Pop Tart Pastry Dough

Yummy Cinnamon Pop Tarts with Brown Butter Glaze

The very first post on my blog was my blueberry pop tart recipe.  That was June 13th, 2019.

Instead of changing the photos and tweaking that post, I decided to make a new post and focus on the dough used to make pop tarts.

I don’t know about you, but I think the crust is the star of the show.  Let’s face it, homemade pop tarts taste so much better than any treat you get from a box! I have improved the crust portion from my original post.  I am using more butter and I added some shortening.  I used pastry flour instead of all-purpose.  This isn’t necessary…. both will work just fine.

Once you have the perfect dough you can add any filling you would like.

Using Butter and Shortening in Your Dough:

Shortening helps give baked goods a delicate, crumbly texture but it doesn’t have any flavor.

Butter has the best flavor, and adds light, flaky layers to the dough. The flakiness comes partially from the water content of butter that evaporates as the pie bakes and turns to steam, separating and puffing up the layers in dough. (For comparison, butter is usually about 80-85% fat, 15-20% water, whereas shortening is 100% fat.)

No matter which fat you choose, shortening or butter, always cut it into cubes and chill or even freeze it until very cold before you start making the dough. This step will make the dough easier to handle and help it become nice and flaky when baked. And if your dough gets too warm while you’re rolling it out, chill it for about 15-20 minutes before you continue.

Ingredients for dough:

2½ cups (310 grams) pastry flour

1¼ cups (280 grams) butter

¼ cup (51 grams) shortening

½ teaspoon kosher salt

1½ tablespoons (19 grams) granulated sugar

¼ cup ice water (59 grams), more if needed

Instructions for Dough:

Add the flour, salt and sugar to food processor and pulse a couple of times to make sure they are mixed together.

*Next, add the cold cubed butter and shortening and pulse 10-12 times until the mixture resembles coarse crumbs and pea-sized bits.

Add ice water and pulse until dough comes together.

Remove dough from the processor and place on your work surface.  Bring the dough together to form a ball and cut into two equal pieces.  Form each into a 3″ x 4″ rectangle, wrap in plastic wrap and refrigerate for at least an hour.

When you are ready, remove one of the dough packs from the refrigerator. Sprinkle plenty of flour on the counter and place the dough on top. Roll the dough into a 12″ x 9″ rectangle.

Using a pizza cutter, cut the dough into pieces 3″ x 4½” rectangles.

Place dough on a baking sheet lined with parchment paper (or silicone pad).

Brush each rectangle with egg wash (large egg and 1 tablespoon cold water whisked until combined).

Now top each rectangle with a heaping tablespoon of filling and spread to the sides leaving about ½” to seal.

Remove the other disk of dough from the refrigerator, roll and cut using the same process as the first one.  This is going to be the top of the pop tart.

After you have rolled and cut the dough, brush each one with the egg wash and place on top of the filled bottom piece.  Press firmly around the sides to “seal” the pop tart.

Poke holes on the top with a toothpick, skewer, or fork to allow steam to escape.

Now, chill them in the refrigerator for about 20-30 minutes.  You want that butter to get cold again.

Preheat oven to 375° F. while the dough is chilling.

Once the dough has chilled, place it in the oven and bake for 20-22 minutes (until golden brown).  Remove from oven and allow pop tarts to cool for 5 minutes then transfer them to a cooling rack to cool completely.

At this point you can glaze your pop tarts or eat them plain😊.

*It should be noted that the friction of the food processor blades can melt the fat a bit. When using this method, it’s best to start with very cold butter and shortening.

I hope you try this flaky pastry dough the next time you make homemade pop tarts.  If you do, please tag me @goodeatsbymimi. I would love to hear from you and see your photos!!

Baileys Chocolate Cheesecake

With St. Patrick’s Day fast approaching, I wanted to make a decadent recipe to go with our corned beef and cabbage dinner.  Yes, I’m an Irish girl…through and through!!  I’m from a large family, too (I’m one of eight children).  My Mom always made corned beef and cabbage every year on St. Patrick’s Day.  I have always been a lover of this yummy meal.  After I got married and had children, I didn’t make it (my children were NOT a fan!), but my mom did, and I always knew I could go there and get my fix!  Well, my children are grown, married and have children of their own now so I can make corned beef and cabbage again without any moans or groans:).

This delicious chocolate Baileys cheesecake with smooth and creamy ganache is the perfect way to finish your St. Patrick’s Day celebration…Yummy!!!

Ingredients for Cookie Crust:

15 Loftus Filled Cookies (150 grams)

8 Walkers Pure Butter Shortbread Cookies (150 grams)

⅓ cup (76 grams) unsalted butter, melted

Instructions for Cookie Crust:

Preheat oven to 350° Fahrenheit.  Wrap the outsides of a 9″ spring form pan with heavy duty aluminum foil.  Lightly spray the 9″ springform pan with non-stick spray.
In a food processor combine the cookies and melted butter, pulse until well combined.

Press the mixture into the bottom and slightly up the sides of the prepared pan.  I like to use the bottom of a measuring cup to help make it smooth.
  • Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
  • Reduce the oven temperature to 325° F.

Cheesecake Ingredients:

  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup (200 grams) granulated sugar
  • ¾ teaspoon espresso powder
  • ½ cup (84 grams) semi-sweet chocolate chips, melted and slightly cooled
  • 4 large eggs, room temperature
  • 1/2 cup (110 grams) plain full fat Greek yogurt*
  • 1/2 cup (138 grams) Baileys Irish Cream

*The taste will be similar to sour cream. Greek yogurt does have a slight tangy taste which works well with all of the sweet ingredients in the cheesecake batter (I always have a container of Greek yogurt in my refrigerator).

Instructions for Baileys Chocolate Cheesecake:

In a large bowl, combine cream cheese, granulated sugar, espresso powder and melted chocolate chips.  Mix on medium speed until blended and smooth. (Try not to over-mix!)  Add eggs one at a time, mixing well after each addition. Blend in the Greek yogurt and the Baileys Irish cream; mixing on low speed until blended. Pour filling over baked crust and smooth with an offset spatula.

Optional: To prevent cracking in the cheesecake, I’m a big fan of water baths! Just fill a 9×13 (or any large pan) halfway with water and place it on the bottom rack while the oven preheats, and then leave it there while the cheesecake cooks.

Place the cheesecake in the oven on the shelf above the water bath and bake at 325° F. for 1 hour and 15 minutes.  Shut the oven off and leave the cheesecake in the oven for another hour.

Take the cheesecake out the oven and allow it to cool, and then cover with foil and refrigerate for at least 6 hours or overnight.

Remove the rim of the pan and cover top of cheesecake with Baileys chocolate ganache.

 

Ingredients for Baileys Chocolate Ganache:

  • 12 ounces (340 grams) semi-sweet chocolate, finely chopped
  • 3/4 cup (180 grams) heavy cream
  • 1/4 cup (70 grams) Baileys Irish Cream Liqueur

Instructions for Baileys Ganache:

Combine cream and Baileys together in a medium saucepan, and gently heat until nearly at boiling point

Remove from heat and pour over the chocolate chips.

Let this sit for a couple of minutes, and the begin to stir until the ganache comes together and is smooth.

The ganache will begin to firm up after a few minutes.  At this time, you will put in on top of the cheesecake and spread it to the sides.  Then put the extra ganache in a bag with a large star tip and make swirls on top and add chocolate balls.  Enjoy!!

I hope you make this delicious cheesecake, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Homemade Marshmallows

Homemade marshmallows are so easy to make!  Don’t even get me started on how scrumptious they are, too!!  Once you eat these fluffy treats, you will find it very hard to eat those other marshmallows.  You know, the ones in a (gulp) bag!!!

It’s snowing here today, and these were perfect in hot chocolate…yummm!!

This is my favorite marshmallow recipe, and it’s going to be yours too:)!!

Ingredients:

  • 3 packs unflavored gelatin (21 grams)
  • 1/2 cup (113 grams) cold water for the gelatin
  • 3/4 cup (170 grams) corn syrup 
  • 1/4 cup (56 grams) honey
  • 1 3/4 cups (340 grams) granulated sugar
  • 1/2 cup (113 grams) water for the sugar syrup
  • 1/4 teaspoon fine kosher salt
  •  2 teaspoons vanilla bean extract

Dusting Mixture

  • 1/4 cup confectioners’ sugar (30 grams)
  • 1/4 cup corn starch (32 grams)

Instructions:

Prepare a pan (9″X9″).  Line with parchment paper and brush with oil to prevent sticking and making it easy for the marshmallows to release.

Place the gelatin in the bowl of your mixer.  Pour the cold water on top of the gelatin and give it a quick stir to combine.  Let it sit to bloom while you heat the sugar water.

Put the corn syrup, honey, granulated sugar and water in a medium pan and stir to combine.  Place over medium/high heat until it just starts to boil.  Place a candy thermometer in the pan and heat to 235°-240° F (soft ball stage*).

*If you don’t have a candy thermometer, you can test it by dropping a bit of it into cold water.  If it’s ready, it will form a soft ball.

Carefully pour the hot sugar water into the mixing bowl with the gelatin mixture.  The hot mixture will make the gelatin dissolve.

Increase the speed to high and continue to mix for 10-12 minutes (until the mixture is light and fluffy and forms stiff peaks).  Add the vanilla bean paste and salt and mix for another 30 seconds.

Immediately transfer the marshmallow into the prepared pan.  Be sure to grease your spatula and your hands to keep the marshmallow from sticking to your hands (it’s extremely sticky…but oh so good!!).

Whisk together the confectioners’ sugar and corn starch in a small bowl (you will use this to dust and coat the marshmallows).

Once the marshmallow is spread in the pan, dust the top with confectioners’ sugar/corn starch mixture.

Allow the marshmallow to dry for at least 4 hours or overnight.  This makes the marshmallows easier to cut.

Be sure to liberally dust whatever you are using to cut marshmallows with confectioners’ sugar too.  Did I mention that the marshmallows are really sticky?!!

Cut the marshmallows using a sharp knife or taping knife.

Finish by coating all the marshmallows in the sugar/cornstarch mixture.  This will keep them from sticking together.  Marshmallows can be kept at room temperature in an airtight container for up to a week (if they last that long).  Enjoy!!

I hope you make these easy and delicious confections.  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Sugar Cookies (No Chill)

I love making sugar cookies!  I’m not a professional cookie decorator by any means, but I sure do enjoy making them for special occasions.

Decorating sugar cookies with wafer paper is a quick and easy way to make your confections and they taste good too!  Simply bake your cookies, cover with royal icing and allow to dry for at least 24 hours.

Using a pastry brush, “paint” the back of the wafer paper with corn syrup.  Place it on the dry royal icing and gently press it down to adhere to the cookie.  You can brush the border with a little more corn syrup and sprinkle with decorating sugar.

This recipe for sugar cookies is so delicious and easy to make, too!

Ingredients for Cookies:

  • 1 cup (226 grams) unsalted butter, room temperature
  • 1 cup (200 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 large egg, room temperature
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine kosher salt
  • 3 cups (360 grams) all-purpose flour (more for dusting surface and rolling pin)

Instructions for Cookies:

Peanut Butter Cup Cookies

These cookies are not only delicious, they are so easy to make!  If you are a fan of “Peanut Butter Blossoms” (I think they are my daughter-in-love Melissa’s favorite), you are going to love these!!

Ingredients:

  • 1 3/4 cups all-purpose flour (224 grams)
  • 1/4 teaspoon fine kosher salt
  • 1 teaspoon baking soda
  • 1/2 cup softened butter (113 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1/2 cup brown sugar, packed (100 grams)
  • 1/2 cup creamy peanut butter (140 grams)
  • 1 large egg, beaten
  • 1 1/2 teaspoons pure vanilla extract
  • 2 tablespoons milk (31 grams)
  • 30 miniature peanut butter cups

Instructions:

Preheat oven to 375 degrees F.  Whisk together the flour, salt and baking soda in a medium bowl; set aside.

Cream together the butter, sugars and peanut butter on medium/high speed until fluffy (3-4 minutes).  Scraping sides of bowl as needed.  Add in the egg, vanilla and milk and mix until combined.  Add the flour mixture and mix just until dough comes together.

Shape into 1″ balls and place each into a greased mini muffin tin (or use paper liners).
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball.  Cool and carefully remove from pan.

That’s it!!  Easy peasy, right?!!  I hope you make these delicious confections, and if you do, tag me on Instagram @goodeatsbymimi.  I would love to see your pictures and hear from you!!

 

Almond Flour Brownies

I have been on a mission to make an almond flour brownie that isn’t tasteless and dry.  Mission accomplished!

I topped my healthy matcha “freak” shake with these bad boys, and it was soooo good!!

Ingredients:

  • 1 cup almond flour (110 grams)
  • 1 cup organic coconut sugar (190 grams)
  • 1/2 cup Dutch cocoa powder (56 grams)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine kosher salt
  • 2 large eggs , room temperature 
  • 2 tablespoons coconut oil (or butter), melted and cooled slightly
  • 1 teaspoon pure vanilla extract
  • chopped nuts (optional)
  • gold leaf (optional)

Instructions:

  • Preheat the oven to 350ºF and spray an 8″x8″ pan with cooking spray.
  • In a large bowl, whisk the flour, sugar, cocoa powder, baking soda and salt until to combine.  Add the eggs, oil (or butter) and extract together in a bowl.  Add wet ingredients to the dry ingredients  and stir well to form a thick batter. It will be much thicker and stickier than a traditional brownie batter, so be sure to mix well and break up any lumps.
  • Transfer the batter to the prepared pan, then use a spatula to spread the batter evenly into the bottom of the pan. It’s okay if it’s not perfectly smooth, the batter will spread and expand as it cooks.
  • Bake for 25 to 30 minutes.  If using a  9″x9″ pan, the brownies might cook a little faster.  Be sure to keep an eye on them around the 20 to 25 minute mark. It’s normal for the brownies to puff up in the oven, and then deflate slightly as they cool.
  • Let the brownies cool for at least an hour before slicing them into 16 squares.  Store brownies in an airtight container in the refrigerator for 3-4 days (if they last that long).

 

Honey Graham Crackers

Our granddaughter, Evangeline, loves graham crackers.  As a matter of fact, they were the first “cookie” she had at our house.  She would watch me get them from the box in the bottom drawer in the kitchen, and eventually, she would go and get one on her own:).

I have been wanting to make homemade graham crackers for a while now. My DIL Missy asked me the other day if I had a recipe for graham crackers.  She got a message from a friend that lives in France, and she can’t buy them where she lives.  This was pretty much the kick in the pants I needed to make these yummy crackers.

There are a LOT of recipes out there for these crispy treats.  They are traditionally made with Graham flour, but it’s very difficult to find, so I made mine with King Arthur whole wheat flour.  I am very happy with this recipe, and I know you will be happy too!

Ingredients:

  • 2 1/2 cups wheat flour (314 grams)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon fine kosher salt
  • 1/2 cup unsalted butter, room temperature (113 grams)
  • 3/4 cup packed light brown sugar (170 grams)
  • 1/4 cup whole milk (61 grams)
  • 1/3 cup honey (110 grams)
  • 1 1/2 teaspoons vanilla extract

Instructions:

  • Line 2 baking sheets with silicone pads or parchment paper and set aside.
  • In a medium sized bowl whisk together flour, baking powder, baking soda, cinnamon and salt.  Set aside.
  • Using a stand mixer or hand mixer cream the butter and brown sugar on medium-high speed until light and fluffy (about 2 minutes).  Add the flour mixture and mix on low speed until the mixture starts to look like coarse sand.
  • Mix the milk, honey and vanilla in a small bowl or measuring cup until combined.
  • With your mixer on low speed, slowly add the liquid mixture until the dough comes together and forms a ball.
  • Remove the dough from the bowl and divide it in half and flatten each piece into a round disc. Wrap in plastic wrap and refrigerate for an hour.
  • Before you start rolling the dough, heat the oven to 350°F.
  • Remove the dough from the refrigerator (leave the other dough disc in the refrigerator until you are ready to use it) and roll out on a lightly floured surface.  Roll the dough into a 10″X10″ square (approximately).  Keep moving the dough so it doesn’t stick to the surface.  Add flour, a little at a time, as needed.  I like to roll the dough very thin.  This helps the cracker keep it’s iconic “snap!”.

  • Cut your crackers into desired shape.  I made a rectangle template with cardboard from an empty cereal box (2 1/2″X5″),  and cut the dough with a pizza cutter.  You can score a line down the center of each cookie and use a fork to prick holes down each side (see pictures for reference). This isn’t necessary, but I think it adds to their authenticity (plus it makes smaller crackers for little fingers).  Each disc will give you 8-10 full size crackers (2 1/2″X5″). *see note below
  • Carefully transfer the cut dough to prepared baking sheet and chill in the refrigerator for 15 minutes. This will help the cracker hold its shape.

  • Bake for 10-12 minutes until they are lightly browned.

  • Remove from the oven and allow to cool on the tray for 10 minutes before transferring to a wire rack.  The crackers will crisp up as they cool.  Enjoy!!

Crackers can be stored in an airtight container at room temperature for a week.

*You can use any cutter or shape you desire.  I made a batch and cut them into heart shapes…so cute!

Use these crackers to make crusts for cheesecakes, s’mores, or just for a snack….Yum!!

I hope you make these childhood treats, and if you do, tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos:)!

 

 

Hot Chocolate Bombs

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These treats have been all over the internet for a while now, and I knew I wanted to make a “how to” video with my son David.  We have made a few videos in the past, and we always have so much fun being together in the kitchen.

My kids always tease me because when they were little and would come into the kitchen and ask to help, I would tell them they could help me by staying out of the kitchen…ouch!!  Wow!! This actually makes me pretty sad.  Don’t get me wrong, we used bake and decorate cookies (Christmas, Easter, Halloween).  I used to make cakes as a side business, and I feel like I was always in the kitchen baking and decorating cakes all hours of the night.

Being a grandmother (Mimi, as I’m known by my precious grandchildren) is truly a wonderful chapter in my life. Don’t get me wrong, I have always loved being a Mom to my amazing children.  I always loved playing with them, riding bikes, small day or weekend trips to Lancaster, Pa., attending after school activities and plays and activities in school.  But, it’s definitely different being a Mimi.  All my grandchildren loved being in the kitchen with me when they were little, but as they get bigger, they have other interests when they come over.  My granddaughter Evangeline (she is also my youngest) loves to be in the kitchen with me ALL the time, and I couldn’t be happier.  She loves to bake and cook everything from cookies to making homemade guacamole.  We are trying to perfect Auntie Missy’s recipe (or Missy Missy, as Evie Calls her).  So, long story short, I love having my adult children in the kitchen with me too, and when my son and I hang out in the kitchen making these fun “how to” videos, I enjoy every single second:)!!

This is all you need to make these scrumptious treats:

Silicone mold

Chocolate melts

Hot Chocolate Mix

Marshmallows

Sprinkles

I used my kitchen torch to heat the back of a small baking sheet to smoothe the half sphere.  If you don’t have a torch, you should totally get one because they are super cool and fun to use:) hahaha!!  But seriously, you can still do this by warming a small plate in the microwave.  It’s not as much fun, but it gets the job done (wink, wink!!).

You can fill your chocolate bomb with whatever you like (David shows us how we can add candy too….yum!!).  Get creative!!

Now, go check out our amusing (and informative)you tube video!

I hope you make these enjoyable treats, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

 

 

 

Eggnog Frosted Snickerdoodles

 

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I have been waiting to share this recipe to celebrate the New Year!  I don’t need to tell you that 2020 has been a strange and difficult year (to say the least!!!!).

I also wanted to share that I have been working very hard on creating a cookbook.  It will be filled with some of my favorite recipes.  Recipes that my husband, children, grandchildren, family and friends love, and I know you will love them too!  It will also have tricks and tips that have worked for me over the years.

Many of you know I love being in my kitchen!  I love to bake and cook for my family and friends.  It is my love language:).

These cookies were inspired by Tieghan Gerard @halfbakedharvest.  My daughter Melissa loves snickerdoodles.  These are not your every day, run of the mill snickerdoodles.  They are sliced and baked, and then frosted with a luscious eggnog frosting, then sprinkled with more cinnamon sugar.  Do I have your attention?!!

If you are not a fan of eggnog (or you just don’t have any on hand),  you can use heavy cream and pure vanilla extract.  Vanilla bean extract would taste amazing too!!

Let’s do this and bring in the New Year on a “sweeter” note!!

Ingredients for cookies:

  • 1 1/2 cups unsalted butter, room temperature (340 grams)
  • 1 1/4 cups granulated sugar (252 grams)
  • 1 tablespoon pure vanilla extract
  • 2 large eggs, room temperature
  • 4 1/2 cups all-purpose flour (628 grams)
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine kosher salt
  • 3/4 teaspoon ground cinnamon

Cinnamon for coating cookies:

  • 1/2 cup granulated sugar (100 grams)
  • 1 tablespoon ground cinnamon

Frosting for cookies:

  • 1/2 cup unsalted butter, room temperature (113 grams)
  • 2 cups confectoners’ sugar, sifted (240 grams)
  • 2-4 tablespoons of your favorite eggnog, room temperature

Instructions for making the rolled cookies:

  1. Cream together the butter and sugar for 3-5 minutes until smoothe and creamy.  Beat in the eggs one at a time, mixing well after each addition.  Scrape the sides of mixing bowl and paddle as needed.  Add the vanilla* and mix until incorporated.IMG_3751
  2. In a large bowl, whisk together the flour, baking soda, salt and cinnamon.  Add all at once to the butter mixture.  Gently turn the mixer on low.  Start to incorporate the flour mixture and increase the speed just until the flour is mixed in and forms a large ball of dough.  Divide the dough into two equal balls.  Place each ball on a piece of parchment and form into a 10″ log.
  3. Mix the granulated sugar and cinnamon together.  Sprinkle over the logs and roll them back and forth over the sugar until they are completely covered.  Put any extra cinnamon sugar back in the bowl and save for later.
  4. Wrap each log tightly in the wax paper and then a piece of plastic.  Place in the refrigerator for at least an hour or up to three days.
  5. Preheat oven to 350° F.  Line baking sheets with parchment paper or silicone pads.
  6. Unwrap the dough and slice log crosswise into 1/4″ cookies (you will get between 20-24 cookies per log).  Place the cut rounds on prepared baking sheets at least 2 inches apart.  Bake for 8-10 minutes until the cookies are set on the edges.
  7. Let the cookies cool in the baking sheet for 5 minutes before transferring to a wire cooling rack.
  8. Make the eggnog frosting while the cookies are cooling.  Beat the butter until creamy (about 2 minutes).  Slowly add the confectioners’ sugar and mix until combined.  Add the eggnog 1 tablespoon at a time.  Mix until desired icing consistency.IMG_0592
  9. Frost each cookie with a small offset spatula, and sprinkle with remaining cinnamon sugar.  Enjoy!!

*Vanilla feeds Tomorrow

I saw this story on Hoda & Jenna about a young man (William Cabaniss), who started making his own vanilla to help raise money for a food bank.  Please take the time to click on the link and read about this incredible 9th grader from Knoxville, Tennessee!

I hope you make these delicious treats, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures:).

Chocolate Crinkle Cookies

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If you are a fan of brownies, you are going to love these cookies!  They are so soft and fudgy, and they’re covered in sugar….umm yes, please!!!! 

Although you usually see these cookies on the internet around the holidays, these gems can certainly be eaten any time of the year:).  Even though they weren’t the first cookies I made in my holiday baking this year, they are definitely one of my favorites!!  Oh, who am I kidding, they’re all my favorite….wink, wink!

Ingredients:

  • 1 cup (120 grams) all purpose flour
  • 1/2 cup (60 grams) unsweetened cocoa powder
  • 1 cup (200 grams) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine kosher salt
  • 1/4 cup (60ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (60 grams) confectioners’ sugar (for coating)

Instructions:

In a medium bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt.

Add the oil, eggs, and vanilla extract to the dry ingredients and mix (using a stand or handheld mixer) just until the dough comes together (the dough will be thick).  Roll dough into balls using a tablespoon sized scoop.  This recipe will make about 20 small cookies.  Cover rolled cookie dough and refrigerate for at least 3 hours or overnight.

When ready to bake, preheat oven to 350° F.  Remove rolled cookies from the refrigerator.

Add the confectioners’ sugar to a small bowl.  Generously and evenly coat each ball of dough in confectioners’ sugar and place onto prepared cookie sheets (at least two inches apart). Bake for 10 minutes. The cookies will be soft when removed from the oven and will firm up as they cool. Please, do not over bake your cookies or they will not have the delicious fudgy texture you want.

Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool.  Enjoy!!!

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I hope you make these fudgy powdered bites of heaven, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!