Swig Sugar Cookies

 

Swig Sugar Cookies

Adapted from the OG recipe! This is the original and BEST recipe for copycat Swig sugar Cookies!

 Prep Time 10 minutes

Cook Time 8 minutes

 Total Time 18 minutes

 Servings 24 cookies

 Calories 293 kcal

Ingredients

• 1 cup butter, room temperature

• 3/4 cups Vegetable Oil

• 1 1/4 cups Sugar

• 3/4 cup Powdered Sugar

• 2 Tablespoons Water

• 2 Eggs

• 1/2 teaspoon Baking Soda

• 1/2 teaspoon Cream of Tartar

• 1 teaspoon Salt

• 5 1/2 cups Flour

Sour Cream Frosting

• 1/2 cup room temperature butter

• 3/4 cup Sour Cream

• 2 cup Powdered Sugar

Instructions

1. Cream together butter, oil, sugar, water, and eggs in a stand mixer.
   

2. In a separate bowl, combine dry ingredients and slowly add to the butter mixture.

3. Mix just until everything is combined.  Your dough should be a little crumbly and not sticky at all.

4. Roll a golf ball-sized ball of dough and place it on your cookie sheet with a few inches for spreading.
   
   

5. Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above). Stick the bottom of a glass in it.  This is going to be your cookie press, and it gives these cookies their signature edges.
   
   

6. Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip its even better.
   
   

7. Bake at 350 degrees F for 8 minutes.  They should just barely be browning on the bottom. Move cookies to a cooling rack.  Once they are cool, put them in the fridge.
   
   

8. Start by creaming together butter, sour cream, and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting like add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.

9. Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving)

Sourdough Banana Bread

 

Sourdough Banana Bread

• 10 minutes
 
• Cook Time: 65 minutes
 
• Total Time: 1 hour 15 minutes
 
• Yield: 1 loaf or 3 mini loaves 1x

You will need a standard 9×5-inch loaf pan or three 7x3x2 mini loaf pans for baking.

Ingredients

• Butter, for coating the pan

• 375 g overripe bananas (appx. 1 1/2 cups lightly smashed)
• 225 g (1 1/4 cups lightly packed) light or dark brown sugar
• 1½ tsp pure vanilla extract
• 2 large eggs
• 100 g (appx. 1/2 cup) active sourdough or discard works too
• 250g (2 cups) all-purpose flour
• 1½ tsp baking soda
• 1/4 tsp fine sea salt
• 60ml (1/4 cup) milk
• 125ml (½ cup) neutral-flavored oil
• Powdered sugar, butter, and mascarpone cheese for serving, optional

Instructions

1. Preheat the oven to 360 F.
2. Lightly coat three 7x3x2 mini loaf pans or one 9×5-inch loaf pan with butter.
3. Add the bananas, sugar, and vanilla to a bowl. Cream with a stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (some small lumps of banana are okay).
4. Add the eggs, one at a time, until fully incorporated. Add the sourdough starter.
5. Sift the flour, baking soda, and salt together in a separate bowl. Working in batches, add this to the banana mixture.
6. Add the milk and oil and mix until just combined. Do not over do it; the banana bread will be tough.
7. Pour the batter into the prepared pan(s). If using the mini loaf pans, place them onto a baking sheet and transfer to the oven.
8. Bake for 45 minutes (for the mini loaf pans) or 60- 65 minutes (for the standard 9×5-inch pan), until rich golden brown and a toothpick comes out clean. Cover with foil if the loaf browns too quickly.
9. Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.
10. Serve with powdered sugar for a nice touch!

White Sourdough Sandwhich Bread (Melanie's Recipe)

 White Sourdough Sandwich Bread
from: tweakitwithmel.com  

Makes 3 sandwich loaves

Ingredients

• 3 cups warm water
• 1–1½ cups active sourdough starter
• ½ cup honey
• 1 egg (optional)
• ⅓ cup melted coconut oil
• 1 tablespoon salt
• 2–3 cups whole grain flour
• 5–6 cups all-purpose flour

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Instructions

Make the Dough

• Add water, starter, honey, egg (optional), oil, salt, and whole grain flour to a mixer (such as a Bosch) or a bowl. Mix until combined.
• Add 4 cups all-purpose flour and mix again.
• Continue adding more all-purpose flour as needed, mixing between each addition, until the dough comes together into a smooth ball and clears the sides of the bowl.
• When you lightly press the dough with your finger, it should not stick much.

Knead

• Knead the dough in the mixer for 3–5 minutes, OR turn it out onto the counter and knead by hand — pushing it over on itself, flipping, and repeating from another angle until smooth and elastic.
• Transfer the kneaded dough to a large bowl or Tupperware. Cover lightly with a lid or plastic wrap — do not seal tightly. The sourdough needs room to breathe.

First Rise

• Let the dough sit on the counter until doubled in size, about 8–10 hours.

Shape & Second Rise

• Once doubled, remove dough from the container and form into 3 loaf shapes.
• Place into butter-greased loaf pans. Cover lightly with plastic wrap and let double in size again.

Bake

• Place loaf pans on top of a pizza stone to prevent the bottoms from getting too dark.
• Bake at 350°F. After 20 minutes, cover the tops with foil to prevent over-browning.
• Insert an instant-read thermometer into the center of a loaf — bake until the internal temperature reaches 180°F.
• Remove pans from the oven and let rest for 5 minutes. The resting time allows the loaves to sweat and release from the pan more easily.
• If a loaf doesn't release easily, run a butter knife around the edge to loosen.

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Notes

• This dough is also great for pizza crust, fried bread, rolls, breadsticks, and buns.

Sourdough Pizza (for the Ooni)

Sourdough pizza 

Makes 4 pizzas. 

Ingredients: 

• 500g 00 flour or combo of flours
• 306g water
• 75g sourdough starter
• 13g salt
• 10 g EVOO

Double Batch Measurements 

1000g 00 flour (or combo of flours)

612g water

150g sourdough starter

26g salt

20g EVOO

Instructions: 

Combine. Bulk ferment for a few hours.

Fridge for 1-3 days. 

Pull out of fridge a few hours before use. Let it come to room temperature. Shape and bake.

Gourmet Jumbo Chocolate Chip Cookies

Kristy's Favorite Jumbo Chocolate Chip Cookies 

Makes approx 24 jumbo cookies

Ingredients

• 7 1/3 cups all purpose flour 
• 2 1/2 teaspoons baking soda 
• 3 teaspoons baking powder 
• 3 teaspoons salt
• 5 sticks butter (preferably cold straight out of the fridge) 
• 2 1/2 cups dark brown sugar 
• 2 1/4 cups granulated sugar 
• 4 large eggs 
• 4 teaspoons vanilla (I use a special Mexican vanilla — the better the vanilla, the better the cookie. I do not recommend imitation extracts.)
• 2 cups chocolate chips (I used Guittard or Ghiradelli chocolate chips — add more or less based on your chocolate preferences)

Halfed Recipe Amounts 

Makes approx 12 jumbo cookies

Ingredients

• 3 2/3 cups all purpose flour 
• 1 1/4 teaspoons baking soda 
• 1 1/2 teaspoons baking powder 
• 1 1/2 teaspoons salt
• 2 1/2 sticks butter (preferably cold straight out of the fridge) 
• 1 1/4 cups dark brown sugar 
• 1 1/8 cups granulated sugar 
• 2 large eggs 
• 2 teaspoons vanilla
• 1 cup chocolate chips

Instructions

Sift flours, baking soda, baking powder, and salt into a bowl. Set aside. Using a mixer fitted with a paddle attachment, cream cold butter until it turns white. Then add sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients, and mix until just combined, 5 to 10 seconds. Stir in the chocolate chips and incorporate them into the dough. Cover dough in an airtight container or scoop into 3 1/2 oz balls and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours or frozen.

When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Scoop 6 (3 1/2-ounce) mounds of dough (the size of generous golf balls — I use an ice cream scoop), or use 6 of your pre-scooped balls, onto a baking sheet. Bake until golden brown but still soft, 18 minutes. Allow to rest on pan 2–3 minutes, then transfer to a wire rack to cool. Repeat with the remaining dough, or reserve the dough, refrigerated, for baking the remaining batches the next day.

Cookies should have a slightly golden, crispy edge with a nice soft center. 

Caramel Popcorn (Corn Syrup Free!)

 Caramel Popcorn Recipe

Ingredients:
 10 Cups Popped Popcorn

 Salt (to taste)

 1 cup Butter

 1 cup Brown Sugar

1 Tablespoon Vanilla 

 1/2 teaspoon Baking Soda

Directions:

1. Measure 10 cups of popped popcorn and spread it on parchment paper (or aluminum foil). Sprinkle salt on top. 
2. Heat a medium saucepan on low heat. Melt 1 cup of butter, and make sure you don’t burn or brown the butter. 
3. Add in 1 cup of brown sugar, and keep stirring until it’s melted and the butter and sugar are thoroughly mixed. 
4. Increase meat to medium and bring mixture to a low boil. Set a timer for 4 minutes and let it boil without stirring. 
5. When the timer stops add 1 tablespoon of vanilla to the mixture. Set a timer and stir for a full minute. 
6. As soon as the timer stops., add in the 1/2 teaspoon of baking soda and mix. You’re going to get a chemical reaction where it bubbles up and changes the color a bit- you want this! 
7. Pour over the popcorn and use a spatula or spoon to gently mix together. 
8. Top with a little extra salt for that perfect salted caramel flavor.