Tag Archives: powdered sugar
I don’t know very many women who don’t love a good surprise! For mother’s day yesterday, it was the perfect opportunity to surprise both of our mothers with this very sweet treat that sure brought a smile to their faces. These Sugar Surprise Cookies are just that—sugar cookies with a hidden brownie inside!! Mouth-watering, ooey-gooey, and very rich, these cookies are amazing!! These cookies are actually pretty easy to make, and because the outer layers are sugar cookies, you can get creative and use cookie cutters to make these desserts even more special!
Start by making a batch of delicious brownies. They’re very easy to make! For this particular recipe, it was easier for me to line the cookie sheet with aluminum foil before spraying it—this made it so I could remove the brownies easily from the pan and be able to use a metal cookie cutter if I decided to. To make this cookie-sheet-sized pan full of brownies, I used 3/4 cup of water, and blended it until smooth with 3 3/4 cups of the brownie mix. For a little extra flavor, feel free to add some mini marshmallows, some chopped nuts, or if you’re a chocoholic like me, mix in 3 tablespoons of baking cocoa powder.
Bake the brownies in a thin cookie sheet at 350 degrees for about 24 minutes, or until an inserted toothpick comes out clean. Leave the oven set to 350 for the final baking of the cookies.
Making it this way and using my smallest round cookie cutter gave me a total of 15 perfectly round brownie inserts to put inside the sugar cookies. If you want more than that, simply adjust your brownie mix using the ratio 1 part water to 5 parts brownie mix. It all depends on how many cookies you plan to bake.
While that bakes, make the sugar cookie dough. The trick to making amazing sugar cookies is to use the same amount of butter as you do sugar and powdered sugar (the powdered sugar gets added in with the flour and baking powder later in the recipe). Then whatever measurement you used for the butter and sugars, use twice as much flour. Then be sure to add some vanilla extract for a little extra flavor. To make them rise, add some baking powder.
For this recipe I creamed together 1 cup of butter and 1 cup of sugar along with 4 teaspoons of vanilla extract and 4 tablespoons of milk.
Next, I combined in a separate bowl 2 cups of flour, 1 cup of powdered sugar, and 3 teaspoons of baking powder. Dump the flour mix into the butter mix, making sure to only add 1 cup at a time to make sure it all gets blended smoothly.
Once the dough is completely mixed together, lay out some wax paper and get out the rolling pin and a fairly good sized cookie cutter. For me, I taped the wax paper onto a cutting board so the paper would quit moving (seemed to work great!!), then sprinkle with powdered sugar (NOT flour) and roll out the cookie dough. Cut the sugar cookie dough however you want!! Just make sure they’re slightly bigger than the brownies so they’ll fit nicely between two sugar cookies.
Sandwich a brownie in between two sugar cookie dough cutouts, then pinch the two sugar cookies together. Smooth out the edges on the cookies so you cannot see any of the brownie.
Bake the cookies on a greased cookie sheet on 350 degrees for 7 to 9 minutes, or until the bottoms are lightly golden brown. *Note that these cookies will expand a little bit, so don’t place them too closely together.
To keep these fresh and soft, stick them into a sealed container or onto a paper plate and into a plastic bag. Enjoy as is or with some cream cheese frosting, or warmed up on top of some vanilla ice cream!
Contributed by Angelia Kunz
Treats can be so yummy, but sometimes they’re needed at inconvenient times. Recently this was the case at our home. Needless to say, I was so happy I had all of the ingredients on hand in my pantry. This reaffirmed to me the importance of storing food. Even if you’re not into storing emergency items like wheat, rice and beans, you might want to think about storing basic pantry items. What a relief it is to be able to make something without making a trip to the grocery store for that one missing ingredient. At Rainy Day Foods you can stock up on flour, powdered sugar, baking powder, baking cocoa, powdered milk, butter powder, and powdered eggs. All of these were in the recipes for the treats I needed to make. I love that you can get larger sizes of these items; larger sizes mean less shopping and less money spent in the long run. And who doesn’t want to save money? One note: I did not use the powdered eggs, butter or milk in these recipes. However, it’s nice to know that if I had been out of these refrigerated items, I could still make these treats. Here are the recipes:
8 eggs 1 lb. butter ½ c. baking cocoa 4 c. sugar
4 c. flour
Mix together. Pour into large cookie sheet. Bake at 350 degrees for 30 min.
¼ c. butter 3 T. baking cocoa ½ c. milk 4 c. powdered sugar
Mix together. May need to add more powdered sugar to get right consistency.
Sunburst Lemon Bars
Crust: 2 c. flour ½ c. powdered sugar 1 c. butter, softened
Mix ingredients together on low speed until crumbly. Press mixture evenly in bottom of ungreased 9x13 pan. Bake at 350 degrees for 20 to 30 minutes until lightly browned.
Filling: 4 eggs, slightly beaten 2 c. sugar ¼ c. flour 1 tsp. baking powder
¼ c. lemon juice
In large bowl, combine eggs, sugar, flour and baking powder, blend well. Stir in lemon juice. Pour mixture over warm crust. Return to oven and bake 25 to 30 minutes or until top is light golden brown. Cool completely.
Glaze: 1 c. powdered sugar 2 to 3 T. lemon juice
In small bowl, combine powdered sugar and enough lemon juice for desired glaze consistency. Blend until smooth. Drizzle over cooled bars. 36 bars.
I decided to try something new for breakfast this weekend - German pancakes! I've heard about this delicious, spongy treat but I decided to finally give them a whirl with my new favorite ingredient, Ova Easy egg crystals. My pancakes weren't very pretty (see note below about opening the oven too early), but they tasted amazing and were a wonderful, protein-rich start to my morning.
4 Tbsp Ova Easy egg crystals dissolved in 6 Tbsp water (equivalent to 6 fresh eggs)
1 cup milk, fresh or reconstituted from powder
1 cup bread flour
1/4 teaspoon cinnamon (optional)
3 Tbsp butter, fresh or from powder
Preheat oven to 400 degrees. In a large bowl, mix together eggs, milk, flour, and cinnamon. Beat well, batter will be light and frothy. Put butter in cast iron skillet or medium baking dish, and place dish in oven. When butter has melted, carefully remove dish from oven and tip from side to side to completely cover the bottom. Pour in the egg mixture. Bake for 25 minutes, until puffy and golden brown. Remove from oven and dust with powdered sugar.
Tips and notes:
All purpose flour may be substituted for the bread flour, but the high protein content in the bread flour allows for a higher rise during baking. Add 1 Tbsp vital wheat gluten to your cup of all purpose flour to mimic the effects of bread flour.
I baked my pancakes in individual ramekins instead of one large dish. If you choose to do so as well, split the butter evenly between ramekins and reduce total baking time by 5 minutes.
Don't open the oven while your pancakes are cooking. I made this mistake - I don't have a window in my oven door and I wanted to take a peek - and it caused them to rise unevenly.
Lemon juice and powdered sugar are the traditional toppings for German pancakes, but these would also be great with maple syrup, fresh fruit, or honey. Experiment and find out what you prefer!
Contributed by Kate Wilt
½ cup dried egg whites (may substitute 12 fresh egg whites)
1 ½ tsp vanilla
1 ½ cups water ½ tsp almond extract
1 ½ tsp cream of tartar 1 cup cake flour
¼ tsp salt 1 ¼ cups powdered sugar
¾ cups sugar
In a large mixing bowl beat dried egg whites, water, cream of tartar and salt at high speed until foamy. Add granulated sugar, 1 Tbsp at a time, beating constantly until sugar is dissolved and the whites are glossy and stand in soft peaks. Beat in vanilla and almond extract. Sift flour and powdered sugar together twice. Sift about ½ cup flour mixture at a time over egg whites and gently fold in just until flour disappears before adding the next ½ cup. Pour into ungreased 10-inch tube pan. Gently cut through batter with a metal spatula. Bake in 375 degree F oven 30-40 minutes. Invert cake in pan on bottle neck or funnel. Cool. Loosen cake from pan with knife and gently shake onto plate.
1 cup sugar 1 Tbsp dried egg whites or 1 fresh egg white
¼ tsp cream of tartar 1/3 cup water
1/8 tsp salt ¼ tsp vanilla
1 Tbsp corn syrup
Bring sugar, cream of tartar, salt, corn syrup, and water to boiling; let cook until sugar dissolves. Add 1 Tbsp water to dried egg whites, add to boiling mixture, beating constantly with an electric beater until frosting forms soft peaks.