Showing posts with label cranberries. Show all posts
Dynamic Duo: Bakery Style Chocolate Chip Cookies
For cookies you will need:
½ cup unsalted butter, room temperature
¾ cup white sugar
1 tablespoon of orange zest
1 teaspoon vanilla extract
1 egg
1½ cups AP flour
¼ teaspoons baking soda
¼ cup chopped walnuts
¼ cup craisins
¼ cup dark chocolate chip cookies
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In bowl of electric mixer, cream butter and sugar. Add orange zest, vanilla, and egg. Beat until well combined. The mixture may look curdled. Set aside.
In a large bowl sift flour and baking soda. Add flour mixture to the butter mixture and mix until a soft dough forms. Add walnuts, craisins, and chocolate chip cookies.
Shape a tablespoon worth of cookie dough on baking sheets, leaving about an inch and a half of space for the cookies to expand.
Bake for 8-10 minutes. Remove from the oven and place on a wire rack to let cool.
With their buttery crisp texture, these cookies are a perfect balance of chocolaty sweetness and citrusy tang!
With Love,
Catherine & Tammy♥
xoxo
Banana Bread!!
Wishing you all a very ~ Happy and Blessed New Year!!
Ingredients:
5 medium ripe bananas
1 cup sugar
½ cup butter
2 eggs
½ tsp baking soda
1 tsp baking powder
2 cups flour – sifted
½ cup boiled water
1 tsp. vanilla
1 cup dried cranberries
½ cup brown sugar
1 tablespoon dark molasses
Topping:
3 tablespoons almonds
2 tablespoons butter
3 tablespoons brown sugar
4 tablespoons shredded coconut
Preheat Oven 350 degrees:
In a large bowl sift together baking powder, baking soda and flour.
In a mix master mix together, on low speed, butter, sugar, bananas, molasses and eggs. Mix well.
Add sifted flour mixture to banana mixture and blend on low speed.
Bring ½ cup of water to a boil. Remove from heat and add cranberries, brown sugar and vanilla. When cooled down place in a food processor and blend. Add, on low speed, to banana mixture in mix master.
Butter a loaf pan and place batter in pan.
In food processor combine all of the ingredients for the topping. Blend well and place on top of batter.
Bake 35-40 minutes or until toothpick test comes out clean.
This is a delicious banana bread to go with tea or a good cup of coffee.
With Love,
Catherine
xo
Happy Thanksgiving!!!
Soft & Chewy Cranberry Walnut Cookies
(Adapted from King Arthur Flour)
For cookies you will need:
½ cup butter
¾ cup sugar
zest of 1 medium to large tangerine
1 teaspoon vanilla extract
¼ teaspoon baking powder
½ teaspoon salt
1 large egg
1½ cups flour
Approximately ½ cup cranberries
¼ cup walnuts
Preheat oven to 350 degrees F.
Line two baking sheets with parchment paper.
Line two baking sheets with parchment paper.
Using a stand mixer, beat together the butter, sugar, tangerine zest, vanilla, baking powder, and salt.
Beat in the egg. The mixture may look slightly curdled which is fine. Add the flour, dried cranberries and nuts, stirring until well combined.
Drop the dough by heaping teaspoons onto the baking sheets. Using the flat bottom of a glass dipped in sugar or a spoon, flatten each cookie slightly.
Bake the cookies for 7-10 minutes, or until they’re barely set and a light golden brown around the edges. Make sure not to over bake your cookies or they will not be soft and chewy once they are cool.
Remove cookies from the oven and transfer to a wire rack to cool completely.
These cookies are perfect seasonal treats that I'm sure would have made it to the original Thanksgiving table!
We wish you and your family a very blessed and happy Thanksgiving!!
With love,
Catherine & Tammy♥