February ’11: Sesame Whole Wheat Crackers, Peanut Butter Cookies, Nutella Cookies

  • Sesame Whole Wheat Crackers
  • Peanut Butter Cookies
  • Nutella Cookies

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Sesame Whole Wheat Crackers

This is a keeper recipe.  The crackers are actually crunchy!  It’s a little bitter though I’m not sure if it’s because of the whole wheat flour.  I really like this🙂

Ingredients:

Sesame seeds, toasted…………………………………1/2 cup
Pastry flour……………………………………………………1 cup
Whole wheat flour……………………………………….. 1 cup
Sugar……………………………………………………………..1 tablespoon
Salt…………………………………………………………………1 teaspoon
Sesame oil………………………………………………………1/4 cup
Water…………………………………………………………….1/2-3/4 cup

Directions:

  1. In a large bowl, combine seeds, flours and salt.
  2. Add oil, stir until the mixture comes together.
  3. Add just enough water (a tablespoon at a time) to form a workable dough.
  4. Chill dough for a while.  Roll dough until it’s very thin (about 1/16 inch thick).
  5. Cut dough into desired shape (s)- use a wine glass/cookie cutter or a pizza wheel.
  6. Transfer them to parchment-lined cookie sheets.
  7. Bake the crackers for 25-30 mins, until they’re beginning to brown around the edges.
  8. Remove them from oven and transfer to a rack to cool.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Peanut Butter Cookies

Magnolia was closed the day I was there, so I didn’t get a chance to try out its baked goods.  I was also searching for a classic peanut butter cookies recipe.  Honestly I wasn’t impressed with these cookies, they tasted great but compared to the peanut butter honey cookies I made last year it was missing something.  That said, from now on I am done with my search for the best peanut butter cookies.  I’m not going to blame this recipe because I did make some alterations (reduce sugar, cut out the chocolate and peanut butter chips), and if you are just looking for a classic peanut butter cookie recipe this is definitely a keeper.

Adapted from the Magnolia Bakery Cookbook, and taken from smitten kitchen

Ingredients:

Unbleached all-purpose flour………………………………..1 1/4 cups
Baking soda………………………………………………….……….3/4 teaspoon
Baking powder…………………………………………….………..1/2 teaspoon
Salt……………………………………………………………………….1/4 teaspoon
Unsalted butter, softened………………………………………1/2 cup
Chunky peanut butter at room temperature….………..1 cup
Sugar…………………………………………………………………….3/4 cup [omitted]
Firmly packed light brown sugar……………….……………1/2 cup [used 2/3 cup]
Large egg, at room temperature………………….…………..1
Milk………………………………………………………..……………..1 tablespoon
Vanilla extract………………………………………………………..1 teaspoon
Peanut butter chips…………………………….…………………..1/2 cup
Chocolate chips……………………………….……………………..1/2 cup

For sprinkling:

1 tablespoon sugar, regular or superfine

Directions:

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Looks like cell walls here.  You can see the unbaked dough at the back and look how much it spread.

Nutella Cookies

This cookie spreads a lot!! It’s a good tasting cookie but I feel there’s not enough nutella flavour in it.

Adapted from http://www.erinsfoodfiles.com/2011/01/nutella-cookies.html

Ingredients:

Unsalted butter, at room temperature………………………..½ cup
Granulated sugar……………………………………………………….½ cup [omitted]
Firmly packed brown sugar……………………………..…………½ cup [used 2/3 cup]
Nutella or other hazelnut chocolate spread……..………….½ cup
Egg……………………………………………………………………………1
Vanilla……………………………………………………………………….½ tsp
Unbleached flour…………………………….…………………………1 ½ cups
Baking soda………………………………..………………………………1 tsp
Salt…………………………………………………………………………….¼ tsp
Mini chocolate chips……………………………………………………1/3 cup [omitted]

Directions:

Preheat oven to 350F.

Cream butter with an electric mixer about 1 minute until smooth. Add in both sugars. Beat on high speed about 3 minutes until light & fluffy, scraping down the sides of the bowl as needed.

With the mixer on low, add the egg and Frangelico (or vanilla). Then add the Nutella and mix well.

In a small bowl whisk together the flour, baking soda, and salt. Add dry ingredients to wet ingredients, and mix on low speed until incorporated. Increase the speed to medium and mix just until the dough is smooth. Fold in chocolate chips.

Using a small ice cream scoop (or a teaspoon) form the dough into balls and place on greased cookie sheet. To prevent my cookies from spreading too much, I stuck the cookie sheets in the freezer for about 10 minutes before baking.

Bake 6-7 minutes (or 7-8 if baking from freezer). Let cookies cool about 5 minutes and transfer to a rack to cool completely.

Looks like cell walls here.  You can see the unbaked dough at the back and look how much it spread.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: