Another CCC

21 Aug

Dude. Loooooooooooooooong time, no post. Many apologies. It isn’t that baking and craftiness haven’t been going on….it’s just that they haven’t made it here. But here is a new Chocolate Chip Cookie recipe I found and tried on Pinterest. It is crazy how many variations on this cook there are!

1 stick butter, softened
3/4 cup white sugar
3/4 cup packed light brown sugar
1/4 teaspoon salt
1 tablespoon vanilla extract
2 eggs
2 1/4 cups flour
1 teaspoon baking soda
2 cups chocolate chips

Preheat the oven to 375°F.

In a medium bowl,  cream the butter, sugars, salt, and vanilla.

Mix in the eggs.

Mix in the flour and baking soda til just combined.

Stir in chocolate chips.

Drop tablespoons of dough about 3 inches apart onto ungreased baking sheets (I line mine with foil for super easy clean-up).

Bake for 10-12 minutes, or until edges are golden.

This recipe was tweaked from here. Pictures coming soon….
 
And this is how the last cookie crumbles...

And this is how the last cookie crumbles…

♥k

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Apricot Tart

21 Jun

I went apricot picking with my father. I was down in Southern California to visit with my people after GRADUATING FROM UCD(!). We must have picked a ton! Bags of golden fruit were delivered to all the church people that could stand having so many apricots in their house.

Then…my people scattered. Parents to the East Coast, Twin 2 lives a few blocks away, and the little bro was out adventuring. (He just graduated from high school. So Proud!)

So I rode off to the library on my shiny silver bike to hunt down some recipes. I decided on Apricot Jam and this Apricot Tart. Enjoy!

Crust

5 tbsp butter, room temp
1⅓ cups  flour
1 tbsp sugar
1 egg
3-5 tbsp cold water

Filling
⅓ cup sugar
⅔ cup almond meal
4 tbsp butter, room temp
1 egg
¼ tsp vanilla extract
¼ tsp almond extract
1 tbsp flour
1½ pounds fresh apricots, pitted and quartered
Confectioners’ sugar for garnish

Combine the butter, flour and sugar  with a pastry blender until crumbly. Mix in egg. Add water a tablespoon at a time and mix until you can gather the dough into a ball (but not too mushy.) Wrap in plastic wrap and refrigerate for 45 minutes.

Pitt and quarter the apricots, set aside. Preheat the oven to 400°F.
Cream the butter, almond meal, and sugar until smooth, add egg, almond and vanilla extracts. Continue beating and add the flour.
Once chilled, roll out the dough and press into a greased tart pan. Pour the almond mixture (frangipane) into the tart shell, using a spatula to smooth. Press the apricots into the frangipane. (I suggest working in a circle from outside to inside (I went inside to outside and it looks a little funny.)
Apricot Tart
Bake for 30-40 minutes, until the crust is crispy and slightly browned, and the apricots are wrinkled. Cool for 10 minutes, then sprinkle with confectioners’ sugar before serving.

Sour Cream Pancakes

22 May

So I had some sour cream languishing in the back of the fridge (starting to think about growing legs and finding someone to eat it) when I remembered hearing about a recipe for sour cream pancakes. Some quick research led to this recipe. A few tweaks and the rest is delicious history.

1 cup sour cream
7 Tbsp flour
2 Tbsp sugar
1 tspbaking soda
1/2 tsp salt
2 eggs
1/2 tsp vanilla

In a medium bowl, stir together the sour cream with the dry ingredients until just combined. Whisk in the egg and vanilla until just combined.

Heat a pan over medium-low heat and melt some butter in the pan. Drop scoops of batter (about 1/4 cup) into the pan. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. (Pancakes will be a little soft.)

Slather butter and drown in maple syrup to enjoy perfection.

(These keep well in the fridge for a few days. Just pop in the toaster to revive.)

♥k

Sorry for no pictures! They were so tasty that none stayed around to be photographed fresh.)

Almond Sand-dollar Cookies

11 May

So my baker friend and I have been on an almond kick for…a while to say the least. These cookies made it worse! Such a great texture and amazing almond flavor. And they look super cute. We made them for a party and got at least three marriage proposals…the boys love almond just as much as we do.

Almond sand-dollars

3/4 cup butter, softened
1/3 cup powdered sugar
4  1/2 teaspoons sugar
2 teaspoons almond extract
1  1/3 cups all-purpose flour
1/4 teaspoon salt
Slivered almonds and cinnamon-sugar to decorate

In a large bowl, cream butter and sugars until light and fluffy. Beat in extract.
Combine the flour and salt and add to creamed mixture, mix well.
Drop tablespoons of dough into the cinnamon-sugar to coat. Set out on a lined cookie sheet. Press flat with a glass and press slivered almonds on top to make them look like sand-dollars.
Refrigerate for 1/2 an hour.
Bake at 325°F for 12-16 minutes or until edges turn golden. Cool for 2 minutes before removing to wire racks.

*slightly adapted from this recipe.

♥ k

Best Shortbread Cookies

3 May

So there has been a mad rush of Senior Recitals as the SSU semester comes to a close. And of course I have been there right along with all my friends baking tasty treats! The favorite (and most requested) has been these shortbread cookies. Some have been dipped in chocolate, some artfully striped. Some stars, some music notes, and of course dinosaurs! Here it is, with some slight tweaks from this recipe from This Homemade Life blog.

*picture of striped dinosaurs goes here but I forgot to photograph them!*

1 cup (2 sticks) unsalted butter

3/4 cup powdered sugar

1 teaspoon vanilla extract

2 cups  flour

1/2 teaspoon salt

3 ounces semisweet chocolate chips

Shortbread Stars

Shortbread Stars

Preheat oven to 300°F.

Cream butter, sugar, and vanilla until combined, works best in a stand mixer. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap and chill at least 2 hours, or overnight.

On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut with any cookie cutter. (Number of cookies depends on size of cutter) Bake until just pale golden around the edges, about 18 minutes.

In the top of a double boiler or heat-proof bowl set over simmering water, melt the chocolate, stirring occasionally. Dip half of each cookie into melted chocolate. Transfer cookies to a  piece of parchment paper to set.

Enjoy with coffee, tea, or alone.

(Cookies will keep in an airtight container at room temperature for about 5 days, if they last that long.)

♥ k

Edamame Fried Rice

28 Apr

Sometimes a girl makes way too much rice. This is easy to do, especially when she is living and cooking alone. I had also been by trader Joe’s recently and gotten shelled edamame. They were supposed to be for sautéing with lots of garlic for snacking. Until I saw a recipe for fried rice. This is my version of that recipe.

3 cups leftover cooked rice
1 egg, scrambled
1 tbsp  oil
1/2 onion, chopped
2 cloves garlic, diced
5 scallions, chopped, whites and greens separated
1/2 cup shredded carrots
1 cup shelled edamame
2 tbsp soy sauce
salt and fresh pepper to taste

Whisk egg and season with salt and pepper. In a hot wok (or pan, I didn’t have a wok), add a little oil and cook the eggs. When cooked, remove from pan and set aside.

Let the wok (pan) get really hot. Add oil and cook onions, scallion whites, carrots, and garlic for about a minute, watch to make sure they don’t burn. Add rice and stir to heat through. Add cooked egg along with soy sauce, scallion greens, and edamame, heating for 3-4 minutes. Season with salt and pepper, maybe more soy sauce if you like.

I sautéed some teriyaki chicken and green beans to have with it. Delicious. But no pictures…

This also didn’t really help my way-too-much-rice situation, it just made it tastier.

♥ k

Chocolate Orange Biscotti

14 Apr

While perusing Pinterest, I came across this recipe. And as my people had just been visiting and left me a pile of lemons, limes, oranges, and avocados I had to add it to the ‘to make’ list! So the next time I went to visit the baker friend I brought an orange and went to town.

Naked Biscotti

for the biscotti

6 tablespoons butter, softened
3/4 cup granulated sugar
2 eggs
1/2 teaspoon orange extract
1 orange, zested
2 cup all purpose flour
1 teaspoon baking powder

for the garnish

1 orange zested
2 tablespoons granulated sugar
3/4 cup milk chocolate, melted

Delicious Biscotti

directions

Preheat oven to 350°F.
In a large mixing bowl, beat butter and sugar until combined, about 2 minutes.
Add in eggs, orange extract and orange zest.
Slowly add flour and baking powder.
On a parchment paper lined baking sheet, shape dough into a 12″x4″ rectangular log, patting evenly (about 1/2 inch high).
Bake for 25 minutes.
Remove from oven and slice biscotti into 16-18 slices on the diagonal.
Arrange slices on their sides, leaving a little space between each slice.
Return to oven and bake an additional 20 minutes.
Remove and cool completely before garnishing.

In a small bowl mix the zest of one orange with the sugar, using a fork.
When cool, drizzle melted chocolate over each slice. I put it in a ziplock with a teeny hole cut in the corner, makes a lovely drizzle super easy and neat.
Sprinkle sugar mixture immediately over the melted chocolate.

Enjoy with coffee, tea, or cocoa. Or even alone. It is that good. And definitely must be made again!

Direct quote of the bf, “homemade biscotti for breakfast. Better than Starbucks (highest compliment I can give for baked goods paired with coffee).”

♥ k

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