Tag Archives: baking

Healthy Oatmeal Cookie Recipe

Posted on March 18, 2013 by AnnieM

oatmealcookiesDid you know that today is National Oatmeal Cookie Day? This version adds whole wheat flour and rolled oats for a healthier treat. You can also swap out the oil for applesauce when you are mixing them up.

1/2 level cup whole-wheat flour
1/2 level cup all-purpose flour
1 teaspoon baking powder
1/3 cup vegetable oil
2/3 cup packed dark-brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup rolled oats (not the quick-cooking or instant kind.)
1 cup raisins

Heat oven to 350 degrees. In a medium bowl, whisk together both of the flours with the baking powder.

In a separate bowl, mix the oil, sugar, egg, and vanilla together. Add flour mixture, and stir to combine. When it’s all well blended together, stir in the oats and raisins.

Scoop out about two tablespoons of dough at a time and roll into little balls. Place the balls on a baking sheet that has been sprayed with non-stick cooking spray. Keep 1-2 inches between each cookie to allow for spreading while cooking. Bake until lightly browned, about 15 minutes. Let cool and enjoy!

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Super Chocolate Brownie Recipe for Valentine’s Day

Posted on February 6, 2013 by AnnieM

One of my Annieglass Heart Collection

We are still thinking of ways to best celebrate Valentine’s Day next week. If you are thinking of making a handmade treat to go with the handmade cards we talked about yesterday, brownies are a great and easy treat to make for Valentine’s Day. This version uses bittersweet chocolate for depth and both white and semi-sweet chips for sweetness. You can use double the amount of one kind of chip if you prefer. Or swap out the white chips for butterscotch chips. Use your imagination or tweak them to best suit the preferences of your Valentine!To serve, sprinkle the brownies with powdered sugar — and serve on an Annieglass heart-shaped plates.

Triple Chocolate Brownie Recipe
3 sticks unsalted butter
12 ounces bittersweet chocolate
6 eggs
1 3/4 cups sugar
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon salt
1/2 cup white chocolate chips
1/2 cup semisweet chocolate chips

Preheat the oven to 350 degrees F. Melt the butter and bittersweet chocolate together in a large saucepan over a low heat.

In a bowl, beat together the eggs, sugar and vanilla extract.

Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white and the semisweet chocolate chips. Mix well and pour the brownie mixture into a greased 9×11 pan. Bake for about 25 minutes.

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Edible Gifts — Snickerdoodles

Posted on December 26, 2011 by AnnieM

One of my holiday gift-giving traditions is a sweet one — in several ways. I give fellow glass artist and good friend Heather Robyn Matthews of Heather Glass snickerdoodles every year on a plate from one of my older patterns called Ripple, because she loves both. We have been friends for ages — I did the flowers for her wedding to Tim Matthews about 28 years ago. Every year they have an absolutely killer Christmas party that I really look forward to seeing all of my other glass artist friends at. I bring the snickerdoodles and we all catch up.

Snickerdoodles recipe
Makes 2 dozen cookies

Photo by ccharmon

  • 1 cup butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 3/4 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons sugar
  • 4 teaspoons cinnamon
  • Preheat oven to 350°F.

Preheat oven to 350°F. Mix butter, 1 1/2 cups sugar and eggs  in a large bowl. Combine flour, cream of tartar, baking soda and salt in a separate bowl. Blend dry ingredients into butter mixture. Chill the dough, and an ungreased cookie sheet for about 15 minutes in the fridge.

Meanwhile, mix 4 tablespoons sugar, and 4 teaspoons cinnamon in a small bowl.

Scoop and form 1 inch balls of chilled dough and roll in the sugar/cinnamon mixture. Place on chilled ungreased cookie sheet, and bake 10 minutes.

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Hanukkah Sufganiyot —Jelly Doughnuts — Recipe

Posted on December 23, 2011 by AnnieM
 Foods fried in oil play a big role in Hanukkah celebrations. The oil commemorates the miracle of the Maccabees, in which one night’s worth of lamp oil miraculously lasted for eight days. From crispy latkes and succulent fritters to jelly doughnuts known as Sufganiyot. These take a bit of effort, but it’s worth it.
  • 2 envelopes dry yeast

    Photo by grongar

  • 1/4 cup warm water
  • 1 1/2 cups warm milk
  • 1 cup sugar
  • 1 teaspoon cardamom
  • 1 teaspoon salt
  • 2 eggs
  • 6 tablespoons butter
  • 5 cups flour
  • oil , for deep frying
  • 1  jar sour cherry jam
  • confectioners’ sugar
Sprinkle yeast over the warm water and let stand until foamy, about 5 minutes.
In a large bowl, with an electric mixer on low speed, mix the yeast with the milk, sugar, salt, cardamom, eggs, butter and 2 cups of flour until combined.
Add in remaining flour, a little bit at a time until the dough pulls away from the sides of the bowl.
Knead for about 5 minutes until the dough feels supple and  elastic.
Place the dough in a greased bowl and cover.
Put in a warm place and let rise until doubled in size, which should take about an hour. Flip the dough out of the bowl and onto a floured surface and roll into a long log.
Cut the long into 1 inch pieces and roll each piece into a ball.
Let rise again until doubled.
Heat 4 cups of oil in a large pot or deep fryer — you want it to be 350 degrees.
Slide the balls into the oil and turn them as they rise to the surface.
They are done when golden on both sides.
Allow to cool a bit.  
Using a pastry bag or a tiny spoon, poke a hole in each doughnut and fill with jam.
Roll in confectioners sugar and serve. 
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