I was going to make a double batch of gingerbread - forgot to check to see if I had enough molasses to pull that off. I don't. Sigh.
So, now I have a bowl with two partially melted sticks of butter...and a hankering to make something sweet and fairly healthy (at least from a whole grains perspective...never mind about the butter...)
I just brought home a sick son from school, and baking seemed to be a comforting thing to do.
Any good bar cookie/cake/loaf bread recipes that I could use to use up the butter? I was planning to make a double batch of whatever, so I could freeze one - so the original recipe could be for one stick of butter...You can tell I wanted to splurge - I hardly ever bake with that much butter!
Thanks a lot!
I'd make Alton Brown's Chewy Chocolate Chip Cookies.
ATK's Blondies, which call for 1 1/2 sticks of melted butter. You could always use whole wheat pastry flour in them.
Muffins are for people who don't have the 'nads to order cake for breakfast.
--Seth, "Kitchen Confidential" (the show, not the book)
Here's a recipe for Soft Oatmeal Cookies that I've always enjoyed. I usually add raisins or cranberries & white choc. chips to the dough. I've made them with White Whole Wheat Flour and they turned out great.
Soft Oatmeal Cookies
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Have you got any dark honey in the house like buckwheat? You could stick to your gingerbread recipe, use that (or any other honey, for that matter), reducing the quantity a fair amount because the honey would be so much sweeter. Or maybe a blend of dark brown sugar and regular, or light brown.
That's what I was going to recommend as well. Those are my "go-to" CC cookie recipe.
Originally Posted by Linda in MO
Recipe is on this thread
I don't know how to make this a link, but the above address is the page where Anna describes how she adapted (slightly) Joe's recipe from the Everyday Food site.
I followed her subs, and used 1 cup all purpose, and the rest whole wheat pastry flour. I used cranberries and chocolate chunks, and left out the nuts.
They are very good - very good - and I know my family will love them. Sadly, I will need to exercise a ton of willpower here.
And the sick one doesn't think they sound appealing right now...he must really be sick! Warm out of the oven...mmm...
BTW, Zingerman's now charges ~$2.99 for their Chocolate Chunk cookies. They are wonderful - but I decided that I should just try to make some on my own, with top quality ingredients, rather than pay that kind of money! (I had a little road trip there this weekend, and did some sampling and stocking up.)
Thank you for your suggestions - I'll keep them in mind for future splurges!
Originally Posted by slknight
When I saw two sticks of partially melted butter, these were my first thought too!
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