part of called "Molded Cookies of the World". People share their stamped/molded cookie bakes and are very generous with sharing recipes and the creative ideas they have for using their cookie stamps.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimE6PgXYQ0UgjF2qIv3_2gXkLzSDhBjksAcJi8Qz9tr9eYGZ8ME9hDr5t6ktpYYUurzlQa05q9X_aBFgDj8RxIWnKPMlqzM5pZ1vXlgI_O9IT7XCDYc-a88RoKPtiuIPzvPWfVxEM9UrtZFrKuYo5NtQUPEoVYWVqW9s6MR1OdF1kt21h0Vaqsz3Su8jE/s4032/Scottish%20shortbread%207%20-%20Mary%20Jane.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimE6PgXYQ0UgjF2qIv3_2gXkLzSDhBjksAcJi8Qz9tr9eYGZ8ME9hDr5t6ktpYYUurzlQa05q9X_aBFgDj8RxIWnKPMlqzM5pZ1vXlgI_O9IT7XCDYc-a88RoKPtiuIPzvPWfVxEM9UrtZFrKuYo5NtQUPEoVYWVqW9s6MR1OdF1kt21h0Vaqsz3Su8jE/w400-h300/Scottish%20shortbread%207%20-%20Mary%20Jane.jpg" width="400" /></a></div>Case in point these cookies. One member showed his idea of using the Nordic Ware stamp in the geocast set then stamping out the center with a heart cut out. He used strawberry (or raspberry?) jam as the filling so the centers were ruby red, perfect for Valentine's Day. Since I don't like jams or jellies, I went with my standby of cookie butter. I would never have come up with the idea of doing the heart cutout so I'm grateful when other people share their creativity. I love how these turned out aesthetically.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmAwg0bbJAmrduT7nvSUI5zqKzQv5NMOIx9MN-qyfS2p3fbA6RBfs-fK_HPHenO34XTQGmV7Z88JwCMQVs85m7Q6qodAqiyTzz6WkfAUMoX0PawyCpvoBLAKl7NIUyEtkNJEtx_tXcOLtNZIaQu3pKL2KIPm-JsYIPzP8VKQ2bRgAFWZPgAlvm3IDlzrQ/s4032/scottish%20shortbread%202%20-%20mary%20jane.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmAwg0bbJAmrduT7nvSUI5zqKzQv5NMOIx9MN-qyfS2p3fbA6RBfs-fK_HPHenO34XTQGmV7Z88JwCMQVs85m7Q6qodAqiyTzz6WkfAUMoX0PawyCpvoBLAKl7NIUyEtkNJEtx_tXcOLtNZIaQu3pKL2KIPm-JsYIPzP8VKQ2bRgAFWZPgAlvm3IDlzrQ/w400-h300/scottish%20shortbread%202%20-%20mary%20jane.jpg" width="400" /></a></div>I'm even more grateful for the recipe as the cookies themselves tasted really good. Sometimes it's tricky to come up with a cookie that keeps the stamped designs faithfully and tastes good. Some of them taste bland because they have so much flour and cornstarch. Not so with this cookie. It's buttery and flavorful, doesn't spread too much and keeps the stamped design. I loved it. You do need to chill it slightly to help with rolling out the dough and stamping out the design. Once I stamped them, I froze the cookies overnight before I baked them, which also keeps the impressions. I used Kerrygold butter as well to enhance the buttery flavor.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8E2j9UpWiTvgP5njrKko0bK435T30vBwF0RakhEQ0xCwH_R3MzQx7VMm-4Zfc8nds4LZ0LxFncW_QY9aZ76EguLCGPpnOdnSKeSBbUJnjCuEaJhZoJ1x8BwFyb3n8vLkqyayPJJ5cafmQzaT7J83zqFDLWD5RZJ7JjvwjB5zA6jRQnXafYjuUqsHfwc/s4032/scottish%20shortbread%203%20-%20mary%20jane.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8E2j9UpWiTvgP5njrKko0bK435T30vBwF0RakhEQ0xCwH_R3MzQx7VMm-4Zfc8nds4LZ0LxFncW_QY9aZ76EguLCGPpnOdnSKeSBbUJnjCuEaJhZoJ1x8BwFyb3n8vLkqyayPJJ5cafmQzaT7J83zqFDLWD5RZJ7JjvwjB5zA6jRQnXafYjuUqsHfwc/w400-h300/scottish%20shortbread%203%20-%20mary%20jane.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3eN-IgQiGWwtjrcxC24cs_dA_WSV_RINbZ9rMQd2y-vvJ5pJz7z9l8ZZ2ZDNgn047irJX49nsUYLjCorm3j-l5NXnR7-j_9UAqXSTawJDKjuVp8RRbtL1416bH1PLLCmQI0Fwq29GiQuTBUN5TVRr3XZgcchM8F40kpuZj3uz_Yi0bKfslGgaaZC3hug/s4032/scottish%20shortbread%204%20-%20mary%20jane.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3eN-IgQiGWwtjrcxC24cs_dA_WSV_RINbZ9rMQd2y-vvJ5pJz7z9l8ZZ2ZDNgn047irJX49nsUYLjCorm3j-l5NXnR7-j_9UAqXSTawJDKjuVp8RRbtL1416bH1PLLCmQI0Fwq29GiQuTBUN5TVRr3XZgcchM8F40kpuZj3uz_Yi0bKfslGgaaZC3hug/w400-h300/scottish%20shortbread%204%20-%20mary%20jane.jpg" width="400" /></a></div></div>Pastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.com0tag:blogger.com,1999:blog-760980569631717342.post-91422774248573024362024-01-19T06:19:00.000-08:002024-01-19T06:19:27.478-08:00Gideon's Bakehouse Copycat Chocolate Chip Toffee Cookies from Chelsea's Messy Apron<div style="text-align: left;"><a href="https://www.chelseasmessyapron.com/gideons-bakehouse-cookie-recipe/" target="_blank">Gideon's Bakehouse Copycat Chocolate Chip Toffee Cookies</a> - made dough January 15, 2024 from <a href="https://www.chelseasmessyapron.com/" target="_blank">Chelsea's Messy Apron</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjssKXDTr0Xn6x8SCu5gtAxY5pvo6KQjvynqffQMOk2bpM7AtIKS-AltA588aiMJ_avy4yBALU0akEy2DjOzyMlhZA6UMZWxRBOITJpRMYd0yM9e3loe8MPnthFaynmYk_uxQdbH2Uk4hCWFfVJAKnI4lkXhsNohz_T61Ja0Vaj5TupQp71EBjbjOgdVZ0/s3282/Gideon's%20bakehouse%20ccc%20copycat%201%20-%20Chelsea.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3282" height="369" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjssKXDTr0Xn6x8SCu5gtAxY5pvo6KQjvynqffQMOk2bpM7AtIKS-AltA588aiMJ_avy4yBALU0akEy2DjOzyMlhZA6UMZWxRBOITJpRMYd0yM9e3loe8MPnthFaynmYk_uxQdbH2Uk4hCWFfVJAKnI4lkXhsNohz_T61Ja0Vaj5TupQp71EBjbjOgdVZ0/w400-h369/Gideon's%20bakehouse%20ccc%20copycat%201%20-%20Chelsea.jpg" width="400" /></a></div><div style="text-align: left;">8 tablespoons unsalted butter, melted and cooled 5-10 minutes to room temperature</div><div style="text-align: left;">1 cup brown sugar, tightly packed</div><div style="text-align: left;">1 large egg</div><div style="text-align: left;">1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract</div><div style="text-align: left;">1/2 teaspoon baking soda</div><div style="text-align: left;">1/2 teaspoon baking powder</div><div style="text-align: left;">3/4 teaspoon fine sea salt</div><div style="text-align: left;">1 cup cake flour</div><div style="text-align: left;">1 cup all-purpose flour</div><div style="text-align: left;">1 cup semisweet or milk chocolate chips</div><div style="text-align: left;">1 cup mini chocolate chips</div><div style="text-align: left;">1 cup Heath milk chocolate English toffee baking bits</div><div style="text-align: left;"><ol style="text-align: left;"><li>In a medium bowl, combine chocolate chips, mini chocolate chips and toffee bits, stirring until evenly mixed; set aside.</li><li>In a mixing bowl, combine melted, cooled butter and brown sugar, stirring to combine. Whisk in egg and vanilla bean paste or extract until smooth and well combined.</li><li>Add in baking soda, baking powder and salt, stirring to combine. Add cake flour and all-purpose flour, mixing until just combined. Fold in 1 3/4 cups of the chocolate chip-toffee bits mixture.</li><li>Divide dough into 6 large equal portions and roll into balls. Flatten slightly to thick discs. Coat tops and sides (not bottoms) of dough discs with the remaining chocolate chip-toffee bits mixture. You can reserve some to press into cookies after they're baked.</li><li>Cover and chill dough for at least 1 hour but preferably 24 hours.</li><li>When ready to bake, preheat oven to 325 degrees. Double pan baking sheets and top baking sheet with parchment paper. Evenly space 3 cookie dough balls on 1 sheet to allow room for spread. Bake 15-23 minutes until edges are lightly set and middles no longer look raw. Remove from oven and gently press remaining chocolate chips and toffee bits into any bare spots on the cookies. Let rest on baking sheets for 15 minutes then transfer to wire rack to cool completely.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5v-ljYt_SD79VQtET2zB7oJkW66hmvPo8M-KuI6ZAXtKPspM_PLe3gf1xDGnoOsqF1Tm1f9tNsOT0QxL231YCreOc5-RHR40pi0cdcm_TeFGDFm1B7aUSL6Qi7Puau0UMd9TGhBHSPEx2CZe4v9r6-dKShT2UlDCwlSkYrrUO5AvMwShSyIVLhevuDnk/s4032/Gideon's%20bakehouse%20ccc%20copycat%202%20-%20Chelsea.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5v-ljYt_SD79VQtET2zB7oJkW66hmvPo8M-KuI6ZAXtKPspM_PLe3gf1xDGnoOsqF1Tm1f9tNsOT0QxL231YCreOc5-RHR40pi0cdcm_TeFGDFm1B7aUSL6Qi7Puau0UMd9TGhBHSPEx2CZe4v9r6-dKShT2UlDCwlSkYrrUO5AvMwShSyIVLhevuDnk/w400-h300/Gideon's%20bakehouse%20ccc%20copycat%202%20-%20Chelsea.jpg" width="400" /></a></div>I'm back with another copycat recipe for a Gideon's Bakehouse cookie. Only this time, it isn't just chocolate chip but chocolate chip toffee. Same concept where you make big cookies and press a combination of milk chocolate chips, mini semisweet chocolate chips and toffee bits all over the cookie dough balls (except for the bottoms) then bake.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFXlQg0gQUEF7KJuy3mmVVcjFrRj-RcGJ8bBpiyoHI7-aS-IjHIgdCWu0YIuGTHGsmsKAAYZwDkaJVTB1lA-0hvEI3e7X1FQyhUqw97_cjsI0VvkgypaegEWyikszWHnNpJ_iLCzRRA1oqHO4TFLXgZA0OtNmFAnAeaNYP1wPGp5OVfy109ZYay09vJDw/s4032/Gideon's%20bakehouse%20ccc%20copycat%203%20-%20Chelsea.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFXlQg0gQUEF7KJuy3mmVVcjFrRj-RcGJ8bBpiyoHI7-aS-IjHIgdCWu0YIuGTHGsmsKAAYZwDkaJVTB1lA-0hvEI3e7X1FQyhUqw97_cjsI0VvkgypaegEWyikszWHnNpJ_iLCzRRA1oqHO4TFLXgZA0OtNmFAnAeaNYP1wPGp5OVfy109ZYay09vJDw/w400-h300/Gideon's%20bakehouse%20ccc%20copycat%203%20-%20Chelsea.jpg" width="400" /></a></div>The recipe is supposed to male 6 large cookies but I made 7 out of them with my largest cookie scoop. I did gently press a few extra chips and toffee bits over the top of the test cookie after it baked, to fill in a few gaps.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMQhpBwiyHLGdLi5ce-jlwUDsBfAK3yTabmJ8nyrkHl9SlfYFkwVu0F4BQFT00p-hKkp66gJ4DLDIoq7O2Hvld7JlJr4Enfjfesc_Zeoj6KXc0toCFnLJQTXgGpmwu52_7eEgaiIL6aHWJH0dLl9gcFHloM6jdDET4WnAJD9qwYOWRvA93LmYh7TjlCOw/s4032/Gideon's%20bakehouse%20ccc%20copycat%204%20-%20Chelsea.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMQhpBwiyHLGdLi5ce-jlwUDsBfAK3yTabmJ8nyrkHl9SlfYFkwVu0F4BQFT00p-hKkp66gJ4DLDIoq7O2Hvld7JlJr4Enfjfesc_Zeoj6KXc0toCFnLJQTXgGpmwu52_7eEgaiIL6aHWJH0dLl9gcFHloM6jdDET4WnAJD9qwYOWRvA93LmYh7TjlCOw/w400-h300/Gideon's%20bakehouse%20ccc%20copycat%204%20-%20Chelsea.jpg" width="400" /></a></div>The dough was easy to handle as it wasn't too sticky or dry. I did chill them overnight first to "age" then froze them. I baked the cookie from frozen dough so it took a little longer and fortunately, I remembered to double pan it this time. By double pan, I mean I put one baking sheet upside on the oven rack and placed the baking sheet with the dough ball on top of it (right side up). That worked well to bake the cookie more evenly throughout without the bottom getting too brown or baked.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPDc3aZrnynQbxc4N7xSg7WFvlcDrcaFDRRA73YWkmcvOPrZIkvBlbiFS42LSuRcCXOawA4S1bx9mzyciLXJn_4w2lkzNdm87-MNA0guYkR6kgTl5AXsabrcamTcNgGT0E-FguoArEUWEK75YAtPoTdrGjDcub1gXWP8P2g-iSOSXR0bmIY0QbeN_-8MU/s4032/Gideon's%20bakehouse%20ccc%20copycat%205%20-%20Chelsea.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPDc3aZrnynQbxc4N7xSg7WFvlcDrcaFDRRA73YWkmcvOPrZIkvBlbiFS42LSuRcCXOawA4S1bx9mzyciLXJn_4w2lkzNdm87-MNA0guYkR6kgTl5AXsabrcamTcNgGT0E-FguoArEUWEK75YAtPoTdrGjDcub1gXWP8P2g-iSOSXR0bmIY0QbeN_-8MU/w400-h300/Gideon's%20bakehouse%20ccc%20copycat%205%20-%20Chelsea.jpg" width="400" /></a></div>Flavor-wise and texture-wise, this cookie was fantastic. I ate half the test cookie when it was lukewarm and it was perfect as the edges had cooled to a slight crispness and the middle was dense and chewy without being mushy. Plus the chips were still melty and the toffee bits had cooled to give it both crunch and a little sweetness. I didn't think I liked cookies covered in chocolate chips but when some of the chips are milk chocolate and you toss toffee bits in there, turns out I like it just fine.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2utQZbQinEA_RkgTJvvg_jOaYQW1D81nkEZ7ay5xtuG2f1kYUrJi2LeF0t6bjr6hiry3UCwHvxGC7b3xVbDkkt2iDAqSl0WzyCLdxmw8cY_fu11uafmkr3a3BroLWaVz6nt5-8bt5KiVCEduOc_xz0CY0XOkD1H6_GmMyzYMQ76x4F8XlHdCCD4MNdKQ/s4032/Gideon's%20bakehouse%20ccc%20copycat%206%20-%20Chelsea.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2utQZbQinEA_RkgTJvvg_jOaYQW1D81nkEZ7ay5xtuG2f1kYUrJi2LeF0t6bjr6hiry3UCwHvxGC7b3xVbDkkt2iDAqSl0WzyCLdxmw8cY_fu11uafmkr3a3BroLWaVz6nt5-8bt5KiVCEduOc_xz0CY0XOkD1H6_GmMyzYMQ76x4F8XlHdCCD4MNdKQ/w400-h300/Gideon's%20bakehouse%20ccc%20copycat%206%20-%20Chelsea.jpg" width="400" /></a></div></div>Pastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.com0tag:blogger.com,1999:blog-760980569631717342.post-82712344341369775772024-01-14T07:16:00.000-08:002024-01-14T07:16:26.567-08:00Crumbl Copycat Waffle Cookies from Cooking with Karli & Crumbl Waffle Cookie revisited<div style="text-align: left;"><a href="https://cookingwithkarli.com/crumbl-waffle-cookies/" target="_blank">Crumbl Copycat Waffle Cookies</a> - made dough January 10, 2024 from <a href="https://cookingwithkarli.com/" target="_blank">Cooking with Karli</a> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyhmGB3g8FdyyapM4U9d1QcSx7PfpvfUS4ufoTO1lOpm_7ZN36qm4o3FkP3Qb4uP14Z_jIVj60cDFVMyfXjktBEjK8Snq4QYOHEEoQnr-g9bTv5grG2_gIalTsqA5lkDGczeDtcOQkuuiP_AyACwJf6MyofJriuj0y6U46oHYZOzuBWjF-2cclqAZpgeg/s4032/Crumbl%20copycat%20waffle%201%20-%20Karli.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyhmGB3g8FdyyapM4U9d1QcSx7PfpvfUS4ufoTO1lOpm_7ZN36qm4o3FkP3Qb4uP14Z_jIVj60cDFVMyfXjktBEjK8Snq4QYOHEEoQnr-g9bTv5grG2_gIalTsqA5lkDGczeDtcOQkuuiP_AyACwJf6MyofJriuj0y6U46oHYZOzuBWjF-2cclqAZpgeg/w400-h300/Crumbl%20copycat%20waffle%201%20-%20Karli.jpg" width="400" /></a></div><div style="text-align: left;">1 1/2 cups salted butter, softened (add 3/4 teaspoon salt if using unsalted)</div><div style="text-align: left;">1 1/4 cups brown sugar</div><div style="text-align: left;">1/4 cup granulated sugar</div><div style="text-align: left;">3 eggs</div><div style="text-align: left;">1 tablespoon vanilla extract</div><div style="text-align: left;">4 1/2 cups all-purpose flour</div><div style="text-align: left;">1 tablespoon baking powder</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: #2b00fe;">Vanilla buttercream</span></div><div style="text-align: left;">1/2 cup salted butter, softened</div><div style="text-align: left;">3 cups powdered suar</div><div style="text-align: left;">2 teaspoons vanilla extract</div><div style="text-align: left;">milk to thin as needed</div><div style="text-align: left;">maple syrup for topping</div><div style="text-align: left;"><ol style="text-align: left;"><li>Preheat oven to 375 degrees F.</li><li>In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar until well combined and fluffy, 2-3 minutes.</li><li>Scrape down the sides and bottom of the bowl; add in the eggs and vanilla extract. Mix until combined.</li><li>Add the flour and baking powder and mix on low speed until the dough comes together.</li><li>Portion dough into 1/3 cup dough balls. Flatten slightly into thick discs. Evenly space on baking sheets lined with parchment paper. Using a wooden chopstick, press impressions into each cookie to make waffle marks (3 grooves horizontal and 3 grooves vertical).</li><li>Bake for 12-15 minutes or until edges are set and middles no longer look raw or wet. Remove from oven and let cool slightly.</li><li>Make buttercream: cream butter until smooth. Add 1 cup of powdered sugar at a time, mixing until completely before adding more. Add in vanilla and splash of milk, mixing until buttercream is desired texture. Thin with additional milk if needed. Place a small scoop of buttercream over warm cookies and drizzle with maple syrup if desired. Serve warm.</li></ol></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1bx0wiaQBPXylsoAfgninUVsHjkfvAj2K4Rg-a3tlVwY4yljCggOMJVcD9e8-z3cmsXXu7QK4HpNjcSdxeZklxiXDVnL4jOGO3E6sz26XDGCsdhsSL6Xb7WxpIw7ZUwN0cOkzqHexXx5OFECeRl1a4v1F8E-xNZK26UGViRiupjkBSu1IsueOBuxXG-k/s4032/Crumbl%20copycat%20waffle%202%20-%20Karli.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1bx0wiaQBPXylsoAfgninUVsHjkfvAj2K4Rg-a3tlVwY4yljCggOMJVcD9e8-z3cmsXXu7QK4HpNjcSdxeZklxiXDVnL4jOGO3E6sz26XDGCsdhsSL6Xb7WxpIw7ZUwN0cOkzqHexXx5OFECeRl1a4v1F8E-xNZK26UGViRiupjkBSu1IsueOBuxXG-k/w400-h300/Crumbl%20copycat%20waffle%202%20-%20Karli.jpg" width="400" /></a></div>If it seems all I've been doing lately is going to Crumbl and reviewing Crumbl cookies, you'd be half right. I actually have still been baking for my volunteer work with Soldiers Angels but mostly tried and true recipes I've made before and already blogged about so I had nothing new to post. Until this tie in with trying out a copycat recipe for the Crumbl waffle cookie. I've tried the <a href="https://pastrychefbaking.blogspot.com/2023/06/crumbl-cookies-review-43-red-velvet.html" target="_blank">real thing from Crumbl</a> but had made the mistake of pouring the syrup over the cookie so all I could taste was syrup so I had to try it again last week (see review below). I've also tried the <a href="https://pastrychefbaking.blogspot.com/2023/07/crumbl-copycat-waffle-cookies-from.html" target="_blank">copycat recipe from Lifestyle of a Foodie</a> and it was fantastic.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8aMOxGarwBhkDNzOT_f2P4B64NAODKTndmlXgiAMQNJUaLYqL9YMWMpAcLJANcHhBqbkhocUSaLZMoYfw4aDcQQgTw5Atodp75EXJzuBc8QB-u-3PSo1w-lqfLI1SxARg7hZ8QfrPEcmohr4_wmpwi1IX2iSBbTc1Mo9GOChZjhhnu-QRvAtyEJsgMHM/s4032/Crumbl%20copycat%20waffle%203%20-%20Karli.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8aMOxGarwBhkDNzOT_f2P4B64NAODKTndmlXgiAMQNJUaLYqL9YMWMpAcLJANcHhBqbkhocUSaLZMoYfw4aDcQQgTw5Atodp75EXJzuBc8QB-u-3PSo1w-lqfLI1SxARg7hZ8QfrPEcmohr4_wmpwi1IX2iSBbTc1Mo9GOChZjhhnu-QRvAtyEJsgMHM/w400-h300/Crumbl%20copycat%20waffle%203%20-%20Karli.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cooking with Karli Crumbl waffle copycat</td></tr></tbody></table>Cooking with Karli also has a lot of Crumbl copycat recipes and I decided to try this one since the waffle cookie was on the Crumbl menu last week and I could do a real-time comparison of this copycat recipe with the real thing. But first, in comparison to the copycat recipe from Lifestyle of a Foodie, I have to give the nod to Lifestyle's. The dough from Cooking with Karli was more sticky, even after I added all the flour and you can see the impressions didn't hold as well. Flavor-wise, I also preferred Lifestyle of a Foodie's recipe as it had more brown-sugar-caramel overtones. <br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUlRKA3I4KAp3mmf2hSElcs-i7oRRr-U1duMV89dL5qlUyOO10JhJzQWzf4vmXN0qxLlbJLe3rZI-CsF8GuJliu11avkByJ1El2UXakh3wRU2E_vPz3IRthWfqEYmxQGNmIqDT9lrpfcHGEDoa7BxmPMMiSXmxPPoMmGjeL2pL-ZgqWy4tKCDBai16OA/s4032/Crumbl%20copycat%20waffle%204%20-%20Karli.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUlRKA3I4KAp3mmf2hSElcs-i7oRRr-U1duMV89dL5qlUyOO10JhJzQWzf4vmXN0qxLlbJLe3rZI-CsF8GuJliu11avkByJ1El2UXakh3wRU2E_vPz3IRthWfqEYmxQGNmIqDT9lrpfcHGEDoa7BxmPMMiSXmxPPoMmGjeL2pL-ZgqWy4tKCDBai16OA/w400-h300/Crumbl%20copycat%20waffle%204%20-%20Karli.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Inside pic of Cooking with Karli Crumbl waffle copycat</td></tr></tbody></table>I also had to bake Cooking with Karli's recipe longer as the middles looked unbaked (not just underdone which I prefer) but the bottoms were fully baked. So the texture wasn't as underdone and soft as I would've preferred. The funny thing though, in terms of flavor, this matched the OG Crumbl waffle cookie more closely. So the "fix" might be to just underbake it rather than waiting for the middles to not look raw, which is what I usually do.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIL6A7Dju2w4e6ZIPOkhPnh4z91XS7z7uEh8lLcTmnuoqA6S10DFGwuc8WaphXP6hRjOZCZ7G-5m02WO92_rT9SOs3pvC4nwBL2sSA6NywXFnBCACxONhu5a0eoazawFkpqZcvO7iLoiAbfvJOEbA_9Bf2GG0O2ZsUUK5ZfMyxAQQcRJd_hMQbonnAEU0/s4032/Crumbl%20menu%201.12.2024.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIL6A7Dju2w4e6ZIPOkhPnh4z91XS7z7uEh8lLcTmnuoqA6S10DFGwuc8WaphXP6hRjOZCZ7G-5m02WO92_rT9SOs3pvC4nwBL2sSA6NywXFnBCACxONhu5a0eoazawFkpqZcvO7iLoiAbfvJOEbA_9Bf2GG0O2ZsUUK5ZfMyxAQQcRJd_hMQbonnAEU0/w400-h300/Crumbl%20menu%201.12.2024.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1pgUZ3SDzQpCyyrXAHDfUX8ccOSDpZBdJt3LIDZGhFELENO7dSwpHhvIEN7OvMRMx8TcQE94dHoG0Ab03oL4XcWnfnqBR2JK4BVGRS75RVyl3jbC3tWvl90EjfAIaajxO-s6wk8Sv5CtQSX7Ljw21u9fJjAYF7vRvChRmmrWqcQxbEQVK5Bi0_Tp20qU/s4032/Crumbl%20display%201.12.2024.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1pgUZ3SDzQpCyyrXAHDfUX8ccOSDpZBdJt3LIDZGhFELENO7dSwpHhvIEN7OvMRMx8TcQE94dHoG0Ab03oL4XcWnfnqBR2JK4BVGRS75RVyl3jbC3tWvl90EjfAIaajxO-s6wk8Sv5CtQSX7Ljw21u9fJjAYF7vRvChRmmrWqcQxbEQVK5Bi0_Tp20qU/w400-h300/Crumbl%20display%201.12.2024.jpg" width="400" /></a></div>I did try the Crumbl waffle cookie again since last time I ruined it by pouring the syrup over it before trying the cookie itself and all I could taste was syrup.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHkE9fbXZIdcm6FeV4qaYKOWzCHj6H8CgREROaPN1ebSVjY-4vN6TFnU2eNjkXsY26Nxw_nCDO_kRzp2RU2FBJlNASXODv6raVZy5VA4emAt5xTWA89FO_i32Ajec4O9UuFH1RqjJLSGd40vwKktzqA27lPx1zDFACiAhgoPZFFAZ4GYxRArI3mDed_iQ/s3500/Crumbl%20waffle%202.1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2974" data-original-width="3500" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHkE9fbXZIdcm6FeV4qaYKOWzCHj6H8CgREROaPN1ebSVjY-4vN6TFnU2eNjkXsY26Nxw_nCDO_kRzp2RU2FBJlNASXODv6raVZy5VA4emAt5xTWA89FO_i32Ajec4O9UuFH1RqjJLSGd40vwKktzqA27lPx1zDFACiAhgoPZFFAZ4GYxRArI3mDed_iQ/w400-h340/Crumbl%20waffle%202.1.jpg" width="400" /></a></div>I didn't make that mistake again and this time just spread the dollop of buttercream more evenly over the cookie (and also spread some of it over the copycat cookie).<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9KEv0_7jchYFog7batyOGXvG6sXtwti8CgBCZjxoSp4uNUcmeIeETsL4qJNerZZlIX_rUwM5cxsQhLRcga8pF1ryl3wXzSrmwhshiVgR1W4Ul0rDa5CW3fJJP2OR4Q8ooZ_8ARK3vi3rUNfC9Sy-SKNiiPCkWAunvVOl01TbZhJj6D3d0ipTaVsM_Fk/s4032/Crumbl%20waffle%202.2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9KEv0_7jchYFog7batyOGXvG6sXtwti8CgBCZjxoSp4uNUcmeIeETsL4qJNerZZlIX_rUwM5cxsQhLRcga8pF1ryl3wXzSrmwhshiVgR1W4Ul0rDa5CW3fJJP2OR4Q8ooZ_8ARK3vi3rUNfC9Sy-SKNiiPCkWAunvVOl01TbZhJj6D3d0ipTaVsM_Fk/w400-h300/Crumbl%20waffle%202.2.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Crumbl waffle cookie</td></tr></tbody></table>The OG Crumb waffle cookie was <i>fabulous</i>. It's basically a brown sugar cookie, which I love, and the texture was perfect, chewy denseness glory. The only waffle-y thing about it were the hashmarks but that doesn't matter. I loved this cookie. Lesson learned: don't pour the syrup over the cookie. It's better without.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqp4LAfdQJjpVvi29fGwcb4KDQytdezIk17KYAyCADR59_X2fV9udIVUm4m_bCDyeMxh5XZ4qDGJ3a5B833uD6Uo2ahLWKDKOT03E8-6sxpP1j4Kb5CT3vgda-klP2LsJJk9qUMQeIrd3_EZsj2H1x4paVcNdaFBrQnwN7Xg5zpWk48hf2KLK4hcP_QFA/s4032/Crumbl%20waffle%202.3.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqp4LAfdQJjpVvi29fGwcb4KDQytdezIk17KYAyCADR59_X2fV9udIVUm4m_bCDyeMxh5XZ4qDGJ3a5B833uD6Uo2ahLWKDKOT03E8-6sxpP1j4Kb5CT3vgda-klP2LsJJk9qUMQeIrd3_EZsj2H1x4paVcNdaFBrQnwN7Xg5zpWk48hf2KLK4hcP_QFA/w400-h300/Crumbl%20waffle%202.3.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Inside of Crumbl waffle cookie without the syrup</td></tr></tbody></table>Pastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.com0tag:blogger.com,1999:blog-760980569631717342.post-58348421295942646592024-01-12T07:02:00.000-08:002024-01-12T07:02:38.477-08:00Crumbl Cookies review #64: Confetti Milkshake<div style="text-align: left;"><a href="https://crumblcookies.com/" target="_blank">Crumbl Cookies</a> review #64: Confetti Milkshake - visited January 6, 2024</div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdIb2sRrzvAQwby1OF7xKhZ2WAdvC084krCm7H2dwqQE1s5RYFyGZRZuxMgaN0HU8pXn0jXSfJIF7DK_-pwWSRR9ya9gKg8ntgzXJe-Wo67pRSv5dp2OUhNAoZZKlM6aWP721OcrxRu0K-UKZKN3KxnI_XvZGQmJk8dBA-rx7L9wRLjeENqJ4v8Q2c5U/s3278/Crumbl%20confetti%20milkshake%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3002" data-original-width="3278" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdIb2sRrzvAQwby1OF7xKhZ2WAdvC084krCm7H2dwqQE1s5RYFyGZRZuxMgaN0HU8pXn0jXSfJIF7DK_-pwWSRR9ya9gKg8ntgzXJe-Wo67pRSv5dp2OUhNAoZZKlM6aWP721OcrxRu0K-UKZKN3KxnI_XvZGQmJk8dBA-rx7L9wRLjeENqJ4v8Q2c5U/w400-h366/Crumbl%20confetti%20milkshake%201.jpg" width="400" /></a></div>I went back to Crumbl a few days after I got the <a href="https://pastrychefbaking.blogspot.com/2024/01/crumbl-cookies-review-63-mallow.html" target="_blank">Lemon Mallow Sandwich test cookie</a> and yes, indeed got a 6-pack. But before anyone gets all judgy, I was going to my first quilting class and wanted to bring some treats. I initially meant to bake my own cookies to bring but alas, discovered at the last minute that I didn't have one of the special quilting tools the instructor had asked us to bring and I had to hotfoot it to the local quilting supply store the morning of the class. That took up my baking time; hence the fallback to get a 6-pack at Crumbl for the 9 people coming to class. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkzwKC59O6rhlJXOxUR_Fn7BqkPkKr3O-41Qj8e07oByiA8myJ7TckQLrjIkGRhOi5uTTTmYs_mk114gf6_obghid1ceMMVXkFpNamMYv4FH9hYx0FkUjaRI02VjsbtxjeFMreU0X09IJ7x3xlO_fitdS032KPfxrN62h8ErsGzDOybGRAPXFxtMY4M40/s4032/Crumbl%20menu%201.6.2024.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkzwKC59O6rhlJXOxUR_Fn7BqkPkKr3O-41Qj8e07oByiA8myJ7TckQLrjIkGRhOi5uTTTmYs_mk114gf6_obghid1ceMMVXkFpNamMYv4FH9hYx0FkUjaRI02VjsbtxjeFMreU0X09IJ7x3xlO_fitdS032KPfxrN62h8ErsGzDOybGRAPXFxtMY4M40/w400-h300/Crumbl%20menu%201.6.2024.jpg" width="400" /></a></div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfMXl-xOjym2lwtYYxE6YAdjh7CSVQdLwsiZGV1hA1oexAihdsZX16-xa-Dh7VE2vUBFla3hyPg_nEvR8wYd9Z1Yt8NuduOysklWGoVyZRDq48Y2xvT3Eqx2vqcIdBgx5oCMTAVIrgmNVM3rbBPCSCUL2qF5Sr1CyvMpU30cNfpChk6MD276eRuq7o6_I/s4032/Crumbl%20display%201.6.2024.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfMXl-xOjym2lwtYYxE6YAdjh7CSVQdLwsiZGV1hA1oexAihdsZX16-xa-Dh7VE2vUBFla3hyPg_nEvR8wYd9Z1Yt8NuduOysklWGoVyZRDq48Y2xvT3Eqx2vqcIdBgx5oCMTAVIrgmNVM3rbBPCSCUL2qF5Sr1CyvMpU30cNfpChk6MD276eRuq7o6_I/w400-h300/Crumbl%20display%201.6.2024.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Display picture was from when I went to get the <a href="https://pastrychefbaking.blogspot.com/2024/01/crumbl-cookies-review-63-mallow.html" target="_blank">lemon mallow tester</a></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbz8Qn135Go9Fmug0Ofo9Ihww1G2r7FijIUG-vazyHyfB9_5vmoccC5gby-VKfoebmjNrfe_VeGDLV1jv-cUogUMf4WDLRzXcP3Fo5IZNIah4c3XcBHM_azt0bpvaWlsvskvKKW3QyvyWc-JCerylxNIBkcQEp2AgISdNjVmMZtybO17C53WQVEtVjO-8/s3910/Crumbl%206-pack%201.6.2024.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2944" data-original-width="3910" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbz8Qn135Go9Fmug0Ofo9Ihww1G2r7FijIUG-vazyHyfB9_5vmoccC5gby-VKfoebmjNrfe_VeGDLV1jv-cUogUMf4WDLRzXcP3Fo5IZNIah4c3XcBHM_azt0bpvaWlsvskvKKW3QyvyWc-JCerylxNIBkcQEp2AgISdNjVmMZtybO17C53WQVEtVjO-8/w400-h301/Crumbl%206-pack%201.6.2024.jpg" width="400" /></a></div>Not knowing who liked what, I got one of each flavor of the week. I've blogged about most of them before so the link to the review is in each cookie's caption.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIj704v6LBUNkNAPq7cbJBQSD46qe1dWDXSi65YouIg5gOFJfU6githe7N_EpDWx6fai_ZLNUvkO62njib7jH8vYc5D_f16HC816jRYK_g1Wtfp9gt0sNwGx8rVn271JyCvxX4oqAMI3xDYUBRn6w0l1Q-IuACJjce1jIefHD6qzRjeMCp8UoywnRfSKQ/s3166/Crumbl%20Mallow%20ft%20Oreo%205.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="3166" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIj704v6LBUNkNAPq7cbJBQSD46qe1dWDXSi65YouIg5gOFJfU6githe7N_EpDWx6fai_ZLNUvkO62njib7jH8vYc5D_f16HC816jRYK_g1Wtfp9gt0sNwGx8rVn271JyCvxX4oqAMI3xDYUBRn6w0l1Q-IuACJjce1jIefHD6qzRjeMCp8UoywnRfSKQ/w400-h383/Crumbl%20Mallow%20ft%20Oreo%205.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://pastrychefbaking.blogspot.com/2024/01/crumbl-cookies-review-63-mallow.html" target="_blank">Mallow Sandwich ft Oreo</a></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvazsYSA2A_DNa5Mee4IGMwznMjAVsOkJ-sQ_AiXTpMhbZbURA4n-Dmnp4F3D2ytVJcbefDZIkwLTwt_aC4oTTjXCn-z5v6lCbbwcVVR9wj6LLwGJDUVS9gP8pIzUAL_0GuihR7JXkFwk5a_YfRbHGR8IrUCIPHuzN3aXKHqxzc5MxEV7oK_EqJWwnJPk/s3002/Crumbl%20skillet%20cookie%201.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3002" data-original-width="2850" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvazsYSA2A_DNa5Mee4IGMwznMjAVsOkJ-sQ_AiXTpMhbZbURA4n-Dmnp4F3D2ytVJcbefDZIkwLTwt_aC4oTTjXCn-z5v6lCbbwcVVR9wj6LLwGJDUVS9gP8pIzUAL_0GuihR7JXkFwk5a_YfRbHGR8IrUCIPHuzN3aXKHqxzc5MxEV7oK_EqJWwnJPk/w380-h400/Crumbl%20skillet%20cookie%201.jpg" width="380" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://pastrychefbaking.blogspot.com/2023/09/crumbl-cookies-review-48-skillet-cookie.html" target="_blank">Skillet Cookie</a></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYkPAeqKrYZJjNmtkylOfphJo8_nkgL0GfYh7t9ND6mZbfGj6jRnTQHB8FYJjHa3J-tpKTq5-BrBl-9n9FLwQ8S7rNPz6rdG83kBStjSwpWDBi1WYkMhYGDTnk3KjxUHzAJolF8_jTgUx1KlGRdink1_t32pZDmqGxOcDjN5bcnurf6txxo04quoHIl8U/s2988/Crumbl%20milk%20chocolate%201.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2872" data-original-width="2988" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYkPAeqKrYZJjNmtkylOfphJo8_nkgL0GfYh7t9ND6mZbfGj6jRnTQHB8FYJjHa3J-tpKTq5-BrBl-9n9FLwQ8S7rNPz6rdG83kBStjSwpWDBi1WYkMhYGDTnk3KjxUHzAJolF8_jTgUx1KlGRdink1_t32pZDmqGxOcDjN5bcnurf6txxo04quoHIl8U/w400-h385/Crumbl%20milk%20chocolate%201.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://pastrychefbaking.blogspot.com/2021/07/crumbl-copycat-milk-chocolate-chip.html" target="_blank">Milk Chocolate</a></td></tr></tbody></table><div style="text-align: left;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmnVzmHDOZrafyezYCUZTLKRWrFidq5d9M2ncs3ZKiwleKG5JM_SUXnVuW1SYfoenPrdjNUD7PkUAWoy7f-2XskWJWkrZtqQO9Ib_mKwmVgYv3XWjOruHEwhN_c_8sLf02t3o_ph-pvPh1Vv7da_2SivNUa4n9wNFYjRi48bjDMz9nBp_6DCZEx6ybgCs/s3216/Crumbl%20blueberry%20muffin%201.6.2024.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3005" data-original-width="3216" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmnVzmHDOZrafyezYCUZTLKRWrFidq5d9M2ncs3ZKiwleKG5JM_SUXnVuW1SYfoenPrdjNUD7PkUAWoy7f-2XskWJWkrZtqQO9Ib_mKwmVgYv3XWjOruHEwhN_c_8sLf02t3o_ph-pvPh1Vv7da_2SivNUa4n9wNFYjRi48bjDMz9nBp_6DCZEx6ybgCs/w400-h374/Crumbl%20blueberry%20muffin%201.6.2024.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Blueberry Muffin</td></tr></tbody></table>Except for Blueberry Muffin. I know I've had this before but apparently didn't write about it like I thought I had. I did not try it again, thinking I didn't need to for my blog, but I was wrong. Oops. I'm not a blueberries-in-my-cookies fan so I didn't love this one, hence why I didn't feel the need to try it again when I bought it for the group.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNiEe80m-T-z8w1BxmCwqGaXXboSu9ZbDfBLBeFsklBfg4RhyphenhyphenQVh6A9Z3pyebNi-PUIqiuG6zVfQLUwbrA1q-7jix5wgo-_mMYTxsorf2aOMy4F68CP3LYM7AQZ-XwQW55ITuj0dm5T3r0LTWvehBCNHk1_y_ZLXnFQict08vR18z6UKlFMkLoJmRwjPg/s2962/Crumbl%20Galaxy%20Brownie%201.6.2024.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2962" data-original-width="2879" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNiEe80m-T-z8w1BxmCwqGaXXboSu9ZbDfBLBeFsklBfg4RhyphenhyphenQVh6A9Z3pyebNi-PUIqiuG6zVfQLUwbrA1q-7jix5wgo-_mMYTxsorf2aOMy4F68CP3LYM7AQZ-XwQW55ITuj0dm5T3r0LTWvehBCNHk1_y_ZLXnFQict08vR18z6UKlFMkLoJmRwjPg/w389-h400/Crumbl%20Galaxy%20Brownie%201.6.2024.jpg" width="389" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://pastrychefbaking.blogspot.com/2022/07/crumbl-cookies-review-22-cookie-butter.html" target="_blank">Galaxy Brownie</a></td></tr></tbody></table>I hadn't had the Confetti Milkshake before though so I did try a piece of that during the class. I loved almost everything about it. Loved the flavor, loved the cookie texture and even liked the frosting. I like pretty much all of Crumbl's sugar cookie type cookies - and by sugar cookies I mean anything non-chocolate, non-peanut butter and anything vanilla-based. That includes cake batter flavor. The only thing I didn't care for in this cookie were the sprinkles that made up the confetti in the name. I don't like sprinkles so the crunch just interfered with the texture of the cookie. I'm glad I tried it though and if there was a way for me to have this cookie without the "confetti", I'd get it again.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9CDCBIkDu7lKZrqzbFMcpo22EN6QzGWY9UG6Cs_Hgv6STCwcOB9X1zJbcBCw4RQEWBCGUQrf5_M8r8RraPiFLdDBuKCdkJZ-43wmQ6Ksd2tBMBOoo_w9Xc-wMkFO8MYXsAcGxULgamjQc35fAHMiH171sWLFgrgGwZseJ-yYvJ-akgrmKbHnjkSjkyqE/s1833/Crumbl%20confetti%20milkshake%202.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1749" data-original-width="1833" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9CDCBIkDu7lKZrqzbFMcpo22EN6QzGWY9UG6Cs_Hgv6STCwcOB9X1zJbcBCw4RQEWBCGUQrf5_M8r8RraPiFLdDBuKCdkJZ-43wmQ6Ksd2tBMBOoo_w9Xc-wMkFO8MYXsAcGxULgamjQc35fAHMiH171sWLFgrgGwZseJ-yYvJ-akgrmKbHnjkSjkyqE/w400-h381/Crumbl%20confetti%20milkshake%202.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Inside shot of the Confetti Milkshake</td></tr></tbody></table>Pastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.com0tag:blogger.com,1999:blog-760980569631717342.post-91624893559646763192024-01-09T06:28:00.000-08:002024-01-09T06:28:04.802-08:00Crumbl Cookies review #63: Mallow Sandwich ft Oreo and Lemon Mallow Cupcake (tester)<div style="text-align: left;"><a href="https://crumblcookies.com/" target="_blank">Crumbl Cookies</a> review #63: Chocolate Mallow ft Oreo and Lemon Mallow Cupcake (tester) - visited January 3, 2023</div><div style="text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0CFb5-nhd7aVwMQMywLbczgEJHKKvFH-Hu_yQ05euUvN8iD2_09GmnILAw0h_iM2nZJI_UwjW_ik89QH921pAbyYf_JuIvL3seuQD0UMpPppYASClkdV29gg546nOcX3_6jt057qVfrrvD0ot-AdcMNY6vHUM8UPg7wzyCkazRwaeJnTUpL6TiIu4cAo/s4032/Crumbl%20Mallow%20ft%20Oreo%201.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0CFb5-nhd7aVwMQMywLbczgEJHKKvFH-Hu_yQ05euUvN8iD2_09GmnILAw0h_iM2nZJI_UwjW_ik89QH921pAbyYf_JuIvL3seuQD0UMpPppYASClkdV29gg546nOcX3_6jt057qVfrrvD0ot-AdcMNY6vHUM8UPg7wzyCkazRwaeJnTUpL6TiIu4cAo/w400-h300/Crumbl%20Mallow%20ft%20Oreo%201.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mallow Sandwich ft Oreo</td></tr></tbody></table>There's a lot of hype about the Mallow Sandwich featuring Oreo and I thought I'd reviewed it before but I don't see it in a search of my blog posts so maybe I haven't. I think I've had it before though so maybe the other time was just a taste of someone else's as I normally blog what I bought for myself.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZsyxPUOtawEDvHXosPYDnRJt5oEzAC2-0FKMBiDAK-TmA5Y117tjrU7i5m2t_kFuVoFfxDZPnDxRgN-kd7-syDkxwz4tmgaP0NG2naRfro1M_jc4GUzNa2TRRdXF_HcsawSvV4OqWspP1hCZLVmKHaSCdpm6yA3LKiswpij0eaegSOHhZhEnlKOVohJU/s3539/Crumbl%20Mallow%20ft%20Oreo%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="3539" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZsyxPUOtawEDvHXosPYDnRJt5oEzAC2-0FKMBiDAK-TmA5Y117tjrU7i5m2t_kFuVoFfxDZPnDxRgN-kd7-syDkxwz4tmgaP0NG2naRfro1M_jc4GUzNa2TRRdXF_HcsawSvV4OqWspP1hCZLVmKHaSCdpm6yA3LKiswpij0eaegSOHhZhEnlKOVohJU/w400-h341/Crumbl%20Mallow%20ft%20Oreo%202.jpg" width="400" /></a></div><div style="text-align: left;">In any case, for me, the Mallow Sandwich ft Oreo lives up to its hype. I've always liked their cookies with an Oreo or black cocoa base (less rich) and the brownies in the filling are quite good. If I had to quibble about anything, it'd be the filling. It's not cream cheese which I know a lot of people object to (I'm not one of them) but more of a fluffy marshmallow (but not rubbery marshmallow) filling. I don't love it but I don't mind it.</div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-hDIxhvdVd_3DKY4qpzoQahbt58Na2pEJ5-_PWmVeeHCcZ4-rcoo_FjaeIM3Zmr7VCLXsqZye-XD2yMnFLmSowuKv1x2QQkdhUtmJsFUbMofMR14_ocFOf330KrMi38zTrDaGjKiEE1a-Qsq22EOhufONaaHcoP8LxcBJD2nDyuOSkpu-3L73wMBuxiE/s4032/Crumbl%20Mallow%20ft%20Oreo%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-hDIxhvdVd_3DKY4qpzoQahbt58Na2pEJ5-_PWmVeeHCcZ4-rcoo_FjaeIM3Zmr7VCLXsqZye-XD2yMnFLmSowuKv1x2QQkdhUtmJsFUbMofMR14_ocFOf330KrMi38zTrDaGjKiEE1a-Qsq22EOhufONaaHcoP8LxcBJD2nDyuOSkpu-3L73wMBuxiE/w400-h300/Crumbl%20Mallow%20ft%20Oreo%204.jpg" width="400" /></a></div>Some people complained online about how skimpy their stores filled their sandwich cookies but you can see from the pictures that's a problem the Sparks, NV store does not have. They fill quite generously and always do these types of cookies right. So the Chocolate Mallow ft Oreo is good and, as always, a sandwich cookie gives much better value as a $4-$5-ish dollar cookie.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJDi-nYh7URbsjoLgRj51CzqBX5TJUtv3d7oYbQWxKtn0niJPI2zyqGxjdJ_8N9kmt8IKyVXkTWfM4XaZRrlgeJarrfN3t6gXwDe0-MZRk6_Wrs0f5SPMgiiQE9C3KgfYrDRYdcjOMMF3kb9jDLsp_EvaU6DH39YtPZTI9vC9JILir5ExWFNC5MP81BSM/s4032/Crumbl%20Mallow%20ft%20Oreo%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJDi-nYh7URbsjoLgRj51CzqBX5TJUtv3d7oYbQWxKtn0niJPI2zyqGxjdJ_8N9kmt8IKyVXkTWfM4XaZRrlgeJarrfN3t6gXwDe0-MZRk6_Wrs0f5SPMgiiQE9C3KgfYrDRYdcjOMMF3kb9jDLsp_EvaU6DH39YtPZTI9vC9JILir5ExWFNC5MP81BSM/w400-h300/Crumbl%20Mallow%20ft%20Oreo%203.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoG-SkizsGGF9_LLbaPa5JUtSqkJN5Cl6EzcVj8JGHfs9ROIf2SPa2J9LADABo0BkTrPI5pxpKX_TdszujPCv8b4Upwn9LP2X3W8BBobKriHZgNT21EM7jlJUxuNKIPcAwleAUENhOAjPv4NMPHwkG9Fcyqne5-BcKO_s3R72u2z4ilBWM_zJ49c6QECE/s1920/Crumbl%20testers%201.3.2024.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoG-SkizsGGF9_LLbaPa5JUtSqkJN5Cl6EzcVj8JGHfs9ROIf2SPa2J9LADABo0BkTrPI5pxpKX_TdszujPCv8b4Upwn9LP2X3W8BBobKriHZgNT21EM7jlJUxuNKIPcAwleAUENhOAjPv4NMPHwkG9Fcyqne5-BcKO_s3R72u2z4ilBWM_zJ49c6QECE/w400-h400/Crumbl%20testers%201.3.2024.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">And of course, we come to the tester of last week. When the possible test flavors were posted on the app, I had hoped my store would do either the German Chocolate Cake or the Lemon Mallow Cupcake. Fortunately, they did the latter.</div></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTMb9SVRH3j8rbYY4-f25ru7w1J04aPapNQW6V8AHDKGyAwzs7e2TD-ARxJ-FmUSyhggJIuCjcyMfnO6BXVcMMbfSzgwIbuBRSls5BhAM_MOP66U6qlL9kDxS4aAGLaZGRT5r7XqB1cPfo4hmXHhuv12HNGmwlgXiNovv6fqVNTZu24Bh67iS1NGq-qg/s4032/Crumbl%20Lemon%20Mallow%201.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTMb9SVRH3j8rbYY4-f25ru7w1J04aPapNQW6V8AHDKGyAwzs7e2TD-ARxJ-FmUSyhggJIuCjcyMfnO6BXVcMMbfSzgwIbuBRSls5BhAM_MOP66U6qlL9kDxS4aAGLaZGRT5r7XqB1cPfo4hmXHhuv12HNGmwlgXiNovv6fqVNTZu24Bh67iS1NGq-qg/w300-h400/Crumbl%20Lemon%20Mallow%201.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Lemon Mallow Cupcake (tester)</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Lz1rcrVhewPNbLeRwO1aIqX_5MmwVyrDWDHZlHUPl9ANS3d6zW2HadFHk8_VADFMhE6DgwJExxzfnqbRDFY1e_Yk0I8i_gbBJ0da6RATUotKJvxcSc2LSzRxhWFAXwJW3mLjB1583_PeaEJbUBtS7QWs4kbHL4W_E-Kpv0oL9hFSkCH1ahLFy263A5o/s4032/Crumbl%20Lemon%20Mallow%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Lz1rcrVhewPNbLeRwO1aIqX_5MmwVyrDWDHZlHUPl9ANS3d6zW2HadFHk8_VADFMhE6DgwJExxzfnqbRDFY1e_Yk0I8i_gbBJ0da6RATUotKJvxcSc2LSzRxhWFAXwJW3mLjB1583_PeaEJbUBtS7QWs4kbHL4W_E-Kpv0oL9hFSkCH1ahLFy263A5o/w400-h300/Crumbl%20Lemon%20Mallow%203.jpg" width="400" /></a></div>The cookie is supposed to be served chilled, probably because of the whipped cream topping but I let it come to room temperature (of course).<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQVqRAN9BArF5vRuY7GXwL9ZzZqAk540gKzne9j3e749OvsMnTVUVEAeHPqO29R7xIowEzfKVpm2wkovVhIMhSKaZCDYa5Wgc3NArLEFnaTwoOWXCTTTcG4fMuTJ4Zew0KsV48QvMEWD0euoGe37KsKtX-_fGJMs04kKbdpaXjYj5rs65bFNbP8YjQZo/s3648/Crumbl%20Lemon%20Mallow%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2966" data-original-width="3648" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQVqRAN9BArF5vRuY7GXwL9ZzZqAk540gKzne9j3e749OvsMnTVUVEAeHPqO29R7xIowEzfKVpm2wkovVhIMhSKaZCDYa5Wgc3NArLEFnaTwoOWXCTTTcG4fMuTJ4Zew0KsV48QvMEWD0euoGe37KsKtX-_fGJMs04kKbdpaXjYj5rs65bFNbP8YjQZo/w400-h325/Crumbl%20Lemon%20Mallow%202.jpg" width="400" /></a></div>Hence why you can see the lemon glaze on top looks a bit runny. Because it was. I loved the cookie base on this one with its signature Crumbl cookie texture and sugar cookie (sans almond extract) flavor. I'm not a fan of whipped cream but what knocked this cookie down the preference list for me was the lemon glaze. It wasn't lemony enough. Instead, I tasted something more artificial than lemon. Not even lemon extract but just something artificial. Lemon extract would at least have given it some lemon punch. This would've been better with lemon curd atop it or, barring that, more actual lemon flavor in that glaze. I think this tester was an attempt to be cute and pretty but my taste buds would've preferred just the cookie base, a light vanilla glaze instead of whipped cream and lemon curd on top. No need for the squiggle of white chocolate either but that's me.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq_sgPiF2gn4HVkCXC_WkhtPZQKNkcjGDK4aB-dgh-kfqNEZtNTSP-Lk-7Vsa0qS2B7PzY7-xav54HOl34mJ_vPBKdJh1SL1fjj-I0ZpgeYqLrfjryGYORoesVF2cNHx18O6hUl2LRo0Otcw4ndb4-18r_ZbC7vHkJMQthyTu_qYaTVORWf6HO0813-yE/s4032/Crumbl%20Lemon%20Mallow%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq_sgPiF2gn4HVkCXC_WkhtPZQKNkcjGDK4aB-dgh-kfqNEZtNTSP-Lk-7Vsa0qS2B7PzY7-xav54HOl34mJ_vPBKdJh1SL1fjj-I0ZpgeYqLrfjryGYORoesVF2cNHx18O6hUl2LRo0Otcw4ndb4-18r_ZbC7vHkJMQthyTu_qYaTVORWf6HO0813-yE/w400-h300/Crumbl%20Lemon%20Mallow%204.jpg" width="400" /></a></div>Pastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.com0