Tag Archives: baking soda

Eggnog Snickerdoodles

3 Jan

The tastiest way to use up that left over eggnog from the holidays! These snickerdoodles are so fluffy and moist, and bake up so pretty. 🙂

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Ingredients:

1 cup butter, room temperature

2 cups sugar

1 egg

1 tsp vanilla

1 cup eggnog

4 1/2 cups flour

1 tsp baking soda

1 tsp salt

1 tsp cream of tartar

1/3 cup sugar + 1/2 tsp ground nutmeg

Preheat oven to 350^F. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time; then add vanilla. In a separate bowl, sift together flour, baking soda, salt, and cream of tartar. Add the flour mixture to the creamed mixture, alternating with the eggnog. The dough will be thick and slightly sticky.

Mix together 1/3 cup sugar and ground nutmeg in a small bowl. Shape the dough into rounded tablespoon size balls and roll in sugar and nutmeg mixture. Place 2 inches apart on baking sheet and bake for 8-10 minutes, until cookies are just set and starting to crack.

 

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Irish Soda Bread

20 Apr

Easiest loaf of bread I’ve ever made. Dense and hearty, this bread is great for slathering with butter and jam, or dunking in some soup. No yeast = no rise time. Extra bonus!

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Ingredients:

3 1/2 cups flour

1 tsp sugar

1 tsp baking soda

1 tsp salt

1 1/2 – 2 cups buttermilk or soured milk

Preheat oven to 450^F. Sift the flour, sugar, baking soda, and salt into a large bowl. Make a well in the center of the dry ingredients and pour in most of the buttermilk, leaving about 1/4 cup to use as needed. Using your fingers, bring the flour and liquid together, adding more buttermilk if necessary. Dough should be soft, but not too wet or sticky.

When dough begins to stick together and form a ball, remove it from the bowl and place on a floured work surface. Continue to bring it together until it is formed into a ball. Pat the dough down into a circle, about 1 1/2 inches thick. Place on a baking sheet. Bake for 15 minutes. Turn heat down to 400^F and bake for an additional 30 minutes. When done, the loaf will sound slightly hollow when tapped on the bottom, and will be golden in color. Allow to cool on a wire rack.

Original recipe: www.oldworldgardenfarms.com

Chocolate Chip Cookies

6 Feb

I’ve had a terrible hankering for chocolate chip cookies lately. I love the recipe on the back of the Tollhouse Chocolate Chips, but they turn into hockey pucks if you don’t eat them quickly. I made these cookies 4 or 5 days ago, and they are still soft! Hooray!!! My kind of cookie.photo 2

 

Ingredients

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp salt

2 1/2 sticks (1 1/4 cups)  butter

1 1/4 cups (10 ounces) brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 tsp vanilla

1 1/4 pounds chocolate chips

Instructions

Sift flours, baking soda, baking powder and salt into a bowl and set aside. Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours. When ready to bake, preheat oven to 350. Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.

*I didn’t have cake flour, so I just used all purpose flour – you can substitute the bread flour for all purpose as well, but it does help the cookies stay soft longer. I also did not refrigerate the dough for 24 hours. I only put it in for about 1/2 hour, and they still turned out great.

 

Original recipe: http://iambaker.net/chocolate-chip-cookies/