Saturday, March 24, 2007
meringues
A couple of egg whites, a half-cup of superfine sugar, some time in a 225-degree oven, and voila!
Friday, December 08, 2006
another holiday cookie
This time, it's Savory Cheese Swirls...
I felt that they could benefit from a bit more salt and were too labor-intensive for the final product, but while on sabbatical, I really have nothing else to do, so...
SAVORY CHEESE SWIRLS
recipe courtesy of: a photocopy of a random Christmas cookie magazine -- not sure which one!
Yield: 50 cookies
2 5.2-ounce packages semisoft cheese with garlic and herbs (I used Boursin)
2 tablespoons grated Romano cheese
1/4 cup pine nuts, toasted
1/2 cup butter
1/2 cup shortening
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3 cups AP flour
several drops green food coloring
1/4 cup snipped fresh chives (I used scallions)
1. For filling: In a small bowl, combine semisoft cheese and Romano cheese. Stir in pine nuts. Cover, chill.
2. In a large bowl, combine butter and shortening; beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until evenly combined. Beat as much flour as you can with the mixer. Add green food coloring one drop at a time, beating until dough is pale green. Stir in any remaining flour and the chives. Divide dough in half. Cover; chill for one hour or until dough is easy to handle.
3. Place half of the dough between pieces of waxed paper; roll dough into a 10-inch square. Spread half of the filling over dough to within 1/2 inch of edges; roll up dough. Pinch edges to seal. Wrap in waxed paper or plastic wrap. Repeat with remaining dough and filling. Chill for 4 to 24 hours.
4. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper; set aside. Using a sharp knife, cut dough rolls into 1/4-inch-thick slices. Place slices 2 inches apart on prepared cookie sheet.
5. Bake in preheated oven for about 10 minutes or until edges and bottoms are lightly browned. Let stand on cookie sheet for 1 minute. Transfer to a wire rack; let cool.
I felt that they could benefit from a bit more salt and were too labor-intensive for the final product, but while on sabbatical, I really have nothing else to do, so...
SAVORY CHEESE SWIRLS
recipe courtesy of: a photocopy of a random Christmas cookie magazine -- not sure which one!
Yield: 50 cookies
2 5.2-ounce packages semisoft cheese with garlic and herbs (I used Boursin)
2 tablespoons grated Romano cheese
1/4 cup pine nuts, toasted
1/2 cup butter
1/2 cup shortening
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3 cups AP flour
several drops green food coloring
1/4 cup snipped fresh chives (I used scallions)
1. For filling: In a small bowl, combine semisoft cheese and Romano cheese. Stir in pine nuts. Cover, chill.
2. In a large bowl, combine butter and shortening; beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until evenly combined. Beat as much flour as you can with the mixer. Add green food coloring one drop at a time, beating until dough is pale green. Stir in any remaining flour and the chives. Divide dough in half. Cover; chill for one hour or until dough is easy to handle.
3. Place half of the dough between pieces of waxed paper; roll dough into a 10-inch square. Spread half of the filling over dough to within 1/2 inch of edges; roll up dough. Pinch edges to seal. Wrap in waxed paper or plastic wrap. Repeat with remaining dough and filling. Chill for 4 to 24 hours.
4. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper; set aside. Using a sharp knife, cut dough rolls into 1/4-inch-thick slices. Place slices 2 inches apart on prepared cookie sheet.
5. Bake in preheated oven for about 10 minutes or until edges and bottoms are lightly browned. Let stand on cookie sheet for 1 minute. Transfer to a wire rack; let cool.
Thursday, December 07, 2006
gettin' my holiday bake on
It's been much too long. Don't worry -- I have been eating. Heartily. I just sadly haven't been photographing every morsel that goes into my belly.
Made some of these Cranberry, Rosemary and Cornmeal Shortbread cookies today for a soiree my mom will be attending this weekend.
They came out nicely: a bit more golden on the edge, with a dense crumb in the center.
Not too sweet, not too savory.
I think they'll be displayed with some extra sprigs of rosemary (or, rather, this is what I've suggested to my mom).
Try them yourself!
CRANBERRY, ROSEMARY, AND CORNMEAL SHORTBREAD
Recipe courtesy of: a photocopy of a random Christmas cookie magazine -- not sure which one!
Serves: 16
1 cup AP flour
1/2 cup yellow cornmeal
3 tablespoons granulated sugar
1 teaspoon snipped fresh rosemary
Dash cayenne pepper
1/2 cup butter
2 tablespoons finely snipped dried cranberries
1/3 cup powdered sugar
1/8 teaspoon finely shredded orange peel
2-4 teaspoons orange juice (I used 4)
1. Preheat oven to 325 degrees. In a medium bowl, combine flour, cornmeal, granulated sugar, rosemary, and cayenne pepper. Using a pastry blender (or two knives), cut in butter until mixture resembles fine crumbs and starts to cling. Add cranberries. Form mixture into a ball.
2. On an ungreased cookie sheet, pat dough into 8-inch circle. Cut circle into 16 wedges. Do not separate wedges. Bake for 25 to 30 minutes or until bottom just starts to brown and center is set. While warm, cut circle into wedges again. Let stand on cookie sheet for 5 minutes.
3. Meanwhile, for glaze: In a small bowl, stir together powdered sugar, orange peel, and 1 teaspoon of orange juice. Stir in enough juice, 1 teaspoon at a time, to make a glaze of drizzling consistency. Spread glaze over wedges. Transfer glazed wedges to a wire rack; let cool.
Made some of these Cranberry, Rosemary and Cornmeal Shortbread cookies today for a soiree my mom will be attending this weekend.
They came out nicely: a bit more golden on the edge, with a dense crumb in the center.
Not too sweet, not too savory.
I think they'll be displayed with some extra sprigs of rosemary (or, rather, this is what I've suggested to my mom).
Try them yourself!
CRANBERRY, ROSEMARY, AND CORNMEAL SHORTBREAD
Recipe courtesy of: a photocopy of a random Christmas cookie magazine -- not sure which one!
Serves: 16
1 cup AP flour
1/2 cup yellow cornmeal
3 tablespoons granulated sugar
1 teaspoon snipped fresh rosemary
Dash cayenne pepper
1/2 cup butter
2 tablespoons finely snipped dried cranberries
1/3 cup powdered sugar
1/8 teaspoon finely shredded orange peel
2-4 teaspoons orange juice (I used 4)
1. Preheat oven to 325 degrees. In a medium bowl, combine flour, cornmeal, granulated sugar, rosemary, and cayenne pepper. Using a pastry blender (or two knives), cut in butter until mixture resembles fine crumbs and starts to cling. Add cranberries. Form mixture into a ball.
2. On an ungreased cookie sheet, pat dough into 8-inch circle. Cut circle into 16 wedges. Do not separate wedges. Bake for 25 to 30 minutes or until bottom just starts to brown and center is set. While warm, cut circle into wedges again. Let stand on cookie sheet for 5 minutes.
3. Meanwhile, for glaze: In a small bowl, stir together powdered sugar, orange peel, and 1 teaspoon of orange juice. Stir in enough juice, 1 teaspoon at a time, to make a glaze of drizzling consistency. Spread glaze over wedges. Transfer glazed wedges to a wire rack; let cool.
Sunday, November 12, 2006
update
It's been a long time, folks!
Rest assured, I will get back to takin' pictures of yumminess just as soon as I settle into my temporary home in December.
Hopefully, come January, I'll be in a nice, sunny, new kitchen of my own.
xoxo
Rest assured, I will get back to takin' pictures of yumminess just as soon as I settle into my temporary home in December.
Hopefully, come January, I'll be in a nice, sunny, new kitchen of my own.
xoxo
Wednesday, September 27, 2006
brownies, cut and stacked
As promised, pictures to accompany the only brownie recipe I'll ever use again!
Just as was mentioned, they set up nicely on the outside...
...and ridiculously moist and fudgy on the inside.
Seriously, y'all, this one is a keeper.
Just as was mentioned, they set up nicely on the outside...
...and ridiculously moist and fudgy on the inside.
Seriously, y'all, this one is a keeper.
Tuesday, September 26, 2006
brownies
Thank you, Anna and Nic, for bringing to my attention the genius of Alice Medrich!
On a whim, I decided to bake up a pan of brownies for a co-worker's going-away event tomorrow.
After Googling various combinations of "brownies", "unsweetened chocolate" (it's what I had on hand), and "8-inch square pan", I found this interesting recipe with its use of an ice water bath to render the brownies firm on the outside, yet creamy on the inside.
Now, the brownies smell delectable... but I haven't actually tried them yet. Or even cut them, for that matter. They're just happily hanging out in their water bath, waiting to cool down.
I'll hopefully have some shots of the brownies sans-pan and bath tomorrow... if I can successfully shoot them before everyone gobbles 'em up!
NEW CLASSIC BROWNIES
Recipe courtesy of Alice Medrich's Cookies and Brownies
Serves 16
8 T unsalted butter
4 ounces unsweetened chocolate
1 1/4 cups sugar
1 t vanilla extract
1/4 t salt
2 eggs
1/2 cup all purpose flour
2/3 cup walnuts or pecans (optional)
Preheat the oven to 400F and line and 8-inch square metal baking pan with foil.
Melt the butter and the chocolate together, on top of a double boiler or in the microwave, stirring often until smooth. Stir in sugar, vanilla and salt. Add eggs one at a time, followed by flour. Stir until very smooth, about 1 minute. Add nuts, if using.
Scrape batter into prepared pan and bake at 400F for 20 minutes.
Meanwhile, prepare a water bath. Fill a large roasting pan with water and ice about 1 inch deep.
When the brownies are done - and they will look a bit dry on top - take them immediately from the oven and place in the water bath. Add more ice to the water if necessary. Allow to cool completely in the bath before removing the pan and cutting the brownies.
Store in an airtight container for up to 3 days.
On a whim, I decided to bake up a pan of brownies for a co-worker's going-away event tomorrow.
After Googling various combinations of "brownies", "unsweetened chocolate" (it's what I had on hand), and "8-inch square pan", I found this interesting recipe with its use of an ice water bath to render the brownies firm on the outside, yet creamy on the inside.
Now, the brownies smell delectable... but I haven't actually tried them yet. Or even cut them, for that matter. They're just happily hanging out in their water bath, waiting to cool down.
I'll hopefully have some shots of the brownies sans-pan and bath tomorrow... if I can successfully shoot them before everyone gobbles 'em up!
NEW CLASSIC BROWNIES
Recipe courtesy of Alice Medrich's Cookies and Brownies
Serves 16
8 T unsalted butter
4 ounces unsweetened chocolate
1 1/4 cups sugar
1 t vanilla extract
1/4 t salt
2 eggs
1/2 cup all purpose flour
2/3 cup walnuts or pecans (optional)
Preheat the oven to 400F and line and 8-inch square metal baking pan with foil.
Melt the butter and the chocolate together, on top of a double boiler or in the microwave, stirring often until smooth. Stir in sugar, vanilla and salt. Add eggs one at a time, followed by flour. Stir until very smooth, about 1 minute. Add nuts, if using.
Scrape batter into prepared pan and bake at 400F for 20 minutes.
Meanwhile, prepare a water bath. Fill a large roasting pan with water and ice about 1 inch deep.
When the brownies are done - and they will look a bit dry on top - take them immediately from the oven and place in the water bath. Add more ice to the water if necessary. Allow to cool completely in the bath before removing the pan and cutting the brownies.
Store in an airtight container for up to 3 days.
Friday, September 22, 2006
sugar high friday #23
It's another Sugar High Friday, and my first delicious time participating...
Well, sort of.
(I was so excited by the prospect of participating in my first food blogging event, that I entered terrrrrribly early with my Diet Coke Cake -- thank you, again, AK! -- and figured I should enter something else closer to the 22nd.)
This month's theme, thanks to Alanna, the Veggie Evangelist, is SURPRISE INSIDE. I thought it might be fun to interpret this theme by using an unexpected fruit or vegetable ingredient. Zucchini in a sweet quick bread seemed too obvious, but...
Tomato soup?
A little culinary history...
What would become the Campbell Soup Company was founded in 1869. Around the turn of the century, Americans began purchasing 10 ounce cans of tomato soup for a dime a piece. The company issued cookbooks in the early 20th century which included a rather peculiar dessert: tomato soup cake.
From the Campbell Soup Company website:
(Muchos gracias to my friend, Alicia, who was a gracious hostess and saved the day with her gorgeous KitchenAid mixer and spacious, well-lit kitchen!)
TOMATO SOUP CUPCAKES
Recipe inspired by: Sarah Kramer (via Rene from Ottawa, Ontario)
Serves 12
10 ounces condensed tomato soup
1 cup turbinado sugar
1 tablespoon vegetable oil
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
8 ounces cream-cheese (vegan, if you prefer)
2 cups powdered sugar
Preheat oven to 350 degrees. Lightly spray cupcake tin with non-stick cooking spray. Mix soup, sugar, and oil until uniform. In separate bowl, mix flour, soda, baking powder, and spices. Combine wet ingredients with dry and mix to combine. Pour into prepared pan. Bake 17-20 minutes, or when tester comes out clean. Meanwhile, blend cream cheese and sugar together to create icing. Dip tops of cooled cupcakes into icing to frost.
More pictures to be found here.
Update: Perhaps after the many emails I've received, I should mention how they actually tasted! I'd say that they were rich in flavor like a good spice cake, quite moist, but a bit spongy until they'd been cooled in the fridge. Alicia and I weren't sure why this was, as she's an ol' pro at vegan baking and hadn't run into this problem before. Most vegan cakes we've made incorporate vinegar, however, so perhaps the omission had something to do with it? Other than that, they were delicious -- and yes, you could detect a bit of the tomato soup, but it's a taste that you wouldn't necessarily identify without knowing it was in there. The icing, of course, was decadent.
Enjoy, and happy Sugar High Friday!
Well, sort of.
(I was so excited by the prospect of participating in my first food blogging event, that I entered terrrrrribly early with my Diet Coke Cake -- thank you, again, AK! -- and figured I should enter something else closer to the 22nd.)
This month's theme, thanks to Alanna, the Veggie Evangelist, is SURPRISE INSIDE. I thought it might be fun to interpret this theme by using an unexpected fruit or vegetable ingredient. Zucchini in a sweet quick bread seemed too obvious, but...
Tomato soup?
A little culinary history...
What would become the Campbell Soup Company was founded in 1869. Around the turn of the century, Americans began purchasing 10 ounce cans of tomato soup for a dime a piece. The company issued cookbooks in the early 20th century which included a rather peculiar dessert: tomato soup cake.
From the Campbell Soup Company website:
The idea to use condensed soup in recipes originated in a cookbook entitled "Helps for the Hostess" that was published in 1916. [C]ooking with soup remains so popular that Americans use more than 440 million cans each year in a variety of easy-to-prepare recipes. Campbell’s Soup ranks behind only meat/poultry, pasta, and seasonings/spices as the ingredient most often used to prepare dinner each evening.I found a similar (vegan!) recipe in Sarah Kramer's "La Dolce Vegan!" and altered it a bit for my own taste.
(Muchos gracias to my friend, Alicia, who was a gracious hostess and saved the day with her gorgeous KitchenAid mixer and spacious, well-lit kitchen!)
TOMATO SOUP CUPCAKES
Recipe inspired by: Sarah Kramer (via Rene from Ottawa, Ontario)
Serves 12
10 ounces condensed tomato soup
1 cup turbinado sugar
1 tablespoon vegetable oil
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
8 ounces cream-cheese (vegan, if you prefer)
2 cups powdered sugar
Preheat oven to 350 degrees. Lightly spray cupcake tin with non-stick cooking spray. Mix soup, sugar, and oil until uniform. In separate bowl, mix flour, soda, baking powder, and spices. Combine wet ingredients with dry and mix to combine. Pour into prepared pan. Bake 17-20 minutes, or when tester comes out clean. Meanwhile, blend cream cheese and sugar together to create icing. Dip tops of cooled cupcakes into icing to frost.
More pictures to be found here.
Update: Perhaps after the many emails I've received, I should mention how they actually tasted! I'd say that they were rich in flavor like a good spice cake, quite moist, but a bit spongy until they'd been cooled in the fridge. Alicia and I weren't sure why this was, as she's an ol' pro at vegan baking and hadn't run into this problem before. Most vegan cakes we've made incorporate vinegar, however, so perhaps the omission had something to do with it? Other than that, they were delicious -- and yes, you could detect a bit of the tomato soup, but it's a taste that you wouldn't necessarily identify without knowing it was in there. The icing, of course, was decadent.
Enjoy, and happy Sugar High Friday!
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