Recipe: Kitchen Sink Chip Cookies

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Yeah, I have on a cute apron too!

It’s finally winter in San Diego! It’s rainy, cool, and we even had an awesome thunderstorm this afternoon. Cooler weather means that I can turn on the oven and get cooking!

 

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That’s a lot of cookie dough!

I made these cookies for the first time last weekend for a Cast Party. They were so well-received (read, I think only 3 came home, out of the 3 dozen I made) that I knew I had to make them again.

So why Kitchen Sink Chip? You can use whatever kind of chips or candy you’ve got. Everything but the Kitchen Sink. The first time I used peanut butter chips, butterscotch chips, and M&M’s.  This time, I used butterscotch chips, semi-sweet chocolate chips, and M&M’s to accommodate a friends peanut allergy. Additionally, you could use white chocolate chips, dark chocolate chips, milk chocolate, speciality holiday chips, M&M’s (of any variety), or any yummy candy- I got Andes Mints pieces to put in my next batch. Whatever sounds good to you.

 

 

Ingredients:

  • 4C. AP Flour
  • 2t. Baking Soda
  • 1t. Salt (I use pink salt)
  • 4 eggs
  • 2C. softened butter or shortening or coconut oil (or some combination of two or more- I use half butter and half shortening)
  • 1C. white sugar
  • 1C. brown sugar, packed
  • 2T. Vanilla
  • 1.5C Chocolate Chips (or whatever kind you like)
  • 1.5C. Butterscotch Chips (or whatever kind you like)
  • 3 oz box M&M’s- movie theatre sized box (or whatever kind of candy you like)

Directions:

  1. In a medium bowl combine flour, soda, and salt. Set aside.
  2. In a large mixing bowl, cream butter and sugars.
  3. Add eggs, one at a time.
  4. Add vanilla.
  5. Using mixer on low, slowly add dry mixture to wet mixture.
  6. Once two mixtures are completely combined, add chips/candy one variety at a time and mix well.
  7. Drop spoonfuls of dough on greased cookie sheets or cookie sheets lined with silicone baking pads.
  8. Cook in a 350 degree oven. You can adjust the size and baking time, depending on the size cookie you want. I used rounded tablespoons and it took about 12-15 minutes in a 350 degree oven.  If you make them smaller, adjust cooking down to 8-10 minutes.

Tablespoons: 2 dozen large cookies

Teaspoons: 4 dozen smaller cookies.

These cookies are dead simple to make. You can make adjustments as needed: 1 for 1 gluten free flour for AP flour, Sola or Splenda for white sugar. I like that these cookies are not overly sweet. They use approximately 1/2 cup less white and brown sugar than other cookie recipes. I think that and the salt help the flavors of the chips/candy pop.

 

 

Pumpkin Chocolate Chip Cookies! (Egg Free)

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Yummy pumpkin chocolate chip cookies

I had a can of pumpkin open the other day and I decided to make cookies. Part of the show that hubs is in has a scene where all the characters eat cookies on stage. They had been eating Madeline’s, which are super tasty, but high in calories.

So I opted to bake something a little lower in calories. I also made the cookies quite small (1 tablespoon, instead of two), to cut down on calories.  I added pumpkin instead of the eggs and some of the fat to lower the calories and add fiber and fruit.

In keeping with the spirit of using up what we have in the house, I also used only brown sugar, as we were out of white sugar.Lil’ Man was a big helper- He added the chocolate chips and helped scoop the dough onto the cookie sheets. He’s going to be a Master Chef yet!

Pumpkin Chocolate Chip Cookies

Ingredients:

  • 1/2 c butter (or use vegan margarine if vegan), room temp
  • 1 15 oz can of pumpkin
  • 1 cup brown sugar, packed
  • 1 tsp. vanilla
  • 1 1/2 c flour (I used AP, but feel free to use wheat or even 1 for 1 gluten free)
  • 3/4 c. almond meal
  • 1 tsp. baking powder
  • 1/2 tsp. cinnamon
  • dash salt
  • 2 c. chocolate chips

Directions:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, cream the first 4 ingredients until smooth using a hand mixer on medium.
  3. Add remaining 4 ingredients until a soft dough forms, using hand mixer on low, or by hand with large wooden spoon.
  4. Stir in chocolate chips.
  5. Drop spoonfuls onto greased cookie sheets. Bake for 9-13 minutes.

Makes 3-4 dozen cookies.

Variations: This recipe is east to make as vegan, just sub out butter for the solid fat of your choice. To make GF, sub in GF flour of your choice.  To make it nut free, omit the almond meal and increase the amount of flour to 2 cups.

 

Beer Bread: Quick, Yummy Food!

Lil’ Man and I love to cook together.  Recently I was fortunate enough to receive a Danish Dough Hook from the nice folks over at Kitchen Simple and Tomoson. Since it’s been pretty warm recently, we decided to skip making a complicated recipe that would have us in the kitchen for a long time. We opted to make beer bread!
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Beer bread is an amazing, easy to make, versatile food. It can be made to go with any meal, or it can be a meal itself! For this batch, we used Butterscotch Beer (it’s actually soda), butterscotch chips, and semi-sweet chocolate chips,  in addition to the basic ingredients below.

It was a very sweet, light dessert bread. Lil’ Man ate 3 pieces before the bread cooled!

If you’ve never used a dough hook before, it’s a kitchen tool that’s great for mixing up bread, cookies, even batters! It has a long, sturdy handle, and a wire loop that helps incorporate the ingredients. It’s a great addition to any kitchen, whether you are an every day baker, or only bake during the holidays. If you’ve got a cook in your family, they make a great gift too!

The basic recipe is as follows:

Ingredients

  • 3 cups self rising flour (sifted) (Or if you don’t have self rising flour, mix together: 3 cups flour (sifted), 3 teaspoons baking powder,1 teaspoon salt)
  • 1/4 cup white or brown sugar
  • 1 (12 ounce) can beer or other carbonated beverage- See below*
  • ½ stick melted butter

Directions

  1. Sift the flour and sugar together.
  2. Slowly pour the liquid over the dry mixture and mix until combined. We used the dough hook, but you can use a strong wooden spoon.
  3. Pour dough into a greased Dutch oven or a greased bread pan and bake at 350 degrees for 45 minutes-1 hour or until when inserted, a knife comes out clean.

You can add any one of the following before your mix it together:

½ cup of the any of the following (feel free to mix and match).  If you want more “stuff” in your bread, feel free to add more than 1/2 cup:

  • Dried fruits (make sure it’s bite sized!)
  • nuts
  • chocolate chips or any other kind of chips (white chocolate, cinnamon, butterscotch)
  • shredded or cubed cheese
  • chopped onions (raw or carmelized)
  • shallots
  • green onions
  • chives
  • To make it a main dish, pour 1/2 of the bread dough into the pan, pour in a layer of cooked meat (I like taco seasoned beef, or cut up/shredded cooked chicken breast cooked with ranch dressing powder or herbs), then top with the remaining bread dough. Bake as directed.

Any of the following spices are delicious (add to your taste):

Cinnamon, nutmeg, apple pie spice, Pumpkin pie spice, Italian seasoning, Mural of Flavor, garlic powder, onion powder. Add the herbs/spices into the flour before you add the liquids.

If you want to make a sweet dessert bread, make a crumble to top the bread with prior to baking:

  • ½ C. flour
  • ½ c. brown sugar
  • ½ c. softenened butter
  • Spices (I like Apple Pie or Pumpkin pie spice)
  1. Combine all of the ingredients together.
  2. Top the uncooked bread with this mixture.
  3. Bake as directed as directed above.

 

*For a different texture, try different varieties of soda (fruit or cream sodas are great), soda water, light beer, Guinness or other dark beer. Match the type of beer with the other added items.  When using soda, add 2 teaspoons of yeast so you get the correct rise (beer contains yeast!).  Feel free to use whatever beer or soda you have in your house!  I don’t recommend using Root Beer- it makes the bread bitter.  Don’t use diet soda!  Baking with artificial sweeteners other than Splenda can make the bread bitter.

Yummy combos:

  • Orange soda goes great with chocolate chips and orange zest.
  • Light beer, sharp cheddar cheese, Mural of Flavor and caramelized onions are great together.
  • Lighter beer (I like Stella Artois), Italian Seasoning, shredded mozzarella cheese or string cheese cut into cubes, and chopped dried tomatoes.
  • Chocolate stout beer, dark chocolate chips, dried cranberries.
  • Sam Adams Summer blend with apple or pumpkin pie spice, chopped dried apples, and dried cranberries.

 

I want to thank the great people over at Kitchen Simple and Tomoson for the chance to review this product. I was not financially compensated to review these products, however I received a Danish Dough Hook for free to facilitate my review. I only recommend products and services that I feel may be a good fit for my readers.