Flour Bakery's Milk Chocolate Hazelnut Cookies

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Hi everyone! How’s your winter going? Here in the Kansas City area, it. won’t. stop. snowing. I’ve been pretty much snowed in all weekend; therefore, these cookies. Can we talk about them? Let’s talk about them. First, we need to talk about Nutella. I really, REALLY love the hazelnut cocoa spread, but I really hate baking with it. It’s a mess to measure out, it’s sticky, it gets everywhere. I realize these are all first world problems, but if I can find a cookie with the same flavors, but less mess I’ll take it.

So these cookies. They have milk chocolate, and hazelnuts. The hazelnuts aren’t only chopped up and put in the cookie, they’re also ground into a flour, so the hazelnut flavor is truly throughout. They’re satisfyingly crunchy from the nuts, and wonderfully creamy from the milk chocolate.

If you have snow where you are, you should warm your heart, and kitchen up with these bad boys. Here’s hoping spring is on the way!

Also, a little side note, if you’re looking for any web design, or general design work hit up my cousin (Stephanie Edwards) who lovingly designed this blog for me! You can find her website here: Space Car , her Facebook under SpaceCar, or on Instagram under @_spacecar_. She’s seriously the raddest.

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Flour Bakery’s Milk Chocolate Hazelnut Cookies

  • 3/4 cup plus 1 tablespoon unsalted butter, softened

  • 2/3 cup granulated sugar

  • 2/3 cup packed light brown sugar

  • 2 large eggs

  • 1/2 teaspoon vanilla extract

  • 1 1/2 cups whole hazelnuts (divided)

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 3/4 teaspoon kosher salt

  • 12 ounces milk chocolate, chopped into 1/2 inch pieces

  • Flaky sea salt for sprinkling (optional)

  1. In the bowl of a stand mixer, beat the butter and sugars until fluffy. About 5 minutes. Scrape down the sides of the bowl

  2. Add the eggs one at a time, fully incorporating after each addition. Add the vanilla.

  3. In a food processor, pulse about 1/2 cup of the hazelnuts into a fine powder or flour. Once it’s completely ground, stop, or it will turn into a paste. Roughly chop the rest of the heazelnuts.

  4. In a separate medium sized bowl, whisk together the flour, baking soda, salt, chopped chocolate, and the chopped and ground hazelnuts.

  5. Add the flour mixture to the butter and sugar mixture and mix until just combined.

  6. Let the dough rest overnight, or for at least 3-4 hours.

  7. The next day, preheat the oven to 350℉.

  8. Measure the dough using an ice cream scoop. Place them on a parchment lined baking sheet. Press down the balls of cookie dough a little bit, and then sprinkle with flakey sea salt.

  9. Bake for 16-18 minutes or until the edges are golden.

  10. Let the cookies cool for 10 minutes on the baking sheet and then transfer to a wire rack. Enjoy!

Tartine Pumpkin Tea Cake

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Hi everyone. I’m comin’ right at you with the most fall item of them all. Pumpkin spice everything. I’m usually not excited by pumpkin breads anymore but this one? Oh boy, this one. It has a plush, moist crumb and an insane amount of cinnamon goodness that makes all of my fall dreams come true. I want to curl up on a slice of this cake and take a sweet little nap. I urge you to not forget the pepitas and sprinkling of sugar on the top of this cake. It’s crunchy, roasted, sweetness really puts this cake (slash bread???) in the front runners of the best pumpkin baked good I’ve had.

I usually go more towards apples and apple cider items in the fall, and avoid the pumpkin spice craze, but when I saw this recipe I knew it was time to give the pumpkin world a moment of my time. This recipe hails from the famous Tartine Bakery in San Francisco, CA. You can find their cookbook here. It really is a staple in any baker’s kitchen.

Happy Fall, everyone.

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Tartine Pumpkin Tea Cake

  • 1 2/3 (225 g) cups all-purpose flour

  • 1 1/2 (7 mL) baking powder

  • 1/2 tsp (2 mL) baking soda

  • 1 tbsp + 2 tsp (25 mL) ground cinnamon

  • 2 tsp (10 mL) nutmeg, freshly grated

  • 1/4 tsp (1 mL) ground cloves

  • 1 cup + 2 tbsp (255 g) pumpkin purée

  • 1 cup (250 mL) vegetable oil

  • 1 1/3 cup (270 g) granulated sugar

  • 3/4 tsp (4 mL) sea salt

  • 3 large eggs

  • 2 tbsp sugar for topping

  • 3 tbsp pepitas for topping

Instructions:

  1. Preheat oven to 325°F. Grease a 9x5 inch loaf pan, and line with parchment paper so ends are sticking out over the pan. This will make it easier to remove once baked.

  2. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves in a medium sized bowl.

  3. In the bowl of a stand mixer, or a large mixing bowl, beat the pumpkin purée, oil, sugar and salt together until well blended.

  4. Add eggs one at a time. Mixing completely after each addition. Scrape down sides of bowl.

  5. Add the flour and mix until just combined.

  6. Pour the batter into the prepared 9x5 inch loaf pan. Sprinkle the sugar and pepitas on top.

  7. Bake for about an hour, or until a skewer comes out clean. Remove the cake from the oven and let it sit for 20 minutes before removing. Use the sides of the parchment paper to pull the cake out of the pan.

Chai Scones with Cinnamon Spiced Glaze

How's it going folks? Here in Kansas, it's April and we have snow in the forecast. Because that's how Kansas rolls. Whatever. I'm over it. (Not really. I'm ready for picnics, hammocking and my face not hurting when I go outside.) In the meantime, I'm craving wintry flavors still and enjoying snuggling up with my dog.

And that's where these scones come in. I am chai OBSESSED. Like it's kind of a problem. I love the warmth and complexity all of the spices together bring to a tea or in this case a baked good. I'm constantly on the lookout for really good chai lattes, so if you know of one, let a girl know! 

To me, chai has quintessential winter flavors like cloves and nutmeg. I know it's not technically winter, but it's currently like 27°F here, so it FEELS like winter. The chai flavors combined in a flaky, tender scone and then drenched in a sweet cinnamon vanilla glaze is just a Godsend on a cold winter morning. You know what, I'm going to say it, it's a Godsend on any freaking morning, because chai should be enjoyed at all times. These are easy, and fast, and heartwarming. Enjoy with a warm cup of coffee, OR MOAR CHAI!

Also, in case you want a quick language lesson, there's no need to say "chai tea latte." In many Eurasian languages, chai translates to tea, so if you say chai tea latte, you're saying tea tea latte. *Insert the more you know GIF*

This recipe has been adapted from Tutti Dolci.

Chai Scones with Cinnamon Spiced Glaze

Scones

  • 3 cups flour
  • 1 Tbsp baking powder
  • 1 tsp kosher salt
  • 3/4 tsp cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1/4 tsp freshly grated nutmeg
  • 1/4 cup sugar
  • 1/2 cup light brown sugar
  • 1/2 tsp vanilla extract
  • 1 1/3 to 1 1/2 cups cold heavy cream

Glaze

  • 1 Tbsp unsalted butter, melted
  • 2/3 cup powdered sugar, sifted
  • 1/8 tsp salt
  • 1/8 tsp cinnamon
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  1. Line two baking sheets with parchment paper. Whisk together flour, baking powder, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and sugars in a medium bowl. Combine vanilla extract with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated and a shaggy dough forms. If the dough isn't incorporating, drizzle in a little more heavy cream, a tablespoon at a time. I had to do this.
  2. Turn out on a lightly floured board and divide the dough in half using a bench scraper. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and cut each circle into 6 wedges. Chill baking sheets in the freezer while preheating oven to 425°F.
  3. Pull the wedges slightly apart, leaving an inch between them. Bake for 16 to 17 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheet before removing to a wire rack to cool.
  4. For the glaze, whisk together melted butter, powdered sugar, salt, cinnamon, milk, and vanilla in a small bowl. Drizzle glaze over scones (it's best when the scones are a little bit warm so the glaze sinks into all of the nooks and crannies) and let set before serving.