Molasses and Chocolate Cookies

It's been a little while since I posted a new recipe so I decided to switch things up from savory back to sweet for this one. I developed this recipe a couple weeks ago and was planning on saving this recipe for an ebook download but got such a positive reaction on Instagram that I am posting it now!

These cookies are chewy, salty, sweet, and have beautiful hits of chocolate! What more could you ask for in a cookie? 

Molasses and Chocolate Cookies #molasses #chocolate #cookies #rainbow
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Molasses and Chocolate Cookies
Chewy cookies with hits of molasses and chocolate.
Ingredients
  • 1/2 C salted butter, softened
  • 3/4 C light brown sugar, packed
  • 1/4 C + 2 T granulated white sugar
  • 2 T molasses
  • 1.5 t vanilla extract
  • 1 egg
  • 1/2 t baking soda
  • 1/4 t salt
  • 1 1/2 C all purpose flour
  • 1/2 C candy coated chocolate drops*
  • Kosher salt or fleur de sel
Instructions
1. Preheat oven to 350 F. Prepare two cookie sheets with parchment paper.2. In a standing mixer fitted with the paddle attachment, cream the butter and sugars. Add molasses and mix until combined, scraping sides if needed. 3. Add vanilla and egg. Mix until incorporated. 4. While the mixer is stopped, add baking soda, salt, and flour. Beat until combined. 5. Using a wooden spoon, gently stir in candies. 6. Place heaping tablespoon sized drops of dough on parchment paper, leaving 2 inches of space between the dough. Bake for 12-15 minutes until lightly browned on the edges. Immediately sprinkle with salt. Transfer cookies to wire rack for cooling. Keep in airtight container. * such as m&m candies, I used Unreal milk chocolate candy drops because I loved the natural colors
Details
Prep time: Cook time: Total time: Yield: 15 cookies

Listening to: Saint Motel

Russian Tea Cakes + Thursday Thoughts

Russian Tea Cakes? Mexican Wedding Cookies? Snowballs? Whatever you call them, they are seriously good. These little guys melt in your mouth, due to the obscene amount of powdered sugar, but also have a delectable crunch thanks to the chopped pecans. I have been familiar with these cookies for years and associate them with Christmas. However, in high school I worked at a bakery in Carmel-by-the-Sea that sold them year round. That is where I really fell in love with them.

Russian Tea Cake Mexican Wedding Cookie

Make these for your cookie swap or just for a treat with your coffee. You can swap out a different nut for the pecans but I prefer the pecans because they are have a more subtle crunch than, say, an almond. 

Russian Tea Cake Mexican Wedding Cookie
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Russian Tea Cakes
Melt in your mouth cookies coated in powdered sugar! Adapted from Williams-Sonoma.
Ingredients
  • 1 3/4 C all purpose flour
  • 1 t ground cinnamon
  • 1 C salted butter, room temperature
  • 1 1/2 C powdered sugar, divided
  • 1 t vanilla extract
  • 1/4 t anise extract
  • 1/4 t salt
  • 1 C pecans, finely chopped
Instructions
1. In a medium bowl, sift together the flour and cinnamon.2. In the bowl of a standing mixer fitted with the paddle attachment, beat butter until fluffy. Add 1/2 C powdered sugar and beat for 2 minutes at medium speed. Add extracts and salt and beat until combined. Add flour mixture and beat until just combined, scraping down sides as necessary. 3. Stir in chopped pecans. Cover bowl and place in fridge for 15 minutes. 4. Preheat oven to 350 F. Prepare baking sheets with parchment paper or silpats. 5. Using a tablespoon scoop, tightly pack dough into scoop place on prepared baking sheet. (A tablespoon can be used if no scoop is available). Continue with the remained of the dough. Place dough 1 inch apart. 6. Bake for 10-15 minutes until bottom of cookies are lightly browned and cookies do not fall apart at your touch. 7. Cool cookies on baking sheet for 7 minutes. While cooling, sift remaining cup of powdered sugar onto a plate. When cooled, roll each ball into powdered sugar. Dust with powdered sugar before serving.
Details
Prep time: Cook time: Total time: Yield: 2 dozen cookies

These cookies are surprisingly easy to make but have a wow factor to them which makes them perfect for parties, potlucks, or as part of your Christmas Cookie gift. 

Read the Thursday Thoughts below to help you power through the rest of your week!

Russian Tea Cake Mexican Wedding Cookie

Thursday Thoughts #3:

·      I am loving the versatility of spaghetti squash! I know I am a little late to the trend but honestly, who cares? They are in season, they are local (for me), and they work in so many things. I have always enjoyed them as a substitute to pasta with spaghetti sauce, they are delicious when you fry them up as fritters, or when you use them in a totally new way! I loosely followed this recipe and was very happy with the result. Quick Prep: Roast one each Sunday and eat throughout the week

·      Cookie season is here! These cookies are on my list to make this season: Cookies and Cream cookies for my brother, Coconut Marzipan Cookies for my fellow marzipan lovers, and Confetti Cookies for the child in all of us. Now these are the cookies I plan to make again: Molasses Crinkle Cookies, Simple Christmas Cookies (the dough is made in the food processor!), and my Gingerbread people

·      I was at an event for the Eleanor Project this week and one of the women on the panel said something that is very apropos for the holiday season, and everyday, “You can’t make everyone happy, you’re not a margarita”

·      And apparently it wouldn’t be Thursday Thoughts without a little piece of financial literacy. Here we go ladies, some things to master now. Saving for retirement seem like too much as a 20 something? Nope, do it. Due to the crash of ’08 and many other factors, pensions are basically obsolete, 401k matching is hard to find, along with IRAs contributions. If you don’t start saving, who will?

Russian Tea Cake Mexican Wedding Cookie

Watching: The Office Season 4 Episode 3

Pie Dough Cookies + Thursday Thoughts

First things first, Happy Thanksgiving! I obviously love food so it may come as no surprise that I love Thanksgiving! As the food centric holiday approached, I began seeing more and more posts, articles, and recipes popping up to accompany the meal. It was fun to see the types of foods that were posted by people in different parts of the country. I grew up in California and was raised by Californians and the Thanksgivings I have been apart of have always had a fresh approach, I have never been at a Thanksgiving, that I can remember, where there was a soupy green (grey?) bean casserole or weird, gelatin based foods. I think I am fortunate for that but it also means that I am lacking in that deep, holiday culture.

My favorite things at the Thanksgiving table? Honey Baked Ham, turkey (dark meat), mashed potatoes, and sausage stuffing. It is fun to see what other people serve and I enjoy checking out Instagram for their food stories!

Lake Tahoe, NV - November 2016 

Lake Tahoe, NV - November 2016 

What is most important to me on Thanksgiving is the company. My Thursday Thoughts this week focuses on appreciation. I will continue with the Thursday Thoughts after I plop in a "no recipe" recipe for Pie Dough Cookies.

These pie dough cookies are made from the scraps of your pies! I have been doing this since I have started making pies and it is a ritual that I enjoy. Hopefully you will decide to repurpose your scraps instead of tossing them. They are crispy, buttery, and coated in cinnamon.

Pie Dough Cookies

Pie Dough Cookies

  • Pie dough scraps
  • Egg wash
  • Cinnamon Sugar (1 T sugar : 1 t cinnamon)

1. Roll the pie dough to desire thickness, about the same as you rolled your dough for your pie dish. Use cookie cutters, or just a knife, to cut shapes out.

2. Place scraps on parchment paper, or a silpat. Brush with egg wash and sprinkle liberally with cinnamon  sugar. 

3. Bake at 350 F for 10 minutes or until the bottoms of the cookies are golden brown. 

 

Thursday Thoughts #2

·      I am so thankful for my family and friends for supporting me throughout the last few months as I embark on an exciting journey to do something on my own. I have been building Flour&Finch as a culinary services provider and appreciate the time to grow and develop. Thank you to family and friends who have used my services, it means so much to me. I am also thankful for this outlet, the blog. I enjoy writing posts and recipes, recipe testing, and pushing myself to get in the kitchen more. Thank you for joining me on this ride.

·      I am thankful for learning. As I have mentioned before, I am very interested in financial literacy and have enjoyed listening to new podcasts and learning about my money! This week I have been tuned into new and old episodes of Profit Boss Radio. Being able to feel comfortable about looking at your finances is so empowering. I recently started using Mint to look at all my accounts and create a budget, so far I like it.

·      I am thankful for fellow food bloggers who inspire me daily. Especially the following big bloggers: Joy the Baker, Molly Yeh, The Farmer's Daughter, and Dessert for Two

·      Lastly, I am thankful for improvement. I am going to write my New Years Resolutions for 2018 (how is it 2018 soon?) next week so I can start working on them. One of the many podcasts I listened to last week mentioned how damaging it can be to wait until January 1st to start the resolutions when December still looms ahead. We have a bad habit of throwing December goals out the window because we will "just wait until the first." No, let's start now!

Point Lobos, CA - November 2015

Point Lobos, CA - November 2015

 

 

Spiced Snickerdoodles

This riff on Snickerdoodles adds a little bit of spice and some fall flair. This all butter dough comes together in one bowl and makes 3 dozen cookies, perfect for a crowd, or the freezer.

Spiced Snickerdoodles

These cookies have a slightly crisp exterior but a chewy, buttery interior that will keep you coming back for more. I am a huge fan of snickerdoodles but I like them on the chewy and soft side, not on the crisp side. I actually feel that way about most cookies.

The Flour&Finch blog is about a year old and I am surprised to see that most of the recipes I have pumped out this year are cookies. I would not have thought a year ago that cookies are my favorite thing to make but yup, I love cookies and am unashamed about it. I’m glad my blog has made this clear to me. Cookies are customizable, crowd pleasers, and relatively easy.

Spiced Snickerdoodles
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Spiced Snickerdoodles
An autumn version of the cinnamon sugar cookie, chewy and buttery!
Ingredients
  • 1 C salted butter, room temperature
  • 1 1/2 C granulated sugar
  • 2 eggs
  • 2 t vanilla extract
  • 2 t cream of tartar
  • 1 t baking soda
  • 1/4 t kosher salt
  • 2 3/4 C all purpose flour
  • 2 T granulated sugar
  • 2 t pumpkin pie spice
  • 1/4 t ground cinnamon
  • 1/8 t ground ginger
Instructions
1. In the bowl of a standing mixer with the paddle attachment, cream the butter and 1 1/2 cups sugar. Add the eggs and vanilla. 2. Beat in the cream of tartar, baking soda, and salt. Slowly add the flour. Beat until the mixture comes together, scraping the sides down if necessary. 3. Place the dough in the fridge for at least 30 minutes*. 4. Preheat oven to 350 F5. In a small, shallow bowl, mix the 2 T of sugar, pumpkin pie spice, cinnamon, and ginger. Roll tablespoons of the dough into balls and roll into the sugar and spice mixture. 6. Place cookies, at least 2 inches apart, onto ungreased cookie sheets. Bake for 8-10 minutes. Allow cookies to cool on the cookie sheets for 5 minutes then move to cooling racks. *The dough can sit in the fridge overnight. If making ahead, only complete through step 3. Take out of the fridge, scoop and roll, then bake. If the dough is very hard, baking time may vary.
Details
Prep time: Cook time: Total time: Yield: 3 dozen
Spiced Snickerdoodles

Listening to: The Black Keys

Pumpkin Spice Biscotti

Here's a pumpkin spice item that you might not have tried yet! Biscotti are so fun to play with because they take the flavors in and come out crunchy and the perfect buddy for coffee! These crunchy Italian cookies and I go way back. I remember as a small child going to our local coffee shop in Pacific Grove, CA and my mom would get coffee and a biscotti and my siblings and I would get Martinellis apple juices. The biscotti would be broken up and we would all munch. 

The first time I made a biscotti was last fall after my boss at the time brought in some homemade ones in. My love rekindled and I attempted a few different times. Now that fall is back I look forward to experimenting more! They make such a great gift because, if made and stored properly, they stay crunchy for weeks! Yay for homemade Christmas gifts!

pumpkin spice biscotti

This recipe is heavily adapted from King Arthur Flour's recipe

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Pumpkin Spice Biscotti
A perfect fall treat for your coffee! Adapted from King Arthur Flour
Ingredients
  • 4 T salted butter, room temperature
  • 1/3 C granulated sugar
  • 1/3 C brown sugar
  • 1/2 t ground ginger
  • 1/2 t freshly ground nutmeg
  • 1/8 t ground cloves
  • 1 t ground cinnamon
  • 1 1/2 t baking powder
  • 1/2 t salt
  • 1 large egg
  • 1/2 t vanilla extract
  • 1/2 C pumpkin puree
  • 2 C all purpose flour
  • 1/4 C chopped pecans
Instructions
1. Preheat oven to 350 F. Prepare a baking sheet with parchment.2. In a standing mixer, mix butter, sugars, spices, baking powder, and salt. Beat until creamed.3. Add egg, vanilla, and pumpkin puree and beat until combined. 4. Slowly add in flour until smooth. The dough will be sticky but it should be able to be handled. 5. Divide dough into two and place one half of dough onto prepared sheet. Pat mixture into a flat log approximately 10" x 2.5". Repeat with second half of dough.6. Bake for 25 minutes and remove from oven. Reduce oven to 325 F. 7. Wait for logs to cool for at least 5 minutes, then place one log onto a cutting board. Carefully cut crosswise into 1/2" slices. Place cut pieces, standing up, back on pan. Repeat with second log.8. Bake for 40 minutes, turning pans halfway, until slightly browned. Turn off the oven and crack the oven door to allow the cookies to dry out more and crisp up, while leaving them to cool in the oven. Remove once cooled. Place in airtight container!
Details
Prep time: Cook time: Total time: Yield: 24-30 biscotti
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Watching: Harry Potter and the Sorcerer's Stone