Homemade Gingersnaps

I know, I know. When was the last time I posted a recipe?! This blog used to be all about recipes – but suddenly it’s become about eating, weekends, relaxing, being a mom and running. In all honesty, I haven’t had much time to bake lately. And when I do find time to bake, finding time to write down the recipe is waaaay last on my list.

BUT when I made these gingersnaps, I knew I had to share them. They were easy and so perfect to make now – right before the holidays – and any time of year! They’re quick to make, make enough to share (mine made about 33) and the best part – they taste great! I’d never tried to make gingersnaps before because I know I can always buy them if I want; but I highly recommend you make these. I’m so excited to bake them again and try different add-ins next time – candied ginger, dried cranberries, etc.

homemade-gingersnaps-cookies-recipe

Homemade Gingersnaps

Here’s what you need:

  • 3/4 cup shortening
  • 1 cup granulated sugar, plus 3 Tablespoons for rolling
  • 1 egg
  • 2 Tablespoons molasses
  • 2 Tablespoons honey
  • 2 cups all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt

Here’s what you do:

  1. Preheat the oven to 350 degrees and grease a baking sheet. (Or use a nonstick surface, I like to use my silat and they don’t need greasing)
  2. In a small bowl, combine flour, baking soda, ginger, cinnamon and salt. Set aside.
  3. In a large bowl, cream shortening and 1 c. sugar. Add in egg, molasses and honey and continue to mix until combined.
  4. Slowly add in flour mixture to sugar mixture.
  5. Roll dough into small, Tablespoon-ish size balls. Dip balls into the 3 Tbs. granulated sugar and place onto baking sheet. Bake until light brown, 12-14 minutes. Cool completely on wire rack.
  6. Enjoy! Makes about 30-36 cookies.

homemade gingersnaps cookies

Some questions for you:

  • Are you a ginger fan? Yes! I love everything ginger. ginger tea. pickled ginger. gingersnaps. gingerbread. ginger candy. yum yum yum!
  • What’s on your holiday baking list?

The BEST Soft Sugar Cookies With Buttercream Frosting

I have a sweet tooth. That should come as no surprise to you. I prefer sweet to salty typically (though I do love sweet AND salty a la peanut M&Ms and chocolate covered pretzels) and believe that there is ALWAYS room for dessert. So I typically like almost all dessert recipes. But – let me tell you – this cookie recipe is AMAZING. If you like soft sugar cookies with frosting, this recipe is for you.

icrashedtheweb-sugar cookies with buttercream frosting

Seriously. I typically have a hard time eating my baked goods after I bake them. Don’t get me wrong, I’ll have a cookie a little bit later, but these … these, I ate 3 of these in one day – that’s how good they were. Even B, a non-sugar cookie lover, who was hesitant to try them out, really liked these cookies.

I made mine with Halloween-theme and cut them out with pumpkin and other cookie cutters – you can just roll them with your hand into a ball and flatten them out so that they’re even easier to make. Make these cookies now. They are soft and the frosting is so good. You won’t regret it.

sugar cookies with buttercream frosting

The BEST Soft Sugar Cookies With Buttercream Frosting

Here’s what you need:

For the cookie dough

  • 1 cup butter, at room temperature
  • 2/3 cup vegetable oil
  • 1 1/4 cup sugar
  • 3/4 cup powdered sugar
  • 2 Tablespoons water
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 5 1/4 c flour

For the amazing buttercream frosting (from this recipe)

  • 1/3 cup butter, at room temperature
  • 2 ½ cups powdered sugar
  • ½ tsp vanilla
  • ¼ tsp almond extract
  • 2 ½ to 3 Tablespoons half-and-half

Here’s what you do:

For the cookies

  • Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  • In a small bowl, combine flour, baking soda, cream of tartar and set aside.
  • In a large bowl of a standing mixer, cream together butter, oil, sugars, water, eggs and vanilla.
  • Add in flour mixture about 1 cup at a time, mixing as you add it to the wet mixture. Mix until everything is combined.
  • If you’re making regular (not cookie-cutter) cookies, use your hands to roll about healthy size (a.k.a not exact) round Tablespoon of dough and place it on a cookie sheet. Flatten dough to about ¼ inch tall. If you’re using cookie cutters, you can roll out the dough at this step. Dough should be about ¼ inch tall when you use the cookie cutter. Then place dough on cookie sheet.
  • Bake at 350 for about 15 minutes.  The cookies should be just browning when you take them out. Let cool on the baking sheet for a few minutes before moving to a cooling rack. Once they are cooled, store them in the fridge and cool completely before frosting

For the vanilla buttercream frosting

  • Combine all ingredients in a large mixing bowl and whip until frosting is smooth and fluffy.
  • Frost and decorate cooled cookies. If decorating with sprinkles, add immediately after frosting each cookie so that they stick. I added orange food coloring to make the pumpkins. After frosting was dry I also decorated with black gel icing to make jack-0-lanterns.

sugar cookies with buttercream frosting

 

Blueberry Buttermilk Scones

The love affair started a few years ago, when B and I went to Ireland. I hadn’t been a fan before then – and neither had B – but after our trip, the seed was planted. We were hooked. We LOVED scones.

OK that may be a little dramatic, but it’s true. I never reallllly liked scones. I didn’t not like them (the only baked good I really don’t like are donuts…I know, I’m weird) but I didn’t love them. But something happened in Ireland – each bed and breakfast we stayed at we were greeted with freshly baked scones, tea, and sometimes Irish coffee. The scones were often warm, right from the oven, and had the perfect texture. And so shortly after we got home, B started ordering scones at more and more coffee places. And I was hooked.

So, when I found myself with two pints of fresh blueberries (thanks Fresh Fork!) and not enough time to eat both of them, I knew what I had to make – blueberry scones. The recipe is easy, it’s quick (quicker than banana blueberry bread, another contender) and pretty delicious. Try it!

blueberry buttermilk scones - i crashed the web

Blueberry Buttermilk Scones

Here’s what you need:

  • 2 cups all-purpose flour
  • 1/2 cup salted butter
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 1 egg
  • 2/3 cup buttermilk
  • 1 1/2 cup blueberries (I used fresh ones from our Fresh Fork CSA)

Here’s what you do:

  1. Preheat oven to 400.
  2. In a bowl, combine flour, sugar, baking powder, baking soda and salt. Stir together.
  3. Cut butter into small chunks. Add pieces to dry mixture. Using a pastry cutter or your fingers, incorporate butter pieces until mixture resembles coarse crumbs.
  4. Add blueberries carefully. Coat the blueberries with the crumbly mixture and set aside dry ingredients.
  5. In a small bowl, combine egg, buttermilk and vanilla.
  6. Create a well in the center of the dry ingredients. Add buttermilk mixture to the well. Carefully combine, just until moistened.
  7. Place dough onto a work surface, and pat and shape dough into a 1-inch-thick round. Cut into 8 wedges. Transfer to baking sheet lined with parchment paper.
  8. Bake for 16-18 minutes or until top is golden brown and toothpick inserted in dough comes out clean.
blueberry buttermilk scones - i crashed the web

YUM

Some questions for you:

  • Are there any baked goods you don’t really enjoy? Mine are donuts. Don’t get me wrong, I’ll eat one if I have to, but I almost always choose a different baked good. Like a muffin. Or cookie. Or apple fritter 🙂
  • Any great blueberry recipes to share? I still have another pint!
  • Do you have any fond food memories from recent trips? Any foods you grew to love after experiencing them on a vacation?

Cookie Dough Easter Eggs

Holy cow, where has April gone? It seems like just last week B and I were going to Ash Wednesday Mass and I was preparing to give up meat yet again for Lent.

Anyway, the 40ish days have pretty much concluded – meaning, not only am I going to be eating meat again soon, but we also get to prepare Easter desserts!

This year, I’ll be making a few of my favorite cookie dough truffles or cookie balls – and shaping them like eggs so that they become … voila! Easter Egg Cookie Dough Balls. You can really make these with any of your favorite truffle recipes, so I choose the chocolate chip cookie recipe but dipped in white chocolate (you can do regular chocolate if you like too, they may be harder to decorate though):

cookie dough easter eggs - i crashed the webi

Cookie Dough Easter Eggs

Here’s what you need:

  • 2 1/2 cups all purpose flour
  • 1 cup (2 sticks) butter, softened
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 1/3 cup milk
  • 1 cup mini semi-sweet chocolate chips
  • 14 oz bag of candy coating

Here’s what you do:

  1. Cream butter and sugar. Add milk and vanilla and mix on high speed with an electric mixer.
  2. Stir in flour on low speed (or by hand) until incorporated. Stir in mini chocolate chips.
  3. Cover and chill dough for 1 hour or overnight.
  4. When dough is firm enough to handle, form dough into 1″ round balls. Then shape into somewhat flattened egg shapes and arrange on a baking sheet lined with parchment paper or foil.
  5. Place dough ball-filled sheet in freezer and let chill for  at least 30 minutes.
  6. After cookie dough balls have hardened in the freezer, it’s time to dip them in the melted chocolate! Melt chocolate candy coating in the microwave or according to package directions. Using a fork, dip eggs into melted milk chocolate and coat completely.
  7. Return chocolate-covered balls to parchment paper-lined baking sheet. Chill until set.
  8. Enjoy! They’re pretty awesome.

To decorate:

  • Sprinkles: while melting chocolate is wet on the egg, sprinkle colored sugars or sprinkles over egg.
  • Drizzled chocolate: melt different colored melting chocolate according to package directions – or add food coloring to white chocolate – and use a fork to drizzle colored chocolate over the white chocolate base. If chocolate is too thick to drizzle, add some shortening to thin out chocolate a little. Do not add too much – and do not add water to chocolate! I just drizzled with my fork, but here is some more info on drizzling technique.

There are so many variations on this recipe – you could make them in so many different flavors including Birthday Cake Truffles, Cookies and Cream Truffles, Chocolate Peanut Butter Truffles, Baileys Truffles and more! Just choose you favorite, shape them into eggs and you’re done.

 

raw cookie dough balls easter eggs - i crashed the web

Cookie dough is shaped and ready to chill

raw cookie dough balls easter eggs - i crashed the web

be careful – they’re addicting!

raw cookie dough balls easter eggs - i crashed the web

decorate with sprinkles or drizzle with chocolate

Enjoy! What are you baking for Easter? Do you have a favorite truffle recipe?

Itty Bitty Baby Banana Muffins

Bananas. Love ’em? Hate ’em? I have a love hate relationship with them. Some days I can’t stand the sight or smell of them. But I ALWAYS love banana muffins and bread. Don’t you?

I wanted to bring something with me to Melgar’s wedding for when we ladies were getting ready. We had fruit, veggies, sandwiches, and other food coming, but I thought it may be nice to bring some snacks for us ladies to enjoy while getting ready in the morning. So the first thing that came to mind was mini muffins! I’ve honestly never made mini muffins and was a little nervous they’d come out dry or burnt, but this recipe worked out perfectly. The next time you need to bring an easy breakfast or snack that’s shareable, I HIGHLY recommend you bring these. Oh and if you aren’t looking for mini muffins, then I suggest you try these larger muffins that I’m also a big fan of: Banana Crumb Muffins.

mini banana muffins~i crashed the web

Mini Banana Muffins

Here’s what you need:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large ripe bananas, mashed
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla

Here’s what you do:

  1. Preheat oven to 350 degrees. Line mini muffin tins with mini muffin liners.
  2. Combine flour, baking powder, baking soda, and salt in a small bowl and set aside.
  3. Mix mashed bananas, sugars, egg, butter and vanilla in a large bowl. Add in flour mixture with a spatula, and mix until smooth. Do NOT overmix. I purposely mixed with a spatula and folded the flour mixture in. If you use your stand mixer, mix very briefly – overmixed muffins are tough!
  4. Scoop batter into lined muffin pans and bake mini muffins for 12 to 15 minutes. Muffins are done when lightly browned on top and a toothpick inserted into the muffins comes out clean with no batter.
  5. For fun, I also added a few chocolate and peanut butter chips to the top of a few before baking. Definitely recommend that 🙂

mini banana muffins - i crashed the web

Edible Mittens!!! (chocolate dipped shortbread cookies)

Brrr! What a COLD week we had last week. I know it was that way in most of the country – but that thought did not warm me as I was walking to work in the single digits (“feels like -30something” with the windchill). I seriously bundled up and wasn’t ashamed – I had my mittens, scarf, hat AND furry hood. Don’t worry, I took a selfie for you.

Remind me not to take pictures of myself looking like this again.

Remind me not to take pictures of myself looking like this again.

Anyway, there’s not much you can do when the weather’s cold besides bundle up, eat a lot of soup, run on a treadmill – and of course bake! Don’t you agree? And with the weather so cold, it was only fitting to make a buttery shortbread cookie (borrowed from Ina Garden) – and shape them like mittens. Cute, don’t you think?

chocolate dipped mitten cookies - i crashed the web

Mitten Cookies! (Or Chocolate Dipped Shortbread Cookies)

Here’s what you need:

  • 3/4 pound butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 cup semi-sweetened chocolate chips

Here’s what you do:

  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, combine butter and sugar. Mix well with an electric mixer until combined. Add in vanilla and mix well.
  3. Add in flour and mix on low speed until the dough starts to come together. Dough should be well combined and not powdery. Shape dough into a ball and chill in the refrigerator for 30 minutes.
  4. After dough is chilled, roll out the dough and cut with your cookie cutter into fun shapes. I thought I had a mitten cutter – but I didn’t. Whoops! So instead I free cut a few fun shapes (beer, a B for B, and some more) and then made a mitten stencil out of thick paper and traced that with a knife.
  5. Place the cookies on a baking sheet lined with parchment paper.
  6. Bake for 20 to 25 minutes, until the edges are light brown.
  7. Allow to cool to room temperature.

Once cool, you can melt chocolate and dip your dough shapes in them!

  1. Put about 1 c. chocolate chips in a microwave safe bowl and microwave for 30 seconds. Your chocolate won’t be melted yet (likely) but continue to stir and nuke the chocolate in 30 second intervals until it’s fully melted- this will help to ensure the chocolate doesn’t burn.
  2. Dip the cookie in the chocolate. I dipped the bottom of the mittens and then sprinkled them with sprinkles to make them the way they are. But you could also drizzle you cookies with chocolate as well.

Enjoy!

mitten shaped template

the paper mitten I drew for a template … and other cookies in the background

some cookies cooling, some cookies ready for the oven

some cookies cooling, some cookies ready for the oven

some other fun shapes I cut

some other fun shapes I cut

 

 

 

Pecan Pie Bars

I’m not a big pie person. I know, I know – pies are somewhat trendy (well they were a year or so ago) and therefore I should like them. I’ve just never been a big fan. Don’t get me wrong – I love desserts of ALL kinds, but if I had a choice between an apple pie or apple cookie – I’d choose cookie all the way.

So when B and I got charged with bringing dessert to his family’s Thanksgiving this year, I wasn’t really looking to make enough pie to serve 20ish people for three days (yes, it’s a pretty big family gathering). But of course, for B some people,you can’t have Thanksgiving without pie. So in addition to making a pie, or two, we decided that we’d also bring some bars – inspired of course by popular Thanksgiving pies. First up? Pecan Pie Bars. These are great for both pie AND non-pie lovers. The sugar cookie dough crust could be eaten alone and works marvelously (I’ve been watching too much Downton Abbey and Call the Midwife) with the pecan filling.

Oh, and besides having these for Thanksgiving? I’m very seriously thinking about making these for Christmas – because they really are that good.

pecan pie bars - i crashed the web

Here’s what you need:

For the crust

  • 2 cups all-purpose flour
  • 3/4 cup powdered sugar
  • 3/4 cup butter, softened

For the filling

  • 2/3 cup packed brown sugar
  • 1/2 cup honey
  • 2/3 cup butter
  • 1/4 cup heavy whipping cream
  • 3 1/2 cups coarsely chopped pecans (I put mine in a food processor and c

Here’s what you do:

  1. Preheat oven to 350. Combine flour with powdered sugar. Cut in 3/4 cup softened butter using a knife and combine with a fork (or your hands) until the mixture is in crumbly clumps (yes that is the scientific term).
  2. Using your hands, place the mixture on the bottom of a 13×9 inch baking dish prepared with parchment paper. Allow mixture to come up the sides of the dish a little as well.
  3. Bake crust at 350 degrees for 20 minutes or until edges are starting to brown. Cool crust.
  4. Combine brown sugar, honey, 2/3 cup butter, and heavy whipping cream in a skillet. Bring to a boil. Stir in pecans, and combine. Pour hot pecan mixture into cooled crust.
  5. Bake at 350 for 25 minutes or until the pecan filling is a dark golden color and bubbling. Cool before cutting into bars.
  6. Enjoy!
sugar cookie crust

sugar cookie crust

pecan pie filling

pecan pie filling

Bars are done!

Bars are done!

Recipe inspired by this Food Network recipe – minus the corn syrup! – and this one.