Friday's Scoop 12/7/12

Well that was fast, it feels like I just sat down to write the first ever Friday's Scoop, but here I am scrambling to think of things to write about this time around! First, we can start off with how this week flew by! Did it for anyone else? It went by way too fast because I was barely able to bake anything! Even though I did little baking, I did make some of the most wonderful, delicious, scrumptious, sort of gluten free, sort of vegan cookies! I decided to break out my Babycakes Covers the Classics Cookbook because I have been having some GI issues, so I began to think about what could be aggravating my gut? My mind goes maybe gluten? maybe dairy?
As of now I still do not know what the issues are, but hopefully they will be resolved soon! As I flipped through the pages of Babycakes I had a tough time deciding which recipe to try, should I try the nilla wafers, or the chocolate chip cookies? or maybe the Thin Mints?
I decided on the Thin Mints. I altered the recipe the slightest bit and they were AH-MAZING! They taste like your lithe next-door neighbor delivered them with her wagon in tow and with her green vest on! Mind you they may not look all pretty and uniform, but they sure satisfy your longing for a thin mint! Here's a picture preview!

 Soon I will be sharing this recipe! I have not been able to take pictures because it has been getting dark so early! It is only five o'clock as I write this and it is pitch black outside! I don't like this, can't wait for the days to start getting longer! As I sit eclipsed by darkness (so poetic of me, not) I pin a ton, way more than I should on Pinterest! Just like last week here are some of my favorite pins from the week!

Whole Wheat Coffee Cake Muffins from How Sweet Eats Kind of healthy and looking mighty delicious, count me in!

Brown Sugared Carrots from Cooking Channel Cooked carrots can be a great addition to a holiday meal, but beware not to overcook! No one wants mushy carrots! I can't wait to taste this inventive combination of brown sugar and carrots!

Chocolate Chip Cookie Dough Truffles from Bakerella I am not much of a truffles person, but this picture just looks so enticing! Maybe these will be the truffles that convert me!

What did you pin this week? I hope something tasty!

And some Instagrams!

Another one of my recipes was featured on FoodBuzz! So excited!

My new boots arrived! Do you like? So far I am really liking them, did not need to break them in!

Here's like 1/16 of my nail polish collection, to me nail polish is kind of a big deal. Okay maybe a HUGE deal, seriously sometimes I change it the next day, or even just two days later! Do you like nail polish as much as I do? 

By the way...I joined Twitter! You can follow me here!
Thanks for reading, I will try to get some new recipes up soon!
M

P.S. Please bear with me as I fiddle around with the blog layout, I am trying to figure out which I like best! Do you have any suggestions?

Chocolate Sprinkle Thumbprint Cookies

If you have read some of my posts, you may have gathered that I am a huge fan of Brown Eyed Baker! Michelle's recipes are excellent, and her pictures always make me drool! I also feel like she may be my long lost twin, I am able to relate to so many of her stories and her likes and dislikes! I always want to comment "OMG, me too!", but I try to restrain myself. I would love to meet her one day, she was one of the first baking blogs I discovered. Whenever I am looking for a specific recipe, no matter savory, or sweet I usually first look at Michelle's recipes.  If you haven't already, I would highly recommend that you start following her blog! Anyways on with my blog posting!

Since the summer, I have had my eye on Michelle's chocolate sprinkle thumbprint cookies. Many times I was all set to make this recipe, but at the last minute I would lose interest for some reason (odd, I know)! A few weeks ago I once again was prepared to make this recipe and I am happy to report that I completed the recipe!

SPRINKLES!

Michelle developed this recipe because she became addicted to similar cookies from her local grocery store! Unfortunately, I have never tasted the originals that inspired Michelle, but I was inspired enough by her pictures!

These were the only two left when it came to taking photos. 

As Michelle describes these cookies do not have your typical chewy cookie texture, rather they are slightly crumbly similar to the texture of shortbread. Seeing as I love shortbread I really enjoyed the texture and taste of these cookies, just add sprinkles and I am so in!  Oh maybe add some chocolatley frosting that doesn't hurt either!

Where do you find baking inspiration? The grocery store? Other blogs?
Enjoy!
M

Chocolate Sprinkle Thumbprint Cookies
Ingredients:
Cookies:
2 1/2 Cups all-purpose flour
1/2 teaspoon kosher salt
1 Cup unsalted butter, softened
1 Cup powdered sugar
2 teaspoons vanilla extract
tons of chocolate sprinkles
Chocolate Frosting:
4 tablespoons unsalted butter, softened
1 1/2 Cups powdered sugar
1/3 Cup unsweetened cocoa powder
4 tablespoons whole milk
1 teaspoon vanilla extract

Directions:
Preheat your oven to 350 F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour and salt; set aside for later. In another bowl pour in the chocolate sprinkles, setting aside for later.
Cream together the butter, sugar and vanilla for 3 minutes using an electric mixer. Reduce the speed and mix in the flour and salt mixture. Gradually increase the speed, beating for one minute more.
Scoop out the dough using a small cookie scoop, form dough into a ball, then roll dough in the sprinkles. Place sprinkled dough onto baking sheets. Leave adequate space between cookies, then make a slight imprint on the tops of the dough. Bake for 10 minutes, then make the indentation deeper (use a spoon or you will burn your finger like me). Bake for another 8 minutes, the cookies will not brown. Cool for a minute or 2 on the baking sheets, then cool completely on wire racks.
For the icing, beat the butter with an electric mixer for 2 to 3 minutes. Reduce the speed, and add in the cocoa and powdered sugar. Increase the speed and mix until smooth. Mix in the milk and vanilla extract. To achieve your desired consistency add more powdered sugar or milk.
After the cookies have cooled completely, pipe frosting into the indentations.
Store at room temperature.

Recipe adapted from Brown Eyed Baker 

Friday's Scoop

So, I have had in mind for a while to start a regular Friday posting that sums up my past week. Now I have finally taken the initiative and here I am with the Inaugural Friday's Scoop! I guess I will blabber even more than I already do! Maybe share some pins? perhaps some of my Instagram pictures from the week? Let me know if you have any ideas as to what I should share in future Friday's Scoop! I would honestly love your input!

So....here is a formal welcoming.
Welcome to MollyCake's Friday Scoop!

"Oh, Hello there! Welcome!"

I will begin by sharing some of my favorite pins from recently!!

1. Old Fashioned Crumb Cake via My Life as a Mrs.  This crumb cake couldn't appear to be easier! It uses yellow cake mix and a sinful crumb mixture, convenience and delicious! Can't wait to try it soon! Maybe for Christmas morning? 
2. Lemon curd via King Arthur Flour Now I have made lemon curd the tedious way, sweating over the stove and trying to not over cook the eggs. It wasn't SO bad, but it was not the easiest process. Well, I can't wait to try this recipe from KAF because it's made in the microwave! 
3. Salted Caramel Shortbread via How Does She? I tried making these over Thanksgiving, but my candy thermometer failed me and decided that it would go up very very slowly so instead of soft ball stage, it ended up at the hard-crack stage. Despite this failure, I do plan on getting a better candy thermometer and retrying the recipe again! (Any recommendations for a candy thermometer? I was thoroughly disappointed by my previous one.) 

You can follow me on Pinterest here! I would love to see your pins, who knows maybe they could end up on here?!

Here are some of my favorite Instagram pictures of the week!

Mozi loved her new duck on Thanksgiving, almost as much as the turkey she ate! 

"Why you wakin' me up?" 

I don't know if you can tell, BUT I LOVE MY DOGGIES! Hehe!
You can follow me on Instagram here! Come on I want to see those follower numbers go up up UP!

Well, I hope you enjoyed Friday's Scoop! Did you like it? Any ideas?

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#movember

Thank you! Have a great weekend-go wild!
M

Pumpkin Honey Cornbread

Most people make cornbread from those little boxes found in supermarkets everywhere. Well I have this strange but vivid memory from when I was younger about those little boxes. I remember that I was making cornbread with my mom and I had opened the box and poured its contents in a bowl. Well, to my surprise there was a dead fly in it! Yuck! I have since tried to avoid those little boxes, but last year caved and tried the apple cinnamon muffins (no flies were found)! It probably was a freak accident that I got a bad box, I am prone to things like this. Anyways, back to cornbread, homemade cornbread is so delicious, while the boxed mixes are often dry and chalky.

Cornbread is a great addition to chili and other hearty meals, but it can also be a horrible if it is too dry and crumbly. Cornbread should be moist and have a delightfully dense crumb, you should not need to grab your nearest glass of water and gulp it down. 

This cornbread is perfectly moist and not too sweet, it is the perfect combination of honey, corn meal and pumpkin. I believe that using local raw honey made all the difference, you are able to taste the honey throughout the cake even though only one tablespoon is used! And if you are anything like me you will drizzle even more honey on top! 

 This cornbread will be making an appearance on my Thanksgiving table spread! You should make it part of your Thanksgiving celebration too! I can't make you make this, but I am telling you that you MUST make this as you will be completely addicted and may want to forgo the rest your Thanksgiving sides! Just kidding...maybe.

Clearly, I thoroughly enjoyed eating this while taking pictures!
The entire pan was gone in less than 24 hours....

Enjoy!
Molly
Happy Thanksgiving!
Do you have any new recipes that you will be adding to your Thanksgiving table spread?

Pumpkin Honey Cornbread 
Ingredients
1/4 cup melted butter, unsalted
1/3 cup white granulated sugar
1 TBS honey (local raw is best)
1 egg
1/4 tsp baking soda
1/4 cup buttermilk
1/4 cup pure pumpkin puree
1/4 tsp salt
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
Directions
Preheat the oven to 350 F, grease or spray with cooking spray an 8 or 9 in. round baking dish.
In a medium bowl, stir together the sugar, butter and honey. Whisk in the egg, then whisk in the baking soda, buttermilk and pumpkin.
In a separate bowl mix together the salt, flour and cornmeal. Add the flour mixture to the wet ingredients, stir ONLY until the flour has disappeared.
Pour the batter in the prepared baking dish and bake for 25 minutes, the top should be golden brown and a toothpick should come out clean when inserted. If toothpick does not come out clean, bake for five more minutes.

An original recipe from The Comfort of Cooking

Also don't forget to follow me on Instagram!

Chocolate Sugar Cookies with a Milk Chocolate Drizzle and Heath

The Hurricane has gone, and the Nor'easter has passed, I came through with very little damage except for the minor inconvenience of no power. I hope that those of you in the storms' paths are safe as well! After a few days in the dark, I finally was able to make cookies. While without power, I was constantly on Pinterest on my phone, and was finding all of these great recipes. I was so sad that I was not able to make any of them because I had nothing in my fridge and no power to cook with, it was a hopeless cause. So, I was so excited when the power came back on, but I had the hardest time deciding which recipe to bake! I am horrible at decision making, so this process took a while! 

Here are some hurricane pictures of the damage around me, it pales in comparison with those in New York and New Jersey, my heart goes out to those of you in those states! 

This large "branch" was feet from hitting my neighbors house! 

 Now, back to the food! Yesterday I made my decision and decided to make Sweetapolita's Chocolate Sugar Cookies. I had originally had in mind to decorate them with royal icing, but I got very tired (as usual) and opted against that. Instead I decided why not up the chocolate factor and add a little crunch by way of Heath bar? Sounded excellent! 

Some got the chocolate overload treatment, others a
 sprinkle of sanding sugar, and some were left plain. 

Rosie at Sweetapolita has created a great recipe that is simple to whip up and is sure to impress! My mother loved them and could not stop eating them! Good thing this recipe makes a MASSIVE amount of cookies, no joke you could feed your neighborhood! I still have half of the dough in my fridge for another day...maybe just after I finish this post? :)

My favorite were the ones with Heath and chocolate!

Hope you enjoy!

Molly

P.S. I finally am on Instagram, follow me and get insight into my wacky life! You can follow me by clicking the logo on the left-hand side of the page! 

Chocolate Sugar Cookies 

Ingredients: 

6 cups of all-purpose flour spooned and leveled

1 1/4 C unsweetened cocoa powder

1 tsp Kosher salt

2 C (4 sticks) unsalted butter, softened

2 C sugar

1 C packed light brown sugar

3 eggs, straight from the fridge

2 tsp vanilla extract

Directions

Sift together the cocoa powder and flour. Stir in the salt and set this bowl aside. 

Cream the butter and both sugars in the bowl of an electric mixer for about 5 minutes, it should become light and fluffy. Beat in the eggs and vanilla until just combined. 

In small increments, mix in the flour mixture. I eventually had to knead in the rest of the flour because it was overflowing out of my mixer! 

Once the dough is combined thoroughly, cover with plastic wrap and chill in the fridge for at least 45 minutes. 

Remove some of the dough from the bowl and roll out between pieces of parchment, under my parchment I used my silicone pie rolling mat, until you achieve an even thickness. Place the rolled dough in the freezer for 15 minutes. 

Preheat the oven to 350 F, line cookie sheets with parchment. 

Remove dough from the freezer and cut with any cookie cutters you please. Place cut dough on parchment in the freezer for 15 more minutes (makes the cookies keep their shape). 

Bake for 14- 16 minutes (the longer they are in the freezer the longer the cooking time). Cool on cookie sheets for 10 minutes, then transfer to wire rack. 

Decorate how ever you feel, I just melted chocolate chips in the microwave and used a fork to fling it over the cookies (so professional of me :)). 

Finally, EAT LARGE AMOUNTS OF THESE! 

Recipe's Original Source Sweetapolita The Perfect Dark Chocolate Sugar Cookie