Saturday, March 28, 2009
Tuesday, March 24, 2009
"I love it when a cookie looks fairly ordinary at first glance and then really “wows” you when you bite into it. These cookies fit that description perfectly. They might not look like much at first glance - thin, with no big chunks of chocolate, nuts or any other add0ins - but they win you over in one bite. They are thin and crispy, with an almost lacy texture that makes the cookies feel very light. You can taste oatmeal and butter, along with sugar and a bit of salt, with a hint of chocolate and hazelnut from the addition of a bit of Nutella to the batter. They are simply delicious.
These cookies spread a lot during baking, so it’s important to leave plenty of room between the cookies when you are placing them on the baking sheet. You don’t need much dough to make each cookie; one teaspoon of dough turns into a three inch cookie, give or take a little. They get their spread from a couple of sources, including butter/fat, leavening and a relatively small amount of flour. The fat keeps the cookies crispy, while the leavening and the relatively small amount of flour contribute to a delicate texture.
These cookies will be fairly soft when they first come out of the oven and will harden as they cool. Let them set up on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool. Once the cookies are cool and crisp, store them in an airtight container and they will keep their crispiness for several days - if the batch lasts that long. It’s easy to eat these two at a time, and they’re likely to go faster if you have coffee or vanilla ice cream around that need accompaniment." -Or Fluff!
(I love fluff)
Seriously, a jar of fluff doesn't last for more than an hour from the moment it arrives home! If you have no Idea what fluff is check out this website - and start loving it! I even have a original fluff cookbook which I will probably write about here sometime.
1 cup plus 2 tbsp all purpose flour
1 tbsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
170 gr butter, room temperature
6 tbsp Nutella
1/2 cup brown sugar
1/2 cup sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
3/4 cup quick-cooking oats (not instant or regular)
Preheat oven to 180°c. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl, cream together butter, Nutella and the sugars until mixture is fluffy. Beat in the egg and the egg yolk, followed by the vanilla extract.
Working at a low speed or by hand, gradually blend in the flour mixture and the oats (if you don’t have quick-cooking, pulse whole rolled oats in the food processor to chop them up a bit).
Drop teaspoonfuls of the batter onto prepared baking sheet, leaving at least 2-inches between cookies to allow for spread.
Bake for 10 minutes, until cookies are set.
Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container.
Makes about 6-7 dozen cookies (which is more than enough)
Monday, March 23, 2009
2/3 cup sugar
zest and juice of 2 small lemons
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup non fat Greek yogurt
2 large eggs
2 teaspoons vanilla extract
1/2 cup canola oil
2 tablespoons poppy seeds
1 cup confectioners’ sugar, sifted
2-3 tablespoons fresh lemon juice
*I passed on it cause the muffins were tasty, sweet and moist even without it.
Bake for 18-20 minutes or until the tops are golden brown and a cake tester comes out clean. Allow the muffins to cool for about 5 minutes, and then remove them from the molds and let cool to room temperature.
Sunday, March 22, 2009
Saturday, March 21, 2009
Honey Comb is a well known candy in australia and uk. Fortunatly you can make your own at home! It makes sweet hard honey flavoured candy pieces that are addictive to anyone who tries them.
Prepare a sheet pan (preferably with sides) with a piece of parchment paper or aluminum foil and brush it with a thin coating of butter or oil. If you have a silpat, put that down and forgo the grease. Set aside.
Combine the honey, corn syrup and sugar in a heavy-bottomed saucepan--one large enough to allow the mixture to quadruple in size (which it will do when you add the baking soda at the end). Moisten the mixture with enough water so that there are no dry patches of sugar; then wash down any stray sugar crystals that might be clinging to the side of the pan.
Set the pan on high heat and cook and cook and cook until a candy thermometer reaches 300 F or, if you don’t have a thermometer, until the mixture turns a light amber color. While the mixture is cooking, do NOT stir it at all. Stirring can cause the sugar to seize (one moment it’s fine, one moment it’s hard and crystallized). Don’t worry about it mixing properly, it will do that on its own when it starts to boil.
This recipe makes so much that I had to give away some, the last picture shows the little gift bag a made.
Wednesday, March 18, 2009
Tuesday, March 17, 2009
Monday, March 16, 2009
However, I bought some mini pie shells and really couldn't wait to make use of them.
So of course I was too lazy to go shopping, so I decided to raid the fridge with a dark thought in my mind- the fear of finding ingredients I'll have a hard time working with: Pears and Blue cheese. yummy- NOT!
Oh man, I finally get the chance of trying out my pie skills and here I am baking with stinky cheese! I guess I'm exaggerating and it was really fun making these.
Some say pears and blue cheese are a match made in heaven, I say- They smell like feet.
If you are willing to take the risk of a very smelly kitchen, here ya go:
KitchenAid pie pastry:
21⁄4 cups all-purpose flour
3⁄4 teaspoon salt
1⁄2 cup shortening, chilled well (I used 125 gr butter)
2 tablespoons margarine
or butter, well chilled
5-6 tablespoons cold water
3⁄4 cup firmly packed brown sugar
3 tablespoons all-purpose flour
1⁄8 teaspoon salt
2 tablespoons lemon juice
6-8 medium pears, peeled,
cored, and thinly sliced
nice chunk of Gorgonzola (any blue cheese will do)
Filling: Combine all Filling ingredients, except cheese, in
large skillet. Stir in sliced pears. Cook over medium
heat about 5 minutes, or until hot and bubbly,
stirring gently. Set aside to cool.
Pastry: Place flour and salt in mixer bowl.
Attach bowl and flat beater to mixer. Turn to Stir Speed and mix
about 15 seconds. Cut shortening and margarine
into pieces and add to flour mixture. Turn to Stir
Speed and mix 30 to 45 seconds, or until shortening
particles are size of small peas.
Continuing on Stir Speed, add water, 1 tablespoon at
a time, mixing until all particles are moistened and
dough begins to hold together.
Divide dough in half. Pat each half into a smooth
ball and flatten slightly. Wrap in plastic wrap. Chill
in refrigerator 15 minutes.
Roll one half of dough to 1⁄8-inch thickness between
waxed paper. Fold pastry into quarters. Ease into
8- or 9-inch pie plate and unfold, pressing firmly
against bottom and sides.- or make mini ones like I did.
Fill pie shell with the warm filling and sprinkle over some of the cheese (see picture)
Using second half of dough, roll out another pastry crust. Top with second pastry crust. Seal edge. Crimp, as desired. Cut slits for steam to escape, and egg wash'em!
Bake at 200°c (400'f) for about 35 min or until golden brown.
Wednesday, March 11, 2009
I would not recommend using sheet (also leaf) gelatin, simply because it makes the whole deal fussier than it should be. Also, my marshmallows turned out much softer than I expected. They are of course super sweet delicious but they won't keep for more than 10 sec. in a warm hand palm, so you gotta eat'em quickly! (or use more gelatin which is probably the smarter option).
Anyway they keep real well in the fridge and when it's hot outside pop some in the freezer for marshmallow Popsicles! My mom actually puts them in her morning coffee :)
But the most important rule is: Eat them as you wish!
Here's a picture of some sugar and cornflour dusted marshmallows.....mmm
There's about the size I cut them into...again mmm...
So! Are ya ready for the recipe?? :
Line 9 x 9-inch pan or whatever kind of container (depending on which height you want your marshmallows) with plastic wrap and lightly oil it (use unflavoured oil, such as Canola) Set aside.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes. Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt (or cream of tartar) and beat for 12 minutes.
After 12 minutes, add in the vanilla extract (and food coloring if wanted) beat to incorporate. Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.
In a shallow dish, combine equal parts cornstarch and confectioners’ sugar. Remove marshmallow from pan and cut into equal pieces (use a large knife) Dredge each piece of marshmallow in confectioners’ sugar mixture. Store in an airtight container or even in the freezer.
This recipe makes a lot, so be ready for some enjoyable tummy ace.
Happy Birthday Tequila :)