Domo-kun Gluten-Free Brownie Cookies

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Domo-kun is the adorable little monster with a big mouth. He was first featured on a Japanese television station in short stop-motion animations. Since then, the character has become a pop icon, appearing in ads for Target and 7-eleven! The stop-animation films are great, especially this one.

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And while plain chocolate cookies are great, what is more adorable than chocolate cookies with Domo-kun’s face on them? These cookies are really fudgy, with a hint of almond flavor. The softness and melt-in-your-mouth quality will have you reaching for more.

These cookies are also incredibly easy – only needing one bowl to whip them up. This makes it perfect for any chocolate cravings…and even better yet, they are gluten free!

Oven Temperature: 350˚F
Baking Time: 9-12 minutes
Makes: 24 cookies

Ingredients:
cookies
3 cups powdered sugar
3/4 cups unsweetened cocoa powder
1/4 tsp. salt
4 large egg whites
1/2 cup ground almonds
1 Tablespoon vanilla extract
1 teaspoon almond extract (optional)
1/2 cup semisweet chocolate chips
1/4 cup semisweet mini chocolate chips (you can substitute these chocolate chips for any kind of mix-in. Try other chips, dried fruit, or nuts. These cookies retain their shape better with mix-ins, so don’t leave them out!)

decorations
Red, white, and black candy melts (if you can’t find these, see the note at the bottom for using regular chocolate)
White nonpareils

Directions:
cookies
Preheat the oven to 350˚F.
In a large bowl, whisk together the powdered sugar, cocoa powder, and salt.
Switch to a spatula, and then add in the egg whites, ground almonds, and extracts. Mix well.
Then stir in the chocolate chips.
Line a baking sheet with parchment or a silicon baking mat. Then spray with cooking spray or grease with oil/butter. This will make the cookies easy to remove after baking, so do not forget this step!
Bake for 9-12 minutes or until the edges are set. The cookies will be soft right out of the oven, so let them cool for ~10 minutes or until firmer before removing from the baking sheet.
Let the cookies cool completely on a wire rack before decorating.

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Place each color of candy melt in microwave safe bowls or zip-lock baggies. Microwave in 15 second intervals until completely melted. In between microwaving, stir with a spoon or squeeze the bag around to distribute the heat evenly.
Use zip-lock baggies as piping bags by snipping a small tip off the corner.
Make rectangles with the red candy melts. Wait for them to dry. Then add on the white teeth. To make the eyes, make small circles and add a white nonpareil as the reflection. Enjoy!

*note* If you can’t find candy melts, which are a candy coating that hardens at room temperature, you can use normal chocolate. The only caution is that you will have to temper normal chocolate so that it is not soft at room temperature. To temper the chocolate, melt in a microwave safe bowl in the microwave in 10 second intervals. Make sure not to overheat the chocolate and stir very well after each microwaving. If the bowl is very hot after microwaving, you’ve probably gone too far. Stop microwaving when most of the chocolate is melted but some is still in chunks. Keep stirring until the bowl cools down and all the chocolate is melted. It should be thick and not super liquidy. When the chocolate is melted, add in some shaved chocolate to bring down the temperature. Stir again until melted. You can color the chocolate with oil-based or powdered food colorings. You can then place into zip-lock baggies and decorate as explained above. For more information, watch this very informative video.

Captain America Macaron

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Happy Fourth of July! After seeing the Captain America: Civil War movie, I knew I had to make something Captain America themed. And what better way to celebrate the Fourth of July than with some American themed desserts!

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These macaron emulate Captain America’s shield and also a simple Captain America face using dyed batters. I filled them with a variety of flavors. I made a simple vanilla pastry cream, an orange pastry cream, and a chocolate pastry cream. Pastry creams are thick like a ganache or buttercream, but aren’t as rich or sweet, which goes great with the sweet macaron shells.

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Macaron may seem a little daunting for first-timers, but no matter how they turn out, they are sure to be delicious! This is an Italian meringue recipe, so it is more stable, meaning prettier macaron and higher chance for success.

My favorite thing about macaron is the versatility. You can pipe them into tons of shapes and patterns. The flavors are also endless since they are mostly based on the fillings. Another thing that’s great is that the designs don’t take tons of time to set like royal icing cookies. It’s faster and a little less messy, in my opinion, although a little bit trickier.

Whatever your take on these little desserts, you should definitely try them if you haven’t before, and making them yourself will save you a ton of money (since they go for ~$2 each these days!)

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Oven Temperature: 285-315˚F
Baking Time: 15 minutes
Makes: 30 macaron

Ingredients:
Pastry Cream
2 1/2 Tablespoons cornstarch
2 1/2 Tablespoons white sugar
2 egg yolks
1 cup milk
2 Tablespoons white sugar
1 Tablespoon butter
1/2 teaspoon vanilla
melted chocolate or ganache to taste
1 orange

Macaron
150 grams almond flour
150 grams icing sugar
110 grams egg whites ***divided in half***
35 grams water
150 grams granulated sugar

Royal Icing
1 egg white
~1 1/2 cups powdered sugar

Directions:
Filling
First prepare the fillings. In a medium-sized bowl, whisk together the cornstarch, and 2 1/2 Tablespoons of sugar. Then whisk in the two egg yolks.

In a saucepan, whisk the milk and 2 Tablespoons of sugar over medium heat. Bring to just simmering. Turn off the heat.

Slowly ladle in the hot milk into the egg yolk mixture, whisking constantly. Then return the mixture to the saucepan over medium-low heat, whisking constantly so it doesn’t burn. Cook until the mixture is thick and boiling.

Then remove from the heat. Stir in the butter and vanilla. Portion this into three heat-proof containers.

In one container, zest one orange and mix with the pastry cream. In another, stir in the melted chocolate or ganache.

Cover all three containers with plastic wrap. Refrigerate until completely chilled.

Macaron
Prepare a baking pan (preferably thick bottomed) with parchment or a silicone baking mat. Also prepare two mixing bowls. I like to wipe down the mixing bowls with a little bit of vinegar to get rid of any residue that could interfere with the meringue.

Sift together almond flour and icing sugar into a large mixing bowl. Mix in half (55 grams) of the egg whites with a spatula. The mix should be pasty and thick.

In a separate (heat resistant) bowl for a stand mixer, pour in the remaining half (55 grams) of egg white. Beat the egg whites on low speed for 30 seconds or until frothy. Make sure not to over-beat or the protein will separate out and the meringue might not form properly!

In a sauce pot, mix the water and granulated sugar together. Use a candy thermometer to heat until the sugar is at 240˚F. Once the mixture is at the right temperature, immediately take it off the heat and begin pouring it slowly into the bowl with the egg white. Turn the mixer to a medium speed and continue beating as you pour in the hot sugar in a thin stream. Once all the sugar is incorporated, beat on high speed until the bowl is not hot to the touch. This is an Italian meringue.

Next, put all of the meringue into the almond paste mixture and carefully fold it until the meringue is almost mixed through. There will still be streaks of meringue and streaks of almond paste. This is ok. Then divide the batter into two more bowls. If making just the Captain America shields, portion out 1/2 for the red batter, 1/3 for the white batter, and 1/6 for the blue batter. Basically, you want the most for red and the least for blue. If making the faces as well, divide the batter into 3, but make the white portion the smallest.

Then transfer the batters into piping bags with a round tip at the end. You may want a small and large round tip for the blue batter for the shields and the faces.

Now preheat your oven from somewhere between 285-315˚F. Each oven is different. If you’re not sure what will work, try 300˚F as a happy medium and figure out where to go from there.

To make the shields, pipe a small circle of red batter (~3/4 inch in diameter). Then pipe with the white batter on top of it. Place the tip of the piping bag in the center of the circle and squeeze to form another circle on the red one, creating a ring of red around the white. Repeat with the red next and then the blue last. This will create concentric circles of the shield. It might take a couple tries to get the width right for each of the rings! The star in the middle will be made with royal icing after baking.

To make the faces, pipe a 1.25 inch circle of blue batter. Then use the white batter with a small circle tip to make a half circle on the bottom of the blue circle. For the eyes, there are a couple options. You can use the white batter and make dots to emulate the eye holes in Captain America’s mask or you can just leave it as is. For the eyes themselves, you can use a black candy like a sugar pearl and place them on the batter before baking. Or, you can draw them in with a food-safe black marker after baking. Another option is to color some batter black and pipe the eyes in. If none of those sound appealing, you can color some of the royal icing for the decorations black and pipe in the eyes. For the mouth, I used a food marker to draw it in after baking. You can also pipe it with royal icing.

After piping out the designs, bake for about 15 minutes, or until the shells are firm and do not collapse when lightly tapped. The feet around the macaron should be dry and stable.

When baked, let the macaron cool completely before removing from the parchment or mat. ***tip – I use a thin spatula to remove the macaron so they don’t break

Royal icing
In a bowl, add in the powdered sugar, about 1/4 cup at a time to the egg white, whisking constantly. You want a consistency that is thick but is still pipable. It should make ribbons into the icing when you lift your whisk up, but melt back into the rest of the icing within 10-15 seconds.

Then place into a plastic bag and cut a small hole into the corner. Pipe stars onto the shields. You can also separate a small amount into another bowl and dye it black to pipe details for Captain America’s face.

Assembly
Now for assembly! Remove the fillings from the refrigerator and stir to remove and lumps. Place them into plastic bags and cut off the corner for more control when filling the macaron.

Fill one macaron shell, leaving room on the edge so it doesn’t spill over, and then sandwich another on top.

Enjoy!

Sponge Cake Roll with Green Tea Cream

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My dad loves sponge cake. It’s just slightly sweet, super fluffy, and perfect with a cup of tea. Whenever we go to an Asian bakery, my dad always gets the paper-wrapped sponge cake (纸包蛋糕). Unlike a Western cake with a fine crumb and buttery taste, these sponge cakes are super light and airy. They are also much less sweet and rich.

My dad said that on special occasions when he was little, he used to make steamed sponge cakes with his family. Of course they didn’t have electric mixers like we do now, so the whole family had to work together to beat the eggs to incorporate the air. We now have electric beaters so the process is much quicker and easier, but the taste is still the same.

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And so for father’s day, there was no surprise when my dad said he wanted a sponge cake roll with matcha cream inside.

This sponge cake recipe is very moist and fluffy. It does not dry out or deflate easily. We have made it many times, so it is tried and tested!

This recipe is very adaptable to many flavors. You can add whatever you would like to the base pastry cream recipe – instead of matcha, try chocolate or strawberry purée. You can also change the roll cake by switching out some of the flour for cocoa powder or ground nuts.

The outside cake is the same sponge cake recipe from the New Year’s cake and the inside pastry cream is adapted from Allrecipes.

Oven Temperature: 325˚F
Baking Time: 10-14 minutes
Makes: 1 roll cake

Ingredients:
Cake
3 egg whites
3 egg yolks
1 whole egg
65 grams powdered sugar
50 grams vegetable oil
65 grams flour
1/2 teaspoon baking powder
1/4 teaspoon cream of tartar

Cream
2 Tablespoons cornstarch
1 Tablespoon matcha
2 1/2 Tablespoons white sugar
2 egg yolks
1 cup milk
2 Tablespoons white sugar
1 Tablespoon butter
1/2 teaspoon vanilla

Directions:
Cream
First prepare the green tea pastry cream. In a medium-sized bowl, whisk together the cornstarch, matcha, and 2 1/2 Tablespoons of sugar. Then whisk in the two egg yolks.

In a saucepan, whisk the milk and 2 Tablespoons of sugar over medium heat. Bring to just simmering. Turn off the heat.

Slowly ladle in the hot milk into the egg yolk mixture, whisking constantly. Then return the mixture to the saucepan over medium-low heat, whisking constantly so it doesn’t burn. Cook until the mixture is thick and boiling.

Then remove from the heat. Stir in the butter and vanilla. Pour into a heat-proof container and cover with plastic wrap. Refrigerate until completely chilled.

Cake
While the cream is chilling, make the cake.

Grease a 10″x15″ jelly roll pan with baking spray. Preheat the oven to 325˚F.

In a large bowl, whisk together the egg yolks, whole egg, and oil until light. Then mix in the flour and baking powder.

In another mixing bowl, beat the egg whites until foamy. Then mix in the cream of tartar. Slowly add the powdered sugar while mixing on low speed. Then increase the speed to high and mix until stiff peaks form.

Add 1/3 of the egg whites into the egg yolk mixture. Fold gently with a spatula. Then fold in the rest of the egg whites.

Pour the batter into the prepared pan and bake for 10-14 minutes. The edges of the cake should be golden brown and the top should be springy when touched.

While the cake is baking, lay out a clean hand towel that is larger than the cake. Sprinkle with some powdered sugar. Place the towel on a cutting board or other surface.

When the cake is done baking, place the cutting board on top of the cake pan, with the towel touching the surface of the cake. Carefully flip the cake over onto the cutting board. Then remove the baking pan.

Roll the cake up inside the towel and leave to cool in the fridge.

Assembly
Once the cake is cooled, unroll from the towel. Take the cooled matcha pastry cream and stir to remove any lumps. Then spread on top of the cake, leaving a 1-inch border around the edge. Reroll the cake up. You can cut off the edges for a cleaner presentation if desired. Enjoy!

Salted Caramel Chocolate Cheesecakes

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Sometimes there are tubs of cream cheese lying around in our house. Okay more like there is a stack of cream cheese in our fridge. I blame this atrocity on Bruegger’s Bagels. Because a baker’s dozen of bagels comes with not one but two tubs of cream cheese. And every Friday when I arrive at Bruegger’s at the ungodly hour of 7am, those employees give me that glance like “come on we’re giving you a free tub of cream cheese here.” And so, I have a stack of cream cheese in the fridge about 6 tubs high because 2 tubs a week for months adds up folks…just do the math.

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I guess I could just slowly eat through said stack of cream cheese, but cheesecake sounds like a much better alternative. And salted caramel chocolate cheesecake is the best way to get this job done, because who doesn’t like copious amounts of caramel sprinkled with flaky sea salt on top of a creamy chocolate base?

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As if there wasn’t enough chocolate (there’s never enough chocolate), I just had to top it off (bottom it out?) with a chewy, rich, and fudgy brownie. I mean, I didn’t have any graham crackers or other suitable cookies to make a crust, so I had no other choice but to make a 1/2 batch of brownie batter and lick the spoon, multiple times. Yes, these are some hard times we face.

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You can find the recipe for the brownie bottoms here. The recipe is my favorite for brownies and it makes a really chocolatey, chewy, and fudgy cheesecake base, with a little bit of edge on each cheesecake (my favorite part).

Half the brownie recipe to get enough to make 21-24 cheesecake bottoms (depending on how thick you want the base). If you would like to make just 8 cheesecakes, quarter the recipe and have slightly thicker brownie bottoms. Or, use the extra to bake a small batch of brownies as quality control for the chef (your secret is safe with me).

Directions:
Preheat your oven to 350˚F.

Spray your muffin tin with nonstick spray. Then scoop in a heaping teaspoon of brownie batter into each cavity. Use a toothpick to spread the batter to the edges of the tin, but don’t worry about lumps or an uneven surface.

Bake the brownie bottoms for 6 minutes. Then set out to cool while making the cheesecake filling.

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These cheesecakes are deadly delicious. Be warned, they will disappear within 24 hours. (Notice how the recipe makes 8 and there are 7 in the photos…)

*Note: I said I had 6 tubs of cream cheese. Well I used the plain ones to make these chocolate cheesecakes and used the flavored ones (honey walnut and strawberry) to make other flavors of cheesecake. To do so, follow the same recipe but omit the melted chocolate.

Oven Temperature: 350˚F
Baking Time: 15-20 minutes
Makes: 8 mini cheesecakes

Ingredients:
8 ounces cream cheese (at room temperature or softened in the microwave)
3/8 cup sugar (or 6 Tablespoons)
1 large egg
1 teaspoon vanilla extract
3 ounces chocolate, melted
1/4 teaspoon salt

Directions:
Preheat the oven to 350˚F.

In a large bowl, mix together all the ingredients until smooth.

Divide the batter between 8 muffin cavities with brownie bottoms.

Bake for 15-20 minutes. If you would like your cheesecakes to be perfectly smooth, it is best to bake them in a water bath. To do this, fill a pan halfway up the sides with hot water. I recommend placing the pan in the oven before adding water to minimize spillage. Then place your muffin tin inside and bake as normal.

Once baked, cool at room temperature for an hour. Then place in the refrigerator until chilled (a couple hours). Spoon on some caramel sauce (my recipe is here) and sprinkle with flaky sea salt.

Enjoy!

Sponge Cake with Green Tea Mousse & Dark Chocolate

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Happy New Year everyone! To celebrate, I made this light and airy sponge cake last night as a surprise for my dad. This cake is a beautiful harmony of flavors with the slightly sweet sponge, earthy and sweet green tea mousse that melts on your tongue, and a bittersweet dark chocolate topping that brings it all together.

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This cake is so fluffy and light that it had us all reaching for seconds. It went perfectly with a glass of sparkling cider (or champagne for the adults).

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Oven Temperature: 325˚F
Baking Time: 20-25 minutes
Makes: 1 8 inch or 9 inch round cake

Ingredients:
Cake
3 egg whites
3 egg yolks
1 whole egg
65 grams powdered sugar
50 grams vegetable oil
65 grams flour
1/2 teaspoon baking powder
1/4 teaspoon cream of tartar

Mousse
3 egg whites
65 grams powdered sugar
1/4 teaspoon cream of tartar
1 teaspoon matcha green tea
1/2 teaspoon vanilla extract

Decoration
150 grams dark chocolate (doesn’t have to be exact)
1/2 teaspoon matcha green tea
matcha green tea for dusting

Directions:
Cake
Preheat oven to 325˚F.

In a large bowl, whisk together egg yolks, whole egg, and oil until light.

Mix in flour and baking powder.

In another mixing bowl, beat egg whites until foamy. Then add in the powdered sugar and cream of tartar. Beat until stiff peaks form.

Add 1/3 of the egg white mixture into the egg yolk mixture. Fold gently. Then fold in the rest of the egg whites.

***Note – use a springform cake pan to ensure the cake comes out. If you don’t have one, line the cake pan with parchment paper.

Pour cake batter into a 8 inch or 9 inch round cake pan (I used 9 inch).

Bake for 20-25 minutes or until a toothpick inserted in the center comes out with only a few crumbs.

Cool upside down in the pan (this is important so the cake does not collapse!)

While waiting for it to cool, prepare the mousse and decoration.

Mousse
In a heat-safe bowl, add egg whites, cream of tartar, matcha, and vanilla. Heat over a bain marie (fill a pot with 1 inch of water, heat until simmering, and place the bowl with the egg whites on top; make sure the bowl does not touch the water).

Beat with an electric mixer until stiff peaks form.

Cool in the fridge.

Decoration
Melt the dark chocolate with 1/2 teaspoon of matcha (over a bain marie or in the microwave, stirring constantly).

Line a baking sheet with parchment. Pour the chocolate on top. Spread out the chocolate so it is larger than the size of cake pan used. Then lift up the parchment and shake it to smooth out the chocolate.

Dust additional matcha on the chocolate. Then chill in the fridge for 15 minutes.

Then take the chocolate out of the fridge. Place the pan used to bake the cake on top. Heat a knife in a cup of hot water. Dry with a towel. Trace around the pan to create a chocolate disk. Then score lines in the chocolate surrounding the disk so it will be easier to remove later.

Chill chocolate in the fridge for an additional 10 minutes. Then remove surrounding pieces of chocolate from the chocolate disk. Fold the parchment around the disk and place in the freezer for 15 minutes.

Assembly
To take the cake out of the pan, run a knife around the edge. Then loosen the springform cake pan and run the knife along the bottom as well. The cake should come out with no trouble.

Take green tea mousse out of the fridge and place in a piping bag with a round tip. Pipe dollops on the top of the cake.

Take the chocolate decoration out of the freezer. Peel carefully from the parchment and place on top of the mousse. Enjoy!

The cake recipe was slightly adapted from Nasi Lemak Lover.

Chocolate Candy Cane Whoopie Pies

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These mini chocolate cakes in cookie form filled with a minty buttercream and rolled in crushed candy canes will bring a smile to even the worst drab winter day.

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If you have never been introduced to whoopie pies, well you have been missing out. It is like a hand-held cupcake sandwich, or an incredibly soft and cakey sandwich cookie, or a 1UP to the Asian choco-pie.

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The batter is basically a thick cake batter. That is then scooped out onto a cookie sheet to make cake-like cookies.

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The best part about whoopie pies are the hundreds of different flavor combinations. You have your cake flavor, then the frosting flavor, fillings (think fresh fruit, candies, chopped up cookies or brownies, or caramel), rolling in candies or sprinkles, outer coatings (chocolate ganache, dipping in white chocolate or more) and whatever you want to dress up your whoopie pie with.

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Oven Temperature: 375˚F
Baking Time: 10-12 minutes
Makes: 24 whoopie pies

Ingredients:

Whoopie Pies
1 2/3 cups flour
2/3 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 Tablespoons unsalted butter (softened)
4 Tablespoons vegetable shortening
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cup milk

Frosting
2 cups powdered sugar
4 Tablespoons unsalted butter (softened)
3 Tablespoons milk
2 teaspoons vanilla extract
1/2 teaspoon mint extract
1/2 teaspoon salt

Crushed candy canes for garnish

Directions:

Whoopie Pies
Preheat oven to 375˚F and line a baking sheet with silicone mat (or parchment paper).

In a medium sized bowl, mix together the flour, cocoa powder, baking soda, and salt.

In a stand mixer bowl, beat together the butter, shortening and sugar until light and fluffy. Add in the egg and vanilla and beat until combined.

Add half of the flour and half of the milk and beat on low speed. Then add in the other half of the flour and milk and beat until just incorporated.

Use a small ice cream scoop or a spoon to dollop the batter onto the cookie sheet. Try to make an even number of little cakes. But if there is an odd number, that’s just a little snack for the chef. 😀 Space them about 2 inches apart because they will spread.

Then bake for 10-12 minutes or until the pies spring back when lightly touched.

Cool on the baking sheet for 5 minutes before placing on a cooling rack to cool completely. While you wait, make the frosting.

Frosting
In a stand mixer, beat the butter until light and fluffy. Then gradually add in the powdered sugar on low speed until combined. Add the milk, vanilla, mint extract, and salt, and beat on medium speed until smooth.

Sandwich two mini cakes with the buttercream and then roll in the crushed candy canes. Enjoy!

Recipe from the book Whoopie Pies by Sarah Billingsley and Amy Treadwell.

Apple Pie Snickerdoodles

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On the outside, these cookies look like your average snickerdoodle – slightly puffy and covered in cinnamon sugar. But, when you take a bite, you are in for a very pleasant surprise. These cookies are filled with cooked apples – sweet, cinnamony with a hint of tartness.

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This apple pie filling is extremely simple to do – just throw everything into a saucepan and cook until tender. It’s not just delicious but also smells amazing. Your whole house will be filled with the aroma of cinnamon and apples. Just thinking about it makes me hungry!

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Despite the fact that I haven’t posted in a while and this was made during the fall (as you can see by the maple leaves in the photo that are now nonexistent in the bare tree branches), warm apple cookies will be appreciated in any season.

Oven Temperature: 350˚F
Baking Time: 8-10 minutes
Makes: 20 cookies

Ingredients:

Apple Pie Filling
1/2 Tablespoon butter
1 apple
1 1/2 Tablespoons sugar (or to taste)
1/4 teaspoon cinnamon
1 teaspoon lemon juice (or to taste)

Cookies
6 1/2 Tablespoons vegetable oil
1 1/2 Tablespoons milk
6 oz. white sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon baking soda
1 egg
10 ounces flour

Cinnamon sugar
1/4 cup white sugar
1 Tablespoon cinnamon

Directions:

Apple Pie Filling
Finely dice the apple.

In a saucepan, melt the butter on medium heat. Add the apples, sugar, cinnamon and lemon juice. Cook until the mixture has thickened and the apples are soft.

Cool apple filling in the fridge while making the cookie dough.

 

Cookies
Preheat oven to 350˚F. Line a baking sheet with a silicone mat (or parchment).

Mix oil, milk and sugar well. Then add in vanilla, salt, cream of tartar and baking soda. Crack in an egg and whisk until smooth. Fold in flour.

In a shallow plate, mix together the white sugar and cinnamon for the cinnamon sugar.

Roll dough into a 1 1/2 inch ball. If the dough is too sticky to do this, add a little more flour.

Then, make a well in the center of the dough ball and spoon in a teaspoon of apple pie filling. Close the cookie dough around the filling.

Roll the cookie dough ball into the cinnamon sugar and place on the cookie sheet. Flatten slightly. Repeat for the rest of the dough and filling.

Bake for 8-10 minutes or until the edges are golden brown. Enjoy!