Chocolate Rye Cookies

Chocolate Rye Cookies

Makes: 24 cookies
Takes: 10 minutes
Bakes: 13 minutes

100g unsalted butter
100g brown sugar
75g white sugar
1 large egg
175g rye flour (Hodgson’s)
150g chocolate chips (Ghirardelli milk chocolate chips)
100g chopped pecans or walnuts
1/2 tsp salt (Kosher)

  1. Preheat oven to 350 F.
  2. Cream butter and sugars in kitchenaid.
  3. Add egg. Mix.
  4. Add flour and salt. Mix.
  5. Add chocolate and nuts. Mix.
  6. Use 1.5 in cookie scoop to make balls. Place on cookie sheet lined with silpat. I got a dozen cookies on the cookie sheet.
  7. Bake for 13 minutes, the sides of the cookie will be brown, the tops lightly golden, but they will NOT looked cooked. These cookies do NOT spread. When you take them out of the oven, they will look EXACTLY the way they did (shape-wise) as when you put them in. All in all, these are very ugly cookies. But, they taste great!
  8. Right out of the oven, let the cookies rest on the silpat for a minute. Then just pick up the silpat and set it on a cooling rack to cool all the rest of the way.
  9. For the second batch, I use a second silpat.
  10. Enjoy with a tall glass of milk!

NOTE: Using a kitchen scale, this is a one bowl recipe. Yay, no clean up! 🙂

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Shredded Sweet Potato Fritters

Note: These also make terrific veggie burger patties.
One bowl recipe.
Adapted from Simply South.

Ingredients:

400 g peeled shredded sweet potato (about 4)(about 1 3/4 c)
1/2 ground dry roasted peanuts (or honey roasted peanuts)
1 c unsweetened ground coconut
1 tsp fennel seeds
1/2 tsp turmeric powder
1/2 tsp cayenne pepper or paprika
1/4 c gram flour
1 small onion, finely chopped
1 sprig curry leaves
2 tbsp coriander leaves, chopped
1 tsp salt
oil for deep frying

Directions:

  1. Mix well.
  2. Roll into balls, 1.5 in diameter.
  3. Deep fry for around a minute. Will brown.
  4. Take out and drain on dish with paper towel on it.
  5. Enjoy!

Southern Apple Cake

Fresh Apple Cake with Pecans and Brown Sugar Glaze

For the Cake:
3 cups all-purpose flour
2 cups sugar
1 teaspoon soda
1 teaspoon salt
3 eggs
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 cups finely chopped apples
1 cup coarsely chopped pecans or walnuts
For the Glaze:
1 cup lightly packed light brown sugar
1/3 cup butter
1 teaspoon vanilla
2 tablespoons evaporated milk, or half and half, or milk

Directions:

  1. Heat the oven to 350 F. Grease a 13-by-9-inch pan, or two 8- or 9-inch cake pans, round or square. In a medium bowl, combine the flour, sugar, soda, and salt, and stir with a fork to mix everything together well.
  2. In a large bowl, beat the eggs with a whisk, a wooden spoon, or an electric mixer at low speed until pale yellow and foamy. Add the oil and the vanilla, and beat them together well. Stir in the sugar-flour mixture and use a wooden spoon to mix the batter, stopping as soon as the flour disappears. Add the apples and nuts, stir to mix them into the batter until fairly uniform, and scrape the batter into the prepared pans.
  3. Bake at 350 for 45 to 50 minutes, or until the cake is golden brown, springs back when touched lightly near the center, and is beginning to pull away from the sides of the pan.
  4. Place the cake on a wire cooling rack or a folded kitchen towel. Make the glaze while the cake is hot. Combine all the ingredients in a medium saucepan. Cook over medium heat, stirring often, until the mixture comes to a gentle boil and cook for 3 to 5 minutes.
  5. Spoon the glaze all over the hot-from-the-oven cake. Let the glazed cake cool completely, and serve in squares right from the pan.

Makes one 9 x 13-inch cake

From Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations. Chronicle Books 2007. Copyright Nancie McDermott. All rights reserved.

Vegan Spice Cake

From King Arthur Flour

INGREDIENTS:

1 3/4 cups King Arthur White Whole Wheat Flour
1 cup brown sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
6 tablespoons vegetable oil
1 cup tomato juice
1 cup grated carrots, raisins, dried cranberries, chopped apples, or nuts

DIRECTIONS:

  1. Preheat your oven to 350°F.
  2. Measure all the dry ingredients into an 8″ or 9″ round or square cake pan; if you use an 8″ pan, make sure it’s at least 2″ deep.
  3. Blend the ingredients together thoroughly with a fork or whisk and scoop out two holes, or indentations.
  4. Pour the vanilla into the first hole and the vegetable oil into the second.
  5. Take the tomato juice and pour it directly over everything in the pan.
  6. Stir everything together with your fork until they are well blended.
  7. Stir in the fruit/nuts of your choice.
  8. Pour the batter into the prepared pan.
  9. Bake the cake for 30 to 40 minutes, until a toothpick inserted into the center comes out clean.
  10. Remove it from the oven, and serve right from the pan.
  11. Yield: 9 servings.

Baker’s One Bowl Chocolate Chunk Cookies

INGREDIENTS

2 pkg. (225 g each) Baker’s Semi-Sweet Chocolate, divided
1/4 cup butter, softened
3/4 cup packed brown sugar
1/2 cup flour
1/4 tsp. Baking Powder
2 eggs
1 cup chopped pecans

DIRECTIONS

Heat oven to 350°F.

Chop half the chocolate; set aside. Coarsely chop remaining chocolate; place in large microwaveable bowl. Microwave on MEDIUM 3 to 4 min. or until almost melted; stir until completely melted. Add butter; mix well. Add sugar, flour, baking powder and eggs; mix well. Stir in nuts and remaining chopped chocolate.

Drop 2 tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray.

Bake 12 to 13 min. or until cookies are soft to the touch but tops are still slightly shiny. Cool on baking sheets 1 min.; remove to wire racks. Cool completely.

VARIATION

Cookies can be prepared without the nuts. Increase the flour to 3/4 cup to prevent excessive spreading of the dough as the cookies bake.

HOW TO STORE

Store in tightly covered container at room temperature for up to 10 days.

Baker’s One Bowl Chocolate Cake and One Bowl Chocolate Frosting

Baker’s One Bowl Chocolate Cake

INGREDIENTS

6 squares Baker’s semi-sweet baking chocolate
3/4 cup (1-1/2 sticks) butter or margarine
1-1/2 cups sugar
3 eggs
2 tsp. vanilla
2-1/2 cups flour, divided
1 tsp. baking soda
1/4 tsp. salt
1-1/2 cups water

DIRECTIONS

Preheat oven to 350F.
Microwave chocolate and butter in a large microwaveable bowl on high 2 minutes or until butter is melted.
Stir until chocolate is completely melted.
Stir in sugar.
Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended.
Add vanilla; mix well.
Add 1/2 cup of the flour, the baking soda and salt; beat until well blended.
Add remaining 2 cups flour alternately with water, beating until well blended after each addition.
Pour evenly into 2 greased and floured 9-inch round cake pans.
Bake 35 minutes or until toothpick inserted in centers comes out clean.
Cool in pans 10 minutes; remove from pans.
Cool completely on wire racks.
Spread with frosting. (I make the Baker’s One-Bowl Chocolate Frosting recipe I’ve also posted.)


Baker’s One Bowl Chocolate Frosting

INGREDIENTS

4 squares Baker’s unsweetened baking chocolate
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1/2 cup (1 stick) butter or margarine, softened
2 tsp. vanilla
1/3 cup milk

DIRECTIONS

Microwave chocolate in large microwaveable bowl on high 1-1/2 minutes, stirring every 30 seconds.
Stir until chocolate is completely melted. Cool 5 minutes or to room temperature.
Add sugar, butter and vanilla.
Gradually add milk, beating with electric mixer on low speed until well blended.
If frosting becomes too thick, beat in additional milk by teaspoonfuls until frosting is of spreading consistency.

Baker’s One Bowl Coconut Macaroons

INGREDIENTS

1 pkg. (14 oz.) BAKER’S ANGEL FLAKE Coconut (5-1/3 cups)
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract

DIRECTIONS

Heat oven to 325°F.
Combine coconut, sugar, flour and salt in large bowl. Stir in egg whites and extract until blended.
Drop coconut mixture into 36 mounds, 2 inches apart, onto greased and lightly floured baking sheets, using about 1 Tbsp. coconut mixture for each.
Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks; cool completely.

NOTE: This recipe is excellent and super easy.