Mom’s Sugar Cookies

Every now and then I just want a basic drop sugar cookie.  This recipe is just what I wanted.  This cookie is a crisp cookie and not too sweet.  They are very easy to make and this recipe makes a lot of cookies!  These would be good to make for a bake sale or for a potluck dinner!

 

Mom’s Sugar Cookies- source

Serving Size = About 30 cookies

• 2 1/2 cups all purpose flour
• 1 stick of butter (1/2 cup), softened
• 1/2 cup of oil (canola, or vegetable, or grapeseed)
• 1/2 cup of sugar
• 1/2 cup powdered sugar
• 1 egg
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon of vanilla
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Extra sugar for smashing and decorating

1. Preheat oven to 350F. Lightly grease baking sheet.
2. In a bowl mix together the flour, cream of tartar, baking soda and salt. Set aside.
3. In a mixer, mix together the butter and sugar until creamed together then add the egg. Add the powdered sugar, oil and vanilla, mix.
4. Add the flour mixture to the butter mixture until just combined.
5. Pour some sugar onto a small plate and then take a large drinking glass (about a 3-inch wide bottom) and dip the bottom of the glass into the cookie dough just to moisten it. Place the glass, bottom side down, onto the sugar covered plate.
6. With the dough, form 1-inch balls and place a few inches apart on the baking sheet. Take the sugar covered glass and smash each cookie until it spreads out to the size of the glass. Dip the glass in sugar again and repeat with each cookie, remembering to dip the glass into the sugar after smashing each cookie.
7. Bake for 12 minutes, or until the edges of the cookies just start to get a touch of light brown color on them. Remove from oven and sprinkle lightly with sugar, just for decoration. Remove immediately to a cooling rack.

Note: These freeze well.

The first thing you need to do is mix your flour, cream of tartar, baking soda, and salt. Set aside.

Put your butter and sugar in a large bowl. I did not read the recipe right and added both the granulated sugar and most of the powdered sugar.  It only called for the granulated sugar with the butter but it did not make a difference. It mixed up fine.

You want to cream the butter and sugar well.

 Mix the egg till well incorporated.

Add the powdered sugar(I added the rest here), the vanilla and the oil and mix well.

Add the flour mixture to the butter mixture and mix just till combined.

Form the dough into 1 inch balls and place on a cookie sheet.  I lined mine with parchment paper.

Dip the bottom of a glass in the cookie dough and then dip the glass in some granulated sugar on a plate.  Take the glass and then smash the cookie till it spreads to the size of the bottom of the glass.

Bake in a preheated 350 degree oven for about 12 minutes or until the edges start to brown.

Sprinkle with additional sugar and immediately take off of cookie sheet to cooling rack .  I bet you will not even wait for them to cool before you eat one!  They are truly delicious!

I give this recipe  plus out of 4

Condensed Milk Pound Cake

If you are looking for an easy to make Pound Cake you should try this one!  This Pound Cake is not as big as a regular recipe.  It is  made in a loaf pan.  The cake is really moist!

Condensed Milk Pound Cake – source

Condensed Milk Pound Cake
Yields 1 8-1/2 x 4-1/2 inch loaf pan

Ingredients:
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 cup sugar
2 vanilla bean, chopped or 1 tablespoon vanilla extract
1 cup or 2 sticks of unsalted butter, room temperature
1/2 teaspoon salt
3/4 cup sweetened condensed milk
3 large eggs
Condensed milk, for garnish
Chocolate syrup, for garnish

Method:
Preheat the oven to 350 degrees F. Butter the loaf pan completely and set aside.

Sift the flour and baking powder together and set aside.

PUt the sugar and the chopped vanilla bean (if you’re using it) in the bowl of a food processor fitted with the metal blade. Pulse until the vanilla bean is finely ground. Strain the vanilla sugar through a fine-mesh sieve and return to the food processor. If you’re not using a vanilla bean, place the sugar in the food processor.

Add the butter and salt to the food processor and process until the butter and vanilla sugar are light and fluffy, about 2 minutes. Scrape the sides and bottom of the bowl and then add the condensed milk and pulse until well incorporated, about 15 times. Scrape the sides and bottom of the bowl again and then add the flour and pulse until it is incorporated, about 10 times. Add the eggs and pulse just until combined, about 4-5 times. If you’re using vanilla extract, add it now. Mix by hand using a spatula to make sure the batter is fully mixed.

Pour the batter into the prepared loaf pan. Bake until a tester inserted in the center comes out clean, about 55-60 minutes. I baked mine for exactly 1 hour and I found it a tad over baked. Other bloggers who’ve made this cake have reported baking times from 60 to 80 minutes. Next time, I would test for doneness at the 50-minute mark. Cool cake completely in the pan.

To serve, drizzle more condensed milk and chocolate syrup on the cake slice.

Adapted from The Sweet Spot: Asian-Inspired Desserts by Pichet Ong and Genevieve Ko

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The first thing you need to do is sift your flour and baking powder and set aside.

I did not use a vanilla bean so the next thing I did was put my butter, vanilla, sugar and salt into a bowl. I did not use a food processor just a hand mixer.

Mix until light and fluffy.

Add the condensed milk and beat until smooth.

Add the flour and mix until well incorporated.

Next add the eggs and mix until well combined.

 

Pour into a buttered loaf pan. Bake at 350 degrees for about 50 minutes or a toothpick comes out clean in the middle.  Do not over bake it. I let my stay in the pan for about 10 minutes and then turned it out onto a cooling rack.

You can eat it plain but it is wonderful drizzled with chocolate syrup and more condensed milk! Be ready for nice treat!  It is even good for breakfast warmed in the oven with a little butter.

I give this recipe  plus out of 4…

 

 

 

 

 

 

Baked Sweet Chili Chicken Wings

If you like Chicken Wings then this is a must try! Even though these are baked, they are crispy without all the extra fat! The sauce is amazing on the wings. The sauce is sweet with a little heat.  These would be great for an appetizer or for the main course if you added something else with them.  They are very easy to make.

Baked Sweet Chili Chicken Wings- Source

Prep time

15 mins

Cook time

60 mins

Total time

1 hour 15 mins

Author: Carla Cardello (www.chocolatemoosey.com)

Serves: 6 wing dings

Ingredients

• 6 wing dings (drumettes and/or flats)*
• 1 tablespoon vegetable oil
• Salt and pepper to season
• 1/4 cup water
• 1/4 cup sweet chili sauce (homemade or store bought)
• 2 tablespoons soy sauce
• 3 garlic cloves, minced
• 1/4 tsp ground ginger

Instructions

1. Preheat oven to 400F. Line the bottom of a roasting pan or cookie sheet with foil. Place a roasting or cooling rack on top.
2. In a medium bowl, toss together the wings, oil, salt and pepper. Place wings onto rack in the pan and bake 45-50 minutes until cooked through and skin is crispy.
3. Meanwhile, make the glaze. In a medium saucepan, mix together the water, chili sauce, soy sauce, garlic, and ginger and bring to a boil. Reduce heat to low, stirring occasionally, until reduced to 1/4 cup, about 8 minutes. Let sit for 15 minutes to thicken slightly.
4. When the wings are finished, toss into the glaze and serve.
5. Optional: After tossing in the glaze, bake for an additional 8-10 minutes or until the glaze is lightly caramelized.

Notes

*Wing dings are chicken wings that are cut into three sections. If you cut the wings yourself, discard the tips and keep the drumstick and flat parts.

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The first thing I did was marinate the chicken wings in a mixture of soy sauce and apple cider vinegar.  It did not say to do this, I just thought it would make the chicken a little more flavorful, which it did.  I did not measure the soy sauce and apple cider vinegar, I just used more of the vinegar than the soy sauce.  I left it in the marinade for about an hour and turned the chicken in the marinade about half way.

Pat the chicken wings with a paper towel when you take them out of the marinade. Put the chicken wings in a bowl with the salt, pepper, and oil. Toss till well coated.  Place a roasting or cooling rack on top of a foil lined cookie sheet or roasting rack. Place the wings onto the rack.

Bake at 400 degrees about 45-50 until cooked  through and skin is crispy. I turned my over about half way through the cooking time.

While the wings are baking start making the glaze.  This is what you need to make it.

Put the water, garlic, soy sauce, Sweet Chili Sauce, and ginger in a medium-sized pot. Bring this to a boil and reduce heat to low for about 8 minutes.  I made a mistake and bought the wrong Sweet Chili Sauce.  This one was kind of hot so I made some adjustments to it.  I added some ketchup, brown sugar and more water to get it to a taste I liked that was not too hot.  When it has reduced to the way you want it, turn it off and let it sit.  It will thicken as it cools.

When the wings are done toss them in the glaze.   If you want put them back in the oven for about 8-10 minutes and they will start to caramelize!

Can you say yum, yum!  All I can say now is just enjoy them!  I bet you can’t help licking your fingers!

I give this recipe  plus out of 4…