Wednesday, July 8, 2020

Ebleskivers

2 eggs, separated
2 t vegetable oil
1 1/2 t sugar
1 cup flour
1/2 t baking powder
1 cup milk
1/2 t salt

In medium bowl beat egg yolks until light in color, stir in sugar. Stir together remaining dry ingredients; add to egg mixture, alternately with the milk. Mix in oil; in separate bowl beat egg whites until stiff; fold batter. Yield 28.

Cook in ebleskiver pan. Brush 1/4 t of oil in each cup. Heat pan over medium heat for 3-4 minutes. Bake until edges seem to brown. Cook until they can be poked through the middle.

Biscoff Cookies

Ingredients:

2 sticks of butter, at room temperature
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
2 t vanilla extract
3 cups flour
2 t baking soda
1 t salt
15 Biscoff cookies, crushed
1 cup Biscoff cookie butter, divided
2 cups white chocolate chips

Preheat oven to 350. In a stand mixer, beat the two sticks of softened butter with the sugars until light and fluffy. Add 1/2 cup of cookie butter and beat until smooth. Add two eggs and vanilla extract and mix until incorporated. In a separate bowl, combine the flour, baking soda, salt and crushed Biscoff cookies. Add the dry ingredients to the mixer with wet ingredients and combine. Check your dough consistency--if it seems too crumbly, mix in another 1-2 tbs butter. Add in the white chocolate chips. Take a rounded tablespoon full of dough in your hand and flatten it into a small disc. Spoon about 1 t of cookie butter into the middle. Shape another tablespoon full of dough into a disc and place on top of the first one, closing the edges to seal in the cookie butter, then roll into a ball. Bake on a cookie sheet lined with parchment paper for 11-12 minutes until the edges just start to crinkle.