World Cup slash Bacon Day

Unlike the rest of the world, I am pretty indifferent about the World Cup. But that does not mean, that I won't be interested in spending some quality time with two inspiring friends - Karen and Rebecca. I worked with them previously at a commercial real estate firm in downtown San Francisco. In the last year, these two have launched their own business Red Plume Marketing. You go girls!

Like all other catch-up sessions, I bake. I have been dying to try Gourmet's Peanut Butter Bacon Cookies via Joy the Baker, and now I had the perfect excuse.



This recipe yields about 15 cookies

Ingredients:
- 1 cup all-natural chunky or smooth peanut butter
- 1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar)
- 1 egg
- 1 teaspoon baking soda
- about 6 slices of bacon, cooked, cooled and diced

1) In a skillet over medium high heat, fry up bacon until cooked through and let cool on paper towels until cool enough to dice. Dice up and set aside.
2) Preheat over to 350 degrees F
3) In a mixer combine peanut butter and sugars until well combined, about 2 minutes
4) Add egg and baking soda and mix for another 2 minutes (I added a tspn of vanilla)
5) Fold in cooked bacon
6) Roll into large walnut sized balls and create a cris-cross pattern with a fork (or roll in granulated sugar before making the cris-cross pattern)
7) Bake for 10 minutes, until lightly browned
8) Cool on a baking sheet for five minutes

Bacon must have been on everyone's minds that day. There were bacon crisps and maple glazed bacon apple doughnuts from Dynamo (but we ate them all before I could take a picture). As for the game, it was a draw 1-1. Sorry Rebecca..

Flourless Peanut Butter Cookies

Flour is an essential ingredient when baking. It provides structure, texture and flavor. With that said, these cookies are creamy and melt-in-your-mouth.

This recipe is 100% kid friendly. Enjoy!



Adapted from The Gourmet Cookbook (from Joy the Baker)

1 cup all-natural chunky or smooth peanut butter
1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar)
1 egg
1 teaspoon baking soda

1) Preheat oven to 350 degrees F.
2) Grease a baking sheet with butter and set aside.
3) In a mixer combine peanut butter and sugars until well combined, about 2 minutes.
4) Add egg and baking soda and mix for another 2 minutes.
5) Roll into walnut sized balls and create a cris-cross pattern with a fork.
*If you’d like, add a few chocolate pieces to the top of the cookies. Bake for 10 minutes, until lightly browned.
6) Cool on a baking sheet for two minutes, then transfer to cooling rack

Macaroon Mondays

Confucious once said, "Choose a job you love, and you will never have to work a day in your life". Baking for me isn't a means to land a spot on Top Chef, or to one day own my own business (although I wouldn't rule that out entirely). I'm not even in it to earn the title of Pastry Chef. I just want to feel butter, sugar and flour in my hands and the warmth of a kitchen wrapped around me. I want to make the best damn carrot cake, chocolate chip cookies, blueberry muffins, New York cheesecake - I want to learn it all. I'm hoping to land another internship soon. Until then I'll continue preoccupying myself with food blogs, cookbooks, kitchen time and soon a month long cake decorating class.

Mondays are rough and today was of no exception.


BAKER'S ANGEL FLAKE Coconut Macaroons
1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites, lightly beaten
1 tsp. almond extract
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate

1) HEAT oven to 325°F.
2) COMBINE coconut, sugar, flour and salt. Add egg whites and extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.
3) BAKE 20 min. or until edges are golden brown. Cool 3 min. on baking sheets; remove to wire racks. Cool completely.
4) MELT chocolate as directed on package. Dip cookies halfway into chocolate. Let stand until chocolate is firm.

Enjoy these with or without chocolate. I'm a huge fan of my chocolate being on the bitter side, so I used unsweetened chocolate (1 tbsp sugar per 1 oz chocolate baking square).

Chocolate Chunk Hazelnut Sundays

Teacake Bakeshop is something kind of wonderful. They have three locations throughout Northern California, one in Corte Madera, one in LaFayette and one Emeryville. They specialize in cupcakes, cookies, and brownies, all made from scratch in small batches. The shop is oh so adorable and their kitchen was immaculate. I couldn't help but smile seeing blocks of butter and stacks of eggs resting at room temperature.

We ordered one pink velvet cupcake (I had just made another test run batch for Julnette's wedding and wanted to compare) and one Chocolate Chunk Hazelnut cookie. My goooshhh, the cookie was mammoth.. so soft... the chocolate and hazelnut ratio was perfect. There isn't one thing I would have changed. And the cupcake.. how the hell did they get the frosting so soft? I'll have to play around with the recipe I've been using.

It has been a week since my visit to the Teacake Bakeshop in Corte Madera, so I decided to whip up a batch of chocolate chip hazelnut cookies. Pictures will be posted soon, in the meantime enjoy these photos courtesy of britt.piehl.





**I remember chatting it up with the staff and they were so enthusiastic about being a part of the Teacake team. They talked about their involvement with the community (ie. student deal Wednesdays and book donation Thursdays). They also offer baking classes at their LaFayette location. This place just keeps getting better.

Another one of those Days

Work, life .. mostly work.. ugh..

I left work at 7pm, drove 35 miles home.

8:30 pm I walk through the door.

$#@$%# I'm going to bake because I deserve it.

There is something magical about creating food from scratch. I enjoy the process from beginning to end ... meticulously measuring ingredients ... whipping and creaming ... adding ingredients gradually with loving care ... the smell of butter, sugar and flour in a kitchen warmed by a running oven ...

Nothing is as sweet. I can only compare the feeling to falling head-over-heels in love. I have forgotten all about work. ooohhhhmmmm...

This White Chocolate Oatmeal Cookie recipe is from Smitten Kitchen. (I didn't even bother baking these - I popped them in the freezer! This is why I love cookies or anything you can freeze. I also used white chocolate chips, despite her warning against them.. EEEK!)



Crispy Salted Oatmeal White Chocolate Cookies
Adapted from Cook’s Illustrated

The original recipe didn’t have white chocolate in it, but it really works wonderfully in here. Even if you’re a dark chocolate fan. Watch out, use the good stuff and this may even convert you.

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats

6 ounces good-quality white chocolate bar, chopped (not “white chocolate” chips; they’re almost always artificial. I am adamant about this.)

1/2 teapoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.

2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.

3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.

4. Sprinkle a flake or two of sea salt on each cookie

5. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.

**1/18/09 Update: I'm having dinner with Kaori (a pastry chef at Satura Cakes). I hope she likes them.. stay tuned for the verdict.

Buttermilk Lemon Cookies

The world of food blogging is soo awesome and expansive, I could easily spend hours checking out what other people are baking. I love Simply Recipe's extensive food blog list. It is perfect for when I am in need of a recipe or inspiration. I had leftover buttermilk in the fridge and found Orangette's adaption of Gourmet's Buttermilk Cookies with Lemon Zest. Her photos make them look so yummy, I went out and bought a lemon zester. One hour later, Voila!



For the cookies:
1 ½ cups unbleached all-purpose flour
1 tsp. grated lemon zest
¼ tsp. baking soda
¼ tsp. salt
6 Tbsp. (3 oz.) unsalted butter, at room temperature
¾ cup granulated sugar
1 large egg
½ tsp. vanilla extract
1/3 cup well-shaken buttermilk

For the glaze:
¾ cup confectioners sugar, sifted
1 ½ Tbsp. well-shaken buttermilk
¼ tsp. vanilla extract

Line 2 large baking sheets with parchment paper or silicone liners. Preheat the oven to 350°F.

In a medium bowl, whisk together the flour, zest, baking soda, and salt.

In the bowl of a stand mixer (or a large mixing bowl, if you’re going to use a handheld mixer), beat the butter briefly, until creamy. Add the sugar, and beat until pale and fluffy. Add the egg, and beat well to mix. Add the vanilla, and beat briefly again. Mix in the flour mixture and the buttermilk in batches at low speed, beginning and ending with the flour. Scrape down the sides of the bowl with a rubber spatula as needed. The finished dough should be smooth and pale yellow.

Drop the dough by level tablespoons onto the prepared baking sheets, leaving about 1 ½ inches between each cookie. (If you have a very small ice cream scoop, one with a capacity of about 1 tablespoon, it’s perfect for this job.) Bake, 1 sheet at a time, until the cookies are puffed and their edges are golden, about 11 to 15 minutes per batch. Cool the cookies on the baking sheet for 1 minute; then transfer them to a wire rack.

To prepare the glaze, whisk together the sifted confectioners sugar, buttermilk, and vanilla. The mixture should be very smooth, with no lumps of sugar visible. Brush or spoon the glaze onto the warm cookies. (I wound up with leftover glaze, so don’t be surprised if you don’t use it all.) Allow cookies to sit on the rack until they are fully cooled and the glaze is set.

Note: These cookies are most tender and delicate on the day they’re made, but they’re not bad after a day or so. They just get more dense and chewy - a little different, that’s all. And for longer storage, they can be stashed in the freezer in an airtight container.

Yield: about 40 small cookies

*I cannot wait to make this again. Next time I will add even more lemon zest and perhaps add lemon zest and substitute the confectioners sugar in the glaze for something else. Also, I will make them smaller. This batch came out to about 25 cookies...

YUMMMM...

More Chocolate Chip Cookies

This recipe was taken from the BAKING: FROM MY HOME TO YOURS cookbook. It is an adaption of the famous Nestle Toll House recipe. I had sweetened shredded coconut laying in the pantry and thought why the heck not?

- 2 cups unbleached flour, sifted
- 1 tsp salt
- 3/4 tsp baking soda
- 2 sticks (8 oz butter) at room temperature
- 1 cup granulated sugar
- 2/3 golden brown sugar, packed
- 2 tsp pure vanilla extract
- 2 large eggs
- 12 oz bittersweet chocolate - chopped, or or 2 cups of bittersweet chocolate chips (60%)
- 1 cup walnuts or pecans, chopped
- 1 1/5 cup shredded sweetened coconut

1. Preheat oven to 375 degrees Fahrenheit
2. In a stand up mixer beat butter for 1 minute or until smooth
3. Add in sugar and cream for about two minutes or until well blended
4. Add vanilla
5. Beat in one egg for 1 minute then add the second one
6. Reduce mixer speed to low and incorporate dry ingredients in three portions.
7. By hand or by spatula, mix in nuts, chocolate and shredded coconut
8. Spoon dough onto baking sheets lined with parchment paper. There should be about two inches between each cookie
8. Bake cookies for 10-12 minutes or until golden brown on the edges. Don't worry if the middle is a little soft
9. Let the cookies rest on baking sheet for 1 minute, then remove to cool to room temperature

This recipe yields about 45 cookies. If you want the dough can be kept in the refrigerator for up to three days. It also keeps well frozen. When baking frozen cookie dough, leave in the oven for maybe a minute more than you would normally would

ENJOY!

Another Oatmeal Cookie

With leftover rolled oats lying around my kitchen, I decide to make peanut butter oatmeal cookies. YAY! This recipe makes about 40 cookies ...

Ingredients:
1 cup unsalted butter at room temperature
1/2 cup packed golden brown sugar
1/2 cup packed dark brown sugar
3/4 cup white sugar
1 cup creamy peanut butter
2 eggs
1 1/2 cups unbleached flour
2 teaspoons baking soda
1 teaspoon salt
2 cups Bob's Red Mill 5 Grain (with flaxseed) rolled oats

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut each stick of butter into 8 pieces and cream with an electric mixer.
3. Add brown sugar, white sugar, and peanut butter until smooth.
4. Beat in the eggs one at a time until well blended.
5. In a separate bowl sift flour, baking soda, and salt. Stir into the creamed mixture.
6. Mix in oats until just combined.
7. Drop by teaspoonfuls onto ungreased cookie sheets.
8. Refrigerate batter between baking sheets.
9. Bake for 10 to 12 minutes in the preheated oven, or until just light brown.
10. Cool and serve.
11. Store in an airtight container

Some people don't like raisins

Here is a great alternative to oatmeal raisin cookies ... oatmeal cranberry ... YAY! Word of caution, this recipe makes 40 servings

Ingredients:
2 eggs
3/4 teaspoon vanilla extract
2/3 cup cranberries
2/3 cup softened butter
1/2 cup white sugar
1/3 cup packed golden brown sugar
1/3 cup packed dark brown sugar
1 2/3 unbleached flour
3/4 teaspoon cinnamon
1 1/4 teaspoon baking soda
1 1/3 cups Bob's Red Mill 5 Grain (with flaxseed) rolled oats
1/4 cup chopped almonds and cashews

1. Combine eggs, vanilla, and cranberries in a small bowl; cover and let stand for 1 hour
2. Preheat oven to 350 degrees F (175 degrees C)
3. In a large bowl, cream the butter, brown sugar and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the cranberry mixture, rolled oats and nuts.
4. Drop by teaspoonful onto a buttered cookie sheet. Bake for 8-10 minutes, or until lightly brown.

Yay!

Tim Tams - Australia's Finest

Eric and I stumbled across Twin Cities Market in Corte Madera to ask for directions and am I glad we did. It was like falling in love all over again. This easily overlooked corner store is a hidden gem filled with Australian goodies. From vegemite to Heinz canned beans, it brought me back and I was nostalgic for a good 72 hours after. I walked down an aisle or two before I saw light gleaming down on a large heap of Tim Tams, buy 2 get 1 free. I couldn't resist. I have NEVER seen them being sold in the states. Needless to say I was giddy - as in a 12-year-old crush kind of giddy! If you've never had one, you don't know what you're missing out on. Tim Tams are only the best creamy, crunchy chocolate covered biscuits ever invented. They come in caramel too, but this store only carried the originals which is fine by me. These are the only chocolates I won't re-gift.

Vanilla Pudding Chocolate Chips Cookies

Makes 36 cookies
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 cup chopped walnuts

1. Make sure butter and eggs are at room temperature
2. Preheat oven to 350 degrees. Sift together the flour and baking soda, set aside.
3. In a large bowl, cream together the butter, brown sugar, and white sugar. Blend in the instant pudding mix. Stir in the eggs and vanilla. Blend in the flour and baking soda mixture. Finally, stir in the chocolate chips and nuts. Drop cookies onto ungreased cookie sheets.
4. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
5. Enjoy!

**Don't be fooled. They may look uncooked, but as long as the bottoms are golden brown, they should be cooked. When they cool, they'll harden. If you cook them any longer, they won't be soft and chewy.

I'm in LOVE!

I don't why it took me so long to buy a Kitchen Aide Artisan Mixer!! Up until today, I've been mixing and creaming cookie dough by hand!! Check this out ...

These cookies were already really good ... but the mixer makes the dough 100x creamy and dreamy ..




Chocolate Chip Cookies (40 cookies)

1 cup softened butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips
1 cup chopped walnuts

1. Mix butter, white sugar and brown sugar until smooth
2. Mix in eggs one at a time
3. Add vanilla
4. Dissolve baking soday in 2 tsp of hot water and add to batter
5. Add salt
6. Mix in flour
7. Add chocolate chips and walnuts
8. Plop those suckers onto a cookie sheet
9. Bake in preheated oven (350 degrees) for 9-10 minutes
**If you like your cookies chewy, it's easy to overcook these! As soon as the edges start to brown, take them out ASAP! For all you crunchy choc chip lovers bake them for 10-11 mins.

White Chocolate Cranberry Oatmeal Cookies

24 Servings

2 eggs
3/4 teaspoon vanilla extract
2/3 cup cranberries
2/3 cup softened butter
1/2 cup white sugar
2/3 cup packed brown sugar
1 2/3 cups all-purpose flour
3/4 teaspoon cinammon
1 1/4 teaspoon baking soda
1 1/3 cups rolled oats
1 4 oz. coarsely chopped Ghiradelli white chocolate premium baking bar

1. Combine eggs, vanilla, and cranberries in a small bowl; cover and let stand for 1 hour
2. Preheat oven to 350 degrees F (175 degrees C)
3. In a large bowl, cream the butter, brown sugar and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats and nuts.
4. Drop by teaspoonful onto a buttered cookie sheet. Bake for 8-10 minutes, or until lightly brown.
5. Enjoy!