Welcome to Cookin’ with Kookie
“I’m just a southern gal tryin to make it in the big city. I’d say my life is like a bowl of gumbo, filled with a little bit of everything and has a spicy kick at the end. I keeps myself busy, you never know what I’ll come up with next…”
Who is Kookie Baker?
We are happy to have Kookie as the newest member of the VIP family and look forward to sharing her recipes every month with you. Look for her in this month’s issue and don’t forget”
Thanksgiving with Kookie Baker
October’s Full Recipe:
• 1/2 cup melted butter
• 1 cup sugar
• 1 tsp vanilla
• 1 large egg white
• 1/3 cup flour
• 3 Tablespoon unsweetened cocoa powder
• 1/2 teaspoon instant coffee powder
• 3/4 teaspoon baking soda
• pinch of salt
• 1/2 cup mini chocolate chips
1. Preheat oven to 350 degrees and line a 9 by 13 baking sheet with parchment paper. You must use parchment paper or it will stick.
***Pro Tip: spray the pan first with a small amount of nonstick spray before you line it with paper. The oil will hold the paper to the pan***
2. Add flour, cocoa powder, coffee powder, baking soda and salt and mix for about a minute until the batter is smooth.
3. Evenly spread the batter in prepared pan with a spatula.
4. Bake for 15 minutes, remove from the oven and evenly sprinkle the chocolate chips on top the brownies. Return to the oven and bake for another 7 to 10 minutes. Remove and cool completely. The brownies will crisp up as it cools. Once cooled break up into desired sized pieces and store in an airtight container. Makes a great gift.
September’s Full Recipe:
August’s Full Recipe:
Brown Sugar Ham Sliders
For the sandwiches:
- 24 King’s Hawaiian rolls
- 2 pounds thinly deli slice honey ham (I like lots of meat between my buns)
- 5 oz package of sliced Swiss cheese
For the glaze:
- 2 sticks butter, melted
- 4 tablespoons brown sugar
- 2 tablespoons Creole mustard
- 2 tablespoons Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon poppy seeds
- Coat a baking dish with nonstick cooking spray. Cut the rolls in half and layer the baking dish with the bottoms of the rolls. Layer the ham slices, then cheese and place the top half back on.
- In a medium bowl mix together the melted butter, Worcestershire sauce, mustard, brown sugar, onion powder and poppy seeds. Pour the mixture over the buns, drenching each one. Cover tightly and refrigerate for 4-24 hours. (pour)
- Preheat the oven to 350 degrees. Bake for 15 minutes, uncovered or until cheese is melted and bun tops are a bit golden. Serve warm! (done)
*Kookie’s Tip- Be creative and try this recipe using different meat and cheese combinations.
July’s Full Recipe:
Beurre Noisette Sugar Kookies
14 tbsp. unsalted butter (4 tbsp. reserved) (1 3/4 sticks) 1/4 cup granulated sugar (about 1 3/4 ounces) 1lb. dark brown sugar (1/4 cup reserved) 2 cups + 2 tbsp., unbleached all-purpose flour 1/2 tsp. baking soda 1/4 tsp. baking powder 1/2 tsp. table salt Pinch of cinnamon 1 large egg 1 large egg yolk 1 tbsp. vanilla extract 1 tsp. almond extract Preheat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. Heat 10 tbsp. butter in a small sauce pan over medium-high heat until melted. Continue to cook, swirling pan constantly until butter is golden brown (it should smell nutty), 1 to 3 minutes. Watch the butter carefully as it can go from brown to burnt quickly. Remove from heat and pour browned butter to large heat-proof bowl. Add remaining 4 tbsp. of butter and mix until melted. Cool for 15 minutes. In a shallow dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, to combine. Set aside. Whisk flour, baking soda, and baking powder together in medium bowl. Set aside. Add remaining brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain. Scrape down sides of bowl with rubber spatula; add egg, yolk, almond extract, and vanilla and mix to fully incorporate. The batter should go from a dark brown color to light. Scrape down bowl. Add flour mixture and mix to just combined. Give dough one final stir with spatula to distribute any remaining dry ingredients. Divide dough into 24 portions, each about 2 tbsp. (if you have a fancy cookie scoop, use it), roll into balls. Roll 12 balls in sugar/brown sugar mixture to coat. Distribute 6 dough balls per baking sheet. Bake 2 sheets at a time. Bake for 8 minutes then rotate pans and bake another 4 minutes. The edges should start to set and centers will look soft (cookies will look raw in cracks). DO NOT over bake!! Remove parchment from pans and allow to cool on counter. Repeat above steps, starting with rolling the remaining dough balls in sugar mixture. Baking pans can be reused after baked cookies have been removed. Bake the remaining cookies as instructed above. Store cookies in an airtight container. **Be sure to use fresh dark brown sugar for softer cookies-if your sugar is old/hard the texture of the cookies will not be. **
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