-from Martha Stewart Holiday Cookies
1 ¾ cups flour
1 ¼ cups unsweetened cocoa powder, Dutch-process
2 teaspoons baking soda
¼ teaspoon salt
2 ½ sticks unsalted butter, room temperature
1 ¼ cup sugar
¾ firmly packed dark brown sugar
2 large eggs
¼ teaspoon vanilla
12 ounces bittersweet chocolate, coarsely chopped
1 ½ cups dried sour cherries, firmly packed (9 ounces)
Preheat oven to 350°. Line 2 baking sheets with parchment and set aside. In a medium bowl, sift together the flour, cocoa, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla and beat until well-combined. Do not overbeat. Fold in the chocolate and cherries with a wooden spoon.
Form balls of dough, each about 1/4 cup; place balls on baking sheet and bake until puffed and cracked, 9-11 minutes. Transfer to a wire rack to cool, and store in an airtight container up to 3 days.
Yield: 3 dozen.
* Dough can be frozen up to one month ahead. Thaw completely before baking
11 July 2007
Pfeffernusen
-from Martha Stewart Holiday cookies
1 1/4 cups confectioners' sugar
2 1/4 cups all-purpose flour
1/4 teaspoon freshly ground pepper (I used regular pepper - my peppermill grinds much too coarsely)
3/4 cup ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1/4 cup unsulfured molasses
1 large egg
1/2 teaspoon pure vanilla extract
Preheat oven to 350º. Line two baking sheets with parchment paper. Place confectioners' sugar in a brown paper bag. (I used a bowl.)
In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda. Set aside.
Place butter, brown sugar, and molasses in a bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off dough in tablespoon amounts; roll into 1 1/4-inch balls. Arrange balls 1 1/2 inches apart on prepared baking sheets. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month).
Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes (mine only took 10 minutes). Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack. Store in airtight container.
1 1/4 cups confectioners' sugar
2 1/4 cups all-purpose flour
1/4 teaspoon freshly ground pepper (I used regular pepper - my peppermill grinds much too coarsely)
3/4 cup ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1/4 cup unsulfured molasses
1 large egg
1/2 teaspoon pure vanilla extract
Preheat oven to 350º. Line two baking sheets with parchment paper. Place confectioners' sugar in a brown paper bag. (I used a bowl.)
In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda. Set aside.
Place butter, brown sugar, and molasses in a bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off dough in tablespoon amounts; roll into 1 1/4-inch balls. Arrange balls 1 1/2 inches apart on prepared baking sheets. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month).
Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes (mine only took 10 minutes). Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack. Store in airtight container.
Chocolate Crackles
-from Martha Stewart Holiday Cookies
8 ounces bittersweet chocolate, melted and cooled
1 1/4 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter (1 stick) room temperature
1 1/3 cup light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup confectioners' sugar
Heat oven to 350 degrees. Chop chocolate into small bits. On top of the stove, set a heatproof bowl, or the top of a double boiler, over a pan of simmering water. Melt the chocolate over medium heat. Set aside to cool. Sift together the flour, cocoa, baking powder, and salt.
In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and light-brown sugar until light and fluffy. Add the eggs and vanilla, and beat until well combined. Add the melted chocolate. Add the dry ingredients alternately with milk. Mix on a low speed until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
Divide each quarter into 16 1-inch balls. Roll in confectioners' sugar, coating thoroughly. Place the cookies on a Silpat-lined baking sheet two inches apart. Bake until the cookies have flattened and the sugar splits, 12 to15 minutes.
Transfer from oven to a wire rack, and let cool completely. Store in an airtight container for up to one week.
8 ounces bittersweet chocolate, melted and cooled
1 1/4 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter (1 stick) room temperature
1 1/3 cup light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup confectioners' sugar
Heat oven to 350 degrees. Chop chocolate into small bits. On top of the stove, set a heatproof bowl, or the top of a double boiler, over a pan of simmering water. Melt the chocolate over medium heat. Set aside to cool. Sift together the flour, cocoa, baking powder, and salt.
In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and light-brown sugar until light and fluffy. Add the eggs and vanilla, and beat until well combined. Add the melted chocolate. Add the dry ingredients alternately with milk. Mix on a low speed until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
Divide each quarter into 16 1-inch balls. Roll in confectioners' sugar, coating thoroughly. Place the cookies on a Silpat-lined baking sheet two inches apart. Bake until the cookies have flattened and the sugar splits, 12 to15 minutes.
Transfer from oven to a wire rack, and let cool completely. Store in an airtight container for up to one week.
Peanut Butter Whoopie Pies
-from Martha Stewart Holiday Cookies
Makes 1½ dozen
For the cookies:
1 ¾ cup all-purpose flour
¾ cup unsweetened cocoa powder (not Dutch-process)
1 ½ teaspoons baking soda
½ teaspoon coarse salt
1 tablespoon unsalted butter, softened
¼ cup vegetable shortening
½ cup granulated sugar
½ cup dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
For the filling:
2/3 cup natural, creamy peanut butter
½ cup (1 stick) unsalted butter, softened
¾ cup confectioners’ sugar
Coarse salt (optional)
1. Make cookies: Preheat the oven to 375º. Sift together flour, cocoa powder, baking soda, and salt into a small bowl; set aside.
2. Put butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
3. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Let cool on sheets on wire racks 10 minutes. Transfer cookies to wire racks using a spatula; let cool completely.
4. Make filling: Put peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth. Reduce mixer speed to low. Add confectioners’ sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired.
5. Assemble cookies: Spread 1 scant tablespoon filling on the bottom of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days. Bring to room temperature before serving.
Makes 1½ dozen
For the cookies:
1 ¾ cup all-purpose flour
¾ cup unsweetened cocoa powder (not Dutch-process)
1 ½ teaspoons baking soda
½ teaspoon coarse salt
1 tablespoon unsalted butter, softened
¼ cup vegetable shortening
½ cup granulated sugar
½ cup dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
For the filling:
2/3 cup natural, creamy peanut butter
½ cup (1 stick) unsalted butter, softened
¾ cup confectioners’ sugar
Coarse salt (optional)
1. Make cookies: Preheat the oven to 375º. Sift together flour, cocoa powder, baking soda, and salt into a small bowl; set aside.
2. Put butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
3. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Let cool on sheets on wire racks 10 minutes. Transfer cookies to wire racks using a spatula; let cool completely.
4. Make filling: Put peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth. Reduce mixer speed to low. Add confectioners’ sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired.
5. Assemble cookies: Spread 1 scant tablespoon filling on the bottom of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days. Bring to room temperature before serving.
Whoopie pies
-Country Living magazine
INGREDIENTS
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons unsalted butter
1 cup sugar, plus 2 tablespoons
3 large eggs
1/4 teaspoon vanilla extract
1/3 cup milk
1/4 cup lemon juice
Zest of 1 lemon
1 cup cold heavy cream
2 tablespoons crystallized ginger, chopped
DIRECTIONS
1. Make the cakes: Heat oven to 375°F. Sift the flour, baking powder, salt, and baking soda together and set aside. Beat the butter and 1 cup sugar in medium bowl using a mixer set on medium-high until light and fluffy. Beat in the eggs, one at a time. Mix the vanilla and milk together and add to batter in thirds, alternating with the flour mixture, until combined. Stir in the lemon juice and zest. Pour 1/3 cup of batter into each section of a nonstick muffin-top pan and bake until the cakes test clean with a toothpick and are golden around the edges — about 10 minutes. Cool on a wire rack for 5 minutes. Release from the pan and cool completely.
2. Make the cream filling: Beat the heavy cream and remaining 2 tablespoons sugar together to firm peaks. Stir in the crystallized ginger. Invert half of the cakes and place about 1/4 cup of cream on each. Spread to about 1/2 inch from the cake edge and top with the remaining halves. Serve immediately or keep chilled for up to 3 hours.
INGREDIENTS
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons unsalted butter
1 cup sugar, plus 2 tablespoons
3 large eggs
1/4 teaspoon vanilla extract
1/3 cup milk
1/4 cup lemon juice
Zest of 1 lemon
1 cup cold heavy cream
2 tablespoons crystallized ginger, chopped
DIRECTIONS
1. Make the cakes: Heat oven to 375°F. Sift the flour, baking powder, salt, and baking soda together and set aside. Beat the butter and 1 cup sugar in medium bowl using a mixer set on medium-high until light and fluffy. Beat in the eggs, one at a time. Mix the vanilla and milk together and add to batter in thirds, alternating with the flour mixture, until combined. Stir in the lemon juice and zest. Pour 1/3 cup of batter into each section of a nonstick muffin-top pan and bake until the cakes test clean with a toothpick and are golden around the edges — about 10 minutes. Cool on a wire rack for 5 minutes. Release from the pan and cool completely.
2. Make the cream filling: Beat the heavy cream and remaining 2 tablespoons sugar together to firm peaks. Stir in the crystallized ginger. Invert half of the cakes and place about 1/4 cup of cream on each. Spread to about 1/2 inch from the cake edge and top with the remaining halves. Serve immediately or keep chilled for up to 3 hours.
Vietnamese Summer Rolls
-NYT, Mark Bittman
16 6-inch rounds rice paper
8 leaves lettuce, washed, dried and torn or chopped
2 cups cooked rice vermicelli, rinsed and drained
1 cup shredded peeled carrots
1/2 cup fresh mint leaves
1/2 cup fresh Thai basil leaves
1/2 cup fresh cilantro leaves
32 slices cooked pork or 32 poached or grilled shrimp, split lengthwise in half, or use half pork and half shrimp
1/2 cup fish sauce
1 tablespoon sugar, or to taste
1 tablespoon peeled and minced fresh ginger
1 teaspoon Vietnamese chili-garlic paste, or to taste, or chopped fresh chilies to taste
Salt and black pepper to taste
Lime wedges.
1. Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2 seconds. Turn it and dip remaining section, then lay on a damp towel.
2. Working on bottom third of rice paper, spread a bit of lettuce, noodles, carrots, herbs and pork and/or shrimp. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.
3. Combine fish sauce, sugar, ginger, chili-garlic paste and about 1/4 cup water. Taste and adjust seasoning, adding salt and pepper if necessary.
4. Serve rolls right away, or refrigerate, lightly covered, up to 2 hours. Cut each roll into 2 or 3 pieces, then serve with dipping sauce and lime wedges.
Yield: 16 rolls.
Summer Roll Salad: Omit rice paper; use about 6 cups torn lettuce leaves, 3 cups noodles, and 1 1/2 cups carrots; other ingredients can remain the same. Divide lettuce among 4 plates, then top each with a quarter of the noodles, carrots, herbs and pork or shrimp. Drizzle dipping sauce over all, and serve with lime wedges.
Yield: 4 servings.
16 6-inch rounds rice paper
8 leaves lettuce, washed, dried and torn or chopped
2 cups cooked rice vermicelli, rinsed and drained
1 cup shredded peeled carrots
1/2 cup fresh mint leaves
1/2 cup fresh Thai basil leaves
1/2 cup fresh cilantro leaves
32 slices cooked pork or 32 poached or grilled shrimp, split lengthwise in half, or use half pork and half shrimp
1/2 cup fish sauce
1 tablespoon sugar, or to taste
1 tablespoon peeled and minced fresh ginger
1 teaspoon Vietnamese chili-garlic paste, or to taste, or chopped fresh chilies to taste
Salt and black pepper to taste
Lime wedges.
1. Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2 seconds. Turn it and dip remaining section, then lay on a damp towel.
2. Working on bottom third of rice paper, spread a bit of lettuce, noodles, carrots, herbs and pork and/or shrimp. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.
3. Combine fish sauce, sugar, ginger, chili-garlic paste and about 1/4 cup water. Taste and adjust seasoning, adding salt and pepper if necessary.
4. Serve rolls right away, or refrigerate, lightly covered, up to 2 hours. Cut each roll into 2 or 3 pieces, then serve with dipping sauce and lime wedges.
Yield: 16 rolls.
Summer Roll Salad: Omit rice paper; use about 6 cups torn lettuce leaves, 3 cups noodles, and 1 1/2 cups carrots; other ingredients can remain the same. Divide lettuce among 4 plates, then top each with a quarter of the noodles, carrots, herbs and pork or shrimp. Drizzle dipping sauce over all, and serve with lime wedges.
Yield: 4 servings.
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