Thursday, November 13, 2008
Welcome
I finally started my Food blog. I orginally started a blog that was intended to be a food blog but was just a "sometimes about food blog". I've posted a few of the recipes I've put on my personal blog below. I'll update them with pictures soon. The transition wasn't as smooth as I imagined it would be.
Pumpkin Chocolate Chip Cookies
Here is the recipe for Pumpkin Chocolate Chip Cookies. I am not a huge cookie fan. And I usually don't like these cookies unless they are very soft and ooey-gooey. These definitely don't disappoint.
Pumpkin Chocolate Chip Cookies
From Joy the Baker
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 eggs
1 cup sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup chocolate chips, or any chip you like
Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper. Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.
Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely. Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days. (these totally won't last 4 days. be.lieve.me.)
Pumpkin Chocolate Chip Cookies
From Joy the Baker
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 eggs
1 cup sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup chocolate chips, or any chip you like
Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper. Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.
Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely. Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days. (these totally won't last 4 days. be.lieve.me.)
Oreo Truffles
So here is what I spent two whole evenings making for the Halloween Party we went to. They are Oreo Truffles and they are AMAZING. Chris said "I didn't now you could make an oreo anymore fattening." Well, I love a challenge! :) The first batch took a looong time to make. If you are going to make them here is what I suggest: 1. Don't use a whole brick of cream cheese. You don't need that much. 5 or 6 ounces should be just fine. 2. Put your cream cheese in a big bowl and microwave for about 35 seconds. 3. Throw whole oreo's into a blender, 8 at a time. Pour crumbs into bowl with cream cheese and mix together. 4. Repeat, combining again after each batch of 8 oreo's. It is so much faster than trying to do it all at once. Be.Lie.Ve me. 5. If you have a ice cream scooper that is perfectly round (think of the steel kind from pampered chef that have the handle that plops them out.) USE IT. 6. Candy coating: microwave a lot in a 'tumbler' size cup. Also, The Pioneer Woman gives a good little tut for the cake balls that you can apply when doing the candy coating. 7. See the brown ones in the picture? I didn't fully candy coat those. Bad Idea. They taste so much better with the candy coating, because you get two different flavors. They are delicious. I have probably had 20 or so since thursday night when I started the first batch. Here are some more pictures.
Melting Moments
These Cookies are a shortbread like cookie. I love them. Just make sure that you make the cookies really small or else you'll get gigantic sandwich cookies that are too big to take a bite out of.
Cookies
1/2 cup unbleached all-purpose flour
1/2 cup cake flour
3/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
Preheat oven to 300°. Sift both flours, cornstarch, baking powder, and salt together into a medium bowl. Set aside.
Using an electric mixer, beat together butter and sugar at medium speed until smooth. Scrape sides as needed. Mix in vanilla until blended. Decrease mixer speed to low and add flour mixture. Mix just until combined and a smooth dough has formed.
Use about 1/2 tablespoon of dough for each cookie. Roll each into a ball and place about 2 inches apart on lined baking sheets.
Flatten each with a fork to about 1 & 1/4 inches in diameter.
Bake sheets one at a time until the bottoms of the cookies begin to brown, about 25-30 minutes. The tops should not change color.
Cool on pan for about 10 minutes, then transfer to wire racks to cool completely.
Filling
1/4 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
Stir together butter, sugar, and vanilla until smooth. Turn half of the cookies over and spread about a teaspoonful of filling on each. Place the remaining cookies on top of the filling. Press gently. Makes 16 sandwich cookies (32 individual cookies).
Cookies
1/2 cup unbleached all-purpose flour
1/2 cup cake flour
3/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
Preheat oven to 300°. Sift both flours, cornstarch, baking powder, and salt together into a medium bowl. Set aside.
Using an electric mixer, beat together butter and sugar at medium speed until smooth. Scrape sides as needed. Mix in vanilla until blended. Decrease mixer speed to low and add flour mixture. Mix just until combined and a smooth dough has formed.
Use about 1/2 tablespoon of dough for each cookie. Roll each into a ball and place about 2 inches apart on lined baking sheets.
Flatten each with a fork to about 1 & 1/4 inches in diameter.
Bake sheets one at a time until the bottoms of the cookies begin to brown, about 25-30 minutes. The tops should not change color.
Cool on pan for about 10 minutes, then transfer to wire racks to cool completely.
Filling
1/4 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
Stir together butter, sugar, and vanilla until smooth. Turn half of the cookies over and spread about a teaspoonful of filling on each. Place the remaining cookies on top of the filling. Press gently. Makes 16 sandwich cookies (32 individual cookies).
Cinnamon-Roasted Almonds
These remind me of Christmas Shopping. The Mall always has these and the smell just permeates the air.
1 egg white
1 teaspoon cold water
4 cups whole almonds
1/2 cup white sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 250 degrees. Lightly grease a 10x15 inch jellyroll pan. Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers
1 egg white
1 teaspoon cold water
4 cups whole almonds
1/2 cup white sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 250 degrees. Lightly grease a 10x15 inch jellyroll pan. Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers
White Chocolate Popcorn
I can't tell you how long I have been looking for a decent recipe for this. I finally found it today!
White Chocolate Popcorn
2 Bags Microwaved Popcorn ( butter flavor is fine )
1 Bag White Chocolate Chips - Melted (You could use the candy melts from Michaels too.)
*In a large bowl/tub drizzle chocolate over popcorn. Fluff and turn as you go.
*Let cool in fridge until chocolate hardens. Now would be a good time to scoop into baggies.
White Chocolate Popcorn
2 Bags Microwaved Popcorn ( butter flavor is fine )
1 Bag White Chocolate Chips - Melted (You could use the candy melts from Michaels too.)
*In a large bowl/tub drizzle chocolate over popcorn. Fluff and turn as you go.
*Let cool in fridge until chocolate hardens. Now would be a good time to scoop into baggies.
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