Cookie Love

NaBloPoMo Day #30

2009-11-30T21:28:00.000-05:00

I decided to participate in this year's NaBloPoMo because I wanted the discipline of posting something here every day. I thought it would be fun to try out a ton of new recipes as well as to visit some new blogs. It was... and it wasn't.

I absolutely loved most of the new recipes I tried and have added some new blogs to my blog reader. But I didn't like posting just to post something. I think if I do this again, I'll have to be a little more organized and bake a lot in advance.

My favorite recipe for the month were the chocolate chip mint cookies. They are the perfect quick treat with a slight kick.

Did you participate in NaBloPoMo? What was your experience?

Little Pie Company in the Big Apple - A Review

2009-11-29T23:31:00.000-05:00

Source

Although I love to bake, there are some desserts that I leave to the experts - like the petit fours from Swiss Chalet Bakery in NJ, my mother's banana pudding, tiramisu from Serafinas, my Aunt Melva's pound cake and this Sour Cream Apple Walnut Pie from The Little Pie Company in the Big Apple.

I'm not even an apple pie person. I like apples and I like pie but it always seems too bland or too sweet or like something is missing between the many many layers of apple. But this pie is how apples are supposed to taste. First the crust is like a cross between traditional pie crust and a very flavorful shortbread. Then the layers of apples mixed with sour cream that doesn't even taste like sour cream. The topping is rich and sweet. Hmmm.... I really don't think I'm doing this review justice. You really should try it for yourself. And fortunately you don't have to be in Manhattan because they ship.

I have never met anyone who didn't like this pie and immediately ask me "HOW did you make this?". It's so good, I would never even try to pretend it is one of my creations. Try it - you will not be disappointed. I also highly recommend the Carrot Cake.

Shortbread Cookies

2009-11-28T21:48:00.000-05:00

I saw these cookies on the blog 17andbaking and just had to make them. These cookies really do melt in your mouth and are great dipped in chocolate.

Chocolate-Dipped, Melt-in-Your-Mouth Shortbread Cookies
17andbaking.com

1 cup (two 8 oz sticks) unsalted butter, room temperature

1/2 cup confectioner’s (icing) sugar
1/4 cup cornstarch
1 1/2 cups all purpose flour
6 oz dark chocolate, melted and slightly cooled (I used Semi Sweet chocolate)

Preheat the oven to 375 degrees F and line baking sheets with parchment.

Whip butter on high speed in an electric mixer for 10 minutes, until white and very fluffy. In the meantime, sift together the sugar, cornstarch, and flour. Beat them in on low speed for one minute, then on high speed for 3-4 minutes until well combined.

Transfer to a piping bag fit with a large star tip. Pipe cookies 2″ apart into 1.5″ “stars” and bake 12-15 minutes, or until lightly golden around the edges. Cookies might be crumbly, so let them cool slightly before transferring to a wire rack.

Once completely cool, dip cookies halfway in melted chocolate and let harden on wax paper or a wire rack.

Still to Full from Thanksgiving Dinner to think about food

2009-11-27T21:16:00.000-05:00

Come back tomorrow for cool looking shortbread cookies.

Thanksgiving Dinner 2009

2009-11-26T22:35:00.000-05:00

Happy Thanksgiving!

Come on in. I've saved you a seat.

Oh is this for me? You really didn't have to bring anything but I do love a nice Riesling. Thanks.

You look great. Did you do something with your hair?

I hope you are hungry.

Sorry some of the food looks a little fuzzy. Trust me, it tastes as good as it smells.

Don't forget to save room for dessert.

Thanks

2009-11-25T22:01:00.000-05:00

125 cake balls done - too tired to blog.

Have a Wonderful Thanksgiving!

I am thankful for my family, friends and all of the many lessons I learned this year.

But I am also thankful for you taking time out of your day to visit the little blog that could.

No TWD this week

2009-11-24T23:01:00.000-05:00

This week's Tuesday with Dorie was chosen by Britin of The Nitty Britty. She picked the All in One Holiday Bundt Cake. This looks really good as I've seen several TWDers who have baked it but it didn't make the Thanksgiving dinner list so I'll make this some other time. Don't forget to visit the other bakers to see what they have been baking!

A New Fav - Mint Chocolate Chip Cookies

2009-11-23T23:06:00.000-05:00

So many of the recent recipes I've blogged about have been new. I love trying new desserts saving my tried and true desserts for special occassions. I love sweets so I often give strong reviews. But this little cookie - I love. It came from the chocoholic, my sister. She found it on someone else's blog (but didn't doesn't know the origin). So anon blog - THANK YOU. The only changes I made were to increase the baking soda and use semi-sweet chocolate versus dark chocolate.

When I first tried them, I thought maybe I should have added a little more peppermint extract. But then I had another one after dinner and realized it was just right. I only baked one batch, putting the rest in the freezer but I'm already tempted to bake more.

Enjoy!

Mint Chocolate Chip Cookies

Ingredients:
1 1/2 cups of all purpose flour
1/2 tsp. of salt
1 tsp. of baking Soda
1/2 cup of butter at room temperature
1/2 cup of tightly packed light brown sugar
1/3 cup of granulated sugar
1 egg (beaten)
1/4 tsp. of peppermint extract
1 cup of chopped semi sweet chocolate - I used Ghiradelli

In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and peppermint extract. Beat to combine, scrape down the sides of the bowl.

Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chopped chocolate by hand. Preheat the oven to 375F. Line baking sheets with parchment paper. Scoop out well rounded teaspoon of the dough and roll them into balls. I used tiny ice cream scoop which I love for chocolate chip cookies!

Leave about 2 inches between each ball. Bake for 10-12 minutes. Allow the cookies to cool on the baking sheet for about 5 minutes before removing.

I totally get Twilight

2009-11-22T23:38:00.000-05:00

So I'm a little behind with the Twilight thing. I have to admit, I hadn't even heard about it until the first movie opened last year. Suddenly all of my friends were up all night reading the entire series before heading to the movies and claiming "Team Edward" or "Team Jake".

This weekend, my sister and I reverted to our 13 and 14 year old selves and read both Twilight and New Moon. Then proceeded to watch both movies.

I totally get it. This series was so written for the teenage me. To love the boy that is soooooo wrong for me and of course our love is greater than any other love before. Check!

The movies..... not so much. I was shocked to discover the first movie was written and directed by a woman. Where's the love? Oh and I really think Robert Pattinson is a nice guy and I so want to like him. But he needs a few acting lessons. Okay my sister says it is not him but bad directing. Either way, I'm going to need whomever is writing, directing, staring in Twilight 3 - to READ the book and then interview a bunch of teenage girls to find out why we they love it so.

Perfect Party Treat - Cake Balls

2009-11-21T23:38:00.000-05:00

Last year, I discovered Bakerella's blog and cake balls. Now I see them everywhere! I have visions of dessert buffets with cute little candies filled with cake of various colors and flavors. Chocolate Peanut Butter, Chocolate Mint, Red Velvet, Oreo, Pumpkin Caramel, Apple Caramel (okay you get the picture). Cake Balls can be made with cake scraps but since I tend to not level my cakes before icing, I never have scraps. But when I decided to make the extra tall Strawberry cake last week, I saved a tier to try them out. I am so glad I did.

I crumbled the cake in a bowl and mixed in about 3/4 cup of cream cheese frosting. Mix the frosting a little at a time. You don't want it to be too wet, just enough frosting to bind the cake crumbs together. Then I formed little cake balls.

I put the cake balls in the fridge for a couple of hours to set. Otherwise, the balls will come apart when dipping in the chocolate.

For chocolate, I recommend candy melts or chocolate bark. I made a couple of cake balls with regular chocolate chips and not only was the chocolate a little too thick, but it also took over an hour to set. The candy melts set in less than 10 minutes. I purchased my candy melts at Michaels and they come in a wide variety of colors.

The cake balls were WONDERFUL. The strawberry cake enrobed in white chocolate was just like biting into a fruit flavored chocolate truffle. This is definitely something you should add to your holiday buffet table.

Have you made cake balls? What's your favorite flavor combination?

Let There be Peace on Earth

2009-11-20T20:49:00.000-05:00

Warning - for the next couple of days, most of my posts will be of the chocolate variety due to a visit from my chocolaholic sister. If anyone knows of a support group to help cure a chocolate addiction, please let me know. This girl can smell chocolate. Like the candy I hid on the top shelf in the back of my cabinet 6 months ago and forgot exists? Yeah - she'll find that in like 3 minutes flat.

So I decided to make a batch of Dorie Greenspan's World Peace cookies. I've heard nothing but rave reviews from everyone who has ever tried them. Since you need to refridgerate the dough, I split it in half and put both logs in the freezer saving one for Christmas. (Note - most cookie doughs freeze quite well and are good up to 3 months in the freezer. Now is a good time to start making your holiday cookies. Then you can just pop them in the oven directly from the freezer right before you go to your holiday party.)

These cookies are quite easy to make. And they are verrry chocolatey. This should definitely satisfy the chocolaholic in your life. =)

Cookie Love Blog Summary

2009-11-19T23:34:00.000-05:00

http://www.wordle.net/

....musings of a cookie blog

Red Velvet Cake Success

2009-11-18T23:35:00.000-05:00

So I love baking something for someone. I love seeing them enjoy their sweet treat and I absolutely love getting requests. So after the 3rd or 4th time my parents requested I pick up red velvet cupcakes from Make My Cake on my way to visit, I was determined to master the red velvet cake. My first attempt was from Paula Deen. The cake came out a spongy fail.

So this weekend, I decided to try the cake again. Big Success! I unfortunately don't know the origin - if you do, please tell me. I wasn't crazy about the frosting. When I make this again, I'll use the cream cheese frosting from the Southern Style Strawberry cake but this is a definitely keeper.

Red Velvet Cake
2 1/2 cups sifted cake flour*

1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Butter and flour two 8-inch round cake pans.

2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. Make sure you have cake pans buttered, floured, and nearby. In a small bowl, mix vinegar and baking soda. Add it to the cake batter and stir well to combine. Divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Cake is done when a toothpick inserted in the center comes out clean.

5. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting.
Recipe Notes: *Sift cake flour once before measuring, then sift again with the other dry ingredients per recipe instructions.

Cream Cheese Frosting - this frosting was a little too cream cheesy for me. I recommend using this recipe.

16 oz. cream cheese (2 packages), softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt

With an electric mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

Southern Style Strawberry Cake

2009-11-17T18:58:00.001-05:00

I first discovered this cake on Joy the Baker's Blog. Strawberries, cream cheese frosting and coconut? I'm in! I've made it a couple of times and it is always a hit. But before I get to the cake...

Do you remember last week when I mentioned that if you are going to make an edible image for a cake or cookie, you should make more than one because they are so easy to break? Well mine cracked and... no back-up. Yes I am so stubborn I don't even take my OWN advice. =)

But I was able to put the pieces together on the cake and it still looked cute.

Back to this cake. This cake is SOOO good. Make it. Trust me. Oh and since we've bonded over my umbrella crack, I'll share a little secret. This cake comes from a mix. Yes my friends - I love to bake from scratch but why fight the mix?

Southern Style Strawberry Cake

from: Sweets Soul Food Desserts and Memories

These instructions make two 8 layer cakes. For the baby shower, I doubled the recipe and made 4 layers. What, the cake only has three layers you say? I froze the 4th layer to make cake balls.

1 (18.5 ounce) box white cake mix (without pudding) - I used Duncan Hines. Note both Betty Crocker and Pillsbury use pudding in their mix. I've never used those brands so I'm not sure how it would impact cake.
1 (3 ounce) package strawberry jello
1 Tablespoon self rising flour
4 teaspoons granulated sugar
3/4 cup vegetable oil
4 eggs at room temperature
1/2 cup water
1/3 cup fresh strawberries, finely diced. (Strawberries are a nice touch, but the flavor and color comes from the jello so you can omit if they are out of season.)

Preheat the oven to 350 degrees F.

To make the cake, combine to cake mix, Jello, flour and sugar in a large bowl. Mix well. Add the oil. Add the eggs one at a time, beating well after each addition. Add the water and strawberries and mix well. Divide the batter evenly into 2 8-inch round baking pans that have been oiled, floured and lined with parchment paper. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the layers pull away from the sides of the pan.

Transfer the layers from the oven to wire racks. Let them cool, still in their pans, for 10 minutes. After 10 minutes, run a knife around the inside edge of each pan, then unmold each layer onto the racks to cool completely.

Cream Cheese Frosting - I cannot tell you how much I love this frosting!

1 (8 ounce) block cream cheese, softened
2 sticks (8 ounces) unsalted butter, softened
2 lbs powdered sugar
pinch of salt
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
pink food coloring
4 sliced strawberries (for decoration)

To make the frosting, in a bowl combine the cream cheese and butter. Beat until soft and pliable and no lumps remain. Add one pound (one box) of the powdered sugar, salt and vanilla extract. Beat until incorporated. Add the second box of sugar and mix until incorporated. If you would like a smoother consistency, and a slash of milk. If you would like a thicker consistency, and a bit more powdered sugar until the desired consistency is achieved.

Put the coconut in a small bowl and sprinkle with two or three drops of pink die. Mix with hands to distribute the color and wash hands immediately. Once the cake is frosted, decorate the top of the cake with the shredded coconut and sliced strawberries. For this cake, I put the shredded coconut in between the layers and omitted the strawberries.

This is the tallest cake I've ever made - I just love the dramatic height!

Sorry I didn't save you a slice.

What is your favorite "doctored" mix recipe?

What's Your Favorite Red Velvet Cake recipe

2009-11-16T22:29:00.000-05:00

Made attempt #2 last night. Pics to follow. I really liked it! I can't say I LOVED but with slight modifications it could be a winner.

What is your go to recipe for red velvet cake?

Welcome Baby

2009-11-15T22:24:00.000-05:00

I spent the afternoon with 3 of my dearest friends celebrating the soon to be arrival of a baby girl.

There is something to be said about old friends friends who have stood the test of time because we are not old. =) The five of us whispered about first loves during sleepovers, spent the weekend at the Jersey shore after prom and stayed in touch via letters (which I still have in a hat box at my parents house) during that 1st year apart in college.

We have stood by each other as we started careers, found a soul mate (4 down, 1 to go) and now have children. The five of us couldn't be more different. But I think it is our acceptance of those differences that have kept us friends for 20+ years.

So on to the food. I, of course, volunteered to make the cookie favors and cake. I couldn't decide on one design. They were so much fun to make. The cookies are sugar cookies with royal icing. I promise to share the cake pictures and recipe tomorrow. It is such an easy recipe that kinda well, yes definitely does, involve a box cake mix (gasp). I would share today but the pictures are stuck in my camera and it is sleepytime.

Can't wait to meet you little baby Paige!

Wordless Wednesday meet Sleepy Saturday

2009-11-14T22:37:00.000-05:00

No new recipes tonight. Since it has been pitch black around here since like 6 pm, my evening wasn't very productive. But tomorrow there will be cake! Either my 2nd attempt at Red Velvet (the first one wasn't pretty) or Southern Style Strawberry cake (YUM!).

In the meantime, isn't this the cutest little onesie?

Royal Icing Edible Image

2009-11-13T23:34:00.000-05:00

How to make a color flow edible image for a cake or cookie when you don't want to spend $8 on color flow mix.

Step 1 - Print out (or draw) the image you want to create. Tape wax paper over printed image.

Step 2 - Make thin consistency royal icing (okay you still have to spend money on meringue powder but this can be used for decorating cookies or in buttercream). According to Wilton, test the consistency of the icing by dropping a small amount of icing into the mixture. If it takesa full count of ten to disapper, it is the right consistency. If it disappers sooner, add stiffer icing to the mixture. If it takes longer than 10 seconds, add more water. Careful, add water a few drops at a time. A little water goes a LONG way.

Step 3 - Outline your image and let set. Next to outline, create a bunch of test dots about the size of a nickel. This will be your "image set indicator" to determine if your image is dry and ready to be transferred.

Step 4 - Fill in with icing.

Step 5 - Wait

Step 6 - Grab a Snickers, this is going to be a while (2-3 days)

Step 7 - Two to three days later, test dots to see if image is set. If dot doesn't smoosh when you press down, image is ready to be transferred to cookie or cake.

Step 8: To transfer, place the wax paper at the edge of your table. Pull the wax paper down toward the floor. The image will separate from the paper so put your hand out to catch it. If you miss, don't worry just go back to Step 1. No seriously, if you drop the image, it will shatter into a bunch of little pieces and you will have to start over again.

Today's Post Sponsored by the Letter C

2009-11-12T19:27:00.000-05:00

This week marked the 40th Anniversary of my childhood favorite television show, Sesame Street. I can't believe that not only is it still on the air, but most of the original actors are still there as well. My favorite character is Ernie. I always thought Ernie and Bert were like me and my sister Roxanne. I was Bert and my sassy little sister was Ernie. Like Bert, I was way taller than my sister (Ernie) and we shared a bedroom with twin beds. So similar, right? =) As I got older, Ernie's place as my favorite was replaced by Strawberry Shortcake, who was replaced by My Melody who was replaced by Smurfette who was replaced by Mickey Mouse who has been replaced by no one (you should see my kitchen).

This show taught me about professions (who are the people in your neighborhood), other languages (okay I think I only learned the word agua but I never forgot it [smile]) and that your imaginary friends can be real to you (Mr. Snuffleupagus). I hope it is still on the air fifty years from now when I have children (just kidding mom). Happy Birthday Sesame Street.

So cookie monster, here's some cookies just for you!

Chocolate Crinkle Cookies
Recipe from Williams Sonoma online

Ingredients:

1/2 cup confectioners' sugar
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/4 cups sugar
2 eggs
1/2 teaspoon vanilla extract

Directions:

Preheat an oven to 350°F. Line cookie sheets with parchment paper.

Put the confectioners' sugar into a bowl and set aside.

In another bowl, whisk together the flour, cocoa, baking powder and salt. Set aside.

In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. [Note: my butter and sugar would not cream. This may be because I halved the recipe or my bowl was too big. Either way, it did not have a negative impact on the cookies.] Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.

Turn off the mixer and add the flour mixture. Beat on low speed just until blended.

Using a teaspoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll the ball in the confectioners' sugar until covered.

Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.

When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes. Remove the baking sheet from the oven and set it on a wire rack for 15 minutes.

Using a metal spatula, move the cookies onto the rack and let cool completely. Repeat with the rest of the cookies.

Enjoy!

NaBloPoMo Day #800 billion (okay #11)

2009-11-11T22:52:00.000-05:00

So I have tons of things to bake but am finding it hard to bake everyday. I love baking but when there is a purpose. Usually I have a sweet tooth but baking sweets day after day (and leftover Halloween candy) have pretty much taken care of my sweet tooth. I don't mind cookie orders because I know that it is for someone's special occassion. That is fun!

But forcing myself to bake? Not so much. Come back tomorrow for something chocolatey - YUM!

TWD - Peach Crisps

2009-11-10T19:58:00.000-05:00

This is another quick and easy recipe - Dorie Greenspan's ~~Cran-Apple~~ Peach Crisp. Since I was only making 1 serving, I was determined to use ingredients I already had in my kitchen (I'm also pretty appled out.) So I substituted peaches for the apples and instead of ground ginger, I used ground nutmeg in the topping. Okay I will use nutmeg in anything but nutmeg is a nice complement to peaches.

I also didn't bother to whip out the food processor choosing instead to use my hand mixer and then my hands to mix together the topping (sans coconut).

It took less than 10 minutes to put together! The taste is great. I love peaches. The topping was a bit buttery but I think that was an error on my part in reducing the recipe.

This week's recipe was chosen by Em of The Repressed Pastry Chef. Nice choice Em! To see what other TWD bakers cooked up this week, check out the blogroll.

My Favorite Blogs

2009-11-09T18:39:00.000-05:00

I don't have any new recipes to share tonight. I'll be back tomorrow with my Tuesdays with Dorie sweet. Tonight, please visit some of my favorite food blogs.

Joy the Baker - she's a GREAT baker and pretty good writer. You can't help fall in love with her after reading a few posts. She also has a thing about pancakes.

My Sweet & Saucy - Melody of my sweet and saucy recently opened a shop in California. I really like her cake designs. She has both a modern and classic style. Sweet.

I heart Food for Thought - Recent posts are mostly about home deocorating. But if you go into the archives you will see why I love this sight. CB has great tutorials that assure you that whatever you are making is "supposed to look like that" during the process.

Bakerella - As much as I think cookies are the new cupcake. Bakerella's cake pops are making cake balls stiff competition. Her cute designs and tutorials will make you a hit at your child's next birthday party.

Tastespotting - Even though my photos never make the grade (something about dull composition, bad lighting blah blah blah), I love this site. Beautiful photos of great looking food.

Tuesdays with Dorie bakers - So many great baking blogs in one place.

Why Don't I like Blondies?

2009-11-08T19:22:00.002-05:00

This afternoon I was watching an episode of Everyday Baking and saw a fast, easy, good looking recipe for Blondies. I've never been a fan of Blondies but I can't honestly remember eating them. And it basically looks like a chocolate chip cookie so what could go wrong? So I hopped off the couch and with notebook and pen at hand wrote down all the directions.

While the Blondies are not bad, they are denser than I like. I can almost taste the butter in an oily kind of way. Maybe it was because I didn't add baking soda? Maybe it is just a personal taste?

Update - Blondies were a hit with the family so I guess it is just me. Enjoy! =)

I'm going to share the recipe with you because it is the kind of recipe you can make during the week for a last minute dessert. Don't you feel so efficient when you pop a baked good in the oven while you are eating dinner so that it is nice and hot when its time for dessert? This is also a great recipe to make with kids. You just need one bowl and no mixer. Plus, I fiinally tried baking bar cookies/ brownies with parchment at the bottom for easy lifting out of the pan to cut into squares. I don't know why I haven't tried this sooner.

Blondies
Slightly adapted from Everyday Baking (part of Everyday Food)

1 stick melted butter
1/3 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla
1 teaspoon salt
1 cup flour
1/2 cup walnuts (recipe called for 1 cup)
1 cup chocolate chip morsels

Grease 8x8 inch pan and then line with parchment paper so that paper comes up the side. Once baked you will be able to easily lift Blondies out of the pan and set on counter for easy cutting.
Whisk melted butter, sugar, brown sugar, egg, vanilla and salt until well blended and no lumps.
Add flour and stir with spatula until 95% incorporated
Add 1/2 cup walnuts and 1/2 cup chocolate chips and stir
Put batter in greased pan
Top with remaining chocolate chips (and walnuts if you are making them with 1 cup walnuts)
Bake for 350 degrees for 40 minutes (mine took 35).
Cool on wire rack. When cool, remove cookies from pan and cut into squares.

Do you have a better Blondie recipe that I can try?

Now That's... Good Eats

2009-11-07T21:34:00.000-05:00

(To a lucky fan, Cook Smart - Alton Brown)

Last month, I won an autographed copy of Alton Brown's new cookbook, Good Eats. Jen of Beantown Baker met Alton at a local book signing and thought enough of her readers to get an extra copy. Thanks Jen!

I'm a big food network fan and really enjoy Alton's show. I've learned alot about food but have to admit, I've never tried any of his recipes. Jen is a big fan of Alton's recipe for chewy chocolate chip cookies. Alton has perfected 3 different types of chocolate chip cookies and Jen has tried all. Please visit her site for her reviews of the Chewy (her favorite) and the Puffy.

The cookbook is just like his show complete with scientific diagrams and fun food facts. If you are a fan, I highly recommend it.

Friday Night Baking Club

2009-11-06T22:51:00.001-05:00

Tonight across the country many bakers are putting the final touches on tomorrow's treats and cakes for weddings, birthdays and other special events.

Many stay up late through the night so that they can deliver the freshest tasting, most intricate designs.

Tonight I am part of the Friday Night Baking Club.

There isn't anywhere else I would rather be right now than here doing this.

(Okay maybe sitting courtside watching Lebron and Shaquille beat my poor Knicks.)

So many recipes!

2009-11-05T21:57:00.000-05:00

After making my apple filled oatmeal cookies, I had 2 apples left over. I'm trying to be good and not throw away groceries so I scoured my recipe folder an apple recipe. I have a folder full of recipes. This isn't a physical folder in a kitchen cabinet. My folder is electronic. I think it is easier to organize and edit than a handwritten one. My mother is all about electronic recipe files but she does have a recipe book that she has kept for over 30 years. When I'm home baking, I often go to that book for recipes. Many are written by her but some by my aunts and seeing their handwriting takes me to the holiday when they were sitting at the kitchen table watching Momie make a dish and recording it for her. Looking at a printed piece of paper doesn't bring me back to a favorite memory but it does keep me sane.

Many of my electronic files are recipes I've picked up from the many food blogs I subscribe to. I've made some, but most are just sitting there waiting to be used. I have a subfolder for appetizers, cookies, cakes and other desserts. I like to remember where I got the recipe so I always make sure to type the baker's name under the title. Some bakers I know. Other bakers may just take really good pictures and not so good food. =) If it's from a trusted source, I can make it for company without testing it out (which doesn't always work out but at least I know it's not the recipe's fault). If I've never made anything from this person, I like to test it out first.

One recipe was for apple cake that looked like coffee cake with apples. I love coffee cake - recipe score! I didn't have enough apples for a whole cake so I made a loaf. Muffins would have made more sense but I have a new loaf pan that I haven't used!

To get the recipe (and a better picture of the cake), visit Smitten Kitchen.

Do you keep your recipes electronically or do you prefer the them handwritten in a recipe book?

Where to eat (dessert) in NYC

2009-11-04T20:41:00.000-05:00

Recently I've had a lot of blogger friends ask me where to go when visiting NYC. There are so many things to do and places to go and I'm far from the expert. But one thing I do know is dessert. Can't help you with seafood or steak, but I know good sugar when I taste it. I have been known to pick a restaurant based on a superb brownie sundae or make people drive miles for fried ice cream. Yes, I'm that girl.

Shop : Crumbs Bake Shop
What to Eat: ANYTHING on the menu
Location: Various

So there was this show set in nyc (that I viewed faithfully every Sunday) that put a certain cupcake store on the map. So I stopped by one day when the line wasn't around the corner. I purchased 2 of the dryest cupcakes I have ever tasted. And they weren't cheap. So it was with hesitation that I sampled cupcakes at Crumbs. There are many locations throughout the city so after sightseeing, stop by a shop and order a cupcake. I highly recommend Vanilla Coconut. The cupcake is moist but light at the same time. The buttercream is as flavorful as it is sweet and the coconut is a refreshing topper. But I have yet to taste a cupcake there I didn't like. Bring some friends and get the sampler. Crumbs bakery has some unique flavors (chocolate covered strawberry, oreo and caramel apple to name a few) that will make you come back for more.

Restaurant: Serafina
What to Eat: Tiramisu (this is actually a great Italian restaurant, so if you are hungry have dinner, but save room for dessert)
Location: A few but I prefer 78th and Madison Avenue
This tiramisu tastes like it was made minutes before just for you. The "cake" literally melts in your mouth and the mascarpone is light as air. It is clear that every element of this dessert is made fresh on premises. I have ordered tiramisu at fine dining restaurants and been so disappointed because the cake tastes like it was frozen and then thawed. (I'm not a cake snob - I LOVE costco cake and I know that cake was baked in some factory and then shipped frozen to my local Costco). Trust me, order this. Even if you don't like tiramisu, you'll like it.

Restaurant: Serendipity 3
What to Eat: Ice cream sundae
Location: 60th st. between 2nd and 3rd

Source

I like this place not so much because it is the best dessert I ever had but because it is a little kid's dream. Do you remember reading children's books where the child goes out to eat and gets a sundae bigger than them?Serendipity delivers. It is just a fun place that celebrates dessert. Perfect for kids (or the kid in you). This place can be packed so try to go at odd hours or during a weekday.

Restaurant: Good Enough To Eat
What to Eat: Banana Chocolate Chip cake with Peanut Butter Frosting
Location: Amsterdam and 83rd st
So I have only eaten here once. And I only had this dessert once. A year ago. And I can't stop thinking about it. I'm determined to recreate it myself. When I went, it was only served on Thursdays (it was so good, I remember what day. Because if I go and they are not serving this cake, the meal will be ruined), so you may want to call ahead. I was having a fun relaxing dinner with my sister. We ordered dessert just to keep the meal going. I knew I liked bananas and chocolate. I like chocolate and peanut butter. I had no idea I would like them all together!

What are your NYC dessert recommendations?

TWD Sugar Topped Molasses Spiced Cookies

2009-11-03T14:59:00.000-05:00

I love soap operas. Yes I admit it. I spent the 80s at my mother's feet watching Days of Our Lives (I was hooked the day Bo met Hope), Another World and Santa Barbara. I took the day off work to watch the finale of Another World with one of my best friends. Soap Operas are like book serials - they allow you to connect with characters that come back to you even when the story is over. Now thanks to SoapNet I can watch "todays soaps at night" and I've fallen in love with a whole new crop of soaps (okay they are only new to me). If you love soaps like I do, you'll understand how someone who bakes cookies could produce this baking fail.

The bow doesn't really hide the burnt crispiness does it?

This month, we were granted permission to post our Tuesdays with Dorie recipes out of order. First up for me are these Sugar Topped Molasses Spiced Cookies. The dough came together quite easy and the smell reminds me of Thanksgiving! Since I'm baking so much this month for NaBloPoMo (day #3), I frooze most of the dough and decided to just make one batch of these cookies.

So why am I blaming the soaps that I love so much for this baking disaster? When I put the cookies in the oven, General Hospital's Sonny was just about to give his wife, Claudia, what she deserves for ordering the hit that put Sonny's child, Michael, in a coma for over a year. I was so excited watching the scenes, I forgot to check on these cookies. They were only in for 10 minutes but came out a flat crispy mess.

When I bake the rest of the dough for Thanksgiving, I'll probably make them a little bigger and let set in the fridge before baking. I'll also turn off the soaps. This recipe was chosen by Pamela of Cookies with Boys. She'll post her version on November 17th but check out her blog now for other great recipe ideas. Also don't forget to check this week's baking blogrolll to see what other bakers chose to make this week.

Bizcochitos with Mexican Chocolate Dipping Sauce

2009-11-02T18:52:00.001-05:00

I have traveled quite a bit. Growing up I was fortunate to have a father who racked up thousands of frequent flyer miles for work. By the time I was 18, I had already been to many countries in Asia, Europe and parts of the Carribean. I spent many summers down the bayou of Lousiana or the country roads of Arkansas. You know where I've never been?
New Mexico.

After learning that it has an offical state cookie, the bizcochito, it is definitely a state I must visit. Any state that appreciates cookies enough to designate one as its own is good enough for me.
A bizcochito is a crispy butter cookie flavored with anise and cinnamon and baked with lard. So what if you don't have anise... or lard? Google substitutions until you find one that is in your pantry. Without the key flavors, is it still a bizcochito? Who cares?* It's good!

I received this recipe from Cusine at Home. This magazine not only provides excellent fool proof recipes, it also contains basic cooking and food storage tips (complete with pictures). Cusine at Home is a must read for both myself, a novice cook (trust me people ask for seconds of my dessert, not my entrees) and my mother (a woman who would put Paula Deen, Martha Stewart and the Barefoot Contessa to shame). In other words, I highly recommend it.

New Mexican Bizcochitos
Adapted from Cusine at Home Magazine December 2009 issue

For the cookies
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. table salt
2/3 cup shortening (I used butter)
6 Tbsp. butter
3/4 cup sugar
1 egg
2 Tbsp. dry sherry
2 tsp. anise extract (I used almond extract)
2 Tbsp. anise seed (I used fennel seed)

For the coating
1/4 cup sugar
1 tsp. ground cinnamon

For the chocolate sauce
1 cup semi sweet chocolate (6 oz)
2/3 heavy cream
2 Tbsp. coffee liqueur (I used expresso powder)
2 tsp. ground cinnamon
Pinch of cayenne pepper

Whisk together flour, baking powder, and salt. Set aside.

Cream butter, sugar until mixture is light and fluffy, about 5 minutes. Scrape down sides of bowl. Beat in egg, sherry, and almond extract. Add fennel seed and half the flour mixture; beat on low speed until ingredients are blended. Beat in remaining flour mixture until dough pulls away from the sides of the bowl.

Divide dough in half. Shape each half into a disk, wrap in plastic. Chill dough at least 2 hours before rolling out.

Preheat oven to 350 degrees. Coat baking sheets with non stick spray.

On well floured surface, roll out dough to a thickness of about 1/8 inch. Shape cookies with a knife or ruler into diamonds. Tranfer cookies to baking sheet.

Bake cookies until set and lightly golden brown around the edges, 15-18 minutes. Let cookies cool on the baking sheet for 5 minutes.

Mix sugar and cinnamon in a bowl. Gently coat warm cookies in sugar mixture, then transfer cookies to a rack to finish cooling.

Place chocolate, heavy cream, coffee liqueur, 2 tsp ground cinnamon and cayenne pepper in microwave safe bowl. Heat in microwave oven for 2 minutes. Whisk mixture until it's smooth.

Serve cookies with chocolate sauce. (It's great!)

What dessert is your hometown known for?

* I love these cookies. They are perfect after dinner treat to have with tea or coffee. The next time I make these I'm going to try anise and maybe even a little shortening.

Lemon Bars... Sweet as Candy

2009-11-01T19:09:00.002-05:00

So I signed up for NaBloPoMo. NaBloPoMo stands for National Blog Posting Month and by signing up, I am committing to posting something on my blog every day for the month of November. I signed up because I needed a goal to keep me focused. I love baking new things and capturing them here in a blog. But a baking blog is difficult because it requires me to bake new things like all the time. Even for a sweet tooth like me, that can be challenging.

What's not challenging? These lemon bars.

After my Kit Kat/Hershey bar/ Almond Joy overdose - this lemon bar is a good way to slowly come down from a sugar high. =)

I love lemon bars because they are so simple to make and the perfect after Sunday brunch treat. It's also great for last minute dinner guests because I usually have the ingredients in my kitchen.

The Barefoot Contessa's Lemon Bars
From Barefoot Contessa Parties!
For the Crust:
1 stick unsalted butter at room temperature
1/4 cup granulated sugar
1 cup all purpose flour
1/8 teaspoon salt

For the Filling:
3 extra large eggs at room temperature
1 1/2 cups granulated sugar
1 tablespoon grated lemon zest (about 2 lemons)
1/2 freshly squeezed lemon juice (2-3 lemons)
1 cup all purpose flour

Confectioners' sugar for dusting
Preheat oven to 350 degrees.
To make the crust, cream the butter and sugar until light. Combine the flour and salt and with mixer on low, add to butter and sugar until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press into an 8x8 baking pan. Chill for 5 - 10 minutes. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.

I'm excited about this next month. I'm going to try a ton of new recipes mixed in with some of my favorites.

What dessert favorite do you think I should make this month?

Searching for Oatmeal Cookies with Apple Filling - Can you help?

2009-10-22T17:15:00.001-04:00

I need your help. When I was a child, I remember eating an oatmeal cookie with apple filling. It was the kind of cookie they put right at the register at the perfect height for children to exclaim to their mother or father "I HAVE to have this" while clutching it to their chest. (Sidenote: I don't have children so I can't help but smile whenever I see this act in a store. No matter what the object, the child instantly realizes that it is the answer to all their prayers.) Lately I've been craving that cookie but can't find it.

I thought maybe it was a Grandma's Cookie.

Source

But when I went to the website, no apple oatmeal cookie. So I decided to try to re-create it. And since I'm a child of the 80s, I decided to go to a cookbook from the 80s for inspiration. It is ironically titled "New Cook Book" from Better Homes and Gardens. Love this book. My mother gave it to me when I got my first apartment. Jellymolds, fondue and 22 different recipes for fruit salad (ambrosia - gag me with a spoon) aside, I've found most of the recipes to stand the test of time. And, there was a recipe for Apple-Filled Oatmeal Cookies. Perfect! I made some slight adjustments to make it sweeter and omitted nuts and raisins in the filling. Do we have a winner?
************************************************************
Apple Oatmeal Cookies
Adapted from Better Homes & Gardens New Cookbook (circa 1981)

Cookie
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup butter (room temperature)
1/2 cup packed brown sugar (I used light because that's what I had on hand)
1/4 cup granulated sugar
1 egg (room temperature)
1/4 cup milk
3/4 cup rolled oats

Filling
1 1/2 cups finely diced peeled apple
1/2 cup granulated sugar
1 teaspoon cinnamon
2 tablespoons water

Preheat oven to 375 degrees. Grease a cookie sheet. (I don't think people used slipmats and parchment paper in 1981.)
Make Filling - Cook apple, sugar, cinnamon and water on medium/low until sauce is thick and apple is tender.

In small bowl, combine flour, baking powder, spices and salt with whisk or spoon. Set aside.

Beat butter for 30 seconds; add both sugars and beat until fluffy. Add egg; beat well.

Add dry ingredients and milk alternatively, beating after each addition. Stir in oats.

Drop cookies on cookie sheet. Make a depression in the center of each and fill with apples.

These cookies are not the cookies I remember from my childhood but they are so good. The cookie is soooo chewy and not too sweet. They definitely hit the spot and are super easy to make.

Have you tried to recreate a store bought treat from your past? Does anyone know what cookie I'm talking about?

TWD Sweet Potato Biscuits

2009-10-20T19:04:00.001-04:00

For this week's Tuesday with Dorie, Erin of Prudence Pennywise chose the Sweet Potato Biscuit recipe. I was really excited to make this week's recipe as I've never made biscuits and I love a good sweet potato. This is definitely a recipe I will make again.

I think I put a little more than 1 teaspoon of grated nutmeg. =) I actually put even more in later. I love nutmeg with sweet potato and the canned puree I used just didn't have enough flavor.

I think next time I may have to use whole sweet potatoes (or just doctor up the biscuit a bit).

"Rolling out the dough was real simple - love that!"

This biscuit has fall written all over it. Its good plain but even better warm with a little butter.

My biscuits didn't rise, but I didn't really mind. The flavor was nice and the biscuit was soft.

Don't forget to visit Prudence Pennywise and the rest of TWD bakers to see their versions of Dorie Greenspan's Sweet Potato Biscuits.

Food Network Cake Challenge, Here I Come

2009-10-15T19:30:00.001-04:00

JOKING!

But seriously, I made this. Can you believe it?

I was given the opportunity to learn how to make this cake and couldn't resist. Part of me thought, I shouldn't do this.

I'm a baker, not an artist and outside of my Wilton courses, I've never decorated a cake let alone carved one.

This is going to be way over my head. But the thought of making A Wild Thing was too good to pass up.

So I went for it.

Little old me, who has only worked with fondant 2 other times...
Who didn't even know how to make modeling chocolate*...
Who only puts a knife to cake to cut a slice...

Created the cutest little Where The Wild Things Are cake.

This is my inspiration.

Image Source: beatcrave.com

Pretty good eh?

The legs are fondant. I mixed a little food color gel with vodka to pant his pants and shirt.

We (oh did I not mention that I took a class to learn how to make this?) were told to use modeling chocolate for the arms because fondant is just too heavy. I also used modeling chocolate for the teeth and nails (I LOVE the nails).

The hair is black royal icing.

The OH SO TALENTED Chef Janet Ben-Ami of Hey!Cookie taught lucky members of The New York Cake Decorator's Meetup group how to make this masterpiece. This group ranges from cake novices like myself to professional cake decorators. The thought of being in a class way over my experience level was intimidating. But I'm so glad I did it. First of all, Chef Janet is the greatest. Janet was the best teacher. You can tell she loves what she does and she was so encouraging throughout the entire process.

The class was 4 hours and well, let's just say I didn't get very far in class. If I would have been on the Food Network Challenge, Kerry Vincent would have shook her head and said, "You really need to work on your time management skills. We would have loved to judge your piece, but well, its just pound cake with buttercream."

But I learned enough to have the confidence to finish the project at home. And by finish, I mean - color the fondant, roll it out, add the arms, legs, teeth and nails.

He is so cute, no one would cut him. I think my family was a little turned off to learn there is a PVC pipe acting as his spine (I totally cleaned the pipe before adding cake which isn't even touching the pipe.)

So we took my Aunt Melva's famous pound cake out of the freezer, added some of my leftover buttercream, and ate it while we looked at my Wild Thing. I love him - he's like a little kitchen gnome.

What have you been afraid to try in the kitchen but are so glad you did? Are you going to see the Where The Wild Things Are movie?

* So easy -- For white modeling chocolate, just melt 14 oz of the Wilton white candy chips and then add 1/4 cup of Light Corn Oil. Mix but don't over mix. Lay on a heavily parchment papered cookie sheet for an hour or two. A lot of oil will ooze out during this time, don't worry. Once "dry", wrap tightly with saran wrap.

Tues..er..Thursdays with Dorie

2009-10-15T15:52:00.000-04:00

I know that I'm 2 days late, but these muffins were so good, I had to share them with you. This week's recipe was for Allspice Crumb Muffins. If you are like me, allspice isn't sitting pretty in your spice rack. Let me suggest that you add it to this week's grocery list. What I LOVED about these muffins:

(1) They are sweet enough for dessert but not too sweet to eat as breakfast
(2) The possibilities - I could see myself adding apples or bananas or nuts to this muffin - YUM
(3) Quick and easy - so quick, I forgot to take pictures of the process

Does the oven count?

(4) Allspice - seriously brown sugar never tasted so good and I think its because of the allspice (but I'm no Alton Brown so don't quote me)

These were great! Seriously - this is one recipe you will definitely want to keep.

My tops weren't so crumby. I think I mixed the streusel a little too much. But I liked how the topping melted into the muffin.

This week's recipe was chosen by Kayte of Grandma's Kitchen Table. How much do you love that blog name? Visit her site and then see how other TWD bakers fared.

Possibly My Favorite Chocolate Chip Cookies

2009-10-02T13:52:00.004-04:00

Although it is 2009, I still receive the occassional the email hoax. Just this morning, I received an email stating that a certain tech company was giving away laptops. All I had to do was forward the email to 8 people. And why wouldn't a company that sells laptops want to give away all of their laptops for free to millions of people all over the globe?
And friends, when you mail said hoax, saying you don't really believe it but "You never know..."? That doesn't make it any better.

But I do have to thank a loved one for this Neiman Marcus Cookie recipe. You know the one about the mother having the most delicious chocolate chip cookies with her daughter at insert {Mrs. Fields/ Neiman Marcus/ Marshall Field}? And when she asked to buy the recipe, the waiter replied "Sure that will be two fifty". The woman paid with her credit card only to discover later that it was actually $250.00 not $2.50 and as revenge she is mailing the recipe out to the world. Well, disgruntled recipe buyer, THANK YOU.

Money well paid.

This is the perfect chocolate chip cookie for me. I get kind of disappointed when my chocolate chip cookies come out flat with the only texture coming from the chips sticking up, especially when they get hard. Gooey chocolate chip cookies are fine, but I start to feel sick by cookie number 3 (who eats just one fresh out of the oven cookie?).

But this $250 cookie from your favorite department store is so not flat, so not hard, and so not gooey. It is perfectly soft, amazingly chocolate and makes you say "I made this?". Please make it.

So that the next time a loved one sends you an email stating something cool will happen to your screen when you forward the message to 11 people, you can give them this cookie to eat while they wait. Cause "you never know".

What's Your Favorite Chocolate Chip Cookie?

**************************************
$250 Chocolate Chip Cookies (slightly adapted*)
(this makes a ton of cookies, recommend halving unless you are having a BIG party)

2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
4 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder - I add a cup at a time)
24 oz. chocolate chips (I like Ghirardelli Semi Sweet Chips)
1 tsp. salt
1 8 oz. Hershey bar (grated - just chop little slivers with a non serated knife)
4 eggs
2 tsp. baking powder
2 tsp. vanilla

Preheat oven to 375 degrees.
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees. Makes 112 cookies.

*The original recipe calls for 5 cups of oatmeal and 3 cups of chopped nuts (your choice).

Sometimes Baking Mistakes Are Oh So Delicious

2009-09-30T11:11:00.004-04:00

So have you ever been in a hurry when you are baking? I mean you are just making the usual cookie which you've done a dozen or so times. The dough doesn't feel quite right but, oh well, you just put it in the freezer(I prefer to freeze my dough before making cut out cookies - the dough is firmer and easier to roll and cut) for when you are ready to create? But later when you thaw the dough , it well... won't roll. I mean, its a DISASTER. Yeah - I've been there. But sometimes when that happens - you discover something even better.

Last week I participated in my first ever Craft Fair. It was held in my hometown and was so much fun. I had the fall cookies above and these adorable dresseses, my favorite chocolate chip cookies and ....

these -- my disasters.

This incredibly soft as a pillow so the chocolate literally melts in your mouth cookie, was born from a disaster. My cookie dough was both a fudgy and crumbly mess. I could not roll it out. I didn't want to throw away all of that dough so I rolled it into little golf balls and baked it. The result - a true Chocolate Delight! You have to try these, seriously. My only warning, your hands will be a chocolately sticky mess after each batch.

*********************************

Chocolate Delights

adapted from a recipe from Dog Hill Cookies

3 ounces semi-sweet chocolate

2 1/2 cups all-purpose flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 teaspoon salt
3/4 cup butter
1 cup sugar
1 teaspoon vanilla extract
1 egg

-Melt the semi-sweet chocolate in the microwave and set aside to cool slightly. Follow the melting instructions on your package as heating levels vary. Note: chocolate keeps its shape when melted. You have to stir with a spatula or wooden spoon to determine if it is melted. Chocolate burns easy, so stir frequently.

-Mix together the flour, cocoa, baking powder, and salt and set aside.

-Beat the butter with the sugar until light and fluffy.

-Add the chocolate and vanilla to the butter mixture and mix in. Add the egg and beat until incorporated.

-Add in the flour in three stages until all the ingredients are fully combined. Form a big ball and cover the dough with plastic wrap, refrigerating until fully chilled.

-Preheat oven to 350 degrees F.

- Using your hands, form balls slightly smaller than a golf ball.

- Bake for 11 minutes and then let cool on a wire rack.

My pictures of these cookies really don't do them justice. I like them because they are flat but remain soft.

Have you ever had a baking disaster turn into your delight?

TWD - Chocolate Crunch Caramel Tart

2009-09-29T10:04:00.001-04:00

I really think Dorie Greenspan's Baking from My Home to Yours is an excellent primer for any baker as she really covers the gambit of home baking. And I would never doubt her recipes. If Dorie calls for 12 pounds of butter, I put in 12 pounds of butter (okay we haven't done a recipe with THAT much butter, but I trust her - my hips can't get bigger all by themselves). But when I read "put 3 tablespoons of sugar over medium heat and when it melts, stir in more", well, I had to go to the internet to understand how and why sugar melts on the skillet ALL BY ITSELF. I've made almost every cake imaginable, cookies till I see them in my sleep, a healthy number of pies, brownies and anything with chocolate in it. But I never knew that you could melt sugar with little more than a non stick skillet and heat. Sorry Dorie, I will never doubt you again.

This tart is the kind of tart you want to make for a special dinner. Your guests will be all "You MADE this" and you will say, "oh yes - do you like it? Cause I wasn't sure if you would want pecans (I did) or honey roasted nuts (will try next time)." And they will forget polite dessert conversation about healthcare, Gossip Girl or if the Knicks really think Lebron James is coming to NY. And ask questions like, how did you get this chocolate so smooth? Did this take you all day? Perhaps you could add more nuts next time? I would have thought you purchased this at the fancy bakery down the street until I saw your crust (yeah... mine, kind of fell down the sides when blind baking - oh wells).

I will definitely make this again (maybe as mini tarts). This week's recipe was chosen by Carla of Chocolate Moosey. To see the recipe, visit her blog and then see how other bakers fared.

Summary of this Blog... Can you guess what's missing?

2009-09-27T16:42:00.001-04:00

http://www.wordle.net

This is a word cloud summarizing this blog. Yep - makes sense. Oh wait, isn't there a word missing?

Yeah... that would be COOKIES. This is a blog about me, sweets, new delicious discoveries and well cookies. As in that's what I create, that's one way to express my love, that's what this blog is called. =) (Note to self: make it happen.)

TWD Cottage Cheese Pufflets

2009-09-23T11:02:00.001-04:00

Okay for my two readers, I'm sorry I haven't posted. I've actually been... baking! I have baked a TON in the past two weeks and have the photos to prove it but I left my camera cord at a friends house so I cannot get those pictures from my camera to you. But as soon as I do, I'll post like crazy.

One of the many things I baked during the last two weeks is Dorie Greenspan's Cottage Cheese Pufflets. In short, I really liked these! They are definitely on my things to make whenever I finally decide to have my friends over for brunch. They are little puff pastries with a slight kick with a hint of sweetness being added by the jam. For the jam I used Sarabeth's Strawberry Raspberry Jam. I heart Sarabeth's jams. They have two restaurants in NYC and I love having brunch partly for their biscuits and jam. If they don't offer Sarabeth's in your grocery store. Buy it on-line. My favorite is Strawberry Peach.

These pufflets are actually super quick to make. Well okay if you want them to look pretty, they may take a little time because the dough is super sticky. But I have no patience and care more about how food tastes than how it looks so I put those bad boys in the oven even though I could clearly see jam hanging out the sides. Note: If you see jam hanging out the sides of your pufflets, BEFORE you put them in the oven, your pufflets are most likely NOT sealed and may (WILL) open in the oven. Oh wells - my memories of these lovelies is how they taste.

In the future, I will probably add more cottage cheese to the recipe as I wanted a tangy taste to contrast with the sweetness of the jam. This week's Tuesdays with Dorie was chosen by Jacque of Daisy Lane Cakes. Please visit her blog and then see how other bakers fared.

Update: I halved this recipe so the puflets went quickly. Here is a picture (note - not as pretty as my fellow bakers. I'll definitely make these again!)

NO TWD for me

2009-09-08T15:57:00.000-04:00

Sorry folks - I'm busy baking but not this delicious looking souffle. I'm kind of bummed. I've never made a souffle and I LOVE chocolate. I will get to it soon.

This week Susan of She’s Becoming DoughMessTic picked Chocolate Souffle. Please visit her site and the other Tuesdays with Dorie bakers.

Check back later this week to see what I've been baking.

TWD - Espresso Cheesecake Brownies

2009-09-01T22:19:00.000-04:00

So despite my reluctance to make brownies from scratch, I was excited to try this week's Tuesdays with Dorie recipe, Espresso Cheesecake Brownies. I even went out and purchased espresso powder (I know it heightens the flavor of chocolate so I guess I'll throw it into future chocolate cakes) last week. Yes here are the ingredients sitting on my counter....

So did I make brownies last week or even this weekend? Nope. Of course not. I waited until the last minute to make them. In fact, they aren't done. They are currently cooling in the fridge. Despite most TWDers not including the topping, I have decided to try it.

The recipe was super easy. Instead of 4 oz of bittersweet chocolate, I added 5 oz to the brownie and since I had 1 more oz, melted it and added it to the frosting. I didn't have enough chocolate to really make swirls. So clumps it is.

Update: Topping added. Refrigeration done. Brownie tasted.

Meh. Needs more flavor or texture. These aren't bad, I've just had better. I probably won't make these again but if I did I would add nuts to the brownie batter and something tangy to the cream cheese. Perhaps I needed a better brand of espresso? Don't blame my lack of enthusiam about these brownies on the recipe. Remember, I can't bake brownies. I've peeked at other baker's brownies and most had much more success than I did.

To see a mouth watering version of this recipe visit Melissa of Life In A Peanut Shell. Then please visit other Tuesdays with Dorie bakers for more versions of this recipe.

TWD - Creamiest Lime Cream Meringue Pie

2009-08-24T16:08:00.010-04:00

Growing up, one of my mother's go-to desserts was Lemon Meringue Pie. We (I always seemed to pry myself away from a book when dessert was being made) would use the ready made Graham cracker pie crust and real lemon juice (from the bottle). She could quickly whip it up add the meringue topping and quickly put in the oven as we were clearing the dinner dishes. I loved it!

I haven't had this quick and easy Lemon Meringue Pie in years as my mother now uses fresh lemons and pie dough crust versus the ingredients of my childhood. I've been thinking about making that pie all summer. So I was excited when I saw that this week's recipe for Tuesdays with Dorie was The Creamiest Lime Cream Meringue Pie.

I just got back from my family reunion so I opted not to make the crust. Hey Keebler never failed me before.

I really like this recipe because it has few ingredients and was easy to make. I used a double boiler for the cream and to my surprise, it thickened up rather quickly. (It did take me 16 minutes to get to 180 degrees versus the recipe's 10 minutes). Straining the lime zest was a slight pain as my first strainer clogged. Fortunately I have 2 so I didn't have to stop to clean the first one.

The one thing that I never do with any meringue pie I make, is put it back in the refrigerator after browning. I'm now a convert! With this pie, the meringue didn't "sweat" or shrink as it often does for me the day after baking.

This is definitely something I will make again! For the recipe, please visit Linda of Tender Crumb and then visit the rest of the Tuesday with Dorie bakers for alternate versions of this pie.

TWD - Brownie Buttons

2009-08-11T16:27:00.015-04:00

(This plate is only angry because we cannot try these brownies until tomorrow)

I love baking. I love sharing recipes. I love watching shows about baking. I love talking about the recipes I've made or want to make.

My friends and family? Not so much.

Sure they indulge me by trying my new recipes, dishing out compliments (even when undeserved) and even requesting new items for me to try. But they have other interests (boring). That is why I was so excited to join Tuesdays with Dorie. Now not only do I have a good excuse to try new recipes, I can see other bakers takes on that same recipe.

My first recipe was for Brownie Buttons. Ah brownies. Let me tell you a secret. I am pretty much a 95% from scratch baker. No judging - its just the way I learned to bake. But when it comes to brownies - I'm all about the mix! My brownies were always too thin, too moist, too dry, yadda yadda. So I was not too excited that my first recipe was for brownies. What if they turn out horrible and the TWD gang kicks me out for being a baking imposter?

But these brownies were a piece of c--- oh, well... brownie. I doubled the recipe because I don't own a mini muffin pan. I also did not include the orange zest. I did want to get some orange flavor so instead of vanilla extract I used, well, orange liquor (because its noon somewhere in the world). I had read from others that the brownies don't rise so I filled 8 muffin cups pretty close to the top and baked.

I'm not a white chocolate person so I used Lindt's Dark Chocolate Intense Orange.

Don't you just love the look of melted chocolate? The specs are slivers of almonds - yum!

I'm saving these for dinner tomorrow night but if they taste as good as the batter, I'm sure this will become a staple. Perhaps next time I will try with orange peel (or a little more liquor).

For the full recipe, please visit Jayma at Two Scientists Experimenting in the Kitchen and then see other bloggers takes on the Brownie Buttons!

Tuesdays With Dorie

2009-08-04T19:07:00.001-04:00

I've just joined the baking group Tuesdays with Dorie. Tuesdays with Dorie is a baking group that bakes one recipe from Dorie Greenspan's book, Baking from My Kitchen to Yours. I just received my book in the mail and I can't put it down. This is going to be so much fun!

I've been watching this group for the past year and was even inspired to make the Celebration cake a few weeks before starting this blog. This week's recipe was chosen by Mary of The Food Librarian. She chose the Classic Banana Bundt Cake. I wasn't able to make today's recipe but will definitely be up next week's challenge. To see the cake and recipe, please visit Mary as well as other member's versions of this great looking cake.

I didn't eat the Daisies, but I did eat cake!

2009-08-02T20:21:00.001-04:00

The daisies I posted last were part of my final project for the Wilton Fondant and Gumpaste class which I just "graduated" from yesterday. If you are at all interested in learning how to decorate cakes, I highly recommend Wilton. They offer classes across the country, mainly at Michael's stores. For this class we learned how to do fondant and gumpaste designs. Fondant is a sugar icing which you roll out like a pie crust and put on top of your cake. I had never eaten fondant (I LOVE buttercream) but wanted to learn how to use it. Many people use fondant on cookies and while I believe my icing tastes great on cookies, there are many designs which would be easier to do if I knew how to work with fondant.

You can make fondant from scratch, but I used the ready made Wilton fondant and just added food coloring. Unfortunately, you need to add a LOT of food coloring to get chocolate brown which caused the fondant to dry out a bit. If I ever use fondant again, I will stick to light colors or purchase ready made fondant in the color of my choice. Don't get me wrong, I'm a scratch baker and proud of it. But I don't think I will use fondant enough to learn how to make it. Both fondant and gumpaste have a texture similar to playdough so they are really fun to work with.

When I came home from class, I decided the cake needed a little something else, so I added silver luster dust to the pearls. Note - if you want the luster dust to just stay on the pearls and not the cake and cake board, I recommend "dusting" prior to assembly. =)

I like how the cake turned out but I'm no artist, I'm a baker. And to me, this decorated cake lost a lot of its taste appeal. When I frosted the cake (even though fondant is icing, you must frost with buttercream or some other sticky substance like jam prior to covering with fondant), I wanted to eat it. When I decorated the cake, I wanted to take a picture of it.

This was an important discovery for me because I am hugely addicted to tv shows showcasing sugar artists like Ace of Cakes, Amazing Wedding Cakes (LOVE the cake girls), Cake Boss (I am from Jersey) and I'm sure I've seen every food network cake challenge. When I see their work, I'm truly humbled. As I am when I peruse my new secret addiction, cakecentral.com. There are some talented cookiers on this site that put my little cookies to shame. As I improve my craft in decorating, I must remember, I don't want to be an artist. I want to be a great baker. When people see my cookies or other sweets, I want them to want to EAT them, not just take a picture.

This cake? I took tons of pics (LOL). So did my friends when I brought the cake over for a friend's birthday cookout. There was no way I was keeping this cake in my apartment. Because this cake is good enough to eat... for breakfast, lunch and dinner.

What kind of cake was this? I'll save that for another post.

Please, Please Don't Eat The Daisies

2009-07-31T05:35:00.002-04:00

Don't you just love that movie? No? Well to be honest I really only remember this song. Whenever I see a daisy I can't help but sing "Please, Please Don't Eat The Daisies" (don't worry just in my head).
But why am I posting pictures of daisies on a food blog and asking you to please, please don't eat them? Truthfully, you can eat these if you want. This is a picture of my first sugar flower - a daisy. Yes it is 100% edible but I don't think they would taste too good. Plus I have something better in store for them. Come back soon to see.

Care Bear Stare

2009-07-27T23:53:00.002-04:00

Okay - so this isn't really a Care Bear but isn't he handsome? I actually "stole" this design from someone in the blogosphere (can't remember whom but if you know, please share so that I can properly credit). I use "stole" loosely because while her pretty cookies were slicky sweet like candy, my bear doesn't get that candy look . Instead of the cotton candy pink of the original picture, I used green royal icing left over from my oh so adorable frogs. I will definitely make this bear again with my own little touch. I'm also thinking he would make a great chocolate shortbread cookie.

My inspiration.

I was making frogs and dinosaurs (what? frogs and the brontosaurus were so BFFs back in the day) for a special little boy. I think the frogs are adorable and the dinos reminded me of animal crackers. No? Come on! I know I’m not the only one who used to have my animal crackers stand and walk before I ate them. Being as these dinos are 3 inches, I would have been able to play a lot longer as I ate.

This is me... now

2009-07-04T00:44:00.000-04:00

I've always loved to bake. Seriously. I was hooked once I learned that my mother let her helpers lick the beaters. I come from a family of great cooks. While I don't share the joy of cooking, I've always appreciated the reaction I receive from giving someone a sweet treat. Be it a simple smile or a delightful giggle, it always makes my day.

I haven't attempted to create my own recipe because there are just so many great recipes I've yet to try. But with this blog, a few decorating lessons and a few helpful unknowing tutors (the blogs I follow), I will attempt to sharpen my craft and delve further into the world of baking. I know I've found my passion. Should this be my career? Only time will tell.

Oh yes - why Cookie Love?

A few years ago, one of my friends was getting married to a great guy. I had witnessed their entire courtship and was so happy that she had found the love she deserved. For her bridal shower, I didn't want a tacky shower favor and decided to bake cookies. But not just any cookie, the 8 inch wedding cake cookie from Martha Stewart. I had never made royal icing before nor decorated a cookie. Needless to say, I was in over my head. The week before, I tested a couple of recipes and purchased my supplies. After pulling an all-nighter, I created twenty 8 inch wedding cakes and 6 inch hearts wrapped in cellophane and tied with ribbon. On the back of each favor I created a little sticker stating "Cookies made with Love for (bride) and (groom)".

Baking may be a science, but for me, it is always done with love.

Oh the cookies - YUMMY. Over the years I've continued to bake favors for birthdays, showers and weddings and I'm hooked!

I literally was up all night decorating and didn't take a picture but this is the cookie I did for another bride a year later. (Note - the first set weren't as fancy. I mostly did stripes and dots.)

So now I'm continuing to bake with love one sweet at a time.