Chewy Sugar Cookies

Wow, these cookies were awesome! So simple to make, and they were gone in about a day and a half. (Granted, I did give some away, but that’s a story for later in the post!)

I loved how simple this recipe was, and how it yielded some great results. All the ingredients are basic, pantry staples, and I couldn’t have been happier. It was the perfect recipe for a “Wake-up-and-randomly-decide-to-make-cookies” kind of day. I had everything I needed, and as I said before, the result was a soft, chewy cookie, so simple, and so tasty.

I found the original recipe here, and followed it to a tee. There were no changes that I made, because the recipe is so simple and straightforward. If you’re really being nitpicky, I did use a clear vanilla extract instead of the brown vanilla extract, but that was because I wanted the cookies to stay a beautiful pure white colour.

The reason that these cookies went so fast, was because I gave some away. The weekend I made these, I was taking care of a friend’s dogs. I went over to her house to walk the dogs before bed, and as I was leaving, it was very dark out, and I turned a little too sharply while backing out of her driveway. I ended up bottoming out the left side of my car in a massive snowdrift! I had to dig out my car, and I was wrestling with the snowdrift for probably half an hour, or more. My friend had some guests staying with her, and they got back to the house and helped me push my car free. Huzzah! So these cookies were “I-want-cookies” cookies, but also “Thank-you-for-pushing-my-car-out-of-a-huge-snowdrift-because-reversing-in-the-dark-is-much-more-difficult-in-unfamiliar-driveways” cookies. Yeah, you got tired reading that? Imagine how I felt. It was a hot mess! (Also, I promise I’m a good driver. The driveway is just unfamiliar, curved, and there were obstacles to avoid, hence the sharp turn.)

Either way, these cookies are absolutely wonderful. They will definitely become something I make more often, with how simple and easy they are, with such high results!

Ingredients

Yield: Approx. 3½ dozen cookies

1 c. butter, softened
1½ c. sugar
1 egg
2¼ c. flour
½ tsp. baking powder
½ tsp. salt
1 tsp. vanilla
¼ c. sugar, for garnishing

Preheat oven to 350°F. Line baking sheets with parchment paper, or Silpat sheets.

In the bowl of a mixer, cream together the butter and sugar until fluffy. Add in the egg and mix until well-combined.

Stir in the flour, baking powder, salt, and vanilla until well-mixed and cohesive.

Scoop cookie dough by the teaspoonful and roll into a ball. Roll in the garnishing sugar.

Place cookie balls on a baking sheet, and flatten slightly with your hand.

Bake in the preheated oven for 8-10 minutes, or until lightly browned. Cool on wire racks, and store in an airtight container.

Brown Sugar Peach Crumble Pie

It was Pi(e) Day last week! It kind of snuck up on me, and I didn’t realize that it was Pi(e) Day until the morning of!

I got home, and Paul was amazing and made dinner, so I figured I should contribute to dessert. I made this pie, and it was relatively easy to do. I just whipped up some pie crust, bought some beaches, and the crumble was extremely easy to make as well.

The pie does take some time to cool down and set, and Paul and I didn’t really wait, so the first few slices looked a little lackluster. I actually waited until the pie had completely cooled and set up before I took a picture of a slice. It was a really good pie, and quite simple to make.

I’m going to keep this post short and sweet (like this pie!) Go make it today!

Ingredients

Yield: 1 8/9 inch pie (depending on pie plate)

For the pie:

1 recipe Flaky Butter Pie Crust
7-8 medium sized peaches, sliced thinly
½ c. brown sugar, packed
½ c. flour
2 tsp. lemon juice
¼ tsp. cinnamon

For the crumble topping:

½ c. brown sugar, packed
1 tsp. cinnamon
¾ c. flour
1/3 c. butter, melted

Prepare the pie crust according to the recipe.

Preheat the oven to 400°F. Line a pie plate with the prepared crust.

In a medium bowl, combine the peaches, brown sugar, flour, lemon juice, and cinnamon until peaches are evenly coated. Spoon the peach filling into the crust.

In a small mixing bowl, combine the brown sugar, cinnamon, flour, and butter. Mix until the topping is thick and crumbly. Sprinkle over peaches.

Bake for 20 minutes in the preheated oven. Turn the oven temperature down to 375°F, and bake for an additional 30-35 minutes. If the edges of the crust are starting to brown too much, put a pie shield or aluminum foil over the edges to prevent burning.

Allow pie to cool completely (for at least 3 hours) until filling is completely set. Serve with vanilla ice cream.

Chai Biscotti

Yes, another chai recipe, and another biscotti recipe! When I was visiting with the lovely Serena (again, an avid blog follower, sister-in-law, amazing painter, and all-around fantastic human being), we went a little chai-crazy.

We made the Chai cheesecake featured on my last blog post, and we also made these amazing chai biscotti!

Biscotti are so simple to make, and we couldn’t resist. Serena, being a fellow tea-fan, was all for another snack to dip in a good cup of tea. She was also still very excited about the Chai spice blend she got her hands on, and I can’t blame her! I was so excited when I received a jar as a gift!

So, when we made these biscotti, we used a spice blend. I will also put measurements for the different spices, if you do not have a spice blend. A third option would be to grind up a few chai teabags (to make it really fine) and add those in to the biscotti. All good options. I found the original recipe here, and I am so happy I did! These biscotti are major winners in my book!

Ingredients

Yield: Approx. 2 dozen biscotti (depending on cut size)

For the biscotti dough:

2¼ c. flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 c. sugar
2 eggs
2 egg yolks
½ tsp. vanilla
2½ tsp. Chai spice blend (or use the following:)
½ tsp. cardamom
½ tsp. clove
½ tsp. cinnamon
¼ tsp. ginger
¼ tsp. star anise
¼ tsp. white pepper

For the Chai glaze:

½ c. icing sugar
1 tbsp. strong brewed Chai tea
OR instead of brewed Chai tea,
2-4 tsp of milk (depending on consistency)
1 tsp. Chai spice blend

Preheat oven to 350°F, and line a baking sheet with parchment paper.

In a medium mixing bowl, add the flour, baking powder, baking soda, salt, and Chai spices. Whisk to combine.

In a large mixing bowl, whisk the eggs, egg yolks, and sugar until well combined. Add the vanilla and whisk again.

Add dry ingredients to wet, and fold together until combined. The mixture might look dry.

Using your hands, transfer the dough to the baking sheet and pat into 1 large dough log (for larger biscotti), or 2 smaller dough logs (for smaller biscotti). Shape the dough into long, flat-topped logs, patting down the tops with your hands.

Bake for 35 minutes in the preheated oven, turning halfway through baking.

Remove pan from oven, and let cool 5 minutes. Spritz the biscotti logs with water to soften them just a bit for cutting.

Transfer the dough to a cutting board, and slice with a sharp serrated knife into ½ inch slices. Transfer the cut biscotti back to the baking sheet, one cut side down, and bake for 8 minutes. Turn the biscotti, and bake for 7-8 minutes.

Remove from the oven, and transfer to a cooling rack with parchment paper underneath.

As the biscotti are cooling, in a small mixing bowl, whisk together the glaze ingredients. Wait until biscotti are cool, then drizzle glaze over biscotti. Serve with your favourite warm beverage!