Adorkable Recipes

Five Layer Chocolate Chip Cookie Cake with Vanilla Buttercream

2013-12-04T09:21:00.000-05:00

Read the full story at www.kevinandmel.com

Yes, friends, those are GIGANTIC chocolate chip cookies...bigger than my FACE...layered with homemade buttercream. Too good to be true? Almost.

Five Layer Chocolate Chip Cookie Cake with Vanilla Buttercream
recipe adapted from Big Girls Small Kitchen

Ingredients
4 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
6 tablespoons unsalted butter, softened
1 1/2 cups light brown sugar
3/4 cup white sugar
3 teaspoons vanilla extract
2 eggs plus 2 egg yolks
3/4 cup milk or heavy cream
1 cup dark chocolate chips
1 cup semi sweet chocolate chips

for the frosting
4 cups powdered sugar
7 Tbsp butter, softened
2 tsp vanilla
2 to 3 Tbsp milk

Directions
Preheat oven to 350 degrees. Line a baking sheet with silicone baking mat. Drop one level cup of cookie dough in the baking sheet and bake about 12 minutes, or until golden brown and the center is almost set. Repeat with the remaining 4 layers. * OR * I would like to try pouring the 1 cup of cookie dough into a 9 inch cake pan and baking that way. Perhaps this would result in perfectly round layers, assuming they would bake correctly.

Allow layers to cool completely before beginning the frosting.

In a mixing bowl of a stand mixer, combine powdered sugar and butter on low speed. Stir in vanilla and 1 Tbsp of milk. Beat until thoroughly creamed, adding additional milk by the Tablespoon if it's not spreadable. Continue beating until it becomes a whipped texture.

Now place the first cookie on your cake plate and frost generously. Top with the 2nd cookie, frost. Repeat with the 3rd and 4th cookie, using the remaining frosting on the 4th layer. Top off with the 5th cookie and you're done!

Serve with a scoop of vanilla ice cream or a tall glass of milk!

Subscribe to The Adorkable Recipes Follow on Facebook. Find me on Pinterest

Buttery CinnaDoodles

2013-08-08T07:00:00.000-04:00

I love Snickerdoodles as much as the next guy, but today I decided an experiment was necessary. What if I left out that weird tasting cream of tartar? added cinnamon? added vanilla? added butter? What would THAT cookie taste like?

Answer?? Buttery-Cinnamon-Deliciousness. Friends, these aren't your average Snickerdoodles (because they're not Snickerdoodles at all), but they are glorious. You simply MUST try them.

Buttery CinnaDoodles
recipe by adorkablerecipes.blogspot.com
Makes 2-1/2 dozen cookies

Ingredients
1 stick (1/2 cup) butter, unsalted
1/2 cup shortening
3/4 cup brown sugar
3/4 cup white sugar
1 egg
2 tsp vanilla
2-1/2 cup flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
for topping
2 tsp cinnamon
2 Tbsp sugar

Directions
Preheat oven to 350 degrees.

In a large bowl, beat together butter, shortening, brown and white sugar until creamed. Beat in egg and vanilla. Add in flour, baking soda, salt and cinnamon and stir until combined.

In a separate, small bowl, stir together cinnamon and sugar topping.

Use a cookie scoop to create dough balls that are evenly shaped. Roll each ball in the cinnamon sugar mixture and arrange 2 inches apart on a cookie sheet lined with silicone baking mat or parchment paper.

Bake for 9-10 minutes, until tops are crackled and edges are just golden brown. Let cool on a baking sheet 2-5 minutes and transfer to a wire rack to cool completely before storing.

Subscribe to The Adorkable Recipes Follow on Facebook. Find me on Pinterest

One Hour Breakfast Bread

2013-08-06T19:27:00.002-04:00

There is something truly gratifying about starting a loaf of bread at 5am and getting to indulge in the freshest slice by 7:30 breakfast. It's an incredible experience. And no, I'm not exaggerating. This time table isn't possible for most bread recipes because of the first, second, and maybe even third rises necessary to activate the yeast. The recipe I chose to use was originally for One Hour Rolls. My hope was to create a quick rising loaf of bread that was dense, sweet, and perfectly moist. This loaf hit the nail on the head!

If you love everything about those moist, slightly sweet dinner rolls, you will LOVE this bread!

One Hour Breakfast Bread
recipe adapted from whatisonyourmenu.blogspot.com
Makes 1 loaf - 16 slices

Ingredients
1 cup warm water
1/4 cup sugar
1/3 cup oil
2 Tbsp yeast
1 tsp salt
1 egg, beaten
3 1/3 cups flour

Directions
In a large bowl, stir together warm water, sugar, oil, and yeast. Let stand for 15 minutes until yeast mixture is bubbly.

Stir in salt and beaten egg to yeast mixture. Continue stirring while adding in one cup of flour at a time. Dough will be sticky, but manageable.

Spray a 9x5 inch loaf pan with non-stick cooking spray and transfer dough to the pan. Spread to evenly distribute dough. Let rise at least 30 minutes.

Baked at 375 degrees for 26-30 minutes or until top is golden brown and loaf sounds dense, yet hollow when tapped. Transfer immediately to a cooling rack and let cool for one hour (if you can stand it!) before slicing (or just tearing into it as my husband likes to do!)

Subscribe to The Adorkable Recipes Follow on Facebook. Find me on Pinterest

Fresh Blueberry Coffee Cake Recipe

2013-08-04T16:35:00.002-04:00

just one piece was left after 4 of us shared it. :)

What to do with all those freshly picked blueberries taking up precious realty in your refrigerator? (sacrasm. I love blueberries in my fridge.) Make this Blueberry Coffee Cake and have friends over on a Saturday morning to enjoy it with you! I loved the addition of whole wheat flour the batter; it adds a nice texture and nuttiness that plain ol' white flour just

Fresh Blueberry Coffee Cake
recipe adapted from Simply in Season
Serves 8-9

Ingredients
1 cup flour
1/2 cup whole wheat flour
1/2 cup sugar
1 Tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt

1-1/2 cups blueberries
1 tsp grated lemon peel, optional

1 egg
1/2 cup milk
1/4 cup oil

for topping
1/3 cup sugar
1/3 cup whole wheat flour
1/3 cup almonds or walnuts, chopped
2 Tbsp cold butter
1 tsp ground cinnamon

Directions
Preheat oven to 425 degrees.

In a large bowl, stir together first 6 dry ingredients. Fold in blueberries and lemon peel.

In a separate small bowl, beat together egg, milk and oil. Use a large spoon/spatula to gently fold in liquid ingredients into the blueberry/flour mixture.

Pour into a greased deep dish pie plate or 8x8 inch pan.

In a separate bowl, mix together sugar, ww flour, nuts, butter and cinnamon (cutting in butter until mixture is small crumbs. Pour evenly over the top of the batter.

Bake 25-30 minutes. Serve warm or room temperature. Try it warm with milk poured on top!

Subscribe to The Adorkable Recipes Follow on Facebook. Find me on Pinterest

Fresh Raspberry Peach Cobbler Recipe

2013-07-30T18:15:00.000-04:00

There are serious perks to working at a Berry Patch during fruit season! With the bounty of peaches and raspberries in the fridge and a pantry shelf full of jams, I decided it was finally time to use those fruits for something delicious and DESSERT. This cobbler was the first I've ever made and I will certainly be revisiting this simple, yet irresistible dish.

For years I've avoided cobbler, mostly because I have only experienced poorly made cobbler (mostly mass-produced), which is just a travesty. I didn't like that "raw" dough on the top, too similar to dumplings. But baked correctly, there was not rubbery batter. In fact, this reminded me of upside down shortcake!

You simply MUST try it!

Fresh Raspberry Peach Cobbler
adapted from Betty Crocker Cookbook
Serves 6

Ingredients
1 cup flour
1 Tbsp sugar
1-1/2 tsp baking powder
1/2 tsp salt
3 Tbsp butter, firm/cold
1/2 cup milk
---
1/2 cup sugar
1 Tbsp cornstarch
1/4 tsp ground cinnamon
2 cups sliced fresh peaches
2 cups fresh raspberries

Directions
Preheat oven to 400 degrees.

Be sure to wash and slice fruit prior to beginning.

In a large bowl, stir together flour, sugar, baking powder, and salt. Cut in butter until the mixture resembles course crumbs. Stir in milk. Set aside.

In a 2 quart stock pot, stir together sugar, cornstarch and cinnamon. Fold in peaches and raspberries and cook on medium heat, stirring continually. The mixture should thicken. Once the mixture comes to a full rolling boil, boil for one full minute and pour into an ungreased 9x9 inch (2 quart) baking dish. Using a large spoon and/or spatula, scoop 6 tablespoons of dough evenly across the top of the hot fruit mixture.

Bake 25 to 30 minutes, until topping is golden brown. Let cool for 15 or 20 minutes. Serve warm.

Subscribe to The Adorkable Recipes Follow on Facebook. Find me on Pinterest

Irish Brown Bread Recipe

2013-07-24T07:25:00.001-04:00

A friend of mine recently took a trip to Ireland and mentioned wanting to find a recipe for Irish Brown Bread. I was very excited to find a recipe in my new favorite garage sale find - Bread Winners by Mel London. It's a cookbook filled with over 200 bread recipes that was compiled in 1979. I haven't found a recipe I didn't love!

This Irish Brown Bread is no exception. It's easy to make because there's no rising involved, which means no "scary" kneading or yeast necessary, and no need to plan your day around the first or second long rise of your bread. Just take about 30 minutes to put the dough together, bake and enjoy!

----

Irish Brown Bread Recipe
recipe adapted from Mel London's Bread Winners
Makes 1 loaf

Ingredients
3-1/2 cups stone ground whole wheat flour
1 tsp salt
1/4 tsp baking soda
1 Tbsp baking powder
1/2 cup raisins
1/4 cup caraway seeds (I omitted)
1/2 Tbsp honey
2 cups buttermilk*, room temperature

*make your own buttermilk by adding 2 Tbsp lemon juice to the milk to equal 2 cups. Let set to room temperature.

Directions
Preheat oven to 425 degrees.

In a large bowl, stir together flour, salt, baking soda, and baking powder. Add in raisins and toss to coat. Stir in caraway seeds.

Add in honey and then stir while adding in buttermilk, slowly. Dough should be sticky, but able to be handled. If it's too sticky, add a little more flour and stir, repeating until sticky, but dough has come together.

Shape dough into an oval or a round and transfer to a baking sheet covered with silicone baking mat OR grease and flour a cookie sheet. Cut deeply into the top of the loaf in the shape of a cross and dust lightly with additional flour.

Bake for 45 minutes. Dough should sound hollow when tapped. Let cool completely before slicing.

Subscribe to The Adorkable Recipes Follow on Facebook. Find me on Pinterest

English Muffins Recipe

2013-07-21T13:49:00.004-04:00

I can't believe I waited so long to make homemade English Muffins. These are BY FAR the easiest yeast bread to make! There is only one rise and no need for cranking on the hot oven in the middle of warm summer months. The dough comes together in under 5 minutes, you wait an hour for the muffins to rise and they bake them on a hot skillet or griddle!

These English Muffins are great toasted and spread with butter and jam, drizzled with honey, or covered in peanut butter. We love to use the moist, dense, perfectly sized muffins as a substitute for hamburger buns or sandwich bread or as a delicious snack.

English Muffins Recipe

Recipe adapted from Bread Winners by Mel London

Makes 10-12 English Muffins

Ingredients

2-1/2 tsp dry yeast (1 package)

1 cup warm water

1/4 cup oil

2 Tbsp honey

1 tsp salt

3 cups unbleached white flour

cornmeal

Directions

In a large bowl, dissolve the yeast in warm water. Measure the oil in a liquid measuring cup and add to the yeast mixture. Using that now-oiled measuring cup, measure 2 Tbsp (1/8 cup) honey. The honey will now pour easily into the yeast mixture! Stir in salt. Then add in flour and stir until dough forms a ball and pulls away from the edges.

Flour a clean surface (I use a large wooden cutting board) and flour your hands before transferring the dough to the floured surface. Roll out to 1/2 inch thickness and use a biscuit cutter (or any round shape, such as a drinking glass) to cut the muffins.

Sprinkle cornmeal generously onto a cookie sheet and arrange the muffins an inch or two apart. Sprinkle additional cornmeal on top of the muffins and cover with a light towel. Let rise in a warm place for about 1 hour.

Heat a large skillet (or a pancake griddle works great!) to medium-high. Muffins can be cooked closely together. Cook for 5-7 minutes, or until bottoms are medium to dark brown. Turn and cook an additional 5 minutes. The sides of the muffins should be set, not at all doughy, and both sides dark golden brown.

Transfer to a wire rack and cool completely before storing in an airtight container.

Subscribe to The Adorkable Recipes | Follow on Facebook. | Find me on Pinterest

Red Raspberry Pie Recipe

2013-07-05T08:20:00.000-04:00

One of the biggest, most beautiful benefits of working at a Berry Patch is getting to pick as many berries as I desire. A.MAZING. I picked a quart of Red Raspberries to bring home to my dad, and when i mentioned this to him, he quickly requested a Raspberry Pie. "I don't have enough berries for that, Dad, sorry," I said.

But then I decided it wouldn't hurt to see how many cups of raspberries were in a quart. There was just under 6 cups - perfect (maybe a few too few ;)) for a pie.

I LOVE baking pies, so this was a perfect 4th of July afternoon activity for me.

Red Raspberry Pie Recipe
recipe adapted from Betty Crocker Cookbook
Makes 9 inch pie (8 servings)

Ingredients
2 crusts (1/2 recipe) Never Fail Pie Crust
1 cup sugar
1/2 cup flour
6 cups red raspberries
1 Tbsp butter

Directions
Preheat oven to 425 degrees. Make Never Fail Pie Crust. Line the bottom of a 9 inch pie plate with 1 pie crust.

In large bowl stir together sugar and flour. Pour over raspberries and stir gently so as to keep berries in tact.

Pour berry mixture into bottom crust. Dot with butter. Cut slits in the 2nd crust and place on top of berries. Seal edges.

Bake for 35-45 minutes, until crust is golden brown and juices begin to bubble through the slits in the crust.

Allow to cool at least 2 hours on a wire rack.

Subscribe to The Adorkable Recipes | Follow on Facebook. | Find me on Pinterest

Chocolate Chip Scones Recipe

2013-06-18T08:00:00.000-04:00

How do I manage to forget how EASY scones are to make and how IMPRESSIVE they serve? 15 minutes of prep time and 15 minutes of baking and VOILA, a beautiful, elegant addition to your brunch, breakfast or tea time.

Chocolate Chip Scones Recipe
Recipe from Betty Crocker Cookbook
Makes 8 scones

Ingredients
1-3/4 flour
3 Tbsp sugar
1/2 tsp salt
2-1/2 tsp baking powder
1/3 cup butter, cold/firm

1 large egg, beaten

1/2 tsp vanilla
4 to 6 Tbsp whipping cream*
1/2 cup chocolate chips

* I used Half & Half. Milk would also do the job, just not quite as richly.

Directions
Preheat oven to 400 degrees.

In a large bowl, stir together flour, sugar, salt, and baking powder. Cut in butter using pastry blender (or the beater blade of your Kitchen Aid stand mixer. :)), until mixture looks like fine crumbs.

Stir in egg, vanilla and 4 Tbsp of the cream, adding extra cream only if necessary to allow dough to leave the side of the bowl cleanly.

Turn dough out onto a lightly floured surface and knead gently 10 times. Roll or pat the dough into a 10 inch flat circle.

Transfer to an ungreased cookie sheet (or lined with silicone baking mat). Score the dough into 8 wedges (marking the slices with a knife or pizza cutter, but not cutting all the way through). Brush with additional cream and sprinkle with sugar.

Bake 14-16 minutes or until lightly golden. Immediately remove from cookie sheet. Cut or carefully separate the wedges. Serve warm.

Subscribe to The Adorkable Recipes | Follow on Facebook. | Find me on Pinterest

Cranberry Rhubarb Pie Recipe

2013-06-15T14:06:00.000-04:00

What to do when you have lots of rhubarb leftover but not quite enough to fill a second Rhubarb Pie? Why, you find what fruit you have in the freezer and you use that. Cranberries it is! I was a bit hesitant to use a second tart fruit in this pie, thinking it might be overpowering. But, friends, believe you me...this pie is OUT OF THIS WORLD. Perfectly sweet, perfectly tart, perfectly set (no juices flowing all over the pie plate.)

Cranberry Rhubarb Pie Recipe
recipe by adorkablerecipes.blogspot.com
makes 1 pie, serves 8

Ingredients
1/2 batch Never Fail Pie Crust Recipe, to make top and bottom crusts
3 cups Rhubarb, chopped
2 cups frozen Cranberries
1-1/3 cup sugar
6 Tbsp flour
1 Tbsp butter

Directions
Preheat oven to 450 degrees.

Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Stir together cranberries and rhubarb, then pour evenly over the flour-sugar mixture in the crust. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust. Flute edges to seal.

Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 40 to 45 minutes. Serve warm or cold.

Subscribe to The Adorkable Recipes Follow on Facebook. Find me on Pinterest

Oatmeal Waffles Recipe

2013-02-14T07:00:00.000-05:00

I am a fan of most any breakfast food, but for Kevin waffles are near the top. On one of his days off, I decided to find a new recipe for waffles. I came across this hearty sounding oatmeal waffle recipe in a collection of Taste of Home recipes I found at a garage sale years ago. (Someone had categorized hundreds of TOH recipe cards clipped from the magazine. A steal for a dollar!)

These waffles turned out perfectly and were so easy make! Plus, you will likely have all of the ingredients on hand! That's always a win when you're in the mood for a good breakfast!

Oatmeal Waffles Recipe

recipe adapted from Taste of Home

Makes 12 waffles

Ingredients

1-1/2 cup flour

1 cup quick cooking oats

1 Tbsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

2 eggs, slightly beaten

1-1/2 cups milk

6 Tbsp butter, melted

2 Tbsp brown sugar

Directions

In a large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt. In a second, smaller bowl, stir together eggs, milk, butter and brown sugar.

Add the liquid ingredients to the dry ingredients and stir until combined.

Pour batter into a preheated waffle iron, according to the manufacturer's instructions. Butter, syrup, and enjoy!

Subscribe to The Adorkable Recipes | Follow on Facebook. | Find me on Pinterest

Anadama Bread Recipe (Bread Machine)

2013-02-11T07:00:00.000-05:00

Anadama Bread was a new term for me, but when I saw the recipe in an old bread machine book I had, I knew I wanted to give it a try. Molasses was listed in the ingredients and though it's not normally an ingredient I would think of adding to bread, I was almost certain Kevin and I would enjoy eating this fresh made loaf.

Sure enough! The slices are moist and chock full of the characteristic molasses flavor. I love toasting my piece, spreading thick with butter and sprinkling (*generously*) with cinnamon-sugar.

Anadama Bread

recipe adapted from Bread Machine Bounty (BHG)

Makes 1 (1-1/2 pound) loaf

Ingredients

1-1/4 cup water

1/4 cup molasses

3 Tbsp shortening or margarine

3 cups flour

1/2 cup cornmeal

3/4 tsp salt

2 tsp yeast

Directions

Combine ingredients in bread machine bowl in the order listed. Use the dough cycle (or white bread bake cycle.) When cycle is complete turn dough out onto a lightly floured surface. Roll into a large rectangle, roughly 9 inches wide, and begin rolling into a loaf, pinching together after each turn. Place in a greased 9x5 inch pan and let rise in a warm place for 30-45 minutes, or until risen 1 inch above the edge of the pan. Bake at 350 degrees for 22 minutes (or until loaf sounds hollow when tapped). Turn out onto a wire rack to cool completely before slicing.

Serve with butter, or honey, or jam.

Subscribe to The Adorkable Recipes | Follow on Facebook. | Find me on Pinterest

Rustic Beef Stew Recipe

2013-02-07T07:00:00.000-05:00

Lately our weather has been refusing to reach a temperature above the single digits, and often in the negative with the wind chill. Yes, brrrrr. On one particularly blustery day, I decided beef stew was the best solution to warm me inside and out.

Normally I would brown the beef and the the rest in a crockpot for the day, but I thought would only serve the "rustic" quality of my beef stew vision if it were braised on the stovetop and simmering all day long. What a great idea it was. :)

Rustic Beef Stew Recipe

recipe by adorkablerecipes.blogspot.com

Makes 5-6 servings

Ingredients

1 pound stew meat

3 Tbsp red wine vinegar or balsamic or your favorite wine

3 potatoes, cut into large chunks

3 or 4 carrots, cut into large chunks

2 stalks celery, cut into large chunks

1 onion, cut into wedges

3 cloves garlic, minced

1/2 tsp salt

1/2 tsp pepper

1/2 tsp thyme

1 quart beef or vegetable stock

2 bay leaves

Directions

Heat a 6 quart heavy bottom pot over medium heat and drizzle lightly with oil. Once preheated, add the chunks of stew meat and sprinkle lightly with salt and pepper. Let brown on one side before turning to the second (third and fourth) sides. Pour in 2 to 3 Tbsp vinegar to de-glaze the pan, scraping up bits of meat as you stir. Add in potatoes, carrots, celery, onion and garlic and cover the pot, allowing the moisture level to build, cooking the vegetables. Sprinkle with salt, pepper and thyme. Stir occasionally. Allow to cook 5 to 10 minutes before adding in the beef stock and bay leaves. Bring to a boil for 5 minutes, and then simmer for up to 3 hours.

Subscribe to The Adorkable Recipes | Follow on Facebook. | Find me on Pinterest

Apple Bars Recipe

2013-02-04T07:00:00.000-05:00

At a fun evening with friends, Kevin and I were able to enjoy a piece (or two or three) of this amazing, partially good-for-you apple bars. Molly and her husband are pretty health conscious, but I knew they enjoy delicious foods, which told me I would totally love this dessert. She told me they were full of oats, made with applesauce rather than oil, and speckled with apples. (She added white chocolate chips to hers--very, very good decision!) There is still a good amount of sugar in these, but for a dessert, I'd say it's a tasty win!

The only thing that would make these apple bars even better? A scoop of vanilla ice cream on top! (but then that throws the 99 calories per bar out the window! *wink*)

Apple Bars Recipe
recipe adapted from my friend Molly Lopez-Cepero
Makes 24 bars

Ingredients
1-1/3 cup flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1-1/2 cup old fashioned oats
3/4 cup unsweetened applesauce
3/4 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 cup (1 medium) chopped apple
1 cup white chocolate chips, optional

Directions
Preheat oven to 350 degrees. Grease the sides and bottom of a 9x13 inch pan.

In a large bowl, stir together flour, salt, baking soda, cinnamon, and oats.

In a separate large bowl, beat together applesauce, brown sugar and white sugar for 2 minutes. Add in eggs, one at a time, beating after each addition and then stir in vanilla.

Add dry mixture into the liquid ingredients and stir gently until combined. Fold in chopped apples (and optional white chocolate chips).

Bake 25-35 minutes or until a toothpick inserted in the center comes out clean.

Subscribe to The Adorkable Recipes
Follow on Facebook.
Find me on Pinterest

Iced Oatmeal Cookies Recipe

2013-01-31T07:00:00.000-05:00

My Grandma always kept her snack cupboard stocked with sweet, crunchy store-bought cookies like biscotti, windmills, gingersnaps and iced oatmeal cookies. They were perfect for dunking in her mid morning cup of tea or enjoying just before bed. Though most kids probably wouldn't choose these type of cookies as their favorites, I have to say I love them.

I was so excited to find this recipe on Pinterest this Saturday, while I was on the hunt for cookie recipes that didn't include chocolate or peanut butter (because it appeared my "baker of sweets" board was overrun with my favorite ingredients. I needed variety.)

This recipe is simple and the results are just like I was hoping! Crunchy, sweet, and full of molasses/cinnamon spice.

Iced Oatmeal Cookies Recipe

recipe adapted from Novice Chef

Makes 18 large or 40 small cookies

Ingredients

for the cookies:

2 cups old fashioned oats

2 cups all purpose flour

1 Tbsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 tsp freshly ground nutmeg

1 tsp salt

1 cup (2 sticks) unsalted butter, melted

1 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

for icing:

2 cups powdered sugar

5 tablespoons milk

Directions:

Preheat oven to 350 degrees and butter two cookie sheets (yes, butter them. My cookies didn't spread as much as they should have because I ignored this advice). Set aside.

In a food processor, pulse oats until partly ground into a coarse meal. Mix in flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.

In a large bowl, beat together the melted butter, sugar and brown sugar. Add eggs, one at a time. Add the dry mixture into the creamed ingredients and stir until evenly combined.

Scoop dough balls onto prepared cookie sheets. Bake for 14-16 minutes, rotating halfway through, until browned. Let cookies rest on the baking sheets for 5 minutes before moving to a wire rack to cool completely.

Once cookies are completely cooled, whisk together the powdered sugar and milk until smooth. The best way I found to frost the cookies was to dip the top of the cookie into the icing, scrape off the excess and move to a cool baking sheet. Allow icing to harden before storing in an airtight container for up to a week.

Subscribe to The Adorkable Recipes
Follow on Facebook.
Find me on Pinterest

Salted Brown Butter Chocolate Chip Cookies Recipe

2013-01-28T07:00:00.000-05:00

These may be my new favorite cookie of all time. I can't tell you how delicious the combination of sweet chocolate chips cookies is with that perfect sprinkle of salt on top. *dreamy* Additionally, the addition of only brown sugar (no white) and the melted butter makes these chewy and irresistible. Thank you, Gaby, for changing my view of Chocolate Chip Cookies.

Salted Brown Butter Chocolate Chip Cookies

recipe adapted from What's Gaby Cooking

Makes 40 small cookies

Ingredients

1 cup (2 sticks) unsalted butter

1-1/2 cup brown sugar

2 large eggs

2 tsp pure vanilla extract

2 cups flour

1 tsp baking soda

1 tsp sea salt

1/2 tsp baking powder

1-3/4 cups old-fashioned oats

1-1/2 cups chocolate chips

Sea salt for topping

Directions

Preheat oven to 350 degrees.

Cut the butter into small pieces and place them into a small pot over medium heat. Stir the butter as it melts. Once melted, stir, and watch closely for the moment the butter turns from a yellow to a golden hue. Remove from heat and transfer the butter to another bowl to cool.

In a large mixer, beat together the melted browned butter and brown sugar with a paddle attachment. Stir for 2 minutes. Add in one egg at a time and then vanilla. Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over-mix the batter. Add the oats and chocolate chips and combine. Refrigeration is recommend, but I scooped them immediately.

Scoop cookies onto a lined baking sheet. and sprinkle each cookie with sea salt. Bake for 8-11 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from oven, transfer to cooling rack. Repeat process for remaining dough.

Subscribe to The Adorkable Recipes Follow on Facebook.

Jalapeno Cheddar Cornbread Loaf Recipe

2013-01-25T08:00:00.000-05:00

originally posted March 19, 2009

Ever since I made this loaf of bread (nearly 4 years ago!) my husband has been occasionally asking me to make it again. I give him my sincerest apologies (and I don't know what I was thinking waiting this long. This bread is AMAZING. So moist, but also light. And the flavor is perfect. Not too intense, but you can't resist it.)

----

This recipe is from one of my Better Homes and Gardens cookbooks called Bread Machine Bounty. That title should tip you off right way. This recipe only has the ingredients listed and assumes you will allow the bread machine to do all the work. If you'd like to prepare it by hand, I can improvise those instructions for you by request.

The loaf turned out fairly small and mis-shapen which is exactly how Kevin likes it! (*note it turned out very different the second time. Not sure why, but round 2 was much better. moist, light, and high rising.)

Jalapeno, Cheddar, and Cornbread Loaf

For a 1-1/2 Pound Loaf:

Ingredients

1-1/4 cup Buttermilk (this can be created by adding just under one tablespoon of vinegar to milk.)

2 tsp shortening

3 cups bread flour (all purpose worked fine for me.)

3/4 cup shredded cheddar cheese with jalapeno peppers or Monterey Jack cheese with jalapeno peppers. (I shredded colby cheese and just finely chopped up 4 of 5 jalapeno rings.)

1/2 cup cornmeal

1 Tbsp sugar

1 tsp salt

2 tsp active dry yeast or bread machine yeast

Directions

Add ingredients to machine according to manufacturer's directions.(Always add liquid ingredients first, then dry ingredients (should be floating on top of liquids), then make a small well in the dry ingredients and add yeast LAST--being sure the yeast never comes in contact with the liquids or it will be activated too soon.) Select desired cycle and bake. (If you're like me, select the dough cycle and roll out the dough. Let rise in a loaf pan until 1 inch above the edge. Bake 350 degrees for 22 minutes.) Cool on wire rack at least 30 minutes before slicing.

Saltine Crackers Recipe

2013-01-22T11:41:00.000-05:00

Kevin and I have been making a conscious effort to eliminate over-processed foods from our cupboards. This is mostly an issue for me, as I am somewhat of a pretzel fiend and must keep crackers of all kinds around "just in case." Maybe you can related. In an case, we opted to try to make our own homemade crackers. With just a few basic ingredients, I know have a 7-cup-container filled with soda crackers that taste EXACTLY like the storebought saltines. It takes about 10 or 15 minutes to make the dough, roll, and get into the oven--much less time than going to the store! And no artificial preservatives that make the crackers last for 2 years. (weird, right?)

I am loving the More-With-Less Cookbook
That's where this recipe is found!

Saltine Crackers Recipe

aka Soda Crackers

Makes 7 cups of crackers

recipe adapted from the More-With-Less Cookbook

Ingredients

2 cups flour

1 tsp salt

1/2 tsp baking soda

2 Tbsp margarine

2/3 cup soured milk or buttermilk

Directions

Preheat oven to 375 degrees. In a large bowl stir together flour, salt, and baking soda. Cut in margarine until evenly distributed. Stir in the soured milk.

Turn dough out onto a floured surface and kneed gently into a ball. Separate into 3 sections. Work with the first section and roll as thinly as possible (adding flour to keep dough from sticking). Transfer to a baking sheet (ungreased).

Sprinkle with addition salt. Prick with a fork across the surface of the dough. Use a pizza cutter to cut into 1-1/2 inch squares (it's totally ok if some pieces aren't square. That's the beauty of homemade).

Repeat the process with the remaining 2 sections of dough.

Bake each tray separately for 8-10 minutes until lightly golden. (At this point you can let the crackers cool on the baking sheets or place them back in a 250 degree oven for 5-10 minutes to crisp up. This may be necessary if you didn't roll it out as thin as it needed to be. I speak from experience.)

Store in an airtight container.

Subscribe to The Adorkable Recipes Follow on Facebook.

Perfect Granola

2013-01-19T20:51:00.000-05:00

originally posted May 4, 2011

I'll always love the Peanut Butter Banana Granola and the Crunchy Almond Granola, but I have to say this is really the *perfect* granola recipe. It goes together SO quickly with so few ingredients--all of which you're likely to have on hand (you can easily swap for other nuts or mix-ins.) It has NO oil, butter, syrup, honey or peanut butter. The small amount of brown sugar mixed with the water becomes the binding syrup, leaving you with an ultra-low-sugar and low-fat granola recipe.

Plus, the low baking temperature means you don't have to keep on a hawk-eye on the granola while it bakes, and stirring is totally optional. The granola comes out beautifully crisped--not burnt, not soggy. It's amazing.

It's *perfect.*

Perfect Granola

recipe from Tasty Kitchen

Makes 8+ servings (6 cups total. 138 calories per 1/4 cup)

Ingredients

4 cups old fashioned oats

1/2 cups chopped pecans

3/4 cup chopped almonds
1/2-1 tsp cinnamon

3/4 cup brown sugar

1/4 cup water

2 tsp vanilla extract

1/2 tsp salt

Directions

Preheat oven to 250 degrees. Line a large cookie sheet with a silicone baking mat or parchment paper.

In a large bowl toss together oats,
nuts, and cinnamon.

In a glass measuring cup measure the water. Stir in brown sugar, vanilla, and salt. Microwave for 2 minutes, or until sugar is dissolved and the mixture has become a syrup.

Pour liquids over the oat/nut mixture and toss, toss, toss, stir, stir, stir until and the oats and nuts are evenly coated. Pour granola onto the baking sheet and spread evenly.

Bake for 30 minutes, stir gently. Bake another 15 minutes until granola is crispy and golden.

Cool completely and stir an an airtight container.

---

subscribe to the recipes.

Sugared Sugar Cookie Recipe

2012-12-17T09:00:00.000-05:00

I have finally found the secret to easy Christmas Cut-Out Cookies --eliminating the frosting. *gasp* I know, I know, it's not the same, but friends if you despise the frosting process as much as I do then this method is your ticket to Christmas cookie happiness. All the deliciousness of the sugar cookie with the fuss of frosting. (Plus, frosted cookies are a pain to transfer or store without destroying your hard work.)

Here's the deal.

Step 1) Make the dough for these Vanilla Almond Sugar Cookies. Please, please, please don't make any other sugar cookie than these ever again. Bridgette from Bake @ 350 is on to something with this perfect recipe. Butter, vanilla & almond extracts & sugar. What a beautifully pure sugar cookie.

Step 2) Roll out the dough and cut into pretty Christmas shapes. (Other shapes are acceptable. Let's not lock ourselves into some Christmas mold here.)

Step 3) Arrange cut-outs on a baking sheet. Oh, yeah, and make sure the oven is preheated to 350. I'm assuming you did that in Step 1 because you were following the recipe, right?

Step 4) Pour 2 Tbsp of milk into a small dish. Use a pastry brush to thinly coat the top of each cookie with milk. You want them damp, not puddled.

Step 5) Sprinkle with colored sugars until your heart is content.

Step 6) Bake for 8-10 minutes or until edges are set. Let cool a few minutes on the baking sheet before transferring to a wire rack to cool completely.

Step 7) Store in an airtight container and/or EAT!

Subscribe to The Adorkable Recipes Follow on Facebook.

Monkey Bread Recipe (Bread Machine)

2012-12-13T09:00:00.000-05:00

For extra-special weekend mornings or just because you're craving something warm, gooey and oh-so-sweet, you must indulge in this Monkey Bread. I had previously experienced the traditional version of Monkey Bread which included pre-made biscuit dough. That form of this sweet treat was certainly delicious, but I wanted to try my hand at the from-scratch method. I kept it slightly more simple by using a bread machine dough cycle rather than making the dough by hand. win-win, I say. :)

The lovely loaf was devoured quickly. I recommend pulling apart each piece with your fingers. None of this "fork" stuff for Monkey Bread. ;)

Monkey Bread Recipe (Bread Machine)

recipe by adorkablerecipes.blogspot.com

Ingredients

for the dough

1 cup water

2 Tbsp margarine or butter, softened

1 egg

3-1/3 cup flour

1/4 cup sugar

3 tsp yeast

1 tsp salt

for coating

1/2 cup sugar

1 Tbsp cinnamon

1 egg plus 1-2 Tbsp water, beaten

for glaze

1/2 butter (1 stick)

1/2 cup brown sugar

2 Tbsp water

1 tsp vanilla extract

Directions

Combine first 7 ingredients in your bread machine pan and select the "dough" setting. (This should take approximately 1-1/2 hours.)

When the dough cycle is complete, roll the dough onto a lightly floured surface creating an 8x8 inch square. Use a large knife or a bench scraper to cut the dough into 64 equal pieces.

Prepare a bundt pan by coating it lightly in shortening.

Stir together sugar & cinnamon in a cereal bowl and in a separate bowl beat together egg with water. Lightly brush the dough squares with the egg, then take one piece at a time, dip it in the egg (letting excess drain off) and roll in the sugar-cinnamon mixture to generous coat. Arrange in the bundt pan in even layers.

At this point you may choose to cover and refrigerate the bread before its second rise. If you choose to refrigerate, allow 2 full hours to rise before baking (rather than just 1).

Cover with a towel or plastic wrap and let rise for 1 hour.

Preheat oven to 350 degrees.

In a small sauce pan, combine butter, brown sugar and water and bring to a light boil for 2 minutes. Remove from the heat and stir in vanilla extract. Pour over the dough.

Bake for about 25 minutes.

Turn out onto a large platter to serve. Serve while warm.

Subscribe to The Adorkable Recipes Follow on Facebook.

Swedish Pepparkakor Cookie Recipe

2012-12-10T09:00:00.000-05:00

Marrying into a Swedish family means learning their traditions and customs and tasting lots of new dishes and desserts. One of my favorite treats native to Scandinavia is this lovely crunchy ginger cookie known as pepparkakor. You may have seen boxes of Anna's brand pepparkakor in the grocery store or at a Christmas party. They're delightful!

I decided to try my very-not-Swedish hand at baking up a batch of my very own pepparkakor. I am SO glad I did. The recipe is simple. The most challenging part is rolling out the tacky dough to 1/8 inch thick. It needs to be thin in order to create that perfect crunch. Give it a try. Everyone will be glad you did! I shared these with my friends at a women's gathering and some of the ladies commented that they couldn't stop eating them. :)

Swedish Pepparkakor Cookie Recipe

(crunchy ginger cookies)

recipe adapted from Tasty Kitchen

Makes 4-6 dozen cookies, depending on size

Ingredients

3/4 cups butter, softened

3/4 cups sugar

1 tsp baking soda

1 Tbsp water

1/2 cups molasses

1 whole large egg

3 cups flour

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp salt

Directions

Cream together the butter and sugar. Dissolve baking soda in the water and stir into the creamed mixture. Add the molasses and egg.

Whisk together flour, cinnamon, ginger, cloves, and salt and then stir into the creamed ingredients until well blended.

Cover with plastic wrap and chill for at least 4 hours or overnight. This will develop the flavors.

Preheat oven to 350F.

Roll the dough to 1/8″ thickness on a lightly floured surface. Use your favorite cookie cutters or the traditional round/wavy edged cutter. Arrange on an ungreased cookie sheet. They can be placed pretty close together as they do not spread.

Bake for 8–10 minutes or until edges begin to brown.

Cool on a rack and store in an airtight container up to 2 weeks.

Enjoy!

Subscribe to The Adorkable Recipes and Follow on Facebook.

Mint Chip Chocolate Almond Biscotti Recipe

2012-12-06T09:00:00.000-05:00

If there's one guy I trust to give me an awesome biscotti recipe it's David Lebovitz. The guy is a genius. Sure enough, this butter-less biscotti turned out beautifully even with my inclusion of mint chips rather than just chocolate.

In case you're looking at me like, "What in the world is biscotti?" then allow me to explain. Biscotti is a traditional Italian cookie, slightly sweet, dry, crunchy, and the perfect acommpaniment to your favorite hot beverages. Dunking these little babies into a cup of hot chocolate would just be heavenly. (Excuse me while I make myself a giant mug.)

These store well for up to 2 weeks and the beauty if biscotti is that they're meant to be crunchy and dry, so they don't go stale quickly. :) Bring these to your family get-togethers this Christmas--or maybe give them as gifts along with a package of homemade hot cocoa mix--and people will love you forever.

---
Check out my Almond Biscotti and Cinnamon Sugar Biscotti recipes from past years.

Mint Chip Chocolate Biscotti Recipe

recipe adapted from David Lebovitz.

Makes 3 to 4 dozen cookies

Ingredients

2 cups flour

3/4 cups cocoa powder

1 tsp baking soda

1/4 tsp salt

3 large eggs, at room temperature

1 cup sugar

1 tsp vanilla extract

1/2 tsp almond (or peppermint!) extract

1 cup almonds, toasted and very coarsely-chopped

3/4 cups mint and/or chocolate chips

For the glaze

1 large egg

2 Tbsp coarse or crystal sugar (see Notes)

Directions

Preheat the oven to 350F degrees.

In a small bowl, sift together the dry ingredients - flour, cocoa powder, baking soda, and salt.

In a large bowl, beat together 3 eggs, sugar, and vanilla & almond extracts. Gradually stir in the dry ingredients, then mix in the nuts and the chocolate chips until the dough holds together. Dough will be tacky and dense.

Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a lightly floured surface, roll the dough into two logs (approximately 14 inches long and 3-4 inches wide, curving it on the long edges Dough should be about 1/2-1 inch thick). Transfer the logs onto the baking sheet, evenly spaced apart.

Beat the remaining egg and brush the tops of the logs liberally with the egg. Sprinkle the tops with the coarse or crystal sugar and bake for 25 minutes, until the dough feels firm to the touch.

Remove the cookie dough from the oven and cool 15 minutes. On a cutting board, use a serrated bread knife to diagonally cut the cookies into 1/2-inches slices. Lay the cookies cut side down on baking sheets and return to the oven for 20 to 30 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.

Once baked, cool the cookies completely then store in an airtight container for up to two weeks. Serve alongside hot beverages--cocoa, tea, or coffee.

For an extra special treat, dip one end of the each cookie into melted chocolate, then cooled until the chocolate hardens.

Subscribe to The Adorkable Recipes Follow on Facebook.

Amish White Bread Recipe

2012-12-03T12:02:00.000-05:00

Tall, fluffy, slightly sweet, and perfect for sandwiches--this bread is a winner. Its dough is soft and tender as you knead it, tempting you with the perfection that will be enjoyed after rising and rising and baking to beauty. Seriously, people, I'm not exaggerating. If you're scared to make bread by hand, start with this recipe (just don't scorch the yeast with too-hot water, like I did the second time making it. It just doesn't rise much. Oh, and I burnt it that time, too. But the first time, man, it was like a dream come true!)

Amish White Bread Recipe

Thanks to Britta for sharing this Allrecipes.com recipe with me

Makes TWO (2) loaves

Ingredients

2 cups warm water (110 degrees F)

2/3 cup white sugar

1-1/2 Tbsp dry yeast

1-1/2 tsp salt

1/4 cup canola or vegetable oil

6 cups flour

Directions

In a large bowl, dissolve sugar with water and then add the yeast. Allow yeast mixture to get foamy.

Mix salt and oil into yeast mixture and then mix in the flour 1 cup at a time. Knead on a lightly floured surface (or with dough hook for your stand mixer) for 10 minutes or until soft and springy. Place in a well-oiled bowl and coat dough. Cover with a damp cloth or plastic wrap and allow to rise 1 hour (dough should be doubled in size).*

Punch dough down and knead for 5 minutes. Divide in half and shape into loaves. Place in two well-greased 9x5 pans.

Cover with a tea towel and rise another 30 minutes or until dough has risen at least 1 inch above the pans.

Bake at 350 degrees for 30 minutes.

*helpful tip. I place 2 cups of water in the microwave, heat for 2 or 3 minutes, until boiling. Then add the bowl of dough to the steamy environment of the microwave and let rise in there (DO NOT MICROWAVE the dough.)

Subscribe to The Adorkable Recipes

Follow on Facebook.

Wheat Bagels with Poppy & Sesame Seeds

2012-11-28T10:17:00.000-05:00

Who would've thought that making your own bagels would be a) pretty gosh darn easy and b) so way more delicious than any bagel ever. It's probably because you've invested time and love into these round breakfast-y breads, but I tell you, these bagels are amazing, out of this world, and so worth making yourself.

Thank you, Deb (Smitten Kitchen) and Sir Peter Reinhart himself (apparently I just knighted him because his bread-making skills are so honorable.)

Now, friends, don't be scared. Your family (and your tastebuds) will thank you.

Peter Reinhart's Wheat Bagels
recipe from Peter Reinhart via Smitten Kitchen

Makes 8-10 bagels

Note: you will need to start the bagel sponge the day before you plan on baking the bagels. Plan accordingly please.

Ingredients

for the sponge

1 teaspoon instant yeast

4 cups unbleached high-gluten or bread flour (see note below)

2 1/2 cups water, room temperature

for the dough

1/2 teaspoon instant yeast

3 3/4 cups unbleached high-gluten or bread flour

2 3/4 teaspoons salt

2 teaspoons malt powder or 1 tablespoon dark or light malt syrup, honey, or brown sugar (see note below)

for finishing

1 tablespoon baking soda

Cornmeal or semolina flour for dusting

Sesame seeds, poppy seeds, kosher salt, rehydrated dried minced garlic or onions or chopped onions that have been tossed in oil (optional)

Directions

1. Day one: To make the sponge, stir the yeast into the flour in a 4-quart mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.

2. To make the dough, in the same mixing bowl (or in the bowl of an electric mixer), add the additional yeast to the sponge and stir. Then add 3 cups of the flour and all of the salt and malt. Stir (or mix on low speed with the dough hook) until the ingredients for a ball, slowly working in the remaining 3/4 cup flour to stiffen the dough.

3. Transfer the dough to the counter and knead for at least 10 minutes (or for 6 minutes by machine). The dough should be firm, stiffer than French bread dough, but still pliable and smooth. There should be no raw flour – all ingredients should be hydrated. The dough should pass the windowpane test and register 77 to 71 degrees F. If the dough seems to dry and rips, add a few drops of water and continue kneading. If the dough seems tacky or sticky, add more flour to achieve the stiffness required. The kneaded dough should feel satiny and pliable but not be tacky.

4. Immediately divide the dough into 4 1/2 ounce pieces for standard bagels, or smaller if desired. Form the pieces into rolls.

5. Cover the rolls with a damp towel and allow them to rest for approximately 20 minutes.

6. Line 2 sheet pans with baking parchment and mist lightly with spray oil. Proceed with one of the following shaping methods:

Method 1: Poke a hole in a ball of bagel dough and gently rotate your thumb around the inside of the hole to widen it to approximately 2 1/2 inches in diameter (half of this for a mini-bagel). The dough should be as evenly stretched as possible.

Method 2: Roll out the dough into an 8-inch long rope. (This may require rolling part of the way and resting if the pieces are too elastic and snap back, in which case, allow them to rest for 3 minutes and then extend them again to bring to full length. Wrap the dough around the palm and back of your hand, between the thumb and forefinger, overlapping the ends by several inches. Press the overlapping ends on the counter with the palm of your hand, rocking back and forth to seal.

7. Place each of the shaped pieces 2 inches apart on the pans. Mist the bagels very lightly with the spray oil and slip each pan into a food-grade plastic bag, or cover loosely with plastic wrap. Let the pans sit at room temperature for about 20 minutes.

8. Check to see if the bagels are ready to be retarded in the refrigerator by using the “float test”. Fill a small bowl with cool or room-temperature water. The bagels are ready to be retarded when they float within 10 seconds of being dropped into the water. Take one bagel and test it. If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days). If the bagel does not float. Return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats. The time needed to accomplish the float will vary, depending on the ambient temperature and the stiffness of the dough.

9. The following day (or when you are ready to bake the bagels), preheat the oven to 500 degrees F with the two racks set in the middle of the oven. Bring a large pot of water to a boil (the wider the pot the better), and add the baking soda. Have a slotted spoon or skimmer nearby.

10. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 minutes flip them over rand boil for another minute. If you like very chewy bagels, you can extend the boiling to 2 minutes per side (Deb note: I used the 2 minute option). While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal or semolina flour. (If you decide to replace the paper, be sure to spray the new paper lightly with spray oil to prevent the bagels from sticking to the surface.) If you want to top (see note below) the bagels, do so as soon as they come out of the water. You can use any of the suggestions in the ingredients list or a combination.

11. When all the bagels have been boiled, place the pans on the 2 middle shelves in the oven. Bake for approximately 5 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are baking only 1 pan, keep it on the center shelf but still rotate 180 degrees.) After the rotation, lower the oven setting to 450 degrees F and continue baking for about 5 minutes, or until the bagels turn light golden brown. You may bake them darker if you prefer.

12. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.

Cinnamon Raisin Bagels: For cinnamon raisin bagels, increase the yeast in the final dough to 1 teaspoon, and add 1 tablespoon of ground cinnamon and 5 tablespoons of granulated sugar to the final dough. Rinse 2 cups of loosely packed raisins with warm water to wash off surface sugar, acid, and natural wild yeast. Add the raisins during the final 2 minutes of mixing. Proceed as directed, but do not top the bagels with any garnishes. When they come out of the oven and are still hot, you can brush the tops with melted butter and dip them in cinnamon sugar to create a cinnamon-sugar crust, if desired.