So on to the sweets! I started with the cookies and bars, and in the last couple of days, I have now made 2 of these cookie recipes. I have decided to put a check mark by those that I have made, so that I can keep track, as my first (two) methods of how I was going to accomplish this quest has gone out the door!
Simple Sugar cookies was first (see link to recipe above), and I actually used some of the variation suggestions: how to give my cookies some personality! As I am not a huge fan of just plain sugar cookies, I decided to replace 1/4 cup of sugar for lemon flavored instant pudding mix, and of course, I doused the cookies with a little lemon drizzle on top! They were pretty good, and my young girls loved them, as they did not last in my house very long. I did not try (due to the small cookie eating monsters in my household) adding a teaspoon of espresso powder and chocolate chips, but I may try those someday soon!
I just tried the Chewy Chocolate Chip Cookies out of the All Purpose Baking Cookbook as well. I have made a few versions of KAF chocolate chip cookies....and yes, there are many versions! This was a perfect chewy chocolate chip cookie.
12 TBSP butter 1/4 tsp baking soda
1 1/4 cup light brown sugar 1 large egg
1/4 cup light corn syrup 2 1/4 cup unbleached all purpose flour
2 tsp vanilla 2 cups semisweet chocolate chips
3/4 tsp baking powder
3/4 tsp salt
Preheat oven to 375 F. Beat the butter, light brown sugar, and corn syrup together until fluffy. Beat in the vanilla, baking powder, salt and baking soda and then mix in the egg. Beat well. Beat in the flour, then stir in chocolate chips. Drop by tablespoon full on lightly greased pan and bake for 12 minutes. You can flatten the cookies if needed. I actually added 1/4 cup extra flour, as I did not add the optional 1 cup of chopped nuts that it suggested. They were pretty darn good!
Well, lets not forget about the pie section. At the beginning of this chapter, there are a few recipes on how to make various crusts for the variety of pies in the chapter. Well, I made this pie on a school/work night, so I cheated and actually used a pre-made pie crust. HEY! Don't judge me, its my blog, my rules!!! Plus, there are many more pie fillings to go, so many more opportunities to try the various pie crusts. I decided to try:
Mr. Washington's Cherry Pie (link below)
Presidential Cherry Pie: King Arthur Flour
I actually canned my own cherries, so I drained them, reserving liquid as stated in the recipe, and made from there. The pie was great! I used the quick cooking tapioca, and it did leave the pie filling very thick and it held up well. I only had to cool it for a short time before cutting into the pie, which was key in this house!
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