By Shania Ninan
During quarantine, many of us have developed new hobbies to pass the time and make the best of these peculiar circumstances. Whether it be scrapbooking, drawing, picking up a new sport, or jewelry making, people all around the world have been trying new things to keep themselves occupied. One particular activity many have taken up is baking! Cooking and baking are enjoyable ways to spend time and they also lead to delicious results. Here are some of Nyack’s favorite recipes you can make this fall.
Daphne Bon’s Dark Chocolate Cayenne Cookies:
Ingredients
1 cup unsweetened cocoa powder
1 1/2 cup granulated sugar
1/2 cup vegetable oil
1 1/2 tablespoons instant coffee granules, not coffee grounds
1 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon vanilla extract
4 large eggs
2 cups all-purpose flour
1 1/2 cups powdered sugar
Instructions
Using an electric mixer, beat the cocoa powder, sugar, oil, instant coffee granules, cinnamon, cayenne, baking powder, and salt until well combined.
Beat in the vanilla and eggs, then scrape the bowl.
Slowly add in the flour. The dough will look like brownie batter.
Refrigerate for 1-2 hours until firm enough to roll by hand.
Preheat the oven to 350ºF and line baking sheets with parchment paper.
Roll the dough into 1-inch balls, then place each ball in a bowl of powdered sugar and coat thoroughly before placing on a baking sheet. Space the balls at least three inches apart.
Bake for 10-12 minutes. Cool completely on the baking sheets before removing.
Gianna Cuccia’s Pumpkin Cookies:
Ingredients
1 cup pumpkin puree
3/4 cup unsalted butter room temperature
1/2 cup brown sugar
1 cup granulated sugar
1 tbsp vanilla extract
2 1/2 cups all-purpose flour
1 tbsp cornstarch
1 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1 1/2 cups semi-sweet chocolate chips
Instructions
Place the pumpkin puree in a small saucepan and cook over medium heat for about 10 minutes, making sure to stir frequently. Remove and let cool. (The pumpkin should be reduced down to somewhere between 2/3 and 3/4 cup.)
Line a small baking sheet with parchment paper. Set aside.
Cream butter and sugars together in a large mixing bowl. Beat in the cooled pumpkin puree and vanilla until thoroughly combined.
Whisk together flour, cornstarch, baking soda, salt, and pumpkin pie spice in a small bowl.
Gradually add flour mixture to wet ingredients, mixing just until combined.
Fold in chocolate chips.
Scoop out about 2 tablespoons of cookie dough and roll into balls. Using a cookie scoop helps to keep the cookies a uniform size.
Place cookie dough balls on the prepared baking sheet and repeat until all dough has been used.
Cover the cookie dough balls with plastic wrap and freeze for at least 30 minutes (but can leave overnight). If you freeze overnight, let cookie dough balls sit at room temperature for 10 minutes before baking. (You can also transfer to a Ziploc bag and bake as needed.)
Preheat oven to 350ºF.
Place cookie dough balls on a parchment-lined baking sheet and bake for 10 to 12 minutes. If you would like flatter cookies, press the dough balls down slightly before baking.
Cookies will appear slightly under-baked. Gently press additional chocolate chips into the top of the cookies if desired.
Let cookies cool for several minutes on the baking sheet before transferring to a cooling rack.
Store in an airtight container for up to a week.
Caitlyn Agro’s Holiday Sugar Cookies:
Ingredients
1-1 ¾ cups and 2 tablespoons flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup margarine
¾ cup sugar
1 egg
1 teaspoon vanilla extract
Day 1 Instructions
Sift flour, baking powder, and salt together on a piece of wax paper and set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy.
Add the egg and stir in the vanilla extract.
Gradually blend in the sifted ingredients until fully absorbed.
Put your dough in a container, and place it in the refrigerator for tomorrow.
Day 2 Instructions
Preheat the oven to 400ºF.
Spray baking sheet with cooking spray.
Pre-clean your countertops with hot water, dry, and lightly sprinkle with flour.
Roll the dough out to ¼ inch thickness.
Using the cookie cutters of your choice, cut into desired shapes.
Place cookies 1 inch apart onto ungreased cookie sheets.
Add sprinkles or other decorations of your choice.
Bake for 6-8 minutes.
Remove from the cookie sheet to cool on wire rack.
Alyssa Rosario’s Mac and Cheese:
Ingredients
Box of mac and cheese of your choosing
¼ cup of butter
¼ cup of all-purpose flour
½ teaspoon of salt (optional)
2 cups of milk
2 cups of cheese (self-shredded)
Breadcrumbs
Instructions
Cook pasta and set aside.
Melt butter in a pan and add flour to make roux. Add salt if needed and stir until smooth (no chunks).
Shred and add cheese to roux. Stir and let thicken until cheese is melted into a sauce.
Add cheese sauce to pasta and breadcrumbs for crunch.