Rogers Yums!

The Effect of Applesauce in Cookies As you may know, some people use applesauce in baked goods instead of fat.  I wanted to see how well it works in cookies, so I tried a couple of experiments.  Here's what I learned. Fat is essential for the texture of a cookie.  I would not recommend replacing more than half the fat with applesauce.  Even replacing half the fat has a profound effect on the texture.  It makes it chewier, and gives it a texture somewhere between a proper cookie and a dense muffin.  It's still recognizable as a cookie, but it's definitely not the same cookie. When replacing fat with applesauce, using an equal amount by volume. Even unsweetened applesauce adds sweetness.  For every 1/2 cup of unsweetened applesauce, reduce the recipe's sugar by about 1/4 cup. Applesauce adds flavor, but it's subtle because of the small amount you would use. Cookies with applesauce (replacing half of the fat) don't spread much in the oven.  You shoul...

I was going to make simple chocolate chip cookies, then decided to add some dried apricots.  Cutting the apricots into small bits with a knife was tedious, so I experimented with other techniques.  Along the way, I started adding other ingredients.  After weeks of experimentation, I settled on this recipe as my favorite version. I found the dried apricots, dates, and mango at Costco.  They don't always have them in stock, so get them when they're available.  They're very good quality and also make excellent snacks by themselves! It may seem odd to use butter with butter flavored shortening, but this really gives it the best combination of flavor and texture, in my opinion. While the cookies are good warm, I prefer them cold.  After they're cooled enough to hold their shape, I bag them and stick them in the freezer.  They stay fresh for a long time that way. Feel free to make substitutions.  For example, you can use pecans instead of almonds, dried...

When life gives you grapefruits, make cookies!  If you like chocolate and orange together, you'll enjoy this recipe. Grapefruit Chocolate Chip Cookies 1/2 cup butter 1/2 cup shortening 1 tablespoon grapefruit zest 2 eggs 1 1/2 cups sugar 2 teaspoons molasses 1 tablespoon grapefruit juice 3 cups (375 grams) all-purpose flour 1 1/4 teaspoon salt 1 teaspoon baking soda 1 1/2 teaspoons vanilla 1 1/2 cups (9 ounces) semi-sweet chocolate chips Brown the butter, then chill it until it's just solid.  If you want to save some time, you can skip this step.  (But, don't skip this step.  It's worth taking the time.) Preheat oven to 350.  Cream the browned butter, shortening, grapefruit juice and zest, eggs, sugar, and molasses together until it's smooth and slightly fluffy.  Add the flour, salt, baking soda, and vanilla, and mix well.  Stir in the chocolate chips. Scoop 1 1/2 tablespoon balls and bake for 11-12 minutes.  When they barely start to brown on the...

After several experiments, I now have a very good whole grain cookie recipe.  Why bother putting whole grains in cookies?  If you're looking for nutritional benefits, desserts aren't the right place for that!  This recipe came about as a way to use the ingredients I had at hand, which included whole wheat flour.  Instead of trying to disguise the whole wheat, I decided to embrace it and add complimentary flavors.  The result is a soft chewy cookie that tastes a bit like toffee with chocolate. Recipe 1 stick (½ cup) butter About 90 grams (a bit under ½ cup) vegetable shortening (see instructions below) 165 grams (¾ cup + 1 tablespoon) granulated sugar 165 grams (¾ cup) brown sugar 2 large eggs 1 ¼ teaspoons vanilla extract 2 tablespoons orange juice 300 grams (2 ½ cups) finely ground whole wheat flour 80 grams (1 cup) old fashioned rolled oats 1 teaspoon baking soda 1 teaspoon salt ¼ teaspoon ground cinnamon 450 grams (2 ⅔ cups) semi-sweet choc...