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vanilla cocoa powder and butter milk and mix to combine add the baking soda water and mix on low add flour and beat until just mixed 3 place the batter and cookie sheets next to the sink wet hands and shake off the excess water scoop dough with a standard size 50 cookie scoop and roll into a ball with damp hands place two inches apart on parchment wetting hands as needed 4 with your fingers press the dough into disks about 1 3 thick bake cookies one sheet at a time for 5 to 7 minutes until their surfaces crack remove from oven and cool on a wire rack vanilla filling 2 cups powdered sugar 4 tablespoons unsalted butter softened 3 tablespoons heavy cream 1 teaspoon vanilla extract pinch of salt in a stand mixer or with a hand mixer beat the ingredients together slowly at first then on high speed for 3 minutes or until smooth trim an edge of a gallon size bag and spoon in filling or a fill a pastry bag with a large round tip with frosting pipe filling onto underside of half the cookies top with a cookie and gently sandwich together recipe photograph by laura flowers posted by the cooking photographer at 11 07 am 15 comments labels my personal favorites sandwich cookies friday september 24 2010 butteryum s vanilla nut or honey nut bars patricia calls these little gems vanilla nut bars because she uses lyell s golden syrup i dubbed them honey nut as i need to finish up a five gallon bucket of honey long story either would work well i think that s up to you i love my friend patricia from butteryum and not just because we both survived our teenage years slaving away at mcdonald s if you don t know her she lives up to her blog name and when i want something really sinful i head over to her site patricia s unapologetic use of butter in this recipe makes my kitchen smell like a mix between a bakery and a caramel popcorn factory if only i could bottle that scent i d be off floating on a yacht in paradise butteryum s vanilla nut honey nut bars printer version makes one 9x13 pan crust 2 1 2 sticks 20 tablespoons unsalted butter softened 6 tablespoons granulated sugar 2 large eggs 1 2 teaspoon pure vanilla extract 2 1 4 cups all purpose flour 1 4 teaspoon baking powder pinch of fine sea salt filling 1 2 pound 16 tablespoons unsalted butter 1 2 cup lyle s golden syrup or honey 1 1 2 cups light brown sugar 1 1 2 teaspoons pure vanilla extract 2 tablespoons heavy cream 1 pound chopped nuts i used almonds and pecans preheat oven to 350f make the crust by combining the softened butter and sugar in the bowl of a stand mixer use the paddle or beaterblade attachment love my beaterblade mix for 3 minutes add the eggs and vanilla and mix well sift the dry ingredients together and add to the butter sugar mixture on low speed just until all the ingredients are completely incorporated using well floured hands press dough into ungreased 9x13 metal cake pan or lined 9x13 quarter sheet pan see notes below bake crust for 15 minutes cool make the filling to make the filling combine the butter honey and brown sugar in a heavy bottomed saucepan heat stirring constantly until mixture boils continue to boil for 3 minutes remove from heat and stir in the heavy cream vanilla and chopped nuts pour mixture over the crust and bake for 20 25 minutes cool until set cut and serve lyle s golden syrup is an all natural sugar cane syrup imported from england it has an addictive caramel like flavor and i absolutely love it it can be used interchangeably in any recipe that calls for honey i ve been finding it more easily at grocery stores lately so have a look around and pick some up notes if baking in a sheet pan build up the edges a bit with foil to catch any possible spills a double recipe will fit in one half sheet pan or two 9x13 cake pans recipe by patricia at butteryum posted by the cooking photographer at 8 43 am 13 comments labels bar cookies thursday september 23 2010 peanut butter cup cookies these cookies are more like tiny cakes with a dollop of fluffy peanut butter frosting on top the frosting alone is worth making as a topping for other baked goods or as my mom does on graham cracker sandwiches peanut butter cup cookies printer version chocolate cake cookies 3 4 cup unsweetened applesauce 1 3 cup butter softened to nearly melted 2 large eggs 1 2 cup milk 2 tablespoons unsweetened cocoa powder 1 18 25 ounce box chocolate cake mix any kind 1 recipe fluffy peanut butter frosting below 1 12 ounce bag reese s peanut butter cups miniatures cut in half 1 line two cookie sheets with parchment and preheat the oven to 375 degrees 2 place all the ingredients except the cake mix in a mixing bowl and beat well to combine add the cake mix and mix just until incorporated scoop with a standard size 50 cookie scoop 2 inches apart onto parchment bake for 9 to 10 minutes or until no longer wet looking rest on the cookie sheet for a couple minutes and then move to a cooling rack 3 once cool pipe with peanut butter frosting garnish top with half a peanut butter cup fluffy peanut butter frosting this stuff is so good you might as well just skip the cookies and dig into the frosting 3 4 cup jiff creamy peanut butter 1 stick 1 2 cup butter softened 1 3 and up to 1 2 cup whole milk ½ teaspoon real vanilla extract 1 pound powdered sugar beat the ingredients together with a mixer starting with 1 3 cup milk mix well and add more milk if needed beat on high speed for 4 more minutes until fluffy makes about 52 cookies recipe and photograph by laura flowers posted by the cooking photographer at 1 17 pm 13 comments labels cookies from a mix frosted cookies and frosting monday september 20 2010 london fog shortbread there are several cookie recipes i ve had written out for awhile and never got around to posting so please try to bear with me this week while i catch up this one is a tender buttery interpretation of my favorite drink vanilla and earl grey tea perfume this beautiful shortbread london fog shortbread printer version this shortbread needs to rest in the refrigerator and bake three separate times but it s worth it you ll also need a food processor or a coffee grinder to grind the up the tea beforehand if you don t have one 1 3 4 cups unbleached all purpose flour plus more for kneading 1 2 cup cornstarch 1 tablespoon loose leaf earl grey tea 1 4 teaspoon salt 1 cup 2 sticks unsalted butter room temperature 1 2 cup ultrafine baker s sugar found near the other sugars 1 tablespoon real vanilla extract 1 line a 9 square baking pan with foil 2 place the all purpose flour cornstarch tea and salt in a food processor and process for about 1 minute seconds until tea is well ground move the flour mixture to a separate bowl and set aside 3 place the butter super fine sugar and vanilla extract in the food processor and process until light and fluffy add half of the flour mixture back in and process until combined add the other half of the flour mixture and process just until almost wet looking but not combined 4 turn the batter out onto a clean surface and flour lightly if too sticky to handle knead dough just until smooth press the dough into the baking pan and smooth with the back of a dough scraper 5 let the dough rest in the refrigerator for 2 or more hours after resting place the oven rack in the center of the oven and preheat to 300 degrees 6 bake one bake the shortbread for 55 minutes let rest for about 5 minutes then cut into squares in the pan with the dough scraper leave the shortbread in the pan and the oven on during this time 7 bake two place the pan back in the oven and bake for another 10 minutes let rest for 15 minutes and then move the foil with the cookies to a baking sheet separate the cookies a little 8 bake three bake the cookies on the sheet for 10 more minutes let cool on the pan for a few minutes and move to a cooling rack to finish cooling recipe photograph by laura flowers posted by the cooking photographer at 10 56 am 13 comments labels shortbread friday september 17 2010 perfect pie crust sometimes you get lucky like i did the day veronica and several other wonderful women decided to induct me into their foodie friend group on myspace long before any of us had blogs or in my case before i knew what a blog was i didn t realize it then but quickly learned i was part of a friend group for life one with strong bonds and big loyalties a sisterhood our bond is and always has been food we encourage celebrate and admire qualities in each other we often wish we had in ourselves for me i ve always admired veronica s ability to make pie dough she s been my inspiration for years on the subject and i thought who better to come and share her secrets and knowledge veronica writes the blog recipe rhapsody a perfect name for a lady who loves to sing entertain cook and bake i am fortunate to call her friend even if she does make fun of my store bought pie dough if at first you don t succeed try try again don t give up too easily persistence pays off in the end this proverb can be applied to many areas of life and making piecrust is no exception perhaps you have already mastered the art of making pie crust but many fear pie dough the same way i used to fear yeast breads this fear is one that can be easily put to rest with some knowledge understanding and practice i ve only been making pies a few years but i make them pretty frequently and while i m not an expert or professional by any means i have become fairly comfortable working with pie dough and creating attractive pies what i ve learned along the way temperature is important when making working with pie dough the key to a flaky crust is keeping every element of the dough as cold as possible cold fats are essential because they stay in small balls separate from the flour which creates pockets of fat that melt and create flakiness as the crust cooks that is also why ice cold water is used to keep the fat cold and separate from the flour to prevent sticking and tearing while rolling the dough out start with a heavily floured surface and flour the dough itself reapplying as necessary beaten egg white can be used to create a barrier between the crust and filling making it less prone to sogginess brush some on the crust before filling and baking or brush it on a prebaked crust a few minutes after removing it from the oven the residual heat will cook it and help seal it off from excess moisture from your cream filling to create a golden shine brush the top crust with beaten egg before baking steam vents are essential in two crust pies a small hole in the middle of your pie will do or you can cut a design or slits whatever you fancy provide a place for the steam to escape or it will create it s own and it s not going to be pretty extra pie dough can be used to fix tears or cracks and to make fun things like homemade pop tarts or pie dough cinnamon rolls my recipe uses mostly butter and i ve made some pretty good shortbread with the leftover by adding powdered sugar to it as f ar as pie crust recipes are concerned i ve used all shortening recipes all butter recipes recipes with vinegar and without recipes with sugar and without and have come to favor a rich all purpose pastry recipe that i now use most often the fat to flour ratio in this recipe is very high which makes a tender crust the butter enhances the flavor while the shortening gives it the flakiness that we desire in a perfect pie crust so try this recipe and if you don t succeed try try again over and over again once you get the hang of pie crust you will be glad you didn t give up homemade pie is very much worth the effort of a homemade crust despite laura and dishboy scott s reassurances to the contrary sorry guys in my humble opinion there is quite a difference between a pie made with store bought crust and the real deal just do it persistence pays off in the end amen perfect pie crust printable recipe m akes enough for two pies or one double crust pie 2 1 2 cups flour 1 2 teaspoon salt 2 sticks butter cold and cut into 16 pieces 1 4 cup shortening chilled in freezer 6 10 tablespoons ice cold water i use a scant 1 3 cup every time 1 beaten egg for brushing optional mix flour and salt cut the butter and shortening in with a pastry blender or food processor until pieces are the size of small peas add ice water and mix until it starts to form a ball divide dough in half gather in your hands and gently shape each into a ball flatten them into discs cover with plastic wrap and refrigerate until ready to use if they get too hard leave them on the counter until pliable enough to roll out when ready to make your pie roll out one disk and fit into a pie plate trimming off the excess fill cover with the top crust pinch and flute the edges if desired brush beaten egg over the top crust for a golden shine then cut a few vents holes and bake according to your pie recipe directions if you are making a one crust pie you can either halve the recipe or freeze the second disc wrapped well with plastic wrap and placed in a ziploc bag for later use to prebake your crust for a cream pie line the plate with your crust and flute the edges then refrigerate until firm line crust with a square of parchment paper large enough to cover the entire inside fill with dried beans and bake at 350 for twenty minutes remove the crust from the oven pull the corners of parchment toward the middle and lift out poke the crust all over with a fork and return to the oven for ten minutes as soon as you take it out of the oven brush a beaten egg white over the bottom and sides to seal the residual heat will cook the egg white and turn it opaque allow the crust to cool before filling pictures and video by veronica from recipe rhapsody recipe from the dessert lover s cookbook by marlene sorosky posted by the cooking photographer at 7 42 pm 22 comments labels pie crust wednesday september 15 2010 good pie dough and a run in with a pie judge dishboy sco tt and i worked for days on our ridiculously challenged pie dough skills to be able to enter a real pie in the fair friendly competition and a bit of jealousy ensued on both our parts as one would get a bit better as the other struggled to catch up you see although i make a lot of pies i am a miserable failure at pie crust my mom now she makes it look easy i just usually make it look messy and strange this time though i po wered through recipe after recipe until i finally put together something that worked yes i am that challenged that being said this must be a hard one to fail because i ve made it several times since and have yet to screw up i finally have a good recipe sadly after all our hard work our pies almost were not entered at all dishboy scott and i showed up to drop them off this evening and were quickly rejected no glass barked a cranky looking judge i raised my eyebrows and stated we had no idea as the rules just came out today i kept thinking who the heck doesn t bak e with pyrex anyway i decided i could knock the old bat out cold and leave my pie ...