tag:blogger.com,1999:blog-87520872792465635822024-02-02T07:37:41.849-05:00The Haphazard BakerChelseahttp://www.blogger.com/profile/11125930455629664568noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-8752087279246563582.post-14092529051397541702013-02-19T11:40:00.000-05:002013-02-19T11:43:18.167-05:00Nutella Cheesecake<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>
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I feel like I don't need to write anything about this recipe, because I doubt anyone will read it. There's a giant piece of nutella cheesecake just taunting you, begging to be eaten! Not to worry, if you can mix cream cheese and nutella together, you can make this recipe. Quick, easy, and oh-so satisfying. </div>
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Also, toasted hazelnuts? Heaven. </div>
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<i>Modified rom <a href="http://www.npr.org/2013/02/12/171500676/an-italian-inspired-valentines-feast-from-nigellissima">this </a>NPR article</i></div>
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<b>Ingredients</b></div>
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13oz Nutella (1 Jar)</div>
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2pkgs Cream Cheese (softened)</div>
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1/2c Powdered Sugar</div>
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1c Hazelnuts (toasted)</div>
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1 Sleeve Chocolate Graham Crackers (8)</div>
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5tbsp Butter (melted)<br />
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1. Toast your hazelnuts on a cookie sheet lined with parchment paper. Spread them out evenly and put in an oven (350F) for 9-12 minutes, watch them carefully so they don't burn. They'll turn a nice golden brown color. Set aside to cool. </div>
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2. In a small food processor, crush the graham crackers and pour into a medium bowl.</div>
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3. Grind up about a third of the hazelnuts and pour into the same bowl.<br />
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4. Melt your butter and then pour into the graham cracker-hazelnut mixture, mix until well combined. This will be crumbly, but it should stick together if you squeeze it. In a pie dish (or springform pan) press the mixture into the bottom (no non-stick spray is needed) and put in the fridge to cool. </div>
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5. In a standing mixer, combine the cream cheese and powdered sugar on medium speed for about two minutes.<br />
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6. Mix in the entire jar of Nutella. You'll need to scrape down the sides of the bowl at least once to make sure the cream cheese gets fully incorporated.</div>
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7. Pour the cheesecake mixture into the pie dish/pan. Top with remaining hazelnuts.</div>
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8. Cover with plastic wrap and cool over night in the fridge.<br />
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<a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhaphazardbaker.blogspot.com%2F2013%2F02%2Fnutella-cheesecake.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-MWtOca6SeDU%2FUSOSbzXN7TI%2FAAAAAAAAB6M%2FVvPKzFyKjRY%2Fs400%2Fedit8.jpg&description=Nutella%20Cheesecake%20%7C%20The%20Haphazard%20Baker"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a>Chelseahttp://www.blogger.com/profile/11125930455629664568noreply@blogger.com0tag:blogger.com,1999:blog-8752087279246563582.post-72840277267143432302013-02-17T14:40:00.000-05:002013-02-17T14:53:20.998-05:00Mini Chocolate Chip Double Doozies<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>
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So, I have a confession to make--I am absolutely <i>obsessed</i> with sandwich cookie recipes! These cute little cookies are sandwiched with homemade buttercream icing (leftover from my valentine's <a href="http://haphazardbaker.blogspot.com/2013/02/valentines-day-cupcakes.html">cupcakes</a>) and they are easily in the top five list of recipes I've made thus far! </div>
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Sandwich cookies are, by nature, a little labor intensive. These can be made easier by using store-bought icing, but they're sooo good like this! The key is to make these a day before hand and let the cookies sit for a day in a tupperware container, then they absorb the moisture from the icing and get irresistibly soft!</div>
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<b>Ingredients</b></div>
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2c Flour</div>
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1/2c Butter (softened)</div>
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3/4c Brown Sugar</div>
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1/3c Dark Brown Sugar</div>
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2 Eggs</div>
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1/2tsp Baking Soda</div>
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1/4tsp Salt</div>
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1c Mini Chocolate Chips</div>
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<a href="http://haphazardbaker.blogspot.com/2013/02/valentines-day-cupcakes.html">Buttercream icing recipe </a></div>
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(I used the leftover amount from my cupcakes, </div>
you probably only need about a quarter of this)<br />
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<b>OVEN</b>: 350F</div>
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<b>BAKE</b>: 8-10min</div>
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<b>YIELD</b>: ~3 dozen cookies/18 sandwich cookies</div>
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1. Cream together butter and sugars. </div>
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2. Mix in eggs, baking soda, and salt. </div>
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3. Add flour slowly until incorporated. </div>
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4. Stir in the mini chocolate chips. </div>
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5. Chill for at least half an hour. </div>
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6. To make these evenly-sized and tiny, I used my cookie scoop and was diligent about partitioning out <i>exactly</i> the same amount of dough for each cookie. </div>
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7. Bake the cookies, these baked up pretty puffy, so I smooshed them down with a ramekin so they were nice and flat. Let them cool completely and then fill with your icing. </div>
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<a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhaphazardbaker.blogspot.com%2F2013%2F02%2Fmini-chocolate-chip-double-doozies.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-6Ch5gvAmk3A%2FUR7F_e6U2iI%2FAAAAAAAAB3A%2Fnv-tCoDmblM%2Fs400%2Fedit5.jpg&description=Mini%20Chocolate%20Chip%20Double%20Doozies%20%7C%20The%20Haphazard%20Baker"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a>Chelseahttp://www.blogger.com/profile/11125930455629664568noreply@blogger.com1tag:blogger.com,1999:blog-8752087279246563582.post-34582319173065160912013-02-15T16:47:00.001-05:002013-02-15T17:07:32.484-05:00Valentine's Day Cupcakes<div class="separator" style="clear: both; text-align: justify;">
I'll be the first to admit that cupcakes aren't my favorite baked good. I love the idea of them--it's a bite-sized cake, it's perfect for easy transportation, distribution, and consumption. I just haven't masted these little guys like I have the cookie. But I continue to try. </div>
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These are made with pudding mix, which makes the cupcakes themselves a little bit moister than regular cupcakes. I've included a recipe for a delicious homemade buttercream frosting. I know frosting often seems rather intimidating to make at home, but this recipe (like most) is really simple! You just have to be patient.</div>
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And as I side note, can I say I love this first picture, because it looks like a whole bunch of cupcakes from another gang has come to beat up this little guy..</div>
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<b>Ingredients</b></div>
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1box Chocolate Cake Mix</div>
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1pkg (3.9oz) Instant Chocolate Pudding </div>
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4 Eggs</div>
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1.25c Water</div>
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1/2c Oil</div>
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<i>For the frosting, borrow from <a href="http://www.thekitchenmagpie.com/buttercream-icing">this site</a></i></div>
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1c Salted Butter (room temperature)</div>
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3tsp Vanilla</div>
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4c Powdered Sugar</div>
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4tbsp Heavy Cream</div>
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Sprinkles (Optional)</div>
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<b>OVEN</b>: 350F</div>
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<b>BAKE</b>: 18-20min</div>
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<b>YIELD</b>: 22-24</div>
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1. In a standing mixer, combine cake mix, pudding mix, eggs, water, and oil. </div>
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2. Pour into a cupcake tin lined with cupcake liners. Fill approximately 2/3 full.</div>
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3. Cool on a cooling rack while you make the icing.</div>
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4. With the paddle attachment on your standing mixer, mix the butter on medium-high speed for about three minutes, until smooth and slightly fluffy. (I don't have pictures for this, I apologize, my camera battery was dead and I couldn't find the charger!)</div>
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5. Mix in powdered sugar, one cup at a time, until well incorporated and fluffy. I turned my mixer down to low to add each cup, and then pulled it up to high to incorporate. </div>
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6. Mix in heavy cream one tablespoon at a time and then add the vanilla. The icing is not going to be super airy, but it will have gained some significant volume and it will be kind of stiff. </div>
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7. Ice your cupcakes with a piping bag or with a knife. Decorate as desired. </div>
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<a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhaphazardbaker.blogspot.com%2F2013%2F02%2Fvalentines-day-cupcakes.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-3ZhVKoolEmw%2FUR6tu27Y8cI%2FAAAAAAAAB0o%2Fb_3L1n2snT8%2Fs400%2Fedit8.jpg&description=Valentine's%20Day%20Cupcakes%20%7C%20The%20Haphazard%20Baker"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a>Chelseahttp://www.blogger.com/profile/11125930455629664568noreply@blogger.com0tag:blogger.com,1999:blog-8752087279246563582.post-75196315352523730902013-02-12T09:08:00.000-05:002013-02-12T12:54:06.426-05:00Nutella Chocolate Chip Cookies<div style="text-align: center;">
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These Nutella chocolate chip cookies are some of my favorite I've ever made! They've got a nice crunchy first bite, but they practically melt in your mouth--I'd consider them a cross between a shortbread and a regular brown-sugar based chocolate chip cookie. What's better is that they are <i>super</i> easy to make! I think these would go nicely with hot chocolate, too.. or coffee!</div>
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<b>Ingredients</b></div>
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1c Butter (softened)</div>
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1/3c Powdered Sugar (plus more for dipping)</div>
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1tsp Vanilla</div>
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1c Nutella</div>
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2c Flour</div>
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1/2c Mini Chocolate Chips</div>
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1/2c Semi-Sweet Chocolate Chips</div>
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<b>OVEN</b>: 350F</div>
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<b>BAKE</b>: 13-15min</div>
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<b>YIELD</b>: 2.5 Dozen<br />
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1. In a standing mixer, cream together the butter, nutella, powdered sugar, and vanilla.</div>
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2. Slowly mix in the flour. The dough is going to be a little tacky.</div>
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3. Stir in the chocolate chips and cool the dough for about an hour. </div>
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4. Roll into about 1-inch balls on a cookie sheet lined with parchment paper. Pour about a half cup of powdered sugar in a small bowl. </div>
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5. Roll the balls in powdered sugar and replace. Bake up and let cool. </div>
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I apologize for the lack of pictures! These were baked quickly and we lack some serious sunlight in Binghamton!</div>
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<a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhaphazardbaker.blogspot.com%2F2013%2F02%2Fnutella-chocolate-chip-cookies.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-DRpRDjDPxCk%2FURbLwIYdHlI%2FAAAAAAAABx4%2FroBrNxM7aLM%2Fs400%2Fedit6.jpg&description=Nutella%20Chocolate%20Chip%20Cookies%20%7C%20The%20Haphazard%20Baker"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a>Chelseahttp://www.blogger.com/profile/11125930455629664568noreply@blogger.com0tag:blogger.com,1999:blog-8752087279246563582.post-79326570601378545142013-02-09T17:13:00.002-05:002013-02-09T17:15:34.308-05:00Valentine's Chocolate M&M Cookies<div class="separator" style="clear: both; text-align: justify;">
Full disclosure: these were supposed to be red velvet cookies in honor of Valentine's day. But, I'm adaptable. I didn't put enough red food dye in these, so they turned into simple chocolate cookies. I think they're still plenty festive and they still tasted good! So here you have it: Valentine's M&M chocolate cookies!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib_9fqoQqVMvSWYxOKGK2vYdrvRt_YjNiprTaCIfaDsm8LVpNZyshbqVPRHeJfirZ5olOq_Oe9_RB50SXdNo_D-78A6UQP5D7-udITTMJVrIDX7kMgCUXaUhakEiw6zmPmIDmQ3pdaDfgS/s1600/edit7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib_9fqoQqVMvSWYxOKGK2vYdrvRt_YjNiprTaCIfaDsm8LVpNZyshbqVPRHeJfirZ5olOq_Oe9_RB50SXdNo_D-78A6UQP5D7-udITTMJVrIDX7kMgCUXaUhakEiw6zmPmIDmQ3pdaDfgS/s400/edit7.jpg" width="300" /></a></div>
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<i>Adapted from <a href="http://www.howsweeteats.com/2010/10/red-velvet-chocolate-chip-cookies-from-scratch/">this</a> recipe</i></div>
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<b>Ingredients</b></div>
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1c Butter (softened)</div>
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1c Brown Sugar</div>
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3/4c Sugar</div>
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3c Flour</div>
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1tsp Baking Soda</div>
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2 Eggs</div>
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1tsp Vanilla</div>
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1/2tsp Salt</div>
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2/3c Cocoa Powder</div>
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2c Valentine's M&Ms</div>
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<b>OVEN</b>: 375F</div>
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<b>BAKE</b>: 10-12min</div>
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<b>YIELD</b>: 3.5 Dozen<br />
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1. Cream together butter and sugars until fluffy.</div>
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2. Mix in baking soda, eggs, vanilla, cocoa powder, and salt.</div>
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3. Slowly mix in the flour until incorporated. </div>
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4. Fold in the M&Ms and cool for twenty to thirty minutes. </div>
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5. Scoop (or drop by rounded tablespoons if you don't have a cookie scoop) onto a cookie sheet lined with parchment paper. Optional: put two or three M&Ms on top of each cookie to make it look fancier.</div>
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<span style="text-align: justify;">6. Bake up and cool on a cooling rack. </span></div>
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<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhaphazardbaker.blogspot.com%2F2013%2F02%2Fvalentines-chocolate-m-cookies.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-AcJ4QZiJyRA%2FURbHkbTuN6I%2FAAAAAAAABw4%2FftwPs5vvfYg%2Fs400%2Fedit7.jpg&description=Valentine's%20Chocolate%20M%26M%20Cookies%20%7C%20The%20Haphazard%20Baker"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Chelseahttp://www.blogger.com/profile/11125930455629664568noreply@blogger.com0tag:blogger.com,1999:blog-8752087279246563582.post-5415770890977441602013-01-30T21:49:00.003-05:002013-01-30T21:52:02.651-05:00Banana Chocolate Chip Bread<div class="separator" style="clear: both; text-align: justify;">
I used to love making banana bread when I was back in high school. My dad has the old 1950s Betty Crocker cookbook sitting in our kitchen, and I'd always whip it out gleefully whenever we'd have super-ripe bananas. As I've grown up, however, I've constantly tried to pretend that I could make healthy banana bread (my earlier <b><a href="http://haphazardbaker.blogspot.com/2012/10/banana-nut-bread.html">Banana Nut Bread</a></b>, for instance), and it turns out good, but not Betty Crocker good. </div>
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So, what I'm trying to say is, when I found this recipe--made with greek yogurt, that's the important part--and I saw that it had a whole cup of sugar in it, my first inclination was to try something else. But I didn't. It's the first week of classes so I figured a moist, sweet, delicious banana bread was what we all needed. And then I decided, what the hell, let's throw in some chocolate while we're at it! The result was the best banana bread I've <b>ever</b> made. So I learned a valuable lesson this week--some sugar splurging is good for you. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQm18H9KxEXloV1X5XCPhzzZpRNQ-x9H76cORuwuaxIAapm75T0ifh2bcKmha3wmCIlEsCcjmGXZCoe40o9L47nHOhwjlBQl_v-xtmrqasVXjvAByT8Tss_EM1EmWtM1KaI_LwVIA1joCl/s1600/edit5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQm18H9KxEXloV1X5XCPhzzZpRNQ-x9H76cORuwuaxIAapm75T0ifh2bcKmha3wmCIlEsCcjmGXZCoe40o9L47nHOhwjlBQl_v-xtmrqasVXjvAByT8Tss_EM1EmWtM1KaI_LwVIA1joCl/s400/edit5.jpg" width="400" /></a></div>
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<i>Recipe adapted from <a href="http://www.ingredientsinc.net/2010/10/banana-bread-with-greek-yogurt/#.UQaQXW80WSo">here</a></i></div>
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<b>Ingredients</b></div>
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2c Flour</div>
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1c Sugar</div>
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3/4tsp Baking Soda</div>
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1/2tsp Salt</div>
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1/8c Butter (melted)</div>
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2 Large Eggs</div>
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1tsp Vanilla</div>
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2 Mashed Bananas</div>
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6oz Greek Yogurt (I used plain Chobani)</div>
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3/4c Chopped Walnuts</div>
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1/2c Semi Sweet Chocolate Chips</div>
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<b>OVEN</b>: 350F</div>
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<b>BAKE</b>: 55-60min</div>
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<b>YIELD</b>: 12-14 servings</div>
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1. Smash the bananas with the back of a heavy spoon in a medium-sized mixing bowl.</div>
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2. Add the eggs, vanilla, butter, and yogurt and then mix until combined.</div>
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3. Mix in the flour, sugar, baking soda, and salt. </div>
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4. Fold in the chopped walnuts and chocolate chips.</div>
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5. Pour into a greased bread pan and bake. Cool on a cooling rack before slicing.</div>
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This is obviously pretty tasty when it comes out of the oven, but it also stores very well and gets more moist as the days go on!</div>
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<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhaphazardbaker.blogspot.com%2F2013%2F01%2Fbanana-chocolate-chip-bread.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-TdIW73c25LU%2FUQnZpOdzVbI%2FAAAAAAAABuM%2Fl5D6HkS4ib4%2Fs400%2Fedit3.jpg&description=Banana%20Chocolate%20Chip%20Bread%20made%20with%20Greek%20Yogurt%20%7C%20The%20Haphazard%20Baker"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Chelseahttp://www.blogger.com/profile/11125930455629664568noreply@blogger.com0tag:blogger.com,1999:blog-8752087279246563582.post-63303707322854959522013-01-27T12:27:00.002-05:002013-01-27T12:29:08.058-05:00Cookies 'n' Cream Brownie Cookies<div style="text-align: justify;">
So once more I find myself almost a month between posts! I'm not going to lie, the end of the semester takes a lot out of you. I'm in an odd place where I've been craving less super-sweet baked goods and more savory, oatmeal, honey, nut, etc. based goods. That being said, these cookies are not like that at all. Which is wonderful. I brought these into work and they disappeared in about two hours, all two dozen of them! You really cannot go wrong with a brownie cookie, it's the perfect mix of textures!</div>
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<b>Ingredients</b></div>
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1pkg Brownie Mix</div>
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2 Eggs</div>
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1/3c Canola Oil</div>
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1/2c Flour</div>
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White Chocolate for Melting</div>
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3 Hershey's Cookies 'n' Cream Bars</div>
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<b>OVEN: </b>375F</div>
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<b>BAKE: </b>9-11min</div>
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<b>YIELD: </b>2 Dozen</div>
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1. In a bowl or standing mixer, combine brownie mix, eggs, canola oil, and flour. The dough will be quite thick, just keep stirring until everything is incorporated. </div>
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2. Roll the dough in 1in balls and place on a cookie sheet lined with parchment paper and bake up. </div>
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3. Completely cool the cookies. </div>
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4. Chop up the Hershey's bars into very small pieces and set aside.</div>
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5. In a small bowl, melt the white chocolate. </div>
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6. Dip each cookie in the white chocolate and then firmly press into the chopped cookies 'n' cream pieces and then let dry. Store in an airtight container. </div>
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<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhaphazardbaker.blogspot.com%2F2013%2F01%2Fcookies-n-cream-brownie-cookies.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-PgSAM4QdxZ0%2FUQVhJt4bksI%2FAAAAAAAABsQ%2FkDvsUzFmOHw%2Fs400%2Fedit6.jpg&description=Cookies%20'n'%20Cream%20Brownie%20Cookies%20%7C%20The%20Haphazard%20Baker" class="pin-it-button" count-layout="horizontal"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Chelseahttp://www.blogger.com/profile/11125930455629664568noreply@blogger.com0tag:blogger.com,1999:blog-8752087279246563582.post-6399423517489029142012-12-30T16:55:00.001-05:002012-12-30T16:56:16.990-05:00S'mores Truffles <div style="text-align: justify;">
Here is another incredibly easy, but oh-so-delicious baked good! I don't know if you can technically call it "baked", however, because no oven is required! These store and ship quite well, and they get better the longer they sit! </div>
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<b>Ingredients</b></div>
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1box Cinnamon Graham Crackers (or of your choice)</div>
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13oz Marshmallow Fluff</div>
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Melting Chocolate</div>
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White Chocolate (optional, to drizzle)</div>
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<b>YIELD</b>: ~3 Dozen </div>
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1. With a food processor, grind up the entire box of graham crackers. I only own a small one, and it takes about four crackers at a time. </div>
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2. Place the Marshmallow Fluff in a microwaveable safe bowl and heat in the microwave, fifteen seconds at a time, until runny. PLEASE NOTE that marshmallows have a tendency to explode if left unattended in the microwave, so watch diligently for a large, expanding white mass of sugar. The fluff will also get quite hot, so do be careful not to burn yourself.</div>
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3. Pour in to the crumbs and mix with a spoon until incorporated.</div>
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4. Form with your hands into small one-inch balls. You need to first squeeze a handful together to get it to stick together, and then roll it. </div>
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5. Pop in the freezer for about ten minutes. </div>
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6. Melt your chocolate in a large bowl, and then dip the balls in and let dry on a cookie sheet lined with parchment paper.</div>
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7. Drizzle with white chocolate or other garnish, if you so desire. </div>
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<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhaphazardbaker.blogspot.com%2F2012%2F12%2Fsmores-truffles.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-Q4bMsAbx78s%2FUOC1j835pHI%2FAAAAAAAABoU%2FVuQLk5LFmUA%2Fs400%2Fedit8.jpg&description=S'mores%20Truffles%20%7C%20The%20Haphazard%20Baker"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Chelseahttp://www.blogger.com/profile/11125930455629664568noreply@blogger.com0tag:blogger.com,1999:blog-8752087279246563582.post-47511246223693030882012-12-29T10:05:00.001-05:002012-12-29T22:11:08.532-05:00Raspberry Almond Shortbread Cookies<div style="text-align: center;">
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My experience with this recipe covered the entire spectrum of my life as the haphazard baker. The first time I tried to make these, I added too much sugar because I was distracted and the jelly oozed out over the sides and it was a sad, sad, mess. However, my second attempt created one of the best looking (and best tasting) cookies I've ever made! These are shortbread cookies, so they practically melt in your mouth when you take a bite, and the almond-raspberry combination is divine. I know they look a little complicated, but really, they are quite simple to make!</div>
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<a name='more'></a><i><br /></i><i>Adapted from <a href="http://www.bhg.com/recipe/raspberry-almond-shortbread-cookies/">this </a>recipe</i></div>
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<b>Ingredients</b></div>
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2c Flour</div>
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1c Butter (softened)</div>
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2/3c Sugar</div>
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1/2tsp Almond Extract</div>
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Red Raspberry Preserves</div>
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<i>For the icing</i></div>
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1c Powdered Sugar</div>
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2 or 3tsp Water</div>
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1.5tsp Almond Extract</div>
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<b>OVEN</b>: 350F</div>
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<b>BAKE</b>: 13-15min</div>
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<b>YIELD</b>: 2.5 Dozen<br />
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1. Cream butter, sugar, and almond extract together in a standing mixer.</div>
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2. Add in flour until incorporated and refrigerate for about an hour. </div>
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3. I used my cookie scoop to make these cookies uniform, if you don't have one, just try and roll out evenly-sized 1inch balls. </div>
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4. To make the indentation, I used the back of my 1/2tsp scoop and pressed it lightly onto the top. </div>
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5. Fill with preserves of your choice. </div>
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6. While the cookies are baking, mix the powdered sugar, almond extract, and 2tsp of water. Stir until combined. If the mixture is still not runny, add another tsp of water. </div>
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7. Once cookies are out of the oven and cooled, drizzle them with the sugar mixture.</div>
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<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhaphazardbaker.blogspot.com%2F2012%2F12%2Fraspberry-almond-shortbread-cookies.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-A19Q4F-e2wk%2FUN2iPkAepQI%2FAAAAAAAABl8%2FUMrf61jaKfE%2Fs400%2Fedit8.jpg&description=Raspberry%20Almond%20Shortbread%20Cookies%20%7C%20The%20Haphazard%20Baker%20"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Chelseahttp://www.blogger.com/profile/11125930455629664568noreply@blogger.com0tag:blogger.com,1999:blog-8752087279246563582.post-30305012395393230782012-12-27T17:59:00.000-05:002012-12-27T18:01:15.128-05:00Red Velvet Cake Balls<div style="text-align: justify;">
So I'm back home for Christmas and my father is on a big cake ball kick. For good reason, mind you. They are quick and easy to make, they look adorable, and they taste wonderful. These are quite festive, I think, and perfect for Christmas.<br />
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Which, by the way, I should mention that my Christmas baking is going to stretch well into January. Making up for lost time!</div>
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<b>Ingredients</b></div>
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1box Red Velvet Cake Mix</div>
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18oz Cream Cheese Icing </div>
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Chocolate Dipping Chocolate</div>
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1. Bake the cake according to the instructions on the back of the box, then set aside until completely cooled.</div>
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2. Take the cooled cake and crumble it up into a large bowl.</div>
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3. Microwave the icing for about 45 seconds or until it is runny. </div>
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4. Pour the icing onto the cake and mix it all together until combined. </div>
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5. With a cookie scoop, scoop out the cake mixture onto a cookie sheet lined with parchment paper and place in the freezer for about fifteen minutes. </div>
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6. After the balls have hardened a little, reshape them with your hands so they're nice and round. Return to the freezer for five to ten minutes. </div>
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7. Melt your chocolate in a large glass bowl and then dip the cake balls in, allowing the excess to drip off. Replace the ball onto the parchment paper. Repeat. </div>
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8. Drizzle colored chocolate or top with sprinkles if desired. </div>
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9. Store in an air-tight container in the fridge or in a cool place. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFEVNyC964q6P6mcFQ15rYEPHEonLwLtNrujTCIaOlvzpZ23wPmfMmyJPz3vHT2oOeaP3aMxb9RwduofBK8_Yo2ke8IQSevYhyphenhyphenkpzIGsZmMMKPlI4-7YUtXQ-ECQsupBXFsvadM8-F0vG/s1600/edit9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFEVNyC964q6P6mcFQ15rYEPHEonLwLtNrujTCIaOlvzpZ23wPmfMmyJPz3vHT2oOeaP3aMxb9RwduofBK8_Yo2ke8IQSevYhyphenhyphenkpzIGsZmMMKPlI4-7YUtXQ-ECQsupBXFsvadM8-F0vG/s400/edit9.jpg" width="300" /></a></div>
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<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhaphazardbaker.blogspot.com%2F2012%2F12%2Fred-velvet-cake-balls.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-iRI-c47QDmc%2FUNzQD5DieCI%2FAAAAAAAABjU%2FNmb1wCxoGpI%2Fs400%2Fedit8.jpg&description=Red%20Velvet%20Cake%20Balls%20%7C%20The%20Haphazard%20Baker%20"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Chelseahttp://www.blogger.com/profile/11125930455629664568noreply@blogger.com0tag:blogger.com,1999:blog-8752087279246563582.post-61714803574539396952012-12-26T20:05:00.000-05:002012-12-30T08:18:55.163-05:00Toffee Logs<div style="text-align: justify;">
As you can probably tell if you follow this blog, I have a serious love of heath bar. I know, I know, what am I, 64? I fell in love with the candy back during my Dairy Queen days (have a heath bar sundae with hot fudge, seriously) and I just can't get enough. I found these special Hershey's Nuggets candy bars in Price Chopper one day and knew they needed to be stuffed into a nice, dark brown sugar-butter cookie. And so they were. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRwM6vLcnPXAjWfXk_glhEDXg9Vc8xOjwDSLdpJXZHU2f06STRqNopodlojs049eRkVazFIm-2CzFe0DwRRrk-G3TIfp2n8RuGExSfKAG5aFJWslune_5Rzi3lVJGhIH1fwanmi1_Rl9G/s1600/edit3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRwM6vLcnPXAjWfXk_glhEDXg9Vc8xOjwDSLdpJXZHU2f06STRqNopodlojs049eRkVazFIm-2CzFe0DwRRrk-G3TIfp2n8RuGExSfKAG5aFJWslune_5Rzi3lVJGhIH1fwanmi1_Rl9G/s400/edit3.jpg" width="400" /></a></div>
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<b>Ingredients</b></div>
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1.75c Flour</div>
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1/2c Dark Brown Sugar</div>
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1/2c Butter (softened)</div>
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1 Egg</div>
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1/2tsp Baking Powder</div>
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1/4tsp Salt</div>
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Hershey's Nuggets Milk Chocolate with Toffee and Almonds</div>
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Dark Melting Chocolate </div>
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Crushed Heath/Toffee Bits</div>
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<b>OVEN</b>: 350F</div>
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<b>BAKE</b>: 12-13min</div>
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<b>YIELD</b>: ~2 Dozen</div>
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1. Combine sugar and butter in a standing mixer until smooth and fluffy.</div>
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2. Mix in egg, baking powder, and salt.</div>
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3. Incorporate flour and then refrigerate for at least an hour. </div>
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4. While you're waiting, unwrap the chocolates and crush your heath bar (unless you have the "toffee pieces" bag like I did). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnw8ImcdorI9PiBv7mvISN9FUKxbCLTr4MMGCzb63tQ4AlU4S0-w2IRefmjEznxlwgcAVORk2ohPLSKBnuR1KPY2n-fG2SzbFh4gM_kSnyiy6Tjby_Jslu8BSYZLttIRXTQa-7UkhhWmYu/s1600/edit1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnw8ImcdorI9PiBv7mvISN9FUKxbCLTr4MMGCzb63tQ4AlU4S0-w2IRefmjEznxlwgcAVORk2ohPLSKBnuR1KPY2n-fG2SzbFh4gM_kSnyiy6Tjby_Jslu8BSYZLttIRXTQa-7UkhhWmYu/s400/edit1.jpg" width="400" /></a></div>
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5. To form the log, take enough dough to make a 1" ball and smoosh it in your hands. Place the chocolate piece on top, and then mold the dough around it. You should have enough dough to cover the chocolate completely (with no pieces showing) but not too much that it's super thick. You want to have <i>just</i> enough cookie because if the cookie is too thick you don't get a piece of chocolate in every bite, which is the goal. </div>
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It's really important the dough is nice and cool for this or it'll be really hard to mold the cookies. If you think the dough gets too warm while you're handling it, stick the cookies in the fridge for about 15 minutes. </div>
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6. Bake up and cool completely.</div>
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7. Melt your chocolate and then either spoon some chocolate on top or dip the top of the cookie into the bowl. </div>
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8. Dip the cookie into crushed toffee bits and let dry. </div>
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<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhaphazardbaker.blogspot.com%2F2012%2F12%2Ftoffee-logs.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-lnXcROj1bHk%2FUNcbynjzfuI%2FAAAAAAAABdo%2Frn6Tnd-nKf8%2Fs400%2Fedit6.jpg&description=Toffee%20Logs%20%7C%20The%20Haphazard%20Baker"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Chelseahttp://www.blogger.com/profile/11125930455629664568noreply@blogger.com0tag:blogger.com,1999:blog-8752087279246563582.post-1079490452227107462012-12-23T12:22:00.000-05:002012-12-23T12:22:20.120-05:00Peanut Butter Snowflake Blossoms<div style="text-align: center;">
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I made these cookies for my students the last week of classes and they disappeared pretty fast--but when are peanut butter blossoms <i>ever</i> neglected? </div>
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I'd like to drawn attention to the fact that I made these the <b>last</b> week of classes, which means they came from a mix, and I'm totally not ashamed. They're adorable. But this also means I took pictures on my kitchen counter as I was rushing out of the door, so my apologies. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0L6rSPkb2gAvobWtgJvrDVvca5Iu_dx2d7SoKP_qVqRn3hxIdFPABOAvvoMFO-KKiqft8XRS8e2sEoYDz5DMQPrfnPvjVRpG4aJ8kKnqh1XioJisd_oZhViiaHfZY3C2hDOP7247ZGCjT/s1600/edit1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0L6rSPkb2gAvobWtgJvrDVvca5Iu_dx2d7SoKP_qVqRn3hxIdFPABOAvvoMFO-KKiqft8XRS8e2sEoYDz5DMQPrfnPvjVRpG4aJ8kKnqh1XioJisd_oZhViiaHfZY3C2hDOP7247ZGCjT/s400/edit1.jpg" width="300" /></a></div>
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<b>Ingredients</b></div>
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1pkg Peanut Butter Cookie Mix</div>
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Dove Dark Chocolate Snowflake Pieces</div>
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<b>OVEN</b>: 375F</div>
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<b>BAKE</b>: 10-11min</div>
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<b>YIELD</b>: 2 Dozen<br />
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1. Mix cookies according to the directions and chill for about half an hour.</div>
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2. Roll cookies into 1" balls and then bake. </div>
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3. Unwrap the chocolates (there are 35 in a bag, so you can eat some..). These are so cute I kind of can't stand it.. </div>
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4. As soon as the cookies come out, lightly press the chocolate onto the top and let cool. Or, if you're pressed for time (like I was) throw them in the freezer for about ten minutes. </div>
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<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhaphazardbaker.blogspot.com%2F2012%2F12%2Fpeanut-butter-snowflake-blossoms.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-nHqtnCUPb1c%2FUNckQJ7J9_I%2FAAAAAAAABgU%2F2bTnA-JUd54%2Fs400%2Fedit1.jpg&description=Peanut%20Butter%20Snowflake%20Blossoms%20%7C%20The%20Haphazard%20Baker" class="pin-it-button" count-layout="horizontal"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Chelseahttp://www.blogger.com/profile/11125930455629664568noreply@blogger.com0tag:blogger.com,1999:blog-8752087279246563582.post-74727691653821842082012-12-22T18:49:00.005-05:002012-12-22T18:54:29.269-05:00Peppermint S'mores Cookies<div style="text-align: justify;">
It has officially been one month since my last post--this is what happens when you try to keep up a baking blog during the last four weeks of the semester. Good news, though, I'm one semester closer to getting my MA! I've spent the day finishing up some grading and now I finally have enough time to update the blog (and not feel exceedingly guilty about it). </div>
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However, you know that I was not ever too busy to <i>bake</i>. I made these delicious cookies a couple weeks back and I love how they turned out. You can't go wrong with a s'mores variant in my opinion. I adapted my graham cracker cookie recipe from my <a href="http://haphazardbaker.blogspot.com/2012/09/reeses-cheesecake-cookies.html">Reese's cheesecake cookies</a> (remember those?) and used my favorite Wilton candy melts to make these extra festive!</div>
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<b>Ingredients</b></div>
<div style="text-align: center;">
1.25c Flour</div>
<div style="text-align: center;">
1.25c Ground Chocolate Graham Crackers</div>
<div style="text-align: center;">
1/2tsp Salt</div>
<div style="text-align: center;">
1/2tsp Baking Soda</div>
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1c Brown Sugar</div>
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1/2c Butter (softened)</div>
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1 Egg</div>
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Large Marshmallows, halved</div>
<div style="text-align: center;">
Wilton<a href="http://www.wilton.com/store/site/product.cfm?id=D49E054F-1E0B-C910-EABE8BCE84433EBE"> Candy Cane Colorburst</a> Chocolate Melts</div>
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<b>OVEN</b>: 350F</div>
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<b>BAKE</b>: 10-12min</div>
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<b>YIELD</b>: ~2 Dozen</div>
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1. Cream butter and sugar together in standing mixer.</div>
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2. Mix in egg, salt, and baking soda.</div>
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3. Add in graham crackers.</div>
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4. Slowly incorporate flour until smooth. </div>
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5. Refrigerate for at least an hour and chop up your marshmallows. </div>
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6. Bake up your cookies, and as soon as the come out of the oven, place a halved marshmallow on top. Give it about three minutes to melt, and then smoosh it down a little bit more.</div>
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7. After your cookies are cooled, drizzle the melted wilton chocolate on top and let cool. </div>
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<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhaphazardbaker.blogspot.com%2F2012%2F12%2Fpeppermint-smores-cookies.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-hodzT0oqe3s%2FUNZFUs8xwmI%2FAAAAAAAABbA%2FylpNVvW_-bo%2Fs400%2Fedit3.jpg&description=Peppermint%20S'mores%20Cookies%20%7C%20The%20Haphazard%20Baker"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Chelseahttp://www.blogger.com/profile/11125930455629664568noreply@blogger.com0tag:blogger.com,1999:blog-8752087279246563582.post-64617618448629968602012-11-22T13:38:00.002-05:002012-11-22T13:41:24.694-05:00Turkey Blossoms<div style="text-align: justify;">
I love peanut butter blossom cookies (who doesn't) and I've always liked to experiment with the cookie-hershey's combination. In honor of Thanksgiving, these cinnamon cookies are rolled in pecans and topped with a festive turkey-feather-esque design. Aren't they adorable? :)</div>
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<b>Ingredients</b></div>
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1/2c Butter (softened)</div>
<div style="text-align: center;">
1/2c Brown Sugar</div>
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1/3c Sugar</div>
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1 Egg</div>
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1tsp Vanilla</div>
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1.5tsp Cinnamon</div>
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1/2tsp Baking Powder</div>
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1/4tsp Salt</div>
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1.5c Flour</div>
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Pecan Chips</div>
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Hershey's Milk Chocolate Kisses</div>
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Red and Yellow Wilton Candy Melts</div>
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<b>OVEN</b>: 350F</div>
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<b>BAKE</b>: 11-13min</div>
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<b>YIELD</b>: 2 Dozen </div>
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1. In a standing mixer, combine the butter and sugars until fluffy.</div>
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2. Add in egg, vanilla, cinnamon, baking powder, and salt.</div>
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3. Slowly mix in flour until incorporated. Place in the fridge for about an hour.</div>
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4. While the cookies are chilling, unwrap your hershey's kisses and set aside. I also ground my pecan chips up in a food processor for about a minute to make sure they were nice and small to better cover the cookies. </div>
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5. To make the turkey toppers: I free-handed the design on a piece of parchment paper using Wilton candy melts and a candy piping bottle. I did the red chocolate first and then the yellow, making sure that the chocolate over lapped so it would stick together. It is <b>very</b> important that you make the feathers kind of thick (so it won't break) and that you put a point at the bottom of the feathers which will help you firmly insert them into the cookie. Pop in the freezer until you're ready to use them.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mRrHClL2PHapKnLuHDE8YlpEXWieSt6ZluxhC22NbBi__nunZddmZCtlz14ize0zrqWq5WdJEvTsMXHo4K6jdvSQ6vYElpH3BO7JXG44tN9TqaXZ9T6gSkepAl9MQz6wRnXPVuA12Xwu/s1600/edit5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mRrHClL2PHapKnLuHDE8YlpEXWieSt6ZluxhC22NbBi__nunZddmZCtlz14ize0zrqWq5WdJEvTsMXHo4K6jdvSQ6vYElpH3BO7JXG44tN9TqaXZ9T6gSkepAl9MQz6wRnXPVuA12Xwu/s400/edit5.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't judge me, I know they're kind of crazy looking (haphazard even?)</td></tr>
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6. Once the cookies are cool, let them sit for about five minutes on the counter, and then roll them into small 1-inch balls with your hands, then roll the cookie in the pecan pieces and place on a cookie sheet lined with parchment paper. </div>
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7. Bake the cookies and then immediately press a hershey's kiss firmly into the center of the cookie.</div>
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It is very important that you let the cookies cool for at least <b>one hour</b>. If you try and put the feathers on beforehand the cookie is too hot and will melt the chocolate too much. </div>
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8. When the cookies are ready, gently press the feathers into the backside of the hershey's kiss. It should slide in pretty easily. Then pop them in the freezer for about twenty minutes and you're all set!</div>
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I know this seems kind of labor intensive, so forgo the feathers if you want, these cookies are pretty tasty all on their own!</div>
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<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhaphazardbaker.blogspot.com%2F2012%2F11%2Fturkey-blossoms.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-SMBqXtwAhs0%2FUK5sTLIAGYI%2FAAAAAAAABYU%2FP5kN82EBfXY%2Fs400%2Fedit16.jpg&description=Turkey%20Blossoms%20%7C%20The%20Haphazard%20Baker"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Chelseahttp://www.blogger.com/profile/11125930455629664568noreply@blogger.com0tag:blogger.com,1999:blog-8752087279246563582.post-52227699936425501632012-11-21T18:54:00.004-05:002012-11-21T19:00:34.179-05:00Pumpkin Spice Sandwich Cookies<div style="text-align: center;">
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So tomorrow is Thanksgiving which pretty much means that fall is over in two days.. and I'm trying to get as much fall baking as I can in before then! I bought these adorable fall leaf sprinkles two months ago at Michael's and I am so excited that I finally got to use them! These cookies look like regular sugar cookies, but I assure you they have a lovely spiced flavor. I can't get enough of sandwich cookies, there's something that makes a regular cookie so much better when you smother it with cream cheese icing. </div>
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<i>Adapted from <a href="http://www.glorioustreats.com/2012/10/pumpkin-spice-cutout-cookies.html">this </a>recipe</i></div>
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<b>Ingredients</b></div>
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1c Butter (softened)<br />
2/3c Sugar<br />
1/2c Brown Sugar<br />
1tsp Vanilla<br />
1 Egg<br />
1tsp Baking Powder<br />
1.5tsp Cinnamon<br />
1/4tsp Ginger<br />
1/8tsp Nutmeg<br />
1/4tsp Pumpkin Pie Spice<br />
3.3c Flour<br />
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1pkg Cream Cheese Icing<br />
Wilton Fall Leaf Sprinkles </div>
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<b>OVEN</b>: 350F</div>
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<b>BAKE</b>: 8-13min</div>
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<b>YIELD</b>: 2-3 Dozen<br />
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1. Cream together butter and sugars in a standing mixer until fluffy. Scrape the sides of the bowl down with a spatula. </div>
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2. Mix in vanilla, egg, baking powder, cinnamon, ginger, nutmeg, and pumpkin pie spice.</div>
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3. Slowly add in flour by quarter-cup-fulls until incorporated. </div>
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4. Turn the dough out onto a piece of plastic wrap and form into a disc. Refrigerate for at least half an hour. </div>
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5. Take half the dough and put it on a floured surface. I'm the last person who should be telling you how to roll out dough correctly because I'm wildly impatient, but, make sure both the dough and your rolling pin is floured. Star in the center and roll your way out until it's roughly even thickness. </div>
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6. Cut out the cookies and place them on a cookie sheet lined with parchment paper. Keep rolling the dough out until you can't cut out any more.</div>
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7. Bake these up, but watch them carefully. If you have a thicker cookie, it'll take longer to bake. My pumpkins took about three minutes longer than my leaves. Just be aware that it is incredibly easy to over bake cut-out cookies, and then they're all crunchy and hard and unpleasant, and no one wants that. </div>
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8. Cool on a cooling wrack.</div>
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9. To assemble the cookies, pipe a large amount of icing in the center of one cookie and then squish another cookie on top. Then pour the sprinkles along the sides of the cookie (do this over a plate or a spare cookie sheet so you can recover the sprinkles easily) </div>
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10. Store in an airtight container. These should last a couple of days (theoretically)</div>
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<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhaphazardbaker.blogspot.com%2F2012%2F11%2Fpumpkin-spice-sandwich-cookies.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-mAuu34Zr63g%2FUK1iP46dwWI%2FAAAAAAAABT8%2FikS3BXl2wzM%2Fs400%2Fedit11.jpg&description=Pumpkin%20Spice%20Sandwich%20Cookies%20%7C%20The%20Haphazard%20Baker"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Chelseahttp://www.blogger.com/profile/11125930455629664568noreply@blogger.com0tag:blogger.com,1999:blog-8752087279246563582.post-57540451290645332922012-11-20T15:59:00.003-05:002012-11-20T16:00:46.911-05:00Oatmeal Raisin Cookies<div style="text-align: justify;">
It's the week of Thanksgiving Break and I'm at the cusp of an intense baking binge. Grad school? All I see ahead of me are dozens and dozens of cookies piled up, waiting to be shipped to my lucky contacts all across the country! As you know, I'm a sucker for oatmeal cookies, and I made these a little bit snazzy by adding some dark brown sugar. </div>
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A point of caution: they'll bake up darker than a regular light brown sugar cookie so you might think that you burned them, but do no be alarmed. The trick is to squeeze the sides of the cookie, if it's really gooey, the cookie isn't quite done. If it's starting to firm up, it's time to come out of the oven!</div>
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<i>Modified from <a href="http://smittenkitchen.com/blog/2009/02/thick-chewy-oatmeal-raisin-cookies/">this </a>recipe at Smitten Kitchen</i></div>
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<b>Ingredients</b></div>
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1/2c Butter (softened)</div>
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2/3c Light Brown Sugar</div>
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1/3c Dark Brown Sugar</div>
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1 Egg</div>
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1tsp Vanilla</div>
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1/2tsp Baking Soda</div>
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2tsp Cinnamon</div>
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1/2tsp Salt</div>
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2/3c Flour</div>
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1.5c Oats</div>
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1.3c Raisins</div>
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<b>OVEN</b>: 350F</div>
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<b>BAKE</b>: 10-12min</div>
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<b>YIELD</b>: 2 Dozen</div>
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1. In a standing mixer, cream together butter and sugars until fluffy.</div>
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2. Mix in egg, vanilla, baking soda, cinnamon, and salt.</div>
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3. Add in flour until incorporated.</div>
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4. Mix in oats.</div>
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5. Stir in raisins, feel free to add more or less as per your tastes!</div>
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6. Chill in the fridge for at least two hours, but I'd recommend doing it over night. The special part of these cookies are the dark brown sugar. You want to let the batter chill for a long time to let the molasses flavor really develop. Also, a nice cold cookie makes a nice thick cookie!</div>
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7. Bake on a cookie sheet lined with parchment paper. </div>
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<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhaphazardbaker.blogspot.com%2F2012%2F11%2Foatmeal-raisin-cookies.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-wp0qjvjh2f8%2FUKvsoIjxd-I%2FAAAAAAAABRg%2Fk_210kzpKIE%2Fs400%2Fedit10.jpg&description=Oatmeal%20Raisin%20Cookies%20%7C%20The%20Haphazard%20Baker"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Chelseahttp://www.blogger.com/profile/11125930455629664568noreply@blogger.com1tag:blogger.com,1999:blog-8752087279246563582.post-77639497294311284622012-11-19T22:34:00.002-05:002012-11-19T22:35:39.770-05:00Hershey's Pretzel Bites<div class="separator" style="clear: both; text-align: justify;">
I'm going to warn you: if you have no self-control, you probably shouldn't make these. I am a big fan of the salty-sweet combination and these pretty much fit the bill. What's more, they're little and super easy! That means it takes a whopping ten minutes to make them and all that time you've got left can be for consuming them! </div>
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<b>Ingredients</b></div>
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Hershey's Kisses (of your choice)</div>
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M&Ms</div>
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Square Pretzels </div>
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<b>OVEN</b>: 275F</div>
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<b>BAKE</b>: 6-8min</div>
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<b>YIELD</b>: How many pretzels do you have? </div>
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1. Place pretzels out on a lined baking sheet.</div>
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2. Place unwrapped kisses on top,</div>
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3. Bake until chocolate is gooey but <i>not</i> completely melted.</div>
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4. Squish M&Ms in.</div>
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5. Wait and or devour immediately. </div>
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<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhaphazardbaker.blogspot.com%2F2012%2F11%2Fhersheys-pretzel-bites.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-9CXH-hXGiRw%2FUKr463SKBoI%2FAAAAAAAABQU%2F79Nb2v3aU2g%2Fs400%2Fedit6.jpg&description=Hershey's%20Pretzel%20Bites%20%7C%20The%20Haphazard%20Baker"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Chelseahttp://www.blogger.com/profile/11125930455629664568noreply@blogger.com0tag:blogger.com,1999:blog-8752087279246563582.post-65908345638123202092012-11-16T15:52:00.002-05:002012-11-19T22:36:05.088-05:00Heath Bar Cookies<div class="separator" style="clear: both; text-align: justify;">
I've been on a big cookie kick lately. Well, to clarify, I'm always on a cookie kick, but I've been in the mood for big, fat, flat cookies lately. I'd had a bag of Heath Bar pieces in my baking cabinet for a couple of months now, and I figured why not? Be careful not to over-bake these. They spread out pretty flat in the last three minutes and you want to take them out so they'll stay nice and gooey even after cooling!</div>
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And, I know... Heath Bar isn't that popular of a flavor for those of us born after 1950, but I'm going to just pretend that everyone loves the toffee-chocolate combo as much as I do. </div>
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P.S. These need milk, or ice cream, or both. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatWcEvxDJ9_bfoZE2gk7QOYk9MEN3eAOmGEaIoq118bdXZJy2jUnm8IYkt0FCegYlG5toHmhZ09cAyeyhiNGEzlb1hLX2uu2hGwm7hra164LoNi6gSPIhrtZv82wuO6HoLmYhUuZ-ZoL0/s1600/edit5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatWcEvxDJ9_bfoZE2gk7QOYk9MEN3eAOmGEaIoq118bdXZJy2jUnm8IYkt0FCegYlG5toHmhZ09cAyeyhiNGEzlb1hLX2uu2hGwm7hra164LoNi6gSPIhrtZv82wuO6HoLmYhUuZ-ZoL0/s400/edit5.jpg" width="300" /></a></div>
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<b>Ingredients</b></div>
<div style="text-align: center;">
1/2c Butter (softened)</div>
<div style="text-align: center;">
1c Brown Sugar</div>
<div style="text-align: center;">
1/3c Sugar</div>
<div style="text-align: center;">
1 Egg</div>
<div style="text-align: center;">
1/4tsp Baking Soda</div>
<div style="text-align: center;">
1/4tsp Salt</div>
<div style="text-align: center;">
1tsp Vanilla</div>
<div style="text-align: center;">
1.5c Flour</div>
<div style="text-align: center;">
1c Heath Bar Pieces</div>
<div style="text-align: center;">
1/2c Semi-Sweet Chocolate Chips</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>OVEN</b>: 350F</div>
<div style="text-align: center;">
<b>BAKE</b>: 10-12min</div>
<div style="text-align: center;">
<b>YIELD</b>: ~2 Dozen</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOA_v6ZLZOMk7SGGjn6CSW5v4i4IM21VN4Behyphenhyphenzhqv5yVtDm0Q8U4MRNwdK9-2_wgtY2q_5BoGC1UydEzicEnpvgPUUjlEACnbS2gf2aToE2N9f29QQKJS4gGt9cfqo_icXz32nefmjhAy/s1600/edit1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOA_v6ZLZOMk7SGGjn6CSW5v4i4IM21VN4Behyphenhyphenzhqv5yVtDm0Q8U4MRNwdK9-2_wgtY2q_5BoGC1UydEzicEnpvgPUUjlEACnbS2gf2aToE2N9f29QQKJS4gGt9cfqo_icXz32nefmjhAy/s400/edit1.jpg" width="400" /></a></div>
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1. Cream together butter and sugars in a standing mixer.</div>
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2. Add in egg, vanilla, baking soda, and salt. Mix until incorporated.</div>
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3. Slowly mix in the flour.</div>
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4. Stir in Heath Bar and Chocolate Chips.</div>
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5. Refrigerate for at least an hour before baking.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipIY2paj_-50sPmq6pwiMzMktq4Sn1wZxoG0I881B4vFv6eNKbCV9fYYsWvOxgukhrFa-BKJ2S54hvkxJfEDy2_dugxH4VO3tg72K6i8DfaSUNyP7TnDxcFJMEEmvnixMBZzgpGlT2iLzr/s1600/edit2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipIY2paj_-50sPmq6pwiMzMktq4Sn1wZxoG0I881B4vFv6eNKbCV9fYYsWvOxgukhrFa-BKJ2S54hvkxJfEDy2_dugxH4VO3tg72K6i8DfaSUNyP7TnDxcFJMEEmvnixMBZzgpGlT2iLzr/s400/edit2.jpg" width="300" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEN1D_p50YWXzKSoXzpfHwEd7CQ8Jo56HJXqthmk2qQ8WZvCWXCHbVqx1F-qGtS0CUdry4L2Gg-o6L7n9hkF60Kwg3AMHFNtkZo45lQe23oDYlht6zsZynSn86uTkdJPaCr7fswKP3V9y/s1600/edit6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEN1D_p50YWXzKSoXzpfHwEd7CQ8Jo56HJXqthmk2qQ8WZvCWXCHbVqx1F-qGtS0CUdry4L2Gg-o6L7n9hkF60Kwg3AMHFNtkZo45lQe23oDYlht6zsZynSn86uTkdJPaCr7fswKP3V9y/s400/edit6.jpg" width="300" /></a></div>
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<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhaphazardbaker.blogspot.com%2F2012%2F11%2Fheath-bar-cookies.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-wCtZSQk46ww%2FUKalkIDKYXI%2FAAAAAAAABOI%2FXa7tyKzt_x8%2Fs400%2Fedit4.jpg&description=Heath%20Bar%20Cookies%20%7C%20The%20Haphazard%20Baker"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Chelseahttp://www.blogger.com/profile/11125930455629664568noreply@blogger.com0tag:blogger.com,1999:blog-8752087279246563582.post-45592100344004630952012-11-11T13:06:00.001-05:002012-11-13T09:48:50.483-05:00Triple Mint Cookies<div class="separator" style="clear: both; text-align: justify;">
There are very few things that I find as refreshing as the flavor of mint chocolate chip. These cookies are a bit of a mint overload--a pleasant one, I hope--stuffed with mint M&Ms, mint chocolate chips, and mint chocolate hot chocolate. I made them big and fat, too, just to add to the indulgence. If you can't find mint M&Ms I'm sure you can forgo them without any great culinary tragedy! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGFi3F_4NOcAHCUTVQ4hC9Nhhikk0QujCGHXmDr8MQn5qr0aZ399R0MR4nDhzXvBgakDWbzbqYxN0hku95n1JT8MI-1faeVP3kf_0e-jQWtea28SqzVL3OTk2vzoEx67IGtyh8xjs2a_Y/s1600/edit2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGFi3F_4NOcAHCUTVQ4hC9Nhhikk0QujCGHXmDr8MQn5qr0aZ399R0MR4nDhzXvBgakDWbzbqYxN0hku95n1JT8MI-1faeVP3kf_0e-jQWtea28SqzVL3OTk2vzoEx67IGtyh8xjs2a_Y/s400/edit2.jpg" width="300" /></a></div>
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<b>Ingredients</b></div>
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1/2c Butter (softened)</div>
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1/4c Sugar</div>
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1/3c Brown Sugar</div>
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1 Egg</div>
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1/2tsp Salt</div>
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1/4tsp Baking Soda</div>
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1.5pkgs Mint Hot Chocolate Mix</div>
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1.3c Flour</div>
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2pkgs Mint M&Ms</div>
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1c Nestle Mint Chocolate Chips</div>
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<b>OVEN: </b>350F</div>
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<b>BAKE: </b>10-11min</div>
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<b>YIELD: </b>~16</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ-PsdNINmC8Szo7BFGYW3uYXBxrFlqhULD7X5PpR18kV5CNbZmDNU3zhMKckUpbaLoC8vWdineKN4Oj5PnGvqhyADtD9SstsTJ0uy0UDgq7XpGnKp5FdVdSOluX7-UAjBkH9p_r8VZGjY/s1600/edit1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ-PsdNINmC8Szo7BFGYW3uYXBxrFlqhULD7X5PpR18kV5CNbZmDNU3zhMKckUpbaLoC8vWdineKN4Oj5PnGvqhyADtD9SstsTJ0uy0UDgq7XpGnKp5FdVdSOluX7-UAjBkH9p_r8VZGjY/s400/edit1.jpg" width="400" /></a></div>
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1. Cream together butter and sugars together in a standing mixer until smooth and fluffy. </div>
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2. Mix in egg, salt, and baking soda.</div>
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3. Mix in hot chocolate until well incorporated.</div>
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4. Slowly add in flour until incorporated.</div>
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5. Mix in M&Ms and Mint Chocolate Chips. Refrigerate for about 15-20min before baking. </div>
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6. Bake up and enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCeno96aHxk1GsYJTrYKPQFJmd1PwkXYMEIOcex7fD0fbPTpnXACENop83nmU8GTG_zMB36kMQeFoq2WVPYWyFCJWpW92Lecg4DO6V_ojAUNh1MGaz1KYIIk8qEHid9b8QHcG4l4497J_i/s1600/edit6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCeno96aHxk1GsYJTrYKPQFJmd1PwkXYMEIOcex7fD0fbPTpnXACENop83nmU8GTG_zMB36kMQeFoq2WVPYWyFCJWpW92Lecg4DO6V_ojAUNh1MGaz1KYIIk8qEHid9b8QHcG4l4497J_i/s400/edit6.jpg" width="300" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu0CfKpSFALeATwSGgqMxwQZY-Te-K1tV7cj2FVL63YKuthOKcZVQsLUsTSbf5DNUElCFbkzEHkL-6Tlpvyofablu_D21GxenHMZU9y617N0ytzKhTdoBatZgHBgMiRA88rYEy52k3_SA_/s1600/edit4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu0CfKpSFALeATwSGgqMxwQZY-Te-K1tV7cj2FVL63YKuthOKcZVQsLUsTSbf5DNUElCFbkzEHkL-6Tlpvyofablu_D21GxenHMZU9y617N0ytzKhTdoBatZgHBgMiRA88rYEy52k3_SA_/s400/edit4.jpg" width="400" /></a></div>
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<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhaphazardbaker.blogspot.com%2F2012%2F11%2Ftriple-mint-cookies.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-KMxEvNgLlgg%2FUJ_lGPDwXtI%2FAAAAAAAABMI%2FvSNs3f5rDzA%2Fs400%2Fedit2.jpg&description=Triple%20Mint%20Cookies%20%7C%20The%20Haphazard%20Baker"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Chelseahttp://www.blogger.com/profile/11125930455629664568noreply@blogger.com1tag:blogger.com,1999:blog-8752087279246563582.post-81153713914633103952012-11-06T19:31:00.001-05:002012-11-07T10:56:22.578-05:00Election Day Pie<div style="text-align: justify;">
So given that I am a history graduate student, you know that election day is a pretty exciting day for me. There's been hundreds of election-day traditions that have cropped up since the first American election, and I'd argue that most of them involve food in some way, shape, or form. This Red Velvet Chocolate Chip Brownie Pie is my contribution to this culinary tradition. Happy Voting! And please ignore how lop-sided my icing job is..</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkGM-v6SBh-mZnfGi16dIpCk3sxckbmXcIprV7Eg3nl1AbV29ZX5kp0XT8muHWOpqM2ekZdxryXvIYqPwBjHznRPrALwqQ08gU_sN_5Kb1SVH9Oz9i-FKRrsFPsL08V9tQHJK1FcwYAhhy/s1600/edit5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkGM-v6SBh-mZnfGi16dIpCk3sxckbmXcIprV7Eg3nl1AbV29ZX5kp0XT8muHWOpqM2ekZdxryXvIYqPwBjHznRPrALwqQ08gU_sN_5Kb1SVH9Oz9i-FKRrsFPsL08V9tQHJK1FcwYAhhy/s400/edit5.jpg" width="400" /></a></div>
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<i>Taken from <a href="http://www.crazyforcrust.com/2011/11/red-velvet-brownie-pie-lovethepie/">here</a></i></div>
<div style="text-align: center;">
<b>Ingredients</b></div>
<div style="text-align: center;">
1/2c Butter (softened)</div>
<div style="text-align: center;">
1.5c Sugar</div>
<div style="text-align: center;">
2 Eggs</div>
<div style="text-align: center;">
1.25c Flour</div>
<div style="text-align: center;">
1/4tsp Salt</div>
<div style="text-align: center;">
3tbsp Cocoa Powder</div>
<div style="text-align: center;">
2tsp Vanilla</div>
<div style="text-align: center;">
15-20drops Red Food Coloring </div>
<div style="text-align: center;">
1c Mini Chocolate Chips</div>
<div style="text-align: center;">
1 Pie Crust (Pre-Packaged)</div>
<div style="text-align: center;">
1pkg Cream Cheese Frosting</div>
<div style="text-align: center;">
Blue Sprinkles</div>
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<b>OVEN</b>: 350F</div>
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<b>BAKE</b>: 30-35min</div>
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1. In a small bowl, combine the cocoa powder, vanilla, and red food coloring. Set aside.</div>
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2. Cream together butter and sugar in a standing mixer until fluffy. </div>
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3. Add in eggs and then the cocoa powder mixture.</div>
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4. Mix in flour and salt. </div>
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5. Stir in the mini chocolate chips. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ib719aCOmAJpi1rFsHc_fX6Bo4U-ewym2u43cLSJFVAIiFbVWKqDBLPdAiUZuUk-jWyPQ_XnmXxVip1QoThl76vSK6KlQw3TU9vpFcH-GDVPGEtKqkqsUW8_-hyi3vimNOoNft8zjOSb/s1600/edit1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ib719aCOmAJpi1rFsHc_fX6Bo4U-ewym2u43cLSJFVAIiFbVWKqDBLPdAiUZuUk-jWyPQ_XnmXxVip1QoThl76vSK6KlQw3TU9vpFcH-GDVPGEtKqkqsUW8_-hyi3vimNOoNft8zjOSb/s400/edit1.jpg" width="300" /></a></div>
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6. Pour the mixture into a prepared 9-inch pie pan and bake away!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggq_HtFGTPxG4rTWym1MBl_vRGAkX9qPHuJM_6W1Uu7tXO-dTW799po9H9UIHIKRFE5lrgkvI9PP38tv_vLFMscIWPwJ0KCU0EVi6WACBMBlhdpI0p_dXqrVG8P5WkLbzS3p99m2FzXEym/s1600/edit2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggq_HtFGTPxG4rTWym1MBl_vRGAkX9qPHuJM_6W1Uu7tXO-dTW799po9H9UIHIKRFE5lrgkvI9PP38tv_vLFMscIWPwJ0KCU0EVi6WACBMBlhdpI0p_dXqrVG8P5WkLbzS3p99m2FzXEym/s400/edit2.jpg" width="400" /></a></div>
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7. After the pie is completely cooled, ice with the cream cheese frosting in whatever way suits your fancy. </div>
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<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhaphazardbaker.blogspot.com%2F2012%2F11%2Felection-day-pie.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-CTxBWQZ1kog%2FUJmpk7OeoXI%2FAAAAAAAABKw%2FNu6PSe5A34s%2Fs400%2Fedit4.jpg&description=Election%20Day%20Pie%20%7C%20The%20Haphazard%20Baker"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Chelseahttp://www.blogger.com/profile/11125930455629664568noreply@blogger.com0tag:blogger.com,1999:blog-8752087279246563582.post-45310822398730088312012-10-31T20:11:00.000-04:002012-11-15T13:46:21.197-05:00Caramel Apple Bars<div style="text-align: center;">
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These bars are absolutely <i>perfect</i> for fall. They are dense yet gooey, and they are fantastic with ice cream (and surprisingly with greek yogurt too). These are really good right out of the oven, but they get even better if you let them sit in the tupperware for a couple of days. </div>
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<i>Adapted from <a href="http://www.bettycrocker.com/recipes/caramel-apple-bars/77b8d0b3-7d7a-43e1-b4e4-926c682f3641">this </a>recipe</i></div>
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<b>Ingredients</b></div>
<div style="text-align: center;">
1.75c Flour + 1/2c for Apples</div>
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1c Brown Sugar</div>
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3/4c Butter</div>
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1.5c Oats</div>
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1tsp Salt</div>
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1/2tsp Baking Soda</div>
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1.5tsp Vanilla</div>
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2tbsp Cinnamon</div>
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5 Finely Chopped & Peeled Apples</div>
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Caramel Topping</div>
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1/2c Chopped Pecans</div>
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<b>OVEN</b>: 400F</div>
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<b>BAKE</b>: 30min</div>
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<b>YIELD</b>: 15 Bars<br />
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1. Mix together the brown sugar and butter. </div>
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2. Stir in flour, oats, salt, and baking soda. Reserve about two cups and press the rest into the bottom of an ungreased 9x12 pan. Pack it well so none of the caramel seeps out while baking. </div>
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3. Toss the apples in a small bowl with about a half a cup of flour, vanilla, and a tablespoon of cinnamon. Pour into the pan. </div>
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4. Take your jar of caramel sauce and pour it over the apples. I used almost my entire jar, but it's up to you. </div>
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5. Sprinkle the reserved oat mixture on top. Top with the rest of cinnamon and the chopped pecans.</div>
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6. Bake up and cut immediately after you take it out of the oven. </div>
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<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhaphazardbaker.blogspot.com%2F2012%2F10%2Fcaramel-apple-bars.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-jXO-Ze3UaVk%2FUJG2RzC2RWI%2FAAAAAAAABIE%2FGGlLBORliBo%2Fs400%2Fedit10.jpg&description=Caramel%20Apple%20Bars%20%7C%20The%20Haphazard%20Baker"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Chelseahttp://www.blogger.com/profile/11125930455629664568noreply@blogger.com0tag:blogger.com,1999:blog-8752087279246563582.post-1846627031917631002012-10-30T22:46:00.000-04:002012-10-30T22:48:07.343-04:00Quintuple Chocolate Chip Cookies<div style="text-align: center;">
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Are you having a terrible day? Papers due? Roof leaking? Did you forget to buy milk and now you're forced to eat dry cereal for breakfast? Is it Tuesday? Basically, what I'm saying is you need to find some excuse to make these deliciously indulgent cookies. I made them a couple of weeks ago to mitigate the damage of a particularly hellish week and they disappeared fast. The trick to these is mixing a hazelnut chocolate bar right into the batter so it melts as the cookie bakes. Oh, and big, fat Ghirardelli milk chocolate chips. </div>
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<b>Ingredients</b></div>
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2c Flour</div>
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3/4c Butter (Softened)</div>
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1c Brown Sugar</div>
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1/3c Sugar</div>
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1/2tsp Baking Soda</div>
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2 Eggs</div>
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1/2tsp Salt</div>
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1 Chopped Hazelnut Chocolate Bar</div>
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3/4c Dark Chocolate Chips</div>
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3/4c Milk Chocolate Chips</div>
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1/2c Mini Semi-Sweet Chocolate Chips</div>
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1/2c White Chocolate Chips</div>
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<b>OVEN</b>: 350F</div>
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<b>BAKE</b>: 10-11min</div>
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<b>YIELD</b>: 2.5 Dozen (Large Cookies)</div>
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1. In a standing mixer, cream together the butter and sugars until fluffy.</div>
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2. Mix in the eggs, salt, and baking soda</div>
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3. Mix in the chocolate</div>
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4. Add in flour by quarter-cups until it's all integrated. </div>
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5. Stir in the four different types of chocolate chips.</div>
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6. Refrigerate for at least twenty minutes, then bake up on a cookie tin lined with parchment paper. </div>
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Get ready to lose your self control, these are worth it. </div>
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<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhaphazardbaker.blogspot.com%2F2012%2F10%2Fquintuple-chocolate-chip-cookies.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-ciscYfDQ_YY%2FUJCLBv5t6pI%2FAAAAAAAABG8%2FE3VMRQAj614%2Fs400%2Fedit7.jpg&description=Quintuple%20Chocolate%20Chip%20Cookies"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Chelseahttp://www.blogger.com/profile/11125930455629664568noreply@blogger.com0tag:blogger.com,1999:blog-8752087279246563582.post-48638663148685974242012-10-21T09:41:00.000-04:002012-10-21T09:42:17.778-04:00Pumpkin Oatmeal Chip Cookies<div style="text-align: center;">
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So I'm sorry it's been a year since I last put up a recipe. I've certainly been baking, I just haven't had as much time to post! I'll have to take this into account in December, because I really want to do 25 days of Christmas Cookies...</div>
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Anywho. These Pumpkin Oatmeal cookies are nice and moist and are perfect for fall. The pumpkin gives it a nice chewiness and that gorgeous orange color. Load these up with White Chocolate Chips, don't be shy. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyohO3kkcKs6vQk65y2jn5CwTy8NqJrx4-qd9PDUgILW1FVZgdrLhSe4bon9m5hxORaCy7BnEusYGx2UtPEcyKgIdpeHzDmPLilY-OSuiba6CIOKZ6PpADFQHI5z4_7efL0XKBm-L1NccT/s1600/edit3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyohO3kkcKs6vQk65y2jn5CwTy8NqJrx4-qd9PDUgILW1FVZgdrLhSe4bon9m5hxORaCy7BnEusYGx2UtPEcyKgIdpeHzDmPLilY-OSuiba6CIOKZ6PpADFQHI5z4_7efL0XKBm-L1NccT/s400/edit3.jpg" width="400" /></a></div>
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<b>Ingredients</b></div>
<div style="text-align: center;">
1c Flour</div>
<div style="text-align: center;">
1/2c Butter</div>
<div style="text-align: center;">
1/2c Brown Sugar</div>
<div style="text-align: center;">
1/4c Sugar</div>
<div style="text-align: center;">
1 Egg</div>
<div style="text-align: center;">
1tsp Vanilla</div>
<div style="text-align: center;">
1tsp Pumpkin Pie Spice</div>
<div style="text-align: center;">
1.5tsp Cinnamon</div>
<div style="text-align: center;">
1/2tsp Salt</div>
<div style="text-align: center;">
1/2tsp Baking Soda</div>
<div style="text-align: center;">
1.25c Oats</div>
<div style="text-align: center;">
1/2c Canned Pumpkin </div>
<div style="text-align: center;">
1.25c White Chocolate Chips</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>OVEN</b>: 350F</div>
<div style="text-align: center;">
<b>BAKE</b>: 11-14min</div>
<div style="text-align: center;">
<b>YIELD</b>: ~2 Dozen<br />
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<div style="text-align: justify;">
1. Cream together butter, brown sugar, and sugar in a standing mixer under thoroughly combined.</div>
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2. Add in the egg, vanilla, spice, cinnamon, salt, baking soda, and pumpkin. Mix until combined.</div>
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3. Mix in the oats.</div>
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4. Add flour by quarter cup fulls until well incorporated. </div>
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5. Mix in white chocolate chips and chill in the fridge for at least one hour. </div>
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6. Drop about a tablespoon's worth of dough for each cookie on a cookie sheet lined with parchment paper.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO3wxuydZQbOyaZxovfs_YhiI4A8MxsbjEsp3LOCcDVElDX2VYOdsNX0-FDrc7XpCGnc0cd638ZOk-FjgI2H1MnX-LIasZ-wFZYryuIW0BpIvP40bc9UR933rlDANFPJt5VTn5OU8jOTDv/s1600/edit2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO3wxuydZQbOyaZxovfs_YhiI4A8MxsbjEsp3LOCcDVElDX2VYOdsNX0-FDrc7XpCGnc0cd638ZOk-FjgI2H1MnX-LIasZ-wFZYryuIW0BpIvP40bc9UR933rlDANFPJt5VTn5OU8jOTDv/s400/edit2.jpg" width="332" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgINy7XRaGymIESJN9oVSVm6TN7O8aVzR453DgDGa8GB1XYeZe4YHr8vgFUdUj6w_MGucgyRMr0o-DaB4ch2uf02a86cvwnxKb7Fqf1mOoZ05w0JDHDOcNKsA1R5EwGKow-4MYO4BT5mGg0/s1600/edit4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgINy7XRaGymIESJN9oVSVm6TN7O8aVzR453DgDGa8GB1XYeZe4YHr8vgFUdUj6w_MGucgyRMr0o-DaB4ch2uf02a86cvwnxKb7Fqf1mOoZ05w0JDHDOcNKsA1R5EwGKow-4MYO4BT5mGg0/s400/edit4.jpg" width="400" /></a></div>
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<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhaphazardbaker.blogspot.com%2F2012%2F10%2Fpumpkin-oatmeal-chip-cookies.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-dHoWFInlFgI%2FUIP1VxrydNI%2FAAAAAAAABCQ%2FMNKNqDjewg4%2Fs400%2Fedit3.jpg&description=Pumpkin%20Oatmeal%20Chip%20Cookies%20%7C%20The%20Haphazard%20Baker"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Chelseahttp://www.blogger.com/profile/11125930455629664568noreply@blogger.com1tag:blogger.com,1999:blog-8752087279246563582.post-14972609677373223112012-10-13T07:57:00.000-04:002012-10-13T08:01:19.911-04:00Applesauce Walnut Cookies<div style="text-align: center;">
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I like these cookies because they're pretty simple, and they only get softer and chewier the longer you keep them stored. The nutmeg is really what really sold me on these, and it goes perfectly with the nice crunch of chopped walnuts. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaFJbwhBzeZXCviKSBFYt0jh8r5nOmQXC8dPSwdpevz401JKIJ8i_42XmIHVAF2TgfzWe81UN7zzeHqfhBOAGvKtLMu38ialSfmsEXa_RlJHb-HM6Sd4Td_HjtjqJZ1a4niBo14g8ZyR4Y/s1600/edit2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaFJbwhBzeZXCviKSBFYt0jh8r5nOmQXC8dPSwdpevz401JKIJ8i_42XmIHVAF2TgfzWe81UN7zzeHqfhBOAGvKtLMu38ialSfmsEXa_RlJHb-HM6Sd4Td_HjtjqJZ1a4niBo14g8ZyR4Y/s400/edit2.jpg" width="300" /></a></div>
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<b><br /></b>
<b>Ingredients</b></div>
<div style="text-align: center;">
2.25c Flour </div>
<div style="text-align: center;">
1/2c Butter (softened)</div>
<div style="text-align: center;">
1c Brown Sugar</div>
<div style="text-align: center;">
1 Egg</div>
<div style="text-align: center;">
1c Applesauce</div>
<div style="text-align: center;">
1/2tsp Baking Soda</div>
<div style="text-align: center;">
1tsp Cinnamon</div>
<div style="text-align: center;">
1/2tsp Nutmeg<br />
1tsp Vanilla</div>
<div style="text-align: center;">
1/2-1c Chopped Walnuts </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>OVEN</b>: 350F</div>
<div style="text-align: center;">
<b>BAKE</b>: 10-12min </div>
<div style="text-align: center;">
<b>YIELD</b>: ~2.5 Dozen<br />
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<div style="text-align: justify;">
1. In a standing mixer, cream together butter and sugar. </div>
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2. Mix in applesauce, egg, vanilla, cinnamon, nutmeg, and baking soda. </div>
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3. Slowly add in flour until incorporated. </div>
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4. Mix in chopped nuts. </div>
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5. Drop by tablespoons onto a cookie sheet lined with parchment paper and bake. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAoFobPGIX6e29-Bb90zko_4rz3VDZAjEILDBiSNaoT3ENWz0Fz-2JFbiBVV68Yexm7a1qjStqMBhrNTU-7jY5T0dFRJSriN_KKLv_TpUUsYqRFIjdDlZpOV_30AYYT8zUmtgpyHVk1Xmo/s1600/edit3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAoFobPGIX6e29-Bb90zko_4rz3VDZAjEILDBiSNaoT3ENWz0Fz-2JFbiBVV68Yexm7a1qjStqMBhrNTU-7jY5T0dFRJSriN_KKLv_TpUUsYqRFIjdDlZpOV_30AYYT8zUmtgpyHVk1Xmo/s400/edit3.jpg" width="300" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipet9rwixGotIlk0KJIEKaZoeNI7ze4nfZ9JyLPQxzAkPZqRLXMQ8O6eGaPRch-vHWKS4NJXuPGa3bg14tjqcNSSsSWWOsPpnQK7AZjxzkLrW38Wq-aYZ0GtbDPp7tx6ScGmti9MbVk1mR/s1600/edit8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipet9rwixGotIlk0KJIEKaZoeNI7ze4nfZ9JyLPQxzAkPZqRLXMQ8O6eGaPRch-vHWKS4NJXuPGa3bg14tjqcNSSsSWWOsPpnQK7AZjxzkLrW38Wq-aYZ0GtbDPp7tx6ScGmti9MbVk1mR/s400/edit8.jpg" width="400" /></a></div>
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<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhaphazardbaker.blogspot.com%2F2012%2F10%2Fapplesauce-walnut-cookies.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-tcgT8YWsfzc%2FUHDnqNDdvsI%2FAAAAAAAAA_I%2Fh7F3lUHAvfY%2Fs400%2Fedit2.jpg&description=Applesauce%20Walnut%20Cookies%20%7C%20The%20Haphazard%20Baker"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Chelseahttp://www.blogger.com/profile/11125930455629664568noreply@blogger.com0tag:blogger.com,1999:blog-8752087279246563582.post-43373852952488685662012-10-10T07:06:00.001-04:002012-10-10T07:07:09.060-04:00Oatmeal Scotchies <div style="text-align: center;">
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This oatmeal-butterscotch cookies have been a dessert staple in my house since I was little. They're my dad's favorite (sorry I didn't send any home, Dad!) and these are a serious crowd pleaser. There's something that blends so well between the oatmeal texture and creamy butterscotch. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWI8t163vk4lSUrYFzRwPs9hyphenhyphenrvvBJhRYBpODpKR2JEqglxNslin2GZ73qobu6Bhg28iLJk7d3sx3HahC7_BFeMlI0UT3lcZWGa6gcBT7knDvkMCCaDeSsSWRnFfChq7jIvKi3qOJ7L8EX/s1600/edit4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWI8t163vk4lSUrYFzRwPs9hyphenhyphenrvvBJhRYBpODpKR2JEqglxNslin2GZ73qobu6Bhg28iLJk7d3sx3HahC7_BFeMlI0UT3lcZWGa6gcBT7knDvkMCCaDeSsSWRnFfChq7jIvKi3qOJ7L8EX/s400/edit4.jpg" width="400" /></a></div>
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<a name='more'></a><b><br /></b>
<b>Ingredients</b></div>
<div style="text-align: center;">
1c Flour</div>
<div style="text-align: center;">
1.75c Rolled Oats</div>
<div style="text-align: center;">
1/2c Butter (softened)</div>
<div style="text-align: center;">
3/4c Brown Sugar</div>
<div style="text-align: center;">
1/4c Sugar</div>
<div style="text-align: center;">
1 Egg</div>
<div style="text-align: center;">
1tsp Vanilla</div>
<div style="text-align: center;">
1/2tsp Baking Soda</div>
<div style="text-align: center;">
1tbsp Cinnamon</div>
<div style="text-align: center;">
1.25c Butterscotch Chips</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>OVEN</b>: 350F<br />
<b>BAKE</b>: 10-12min<br />
<b>YIELD</b>: 2.5 Dozen<br />
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<div style="text-align: justify;">
1. Cream together butter and sugars in a standing mixer until smooth.</div>
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<div style="text-align: justify;">
2. Mix in egg, vanilla, and baking soda. </div>
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3. Incorporate oats. </div>
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4. Add flour by quarter-cup fulls until combined.</div>
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5. Mix in butterscotch chips. </div>
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6. Cover and cool in the fridge for at least two hours, up to a day. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpIe2wEk0LD7pBJqRMu_7-WNe6y21-ojVtekwPo9HIvKAOXbTFOZJRVnMDSmpAFPWVAQjs6Ea_JauRt_J4-vps96Lr5huNBH-PeJxsIwDYfl1Yt-VsY4-5vuaHMW_XMPFxY_Ep7hbVAvqx/s1600/edit1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpIe2wEk0LD7pBJqRMu_7-WNe6y21-ojVtekwPo9HIvKAOXbTFOZJRVnMDSmpAFPWVAQjs6Ea_JauRt_J4-vps96Lr5huNBH-PeJxsIwDYfl1Yt-VsY4-5vuaHMW_XMPFxY_Ep7hbVAvqx/s400/edit1.jpg" width="300" /></a></div>
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To be a little different, I used my small cookie scoop to make these cookies: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqk44-On8swRl2B0DFcXZ1xnIIAKip2MOtj33kFhzFwQTNic1WmcF6_Dc3WI0E5MMyTkfth_EYsEQ0r8O6Fa2MBmXbfmVXSTv4IFUuGVLYNwdwcBFrWJsrzYWBcb-gcjUQUhn7DjNmgMr/s1600/edit2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqk44-On8swRl2B0DFcXZ1xnIIAKip2MOtj33kFhzFwQTNic1WmcF6_Dc3WI0E5MMyTkfth_EYsEQ0r8O6Fa2MBmXbfmVXSTv4IFUuGVLYNwdwcBFrWJsrzYWBcb-gcjUQUhn7DjNmgMr/s400/edit2.jpg" width="400" /></a></div>
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It helps make evenly-sized cookies which guarantees they'll all bake up the same. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTe0AK1poVeXYLs9xqlXB0mzRD5opjEm533T8weJGvJlmfbhd5BkK6T8LChC_ip8ENMoeDQPhB3pymQivU5P7VZ0lKoHZCMUv0gz8cvlNfiXKnYu0wRlRHXv9ZT6wg0i6V2M0d6mIJEX-t/s1600/edit3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTe0AK1poVeXYLs9xqlXB0mzRD5opjEm533T8weJGvJlmfbhd5BkK6T8LChC_ip8ENMoeDQPhB3pymQivU5P7VZ0lKoHZCMUv0gz8cvlNfiXKnYu0wRlRHXv9ZT6wg0i6V2M0d6mIJEX-t/s400/edit3.jpg" width="400" /></a></div>
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However, this method made them relatively small. That means you can eat more :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__3KfyBOx6wNQFHr2xmz4kLhxFott1G4mVqW2hVsCrzqoqm8mEjcy1hFAsPqCnn9sIX9x0VuGIX33_a8du9hr1Uvi9d5jmXGBUnk-IaDkS2kDA8ScIk8wEjVC3Kzghi_hvQ4QP7TKIRko/s1600/edit6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__3KfyBOx6wNQFHr2xmz4kLhxFott1G4mVqW2hVsCrzqoqm8mEjcy1hFAsPqCnn9sIX9x0VuGIX33_a8du9hr1Uvi9d5jmXGBUnk-IaDkS2kDA8ScIk8wEjVC3Kzghi_hvQ4QP7TKIRko/s400/edit6.jpg" width="300" /></a></div>
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<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhaphazardbaker.blogspot.com%2F2012%2F10%2Foatmeal-scotchies.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-i2rtbWqR01E%2FUHDl9_kfw0I%2FAAAAAAAAA-c%2FiDZz6zkqbc8%2Fs400%2Fedit4.jpg&description=Oatmeal%20Scotchies%20%7C%20The%20Haphazard%20Baker"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Chelseahttp://www.blogger.com/profile/11125930455629664568noreply@blogger.com0