So Much To Make: chewy

Tuesday, November 10, 2015

Perfect! Whole Wheat Ginger Cookies

I chose the word "perfect" to describe these cookies for good reason. I can honestly say I wouldn't change a single thing about how these turned out. I made a second batch, just to be sure.

Lightly crispy edges and chewy, soft insides make these delicious (and because they are 100% whole wheat--nutritious!) cookies unsurpassed. This will be a new go-to recipe, especially during the fall and winter months when ginger, cinnamon and cloves smell so warm and comforting. You can unplug that scented wax warmer while making these babies. Your house will smell AMAZING!

One thing that is unique about this ginger cookie recipe, is it doesn't call for molasses. I love molasses cookies, but I don't always have it on hand. What I do always have around is maple syrup. I decided to put maple syrup in the recipe and couldn't be more pleased with the results!

Perfect Whole Wheat Ginger Cookies

Makes 3 dozen

Ingredients

2 1/4 cups whole wheat flour (all-purpose works)

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground ginger

3/4 teaspoons ground cinnamon

1/2 teaspoon ground cloves

3/4 cup (1.5 sticks) butter, softened

1 cup brown sugar

1/4 cup maple syrup

1 egg

1/4 cup granulated sugar (for rolling)

Dash of ginger, cinnamon, cloves (for rolling)

Directions

1. Preheat oven to 350. Spray or line cookie sheets.

2. In a medium mixing bowl, whisk together flour, baking soda salt and spices.

3. In a large mixing bowl, beat butter and brown sugar. Add maple syrup and egg, beating well. Pour in flour mixture and stir well. Dough will be thick.

4. In a small bowl, stir granulated sugar with a dash of each of the spices. Using a medium cookie scoop or tablespoon, make 1-inch cookie dough balls. Roll each ball in sugar, and place 3 inches apart on cookie sheets.

5. Bake 9 minutes, or until very light brown on edges. Middles should rise, but still look un-done when you remove the cookies from the oven. Wait 2-3 minutes to remove from cookie sheets to cooling rack. The cookies will flatten as they cool, and firm up so they hold together nicely. Store in an air-tight container.

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Monday, September 29, 2014

Caramel Chocolate Bacon Maple Bars

I had to make a late-night run to the grocery store on Saturday night. We were out of milk, and my family doesn't think they can survive a Sunday morning without milk. I don't know what got into me, but when I saw Rolos, a maple cookie mix, and remembered the bacon I had bought earlier in the week at home, I decided to make this treat.

I made my first batch into cookies. They turned out very, very good, and I photographed them to put here on the blog. We gave a bunch of them away to friends, so I told my poor, neglected family I'd make another batch. I was sick of being in the kitchen by this time, so I made this batch into bars. The bars were INCREDIBLE. A superior creature. The way this recipe was meant to be baked.

See that pocket of caramel there on the upper right side of the bar. Mmmm... The caramel in Rolos doesn't get too runny, but it is spreadable when heated. And it sets up well as it cools. Perfect.

Bacon looks more and more normal on there the longer you look. :)

Caramel Chocolate Bacon Maple Bars

Makes one 9x13 inch pan

Ingredients:

1.5 sticks butter

1 cup brown sugar

1 egg

1.5 teaspoons vanilla extract

2 teaspoons maple extract

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

30 Rolos, unwrapped and cut in half

6 pieces of bacon, cooked and torn/cut into small pieces

Directions:

1. Preheat oven to 350°. Prepare a 9"x13" baking dish with cooking spray or parchment paper.

2. Beat butter and brown sugar in a large mixing bowl. I used my KitchenAid with the paddle attachment. Add the egg and extracts and beat well.

3. Mix the flour, baking soda, baking powder, and salt in a separate bowl, then add to the wet mixture. Stir well.

4. Press evenly into prepared dish (it will be thick). Be sure to press it all the way to the corners. *Cold water on your fingers will help keep the dough from sticking to your hands as you spread it in the dish.

5. Place in center of oven and bake 15 minutes.

6. Remove from the oven, place halved Rolos all over the top of the bars, and return to oven for 2 minutes.

7. Spread the melted Rolos over the bars. Sprinkle evenly with bacon, pressing pieces gently into the melted chocolate/caramel.

8. Cool and cut into bars.