Lovin' From the Oven

Brown Sugar Cookies

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Happy July!!! I can’t believe it’s already July. We’ve officially finished half of 2012. July’s going to be a crazy month for me– Lots of birthdays, wedding celebrations, and all the stuff in between.

I’m exhausted because of flight delays into SF yesterday. My original flight of 8:35PM didn’t get in untl 1:46AM. The San Francisco Airport seriously has got to be one of the worst airports with delays in the states. I mean, a little bit of fog and they shut down a runway, which make 3 and a half hour delays. This isn’t just a once a month thing… this is like two-three times a week. SFO, get it together! Delays like that really throw flight attendants off. Just sayin’. End rant.

Oh, these cookies. They were extremely soft and chewy, but I didn’t care much for them. They’re very simple, but the taste was just a bit bland for me. If you’re going to put cinnamon and ginger into a cookie, why not make a molasses cookie? I guess these are just for the light hearted who don’t like molasses.

From Joy The Baker.

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Brown Sugar Cookies

Yield: 2 1/2 dozen

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 1/2 sticks (6 ounces) unsalted butter, softened
  • 1 1/4 cups dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg

Directions

  1. Cream butter and brown sugar until fluffy. Beat in the egg and vanilla extract.
  2. Add the mixture of dry ingredients (flour, baking soda, salt, cinnamon, ginger) and mix until just incorporated.
  3. Cover with plastic wrap and refrigerate for at least 30 minutes.
  4. Preheat the oven to 350 degrees.
  5. Drop tablespoon sized balls of dough onto the baking sheet and bake for 10-12 minutes.
https://lovintheoven.com/brown-sugar-cookies/

Cinnamon Sugar Cookie Squares by Momofuku

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Oh, Momofuku… how you continue to disappoint me (including their store in New York). This is my second Momofuku recipe that I’ve tried and it’s just… boring. There wasn’t really anything that stood out in these bars. They reminded me of a shortbread– something simple and bland. I guess they’d be good if they were served with a cup of coffee, but they’re just okay on their own. Recipe from  Momofuku Milk Bar and makes a TON.

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Cinnamon Sugar Cookie Squares by Momofuku

Ingredients

  • ½ cup butter, room temperature
  • 2 cups granulated sugar
  • ½ cup canola oil
  • 2 eggs
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • Cinnamon sugar, to garnish

Directions

  1. Preheat the oven to 350°F.
  2. Mix the butter, sugar, oil, eggs, milk together. Then add in the dry ingredients. Pour batter into a 11 x 15 inch pan and spread evenly. Sprinkle with cinnamon sugar on top
  3. Bake for 20 minutes or until the edges are light brown.
https://lovintheoven.com/cinnamon-sugar-cookie-squares-by-momofuku/

Caramel Pecan Bars

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Almost everything is done at our new apartment. We just need a mattress, boxspring, nightstands, kitchen trashcan, a laundry hamper with wheels…. I don’t understand how there’s so much to do! We’ve actually been sleeping here for over a week now and the place is still a cluttered mess. 🙁

It probably doesn’t help that I got sick this past weekend and all I want to do is lay in bed. Let’s just say that things are moving in slow motion around here. I really need to kick start my immune system because it’s been slacking lately.

These bars are SO easy to put together and make enough to feed an army. Seriously. You can cut them into little squares and they’d probably last a large family a week. You can halve the recipe and bake it in an 8×8 pan rather than a 13×9. Oh, these definitely aren’t recommended by your dentist, by the way. They’ll stick to your teeth and get in every nook and cranny that they can find. Use caution when consuming them, but know that they’re worth it.

From A Cup of Sugar… A Pinch of Salt

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Caramel Pecan Bars

Ingredients

  • 3 1/2 cups coarsely chopped pecans
  • 2 cups all-purpose flour
  • 2/3 cup powdered sugar
  • 3/4 cup butter, cubed
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup honey
  • 2/3 cup butter
  • 3 tablespoons whipping cream

Directions

  1. Preheat oven to 350F. Line a 13x9 pan with foil, leaving some hanging over the sides of the pan.
  2. Place pecans on a baking sheet and bake for 5-7 minutes, just toasting it. Set aside to completely cool.
  3. Mix the flour, powdered sugar, and 3/4 cup cubed butter together until the batter comes together into large crumbs. Using your hands, press the crumb mixture evenly on bottom and 3/4 inch up the sides of the pan.
  4. Bake for 20 minutes or until edges are lightly browned. Place on wire rack to completely cool, about 15 minutes.
  5. While you are waiting for the bottom to cool, put the brown sugar, honey, 2/3 cup butter, and whipping cream in a saucepan over medium heat and bring to a boil.
  6. Remove from heat and stir in toasted pecans. Carefully pour or spoon the mixture on top of the cooled crust. Bake for 25 to 30 minutes or until golden and bubbly. Allow to completely cool before cutting.
https://lovintheoven.com/caramel-pecan-bars/

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