Chocolate Dipped Shortbread Cookies in the Shape of Rabbits

So as I got a little carried away last weekend and made shortbread cookies and dipped them in melted dark chocolate. I think they came out ok for my first attempt. What do you think? Will probably have to go and get more cookie cutters to have different shapes. I'm excited as I found different shortbread cookie recipes I want to try now.



Anyway. I used Ina Garten's shortbread cookie recipe. And boy...did this recipe call for a lot of butter.

• 3/4 pound unsalted butter at room temperature
• 1 cup sugar, plus extra for sprinkling
• 1 teaspoon pure vanilla extract
• 3 1/2 cups flour
• 1/4 teaspoon kosher salt

Directions

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased sheet pan and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

Note: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them. I cut out the cookies days ahead and bake them the day I serve them.

Homemade Oreo's

So I've been told I should just go and buy some oreo's, but I don't know what the fun in that is. Plus I got to go buy a rolling pin, cookie cutters, and a whisk today. Kitchenworks in Chapel Hill is now my favorite store.

Got the recipe for the oreo's from the cupcake project. Thought it was cool and have been meaning to try this for a few weeks now.

The overall experience was fun, besides having the buzz kill of being told that I should just go and buy oreo's. Oh well. Anyway, they came out wonderful. I had to try one. Sadly I ran out of cream filling so I have a bunch of chocolate waffers and I'm debating what to do with them. I should probably just make more filling, but I need to go buy more butter and confectionary sugar for that. We shall see. Maybe I can freeze them and wait till I have vanilla ice cream and make my own cookie's and cream ice cream.

Up next tomorrow will probably be The BareFoot Contessa's shortbread cookies dipped it melted dark chocolate. I'm going to use my cookie cutters. I have a circle, a rabbit, and the USA. I'm thinking I should go back to Kitchenworks to get a couple more. Hahaha. I would just look a little stupid probably though.

So here is the recipe for the oreo's. Enjoy! Oh and FYI. They did not make 40. I think I got like 20. But that's just because mine are really big. LoL.

Makes about 40 Oreo average sized Oreo cookies. It's hard for me to say exactly since I made a variety of sizes.

• 1 1/4 C all-purpose flour
• 1/2 C unsweetened cocoa
• 1 t baking soda
• 1/4 t baking powder
• 1/4 t salt
• 1 C sugar
• 1/2 C plus 2 T butter, room temperature
  
• 1 large egg

1. In a medium-sized bowl, mix the flour, cocoa, baking soda and powder, salt, and sugar.
2. Beat in the butter and the egg. Continue mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. (I found that while the dough wasn't sticky enough to roll, I could press it flat with my hands like the recipe said and then use cookie cutters to cut perfect circles. If you just care about the taste, then there is no need for the cookie cutters. Also, remember this is a chance to get creative and use all kinds of cookie cutters.)
   
4. Bake for 9 minutes at 375 F. Set on a rack to cool.
   

The Filling

• 1/4 cup room-temperature, unsalted butter
• 1/4 cup vegetable shortening
• 2 cups sifted powdered sugar
• 2 teaspoons vanilla extract (I used vanilla bean paste instead.)
  

1. Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.
   
2. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
3. To make a cookie, pipe teaspoon-sized blobs of cream into the center of a cookie using a pastry bag with a 1/2 inch round tip. (If you don't have a pastry bag, you could easily just spread the filling with a knife or use a Ziplock with the corner cut off as a pastry bag. I had a pastry bag, but I only had a star tip. The tip doesn't matter much.)
   
4. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. (If you do this really fast, it will look like you are spinning records. See above.)
5. Eat the cookies using whatever method you prefer. I like the take apart, lick the cream, then eat the cookie method. Be sure to save some to make oreo cupcakes!

Blueberry Crumb Cake

So one of my new found role models in life is Ina Garten, the Barefoot Contessa, because she worked in the White House and she is a great cook/baker, owned her own specialty food store, and is just entertaining to watch.

So in honor of that, and the fact that I had leftover blueberries from the blueberry pie, I made blueberry crumb cake.




Here is the recipe.

Blueberry Crumb Cake
adopted from Barefoot Contessa via Food Network.com

For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries (I used 1.5 cups)
Confectioners' sugar for sprinkling


Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined.

Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean.





It cam out ok. But all the blueberries sunk to the bottom. I should have read up on how to make sure that doesn't happen cause I definitely saw this problem in pictures on foodgawker.

Overall I'm satisfied with my results. Don't know if I will keep this recipe as I do have a cinnamon crumb cake recipe, which I have adapted to make it a chocolate crumb cake, which is really good, and that I like. So we shall see. Maybe I can try that recipe with a strussel topping and fruit in it next time I make it. I guess this is a reason to make crumb cake soon!

Oh, and really can't wait to get home for winter break because mom and dad are going to buy a mixer. This means that I can actually make a things and properly cause mom has a sifter too. I can properly fluff butter and sugar together and what not. So excited. And also I think they are getting a new oven for upstairs. Hahah. This winter break is going to be awesome. Now if only I had someone to bake for.

Banana bread failure.

So I think I added to much banana's into the banana bread. Thus, it came out mushy, almost like it wasn't fully baked through. I need to remember this so the next time I make it it doesn't come out like this. Either that, or I might try add just a little bit more flour.

Anyway. Didn't take any pictures cause it looked horrible as I tried to flip it out of the pan. It sort of fell apart on me. I don't know if I hurt my chances by using my new cake pan. Oh well. It tasted fine at least.

Here is the recipe. I swear, best banana bread recipe ever. I've substituted the heavy cream with half and half and it taste just as good, and doesn't come out as heavy/dense.

Thess’s Nana’s Banana Bread
» from Maria H’s Sphere

Ingredients:

• 5 tbsp butter
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 1 large egg
• 2 egg whites
• 1 tsp vanilla extract
• 1 1/2 cups mashed, very ripe bananas (I used 2 cups, which was about 6-7 regular size bananas)
• 1 3/4 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/2 cup heavy cream
• optional: 1/3 cup chopped walnuts and 1/2 cups raisins

Preparation:

1. Preheat oven to 350F. Use a non-stick 9×5×3-inch loaf pan. If you don’t have a non-stick pan, spray it with non-stick cooking spray or line it with two parchment paper sheets along the width and length of the pan. I prefer the paper route because it makes it so easy to take out the bread.
2. Beat butter in large bowl with an electric mixer set at medium speed until light and fluffy. Add both sugar and beat well. Add eggs, egg whites and vanilla and beat until well-blended. Add mashed banana, beat for 30 seconds on high speed.
3. Add all dry ingredients in a separate bowl and add this mixture to the banana mixture, alternatively with cream. Add walnuts and raisins, mix well.
4. Pour batter evenly unto the prepared loaf pan. Baked until browned and toothpick inserted near center comes out clean; say about 1 hour to 1 hour and 15 ins.
5. Cool completely and serve. I would recommend that you bake this at night and allow it to completely cool and “rest” overnight.

Makes one 9′x5′x3′ loaf.

Tuesday's with Dorie

I really want the Dorie Greenspan baking cook book. I am such a dork.

Pie Crust Recipe

Which one sounds better? I think the first one is a Tuesday's With Dorie recipe. The second one is from Martha Stewart. Would the shortening really make that much of a difference you think? Will have to try.


Recipe 1:

Good for Almost Everything Pie Dough

For a 9 inch Double Crust

3 cups all purpose flour
¼ cup sugar
1 ½ tsp salt
2 ½ sticks very cold unsalted butter, cut into tbsp size pieces
1/3 cup very cold vegetable shortening, cut into 4 pieces
About ½ cup ice water


Recipe 2

Makes one double-crust or two single-crust 9-inch pies

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 sticks (1 cup) unsalted butter, cold, cut into small
• 1/4 cup ice water, plus more if needed

Success or Failure? I must be crazy.

I have to be crazy because I just made a pie on a Monday night right? My justification is that I had nothing better to do with my life and it is my new therapy. Let's call it climbing out from stupid and the should've, would've, could've thoughts that need to be silenced.

Anyway, we shall see what people think of it. Hopefully they like it. Now to figure out what type of ice cream to get. Vanilla right?

So here it is...blueberry pie!

Makes one 9-inch pie

• All-purpose flour, for dusting
• Pate Brisee
• 8 cups (about 4 pints) blueberries, picked over
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons unsalted butter, cut into small pieces
• 1 large egg yolk
• 1 tablespoon heavy cream

Directions

1. On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under, and crimp as desired. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
2. Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Remove dough from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
3. Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.
4. Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

Used Martha's recipe with a crust I made myself and crumble crust topping that I found online instead of the double crust. Did this because crumble crust was easier, and I prefer it over a double crust. Plus Bev said it was easier. Gotta love easy!

Had to go to buy a pie pan today. Should have invested in a rolling pin as well because it sure is hard to roll out a pie crust with a filled nalgene bottle. So to say the least, the edges of the crust didn't look all that pretty.

I did use real butter for all those that are interested, and added pieces of butter over the pie filling like Martha said I should. Substituted cornstarch with flour, with the conversion of 1 tablespoon cornstarch=2 tablespoons flour. Also forgot to buy lemon juice, so that was left out.

It also overflowed just a little, so thankfully I did place a baking sheet below the pie pan! See I do think ahead sometimes.

Next pie attempt will probably be pecan pie, and then as fall rolls around a pumpkin pie.

Blueberry Pie?

So I won't get much of a rest till my next baking adventure. Don't know if I should be excited or exhausted about this.

Next task will be a blueberry pie. I found a pretty easy recipe from Buff Chickpea. Hopefully if I make the dough the night before and leave work a little early I will have enough time to make the pie and get to the BBQ Tuedsay night on time.

I'm thinking of making my own crust too. We shall see how this comes out. I'm prediction is it is either going to be a huge success or a huge failure. We shall see.

Wish me luck.

Japanese Sponge Cake

So today was a rainy gloomy day. Didn't do much except laundry, grocery shopping, run, and bake.

I tried making Japanese Sponge Cake, but mine didn't come out anywhere as nice as the one from My Kitchen Snippets. Don't think it came out as tasty either, perhaps because I didn't add in the orange zest. Also, didn't come out very spongy. It actually came out pretty dense. Maybe this is why I need an electric mixer in life. Oh well. Hopefully people like it for what it is. It came out edible at least. Don't think I will be holding on to this recipe. Also, I guess there was an air pocket in my batter so there was a hug puff in the middle of the cake. Hahah. Looks pretty funny huh?


Japanese Sponge Cake




Ingredients :

5 large eggs
180 grams granulated sugar (little over 3/4 cup)
200 grams flour (little more than 2 cups)
1 tbsp of orange zest
50 ml whole milk
50 ml orange juice
4 tablespoons honey
6 tablespoons oil (I used vegetable oil)

1. Prepared a square 8 x 8” square baking pan. Line the bottom with parchment paper and grease it well. Preheat oven to 350 degree F and place a rack in the middle of the oven.
2. In a mixer whip eggs and sugar on high speed for 5 minutes or until batter forms a ribbon when the wire whip is lifted, the color should be light yellow.
3. Turn down the mixer to medium speed; slowly pour the flour mixture into the batter. Next add the milk and then orange juice. Mix it well. Then add the orang zest, honey and mix it again well. Last, add the oil and make sure it is incorporated into the batter thoroughly.
4. Pour the batter into the prepared pan. Place it in the oven and bake for 10 minutes in 350 degree F. After that, lower the temperature to 325 degree F and bake for 45 minutes or until a cake tester comes out clean.
5. Remove from the pan as soon as it is done. Place it on the cooling rack and let it cool completely. Wrap with plastic wrap overnight before cutting.

Garlic Soup

Garlic soup for when it gets colder. I'm thinking this might be a good October/November soup dish for the first cold and later when it gets really cold late January/early February. Good thing Costco sells a giant tub of garlic and Anthony has blender. If it comes out good enough will probably have to make it for the family when I get home for Christmas break.