Whole Wheat Chocolate Chip Espresso Cookies

Oh...where to begin?  Well first, I'd like to share that I really cannot stop using the pink sugar I made last week.  I know it might not be the most appropriate ingredient for chocolate chip cookies...but who's to argue with a little pink loving, especially with Valentine's Day tomorrow? 

Second, I would like to share that this recipe makes the most perfect hybrid of crisp and flat cookies.  The thin edges on these cookies are crispy and crunchy.  This occurs for many reasons, and I will not bore you with the science of why -- but in short, it has to do with the type of fat used (butter), the type of sugar used (granulated and brown) and the presence and ratio of chemical leaveners (baking soda and baking powder).  Now, back to the good stuff...

This cookie dough makes a shocking amount of cookies.  And please note: the cookies will spread.  So, do not crowd...under any circumstances.  Or else you'll be serving one very large cookie.  Just trust me on that.  

Ingredients for two dozen cookies inspired by Food52:

1 1/2C whole wheat flour

3/4 tsp baking powder

1/2 tsp baking soda

1 tsp kosher salt 

1 stick unsalted butter, room temperature

1/2C brown sugar, packed

1/2C granulated sugar

1 large egg

1 tsp vanilla extract

1/4C espresso (or strongly brewed coffee)

1/2C semi sweet chocolate chips

2 tbsp pink sugar (optional) 

Directions:

1. Preheat oven to 350 degrees

2. Sift all dry ingredients except the kosher salt

3. Cream butter and sugar together with a stand mixer or hand mixer

4. Add egg, vanilla, salt, espresso and beat to combine

5. Slowly add dry ingredients to the butter and sugar mixture, combine

6. With a spatula mix chocolate chips into batter 

7. Line a large baking sheet with a silicone baking mat or parchment paper 

8. Using a cookie scoop, place 9 cookies on baking sheet (3 rows of 3 cookies) being sure to leave enough room between each cookie

9. Cook for 8 minutes, remove from oven, sprinkle with pink sugar, rotate baking sheet and cook another 8 minutes

10. Repeat with remaining dough

sweets

scooped dough

pink sugar cookies

sugared and plain cookies

milk and cookies

a solo cookie

a mix of cookies

a plate of sweet 

If you do a lot (or any) baking, I'd suggest you invest in a silicone baking mat.  They make baking about a million times easier because there is virtually no cleanup, and no need to grease a cookie sheet. Win win!  

I'd love to hear what you think of these cookies.  Will you dust yours with pink sugar? Hope you enjoy...

xx,

Mrs. Wolf

Pink Sugar

To call this a recipe would be hyperbole.  But if you're anything like me, you'd rather make something yourself than buy it at a store.  I was in need of pink sugar for a recipe I'm making for a certain someone for Valentine's Day.

Remember these red velvet cupcakes from The Domesticated Wolf's first birthday? 

Well...we have lots of red food coloring on hand.  So, I put my thinking cap on and made pink sugar.  Easy as that.  Honestly. 

Ingredients for bright pink sugar:

2 tbsp granulated sugar (or more if you are baking in bulk...you lucky devil!)

1 drop red food coloring

Obviously the more food coloring you add, the brighter and darker your sugar will become.  I opted for a rich magenta, so I doubled the recipe and used a few hefty drops -- probably closer to two.  And I was off! I used this sugar for another recipe I made the same day.  But it will stay fresh if you need to make it ahead of time. 

That, my people, is how to make pink sugar.  This technique will work for any color, which makes this "recipe" completely amazing. Blue sugar! Purple sugar! Green sugar! Which you will obviously need with St. Patrick's Day is coming up...

xx,

Mrs. Wolf

Apple and Pear Cinnamon Skillet Cake

Boo and I received a number of really special wedding gifts. And in all my years of loving to cook, I never had a proper cast iron skillet. I've always used a Le Creuset iron pan and somehow it never really seemed to work like a traditional cast iron skillet. But, lo and behold I got a really big cast iron skillet as a shower gift.  And the rest is history...

I immediately seasoned it and have been treating it like my child ever since. Use, clean, oil. Like any good mother, we have a solid routine going.

I've been experimenting with different cooking methods. Searing, sauteing, broiling and...baking. Ding ding ding we have a winner.  This pan is amazing for baking! So today I present you with a seasonal favorite...pear and apple cinnamon skillet cake inspired by The Pioneer Woman.

Ingredients:
For fruit:

4 ripe pears or apples, peeled, cored and sliced

1/2 stick butter, unsalted

2/3 C sugar

For cake:

1C whole wheat flour

1/2 stick butter, room temperature

1/3C sugar

2 eggs

1/2C plain Greek yogurt 

2 tsp vanilla

1 tsp baking powder

1/2 tsp salt

1 tsp cinnamon
1/4 tsp nutmeg
1/4 c milk
1 ripe pears or apples, peeled, cored and diced 

Directions:

1. Preheat oven to 375 degrees
2. Melt butter and sugar (fruit portion of recipe) over medium heat in a 10-12"cast iron skillet 

3. Place pears tightly and evenly on the bottom of the skillet, let them caramelize while you make the batter

4. Cream butter and sugar (cake portion of recipe) with an electric mixer

5. Add eggs, vanilla and Greek yogurt 

6. Mix dry ingredients: flour, baking soda, cinnamon, nutmeg and salt

7. Gently combine wet and dry ingredients by slowly adding the dry to the wet, mix until combined

8. Add milk and diced apples or pears, stir to combine

9. Pour the batter over the cooked pears in the skillet, with a rubber spatula gently spread the batter evenly

10. Bake for 20-30 minutes, checking for doneness after 20 minutes

11. Once the cake is cooked, remove the skillet from the oven and let cool about 5 minutes (cast iron does an incredible job of radiating heat so the pan will be very hot)

12. Place a plate (that's about the same diameter or slightly larger) over the skillet, with good pot holders, quickly invert the cake in one flip

13. Eat immediately, served warm

beginning melting butter and sugar

arrange the fruit as tightly as you can 

this will become the top of your cake

folding fruit into the batter 

recipe testing without fruit in the batter

(better results with fruit) 

 

baked and ready to flip 

presented on a large white platter

the crispy edges are by far my favorite 

caramel apple...in a cake

texture bomb: crispy edges, soft fruit

cut yourself a big piece

you deserve it

heavenly

with a fork?

or a spoon?

This is a crowd pleasing, belly warming dish. It's best when eaten right away - the texture begins to deteriorate after a day or two.  Poor Boo (or lucky Boo...depending how you read it) has been sampling versions of this cake for weeks. But I think we've found a favorite.

You could easily use only apples or only pears, instead of combining the two if that's what you have on hand or if that's what you prefer. Also I'm imaging this cake with almonds ground into the flour.  I might have to retract my previous statement...I have more baking to do.

What's your favorite way to cook winter fruit?  I'd love to hear how you like this recipe if you try it! Hope you enjoy...

xx,

Mrs. Wolf

The Easiest Caramel Sauce, Ever

This is not hyperbole.  It really is so easy.  And uses skim milk! We are getting skinnier already.  

Lately, I've been experimenting with this sauce: adding sea salt, vanilla beans and coffee.   And bourbon! But, this is a perfectly easy, basic recipe on its own.  Plus it can be tweaked exactly to your tastes...

Ingredients for 4 servings:

1/4 cup sugar

1/4 cup + 2 tbsp skim milk 

1 tbsp butter

1 tsp vanilla 

Directions:

1. In a heavy-bottomed pot, heat sugar and milk over medium-low heat until until the sugar begins to brown and the sauce begins to thicken, about 10-12 minutes

2. If the caramel sauce is getting too thick, but not yet brown enough, add 2 tbsp skim milk, stir well (but gently) to combine the milk, cook about 2 minutes 
3. Add vanilla, stir to combine (if you added this at the beginning, the vanilla flavor could burn off, so be sure to do this at the end) 
4. Serve immediately

I find this sauce is best when used right away.  Many caramel sauces can sit in a glass mason jar in the refrigerator until you need it.  But, since this recipe calls for skim milk, it just seems to work best when it's used right away. 

You can see the color progress as the sauce cooks longer:

What's your favorite way to use caramel sauce?  Hope you enjoy...

xx,

The Future Mrs. Wolf 

Apple Cinnamon Sugar Streusel Muffins

MY PEOPLE!  I need to apologize.  Things have been so busy here at the Wolf den.  I am back in school full-time to finish my Masters degree, after completing my Dietetic Internship.  Then there is wedding planning.  Plus, I've been studying for my licensing exam like a lunatic fueled on coffee and garbage salads.  But, I am so happy to report that I passed!  And I am officially a Registered Dietitian.  Yippee!

  ::jumping up and down:: 

Selfless promotion: holler at your girl if you are looking for a nutritionist.  I'm your woman. 

But I have no ego, I know why you are here...and it's not to hear about my schedule.  So...without further ado, here is a banging recipe for some sweet apple muffins. 

Ingredients:

Muffins:

2 cups whole wheat flour 

1 cup sugar

1 tbsp baking powder

1/2 tsp baking soda 

2 tsp cinnamon

1/2 tsp kosher salt

2 whole eggs

1 cup low fat sour cream (or Greek yogurt)

1/4 stick of butter, melted 
1 tsp vanilla 

1 1/2 - 2 cups apple, peeled and finely chopped* (about 1-2 apples depending on size)

*I used granny smith because they are tart (and my favorite apple of all time)

Streusel topping:

3 tbsp whole wheat flour  

3 sugar

1 tsp cinnamon 

1 tbsp butter

Directions: 

1. Combine dry ingredients

2. Combine wet ingredients 

3. Preheat oven to 400 degrees

4. Prepare apples (if you do this too soon, they will oxidize and turn brown...while it won't hurt the flavor, it's not as pretty)

5. Mix wet and dry ingredients together until just combined

6. Add apples and stir

7. Evenly distribute on a muffin pan, about 2/3 full**

8. Make the streusel topping by cutting the butter into the dry ingredients

9. Top each muffin with about 1 tsp of the streusel mixture, pressing it gently into the batter 

10. Bake for 18-22 minutes until a toothpick inserted into the center of the muffin comes out clean

** this makes about 1-1/2 dozen, depending on the size of your muffin pan and the amount of apple you use

I made a few swaps on a traditional muffin recipe, namely whole wheat flour and low-fat sour cream.  Whole wheat flour adds fiber and wholesomeness.  I used low-fat sour cream instead of oil...because we had in the house, but also because it keeps things light and lively.  And who doesn't want a light and lively muffin?  I thought you did. 

Streusel is like that happy friend you just want to squeeze every time you see her.  It's easy and tasty and sweet and crunchy and doesn't shame you when you by mistake on purpose eat the whole tray of muffins in one sitting. It is so good. Plus my really good friend, Boo is obsessed with streusel.  So, it's a win-win. 

In the interest of research, I filled the muffin pan normally, but still had some leftover  batter.  It only seemed appropriate to test this recipe in a donut pan.  Success! Apple Cinnamon Sugar Streusel...Baked Donuts!  Yes! 

What you'll need:

Awaiting baking, be sure to take your rings off for this step -- it can be a little messy:

Sitting pretty:

Streusel close up:

Donut version:

If you make this recipe yourself, I'd love to hear what you think.  Did you use Greek yogurt or sour cream?  What's your favorite apple to bake with?

xx,

The Future Mrs. Wolf 

Individual Peach Crumbles

Guys, I can't stop baking.  If Boo wasn't such a good eater (bless him!), we would be in  big trouble.  And, if this were twitter, or instagram these would be filled under #CantStopWontStop or #LongHairDontCare.  Both are totally applicable to this recipe. 

As you may know (or may not know as it really is meaningless trivia and your life is likely not really enriched for knowing it...)  Boo and I are knee deep in our CSA. Week after week we are loving our bounty of fresh and local fruits and vegetables. And this week we were blessed with 6 nectarines and 6 peaches!  

So, fast forward to Friday, and here I was with a plethora of peaches and guests coming for dinner...peach cobbler it was!  After all, who can resist an excuse to use these little blue ramekins?*

For the curious minds out there, you may be wondering what the difference is between crisps, crumbles and cobblers.  And if you're not, feel free to skip to the photos below.  They are all quite similar, in fact, starting with a fruit base and three basic ingredients -- flour, butter and sugar.  A crisp includes just the three ingredients previously mentioned.  A crumble adds rolled oats to the mix.  A cobbler is essentially dropped-biscuit topping the same fruit base. 

*You can easily use a small baking dish if you do not have ramekins in your kitchen. 

What you'll need for 4 servings --

Ingredients for fruit portion:

6 medium-sized peaches, sliced

1/2 lemon, juiced 

1/4C granulated sugar

1 - 1 1/2tsp cornstarch (depending on the ripeness of your peaches)

Ingredients for crumble portion:

1/3C whole wheat flour

1/3C rolled oats

1/3C granulated sugar

1/3 stick unsalted butter

1/4tsp sea salt

1/2tsp ground cinnamon

1/4C raw almonds, chopped (optional)

Directions:

1. Preheat oven to 350 degrees

2. Slice peaches, combine with corstarch, lemon juice, sugar and set aside

3. Combine flour, oats, sugar, cinnamon and sea salt, cut butter into the dry mixture, mixing with a fork until well incorporated

4. Butter each of the four ramekins and place peaches evenly amongst them

5. Cover peaches with crumb topping 

6. Place the ramekins on a cookie sheet and bake covered for 15 minutes, remove tin foil and bake uncovered 20 minutes or until the topping is golden brown

Peaches:

What you'll need:

Sliced peaches:

Mixed with lemon, sugar and cornstarch:

Preparing the crumble:

Butter:

Mixing the butter, flour and oats:

Crumble perfection:

Distribute your peaches evenly (the fruit will cook down, so it's fine to pack it in tightly):

Generously top with crumble:

Hot stone-fruit goodness:

Her close-up:

What's your favorite stone fruit? Hope you enjoy...

xx,

The Future Mrs. Wolf

Rustic Strawberry Tart

Recently torrential downpours thwarted our dinner plans. This called for serious baking in the Wolf den. We had farmer's market strawberries approaching their almost-too-ripe mark, so into a tart they went.

I couldn't find my tart shell. So, rustic free form tart it was! 

Baking can be intimidating to people who feel like they can't improvise like they can when cooking.  They are right to a point, but at the end of the day, its all about having fun in the kitchen and having Boo shower you with compliments about how tasty your goodies are.   Just kidding...baking is one of those sciences that, while precise, can be affected by many factors. Humidity, age of flour, temperature of butter, the order in which you add ingredients, the baker's measuring abilities.   The one tool that will help you perfect your baking is a kitchen scale. Weighing your ingredients (instead of measuring by volume in a measuring cup) yields a much more exact ratio of ingredients to one another.  Here's a good, basic option. 

But trust me - this tart recipe is easy, and will give you the richest buttery crust. Wedding diet? Not tonight, folks. I'm too busy with this buttery goodness. 

What you'll need:

6oz flour + 1 tablespoon

2oz cold water

4oz cold butter, diced 

1/2tsp salt 

2C sliced strawberries

1tsp granulated sugar 

Egg wash 

Directions:

1. Preheat oven to 375. In a large bowl mix flour, salt and butter until you have formed pea-sized chunks 

2. Slowly add the water until the dough comes together

3. Cover the dough with plastic wrap and refrigerate at least 30 minutes 

4. While the dough cools, slice strawberries and set aside
5. Mix the egg wash (1 whole egg well beaten with a small splash of water)

6. Remove dough from plastic wrap, flour a rolling pin and a cool surface (I use our clean kitchen counter since granite stays cool and doesn't heat the butter -- but marble slabs like this one can be purchased for this exact task) 

7. Combine sugar and sliced strawberries just enough to coat

8. Roll out the dough until you have the desired size (if you are making a free form tart, be sure you leave extra room around the edges so that you can fold the dough over for a crust)

9. Transfer to a greased baking sheet, pile the strawberries onto the crust, brush crust with egg wash and bake 30-40 minuets (baking time will depend on the heat of your oven and the thickness of the dough)

10. Serve as is or with vanilla ice cream or fresh whipped cream

Ingredients set out:

Cold butter and flour:

Into the refrigerator to cool:

Flour your surface:

Roll the dough out as best you can:

Sugar and strawberries:

This step could be optional if you prefer more tart baked goods:

Be sure you leave enough space around the edges so that you fold the dough over and form a crust:

What's your favorite fruit to bake with? Hope you enjoy...

xx,

The Future Mrs. Wolf