Welcome to the first installment of our Virtual Cookie Swap! Over the month of November, I’ve been gathering recipes from family, friends, and fellow bloggers. Over the next few days, I’ll be posting the contributions – in plenty of time for you to bake up a storm before the holidays. Today’s post will feature recipes from The Sunny Cook, Battlefish, and Yay!Baby. Enjoy!
Pumpkin Chocolate Chip Cookies
from The Sunny Cook
“This is a super easy, healthy recipe for pumpkin chocolate chip cookies. You’d never know that these scrumptious and budget-friendly cookies were good for your waistline, but never fear – you can eat them to your heart’s content! Enjoy!”
• 1 17.5-ounce package chocolate chip cookie mix
• 1 cup canned plain pumpkin (not pumpkin pie mix)
• 1 egg (or 2 egg whites, if you want to cut down on cholesterol)
• 1/4 cup unsweetened applesauce
• 1 tbsp. extra light olive oil or canola oil
• 1 tsp. vanilla extract
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/8 tsp. cloves
Place the pumpkin, egg, applesauce, oil, and vanilla extract in a mixing bowl…and combine them together well.Add the cookie mix and the spices, then stir them into the pumpkin mixture.Drop heaping tablespoonfuls on a lightly greased baking sheet, flattening them slightly with the back of a spoon. In the oven the cookies will rise in height, but not spread out any more.Bake 12-15 minutes, until the cookies are slightly browned on the top and bottom.This recipe makes 32 medium cookies. Enjoy the taste of fall as you consume these treats! They are perfect served warm out of the oven, or cold from the refrigerator. And, best of all, you’d never know that these rich cookies were “healthy!”
Pulla aka Sweet Buns
from JustHeather at Battlefish
• 2.11 cups milk (lukewarm)
• 1 egg
• 1 cup sugar
• 1 Tablespoon cardamom (or less to taste)
• 1 teaspoon salt
• 2 (.38 ounce) package active dry yeast (11g) or 1 – 50g cube of active yeast
• 5 1/2 – 6 1/3 cups all-purpose flour
• 2/2 – 7/8 cup butter, room temperature
• 1 egg, beaten (egg wash)
• pearl sugar or coarse sugar
Warm the milk in a small saucepan or microwave until 107F (42C). (generous hand warmth temperature) Mix the egg, sugar, cardamom and salt into the milk. Mix some of the flour with the yeast and whisk it into the milk mixture. Slowly mix in the rest of the flour and towards the end of the flour, add in the room temperature butter. Knead the dough until it is even smooth and elastic; the dough should be smooth and glossy in appearance. Cover the bowl with a lid or towel and and let the dough rise in a warm place until doubled in bulk, about 40 min – 1 hour.
Turn the dough out on to a floured surface and knead out the air bubbles. Depending on what you want to make, determines how you proceed next.
◦ If you just want pulla (sweet buns), take small/medium (3 inches) pieces of dough and roll them into a ball, then place on a baking paper covered baking sheet.
◦ If you want korvapuusti (cinnamon buns), divide the dough in half and put one half back in the bowl for a bit. Roll the dough out to a rectangle about 1 foot by 2 feet. Spread some room temperature butter (about 1/2 cup total for all the dough) over the rolled out dough. Sprinkle some sugar and cinnamon on top. Roll the dough into a log with the seam on the bottom. Cut the dough at alternating angles so the thinnest part is about 2cm and the thickest part is about 5cm. The put the wide part on the pan and press two fingers in the center of the top part all the way to the pan (it springs back). Let rise for 20 minutes. (The 2nd & 3rd pans will rise while the first is baking.) Brush each bun/korvapuusti with egg wash and sprinkle with pearl sugar. Bake at 435 degrees F (225 degrees C) for 10 to 15 minutes. Check occasionally because the bottom burns easily.
Just Heather’s Notes: If possible, don’t use all of the flour it calls for. I try to use the lower amount first and if needed, I add a bit more. The dough shouldn’t stick to your hands when it is ready. You can also make half and half of the pulla and korvapuusti, like I did in the picture. You can also make braided loaves, but I’m usually to lazy for that.
Oatmeal Nutella Cookies
from Angel at Yay! Baby
• 1 Stick of Unsalted Butter, softened
• 1/2 Cup Packed Brown Sugar, tightly packed
• 1 tsp Vanilla Extract
• large egg
• 1 Cup Nutella Hazelnut Spread
• 1 Cup All Purpose Flour
• 2 tsp Baking Powder
• 1 Cup Quick Oats
Preheat the oven to 350 degrees. Using a stand mixer, cream together the butter and sugar for 1-2 minutes. Add the egg and vanilla and continue to mix. You may need to scrape the bottom and sides of the bowl to ensure everything is well mixed. Add in the Nutella and blend thoroughly. Add the flour and baking powder and mix until all is combined. Add the oats. Turn the speed to low so you don’t break up the oats. Line 2 baking sheets with either a Sil-pat mat or parchment paper. Use your hands to roll one inch balls leaving space in between each cookie. You should have enough cookie dough for two dozen cookies. Bake for 15 minutes. Allow to cool before handling to prevent cookie breakage. Enjoy!