Showing posts with label small batch. Show all posts
Showing posts with label small batch. Show all posts
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.JPG "Slutty Brownies from Scratch")
Slutty Brownies. I really hate the name of these brownies, but it is what it is. I am not the person who named them. That honor goes to another food blogger who adapted this idea from a blog called Kevin and Amanda.
I saw them on Instagram recently, posted by Diane Morrisey. Of course I had heard of these before, but she made them look really delicious. As she does everything.
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I did not want a huge 9 by 13 inch pan of them however. Nor did I want to fiddle about with halving already prepared cookie dough and brownie mix, and so I did what I usually do . . .
I adapted the recipe to make them completely from scratch, using homemade cookie dough and brownie batter, and sized to make a much smaller batch, more suitable to a smaller family.
Meet Slutty Brownies . . . from scratch . . . the small batch. And I have to say that I believe they probably taste a bazillion times better than anything which comes from a box.
And to be honest, they were also not that difficult to make. I had them put together and baking in the oven in about 15 minutes.
.JPG "Slutty Brownies from Scratch")
What you have here is a totally from scratch, decadent brownie, with three distinct layers.
Homemade chocolate chip cookie base, and decadent fudge walnut brownie topping with yes, store bought Oreo cookies sandwiched in the middle. I am pretty proficient, but an Oreo is an Oreo.
Sized perfectly to make 12 decadent, normal sized brownies. Not gargantuan sized. Just normal.
Because lets face it . . . when something is this decadent, a little bit goes a long way.
This recipe bakes in a 7 by 11 inch pan.
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WHAT YOU NEED TO MAKE SLUTTY BROWNIES FROM SCRATCH
Other than the cookies, you probably have it all in your cupboards right now.
For the chocolate chip cookie layer:
- 6 TBS (85g) butter
- 1/3 cup (65g) soft light brown sugar, packed
- 1/3 cup (43g) granulated sugar
- 1/4 tsp salt
- 1 large free range egg, lightly beaten
- 1/2 tsp vanilla
- 1 cup (140g) plain all purpose flour
- 1/4 tsp baking powder
- 1/2 cup (80g) semi-sweet chocolate chips
.JPG "Slutty Brownies from Scratch")
For the brownie layer:
- 8 TBS (113g) butter
- 3/4 cup (120g) semi-sweet chocolate chips
- 2 large free range eggs
- 1/2 cup (100g) granulated sugar
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1/2 cup (70g) plain all purpose flour
- 1/2 cup (60g) chopped toasted walnuts
.JPG "Slutty Brownies from Scratch")
You will also need:
- 12 Oreo cookies (double stuff)
- 12 toasted walnut halves
And that's it. You can of course use regular Oreos and leave out the walnuts if you are not fond of walnuts. I have seen these with chocolate chunks as well. These (in my opinion) were perfect just as they are.
HOW TO MAKE SLUTTY BROWNIES FROM SCRATCH
There is absolutely nothing complicated about making these. Easy. Peasy. Its just a matter of layering and baking. The most difficult part is waiting for them to cool and set up prior to eating them!
Preheat the oven to 350*F/180*C/gas mark 4. Butter a 7 by 11 inch pan and line with baking paper, making a sling to lift the finished brownies out.
First make the cookie dough. Melt the butter and then whisk in the sugar, vanilla, and egg.
Sift the flour, salt and baking powder together. Stir this into the butter mixture. Stir in the chocolate chips.
Press this batter into the prepped pan. Top with the Oreo cookies, spacing them evenly.
.JPG "Slutty Brownies from Scratch")
To make the brownie batter melt the butter and chocolate chips together in a bowl in the microwave, using 30 second bursts on high power. (Mine took about 45 seconds) Whisk together until smooth.
Whisk in the sugar and vanilla. Whisk in the eggs until well combined and then stir in the salt and flour, until smooth. Fold in the walnuts.
Spoon this batter over top of the Oreos. Top with the walnut halves, evenly spacing them and trying to get them on top of the Oreos.
Bake in the preheated oven for 30 to 35 minutes or until the center appears set and does not jiggle.
Leave to cool in the pan for about 2 hours, or overnight. When ready to serve, lift out of the pan and cut into 12 equal sized squares.
.JPG "Slutty Brownies from Scratch")
So I do hope that you will forgive me for this horrible name, and that it won't put you off from baking these very delicious decadent bars! Trust me, they are fabulous!
Some other decadent squares you might also enjoy!
GINGER CREAM BARS -This is an old time favorite, down-sized from its original to make 12 perfect bars. Spicy, moist, gingery delicious and topped with a lush cream cheese frosting. Perfect with a hot cuppa.
MAGIC COOKIE BARS (SMALL BATCH) - Layers of graham cracker crumbs, condensed milk, chocolate chips, toasted nuts, and coconut in one small batch recipe to make only 8 bars. Oh so yummy.
HOMEMADE FIG BARS (SMALL BATCH) - Like a homemade fig newton cookie with a buttery shortbread base, sweet fig filling and crumble topping.
Slutty Brownies from Scratch (small batch)
Yield: 12
Prep time: 20 MinCook time: 35 MinInactive time: 2 HourTotal time: 2 H & 55 M
You could of course use prepared mixes and dough for these decadent brownies, but I think homemade is best! These are amazing.
Ingredients
For the chocolate chip cookie layer:
- 6 TBS (85g) butter
- 1/3 cup (65g) soft light brown sugar, packed
- 1/3 cup (43g) granulated sugar
- 1/4 tsp salt
- 1 large free range egg, lightly beaten
- 1/2 tsp vanilla
- 1 cup (140g) plain all purpose flour
- 1/4 tsp baking powder
- 1/2 cup (80g) semi-sweet chocolate chips
For the brownie layer:
- 8 TBS (113g) butter
- 3/4 cup (120g) semi-sweet chocolate chips
- 2 large free range eggs
- 1/2 cup (100g) granulated sugar
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1/2 cup (70g) plain all purpose flour
- 1/2 cup (60g) chopped toasted walnuts
You will also need:
- 12 Oreo cookies (double stuff)
- 12 toasted walnut halves
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a 7 by 11 inch pan and line with baking paper, making a sling to lift the finished brownies out.
- First make the cookie dough. Melt the butter and then whisk in the sugar, vanilla, and egg.
- Sift the flour, salt and baking powder together. Stir this into the butter mixture. Stir in the chocolate chips.
- Press this batter into the prepped pan. Top with the Oreo cookies, spacing them evenly.
- To make the brownie batter melt the butter and chocolate chips together in a bowl in the microwave, using 30 second bursts on high power. (Mine took about 45 seconds) Whisk together until smooth.
- Whisk in the sugar and vanilla. Whisk in the eggs until well combined and then stir in the salt and flour, until smooth. Fold in the walnuts.
- Spoon this batter over top of the Oreos. Top with the walnut halves, evenly spacing them and trying to get them on top of the Oreos.
- Bake in the preheated oven for 30 to 35 minutes or until the center appears set and does not jiggle.
- Leave to cool in the pan for about 2 hours, or overnight.
- When ready to serve, lift out of the pan and cut into 12 equal sized squares.
Thank you so much for visiting. Do come again!
Today I think we are having one of the most miserable days we have had all winter weather-wise. Yesterday was so mild that we were almost tempted to walk around in our shirt sleeves.
What a difference a day makes. It is sleeting and raining and snowing all together out there as I write this on Friday morning. There is nothing for it but to bake as it is a for sure that we will not be going out!
There is nothing like the smell of freshly baked cookies to chase away the Winter blues! And these cookies do just that perfectly.
Ranger Cookies are a cookie that I have been baking for my family for many, many years. I think I got the original recipe from a church recipe book here in Greenwood about 35 years ago.
I can remember making them once for my middle son's nursery school. Each parent had to take turns bringing in a snack. These were very popular.
And that is no small wonder as they are loaded with lots of delicious things. Coconut, crisp rice cereal, raisins, white chocolate chips.
Of course you could sub dried cranberries for the raisins and semi sweet or milk chocolate chips for the white chocolate chips.
You could also sub large flake oats for the coconut if you wanted to. I like these just as they are however.
The original recipe made a truck load of cookies. With there only being me in my household now and it still being a Pandemic, I small batched the recipe to make only 20 cookies rather than the original 84.
I just can't be dealing with 84 cookies, no matter how tasty they are!!
WHAT YOU NEED TO MAKE RANGER COOKIES
There is nothing out of the ordinary here. Just plain, simple, baking cupboard ingredients, as it should be.
- 1/4 cup (60g) butter, melted and cooled
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) soft light brown sugar, packed
- 1 large free range egg yolk (freeze the white for another purpose)
- 1/2 tsp vanilla extract
- 1/2 cup (75g) raisins (or dried cranberries)
- 1/4 cup (20g) shredded coconut
- 1/2 cup (90g) white chocolate chips (can use a mix of milk and semi sweet if preferred)
- 1 cup (42g) crisp rice cereal
- 1/2 cup +2 TBS (85g) plain all purpose flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
I am sure you know the kind of crisp rice cereal I am talking about. You could also use corn flakes crushed a bit. You just want a crisp cereal not too large in size.
You can also sub butterscotch chips for the white, semi sweet, or milk chocolate chips. They go very well with raisins.
HOW TO MAKE RANGER COOKIES
These go together pretty much like any cookie does with the exception that you do have to chill the scooped out batter on the cookie sheet for an hour prior to baking. Don't skip this step. It really does make a difference!
Melt the butter and allow to cool to room temperature. Beat the butter and both sugars together. Beat in the egg yolk and vanilla.
Whisk together the flour, soda, baking powder and salt. Beat slowly into the butter mixture.
Stir in the coconut, chocolate chips raisins and cereal by hand until thoroughly combined.
Scoop into 1 1/2 inch balls (1 1/2 TBS each) and place 2 inches apart on a baking sheet lined with baking paper. Place in the refrigerator to chill for one hour.
Preheat the oven to 350*F/ 180*C/gas mark 4. Bake for 12 to 15 minutes or until crispy edged and golden brown on the bottoms. Delicious!
Store any leftovers in an airtight container.
When I was bringing up my five children I prided myself on making sure that there was a freshly baked snack waiting for them each day when they got home from school. I was very blessed to have had the luxury of being able to be home for them when my children were growing up.
I know not everyone had this luxury. So I was very lucky indeed. So were the kids! (At least I like to think that they were!)
These are the perfect cookie to enjoy with a cold glass of milk or a hot drink. They are even lovely served as a dessert with a bowl of vanilla ice cream!
In short, these are delicious. So delicious that I betcha can't eat just one!
Ranger Cookies (small batch)
Yield: Makes about 20
Prep time: 10 MinCook time: 12 MinInactive time: 1 HourTotal time: 1 H & 22 M
Crunchy, chewy, sweet moreish cookies. Betcha can't eat just one! Do plan ahead however as they need to chill for one hour prior to baking.
Ingredients
- 1/4 cup (60g) butter, melted and cooled
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) soft light brown sugar, packed
- 1 large free range egg yolk (freeze the white for another purpose)
- 1/2 tsp vanilla extract
- 1/2 cup (75g) raisins (or dried cranberries)
- 1/4 cup (20g) shredded coconut
- 1/2 cup (90g) white chocolate chips (can use a mix of milk and semi sweet if preferred)
- 1 cup (42g) crisp rice cereal
- 1/2 cup +2 TBS (85g) plain all purpose flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
Instructions
- Melt the butter and allow to cool to room temperature. Beat the butter and both sugars together. Beat in the egg yolk and vanilla.
- Whisk together the flour, soda, baking powder and salt. Beat slowly into the butter mixture.
- Stir in the coconut, chocolate chips raisins and cereal by hand until thoroughly combined.
- Scoop into 1 1/2 inch balls (1 1/2 TBS each) and place 2 inches apart on a baking sheet lined with baking paper. Place in the refrigerator to chill for one hour.
- Preheat the oven to 350*F/ 180*C/gas mark 4.
- Bake for 12 to 15 minutes or until crispy edged and golden brown on the bottoms. Delicious!
- Store any leftovers in an airtight container.
Thanks for visiting!
When my children were growing up I used to spend most of December baking a variety of Christmas goodies and freezing them for the holidays. Money was pretty scarce back then and it only made sense to spread the Christmas baking out over a number of weeks rather than days.
I used to love to make up Christmas cookie trays for our friends and neighbors as well. They were always more than welcomed and it was a nice way to show appreciation for their friendship, etc. It was also less expensive than buying a gift. (Spreading the cost out over several weeks like that.)
Our mother didn't really do a lot of baking when we were growing up. She had things that she would make every year. Date squares, shortbread cookies, and feather squares come to mind, along with her War Cake.
She would pick up a slab of fruit cake as well and we would have a mincemeat tart/pie. Basically that was it and we would gorge ourselves over those few days because we knew it would be quite a while before we got treats like this again!
My own mother worked full time, so her baking time was quite limited. She was also not a woman who tolerated intruders in her kitchen, so we were not encouraged to do any baking ourselves.
I picked up a container of eggnog in the shops the other day. When I was in the UK we never had eggnog. It just wasn't something you could buy. I did make my own from scratch a few times and that was very good.
It wasn't a recipe I posted on here, just a random one I found online. It was quite delicious actually. I could not resist picking up a liter the other day and have been thinking of ways to use it ever since.
Oh I will drink some of it of course, but there is only me in the house and I don't think it would be prudent for me to drink the whole thing! haha
I decided to adapt the Raspberry Thumbprint Shortbread Cookies I baked the other day to incorporate some Eggnog flavors. Wow! They turned out wonderfully! I was ever so pleased with the result.
I switched up the flavor of the cookie itself by adding nutmeg and cinnamon as well as some rum extract, the traditional flavors of eggnog, and then, instead of putting jam in the middles, I added a eggnog butter cream icing!
WHAT YOU NEED TO MAKE EGGNOG THUMBPRINT SHORTBREAD COOKIES
Simple store-cupboard, baking ingredients.
For the cookies:
- all purpose plain flour
- salt (just a pinch if that)
- ground cinnamon and ground nutmeg
- granulated white sugar
- cold butter (I always use salted)
- rum extract
For the buttercream:
- icing sugar (also called confectioners or powdered sugar)
- butter, at room temperature
- commercial eggnog or heavy cream (or even undiluted evaporated milk)
- ground cinnamon and ground nutmeg
- rum extract
Don't you just love this little Christmas house? I fell in love with it. I don't have much in the way of Christmas Decorations. I had quite a few in the UK, but of course they all got left behind. I have no idea what happened to them.
I am hoping they went to a good home. In any case I am going to slowly have to build up my collection again. Slowly, slowly catch a monkey as they say!
Its actually meant to be a Christmas Card, but I fell in love with it. Its Santa's cottage/workshop in 3D. You can look into the windows on every side and see something.
Mrs Claus is standing inside the back door with a cake and Santa is in there as are some elves. Even the outside of it is very charmingly decorated! Its a Hallmark. I would expect no less than perfection from them!
Its a start!
HOW TO MAKE EGGNOG THUMBPRINT SHORTBREAD COOKIES
These are relatively simple to make with no extraordinary equipment or skills needed. In fact you could get the children to help you roll the dough into balls.
You begin by making the shortbread dough. You will need to beat the sugar and cold butter together. I thought this was a bit unusual. And at first you don't think it is going to pull together because the butter is so cold, but persevere, it will eventually be right and creamed without being overly soft.
Once you have done that you can beat in the spices, rum extract and then start beating in the flour. It too will look like its never going to come together.
At first it appears very dry and crumbly and you think to yourself, this is never going to work, but then, as if by magic, it does and you have a nice malleable dough.
You need to divide the dough into 18 walnut sized (1-inch) balls. You can do this between the palms of your hands. Place them onto a paper lined baking sheet.
Place the balls, leaving a space in between each on the baking sheet. Then either using your thumb or the back of a measuring spoon make a slight hollow in the center of each.
I use the back of a measuring spoon because it is easy and they all end up the same shape and depth, etc.
For this version you will not be filling them prior to baking. Simply pop the baking tray into the refrigerator and chill the cookies while you are preheating the oven, and then bake them according to the recipe below.
Once they are baked you can leave them to cool on the baking sheet for about 8 to 10 minutes before scooping them off onto a wire rack to cool completely. You will know they are done because they will be golden brown on the bottoms.
Once cooled you can beat together the ingredients for the icing filling. Only add enough eggnog to give you a stiff pipeable icing. Pipe it into the center hollows of each cookie.
Leave them to set before storing in an airtight container. You can also dust them with a bit of grated nutmeg to decorate and add even more flavor! Delicious!
There is a possibility of my oldest son and his family coming for Christmas this year. I have my fingers crossed that it happens. You never know with Covid if they will shut things down again!
I won't be doing an awful lot of baking until I know for sure! If it happens this will be my first Christmas ever as a Grandmother enjoying her grandchildren. Yay!
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!
Eggnog Thumbprint Shortbread Cookies
Yield: 18 cookies
Prep time: 14 MinCook time: 18 Mininactive time: 15 MinTotal time: 47 Min
Crisp, buttery and short textured, this small batch cookie recipe embodies lovely eggnog flavors, nutmeg, cinnamon and rum. They are accentuated with delicious eggnog buttercream centers. Altogether scrumptious!
Ingredients
- 1 cup +1 TBS (150g) plain all purpose flour
- pinch salt
- 1/3 cup (70g) granulated sugar
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/2 cup (120g) cold butter, cut into bits
- 1/2 tsp rum extract
Buttercream filling:
- 1 TBS butter, at room temperature
- 1 - 2 TBS dairy eggnog (or cream)
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1 cup (130g) sifted icing sugar
- 1/4 tsp rum extract
- nutmeg to dust
Instructions
- Line a baking sheet with baking parchment. Set aside.
- Using an electric mixer beat the cold butter and sugar together until combined. Beat in the rum extract, nutmeg, cinnamon and salt.
- Beat in the flour. It may look like it is never going to come together, appearing very dry and crumbly, but all of a sudden it will come together like magic.
- Divide and shape into 18 one-inch balls. Place onto the prepared baking sheet, leaving some space in between each for spreading.
- Using the bottom of a metal measuring 1/2 tsp, make an indentation into the center of each cookie. Place the baking sheet full of cookies into the refrigerator to chill for 15 minutes.
- Preheat the oven to 350*F/180*C/ gas mark 4.
- Bake the cookies for 14 to 18 minutes. They should be pale golden brown on the bottoms only. Leave to cool on the baking sheet for about 10 minutes before scooping off onto a wire rack to cool completely.
- Once the cookies have cooled you can make the buttercream for the filling. Whisk together all of the ingredients using an electric whisk, and only using enough eggnog to give you a stiff pipeable frosting.
- Pip a bit into the center indentation of each cookie. Allow to set before storing in an airtight container.
- If desired you can lightly dust the top of each cookie with some more nutmeg to serve.
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!
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