Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
A few years ago I picked up a little book at a garden center called Cookies in a Pan by Sabrina Fauda-Role. It was filled with delicious looking cookie recipes for cookies that all got baked on top of the stove in a skillet.
Skillet cookies. Pan Cookies. Easy to make cookies, and most importantly delicious looking cookies!
No fuss and no muss they are all mixed and baked right in the pan or skillet that they cook in. And all of the cooking happens on top of the stove.
All you need is a good heavy bottomed skillet, a burner you can regulate and about 30 minutes of time. Oh, and cookie ingredients as well. DUH!
.JPG "Peanut Butter Pan Cookie")
Each cookie mixes up completely in the pan, which means that there are not a lot of dirty dishes to wash. No bowls, no beaters, etc.
Which might be somewhat of a bummer for children who look forward to licking the beaters off and scraping the bowls.
Each cookie bakes into one giant cookie, right in the pan on top of the stove, without having to heat up your oven. That's a bonus in the summer months when we are all looking to keep our cool.
Each cookie cuts into six perfect wedges, which makes them the perfect dessert cookie, served warm from the pan with some ice cream or whipped cream.
.JPG "Peanut Butter Pan Cookie")
WHAT YOU NEED TO MAKE PEANUT BUTTER PAN COOKIE
I bet you have everything you need in the kitchen right now to make this delicious cookie. There is nothing out of the ordinary here.
For the dough:
- 1 cup (140g) plain all purpose flour
- 1 tsp baking powder
- 1/4 cup +1 TBS (60g) granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla
- scant 1/4 cup (50g) butter
- 1 large free range egg
- 1/4 cup +2 TBS ( 80g) peanut butter
You will also need:
- 1/4 cup (50g) either chocolate covered peanuts or miniature peanut butter cups
- Ice cream to serve (optional)
.JPG "Peanut Butter Pan Cookie")
I used regular salted butter for this recipe. I only really keep salted butter in the kitchen. I cannot be bothered with buying two kinds of butter. I think its a bit pretentious. How hard is it to cut back on the salt in the recipe.
Oh how I miss Danish butter. Lurpak. It was such a beautiful butter. I could eat it in cold slivers from the tip of my knife quite easily. It was only lightly salted, but worked wonderfully in cooking, baking and eating.
.JPG "Peanut Butter Pan Cookie")
I used a commercial peanut butter. Kraft, smooth. Any commercial peanut butter would work. Just don't use natural unsweetened peanut butters.
This recipe is not meant to be used with those. Save the good stuff for something else. You want something like Kraft, Skippy, etc. Oh, how I miss Skippy peanut butter as well. Sigh . . . I used to buy it in the huge tub from Costco.
.JPG "Peanut Butter Pan Cookie")
Everything else is pretty self explanatory. Plain all purpose flour. Baking powder, PURE vanilla, egg, etc.
I use only large free range eggs. I am actually very lucky to be able to buy fresh free range eggs just around the corner from where I live, and they are as fresh as fresh can be!
.JPG "Peanut Butter Pan Cookie")
HOW TO MAKE PEANUT BUTTER PAN COOKIE
The hardest part of making these is making sure your burner isn't too hot. If it is too hot (you cannot rush a pan cookie) then the bottom of your cookie will burn.
Whisk the flour, baking powder, sugar and salt together in a bowl. Set aside.
Melt the butter over low heat in a 10 inch heavy bottomed non-stick skillet. Remove from the heat and whisk in the peanut butter and then the egg, whisking in vigorously. (Take care not to scramble the egg by having too hot a mixture of butter and peanut butter.)
.JPG "Peanut Butter Pan Cookie")
Whisk in the dry ingredients until very well mixed and evenly textured. Press them out evenly in the pan. Return the pan to the burner and cook over low heat for 10 minutes. The bottom should be set and the top looking puffy.
Scatter the chocolate covered peanuts or peanut butter cups over top. Cover tightly with a lid and cook for a further 5 minutes over low heat.
.JPG "Peanut Butter Pan Cookie")
Remove from the heat and let stand for 15 minutes, still lightly covered before serving. Cut into wedges to serve, with or without ice cream.
The chocolate covering the peanuts will slightly melt in that time as will the peanut butter cups. Altogether very scrummy yummy!
I like to use my cookie scoop to scoop out the ice cream. I just think three small scoops are a lot cuter than one big scoop.
.JPG "Peanut Butter Pan Cookie")
If you wanted to you could add some sundae sauce drizzled over the ice cream. I can't think of a one that wouldn't go, except maybe pineapple. Strawberry, Caramel, Chocolate fudge. All would work great! So would chopped peanuts!
Some other pan cookies on here that you might enjoy are:
CHUNKY CHOCOLATE COOKIE IN A PAN - A deliciously moreish pan cookie, made with brown sugar and topped with a variety of chocolate chunks. (Milk, Dark, White.)
WHITE CHOCOLATE, ALMOND & RASPBERRY PAN COOKIE - An almond pan cookie, studded with sweet berries and white chocolate bits. Delicious with whipped cream!
PEANUT BUTTER CHOCOLATE CHUNK SUNDAE COOKIE PIE - Your favorite cookie in a pie, served warm and topped with vanilla bean ice cream along with your favorite toppings.
Peanut Butter Pan Cookie
Yield: 6
Cook time: 30 MinTotal time: 30 Min
One delicious 10-inch cookie that cooks entirely on top of the stove and cuts into six servings. Delicious served warm with ice cream.
Ingredients
For the dough:
- 1 cup (140g) plain all purpose flour
- 1 tsp baking powder
- 1/4 cup +1 TBS (60g) granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla
- scant 1/4 cup (50g) butter
- 1 large free range egg
- 1/4 cup +2 TBS ( 80g) peanut butter
You will also need:
- 1/4 cup (50g) either chocolate covered peanuts or miniature peanut butter cups
- Ice cream to serve (optional)
Instructions
- Whisk the flour, baking powder, sugar and salt together in a bowl. Set aside.
- Melt the butter over low heat in a 10 inch non-stick skillet. Remove from the heat and whisk in the peanut butter and then the egg, whisking in vigorously.
- Whisk in the dry ingredients until very well mixed and evenly textured. Press them out evenly in the pan. Return the pan to the burner and cook over low heat for 10 minutes. The bottom should be set and the top looking puffy.
- Scatter the chocolate covered peanuts or peanut butter cups over top. Cover tightly with a lid and cook for a further 5 minutes over low heat.
- Remove from the heat and let stand for 15 minutes, still lightly covered before serving.
- Cut into wedges to serve, with or without ice cream
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
I love, Love, LOVE molasses cookies. I have never met a molasses cookie that I haven't immediately fell in love with. There is something about the combination ginger and molasses that just warms the heart.
Of course my first loves are my own grandmother's molasses cookies. You can find that recipe here. Soft and pillow-like, they have been pleasing my family for generations!
.JPG "Nanny's Molasses Cookies")
I have very fond memories of helping my grandmother to roll them out on her countertop, cutting them and baking them when I was four years old. My grandmother was suffering from cancer at the time and did not live much longer than that.
I do not know how she mustered the strength to bake cookies with me, but she did. She always had time for me. I have many fond memories of cuddling with her in her ample lap while she sang the song "you are my sunshine" to me.
I am the only one of my siblings that remembers her. I am so grateful for those memories.
This recipe for Nanny's Molasses Cookies comes from the book entitled, The Lost Kitchen, by Erin French.
This is an Erin French Molasses cookie recipe which comes from the recipe collection left to her by her own sweet grandmother.
There is just something about grandmother's and molasses cookies. The two go together like peas and carrots!
.JPG "Nanny's Molasses Cookies")
What makes these that little bit different is that they are studded throughout with bits of candied ginger. Sweet, firey, bits of candied gingerroot.
I love the stuff and can sometimes be found to be munching on a piece. My favorites are the chunks you can buy which has been bathed in dark chocolate.
Ginger is, quite simply, one of my favorite flavors, full stop.
.JPG "Nanny's Molasses Cookies")
Not only are they studded with bits of candied ginger, but they are also filled with wonderful spicy flavors. Ginger. Cloves. Cinnamon. Cardamom. And, of course . . . dark sweet molasses.
The cardamom is my own addition. It is a flavor I have come to love in any kind of molasses ginger infusion. It goes very well.
.JPG "Lost Kitchen Molasses Cookies")
I also chose to downsize the recipe to make a half batch. She said her original recipe made two dozen, but I halved it and got 18 good sized cookies.
I sent some home with my sister to give to my dad. He likes something sweet after his supper and he loves molasses cookies. I am sure he will be quite happy with these.
.JPG "Nanny's Molasses Cookies")
WHAT YOU NEED TO MAKE NANNY'S MOLASSES COOKIES
Simple baking ingredients that most of us already have in our larders. Its easy really.
- 1 3/4 cups (245g) plain all purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamom
- 1/2 cup (110g) white vegetable shortening (Crisco or Trex)
- 1 cup (200g) granulated sugar, plus extra for rolling
- 1 large free range egg, beaten
- 1/4 cup (88g) molasses
- 1/3 cup (80g) chopped crystalized gingerroot (optional)
.JPG "Nanny's Molasses Cookies")
I suspect that they would not quite be the same if you were to use butter instead of shortening (white vegetable fat). Part of the appeal of these is the crisp exterior and soft fudgy interior.
I think that butter would make them too crispy, but I could be wrong. White shortening has its uses. Here in North American I would use Crisco, but in the UK, use white flora or Trex, both of which are available in the chiller aisle of the grocery shops.
You can also buy Crisco online in the UK at American grocery supply shops. I used to buy mine from Skyco.
.JPG "Nanny's Molasses Cookies")
Other than that everything else is pretty straightforward. Just plain all purpose flour, a variety of baking spices, egg, and some white granulated sugar.
Oh and molasses. In the UK you can replace equal amounts of dark treacle and golden syrup to make up the amount of molasses needed. But again, you can buy molasses at American Grocery supply shops online. I used to buy mine (again) from Skyco.
Look at how fudgy they are. Pure heavenly bliss.
.JPG "Nanny's Molasses Cookies")
HOW TO MAKE NANNY'S MOLASSES COOKIES
These are very simple cookies, which go together very quickly with an electric hand mixer.
Preheat the oven to 375*F/190*C/ gas mark 5. Line a large baking tray with baking paper. Set aside.
Sift together the flour, soda, and all of the spices.
Cream the shortening with a hand held electric whisk until light and fluffy. Beat in the egg, beating it in thoroughly. Beat in the molasses.
Add the dry ingredients, blending until the dough just comes together. Stir in the candied ginger. Cover and chill the dough for half an hour.
.JPG "Nanny's Molasses Cookies")
Using a cookie scoop form the dough into 1 inch balls. Have ready a bowl of sugar. Roll the balls in the sugar to coat and place onto the baking sheet leaving about 2 inches in between each. Press down gently with the palm of your hand to flatten slightly.
Bake for 8 to 10 minutes. Cracks should just be starting to form on the surface. They will actually look slightly underdone, but don't worry, they aren't.
Leave to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
.JPG "Nanny's Molasses Cookies")
You can see here that crisp sugar coating and the cracks which are spoken about in the recipe. You can also see the bits of candied ginger. So tasty!
If you are in the mood to bake cookies and these don't strike your fancy, here are some others you might enjoy!
QUARTER CUP COOKIES - Crisp edged, buttery and delicious and filled with lots of chocolate chips. toasted nuts, oatmeal, coconut and raisins.
SOFT AND CHEWY JAM AND SUGAR COOKIES - Sweet sugar cookies with tasty jam centers. These are fabulously moreish.
Happy baking!
Nanny's Molasses Cookies (small batch)
Yield: 18 cookies
Prep time: 15 MinCook time: 10 MinTotal time: 25 Min
Soft inside, crisp and sugary on the outside. Studded with moreish bits of candied ginger. These are just wonderful.
Ingredients
- 1 3/4 cups (245g) plain all purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamom
- 1/2 cup (110g) white vegetable shortening (Crisco or Trex)
- 1 cup (200g) granulated sugar, plus extra for rolling
- 1 large free range egg, beaten
- 1/4 cup (88g) molasses
- 1/3 cup (80g) chopped crystalized gingerroot
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a large baking tray with baking paper. Set aside.
- Sift together the flour, soda, and all of the spices.
- Cream the shortening with a hand held electric whisk until light and fluffy. Beat in the egg, beating it in thoroughly. Beat in the molasses.
- Add the dry ingredients, blending until the dough just comes together. Stir in the candied ginger. Cover and chill the dough for half an hour.
- Using a cookie scoop form the dough into 1 inch balls. Have ready a bowl of sugar. Roll the balls in the sugar to coat and place onto the baking sheet leaving about 2 inches in between each. Press down gently with the palm of your hand to flatten slightly.
- Bake for 8 to 10 minutes. Cracks should just be starting to form on the surface. They will actually look slightly underdone, but don't worry, they aren't.
- Leave to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
Thanks so much for visiting! Do come again!
Follow my blog with Bloglovin
The other day my sister baked some fabulous gluten free, sugar free, keto and diabetic friendly chocolate chip cookies. I thought to myself, they can't be very good, but she dropped a half a dozen over to me and I was amazed!
Not only were they really delicious, but they were also quite satisfying to my sweet tooth. I had to get the recipe!
.JPG "Keto Chocolate Chip Cookies")
This Keto Chocolate Chip Cookie recipe is probably one of the best that I have tried in recent weeks. Not only are they crispy edged, but they don't have a lingering aftertaste.
They are crisp edged, buttery, chewy centered and stogged full of lovely chocolate chips. I had been waiting all week to bake them and finally got around to it today! Yay!
.JPG "Keto Chocolate Chip Cookies")
I hope that you can see just how crisp edged they are and their beautiful texture from the photo above. My photos didn't turn out really great. I am sorry for that.
Don't let them put you off from trying these fabulous cookies!
.JPG "Keto Chocolate Chip Cookies")
WHAT YOU NEED TO MAKE KETO CHOCOLATE CHIP COOKIES
Pretty much all of the usual suspects if you keep a keto kitchen, if you don't well you may have to buy some specialty items.
- 1/2 cup (120g) butter at room temperature
- 1/4 cup (42g) coconut oil, melted
- 1 -2 TBS coconut flour (optional, but make for a fluffier cookie)
- 1/3 cup (70g) Swerve granulated sweetener
- 1/4 cup (50g) Swerve light brown sugar sweetener
- 1 large free range egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups (165g) almond flour
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup (160g) Lily's dark chocolate chips
.JPG "Keto Chocolate Chip Cookies")
I use ordinary salted butter. I can't afford to have two kinds of butter in my kitchen. I find that salted butter works just fine, so long as I cut back a bit on the salt asked for in the recipe.
Coconut oil can be bought in just about any grocery store. I buy the solid and them melt it to use in this recipe. On a side note, its really nice on dry skin also. My elbows have never looked nicer and I smell good enough to eat!
My cats also eat it. I keep a little bowl of it out for them. It helps with hair balls.
.JPG "Keto Chocolate Chip Cookies")
I use Swerve sugars, they are sweeteners that measure one for one like regular sugar. You can also use monkfruit granular sweeteners, I buy mine online, but you can also buy them at the grocery store. The important thing is that they are one for one measure sweetener.
Almond flour. I use the Kirkland brand that I get from Costco. You can use ground almonds but bear in mind they will be a bit coarser than the almond flour and you may need more to get the right consistency.
.JPG "Keto Chocolate Chip Cookies")
Coconut Flour. Although this is an optional ingredient, it will help to make your cookies fluffier. I used Bob's Red Mill Coconut Flour.
You can also grind regular unsweetened dried coconut to a powder in your spice grinder or coffee grinder.
You can use any brand sugar free chocolate chips. There are many great options available at the supermarket these days.
.JPG "Keto Chocolate Chip Cookies")
You can even get sugar free baking chips in other flavors these days. Butterscotch, vanilla, milk chocolate. The world is your oyster!
I did buy my Lily's chocolate chips online. They were a bit cheaper. If you would like to know where, just message me and I will tell you where I got them.
.JPG "Keto Chocolate Chip Cookies")
HOW TO MAKE KETO CHOCOLATE CHIP COOKIES
Not quite as straight forward as making regular chocolate chip cookies, but not very difficult to make anyways.
The important thing is to make sure you get everything mixed together evenly.
.JPG "Keto Chocolate Chip Cookies")
Preheat the oven to 350*F/180*C/ gas mark 4. Line a large baking sheet with some baking paper. Set aside. Don't skip the paper. They will stick.
Beat the butter and coconut oil together until well amalgamated with an electric hand mixer. Beat in the egg, vanilla, almond extract and both sugars. (You can also add the optional coconut flour here as well.) (It is important that your butter not be melted, but only soft.)
.JPG "Keto Chocolate Chip Cookies")
Whisk together the almond flour, baking soda and salt, mixing well together. Add the butter mixture and mix well together with an electric hand mixer.
Fold in the chocolate chips. Scoop onto the baking sheet using a cookie scoop. Leave at least 2 inches between each cookie. (You can alternately roll into balls about the size of a walnut.)Bake for 9 to 11 minutes.
Leave to cool completely on the baking sheet before storing in an airtight container.
.JPG "Keto Chocolate Chip Cookies")
I baked mine for the full 11 minutes and as you can see the end result was really scrumptious. Crisp an golden brown on the bottom. The tin I baked these on was a darker tin. I suspect that helped to make them crisper.
If you are not bothered about sugars you may want to try my recipe for regular chocolate chip cookies. You can find that one here.
I also have a recipe on here that makes only four perfect chocolate chip cookies. Any more than that would be dangerous as these are incredibly tasty!
.JPG "Keto Chocolate Chip Cookies")
Alas I am paying for the sins of my misspent youth now and having to really watch my carbs and sugars. Its nice to know that I can still indulge myself every now and then on a bit of a treat however, and have it fall within the perimeters of my diet.
If you are looking for a sugar free, gluten free, diabetic and keto friendly chocolate cookie? Well, you've just struck gold!
Keto Chocolate Chip Cookies
Yield: 24
Prep time: 10 MinCook time: 11 MinTotal time: 21 Min
These no sugar, keto and diabetic friendly chocolate chip cookies melt in the mouth. Delicious!
Ingredients
- 1/2 cup (120g) butter at room temperature
- 1/4 cup (42g) coconut oil, melted
- 1 -2 TBS coconut flour (optional, but make for a fluffier cookie)
- 1/3 cup (70g) Swerve granulated sweetener
- 1/4 cup (50g) Swerve light brown sugar sweetener
- 1 large free range egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups (165g) almond flour
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup (160g) Lily's dark chocolate chips
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Line a large baking sheet with some baking paper. Set aside.
- Beat the butter and coconut oil together until well amalgamated with an electric hand mixer. Beat in the egg, vanilla, almond extract and both sugars. (You can also add the optional coconut flour here as well)
- Whisk together the almond flour, baking soda and salt, mixing well together. Add the butter mixture and mix well together with an electric hand mixer.
- Fold in the chocolate chips.
- Scoop onto the baking sheet using a cookie scoop. Leave at least 2 inches between each cookie. (You can alternately roll into balls about the size of a walnut.)
- Bake for 9 to 11 minutes.
- Leave to cool completely on the baking sheet before storing in an airtight container.
Thanks so much for visiting. Do come again!
Subscribe to:
Posts (Atom)
Social Icons