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Posts Tagged ‘Cookies’

It’s been a busy year and I’ve seen spending a lot of time in front of my computer. I don’t mind doing that type of work, but I do miss cooking and with that, getting my advanced blog posts ready to publish. In fact, I am nowhere near the advanced the blog posts I should be, in preparation for our yearly sojourn to Arizona. I have four posts ready to go but I should have 10! That makes me nervous because I may not have time to post while we are in Arizona; we have three separate group friends coming down for 5-7 days each! That means a lot of sightseeing and daily adventures and less cooking and recipe developing.

You can definitely see the winter light creeping in.

I modified and made this little recipe because during one coffee break JT mentioned that he would love to have a little biscotti to nibble on while we sit and enjoy our coffees. I like making biscotti because they are easy and are not overly finicky. This recipe came together quickly and more or less in one bowl.

Chocolate Chip and Almond Biscotti

For the original recipe, please click here.

Makes about 20 biscotti but it depends on how thickly you form and cut the logs

Ingredients:

  • 57 g unsalted butter, at room temperature
  • 225 g brown sugar
  • 10 mL pure vanilla extract
  • 5 mL almond extract
  • 275 g all-purpose flour
  • 75 g almond flour
  • 20 g baking powder
  • pinch salt
  • 165 g chocolate chips

Directions:

  1. Preheat the oven to 350° F.
  2. Cream butter and brown sugar until light and fluffy.
  3. Add the eggs, one at a time and best until entirely incorporated. Add the extracts and beat.
  4. Whisk together the dry ingredients (omit the chocolate chips) and blend into the butter mixture.
  5. Fold in the chocolate chips.
  6. Form into two even logs and place on a parchment-lined baking sheet and flatten slightly. Bake for 30 minutes.
  7. Slice diagonally into 10 slices each and lay flat on the same parchment-line baking sheet and bake again for about 10 minutes or until lightly golden. Cool completely before serving.

Notes:

  • I shaped my logs too wide, next time I shall make them more slender and have twice the number of biscotti.
  • Biscotti store well in an airtight container but if it will take you more than a week to consume, I would freeze them until required. Defrost at room temperature.
  • I didn’t have whole almonds but this would have been lovely having a few whole almonds folded into the batter.

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Spring has been avoiding us in Toronto. We have had a few nice days of sunshine and relative warmth but for the most part it’s been rainy and unseasonably cold. It is depressing. If it weren’t for the gorgeous greenery exploding in anticipation of summer, you would think it is November.

I haven’t baked madeleines in a very long time and I thought the orange flavour would mentally transport us to more summer-like weather and JT loves orange and chocolate. Sadly, they were not a big hit with the construction crew but that made JT happy because he was able to keep them for himself (it’s been a bit of struggle keeping JT from munching on the treats that I’ve made for the crew, wink wink). These baked up beautifully and without that strange little bump in the centre, which is a win for me.

Orange & Almond Scented Madeleines

Ingredients:

  • 4 large eggs
  • 100 g granulated sugar
  • 1/2 tsp almond extract
  • 1/2 tsp orange extract
  • 1 1/2 tsp freshly grated orange zest (about 2 small oranges)
  • 128 g all-purpose flour
  • 48 g almond flour (finely ground blanched almonds)
  • 145 g unsalted butter, melted and cooled slightly, divided
  • 80 g semi-sweet chocolate, melted

Directions:

  1. Preheat oven to 375°F.
  2. With about 30 g of the butter, generously butter the Madeleine moulds and put it into the freezer.
  3. Melt the remainder of the butter in the microwave or small saucepan. Set aside to cool.
  4. Put about 2 tbsp of the melted butter in a frying pan and toast the almond flour (carefully, this burns quickly). Set aside to cool.
  5. In a bowl of an electric mixer, beat the whole eggs with the granulated sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted (15-20 minutes).
  6. Beat in the toasted almond flour and mix well so no lumps remain.
  7. Beat in the almond and orange extracts and the zest.
  8. Sift in the flour in 4 batches over the mixture, folding it in gently after each addition.
  9. Put about 250 mL of the batter into the cooled melted butter and incorporate well.
  10. Gently fold this butter-batter mixture into the remaining batter.
  11. Spoon the batter into twenty-four buttered Madeleine moulds and bake the Madeleines in the lower third of a preheated 375°F oven for 10 minutes, or until the edges are golden.
  12. Turn the Madeleines out on a rack, let them cool.
  13. Once cooled, dip into the chocolate if using right away, if not, Madeleines freeze well.

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Late last summer, I did some prop shopping for a prop-stylist colleague who was swamped and needed a hand. It’s a lot of work, don’t get me wrong, the shopping bit is fun but there is a lot of schlepping! And you have to be extremely organized to be able to return some of the props that weren’t used! That being said, it’s a job I don’t envy, they earn every penny and then some. While I was waiting for a store to open, I stopped into an Italian cafe for a coffee and biscotti. The coffee was fine but the biscotti was atrocious, it was soggy! Imagine that. Such an unsatisfying treat. The worst. So I had to make my own! These definitely hit the spot!

Cranberry and Almond Biscotti Revisted

Makes about 30 biscotti

Ingredients:

  • 320 g AP unbleached flour
  • 4 g baking powder
  • 3 g salt
  • 340 g sugar
  • 125 g butter, room temperature
  • 2 large eggs
  • 7 mL almond extract
  • 150 g frozen cranberries, defrosted
  • 70 g almonds, toasted

Directions:

  1. Preheat the oven to 350° F. Line a baking sheet with parchment.
  2. Combine the flour, baking powder and salt and mix well. Fold in the cranberries and almonds (I used whole)
  3. In the large bowl of your stand mixer, combine the sugar, butter, eggs and almond extract and mix for about 4 minutes.
  4. Fold in the dry ingredients until entirely combined (I did this using my whisk attachment so I didn’t break up the cranberries.
  5. Divide the batter in half and shape into relatively skinny logs on the parchment, leaving sufficient space between the two as they will spread during baking.
  6. Bake for 35 minutes or until golden.
  7. Remove logs from the oven and transfer to a cutting board. Using a serrated knife, slice each log into 1.5 cm slices. Place cut-side down on the baking sheet (reuse the original parchment) and bake for 10 minutes, flip and continue to bake for 5 more minutes or until lightly golden. Cool completely.
  8. Store in an air-tight container or freeze. Serve with coffee or tea.

You’ll need to bake these a little longer because the cranberries are moist.

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You guys know of our dear friends, Paul & T, they summer in Wisconsin and winter in Arizona. This year, they decided to sell their Wisconsin home and move permanently to Arizona. They were kind enough to invite us to the Lake House one last time. Because they are imminently selling their home in Wisconsin, we were not able to bring lasting gifts because their trip home to Arizona will be packed solid with whatever they move from their home in Wisconsin. Food is always a good bet with them, so I’ve been experimenting with recipes and this one, I must say is a winner. Don’t skip the drizzle, it just makes it OTT lemony. You have to love lemons to make this tasty treat, or at least, have someone that does. It probably works with lime too, although I haven’t tried it.

I used this recipe as my starting point, I just loved how they looked, with the drizzle and all. Plus, it sounded like they were really lemony, but I wanted to up the ante so I also added a splash of lemon extract as well as lemon zest to the cookie dough. BANG!

Buttery, melt in your mouth lemon shortbread that has balanced sweetness.

Lemony Shortbread Cookies

Makes 54 cookies, about 3 cm x 3 cm

For the original recipe, kindly click here.

To print this recipe, please click here.

Ingredients:

  • 227 g unsalted butter, at room temperature
  • 86 g powdered sugar
  • 5 mL vanilla extract
  • 5 mL lemon extract
  • 5 g lemon zest
  • 240 g AP unbleached flour
  • 56 g cornstarch
  • 2.5 mL salt

Ingredients for the drizzle:

  • 80 g confectioner’s sugar
  • 15 mL fresh lemon juice
  • 5 mL lemon zest
  • water (to thin, if needed)

Directions:

  1. Combine the butter and confectioner’s sugar and beat until light and fluffy. Beat in the vanilla, lemon extracts and lemon zest.
  2. Sift the flour, cornstarch and salt into the butter and mix until a smooth dough is formed. It will take about 1.5-2 minutes.
  3. Between two pieces of parchment, roll out the dough to a 33 cm x 23 cm rectangle and cut into little squares (I did 3 cm x 3 cm), refrigerate cookies on the cookie sheet for 30 minutes. They don’t spread much, so you needn’t leave more than 1 cm between each cookie.
  4. Preheat the oven to 325° F. Bake for 15-20 minutes, you don’t want them too golden because these are pretty if pale white.
  5. For the drizzle, mix the confectioner’s sugar, lemon juice and zest in a food processor and process until smooth and drizzle-able. If necessary, add water.
  6. Allow the cookies to cool completely before drizzling with the lemony mixture.
  7. Allow the drizzle to set at room temperature before stacking the cookies.

Notes:

  • I baked these on a super hot day, not sure why my version took so much longer than the original recipe.
  • I found the original drizzle recipe made way too much drizzle, it has a good lemon flavour and is intended to enhance the shortbread, not overwhelm it so I reduced the quantities by half.

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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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