Cooking in Pajamas

Adapted from Two Peas and their Pod . 1 3/4 c. All-purpose flour 1/2 tsp Salt 1 tsp Baking soda 1/2 c. Unsalted butter, room temperature 1/3 c. Brown sugar 1/3 c. White sugar 1 large egg 1 tsp Vanilla 1/2 c. Mini chocolate chips 1/2 c. Skor bits Preheat the oven to 350°F.  Prepare baking sheet with a silicone mat. Whisk the flour, salt, and baking soda together.  Set aside. Cream the butter and sugars together until smooth.  Beat in the egg and vanilla. Mix in the flour until well incorporated.  Stir in mini chocolate chips and Skor bits. Roll dough into 1" balls and place them on the baking sheet.  Flatten the balls slightly with the palm of your hand. Bake for 7-8 minutes; the bottom should be light golden brown but the middle is still soft to touch. Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to cool completely. My comments: I've had a lot of baking disasters since Christmas. I don't know wh

Adapted from My Recession Kitchen . 1 c. Whole wheat flour 1 c. Rolled oats 1/2 c. Brown sugar 1/4 tsp Baking soda 1/4 tsp Salt 1/2 c. Unsalted butter, cut into small pieces 3/4 c. Chocolate chips 3/4 c. Pecans, chopped small 1 c. Dulce de leche Preheat the oven to 350°F.  Line your muffin pan with paper liners. Stir together the flour, oats, brown sugar, salt and baking soda. Add the butter pieces to the oat mixture.  Mix until the butter is well incorporated but the mixture should still be crumbly. Reserve about 1/2 of the oat-butter mixture for the topping. Transfer about 2 tbsp of this mixture to each prepare muffin cups and press the mixture evenly to fill the bottom. Bake for 8 minutes and remove the muffin pan from the oven. Add 1-2 tsp of dulce de leche to each baked crust.  Sprinkle with chocolate chips and pecan. Top with the remaining oat-butter mixture Bake for another 20 minutes. [Makes about 18 carmelitas.] My comments: It's Pi Da

Inspired by Joy of Baking . Muffins 1 c. All-purpose flour 1 c. Whole wheat flour 1/4 c. Ground flax seeds (optional) 1/4 tsp Salt 3/4 tsp Baking soda 1/2 tsp Cinnamon 1/2 c. Vegetable oil 1/2 c. White sugar 1 large egg 1/2 c. Milk (3.5%) 1 can (14 fl. oz) Crushed pineapple Zest from one large navel orange 1/2 c. Almonds Pineapple Glaze 1/4 c. White sugar 1/4 c. Pineapple juice Preheat the oven to 350°F. Toast the almonds until lightly browned, about 8 min.  Cool and chop into small pieces.  Set aside. Line muffin pan with paper liners or grease with nonstick spray. Whisk together the flour, ground flax seed, cinnamon, salt, and baking soda. Strain the pineapple and collect the juice. Transfer about 2/3 cup of the pineapple juice to a measuring cup and top up to 3/4 cup with milk.  Stir to mix.  The milk may start to curdle a little but it's ok. In another bowl, beat the oil and sugar together. Add the egg and beat until incorporated. Beat in the pi

1/4 c. Vegetable oil 1/4 c. Brown sugar 1/4 c. White sugar 2 tsp Vanilla extract 2 Eggs 1 c. All purpose flour 3/4 c. Whole wheat flour 1/4 c. Ground flax seeds (optional) 1/4 tsp Salt 1 tsp Baking powder 1/2 c. Dried cherries, chopped 1/2 c. 70% Dark chocolate, chopped Preheat oven to 300°F. Line the cookie sheet with parchment paper or silicone baking mat. Mix oil and sugars together until well combined. Beat in vanilla and the eggs and mix well. Combine flour, salt and baking powder. Slowly stir into the egg mixture. The dough will be soft and sticky. Fold in the cherries and chocolate using a silicone stirring spoon. Divide the dough in half and form two long skinny logs using your hands.  (Lightly wet your hands if the dough sticks to your fingers.) Bake for 30-35 min; the logs should be lightly golden brown. Remove from the oven and allow to cool for 15-20 min. Meanwhile, reduce the oven heat to 275°F. Using a non-serrated knife, slice the logs dia