Now Selling Cookies!

   

This post is going to be a little bit different than previous posts as I’m trying something new lately. A couple of months ago I started selling my homemade cookies locally to friends and family members.  So far I have received nothing but positive feedback, so I figured it’s time to get my website updated to potentially expand my circle of clientele. 

The first month the cookie I listed for sale was my Witchcraft Cookie – so named because one of Jah’s coworkers said they were so delicious they must have been created by way of witchcraft. The jumbo sized cookies fit 6 to a box for $12 and were packed full of imported dark chocolate, toasted almonds, and marshmallow.

Witchcraft Cookies

This month were my coveted Snarkydoodles – made with browned butter and a touch of ginger. These smaller sized cookies fit 12 to a box for $10. I will be presenting a new treat for sale every month to any LOCAL people that are able to pick up their cookies from me, as I currently have no means to deliver. Unfortunately shipping is not available yet either, but hopefully I will get there eventually!

Snarkydoodles

Once I’ve completed my move into the new house (yay!) I will begin taking orders for June’s “Milford Cookies”, which contain semisweet chocolate chips, pretzel bits, and a gooey caramel interior.

All of my cookies are always baked without eggs, and unless otherwise noted will also have a vegan version available for the same price. If you find yourself in need of cookies and would like to place an order you can email me at [email protected].

 


Banana Cake with Biscoff Buttercream

   

I’m pretty new to the cookie butter craze, having only just eaten my first bite maybe a month or so ago.  Woe is me for not jumping on this bandwagon sooner. Cookie butter makes the most intensely rich, flavorful frosting and it pairs beautifully with this moist brown butter banana cake.

Banana Cake with Biscoff Buttercream

I picked up my first jar of cookie butter with the thought that I would make whoopie pies with it. I’d never made whoopie pies before so I went in search of a recipe to help get me started. While they were baking I whipped up a fluffy cookie butter filling… and it was DELICIOUS. I read once that food bloggers shouldn’t throw the word delicious around, but in this case I don’t even care. It was DELICIOUS IN ALL CAPS. Unfortunately the whoopie pie recipe I followed didn’t wow me, so I tossed the cakes out and we took to eating the frosting on its own straight from the bowl with a spoon. We call that shameless around here.

Banana Cake with Biscoff Buttercream

I’ve tried both Biscoff Spread as well as Speculoos Spread from Trader Joes. Both are excellent but I think I slightly favor the smooth, creamy consistency of Biscoff Spread. The Speculoos is very dense but it’s also a little more flavorful and spicy, which I love. I’ve made this frosting with both and they each yield great results. 

Banana Cake with Biscoff Buttercream

Banana Cake with Biscoff Buttercream
Serves 14
Moist brown butter banana cake topped with creamy cookie butter frosting.
Print
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. For the cake:
  2. 1 1/2 cups mashed banana
  3. 2 tsp lemon juice
  4. 2 tsp vanilla
  5. 1 1/2 cups buttermilk
  6. 3 cups cake flour
  7. 1 1/2 tsp baking soda
  8. 1/4 tsp salt
  9. 1 tsp cinnamon
  10. 1 stick butter, browned
  11. 1 stick butter, softened
  12. 1 cup white sugar
  13. 1 cup brown sugar
  14. 4 1/2 teaspoons Ener-G egg replacer combined with 6 tablespoons warm water (or three eggs)

  15. For the frosting:
  16. 3/4 cup creamy Biscoff spread
  17. 1 stick unsalted butter
  18. 3 tablespoons milk
  19. 1/2 teaspoon vanilla extract (I used double strength vanilla)
  20. 1 1/2 cups powdered sugar
Instructions
  1. Preheat oven to 275F. Prep 2 8-inch cake pans by spritzing them with a little cooking spray and lining with a round of parchment paper trimmed to fit the bottom. Spritz the parchment paper with a little cooking spray as well.
  2. In a medium bowl mix together the mashed banana, lemon juice, 2 teaspoons of vanilla, and buttermilk.
  3. In a separate bowl whisk together cake flour, baking soda, salt, and cinnamon.
  4. In stand mixer cream together white and brown sugars with the cooled browned butter and softened unsalted butter until light and fluffy. Whip in the egg replacer.
  5. Add banana mixture to the sugar and butter, mix until smooth and well combined.
  6. Add the dry mixture to the wet in thirds, mixing lightly until just combined. For the last third fold the dry ingredients in gently with a spatula to avoid over-mixing. This will help keep the cake nice and fluffy.
  7. Divide batter between the two prepared pans and bake for 1-1 1/2 hours or until a toothpick inserted comes out clean. Everyone's oven is a little different; my cake was done at 1 hour and 17 minutes.
  8. Remove cakes from oven and transfer immediately to the freezer to chill for 45 minutes.
  9. While the cakes are chilling, whip together the Biscoff spread, unsalted butter, milk, and vanilla. When well combined add in the powdered sugar and mix on high speed until light and fluffy.
  10. Remove cake from freezer and apply frosting.
Calories
  1. 571
Notes
  1. We felt like this cake would be amazing as a four layer cake. If you want to do this simply slice each 8-inch cake in half horizontally and double the Biscoff frosting portion of the recipe.
  2. Crushed up ginger snap cookies make an excellent garnish for the cake as well - a nice bit of extra texture and the spiciness goes well with the frosting.
Adapted from Food.com
Adapted from Food.com
Gouda Monster http://www.goudamonster.com/
Banana Cake with Biscoff Buttercream


Brown Butter Snickerdoodles

   

Next in line for my series of Christmas cookie posts is the ever adored snickerdoodle. For the longest time I had no idea what a snickerdoodle was, and when I learned they were cookies rolled in cinnamon sugar I was a bit confused. Where were the peanuts and nougat and caramel? This ain’t no Snickers! Then the realization slowly settled in that snickerdoodle cookies had absolutely nothing to do with Snickers candy bars. I’m pretty sure I can’t be the first person to make that mistake, so I don’t feel too bad about it. What I DO feel bad about is the fact that it took so long for them to find their way into my life.

Brown Butter Snickerdoodles

A funny thing about this particular batch of cookies (as well as the ones in my next post) is that I baked them up to barter with. Yes, my youngest niece’s Christmas gift was paid for in cookies. I’m finding it very difficult not to talk about what it was that I received in exchange for these sweet treats, but I’m opting to keep my lips sealed until after Christmas as I prefer to keep the gifts to the girls a secret from my brother and his girlfriend as well.  [Post Christmas edit: I wanted to pimp out Leanne’s beautiful work, as the gift I cookie swapped for was a pair of her lovely fairy wings. J’adore! You can visit her Etsy page here: Fairy Spirit Studios]

For this recipe I’ve given it a few small tweaks to enhance an already good thing. I brown half of the butter and I use just a touch of ground ginger in the cinnamon sugar mixture. The final thing that contributes to making this cookie a little different from your standard snickerdoodle recipe is the use of bread flour for its higher protein content. The end result is a soft, chewy snickerdoodle with the rich underlying flavor of brown butter that plays nicely with the sugar spice blend.

Brown Butter Snickerdoodles

Brown Butter Snickerdoodles
Serves 36
Soft, chewy snickerdoodles with brown butter and a hint of ginger.
Print
Prep Time
15 min
Cook Time
11 min
Total Time
26 min
Prep Time
15 min
Cook Time
11 min
Total Time
26 min
Ingredients
  1. 2 sticks unsalted butter, softened
  2. 1 cup white sugar
  3. 3/4 cup lightly packed brown sugar
  4. 1 teaspoon vanilla
  5. 1 tablespoon Ener-g egg replacer mixed in 1/4 cup of water or 2 large eggs
  6. 2 cups all purpose flour
  7. 1/2 cup bread flour
  8. 2 teaspoons cream of tartar
  9. 1 teaspoon baking soda
  10. 1/4 teaspoon salt
  11. 1/2 teaspoon ground cinnamon
  12. 2 tablespoons white sugar
  13. 2 teaspoons ground cinnamon
  14. 1/2 teaspoon ground ginger
Instructions
  1. Preheat oven to 325F. Line a cookie sheet with parchment paper and set aside.
  2. Melt butter in a saucepan over medium heat. The butter will begin to foam and eventually subside. Whisk regularly until the butter turns a rich amber color and releases a nutty aroma. Transfer to another container and allow to cool.
  3. In a stand mixer combine cooled brown butter, softened butter, white sugar, and brown sugar. Cream together until light and fluffy.
  4. Add vanilla and egg replacer (or eggs) and mix until well incorporated.
  5. In a separate bowl whisk together both flours, cream of tartar, baking soda, salt, and 1/2 teaspoon of cinnamon.
  6. Working in batches, add 1/3 of the flour mixture at a time to the wet ingredients. Mix until just incorporated before adding the next third. Repeat with remaining flour. The dough should hold together if you squeeze it between your fingers. If it seems too crumbly, add another 1-2 tablespoons of water.
  7. In a small bowl mix the 2 tablespoons of white sugar with the ground cinnamon and ginger. Using a small scoop or a heaping tablespoon, scoop out a ball of dough. Roll it together in your hands to round it out, then coat it in the cinnamon sugar mixture. Transfer to parchment lined sheet allowing about 2 inches between each cookies.
  8. Bake for 11 minutes. The cookies might seem just slightly underdone but they will continue to cook as they sit on the counter. Let sit for at least 5 minutes before transferring to a wire rack to cool completely.
Gouda Monster http://www.goudamonster.com/
 

Brown Butter Snickerdoodles


Pumpkin Scones w/ Brown Butter Glaze

   

Earlier this week I decided that I wanted to make pumpkin pancakes as my next blog post, but between then and now I noticed the food blogger scene absolutely exploding with pumpkin pancake recipes. While I’m sure I could have made some great pancakes with a unique twist on them, I decided to go a different route and making pumpkin spice scones instead. I’ve never actually made scones before but I have made plenty of biscuits so I figured I could tackle the job. We loved how they turned out – a nice slightly crumbly texture but not too dry, full of warm autumnal spices and not too sweet. That is until you pour the liquid crack over them. Ok, so the scones are good, but the browned butter glaze? I need to find a scientist to manifest this stuff into human form so I can make out with it in the back seat of a car. I am not ashamed of these thoughts.

Pumpkin Scone w/ Brown Butter Glaze

 Just as I talked about in my buttermilk biscuit recipe, it’s important to use cold ingredients when making scones. Handle the dough as little as possible or you run the risk of biting into tough, chewy scone as opposed to a soft, crumbly one. For the glaze (oh man, that glaze) you have a couple of options for how you can use it. One way is to put it into a piping bag and pipe stripes across each cooled scone for sort of a toaster strudel effect. The other option is to warm the glaze slightly and spoon it over the top, allowing it to drip down the sides. They are equally delicious but the latter is more conducive to eating the scones warm (which is how I preferred them). The glaze recipe actually makes enough to frost closer to 10 pastries, but the scone recipe itself only makes 8. Oh well, I guess you’ll just have to eat the rest with a spoon… dreadful I know…

Pumpkin Scone w/ Brown Butter Glaze

I find these to be just a little more moist and slightly cake-like than your traditional scone, but I think it’s wonderful that way. You could probably increase the cooking time just a tad to dry it out some more if that is your preference. Oh and if you don’t have all of the individual spices needed to follow the recipe exactly, you could always use a tablespoon or so of pumpkin pie spice instead. Get ready for your kitchen to smell amazing either way!

Pumpkin Scone w/ Brown Butter Glaze

Pumpkin Spice Scones
Serves 8
Warm, autumnal pumpkin scones come together in minutes.
Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 cup all purpose flour
  2. 1 cup whole wheat flour
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon salt
  5. 1 1/2 teaspoons ground cinnamon
  6. 1/2 teaspoon ground nutmeg
  7. 1/2 teaspoon ground ginger
  8. 1/4 teaspoon ground cloves
  9. 1/2 cup or 1 stick unsalted COLD butter, cubed
  10. 1/2 15-ounce can pumpkin (not pie filling)
  11. 1/3 cup light brown sugar
  12. 1/4 cup heavy whipping cream
  13. 1 teaspoon vanilla extract
  14. 1 teaspoon grated orange zest
  15. 1 tablespoon orange juice
Instructions
  1. Preheat oven to 425F and line baking sheet with parchment paper. Set aside.
  2. In basin of food processor combine flours, baking powder, salt, and spices with cubed butter. Pulse until mixture resembles a coarse meal.
  3. In a small bowl whisk together pumpkin, sugar, cream, vanilla extract, orange zest, and orange juice. Add to dry ingredients and pulse until just combined. Do not overmix.
  4. Turn dough out onto a lightly floured surface and gently press into a circle about an inch thick. Slice circle into 8ths.
  5. Transfer wedges to prepared baking sheet and bake for 14-16 minutes or until the edges or just barely turning golden.
  6. Remove from oven and transfer to cooling rack. If piping stripes onto your scones, allow them to cool completely before frosting.
Calories
  1. 271
Gouda Monster http://www.goudamonster.com/
Brown Butter Glaze
Serves 10
Rich, sweet and thoroughly addicting brown butter glaze is lick-the-bowl good.
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1/4 cup or 1/2 stick unsalted butter
  2. 1 cup powdered sugar
  3. 1 ounce (about 2 tablespoons) cream cheese (I used reduced fat)
  4. 1/4 teaspoon vanilla extract
  5. 2-4 tablespoons milk (I used almond milk)
Instructions
  1. Using a light bottomed pan (a dark nonstick surface makes it hard to see the color of your butter change) melt unsalted butter.
  2. The butter will begin to foam and eventually subside. Whisk regularly until the butter turns a rich amber color and releases a nutty aroma.
  3. In a medium bowl combine browned butter and remaining ingredients. Beat until smooth and creamy.
  4. Add the milk 1 tablespoon at a time to achieve your desired consistency.
Calories
  1. 97
Notes
  1. If you use all of the icing between the 8 scones (I wouldn’t blame you!) then the calories per serving changes to 121.
Gouda Monster http://www.goudamonster.com/

Pumpkin Scone w/ Brown Butter Glaze


Brown Butter Caramel Spice Cookies

   

Every weekend I allow myself one major “cheat dessert” outside of my usual attempts at healthy eating. Sometimes I like to go out and get a dessert from a nice restaurant, but other times I’m in the mood for something specific enough that it can’t be found anywhere. In this case I was craving dulce de leche, cinnamon, and chocolate. The idea was to craft a spice cookie with a gooey caramel center and drizzle it with chocolate. In the end I opted for a brown butter chocolate chip cookie style dough instead of my original idea of using a sugar cookie style dough. When I tried these out of the oven I knew they were good enough as is and that the chocolate drizzle wasn’t necessary… and let me tell you that if there is something that I say doesn’t benefit from the addition of chocolate, it must be amaaaaazing. These cookies are warm and chewy, nutty and buttery, sweet and salty, and many other combinations of awesome.

I made my dulce de leche from scratch using the oven method, but using a jar purchased from the grocery store would be fine. Just make these cookies!

Brown Butter Caramel Spice Cookies
Serves 24
Rich, chewy, spicy brown butter cookies filled with dulce de leche.
Print
Prep Time
1 hr 30 min
Cook Time
13 min
Total Time
1 hr 43 min
Prep Time
1 hr 30 min
Cook Time
13 min
Total Time
1 hr 43 min
Ingredients
  1. 2 cup all-purpose flour
  2. ¼ cup chopped pecans
  3. ¼ cup rolled oats
  4. 1¼ teaspoons baking soda
  5. ¼ teaspoon of salt
  6. ¼ ground fresh nutmeg
  7. ½ teaspoon ground cinnamon
  8. 2 sticks (1 cup) unsalted butter
  9. 1¼ cup packed dark brown sugar
  10. ¼ cup granulated sugar
  11. 2 tablespoons Ener-G egg replacer + 3 tablespoons warm water (or 1 egg + 1 egg yolk)
  12. 1½ teaspoons vanilla extract
  13. 1 tablespoon plain greek yogurt
  14. 1 cup dulce de leche, chilled
  15. Sea salt for sprinkling
Instructions
  1. In a food processor add the rolled oats and pecans. Process until it has the texture of a coarse meal.
  2. Whisk together the flour, oat & pecan mixture, baking soda, cinnamon, nutmeg, and salt in a bowl and set aside.
  3. Melt butter in a saucepan over medium heat. The butter will begin to foam and eventually subside. Whisk regularly until the butter turns a rich amber color and releases a nutty aroma. Transfer to another container and allow to cool.
  4. With an electric mixer, cream together the browned butter and sugars until lighter in color. Beat in the egg replacer, vanilla, and yogurt until combined. Add the dry ingredients in thirds, beating slowly until combined.
  5. Take a slightly heaping tablespoon of cookie dough and flatten it in your palm. Add ¼-½ a teaspoon – I used a heaping quarter teaspoon – of the dulce de leche (it’s chilled so that it’s easier to work with) to the center of the dough and carefully seal the edges around it. Place the ball onto a parchment lined sheet. Repeat until all dough is exhausted and transfer the unbaked cookies to your freezer for about 20 minutes.
  6. Preheat the oven to 350 degrees F. Place dough balls on cookie sheet, 2 inches apart. Keep the remaining dough balls chilled while this batch bakes for 11-13 minutes. Let cool on the sheet for 5 minutes (they will be very soft right out of the oven) before transferring to a wire rack to let cool completely. Sprinkle with salt while still slightly warm.
Gouda Monster http://www.goudamonster.com/