Funeral Cookies (My Favorite Chocolate chip Cookies)

 Funeral Cookies

This is the only time I'm giving a back story. I found this recipe first when I had just gotten home for the summer and needed a purpose. The church was hosting a funeral for a members family and these seemed perfect. These cookies are soft, rich, and perfectly chocolatey. The best I've ever made. 

And of course they were. Everyone loved these cookies and I made sure to keep the recipe close. 

Not too long after there was another funeral, and another, and soon these cookies were my funeral cookies.  This recipe is not just for funerals, of course. My go to for any time we need a sweet treat and not a cake.

 

Chocolate Chip Cookies 

INGREDIENTS

 1/2 cup (1 stick) unsalted butter, softened

 1/4 cup cream cheese, softened*

 3/4 cup light brown sugar, packed

 1/4 cup granulated sugar

 1 large egg

 2 teaspoons vanilla extract

 2 1/4 cups all-purpose flour

 2 teaspoons cornstarch

 1 teaspoon baking soda

 1/4 teaspoon salt, optional and to taste

 2 1/4 cups semi-sweet chocolate chips or chunks**

INSTRUCTIONS

To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).

Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.

Add chocolate chips and chunks, and mix in by hand.

Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plastic wrap, and refrigerate for at least 30 minutes, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

Preheat oven to 350F, line a baking sheet with parchment paper or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.

Gummy Bears

Gummy Bears (stupid easy)

Ingredients 

1 box of any flavor of Jello mix (85gram box)

20 grams of unflavored gelatin mix (approx. 2 packets)

1/2cup of COLD water

Cookie cutter or Silicon Tray 

Place the cold water in a small saucepan that has not been on the heat yet. 

Sprinkle the unflavored gelatin into the water and lightly whisk. 

Allow the gelatin to bloom for a minute or two and then add in the flavored Jello. 

Slowly heat the mixture over medium low heat, whisking often until the Jello is completely dissolved. It should be a smooth liquid mixture now, not gritty.  

Remove from heat and pour into glass measuring cup so that you can either pour into molds or into a baking dish for use with small cookie cutters. The size of baking dish will depend on the thickness that you would like your gummies to be. 

Then either place in the refrigerator or freezer until set. I found that it only took about 5-10 minutes to set in the freezer. 

Peel the mixture out of the glass baking dish and cut out little bears. Or pop out of your silicon tray.

Two notes with this recipe: 

1.) You don't *NEED* to weigh your gelatin, most flavored Jello packs are approximately 85 grams and 2-3 small packs of the unflavored gelatin is approximately 20 grams. Never use more than 3, your gummies will be hard, not gummy. Also the same goes in reverse, if you only use 1 packet your gummies not set up like gummies, but more like regular Jello. 

2.) You can add in a powder supplement when you add the flavored Jello.  I've used turmeric to make a gummy "vitamin" and I'm sure there's other good options. Just remember they do not dissolve like the gelatin, and may make your gummies a little gritty. 

Have fun with your shapes and flavors! This recipe really takes 15 minutes tops and is nearly impossible to mess up.

Happy Baking!

Sara

Cinnamon Rolls, Sticky Buns, Pecan Rolls, Delicious

Cinnamon Rolls

Ingredients

Dough

10 oz water

1 tsp salt

4 Tbsp. salted butter

4 cups all purpose flour

½ cup packed brown sugar

1 Tbsp. yeast

Filling

½ cup salted butter melted

1 cup packed brown sugar

1 Tbsp. ground cinnamon

Caramel for bottom (optional)

1/2 cup butter (one stick, softened)

1 cup brown sugar

Pecans to taste  

Instructions

Step 1

In a large, microwave safe bowl heat water and butter in the microwave for 30-60 seconds just until it is pleasantly warm to your finger and the butter is partially melted.  Whisk in brown sugar, salt, and yeast. Some lumps of butter may remain. Whisk in 1/2 cup of flour.

Step 2

Prepare a 9x13 pan with either parchment paper or cooking oil spray. (I find parchment paper makes for the easiest transfer later) 

Step 3

Use a wooden spoon to stir in the remaining 3 1/2 cups of flour until a dough forms.

Step 4

Using a dough hook, knead the dough in a stand mixer for 5 minutes or knead by hand (spray your work space and your hands liberally with cooking oil spray. Knead the dough on the greased board for 5 minutes. Dough should be soft, and would be very sticky if you do not use enough oil on your hands. 

Step 5

Form the dough into a ball and place in an oiled mixing bowl. Turn dough to coat and cover the bowl loosely with plastic wrap. Set the bowl in a warm place until the dough has doubled, about 60 - 90 minutes.

Step 6

Gently roll or press out down into a large rectangle, approximately 18 inches by 20-24 inches. I like to roll it out to around a 1/4 inch thick. This dough is very soft and very easy to spread out. 

Step 7

Pour the melted ½ cup butter unto the rolled out dough and brush to edges with the back of a spoon. Mix the brown sugar and cinnamon up in a bowl and scatter evenly on the melted butter. (I often mix the butter, brown sugar, and cinnamon together before spreading them) Here you could add any nuts or raisins into the rolls. 

Step 8

Starting at one of the long edges, roll the dough into a tight log. It doesn't have to be super tight, just tight enough there are no gaps in the roll. 

Step 9 

First cut off the ends of the log, approximately 1 inch, so that the rolls all have a good filling and smooth edge. I like to cut the roll in half, and then line up the halves so I can make each roll the same size. Aim for making 12 rolls, 1 inch wide.  (I cut the log in half, and each of those in half. Then cutting those into 3, making 12 rolls total)

Step 10 (Optional)

Mix brown sugar and softened butter till smooth. Spread mixture on the bottom your prepared pan. Sprinkle pecans in pan. 

Step 11

Place the cut rolls into the pan. I do not keep the "dud ends" but you can squeeze them in your pan if you would like. Cover rolls and let rise in a warm place. Preheat oven to 350F.  

Step 12

Bake for 25-30 minutes until tops are browning and dough is fully cooked. (If you are not sure use a fork to gently lift the center of one of the rolls towards the middle of the pan. If the dough is gooey gently push back down and bake 5 more minutes. If it is cooked, remove rolls.)

Step 13

Let rolls cool briefly. Next goal is to flip the rolls so the caramel is on top. I find its easiest to put parchment paper and whatever dish you want to serve the rolls in, on top of them. Then pray and flip quickly. I've only gotten caramel on myself once, but it scares me every time I do it. 

These rolls are a favorite of everyone who tries them. They are easier than they look and the caramel flip isn't as scary as you think. 

Happy Baking!

Sara

 Simple White Bread

Ingredients

Ingredient Checklist

• 2 cups warm water (A little warmer than body temp, 110 degrees F/45 degrees C)

• ⅔ cup white sugar

• 1 ½ tablespoons active dry yeast

• 1 ½ teaspoons salt

• ¼ cup vegetable oil

• 6 cups bread flour

Directions

Instructions Checklist

• Step 1

• In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

• Step 2

• Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth or plastic wrap. Allow to rise until doubled in size, about 1 hour.

• Step 3

• Punch dough down and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen a little above pans. 

  Alternatively you can shape the dough into dinner rolls in this step. The full recipe makes 18-24 rolls, prepare a 9x13 for rolls.  I will often make one loaf and 9 rolls.  

• Step 4

• Bake at 350 degrees F (175 degrees C) for 30 minutes.

• 
  

• I let mine cool in the pan just long enough that I can handle the pans, then I let them cool on their side. 

• This recipe is great to make flavored breads as well, rosemary, thyme, oregano, or a simple Italian spice blend does a great job.  

A garlic cheese roll is a favorite as well. After the first rise, divide your dough and gently roll out your dough in a rectangle approximately 9x10. Spread a mixture of melted butter (2 tbsp) and minced garlic to taste (powder is great or if you are feeling fancy roasted garlic is perfection).

Happy Baking!

Sara