Is your family from northern Philippines? Our family’s bibingka is similar to the texture of mochi.
Golden syrup is available at World Market
Thanks. Yes, I saw World Market might have Lyle’s but I don’t have one that near me. Perhaps @garland has one near her though. If not, Amazon has it and I like their free shipping options.
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A little different holiday baking but baking none the less - and great for a holiday breakfast/brunch!
Made this for the first time today and it’s delicious and came out great! And I’m notorious for not measuring perfectly…
The Best Skillet Pancake Recipe to Cook in the Oven | The Kitchn?
I did mine 3 ways in one pan - blueberry, choc chip and plain (H isn’t very adventurous)
The texture and taste is like a pancake but you cut in wedges and it’s buttery/crispy on the bottom!
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That looks really yummy. How thick was it?
It ended up probably 3-4 inches thick? I used a 10 inch cast iron and it was to the top with a little higher in the middle. Unlike a Dutch pancake (which falls and is thinner) this was more dense but fluffy at the same time.
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That reminds me of a Skinnytaste recipe.
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I love to cook, but I’m just not good at baking and usually look for the best bakery I can find for baked goods I’m serving. There is one exception–I’ve been making fritule at Christmas. My mother, who was a health food fanatic, broke all of her food rules and would make these at Christmas. I decided to try them about 5 years ago and they were a hit.
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Gosh those look delicious! And a good effort for someone who claims to not bake!
I just baked 6 dozen chocolate crinkles, and tonight I’m making 6 dozen ginger crinkles. Then tomorrow will be peppermint blossoms…which are both pretty and delicious.
A friend is also baking three kinds of cookies. Then tomorrow and Saturday, we will bake together making three kinds of cookies each day. So we will have 12 different kinds of cookies for our cookie trays this year.
The two of us look forward to this baking extravaganza every year…and start planning at least 9 months in advance, sharing recipes, etc. We have a good combo of easy vs harder, and a lot of color variety.
This year we are adding a gluten free meringue cookie with coconut. We already make truffles which are gluten free. It will be nice to have a second cookie like this to share with our GF friends.
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I just signed up for our neighborhood cookie swap. I’m going to make peppermint oreo cookie truffles. I dip half the batch in dark chocolate, half in white chocolate, and then roll them in crushed candy cane. They were a big hit when I made them in the past since they look so pretty but they are very straight forward to make.
Closer to xmas, D and I are going to try our hand at making a marzipan stollen (but we don’t like it with the rum soaked candied fruit so we’re going to play with the recipe) and D is making my cranberry bliss bar recipe (it’s a knock off of the Starbuck’s bars). She’s taking 1/2 to work and bringing some back to our house.
It’s just the three of us this year so we’ll have plenty of desserts ; )
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Hope the cookie exchanges go well. The hope is that everyone puts in some effort to their cookie choice of sharing and doesn’t just do a pretzel with a Hershey kiss and M & M on top!
I need to make my list of what to bake. I have less freezer space this year so am going to have to choose wisely. My family won’t love that! But both girls are baking too so hopefully they will bake at their home and bring some
I was happy to discover that I had saved this recipe to Pinterest last year and it was SO good I def will repeat this year. I may have actually got the recipe from the CC baking thread last year!
Those cranberry pistachio cookies are included on our list this year.
We are having a neighborhood cookie exchange…and I’m trying to figure out what to make. The peppermint blossoms are really good…but labor intensive. I think I’ll wait to find out how many I need to make before making a cookie decision for the exchange!
D2 loves black and white cookies. I was going to make them last year, but never got around to it. Does someone have a good recipe for black and whit cookies?
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@showmom858 I made these last year and they were great
Black and White Cookies
• Prep Time: 25 minutes
• Cook Time: 18 minutes
• Total Time: 2 hours (includes icing setting)
• Yield: 12 large cookies
Ingredients
- 1 and 3/4 cups (219g) all-purpose flour (spoon & leveled), or more as needed, see note*
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 10 Tablespoons (145g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/3 cup (80g) full-fat sour cream, at room temperature*
Icing
- 5 and 1/2 cups (660g) confectioners’ sugar, sifted (measure before sifting)
- 7 Tablespoons (105ml) whole milk, divided
- 2 Tablespoons light corn syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 3 Tablespoons (15g) unsweetened natural or dutch-process cocoa powder
Instructions
- Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silicone baking mats.
- Whisk the flour, baking powder, baking soda, and salt together in medium bowl. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Reduce to low speed and add the dry ingredients in 3 additions, alternating with the sour cream. Beat everything on low until combined and no pockets of flour remain. Batter is extremely thick.
- Using a greased 1/4-cup dry measuring cup, drop mounds of dough 4 inches apart on prepared baking sheets– 6 cookies per sheet. Bake for 16-18 minutes or until the edges are lightly browned. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing.
- Make the icings: Whisk the confectioners’ sugar, 6 Tablespoons milk, the corn syrup, vanilla extract, and salt together in a medium bowl. Transfer 1 cup to a separate bowl, add remaining Tablespoon of milk and the cocoa powder. Whisk until combined.
- Spread vanilla icing onto half of the cookies– the flat side. Refrigerate for 15 minutes or until set so that the icings do not bleed into each other. Spread chocolate icing onto other side and allow the icing to set completely, about 1 hour, before serving.
- Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead Instructions: You’ll want to bake this cookie dough right away as the baking powder is initially activated once wet. You can, however, bake the cookies in step 4, cool completely, cover tightly, and store at room temperature for up to 3 days before continuing with step 5. Frosted or unfrosted cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving or frosting.
- Special Tools: KitchenAid Stand Mixer | Glass Mixing Bowls | Silpat Baking Mat | Cookie Sheets | Cooling Rack | Cookie Icing Spatula
- Room Temperature: Room temperature ingredients are important. The butter will curdle if some of the batter ingredients are colder than it.
- Batter Consistency: If your batter isn’t super thick– thick somewhere between cookie dough and pancake batter- try adding an extra 2-3 Tablespoons of flour before scooping and baking. The cookies spread too much if the batter isn’t thick enough.
- Sour Cream: Use full-fat sour cream in this cookie batter. Full-fat plain Greek yogurt works as well, but you’ll get the most tender texture from sour cream.
- Cocoa Powder: You can use either natural-style or dutch-process cocoa powder in the icing. It doesn’t matter since there is no leavening occurring. (Here’s more on Dutch processed vs natural cocoa powder.) I prefer dutch-process or a darker cocoa like Hershey’s Special Dark—
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Thank you so much for the recipe. I am going to check and see what I have and go to the grocery store for the rest so that I can make these this weekend.
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I tucked a batch of our son’s favorite red and green sugar-sprinkled ginger crinkles inside his and DIL’s Christmas care box and shipped that out yesterday. I also got an early start this past weekend on baking the annual biscotti that I give to friends and neighbors. I also finished my Christmas cards. I’m done. Humbug.
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Care to share what flavor biscotti this is and any other biscotti flavors you’ve had success with? I think this is a fun - different from cookies - gift.
Dark chocolate differently flavored with almond (shown) or orange (with zest and Grand Marnier). Some I dip in dark chocolate, some plain. I also make peanut brittle and chocolate-covered English toffee in smaller batches for a couple of special friends who prefer candies.
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I’ve never heard of peppermint blossoms. They sound really good.
Are they more labor intensive or any messier to make than crinkle cookies?