Fifty-Two Cakes: Baking Recipes

January 21, 2013June 17, 2017

Cooke 17 – Nutella (Chocolate Hazelnut) Cookies

Chocolate hazelnut spread – particularly Nutella – is probably my favorite thing in the universe. Allow me to illustrate:

On our honeymoon in Italy, I couldn’t resist sampling all the Nutella gelato that popped up on the streets of Rome, Venice and Cinque Terre. It’s the most delectable, sweet, satisfying, creamy, delicious little spread. And the fact that you can find Nutella en masse pretty much everywhere in the country tells me that Europe just … gets it.

So anyway, I’ve been dying to use the stuff in a cookie. Not that Nutella even needs a cookie. I eat the stuff by the spoonful. If you’re a fan of chocolate and hazelnut, I of course recommend the Nutella, Choco Dream, and Justin’s. Any of those spreads would work just fine for this quick, easy chocolate hazelnut spread cookie that has just 5 little ingredients.

Nutella (Chocolate Hazelnut) Cookies

5 minutes

Cook Time: 8 minutes

15 minutes

Yield: 24 Cookies

Nutella (Chocolate Hazelnut) Cookies

For chocolate hazelnut lovers and fans of Nutella or Justin's Chocolate Hazelnut spread, this chocolate hazelnut spread cookie is a quick, easy 5-ingredient recipe.

Recipe Ingredients

1 cup chocolate hazelnut spread, such as Nutella or Justin's
1/2 cup brown sugar
1 cup flour
1 egg
1-2 tablespoons milk

Recipe Directions

Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper.
Blend ingredients together in a bowl. Start with 1 tablespoon of milk, and add the second only if the dough seems too crumby.
Either form into balls or use a cookie scoop to place on cookie sheet.
Press down gently with fingers or with a glass. Don't smoosh it too much!
Bake 7 to 8 minutes.
Remove from oven and let sit on cookie sheet for 1-2 minutes, then transfer to a wire rack to cool completely.

Recipe Copyright Fifty-Two Cakes 2012

January 15, 2013June 17, 2017

Cookie 16 – Apple Spice Cookies with Cream Cheese Icing

Yes, this recipe is almost identical to Cookie #15 – Pumpkin Spice Cookies. When you’re making fifty-two different cookies, there are bound to be some similarities from time to time. That, and I had a 3-pack of varying fruit butters from Louisburg Cider Mill I needed to work through. Plus, it’s winter and all I can think about is the spices used in apple pie and pumpkin treats.

Apple Spice Cookies

Rating: 31

20 minutes

Cook Time: 10 minutes

30 minutes

Yield: 3 dozen

Apple Spice Cookies

Use apple butter and honey in this Apple Spice Cookies Recipe. An easy fall or winter cookie recipe for fans of apple butter and apple pie spices.

Recipe Ingredients

1/4 cup unsalted butter, softened
3/4 cups brown sugar
3 tablespoons honey
1 8.5-ounce jar of apple butter
2 egg whites
1 1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 tsp cinnamon
1/2 teaspoon baking spice
1/2 teaspoon allspice

Recipe Directions

Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
Cream together the unsalted butter and brown sugar.
Add apple butter and honey.
In a separate bowl whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger and allspice.
Add the dry ingredients to the wet ingredient mixture in two parts.
Use a cookie scoop or spoons to drop into rounded balls on a cookie sheet lined with parchment paper.
Bake at 350 degrees for 10 to 12 minutes.
Remove from cookie sheet with spatula and cool on drying rack.

Recipe Copyright Fifty-Two Cakes 2012

Whipped Cream Cheese Frosting for Cookies

5 minutes

Yield: 1-2 cups frosting

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Whipped Cream Cheese Frosting for Cookies

Quick and easy whipped cream cheese frosting that's great on cookies. This recipe for cream cheese cookie frosting does not harden.

Recipe Ingredients

1/2 cup cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar

Recipe Directions

Whip the cream cheese, butter and vanilla extract together just until blended.
Add the powdered sugar a bit at a time and whip like crazy.
Whip it. Whip it good.

Recipe Copyright Fifty-Two Cakes 2012

January 6, 2013June 17, 2017

Cookie 15 – Pumpkin Spice Cookies with Cream Cheese Icing

Mmm… pumpkin butter cookies. Mmm… topped with cream cheese icing. Mmm… with a sprinkle of pumpkin pie spice on top. It almost makes winter bearable doesn’t it? This pumpkin butter is the second in a line of three assorted fruit butters I got in a set from Louisburg Cider Mill. The honey is local, from Busy Bee Acres in Odessa, Missouri. And of course the spices came from my favorite place – Penzey’s Spices. I didn’t have any ground cloves on hand so I had to use my little spice grinder, but boy did it smell great!

Pumpkin Spice Cookies

Rating: 41

20 minutes

Cook Time: 11 minutes

Yield: 2 dozen

Pumpkin Spice Cookies

Use pumpkin butter and honey in this Pumpkin Spice Cookies Recipe. An easy fall or winter cookie recipe for fans of pumpkin butter and pumpkin spices.

Recipe Ingredients

1/4 cup unsalted butter, softened
3/4 cup packed brown sugar
1 8.5-ounce jar of pumpkin butter
3 tablespoons honey
2 egg whites
2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon allspice

Recipe Directions

Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
Cream together the unsalted butter and brown sugar.
Add pumpkin butter and honey.
In a separate bowl whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger and allspice.
Add the dry ingredients to the wet ingredient mixture in two parts.
Use a cookie scoop or spoons to drop into rounded balls on a cookie sheet lined with parchment paper.
Bake at 350 degrees for 10 to 12 minutes.
Remove from cookie sheet with spatula and cool on drying rack.

Recipe Copyright Fifty-Two Cakes 2012

Whipped Cream Cheese Frosting for Cookies

5 minutes

Yield: 1-2 cups frosting

You don\\\\\\\\

Whipped Cream Cheese Frosting for Cookies

Quick and easy whipped cream cheese frosting that's great on cookies. This recipe for cream cheese cookie frosting does not harden.

Recipe Ingredients

1/2 cup cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar

Recipe Directions

Whip the cream cheese, butter and vanilla extract together just until blended.
Add the powdered sugar a bit at a time and whip like crazy.
Whip it. Whip it good.

Recipe Copyright Fifty-Two Cakes 2012

Stir the gooey stuff together until blended then start adding the powdered sugar gradually. Whip it. Whip it good.

Ice the completely cooled pumpkin butter cookies with the whipped cream cheese frosting, and top with a very light dusting of pumpkin pie spices to finish it off!

December 17, 2012June 17, 2017

Cookie 14 – Peppermint Bark Cookies

As I mentioned in my last post, it’s Cookies of Christmas time! This time I asked my husband what flavors made him think of Christmas and he said, “peppermint bark.” I originally thought, “That’s not a cookie!” But then I thought, “Why not?” So here we are. This peppermint bark cookie batter was so good I almost didn’t have the heart to bake it. Crushed peppermint candies and white chocolate chips make up the core flavor of this cookie, and for the chocolate-lovers out there, half the batch is dipped in Ghirardelli Chocolate
.

Peppermint Bark Cookies Recipe

Yield: 4 dozen

Peppermint Bark Cookies Recipe

Recipe Ingredients

2 sticks butter (1 cup), softened
1 cup brown sugar
1/2 cup white sugar
2 tablespoons light corn syrup
2 teaspoons vanilla extract
1 large egg
2 3/4 cups flour
1/2 teaspoon salt
1 1/4 teaspoon baking soda
1/2 cup crushed peppermint candies
1 cup white chocolate chips
8 ounces Ghirardelli bittersweet chocolate

Recipe Directions

Preheat the oven to 350 degrees. Line a cookie sheet with parchment pa per.
Mix the softened butter, brown sugar and white sugar on a low speed until well-blended.
Add the corn syrup, vanilla extract and egg and blend until combined.
In a separate bowl, whisk together the flour, salt and baking soda. Add half to the cookie batter at a time and mix just until incorporated.
Add the white chocolate chips and crushed peppermint candies (amounts are flexible) and mix to incorporate.
Using a spoon or cookie scoop, drop 1- to 1 1/2-inch balls of peppermint bark cookie dough onto the cookie sheet lined with parchment paper.
Bake in a 350-degree oven for 10 minutes.
When you pull them out of the oven, let them sit for about 1 minute, then promptly remove them with a spatula and cool them completely on a wire rack.
If you wish to dip your cookies in chocolate, melt the bittersweet chocolate over LOW heat, stirring constantly. (I only dipped half my cookies in case someone doesn't like that much chocolate, so I only used 4 ounces of chocolate.) Line a cookie sheet with wax paper. Dip the cookie halfway into the chocolate, and use the rubber spatula to scrap off the excess. Put on the wax paper cookie sheet and pop them in the freezer until the chocolate hardens.

December 17, 2012June 17, 2017

Cookie 13 – White Chocolate Cranberry Cookies

I decided to do all cookies that remind me of Christmas throughout December. Thanks to a little brainstorming and inspiration from friends, I’ve got a sweet little list here. Perhaps it’s the red and white color palette of these little morsels, or that white chocolate chips remind me of tiny little snow-covered hills, or that cranberries make me think of homemade cranberry sauce served on the Christmas table with family… These white chocolate cranberry cookies were the first cookies to make my Christmas cookies list.

White Chocolate Cranberry Cookies

Recipe Ingredients

2 sticks butter (1 cup), softened
1 cup brown sugar
1/2 cup white sugar
2 tablespoons light corn syrup
2 teaspoons vanilla extract
1 large egg
2 3/4 cups flour
1/2 teaspoon salt
1 1/4 teaspoon baking soda
1 cup white chocolate chips
1 cup dried cranberries

Recipe Directions

Preheat the oven to 350 degrees. Line a cookie sheet with parchment pa per.
Mix the softened butter, brown sugar and white sugar on a low speed until well-blended.
Add the corn syrup, vanilla extract and egg and blend until combined.
In a separate bowl, whisk together the flour, salt and baking soda. Add half to the cookie batter at a time and mix just until incorporated.
Add the white chocolate chips and dried cranberries (amounts are flexible) and mix to incorporate.
Using a spoon or cookie scoop, drop 1- to 1 1/2-inch balls of white chocolate cranberry cookie dough onto the cookie sheet lined with parchment paper.
Bake in a 350-degree oven for 10 minutes.
When you pull them out of the oven, let them sit for about 1 minute, then promptly remove them with a spatula and cool them completely on a wire rack.