Philadelphia just became number 5 on the Doughnut Tour! Check it out at sfbdoughnuttour.com
- Preheat oven to 350 degrees °F.
- In a medium bowl, mix all dry ingredients together and set aside.
- Using a mixer fitted with paddle attachment, cream butter and 1/2 cup of sugar on high speed until light and fluffy (about 5 minutes).
- Once the mix is fluffy, lower the mixer to a slow speed and add egg white. Mix until just incorporated.
- Once the egg white is incorporated, slowly add molasses until it is incorporated and the color of the entire mixture is an even brown color.
- Put mixer on a low speed and slowly add dry ingredients until just incorporated. Be careful not to over mix.
- Line a baking sheet with parchment paper, and put 1/3 cup of sugar in a small bowl.
- One dough is cooled, use a one tbs. ice cream scoop to form a ball.
- Rolls the ball in the bowl of sugar until full coated in sugar.
- Place balls 3 inches apart and with the back of a spoon squish the dough balls flat.
- Bake 13-15 minutes and allow to cool on baking sheet.
Another stop on the national doughnut tour down! Check out San Francisco’s Dynamo Doughnuts on sfbdoughnuttour.com
Two years ago I was obsessed with finding the perfect chocolate chip cookie. I made about 20 different variations of different recipes and finally came up with this Chocolate Chip Cookie. It was easy, delicious, and everything you needed to make these cookies was probably already in your baking cabinet.
But I have a confession to make…I lied. It was just a little white lie, but it was a lie. They were not the best chocolate chip cookies I had ever made. They were the second best. The best cookies I had ever made were the NY Times Chocolate Chip Cookies. But they high maintenance. You have to get cake flour and bread flour and they have to sit over night. Usually I want to just want to make the cookies and be done with them. (I am not very good at waiting). So, I made the decision 2 years ago to not go with this recipe…but now I am giving it to you.
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 1/4 pounds chocolate chips (about 2 bags – I do 3/4 bag bittersweet and 3/4 a bag semi-sweet)
- Sea salt
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
This recipe is pretty great. And even better…it taught me something very important about cookies. Cookies can be great when you make the dough and then immediately put them into the oven. But, cookies are even better when you let the dough sit over night. It allows the flour to absorb the flavor of the other ingredients and just gives it that little something extra. So today’s first tip is…
I know it’s annoying…but it really works. And if you don’t want to make the whole batch, you can keep some of the dough and make them later. So the second tip is…The best way to do it is to use an ice cream scoop with a spring action release. Form the balls of dough and then put them in the freezer, making sure they are tightly wrapped in saran wrap.
I have always had a good relationship with graham crackers. They have served me well as afternoon snacks – pairing well with peanut butter or nutella. They have worked wonders in various pie recipes like my Banoffee Pie. And of course they always exceeded expectations when paired with a toasted marshmallow and a slab of chocolate – the inspiration behind my S’mores Bars and Campfire Bars. But they were never something I thought of making from scratch. They were always something you just bought at the grocery store. But now that I have found this recipe…I am never going back. My mother went so far as to say it was the best thing she had even eaten in her life. That’s right…IN HER LIFE. I don’t know if I would go that far…but it is definitely worth a try. There are two versions here…traditional honey and cinnamon sugar. Try them both!
Recipe Adapted from Brown Eyed Baker
- 1 ½ Cups Flour
- 1 ⅓ Cups Whole Wheat Flour
- 1 tsp Baking Soda
- ¼ tsp Salt
- ¼ tsp Cinnamon
- 2 Sticks Butter, Softened
- ⅔ Cup Dark Brown Sugar
- 3 T Honey
- 1/4 cup sugar + 1/2 tsp. of cinnamon (for cinnamon sugar grahams ONLY)
- Preheat the oven to 350 degrees.
- Beat the butter, brown sugar, and honey until light and fluffy.
- In a separate bowl, whisk together flour, whole wheat flour, baking soda, salt, and 1/2 tsp. cinnamon together.
- On a low speed, add the flour mixture in two parts until just combined. Do not over mix!
- Cover a flat service with parchment paper and flour. Roll out the dough out to 1/8″ thick. If the dough is still sticky use more flour on the rolling.
- You can cut the dough in any shape you want. A pizza cutter, a cookie cutter or one of these fancy cutters we have that give you fancy edges. We did 2″ inch squares and a 2″ circle.
- Place the shaped dough on a cookie sheet lined with parchment paper and prick them with a fork. If making cinnamon sugar grahams, combine 1/4 cup of sugar and 1/2 tsp. cinnamon and sprinkle on top of grahams.
- Bake until brown on the edges, about 10-12 minutes.
- 1 cup cake flour
- 1/2 teaspoon baking soda1/4 teaspoon kosher salt
- 1/2 cup full-fat sour cream
- 1/3 cup granulated sugar
- 1/4 cup vegetable oil
- 1 egg
- 1/2 teaspoon vanilla extract
- 2/3 cup fresh blueberries
- 1 cup powdered (confectioners) sugar
- 1/4 cup fresh blueberries
- 1/2 – 1 tsp lemon zest (depending on your taste)
- Preheat the oven to 350 degrees and spray a donut pan with non stick cooking spray.
- In a large mixing bowl, combine the flour, baking soda, and salt.
- In a smaller bowl, combine the sour cream, sugar until combined.
- Add oil, egg, and vanilla.
- Fold the sour cream mixture into the dry mixture, until just barely combined. It should still be a little lumpy.
- Gently fold in the blueberries.
- Spoon the batter evenly into a doughnut pan, and bake for 14 minutes or until just beginning to brown around the edges. Cool completely before adding the glaze.
and don’t forget to check out our National Doughnut Tour!
This recipe comes form a Joy of Cooking magazine from the 1980’s. My roommates mom has been making this bread since before we were born…and as a result, my roommate will not eat any other banana bread. This is it. No matter how hard I try, she will not stray from what she knows. She knows what she likes and that is that.
- 1/3 cup shortening
- 2/3 cup sugar
- 2 eggs
- 1-1 1/4 cup mashed banana
- 1 tsp. vanilla extract
- 1 3/4 cup flour
- 2 1/4 tsp. baking powder
- 1/4 tsp. salt
- Preheat the oven 350 degrees.
- Prepare a loaf pan with PAM and parchment paper.
- In a medium bowl, mix dry ingredients and set aside.
- With an electric mixer with a paddle attachment, cream shortening and sugar together until combined.
- Add eggs and vanilla and beat until fluffy.
- On a slow speed mix in mashed banana until thoroughly combined.
- Add dry ingredients and mix on a low speed until just combined.
- Place dough into prepared pan and bake for 50-65 minutes or until you can stick a knife in the middle and it comes out clean.
After a large dinner last weekend, I made everyone in my family sit down for a peanut butter chocolate chip cookie taste test. And even though we had just eaten a big meal, there weren’t many protests when I said cookies. So, I have been working on finding a good recipe for a while now, and I wanted to make sure I found the best one. After testing a few different recipes, there were two clear favorites. So I am going to give you both recipes…and you can do your own taste test to decide which one you like better.
Peanut Butter Chocolate Chip with Sea Salt
adopted by ambitious kitchen
- 1 1/4 cup all purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon sea salt, plus more for sprinkling
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup creamy peanut butter at room temperature
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/2 tablespoon honey
- 1 egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon plain greek yogurt
- 1 1/2 cups chocolate chips
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium bowl, combine flour, baking soda, baking powder and sat. Set Aside.
- With an electric mixer, combine butter and peanut butter on high speed until smooth. Add both sugar and mix until thoroughly combined.
- Next, bring the speed down to medium and add egg, honey, vanilla, and yogurt until combined.
- Put the mixer on the lowest speed and add the dry ingredients slowly just until combined.
- Take the dough off the mixer and stir in chocolate chips with a spatula.
- Chill dough in refrigerator for at least 30 minutes-1 hour (ideally the dough should sit over night – but I know it can get annoying to wait too long. But let them sit for at least an hour.)
- Once ready to bake, roll dough into 1-inch balls and place onto a cookie sheet lined with parchment. Bake for 9-12 minutes (depends on size of your cookie/your oven) or until cookies begin to turn slightly golden around the edges. Once you take them out, immediately sprinkle them with extra sea salt.
- It is VERY important not to overbake these. They will look slightly underdone when you take them out, but let them cool on the cookie sheet for 3-5 minutes. Transfer to wire rack to cool completely.
Oatmeal Peanut Butter Chocolate Chip
- 1 1/2 cups flour
- 1/2 tablespoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks butter
- 3/4 cup creamy peanut butter
- 3/4 cup sugar
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 egg + 1 egg yolk
- 3/4 cup rolled oats
- 1 1/2 cups semi-sweet chocolate chips
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium bowl, combine flour, baking soda, and salt. Set aside.
- With an electric mixer, on a high speed, combine butter and peanut butter until combined.
- Add both sugars and mix until the mixture is smooth.
- Lower the mixer’s speed to medium and add vanilla and eggs.
- Once the eggs and vanilla are combined, lower the speed and slowly add the flour mixture until just combined.
- Add oats and chocolate chips.
- Using a cookie scoop, drop the dough onto cookie sheets lined with parchment about 2 inches apart.
- Bake for 8-11 minutes or until lightly golden around the edges.
and after much deliberation, the winner in my family was…
although there were some pretty convincing arguments for the oatmeal. (My family takes food very seriously). But test them both and see what you think.
Granola is my favorite way to start the day. Sometimes I pair it with yogurt or oatmeal, and sometimes I just eat it with milk. But over the years I have found granola can be used for so much more than breakfast. It really pairs well with a lot of things. I sprinkle it over a mid-day snack of apples and honey. I use it as a topping for my frozen yogurt. And sometimes I just grab a handful and eat it plain. It’s really an awesome thing to have lying around.
And the great thing about making your own granola is that you get to pick and choose what goes into it. Always pick the raisins out of granola? Skip ‘em! Never enough almonds? Add some extra! It’s really great. You know where the ingredients are coming from (none of those preserving chemicals that are often found in the store bought stuff) and you get to dress it up any way you want!
- 3 cups rolled oats
- 1 cup almonds
- 1 cup pecans
- 3/4 cup shredded coconut
- 1/3 cup dark brown sugar
- 1/3 cup maple syrup
- 1/4 cup vegetable oil
- 3/2 tsp. salt
- 1 cup cranberries or raisins
- Preheat the oven to 425 degrees and prepare a baking sheet with parchment.
- Put cranberries or raisins aside.
- In a large bowl combine rolled oats, almonds, pecans, coconut, brown sugar and salt. Make sure the brown sugar is evenly distributed and there are no big chunks.
- Add maple syrup and vegetable oil and mix until the dry ingredients are evenly coated.
- Evenly spread the mixture on the prepared sheet.
- Bake for 1 hour and 15 minutes or until the oats become a golden brown color. Every 15 minutes, take the pan out and stir the granola around.
- Once the granola is done, let cool for 5 minutes and then add cranberries and/or raisins to the mix.
- Let cool and enjoy! In a airtight container, the granola is good up to two weeks.