Archive for May, 2009

May 31, 2009

>Snickerdoodles

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Snickerdoodles are one of simplest kinds of cookies to make but a definite comfort food. Since I will be graduating this Friday I’m a little scared, about my future and all. Baking though is always here,and snickerdoodles are always a great thing to make to bring back memories. These are simple and a classic.
Snickerdoodles:

2 3/4 cups (385 grams) all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup (227 grams) unsalted butter, room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
Coating:
1/3 cup (66 grams) granulated white sugar
2 teaspoons ground cinnamon
In a large bowl whisk together the flour, salt, and baking powder.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one to two hours).
Preheat oven to 400 degrees F and place rack in the center of the oven. Line two baking sheets with parchment paper.
Shape the dough into 1 inch round balls.
Coating: In a large shallow bowl mix together the sugar and cinnamon.
Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch thick.
Bake the cookies for about 8 – 10 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.


This is something I was pondering while making these:how did these sugary little cookies get the name snickerdoodles?does anyone know?

May 29, 2009

>Homemade Oreos

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After visiting Bouchon Bakery a few weeks ago and trying Thomas Kellers Oreos I was inspired to try it myself. To tell you the truth I was surprised the cookies turned out so well. I used a classic Sable cookie recipe and halved a confectioner sugar frosting recipes and the results were great!My family said that it tasted almost exactly like TKO, which made me very happy. Also yesterday I did my senior project presentation I’m not sure the score yet but I got a certificate saying I could graduate now which is a amazing feeling,so I’m happy anyways.
Here’s the recipes:
Ingredients
3 ounces bittersweet chocolate, frozen for 10 minutes
1 1/4 cups all-purpose flour
1/3 cup Dutch-process cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
5 1/4 ounces (11 tablespoons) unsalted butter, softened
1 cup sugar
1 large egg yolk
Directions
Grate the chilled chocolate with a fine grater or rasp and set aside.
Whisk together the flour, cocoa powder, baking soda and sea salt.
Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don’t knead or overwork, as the secret to these cookies is their delicate, sandy texture.
Form dough into a ball and wrap in plastic wrap put in fridge for at least 1 hour.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Once cookie dough is chilled roll out and using a biscuit cutter cut circles out and lay on cookie sheets.
Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes.
Transfer cookies to a rack to cool completely.
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1 cup sifted confectioners’ sugar
1 teaspoon vanilla extract
Mix all ingredients together then with a butter knife spread onto to one cookie and sandwich with another cookie.

Get a nice glass of milk and enjoy!


Oreo Cake on Foodista

May 25, 2009

>Poppy Seed Muffins with Lemon Glaze

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SO I think I can happily say I have caught up on sleep. I haven’t posted in the last week because I had Bear test which is a 24 hour test for 3 days it’s hard to explain but it was super fun and I got really bruised, then the day after that was my prom and it was in the city so we stayed over night then the next day was my cousins graduation and now I sit here after a good long mid day nap. Tomorrow senior ditch day and were going to the beach so considering I have been rather busy I decided I needed to bake. So I made these muffins and there everything I dreamed this muffin could be, I use to buy them at a local cafe but these are so much better because there fresh!
1 3/4 cups all-purpose flour
3/4 cup sugar, plus 1 teaspoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
3/4 cup buttermilk
1/4 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, melted
1 tablespoon poppy seeds

Directions
Preheat oven to 350 degrees F. Lightly grease a standard 12-well muffin pan or a jumbo 6-well muffin pan.

Sift together the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. In a separate bowl, whisk together the egg, buttermilk, and lemon juice.

Make a well in center of the flour mixture and pour the buttermilk mixture into the well. Add the melted butter and use a rubber spatula to blend with quick strokes, being careful not over mix the batter; it should still be slightly lumpy. Gently stir in the poppy seeds and lemon zest.

Spoon batter into the prepared muffin pan, filling each well 3/4 full. Bake until slightly puffed and golden, 20 to 22 minutes. Cooking time may be a little longer if you are baking jumbo-sized muffins. Lightly sprinkle sugar over the tops of the muffins, if desired. Remove the muffins from the pan and cool slightly on a wire rack. Once cooled drizzle a spoonful of glaze on top of muffin.

Glaze:
Mix the sugar and the juice together until fully combined.
1 1/2 cups confectioners’ sugar
1/4 cup freshly squeezed lemon juice

I’m going to the beach now(it’s tuesday my posting got messed up.)for Senior Ditch day bye.
Orange and Poppy Seed Cupcakes With Passionfruit Butter Cream on Foodista

May 16, 2009

>Thai Iced Tea

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This is my all time favorite beverage ever! Thai food is one of my favorite kinds of food so the creamy sweetness is a great beverage to tag along after a spicy curry. I was buying the drink at the local Thai place right next to my work and it was a good deal compared to Starbucks but now I don’t need the place because I went to the Asian market and bought the tea leafs so I can make it myself!So we have a pitcher of the tea in our fridge now and my sister gets mad if I leave it empty.So it’s really easy so you should try it!
Ingredients
6 cups water
1 cup Thai tea
3/4 cup sugar
6 tablespoons cream
6 tablespoons condensed milk
Directions
In a kettle, bring the water to a boil. Place the tea in a teapot or glass container. Pour the water over the tea and let steep until bright orange in color, 3 to 5 minutes. Strain into a clean container, such as a pitcher (or, if in tea bags, remove the bags). Add sugar and stir to dissolve. Let cool to room temperature, then cover and refrigerate until ready to serve.
Fill 6 tall glasses with crushed ice and add tea to 3/4 full. Add 1 tablespoon cream and 1 tablespoon condensed milk to each glass. or you can just leave the iced tea in the pitcher and let people pour however much they want through out the day.
This is perfect for the new hot summer weather so go buy some Thai tea!
Iced Tea on Foodista

May 12, 2009

>Bouchon Bakery

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Yes for school I got to go to Bouchon Bakery today! We got a tour of the whole place and a delicious lunch. I also took my picture in front of the French Laundry because it’s the most famous restaurant ever but we couldn’t afford it which I don’t really mind because I care about bakery’s more anyways. I went in with my wallet full came out broke and a purse full of bread and pastries. I would not change a thing about it.

Those are some shots of the bakery and their tasty Pain au Chocolate. One of the many things I tested. Everything was so good!

There’s half a loaf of herb bread that me and my friend shared. The tasty ham sandwich for lunch, a bouchon which the bakery was named after and a TKO(Thomas Keller Oreo) which was the best thing ever and I need to get more of them.

That macaroon was awesome it was raspberry flavour.
In the end I had the most amazing time and the bakery really isn’t that expensive and the people are really nice. You can find it in New York and Las Vegas also but I visited the Yountville one, the original.

May 2, 2009

>Berry Charlotte

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This is the one dish I have always heard about and seen in pictures but had never tasted,seen in person. I have always wanted to make one though because it just sounds intriging. So I set out to do it the other day, and they turned out great. I wasn’t really sure I would be able to master it but I did. So you should try it out.Oh and I didn’t have charlotte molds so I used mugs with parchment papers inside.The lady finger recipe is here. So I will post the mousse recipe that goes in between.Also this is in grams I found it online so just weigh the ingriendents.
Blackberry Mousse
100 grams blackberry puree, strained
10 grams sugar
1 sheet of gelatin
100 grams heavy cream, soft peaks

Heat the blackberry puree with the sugar. When it comes to a slight boil, remove from heat. In the meantime, soften the gelatin in ice water for about 3 minutes. Add the bloomed gelatin to the puree. Let it cool until it is about body temperature. If we add the hot puree to the cream, it will deflate.

While the puree cools, whip the cream. When the puree has cooled slightly, add it to the cream and fold gently until you can no longer see any streaks of unmixed cream.

Place the mousse in a pastry bag and pipe about half way up the ring mold with the ladyfingers assembled on the edges. Freeze the charlottes.

Raspberry Mousse

100 grams raspberry puree, strained
10 grams sugar
1 sheet of gelatin
100 grams heavy cream, soft peaks
Proceed as above. Pipe the mousse on top of the frozen blackberry mousse. Place the charlottes in the refrigerator for the mousse to set.
Decorate with fresh berries on top.