Posts tagged #2015

White Sonora Grapefruit Cake

grapefruit white sonora cake

White Sonora Grapefruit Cake with White Chocolate Glaze

Cake Ingredients

1 cup sugar
Zest of one large grapefruit
1 cup plain yogurt
3 eggs
½ cup olive oil
½ tsp of vanilla extract
1 ½ cups White Sonora Type 00 Flour
2 tsp baking powder
½ teaspoon salt
1 tbsp poppy seeds

Glaze

½ cup white chocolate chips
¼ cup of milk or cream
2 tbsp powdered sugar

Directions

  1. Preheat the oven to 350 F. Grease a 9x5 loaf pan. In a stand mixer mix the sugar and grapefruit zest on low speed until fragrant. Then mix in the yogurt, eggs, olive oil and vanilla extract.

  2. In a separate bowl, combine the White Sonora Type 00 Flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients and mix at low speed. Last, mix in the poppy seeds until they are evenly distributed throughout the batter.

  3. Pour batter into the greased loaf pan and bake for 50-60 minutes or until a toothpick comes out clean and the top is golden.

  4. While waiting for the cake to cook make the white chocolate glaze. Combine the white chocolate and milk in a small saucepan and melt over low heat, stirring frequently. When the chocolate is melted and smooth remove from the heat and stir in the powdered sugar. Set aside and cool to room temperature.

  5. Cool for 15 minutes before flipping the loaf out of the pan and onto a cooling rack. Allow the cake to fully cool before drizzling on the room temperature glaze.

Posted on June 3, 2019 and filed under Dessert, Recipe.

Beet & Apple Hand Pies

apple beet handpies

I love the challenge of making dinner out of nothing. Well not nothing. Just the random veggies that are left in my fridge before I make it to the store again. Which is how this lovely combination came about- beets and apples! I used traditional apple pie spices- cardamon, cinnamon and ginger but the addition of the beets adds an earthy sweetness. And most importantly it turns the pie filling a vibrant pink!

apple beet pie

Beet & Apple Hand Pies

Makes 6 round hand pies

Filling:
3 apples
1 small beet
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cardamon
1/2 teaspoon salt
1/2 teaspoon vanilla
1 tablespoon

Crust:
1 1/2 cups all purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup butter, cold
1/4 cup ice water

1 egg, for egg wash

The key to a flaky pie crust is to use cold butter and work quickly so that the butter doesn't melt. The addition of ice water helps to keep the dough cold as well!

To make the crust combine the flour, sugar and salt in a large mixing bowl. Cut the cold butter up into 1/2 cubes and add to the flour mixture with a pastry cutter. Work the butter into the flour until the butter is broken into pea sized pieces and the dough is the consistency of cornmeal. Then stir in the ice water and use your hands to mix it in until the dough just forms a ball. Resist the temptation to over work the dough. Wrap the dough in plastic wrap and allow to rest in the fridge for at least 30 minutes. The dough can also be made a day ahead of time.

Trim the beets tops and bottoms. Chop the apples and beets into 1/2 inch cubes (no need to peel them). Add the apples, beets, sugar, spices, and salt to a saucepan and bring to a boil. Reduce the heat and allow to simmer for 5 minutes. Then add 1 tablespoon of flour and simmer for one minutes, allowing the filling to thicken slightly. Such that there is still liquid from the fruit in the bottom of the pan but it is no longer watery.

Preheat the oven to 375 F. Remove the pie dough from the fridge and roll it out on a lightly floured surface.  Flip the dough a few times as you roll, lightly flouring each side as you do. This will keep it from sticking. Keep rolling until the dough is approximately 1/8 inch thick. Use a 4 inch biscuit cutter to cut the dough into 12 rounds (if there is not enough room, re-roll the dough to make more). Remove the surrounding dough scraps and use a spatula to gently place half of the rounds on a parchment lined baking sheet and place a heaping tablespoon of pie filling into the center of each pie round.  

To make the pie tops, lightly roll the remaining dough rounds so they stretch another 1/2 inch. This will make it easier to fit them over the pie filling. Lightly spread water around the edge of the bottom pie round with your finger and drape the pie top round over top. Use a fork to seal the top and bottom dough together. Use a sharp knife to cut a small 'x' in the top layer of the pie dough. It will expand as it bakes and show the pink apple-beet filling. 

Crack one egg into a small dish and mix with a fork. Use a brush to lightly brush the egg on tops of each pie. This will give the final pie a lovely golden shine! 

Bake for 35 minutes or until golden. 

 

Posted on March 16, 2017 and filed under Dessert, Recipe.

Pink Polenta

Pink Polenta

Pink Polenta with Crispy Pancetta

Active Time: 15 minutes
Total Time: 45 minutes

1 quart chicken broth
4 tablespoons olive oil
1 tsp salt
3 medium sized beets with their greens
1 cup Hayden Flour Mils Polenta
1 cup grated parmesan cheese
4 cloves garlic, sliced lengthwise into thin slivers
4 oz cubed pancetta
Freshly cracked pepper

Instant Pot Directions*:

Start by separating the beets from their green tops. Set the greens aside for later. Chop the root and tops ends off the beets, then peel and chop them into 1/2 inch cubes. Press the sauté button on your instant pot and add the chicken broth, 2 tablespoons of olive oil, salt and beet pieces to the instant pot. Place a pot lid on the instant pot (not the one that comes with the instant pot) to help the broth come to a boil. When the broth is boiling, slowly add in the polenta while stirring it into the broth. This will help avoid clumps. When the polenta has been added place the instant pot lid on and lock. Check to make sure the pressure valve is set to 'sealing'. Then press the 'porridge' button and set the time to 12 minutes. 

When the polenta is done cooking it will beep to signal it is done, however allow it to stay in the 'Keep Warm' setting for 15 more minutes minutes. This will allow the polenta to absorb more liquid and become even creamier. During this time you can prepare the beet greens. Start by chopping the greens (stems and leaves) into small pieces about 1/4 inch size. 

Over medium heat, pan fry the pancetta add the garlic until the pancetta is crispy and the garlic is lightly browned. Remove the crispy pancetta and garlic from the pan and set aside. In the same pan add 2 tablespoons olive oil and sauté the chopped beet greens. When the greens and stems have softened and become dark green, about 15 minutes, remove from heat. 

Carefully open turn the instant pot valve to release and allow the remaining steam to escape. Then open the lid and stir in the parmesan and stir it into the polenta with a wooden spoon. The beets should be soft and the polenta should be creamy. Pour the polenta out onto a platter and top with the beet greens and the crispy pancetta and garlic. Serve hot. 

Stove Top Directions:

Start by separating the beets from their green tops. Set the greens aside for later. Chop the root and tops ends off the beets, then peel and chop them into 1/2 inch cubes.  Add the chicken broth, 2 tablespoons of olive oil, salt and beet pieces to a pot and place over medium heat. Cover with a lid and allow the broth come to a boil. When the broth is boiling, slowly add in the polenta while stirring it into the broth. This will help avoid clumps. When the broth returns to a boil, reduce the heat and simmer for 45 minutes stirring frequently. When it's done the beets should be soft and the polenta should be creamy.

While the polenta is cooking prepare the beet greens. Start by chopping the greens (stems and leaves) into small pieces about 1/4 inch size. Over medium heat, pan fry the pancetta add the garlic until the pancetta is crispy and the garlic is lightly browned. Remove the crispy pancetta and garlic from the pan and set aside. In the same pan add 2 tablespoons olive oil and sauté the chopped beet greens. When the greens and stems have softened and become dark green, about 15 minutes, remove from heat. 

To assemble, pour the polenta out onto a platter and top with the beet greens and the crispy pancetta and garlic. Serve hot. 

Posted on February 6, 2017 and filed under Recipe, Dinner.

Instant Pot White Sonora Berry Chili

White Sonora Chili

Have you every used an electric pressure cooker? I discovered the Instant Pot last year and was skeptical of adding another gadget to my kitchen because I like to keep things pretty minimal (except for pasta making gadgets!). BUT this thing is pretty amazing and I use it at least twice a week now. It's perfect for the lazy cook (that's me!) who wants to start from whole foods as often as possible. It's also great for the forgetful cook (also me!) who leaves things on the stove to burn half the time.  I love starting from dried beans and whole grains and I find that I'm much more likely to cook whole wheat berries when they take 30 minutes of completely unattended time and no presoaking. For instance, I took a nap while this chili was cooking. Something I would never do if I had something simmering on the stove. I thought I would start posting a few instant pot recipes as here as I learn hot to use it. 

White Sonora Berry Chili

makes 12 servings

1 tablespoon olive oil
1 large onion, diced
4 garlic cloves, left whole
1 lb lean ground beef
2 dried pasillo negro chilis (or ancho chilis), chopped into small pieces with seeds removed
1 tablespoon cumin seeds, ground
1 tablespoon chili powder
2 teaspoons paprika
1 teaspoon salt
1 jar crushed tomatillos (23 oz)
1 can diced tomatoes (28 oz)
1 cup White Sonora Berries
1 cup dry pinto beans (or similar size bean)
1 cup chicken broth

For Garnish:
Avocado
Cilantro, minced
Yogurt
Lime Wedges

*If it's your first time using the Instant Pot, please read the general instructions before beginning. 

1. Plug in instant pot and press the 'Sauté' button. When the Instant Pot reads 'HOT' add the oil, onions and garlic to the pot and sauté for 5 minutes or until the onions are translucent. Be careful not to let the onions brown. Next, add the ground beef and spices and dried chilis to the pot. Break the beef apart with a wooden spoon as you allow it to brown for 5 minutes. Then add the diced tomatoes and tomatillos with their juices to the pot as well as the the beans and White Sonora Wheat berries. 

2. Close the Instant Pot lid and press the 'Bean/Chili' button and increase the time to 40 minutes. Make sure the steam valve is closed. Once the chili is finished the Instant Pot will automatically switch to the 'Keep Warm' mode. I like to allow the pressure cooker to release naturally on this setting (it takes about 30 minutes). However, you can also use the quick release option too. The beans should be soft and the wheat berries puffed into chewy balls. If you find that the chili is too thick, add 1 cup of chicken broth to get it to the right conisistency. 

3. Serve the chili warm with sliced avocado, minced cilantro, a dollop of greek yogurt and a squeeze of lime. Enjoy!

Posted on January 9, 2017 and filed under Recipe, Dinner.

Peanut Butter Cookies

Sometimes the long hours of milling, packaging flour, and shipping orders calls for a sweet protein boost (or just an excuse to sit down, relax, and snack). 

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       Ingredients: 

  • 2 1/2 cups White Sonora all purpose flour
  • 1 Tbsp. baking powder
  • 1/4 tsp. salt
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup unsalted butter (chilled, cut in cubes)
  • 2 tsp. vanilla extract
  • 1 cup peanut butter (crunchy or creamy)
  • 2 eggs

      Steps: 

  1. Mix together dry ingredients (flour, baking powder, salt) and set aside. 
  2. Cream butter, sugars, and peanut butter. Add eggs and vanilla extract.
  3. Once wet ingredients come together, slowly add the dry mixture. 
  4. Scoop dough into 1 Tbsp. size balls, flatten the tops down with a fork (see photo), place on cookie sheet, and chill in the freezer or refrigerator for at least 30 minutes. 
  5. Set oven to 345 degrees and bake cookies for 9-11 minutes (depending on how crispy you want them). 
  6. Enjoy! 
Posted on April 8, 2016 and filed under Dessert, Recipe.

Pickled Cranberry Farro Salad

This farro salad is all dressed up and ready to go to any holiday party! I love how the pickled cranberries look like Christmas tree bulbs and add a pleasant burst of tartness to compliment the sweet dressing. Note that the pickled cranberries take 2-3 days to brine but dried cranberries are a great substitute if you don't have the time or patience for pickling cranberries. Although it's well worth the wait!

Pickled Cranberry Farro Salad

Pickled Cranberry Farro Salad

1 cup farro berries
1 bunch of kale
8 oz goat cheese, crumbled
1/2 cup pickled cranberries (I used this recipe but dried cranberries would make a good substitute)
3/4 cup pecans, crushed
1/4 cup olive oil
Juice of 1 Orange
2 tablespoons apple cider vinegar
2 table spoons maple syrup
Salt and Pepper

1. Cook the farro berries. In a pot, cover farro berries in 3 inches of water. Bring to a boil and reduce heat. Simmer for 40 minuted or until farro berries are softened but still chewy. Alternatively, place farro in a rice cooker add 4 cups of water and turn on. Allow farro to cool. 

2. Chop kale into small pieces and then gently massage the kale with your hands-- the kale will wilt slightly and make a nicer salad. Add the kale, goat cheese, pecans and pickled cranberries to the cooled farro. 

3. Mix together the olive oil, orange juice, vinegar and maple syrup and pour over the salad. Mix well, salt ad pepper to taste and allow to sit for 15 minutes before serving. 

Enjoy! 

 

Posted on December 21, 2015 and filed under Recipe, Dinner.

On-The-Go Wheat Berry Breakfast

If you're always on the go (like me), you'll love this easy 3 ingredient breakfast for mornings you need to get out the door in a hurry. All this recipe takes is a little prep the night before and you're set for the week! 

pairs well with freshly brewed coffee! 

pairs well with freshly brewed coffee! 

Ingredients: 

Steps: 

  1. For the wheat berries: the night before, in a small/medium sauce pot, bring 2 cups of water to a boil. Add in 1 cup of dry wheat berries and turn the water down to a simmer.
  2. Let these cook until the berries are soft and most of the water has been absorbed. 
  3. Drain the berries and place in an airtight container to store overnight (refrigerated)
  4. The next morning, top your yogurt with the cold berries and add a squeeze of lemon.
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Posted on July 1, 2015 and filed under Breakfast, Recipe.

Crispy Freekeh Crackers

I recently read about these single ingredient crackers in Food52's Genius Cookbook.  There was just a small blurb about Dan Barber making them at his restaurant but nostep-by-step recipe.  I was intrigued by the idea of making crackers with only grain- no oil, or butter or spices. We are all about Tasting the Grain pure and simple here at Hayden Flour Mills.  It took me a few tries to figure these out so I thought I'd share some tips. The main thing I learned is that you have to overcook the grain, that way it purees more easily. And after fighting a lot of sticky freekeh puree I learned that the best way to roll the crackers out was to put an oiled piece of parchment between the puree and the rolling pin. 

This is a great way to use freekeh because it really allows the green taste of the grain to come through. And these crackers are just delightfully crunchy! Perfect with soft spreads and soups. 

Crispy Freekeh Crackers

1 cup freekeh
Sea salt flakes

1. Place freekeh in a pot and cover with 2 inches of water. Bring to a boil, reduce heat and simmer for 40 minutes. The trick is to get the freekeh very soft-on the verge of mushy. If the freekeh is still soft simmer for another 5 minutes. 

2. Pour cooked freekeh and remaining cooking liquid into a food processor and puree. You are looking for the consistency of mushy oatmeal. Add 2-3 tablespoons water if the pureed freekeh is dry and crumbly. 

3. Preheat your oven to 300 degrees. Spray a cookie sheet with oil. Then prepare a piece of parchment that is the same size as the cookie sheet. Spray one side of the parchment with oil. Pour the  freekeh pureee into the middle of the cookie sheet. Place the parchment oil-side down on top of the freekeh puree. Use a rolling pin to spread the puree thinly across the cookie sheet. As with pie dough, start rolling from the middle and push the dough out to each end of the sheet. Roll the puree until it is about the thickness of a quarter. Peel away the parchment paper (hopefully without any freekeh puree stuck to it!).  

3. Sprinkle the rolled out freekeh puree with sea salt flakes and lightly press the flakes into the puree with your fingers. This will keep the salt from falling off during baking. 

4. Place the cookie sheet into the oven and set the timer for 2 hours. The cracker will start to bubble, this is ok. Remove from the oven when the cracker looks dry. You can test by breaking off the edges. If they snap off they are done. If they bend give it some more time. Allow to cool for 5 minutes. Then break the giant cracker into smaller crackers. 

Posted on June 11, 2015 and filed under Recipe.

Oatmeal Cookies

Don't let the summer heat keep you from baking! Pour an ice cold glass of milk and enjoy some (semi-healthy) cookies! 

oatmeal cookies

Ingredients:

  • 1 1/2 cups oat flour*
  • 4 cups (16 oz. by weight) dry oats
  • 3 tsp. baking powder
  • 1 tsp. salt
  • spices of your choice: cinnamon, clove, nutmeg 
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2 sticks butter (chilled)
  • 2 tsp. vanilla 
  • add-ins: pecans, raisins, chocolate chips 

 

Steps: 

  1. in a medium bowl, mix together flour, oats, salt, baking powder, and spices
  2. in a stand mixer, cream the butter, sugar, eggs, and vanilla until smooth
  3. slowly add your dry ingredients to the butter mixture
  4. once the dough starts to come together, mix in your add-in of choice (personally, I like all three!) 
  5. scoop out your dough onto a parchment paper covered baking sheet (about 1/2 Tbsp. size)
  6. place in freezer for 10-20 minutes (the colder the dough, the more their form will hold while baking)
  7.  set your oven to 350 and bake on the lower rack for 10-12 minutes
  8. enjoy! 
grace oatmeal cookie

* If you don't have any freshly milled oat flour (I'm so spoiled at the Mill!), you can always use our White Sonora All Purpose flour or put dry oats in your food processor (or do a 50/50 of the two)!  

Posted on June 8, 2015 and filed under Dessert, Recipe.

Lemon Poppy Seed Pancakes

Happy Mother's Day! What better way to celebrate your mother than by making some delicious pancakes for brunch? 

Ingredients: 

 

  • 2 cups (270g) White Sonora All Purpose Flour
  • 4 teaspoons baking powder
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 2 eggs
  • 1/4 cup butter, melted (oil works too)
  • 2 tsp. vanilla extract
  • zest of 1 large lemon 
  • juice of 1 large lemon
  • 2 Tbsp. poppy seeds
  • 1 1/2 cups muddled raspberries (optional) 
IMG_6491.JPG

Steps:

  1. In a bowl, whisk together flour, baking soda, salt, and sugar.
  2. In a separate bowl, whisk together milk, eggs, vanilla, butter, and lemon juice. 
  3. Once the wet ingredients are smooth, add the dry ingredients. 
  4. With a spatula, slowly fold together the wet and dry ingredients; add lemon zest and poppy seeds (add in muddled raspberries if you wish).
  5. Set griddle/skillet to medium heat and choose a desired scoop size.
  6. Place the finished pancakes on a warm plate in a 200 oven until you have enough to begin serving.
  7. Top with your favorite fresh fruit, honey/syrup, edible flower garnish, or powdered sugar and enjoy! 
Grace Marie loved these pancakes so much she couldn't stay away from the photo shoot! 

Grace Marie loved these pancakes so much she couldn't stay away from the photo shoot! 

Posted on April 27, 2015 and filed under Recipe, Breakfast.

Purple Barley Scones

Purple barley is one of the new and exciting varieties of grain we're growing this year...so of course we had to experiment! The barley has a light but distinct flavor that will make you want to bake it into everything! These scones are perfect on their own or with a spoonful of jam & homemade whipped cream. 

these  scones turned out more blueish green than purple...but I think this just adds to the uniqueness! 

these  scones turned out more blueish green than purple...but I think this just adds to the uniqueness! 

Ingredients:

  • 1 cup + 2 Tbsp. purple barley flour (145g)
  • 1 cup White Sonora all purpose flour (140g)
  • 1/2 cup brown sugar
  • 1 Tbsp. baking powder
  • 1 1/4 tsp. salt
  • 1 stick unsalted butter (chilled, cut into squares)
  • 1/2 cup buttermilk (substitute yogurt, regular milk, etc.)
  • 1 egg
  • 2 tsp. vanilla
  • raw sugar for topping
barleysconeingredients

Steps:

  1. using your hands, combine the chilled butter with your dry ingredients until the butter is the size of small pebbles
  2. whisk together egg, milk, and vanilla extract. set aside. 
  3. with a spatula, fold in eggs and milk until dough is formed (feel free to knead the dough with your hands if the spatula isn't quite doing the job) - if the dough is too watery 
  4. roll out the dough on a lightly floured baking surface (about 1/2 inch thick) 
  5. using a biscuit cutter (size of your choice), cut circles out of the dough and place on a cookie sheet covered in parchment paper (you can also cut your scones into triangles if thats what you prefer). sprinkle the rounds with raw sugar (optional)
  6. place the cookie sheet in the freezer (so the butter can chill out) for at least 15 minutes before baking. while the dough is chilling, set the oven to 350 degrees
  7.  once the dough is ready, bake for 10 minutes
  8. let scones cool then serve with jam and/or cream 
IMG_6411.JPG
this dough gets pretty dark once you add liquid to it...but don't worry, they still taste amazing! 

this dough gets pretty dark once you add liquid to it...but don't worry, they still taste amazing! 

this recipe was inspired by Good To The Grain's barley scone

Posted on April 6, 2015 and filed under Recipe, Dessert, Breakfast.

Grapefruit & White Chocolate Chip Cookies

Hello, Spring! These cookies are the perfect treat for jumping into this new, bright season! 

I'm obsessed with tulips at the moment! Plus, red tulips symbolize undying love..which is what I feel for these cookies.

I'm obsessed with tulips at the moment! Plus, red tulips symbolize undying love..which is what I feel for these cookies.

Ingredients:

  • 2 1/2 cups (300 grams) White Sonora all purpose flour
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 tsp. salt plus extra for topping
  • 1 tsp. baking powder
  • 2 tsp. vanilla extract
  • 1 egg + 1 egg yolk
  • 1 cup (two sticks) unsalted butter
  • 1 Tbsp. grapefruit zest (about one large grapefruit worth) plus extra for topping
  • 1 1/2 cups white chocolate chips
I picked this beautiful grapefruit from my backyard! Gotta love Arizona! 

I picked this beautiful grapefruit from my backyard! Gotta love Arizona! 

grapefruitcookieingredients

Steps: 

  1. zest the grapefruit and add it to the white sugar. with your fingers, rub the two together until fully combined  (the coarse sugar helps release the oil from the zest)
  2. in a stand mixer, cream the butter and the white sugar/zest blend until smooth
  3. add the brown sugar, vanilla, and eggs
  4. once mixed, slowly add the dry ingredients (flour, salt, baking powder)
  5. incorporate white chocolate chips
  6. once the chocolate chips are mixed with the dough, scoop out small (about 1 Tbsp. size) balls of dough, place on cookie sheet (with parchment paper) and place in the freezer for at least 15 minutes (enough for the butter to freeze)
  7. while your scooped dough is in the freezer, set the oven to 350 degrees. blend the extra salt and grapefruit zest and set aside
  8. before putting your dough in the oven, sprinkle the salt/zest mixture on top of the cookies
  9. bake for 8 to 9 minutes (10 for a crunchier cookie). cool on rack then enjoy! 
grapefruitcookiestopping
delicious, golden perfection

delicious, golden perfection

Posted on March 24, 2015 and filed under Recipe, Dessert.

Avocado Chocolate Chip Cookies

Happy St. Patty's Day! I made some very green, very yummy (almost-vegan) farro & chocolate chip cookies in honor of Saint Patrick.I recommend pairing these with milk rather than Guinness. 

the color might not  look  appetizing...but trust me, they are  delicious . 

the color might not look appetizing...but trust me, they are delicious

Ingredients

  • 2 1/2 cups (250 grams) farro flour (all purpose and whole wheat work just as well) 
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup mashed avocado (about two avocados)
  • 3/4 cup white sugar
  • 1/4 cup brown sugar, packed
  • 2 eggs
  • 1 Tbsp. vanilla
  • 1 1/2 cups chocolate chips (preferably dark chocolate)
if you want your cookies to be a brighter green, you can use a white sonora flour (AP, whole wheat, etc.) 

if you want your cookies to be a brighter green, you can use a white sonora flour (AP, whole wheat, etc.) 

Steps:

  1. cream avocado & sugar until smooth
  2. add vanilla & eggs
  3. once mixed, gradually add dry ingredients (flour, baking soda, salt)
  4. add chocolate chips
  5. scoop dough onto cookie sheet (about a 1 Tbsp sized ball) and freeze for at least 15 minutes (this particular dough is very gooey and sticky so freezing it beforehand helps the cookies hold their shape)
  6. bake on parchment paper for ~10 minutes at 350 degrees
  7. cool on baking rack before serving 

 

I had to break out the St. Patrick's Day tea towels! 

I had to break out the St. Patrick's Day tea towels! 

Posted on March 17, 2015 and filed under Recipe, Dessert.