This month I had the pleasure of baking for a soldier again along with the lovely ladies of The Baking Gals. It’s a fun way to give back and I like to think that my little hobby might bring a taste of home to someone serving overseas. I was a part of a team called SugarBakerz Sweeties. This month I again used it as an opportunity to try out new recipes. I ended up deciding on Snickerdoodles and Banana Bread Biscotti, which I drizzled with white and bittersweet chocolate to make them a little more special. The Snickerdoodles were an especially fun recipe to make because my grandmother (mother’s mother) made them a lot when I was a kid so whipping up the dough brought back a hint of nostalgia. I made them alone in the kitchen while the pup enjoyed a snooze on my bed. I love having him around, but the solitude and quiet reminded me a bit of my life before him. If you feel bad about leaving your dog out of the baking fun I’m also including a great recipe below for Banana Bow Wow Cookies. My dog loves them and I hope yours will too. And for us humans, the Snickerdoodles and Biscotti aren’t bad at all. These Snickerdoodles have the best texture – a nice and crispy exterior with a nice chewy middle. And the biscotti taste exactly like banana bread only in a form that’s much more conducive to dunking in hot chocolate or coffee. Try the recipes and see for yourself.
Ingredients:
-2 2/3 cups all-purpose flour
-2 teaspoons cream of tartar
-1 teaspoon baking soda
-1/2 teaspoon salt
-1/4 easpoon ground nutmeg
-1 cup (2 sticks) unsalted butter, room temperature
-1 3/4 cups sugar
-1 1/2 tablespoons light corn syrup
-2 large eggs
-2 1/2 teaspoons vanilla extract
-1/4 cup sugar combined with 1 1/2 teaspoons ground cinnamon, for topping
Method:
Preheat the oven to 375°F. Grease several baking sheets or coat with nonstick spray.
In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda, salt, and nutmeg; set aside.
In another large bowl, with an electric mixer on medium speed, beat together the butter, sugar, and corn syrup until well blended and fluffy, about 2 minutes. Add the eggs and vanilla and beat until well blended and smooth.
Beat in half the flour mixture until evenly incorporated. Let the dough stand for 5 to 10 minutes, or until firmed up slightly. Put the cinnamon and sugar in a shallow bowl.
Roll portions of the dough into generous 1 1/2 inch balls with lightly greased hands. Roll each ball in cinnamon sugar. Place on the baking sheets, spacing about 2 3/4 inches apart. Using your hands, slightly pat down the tops of the balls.
Bake the cookies, one sheet at a time, in the upper third of the oven for 8 to 11 minutes, or until just light golden brown at the edges. Reverse the sheet from front to back halfway through to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes. Transfer the cookies o a wire rack. Let stand until completely cooled. Let the baking sheets cool between batches to keep the cookies from sperading too much. Sore in an air tight container for up to 10 days.
Yields about 2 dozen small biscotti
Ingredients:
-1 3/4 cups flour
-1/2 cup sugar
-1 teaspoon baking powder
-1/4 teaspoon salt
-1/2 cup mashed ripe banana
-1 tablespoon canola oil
-1 large egg
-1 teaspoon vanilla
-1/2 cup chopped pecans
-Melted chocolate, for drizzling (optional)
Method:
Preheat your oven to 35o°F.
In a medium bowl, combine flour, sugar, baking powde, and salt; set aside.
In a large bowl, combine banana, oil, egg and vanilla, and mix until well blended. Add the flour mixture and the pecans to the banana mixture and stir just until combined. If the mixture seems dry, use your hands to mix.
Turn the dough out on a lightly floured surface. Divide the dough in half and shape each piece into an 8 inch log. If you’re having a hard time working with the dough I recommend coating your hands with a neutral flavored vegetable oil to help you work with the dough. Place the logs 2-3 inches apart on a cookie sheet that has been sprayed with nonstick spray and flatten each into a rectangle that is about 3 inches wide.
Bake for 30-35 minutes, until firm. Transfer to a wire rack to cool for 15 minutes. Reduce your oven temperature to 275°F.
Place the logs on a cutting board, trim the ends and cut each diagonally into 1/2″ to 3/4″ thick slices. Place biscotti cut side down on the cookie sheet. Return them to the oven for 20 minutes, then flip them over and bake for another 20 minutes.
Transfer to a wire rack and cool. After biscotti have cooled drizzle them with melted chocolate if desired.
Yields between 5-6 dozen cookies based on the size of cutter used
Ingredients:
-4 cups whole wheat flour
-2 cups rolled oats
-4 tablespoons ground nutmeg
-2 cups mashed bananas (about 5 medium bananas)
-3/4 cup water
-2 tablespoons vegetable oil
-2 tablespoons honey
Method:
Preheat oven to 325 degrees F.
Stir together flour, oats, and nutmeg until well combined. Add in remaining ingredients and mix thoroughly.
Roll out dough on a floured surface to a 1/4-inch thickness. Using a cookie cutter cut out into desired shapes. (I like to use dog-shaped cutters.) Combine dough scraps and continue to roll and cut shapes until all the dough has been used.
Place the cookies on ungreased foil-lined baking sheets and bake for 30 to 35 minutes.
Note: I have found that this dough freezes well so if you only want to bake off a smaller amount I recommend forming the dough into a log and rolling it in one layer of parchment paper followed by one layer of tinfoil. Twist the ends to secure.
{ 8 comments… read them below or add one }
They sound delicious, and as the sister of a soldier, I definitely think what you’re doing makes an impact. Great job!
This is so nice of you! Whoever gets your package is so lucky!
I love snickerdoodles! And biscotti! How sweet you are for doing this!!
I love snickerdoodles! And biscotti! How sweet you are for doing this!!
Very admirable of you! The banana bread biscotti sound like the winners there.
such a great cause
and you know, i was just saying this week that i need to make some treats for my friends pups
What a sweet and thoughtful thing to do. War is never a sweet place to be, but I’m sure your cookies definitely bring a smile to every soldier who is lucky enough to get one of your treats.
Kelly Girl, you have a big wonderful heart. If I wanted to send some baked goods to someone overseas, what would be the best recipe to make? I assume something like biscotti…something that would not crumble easily. What about cookies? Does chocolate travel well? My hat’s off to you dear one.