Saturday, May 12, 2012
Quick Garden Update
My first tomato of the season!
Sunday, May 06, 2012
Grilled Zucchini Tacos with Citrus-Chipotle Sauce
(the filling)
* 2 medium-sized zucchini
* 1 green bell pepper, seeds/membranes removed
* 2 tablespoons vegetable oil
* 1 tablespoon fresh oregano, minced (or about 1/2 teaspoon dried)
* 1/2 teaspoon celery seed (do NOT use celery salt!)
* salt and pepper, to taste
* 2 to 3 fresh jalapeno peppers, diced (to be added after grilling)
(the sauce)
* 2 to 3 dried chipotle peppers
* 1 cup water
* 1/3 cup orange juice
* juice of 1 large lime, about 2 tablespoons
* 2 cloves garlic, minced
* 1 tablespoon tomato paste
* 1-2 tablespoons honey, to taste (*for the vegan option: use like amount of Agave nectar)
* 1 tablespoon Tequila
* 1 to 2 bay leaves
* pinch of salt
* black pepper, to taste
(other ingredients)
* flour or corn tortillas ♥ (the 6-inch "taco" size)
* chopped black olives
*(your favorite taco condiments---shredded cheese, sour cream, salsa, whatever!)
Peel the zucchini, and cut off ends. Slice lengthwise, and place in a pan large enough to accommodate zucchini. Add bell pepper, oil, oregano, salt and pepper, and toss gently to coat.
Heat grill--high heat. Place zucchini and bell pepper pieces--cut side down--onto hot grill. Cook for about 4 minutes, then flip (tongs work better than a metal spatula/flipper). Cook for about 4 minutes on other side, until zucchini and peppers have well-defined grill marks. NOTE: it may be necessary to remove the bell pepper pieces BEFORE the zucchini pieces.
Remove the zucchini/peppers to a container, and add diced jalapenos. Cover with plastic wrap, and store in refrigerator.
(sauce)
On the stove top, combine water, lime juice, orange juice, chipotle peppers, and bay leaf. On high heat, bring to a boil, then reduce heat to medium-low and allow mixture to simmer for 20-30 minutes. Add tomato paste, and allow mixture to simmer for another 5 minutes. Taste mixture. If it is too tart, add 1-2 tablespoons of honey (or agave nectar), until the sweetness is to your liking. Add Tequila, and allow mixture to simmer for another 5 to 10 minutes, until slightly thickened. Season with salt and pepper, to taste.
(assembly)
After zucchini/peppers have cooled, slice into small strips or chunks. Place mixture in bowl.
(Each diner can assemble his/her own tacos.)
Lay a tortilla on a plate; spoon in about 1/4 cup of zucchini mixture.
Add whatever toppings (shredded cheese, etc) you like.
Drizzle with Citrus-Chipotle sauce, to taste (a little goes a long way!)
(♥ for vegan option: read the label! Make sure your tortillas are made with vegetable shortening, not lard!)
These are vegetarian as prepared; may be easily converted to Vegan.
(the filling)
* 2 medium-sized zucchini
* 1 green bell pepper, seeds/membranes removed
* 2 tablespoons vegetable oil
* 1 tablespoon fresh oregano, minced (or about 1/2 teaspoon dried)
* 1/2 teaspoon celery seed (do NOT use celery salt!)
* salt and pepper, to taste
* 2 to 3 fresh jalapeno peppers, diced (to be added after grilling)
(the sauce)
* 2 to 3 dried chipotle peppers
* 1 cup water
* 1/3 cup orange juice
* juice of 1 large lime, about 2 tablespoons
* 2 cloves garlic, minced
* 1 tablespoon tomato paste
* 1-2 tablespoons honey, to taste (*for the vegan option: use like amount of Agave nectar)
* 1 tablespoon Tequila
* 1 to 2 bay leaves
* pinch of salt
* black pepper, to taste
(other ingredients)
* flour or corn tortillas ♥ (the 6-inch "taco" size)
* chopped black olives
*(your favorite taco condiments---shredded cheese, sour cream, salsa, whatever!)
Peel the zucchini, and cut off ends. Slice lengthwise, and place in a pan large enough to accommodate zucchini. Add bell pepper, oil, oregano, salt and pepper, and toss gently to coat.
Heat grill--high heat. Place zucchini and bell pepper pieces--cut side down--onto hot grill. Cook for about 4 minutes, then flip (tongs work better than a metal spatula/flipper). Cook for about 4 minutes on other side, until zucchini and peppers have well-defined grill marks. NOTE: it may be necessary to remove the bell pepper pieces BEFORE the zucchini pieces.
Remove the zucchini/peppers to a container, and add diced jalapenos. Cover with plastic wrap, and store in refrigerator.
(sauce)
On the stove top, combine water, lime juice, orange juice, chipotle peppers, and bay leaf. On high heat, bring to a boil, then reduce heat to medium-low and allow mixture to simmer for 20-30 minutes. Add tomato paste, and allow mixture to simmer for another 5 minutes. Taste mixture. If it is too tart, add 1-2 tablespoons of honey (or agave nectar), until the sweetness is to your liking. Add Tequila, and allow mixture to simmer for another 5 to 10 minutes, until slightly thickened. Season with salt and pepper, to taste.
(assembly)
After zucchini/peppers have cooled, slice into small strips or chunks. Place mixture in bowl.
(Each diner can assemble his/her own tacos.)
Lay a tortilla on a plate; spoon in about 1/4 cup of zucchini mixture.
Add whatever toppings (shredded cheese, etc) you like.
Drizzle with Citrus-Chipotle sauce, to taste (a little goes a long way!)
(♥ for vegan option: read the label! Make sure your tortillas are made with vegetable shortening, not lard!)
Sunday, September 18, 2011
Buttermilk Bread (or Pizza) Dough
Buttermilk is one of my favorite baking ingredients. So I figured, why not try using it in a bread/pizza dough? This is still a yeast-leavened dough, so some minor procedure adjustments had to be made.
The Ingredients
* 3 cups all-purpose flour (I prefer unbleached), plus more for dusting/kneading
* 1 cup buttermilk. Use store-bought buttermilk, or make your own; recipe follows.
* 2 Tablespoons water
* 2 Tablespoons melted butter, margarine, or extra-virgin olive oil (DEFINITELY use the olive oil if this is meant to be pizza dough)
* 1/3 packet of active dry yeast
* 1 Tablespoon sugar
* 1 teaspoon salt
(Make your own buttermilk: add 2 tablespoons lemon juice or white vinegar to a measuring cup. Add whole milk to bring the total volume up to 1 cup. Stir with a fork to combine, and allow mixture to sit, covered, at room temperature for at least 30 minutes. Mixture will curdle and thicken. This is normal!)
In a large bowl, combine the flour and salt. Use a wire whisk to combine.
In a small bowl or cup, combine the yeast, water, sugar, and about 1 teaspoon of flour. Use a fork to blend well.
Next, add the melted butter or oil to the flour (I'm using melted butter). Do not stir it in.
Next, add the buttermilk; using a rubber spatula, stir to combine.
When most of the moisture has been absorbed, add the yeast mixture.
Use your rubber spatula to combine everything as thoroughly as possible.
Dust your kneading surface with flour, and dump the dough onto the surface. You'll have what we baker-types call a "shaggy mass".
Knead the dough--adding flour as necessary to prevent sticking--until it comes together and is smooth, elastic, and shiny; at least 10 minutes' worth of vigorous kneading. Roll the dough into a tight, smooth ball, about the size of a softball.
Spray the inside of your mixing bowl (the same one you used to make the dough) with non-stick spray, or coat it with vegetable oil. Place the ball of dough in the bowl, and roll it/flip it around, so it's coated with oil. (Note: do not spray the dough directly with cooking spray. The alcohol in the propellant can kill the yeast)
Cover the bowl with a towel, and leave it somewhere to rise, undisturbed (at room temperature) for at least 2 hours, up to 4 hours.
When the dough has doubled in volume, dump it out of the bowl onto your work surface. There will probably not be any need for more dusting flour, but have some nearby, just in case.
Knead the dough, turning frequently, to break down air bubbles, and work the moisture back into the dough. Knead vigorously for about 5 minutes. Roll the dough into a tight ball...you should end up with a very smooth ball.
Put the dough back into the mixing bowl (no need for oil this time), and tuck plastic wrap all over and around the dough. Put the bowl in the refrigerator for 1 to 2 hours; the dough will rise a little bit more, but the cold will keep the yeast from getting too aggressive.
Remove the dough from the fridge, and dump it onto your work surface. Roll the dough into a roughly cylindrical shape.
Cut the dough into 2 (approximately) equal portions. Each portion will make one 10-to-12 inch pizza. Or, you can cut it even further, and bake it into bread or rolls:
Wrap the dough you're not immediately using very tightly in plastic. You can store it in the fridge for 4 or 5 days; if you need to store it longer, it will freeze nicely for a couple of months.
Buttermilk is one of my favorite baking ingredients. So I figured, why not try using it in a bread/pizza dough? This is still a yeast-leavened dough, so some minor procedure adjustments had to be made.
The Ingredients
* 3 cups all-purpose flour (I prefer unbleached), plus more for dusting/kneading
* 1 cup buttermilk. Use store-bought buttermilk, or make your own; recipe follows.
* 2 Tablespoons water
* 2 Tablespoons melted butter, margarine, or extra-virgin olive oil (DEFINITELY use the olive oil if this is meant to be pizza dough)
* 1/3 packet of active dry yeast
* 1 Tablespoon sugar
* 1 teaspoon salt
(Make your own buttermilk: add 2 tablespoons lemon juice or white vinegar to a measuring cup. Add whole milk to bring the total volume up to 1 cup. Stir with a fork to combine, and allow mixture to sit, covered, at room temperature for at least 30 minutes. Mixture will curdle and thicken. This is normal!)
In a large bowl, combine the flour and salt. Use a wire whisk to combine.
In a small bowl or cup, combine the yeast, water, sugar, and about 1 teaspoon of flour. Use a fork to blend well.
Next, add the melted butter or oil to the flour (I'm using melted butter). Do not stir it in.
Next, add the buttermilk; using a rubber spatula, stir to combine.
When most of the moisture has been absorbed, add the yeast mixture.
Use your rubber spatula to combine everything as thoroughly as possible.
Dust your kneading surface with flour, and dump the dough onto the surface. You'll have what we baker-types call a "shaggy mass".
Knead the dough--adding flour as necessary to prevent sticking--until it comes together and is smooth, elastic, and shiny; at least 10 minutes' worth of vigorous kneading. Roll the dough into a tight, smooth ball, about the size of a softball.
Spray the inside of your mixing bowl (the same one you used to make the dough) with non-stick spray, or coat it with vegetable oil. Place the ball of dough in the bowl, and roll it/flip it around, so it's coated with oil. (Note: do not spray the dough directly with cooking spray. The alcohol in the propellant can kill the yeast)
Cover the bowl with a towel, and leave it somewhere to rise, undisturbed (at room temperature) for at least 2 hours, up to 4 hours.
When the dough has doubled in volume, dump it out of the bowl onto your work surface. There will probably not be any need for more dusting flour, but have some nearby, just in case.
Knead the dough, turning frequently, to break down air bubbles, and work the moisture back into the dough. Knead vigorously for about 5 minutes. Roll the dough into a tight ball...you should end up with a very smooth ball.
Put the dough back into the mixing bowl (no need for oil this time), and tuck plastic wrap all over and around the dough. Put the bowl in the refrigerator for 1 to 2 hours; the dough will rise a little bit more, but the cold will keep the yeast from getting too aggressive.
Remove the dough from the fridge, and dump it onto your work surface. Roll the dough into a roughly cylindrical shape.
Cut the dough into 2 (approximately) equal portions. Each portion will make one 10-to-12 inch pizza. Or, you can cut it even further, and bake it into bread or rolls:
Wrap the dough you're not immediately using very tightly in plastic. You can store it in the fridge for 4 or 5 days; if you need to store it longer, it will freeze nicely for a couple of months.
Sunday, September 11, 2011
Sam's Birthday Cake!
Sam's birthday is September 12th, and I decided to try something new...my first-ever ice cream cake. What can I say...she's worth it!
I started working on it on Thursday, the 8th; I knew there were steps involved.
First, I had to bake some cake. I made a pretty basic white chiffon cake--flour, sugar, egg whites, milk, and vegetable oil. I kicked them up a bit with some lemon zest and freshly-ground ginger. Two layers, about 7 inches in diameter.
The following day, I lined one of those same cake pans with plastic, and filled it with strawberry ice cream (Sam's favorite). I put it back into the freezer, to allow it to get thoroughly hardened.
Next, the frosting. I wanted to keep it basic, so I made a cream cheese frosting, with confectioners sugar, Greek yogurt, and a little more lemon zest. I also added a teaspoon or so of strawberry jam, to give it a faint pink color.
I trimmed the cake layers, making sure they were perfectly flat (they weren't, but so what?). I layered the ice cream between the cake layers, and applied a crumb coat of my frosting. The cake then went back into the freezer for a couple of hours, to allow the crumb coat to solidify.
The crumb-coated cake:
I decorated the cake with "Gummi" strawberries, and strawberry-flavored Jelly Belly jelly beans. The little rabbit on top is actually a garden decoration--he's made of ceramic!
The finished product:
Happy birthday, Sam. I love you!
Sam's birthday is September 12th, and I decided to try something new...my first-ever ice cream cake. What can I say...she's worth it!
I started working on it on Thursday, the 8th; I knew there were steps involved.
First, I had to bake some cake. I made a pretty basic white chiffon cake--flour, sugar, egg whites, milk, and vegetable oil. I kicked them up a bit with some lemon zest and freshly-ground ginger. Two layers, about 7 inches in diameter.
The following day, I lined one of those same cake pans with plastic, and filled it with strawberry ice cream (Sam's favorite). I put it back into the freezer, to allow it to get thoroughly hardened.
Next, the frosting. I wanted to keep it basic, so I made a cream cheese frosting, with confectioners sugar, Greek yogurt, and a little more lemon zest. I also added a teaspoon or so of strawberry jam, to give it a faint pink color.
I trimmed the cake layers, making sure they were perfectly flat (they weren't, but so what?). I layered the ice cream between the cake layers, and applied a crumb coat of my frosting. The cake then went back into the freezer for a couple of hours, to allow the crumb coat to solidify.
The crumb-coated cake:
I decorated the cake with "Gummi" strawberries, and strawberry-flavored Jelly Belly jelly beans. The little rabbit on top is actually a garden decoration--he's made of ceramic!
The finished product:
Happy birthday, Sam. I love you!
Wednesday, August 17, 2011
Grillin' Pizza!
Yeah, yeah...sorry. I have a life, and I can't be doing this blog thing every day.
The Good News is, I've been working with pizza, on the grill, and the results have been spectacular!
I've essentially perfected the method; the details (toppings, sauces) are really kind of secondary. Freshly-made pizza, and no firing up the oven!
The Dough
A very basic yeast-leavened bread dough, and the procedure is exactly like making bread:
* 3 cups all-purpose flour
* 1 cup water, at room temperature
* 2 tablespoons extra virgin olive oil, plus 1 tablespoon more for brushing
* 1 tablespoon granulated sugar
* 1 teaspoon active dry yeast
* 1/2 teaspoon salt
The Toppings
Any type of sauce, shredded/grated cheese, and other toppings you like. Remember, it's pizza, so anything goes!
In a large mixing bowl, combine the flour and salt.
In a measuring cup, combine the water with the sugar; when sugar is dissolved, add the yeast; whisk to combine. Allow the water/yeast/sugar mixture to rest for about 10 minutes.
After 10 minutes, add the olive oil to the flour/salt; immediately pour in the water/yeast mixture (by now, it should be foamy). Use a rubber spatula to stir the mixture together. When the mixture takes on a "shaggy" consistency, turn it out onto a floured kneading surface. Knead for at least 10 minutes., adding bench flour as necessary. When done, roll dough into a smooth ball, and place in a lightly-oiled bowl. Cover bowl with plastic wrap, and place bowl in refrigerator for AT LEAST 3 hours to allow it to rise; overnight would be even better.
After dough has risen, "punch down" the dough, and divide it into halves (again, standard bread-making procedure). Wrap one half tightly with plastic wrap (refrigerate for later use). Roll the remaining half into a tight ball, then flatten the dough into a circle (or whatever shape you like), using a rolling pin or your hands. The dough should be about 1/4-inch thick throughout.
Place the dough onto a foil-lined baking sheet, and use a fork to "dock" the dough all over. Brush the top of the dough with olive oil, and place the baking sheet in the freezer. Leave the dough in the freezer for at least one hour.
When ready to grill: light your grill (high heat), and thoroughly clean your grill-grates using a wire brush. Allow the grill to warm up, then flip the dough (oiled-side down) onto the grill. Immediately turn grill temperature to low, and allow dough to cook for 4 minutes.
After 4 minutes, brush the top of the dough with olive oil. Now you'll want to flip the dough. If you're not fortunate enough to have a pizza peel, you can use 2 metal spatulas, or (if you're very bold) your fingers. Use as quick & smooth a motion as you can; the most important thing is DON'T DROP THE DOUGH. Once the dough is flipped, you can "finesse" it so it's centered properly on the grill.
Immediately add your sauce, toppings, and cheese (I recommended adding the cheese last). Close the grill cover, and allow to cook for 5 minutes (no peeking). After 5 minutes, check that the cheese has melted, at least partially. If necessary, close the lid for another 3 minutes, then check again.
When the cheese has begun to melt well, close the lid and turn off the grill--you don't want to char the bottom of the crust. Leave the pizza inside the grill (lid closed) for another 4 to 5 minutes.
Slide the pizza onto your baking sheet, for easy carrying. Slice and enjoy!
Yeah, yeah...sorry. I have a life, and I can't be doing this blog thing every day.
The Good News is, I've been working with pizza, on the grill, and the results have been spectacular!
I've essentially perfected the method; the details (toppings, sauces) are really kind of secondary. Freshly-made pizza, and no firing up the oven!
The Dough
A very basic yeast-leavened bread dough, and the procedure is exactly like making bread:
* 3 cups all-purpose flour
* 1 cup water, at room temperature
* 2 tablespoons extra virgin olive oil, plus 1 tablespoon more for brushing
* 1 tablespoon granulated sugar
* 1 teaspoon active dry yeast
* 1/2 teaspoon salt
The Toppings
Any type of sauce, shredded/grated cheese, and other toppings you like. Remember, it's pizza, so anything goes!
In a large mixing bowl, combine the flour and salt.
In a measuring cup, combine the water with the sugar; when sugar is dissolved, add the yeast; whisk to combine. Allow the water/yeast/sugar mixture to rest for about 10 minutes.
After 10 minutes, add the olive oil to the flour/salt; immediately pour in the water/yeast mixture (by now, it should be foamy). Use a rubber spatula to stir the mixture together. When the mixture takes on a "shaggy" consistency, turn it out onto a floured kneading surface. Knead for at least 10 minutes., adding bench flour as necessary. When done, roll dough into a smooth ball, and place in a lightly-oiled bowl. Cover bowl with plastic wrap, and place bowl in refrigerator for AT LEAST 3 hours to allow it to rise; overnight would be even better.
After dough has risen, "punch down" the dough, and divide it into halves (again, standard bread-making procedure). Wrap one half tightly with plastic wrap (refrigerate for later use). Roll the remaining half into a tight ball, then flatten the dough into a circle (or whatever shape you like), using a rolling pin or your hands. The dough should be about 1/4-inch thick throughout.
Place the dough onto a foil-lined baking sheet, and use a fork to "dock" the dough all over. Brush the top of the dough with olive oil, and place the baking sheet in the freezer. Leave the dough in the freezer for at least one hour.
When ready to grill: light your grill (high heat), and thoroughly clean your grill-grates using a wire brush. Allow the grill to warm up, then flip the dough (oiled-side down) onto the grill. Immediately turn grill temperature to low, and allow dough to cook for 4 minutes.
After 4 minutes, brush the top of the dough with olive oil. Now you'll want to flip the dough. If you're not fortunate enough to have a pizza peel, you can use 2 metal spatulas, or (if you're very bold) your fingers. Use as quick & smooth a motion as you can; the most important thing is DON'T DROP THE DOUGH. Once the dough is flipped, you can "finesse" it so it's centered properly on the grill.
Immediately add your sauce, toppings, and cheese (I recommended adding the cheese last). Close the grill cover, and allow to cook for 5 minutes (no peeking). After 5 minutes, check that the cheese has melted, at least partially. If necessary, close the lid for another 3 minutes, then check again.
When the cheese has begun to melt well, close the lid and turn off the grill--you don't want to char the bottom of the crust. Leave the pizza inside the grill (lid closed) for another 4 to 5 minutes.
Slide the pizza onto your baking sheet, for easy carrying. Slice and enjoy!
Tuesday, April 12, 2011
Made these for my fiancée and I, for our New Year's Day brunch.
A little on the messy side (dough is REALLY sticky), but worth the effort!
I love you, Sam!
Fresh Fruit Scones
Ingredients:
= 2 cups all-purpose flour
= 1/3 cup granulated sugar
= 8 tablespoons (1 stick) unsalted butter, FROZEN
= 1/2 cup sour cream, buttermilk, or plain (unflavored) yogurt
= 1 egg, at room temperature
= 1 teaspoon baking powder
= 1/4 teaspoon baking soda
= 1/2 teaspoon salt
= 1/2 cup diced, fresh fruit (strawberries, blueberries, apples, etc). Diced fruit should be laid out on paper towels and refrigerated for at least 30 minutes prior to mixing scones, to allow fruit to dry slightly
= additional 1/4 to 1/2 cup flour, for dusting
Place oven rack in lower/middle of oven. Preheat oven to 400 degrees.
In a large bowl, combine flour, sugar, salt, baking powder and baking soda. Use whisk to combine.
Using a cheese grater, shred frozen butter into flour mixture; use fingertips to work butter into flour. If necessary, work in stages so that butter remains frozen. Mixture should resemble coarse meal (small, granular clumps) when finished. Gently fold in diced fruit.
In another bowl, whisk together sour cream (or buttermilk or yogurt) and egg.
Using a fork, stir egg mixture into flour mixture. When mixture become thick, use hands to thoroughly combine. Mixture will be very sticky!
Flour a smooth work surface, and roll dough out into a circle, about 8 inches in diameter, and about 3/4" thick. Cut dough into approximately 8 equal-sized triangles (or into whatever shape you like).
Place scones on a baking sheet that's been lined with parchment paper. Bake at 400 degrees for 15-18 minutes, or until scones are slightly puffed and light, golden brown.
Serve with butter or jelly/preserves.
A little on the messy side (dough is REALLY sticky), but worth the effort!
I love you, Sam!
Fresh Fruit Scones
Ingredients:
= 2 cups all-purpose flour
= 1/3 cup granulated sugar
= 8 tablespoons (1 stick) unsalted butter, FROZEN
= 1/2 cup sour cream, buttermilk, or plain (unflavored) yogurt
= 1 egg, at room temperature
= 1 teaspoon baking powder
= 1/4 teaspoon baking soda
= 1/2 teaspoon salt
= 1/2 cup diced, fresh fruit (strawberries, blueberries, apples, etc). Diced fruit should be laid out on paper towels and refrigerated for at least 30 minutes prior to mixing scones, to allow fruit to dry slightly
= additional 1/4 to 1/2 cup flour, for dusting
Place oven rack in lower/middle of oven. Preheat oven to 400 degrees.
In a large bowl, combine flour, sugar, salt, baking powder and baking soda. Use whisk to combine.
Using a cheese grater, shred frozen butter into flour mixture; use fingertips to work butter into flour. If necessary, work in stages so that butter remains frozen. Mixture should resemble coarse meal (small, granular clumps) when finished. Gently fold in diced fruit.
In another bowl, whisk together sour cream (or buttermilk or yogurt) and egg.
Using a fork, stir egg mixture into flour mixture. When mixture become thick, use hands to thoroughly combine. Mixture will be very sticky!
Flour a smooth work surface, and roll dough out into a circle, about 8 inches in diameter, and about 3/4" thick. Cut dough into approximately 8 equal-sized triangles (or into whatever shape you like).
Place scones on a baking sheet that's been lined with parchment paper. Bake at 400 degrees for 15-18 minutes, or until scones are slightly puffed and light, golden brown.
Serve with butter or jelly/preserves.
Saturday, March 27, 2010
Stuffed Chocolate Cookies
Yep, I've been baking again!
This time, I've (only very slightly) modified a recipe I got from my friend Claire. The slight modification is the inclusion of hazelnut-flavored instant coffee.
(The Dry Ingredients)
* 2 1/2 cups all-purpose flour
* 3/4 cup cocoa powder
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/4 teaspoon freshly-grated nutmeg (optional)
(The Wet Ingredients)
* 1 cup (2 sticks) butter, softened
* 1 cup white sugar
* 1 cup brown sugar
* 2 eggs
* 2 teaspoons vanilla extract
(The Rest)
* about 48 chocolate-coated candies, such as Rolos or miniature Reese's Peanut Butter Cups. Refrigerate for at least 1 hour prior to use (but do NOT freeze). Also, remember to remove all wrapping/paper from the candies!
* 2 tablespoons white sugar, plus 1 teaspoon hazelnut-flavored instant coffee crystals, combined. Set aside until later.
Combine dry ingredients in bowl, and whisk to blend thoroughly.
In another large bowl, beat together the butter and sugars until fluffy. Add eggs and vanilla, and beat until thoroughly combined.
Add dry mixture to wet mixture; use a spatula to fold ingredients together. When dry ingredients have moistened, beat until mixture is smooth. Cover bowl with plastic wrap, and store in refrigerator for at least 30 minutes.
When ready to bake, preheat oven to 375 degrees, and line a baking sheet with parchment paper.
Portion dough into 1-tablespoon portions (it's best to use a small scoop for this, to ensure uniformity). Wrap each portion of dough around one of the small candies, making sure to thoroughly surround the candy. Next, roll each dough ball around in the sugar/instant coffee mixture.
Place cookies on baking sheet, 2 inches apart. Bake at 375 for about 7 to 10 minutes. When done baking, allow cookies to cool on the baking sheet for at least 10 minutes before removing.
Yep, I've been baking again!
This time, I've (only very slightly) modified a recipe I got from my friend Claire. The slight modification is the inclusion of hazelnut-flavored instant coffee.
(The Dry Ingredients)
* 2 1/2 cups all-purpose flour
* 3/4 cup cocoa powder
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/4 teaspoon freshly-grated nutmeg (optional)
(The Wet Ingredients)
* 1 cup (2 sticks) butter, softened
* 1 cup white sugar
* 1 cup brown sugar
* 2 eggs
* 2 teaspoons vanilla extract
(The Rest)
* about 48 chocolate-coated candies, such as Rolos or miniature Reese's Peanut Butter Cups. Refrigerate for at least 1 hour prior to use (but do NOT freeze). Also, remember to remove all wrapping/paper from the candies!
* 2 tablespoons white sugar, plus 1 teaspoon hazelnut-flavored instant coffee crystals, combined. Set aside until later.
Combine dry ingredients in bowl, and whisk to blend thoroughly.
In another large bowl, beat together the butter and sugars until fluffy. Add eggs and vanilla, and beat until thoroughly combined.
Add dry mixture to wet mixture; use a spatula to fold ingredients together. When dry ingredients have moistened, beat until mixture is smooth. Cover bowl with plastic wrap, and store in refrigerator for at least 30 minutes.
When ready to bake, preheat oven to 375 degrees, and line a baking sheet with parchment paper.
Portion dough into 1-tablespoon portions (it's best to use a small scoop for this, to ensure uniformity). Wrap each portion of dough around one of the small candies, making sure to thoroughly surround the candy. Next, roll each dough ball around in the sugar/instant coffee mixture.
Place cookies on baking sheet, 2 inches apart. Bake at 375 for about 7 to 10 minutes. When done baking, allow cookies to cool on the baking sheet for at least 10 minutes before removing.
