Irish Soda Bread

Last year, I decided to take on making traditional Irish soda bread. You can read it about it here on my baking blog. But this year I caved and chose a recipe closer to what most think of when they hear Irish soda bread. Good news is it turned out pretty tasty and I have a recipe to share with you!

Peanut Butter Stars for Pooches

I bake for everyone else, why not my puppy dog too? I have a retired racing greyhound named Odie. He's 5 years old now, and we adopted him from Pocono Greyhound Adoption a little over a year ago. To celebrate his birthday this past January and one year anniversary in his forever home, I made him homemade doggie treats with peanut butter and safflower oil. And here I have the recipe for you to make for your best friend as well!

Chocolate Dipped Green Tea Shortbread

Happy Chinese New Year's Eve and welcome to the year of the dragon! To celebrate, I have some green tea short bread for you!



For how to make leaf cookie shape without a leaf cookie cutter, hop on over to my all things crafty blog, Loops of Lavender! (Please follow! :o) )

Pumpkin Angel Food Cake with Salted Caramel Glaze

This is an absolutely divine dessert. And angel food is really so easy to make and the salted caramel glaze makes this seem really fancy, but I promise it's really easy!

Apple Pie Pops

Baked goods on a stick are super trendy right now it seems. I know that because Starbucks has cake pops now. Inspired by some finds on Etsy, I decided to try out some apple pie pops!

Mini Caramel Apple Cupcakes with Cream Cheese Filling

Been very quiet around here lately. That's my fault, shame on me! Some time in November I stopped everything else and spent every free minute crocheting Christmas gifts. I don't know what good it did me, since I wound up getting gift cards for most people anyway. :o( Next year I start in September.

So enough of the quiet, I need to catch up. I made these caramel apple cupcakes for my crochet group before the holidays. They were really good, but a lot of work, and would probably work better in standard sized cupcakes! I heart mini cupcakes so much, and these were so cute on the sticks, but with the filling they sort of start to fall apart once they get a little warm. So if you make minis, keep them in the fridge and once you take them out, eat them quick!



 

I also drizzled vanilla bean caramel sauce on these for added caramel-ness. The recipe is here, be careful with it. ;o) 

Caramel Apple Cookies

Well, these cookies were easy to make and tasty. But I'm not sure they captured the essence of caramel apple. Maybe I needed a better toffee mix in? The recipe called for toffee bits and I used chopped butterscotch morsels...hmm...



Caramel Apple Cookies
Adapted from Bakers Royale

1 3/4 cup unbleached all purpose flour
1/2 teaspoon baking soda
1 3/4 sticks butter
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 large egg
1 large egg yolk
1 cup diced apples (4 oz.)
3/4 cup chopped salted roasted almonds
1/2 cup toffee bits (chopped butterscotch chips?)

1. Preheat oven to 350 F and line cookie sheets with parchment paper (not essential, but it helps)
2. Whisk flour and baking soda together and set aside.
3. Heat 10 tablespoons of butter in a skillet over medium heat until melted about 2 minutes. Continue stirring for another 1-3 minutes until brown and there is a nutty aroma. Remove from heat. Pour heated butter through a sieve into a heat proof bowl. Stir in remaining butter until completely melted.
4. Add  both sugars, salt and vanilla to bowl with butter and whisk until fully combined. 
5. Add egg and egg yolk, whisk until mixture is smooth and no sugar lumps remains.
6. Let mixture stand for 3 minutes then whisk for another 30 seconds.
7. Repeat step four 2 more times until mixture is thick and shiny. The butter will start to firm up as it cools and come more to resemble cookie batter
8. Stir in flour mixture until combined. 
9. Stir in apples, roasted almonds and toffee bits combined.
10. Use an ice cream scoop to form cookies. Place dough 2 inches apart on cookie sheet.
11. Bake cookies one tray at a time, rotating cookie sheet halfway through baking. Bake until cookies are golden brown and still puffy. Approximately 10-14 minutes.
12. Cool on cookie sheets set on wire rack before removing to wire rack to cool completely

 

Classic Pumpkin Pie

Figured it was about time I finally wrote my pumpkin pie post. It's from an old cook book I photocopied from my mom and grandmother called Pies Husbands Like Best. Aaaahhahaha! But seriously, it's really simple, classic pie recipes, and they will never fail you!

Apple Almond Streusel Mini Muffins

I made these for a Halloween treat for my office. They disappeared from the kitchen almost immediately. Here we have apple almond streusel mini muffins!



The original recipe calls for Amaretto which usually I'm all for, but I didn't have any on hand. Someone must have drank it all...hmm... I've noted the substitution below! Also I suggest increasing the streusel topping, I wish I'd had more, so I've bumped it up in the recipe below. It's hard to have too much crumb topping. :o)

Apple Almond Streusel Mini Muffins
Adapted from ButterYum

For the streusel topping

3 tablespoons all-purpose flour

3 tablespoons brown sugar

1/4 teaspoon plus a pinch extra ground cinnamon

3 tablespoons sliced or finely chopped almonds

3 tablespoons butter, chilled

For the muffins

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

3/4 cup sugar

2 ounces cream cheese

4 tablespoons unsalted butter, softened

1/4 - 1/2 teaspoon almond extract OR 2 tablespoons amaretto (almond liqueur)

1 teaspoon vanilla extract

1 large egg

1/2 cup sour cream

1/4 cup milk

3/4 cup finely chopped apple apples

1 tablespoon all-purpose flour

Make the streusel topping

1. In a small bowl, combine flour, brown sugar, cinnamon and almonds.
2. Cut in the butter using a pastry cutter, fork or by hand until the mixture resembles coarse crumbs.
3. Place in fridge until ready to use.

Make the muffins

1.  Preheat to 350F and line muffin pan with paper liners. 
2. In a small bowl, whisk together the flour, baking powder, salt, and baking soda and set aside.
3. In a second small bowl, combine apples and 1 tablespoon flour and also set aside for later.
4. In a third small bowl, combine sour cream and milk and set aside for later.
5. In a large bowl, cream together the cream cheese and butter.
6. Add the sugar and beat until fluffy. 
7. Add almond extract (or Amaretto), vanilla extract, and egg and beat until well blended. 
8. With the mixer on slow, add 1/3 of the flour mixture, then 1/2 of the sour cream mixture, the another 1/3 of the flour flour, then the remaining 1/2 sour cream, and finally the remaining 1/3 flour mixture. 
9. Stir in apples and spoon into prepared pan.
10. Go get your streusel topping and sprinkle it generously on top of the unbaked muffins.
11. Bake for 10 - 12 minutes or until a toothpick inserted in the center comes out clean.
12. Cool in pan on wire rack for 15 minutes, then remove from pan and cool completely.

Easy Pumpkin Danish

I have but one photo to share with you of my pumpkin danish. Because we ate them all right away!



These are made by whipping up the filling, then cutting frozen puff pastry into quarters for each danish. I'm usually such a purist when it comes to baking, but I love puff pastry, and don't mind buying it! My advice on using the puff pastry is to let it thaw out in your fridge if possible, if it gets too warm, it's difficult to unfold! Also if you can, I recommend drizzling with glaze and dusting with powdered sugar right before you serve them, otherwise it melts into the danish!

Lemon Chiffon Layer Cupcakes

This is a repost of a recipe from my other, short-lived blog. I've decided to focus on masquerading domesticity here, so now it will be a one-stop-shop for all my baking cleverness! So here you go!

These are lemon chiffon cupcakes, with a layer of lemon curd in the middle and topped with vanilla glaze and a homemade candied lemon peel!

Lemon love!



So they weren't perfect! I'd never made chiffon cake before and it wasn't that difficult. But I wasn't really sure what to expect when I baked it into a cupcake. First I knew I wanted to slice them in the middle so I could add the layer of lemon curd, so I baked them without wrappers which is ALWAYS a headache! Never have I ever baked a cupcake or muffin where I didn't murder at least 3 before they came out of the pan when they had no wrappers.

Also I expected they would behave a bit more like an angel food cake which creeps up the side of the pan then keeps going. As you can see here, they didn't do that.

And, my vanilla glaze recipe was wrong wrong wrong, so I ended up adding too much milk. I adjusted the recipe below though so you can make a proper vanilla glaze.

Candying the lemon peel was fun though, if not a little stressful! If you're going to take on all parts of this cupcake, I suggest making the candy lemon peel first, then the lemon curd, then the cupcakes and finally the glaze.

Mini Pumpkin Spice Latte Cupcakes

These are quite possibly one of my favorite cupcakes I've ever made. Ever. You can taste both the pumpkin and the coffee. I love the whipped cream frosting and the vanilla bean caramel is super impressive and delicious. These cupcakes look great and they taste incredible.

 

Pumpkin Brownie Bites

I tried to make these last year, and even though I messed them up and they burnt to the pan, the salvageable parts were still good! So I thought they deserved a second try.

 

This year I made the pumpkin cheesecake batter first, then the brownie batter. Since as the brownie batter cools, it gets thicker and then harder to swirl. It still only turned out okay. Am I the only one with this problem? My espresso cheesecake brownies also advised to make the brownie portion first, how does any swirling get accomplished this way?

Anyway, I also baked them in wrappers, as I had issues with the outsides of them burning last year. Gggrrrrr... Also I had a ton of cheesecake batter left over, both this time and last. I think they looked pretty evenly split, but who knows, I just made a bunch of mini pumpkin cheesecakes, also delicious.

Brown Sugar Maple Glazed Baked Mini Donuts

I love brown sugar. When I can, I've been sneaking it into things to make them extra tasty, like my brown sugar snickerdoodles. I did the same here for these brown sugar, maple glazed baked mini donuts! I brought them to a brunch and they went over very well!



This made about 30 mini donuts. Also the glaze came out a little thin and I had to re-dip them. Although it's possible they could not have been cooled all the way, so just in case, don't add all the milk to the glaze at once! Add it little by little to make sure you get the right consistency!

Also I always use a piping bag to fill the pan with mini donuts. A spoon just won't cut it, so if you don't have real piping bags do the trick with a zip lock bag instead. I pipe in a somewhat thick "layer" of batter into the bottom of each cavity. If filled too much they won't look like donuts after they rise!


Brown Sugar Maple Glazed Baked Mini Donuts
Adapted from Glorious Treats

For the donuts

1 1/4 cups all purpose flour

1/4 cup granulated sugar

1/4 cup brown sugar

1 1/4 teaspoons baking powder

1/2 teaspoon salt

1/2 cup buttermilk

1 egg

1 1/2 Tablespoons butter, melted

1. Preheat oven to 425 F.  Spray mini doughnut pan with nonstick cooking spray
2. In a large mixing bowl, sift together flour, sugar, baking powder and salt.
3. Add buttermilk, egg, and butter and stir until just combined.
4. Pipe the batter into your donut pan with a piping bag or zip lock bag with the end snipped off.
5. Bake 4-6 minutes or until the top of the doughnuts spring back when touched. 
6. Cool in pan 1-2 minutes, then transfer to a cooling rack. 

For the maple glaze

1 cup powdered sugar

2 Tablespoons milk

1 to 1 1/2 teaspoons pure maple extract

1. In a small bowl, stir together sugar, milk and extract until sugar is completely dissolved.  
2. Make sure donuts are completely cooled, then use glaze immediately to dip the donuts.
3. Place on baking sheet until glaze is set

Zucchini Bread - Two for One

I don't think it went over 60 today. Burrr...for awhile fall couldn't seem to make up it's mind if it was staying or going but this past weekend felt like fall! I've started baking my fall themed treats for occasions, but right up until and after Labor Day I still had zucchini! Not from my own garden sadly, but the point is I had zucchini bread so today I have for you, a zucchini bread post!

 

I don't think I've ever seen a zucchini bread recipe that makes just one loaf, which is just as well because with the way zucchini grows you need to be creative to make sure none goes to waste. So I also have TWO zucchini bread recipes for you! They're both delicious, and they both make two loaves. The zucchini spice bread is a darker loaf with more complex flavors.



And the Mom's recipe is mostly cinnamon, and really moist and fully. :oD



In case you were wondering before you start, don't drain or squeeze the juice out of the zucchini after you shred it. That's how the bread gets all its moisture. And grease and flour your pans really well! I baked mine in disposable tin foil pans. In case you can't free the bread from the pan after baking, it's not a crumbled loss since you can just take the whole pan with you, and not worry about scratching the pan when cutting.

So here it goes, two for one zucchini bread!

Hummingbird Cupcakes with Honey Cream Cheese Frosting

I made these for an end of summer family bbq! They are denser than most cupcakes (at least mine were anyway). More like a quick bread I think, but delicious none-the-less! As to why they're called hummingbird cupcakes, I really can't tell you! They're made with pineapple, banana, coconut and carrot. Plus I added honey cream cheese frosting. My thinking is the sweet scent plus the colors of the fruit are reminiscent of what attracts hummingbirds? Who knows! It worked for the guests at the party! ;o)



Hummingbird Cupcakes with Honey Creamcheese Frosting
Adapted from 500 Cupcakes and Sprinkle Bakes

Yield 12 cupcakes 

For the cupcakes
1 1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
3/4 cup superfine sugar
1/2 cup safflower oil
2 eggs
1/2 cup (2 medium) mashed bananas
1 1/2 tablespoon grated orange zest
1/2 cup shredded carrot
1/2 cup crushed, drained pineapple
1/2 cup flaked coconut

1. Preheat oven to 350 and place paper liners in cupcake pan
2. In a medium bowl, sift together the flour, baking powder and cinnamon and set aside
3. In a large bowl with electric mixer or stand mixer, cream the sugar and oil together until light and fluffy
4. Beat in the eggs slowly
5. Slowly add the dry ingredients and mix until combined
6. Add the remaining ingredients and mix until combined
7. Spoon the batter into the prepared baking pan and bake about 25 minutes
8. Allow to cool in pan on wire rack for 5 minutes before removing cupcakes to wire rack to cool

For the frosting

8 oz. package cream cheese, room temperature

1 stick of butter, softened

1/4 cup clover honey

3-4 cups confectioners' sugar

1. Place cream cheese, butter and honey in the bowl of a stand mixer and beat until combined
2. Gradually add in confectioners' sugar, mixing until it is spreading consistency.  
3. If frosting is too thin, place in refrigerator until firm enough to spread

Espresso Cheesecake Brownies

I'm a fan of coffee and chocolate. I usually steer clear of coffee flavored desserts because there will always be people who just don't drink coffee so they refuse to even taste the dessert I worked so hard on. And that makes me sad. It's good, dammit! But on this occasion I knew I was heading to a party of coffee lovers!



I find if I make the brownie portion first, it just gets thicker as it cools and then it's impossible to swirl with the cheesecake portion! So I recommend making the cheesecake portion first and popping it in the fridge while you make the brownies. :oD I made these in an 8 inch round cake pan. The recipe is originally made for a 9 inch square pan but I used most of the batter. And I think the round pan makes a really impressive presentation.

Also, Ghirardelli makes a dark chocolate espresso bar that they sell in supermarkets! If you can find it I highly recommend you use it, but you can use any dark chocolate really.

Espresso Cheesecake Brownies
Adapted from Life in a Peanut Shell

For the cheesecake

1 1/2 teaspoons instant espresso powder dissolved in 1 tablespoon boiling water (I use Starbucks VIA, awesome stuff, and handy when the power was out)
8 ounces cream cheese, at room temperature
2/3 cup sugar
1/2 teaspoon vanilla extract
2 large eggs
1/4 cup sour cream
1 tablespoon all-purpose flour

For the brownies

1/2 cup all purpose flour
1/4 teaspoon baking powder
pinch of salt
5 tablespoons unsalted butter, cut into cubes
4 ounces dark chocolate (around 60% cocoa0) (Note: The Ghirardelli bars I mentioned are 3.5 oz. I bought 2 and broke a little bit off the second bar for the brownies, then saved the rest for garnish...and to eat!)
1/3 cup sugar
2 large eggs
1/2 teaspoon vanilla extract

For the topping

1 1/4 cups sour cream
1/2 cups confectioners' sugar

1. Preheat the oven to 350 and coat your pan with cooking spay.

Make the cheesecake

1. Allow the espresso to cool to tepid.
2. With a stand mixer fitted with the paddle, beat the cream cheese on medium until it's completely smooth.
3. Add the sugar and continue to beat for 3 minutes more.
4. Beat in the vanilla and espresso
5. Add the eggs one at a time
6. Reduce the speed to low and add the sour cream
7. Slowly add the flour. Mixture should be very smooth.
8. cffffffffffffffffffffffffffffffffffffffffffffffff (My rabbit Lillie added step 8 here by stomping on my lap top... I don't know what she's trying to say)
9. Anyway, place the cheesecake batter in the fridge while you make the brownies

Make the brownies

1. Whisk together the flour, baking powder and salt.
2. Melt the butter and chocolate together over a double boiler with water simmering.
3. Transfer to a stand mixer and add the eggs one at a time, beating after each addition.
4. Beat in the vanilla.
5. Gently stir in the dry ingredients just until they are combined, be careful not to over-mix.

Assemble!

1. Pour about 3/4 of the brownie mixture into the prepared pan.
2. Smooth it out, then pour the cheesecake layer over the top, taking care to make it even.
3. Place spoonfuls of the rest of the brownie batter on top, and use a knife to swirl the dark and light batters together.
4. Bake for around 30 minutes. The brownies should come away from the sides of the pan. The cheesecake will puff and turn lightly browned around the edges.
5. Transfer the pan to a wire rack to cool.
6. Once it reaches room temperature, refrigerate for at least 2 hours, until well chilled.

Make the topping

1 1/4 cups sour cream
1/2 cups confectioners' sugar

1. Warm the sour cream and sugar in a small saucepan over very low heat.
2. Stir constantly until the sugar is dissolved.
3. Pour over the chilled brownies, then return them to the refrigerator and chill for at least another hour.
4. To garnish with chocolate curls, let the chocolate set at room temperature (or under a light to warm up if it's very cold) and use a vegetable peeler to shave the edges off the chocolate

Eggless Lemon Ice Cream

Whatever September, tell me when fall really gets here, I'm still making ice cream.



This is eggless lemon ice cream and it's ridiculous easy and quick because you don't have to heat the cream. I found it odd the recipe I followed instructs you to place it in the fridge after the sugar dissolves to let it cool down... My heavy cream just came out of the fridge...in fact that's the only way to keep heavy cream I understand... So maybe I missed something, but even if I did this came out great!

(Eggless) Lemon Ice Cream
Adapted from C&C Cakery

2 cups of whipping/heavy cream
1 cup of sugar
2 lemons worth of zest (about 1/4 cup)
4 lemons worth of juice (about 1/2 cup)

1. In a metal bowl, combine the cream and sugar.
2. Using a hand mixer on low, slowly dissolve the sugar (don't actually whip the cream, use a wire whisk if you have to instead)
   
3. Add zest and lemon juice while whisking slowly.
4. Process in an ice cream maker according to manufacturers instructions OR use this method if you don't have an ice cream maker!

Salted Caramel Brownies (of Doom!)

Hello friends! I feel like I haven't blogged in awhile but I have an excuse! We lost our power due to hurricane Irene last Sunday, and it didn't come back until this past Friday night! But the good news is it's back. Losing power was the worst we had though, others were not so lucky and hopefully will continue to dry out and bounce back slowly but surely!

So now that power and internet are back, I can share my lovely salted caramel brownies with you! I seem to have a lot of advice to dispense for these. I also added my own notes in italics to the recipe instructions where I deviated from the original.



First, they're made with fancy schmancy fleur de sel. Which I purchased from (one of) my favorite store ever, Savory Spice Shop! But really...you can use any sea salt...it is mixed into the caramel, but it's also used as an edible garnish on top which is nice because it won't dissolve into the brownie. So don't go crazy looking for it, my advice is that it's not critical!

Also, if you have never made caramel before, READ THIS!!!! This was my first time making caramel from heating sugar and I totally smoked out my kitchen and burned the first batch to hell. That's why I refer to them as brownies of doom, because it was horrific! Unlike the fler de sel, this advice is critical!

The recipe I followed and others I've looked at advise to heat the sugar to a certain temperature using a candy thermometer. Ignore that! Use your eye to watch the color carefully! When sugar is light khaki TAKE IT OFF THE HEAT! It will continue to cook and darken QUICKLY. Let "settle" before pouring cream in it, because it will bubble up like crazy at that point! Also when pouring the cream, whisk like you've never whisked before. Make sure you set the pot somewhere stable and be EXTREMELY, SUPER careful of drips because you will get scalded badly. If it drips on your counter or stove, let it cool and harden, this dissolve it off. Please follow this advice and stay safe out there!

Salted Caramel Brownies
From Divine Baking

For the filling
1 cup sugar
2 tablespoons light corn syrup
1/4 cup water
1/2 cup heavy cream
1 teaspoon Fleur de Sel (or any coarse sea salt)
1/4 cup sour cream

For the brownies
1 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces quality dark chocolate (60 to 72%), coarsely chopped
1 cup unsalted butter, cut into 1-inch cubes
1 1/2 cups sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/2 teaspoons Fluer de Sel
1 teaspoon coarse sanding sugar (optional, for garnish)

Make the caramel of doom

1. Combine the sugar and corn syrup with 1/4 cup of water in a medium saucepan, stirring carefully so as not to splash the sides of the pan.
   
2. Cook over high heat until the mixture is the color of khaki or light amber.
   Lighter than this, but close:
   
   
3. Remove from the heat instantly and let the bubbling settle.
4. Slowly add the cream while whisking
5. Add the fleur de Sel.
   
6. Whisk in the sour cream and set aside to cool.

Make the brownies

1. Preheat oven to 350
   
2. Butter or use cooking spray to coat the sides and bottom of a glass or light colored metal 9 x 13 inch pan.
   
3. Line the bottom with a sheet of parchment paper, and butter or use cooking spray to coast the parchment.
4. In a medium bowl, whisk together the flour, salt and cocoa powder and set aside
   
5. Place the chocolate and butter in the bowl of the double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined.
   (Note: I do own a double boiler, but after melting the butter and chocolate, you will be adding the sugars, eggs, etc. So I set the bowl of my stand mixer over a bowl of water and melt the butter and chocolate directly in there. Set up looks like this. Then transfer the bowl to the mixer, instead of melting them in a separate pot and scraping into another bowl. I feel it saves me time and a dish to clean.) :oD
   
6. Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars. Note: Whatever...at this point I put it on my mixer. Whisk until completely combined and remove the bowl from the pan. The mixture should be at room temperature at this point.
7. Add three eggs to the chocolate mixture and whisk until just combined.
   
8. Add the remaining two eggs and whisk until just combined.
   
9. Add the vanilla and stir until just combined, be careful not to over-beat.
10. Add the flour mixture to the chocolate mixture. And beat until there is a just a trace amount of the flour mixture visible.
11. To assemble the brownie, pour half of the brownie mixture into the pan and smooth the top with a spatula.
    
12. Drizzle about 3/4 cup of the caramel sauce over the brownie layer in a zigzag pattern, taking care to make sure the caramel does not come in contact with the edges of the pan or it will burn. Note: I found it impossible to keep the caramel from touching the edges, I used a glass pan, it didn't burn, it was fine, I don't know if this hold true for a metal pan though.
    
13. Spread the caramel evenly across the brownie layer.
    
14. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the caramel layer as best you can.
    
15. Bake the brownies for 30 minutes, rotating the pan halfway through the baking time. Brownies are done when a toothpick inserted into the center comes out almost clean.
16. Remove the brownies from the oven and sprinkle with an extra 1 1/2 teaspoons Fleur de Sel and 1 teaspoon coarse sugar.

White Chocolate Chip Hazelnut Cookies: Made With Nutella!

I felt like making something tried and true recently. But wanted to add a twist to it. Sort of the same way I felt when I made my brown sugar snickerdoodles! I thought a good chocolate chip cookie recipe would be just what I was looking for, since I usually have most of the ingredients on hand and it would be easy to experiment with.

What I dreamed up were white chocolate chip hazelnut cookies with Nutella!



Well, they came out a little flat for my liking. Although they stayed chewy, as I like them. So if you make them, just make sure to leave plenty of space between each cookie when dropped on your cookie sheet!

White Chocolate Chip Hazelnut Cookies
Adapted from Nestle

1 cup plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick butter
6 tablespoons sugar
6 tablespoons brown sugar
1/2 teaspoon vanilla extract
1 egg
1 cup white chocolate chips
1 cup chopped hazelnuts
1/3 cup Nutella

1. Preheat oven to 375 and line cookie sheets with parchment paper
2. Combine flour, baking soda, and salt in a small bowl and set aside
3. Beat butter, granulated sugar, brown sugar, Nutella, and vanilla extract until creamy.
4. Add egg and beat well.
5. Gradually beat in flour mixture
6. Reserve a few chips and hazelnuts to place on top of cookies, then stir in remaining chocolate chips and hazelnuts
7. Drop by rounded tablespoons onto prepared cookie sheets
8. Place a few chocolate chips and hazelnuts on top of each cookie
9. Bake 9 - 11 minutes or until lightly browned
10. Cool on baking sheets for about 2 minutes before removing to wire racks to cool completely