This was one of the few attempts I made at cookies this year. (I really need to try to do holiday baking this year. We’ll see if I have the time/energy, but I’m at least thinking about it, which is a good sign.

This was the recipe I used to break in my stand mixer (STAND MIXER Y’ALL), and with a combination of lemon curd and white chocolate chip, it’s hard to get better than that. And what better way to start than by making your own lemon curd to make these? I’ll link my recipe in the ingredients list.

Lemon Curd White Chocolate Chip Cookies
Makes at least two batches of cookies

Ingredients

  • 6 T butter at room temperature
  • .5 c white sugar
  • .5 c dark brown sugar
  • 1 egg
  • .25 c lemon curd
  • 1 t lemon zest
  • 1.75 c flour
  • .75 t baking soda
  • dash baking powder
  • pinch salt
  • 1 c white chocolate chips

Preheat your oven to 350. While it warms up, cream your butter and sugars together, and then mix in the egg, lemon curd (making of pics 1-2), and lemon zest (pics 3), followed by the flour, baking powder and soda, and salt. Then, slowly fold in your white chocolate chips (pic 4).

Roll the dough into small balls, and place on your baking sheet (see pic 5 for size). (If you’ve got parchment paper or a silicone baking mat, put that on, but otherwise, straight on the sheet is totally fine.) Bake for about 8 to 12 minutes, until they’re lightly golden brown on the edges (pic 6).

And then enjoy your amazing spring-esque cookies!

So, I’ve been saying I would finally catch the hell up on this blog. This is me finally committing, entirely too late in the year for my liking. I’ve mostly been sticking to stuff I know this year, with the occasional new recipe here and there, and getting back into the swing of cooking in general, and finally getting my depression and anxiety under control (meds are great, kids, as is therapy). This is me catching up on my recipe backlog.

I’ve only made these once, and that’s a damn shame, because come on – browned butter AND chai spices AND pumpkin? This is the perfect fucking fall waffle.

Browned Butter Pumpkin Chai Waffles
Makes: waffles. I honestly don’t remember how many.

Ingredients

  • 6 T unsalted butter
  • 2.5 c flour
  • .33 c dark brown sugar
  • 2.25 t baking powder
  • 1 t baking soda
  • .5 t salt
  • 2 t cinnamon
  • 1 t cardamom
  • .5 t ginger
  • 4 large eggs, beaten
  • 2 c milk
  • 1 T lemon juice
  • 1 t vanilla extract
  • 1 c canned pumpkin

In a small pot/pan, melt the butter over low heat (pic 1). Continue cooking the butter until it turns amber and starts to smell nutty and get little brown flakes at the bottom (pic 2 is the end result of this). Pour into a separate small bowl to stop cooking, and let cool.

While the browned butter cools, whisk together your dry ingredients (everything from flour down to ginger). In a separate small bowl, whisk together the wet ingredients (the browned butter, and everything from the eggs down to the canned pumpkin). Then, pour the wet ingredients into the dry and fold together until the batter just barely comes together (pics 3-4).

Heat up your waffle iron, and make the waffles according to the waffle iron’s instructions, and enjoy!

I actually tried making these waffles a few weeks ago, but made a fatal reading mistake – instead of 1/3 c of warmed Nutella, I somehow decided to include ¾ c warmed Nutella. Now, while more Nutella usually isn’t a bad thing, in this situation, it led to a waffle that was half Nutella, and a bit crispy. I finally did these this morning using the right proportions, and the resulting waffle is lovely. This recipe doesn’t make that many waffles (5 total), so you may want to consider doubling the recipe. 

Nutella Swirl Waffles
Makes 5 waffles

Ingredients

  • .75 c flour
  • (original recipe recommended .25 c cornstarch, I found it didn’t need it)
  • 1 t sugar
  • .5 t baking soda
  • .5 t sea salt
  • 1 c buttermilk
  • 1/3 c vegetable oil
  • 1 egg
  • 1/3 c Nutella
  • 1 T vegetable oil

Whisk together the flour, sugar, baking soda, and sea salt, followed by the buttermilk, vegetable oil, and egg. Let the batter sit for twenty minutes.

Towards the end of the twenty minutes, heat your waffle iron according to its instructions. Scoop the 1/3 c of Nutella into a microwave safe glass measuring cup, along with 1 T vegetable oil, and heat for about thirty seconds to warm and thin. Drizzle and swirl it into the batter (see pic 2 for what this looks like). 

Then, make your waffles according to your maker’s instructions, and enjoy!

Candied bacon plus brown sugar based waffles? Uhm, yes please. 

I halved this recipe, as the boy doesn’t really do meat, but this still gave me five waffles, so the recipe as I’ll write it below will likely give you something around 10 waffles as output. 

Brown Sugar Bacon Waffles

Ingredients

Candied Bacon

  • 10 slices of bacon
  • .25 c dark brown sugar

Waffle Batter

  • 3 c flour
  • 1 t baking powder
  • 1 t baking soda
  • 1 t salt
  • .25 c dark brown sugar
  • 2/3 c cup canola oil
  • 4 large eggs
  • 2 t vanilla extract
  • 2.5 c buttermilk

Preheat your oven to 375, line a baking sheet with foil, and place your bacon slices on the foil, sprinkling with the brown sugar. Bake for about 10 to 15 minutes, until the sugar caramelizes, and it’s beginning to brown and get crispy (see pic 2). Take the bacon off the baking sheet as soon as it’s out of the oven with tongs, and let it cool on a cutting board. 

While the bacon cools, whisk together all your dry ingredients in a large bowl. In a smaller bowl, whisk together all the wet ingredients, and once well blended, fold into the dry ingredients. Once the batter’s almost fully mixed, heat your waffle iron, and take your cooled candied bacon, and chop (or, frankly, you’ll be able to break it apart with your fingers) into small pieces, and add straight into the batter. Don’t overmix the batter, or the waffles will become too tough; lumps in the batter are completely fine. 

Cook your waffles according to your waffle iron’s instructions, and enjoy the bacony brown sugar goodness!

This just in: converting a recipe back from being vegan and gluten free is difficult sometimes. However, the resulting bread that I got out of this? Amazing, and definitely going into the regular rotation once persimmons are back in season. (If you want the original gluten free and vegan version, it’s linked below.)

Persimmon Spice Bread

Ingredients

Bread

  • 2.5 c flour
  • 1 c sugar
  • 2 t baking powder
  • 1 t baking soda
  • 2 t cinnamon
  • 1 t nutmeg
  • 1 t ground cloves
  • .5 c milk
  • .5 c vegetable oil
  • 1 t vanilla extract
  • 1.5 c persimmon puree (you should be able to get this from about 4 large ripe persimmons)
  • 1 persimmon, sliced thin (I used about half of one)

Vanilla Glaze

  • .5 c powdered sugar
  • 1 t vanilla extract

Take your persimmons, skin them, and puree the fruit in the blender. Save half of one, and slice it into small slices. (If your persimmons are ripe enough, this will not be an issue. For Hachiyas, you want them super ripe, borderline soft. For Fuyus, you want them firm.)  Preheat your oven to 350. 

In a bowl, whisk together your dry ingredients, followed by the persimmon puree, then the milk, vegetable oil, and vanilla, until you have a coherent dough. Transfer the dough to your loaf pan, top with the persimmon slices from earlier, and bake for an hour at 350. 

While the bread bakes, whisk together your powdered sugar and vanilla to make the glaze. Once the bread has been removed from the oven, let cool for at least fifteen minutes before drizzling the glaze on top.

I made these cookies because they sounded awesome on principle, and because back in December, the boy was finally okayed to have caffeine and sweets again, so this seemed like a nice way to combine the two. There’s an additional white chocolate dip with crushed candy canes for these, but these were ridiculously indulgent enough for now. I’ll try the dip another day. 

Peppermint Mocha Cookies
Makes appx 20 cookies

Ingredients

  • 1 stick (.5 c) butter, softened to room temperature
  • .5 c sugar
  • .5 c dark brown sugar
  • 1 egg
  • 1 t vanilla extract
  • 1 t peppermint extract
  • 1 c flour
  • .5 c plus 2 T extra dark cocoa powder
  • 1 t baking soda
  • 1 package Starbucks Via Peppermint Mocha (or 1 T espresso powder if you have it)
  • 1 c mini or semi sweet chocolate chips (I used a type that included mint chips because winter and it fit the cookies)
  • (8 oz white chocolate, coarsely chopped)
  • (3 candy canes, smashed)

In a large bowl, cream your butter with an electric mixer until smooth, and then add in your sugars and beat until light and fluffy. Then add your vanilla and peppermint extracts, and egg. In another bowl, whisk together the flour, cocoa powder, baking soda, Starbucks Via, and salt. Then, slowly mix the dry ingredients into the larger bowl, until you have a nice coherent dough. Then, add in the chocolate chips. The dough will be thick and sticky. Wrap the bowl with plastic wrap, and then chill it for three hours at minimum (up to 3 days, if you’re working real far ahead), to help the flavors develop and to make the dough easier to work with. 

Once you’re ready to make your cookies, preheat the oven to 375, and bring your cookies to room temperature to make them easier to work with (takes about 20 minutes if you left them in 3 hours, any longer and it’s closer to 30). Take bits of the dough and roll them into small balls, and place them on your baking sheet. Bake for 9 minutes, and then remove and let cool.

(If you decide to do the dip and candy cane coating, take your chopped white chocolate and put it in the microwave, melting in 30 second increments. Once your cookies are cooled, take your cookies, dip half them in the white chocolate, and then sprinkle the smashed candy canes on top of them. Let them sit on parchment paper of some kind to set, and place into the fridge to assist this. Once the white chocolate is set, remove and enjoy!)

Deb posted this recipe over on Smitten Kitchen right as I was starting to plan Christmas meals and such, and really, this was utterly perfect timing. My da has a waffle iron (I don’t yet but that may be changing), and the idea of her Gramercy Tavern gingerbread in waffle form is utterly amazing. (Only used buttermilk in these, but next time? Absolutely using stout.) Not really sure how accurate the output on this was, as I split the batter to make a less gingerbready version for some of my sisters. Regardless, this was the perfect way to wake up Christmas morning. 

Deep Dark Gingerbread Waffles

Ingredients

  • 1 c flour
  • .75 t ground cinnamon
  • 1 T ground ginger
  • dash ground cloves
  • dash nutmeg
  • 1.5 t baking powder
  • .5 t baking soda
  • pinch sea salt
  • .5 c (really, shitton of options here – I used buttermilk, apple cider, yogurt thinned with milk, and even stout beer)
  • .5 c molasses
  • .5 c dark brown sugar
  • .25 c white sugar
  • 1 large egg
  • 3 T butter, melted

Whisk together your flour, spices, salt, and baking sugar and powder.  In a smaller bowl, whisk together the molasses, dark brown and white sugar, egg, butter, and your additional wet ingredient of choice, until mixed together. (If the butter cools a bit and makes little white splotches in the batter, this is okay.) Mix together the wet and dry ingredients until just combined.

Heat your waffle iron to medium, and then use a rubber spatula to spoon the batter into the iron until the individual waffle molds are about ¾ths full. Be sure you have it greased, or these WILL stick. Cook according to your waffle iron’s directions, maybe a minute or two more if the batter is particularly moist. 

To remove, open, let rest for about 30 seconds, and use a tong and spatula to lift the corners out and wiggle it gently out of the mold. Let cool a little further, and then sprinkle with powdered sugar (and syrup if you really want to, but they likely won’t need them).