Chef Michelle Jackson Jewell! – Food #8

My first awareness of Michelle was her post of dessert recipes, one after another, each more transforming… You get the picture, to die for. 

Browned Butter Snickerdoodles

Browned Butter Snickerdoodles

(Adapted from a recipe from Bake or Break – www.bakeorbreak.com)

This slightly upscale version of a childhood favorite will simultaneously warm you with happy memories courtesy of your taste buds and elevate the flavor profile you’ve always been familiar with. The addition of browned butter gives these cookies a nutty, hearty flavor that counteracts the cinnamon-sugar “crust” that envelopes the pillowy middle.

Be cautious not to over bake, unless you prefer your Snickerdoodles crispy. Leaving them in just a tad too long prevent you from getting a chewy texture in your cookie. If anything, err on removing them 30 seconds to a minute early as they will continue baking once out of the oven.

On a cool fall afternoon, curl up with a big glass of milk or a nice warm cup of chai tea, a plate of these delicious cookies and a good book! You can thank me later…….

Makes: Approx. 24 cookies Prep Time: 25 minutes Cook Time: 20 minutes

INGREDIENTS

1 cup unsalted butter

1 cup granulated sugar

½ cup brown sugar, packed

2 ¾ cups all-purpose flour

2 teaspoons cream of tartar

2 teaspoons cinnamon

1 teaspoon baking soda

½ teaspoon salt

2 eggs

1 tablespoon milk

3 tablespoons granulated sugar

1 tablespoon cinnamon

Cook butter in medium saucepan over medium heat, stirring occasionally, until butter melts and foams.

Continue cooking until the foam subsides and brown specks form in the bottom of the pan (about 8-10 minutes). The butter should turn a nutty brown.

Allow butter to cool to room temperature and then pour cooled butter into bowl of mixing bowl. Let the butter cool until it begins to solidify.

Whisk together flour, cream of tartar, cinnamon, baking soda and salt. Set aside.

Combine eggs and milk in a small bowl and whisk lightly.

Mix butter, sugar and brown sugar until creamed. Add egg/milk mixture and beat until well combined.

Add flour mixture in three portions, beating just until combined after each addition.

Gather dough into a mound in the bowl. Cover bowl and refrigerate at least an hour, or up to 24 hours.

Preheat oven to 400°. Line baking sheets with silicone liners or parchment paper.

Stir together the 3 tablespoons granulated sugar and 1 tablespoon cinnamon in a bowl.

Scoop dough and roll into balls (about 2 tablespoons worth) and then roll each ball in the cinnamon-sugar until well-coated. Place the balls about 1 ½ inches apart on the lined baking sheets.

Bake for 10 minutes or until cookies are cracked and set.

Cool on pans on wire racks for 10 minutes. Then, transfer cookies to wire racks to cool completely.


Pumpkin Muffins

Pumpkin Muffins

(Adapted from a recipe from Smitten Kitchen, which was adapted from the American Club in Kohler, WI via Gourmet Magazine)

Is there anything that says fall more than pumpkin?? I mean, we’ve got pumpkin spice everything these days from lattes to breakfast cereal! Pumpkin is earthy, healthy and is the perfect fall ingredient for a number of different foods, from entrée to dessert. Pumpkin is a relatively dense ingredient, but these muffins are surprisingly light and airy while still offering substance. The subtle note of pumpkin pie spice reminds you of the season, but isn’t cloying. The Turbinado sugar gives just enough rich sweetness and makes them a great grab for a quick breakfast, afternoon snack or (somewhat) healthy treat after dinner.

Makes: Approx. 16 muffins

INGREDIENTS

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 cup canned solid-pack pumpkin

1/3 cup vegetable oil

2 large eggs

1 teaspoon pumpkin-pie spice

1 ¼ cups granulated sugar

½ teaspoon baking soda

½ teaspoon salt

3 tablespoons Turbinado sugar

Preheat oven to 350. Line muffin cups with paper liners or spray them with non-stick cooking spray.

Combine flour and baking powder.

Whisk together pumpkin, oil, eggs, pumpkin pie spice, sugar, baking soda and salt in a large bowl until smooth. Whisk in flour mixture.

Divide batter among muffin cups (about ¾ full) and sprinkle tops with Turbinado sugar.

Bake approximately 25-30 minutes until puffed and golden and a toothpick inserted into center comes out clean.

Cool in pans on a rack for 5 minutes and then transfer muffins from pans to rack to cool until warm or room temperature.

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