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      Lemon Sugar Cookie Bars

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      Lemon Sugar Cookie Bars are soft and chewy with lots of citrusy tang. They’re baked in a 13×9 inch dish which removes the hassle of forming individual cookies – just slice and enjoy!Hello, friends! I hope everyone is well and finding the baking ingredients needed to make all the comfort foods required for these days of sheltering. Thankfully, I am now stocked up on flour, yeast, and the other essentials that keep me working and doing what I love.Lately I’ve been craving the flavors of buttercream birthday cake, but I’ve been without the enthusiasm it takes to bake, fill, and frost an entire layer cake. Sugar cookie bars are a low lift stand-in with all of the nostalgic birthday flavors and lots of sprinkles! This recipe is a departure from the usual sugar cookie flavors of vanilla on vanilla (which is also delicious) and instead uses lots of lemon zest and fresh lemon juice to give these treats some zing!
      The first order of business is to make lemon sugar for the cookie dough. Zest an entire lemon over a bowl of sugar and blend together with your fingertips. The citrus oils disperse through the sugar which uniformly flavors the dough.
      Blended together, the cookie dough will be pale and crumbly. Squeeze a handful of crumbles in your palm – if the dough holds together then you’re on the right track!
      Pat the dough evenly in a buttered dish. The dough will turn lightly golden at the edges as it bakes, but the middle should still remain pale – these are soft baked for a thick, chewy texture.
      The buttercream is thick and fluffy, and so tangy with lemon zest and freshly squeezed juice – yum!
      When the cookie portion is completely cool, spread the billowy frosting evenly over the surface.
      Just look at that frosting to cookie ratio! I’d say that’s about 50/50, which is about right for buttercream lovers (me)!
      This kind of baked good is cute, tasty, and practically made to be shared (in normal circumstances they are SO bake sale-worthy!). So, I’m eager to find a way to safely share baked goods like these with friends and family during this time, and with careful packaging and a doorstep delivery I believe it is possible. I have a little more research to do, and I hope to post my findings and methods here!Stay well! xo

      Lemon Sugar Cookie BarsYields 15 servingsLemon cookie1 cup (200g) granulated sugarZest of one lemon (about 1 tablespoon)2 1/2 cups (300g) all-purpose flour1/2 teaspoon baking powder1/2 teaspoon salt1/2 cup (113g) unsalted butter, softened1 egg1 tablespoon sour cream or plain yogurt1 tablespoon lemon juice1 teaspoon vanilla extractLemon buttercream1/2 cup (113g) unsalted butter, softened4 cups (450g) powdered sugar3 tablespoons lemon juiceZest of one lemon (about 1 tablespoon)Milk or cream, to thin1/4 teaspoon yellow gel food colorMixed pastel rainbow sprinklesPreheat oven to 350°F. Grease a 13×9-inch baking dish.Combine the sugar and lemon zest in a medium bowl. Use your fingertips to blend the zest into the sugar until the zest is well dispersed and the sugar is fragrant with lemon.In a separate mixing bowl, combine the flour, baking powder and salt. Whisk to combine.In the bowl of an electric mixer, beat together butter and lemon sugar until creamy. Add the egg, sour cream, lemon juice, and extract. Beat to combine. Add the dry flour mixture and mix together on low speed until well incorporated but still crumbly. Press the mixture evenly into the bottom of the prepared pan. Bake for 15-17 minutes, or until the edges are slightly golden and the center is still pale. Cool completely before frosting.For the frosting, cream the butter in the bowl of an electric mixer. Add about 1/3 of the confectioners’ sugar and beat until combined. Add the lemon juice and lemon zest; beat again. Mix in the remaining confectioners’ sugar, adding the milk or cream to thin the mixture to spreading consistency. Beat until light and fluffy, about 3 minutes. Add gel food color and whip until a consistent bright yellow color is achieved.Spread the frosting evenly over the cooled cookie in the pan. Cover with sprinkles if desired. Let stand until set, about 10-15 minutes, or chill in the refrigerator until the frosting is firm. Cut into squares before serving. Store cookies in an airtight container for optimal freshness.
      link Lemon Sugar Cookie Bars By Heather Baird Published: Wednesday, April 22, 2020Wednesday, April 22, 2020Lemon Sugar Cookie Bars Recipe LEGGI TUTTO

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      Silver Lining Cupcakes

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      These cupcakes are brimming with rainbow confetti sprinkles and taste just like vanilla birthday cake! A pocket of sunny pineapple filling is the surprise inside.I made these cupcakes in January, and for some reason I never got around to posting them here. For one reason or another the timing just didn’t feel right. Little did I know that in the coming months, silver linings would be in high demand. I know we’ve all been looking for them after reading the frightening and grim headlines that crowd our news feeds. But I’ve learned that if you look hard enough for the silver lining on the cloudiest day, you’ll find one. You just have to look with a thankful heart.Now feels like the right time to post this reminder, and it’s always a good time for cupcakes! Does the world need yet another confetti/funfetti cupcake? Always! There are a few other recipes documented here on the blog (here’s a recipe for just 3 cupcakes!), but this one is a little different because it has a tropical, sunny surprise inside.
      White sour cream cake batter does a good job of suspending lots of sweet rainbow confetti sprinkles throughout the cupcakes. An easy and tasty pineapple cake filling can be made by using a can of crushed pineapple. You may have some leftover after filling these cupcakes, but you’ll want to save it for an ice cream sundae topping!
      I had so much fun making some very simple cloud toppers from gum paste and circle cutters of various sizes (from this set). You’ll essentially just trim large and small gum paste circles to fit together, with a light brushing of water for the adhesive. When all the circles are assembled, cut the bottoms flat and allow them to dry.
      The clouds will need to dry overnight to become rigid. When they are firm, a light brush of corn syrup over the top edges of the clouds will hold on some edible silver leaf. It’s really hard to capture how pretty the silver sparkled. The clouds glittered in the light.I found the CUTEST sprinkles, which are sold in-store at Michael’s and online (although currently OOS). They are from Sweet Tooth Fairy, and among the crunchy rainbow jimmies in the mix you’ll find cloud-shaped confetti. I am having all kinds of heart eyes for these!
      The toppers stand upright easily in a tall mound of sky blue frosting. OH, and if you’re making Silver Lining Cupcakes the perfect cupcake papers are silver foil – right?! I thought so, too.

      Confetti cupcakes are already pretty cheerful, but these are extra cheery with sunny pineapple filling and tropical flavor. Make them when you need an extra ounce of happy in your life.Well wishes to all of you!

      Silver Lining Cupcakes(Confetti Cupcakes with Pineapple Filling)Yields 126 tablespoons unsalted butter, at room temperature3/4 cup (150g) granulated sugar1/4 cup plus 2 tablespoons (85g) sour cream3 egg whites1 1/4 cups (150g) all-purpose flour2 teaspoons baking powder1/4 teaspoon salt6 tablespoons milk1 teaspoon vanilla extract1/2 cup confetti sprinklesPreheat oven to 350°F. Prepare a cupcake pan with silver foil cupcake liners and set aside.In a large mixing bowl, cream butter and sugar together until light and fluffy, about 3-4 minutes. Add sour cream and mix until well combined. Add egg whites, one at a time, mixing until well combined after each addition. Scrape down the sides of the bowl to be sure all the ingredients are well incorporated.Combine the flour, baking powder and salt in a separate bowl, then combine milk and extract together in a small measuring cup. Add half of the dry ingredients to the creamed butter mixture and mix until just combined. Add the milk mixture and mix until well blended. Add the remaining flour mixture and beat until just combined; scrape down the sides of the bowl to make sure that all the ingredients are well incorporated. Fold in the sprinkles.Fill the prepared pan and bake for 15-17 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool in the pan about 5 minutes, and then remove to a wire rack to cool completely.Pineapple filling3 tablespoons cornstarch1/2 cup (100g) granulated sugar1/2 teaspoon salt1 can (20 oz.) crushed pineapple in its own juice3 tablespoons unsalted butterIn a medium saucepan, whisk together the cornstarch, sugar and salt. Stir in the crushed pineapple with juice. Cook over medium heat until the mixture bubbles, stirring constantly. Cook the mixture for 5 minutes, or until thickened. Remove from heat and stir in the butter. Let cool slightly then transfer to a bowl and let chill in the refrigerator. Cool completely before using.Cut a divot from the centers of each cupcake and fill with a spoonful of the cooled pineapple filling. Trim cut out pieces flat and replace on top of the filled cakes.Sky blue buttercream frosting and décors1 cup (226g) unsalted butter, softened5 cups (570g) confectioners’ sugar1 tsp vanilla extractSky blue gel food colorMilk or heavy cream, optional1 cup rainbow sprinkles (jimmies)Cloud cupcake toppers (see blog post for pictorial)Star confetti sprinkles, or fondant starsIn a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes.Add vanilla extract and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency. Fold in sky blue food color a little at a time until a vivid blue color is achieved. Transfer the frosting to a piping bag fitted with a large French decorator piping tip.Pipe swirls of frosting on top of the filled cupcakes and immediately top with rainbow sprinkles. Stand a cloud cupcake topper upright in the piped frosting. Garnish with stars. Serve cakes immediately. Refrigerate leftovers in an air-tight container. Bring cupcakes to room temperature before serving.
      link Silver Lining Cupcakes By Heather Baird Published: Thursday, April 16, 2020Thursday, April 16, 2020Silver Lining Cupcakes Recipe LEGGI TUTTO

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      Chocolate Chip Cookie Mug Cake

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      For a sweet single serving treat, all you need is a mug, a microwave, and a few pantry staples. Brown sugar cake batter is speckled with semisweet chocolate chips in this cookie-inspired mug cake!If ever there were a time for the mug cake to make a return from its heyday in, well, whatever year it was, (2015 or thereabouts?) it is now. It’s a quick solution when you need a sweet, comforting treat for just one or two people, all while sparing your kitchen much mess.I developed this recipe to soothe both my cake and cookie cravings. The brown sugar batter is light and springy, and it reminds me of a chocolate chip cookie with pockets of gooey melted semisweet chips.
      This recipe stirs together with nothing more than a fork, and cooks in the microwave for 45-50 seconds. That’s almost instant gratification!
      Similar to my recent crazy cake posts (chocolate and vanilla), this recipe requires no eggs, milk, or butter. It’s pantry staples all the way!
      The mixture is stirred together and then poured into an 8 oz. mug. These days the usual coffee mug size is about 11 oz. and that size will work also. The cake just won’t rise all the way to the top of the mug.
      A mug cake fresh from the microwave will be hot and steaming. The top may look under cooked, but it’s not – it’s just shiny from the steam generated in the microwave (you can check with a toothpick tester to be sure).As the cake cools it will pull away from the mug ever-so-slightly. You could turn it out on a plate, but there’s no reason to, really! Enjoy it straight from the mug.
      The brown sugar batter could be varied with other flavors of baking chips such as peanut butter or white chocolate. Nuts, dried fruit, or even a chopped fun-size candy bar would work as a mix-in!
      The vegetable oil in the cake batter keeps this cake moist and tender while baking powder gives it a springy texture. This mini cake is wonderful on its own, but served hot with a scoop of ice cream on top, it’s truly decadent!

      Chocolate Chip Cookie Mug CakeYields 1 serving3 tablespoons plus 2 teaspoons all-purpose flour2 tablespoons brown sugar, packed1/4 teaspoon baking powderPinch of salt1 tablespoon vegetable oil3 tablespoons water1/2 teaspoon molasses1/4 teaspoon vanilla extract1 tablespoon semisweet chocolate chips, plus more for garnishIn a bowl or a glass measuring cup with a pour spout, combine the flour, brown sugar, baking powder and salt. Stir together with a fork using the tines to break up any lumps of brown sugar. Add the oil, water, molasses, and extract. Stir together until smooth. Stir in 1 tablespoon semisweet chips.Pour the batter into an 8 oz. (1 cup capacity) microwave-safe mug. Use a rubber spatula to effectively scrape all of the batter into the mug. Add a few more semisweet chips on top of the batter, if desired.Microwave at 100% power for 45-50 seconds, or until the cake is well-puffed. Let stand for 2 minutes. A toothpick tester should come out without any uncooked batter clinging to it. Serve warm.Notes:This recipe was tested in a 1000 watt microwave. Higher wattage will cook this cake faster, lower wattage will cook slower. Adjust the time 5-10 seconds accordingly.Turn the cake out onto a plate if desired. For easiest removal, spray the mug with cooking spray before adding the batter to it.This recipe will work without the molasses if you don’t have any on hand. It will not taste as cookie-like, but still delicious.Serve this warm with a dollop of whipped cream or topped with vanilla ice cream if you have it!
      link Chocolate Chip Cookie Mug Cake By Heather Baird Published: Tuesday, April 14, 2020Tuesday, April 14, 2020Chocolate Chip Cookie Mug Cake Recipe LEGGI TUTTO

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      Three Ingredient Cream Cheese Mini Biscuits

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      These tiny biscuits are rich and buttery beyond words! Serve them when you’re short on time, or when you’re looking for a fuss-free bite.This year we’ll be celebrating Easter with a lot less people around our table, but I’m still holding tight to our holiday dinner traditions. I’ll be making a smaller version of Easter dinner with a turkey breast I found in the freezer, some scaled-down sides, and these lemon icebox pies in jars for a sweet ending.Last weekend I was able to replenish my eggs and dairy, but flour is still proving to be elusive. I was planning to make my favorite buttermilk dinner rolls, but ultimately decided 7 cups of flour for one recipe was too much to part with right now. Instead I’ll be whipping up these truly decadent cheesy mini biscuits.
      This is a recipe that’s easy to commit to memory. You’ll need a package of cream cheese, a stick of butter, and a cup of self-rising flour. If you don’t keep self-rising flour on hand, then a cup can easily be made at home with my recipe notes. 

      When measuring flour for this recipe, I recommend the spoon-and-sweep method. Spoon flour into the measuring cup until overflowing, and then sweep the top level with the back of a flat butter knife. This will help you avoid tough biscuits, which can happen with too much flour. You could also weigh 120g of flour on a scale to be absolutely certain you’re getting the amount right.
      These baby biscuits bake in a mini muffin tin (1 3/4-inch cavities), and you won’t even need to grease the pan! These biscuits butter themselves!The dough is lax enough to pipe into the cavities, but if your dough seems too firm to pipe, place batter in the tin using two spoons.
      Fill the cavities all the way to the top! The tops may look a little ragged, but you can smooth them down by dipping fingertips in water and then lightly tamping them down.
      Bake until the edges are puffed and lightly golden brown.

      These little biscuits are so rich and cheesy, they could almost be an appetizer or part of a cheese course! Although they are delectable warm, they are also quite good at room temperature. I might just serve these as an hors d’oeuvre when family and friends are able to celebrate together again.

      Three Ingredient Cream Cheese Mini BiscuitsYields 14-16 mini biscuitsThis recipe requires the use of a mini muffin pan.1 package (8 oz.) cream cheese, at room temperature1/2 cup (1 stick/113g) unsalted butter, at room temperature1 cup (120g) self-rising flour (*see note for substitution)Preheat oven to 400°F.In the bowl of an electric mixer, beat the cream cheese and butter until creamy. Gradually add flour beating at low speed, just until blended.Pipe or spoon dough into ungreased mini muffin pans (1 3/4 inch cavities), filling them full to the tops. If dough looks ragged, dip fingertips in water and pat down any peaks in the dough. Bake for 15-17 minutes, or until the muffins are lightly puffed and golden around the edges. Serve warm.*Note: For homemade self-rising flour, combine 1 cup of all-purpose flour in a bowl and whisk in 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Use in this recipe as a replacement for self-rising flour.
      link Three Ingredient Cream Cheese Mini Biscuits By Heather Baird Published: Saturday, April 11, 2020Saturday, April 11, 2020Three Ingredient Cream Cheese Mini Biscuits Recipe LEGGI TUTTO

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      Chickpea Water or Aquafaba Meringue Cookies

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      Try this recipe the next time you open a can of chickpeas! Deliciously crunchy, light, and airy meringue cookies can be made using aquafaba, which is the water that surrounds chickpeas in their commercially prepared can.It’s been said -repeatedly- this past month by various cooking sites, blogs, and news outlets – canned chickpeas are having a moment. It’s the shelf-stable food of choice for many during these days of sheltering at home, because they are loaded with nutrients, protein, and they make an excellent replacement for meat in lots of dishes.I always keep canned chickpeas in my pantry, but I’ve been draining away a useful ingredient every time I made my favorite chickpea dishes! Chickpeas leach starch and protein into the water that surrounds them in their cans, which makes the liquid whippable to voluminous proportions!
      Begin by draining the chickpeas into a sieve over a bowl or glass measure. You should have about 6 oz. of aquafaba from one 15.5oz (439g) can. This is just a smidge more than 3/4 cup.
      Use an electric hand mixer or a standing mixer to whip the bean water, along with some cream of tartar and powdered sugar. It’s miraculous how billowy this stuff gets! I researched a few recipes that used granulated sugar instead of powdered sugar, but I found the powdered sugar gave the most fluffy end result.(Side note: If you’re looking for a cheap, powerful hand mixer, this one is ridiculously strong. Low speed is like high speed. I don’t know how long it will last, but for the past month it has replaced my 5 speed KitchenAid hand mixer for its swift work. Be sure to read all the reviews! They are mixed.)
      You can tint the meringue by folding in gel food color. Try to do this quickly, because I found that as the meringue stands it begins to lose volume. I re-whipped some of the mixture that began looking deflated, and it puffed right back up!
      I went a little crazy with varying the shapes and colors of the cookies, but I really enjoyed the process. If you don’t have piping tips, you could simply drop the meringues from a spoon on parchment, or use a zip-top bag with the corner snipped to pipe some meringue kiss shapes.
      Sprinkles make me happy! 
      Sprinkle tiny nonpareils over the meringues before baking, if desired. Most any sprinkle will survive well in the oven because they bake at a very low temperature.
      I piped a few meringue nests to hold all of the little colorful meringues, which made things feel a little more springy.

      I had some passionfruit flavoring on hand (from this set) which made these cookies so delicious! A few meringues were dipped in chocolate, or drizzled. I highly recommend doing this.
      Aquafaba meringues are even lighter than those made with real egg whites. Chickpea water has less protein in it than egg whites (2.4g for the water versus about 3.6g each white) which could account for its cotton candy-like texture (they practically melt in your mouth!). I also think using the powdered sugar helped keep them super airy.I encourage you to try making a batch next time you’re planning to use chickpeas (zero waste feels good!). But plan ahead, because like standard egg meringues, these cookies need to bake at a low temperature for a couple of hours.

      Chickpea Water or Aquafaba Meringue CookiesYields about 6 dozen1 can (15.5 oz/439g) chickpeas1 teaspoon clear extract (do not use oil-based candy flavoring)1 teaspoon cream of tartar1 cup (140g) powdered sugarOptional:Gel food coloringSprinkles, nonpareilsMelted chocolatePreheat oven to 200°F. Line two large baking sheets with parchment paper.Drain the chickpea water into a cup or bowl. Reserve chickpeas for another use.Pour the chickpea water into the bowl of an electric mixer and beat on medium speed until frothy. Add the clear extract and increase the speed to high. With this mixer running, add the cream of tartar. Add the powdered sugar a little at a time (3-4 additions) while the mixer runs. When the mixture turns opaque and fluffy, turn the mixer off and dip your mixer beater(s) into the meringue. If it holds a peak that stands on its own, it’s ready for baking. If not, continue to whip until this consistency is achieved.Divide and tint the meringue as desired. Pipe or spoon onto parchment-lined sheets. Add sprinkles if desired. Bake meringues for two hours, rotating the pans on the oven racks mid-bake. Turn off the oven and let the meringues cool completely inside the oven. (You can also remove and cool on the stove top, but the cookies are more prone to crack). Peel the meringues from the paper and dip in melted chocolate or drizzle.Store meringues in an air-tight container for 3-4 days.Notes:Oil-based flavorings will deflate aquafaba meringue. Make sure you use alcohol or water-based extracts. You could also add the seeds of one vanilla bean for flavor.Deflated meringue can be re-whipped. Pipe or spoon the meringues on the baking sheets soon after it is whipped to avoid them losing shape and becoming flat.
      link Chickpea Water or Aquafaba Meringue Cookies By Heather Baird Published: Thursday, April 09, 2020Thursday, April 09, 2020Chickpea Water or Aquafaba Meringue Cookies Recipe LEGGI TUTTO

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      Strawberry Jam Muffins with Cinnamon Oat Streusel

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      These eggless muffins have a tender crumb and a pocket of strawberry jam baked inside. The cinnamon-oat streusel topping makes them so perfect for breakfast!I’m not sure why, but when I wake up in the morning it takes a while for my appetite to kick in. My husband on the other hand, is ready for breakfast the moment his feet hit the floor. His preference is something sweet – waffles, pancakes, English muffins with jam or cream cheese pastries. Those recipes usually require a good amount of eggs, butter, and milk. Since we’re still carefully conserving those items, I turned to pantry staples once again – and these muffins are the result!
      The vanilla muffin batter is easy enough to whip together using a hand mixer, and it contains no eggs or butter. I used some canned evaporated milk in the recipe, but if you don’t have that on hand you can replace it with water, or even oat or nut milk.
      A dollop of jam is swirled into the centers of the muffins, and then each muffin is topped with a generous amount of streusel. Good streusel usually contains butter, but I used vegetable shortening which was just fine, but a little crumbly. If you have two tablespoons of butter to spare, then use that instead!
      I baked these in cupcake liners, which I prefer because clean-up is much easier. 

      This recipe can be endlessly varied with whatever jam you have on hand. I’m eyeing a jar of fig jam in the fridge that needs to be used for a second batch of muffins. I like these best warm, but not hot. Let them cool a little after you take them out of the oven, because the jam in the center is molten and will burn your tongue (I learned the hard way!).We really loved these, and I hope you will too!

      Strawberry Jam Muffins with Cinnamon Oat StreuselYields 12 muffinsMuffins1 3/4 cup (210g) all-purpose flour3/4 cup (150g) granulated sugar1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup (120ml)evaporated milk (can substitute water, oat or nut milk, or cow’s milk)1/3 cup (80ml) vegetable oil1 tablespoon white vinegar or cider vinegar1 teaspoon vanilla extract1/2 cup (120ml) water6 tablespoons strawberry jam or other jam (tested with Smucker’s Seedless Strawberry Jam)Streusel1/3 cup (40g) all-purpose flour1/3 cup (25g) old-fashioned oats1 tablespoon sugar1 tablespoon ground cinnamonPinch of salt2 tablespoons cold vegetable shortening (or cold butter or margarine)Preheat the oven to 350°F. Line a standard cupcake pan with 12 paper liners.In the bowl of an electric mixer, combine the flour, sugar, baking powder, soda, and salt. Whisk to combine. Add the evaporated milk (or recommended substitution), oil, vinegar, and extract. Mix on low speed until thick. Add the water and mix again until the batter is smooth with a pourable consistency.In a small bowl, stir the jam with a spoon until smooth. Scoop the batter into the prepared muffin tin and place about 1-2 teaspoons of jam in the centers of each cup of batter. Use a skewer to swirl the jam down into the batter (turn the batter over the jam with the skewer instead of swirling it throughout the batter).For the streusel, combine the flour, oats, sugar, cinnamon and salt in a medium bowl. Whisk to combine. Add the shortening and use a fork to mash the ingredients together until crumbles form.Divide streusel mixture among the tops of each muffin and transfer to the oven. Bake for 20-23 minutes, or until the tops are well puffed and spring back when pressed. Or test with a toothpick – it should come out with only jam clinging to the pick, and no uncooked batter.Let cool before serving. These are wonderful served warm, but hot-from-the-oven muffins will hold a pocket of molten jam, which will cause burns. Let them cool down before serving.Store in an air-tight cupcake keeper, or on a platter covered with plastic wrap.
      link Strawberry Jam Muffins with Cinnamon Oat Streusel By Heather Baird Published: Saturday, April 04, 2020Saturday, April 04, 2020Strawberry Jam Muffins with Cinnamon Oat Streusel Recipe LEGGI TUTTO

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      Flourless Brownie Cookies

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      These Flourless Brownie Cookies are absolutely irresistible with their crisp, crackled exteriors and chewy, fudgy centers.I think we all should stop and give ourselves a pat on the back for making it through the strange and turbulent month that was March. It seems we are in for more social distancing this month, and I am ready to comply. The next 30 days will surely have its challenges, but whenever I feel stressed or anxious I like to put on my metaphorical Mr. Spock ears – it’s time to be logical. Or at least try to be as much as possible. With level heads and strong hearts, we can do this!Although I have some flour on hand (and bread recipes are sure to follow) I’m still favoring flourless recipes. I wonder, what are you baking right now? And what ingredients are you having trouble finding? Today I’m sharing this deeply chocolaty cookie recipe that only requires one fresh ingredient: egg whites. (Or, fresh-ish egg whites, the carton of liquid whites I had in the back of my fridge worked perfectly in this recipe!)
      The recipe is adapted from chef François Payard’s famous Chocolate Epiphany cookies. It begins very simply with powdered sugar and cocoa. Egg whites are added in a variable amount – you’ll need about 2, although I used 2 1/2. The amount of cornstarch in powdered sugar varies across brands, which is why you’ll use more or less egg whites.You’ll need the muscle of an electric mixer for this batter, because it will be thick and sticky. Upon completion it should resemble thick brownie batter.
      Dollop batter on your largest parchment-lined cookie sheet, about four inches apart. These cookies will spread as they bake!
      I added coarse pieces of English walnuts to the batter because my favorite brownies also have a hearty amount of walnuts in them. I highly recommend adding a few walnut pieces on top of the unbaked cookie batter, because the nuts toast as they bake.
      If you really want to elevate these cookies, add a sprinkle of coarse or flake sea salt immediately after removing them from the oven. I used the DIY Vanilla Salt I made last Christmas – so, so good!

      My husband, who can be spare with praise, has proclaimed these as his new favorite cookie. I agree that they are exceptional. Their success relies on following the rules of using room temperature egg whites, and resting the batter as directed.

      Flourless Brownie CookiesYields about 131 1/2 cups (170g) powdered sugar6 tablespoons (35g) unsweet cocoa (I used dark cocoa)1/8 teaspoon salt1/4 cup plus 2 tablespoons egg white (about 2 to 2 1/2 egg whites) room temperature2 tablespoons vegetable oil2 teaspoons vanilla extract1 cup (95g) coarse walnut pieces, plus more for garnishPreheat the oven to 350◦F. Line two large cookie sheets with parchment paper. Lightly spray paper with cooking spray.In a large bowl, whisk together the powdered sugar, cocoa, and salt. Add 1/4 cup egg whites (2 whites) the oil, and the vanilla extract and mix on low speed using an electric mixer. Increase mixer speed to medium as the sugar and cocoa is absorbed into the liquids. The mixture should be very thick. If the mixture looks too dry, beat in additional egg white 1 tablespoon at a time. Add the walnuts and fold together using a rubber spatula. Allow the batter to rest for 15 minutes. The dough should be thick and viscous.Portion mixture well-spaced on the baking sheets using a cookie scoop or by the heaping tablespoon. Dot tops of cookies with additional walnut pieces, if desired. Let the dough rest on the pans 5 minutes.Bake for 10-12 minutes, or until the tops are glossy and crackled. Watch them carefully so they don’t over-bake, especially if your oven tends to run hot. Allow the cookies to cool on the pans. When the cookies are completely cooled, gently peel them from the parchment paper. They will be soft and delicate, so do this carefully.Keep cookies in an air-tight container, and they will stay fresh for about 3 days.
      link Flourless Brownie Cookies By Heather Baird Published: Wednesday, April 01, 2020Wednesday, April 01, 2020Flourless Brownie Cookie Recipe LEGGI TUTTO

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      Flourless Oatmeal Peanut Butter Cookies

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      These flourless cookies are a quick fix and packed with big peanut butter flavor. They’re soft-baked for your ultimate snacking pleasure!Hello! I hope everyone reading this is doing well and feeling fine. I’m still baking on the practical side, trying to conserve and stretch ingredients, although yesterday’s post might make you think differently. However, the Easter Bunny Cake was created weeks ago when my kitchen life was different. Now it feels like an extravagance to have enough butter to whip up a big batch of buttercream frosting!Until life gets back to normal (and it will!), I’m leaning into easy recipes that rely on fewer ingredients, and that give us happiness and comfort. These cookies fit that description.
      Oatmeal is an ingredient that you can always find in my pantry. It’s a wonderful replacement for flour in this recipe. I used old-fashioned rolled oats, which gives the baked cookies chewy texture. If you only have quick-cooking oats, those will work too, but the cookies will be slightly softer.
      Eggs have been scarce, but this dough uses only uses 1, which I think is a pretty good trade-off for 1 1/2 dozen cookies. I considered halving this recipe, but then thought better of it. 18 cookies disappear pretty fast in my house (especially peanut butter cookies!). But if you’re not keen on baking a whole batch, then the dough freezes beautifully. Freeze half for later and your future self will thank you.
      Portion the cookies using a cookie scoop if you have one, or if you don’t, the amount of dough per cookie is about 4 teaspoons (4 teaspoons = 1 tablespoon + 1 teaspoon). Roll cookies into balls and then flatten with your palm or the bottom of a cup or bowl.

      10 minutes of oven time will yield a soft-baked cookie with set edges and a soft middle. Fresh from the oven they’ll be too soft to transfer to a cooling rack, so allow them to cool on the pan.This is such an easy little weekend bake with big payoff! Keep them in a zip-top bag with the air removed, or in an air-tight container and they’ll last all week.

      Flourless Peanut Butter Oatmeal CookiesYields 18 cookiesIf you’re avoiding gluten, be sure to use oats and baking chips clearly labeled “gluten-free”.1 cup (270g) smooth/creamy peanut butter (shelf-stable)3/4 cup (160g) brown sugar, tightly packed1 large egg1 teaspoon vanilla extract3/4 cup (75g) old-fashioned rolled oats1/2 teaspoon baking soda1/2 teaspoon baking powder1/3 cup (55g) semisweet chocolate chips, plus more for garnishPreheat oven to 350◦F. Line two baking sheets with parchment paper.In the bowl of an electric mixer, combine the peanut butter and brown sugar. Mix well on medium speed until creamy. Beat in the egg; mix in the vanilla extract.To the creamed mixture, add the oats, baking soda and baking powder. Beat on low speed until crumbly; mixture will be thick. Use a rubber spatula to fully incorporate the ingredients into the mixture. Fold in 1/3 cup of semisweet chocolate chips.Portion the dough using a cookie scoop (4 teaspoons, or 1 tablespoon + 1 teaspoon), roll into balls between your palms, and transfer to the prepared cookie sheets. Flatten each cookie with your palm or the bottom of a cup or bowl. Dot tops of cookies with 3-4 additional chocolate chips.Bake for 10 minutes and cool completely on the pans. Transfer cookies to an air-tight container, or a zip-top bag with the air removed.Freeze cookies: After dough is rolled into balls, transfer them on the cookie sheet to the freezer. When the dough is frozen, transfer them to a zip-top bag with the air removed and return to the freezer. Thaw and flatten before baking as directed.
      link Flourless Oatmeal Peanut Butter Cookies By Heather Baird Published: Saturday, March 28, 2020Saturday, March 28, 2020Flourless Oatmeal Peanut Butter Cookies Recipe LEGGI TUTTO