I created my own cookie recipe today by cleaning out the kitchen cabinets. I threw a little of this and a little of that together creating a nice butterscotch cookie with a bite of Vietnamese cinnamon brought together by a nutty pecan taste. I was rather pleased with myself as this is the first recipe I have made without a recipe. I’ve made enough cookies in my 50+ years on this earth that I figured I could wing it and hopefully get something that wouldn’t be rejected. I am proud to announce that everyone loved it!!! I hope you do, too. If you make this, please drop me a comment and let me know if you liked it or any changes you made or might suggest.
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
1/2 cup buttermilk
1/4 cup graham cracker crumbs
1 tablespoon ground flax seed
1 cup “00” flour (or substitute all purpose)
1 cup all purpose flour
1/2 teasponn salt
1 teaspoon baking powder
1 teaspoon Vietnamese cinnamon (or substitute regular cinnamon)
1/2 cup butterscotch chips
1/2 cup pecan pieces
Preheat oven to 350 degrees.
Combine butter and sugars and cream together. Add egg and vanilla and combine. Next add graham cracker crumbs, ground flax seed, flours, salt, baking powder, and cinnamon. Mix all together. Add in the buttermilk and stir again. Add the butterscotch chips and pecans and combine.
Use a cookie scoop to add to cookie trays and bake on middle rack of the oven for 13-14 minutes.
Take off pan to cool on a wire rack.
I have always been intrigued by the fact that you can eat certain flowers. Nasturtiums and pansies come to mind. Earlier this year, I made lilac sugar and cookies using the flavored sugar. I love using the flowers in my garden in different ways. Today, I made lavender whoopie pies with the lavender right outside my back door. Just a note, you can’t eat just any flower. Some can make you terribly ill. If you want to try eating or cooking with flowers, please check out this edible flowers chart. But please, don’t eat any flower if it has had chemicals applied to it in the gardening process.
Continue reading “Lavender Whoopie Pies with Vanilla Frosting”
I love whoopie pies!!!! A yummy cake and filling in a hand-held treat that doesn’t require utensils. Great for your July 4th party or picnic! They have been a favorite dessert of mine since I was small. The version I enjoy the most is the original chocolate cake with white inside. However, I noticed that the whoopie pie is being made many ways now. I decided to try a few versions this month, and thus Whoopie Pie Celebration is happening in my kitchen all month long.
Continue reading “S’mores Whoopie Pies”
I have always been interested in history. I’m especially curious to learn how people in different times and places lived. What they wore, how they talked, what they ate. I recently listened to a podcast episode called Colonial Baking from The Baking Podcast. One of the recipes they discussed was the Jumble recipe from Martha Washington’s cookbook.
Continue reading “Martha Washington’s Jumbles … Sort of”