Recipes and Pictures
Recipes from our events and dry cookie jars!
Chocolate Hand Pies
Ingredients:
Dough:
2 and 1/4 cups all-purpose flour
1/4 cup unsweetened natural or dutch-process cocoa powder
2 Tablespoons granulated sugar
1 teaspoon salt
1 cup unsalted butter, very cold and cubed
1/2 cup cold milk or heavy cream, plus more as needed
egg wash: 1 egg beaten with 1 Tablespoon (15ml) milk or heavy cream
optional: 2 Tablespoons coarse sugar for topping
Filling:
one 4 ounce bar semi-sweet chocolate, coarsely chopped
1/2 cup heavy cream
optional: 2 Tablespoons creamy peanut butter
Topping:
2 ounces (57g) semi-sweet chocolate, coarsely chopped
1 teaspoon canola or vegetable oil
optional: 1 Tablespoon (16g) peanut butter
Directions:
Dough:
2 and 1/4 cups all-purpose flour
1/4 cup unsweetened natural or dutch-process cocoa powder
2 Tablespoons granulated sugar
1 teaspoon salt
1 cup unsalted butter, very cold and cubed
1/2 cup cold milk or heavy cream, plus more as needed
egg wash: 1 egg beaten with 1 Tablespoon (15ml) milk or heavy cream
optional: 2 Tablespoons coarse sugar for topping
Filling:
one 4 ounce bar semi-sweet chocolate, coarsely chopped
1/2 cup heavy cream
optional: 2 Tablespoons creamy peanut butter
Topping:
2 ounces (57g) semi-sweet chocolate, coarsely chopped
1 teaspoon canola or vegetable oil
optional: 1 Tablespoon (16g) peanut butter
Directions:
- Place the flour, cocoa powder, sugar, salt, and cubed butter into a large food processor. Pulse 15-20x until coarse crumbs form. Alternatively, you can use a large bowl and pastry cutter. Slowly drizzle in the cold milk or cream while pulsing (or stirring). After all the milk or cream is added, the dough should look slightly shaggy and be a little soft. If it’s too dry, add another Tablespoon of milk or cream. Try not to overwork the dough. Divide the dough in half and form each into 1 inch thick discs. Wrap each disc tightly in plastic wrap and refrigerate for 2 hours and up to 5 days.
- On a floured work surface (you can “flour” with cocoa powder too!), carefully roll out each pie dough with a rolling pin. Cut into heart shapes (using a 3 inch heart cookie cutter). Re-roll any scraps. Refrigerate the hearts as you prepare the filling. (I make room and refrigerate them on 2 baking sheets.)
- Make the filling: Place chopped chocolate into a large bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally. Once it begins to boil, immediately remove from heat then pour over the chocolate. Stir gently and slowly using a wooden spoon until the ganache is smooth. Stir in peanut butter, if using. Allow it to cool for 15 minutes. During this time, it will slowly thicken.
- Preheat the oven to 400°F (204°C).
- Remove the hearts from the refrigerator. Arrange on 2 large baking sheets if you haven’t done so already. Brush the edges of half of the hearts with egg wash. Add a spoonful of filling on top of half of the hearts. Top with another heart (lightly stretch the top heart slightly if needed to cover). Press down the top edges to seal, then use a fork to crimp the sides to completely seal. Brush the top of each hand pie with egg wash. Top with coarse sugar, if desired.
- Bake the hand pies for 15-18 minutes, just until the edges are set. The tops of the hand pies may look a little soft. Allow to cool for 10 minutes before drizzling with chocolate and serving.
- Chocolate drizzle: Melt the chopped chocolate and oil (and peanut butter, if using) together in the microwave in 20 second increments, stirring after each until completely melted. You can also melt in a double boiler if you have one. Drizzle over pies.
- Cover and store leftover hand pies at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Cinnamon Crumb Coffee Cake
Ingredients:
Cake:
1 stick butter softened
3/4 cup sugar
1 tsp vanilla
1 egg
2 cups flour
2 tsp baking powder
a pinch of salt
3/4 cup milk
Filling:
3 tablespoons butter softened
1 tablespoon cinnamon
1/2 cup flour
1/2 cup packed brown sugar
Topping:
5 tablespoon butter softened
3/4 cup flour
1/2 cup packed brown sugar
1 tablespoon cinnamon
Directions:
1. Preheat the oven to 350F.
2. In the bowl of a mixer, cream together the butter and sugar, scraping down the sides occasionally. Add the vanilla and egg, mix in.
3. In a separate bowl, mix together the flour, baking powder and salt. Add one half of it to the mixer, and when mostly combined, add the milk. Once the milk is mostly incorporated, add the rest of the flour.
4. To make filling: in a small bowl, pinch together the softened butter, flour, sugar and cinnamon until soft crumbs form.
5. To make topping: add the butter, flour, brown sugar and cinnamon to a food processor and pulse until coarse crumbs form (You can cut in with forks or a pastry cutter!).
6. Grease a 9x9 baking pan. Pour in ½ of cake batter, and spread to all four corners. Sprinkle the filling over top, then pour in remaining cake batter, and spread carefully across the top, disturbing the filling layer as little as possible (an offset spatula works well for this).
7. Sprinkle the topping over the top and press lightly so it adheres.
8. Bake in preheated oven for 45-50 minutes, until a toothpick inserted comes out clean.
9. Cool to warm on wire rack before serving.
NOTES : if using a 12-count muffin pan, bake for 25 - 30 minutes!
Cake:
1 stick butter softened
3/4 cup sugar
1 tsp vanilla
1 egg
2 cups flour
2 tsp baking powder
a pinch of salt
3/4 cup milk
Filling:
3 tablespoons butter softened
1 tablespoon cinnamon
1/2 cup flour
1/2 cup packed brown sugar
Topping:
5 tablespoon butter softened
3/4 cup flour
1/2 cup packed brown sugar
1 tablespoon cinnamon
Directions:
1. Preheat the oven to 350F.
2. In the bowl of a mixer, cream together the butter and sugar, scraping down the sides occasionally. Add the vanilla and egg, mix in.
3. In a separate bowl, mix together the flour, baking powder and salt. Add one half of it to the mixer, and when mostly combined, add the milk. Once the milk is mostly incorporated, add the rest of the flour.
4. To make filling: in a small bowl, pinch together the softened butter, flour, sugar and cinnamon until soft crumbs form.
5. To make topping: add the butter, flour, brown sugar and cinnamon to a food processor and pulse until coarse crumbs form (You can cut in with forks or a pastry cutter!).
6. Grease a 9x9 baking pan. Pour in ½ of cake batter, and spread to all four corners. Sprinkle the filling over top, then pour in remaining cake batter, and spread carefully across the top, disturbing the filling layer as little as possible (an offset spatula works well for this).
7. Sprinkle the topping over the top and press lightly so it adheres.
8. Bake in preheated oven for 45-50 minutes, until a toothpick inserted comes out clean.
9. Cool to warm on wire rack before serving.
NOTES : if using a 12-count muffin pan, bake for 25 - 30 minutes!
Easter M&M Cookies
1 pint or 16 oz, makes 6 cookies:
These are also available for purchase in jar form at Picnic Day! Dry cookie jars make excellent gifts and are a great way to quickly make cookies for that late night craving.
Ingredients:
Jar Contents:
3/4 cup AP flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup oats
1/3 cup m&m’s
1/4 cup brown sugar packed
1/4 cup granulated sugar
Added Wet Ingredients:
1/4 cup melted butter
1 beaten large egg
1/2 tsp vanilla extract
Directions:
1. Empty jar of cookie mix into a mixing bowl; mix well
2. Add 1/4 cup butter or margarine, melted, 1 beaten egg and 1/2 teaspoon vanilla. Mix until blended
3. Roll into 6 balls, and place 4 inches apart on ungreased cookie sheet
4. Bake at 375 degrees until edges are lightly browned, about 12 to 14 minutes
5. Cool on cookie sheet for five minutes, then transfer to wire racks
These are also available for purchase in jar form at Picnic Day! Dry cookie jars make excellent gifts and are a great way to quickly make cookies for that late night craving.
Ingredients:
Jar Contents:
3/4 cup AP flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup oats
1/3 cup m&m’s
1/4 cup brown sugar packed
1/4 cup granulated sugar
Added Wet Ingredients:
1/4 cup melted butter
1 beaten large egg
1/2 tsp vanilla extract
Directions:
1. Empty jar of cookie mix into a mixing bowl; mix well
2. Add 1/4 cup butter or margarine, melted, 1 beaten egg and 1/2 teaspoon vanilla. Mix until blended
3. Roll into 6 balls, and place 4 inches apart on ungreased cookie sheet
4. Bake at 375 degrees until edges are lightly browned, about 12 to 14 minutes
5. Cool on cookie sheet for five minutes, then transfer to wire racks
Lemon Poppyseed Cookies
Ingredients:
Jar Contents:
3/4 cup granulated sugar
1 3/4 cup + 2 tbsp AP flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp poppyseed
Added Wet Ingredients:
1/2 cup butter
1 large egg
1 tsp vanilla extract
2 tbsp lemon juice (about 1 lemon)
1 tbsp lemon zest (about 2 lemons)
Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a medium bowl, add the softened butter and sugar. If the butter was previously in the fridge, add to the microwave for about 20 seconds to soften before adding the sugar to the bowl. You want the butter to be soft to the touch but not melted.
3. Cream together the butter and sugar with an electric mixer until smooth.
4. Add in the egg, vanilla, lemon juice and lemon zest. I suggest zesting two lemons first and then using one for the juice.
5. Beat together until well combined.
6. Add in the flour, salt, baking powder and baking soda. Be sure to measure the flour using the spoon and level method, do not measure straight from the bag.
7. Beat just until a dough forms.
8. Use a wooden spoon to fold in the poppy seeds until evenly incorporated.
9. Use a medium cookie scoop to drop the dough in even circles onto a baking sheet lined with parchment paper. Leave as is and don’t flatten to ensure the cookies are fluffy
10. Bake for 10-12 minutes. 11 minutes is perfect in my oven, but all ovens are different. You want the bottoms/edges to be very slightly golden brown, but the center should be very soft and almost appear a bit raw in the cracks when you remove from the oven. Careful not to over bake as they will dry out easily!
11. Allow to cool for 10 minutes on the baking sheet and then transfer to a wire rack to finish cooling.
Jar Contents:
3/4 cup granulated sugar
1 3/4 cup + 2 tbsp AP flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp poppyseed
Added Wet Ingredients:
1/2 cup butter
1 large egg
1 tsp vanilla extract
2 tbsp lemon juice (about 1 lemon)
1 tbsp lemon zest (about 2 lemons)
Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a medium bowl, add the softened butter and sugar. If the butter was previously in the fridge, add to the microwave for about 20 seconds to soften before adding the sugar to the bowl. You want the butter to be soft to the touch but not melted.
3. Cream together the butter and sugar with an electric mixer until smooth.
4. Add in the egg, vanilla, lemon juice and lemon zest. I suggest zesting two lemons first and then using one for the juice.
5. Beat together until well combined.
6. Add in the flour, salt, baking powder and baking soda. Be sure to measure the flour using the spoon and level method, do not measure straight from the bag.
7. Beat just until a dough forms.
8. Use a wooden spoon to fold in the poppy seeds until evenly incorporated.
9. Use a medium cookie scoop to drop the dough in even circles onto a baking sheet lined with parchment paper. Leave as is and don’t flatten to ensure the cookies are fluffy
10. Bake for 10-12 minutes. 11 minutes is perfect in my oven, but all ovens are different. You want the bottoms/edges to be very slightly golden brown, but the center should be very soft and almost appear a bit raw in the cracks when you remove from the oven. Careful not to over bake as they will dry out easily!
11. Allow to cool for 10 minutes on the baking sheet and then transfer to a wire rack to finish cooling.
From our own baking club members!