This is a smorgasboard of my recently tried recipes! Unfortunately I don’t have pictures of the first two, but I still have thoughts/recommendations! I have tried the sugar cookie recipe from Butter Baked Goods, a banana bread recipe, and a s’more cookie recipe!
First up, the sugar cookie recipe from Butter Baked Goods. This is a fairly easy to follow recipe- as long as you have a stand mixer, you will be a-okay. I found this recipe interesting, as it uses half butter/half oil instead of only butter. 1) It made for a much easier process, and 2) it really made them taste like bakery cookies. I LOVED these!! The two recommendations I have: it doesn’t matter if you have coarse sugar or not- I used regular sugar to roll them, still delicious; store them with a slice of bread for moisture- it makes all the difference in the world.
Recipe for those interested:
Big Sugar Cookies
- 4 cups all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup butter, room temperature
- 3⁄4 cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla
- Coarse sanding sugar, for sprinkling
MAKES: 24 cookies
YOU WILL NEED: 2 cookie sheets lined with parchment paper, medium ice cream scoop
- Preheat the oven to 350°F.
- Onto a large piece of parchment paper, sift together the flour, baking soda and salt. Set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and oil on medium to high heat until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
- Add the sugar and mix until well combined. Scrape down the sides of the bowl. Add the eggs one at a time, beating briefly after each addition. Add the vanilla and beat again to combine. Scrape down the sides of the bowl.
- Turn the mixer to low and add the dry ingredients and mix until fully combined. The dough should be quite pale in color.
- Use the ice cream scoop to drop the dough in 24 equally sized portions onto the prepared cookie sheets, about 1 1⁄2 inches apart. Use the palm of your hand to press down lightly on the top of each dough portion to flatten slightly, then sprinkle each one with a little sanding sugar.
- Bake in the preheated oven for 15 to 17 minutes or until the cookies are lightly golden around the edges and cracked in the center.
- Remove from the oven and transfer the cookies to wire racks to cool.
Secondly, banana bread! I’m not going to lie, I just googled “banana bread recipe”, read the first few, and then picked this one. It was quick and easy, and everyone loved it! Sidenote: WHY HAS NO ONE RECOMMENDED THAT I MASH THE BANANAS WITH A POTATO MASHER??? FORKS TAKE FOREVER, WHY DO YOU KEEP TELLING ME TO USE A FORK?? I have no recommendations, I made this as is and wouldn’t make any changes!
Grab the recipe here!
Lastly, S’more cookies- I love smores, and I love cookies. Why NOT put them together! I needed to make something for the Junior Circle meeting this week, so I figured, why not! Again, I found this recipe through good ole’ google. Overall, this is a fantastic recipe! She really recommends using cinnmon flavoured graham crackers- but this is Canada. We don’t have your American, new-fangled flavours, so regular graham crackers it is! I think they are delicious with the regular ones? Also, you can buy graham cracker crumbs, if you don’t need to take out some aggression. Recommendations? Well, I doubled the recipe, so that’s always an option! If you do this, be aware, the dough will start to come out the top of the Kitchenaid when you mix the chocolate and marshmallows in. Also, chocolate chips work just as well as mini-Kisses. Plus, I feel like mini-Kisses would be too big for these cookies.
Get the recipe here!
Do you have any favourite recipes?
Until tomorrow,
The Historian!
