The Spice Lab: Fourth of July Blueberry & Pomegranate Sugar Lab Cookies #Baking #Recipe

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I wanted a cookie that could be used in several applications. This cookie has a muffin texture when you add the baking soda, which is great for drop style cookies to even making Cake Pops or fritters with. Omit the Baking Soda and you will get a crisper cookie texture, that can be eaten as-is or enjoyed with ice cream. I have even enjoyed the muffin style version with ice cream because it plays well as a blueberry and pomegranate shortcake. ūüôā

Let’s Begin….

Ingredients:

  • 1/4 cup Unsalted Butter (4 tablespoons)
  • 4 ounces of Cream Cheese
  • 1/4 cup of dried unsweetened Blueberries
  • 1/4 of warm water to soak blueberries in. Juice (i.e. Blueberry, Pomegranate or even a Tart Cherry) may also be used if not too sweet.
  • 1 tablespoon of Maple Syrup
  • 1 tablespoon of Sour Cream
  • 50 grams of Powdered Sugar
  • 50 grams of Rice Flour
  • 50 grams of All-Purpose Flour
  • 2 drops of Lemon Extract
  • 1 teaspoon of Baking Soda (use for a muffin/shortbread texture)
  • Pomegranate Sugar from the Spice Lab/Sugar Lab

 

Soak the blueberries in the 1/4 cup of warm water and add 1 tablespoon of Maple Syrup to the soak.

You then start by creaming the butter, cream cheese, sour cream, powdered sugar and the soaked berries with water and all. You want a nice smooth texture.

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You want to break the berries apart a bit so they release their flavor and color through out the dough.

Then add the flours and the lemon extract. Add the Baking soda if you desire a more cake like product.

1 to 2 hours for a stiff dough you can work with.

1 to 2 hours for a stiff dough you can work with.

 

Take dough out and allow for it to cool and stiffen up in the fridge. I always locate mine at the back of the fridge and it takes between 1 to 2 hours. You can also make it the evening before and allow it to cool overnight.

Once the dough has cooled and absorbed all the dry ingredients well, we have options!  

Start by heating your oven to 350 degrees. ¬†My cookies depending on size took 12 to 15 minutes to bake. ¬†They will feel soft and moist, but don’t be fooled because they will stiffen up nicely (careful over baking) after just 1 minute of resting on the pan. ¬†Then remove and allow to cool.

  • You can cut the cookie outs by using shapes

I used stars of different shapes and sizes to go with a 4th of July look.

 

  • Drop Cookies

You can make drop cookies by making balls, rolling in sugar and just placing them on parchment paper and a baking sheet.  I stud each cookie with a defrosted blueberry for that little extra touch!

  • Cake Pops using a fried method for a crispy outside……sort of like a fritter!

You can make cake pops by frying the dough in Peanut oil.  I used a toothpick and then made a ball.  I put the dough in the freezer to set for 15 minutes and then took the pops out.  Gave them a final shaping and in they went into the oil.  Takes less than a minute at the size I created to cook and fry up.  Roll in the Pom sugar and you are set!

 

  • Last but not least, you can make Vintage Flags¬†

The options are endless and the flavor from the Pomegranate Sugar by the Sugar Lab is wonderful.  Not super sugar and you taste the fruit versus just sugar crystals.  They gave my baked goods a beautiful look but also taste wonderful.  Get creative this 4th of July! Enjoy!

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Get your Sugar and Spices Fix at:

  • The Spice Lab¬†on-line–¬†http://shop.thespicelab.com/index.php/peppers-spices/sugars/gourmet-sugar.html
  • Facebook–¬†https://www.facebook.com/TheSpiceLabInc
  • Twitter–¬†https://twitter.com/TheSpiceLab

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I received the above product free of charge from The Spice Lab.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

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No Kneading Required- Almost Whole Wheat Rustic Bread, great for fillings #Recipe

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This is a simple and super easy baked bread that uses part All-Purpose flour and part White Whole Wheat flour. It’s a blend that goes perfectly with fruit and even soft cheese with fruit based spreads. No kneading required and the bread lasts about 5 days in the fridge. I literally just pull the ounces I need and bake fresh bread when needed. It makes it look like I worked really hard in the kitchen! ¬†This is the base recipe and you can make it go savory or sweet by what decide to fill it with. ¬†You can also just have it as is and it goes great with ham!

Let’s Begin…..

  • 2 1/4 cups of All-Purpose Flour
  • 1 cup of White Whole Wheat Flour
  • 3/4 tablespoon of Kosher Salt
  • 1/2 tablespoon of Yeast (Active-Dry)
  • 1 1/2 cups of warm Water (105 to 110 degrees)

Simply add the flours in a bowl, the salt and yeast. Whisk until blended and then add the water.

With a wooden spoon or one that has the “umph” to withstand a few strokes, mix until blended. I usually do it for 1 to 2 minutes and if the dough seems too dry, add a teaspoon of water until you get a sticky consistency.

 

Then simply cover lightly and allow the dough to proof for 2 hours.

I recommend a overnight rest in the fridge for better taste and it allows the bread flavor to mature nicely and hydrate properly. The next day just take out what you need. I pull out about 5 1/2 ounces to make a small¬†sized loaf that is good for 2 people, plus leftovers. Allow the dough to rest for 10 to 15 minutes and then make your creations! Allow the shaped loaf to rest and proof for about 20 to 30 minutes and then comes the baking. Brush the loaf with warm water and sometimes I even add a touch of Maple Syrup to mine to even olive oil if I am making a savory loaf. Brush the loaf and then slash (2 or 3 should do). Then bake at 450 degrees until done. Mine takes about 20 minutes. ¬†Allow the loaf to cool before cutting. ¬†I allow 30 minutes unless a “squirrel” attacks my bread because he could not wait. ¬†The squirrel is usually also called a husband ūüôā

 

 

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Blueberry Maple Rustic Bread-

  • 9 ounces of Almost Whole Wheat Rustic Dough recipe above
  • 1/8 cup of dried Blueberries (I use no sugar ones-¬†Bob’s Red Mill)
  • Drizzle of Maple Syrup
  • Warm Water with a touch of Maple Syrup for “wetting” the loaf before baking
  • Dusting of Turbinado Sugar

 

Simply hydrate your berries and some people use warm water,

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others like to add flavor by warming some juice and allowing the blueberries to hydrate in that. I went for water because I could not decide what juice to use and since it was late at night, my brain was starting to turn off. I bloom the berries for about 15 to 20 minutes. I then grabbed about 9 ounces of dough from the fridge and let it rest for about 10 to 15 minutes.  Slowly begin to shape, sort of flattening and pulling softly until I get the desired shape and length.

Then simply drain the blueberries and drizzle the maple syrup. I then rolled, leaving the flap side down.  You then just make sure the end (tips) are the shape you desire.  I went with a pointy look.

I got crafty and pulled some dough out to give it a scroll design on top but you don’t have to :). ¬†Let the loaf relax (proof) for 20 minutes. Time lapses and I brush the loaf with the water and touch of maple syrup. Gave it a few slashes, sprinkled with Turbinado sugar and in it goes to be baked. ¬†I¬†baked the loaf for 20 minutes at 450 degrees and then allowed it to cool on the rack. I had a late night baking session but come morning, we were enjoying fresh baked blueberry maple slices and it was divine! ¬†You control the sugar and sweeteners and get creative! ¬†Make a patriotic themed loaf by adding cranberries and even chocolate or nuts. ¬†Enjoy!

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