Ingredients Archives: pure vanilla extract

Brown Butter Spelt Blondies

If you are looking for a special treat to make, one that’s full of delicious surprises and not overly sweet, look no further than these decedent spelt flour blondies!

spelt-blondies

These blondies are made with a combination of whole spelt and white spelt flours however you can certainly easily use all of which ever one you prefer. They start with a base of brown butter which is lovely with the whole spelt flour. Then, the batter is packed full of chopped, toasted walnuts and lots of smooth chocolate chips.

Each bite is full of delicious tastes that are just waiting to delight any blondie or brownie lover!!

Brown Butter Spelt Blondies
Votes: 7
Rating: 3.86
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A combination of whole spelt and white spelt flours give a wonderful balance to these brown butter blondies
Servings Prep Time
16 20-30 minutes
Cook Time
35 minutes
Servings Prep Time
16 20-30 minutes
Cook Time
35 minutes
Brown Butter Spelt Blondies
Votes: 7
Rating: 3.86
You:
Rate this recipe!
Print Recipe
A combination of whole spelt and white spelt flours give a wonderful balance to these brown butter blondies
Servings Prep Time
16 20-30 minutes
Cook Time
35 minutes
Servings Prep Time
16 20-30 minutes
Cook Time
35 minutes
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees and line an 8x8 baking pan with parchment or foil
  2. Whisk together the spelt flours with the salt and set aside
  3. In a sauce pan, melt the butter over medium heat. Once it melts, keep a careful eye on it as the butter starts to foam and bubble. Once you start to see little brown bits on the bottom of the pan it is ready. Remove from heat and pour the melted butter into a large glass or metal mixing bowl and set aside to cool.
  4. In a stand mixer with the whisk attachment whip the eggs and vanilla together. Add in the brown sugar and whip until the eggs and sugar combine into a very light yellow and it "ribbons" nicely back into the bowl when whisk is lifted up - see example here: https://www.epicurious.com/expert-advice/fudgy-brownie-tips-recipe-article
  5. Fold the egg mixture into the cooled, melted butter. Then fold in the flour mixture into the eggs and butter in two batches. Keep folding until the flour is incorporated and no dry pockets of flour remain
  6. Gently fold in the walnuts and chocolate chips until all ingredients are evenly distributed.
  7. Scrape batter into prepared pan and spread out evenly.
  8. Bake for 30 to 35 minutes. Adjust length if you prefer your blondies a little more under done or a little more well done.
  9. Remove from the oven and cool completely on a wire rack
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Snowball Cookies

Snowball Cookies
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A wonderfully traditional snowball cookie made with all of the goodness of spelt flour!
Servings
36 cookies
Servings
36 cookies
Snowball Cookies
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A wonderfully traditional snowball cookie made with all of the goodness of spelt flour!
Servings
36 cookies
Servings
36 cookies
Ingredients
Servings: cookies
Units:
Instructions
  1. Toast the pecans on a baking sheet in the oven. You will know they are done when you just begin to smell them. Remove from oven. Cool for a few minutes then use a food processor to finely chop up all the toasted pecans.
  2. Sift the spelt flour into a bowl and set aside
  3. In the bowl of a stand mixer, beat together the butter and 3/4 cup of the powdered sugar (the remaining powdered sugar will be used for rolling the baked cookies).
  4. When the butter and sugar is well combined add in the vanilla extract.
  5. Turn the mixer on low and slowly add in the sifted spelt flour, scraping down the sides of the bowl as needed.
  6. When the flour is completely added begin raising the speed on the mixer to fully work all of the flour into the butter. Continue to scrape down the sides as needed. While still on high, beat in the chopped pecans.
  7. Cover bowl with plastic wrap and chill for 30 minutes
To bake cookies
  1. Remove dough from refrigerator and preheat oven to 350 degrees
  2. Roll cookies into balls (about 1 tablespoon of dough per cookie) and place on a parchment lined cookie sheet.
  3. Bake for 13 to 15 minutes.
  4. Remove from oven and cool on cookie sheet for about 5 minutes.
  5. Roll each cookie in the reserved 1 1/4 cups of powdered sugar to coat thoroughly then place on a rack to cool. --This first layer of powdered sugar will melt into the cookie a bit and will help the final coating of powdered sugar stay in place.
  6. Once cookies are completely cool, roll each one again in the powdered sugar.
Recipe Notes

Sneak in some whole grains!!

You can replace anywhere from 1/4 cup to 3/4 cup of the white spelt flour with whole spelt flour and it will work beautifully in this cookie!

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Spelt Thumbprint Cookies

Spelt Thumbprint Cookies
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These spelt flour thumbprint cookies are fabulously delicious with your favorite fruit preserves and are an unexpected treat when filled with orange marmalade!! They are quick and easy to make - perfect for those last minute holiday gifts or cookie exchanges!
Servings
24 cookies
Servings
24 cookies
Spelt Thumbprint Cookies
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Rating: 0
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These spelt flour thumbprint cookies are fabulously delicious with your favorite fruit preserves and are an unexpected treat when filled with orange marmalade!! They are quick and easy to make - perfect for those last minute holiday gifts or cookie exchanges!
Servings
24 cookies
Servings
24 cookies
Ingredients
Servings: cookies
Units:
Instructions
  1. Preheat oven to 325 degrees
  2. Sift together the flour and salt and set aside
  3. In a stand mixer, beat together the butter and powdered sugar. When well combined add in the vanilla and mix well.
  4. Add in the sifted flour mixture a little at a time over low speed. Scrape down the bowl often.
  5. When the flour is thoroughly combined, scoop out the dough using a cookie scoop or tablespoon, roll into a ball and place on a parchment lined cookie sheet.
  6. Press your thumb lightly into the middle of each dough ball. If the edges crack at all, use your fingers to press the dough together.
  7. Fill each thumbprint with a little scoop of your fruit preserves or marmalade. Do not overfill.
  8. Bake for 12 to 15 minutes, rotating halfway through.
  9. Remove from oven and cool. Once completely cool, sprinkle each cookie with powdered sugar
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Aviva Allen’s Cranberry Apple Crisp

Cranberry Apple Crisp Recipe
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Cranberry Apple Crisp Recipe
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Ingredients
Filling:
Topping:
Servings:
Units:
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl, whisk together the orange zest, orange juice, agave, and flour. Add apples and mix well.
  3. In a small pot, combine the cranberries and apple juice and bring to a boil, covered. Remove from heat, let sit for 2 minutes, then separate cranberries from liquid. Add cranberries to the large bowl and mix well with other ingredients.
  4. Pour the mixture into a 9 by 13 inch baking dish, lightly greased with olive oil, and spread out evenly.
  5. In another large mixing bowl, whisk together the olive oil, agave, water, and vanilla.
  6. Add remaining dry ingredients and sea salt and mix well.
  7. Gently pour the topping evenly over the apples and cranberries.
  8. Bake for approximately 30 minutes. Other signs the crisp has finished baking include liquid bubbling out the top, tenderness of apples (insert a fork to test), and a golden brown topping.
  9. Let crisp cool for about 10 minutes, then cut into 8 or 12 pieces and serve.
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