Pumpkin-stuffed snickerdoodles

Standard

I don’t eat most of the things I bake – in fact, none of them. But I ate one of these because I cut one in half for the sake of the picture and thought, “Eh, why not?” But then, I really like pumpkin. These were not, as far as I know, the most popular of the cookies I brought to the office for Halloween this year… but I think if a person gave them a chance, they’d be pleased.

Pumpkin-stuffed snickerdoodles
Cookie dough
1 cup butter
1 cup vegetable oil
¾ cup sugar
1 cup powdered sugar
2 large eggs
4 ¼ cup flour
1 teaspoon soda
1 teaspoon cream of tartar
½ teaspoon salt
½ cup sugar + 1 tablespoon cinnamon (+ colored sugar) to roll

Filling
2 cups (10 ounces) white chocolate chips
1 cup pumpkin
1 ½ cup finely ground gingersnaps
1 ½ cup digestive biscuits
4 tablespoons powdered sugar
½ teaspoon cinnamon
1 (8 ounces/about 225 grams) package cream cheese

First, make filling: melt white chocolate in microwave; stir, heat in 15s intervals, stir well each time, do not overheat. Smooth. Set aside to cool slightly. Mix pumpkin, crumbs, powdered sugar, cinnamon, and cream cheese. Add the white chocolate and mix – place in the fridge to chill and firm. Roll pumpkin filling mix into balls and place on wax paper – cover and freeze until firm.

Cookie dough: Beat butter, oil, sugars, eggs. Sift dry ingredients together and add dry ingredients to the butter mixtures in 3-4 additions. Form a ball and chill dough at least one hour.

Mix sugar and cinnamon together, and preheat oven to 180C. Bake for 12-15 m – scoop out balls of dough – press filling ball in and cover over with another bit of dough until completely covered – roll to seal. Roll in cinnamon and sugar mix and bake.

the tail end of baking

Standard

I wrote the other day about how I no longer derive joy from baking. But I discovered that in the middle of a medium-sized bake. Later I posted pictures of the baking, and everyone exclaimed, “You’re baking! But I thought you said you weren’t going to!” Yeah… I won’t. But I didn’t realize I didn’t want to until I was too far down the road of baking this recent stuff to stop. I finished the bake, vowed only to do my planned Halloween bake next month, and then that’s it.

Meanwhile, if you want to try your hand at the things I made for my office this week, here are the recipes:

Baking ambitions – Almost reached! Sweets for Oslo on Thursday

Standard

Oslo folks, so deprived all summer, will welcome the return of my obsession with baking. Probably. 🙂

I did not get as far as I wanted with my baking plans. It amazes me, though, that I got as far as I did. I really did not have that much time but still managed some of the plan. The final list is below with my wishful-thinking plans crossed out (undoubtedly to be baked sometime soon).

My ambitious baking plan included:

Shortbread
Carrot-sandwich cookies
Anzac biscuits
Cranberry-pistachio biscotti (altered: Cranberry-blueberry-cashew biscotti)
Tart cherry, blueberry and toasted pine nut biscotti
Oreo-stuffed chocolate chip cookies (altered: Oreo-stuffed peanut butter cookies, recipe provided in another post)
Smil-filled chocolate cookies (Rolos really would be better! But it is yet another thing unavailable to me in Sweden! How can I do my biggest, best bakes without Rolos? Without endless waterfalls of chocolate chips?)
Samoa cookies
Nanaimo bars
Mini cheesecakes with Oreo crust
Oatmeal lemon cream bars*
Caramel apple crumble bars*
Kahlua coffee cupcakes*
Malted milk chocolate cupcakes*
Brown sugar cupcakes with maple frosting and candied bacon*
Carrot pineapple spice cupcakes*

Added after the fact: Peanut butter cup-stuffed M&M cookies! (I used the linked recipe but used M&Ms instead of chocolate chips since I can’t easily get chocolate chips here in Sweden; used Reese’s peanut butter cups instead of brownies as the stuffing.)

*recipe, photos and taste-test verdicts to follow

Oh and how Canadian of me to have both Nanaimo bars and maple frosting!

Watching Al Jazeera English program Witness: Truth on Trial about an international war crimes tribunal, prosecuting a Rwandan priest for allegedly perpetrating acts of genocide.

Sometimes when I watch things like this or think about things like what happened in Rwanda – and things that happen all over the world all the time, I wonder how it is I can bother with baking or care about some of the petty things I bother with.

Ambition above reality

Standard

In much the same way as people’s eyes are often bigger than their stomachs, my baking ambitions often far outstrip my capacity to deliver.

That said, my current ambitions for the big intro bake of autumn include (potentially):

Shortbread
Carrot-sandwich cookies
Anzac biscuits
Dark chocolate hazelnut mini tarts
Cranberry-pistachio biscotti
Tart cherry, blueberry and toasted pine nut biscotti
Oreo-stuffed chocolate chip cookies
Smil-filled chocolate cookies
Samoa cookies
Nanaimo bars
Mini cheesecakes with Oreo crust
Oatmeal lemon cream bars*
Caramel apple crumble bars*
Kahlua coffee cupcakes*
Malt chocolate cupcakes*
Brown sugar cupcakes with maple frosting and candied bacon*
Carrot pineapple spice cupcakes*

* means this will be a new/experimental recipe for me
I might also make the tired “normal” cookies, such as M&M cookies and white chocolate macadamia cookies. Perhaps something with peanut butter because I seem to have a lot of peanut butter on hand right now … but want to do something different than just standard peanut butter cookies. I will think about it.

Dashes of sugar, dashes of travel: A stuffed life

Standard

Continue reading