Friday, December 5, 2008
Coconut meringues, they were in the oven just a few minutes when I remembered I hadn't taken any photos...so I peeked in! As you can see they are just beginning to transform into sweet yummy little confections!
================================================================================= ALMOND MACARONS
My first attempt at making these...need to practice (but they did taste great!)
I caught her just in the nick of time...she would have devoured every single one!
She is usually well behaved...except when there is food in the vicinity!
As you can see, the braiding ended up lopsided. I baked two more today, with much more success, but I will need to post the new pics at a later time. The best thing about baking Challah, next to eating it, is how wonderful the whole house smells!
Monday, November 17, 2008
Tried to save a few by sandwiching them together with a little lemon curd. Still not worth swallowing!
I've decided to post the recipe here, in the hopes that someone will try it and let me know if they have better results, and what I may have done wrong.
OLD FASHIONED ALMOND COOKIES
8 1/2 oz. blanched almonds
1 cup sugar
1 tsp. ground cinnamon, 3 tblsp unsweetened cocoa powder, and 1/2 c. finely chopped pecans to flavor (these are all opt'l)
3 large egg whites, lightly beaten with a fork
1. Position oven racks to divide the oven into 1/3's and preheat the oven to 375 degress (F). Line two baking sheets with parchment paper.
2. Put almonds and sugar in the work bowl of a food processor fitted with the metal blade and pulse, scraping down the sides of the bowl now and then, until almonds are finely ground, about 2 minutes. If using cinnamon or cocoa, put it in now and pulse to blend. If you are using chopped pecans, wait to add them after all the ingredients have been added.
3. With processor running, add egg whites in a steady stream. Mix about 30 seconds, only until egg whites are blended into the almonds and sugar. You don't want to incorporate too much air into the batter. Add the pecans, if using them, and pulse just to mix.
4. Spoon out a level tablespoon of batter for each cookie, spacing the cookies about 1-inch apart on the baking sheets. Slide baking sheets into the oven and bake 18-20 minutes, rotating the sheets from front to back, and top to bottom, at the halfway points. The cookies should puff, firm and turn lightly brown around the edges. With a wide metal spatula, carefully lift the cookies off the baking sheets and onto cooling racks. Cool to room temperature.
NOTE: The cookies can be packed airtight and kept for 4 days at room temperature.
These cookies are prime sandwich material. You can "glue" them together with anything from raspberry jam to lemon curd, or ganache!
Since cookies are usually an easy no-brainer type of baking, I really can't figure out what went wrong here. I probably will be crazy enough to try this recipe one more time...MINUS the cocoa powder, so I can monitor the browning process.
I really am hoping someone else will take on the challenge of this recipe...and if they come out great, please send them my way!
Saturday, November 8, 2008
Can you guess what this is?
This little guy can quickly remove all the kernels from an ear of corn in a flash, which makes a boring job really easy!
My ball whisks! The best whisks I've ever owned. I will admit, they do make a lot of noise, but when it comes to hand beating they can't be beat (pardon the pun!).
My microplane...how did I ever survive without it!
This is my brand new mini meatball scoop.
I'm planning to use it for baking cookies for the holidays. I have larger sizes, but this is the one I've coveted for quite a while!
Last, but not least...here is my absolute favorite new kitchen toy...um, I mean seriously useful item! (wink) It's the Bakers Edge Brownie Pan, which adds two chewy edges to each serving. And aren't the chewy edges the best part of a brownie? I brought the pan to my DD's house, she made the first batch and immediately declared them the best brownies she'd ever eaten! Forgive the stock photo, but I didn't have my camera with me that day. Next batch will definitely be photographed and posted! I kept putting off buying this pan because I thought the $34.95 price tag a bit steep, but it really is worth every penny!
Well, that's it for now. I think I hear a rugelach calling my name...
See the strange looking item peeking out on the right side of the plate? As you can see, that's not a rugelach. I took one of the packets of chilled dough, rolled it out a bit, spread some nutella over the top, and then gently kneaded it into the dough. Then I formed pieces of the dough into crescents and baked on a separate cookie sheet along with the rugelach. I don't have a name for these, but they did taste yummy.
I dug out what I call MY traditional rugelach recipe, only to find the only difference was that my recipe was doubled, and the dough gets some sugar and a splash of vanilla.
Actually, I think the hint of vanilla does add a nice touch to the flavor of the dough. Also, combining the sugar with the dough seems to produce better results than sprinkling it on top just before baking.
I recently purchased the flat cover for my Cuisinart food processor.
I can't begin to tell you what a difference it makes! Before having this it would be such a pain to clean the cover that has the tube feed permanently attached! The flat cover makes clean-up a breeze. Why, oh why, didn't I think of purchasing this a long time ago! This is going to make me look forward to using the food processor instead of dreading it because of the annoying clean-up!
Friday, November 7, 2008
Okay, the dough has been made and it's chillin' in the fridge. I'll roll the dough, fill, shape and bake the little beauties tomorrow morning! Would have completed this by now, except that my sweet little cat, Bella has been feeling under the weather and needed my attention.
Tuesday, November 4, 2008
Wednesday, September 24, 2008
Occasionally, I like pancakes on a Sunday morning. I've been trying to cook a little bit healthier, so I tried making whole wheat pancakes, served with a slice of orange and fresh blueberries, and dusted lightly with powdered sugar.
Next time, I'm going to try making banana pancakes and use only egg whites, no yolks (guess you're starting to realize how attached I am to bananas! lol)
Mustn't forget a steaming hot cup of great Java, no matter what you choose to have! Eggs are high on my list for an enjoyable Sunday brunch, too...along with a delicious sunflower flagel with sweet butter. For those of you who haven't the foggiest notion as to what a flagel is, well...it's a large bagel that has been flattened (flat + bagel = flagel). If you haven't ever tasted a flagel, you just haven't lived! I could go on and on about brunch, which is my favorite meal of all...cream cheese & smoked salmon on a toasted bagel (with tomato and onion, naturally!), or orange and vanilla infused stuffed French would be a super choice, also. And last, but not least, I absolutely LOVE waffles served with poached eggs on top, along with a splash of real maple syrup. Heavenly! Well, let me know what your favorite brunch would consist of. I'm all ears! :)