http://smittenkitchen.com/2007/12/chocolate-pretzel-cookies/
Ingredients:
1 teaspoon good-quality instant espresso powder
3 tablespoons boiling water
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
1 large egg
1/2 cup unsweetened Dutch-process cocoa powder
1 3/4 cups all-purpose flour
1 large egg yolk
Sanding sugar, for sprinkling
3 tablespoons boiling water
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
1 large egg
1/2 cup unsweetened Dutch-process cocoa powder
1 3/4 cups all-purpose flour
1 large egg yolk
Sanding sugar, for sprinkling
Method:
1. Stir espresso powder into the boiling water in a small bowl until
dissolved; set aside. Meanwhile, put butter and granulated sugar in the bowl of
an electric mixer fitted with the paddle attachment; mix on medium speed until
creamy. Mix in vanilla and salt. Reduce speed to medium-low. Mix in egg, cocoa
and dissolved espresso. Gradually add flour, and mix until a smooth dough
forms. Turn out onto a piece of plastic; pat into a square. Wrap dough, and
refrigerate until cold, about 30 minutes.
2. Divide dough into 24 equal pieces. Roll into balls. Shape balls into
12-inch-long ropes. Twist each rope into a pretzel shape. Space 1 inch apart on
baking sheets lined with parchment paper.
3. Preheat oven to 325 degrees. Whisk egg yolk with 1 teaspoon water in a
small bowl. Brush cookies with egg wash; sprinkle with sanding sugar. Bake
cookies, rotating sheets halfway through, until dry, about 15 minutes. Let cool
on sheets on wire racks. Cookies can be stored in airtight containers at room
temperature up to 1 week. 
Bittersweet Brownies
http://oneperfectbite.blogspot.com/search/label/brownies
Ingredients:
8 ounces 70% bittersweet chocolate, coarsely chopped
6 tablespoons unsalted butter, broken into pieces
3 large eggs
1 cup sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/3 cup + 1 tablespoon all-purpose flour
Directions:
1) Adjust oven rack to lower third of oven. Preheat oven to 350 degrees F. Line bottom and sides of an 8-inch square baking pan with aluminum foil.
2) Melt butter and chocolate in a heat-proof bowl set over a pan of simmering water. Stir frequently until smooth, melted and warm. Remove from pan. Set aside.
3) Combine eggs, sugar, salt and vanilla in a medium bowl and beat with a hand-held mixer until thick and lemon colored and the mixture forms a ribbon when it falls back upon itself, about 2 minutes. Whisk in the chocolate. Fold in flour.
4) Scrape batter into prepared pan. Bake until toothpick inserted in center comes out clean, abot 25 to 30 minutes. Remove from oven. Place pan on a cooling rack. Let cool. Invert pan on rack. Carefully remove foil and turn upright again. Cut into sixteen 2-inch pieces. Store in an airtight container. Yield: 16 pieces.
(Blueberry and Lemon Tea Biscuit)
http://oneperfectbite.blogspot.com/2009/05/blueberry-and-lemon-tea-biscuits.html
Ingredients:
2 teaspoons finely grated lemon zest
1 cup sugar
Directions:
1) Work lemon zest into sugar with your fingers until well mixed.
2) Spread sugar in a large pan and let sit until dry, about 1 hour.
3) Store in a sealed, airtight container and use as need
Blueberry and Lemon Tea Biscuits
Ingredients:
2 cups + 1 tablespoon flour
1/4 cup lemon sugar, divided use
1 tablespoons baking powder
1 teaspoons kosher salt
1-1/2 sticks (6-oz.) cold butter, diced
2 eggs, lightly beaten
1/2 cup cold heavy cream
1 cup dried blueberries
1 extra-large egg beaten with 2 tablespoons milk or water, for egg wash
Directions:
1) Preheat the oven to 400 degrees F. Line cookie sheet with parchment paper. Set aside.
2) Combine 2 cups flour, 2 tablespoons lemon sugar, baking powder, and salt in bowl of an electric mixer fitted with a paddle attachment. Add butter and blend at low speed until mixture resembles small peas. Combine the eggs and heavy cream in a small bowl; add to flour mixture and mix until just blended. Dough will be sticky. Toss blueberries with reserved tablespoon of flour. Fold into dough.
3) Turn dough onto a floured surface. Knead only until smooth. Roll into a 1-inch rectangle. Using a 3-inch cutter, cut into rounds. Place on cookie sheet.
4) Brush top of biscuits with egg wash and sprinkle with reserved 2 tablespoons lemon sugar Bake for 20 to 25 minutes until outside is brown and crisp. Yield: 12 to 16 biscuits.
Ingredients:
2 teaspoons finely grated lemon zest
1 cup sugar
Directions:
1) Work lemon zest into sugar with your fingers until well mixed.
2) Spread sugar in a large pan and let sit until dry, about 1 hour.
3) Store in a sealed, airtight container and use as need
Blueberry and Lemon Tea Biscuits
Ingredients:
2 cups + 1 tablespoon flour
1/4 cup lemon sugar, divided use
1 tablespoons baking powder
1 teaspoons kosher salt
1-1/2 sticks (6-oz.) cold butter, diced
2 eggs, lightly beaten
1/2 cup cold heavy cream
1 cup dried blueberries
1 extra-large egg beaten with 2 tablespoons milk or water, for egg wash
Directions:
1) Preheat the oven to 400 degrees F. Line cookie sheet with parchment paper. Set aside.
2) Combine 2 cups flour, 2 tablespoons lemon sugar, baking powder, and salt in bowl of an electric mixer fitted with a paddle attachment. Add butter and blend at low speed until mixture resembles small peas. Combine the eggs and heavy cream in a small bowl; add to flour mixture and mix until just blended. Dough will be sticky. Toss blueberries with reserved tablespoon of flour. Fold into dough.
3) Turn dough onto a floured surface. Knead only until smooth. Roll into a 1-inch rectangle. Using a 3-inch cutter, cut into rounds. Place on cookie sheet.
4) Brush top of biscuits with egg wash and sprinkle with reserved 2 tablespoons lemon sugar Bake for 20 to 25 minutes until outside is brown and crisp. Yield: 12 to 16 biscuits.
...from the kitchen of One Perfect Bite
http://oneperfectbite.blogspot.com/search/label/bread?updated-max=2009-10-05T00%3A01%3A00-04%3A00&max-results=20
Ingredients:
8 tablespoons butter, cut in 1/4-inch dice
2 cups all-purpose flour
1 teaspoon salt
3-1/2 cups shredded cheddar cheese, loosely packed
6 to 7 tablespoons water
1/8 teaspoon cayenne pepper
Directions:
1) Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper. Spray with nonstick cooking spray. Set a side.
2) Place the flour and salt in a medium bowl. Add butter. Rub butter into flour with tips of fingers until particles are very small. Still using your fingers, mix in the cheese. Stir in water and cayenne pepper with a fork. Turn onto a lightly floured work surface and roll dough out to 1/4-inch thickness. Cut into 3-inch rounds and place on baking sheet. Collect and re-roll scraps as required. Prick each biscuit 10 times with tines of a sharp fork.
3) Bake for 15 minutes. Remove from oven. Let sit in pan for 5 minutes before transferring to wire rack to cool. Yield: 16 biscuits.
http://oneperfectbite.blogspot.com/search/label/bread?updated-max=2009-10-05T00%3A01%3A00-04%3A00&max-results=20
Ingredients:
8 tablespoons butter, cut in 1/4-inch dice
2 cups all-purpose flour
1 teaspoon salt
3-1/2 cups shredded cheddar cheese, loosely packed
6 to 7 tablespoons water
1/8 teaspoon cayenne pepper
Directions:
1) Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper. Spray with nonstick cooking spray. Set a side.
2) Place the flour and salt in a medium bowl. Add butter. Rub butter into flour with tips of fingers until particles are very small. Still using your fingers, mix in the cheese. Stir in water and cayenne pepper with a fork. Turn onto a lightly floured work surface and roll dough out to 1/4-inch thickness. Cut into 3-inch rounds and place on baking sheet. Collect and re-roll scraps as required. Prick each biscuit 10 times with tines of a sharp fork.
3) Bake for 15 minutes. Remove from oven. Let sit in pan for 5 minutes before transferring to wire rack to cool. Yield: 16 biscuits.
...from the kitchen of One Perfect bite, courtesy of Food
& Whine
http://oneperfectbite.blogspot.com/search/label/bread
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon garlic powder
1/3 cup butter, cold, cut into chunks
2 tablespoons vegetable oil
1 heaping cup grated sharp cheddar cheese
1/2 - 2/3 cups milk
-
3 tablespoons butter
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley
Directions:
1) Preheat oven to 400° F.
2) Whisk flour, baking powder, salt and garlic powder in a large bowl to combine. Add chunks of butter. Cut butter into flour until mixture is coarse and resembles peas. Add oil, grated cheddar cheese and 1/2 cup milk. Stir together. Keep adding milk a bit at a time, until the dough is just moistened and holds together.
3) Use an ice cream scoop or large spoon to drop 1/4 cup portions onto cookie sheet.
4) Bake for 15-17 minutes. or until biscuits are a light golden brown.
5) While biscuits are baking, melt 3 tablespoons butter is a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the parsley. When biscuits come out of the oven, use a brush to spread garlic butter over tops of biscuits. Serve warm. Yield: 12 biscuits.
http://oneperfectbite.blogspot.com/search/label/bread
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon garlic powder
1/3 cup butter, cold, cut into chunks
2 tablespoons vegetable oil
1 heaping cup grated sharp cheddar cheese
1/2 - 2/3 cups milk
-
3 tablespoons butter
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley
Directions:
1) Preheat oven to 400° F.
2) Whisk flour, baking powder, salt and garlic powder in a large bowl to combine. Add chunks of butter. Cut butter into flour until mixture is coarse and resembles peas. Add oil, grated cheddar cheese and 1/2 cup milk. Stir together. Keep adding milk a bit at a time, until the dough is just moistened and holds together.
3) Use an ice cream scoop or large spoon to drop 1/4 cup portions onto cookie sheet.
4) Bake for 15-17 minutes. or until biscuits are a light golden brown.
5) While biscuits are baking, melt 3 tablespoons butter is a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the parsley. When biscuits come out of the oven, use a brush to spread garlic butter over tops of biscuits. Serve warm. Yield: 12 biscuits.
(Adapted from Pastry Queen Parties)
http://desertculinary.blogspot.com/2005/05/butterscotch-brownies-with-brown-sugar.html
For the batter
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
16 tablespoons (1 cup or 2 sticks) unsalted butter, softened
3 cups packed brown sugar
4 large eggs
1 tablespoon vanilla
For the icing
16 tablespoons (1 cup or 2 sticks) unsalted butter
2 cups packed brown sugar
heaping 1/4 teaspoon salt
4 cups sifted confectioners' sugar
1/3 cup half-and-half
1 tablespoon vanilla
2 cups packed brown sugar
heaping 1/4 teaspoon salt
4 cups sifted confectioners' sugar
1/3 cup half-and-half
1 tablespoon vanilla
Method:
To prepare the batter:
Preheat the oven to 350 degrees.
In a medium bowl, whisk together flour, baking powder and
salt.
In a large mixing bowl, beat together butter and sugar until
smooth and creamy. Beat in the eggs, one at a time, mixing until well combined
after each. Mix in vanilla. Add dry ingredients and mix just until combined.
Pour mixture into a 13" x 18" half-sheet pan
coated with nonstick spray, smoothing the top with an off-set spatula. Place
pan into the oven and bake until the bars are set and slightly puffed, about 25
to 30 minutes. Remove from the oven and allow to cool completely.
To prepare the icing:
In a medium saucepan, melt butter, brown sugar and salt over
medium heat. As soon as the mixture is lightly bubbling, reduce heat to
medium-low and cook, stirring, for 2 minutes. Remove from the heat and set
aside.
In a large mixing bowl, beat together confectioners' sugar,
half-and-half and vanilla until smooth. Pour in the melted butter mixture and
beat until combined. Immediately spread icing over brownies and allow to sit
for 30 minutes before cutting into squares.
Makes about 30 brownies (though you could get away with
cutting them smaller as they are fairly rich).
COCOA CHOCOLATE CHIP COOKIES
Makes about 45 cookies
1 1/4 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1 teaspoon salt (go for 1 1/4 teaspoons if you really like
salt)
3/4 teaspoon baking soda
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup sugar
2/3 cup (packed) light brown sugar
2 teaspoons pure vanilla extract
2 large eggs
12 ounces bittersweet chocolate, chopped into chips, or 2
cups storebought chocolate chips or chunks
1 cup finely chopped walnuts or pecans
Method:
Getting ready: Center a rack in the oven and preheat
the oven to 375 degrees F. Line two baking sheets with parchment or
silicone mats.
Whisk together the flour, cocoa, salt and baking soda and
keep close at hand.
Working in a stand mixer, preferably fitted with a paddle
attachment, or with a hand mixer in a large bowl, beat the butter on medium
speed for about 1 minute, until smooth. Add the sugars and beat for
another 2 minutes or so, until well blended. Beat in the vanilla.
Add the eggs, one at a time, and beat for 1 minute after each egg goes
in. Reduce the mixer speed to low and add the dry ingredients in 3
portions, mixing only until each addition is incorporated. On low speed,
or by hand with a rubber spatula, mix in the chocolate and nuts. (The
dough can be covered and refrigerated for up to 3 days or frozen. If
you'd like, you can freeze rounded tablespoons of dough, ready for
baking. There's no need to defrost before baking - just add another
minute or two to the baking time.)
Spoon the dough by slightly rounded tablespoonfuls onto the
baking sheets, leaving about 2 inches between spoonfuls.
Bake the cookies - one sheet at a time and rotating the
sheet at the midway point - for 10 to 12 minutes, or until they are set around
the edges; they may still be a little soft in the middle, and that's just
fine. Pull the sheet from the oven and allow the cookies to rest for 1
minute, then carefully, using a wide metal spatula, transfer them to racks to
cool to room temperature.
Repeat with the remainder of the dough, cooling the baking
sheets between batches.
Fluff-Filled Chocolate Madeleines
Adapted from Baking: From My Home to Yours
http://www.seriouseats.com/recipes/2007/12/baking-with-dorie-flufffilled-chocolate-madel.html
- makes 12 cookies -
Ingredients
For the madeleines:
2/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
Pinch of salt
2 large eggs, at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
Fluff, for filling and frosting
2/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
Pinch of salt
2 large eggs, at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
Fluff, for filling and frosting
For the dip:
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 1/2 tablespoons unsalted butter, at room temperature
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 1/2 tablespoons unsalted butter, at room temperature
Procedure:
To make the madeleines: Sift the flour, cocoa, baking powder
and salt together.
Working with a stand mixer fitted with the whisk attachment
or with a hand mixer in a large bowl, beat the eggs and sugar together until
they are pale and slightly thickened, about 3 minutes. Beat in the vanilla
extract, switch to a large rubber spatula and gently fold in the sifted dry
ingredients, followed by the melted butter. Put a piece of plastic wrap
directly against the surface of the batter and refrigerate it for at least 3
hours or for up to 2 days. Chilling the batter gives you a better chance of
getting the characteristic bump on the back of the cookies.
Getting ready to bake: Center a rack in the oven and preheat
the oven to 400 degrees F. Generously butter 12 full-size madeleine molds, dust
the insides with flour and tap out the excess. Butter and flour the pan even if
it is nonstick; you can skip this step if you are using silicone pans. Place
the pan on a baking sheet.
Spoon the batter into the molds.
Place the pan in the oven and immediately lower the oven
temperature to 350 degrees F. Bake the cookies for 13 to 15 minutes, or until
they feel springy to the touch. Remove the pan from the oven and rap one side
of the madeleine pan against the counter – the plump little cakes should come
tumbling out. Gently pry any reluctant cookies out with your fingers or a
butter knife. Cool to room temperature on a rack.
To fill the madeleines: Fit a small pastry bag with a small
plain tip and spoon Fluff into the bag. Use the point of the tip to poke a hole
in the rounded (plain) side of each madeleine, and pipe enough Fluff into each
cookie to fill it—stop when the Fluff reaches the top of the cake. (You'll use
only a bit of Fluff.)
To make the dip: Put the chocolate in a small deep heatproof
bowl. Bring the heavy cream to a full boil, then pour it over the chocolate.
Wait 1 minute, then gently whisk the cream into the chocolate. Start at the
center and slowly work your way out in concentric circles until you have a
smooth, shiny mixture. Gently whisk in the butter.
Line a small baking sheet with wax paper. One by one, hold a
madeleine at its narrow end and dip it into the chocolate, then lift it up, let
the excess chocolate drip back into the bowl and place the cookie, plain side
down, on the wax paper. Slide the baking sheet into the refrigerator to set the
glaze, about 15 minutes. (You'll have more ganache than you need, but making a
larger quantity produces a better ganache. Leftover dip can be covered and
refrigerated for 1 week or frozen for up to 2 months.)
If you'd like, pipe a little squiggle of Fluff on the top of
each Madeleine once the chocolate is set.
Serving: Coffee of every variety, milk and hot chocolate are
all good companions.
Storing: Although the batter can be kept in the refrigerator
for a couple of days, the madeleines should be eaten soon after they are made.
However, wrapped airtight, they can be frozen—even after they've been filled
and frosted—for up to 2 months. And stale madeleines, as Proust would be the
first to tell you, are good for dunking.
Adapted from Desserts by Pierre Hermé.
http://www.seriouseats.com/recipes/2007/09/baking-with-dorie-coconut-domes-rochers-congolais-recipe.html
Makes about 24 cookies.
Makes about 24 cookies.
Ingredients:
1/3 cup plus 2 tablespoons whole milk
1 1/2 cups plus 1 tablespoon (5 1/4 ounces) unsweetened finely grated dried coconut (available in specialty and healthfood stores)
1/3 cup plus 2 tablespoons sugar
2 large eggs, at room temperature and lightly beaten
1 1/2 cups plus 1 tablespoon (5 1/4 ounces) unsweetened finely grated dried coconut (available in specialty and healthfood stores)
1/3 cup plus 2 tablespoons sugar
2 large eggs, at room temperature and lightly beaten
Procedure:
The day before: Warm the milk in a microwave oven or over
direct heat until it is 85 degrees F as measured on an instant-read
thermometer. (This isn't very hot at all, so you may overshoot the mark and
have to let the milk cool.)
Toss the coconut and sugar together in a mixing bowl. Stir
in the warm milk and then the lightly beaten room-temperature eggs; continue to
stir until all the ingredients are blended. Press a piece of plastic wrap
against the dough to seal it airtight, and refrigerate overnight.
To bake: Line a baking sheet with parchment paper or a
silicone baking mat.
Using a level tablespoon of dough for each cookie, shape the
dough into balls between your palms, and place the cookies, 1 inch apart, on
the lined sheet. When all the dough is shaped, place the baking sheet in the
freezer while you preheat the oven. (The cookies can be made ahead to this
point; when they are frozen, remove them from the sheet and pack airtight for
long-term storage. Properly packed, the cookies can be frozen for up to 2
months; they should not be defrosted before baking.)
Center a rack in the oven and preheat the oven to 475
degrees F.
Remove the baking sheet from the freezer, slide another
baking sheet under it (or transfer the cookies and parchment to an insulated
baking sheet), and bake the cookies for 7 to 11 minutes. The outside of the
cookies should be just set and the tops should take on some color. The centers
of the domes should remain soft, moist and chewy. Transfer the cookies to a
rack and let them cool before serving.
Depending on the absorbency of your coconut, you may find
that during baking the domes seep a little liquid. Once the cookies have
cooled, you can cut this extra little skirt of dough away with a pair of
scissors. However, if you always buy the same coconut and always have the same
problem, use a little less milk in the dough.
Storing: The cooled cookies can be kept for 2 to 3 days
wrapped in plastic, but they're at their best freshly made, a condition easily
achieved since the dough can be molded and stored in the freezer for up to 2
months.
http://www.npr.org/templates/story/story.php?storyId=6649570
Ingredients:
2 sticks (8 ounces) unsalted butter, at room temperature
1/2 cup sugar
1/4 cup confectioners' sugar, sifted
1/2 teaspoon salt, preferably fine sea salt
2 large egg yolks, at room temperature, plus 1 large egg
yolk, for brushing the logs
2 cups all-purpose flour
Decorating (coarse) sugar
Makes about 50 cookies
Method:
Working with a stand mixer, preferably fitted with a paddle
attachment, or with a hand mixer in a large bowl, beat the butter at medium
speed until smooth and very creamy. Add the sugars and salt and beat until well
blended, about 1 minute. The mixture should be smooth and velvety, not fluffy
and airy. Reduce the mixer speed to low and beat in 2 of the egg yolks, again
beating until the mixture is homogenous.
Turn off the mixer. Pour in the flour, drape a kitchen towel
over the stand mixer to protect yourself and the counter from flying flour and
pulse the mixer at low speed about 5 times, a second or two each time. Take a
peek — if there is still a lot of flour on the surface of the dough, pulse a
couple more times; if not, remove the towel. Continuing at low speed, mix for
about 30 seconds more, just until the flour disappears into the dough and the
dough looks uniformly moist. (If most of the flour is incorporated but you've
still got some in the bottom of the bowl, use a rubber spatula to work the rest
of the flour into the dough.) The dough will not clean the sides of the bowl,
nor will it come together in a ball — and it shouldn't. You want to work the
dough as little as possible. What you're aiming for is a soft, moist, clumpy
(rather than smooth) dough. Pinch it, and it will feel a little like Play-Doh.
Scrape the dough out onto a smooth work surface, gather it
into a ball and divide it in half. Shape each piece into a smooth log about 9
inches long: it's easiest to work on a piece of plastic wrap and use the
plastic to help form the log. Wrap the logs well and refrigerate them for at
least 3 hours, preferably longer. (The dough can be kept in the refrigerator
for up to 3 days or frozen for up to 2 months.)
GETTING READY TO BAKE: Center a rack in the oven and preheat
the oven to 350 degrees F. Line two baking sheets with parchment or silicone
mats.
Remove a log of dough from the refrigerator, unwrap it and
place it on a piece of parchment or wax paper. Whisk the remaining egg yolk
until it is smooth, and brush some of the yolk all over the sides of the dough
— this is the glue — then sprinkle the entire surface of the log with
decorating sugar.
Trim the ends of the roll if they're ragged, and slice the
log into 1/3-inch-thick cookies. (You can make these as thick as 1/2 inch or as
thin as — but no thinner than — 1/4 inch.) Place the rounds on the baking
sheets, leaving an inch of space between them.
Bake one sheet at a time for 17 to 20 minutes, rotating the
baking sheet at the midway point. When properly baked, the cookies will be
light brown on the bottom, lightly golden around the edges and pale on top;
they may feel tender when you touch the top gently, and that's fine. Remove
from the oven and let the cookies rest a minute or two before carefully lifting
them onto a rack with a wide metal spatula to cool to room temperature.
Repeat with the remaining log of dough, making sure the
baking sheets are cool before you bake the second batch.
SERVING: Serve these with anything from lemonade to
espresso.
STORING: The cookies will keep in a tin at room temperature
for about 5 days. If you do not sprinkle the sables with sugar, they can be
wrapped airtight and frozen for up to 2 months. Because the sugar will melt in
the freezer, the decorated cookies are not suitable for freezing.
Playing Around
LEMON SABLES: Working in a small bowl, using your fingers,
rub the grated zest of 1 to 1 1/2 lemons (depending on your taste) into the
granulated sugar until the sugar is moist and very aromatic, then add this and
the confectioners' sugar to the beaten butter. (Sables can also be made with
orange or lime zest; vary the amount of zest as you please.)
PECAN SABLES: Reduce the amount of flour to 1 1/2 cups, and
add 1/2 cup very finely ground pecans to the mixture after you have added the
sugars. (In place of pecans, you can use ground almonds, hazelnuts or walnuts.)
If you'd like, instead of sprinkling the dough logs with sugar, sprinkle them
with very finely chopped pecans or a mixture of pecans and sugar.
SPICE SABLES: Whisk 1 1/2 teaspoons ground cinnamon, 1/2
teaspoon ground ginger and 1/4 teaspoon freshly grated nutmeg into the flour.
http://www.npr.org/templates/story/story.php?storyId=6649570
Ingredients:
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter,
at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
5 ounces bittersweet chocolate, chopped into chips, or a
generous 3/4 cup store-bought mini chocolate chips
Makes about 36 cookies
Method:
Sift the flour, cocoa and baking soda together.
Working with a stand mixer, preferably fitted with a paddle
attachment, or with a hand mixer in a large bowl, beat the butter on medium
speed until soft and creamy. Add both sugars, the salt and vanilla extract and
beat for 2 minutes more.
Turn off the mixer. Pour in the flour, drape a kitchen towel
over the stand mixer to protect yourself and your kitchen from flying flour and
pulse the mixer at low speed about 5 times, a second or two each time. Take a
peek — if there is still a lot of flour on the surface of the dough, pulse a
couple of times more; if not, remove the towel. Continuing at low speed, mix
for about 30 seconds more, just until the flour disappears into the dough — for
the best texture, work the dough as little as possible once the flour is added,
and don't be concerned if the dough looks a little crumbly. Toss in the
chocolate pieces and mix only to incorporate.
Turn the dough out onto a work surface, gather it together
and divide it in half. Working with one half at a time, shape the dough into
logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and
refrigerate them for at least 3 hours. (The dough can be refrigerated for up to
3 days or frozen for up to 2 months. If you've frozen the dough, you needn't
defrost it before baking — just slice the logs into cookies and bake the
cookies 1 minute longer.)
GETTING READY TO BAKE: Center a rack in the oven and preheat
the oven to 325 degrees F. Line two baking sheets with parchment or silicone
mats.
Working with a sharp thin knife, slice the logs into rounds
that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them
— don't be concerned, just squeeze the bits back onto each cookie.) Arrange the
rounds on the baking sheets, leaving about 1 inch between them.
Bake the cookies one sheet at a time for 12 minutes — they
won't look done, nor will they be firm, but that's just the way they should be.
Transfer the baking sheet to a cooling rack and let the cookies rest until they
are only just warm, at which point you can serve them or let them reach room
temperature.
SERVING: The cookies can be eaten when they are warm or at
room temperature — I prefer them at room temperature, when the textural
difference between the crumbly cookie and the chocolate bits is greatest — and
are best suited to cold milk or hot coffee.
STORING: Packed airtight, cookies will keep at room
temperature for up to 3 days; they can be frozen for up to 2 months.
http://www.npr.org/templates/story/story.php?storyId=6649570
For the Dough
4 ounces cold cream cheese, cut into 4 pieces
1 stick (8 tablespoons) cold unsalted butter, cut into 4
pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup chopped nuts (I prefer pecans, but you can use
walnuts or almonds)
1/4 cup plump, moist dried currants
4 ounces bittersweet chocolate, finely chopped, or 2/3 cup
store-bought mini chocolate chips
For the Glaze
1 large egg
1 teaspoon cold water
2 tablespoons sugar, preferably decorating (coarse) sugar
For the Filling
2/3 cup raspberry jam, apricot jam or marmalade
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Makes 32 cookies
TO MAKE THE DOUGH: Let the cream cheese and butter rest on
the counter for 10 minutes — you want them to be slightly softened but still
cool.
Put the flour and salt in a food processor, scatter over the
chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then
process, scraping down the sides of the bowl often, just until the dough forms
large curds — don't work it so long that it forms a ball on the blade.
Turn the dough out, gather it into a ball and divide it in
half. Shape each half into a disk, wrap the disks in plastic wrap and
refrigerate for at least 2 hours, or up to 1 day. (Wrapped airtight, the dough
can be frozen for up to 2 months.)
TO MAKE THE FILLING: Heat the jam in a saucepan over low
heat, or do this in a microwave, until it liquefies. Mix the sugar and cinnamon
together.
Line two baking sheets with parchment or silicone mats.
(Silicone baking mats are great for rugelach.)
TO SHAPE THE COOKIES: Pull one packet of dough from the
refrigerator. If it is too firm to roll easily, either leave it on the counter
for about 10 minutes or give it a few bashes with your rolling pin.
On a lightly floured surface, roll the dough into an 11- to
12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and
sprinkle over half of the cinnamon sugar. Scatter over half of the nuts, half
of the currants and half of the chopped chocolate. Cover the filling with a
piece of wax paper and gently press the filling into the dough, then remove the
paper and save it for the next batch.
Using a pizza wheel or a sharp knife, cut the dough into 16
wedges, or triangles. (The easiest way to do this is to cut the dough into
quarters, then to cut each quarter into 4 triangles.) Starting at the base of
each triangle, roll the dough up so that each cookie becomes a little crescent.
Arrange the roll-ups on one baking sheet, making sure the points are tucked
under the cookies, and refrigerate. Repeat with the second packet of dough, and
refrigerate the cookies for at least 30 minutes before baking. (The cookies can
be covered and refrigerated overnight or frozen for up to 2 months; don't
defrost before baking, just add a couple of minutes to the baking time.)
GETTING READY TO BAKE: Position the racks to divide the oven
into thirds and preheat the oven to 350 degrees F.
TO GLAZE: Stir the egg and water together, and brush a bit
of this glaze over each rugelach. Sprinkle the cookies with the sugar.
Bake the cookies for 20 to 25 minutes, rotating the sheets
from top to bottom and front to back at the midway point, until they are puffed
and golden. Transfer the cookies to racks to cool to just warm or to room
temperature.
SERVING: Tea is traditional, but we drink coffee with
rugelach. These are pretty and, even with their jam-and-fruit filling, not
overly sweet, and they are even good with sparkling wine.
STORING: The cookies can be kept covered at room temperature
for up to 3 days or wrapped airtight and frozen for up to 2 months.
Adapted from Baking:
From My Home to Yours
http://www.seriouseats.com/recipes/2008/02/baking-with-dorie-chocolatedipped-linzer-hearts-cookies-recipe.html
- makes about 50 cookies -
Ingredients
1 1/2 cups finely ground almonds, hazelnuts or walnuts
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
Scant 1/4 teaspoon ground cloves
1 large egg
2 teaspoons water
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup sugar
1/2 cup chocolate chips
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
Scant 1/4 teaspoon ground cloves
1 large egg
2 teaspoons water
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup sugar
1/2 cup chocolate chips
Procedure
1. Whisk together the ground nuts, flour, cinnamon, salt and
cloves. Using a fork, stir the egg and water together in a small bowl.
2. Working with a stand mixer, preferably fitted with a
paddle attachment, or with a hand mixer in a large bowl, beat the butter and
sugar together at medium speed until smooth, about 3 minutes, scraping down the
bowl as needed. Add the egg mixture and beat for 1 minute more. Reduce the
mixer speed to low and add the dry ingredients, mixing only until they
disappear into the dough. Don't work the dough much once the flour is
incorporated. If the dough comes together but some dry crumbs remain in the
bottom of the bowl, stop the mixer and finish blending the ingredients with a
rubber spatula or your hands.
3. Divide the dough in half. Working with one half at a
time, put the dough between two large sheets of wax paper or plastic wrap.
Using your hands, flatten the dough into a disk, then grab a rolling pin and
roll the dough, turning it over frequently and lifting the paper so it doesn't
cut into it, until it is about 1/4 inch thick. Leave the dough in the paper,
and repeat with the second piece of dough. Transfer the wrapped dough to a
baking sheet or cutting board (to keep it flat) and refrigerate or freeze it
until it is very firm, about 2 hours in the refrigerator and about 45 minutes
in the freezer.
5. Getting ready to bake: Center a rack in the oven and
preheat the oven to 375°F. Line two baking sheets with parchment or silicone baking
mats.
6. Peel off the top sheet of wax paper from one piece of
dough and, using a small heart-shaped cookie cutter, cut out as many cookies as
you can. If you want to have a peek-a-boo cutout, use the end of a piping tip
to cut a very small circle from the centers of half the cookies. Transfer the
hearts to the baking sheets, leaving a little space between the cookies. Set
the scraps aside—you'll combine them with the scraps from the second disk and
roll, cut and bake more cookies.
7. Bake the cookies one sheet at a time for 11 to 13
minutes, or until the cookies are lightly golden, dry and just firm to the
touch. Transfer the cookies to a rack to cool to room temperature.
8. Repeat with the second disk of dough. Gather the scraps
together, press them into a disk, roll them between sheets of wax paper or
plastic wrap and refrigerate until firm, then cut and bake.
9. To dip the cookies, have a baking sheet lined with wax
paper at the ready. When the cookies are cool, melt the chocolate chips in a
coffee cup or small bowl. Dip one edge of each cookie into the chocolate,
letting the excess chocolate drip back into the cup and running the edge of the
cookie against the edge of the cup to clean the dipped side, then place the
cookie on the lined baking sheet. When all the cookies are dipped, slide the
baking sheet into the refrigerator or freezer to set the chocolate.
Storing: The cookies will keep in a covered tin—use wax
paper to separate the layers—for about 3 days. They can be frozen for up to 2
months.
(Perfect chocolate chip Cookie)
Adapted from Jacques Torres
http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=1&ref=dining
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least
60 percent cacao content (see note)
Sea salt.
1. Sift flours, baking soda, baking powder and salt into a
bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter
and 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. Drop chocolate
pieces in and incorporate them without breaking them. Press plastic wrap
against dough and refrigerate for 24 to 36 hours. Dough may be used in batches,
and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a
baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous
golf balls) onto baking sheet, making sure to turn horizontally any chocolate
pieces that are poking up; it will make for a more attractive cookie. Sprinkle
lightly with sea salt and bake until golden brown but still soft, 18 to 20
minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto
another rack to cool a bit more. Repeat with remaining dough, or reserve dough,
refrigerated, for baking remaining batches the next day. Eat warm, with a big
napkin.
Yield: 1 1/2 dozen 5-inch cookies.
http://doriegreenspan.com/2008/12/madeleines-honeyed-and-spiced-for-the-holidays.html#more
Makes 12 large or more than 36 mini madeleines
3/4 cup all-purpose flour
1/2 teaspoon double-acting baking powder
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves (or a little less, if you prefer)
Pinch of salt
Pinch of freshly ground black pepper
1/3 cup sugar
Grated zest of 1/2 orange
2 large eggs, at room temperature
2 tablespoons honey
1 teaspoon pure vanilla extract
6 tablespoons (3 ounces) unsalted butter, melted and cooled
Whisk together the flour, baking powder, spices, salt and
pepper and keep at hand.
Working in a mixer bowl, rub the sugar and orange zest
together with your fingertips until the sugar is moist and fragrant. Fit
the mixer with the whisk attachment (you can make this batter easily with
a handheld mixer or just a whisk, if you prefer), add the eggs to the bowl and
beat until the mixture is light, fluffy and thickened, about 2 minutes; beat in
the honey, then the vanilla. Switch to a rubber spatula and very
gently fold in the dry ingredients followed by the melted butter. You may
use the batter now, but it's better if you can give it a little rest. Press
a piece of plastic wrap against the surface of the batter and chill for 3 hours
or, if you have the time, overnight. (For real convenience, you can spoon
the batter into buttered-and-floured madeleine molds, cover, chill, then bake
the cookies directly from the fridge. See below for instructions on
prepping the pans.)
Getting ready to bake: Center a rack in the oven and
preheat the oven to 400 degrees F. Butter 12 full-size madeleine molds
(or 36 mini-molds), dust the insides with flour and tap out the excess.
If you have a nonstick madeleine mold, butter and flour it or give it a
light coating of vegetable cooking spray. (If your pan is silicone, you
can leave it as is.) Place the pan on a baking sheet.
Spoon the batter into the molds, filling each one.
Bake the large madeleines for 11 to 13 minutes and the minis for 8 to 10
minutes, or until the madeleines are golden and the tops spring back when
prodded gently. Remove the pan from the oven and release the madeleines
from the molds by rapping the edge of the pan against the counter. Gently
pry any recalcitrant madeleines from the pan using your fingers or a butter
knife. Transfer the cookies to a rack to cool to just-warm or room
temperature.
World Peace Cookies: Metric Measurements
http://doriegreenspan.com/2009/02/world-peace-cookies-metric-measures-and-variations.html#more
175 grams all-purpose flour
30 grams unsweetened cocoa powder
1/2 teaspoon baking soda
150 grams unsalted butter
120 grams light brown sugar
50 grams sugar
1/2 teaspoon Le
Paludier 8.8 oz Fleur de Sel from Brittany France, in bag (refill) fleur de
sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
150 grams bittersweet chocolate
Oven temperature: 160 degrees C.
Peace!
http://doriegreenspan.com/2009/03/chocolate-chunkers-the-cookies-that-didnt-get-me-fired.html#more
Adapted from Baking From My Home to Yours
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons unsalted butter, cut into 3 pieces
6 ounces bittersweet chocolate, coarsely chopped
1 ounce unsweetened chocolate, coarsely chopped
2 large eggs, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate, chopped into chunks, or 1 cup
store-bought chocolate chips or chunks
6 ounces premium-quality milk or white chocolate, chopped
into chunks, or 1 cup store-bought chocolate chips
1 1/2 cups coarsely chopped nuts, preferably salted peanuts
or toasted pecans
1 cup moist, plump raisins or finely chopped moist, plump
dried apricots
Center a rack in the oven and preheat the oven to 350
degrees F. Line two baking sheets with parchment or silicone mats.
Sift together the flour, cocoa, salt and baking powder.
Set a heatproof bowl over a saucepan of simmering water. Add
the butter, bittersweet and unsweetened chocolate and heat, stirring
occasionally, just until melted -- the chocolate and butter should be smooth
and shiny but not so hot that the butter separates. Remove the bowl from the
heat and set it on the counter to cool.
Working with a stand mixer, preferably fitted with a paddle
attachment, or with a hand mixer in a large bowl, beat the eggs and sugar
together on medium-high speed for about 2 minutes, until they are pale and
foamy. Beat in the vanilla extract, then scrape down the bowl. Reduce the mixer
speed to low and add the melted butter and chocolate, mixing only until
incorporated. With a rubber spatula, scrape down the bowl, then, on low speed,
add the dry ingredients. Mix just until the dry ingredients disappear into the
dough, which will be thick, smooth and shiny. Scrape down the bowl and, using
the rubber spatula, mix in the semisweet and milk (or white) chocolate chunks,
nuts and raisins -- you'll have more crunchies than dough at this point.
Drop the dough by generously heaping tablespoonfuls onto the
baking sheets, leaving about an inch of space between the mounds of dough.
Bake the cookies one sheet at a time for 10 to 12 minutes.
The tops of the cookies will look a little dry but the interiors should still
be soft. Remove the baking sheet and carefully, using a broad metal spatula,
lift the cookies onto a cooling rack to cool to room temperature.
Repeat with the remaining dough, baking only one sheet of
cookies at a time and making sure to cool the baking sheets between batches.
If, when the cookies are cooled, the chocolate is still
gooey and you'd like it to be a bit firmer, just pop the cookies into the
fridge for about 10 minutes.
PS. The cookies in the picture were made by scooping out
about 2 tablespoonfuls of the dough and flattening the mounds of dough
slightly.
http://doriegreenspan.com/2009/06/-if-you-havent-heard.html#more
From Modern Spice by Monica Bhide
From Modern Spice by Monica Bhide
Yield: 35-38 small macaroons
Cook Time: 30 minutes (plus 30 minutes to cool)
Cook Time: 30 minutes (plus 30 minutes to cool)
1 (14 oz) package shredded sweetened coconut
10 oz. sweetened condensed milk from a 14 oz can (I like Eagle brand) (Note from me - this measures out as a scant cup)
1 1/2 teaspoons ground cardamom
1 teaspoon saffron threads, crushed
1/4 teaspoon salt
2 small egg whites, whipped to stiff peaks (Note from me - you can use the whites from medium or large eggs; Monica told me she just doesn't want you to use extra-large or jumbo egg whites)
10 oz. sweetened condensed milk from a 14 oz can (I like Eagle brand) (Note from me - this measures out as a scant cup)
1 1/2 teaspoons ground cardamom
1 teaspoon saffron threads, crushed
1/4 teaspoon salt
2 small egg whites, whipped to stiff peaks (Note from me - you can use the whites from medium or large eggs; Monica told me she just doesn't want you to use extra-large or jumbo egg whites)
1. Prepare a sheet pan by lining it with parchment
paper and lightly spraying with nonstick spray.
2. Heat the oven to 350 degrees.
3. Combine the coconut, condensed milk, saffron, cardamom and salt in a bowl. It will form a mixture that is not like typical cookie dough. But once the egg whites are folded in, the mixture will stay together during baking.
4. Gently fold in the whipped egg whites.
5. Using a spoon, mold the mixture into tablespoon-size balls and place 1 inch apart on the prepared pan.
6. Bake the macaroons for about 14-16 minutes until the exterior is very slightly brown, the middle is still soft and the bottoms begin to turn golden brown.
7. Remove from the oven. Allow to cool for about 20 minutes. (Note from me - I cooled the macaroons on the baking sheet because they were too fragile to move while they were hot.)
8. Serve at room temperature. These can be stored in an airtight container for up to a week.
2. Heat the oven to 350 degrees.
3. Combine the coconut, condensed milk, saffron, cardamom and salt in a bowl. It will form a mixture that is not like typical cookie dough. But once the egg whites are folded in, the mixture will stay together during baking.
4. Gently fold in the whipped egg whites.
5. Using a spoon, mold the mixture into tablespoon-size balls and place 1 inch apart on the prepared pan.
6. Bake the macaroons for about 14-16 minutes until the exterior is very slightly brown, the middle is still soft and the bottoms begin to turn golden brown.
7. Remove from the oven. Allow to cool for about 20 minutes. (Note from me - I cooled the macaroons on the baking sheet because they were too fragile to move while they were hot.)
8. Serve at room temperature. These can be stored in an airtight container for up to a week.
http://www.parade.com/food/recipes/parade/122009-cinnamon-pinwheels.html
Serve these wonderfully crunchy pinwheels as a holiday treat
at brunch.
Ingredients:
1 cup sugar
1/4 to 1/2 tsp cinnamon (to taste)
1 sheet frozen puff pastry (about 8 1/2 oz.), thawed but still cold
Method:
1. Mix the sugar and cinnamon together; dust work surface with half of it. Don’t unfold the puff pastry. Put it on the sugar and dust the top. Roll the dough, keeping sugar on both sides, into a 13-x-15-inch rectangle.
2. Brush off excess sugar and, starting from a short side, roll up the dough jelly-roll fashion. Cut 1/2-inch-thick slices and place them 2 inches apart on a parchment-lined baking sheet.
3. Bake at 350°F for 20 to 25 minutes, or until baked through to the center. Lift them off the sheet immediately and turn them over onto a clean sheet of parchment. Cool before serving.
Makes about 22 cookies. Per pinwheel: 60 calories, 9g carbs, 1g protein, no cholesterol, and 3g fat.
Ingredients:
1 cup sugar
1/4 to 1/2 tsp cinnamon (to taste)
1 sheet frozen puff pastry (about 8 1/2 oz.), thawed but still cold
Method:
1. Mix the sugar and cinnamon together; dust work surface with half of it. Don’t unfold the puff pastry. Put it on the sugar and dust the top. Roll the dough, keeping sugar on both sides, into a 13-x-15-inch rectangle.
2. Brush off excess sugar and, starting from a short side, roll up the dough jelly-roll fashion. Cut 1/2-inch-thick slices and place them 2 inches apart on a parchment-lined baking sheet.
3. Bake at 350°F for 20 to 25 minutes, or until baked through to the center. Lift them off the sheet immediately and turn them over onto a clean sheet of parchment. Cool before serving.
Makes about 22 cookies. Per pinwheel: 60 calories, 9g carbs, 1g protein, no cholesterol, and 3g fat.
http://www.latimes.com/features/food/la-fo-macaronreca-20100401,0,5733855.story
Total time: 1 hour, plus cooling and assembly times
Servings: 2 to 2 1/2 dozen sandwich cookies
Note: Based on a recipe from "Macaron" by Pierre Hermé. The almond meal (or flour) should be finely ground. If a bit coarse, process the almond flour and powdered sugar in a food processor for a finer texture before running through a strainer or sifter. Additionally, if the almond meal feels a bit moist, spread it out on a lined baking sheet and place in a 325-degree oven to dry out, about 3 to 5 minutes.
Ingredients:
1/2 cup (3 to 4 large) egg whites, at room temperature, divided
Food coloring (optional)
1/2 teaspoon pure vanilla extract (optional 1 1/2 cups blanched almond meal or flour (5.3 ounces)
1 1/3 cups powdered sugar (5.3 ounces)
3/4 cup granulated sugar
3 tablespoons water
Method:
1. Pour half the egg whites into the bowl of your mixer. If you're using food coloring and/or vanilla, stir them into the other half of the whites in a bowl. Push the almond flour and powdered sugar through a strainer into a large bowl and whisk to blend.
2. Bring the granulated sugar and water to a boil in a small saucepan over medium heat, washing down the sides of the pan with a pastry brush dipped in cold water. Increase the heat to high, insert a candy thermometer and boil, undisturbed, until the syrup reaches 240 degrees.
3. Meanwhile, beat the whites in the mixer with the whisk attachment over low to medium speed until foamy, then increase the speed and continue until they hold medium-firm peaks. Reduce the mixer speed to medium and slowly pour in the syrup, being careful to avoid hitting the whisk attachment. Beat the meringue on high until the peaks are firm, about 2 minutes, then set aside to rest for about 5 minutes.
4. Pour the unbeaten egg whites over the almond-sugar mixture and top with the meringue; fold everything together, then stir the batter briskly until it falls off the spatula in a slow, moderately thick band. If you want more coloring, add it now.
5. Spoon half the batter into a pastry bag fitted with a half-inch round tip and, keeping the bag vertical and 1 to 2 inches above the sheet, pipe rounds about 1 1/2 inches in diameter and 2 inches apart onto a parchment-lined baking sheet.
6. Rap the pan against the counter (or don't), refill the bag and pipe out a second sheet. Set the sheets aside in a cool, dry place, allowing the rounds to rest until you can gently touch the top of the mounds without having any of the batter stick to your finger.
7. Meanwhile, center a rack in the oven and heat the oven to 350 degrees. Place one of the baking sheets on top of a spare baking sheet and slide the double-pan setup into the oven.
8. Bake the macarons for 4 minutes, then quickly open and close the oven. Bake them for another 4 minutes and open and close the oven again. Continue to bake the macarons until the tops are rounded and firm and a craggy ridge, the foot, has formed around the base, about 4 minutes (check the macarons after a couple minutes, as the baking time will vary by oven).
9. Slide the parchment off the hot baking pan and onto a counter and set aside until the macarons are cool.
10. Repeat with the second sheet of macarons.
11. Peel the cooled macarons off the paper and match them up for sandwiching.
12. Pipe a generous amount of filling (about 1 teaspoon, or as desired) on one half of the macarons and top with their mates. Pack the sandwiched cookies in a container and refrigerate for 24 hours (or for up to 4 days) before serving. Remove from the fridge 30 minutes before serving.
Total time: 1 hour, plus cooling and assembly times
Servings: 2 to 2 1/2 dozen sandwich cookies
Note: Based on a recipe from "Macaron" by Pierre Hermé. The almond meal (or flour) should be finely ground. If a bit coarse, process the almond flour and powdered sugar in a food processor for a finer texture before running through a strainer or sifter. Additionally, if the almond meal feels a bit moist, spread it out on a lined baking sheet and place in a 325-degree oven to dry out, about 3 to 5 minutes.
Ingredients:
1/2 cup (3 to 4 large) egg whites, at room temperature, divided
Food coloring (optional)
1/2 teaspoon pure vanilla extract (optional 1 1/2 cups blanched almond meal or flour (5.3 ounces)
1 1/3 cups powdered sugar (5.3 ounces)
3/4 cup granulated sugar
3 tablespoons water
Method:
1. Pour half the egg whites into the bowl of your mixer. If you're using food coloring and/or vanilla, stir them into the other half of the whites in a bowl. Push the almond flour and powdered sugar through a strainer into a large bowl and whisk to blend.
2. Bring the granulated sugar and water to a boil in a small saucepan over medium heat, washing down the sides of the pan with a pastry brush dipped in cold water. Increase the heat to high, insert a candy thermometer and boil, undisturbed, until the syrup reaches 240 degrees.
3. Meanwhile, beat the whites in the mixer with the whisk attachment over low to medium speed until foamy, then increase the speed and continue until they hold medium-firm peaks. Reduce the mixer speed to medium and slowly pour in the syrup, being careful to avoid hitting the whisk attachment. Beat the meringue on high until the peaks are firm, about 2 minutes, then set aside to rest for about 5 minutes.
4. Pour the unbeaten egg whites over the almond-sugar mixture and top with the meringue; fold everything together, then stir the batter briskly until it falls off the spatula in a slow, moderately thick band. If you want more coloring, add it now.
5. Spoon half the batter into a pastry bag fitted with a half-inch round tip and, keeping the bag vertical and 1 to 2 inches above the sheet, pipe rounds about 1 1/2 inches in diameter and 2 inches apart onto a parchment-lined baking sheet.
6. Rap the pan against the counter (or don't), refill the bag and pipe out a second sheet. Set the sheets aside in a cool, dry place, allowing the rounds to rest until you can gently touch the top of the mounds without having any of the batter stick to your finger.
7. Meanwhile, center a rack in the oven and heat the oven to 350 degrees. Place one of the baking sheets on top of a spare baking sheet and slide the double-pan setup into the oven.
8. Bake the macarons for 4 minutes, then quickly open and close the oven. Bake them for another 4 minutes and open and close the oven again. Continue to bake the macarons until the tops are rounded and firm and a craggy ridge, the foot, has formed around the base, about 4 minutes (check the macarons after a couple minutes, as the baking time will vary by oven).
9. Slide the parchment off the hot baking pan and onto a counter and set aside until the macarons are cool.
10. Repeat with the second sheet of macarons.
11. Peel the cooled macarons off the paper and match them up for sandwiching.
12. Pipe a generous amount of filling (about 1 teaspoon, or as desired) on one half of the macarons and top with their mates. Pack the sandwiched cookies in a container and refrigerate for 24 hours (or for up to 4 days) before serving. Remove from the fridge 30 minutes before serving.
[http://whimsical-foodie.blogspot.com/2009_08_01_archive.html]
Ingredients:
• 2C all purpose flour
• 2t baking powder
• 2C oatmeal
• 1C desicated coconut
• 1 1/3C dark brown sugar
• 1C raisins
• 1C chopped dried apricots
• 1/2C roughly chopped pecans or walnuts
• 1/2C semi-sweet chocolate chips
• 1 1/2 sticks (3/4 Cup) of melted butter
• 1/2C unsweetened apple sauce/puree
• 2 lightly beaten eggs
Method:
1. Preheat oven to 360F.
2. Grease and line a 9"x13" pan.
3. Put all dry ingredients into a large mixing bowl and give
a quick stir to mix the dry ingredients together.
4. Add the melted butter, the eggs and the apple puree.
5. Mix with a spoon until all dry and wet ingredients are
well combined.
6. Bake for approx 30-40 minutes (or until firm and lightly
browned).
7. Remove from oven and leave in pan approx 10mins then
transfer to a rack to cool.
This slice will keep for up to a couple of weeks in the
fridge in an airtight container (if it doesn't get eaten beforehand) and it also
freezes really well.
http://www.flickr.com/photos/pillsburyrecipes/3251088659/
INGREDIENTS:
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 egg, separated
1 package (8 oz) cream cheese, softened
2 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1/4 teaspoon almond extract
3 drops red food color
1 jar (10 oz) maraschino cherries, finely chopped, drained on paper towels
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/2 cup butter or margarine
1/2 cup whipping cream
DIRECTIONS:
1. Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 10 to 15 minutes or until light golden brown.
2. Meanwhile, in small bowl, beat 1 egg white until frothy. Brush egg white over crust. Bake 3 minutes longer or until egg white is set.
3. Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add egg yolk, 2 eggs, the condensed milk, almond extract and food color; beat until well blended. Stir in chopped cherries.
4. Pour cherry mixture evenly over crust. Bake 16 to 20 minutes longer or until set. Cool completely, about 45 minutes.
5. Meanwhile, in medium saucepan, heat chocolate chips and butter over low heat, stirring frequently, until melted and smooth. Remove from heat. Cool 20 minutes.
6. Stir whipping cream into chocolate mixture until well blended. Spread over cooled bars. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 8 rows by 6 rows. Store in refrigerator.
High Altitude (3500-6500 ft): No change.
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 egg, separated
1 package (8 oz) cream cheese, softened
2 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1/4 teaspoon almond extract
3 drops red food color
1 jar (10 oz) maraschino cherries, finely chopped, drained on paper towels
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/2 cup butter or margarine
1/2 cup whipping cream
DIRECTIONS:
1. Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 10 to 15 minutes or until light golden brown.
2. Meanwhile, in small bowl, beat 1 egg white until frothy. Brush egg white over crust. Bake 3 minutes longer or until egg white is set.
3. Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add egg yolk, 2 eggs, the condensed milk, almond extract and food color; beat until well blended. Stir in chopped cherries.
4. Pour cherry mixture evenly over crust. Bake 16 to 20 minutes longer or until set. Cool completely, about 45 minutes.
5. Meanwhile, in medium saucepan, heat chocolate chips and butter over low heat, stirring frequently, until melted and smooth. Remove from heat. Cool 20 minutes.
6. Stir whipping cream into chocolate mixture until well blended. Spread over cooled bars. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 8 rows by 6 rows. Store in refrigerator.
High Altitude (3500-6500 ft): No change.
GERMAN HUSARENKRAPFEN
(German Christmas cookies)
http://www.flickr.com/photos/chuck_lutz/2091102905/
Krapfen are the typical German recipe and are round fritters
of risen pastry filled with jam or cream and sprinkled with icing sugar. The
term comes from the old German “krafo” and in fact means fritter. In this
variety, the pastry is not risen and the jam is mixed with raspberry liqueur, a
spirit undoubtedly more suited to the stronger palates of the legendary
Hussars.
Ingredient:
200 g./7 oz. butter - 100 g./3½ oz. sugar - 2 egg-yolks - 1
pinch salt - 300 g./10 oz. superior quality white flour - 75 g./2½ oz. round
walnuts
for dressing: 1/2 egg yolks - 75 g./2½ oz. apricot jam - 1
teaspoon lemon juice - 75 g./2½ oz. raspberry jam - 1 teaspoon raspberry
spirit.
Preparation:
On work top or chopping board place flour, butter, sugar and
egg yolks, add a pinch of salt and knead with hands bathed in cold water until a
ball is obtained. Wrap in a sheet of tin foil and place in the fridge for 2/3
hours. Form balls of pastry and in the center create a large groove the size of
a whole nut. Spread the entire surface with beaten egg yolk and place on
greased oven tray for 15’ at 200°. Heat the two types of jam in small separate
pans and mix the apricot jam with the lemon juice and the raspberry juice with
the spirit; stuff the cooled “krafen” with the two jams alternately and leave
to dry.
http://www.flickr.com/photos/inkyfingerz/166065055/
Ingredients:
Tricorner hat shaped pockets of almond flavored dough**
NOTE: Almond paste is usually slightly softer and moister then marzipan. It is likely to require less liquid, but otherwise can be handled in the same manner.
Makes 36 to 38 2 1/2-inch filled cookies.
Dough:
1/2 cup chopped blanched almond slivers
2 1/2 cups all-purpose or unbleached white flour
1 tsp. baking powder
1/8 tsp.salt
3/4 cup ( 1 1/2 sticks) cold unsalted butter, cut into small pieces
1/2 cup granulated sugar
1 large egg
1 large egg white
2 tsps. fresh lemon juice
1/4 tsp. almond extract
1/8 tsp. very finely grated lemon zest
Filling:
7 to 8 ounces marzipan or almond paste(see note)
1 large egg white
1 1/2 tsps. fresh lemon juice
water
1 to 2 drops food coloring (optional)
1 1/2 to 2Tbs. powdered sugar
Directions:
To prepare dough, place almonds in a food processor fitted with a steel blade and process until finely ground. Add flour, baking powder and salt. Process in on/off pulses for about 15 seconds longer, or until the ingredients are well blended. Sprinkle the butter over the dry ingredients. Process in on/off pulses until butter is incorporated and the mixture resembles coarse crumbs. In a small bowl, beat together sugar, egg, egg white, lemon juice, almond extract, and lemon zest using a fork. Add egg mixture to the processor and process for 30 seconds, or until ingredients are incorporated and dough begins to mass around the blade, being careful not to overprocess.
Turn dough out of the processor and divide in half. Roll out each half to a scant 1/4-inch thick between sheets of waxed paper, being sure to smooth out any creases in the under side of the dough. Stack dough sheets on a large tray or baking sheet and refrigerate for about 15 minutes, or until cold but not stiff.
To prepare filling, combine marzipan, egg white, lemon juice, and food coloring (if used)in the food processor. Add 1 tsp. water and process until the mixture is smooth and well blended. If mixture is still too dry to hold together, add enough additional water (1 to 2 tsps.) to soften and smooth it.
Preheat the oven to 350*F. Generously grease several baking sheets and set aside. Remove one sheet of dough from the refrigerator and carefully peel off the bottom sheet of waxed paper, then replace it loosely. Turn dough over and peel off top sheet of paper. Cut dough into rounds using a 2 1/2-inch round cutter or rim of a drinking glass. Working with one dough round at a time, place a small, rounded 1/2 tsp. marzipan filling in the center. To form a tricorner hat, lift up about a third of the edge of the round, fold it back against the almond filling, and press gently to form one side of the brim. Lift up and fold another third of the edge to form the second side of the brim. Finally, fold the last third of the brim. The marzipan should mound just slightly in the center of the "hat". Repeat with each round, spacing the cookies 2 inches apart on the greased baking sheets. If the rounds become soft and difficult to handle at any point, simply slide the cookies and waxed paper onto a tray or baking sheet and refrigerate until they firm up again. Gather dough scraps and roll out between sheets of waxed paper again. Cut out the cookies, transfer to baking sheets, and fill and shape until all the dough is used. Repeat the process with the second half of the dough.
Place in center of oven and bake 10 to 12 minutes, or until the cookies are just barely tinged with brown at the edges. Remove from the oven and allow the cookies to firm on baking sheets for 1 to 2 minutes. Using a spatula, transfer cookies to wire racks and let stand until cooled completely. Sprinkle the tops with a generous sifting of powdered sugar. Store cookies in an airtight container for up to a week. Freeze for longer storage.
7 to 8 ounces marzipan or almond paste(see note)
1 large egg white
1 1/2 tsps. fresh lemon juice
water
1 to 2 drops food coloring (optional)
1 1/2 to 2Tbs. powdered sugar
Directions:
To prepare dough, place almonds in a food processor fitted with a steel blade and process until finely ground. Add flour, baking powder and salt. Process in on/off pulses for about 15 seconds longer, or until the ingredients are well blended. Sprinkle the butter over the dry ingredients. Process in on/off pulses until butter is incorporated and the mixture resembles coarse crumbs. In a small bowl, beat together sugar, egg, egg white, lemon juice, almond extract, and lemon zest using a fork. Add egg mixture to the processor and process for 30 seconds, or until ingredients are incorporated and dough begins to mass around the blade, being careful not to overprocess.
Turn dough out of the processor and divide in half. Roll out each half to a scant 1/4-inch thick between sheets of waxed paper, being sure to smooth out any creases in the under side of the dough. Stack dough sheets on a large tray or baking sheet and refrigerate for about 15 minutes, or until cold but not stiff.
To prepare filling, combine marzipan, egg white, lemon juice, and food coloring (if used)in the food processor. Add 1 tsp. water and process until the mixture is smooth and well blended. If mixture is still too dry to hold together, add enough additional water (1 to 2 tsps.) to soften and smooth it.
Preheat the oven to 350*F. Generously grease several baking sheets and set aside. Remove one sheet of dough from the refrigerator and carefully peel off the bottom sheet of waxed paper, then replace it loosely. Turn dough over and peel off top sheet of paper. Cut dough into rounds using a 2 1/2-inch round cutter or rim of a drinking glass. Working with one dough round at a time, place a small, rounded 1/2 tsp. marzipan filling in the center. To form a tricorner hat, lift up about a third of the edge of the round, fold it back against the almond filling, and press gently to form one side of the brim. Lift up and fold another third of the edge to form the second side of the brim. Finally, fold the last third of the brim. The marzipan should mound just slightly in the center of the "hat". Repeat with each round, spacing the cookies 2 inches apart on the greased baking sheets. If the rounds become soft and difficult to handle at any point, simply slide the cookies and waxed paper onto a tray or baking sheet and refrigerate until they firm up again. Gather dough scraps and roll out between sheets of waxed paper again. Cut out the cookies, transfer to baking sheets, and fill and shape until all the dough is used. Repeat the process with the second half of the dough.
Place in center of oven and bake 10 to 12 minutes, or until the cookies are just barely tinged with brown at the edges. Remove from the oven and allow the cookies to firm on baking sheets for 1 to 2 minutes. Using a spatula, transfer cookies to wire racks and let stand until cooled completely. Sprinkle the tops with a generous sifting of powdered sugar. Store cookies in an airtight container for up to a week. Freeze for longer storage.
http://www.flickr.com/photos/pillsburyrecipes/3311797755/in/set-72157613284778151/
INGREDIENTS:
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4 to 1/2 cup all-purpose flour
1 1/2 cups semisweet chocolate chips
1 tablespoon shortening
Colored sugar
DIRECTIONS:
1.Heat oven to 350°F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed. Sprinkle about 3 tablespoons of the flour onto work surface; coat sides of half of dough with flour. With rolling pin, roll out dough to 1/4-inch thickness, adding additional flour as needed to prevent sticking.
2.With floured 3-inch heart-shaped cookie cutter, cut out hearts. Gently brush excess flour from hearts; place 2 inches apart on ungreased cookie sheets. Repeat with remaining half of dough.
3.Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4.In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring occasionally, until melted and smooth. Remove from heat. Dip half of each cookie into melted chocolate, allowing excess chocolate to drip off; place on waxed paper-lined cookie sheets. Sprinkle with colored sugar.
High Altitude (3500-6500 ft): No change.
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4 to 1/2 cup all-purpose flour
1 1/2 cups semisweet chocolate chips
1 tablespoon shortening
Colored sugar
DIRECTIONS:
1.Heat oven to 350°F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed. Sprinkle about 3 tablespoons of the flour onto work surface; coat sides of half of dough with flour. With rolling pin, roll out dough to 1/4-inch thickness, adding additional flour as needed to prevent sticking.
2.With floured 3-inch heart-shaped cookie cutter, cut out hearts. Gently brush excess flour from hearts; place 2 inches apart on ungreased cookie sheets. Repeat with remaining half of dough.
3.Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4.In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring occasionally, until melted and smooth. Remove from heat. Dip half of each cookie into melted chocolate, allowing excess chocolate to drip off; place on waxed paper-lined cookie sheets. Sprinkle with colored sugar.
High Altitude (3500-6500 ft): No change.
( from Gourmet Magazine June 1996 issue)
http://thecookiescoop.blogspot.com/2010/05/black-gold-cookies.html
Ingredients:
3 oz. unsweetened chocolate, chopped into small pieces
Ingredients:
3 oz. unsweetened chocolate, chopped into small pieces
18 oz. semisweet chocolate chopped into small pieces ( I
used half of the block of Belgian semisweet chocolate I had for melting, then
for the other half, I added in semisweet chips)
1 stick plus 1 tbsp. unsalted butter, softened
3 large eggs
1 cup plus 2 tbsp. granulated sugar
1 tbsp. instant espresso powder
1 tbsp. vanilla
6 tbsp. AP flour
3/4 tsp. salt
1/2 tsp. baking powder
1 1/2 cups walnuts
1 1/2 cups pecans
Method:
Preheat oven to 325. (I would line baking sheets with
parchement paper, although the original recipe says to use ungreased sheets. It
just seemed like it would be easier to get the cookies off the sheet.)
1. In double boiler, melt the unsweetened chocolate, 9 oz. of semisweet chocolate and butter, stirring occasionally. Remove from heat once melted and set aside to cool.
1. In double boiler, melt the unsweetened chocolate, 9 oz. of semisweet chocolate and butter, stirring occasionally. Remove from heat once melted and set aside to cool.
2. In mixing bowl, beat the eggs with the sugar til light
and fluffy.
3. Add the espresso powder, vanilla and cooled chocolate
mixture and beat to combine.
4. In a small bowl, whisk flour, baking powder and salt and
add to chocolate mixture, beating just til incorporated.
5. Stir in remaining semisweet chocolate and nuts ( raisins
would be a good addition, too) and combine well.
6. Scoop 1/4 cup amounts onto baking sheet, spacing 3"
apart.
7. Bake 20 to 25 minutes or til tops begin to crack.
8. Cool cookies on sheet about a minute, then loosen
carefully( if using ungreased sheets) and transfer to wire rack to cool
completely.
http://www.marthastewart.com/recipe/deliciously-outrageous-chocolate-cookies
http://www.bakingandboys.com/2010/05/outrageous-chocolate-cookies-for-cookie.html
Ingredients:
Makes 2 dozen
8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chunks
Directions:
Preheat oven to 350 degrees. Heat chopped chocolate and
butter in a microwave-safe bowl in 20-second increments, stirring in between,
until almost melted; do not overheat. In another bowl, whisk together flour,
baking powder, and salt.
In a mixing bowl, beat eggs, brown sugar, and vanilla on
high speed until light and fluffy. Reduce speed to low; beat in melted
chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
Drop heaping tablespoons of dough 2 to 3 inches apart onto
baking sheets. Bake, rotating sheets halfway through, until cookies are shiny
and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes;
with a thin metal spatula, transfer to racks to cool completely.
( from the cookbook " America
http://thecookiescoop.blogspot.com/2010/05/dream-bars.html
Crust:
1/2 cup unsalted butter
Crust:
1/2 cup unsalted butter
1/2 cup light brown sugar
1 cup AP flour
Mix the above ingredients til crumbly. Press into a 9" x 13" pan. Bake at 350 for about 10 minutes, until lightly browned.
Mix the above ingredients til crumbly. Press into a 9" x 13" pan. Bake at 350 for about 10 minutes, until lightly browned.
Topping:
1 cup brown sugar
1 cup brown sugar
1 tsp. vanilla
1/2 tsp. baking powder
1 cup coconut
2 eggs
2 tbsp. flour
1/4 tsp. salt
1/2 to 1 cup chopped nuts ( I used pecans)
1. Combine the above ingredients well and pour over the
baked crust.
2. Bake again at 350 for 20 to 25 minutes, or until brown.
3. Cut into bars, the size your prefer.
http://allrecipes.com/Recipe/Cannoli-2/Detail.aspx
By: Lydia
Ingredients:
Shells:
3 cups all-purpose flour
1/4 cup white sugar
1/4 teaspoon ground cinnamon
3 tablespoons shortening
1 egg
1 egg yolk
1/2 cup sweet Marsala wine
1 tablespoon distilled white vinegar
2 tablespoons water
1 egg white
1 quart oil for frying, or as needed
Filling:
1 (32 ounce) container ricotta cheese
1/2 cup confectioners' sugar
1 cup chopped candied citron
4 ounces semisweet chocolate, chopped (optional)
Directions
In a medium bowl, mix together the flour, sugar and
cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make
a well in the center, and pour in the egg, egg yolk, Marsala
wine, vinegar and water. Mix with a fork until the dough becomes stiff, then
finish it by hand, kneading on a clean surface. Add a bit more water if needed
to incorporate all of the dry ingredients. Knead for about 10 minutes, then
cover and refrigerate for 1 to 2 hours.
Divide the cannoli dough into thirds, and flatten each one
just enough to get through the pasta machine. Roll the dough through
successively thinner settings until you have reached the thinnest setting. Dust
lightly with flour if necessary. Place the sheet of dough on a lightly floured
surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust
the circles with a light coating of flour. This will help you later in removing
the shells from the tubes. Roll dough around cannoli tubes, sealing the edge
with a bit of egg white.
Heat the oil to 375 degrees F (190 degrees C) in a
deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2
to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using
the tongs, and place on a cooling rack set over paper towels. Cool just long
enough that you can handle the tubes, then carefully twist the tube to remove
the shell. Using a tea towel may help you get a better grip. Wash or wipe off
the tubes, and use them for more shells. Cooled shells can be placed in an
airtight container and kept for up to 2 months. You should only fill them
immediately or up to 1 hours before serving.
To make the filling, stir together the ricotta cheese and
confectioners' sugar using a spoon. Fold in the chopped citron and chocolate.
Use a pastry bag to pipe into shells, filling from the center to one end, then
doing the same from the other side. Dust with additional confectioners' sugar
and grated chocolate for garnish when serving.
Tips
The cannoli tubes are crucial. Ask your local Italian grocer
where you can get them. Many of the kitchen stores carry them. The tubes are
hollow stainless steel, and 6 to 8 inches long.
Having 2-3 people on cannoli duty helps keep the process
moving along, with one person rolling and cutting, one person dusting, egging,
and placing onto metal tubes, and one person frying the shells and removing
shells from tubes for re-use. If you have 8 tubes on hand, the process will go
well.
The filling can be made using grated orange and lemon zest
instead of citron. Other variations include using small chocolate chips,
maraschino cherries, or dipping the ends of cannoli in chopped pistachios.
by Fine Cooking editors
http://www.finecooking.com/recipes/fast-easy-nibby-fudge.aspx
Yields 64 1-inch squares
Yields 64 1-inch squares
Ingredients:
2/3 cup evaporated milk
One 7-ounce jar marshmallow creme
2 ounces (1/4 cup) butter; more for the pan
1-1/2 cups granulated sugar
1/4 teaspoon table salt
12 ounces semisweet chocolate, finely chopped
1 teaspoon pure vanilla extract
1/3 cup cacao nibs, divided
2 ounces (1/4 cup) butter; more for the pan
1-1/2 cups granulated sugar
1/4 teaspoon table salt
12 ounces semisweet chocolate, finely chopped
1 teaspoon pure vanilla extract
1/3 cup cacao nibs, divided
Method:
Line an 8 x 8-inch pan with foil, folding the excess over
the sides to form handles. Grease the foil and set the pan aside.
Put the evaporated milk, marshmallow creme, butter, sugar,
and salt in a large, heavy-bottomed saucepan. Bring to a boil over medium heat,
stirring constantly with a heat-proof spatula. Scrape the bottom and sides of
the pan often, as this mixture is apt to burn.
Once the mixture comes to a boil, cook for 5 minutes,
stirring constantly; it will caramelize a bit, which is fine. Remove from the
heat, add the chocolate and the vanilla, and stir until the chocolate is melted
and the mixture is smooth. Add half of the nibs, stir to combine, and pour into
the prepared pan. Top with the remaining nibs and allow to set.
Once the fudge is firm, lift it out of the pan using the
foil handles and cut it into small squares with a long, sharp knife on a
cutting board.
photo: Anna Williams
From Book Absolutely Chocolate, pp. 272
September 1, 2009
http://www.finecooking.com/recipes/chocolate-coconut-fudge.aspx
You start with the smoothest, creamiest chocolate fudge
recipe ever, then sprinkle on the toasted sweetened coconut flakes.
Yields twenty-five 1-1/2-inch pieces.
Ingredients:
3 Tbs. cold unsalted butter; more at room temperature for
buttering the thermometer and pan
3-3/4 cups granulated sugar
2-1/2 cups toasted sweetened coconut flakes
1-1/2 cups heavy cream
4 oz. unsweetened chocolate, coarsely chopped
3 Tbs. light corn syrup
1 tsp. table salt
3-3/4 cups granulated sugar
2-1/2 cups toasted sweetened coconut flakes
1-1/2 cups heavy cream
4 oz. unsweetened chocolate, coarsely chopped
3 Tbs. light corn syrup
1 tsp. table salt
Method:
Lightly butter the face of a candy thermometer and set
aside.
Put the sugar, cream, chocolate, corn syrup, and salt in a
large (4-quart) heavy-duty saucepan and stir with a spoon or heatproof spatula
until the ingredients are moistened and combined. Stirring gently and
constantly, bring the mixture to a boil over medium heat, 7 to 12 minutes.
Cover the saucepan and let the steam clean the sides of the pan for 2 minutes.
Clip the candy thermometer to the pot, being careful not to
let the tip of the thermometer touch the bottom of the pot, or you might get a
false reading. Let the mixture boil without stirring until it reaches 236°F to
238°F, 2 to 5 minutes. Take the pan off the heat and add the butter, but do not
stir it into the mixture. Set the pan on a rack in a cool part of the kitchen.
Don’t disturb the pan in any way until the mixture has cooled to 110°F, 1 to
1-1/2 hours.
Meanwhile, line the bottom and sides of an 8x8-inch baking
pan with foil, leaving a 2-inch overhang on two opposite sides of the pan.
Butter the foil. Set the pan aside.
Remove the thermometer from the fudge mixture. Using a hand
mixer, beat the mixture on high speed until it is a few shades lighter in color
and thickens enough that the beaters form trails that briefly expose the bottom
of the pan as they pass through, 10 to 20 minutes. After beating the fudge,
stir in 2-1/4 cups toasted sweetened coconut flakes. Pour the thickened fudge
into the prepared pan, using a rubber spatula to help nudge it out of the pot.
You can scrape the bottom of the pot but not the sides; any crystals that stick
to the pot stay in the pot. Smooth the top of the fudge with the spatula.
Sprinkle 1/4 cup of the coconut over the fudge. Set the pan on a rack and let
the fudge cool completely, about 2 hours. The fudge will be slightly soft the
day it’s made but will firm up overnight.
Turn the fudge out onto a clean cutting board and peel off
the foil. Turn the slab of fudge right side up and cut it into 25 equal pieces.
The fudge will keep for a week to 10 days stored in an
airtight container at room temperature.
by Bonnie Jean Gorder-Hinchey
http://www.finecooking.com/recipes/mocha-chocolate-fudge.aspx
This creamy chocolate fudge is the perfect gift for the
serious coffee lovers on your list.
Yields twenty-five 1-1/2-inch pieces.
Ingredients:
3 Tbs. cold unsalted butter; more at room temperature for
buttering the thermometer and pan
3-3/4 cups granulated sugar
1-1/2 cups heavy cream
4 oz. unsweetened chocolate, coarsely chopped
1/2 cup cocoa nibs
3 Tbs. light corn syrup
2 Tbs. instant espresso or coffee
1 tsp. table salt
25 coffee beans (optional)
3-3/4 cups granulated sugar
1-1/2 cups heavy cream
4 oz. unsweetened chocolate, coarsely chopped
1/2 cup cocoa nibs
3 Tbs. light corn syrup
2 Tbs. instant espresso or coffee
1 tsp. table salt
25 coffee beans (optional)
Method:
Lightly butter the face of a candy thermometer and set
aside.
Put the sugar, cream, chocolate, corn syrup, instant coffee,
and salt in a large (4-quart) heavy-duty saucepan and stir with a spoon or
heatproof spatula until the ingredients are moistened and combined. Stirring
gently and constantly, bring the mixture to a boil over medium heat, 7 to 12
minutes. Cover the saucepan and let the steam clean the sides of the pan for 2
minutes.
Clip the candy thermometer to the pot, being careful not to
let the tip of the thermometer touch the bottom of the pot, or you might get a
false reading. Let the mixture boil without stirring until it reaches 236°F to
238°F, 2 to 5 minutes. Take the pan off the heat and add the butter, but do not
stir it into the mixture. Set the pan on a rack in a cool part of the kitchen.
Don’t disturb the pan in any way until the mixture has cooled to 110°F, 1 to
1-1/2 hours.
Meanwhile, line the bottom and sides of an 8x8-inch baking
pan with foil, leaving a 2-inch overhang on two opposite sides of the pan.
Butter the foil. Set the pan aside.
Remove the thermometer from the fudge mixture. Using a hand
mixer, beat the mixture on high speed until it is a few shades lighter in color
and thickens enough that the beaters form trails that briefly expose the bottom
of the pan as they pass through, 10 to 20 minutes. After beating the fudge,
stir in 1/2 cup cocoa nibs. Pour the thickened fudge into the prepared pan,
using a rubber spatula to help nudge it out of the pot. You can scrape the
bottom of the pot but not the sides; any crystals that stick to the pot stay in
the pot. Smooth the top of the fudge with the spatula. If you like, lightly
score the fudge into 25 pieces and place a coffee bean in the center of each
piece. Set the pan on a rack and let the fudge cool completely, about 2 hours.
The fudge will be slightly soft the day it’s made but will firm up overnight.
Turn the fudge out onto a clean cutting board and peel off
the foil. Turn the slab of fudge right side up and cut it into 25 equal pieces.
The fudge will keep for a week to 10 days stored in an
airtight container at room temperature.
by Bonnie Jean Gorder-Hinchey
http://www.finecooking.com/recipes/peppermint-chocolate-fudge.aspx
Give your homemade fudge a flavor twist. This
peppermint-chocolate fudge is the perfect holiday treat.
Yields twenty-five 1-1/2-inch pieces.
Ingredients:
3 Tbs. cold unsalted butter; more at room temperature for
buttering the thermometer and pan
3-3/4 cups granulated sugar
1-1/2 cups heavy cream
3/4 cup crushed peppermint candy
4 oz. unsweetened chocolate, coarsely chopped
3 Tbs. light corn syrup
1 tsp. table salt
3-3/4 cups granulated sugar
1-1/2 cups heavy cream
3/4 cup crushed peppermint candy
4 oz. unsweetened chocolate, coarsely chopped
3 Tbs. light corn syrup
1 tsp. table salt
Method:
Lightly butter the face of a candy thermometer and set
aside.
Put the sugar, cream, chocolate, corn syrup, and salt in a
large (4-quart) heavy-duty saucepan and stir with a spoon or heatproof spatula
until the ingredients are moistened and combined. Stirring gently and
constantly, bring the mixture to a boil over medium heat, 7 to 12 minutes.
Cover the saucepan and let the steam clean the sides of the pan for 2 minutes.
Clip the candy thermometer to the pot, being careful not to
let the tip of the thermometer touch the bottom of the pot, or you might get a
false reading. Let the mixture boil without stirring until it reaches 236°F to
238°F, 2 to 5 minutes. Take the pan off the heat and add the butter, but do not
stir it into the mixture. Set the pan on a rack in a cool part of the kitchen.
Don’t disturb the pan in any way until the mixture has cooled to 110°F, 1 to
1-1/2 hours.
Meanwhile, line the bottom and sides of an 8x8-inch baking
pan with foil, leaving a 2-inch overhang on two opposite sides of the pan.
Butter the foil. Set the pan aside.
Remove the thermometer from the fudge mixture. Using a hand
mixer, beat the mixture on high speed until it is a few shades lighter in color
and thickens enough that the beaters form trails that briefly expose the bottom
of the pan as they pass through, 10 to 20 minutes. After beating the fudge,
stir in 1/2 cup crushed peppermint candy. Pour the thickened fudge into the
prepared pan, using a rubber spatula to help nudge it out of the pot. You can
scrape the bottom of the pot but not the sides; any crystals that stick to the
pot stay in the pot. Smooth the top of the fudge with the spatula. Sprinkle 1/4
cup crushed candy over the fudge. Set the pan on a rack and let the fudge cool
completely, about 2 hours. The fudge will be slightly soft the day it’s made
but will firm up overnight.
Turn the fudge out onto a clean cutting board and peel off
the foil. Turn the slab of fudge right side up and cut it into 25 equal pieces.
The fudge will keep for a week to 10 days stored in an
airtight container at room temperature.
by Bonnie Jean Gorder-Hinchey
http://www.finecooking.com/recipes/creamy-chocolate-fudge.aspx
Give the gift of fudge! This melt-in-your-mouth chocolate
fudge is simple to make and keeps for up to 10 days in an airtight
container.Yields twenty-five 1-1/2-inch pieces.
Ingredients:
3 Tbs. cold unsalted butter; more at room temperature for
buttering the thermometer and pan
3-3/4 cups granulated sugar
1-1/2 cups heavy cream
4 oz. unsweetened chocolate, coarsely chopped
3 Tbs. light corn syrup
1 tsp. table salt
3-3/4 cups granulated sugar
1-1/2 cups heavy cream
4 oz. unsweetened chocolate, coarsely chopped
3 Tbs. light corn syrup
1 tsp. table salt
Method:
Lightly butter the face of a candy thermometer and set
aside.
Put the sugar, cream, chocolate, corn syrup, and salt in a
large (4-quart) heavy-duty saucepan and stir with a spoon or heatproof spatula
until the ingredients are moistened and combined. Stirring gently and
constantly, bring the mixture to a boil over medium heat, 7 to 12 minutes.
Cover the saucepan and let the steam clean the sides of the pan for 2 minutes.
Clip the candy thermometer to the pot, being careful not to
let the tip of the thermometer touch the bottom of the pot, or you might get a
false reading. Let the mixture boil without stirring until it reaches 236°F to
238°F, 2 to 5 minutes. Take the pan off the heat and add the butter, but do not
stir it into the mixture. Set the pan on a rack in a cool part of the kitchen.
Don’t disturb the pan in any way until the mixture has cooled to 110°F, 1 to
1-1/2 hours.
Meanwhile, line the bottom and sides of an 8x8-inch baking
pan with foil, leaving a 2-inch overhang on two opposite sides of the pan.
Butter the foil. Set the pan aside.
Remove the thermometer from the fudge mixture. Using a hand
mixer, beat the mixture on high speed until it is a few shades lighter in color
and thickens enough that the beaters form trails that briefly expose the bottom
of the pan as they pass through, 10 to 20 minutes. Pour the thickened fudge
into the prepared pan, using a rubber spatula to help nudge it out of the pot.
You can scrape the bottom of the pot but not the sides; any crystals that stick
to the pot stay in the pot. Smooth the top of the fudge with the spatula. Set
the pan on a rack and let the fudge cool completely, about 2 hours. The fudge
will be slightly soft the day it’s made but will firm up overnight.
Turn the fudge out onto a clean cutting board and peel off
the foil. Turn the slab of fudge right side up and cut it into 25 equal pieces.
The fudge will keep for a week to 10 days stored in an
airtight container at room temperature.
by Bonnie Jean Gorder-Hinchey
http://www.finecooking.com/recipes/rocky-road-fudge.aspx
What could possibly be better than creamy chocolate fudge?
The answer: creamy chocolate fudge with marshmallos and almonds.Yields
twenty-five 1-1/2-inch pieces.
Ingredients:
3 Tbs. cold unsalted butter; more at room temperature for
buttering the thermometer and pan
3-3/4 cups granulated sugar
2 cups mini marshmallows
1-1/3 cups toasted slivered almonds
1-1/2 cups heavy cream
4 oz. unsweetened chocolate, coarsely chopped
3 Tbs. light corn syrup
1 tsp. table salt
3-3/4 cups granulated sugar
2 cups mini marshmallows
1-1/3 cups toasted slivered almonds
1-1/2 cups heavy cream
4 oz. unsweetened chocolate, coarsely chopped
3 Tbs. light corn syrup
1 tsp. table salt
Method:
Lightly butter the face of a candy thermometer and set
aside.
Put the sugar, cream, chocolate, corn syrup, instant coffee,
and salt in a large (4-quart) heavy-duty saucepan and stir with a spoon or
heatproof spatula until the ingredients are moistened and combined. Stirring
gently and constantly, bring the mixture to a boil over medium heat, 7 to 12
minutes. Cover the saucepan and let the steam clean the sides of the pan for 2
minutes.
Clip the candy thermometer to the pot, being careful not to
let the tip of the thermometer touch the bottom of the pot, or you might get a
false reading. Let the mixture boil without stirring until it reaches 236°F to
238°F, 2 to 5 minutes. Take the pan off the heat and add the butter, but do not
stir it into the mixture. Set the pan on a rack in a cool part of the kitchen.
Don’t disturb the pan in any way until the mixture has cooled to 110°F, 1 to
1-1/2 hours.
Meanwhile, line the bottom and sides of an 8x8-inch baking
pan with foil, leaving a 2-inch overhang on two opposite sides of the pan.
Butter the foil. Set the pan aside.
Remove the thermometer from the fudge mixture. Using a hand
mixer, beat the mixture on high speed until it is a few shades lighter in color
and thickens enough that the beaters form trails that briefly expose the bottom
of the pan as they pass through, 10 to 20 minutes. After beating the fudge,
stir 2 cups mini marshmallows and 1-1/3 cups toasted slivered almonds. Pour the
thickened fudge into the prepared pan, using a rubber spatula to help nudge it
out of the pot. You can scrape the bottom of the pot but not the sides; any
crystals that stick to the pot stay in the pot. Smooth the top of the fudge
with the spatula. Set the pan on a rack and let the fudge cool completely,
about 2 hours. The fudge will be slightly soft the day it’s made but will firm
up overnight.
Turn the fudge out onto a clean cutting board and peel off
the foil. Turn the slab of fudge right side up and cut it into 25 equal pieces.
The fudge will keep for a week to 10 days stored in an airtight
container at room temperature.
by Beth Kujawski
http://www.finecooking.com/recipes/coconut-chocolate-almond-biscotti.aspx
I was thinking about my favorite candy bar, Almond Joy, and
wondering if I could add those flavors—the almond, chocolate, and coconut
combination—to biscotti. It worked! Now, these cookies are a holiday favorite
in my family.
Yields about 25 biscotti.
Ingredients:
10-1/8 oz. (2-1/4 cups) unbleached all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. table salt
4 oz. (1/2 cup) unsalted butter, softened
3/4 cup firmly packed light brown sugar
2 large eggs, at room temperature
1 tsp. pure vanilla extract
1/2 cup firmly packed sweetened shredded coconut
1 cup chopped toasted almonds
1 cup semisweet mini chocolate chips
1-1/2 tsp. baking powder
1/4 tsp. table salt
4 oz. (1/2 cup) unsalted butter, softened
3/4 cup firmly packed light brown sugar
2 large eggs, at room temperature
1 tsp. pure vanilla extract
1/2 cup firmly packed sweetened shredded coconut
1 cup chopped toasted almonds
1 cup semisweet mini chocolate chips
Method:
In a medium bowl, whisk the flour, baking powder, and salt.
In a stand mixer fitted with the paddle attachment, beat the butter and sugar
on medium speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a
time, mixing on medium speed after each addition until incorporated. Mix in the
vanilla and then the coconut until well combined.
With the mixer on low speed, gradually add the flour mixture and mix just until combined. The dough will be sticky. With the mixer still on low, mix in the almonds and chocolate chips. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Position a rack in the center of the oven and heat the oven to 350°F. Line a large cookie sheet with parchment. Divide the dough into equal halves and place on the cookie sheet. Working on the sheet, shape each half into a loaf about 10 inches long, 3 inches wide, and 3/4 inch high. Bake until the tops are browned, cracked, and crusty, and spring back slightly when gently pressed, 30 to 35 minutes.
Cool about 30 minutes on the cookie sheet. Reduce the oven temperature to 325°F.
Transfer each loaf to a cutting board and with a sharp serrated bread knife, cut 1/2-inch slices crosswise on the diagonal. When slicing, hold the sides of the loaf near each cut to keep the slices neat. Put the slices cut side down on the cookie sheet and bake until the biscotti are dried and the cut surfaces are lightly browned, 15 to 20 minutes. Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti may give slightly when pressed but will harden as they cool.
With the mixer on low speed, gradually add the flour mixture and mix just until combined. The dough will be sticky. With the mixer still on low, mix in the almonds and chocolate chips. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Position a rack in the center of the oven and heat the oven to 350°F. Line a large cookie sheet with parchment. Divide the dough into equal halves and place on the cookie sheet. Working on the sheet, shape each half into a loaf about 10 inches long, 3 inches wide, and 3/4 inch high. Bake until the tops are browned, cracked, and crusty, and spring back slightly when gently pressed, 30 to 35 minutes.
Cool about 30 minutes on the cookie sheet. Reduce the oven temperature to 325°F.
Transfer each loaf to a cutting board and with a sharp serrated bread knife, cut 1/2-inch slices crosswise on the diagonal. When slicing, hold the sides of the loaf near each cut to keep the slices neat. Put the slices cut side down on the cookie sheet and bake until the biscotti are dried and the cut surfaces are lightly browned, 15 to 20 minutes. Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti may give slightly when pressed but will harden as they cool.
Orange-Hazelnut Olive Oil Cookies
by David Crofton
http://www.finecooking.com/recipes/orange-hazelnut-olive-oil-christmas-cookies.aspx
Reminiscent of biscotti in texture, these not-too-sweet
cookies are a perfect dipper for after-dinner coffee.Yields about 6 dozen
cookies.
Ingredients:
2 cups toasted and skinned hazelnuts
10 oz. (2-1/4 cups) unbleached all-purpose flour
1 tsp. baking powder
1/4 tsp. table salt
3/4 cup plus 2 Tbs. granulated sugar
1/2 cup extra-virgin olive oil
2 large eggs
Finely grated zest of 2 medium oranges (about 1-1/2 packed Tbs.)
1 tsp. pure vanilla extract
10 oz. (2-1/4 cups) unbleached all-purpose flour
1 tsp. baking powder
1/4 tsp. table salt
3/4 cup plus 2 Tbs. granulated sugar
1/2 cup extra-virgin olive oil
2 large eggs
Finely grated zest of 2 medium oranges (about 1-1/2 packed Tbs.)
1 tsp. pure vanilla extract
Tip:
For the best results, measure your flour by weight instead
of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a
scale, use a measuring cup meant for dry ingredients, not liquids, and don’t
scoop the cup into the flour. Instead, stir the flour to aerate it, spoon it
lightly into the cup without packing, and sweep the cup level with a straight
edge. Learn why it matters.
Method:
Finely grind the hazelnuts in a food processor. In a medium
bowl, whisk the hazelnuts, flour, baking powder, and salt to blend. With a hand
mixer or a stand mixer fitted with the paddle attachment, beat the sugar, oil,
eggs, zest, and vanilla on low speed until the sugar is moistened, about 15
seconds. Increase the speed to high and mix until well combined, about 15
seconds more (the sugar will not be dissolved at this point). Add the dry
ingredients and mix on low speed until the dough has just pulled together, 30
to 60 seconds.
Divide the dough in half. Pile one half of the dough onto a
piece of parchment. Using the parchment to help shape the dough, form it into a
log 11 inches long and 2 inches in diameter. Wrap the parchment around the log
and twist the ends to secure. Repeat with the remaining dough. Chill in the
freezer until firm, about 1 hour.
Position racks in the upper and lower thirds of the oven and
heat the oven to 350°F. Line four cookie sheets with parchment or nonstick
baking liners.
Unwrap one log of dough at a time and cut the dough into
1/4-inch slices; set them 1 inch apart on the prepared sheets. Bake two sheets
at a time until light golden on the bottoms and around the edges, about 10 minutes,
rotating and swapping the sheets halfway through for even baking. Let cool
completely on racks. The cookies will keep in an airtight container at room
temperature for up to 1 week.
Make Ahead Tips
The unbaked logs of dough may be frozen for up to 1 month.
by Debbie Reid
http://www.finecooking.com/recipes/bow-tie-cookies-apricot-preserves.aspx
I treasure these cookies because they’re one of the first
things my mom taught me to bake when I was a child. She found the recipe in an
old regional cookbook (we’re from Chicago
Ingredients:
8 oz. cream cheese, softened
8 oz. (1 cup) unsalted butter, softened
11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour, sifted; more for rolling
One 12-oz. jar good-quality apricot preserves (about 3/4 cup)
One large egg, beaten
Confectioners’ sugar, for dusting
8 oz. (1 cup) unsalted butter, softened
11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour, sifted; more for rolling
One 12-oz. jar good-quality apricot preserves (about 3/4 cup)
One large egg, beaten
Confectioners’ sugar, for dusting
Method:
In the bowl of a stand mixer fitted with the paddle
attachment, beat the cream cheese and butter on medium-high speed until light
and fluffy, about 3 minutes. Scrape down the bowl and paddle. With the mixer on
low, gradually mix in the flour until a smooth dough forms.
Turn out onto a lightly floured work surface and knead the dough gently to form a ball. Divide the dough in thirds, wrap each in plastic or waxed paper, and flatten into squares. Refrigerate at least 4 hours or overnight.
Position a rack in the center of the oven and heat the oven to 400°F. Line 3 cookie sheets with parchment. Remove one piece of dough from the refrigerator and roll it out on a lightly floured surface into a 1/8-inch-thick rectangle. Using a sharp knife or a pizza cutter, trim the rough edges of the dough so the sides are straight, and then cut into 2-inch squares. Spoon about 1/2 tsp. of the preserves onto the center of each square. Fold one corner into the center, dab with the beaten egg, and then bring the opposite corner into the center and pinch firmly together to seal the corners. With a thin spatula, transfer the cookie to the cookie sheet. Repeat the process with the remaining dough.
Bake one sheet at a time until golden and very lightly browned and puffed, 10 to 12 minutes. Transfer to a rack to cool completely and then dust with confectioners’ sugar.
You can freeze these cookies in freezer bags for up to 3 months.
Turn out onto a lightly floured work surface and knead the dough gently to form a ball. Divide the dough in thirds, wrap each in plastic or waxed paper, and flatten into squares. Refrigerate at least 4 hours or overnight.
Position a rack in the center of the oven and heat the oven to 400°F. Line 3 cookie sheets with parchment. Remove one piece of dough from the refrigerator and roll it out on a lightly floured surface into a 1/8-inch-thick rectangle. Using a sharp knife or a pizza cutter, trim the rough edges of the dough so the sides are straight, and then cut into 2-inch squares. Spoon about 1/2 tsp. of the preserves onto the center of each square. Fold one corner into the center, dab with the beaten egg, and then bring the opposite corner into the center and pinch firmly together to seal the corners. With a thin spatula, transfer the cookie to the cookie sheet. Repeat the process with the remaining dough.
Bake one sheet at a time until golden and very lightly browned and puffed, 10 to 12 minutes. Transfer to a rack to cool completely and then dust with confectioners’ sugar.
You can freeze these cookies in freezer bags for up to 3 months.
Photo: scott philips
by David Crofton
http://www.finecooking.com/recipes/pine-nut-wedding-christmas-cookies.aspx
Yields about 3 dozen cookies.
2 cups pine nuts, toasted
10 oz. (2-1/4 cups) unbleached all-purpose flour
1/2 tsp. table salt
8 oz. (1 cup) unsalted butter, at room temperature
1/4 cup granulated sugar
1 tsp. pure vanilla extract
4 oz. (1 cup) confectioners' sugar, sifted
10 oz. (2-1/4 cups) unbleached all-purpose flour
1/2 tsp. table salt
8 oz. (1 cup) unsalted butter, at room temperature
1/4 cup granulated sugar
1 tsp. pure vanilla extract
4 oz. (1 cup) confectioners' sugar, sifted
Tip: For the best results, measure your flour by weight
instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t
have a scale, be sure to use the proper technique when filling your
measuring cups.
Method:
In a food processor, pulse the pine nuts and 1 cup of the
flour until finely ground. Add the remaining flour and the salt and pulse to
blend. With a hand mixer or a stand mixer fitted with the paddle attachment,
beat the butter and granulated sugar on medium speed until light and fluffy,
about 2 minutes. Add the vanilla and mix on medium until combined, about 15
seconds. Reduce the speed to low and gradually add the dry ingredients, mixing
until the dough is just combined. Cover with plastic and refrigerate until
firm, about 1 hour.
Position racks in the upper and lower thirds of the oven and
heat the oven to 350°F. Line two cookie sheets with parchment or nonstick
baking liners.
Using your palms, roll heaping tablespoonfuls of the dough
into 1-1/2-inch balls. Arrange them 1 inch apart on the lined sheets. Bake
until golden around the edges and light golden on top, 19 to 21 minutes,
rotating and swapping the sheets halfway through for even baking. Transfer the
cookies, still on their parchment, to a rack and let cool for 5 to 10 minutes,
or until they have firmed up a bit and are cool enough to handle.
Put the confectioners' sugar in a small bowl. Gently toss
the cookies in the sugar to coat; let them cool completely on racks. Toss them
again in the sugar. The cookies will keep in an airtight container at room
temperature for up to 1 week.
Peanut Butter & Chocolate Shortbread Bars
by Nicole Rees
http://www.finecooking.com/recipes/peanut-butter-chocolate-shortbread-bars.aspx
Yields 4 dozen 1-1/2-inch-square bars.
Ingredients:
For the crust:
7 oz. (14 Tbs.) unsalted butter, melted and cooled to just warm
1/2 cup granulated sugar
1/2 tsp. table salt
9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour
1/2 cup unsalted peanuts, finely chopped
7 oz. (14 Tbs.) unsalted butter, melted and cooled to just warm
1/2 cup granulated sugar
1/2 tsp. table salt
9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour
1/2 cup unsalted peanuts, finely chopped
Tip: For the best results, measure your flour by weight
instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t
have a scale, be sure to use
the proper technique when filling your measuring cups.
For the peanut butter filling:
1 cup creamy peanut butter (not natural but an emulsified variety such as Jif)
3 oz. (6 Tbs.) unsalted butter, at room temperature
6 oz. (1-1/2 cups) confectioners’ sugar
1 tsp. pure vanilla extract
1 cup creamy peanut butter (not natural but an emulsified variety such as Jif)
3 oz. (6 Tbs.) unsalted butter, at room temperature
6 oz. (1-1/2 cups) confectioners’ sugar
1 tsp. pure vanilla extract
For the ganache:
5 oz. good-quality bittersweet chocolate, such as Lindt Excellence, chopped (about 1 heaping cup)
1/2 cup plus 2 Tbs. heavy cream
5 oz. good-quality bittersweet chocolate, such as Lindt Excellence, chopped (about 1 heaping cup)
1/2 cup plus 2 Tbs. heavy cream
Method:
Make the peanut shortbread:
Line a straight-sided 13x9-inch metal baking pan with foil,
letting the ends create an overhanging edge for easy removal.
In a medium bowl, stir together the butter, sugar, and salt.
Stir in the flour and peanuts to make a stiff dough. Press the mixture evenly
into the bottom of the prepared pan. Prick the dough all over with a fork.
Refrigerate the pan for 30 minutes (or freeze for 5 to 7 minutes), until the
dough is firm.
Meanwhile, position a rack near the center of the oven and
heat the oven to 325°F.
Bake the dough for 20 minutes, then decrease the oven
temperature to 300°F and bake until the crust is golden-brown all over and
completely set, 20 to 25 more minutes. Let the crust cool completely before
topping.
Make the peanut butter filling:
Put the peanut butter and butter in the bowl of a stand
mixer fitted with the paddle attachment and beat on medium speed until smooth,
about 1 minute. Add about half of the confectioners’ sugar to the mixer along
with the vanilla extract and 1 Tbs. hot water. Beat on low speed until
combined, then on medium speed until smooth and fluffy, about 1 more minute.
Beat in the remaining sugar and mix, about 1 more minute, until the mixture is
smooth and thick, like frosting. If the filling seems too stiff, add another 1
Tbs. hot water and beat for another minute.
With a knife or metal offset spatula, spread the filling
over the fully cooled crust. The filling may not spread smoothly and evenly,
but don’t worry; the ganache will cover it.
Macke the ganache:
Put the chocolate in a small heat proof bowl. In a
small saucepan, bring the heavy cream to a boil. Remove from the heat and pour
over the chocolate. Let sit for 3 minutes. Stir gently with a rubber spatula
until combined and smooth.
Spread the ganache over the peanut-butter filling with a
metal offset spatula to coat evenly. Let the bars sit at least 3 hours to allow
the ganache to set before cutting (or refrigerate for 1 hour).
Carefully lift the bars from the pan using the foil sides
and transfer them to a cutting board. Separate the foil from the bars by
sliding a spatula between them. Cut the bars into 1-1/2-inch squares.
Make Ahead Tips
The bars will keep at room temperature for 1 week.
Mocha
by David Crofton
http://www.finecooking.com/recipes/mocha-sandwich-christmas-cookies.aspx
For the Cookies:
7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour
3/4 oz. (1/4 cup) Dutch-processed cocoa
1/2 tsp. baking soda
1/4 tsp. table salt
4 oz. (1/2 cup) unsalted butter, at room temperature
1/2 cup plus 2 Tbs. granulated sugar
6 Tbs. packed light brown sugar
1 large egg
1 tsp. pure vanilla extract
7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour
3/4 oz. (1/4 cup) Dutch-processed cocoa
1/2 tsp. baking soda
1/4 tsp. table salt
4 oz. (1/2 cup) unsalted butter, at room temperature
1/2 cup plus 2 Tbs. granulated sugar
6 Tbs. packed light brown sugar
1 large egg
1 tsp. pure vanilla extract
Tip: For the best results, measure your flour by weight
instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t
have a scale, be sure to use the proper technique when filling your
measuring cups.
For the Mocha Filling:
1 Tbs. instant espresso
2 oz. (4 Tbs.) unsalted butter, at room temperature
2 oz. (4 Tbs.) cream cheese
6 oz. (1-1/2 cups) confectioners' sugar, sifted
1 tsp. pure vanilla extract
3/4 oz. (1/4 cup) Dutch-processed cocoa powder, sifted
1 Tbs. instant espresso
2 oz. (4 Tbs.) unsalted butter, at room temperature
2 oz. (4 Tbs.) cream cheese
6 oz. (1-1/2 cups) confectioners' sugar, sifted
1 tsp. pure vanilla extract
3/4 oz. (1/4 cup) Dutch-processed cocoa powder, sifted
Method:
Make the cookies:
In a medium bowl, whisk the flour, cocoa, baking soda, and
salt. With a hand mixer or a stand mixer fitted with the paddle attachment,
cream the butter and sugars on medium speed until light and fluffy, about 2
minutes. Add the egg and vanilla and continue beating until blended and smooth,
about 30 seconds. Reduce the speed to low and slowly add the dry ingredients,
mixing until the dough is just combined. Divide the dough in half. Wrap one
half of the dough in plastic and refrigerate.
Roll the other half of the dough between two sheets of
parchment to an even 1/8-inch thickness. Slide the dough onto a cookie sheet
and freeze until cold and firm, about 30 minutes. Repeat with the remaining
dough.
Position a rack in the center of the oven and heat the oven
to 350°F. Line two cookie sheets with parchment.
Using 1-1/2-inch round cookie cutters, cut out the dough and
arrange the rounds 1 inch apart on the prepared sheets. If the dough gets too
soft, return it to the freezer for a few minutes. Carefully press the scraps
together, reroll, and cut. Repeat with the other half of the dough, and then
gather all the scraps together, reroll, and cut one more time.
Bake in batches, two sheets at a time, until the tops look
dry, about 6 minutes. Let the cookies cool on their pans for a minute and then
let them cool completely on racks.
Make the filling:
In a small bowl, dissolve the espresso in 2 Tbs. hot water.
Let cool slightly, 5 minutes.
With the mixer, cream the butter and cream cheese on medium
speed until light and smooth, about 1 minute. Reduce the speed to low and
slowly add half of the sugar, mixing until just combined. Add the coffee
mixture and vanilla, and mix until just incorporated. Gradually mix in the
remaining sugar and the cocoa. Increase the speed to medium and beat until the
filling is light and fluffy, about 1 minute more.
To assemble, transfer the cooled cookies to a work surface,
flipping half of them over. With an offset spatula or butter knife, spread a
thin layer of the filling onto each turned-over cookie. Set another cookie on
top of each filled cookie, pressing gently to spread the filling. The cookies
will keep at room temperature for up to 3 days or in the freezer for up to 1
month.
Make Ahead Tips
The filling can be made up to 3 days ahead and refrigerated.
For the best texture, assemble the sandwiches as close to serving as possible.
by Andy Corson
http://www.finecooking.com/recipes/chocolate-covered-sandwich-cookies-dulce-de-leche.aspx
Yields about twenty-eight 2-inch sandwich cookies.
Ingredients:
9 oz. (2 cups) unbleached all-purpose flour; more for
rolling
9 oz. (2 cups) whole-wheat flour
2 tsp. baking powder
1 tsp. table salt
8 oz. (1 cup) unsalted butter, softened
3/4 cup granulated sugar
1-1/2 tsp. finely grated orange zest
Two 13.4 oz. cans Nestlé dulce de leche
1 lb. bittersweet chocolate, chopped
1 pint heavy cream
9 oz. (2 cups) whole-wheat flour
2 tsp. baking powder
1 tsp. table salt
8 oz. (1 cup) unsalted butter, softened
3/4 cup granulated sugar
1-1/2 tsp. finely grated orange zest
Two 13.4 oz. cans Nestlé dulce de leche
1 lb. bittersweet chocolate, chopped
1 pint heavy cream
Method:
Make the cookies
In a medium mixing bowl, whisk the flours, baking powder,
and salt. In a stand mixer fitted with the paddle attachment, cream the butter
and sugar on medium speed until light and fluffy, 2 to 3 minutes. Stir in the
orange zest. Scrape down the bowl and paddle with a rubber spatula.
With the mixer on low, gradually add the flour mixture to the butter mixture. After adding the last of the flour but before it’s fully incorporated, add 1/4 to 1/3 cup cold water and mix just until a smooth dough forms, 1 to 2 minutes. Divide the dough into two equal pieces, form into disks, and wrap in plastic. Chill overnight.
Position a rack in the center of the oven and heat the oven to 350°F. Line 2 cookie sheets with parchment. Roll out the cold dough on a lightly floured surface until it’s 1/8 to 3/16 inch thick. With a 2-inch plain or fluted round cookie cutter, cut the dough in circles—you can gather and reroll the scraps once. Bake one sheet at a time until the edges are very lightly browned and the cookies puff up slightly, 8 to 10 minutes. Cool the cookies on a rack and store in an airtight container for up to 3 days or freeze for up to 1 month, until you’re ready to fill and coat them.
With the mixer on low, gradually add the flour mixture to the butter mixture. After adding the last of the flour but before it’s fully incorporated, add 1/4 to 1/3 cup cold water and mix just until a smooth dough forms, 1 to 2 minutes. Divide the dough into two equal pieces, form into disks, and wrap in plastic. Chill overnight.
Position a rack in the center of the oven and heat the oven to 350°F. Line 2 cookie sheets with parchment. Roll out the cold dough on a lightly floured surface until it’s 1/8 to 3/16 inch thick. With a 2-inch plain or fluted round cookie cutter, cut the dough in circles—you can gather and reroll the scraps once. Bake one sheet at a time until the edges are very lightly browned and the cookies puff up slightly, 8 to 10 minutes. Cool the cookies on a rack and store in an airtight container for up to 3 days or freeze for up to 1 month, until you’re ready to fill and coat them.
Fill the cookies
Lay out the cookies, flat side down. Put a heaping 1/2 Tbs.
of dulce de leche on half of the cookies. Cover each with a top cookie, flat
side up.
Coat the cookies
Put the chocolate in a small, deep, heatproof bowl. In a
small saucepan over medium-high heat, bring the cream just to a boil. Pour over
the chocolate and let sit for 10 minutes. Stir the mixture very gently,
incorporating the cream steadily and without overworking, until glossy and
completely mixed.
Line 2 cookie sheets or rimmed baking sheets with parchment. Pick up a sandwich cookie with a small offset spatula. Immerse in the chocolate mixture, flipping the cookie to coat completely. Pick up with the spatula and tap a couple of times on the side of the bowl to get rid of excess chocolate. With another spatula in the opposite hand, gently smooth out the top of the cookie and then run the spatula along the bottom. Transfer to the parchment-lined sheet. Repeat with the remaining cookies. Allow the coating to set at room temperature for a few hours and then serve.
Store in a plastic container, separating each cookie with parchment or waxed paper, in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Line 2 cookie sheets or rimmed baking sheets with parchment. Pick up a sandwich cookie with a small offset spatula. Immerse in the chocolate mixture, flipping the cookie to coat completely. Pick up with the spatula and tap a couple of times on the side of the bowl to get rid of excess chocolate. With another spatula in the opposite hand, gently smooth out the top of the cookie and then run the spatula along the bottom. Transfer to the parchment-lined sheet. Repeat with the remaining cookies. Allow the coating to set at room temperature for a few hours and then serve.
Store in a plastic container, separating each cookie with parchment or waxed paper, in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Cannoli Cookies
by Judi Terrell Linden
http://www.finecooking.com/recipes/orange-chocolate-chip-cookies.aspx
Like the Italian pastry, these cakey cookies are enriched
with whole-milk ricotta and scented with grated orange zest.Yields about 32
2-1/2-inch cookies.
Ingredients:
9 oz. (2 cups) all-purpose flour (I use Pillsbury)
1/2 tsp. baking soda
1/2 tsp. table salt
4 oz. (1/2 cup) unsalted butter, softened at room temperature
1/4 cup whole-milk ricotta, at room temperature
1 cup granulated sugar
1 tsp. finely grated orange zest
1 tsp. pure vanilla extract
1 large egg, at room temperature
4-1/2 oz. (3/4 cup) chocolate chips
1/2 tsp. baking soda
1/2 tsp. table salt
4 oz. (1/2 cup) unsalted butter, softened at room temperature
1/4 cup whole-milk ricotta, at room temperature
1 cup granulated sugar
1 tsp. finely grated orange zest
1 tsp. pure vanilla extract
1 large egg, at room temperature
4-1/2 oz. (3/4 cup) chocolate chips
Method:
In a medium bowl, whisk the flour with the baking soda and
salt until well blended.
With a stand mixer (use the paddle attachment) or a hand
mixer, beat the butter and ricotta on medium-high speed until light and fluffy,
about 2 minutes. Add the sugar, orange zest, and vanilla; beat until blended,
about 3 minutes. Scrape the bowl. On medium speed, add the egg and beat until
blended. Add the flour mixture and mix on low speed until almost completely
blended. Pour in the chocolate chips and continue mixing until just incorporated. Scrape
the dough down from the sides of the bowl, cover with plastic, and refrigerate
until slightly firmer, about half an hour.
Heat the oven to 350°F. Line large baking sheets with
nonstick baking liners or parchment. Drop the batter by rounded tablespoons
about 2 inches apart on the prepared baking sheets. Bake until the cookies are
light golden, about 15 minutes. Let the cookies cool on the sheets on racks for
5 minutes before transferring them to racks to cool completely.
Store at room temperature or freeze in an airtight
container, separating the cookie layers with waxed paper.
photo: Scott Phillips
http://highaltitudegardening.blogspot.com/2009/12/maniacal-ovens-and-spritz-cookies.html
* If you can refrain from eating the cookie dough, this recipe makes 4 dozen.
* If you can refrain from eating the cookie dough, this recipe makes 4 dozen.
Ingredients:
1 cup butter
3 egg yolks
2.5 cups flour
2/3 cup sugar
1 teaspoon vanilla extract
Method:
1 cup butter
3 egg yolks
2.5 cups flour
2/3 cup sugar
1 teaspoon vanilla extract
Method:
Mix the butter, sugar, egg yolks and vanilla. Add the flour
and mix by hand.
Spoon into cookie press and press onto cookie sheets.
Sprinkle with colored sugars. (Or, use red and green food
coloring on smaller batches of the dough.)
Bake @ 400 degrees for 7-10 minutes.
* Cookies require no recipe adjustments when baking at high
altitude.
Peanut Butter Brownies
Adapted from Butterwood Desserts, West Falls, New York via Gourmet, October 2007
http://smittenkitchen.com/2007/10/peanut-butter-brownies/Makes 32 brownies, more or less, depending on how you cut them
These “brownies” are more blondie than cakey, with an excellent peanut butter-chocolate contrasts and fantastic edges, for those of you into that sort of thing. Have a glass of milk handy.
Ingredients:
For brownies
2 sticks (1/2 pound) unsalted butter, softened
1 3/4 cups sugar
1 cup creamy peanut butter
2 large eggs plus 1 large yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips (9 ounces)**
1/2 teaspoon salt, see note**
For ganache
1 1/2 cups semisweet chocolate chips (9 ounces)**
1/2 cup heavy cream
1 tablespoon unsalted butter, softened
Method:
Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.
Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.
Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)
Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.
Cool completely in pan on a rack, about 1 1/2 hours.
Make ganache: Put chocolate chips (1 1/2 cups) in a heatproof bowl.
Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.
Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.
Spread ganache on cooled brownies and let stand until set, about 15 minutes.
Brownies keep in one layer in an airtight container three days, and we hope much longer if hidden waaay in the back of the freezer.
Ina Garten’s Outrageous Brownies
The Barefoot Contessa Cookbook
http://smittenkitchen.com/2006/09/outrageously-good-well-intentions/1 pound unsalted butter
28 ounces semi-sweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts
Preheat oven to 350°F. Butter and flour a 12×18x1 inch baking sheet. Melt together the butter, one pound of the chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly.
In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chips in a medium bowl with 1/4 cup flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and dough. Bake for another 15 minutes, until a toothpick comes out clean. Do not overbake!
Allow to cool thoroughly, refrigerate, and cut into squares.
Ina’s notes: Flouring the chips and walnuts keeps them from sinking to the bottom.
It is very important to allow the batter to cool well before adding the chips, or the chips will melt and ruin the brownies.
Do ahead: This recipe can be baked up to a week in advance, wrapped in plastic, and refrigerated.
Pioneer Woman's Buttermilk Biscuit
http://blogs.discovery.com/tlc-steamy-kitchen/2009/11/pioneer-womans-buttermilk-biscuits.htmlAdapted from The Pioneer Woman's Cookbook
Ingredients:
4 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons kosher salt (3/4 tsp table salt)
2 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/3 cup chilled shortening
1/3 cup cold butter (5 1/3 tablespoons) cut into pieces
1 1/4 cups buttermilk
2 tablespoons melted butter
Method:
1. Preheat your oven to 450F.
2. In a large bowl, combine all the dry ingredients. Stir together. Then add the chilled shortening and cold butter pieces.
3. With a pastry blender, cut in the shortening and butter until the mixture resembles coarse crumbs.
4. Pour in the buttermilk and mix gently with a fork until just combined. The dough will be a little sticky, not overly dry or crumbly.
5. Lightly flour a clean surface. Lightly dust your rolling pin with flour. Turn the dough out of the bowl and roll to a 1/2 to 3/4-inch thickness, depending on how thick you'd like your biscuits to be.
6. Cut rounds with a biscuit cutter and place them on a baking sheet.
7. Bake for 11-14 minutes, until golden brown. Do not underbake or the biscuits will be doughy. Brush the tops with melted butter.
(Photo by Bunny from Bunny's Warm Oven)
Extreme Brownie Cookies
Peanut Butter Brownies
Adapted from Butterwood Desserts, West Falls, New York via Gourmet, October 2007
http://smittenkitchen.com/2007/10/peanut-butter-brownies/Makes 32 brownies, more or less, depending on how you cut them
These “brownies” are more blondie than cakey, with an excellent peanut butter-chocolate contrasts and fantastic edges, for those of you into that sort of thing. Have a glass of milk handy.
Ingredients:
For brownies
2 sticks (1/2 pound) unsalted butter, softened
1 3/4 cups sugar
1 cup creamy peanut butter
2 large eggs plus 1 large yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips (9 ounces)**
1/2 teaspoon salt, see note**
For ganache
1 1/2 cups semisweet chocolate chips (9 ounces)**
1/2 cup heavy cream
1 tablespoon unsalted butter, softened
Method:
Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.
Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.
Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)
Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.
Cool completely in pan on a rack, about 1 1/2 hours.
Make ganache: Put chocolate chips (1 1/2 cups) in a heatproof bowl.
Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.
Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.
Spread ganache on cooled brownies and let stand until set, about 15 minutes.
Brownies keep in one layer in an airtight container three days, and we hope much longer if hidden waaay in the back of the freezer.
Ina Garten’s Outrageous Brownies
The Barefoot Contessa Cookbook
http://smittenkitchen.com/2006/09/outrageously-good-well-intentions/1 pound unsalted butter
28 ounces semi-sweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts
Preheat oven to 350°F. Butter and flour a 12×18x1 inch baking sheet. Melt together the butter, one pound of the chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly.
In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chips in a medium bowl with 1/4 cup flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and dough. Bake for another 15 minutes, until a toothpick comes out clean. Do not overbake!
Allow to cool thoroughly, refrigerate, and cut into squares.
Ina’s notes: Flouring the chips and walnuts keeps them from sinking to the bottom.
It is very important to allow the batter to cool well before adding the chips, or the chips will melt and ruin the brownies.
Do ahead: This recipe can be baked up to a week in advance, wrapped in plastic, and refrigerated.
Pioneer Woman's Buttermilk Biscuit
http://blogs.discovery.com/tlc-steamy-kitchen/2009/11/pioneer-womans-buttermilk-biscuits.htmlAdapted from The Pioneer Woman's Cookbook
Ingredients:
4 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons kosher salt (3/4 tsp table salt)
2 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/3 cup chilled shortening
1/3 cup cold butter (5 1/3 tablespoons) cut into pieces
1 1/4 cups buttermilk
2 tablespoons melted butter
Method:
1. Preheat your oven to 450F.
2. In a large bowl, combine all the dry ingredients. Stir together. Then add the chilled shortening and cold butter pieces.
3. With a pastry blender, cut in the shortening and butter until the mixture resembles coarse crumbs.
4. Pour in the buttermilk and mix gently with a fork until just combined. The dough will be a little sticky, not overly dry or crumbly.
5. Lightly flour a clean surface. Lightly dust your rolling pin with flour. Turn the dough out of the bowl and roll to a 1/2 to 3/4-inch thickness, depending on how thick you'd like your biscuits to be.
6. Cut rounds with a biscuit cutter and place them on a baking sheet.
7. Bake for 11-14 minutes, until golden brown. Do not underbake or the biscuits will be doughy. Brush the tops with melted butter.
Extreme Brownie Cookies
http://sites.google.com/site/bunnyswarmoven/extreme-brownie-cookies
The Food Network
Ingredients:
* 12 ounces (2 cups) bittersweet chocolate, chopped
* 8 tablespoons (1 stick) unsalted butter
* 3 eggs
* 1 1/2 teaspoons vanilla extract
* 1 cup sugar
* 1/2 cup all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 6 ounces (1 cup) semisweet chocolate chips
* 1 cup chopped pecans or walnuts (or a combination)
Directions:
1. In the top of a double boiler set over very hot water, melt the bittersweet chocolate and butter. Allow it to cool.
The Food Network
Ingredients:
* 12 ounces (2 cups) bittersweet chocolate, chopped
* 8 tablespoons (1 stick) unsalted butter
* 3 eggs
* 1 1/2 teaspoons vanilla extract
* 1 cup sugar
* 1/2 cup all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 6 ounces (1 cup) semisweet chocolate chips
* 1 cup chopped pecans or walnuts (or a combination)
Directions:
1. In the top of a double boiler set over very hot water, melt the bittersweet chocolate and butter. Allow it to cool.
2. Using
an electric mixer, beat the eggs and vanilla in a mixing bowl until
frothy. Slowly add the sugar and beat until the mixture ribbons off the
beaters. Add the melted chocolate mixture. Stir to combine.
3. Sift
the dry ingredients together. Add to the chocolate mixture and stir to
combine. Fold in the chips and nuts. The dough will seem more like cake
batter than cookie dough. Cover the mixing bowl with plastic wrap and
refrigerate until the dough is well chilled (and more
cookie-dough-like).
4. Set the oven to 350 degrees. Line several
baking sheets with baking parchment.
5. Scoop
up the chilled dough and roll with your hands into small balls the size
of a whole walnut (in the shell). Place the cookies on the prepared
pans, about 1 1/2 inches apart.
6. Bake about 12 minutes or a bit
longer. The tops of the cookies should look dry and cracked. Allow to cool for a minute on the baking sheet, then remove to cake racks for
further cooling.
2 comments:
Amigo¡¡¡¡ Your blog is a sweet temptation, many thanks
Gracias! It is my pleasure to share temptations such as these. Drop by anytime. The kitchen's open ;-)
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