Monday, March 25, 2024

Classic Creme Patisserie

 1 1/3 C. Milk

2/3 C. Heavy cream

1 1/2 T. Vanilla paste

6 egg yolks

2/3 C. granulated sugar 

1/4 C. Cornstarch 

1 T. Butter


Bring milk, cream, and vanilla bean paste to a gentle simmer in low heat in a medium sauce pot (3 qt or similar).  Whisk together egg yolks and sugar, then whisk in cornstarch.  Do these separately to make it easier to combine.  When milk is steamed, temper eggs mixture with the steamed milk.  Return all of this to the pot and increase heat to medium.  Whisk nonstop until mixture just starts to thicken.


Remove from heat, add butter (and additional vanilla or any extract/emulsion you desire) and keep whisking until butter is incorporated fully and mixture is very smooth.  Immediately remove the custard from the pot and put in a glass bowl, topping the custard with cling wrap pressed firmly against the top of the custard (so a film doesn't appear on top). Refrigerate immediately.

Sunday, March 3, 2024

Hazelnut Espresso Cookies

I was thinking about my bestie the other day and her favorite coffee has a kick of hazelnut in it.  And I thought what better way to say I'm thinking of her than baking these sweet treats and bringing them to her door?  I'm a cookie lover through and through and I just had to make these as a thank you for her house sitting for me a few weeks ago.  I'm so fortunate to have the amazing friends that I do!


1 C. butter

1 C. dark brown sugar

1/2 C. granulated sugar

2 large eggs, room temperature

3 T. cream

2 T. honey or molasses

1 C. nutella

2 tsp. coffee emulsion

1 tsp. each vanilla and hazelnut extract

2 C. flour

1 tsp. each baking soda and baking powder

1 1/2 C. oats

1 C. chopped toasted hazelnuts

3/4 C. espresso chips

3/4 C. dark chocolate chips (optional)


Cream together butter and sugars until lighter in color - 3-5 minutes.  Add in extracts, eggs, nutella, honey, and cream.  Mix well, scraping down the sides of the bowl to fully incorporate all ingredients (about 2-4 minutes).  Add flour, baking soda, and baking powder, mix 30-45 seconds.  Add in oats and mix 30-45 seconds.  Add in remaining ingredients and mix until no flour streaks remain.  Dough should be thick and start to pull away from the sides of the bowl.

Chill 1 hour to overnight.  This allows flour to absorb fully and butter to chill - preventing the over-spread of the cookies in the oven.

Heat oven to 350.  Scoop out dough in 2 T. sized portions, line an ungreased baking sheet with silpat.  Arrange cookies 2 inches (5cm) apart and bake 12-14 minutes until lightly set and centers still look slightly underdone.  Cool 5 minutes on baking sheet, the remove cookies to finish cooling.

Yields: 24-30 cookies

Monday, February 26, 2024

Buttery Sweet Pecan Butterscotch Oatmeal Cookies

 1 C. butter

1 C. dark brown sugar

1/2 C. granulated sugar

2 large eggs, room temperature

3 T. cream

2 T. maple syrup (or honey)

1 C. nut butter (I used nutella)

2 tsp. butter extract or emulsion

1 tsp. each vanilla and hazelnut extract

2 C. flour

1 tsp. each baking soda and baking powder

1 1/2 C. oats

1 C. pecans

1 C. butterscotch chips

1/2 C. dark chocolate chips (optional)


Cream together butter and sugars until lighter in color - 3-5 minutes.  Add in extracts, eggs, nut butter, syrup, and cream.  Mix well, scraping down the sides of the bowl to fully incorporate all ingredients (about 2-4 minutes).  Add flour, baking soda, and baking powder, mix 30-45 seconds.  Add in oats and mix 30-45 seconds.  Add in remaining ingredients and mix until no flour streaks remain.  Dough should be thick and start to pull away from the sides of the bowl.

Chill 1 hour to overnight.  This allows flour to absorb fully and butter to chill - preventing the over-spread of the cookies in the oven.

Heat oven to 350.  Scoop out dough in 2 T. sized portions, line ungreased baking sheet with silpat.  Arrange cookies 2 inches (5cm) apart and bake 12-14 minutes until lightly set and centers still look slightly underdone.  Cool 5 minutes on baking sheet, the remove cookies to finish cooling.

Yields: 24-30 cookies

Sunday, February 25, 2024

Honey Sweet Cranberry Cookies

 What do you do when you're entertaining and need a quick sweet treat?  Cookies to the rescue!


I was in a bit of a rush and wanted something I could set up and chill until I was ready to bake and like I've done many times with the basic recipe this is based on, I just started pulling out ingredients.  I needed to use up some walnuts that I (over bought) on sale around the holidays.  And I had a little bit of honey left in the jar, a partial bag of white chocolate chips, and the dried cranberries needed to be used up soon before they got too dry to be easily useable.


Like my mom would do when I was little, she would start with a base recipe and would call them "If an' Cookies".  If and she had all the right ingredients, they would've been something else.  I still love me a good if an' cookie and these really hit the spot.  And honey and cranberry - this is a seriously good combination.  I think next time I'll try this in a biscotti with almonds and a little honey extract or emulsion (which I found on Amazon).


1 stick of butter 

1 C. dark brown sugar 

1 egg

3 T. honey 

1-2 T. cream (or milk)

1/2 tsp. butter extract 

1 tsp. almond extract

1 tsp. cinnamon 

1 3/4 C. flour

1/2 C. oats

1 tsp. baking soda

1/2 C. dried cranberries 

1 C. white chocolate chips 

3/4 C. chopped walnuts or pecans 

Cream together butter and sugar until light in color.  Thoroughly combine with egg, molasses, cream, and extracts.  Mix for 3-5 minutes.  Add in flour, baking soda, cinnamon, and oats.  Mix for 20-30 seconds, then add cranberries, chips, and nuts.  (Mix until the flour just starts to incorporate before adding chips - you don't want to overmix at this stage).

Chill cookie dough overnight for best results.

Bake on a silpat or parchment paper at 350 for 13 minutes.  Tops should be slightly firm when they're done.  Yields 20 cookies.

Friday, February 23, 2024

Cranberry and Bourbon Pecan Cookies

 I've been burning different candle combinations while I work and I'm obsessed with anything that smells like a dessert.  And the combination of a bourbon barrel cake candle with cranberry spritz and pecan shortbread cookies gave me a longing for a not too sweet treat that's bursting with flavor.\

Then I remembered that I have some bourbon infused vanilla syrup in my pantry that I haven't found a use for.  Looks like I have a use for it now!  And this is going along with my plan of cutting spending for a few months - eating out of the pantry is always a good idea, and it's even better when I can find a new recipe and inspiration for more new dishes.  Who wants to eat the same old leftovers anyway?

Ingredients:

 1/2 C. butter

1 C. dark brown sugar

1/4 C. granulated sugar

1 egg

2 tsp. vanilla

1/2 tsp. butter extract

2 T. bourbon infused vanilla syrup

3 T. milk or coffee creamer

1/2 tsp. baking soda

1 3/4 C. flour

pinch of salt

1/4 C. oats

2/3 C. each dried cranberries and pecans, chopped

20-24 pecan halves, optional

Directions:

Heat oven to 350.
Line baking sheet with parchment paper.

Cream together sugars and butter, mix in eggs and extracts.  Mix in molasses and milk/creamer.  Fold in oats, flour, salt, and baking soda until flour is mostly incorporated (but faint streaks remain).  Stir in cranberries and pecans.

Chill dough 30 minutes to overnight.  This is important to allow the flour to absorb and chill the butter so it doesn't spread too much during the baking process,

For bakery style cookies, portion dough with a 1/4 C. sized scoop.  Top each cookie with a pecan half (if desired).  Bake at 350F for 13-15 minutes.



Saturday, January 27, 2024

Dark Chocolate and Walnut Scones

2 1/4 C. flour

1/2 C. dark brown sugar

2 1/2 tsp. baking powder

1 tsp. Mexican cinnamon 

1 stick of butter, very cold 

1/2 C. half and half or heavy cream

2-3 T. honey

1 large egg

1 tsp. each vanilla and orange extract or emulsion

1/2 C. dark chocolate chips

3/4 C. walnuts, chopped


In a small bowl, whisk together egg, cream, honey, extract/emulsions until slightly frothy.  Set aside.

Mix well flour, sugar, cinnamon, and baking powder.  Grate the cold butter and fold the butter into the dry ingredients - stop mixing when mixture resembles crumbly sand.  Gently fold in the wet ingredients, mixing until liquid is not fully incorporated.  Fold in chips and nuts.

Divide dough in half, shape each half into a 5-6" flat disk about 1/2" thick.  Wrap tightly and rest in fridge for 1-2 hours to overnight.

Brush with a tablespoon of cream and sprinkle with coarse spiced sugar before baking. 

Place each disk on parchment paper or silicon mat lined baking sheet.  Gently cut into 8 equal sized wedges (but leave them in place.). This makes it easier to portion out the scones after baking.

Bake at 400F for 16-18 minutes.

Glaze after fully cooled if desired.


Wednesday, January 10, 2024

Chocolate Walnut Thumbprints with Raspberry Jam

2 C. walnuts, roasted and finely ground

1 C. granulated sugar

1/2 C. brown sugar

2 C. butter, salted

2-3 T. half and half or coffee creamer

1 T. almond extract

1 tsp. each vanilla and black walnut extract or emulsion

3 1/4 C. flour

3/4 C. cocoa powder

1 tsp. cinnamon

1 C. raspberry jam

Directions:

Process walnuts in a food processor or coffee grinder until finely ground.

In a large mixing bowl, cream together sugars butter, and extract/emulsion until light and fluffy (3-5 minutes).  Add extract, emulsions, and cream and mix well to combine (1-2 minutes).  Add in flour, cocoa powder, cinnamon, and ground nuts and gently combine.  If dough is crumbly, add additional creamer by the teaspoonful until dough is firm and smooth.

Divide dough into 4 equal portions and cover tightly with plastic wrap.

Chill 2 hours to overnight.

Heat oven to 325.  Line a baking sheet with parchment paper or a silicon mat.

Working with one section of dough at a time, scoop out 2 tsp. sized scoops and make a small indent in the center and fill with jam.  Place 1"-2" apart on prepared baking sheet.  Bake for 18-20 minutes, or until very lightly golden and firm to the touch.

Coffee Almond Cookies

2 C. almonds, roasted and finely ground

1/2 C. granulated sugar

3/4 C. brown sugar

2 T. half and half or creamer

2 C. butter, salted

4 1/2 C. flour

1 T. coffee extract or emulsion

1/2 tsp. each butter and vanilla extract or emulsion

2 C. powdered sugar

2 tsp. cinnamon

1 tsp. instant coffee or espresso


Directions:

Process almonds in a food processor or coffee grinder until finely ground.

In a large mixing bowl, cream together sugars and butter until light and fluffy (3-5 minutes).  Add extract, emulsions, creamer and mix well to combine (1-2 minutes).  Add in flour and ground nuts and mix until the flour is fully absorbed into dough.  If the dough is crumbly and dry, add additional creamer by the teaspoonful until dough comes together.

Divide dough into 4 equal portions and cover tightly with plastic wrap.

Chill 2 hours to overnight.

Heat oven to 325.  Line a baking sheet with parchment paper or a silicon mat.

Working with one section of dough at a time, scoop out 2 tsp. sized scoops and shape into crescents.  Place 1"-2" apart on prepared baking sheet.  Bake for 20 minutes, or until very lightly golden and firm to the touch.  Dust immediately with (combined) powdered sugar, cinnamon, and instant coffee.

Tuesday, January 2, 2024

Simple Greek Chicken Drummies

 8-10 chicken drumsticks

2-3 T. Olive oil

3-4 T. Greek seasoning

2-3 T. Pesto or plain yogurt (optional)


Mix well olive oil, Greek seasoning, and pesto or plain yogurt.  Pat the chicken drumsticks dry, toss well in seasoning mixture.

Grill over medium heat or bake uncovered at 375F for 40 minutes.  Chicken is done when internal temperature reaches 165F.  Serve with salad, potatoes, fresh bread, or rice, and roasted veggies.

Leftovers are great in soup, quesadillas, wraps, salad, sandwiches, tacos, risotto, and tostadas.

Greek Seasoning

4 parts: oregano, lemon pepper 


 3 parts: thyme (whole leaf) roasted garlic, toasted onion, California seasoned black pepper, dry minced garlic 


2 parts: rosemary, basil


1 part: ground thyme, cumin


I didn't add salt as the lemon pepper seasoning usually contains a fair amount so none additional is needed.

Friday, December 22, 2023

Cocoa Mexican Wedding Cookies

2 C. (or 4 sticks) of butter

2 C. nuts (pecans, peanuts, or walnuts work best)

3 C. powdered sugar (or confectioners sugar)

1 T. vanilla extract or paste

1 1/2 tsp. cinnamon

3 1/4 C. flour

1 C. unsweetened cocoa powder

1 C. mini chocolate chips

Directions:

Heat oven to 325.

Lightly toast nuts for a more robust flavor, then process in a food processor or coffee grinder until finely ground.  Cream together ground nuts, butter, and 1 1/2 C. powdered sugar until light and fluffy.  Add vanilla and mix well (about 1-2 minutes on low).  Add in flour, cinnamon, and cocoa powder and stir until almost combined.  Add in mini chocolate chips and fold in until no streaks of flour remain.

Scoop out 1 tsp. dough and roll in a 1" ball.  Roll in reserved powdered sugar.  Place 2" apart of ungreased (silicon lined for easier clean up) baking sheet.

Bake for 16-18 minutes or until bottoms are lightly browned.  Dust immediately with remaining powdered sugar.

Yields: 5-6 dozen cookies

Wednesday, December 20, 2023

Almond Crescent Cookies

 2 C. blanched almonds, lightly toasted

2 C. butter

1 1/4 C. granulated sugar

1 T. almond extract

1 tsp. butter extract or emulsion

3 T. half and half or heavy cream

1/2 tsp. salt

4 C. flour

1 1/2 C. powdered sugar


Heat oven to 325F.

Process almonds in the food processor until finely ground.  Cream together butter and sugar.  Blend in extract, emulsion, and cream.  Stir in flour and salt.  (If mixture is still too crumbly to come together, add in additional cream by the tablespoonful until dough comes together.) Scoop out 1 1/2 tsp. of dough at a time, shape into crescents.  Place 1" apart on ungreased cookie sheet (I use a silicon mat for easier removal).  Bake for 18-20 minutes or until edges are lightly golden.  Dust with powdered sugar while still warm.


Yield: 4-6 dozen.