Recipe coming soon!
Baking Notes:
* Made a batch today - they tasted fine to me (but then, they're not my favourite cookie), but they didn't pass M's test (who loves them) - too dry, apparently... :-(
Saturday, December 5, 2009
Wednesday, December 2, 2009
Snickerdoodles
Ingredients:
2 3/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup unsalted butter, room temperature
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
Coating:
1/3 cup granulated white sugar
2 teaspoons ground cinnamon
Directions:
1. In a large whisk together the flour, salt and baking powder. Set aside.
2. 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 hour).
3. Preheat oven to 400 degrees and place rack in the centre of the oven. Line two baking sheets with parchment paper.
4. Shape the dough into 1" round balls.
5. For coating, mix together sugar and cinnamon in a large shallow bowl.
6. Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2" apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2" thick.
7. Bake the cookies for about 8 to 10 minutes, or until they are golden brown around the edges. Remove from oven and place on a wire rack to cool.
8. Can store in an airtight container, at room temperature, for about 10 to 14 days.
Yield: Makes about 6 dozen cookies
Source: "Joy of Baking" website - http://www.joyofbaking.com/Snickerdoodles.html
Paper Copy? Yes
Baking Notes:
* Batch made November 30, 2009, and despite having to use a casserole dish (!), they turned out really well. Only made about 2 to 3 dozen (I forgot to count!), but I made them bigger with the 2nd and 3rd batches. If I had stayed making them quarter-sized, it would have been about 6 dozen! Took into work - big hit! ;-)
* Second batch made Dec. 2/09 - approximately 2 1/2 dozen
I love Snickerdoodles!
2 3/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup unsalted butter, room temperature
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
Coating:
1/3 cup granulated white sugar
2 teaspoons ground cinnamon
Directions:
1. In a large whisk together the flour, salt and baking powder. Set aside.
2. 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 hour).
3. Preheat oven to 400 degrees and place rack in the centre of the oven. Line two baking sheets with parchment paper.
4. Shape the dough into 1" round balls.
5. For coating, mix together sugar and cinnamon in a large shallow bowl.
6. Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2" apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2" thick.
7. Bake the cookies for about 8 to 10 minutes, or until they are golden brown around the edges. Remove from oven and place on a wire rack to cool.
8. Can store in an airtight container, at room temperature, for about 10 to 14 days.
Yield: Makes about 6 dozen cookies
Source: "Joy of Baking" website - http://www.joyofbaking.com/Snickerdoodles.html
Paper Copy? Yes
Baking Notes:
* Batch made November 30, 2009, and despite having to use a casserole dish (!), they turned out really well. Only made about 2 to 3 dozen (I forgot to count!), but I made them bigger with the 2nd and 3rd batches. If I had stayed making them quarter-sized, it would have been about 6 dozen! Took into work - big hit! ;-)
* Second batch made Dec. 2/09 - approximately 2 1/2 dozen
I love Snickerdoodles!
Sunday, November 29, 2009
Apple Crisp
Ingredients:
1/2 cup all-purpose flour
1/4 cup granulated white sugar
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh or ground nutmeg
1/8 teaspoon salt
6 tablespoons unsalted butter, cut into pieces
1/3 cup old-fashioned rolled oats
1/3 cup chopped walnuts or pecans
Filling:
2 1/2 pounds or 6 cups Granny Smith apples or other firm, tart-tasting apple (peeled, cored, and cut into 1" chunks)
1 cup fresh blackberries or raspberries (optional)
Juice of 1/2 lemon
1 teaspoon lemon zest
3 tablespoons white granulated sugar
Directions:
1. Preheat oven to 375 degrees and place rack in centre of the oven. Butter or spray with cooking spray, a 9" deep dish pie plate or an 8" x 8" x 2" baking dish. Set aside.
2. For Topping: Place all the topping ingredients (flour, sugars, spices, butter, oats, and nuts) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done with two knives or your fingertips.) Set aside while you prepare the filling.
3. For Filling: Place the apple chunks in a large bowl, along with the berries (if using) and lemon zest. Toss with the lemon juice and sugar. Transfer to your prepared baking dish. Spread the topping evenly over the apples.
4. Bake for approximately 30-40 minutes (20-25 mintues for individual ramekins) or until bubbly and the topping is golden brown. Remove from oven and place on a wire rack to cool for about 30 minutes before serving.
5. Serve with softly whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving.
Yield: Makes 4 servings; also makes eight individual ramekins
Source: "Joy of Baking" website - http://www.joyofbaking.com/AppleCrisp.html
Paper Copy? Yes
1/2 cup all-purpose flour
1/4 cup granulated white sugar
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh or ground nutmeg
1/8 teaspoon salt
6 tablespoons unsalted butter, cut into pieces
1/3 cup old-fashioned rolled oats
1/3 cup chopped walnuts or pecans
Filling:
2 1/2 pounds or 6 cups Granny Smith apples or other firm, tart-tasting apple (peeled, cored, and cut into 1" chunks)
1 cup fresh blackberries or raspberries (optional)
Juice of 1/2 lemon
1 teaspoon lemon zest
3 tablespoons white granulated sugar
Directions:
1. Preheat oven to 375 degrees and place rack in centre of the oven. Butter or spray with cooking spray, a 9" deep dish pie plate or an 8" x 8" x 2" baking dish. Set aside.
2. For Topping: Place all the topping ingredients (flour, sugars, spices, butter, oats, and nuts) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done with two knives or your fingertips.) Set aside while you prepare the filling.
3. For Filling: Place the apple chunks in a large bowl, along with the berries (if using) and lemon zest. Toss with the lemon juice and sugar. Transfer to your prepared baking dish. Spread the topping evenly over the apples.
4. Bake for approximately 30-40 minutes (20-25 mintues for individual ramekins) or until bubbly and the topping is golden brown. Remove from oven and place on a wire rack to cool for about 30 minutes before serving.
5. Serve with softly whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving.
Yield: Makes 4 servings; also makes eight individual ramekins
Source: "Joy of Baking" website - http://www.joyofbaking.com/AppleCrisp.html
Paper Copy? Yes
Saturday, November 28, 2009
Chocolate Crinkles (aka Black and Whites)
Ingredients:
4 tablespoons unsalted butter
8 ounces semisweet or bittersweet chocolate, coarsely chopped
1/2 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
Topping:
1 cup confectioners' sugar, sifted
Directions:
1. In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate and butter. Remove from the heat and set aside.
2. In the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract and then stir in the melted chocolate mixture.
3. In a separate bowl whisk together the flour, salt and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours, or even overnight).
4. Preheat oven to 325 degrees and place rack in centre of oven. Line two baking sheets with parchment paper, and set aside.
5. Place the confectioners' sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1" ball. Place the ball of dough into the confectioners' sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place on the prepared baking sheet. Continue forming cookies, spacing about 2" apart on the baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)
6. Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centres are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool. These cookies are best eaten the day they are baked.
Yield: Makes about 3 dozen cookies
Source: "The Joy of Baking" website - http://www.joyofbaking.com/ChocolateCrinkles.html
Paper Copy? Yes
4 tablespoons unsalted butter
8 ounces semisweet or bittersweet chocolate, coarsely chopped
1/2 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
Topping:
1 cup confectioners' sugar, sifted
Directions:
1. In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate and butter. Remove from the heat and set aside.
2. In the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract and then stir in the melted chocolate mixture.
3. In a separate bowl whisk together the flour, salt and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours, or even overnight).
4. Preheat oven to 325 degrees and place rack in centre of oven. Line two baking sheets with parchment paper, and set aside.
5. Place the confectioners' sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1" ball. Place the ball of dough into the confectioners' sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place on the prepared baking sheet. Continue forming cookies, spacing about 2" apart on the baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)
6. Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centres are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool. These cookies are best eaten the day they are baked.
Yield: Makes about 3 dozen cookies
Source: "The Joy of Baking" website - http://www.joyofbaking.com/ChocolateCrinkles.html
Paper Copy? Yes
Lemon Blueberry Bread
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
3/4 cup granulated white sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest
1/2 cup milk
1 cup fresh blueberries
Lemon Glaze:
1/4 cup granulated white sugar
2 tablespoons fresh lemon juice
Directions:
1. Preheat oven to 350 degrees and place the over rack in the centre of the oven. Butter (or spray with non-stick vegetable spray) the bottom and sides of a 9" x 5" x 3" loaf pan.
2. In a separate bowl, whisk together the flour, baking powder and salt. Set aside.
3. In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.
4. Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the centre comes out clean.
5. Meanwhile, in a small saucepan, bring the 1/4 cup of sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.
6. When the bread is done, remove from the oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made.
Yield: Makes 1 loaf
Source: "Joy of Baking" website - http://www.joyofbaking.com/breakfast/LemonBlueberryBread.html
Paper Copy? Yes
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
3/4 cup granulated white sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest
1/2 cup milk
1 cup fresh blueberries
Lemon Glaze:
1/4 cup granulated white sugar
2 tablespoons fresh lemon juice
Directions:
1. Preheat oven to 350 degrees and place the over rack in the centre of the oven. Butter (or spray with non-stick vegetable spray) the bottom and sides of a 9" x 5" x 3" loaf pan.
2. In a separate bowl, whisk together the flour, baking powder and salt. Set aside.
3. In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.
4. Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the centre comes out clean.
5. Meanwhile, in a small saucepan, bring the 1/4 cup of sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.
6. When the bread is done, remove from the oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made.
Yield: Makes 1 loaf
Source: "Joy of Baking" website - http://www.joyofbaking.com/breakfast/LemonBlueberryBread.html
Paper Copy? Yes
Puff Pastry Wrapped Brie
Ingredients:
1 sheet Farm Puff Pastry Sheets, thawed
1 Brie cheese round (8 oz.)
1 egg
Directions:
1. Heat over to 400 degrees. Unfold pastry on floured surface. Place cheese in centre. Fold pastry over cheese to cover. Trim excess pastry and press to seal. Reserve scraps for decoration, if desired.
2. Beat egg with 1 tbsp. water. Brush seam of pastry with egg mixture. Place seam side down onto baking sheet. Brush with egg mixture.
3. Bake 23 min. or until golden brown. Let stand 20 min.
Yield: Serves 6
Source: "Martha Stewart" magazine; advertisement
Paper Copy? Yes
1 sheet Farm Puff Pastry Sheets, thawed
1 Brie cheese round (8 oz.)
1 egg
Directions:
1. Heat over to 400 degrees. Unfold pastry on floured surface. Place cheese in centre. Fold pastry over cheese to cover. Trim excess pastry and press to seal. Reserve scraps for decoration, if desired.
2. Beat egg with 1 tbsp. water. Brush seam of pastry with egg mixture. Place seam side down onto baking sheet. Brush with egg mixture.
3. Bake 23 min. or until golden brown. Let stand 20 min.
Yield: Serves 6
Source: "Martha Stewart" magazine; advertisement
Paper Copy? Yes
Black-and-White Cheesecake Squares
Ingredients:
Vegetable oil cooking spray
2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened Dutch-processs cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
10 ounces (2 1/2 sticks) unsalted butter, softened
2 cups granulated sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract
8 ounces cream cheese, softened
1/2 cup confectioners' sugar
Directions:
1. Preheat oven to 325 degrees. Coat a 9" x 13" baking dish with cooking spray. Line dish with parchment, leaving a 2" overhang on both long sides, then spray parchment.
2. Sift flour, cocoa powder, baking soda, and salt into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
3. Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.
4. Mix cream cheese, confectioners' sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.
Yield: Makes 24 squares
Source: "Martha Stewart" magazine, p. 184
Paper Copy? Yes
Vegetable oil cooking spray
2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened Dutch-processs cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
10 ounces (2 1/2 sticks) unsalted butter, softened
2 cups granulated sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract
8 ounces cream cheese, softened
1/2 cup confectioners' sugar
Directions:
1. Preheat oven to 325 degrees. Coat a 9" x 13" baking dish with cooking spray. Line dish with parchment, leaving a 2" overhang on both long sides, then spray parchment.
2. Sift flour, cocoa powder, baking soda, and salt into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
3. Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.
4. Mix cream cheese, confectioners' sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.
Yield: Makes 24 squares
Source: "Martha Stewart" magazine, p. 184
Paper Copy? Yes
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