Butterscotch Airplane Cookies

It’s that time of the year for airplane cookies. This year’s recipe is a cross between these two recipies and I improvised as I went: Cut out Almond Butter Cookies from Tasty Eats and Almond Cookies from The Greek Vegan.

Ingredients:

• 1 ½ cups whole wheat flour
• ½ cup almond meal
• ½ cup maple syrup
• 2 tbsp powdered sugar
• ¼ tsp salt
• 1 tsp baking soda
• 1 tsp pumpkin spice
• 1 tsp orange spice
• 1 stick butter
• 1 tbsp flax meal + 3 tbsp water
• 1 tsp cardamon powder
• 1/3 cup butter scotch chips
• Icing to decorate

Mix flour, almond meal, salt, baking soda, powdered sugar, cardoman in a bowl. Lightly mix three tbsp of water and flax meal in a small bowl and add to the dry ingredients. Add maple syrup, butter stick, pumpkin and orange spice and mix well. Add butter scotch chips and mix. Wrap in a platic paper and set aside in the refrigerator for 2 hours.

When ready to make place a ball of batter between two parchment papers and roll out into an even circle. Remove top parchment, using airplane cookie cutters cut out the cookies. Layout on baking trays.

Pre-heat oven to 350 degrees. Bake cookies for 10-12 minutes. Cool and eat as is or decorate with icing.

Happy Holidays!

Tis the Season …. for Airplane Cookies

Happy Holidays!

It is that time of the year…

I had some left over toffee bits and dark chocolate chips and went looking for a recipe that I could use. This year’s airplane cookies are loosely based on this recipe. As always I improvised and this is how I made mine.

Ingredients:

2 cups whole wheat pastry flour

1/2 brown sugar

1 stick butter

1/4 tsp baking powder

1/4 tsp salt

1 tsp vanilla essence

1 egg substitute

1/2 cup toffee chips

1/2 cup dark chocolate chips

Pre-heat oven to 350 degrees.

Mix dry ingredients in a large bowl.

Whisk together butter, sugar, egg substitute, vanilla essence with a wooden ladle in a separate bowl.

Mix dry and wet ingredients. Add toffee and chocolate chips. Use water as needed. Mix well.

Roll out the dough on a flat surface and shape cookies using airplane cookie cutter. Layout cookies on parchment paper in an oven safe pan. Bake for 10-12 minutes.

Cool on a rack. Eat as is or decorate with some icing. Yummy!

Toffee Chip Airplane Cookies

Line up & Wait

It’s that time of the year … for Airplane Cookies!

I have been wanting to use toffee for sometime and had picked a bag of them some time back. So the choice this year was easy. I went looking for an egg free toffee cookie recipe and I wasn’t disappointed. The shapes didn’t work out perfectly, but the taste was still delicious. My recipe is loosely based on this one. Here’s how I made mine.

Ingredients:

2 cups whole purpose flour

1/2 stick butter

1/2 cup sour cream

1/2 cup sugar

1/2 cup brown sugar

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 cup toffee bits

1/4 cup water

chocloate icing for decoration

Preheat oven to 350 degrees.

Mix sugar, butter and sourcream and whip until well mixed. Meanwhile mix other dry ingredients. Combine everything. Roll out batter using additional flour to prevent sticking. Using airplane cookie cutters cut into desired shapes.

Lay out cookies on a baking plate lined with parchment paper. Bake for 20-22 minutes until cooked. Cool. Decorate with some chocolate icing if desired. Else can also add chocolate chips along with toffee bits.

Enjoy with a hot cuppa tea!

Happy Holidays!

Airplane Cookies are here!

Hold Short and Wait

That’s how I have felt this year.

I wish it was otherwise. But I am so thankful for everyone who was sane, showed empathy, and  compassion for their fellow Americans.

I did not fly this year.  I was willing to hold short and wait for my fellow countrymen as we figured out the unusual times we were going through. 2021 will continue these challenges. And I will continue to support whatever is safe to get us through these troubling times.

So while we hold short and wait, here are some cookies to celebrate the holidays and bring in 2021

Ingredients:

2 cups Blanched Almond Flour
1/4 cup Maple Syrup
1/4 cup Coconut Oil
1 tsp Cardamom powder
2 tbsp. Orange Zest
1 tbsp. Lemon Zest
1/2 tsp baking powder

Icing:

1 cup granulated sugar
Juice of one orange
1 tsp vanilla essence

In a bowl, mix almond flour, baking power, orange zest, lemon zest, cardamom powder, coconut oil,  coconut oil and maple syrup.

Refrigerate the mix for 30-60 minutes.

Preheat oven to 350 degrees.

When ready to bake, layout dough between parchment sheets, roll and cut with airplane cookie cutters and layout on a baking sheet.

Bake for 10-12 minutes until golden.

Decorate with desired icing.

Airplane Cookies have Arrived & Departed!

It has been a while since I posted here. Not that I haven’t been cooking new recipes, but just no time to take pictures and post. I hope to start doing this more often as I ramp up my effort to clean eating and fitness in the new year!

As has been the tradition the past few years since I purchased my Airplane Cookie Cutters, I baked Airplane Cookies for the holiday party at work again.  As always  I kept track of recipes that sounded interesting and selected the one I wanted to try.

This year there were two that came close, and I almost thought I would try both. The first one that caught my eye was the Almond and currant Christmas Cookies. They looked delicious! And then there was the Hazelnut, Cocoa Nibs and Cardamon Cookies. Yummy!

I went with the Almond and Currant Christmas Cookies. I made very minor changes to the recipe. The only changes I made were I used only egg whites instead of egg yoke and I replaced currants with dried cherries. You can find the original recipe here.

Overall I was very happy with the result!Happy Holidays!

Cherry Friands

I can’t re-blog any more in WordPress…What gives?

But glad to see cherries back in the groceries!

This is a re-post from September 2016.

Looking forward to making this again!

Cherry Friands

When I saw these, Cherry Friands, I knew I desperately wanted to try them. I saved the recipe. I even saved my last batch of fresh cherries in the freezer just for this recipe!

I created a lighter version with less butter and maple syrup. Here’s how I made mine.

Ingredients:

45 grams flour
3/4 stick butter (will use only 1/2 next time)
80 grams almond meal
1/3 cup maple syrup
3 egg whites
a pinch of salt
6 pitted cherries

Prepare a 6 muffin tin. Preheat oven to 350 degrees.

In a bowl, whisk together: melted butter and egg whites. Add in flour,  almond meal, pinch of salt and maple syrup. Add 1-2 tbsp of batter into muffin tins. Top with a pitted cherry.

Bake for 20 minutes or until cooked and toothpick test passes.

 

Enjoy with a nice cuppa tea!

Sunday Morning Brunch & Panda

So, last weekend, I met up with my old co-workers for a bagel brunch….

I baked fresh home-made bagels: sun-dried tomato, olive and jalapeno.

and visited the Smithsonian Zoo to see Bao Bao, who was leaving 😦

We will miss you, Bao Bao!

Cranberry Friands

I really enjoyed my Cherry Friands.

A lot.

I have been eagerly awaiting the Cherry season so I can make them again with fresh cherries.

Meanwhile, I decided to try some Cranberry Friands, mostly  following this recipe. It makes 12 friands and here’s how I made mine.

Ingredients:

1 3/4 cup almond meal
3/4 cup all purpose flour
1/4 cup icing sugar
1/2 tsp baking power
1 stick butter
5 egg whites
1 cup fresh cranberries
1/2 cup coconut flakes
2 tbsp white chocolate bits
a handful of slivered almonds (optional)

Pre-heat oven to 360 degrees F. Prepare two muffin tins.

In a bowl mix together flour, almond meal, and baking powder. Whisk together egg whites, melted butter and sugar. Combine the two and mix well. Fold in cranberries, coconut flakes and chocolate bits. Mix well.

Scoop and add batter to muffin tins about 3/4 full. Sprinkle some slivered almonds and bake for 25 minutes.

Enjoy with a cuppa tea!

It’s Time… for Limited Edition Airplane Cookies!

Happy Holidays!

Once a year, I bring out my airplane cookie cutters, scour the web for a good cookie recipe and off I go. This year, Ronit made it all too easy with her Cut out Almond Butter Cookies. The moment I saw it, I knew this was it.

I made no changes other than to dip some of my cookies in chocolate and add some sprinkles.

This might be one of my best airplane cookies so far.

See Also:

Tis’ The Season for Airplane Cookies
Airplane Cookies are here!
Time… for Airplane Cookies
Fly me to the Moon

Savory Sun Dried Tomato, Kalamata Olive and Jalapeno Bread

I have been wanting to try this bread for sometime. While I was reluctant to turn on the oven considering the temperatures, I am glad  I finally did recently…

The only change I made to the original recipe, is to add 1 chopped jalapeno and reduce the cheese in the recipe.

It’s savory, fun and delicious with some soup for that office day meal!

Go here for the recipe.

Enjoy!

Links:

Check out A Soup A Week for some delicious soup recipes!