Molasses Crinkle Cookies

Molasses Crinkle Cookies stacked five high and tied with a white ribbon and decorated with an acorn.
Molasses Crinkle Cookies
Print Recipe
    Servings Prep Time
    38-40 cookies 40 minutes
    Cook Time Passive Time
    9-10 minutes 3+ hours
    Servings Prep Time
    38-40 cookies 40 minutes
    Cook Time Passive Time
    9-10 minutes 3+ hours
    Molasses Crinkle Cookies stacked five high and tied with a white ribbon and decorated with an acorn.
    Molasses Crinkle Cookies
    Print Recipe
      Servings Prep Time
      38-40 cookies 40 minutes
      Cook Time Passive Time
      9-10 minutes 3+ hours
      Servings Prep Time
      38-40 cookies 40 minutes
      Cook Time Passive Time
      9-10 minutes 3+ hours
      Ingredients
      Servings: cookies
      Instructions
      1. In a medium bowl whisk together flour, baking soda, spices and salt. Set aside.
      2. Using an electric mixer or stand mixer fitted with a paddle attachment cream butter and brown sugar until light.
      3. Add oil and molasses and beat until combined. Add egg and beat until fully incorporated.
      4. Mix in flour until well combined.
      5. Flatten dough into a round disk and chill for a minimum of three hours or overnight.
      6. Preheat oven to 375°F and line baking trays with parchment.
      7. Divide dough into equal portions using a tablespoon or weigh (I used 20g each). The dough balls should be an approximate inch in diameter.
      8. Roll each ball in sugar to coat completely. If the dough has warmed while you were rolling, rechill rolled dough for about 10 minutes to firm up again (this prevents the cookies from overspreading). Arrange prepared dough on baking trays placing at least 2" apart. There's no need to flatten cookies. Sprinkle the tops with additional sugar.
      9. Bake cookies on the middle rack for 9-10 minutes only. Remove from oven and allow to cool on pan for 5 minutes before moving to a cooling rack.
      Recipe Notes

      -Start these cookies several hours ahead as they need time to chill.

      -Using coarse sugar makes for a pretty holiday cookie.  It will take a little more coarse sugar than granulated sugar for rolling.

      -I find the dough warms up too much while rolling into balls, especially if taking the time to weigh each one. Therefore, I suggest that you rechill the rolled balls for about 10 minutes to prevent too much spread. You can do this before rolling in sugar, after rolling in sugar, or once they are prepped on the baking tray (this is great if you can fit the tray in your fridge)

      -At 20 grams each, I get 38-2 3/4" cookies.

      -Do not overcrowd the cookies on the cookie sheet and do not overbake. These cookies are wonderfully chewy at the 9-minute mark.

      Whole Wheat Peach Streusel Muffins

      Peach Streusel Muffins
      Whole Wheat Peach Streusel Muffins
      Print Recipe
        Servings Prep Time
        12 muffins 30 minutes
        Cook Time
        18-22 minutes
        Servings Prep Time
        12 muffins 30 minutes
        Cook Time
        18-22 minutes
        Peach Streusel Muffins
        Whole Wheat Peach Streusel Muffins
        Print Recipe
          Servings Prep Time
          12 muffins 30 minutes
          Cook Time
          18-22 minutes
          Servings Prep Time
          12 muffins 30 minutes
          Cook Time
          18-22 minutes
          Ingredients
          Streusel Topping
          Muffins
          Servings: muffins
          Instructions
          Streusel Topping
          1. Combine all ingredients in a food processor and pulse until combined and crumbly. Set aside.
          Muffins
          1. Set oven rack to the centre and preheat oven to 350°F. Grease or line a 12 cup muffin tin.
          2. Peel peaches and remove stone. Chop two of the peaches into 1/2" chunks and set aside. Puree the remaining two peaches using a blender or food processor until smooth. Set aside.
          3. In a small bowl whisk together flours, baking powder, baking soda, cinnamon and salt. Set aside.
          4. In a large bowl whisk together oil and sugar. Add eggs, one at a time, whisking after each until incorporated.
          5. Stir in sour cream, pureed peaches and vanilla. Whisk in dry ingredients until just combined (do not overmix). Fold in chopped peaches.
          6. Divide batter evenly into prepared muffin tin. Sprinkle each muffin with a generous tbsp of streusel topping.
          7. Bake for 18-22 minutes or a toothpick inserted in the centre comes out clean.
          8. Allow to cool at least 5-10 minutes prior to removing from muffin tin. Remove to a cooling rack to cool completely or eat while warm.

          Irish Cream Cupcakes

          A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
          Irish Cream Cupcakes
          Print Recipe
            Servings Prep Time
            24 cupcakes 60 minutes
            Cook Time Passive Time
            16-18 minutes 4+ hours
            Servings Prep Time
            24 cupcakes 60 minutes
            Cook Time Passive Time
            16-18 minutes 4+ hours
            A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
            Irish Cream Cupcakes
            Print Recipe
              Servings Prep Time
              24 cupcakes 60 minutes
              Cook Time Passive Time
              16-18 minutes 4+ hours
              Servings Prep Time
              24 cupcakes 60 minutes
              Cook Time Passive Time
              16-18 minutes 4+ hours
              Ingredients
              White Chocolate Ganache
              Chocolate Cupcakes
              Servings: cupcakes
              Instructions
              White Chocolate Ganache
              1. Heat cream and Irish cream in a small pot until just at a simmer.
              2. Add chopped white chocolate and butter to a medium size bowl. Pour hot cream over white chocolate and allow to sit for 5 minutes. Whisk until smooth. Cover with plastic wrap directly on the surface and chill until cold, about 4 hours or up to 24 hours in advance.
              3. Using an electric mixer or stand mixer fitted with a whip, whisk ganache until light and fluffy, about 3 minutes. Use immediately or chill until ready to use.
              Chocolate Cupcakes
              1. Preheat oven to 350℉ and line 24 muffin tins with paper liners.
              2. Using an electric mixer or stand mixer fitted with a whip attachment combine all ingredients EXCEPT the water and whisk until smooth, about 2 minutes. Add boiling water and stir to combine.
              3. Pour or scoop 1/4 cup of batter into prepared tins. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool enough to handle, then remove to a cooling rack to cool completely.
              4. Frost with white chocolate ganache frosting.

              Coconut Oatmeal Cookies

              Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
              Coconut Oatmeal Cookies
              Print Recipe
                Servings Prep Time
                54 cookies 20 minutes
                Cook Time
                10-12 minutes
                Servings Prep Time
                54 cookies 20 minutes
                Cook Time
                10-12 minutes
                Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
                Coconut Oatmeal Cookies
                Print Recipe
                  Servings Prep Time
                  54 cookies 20 minutes
                  Cook Time
                  10-12 minutes
                  Servings Prep Time
                  54 cookies 20 minutes
                  Cook Time
                  10-12 minutes
                  Ingredients
                  Servings: cookies
                  Instructions
                  1. Preheat oven to 350℉.
                  2. In a medium bowl whisk together flour, baking powder, baking soda, spices and salt. Set aside.
                  3. Using an electric mixer or stand mixer fitted with a paddle attachment, cream together butter and sugars.
                  4. Add egg and molasses and beat to fully incorporate. Stir in vanilla.
                  5. Add flour mixture, oatmeal and coconut. Mix until just combined and dough comes together.
                  6. Line baking trays with parchment or silpat mat. Using a 1 ounce cookie scoop, scoop out dough, spacing 2 inches apart.
                  7. Bake one tray at a time on the middle rack for 10-12 minutes.
                  8. Remove from oven and allow cookies to cool on tray for 2-3 minutes before moving to a cooling rack to cool completely.

                  Flaky Jalapeno Cheddar Biscuits

                  Flaky Jalapeno Cheddar Biscuits
                  Print Recipe
                    Servings Prep Time
                    8-10 4" biscuits 25 minutes
                    Cook Time
                    18 minutes
                    Servings Prep Time
                    8-10 4" biscuits 25 minutes
                    Cook Time
                    18 minutes
                    Flaky Jalapeno Cheddar Biscuits
                    Print Recipe
                      Servings Prep Time
                      8-10 4" biscuits 25 minutes
                      Cook Time
                      18 minutes
                      Servings Prep Time
                      8-10 4" biscuits 25 minutes
                      Cook Time
                      18 minutes
                      Ingredients
                      Servings: 4" biscuits
                      Instructions
                      1. Preheat oven to 425℉ and line a large baking tray with parchment.
                      2. In a large bowl whisk together flour, cornmeal, baking powder, baking soda and salt.
                      3. Add cubed butter and using a pastry cutter, cut butter into dry ingredients until pea-sized and evenly distributed.
                      4. Whisk together buttermilk and one large egg. Add to dry ingredients and stir until just starting to come together. Add grated cheese and diced jalapeno and continue to mix until incorporated being careful not to overmix. It will be a bit of a scraggly mess.
                      5. Flour your work surface and dump out the dough. Knead dough a few times to bring everything together. Flatten dough into a 3/4"-1" disk. Using a 3" round cutter, cut out biscuits.
                      6. Reform remaining dough and cut out biscuits. Place biscuits on a parchment lined baking tray.
                      7. Whisk together one large egg and one tbsp of milk or cream. Brush each biscuit top and sides generoulsly. Bake in preheated oven for about 18 minutes until golden and puffed.
                      8. Remove from oven and allow to rest on the tray for 3-5 minutes before moving to a cooling rack. Serve slightly warm.
                      Recipe Notes

                      -these particular biscuits spread out some and are wonderful sliced as a sandwich.

                      -I used a 3" cutter, however for slightly smaller biscuits that would be good for soups or stews a 2 1/2" cutter is probably preferred.