Add confetti-cookies.md

I've never, ever baked these for 17 minutes.

confetti-cookies.md

@@ -0,0 +1,33 @@
+# Confetti Cookies
+
+Originally from: https://smittenkitchen.com/2016/05/confetti-cookies/
+
+Makes about 36 cookies.
+
+## Ingredients
+
+- 375 grams all-purpose flour
+- 1 teaspoon baking powder
+- ¼ teaspoon baking soda
+- ¾ teaspoon fine sea or table salt
+- 225 grams unsalted butter, softend
+- 55 grams cream cheese
+- 250 grams granulated sugar (I usually reduce this slightly)
+- 1 large egg
+- 2 teaspoons vanilla extract
+- 1 cup rainbow sprinkles
+
+## Preparation
+
+1. Preheat oven to 375°F (190°C).
+1. Combine flour, baking powder, baking soda and salt in a small bowl and whisk to blend.
+1. In a large bowl, beat cream cheese, butter and sugar until fluffy.
+1. Add egg and vanilla and blend again.
+1. Slowly add flour mixture and beat just until flour disappears. 
+1. Roll the dough into small balls and then roll the balls in a bowl of the sprinkles to coat.
+
+## Baking
+
+1. Transfer the balls to the baking tray and gently press them with a cup to flatten to between ¼ and ½ inch.
+1. Bake for 9 to 10 minutes until they look underbaked but lightly golden underneath.
+1. After removing from the oven, allow to sit on the baking tray for a few minutes before transferring to a cooling rack.

cranberry-oatmeal-bars.md

@@ -8,7 +8,8 @@ Makes: 24 bars
 - 2 cups old fashioned rolled oats (160g)
 - 2 cups flour (240g, can mix half white, half brown)
 - 1 cup brown sugar (220g)
-- 1 teaspoon baking soda
+- 1 teaspoon baking powder
+- ½ teaspoon baking soda
 - ½ teaspoon salt
 - 1 cup unsalted butter, softened (227g)
 - 1 can cranberry sauce (14oz can or 396g)
@@ -25,5 +26,4 @@ Makes: 24 bars
 1. Allow to cool in the pan on a wire rack. Cut into 8 strips along the length of the pan and 3 strips along the width yielding 24 bars. Use a spatula to remove the bars from the pan.
 
 ## Notes
-- The first time I made this I under estimated the amount of butter by half and the crust was dry and crumbly
 - I used half the amount of brown sugar so that I could give some bars to the baby

oatmeal-cookies.md

@@ -1,19 +1,19 @@
 # Oatmeal Cookies
-Originally from: http://www.wsj.com/articles/recipe-oatmeal-raisin-cookies-1442345556
+Originally from: https://www.wsj.com/articles/recipe-oatmeal-raisin-cookies-1442345556
 
-Makes: 30
+Makes: 30–40
 
 ## Ingredients
 
-- 1 cup raisins or cranberries (200g or 240ml in my Pyrex measuring cup)
-- 1¼ cups all-purpose flour (185g or 300ml in my Pyrex measuring cup)
+- 1 cup raisins or cranberries (200g)
+- 1¼ cups all-purpose flour (185g)
 - 1 tablespoon plus 1 teaspoon ground cinnamon
 - 2 teaspoons baking soda
 - 1½ teaspoons fine sea salt
-- 1½ sticks slightly softened butter (~150 grams)
-- 1 cup light brown sugar, firmly packed (190g or 240ml in my Pyrex measuring cup)
+- 1½ sticks slightly softened butter (150 grams)
+- 1 cup light brown sugar, firmly packed (190g)
 - 6 tablespoons granulated sugar
-- 2 cups old-fashioned or rolled oats (230g or 480ml in my Pyrex measuring cup)
+- 2 cups old-fashioned or rolled oats (230g)
 - 1 extra-large egg
 - 1½ teaspoons vanilla extract
 
@@ -25,8 +25,8 @@ Preheat oven to 350°F/176°C. Grease baking sheets or use baking paper.
 3. In a larger bowl, use an electric mixer to cream together butter, sugars, and vanilla on medium speed until light and fluffy, scraping down frequently. Take care not to overbeat.
 4. Add flour mixture to creamed butter and sugar and mix on low speed until combined. Mix in oats, followed by drained raisins and egg.
 5. Use a ¼-cup measure to scoop dough onto a parchment-paper lined baking sheet. Flatten each blob with base of measuring cup.
-6. To bake cookies: Bake until cookies are golden-brown on the outside but still soft in the middle, about 17 minutes. Remove from oven and let rest on baking sheet a few minutes, then transfer to a rack to cool.
+6. Bake until cookies are golden-brown on the outside but still soft in the middle, about 12 minutes. Remove from oven and let rest on baking sheet a few minutes, then transfer to a rack to cool.
 
 ## Notes
 - Original recipe says to cover and chill the dough in the refrigerator for a few days, but I don't do that.
-- My oven is janky as hell and I need to bake at "150" and make sure the cookies are at the top rack so the bottoms don't burn.
+- My gas ovens are hot so I bake at "160°C" on the top rack and make sure to check the cookies after 12 minutes or so.

peanut-butter-cookies.md

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+# Peanut Butter Cookies
+
+Originally from a scanned page of a cookbook in my mom's kitchen.
+
+Makes about 40 cookies.
+
+## Ingredients
+
+- ½ cup butter or shortening, softened (113g)
+- ½ cup firmly packed brown sugar (100g)
+- ½ cup granulated sugar (100g)
+- 1 egg
+- 1 cup peanut butter (240g)
+- ½ teaspoon salt
+- ½ teaspoon baking soda
+- ½ teaspoon vanilla
+- 1 to 1½ cups all-purpose flour (136g to 202g)
+- Hershey's Kisses (optional)
+
+## Preparation
+
+1. Preheat oven to 375°F (190°C).
+1. Beat butter/shortening until soft.
+1. Add sugars gradually, blending until creamy.
+1. Beat in egg, peanut butter, salt, baking soda, and vanilla.
+1. Mix in the flour.
+1. Roll the dough into small balls and then roll the balls in granulated sugar to lightly coat.
+1. Press some of the cookies flat with a fork.
+1. Bake 10 to 12 minutes in the preheated oven. Press a Hershey's Kiss into un-flattened cookies after taking them out.

pumpkin-pie.md

@@ -1,5 +1,5 @@
 # Pumpkin Pie
-Originally from [Joshua Weissman's _How To Turn A Whole Pumpkin Into The Best Pumpkin pie_ video][joshua-weissman-pumpkin-pie] with a few modifications from [Cupcake Jemma][cupcake-jemma-pumpkin-pie].
+Originally from [Joshua Weissman's _How To Turn A Whole Pumpkin Into The Best Pumpkin pie_ video][joshua-weissman-pumpkin-pie] with a few modifications from [Cupcake Jemma][cupcake-jemma-pumpkin-pie]. I really recommend you watch a few videos to get familiar with the technique and the process first!
 
 ## Pie Crust
 
@@ -41,7 +41,7 @@ Allow the pie crust to cool to around room temperature before adding the filling
 - ½ tsp vanilla extract
 - Pinch of corn starch (optional)
 
-## Method
+### Method
 
 1. Pre-heat oven to 205°C.
 1. Slice the pumpkin into quarters and remove the seeds. Lightly drizzle slices with oil, place face-down on a foil-lined baking sheet, and bake for 40 minutes or until the _skin_ is smooshy.
@@ -50,6 +50,11 @@ Allow the pie crust to cool to around room temperature before adding the filling
 1. Whisk in the dry spices and corn starch.
 1. Pour the custard into room temperature pie crust, lightly tapping the tin on the counter to get rid of air bubbles and make the custard more uniform (or blow — carefully — with a hair drier!).
 
+## Bake the Pie
+
+1. Pre-heat oven to 162°C (325°F).
+1. Bake for 1 hour or until a toothpick inserted in the custard comes out clean.
+
 
 [^1]: roughly the amount in a 15oz can of pumpkin purée.
 

soft-christmas-cookies.md

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+# Soft Christmas Cookies
+
+Originally from: https://www.allrecipes.com/recipe/10110/soft-christmas-cookies/
+
+## Ingredients
+
+- 3 ¾ cups all-purpose flour (375g)
+- 1 teaspoon baking powder
+- ½ teaspoon salt
+- 1 cup margerine, softened (200g)
+- 1 ½ cups white sugar (300g)
+- 2 eggs
+- 2 teaspoons vanilla extract
+
+## Preparation
+
+1. Sift flour, baking powder, and salt together, set aside.
+1. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough and chill for 2 hours.
+1. Preheat oven to 400°F (200°C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
+1. Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.
+
+## Notes
+
+- Originally recipe called for 3 3/4 cups flour, but many commenters said to use 3 cups
+  - I used 3 cups, but I want to try with 3 1/4 next time because the cookies rose up and ran a little bit (perhaps too much shortening or baking powder for the amount of flour?)
+- I baked at 350°F (176°C) at first but later ended up baking at 400°F (200°C) for six minutes
+- Roll out with powdered sugar on rolling pin and surface
+- Don't roll too thin