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Posts Tagged ‘Cookies’

In mid-March JT and I went to the large National Home Show at the Enercare Centre. I found discounted tickets on Groupon AND I also found a Groupon discount code, which made the two tickets $17.80; that was an awesome deal because the regular price of the tickets are $20 each! These shows are getting more and more expensive and I really don’t understand why, the vendors pay through the nose to exhibit, AND the public pays a hefty entrance fee. The kicker was parking at $21! The Enercare Centre is not located downtown, it is slightly west but still within the city, but there is not much else around it — total money grab! And that completes my rant.

While at the show, there are always a few food vendors exhibiting and one of my favourites is a shortbread company who generously hands out samples. JT and I sampled one of their savoury shortbread cookies and I knew I had to make a batch. On the drive home, we brain-stormed the possible flavours and I knew the moment JT said caramelized onion that it had to be the one. We bought a very special sharp cheddar to accompany the sweet flavour of the caramelized onion, they were absolutely perfect!

Caramelized Onion and Cheddar Shortbread Cookies

A KitchenInspirations Original Recipe

Makes about 75 cookies that are about 3 cm in diameter.

To print recipe, please click here.

Ingredients:

  • 114 g unsalted butter, room temperature
  • 80 mL caramelized onions, slightly dried out, see notes
  • 120 g sharp cheddar, grated
  • 5 g sea salt
  • 120 g “00” flour
  • 90 g cornstarch

Directions:

  1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
  2. Cream the butter, caramelized onions and grated cheddar until light and fluffy (about 5-8 minutes).
  3. Sift the salt, flour and cornstarch into the creamed butter mixture and mix until well combined but do not overmix.
  4. Create two disks and wrap in plastic wrap and freeze for 15 minutes or refrigerate for 30 minutes.
  5. Turn out to a lightly floured surface and roll about 4 mm thick.
  6. Cut with 3 cm round cookie cutter. Continue until the dough has been used up. Bake for 14-16 minutes or until lightly golden. Cool on a wire rack.
  7. Serve with wine or your favourite cocktail.

Notes:

  • We used the KitchenAid Flex Edge Beater, it creams the cheese, butter and onion beautifully.
  • We always keep caramelized onions in the freezer in ziplock baggies for such uses. I use this recipe.
  • Spread the caramelized onion on a piece of parchment and allow it to sit for 10 minutes, this allows some of the moisture to wick out and will allow the shortbread its melt-in-the-mouthfeel.
  • The cheddar we used today was a Welsh cheddar.
  • The “00” flour we used was an imported Italian flour.
  • The rolling pin we used was this one. To be honest, I don’t love it, it’s a pain to unscrew the disks that are not required but it does roll the dough out evenly.

The flavour of the caramelized onion shines in this delicate little savoury cookie.

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I will reveal our latest adventure now! Drumroll please: We spent the month of November in Arizona. We have dear friends who live there during the winter and when we were visiting during February, we tossed around the idea to buy a second house there. But before we make the plunge, we wanted to be certain we liked it so we rented an awesome house in the same community that our friends live.

Now who were we kidding? It was -5° C (23° F) (but it felt like -10° C (14° F)) in Toronto while we were enjoying 28° C (82° F) with sunshine. Every. Single. Day. What’s not to like? The community is tagged as resort-style living with a gorgeous golf course and 4 swimming pools, a spa, workout facilities and a couple of restaurants. Yep, I could get used to it!

The community is located in Queen’s Creek. Queen’s Creek is situated in the San Tan Valley, south-east of Phoenix, Arizona. As another friend said, “it’s not quite the end of the world, but you can see the end of the world from there!”

It is also a mere 4.5-hour drive to the Grand Canyon and that is where we did our EPIC hike! We hiked 7.5 hours to Indian Grove and back. Going down was relatively easy, we bought good hiking boots and sticks, but going up was significantly more challenging because of the altitude and lack of oxygen. We stopped and rested a lot. Listening to your body is essential as is allowing your muscles to recover as you’re ascending. It took us 3 hours to hike down and 3.5 hours to hike back up (which isn’t bad for a couple of old folks!), the rest of the time we spent at Indian Grove eating a delicious lunch I packed. The worst part was the day and day two later, my calves ached like a demon. But it was worth it! I’ve put together s little slide show of our hike at the end of this post, if you are interested. And by the way, my stupid FitBit died sometime during our hike so I don’t even know how many steps we did, but if the last time we hiked only 1.5 hours down and back was any indication, we did 22,000 steps! This is my third FitBit Zip and when I called them that it was eating the batteries like crazy (one every 2-3 weeks) they said it was a known issue and they are working on fixing it but would do NOTHING ELSE. So I am done with FitBit, they let me down in one of the most epic hikes of my life and had nothing but “oh, sorry” to say about it. I am going to get a Garmin which I hear are much more reliable.

This cookie has nothing to do with the hike or our trip, it’s a cookie I made for Canadian Thanksgiving at my sweet cousin Lucy’s place. My dear blogging friend Liz (of That Skinny Chick Can Bake, blog) was the inspiration, I saw the recipe on her site a while back. These cookies were all the rave in the 90’s on restaurant menus but I haven’t seen one in ages. Liz’s recipe will change that for sure.

Skillet Chocolate Chunk Cookie

Makes 1 12″ Cookie

Please click here for the original recipe.

Click here to print this recipe.

Ingredients:

  • 195 g butter
  • 100 g granulated sugar
  • 150 g brown sugar
  • 15 mL vanilla
  • 1 egg
  • 1 egg white
  • 350 g AP Flour
  • 3 g baking powder
  • 5 g salt
  • 100 g chocolate chips (I used Belgian milk and semi-sweet chocolate)

Directions:

  1. Pre-heat the oven to 375° F (I used the convection setting). Prepare a 30 cm cast iron skillet with non-stick cooking spray.
  2. Melt the butter and sugars in a heatproof bowl in the microwave, stir until sugars have melted. Cool slightly and then stir in the vanilla. Combine the egg and whites and whisk. Whisk into the butter-sugar mixture.
  3. Sift the flour, baking powder, and salt, add it to the butter-sugar mixture and mix until well combined.
  4. Fold in 3/4 the chocolate, reserving about 1/4 to dot the top of the cookie for garnish.
  5. Bake for 25-35 minutes or until a cake tester comes out clean.
  6. Cool to room temperature. Serve slicing fractions of the circle.

Notes:

  • I like to buy Belgian chocolate disks (not molding chocolate) and melt them, spread them on a cookie sheet and chill until set. Then I break up the sheets by hand, making different sized pieces with a variety of thicknesses.

It’s a cross between cookie and blondie that is quite difficult to resist.

Click on the first photo to see the slideshow.

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tejas-dulces_first

Happy Halloween Everyone! Hope you all have a ghoulish night!!!

While in Europe this past September, we spent four extremely hot days in Sevilla. It’s no wonder they call Spain the “Frying pan of Europe”! It wasn’t as hot as it had been (near 50° C or 122° F) but it was hot enough for us! The sun was relentless and most locals only walk in the shade (you can tell who lives there because they hug the shadows directly beside the old buildings!). The city has covered some of its sunnier streets with canopy sails to shade the citizens and tourists, it’s that bad!

Many of the historic town streets have these sails in both Sevilla and Madrid.

Many of the historic town streets have installed these canopy sails to protect citizens and tourist from the unyielding sun, in both Sevilla and Madrid, though I did not see them in Granada.

During one of our last walks though the beautiful historic part of town, we stumbled into the area where the locals actually live. There were no tourist shops, a few restaurants, just butchers, bakers, children’s clothing stores, kitchen stores (yes, I did buy something), grocery stores and specialty shops. One such shop was a beautifully designed little cookie shop where they sold only one type of cookie in three flavours: La Tejas Dulces de Sevilla, in almond, pistachio and coconut. A young lady was handing out samples in front of the beautiful store and we couldn’t resist. In one taste, we were immediately hooked on the simple almond flavour and lovely crunchy texture and we had to buy some. Upon returning to Toronto, I hid the small package so that I could work on a recipe and perfect it for the blog. I told JT it was for the greater good, he wasn’t impressed.

The cookies are light, airy, crunchy and full of flavour; imagine a genoise batter spread paper-thin, topped with almonds and baked until golden. They are so GOOD! The recipe is relatively simple but follow the instructions to get the signature airy, crunchy texture. I think this could easily convert to a gluten free variety, stay tuned!

I must warn you, though, because these are not like the French Tuiles, these have a bit more body than a traditional French tuiles. They are really more cracker-like than a tuile or a cookie.

Scroll down to the end of this post to see pictures from this part of our trip.

tejas-dulces_2

Delicately sweet, these crispy, flavourful cookies hit the spot for an afternoon craving!


original

These are the originals we brought back from Sevilla, sadly only three left and a mess of crumbs but I’ve finessed the recipe so I can make more!

Almond Tuiles of Sevilla (Tejas Dulces de Sevilla)

A KitchenInspirations Original Recipe

Makes 25 cm x 30 cm (10″ x 12″) sheet, cut to make cookies or various sizes

Ingredients:

  • 30 g (2 tbsp) unsalted butter
  • 75 g (3/4 cup) almonds, thinly sliced and toasted
  • 1 large egg, at room temperature
  • 80 g (~1/3 cup) sugar
  • 1/2 tsp almond flavour
  • 1/2 tsp pure vanilla
  • 50 g cake and pastry flour
  • pinch of salt

Directions:

  1. Toast the almonds until golden. Set aside to cool.
  2. Melt* the butter and set aside to cool.
  3. Beat the egg with the sugar until it reaches the ribbon stage, about 5 minutes. Beat in the flavourings and cooled butter.
  4. Sift the flour with the salt and fold into the egg mixture, cover and allow to rest at room temperature for 30 minutes.
  5. Pre-heat the oven to 265° F (130° C).
  6. Pour the entire batter onto a parchment-lined cookie sheet and spread out until it is quite thin (about 3-4 mm (about 1/8-3/16 inch) works out to about 30 cm x 30 cm (12″ x 12″). Evenly sprinkle the toasted almonds onto the batter and gently push into the batter**.
  7. Bake for 45 minutes to an hour or until evenly golden, turn the pan once about halfway.
  8. While still warm, move parchment onto a cutting board and cut into uneven shapes with a pizza cutter. Transfer parchment to a cooling rack and allow to cool. Cookies will firm up as they cool.
  9. Once cooled, store in an airtight container for about a week, but they won’t last that long!

Spread batter out thinly (about 30 x 30 cm or 12 x 12 inches)

Spread batter out thinly (about 30 x 30 cm or 12 x 12 inches)


tejas-dulces_3

I made another batch but spread the batter out much thinner. They probably could have baked a little longer to get a little richer colour, but the flavour and texture is spot on.

Notes:

  • *for additional flavour, brown the butter in a frying pan until hazelnut in colour.
    ** to insure that all of the almonds are ‘stuck’ to the batter, I did a little toss of the pan quickly and that way I was able to move ‘unstuck’ almonds to a better place.
  • Add a teaspoon of lemon zest because lemon and almond go so wonderfully together!
  • Drizzle melted chocolate over the cookies once they are cool, refrigerate until set then store in an airtight container for about a week, but be warned, these won’t even last as long as the originals!

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ChocScoreMacarons_First

I had the good fortune to be called to work a continuous 9-day job recently. It was a crazy schedule that had us styling and shooting 10-20 shots per day; I was first assistant and we even had a second assistant to help with cleanup and be our runner (running things to set when needed).  Even when everything goes right, it’s a crazy ambitious schedule and at the end of each day, I was so beat, I could barely talk — most days were 11 hours but the last day went 13! I even got to style some of my own work as we had two sets going on a couple of days. We did get one day reprieve in the middle of the hectic schedule and being the crazy woman that I am, I made Chocolate-Skor* Macarons for the team!

To be honest, this flavour combo came by, by error; I had made a batch for our anniversary party and the tops cracked (I beat the egg whites too long), so to hide my error, I coated the cracks with melted chocolate and skor* bits! No one was the wiser and they were by far, the most talked about during the party!

The team LOVED them, so I thought I’d record the recipe for posterity! I’ll be making them again for sure!

Macarons

These are the one’s I served at the party, the bottom tray macarons are the cracked ones I hid with chocolate and skor* bits!

Bucket List

Chocolate-Skor* Macarons

A KitchenInspirations Original Recipe

Makes about 18-22 macarons (depending on how large your cookies are)

Ingredients:

  • 70 g blanched almond meal or flour (finely ground)
  • 116 g icing sugar
  • 2 large egg whites, room temperature
  • 50 g granulated sugar
  • 15 g cocoa powder

Directions:

  1. Pre-heat the oven to 350° F (177° C). Prepare your macaron template using your computer to draw 2.5 cm or 1″ circles about 2.5 cm or 1″ apart. Print two sheets. Put the two sheets under your UNSTICK™ baking sheet liner to use as your circle templates.
    MacaronTemplate
  2. Add finely ground almonds, cocoa powder and icing sugar into a food processor and pulse a few times to completely combine.
  3. Press the almond/sugar/cocoa mixture through a fine-mesh sieve to remove the larger bits. You should have no more than 2 tbsps left (discard or save larger almond bits for something else).
  4. In the bowl of your stand mixer, whisk egg whites and granulated sugar by hand to combine. Beat until you have very stiff and glossy peaks when you lift the whisk out of the bowl. DO NOT OVER WHIP or you will get cracked tops.
  5. Add the almond/sugar/cocoa mixture ALL at ONCE to the stiffly beaten egg whites and fold with a silicone spatula starting from 12 o’clock all the way back to 12 o’clock in a clockwise motion, then drag the spatula directly down the middle, pressing firmly against the bowl. Repeat this process until all of the almond/sugar/cocoa mixture has been incorporated and the ‘batter’ flows like lava (I counted about 35 complete strokes). Too few folds will result in cracked tops and too many folds will not permit the feet to form while baking.
  6. Prepare a pastry bag fitted with a 1 cm or 3/8″ round tip. Transfer the batter to the pastry bag.
  7. Begin piping the batter onto the prepared UNSTICK™ baking sheet liner directly over the circles you’ve previously prepared. I found starting directly in the middle and piping a quantity of batter until it reaches the circle edge and lifting the pastry bag up and giving it a little twist to release from the pan, is the best way to do it. However you do the piping, you must be consistent to keep the batter size even. Gently slide out the template paper from beneath the UNSTICK™ baking sheet liner.
  8. Allow the pan to rest for 5 minutes, by doing this you give the peaks time to even out so your Macarons are beautiful and flat on top. Some suggest that you gently bang the pan a few time to remove air bubbles, I found I didn’t have many bubbles.
  9. Bake each sheet separately for 11-13 minutes, rotating halfway through if your oven doesn’t bake evenly. Gently slide the non-stick liner off the baking sheet and allow to cool for a couple of minutes. The UNSTICK™ baking sheet liner allows you to  pry off each macaron half easily onto a cooling rack and allow to cool completely. You may freeze the Macaron halves at this point in a well sealed, air-tight container.
  10. Prepare your buttercream, I loved this recipe from Lorraine Elliot of Not Quite Nigella Blog but I did find that I did not need the entire 75 mL of water, I used only about 35 mL.

Chocolate-Score topping

Ingredients:

  • About 65 g Belgian chocolate
  • About 1/3 cup skor* bits

Directions:

  1. Melt Belgian chocolate in a double boiler until smooth and shiny.

Macaron Assembly:

  1. I prefer to work with at least 1-day old macarons which have sat in the fridge or freezer in an airtight container.
  2. Pipe buttercream onto 1/2 of the macaron cookies. Complete the macaron by choosing a similar-sized bottom and press gently onto the buttercream.
  3. Smear a bit of melted chocolate over the top and bottom of each macaron and dip into the skor* bits.
  4. Place macarons in an airtight container and refrigerate overnight. This is an important step to allow the macaron to develop the correct texture.

Notes:

  • I would not recommend freezing macarons which have already been filled with buttercream.
  • Freeze fully cooled macaron ‘cookies’ in an airtight container, they will last about 1 month (after then they dry out too much).
Macaron_1

They were so good!

This batch the tops did not crack, but I wanted the chocolate-score topping anyway!

The tops did not crack with this batch, but I wanted the chocolate-skor* topping anyway!

*Skor was corrected from Score!

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It’s been a wild and crazy couple of weeks. Some of you who are friends on Facebook have seen a little of what’s been going on at Kitchen Inspirations but for those who are not, here is a quick recap and a timely post for the In My Kitchen series.

JT and I celebrated our 30th wedding anniversary. My, how time flies. (BTW,I was a child bride). We had about 50 people to our home and as luck would have it, it was rainy and cold all day, just like our wedding day so our garden party moved indoors. My cousin Lucy was a godsend as she helped fill glasses, replenish trays and clear out dirty dishes. I felt like a guest at my own party. Here are a few pics.

Macarons

I baked 146 macarons, some for the party and some for gift bags. The best ones were on the bottom t, they were coffee shells with coffee buttercream with chocolate dipped tops and bottoms with score bits (truth be told, the tops cracked so instead of tossing them, I dipped them in chocolate and score bits! BEST ONES EVER!)

Gifts

We packaged 2 macarons to go for each couple.

EvaJohnAnnivParty

I hacked an H&M dress by cutting off the sleeves and I added very expensive French lace to make a GOGO dress with bells sleeves! I also changed the neckline.

Desserts

There were more tasty desserts.

Thefood1

The food was cold and self-serve. I made pretzel buns

TheFood2

There was a lot of cheese too.

TheFood3

We had some fruit and veggies too.

We hardly had a crumb left, I felt like I didn’t have enough but JT thinks that it was just right. Do you generally feel better if you have too much food or just enough?

Last week, I was fortunate to have been recommended by a fellow food stylist for a television segment on our local City Line on City TV, a daily lifestyle talk show. I was cooking for Food Network, celebrity chef David Rocco. Because the segment was only 5 minutes long, I had to prepare the dish at various stages to allow the magic of TV to finish the dish in record time. Lifestyle talk shows are an interesting beast, so much prep for such short segments and what is even more surprising is the lack of space available for preparations on site. Fortunately, I had already done a segment on the Global Morning show so I was familiar with the limitations and extras that have to be done to make it a success, case in point, I had to bring props! That meant, shopping for props AND groceries. The recipe called for a cup of shelled sweets peas so I called on a group of friends and we sat and shelled peas the afternoon before. My call time was 9:15, I decided to get up early and make the dishes in the morning before I left so that they would be as fresh as possible. I made two batches of pasta, half cooked pancetta, fully cooked pancetta, chopped some shrimp and cooked some shrimp. I assembled the dish on set after the platter was chosen and garnished it close to shoot time. Even so, I still had to oil a few places as the lights dried it out. See the segment here.

DavidRoccoEva

Chef David Rocco and me. He was absolutely delightful.

CityLineSet2

Just prior to wheeling the kitchen on set, I still needed to ‘sauce’ the dish up a bit.

CityLineset1

The props, some I bought specifically for the show and some are mine from home or the cottage!

CityLine2

The go live to tape in front of a live studio audience. The host is Tracy Moore

CityLine

Tracy reviewing her lines before taping.

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AmarettiCookies_1

Ever since we recently had our Jura Espresso Machine serviced, we have been indulging in an espresso after lunch. We stock our coffee maker with decaffeinated espresso coffee beans so we’re not worried about being kept up at night with caffeine. Every time I have an espresso in the afternoon, I always feel like a little something to have with it, a biscotti (like this, this or this) or in most recent times, an amaretti cookie. Having just the right amount of ground almonds on hand, I decided to whip up these traditional but super easy cookies for our afternoon espresso.

Did you know that the first amaretti were made with crushed apricot kernels and almonds? You can read the story here.

They are deliciously almondy.

They are deliciously almondy.

Amaretti Cookies

Original recipe may be found here, I had to modify it because the cookies were flattening too much with the original proportions.

Makes about 44 cookies

Ingredients

  • 410 g ground almonds
  • 410 g granulated sugar
  • 4 egg whites
  • 1 tsp almond flavouring
  • 1 tsp lemon zest
  • 44 whole almonds, skin on

Directions:

  1. Pre-heat the oven to 325° F  (163° C).
  2. In small portions, add the ground almonds, granulated sugar and lemon zest to the small container of your NutriBullet and using your milling blade, grind to a fine consistency. Run through a coarse sieve to avoid the almond bits sticking together.
  3. Beat the egg whites until stiff but not dry, add the almond flavouring and mix well.
  4. Add the sugar and almond mixture to the beaten egg whites and gently combine. It should have the consistency of a thick paste.
  5. Spoon by generous teaspoons onto a parchment-lined baking sheet about 5 cm (2 inches) apart and top each cookie with a whole almond, pressed gently into it. Bake for 15-18 minutes or until golden. Allow to cool slightly on the sheet and gently remove to a wire cooling rack. Store in an air-tight container separating rows with parchment paper. Or freeze.

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The thing that’s quite a challenge in Vegan baking is not being able to use eggs. I can understand and convert recipes to use Vegan margarine or even substituting coconut oil but the egg thing is a biggy because of the science behind the egg’s participation in the recipe. At first I avoided egg recipes because they are just too difficult to convert but then the blog Vegan Baking came to my rescue, again. Although this recipe does not contain eggs the next one will. Substituting coconut oil for butter was an easy conversion because the cookie already had coconut in it — it was a no brainer. True Anzac lovers might miss the butter, but if it means not being able to indulge at all, I think it’s worth the slight difference in flavour. I hope you like it too.

VeganAnzac_4202

I wasn’t disappointed with the coconut oil substitution.

Vegan Anzac Biscuits

Makes about 22 cookies (I used a 4 cm ice cream scoop)

Ingredients:

  • 1 cup all-purpose flour
  • 3/4 cup rolled oats
  • 1/4 cup flaked quinoa
  • 1 cup sugar
  • 1/2 cup desiccated coconut
  • 1/2 cup coconut oil
  • 1 tablespoons Lyles Golden Syrup
  • 1/4 teaspoon plus a bit baking soda
  • 1/8 cup boiling water

Directions:

  1. Pre heat the oven to 350° F (177° C)
  2. Line baking sheets with parchment or some other non-stick surface (this is a greasy cookie).
  3. In a large bowl, combine flour, oats, flaked quinoa (I ran out of oats!), sugar, and coconut oil and stir well with a wire whisk. Set aside.
  4. In a small saucepan over medium heat, melt coconut oil with syrup. (I do this in the microwave on 30% so the oil does boil over and make a mess)
  5. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; if the oil is hot, it will bubble up considerably.)
  6. Add oil mixture to dry ingredients, and stir to well combine. This will be a very crumbly mixture.
  7. Using a 4 cm ice-cream scoop (be sure to pack the scoop tightly so the mixture doesn’t crumble), drop onto prepared baking sheets, about 4 cm apart. Flatten cookies slightly with the palm of your hand.
  8. Bake until bottom and sides golden brown and firm but not hard, about 10-12 minutes (larger cookies will take longer). Coconut oil seems to have a lower burning point so watch because they’ll go from raw looking to too dark in an instant!
  9. Transfer to wire racks to cool.
VeganAnzac_4201

It’s still the same chewy texture we’ve all come to know and love.

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