Read an Excerpt
Quick-Shop-&-Prep 5 Ingredient Baking
Cookies, Cakes, Bars & More that are Easier than Ever to Make
By Jennifer McHenry, Quinn McHenry Page Street Publishing Co.
Copyright © 2015 Jennifer McHenry
All rights reserved.
ISBN: 978-1-62414-170-6
CHAPTER 1
INGREDIENTS
While I generally tend to focus on simple recipes, the ones in this chapter are made even simpler by adding just two ingredients to your baking pantry staples. These recipes run the range from cookies to cakes to pies and even to cheesecake!
Some of my favorite flavor duos also shine here. My favorite sandwich combo gets the cookie treatment in Peanut Butter and Jelly Cookies. Ginger and lemon are a zesty pair in Lemon Ginger Scones. Cherry Yogurt Cake showcases the classic combination of cherry and vanilla.
You'll quickly see how just a couple of ingredients can help you bake something extra special!
PEANUT BUTTER - STRAWBERRY PRESERVES
PEANUT BUTTER AND JELLY COOKIES
I've consumed more than my share of peanut butter and jelly sandwiches. There's just something irresistible about the combination of salty peanut butter and sweet jelly! I don't limit my enjoyment of PB&J to just sandwiches, though. It's a great pairing for dessert, too. These soft peanut butter cookies are wrapped around a bit of fruit filling for a sweet treat that's every bit as addicting as you'd think. I tend to prefer strawberry with my peanut butter, but feel free to use your favorite flavor to make these delicious cookies.
MAKES 18 COOKIES
1 ½ cups (180 g) unbleached all-purpose flour
½ tsp baking soda
½ tsp salt
½ cup (113 g) unsalted butter, softened
1 cup (255 g) creamy peanut butter
1 cup (200 g) firmly packed light brown sugar
1 large egg
1 tsp (5 ml) vanilla extract
3 tbsp (45 ml) strawberry preserves
Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone liners.
Whisk together the flour, baking soda and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, peanut butter and brown sugar until light and fluffy. Add the egg and vanilla, and mix well.
Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined.
Using about 2 tablespoons (30 g) of dough at a time, roll the dough into balls. Flatten each ball into a disk. Place about ½ teaspoon of preserves in the center of the disk. Fold the edges of the disk around the preserves. Roll into a ball.
Place the cookies on the prepared baking sheets, leaving about 2 inches (5 cm) between cookies. Bake for 14 to 16 minutes, or until the cookies are lightly browned. Allow to cool on the pans for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
OLD-FASHIONED ROLLED OATS - APPLES
APPLE CRUMB BARS
There's something so inherently comforting about apple desserts. Maybe it's how they make you think of crisp fall days, or maybe it's the pairing of sweet, tart apples with delicious spices, such as cinnamon. These tasty bars combine the best parts of apple pie and apple crumble into one dessert.
MAKES 24 BARS
FOR THE CRUST AND CRUMB TOPPING
2 ½ cups (300 g) unbleached all-purpose flour
1 ½cups (120 g) old-fashioned rolled oats
½ cup (100 g) firmly packed light brown sugar
¼ tsp ground cinnamon
¼ tsp salt
1 cup (226 g) unsalted butter, cold, cut into small cubes
FOR THE FILLING
4 medium apples, cored and chopped or sliced
½ cup (100 g) firmly packed light brown sugar
2 tbsp (28 g) unsalted butter
2 tsp (5 g) ground cinnamon
Preheat the oven to 350°F (180°C). Grease a 9 x 13 x 2-inch (23 x 33 x 5-cm) baking pan.
TO MAKE THE CRUST AND CRUMB TOPPING
Combine the flour, oats, brown sugar, cinnamon and salt in a bowl. Add the butter, and mix with a pastry blender or a fork until the mixture is combined and crumbly. The mixture should hold together when pinched.
Reserve about a cup (120 g) of the crust mixture for the topping. Press the remaining crust mixture firmly and evenly into the prepared pan. Bake for 20 minutes. Set aside.
TO MAKE THE FILLING
Place the apples, brown sugar, butter and cinnamon in a skillet and stir to combine. Cook over medium heat, stirring occasionally, for 10 minutes, or until the mixture is soft and bubbly.
Spread the filling evenly over the partially baked crust. Sprinkle the reserved crust mixture over the top of the filling.
Bake for 45 to 50 minutes, or until the edges and topping are golden brown. Allow to cool in the pan for 15 minutes before cutting into bars.
TIP: Not all apples are good choices for baking. Available apple varieties will vary by region, so look for apples that aren't too sweet and are crisp enough that they won't fall apart during baking. Some of my favorites are Pink Lady, Fuji and Jonagold.
WHITE CHOCOLATE CHIPS - UNSWEETENED SHREDDED COCONUT
WHITE CHOCOLATE COCONUT COOKIES
I love all things coconut, and white chocolate is one of my favorite flavors to pair with it. The lovely sweetness of each complements the other perfectly. I prefer to use unsweetened shredded coconut for these cookies for a couple of reasons. First of all, the shredded pieces work better as a coating for the cookies. And second, unsweetened coconut lets the natural flavor of the coconut really shine.
MAKES 40 COOKIES
2 cups (240 g) unbleached all-purpose flour
1 tsp (5 g) baking powder
½ tsp salt
1 cup (226 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
1 large egg
1 tsp (5 ml) vanilla extract
4 oz (113 g) white chocolate chips
½ cup (40 g) unsweetened shredded coconut
Whisk together the flour, baking powder and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Mix in the egg and vanilla.
Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the white chocolate. Refrigerate the dough for 30 minutes.
Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone liners.
Using a tablespoonful (15 g) of dough at a time, roll the dough into balls. Place the coconut in a shallow bowl. Roll each dough ball in the coconut, coating thoroughly.
Place the cookies on the prepared pans, leaving about 2 inches (5 cm) between cookies. Bake for 12 to 15 minutes, or until the edges of the cookies are lightly browned. Allow to cool on the pans for 10 minutes. Then transfer the cookies to a wire rack to cool completely.
VANILLA YOGURT - CHERRIES
CHERRY YOGURT CAKE
At first glance, pairing cherries with vanilla may not seem all that exciting, but I assure you that it is actually quite worthy of excitement. The two really bring out the best in each other.
When cherry season hits, this is the kind of dessert I want to make. It's simple, soft and full of fresh flavor. I like to use whole cherries in this cake so that I get big bites throughout the cake. If you prefer smaller bites, cut the cherries into halves or quarters.
MAKES 16 SERVINGS
1 ¼ cups (150 g) unbleached all-purpose flour
1 tsp (5 g) baking powder
¼ tsp baking soda
¼ tsp salt
6 tbsp (84 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
1 large egg
1 tsp (5 ml) vanilla extract
½ cup (114 g) vanilla yogurt
1 cup (175 g) cherries, pitted Confectioners' sugar
(optional)
Preheat the oven to 350°F (180°C). Grease an 8 x 8 x 2-inch (20 x 20 x 5-cm) baking pan.
Whisk together the flour, baking powder, baking soda and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg and vanilla, and mix well. Mix in the yogurt.
Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined.
Spread the batter evenly in the prepared pan. Scatter the cherries over the top of the batter.
Bake for 35 to 40 minutes, or until a pick inserted into the center comes out clean. Allow the cake to cool completely in the pan before serving. If desired, sprinkle with confectioners' sugar before serving.
CONFECTIONERS' SUGAR - MILK
GLAZED CINNAMON SHORTBREAD
Shortbread is one of the baking world's simplest treats. These eggless cookies are quick to make and only require one mixing bowl. Cinnamon adds big flavor to these little cookies. Dipping them in a sweet glaze is the perfect finish!
MAKES 24 COOKIES
FOR THE SHORTBREAD
¾ cup (170 g) unsalted butter, softened
½ cup (100 g) granulated sugar
½ tsp vanilla extract
1½ cups (180 g) unbleached all-purpose flour
1½ tsp (4 g) ground cinnamon
¼ tsp salt
2 to 4 tsp (10 to 20 ml) water
FOR THE CONFECTIONERS' SUGAR GLAZE
1 cup (110 g) confectioners' sugar, sifted
1 to 2 tbsp (15 to 30 ml) milk
TO MAKE THE SHORTBREAD
Using an electric mixer on medium speed, beat the butter, sugar and vanilla until light and fluffy.
Reduce the mixer speed to low. Add the flour, cinnamon and salt, and mix just until combined. Mix in 2 teaspoons (10 ml) of the water. If necessary, add more water, a small amount at a time, so that the mixture forms a dough.
Gather the dough into a ball and flatten into a disk about ¾-inch (2-cm) thick. Cover the dough in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 325°F (160°C). Line baking sheets with parchment paper or silicone liners.
Place the dough on a lightly floured surface. Roll the dough into a circle ¼-inch (0.6-cm) thick. Use a 2-inch (5-cm) round cookie cutter to cut the dough into rounds.
Transfer the cookies to the prepared pans. Bake for 18 to 22 minutes, or until lightly browned. Allow to cool on the pans for 10 minutes. Then transfer the cookies to a wire rack to cool completely.
TO MAKE THE CONFECTIONERS' SUGAR GLAZE
Stir together the confectioners' sugar and 1 tablespoon (15 ml) of milk. If necessary, add the remaining milk, a small amount at a time, until the glaze is the desired consistency.
Dip half of each cookie into the glaze. Place the cookies on a wire rack to allow the glaze to set.
MINI SEMISWEET CHOCOLATE CHIPS - SOUR CREAM
CHOCOLATE CHIP QUICK BREAD
Quick breads don't have to be all nuts and fruits. This one gets its flavor from plenty of chocolate chips! This bread is on the denser end of the quick bread spectrum. It's just the thing to have in your kitchen for snack time or for a coffee companion.
MAKES 8 TO 10 SERVINGS
FOR THE TOPPING
½ cup (40 g) unbleached all-purpose flour
½ cup (67 g) firmly packed light brown sugar
2 tbsp (21 g) mini semisweet chocolate chips
2 tbsp (28 g) unsalted butter, cold, cut into small cubes
FOR THE BREAD
2 cups (240 g) unbleached all-purpose flour
1 cup (200 g) granulated sugar
1 tsp (5 g) baking powder
½ tsp baking soda
¼ tsp salt
½ cup (113 g) unsalted butter, melted and slightly cooled
½ cup (114 g) sour cream
2 large eggs
1 tsp (5 ml) vanilla extract
1 cup (170 g) mini semisweet chocolate chips
TO MAKE THE TOPPING
Combine the flour, brown sugar and chocolate chips. Add the butter and mix with a pastry blender or a fork until the mixture forms crumbs. Set aside while you make the bread.
TO MAKE THE BREAD
Preheat the oven to 375°F (190°C). Grease a standard 9 x 5 x 3-inch (23 x 13 x 8-cm) loaf pan.
Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a large mixing bowl.
In a separate bowl, stir together the butter, sour cream, eggs and vanilla.
Make a well in the center of the dry ingredients. Add the butter mixture and stir until a few streaks of flour remain. Stir in the chocolate chips just until the mixture is combined.
Transfer the batter to the prepared pan and spread evenly. Sprinkle the topping over the batter. Bake for 40 to 45 minutes, or until a pick inserted into the center comes out clean. Allow to cool in the pan for 15 minutes before serving.
SEMISWEET CHOCOLATE CHIPS - PECANS
BROWN BUTTER CHOCOLATE CHIP PIE
My dear friend Tonya and I have long shared a love of baking and cooking and have been swapping recipes for years. One day she sent me a recipe for a chocolate chip pie from her grandmother's recipe box. I was so intrigued by it that I kept going back to it over and over again. My version ups the flavor ante with browned butter. If you've never baked with browned butter before, you are in for a treat and perhaps a new addiction. It adds such a wonderful, nutty, rich flavor that makes this pie fantastic!
MAKES 8 TO 10 SERVINGS
FOR THE BASIC BUTTER PIE CRUST
1 ¼ cups (150 g) unbleached all-purpose flour
1 tsp (4 g) granulated sugar
½ tsp salt
½ cup (113 g) unsalted butter, cold, cut into small cubes
3 to 4 tbsp (45 to 60 ml) cold water
FOR THE FILLING
10 tbsp (141 g) unsalted butter, sliced
½ cup (100 g) granulated sugar
½ cup (100 g) firmly packed light brown sugar
2 large eggs
1 tsp (5 ml) vanilla extract
½ cup (60 g) unbleached all-purpose flour
½ tsp salt
1 cup (170 g) semisweet chocolate chips
1 cup (120 g) pecans, chopped
TO MAKE THE BASIC BUTTER PIE CRUST
Combine the flour, granulated sugar and salt in a large bowl. Add the butter and mix with a pastry blender or a fork until the largest pieces of butter are about the size of large peas. Add the water, about a tablespoon (15 ml) at a time, and mix until a dough forms.
Shape the dough into a ball, place on a sheet of plastic wrap, and flatten slightly into a disk about 1-inch (2.5-cm) thick. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours.
Place the chilled dough on a lightly floured surface. Roll the dough into a circle ? inch (0.3 cm) thick. Transfer the dough to a 9-inch (23-cm) round pie pan. Trim and crimp the edges as desired. Place the pie pan in the refrigerator while you prepare the filling.
TO MAKE THE FILLING
Preheat the oven to 350°F (180°C).
Place the butter in a medium, heavy saucepan. Cook over medium-low heat until the butter melts and begins to foam, about 3 minutes. Continue to cook, whisking occasionally, just until brown specks begin to form at the bottom of the pan and the butter has a nutty aroma. This should take only 2 to 3 minutes. Remove the pan from the heat and whisk lightly for about 30 seconds. Transfer the butter to a large mixing bowl and allow it to cool slightly. If desired, strain the butter to remove some of the browned bits.
Add the granulated sugar, brown sugar, eggs and vanilla to the cooled butter. Stir until thoroughly combined. Add the flour and salt, and mix just until combined. Stir in the chocolate chips and pecans.
Transfer the filling to the chilled pie crust, and spread the mixture evenly. Bake for 45 to 50 minutes, or until the crust is golden brown and the center of the pie is set. Allow to cool for 10 minutes before serving.
HONEY-ROASTED PEANUTS - UNSWEETENED COCOA POWDER
PEANUTTY BROWNIES
With the popularity of nuts like pecans and almonds, those poor peanuts tend to get overlooked. Sure, they aren't really nuts, but they do provide a nutty taste. These rich, cakelike brownies sit atop a simple shortbread crust made with honey-roasted peanuts. They lend a sweet, salty, nutty flavor and a nice crunch, making these brownies pretty much irresistible.
MAKES 16 BROWNIES
FOR THE CRUST
1 cup (120 g) unbleached all-purpose flour
¼ cup (50 g) firmly packed light brown sugar
½ cup (113 g) unsalted butter, cold, cut into small cubes
½ cup (60 g) honey-roasted peanuts, chopped
FOR THE BROWNIES
¾ cup (90 g) unbleached all-purpose flour
½ cup (40 g) unsweetened cocoa powder
½ tsp salt
10 tbsp (141 g) unsalted butter, melted and slightly cooled
1 cup (200 g) firmly packed light brown sugar
2 large eggs
1 tsp (5 ml) vanilla extract
TO MAKE THE CRUST
Preheat the oven to 350°F (180°C). Grease an 8 x 8 x 2-inch (20 x 20 x 5-cm) baking pan.
Combine the flour and brown sugar in a mixing bowl. Add the butter and mix with a pastry blender or a fork until combined. The dough will be crumbly, but it should hold together when pinched. Mix in the peanuts.
Press the dough evenly and firmly into the bottom of the prepared pan. Bake for 12 minutes. Set aside to cool slightly.
TO MAKE THE BROWNIES
Whisk together the flour, cocoa powder and salt. Set aside.
Stir together the melted butter, brown sugar, eggs and vanilla until thoroughly combined. Add the flour mixture and mix just until combined. Spread the batter evenly over the partially baked crust.
Bake for 35 to 40 minutes, or until a pick inserted into the center comes out with moist crumbs. Allow to cool in the pan for 10 mintues before cutting into bars.
PECANS - CONFECTIONERS' SUGAR
BROWN BUTTER CINNAMON CRINKLE COOKIES
Crinkle cookies have long been one of the prettiest cookies in the baking world. Coating the cookies in confectioners' sugar really makes the cracks in the tops of the cookies stand out. As much as I love the aesthetics of these cookies, the flavor is what I really adore. Brown butter gives them a nutty flavor that combines perfectly with cinnamon and pecans. They are, in a word, outstanding!
MAKES 36 COOKIES
10 tbsp (141 g) unsalted butter, sliced
2 ½ cups (300 g) unbleached all-purpose flour
1 tsp (5 g) baking powder
1 tsp (2.5 g) ground cinnamon
½ tsp salt
1 cup (200 g) granulated sugar
¼ cup (50 g) firmly packed light brown sugar
2 large eggs
1 tsp (5 ml) vanilla extract
½ cup (60 g) pecans, chopped
¼ cup (28 g) confectioners' sugar
Place the butter in a medium, heavy saucepan. Cook over medium-low heat until the butter melts and begins to foam, about 3 minutes. Continue to cook, whisking occasionally, just until brown specks begin to form at the bottom of the pan and the butter has a nutty aroma. This should take only 2 to 3 minutes. Remove the pan from the heat and whisk lightly for about 30 seconds. Transfer the butter to a large mixing bowl and allow it to cool slightly. If desired, strain the butter to remove some of the browned bits.
Whisk together the flour, baking powder, cinnamon and salt. Set aside.
Add the granulated sugar and brown sugar to the cooled butter. Use an electric mixer on medium speed to mix thoroughly. Add the eggs, one at a time, mixing just until combined. Mix in the vanilla.
Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the pecans. Cover the mixing bowl with plastic wrap, and refrigerate the dough for 1 hour.
Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone liners.
Place the confectioners' sugar in a shallow bowl. Divide the dough into 1-tablespoon (15-g) portions. Roll each portion in the confectioners' sugar, coating thoroughly. Roll the dough into balls and place on the prepared pans, leaving about 2 inches (5 cm) between the cookies.
Bake for 18 to 22 minutes, or until the cookies are lightly browned and set. Allow to cool on the pans for 10 minutes. Then transfer the cookies to a wire rack to cool completely.
(Continues...)
Excerpted from Quick-Shop-&-Prep 5 Ingredient Baking by Jennifer McHenry, Quinn McHenry. Copyright © 2015 Jennifer McHenry. Excerpted by permission of Page Street Publishing Co..
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