Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Tuesday, December 13, 2011
Friday, April 22, 2011
Madeleines
Ha! I can bake sometimes without burning the potholders OR the cookies. This proves it. And I have made these Madeleine's many times. And they really are fool-proof. I thought I had posted about them before but I couldn't find them here. They still qualify as a flashback because I have made them before. If you want an impressive little treat, try them, they are very easy, like little sponge cakes. They're very good dipped in chocolate or with a glaze. But they are out of this world good just plain, enjoyed with a nice cup of tea. If you like tea. I'd rather have coffee but that's another story.
Madeleines
Source: Bon Appetit, January 2000
Adapted by There's Always Thyme to Cook
Printable Recipe
2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
pinch salt
1 cup all-purpose flour
10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly
powdered sugar, for dusting
Preheat oven to 375°F. Generously butter and flour pan for large madeleines. Using an electric mixer, beat eggs and sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended. Do not overbeat.
Spoon 1 tablespoon of batter into each indentation in pan. Bake until puffed and brown, about 15 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch.
Dust cookies with powdered sugar or you can dip them in melted chocolate or drizzle lemon glaze on top.
For Lemon Glaze: mix enough powdered sugar with 2 tablespoons of fresh lemon juice to get the consistency you like
Madeleines
Source: Bon Appetit, January 2000
Adapted by There's Always Thyme to Cook
Printable Recipe
2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
pinch salt
1 cup all-purpose flour
10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly
powdered sugar, for dusting
Preheat oven to 375°F. Generously butter and flour pan for large madeleines. Using an electric mixer, beat eggs and sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended. Do not overbeat.
Spoon 1 tablespoon of batter into each indentation in pan. Bake until puffed and brown, about 15 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch.
Dust cookies with powdered sugar or you can dip them in melted chocolate or drizzle lemon glaze on top.
For Lemon Glaze: mix enough powdered sugar with 2 tablespoons of fresh lemon juice to get the consistency you like
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Joining Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
And more fun and recipes at Sweet as Sugar Cookies for Sweets for a Saturday!
and joining Sweet Tooth Friday hosted by Alli n Son!
Wednesday, December 15, 2010
Tuesday, September 28, 2010
Friday, September 17, 2010
Mildred Tracy's Mandelbrot
I didn't even know Mildred Tracy, but these are her cookies! And they are the most amazing cookies, if you like biscotti, you would love these. I can't remember exactly when I first made these, it was a long time ago, my friend Renee, from a cooking forum was discussing them on a holiday thread. I emailed her for the recipe and she made me promise never ever to give out the recipe unless I included her beloved friend, Mildred Tracy's name along with the recipe. It was her recipe. So I keep that promise and I'm sharing the recipe because it's so good. And so easy.
Mildred Tracy's Mandelbrot
Source: Mildred Tracy Kern / Renée Ascher (bubbeskitchen)
Printable Recipe
3 eggs
1 cup vegetable oil
1 cup sugar
1 teaspoon vanilla
3 1/2 cups flour, sifted
2 teaspoons baking powder
1/2 cup slivered almonds
Preheat oven to 350º
Mix the first four ingredients in a large bowl.
Combine the baking powder with the flour.
Add to egg mixture 1/3 cup at a time, stirring to incorporate after each addition. Dough will become stiff and tacky, sort of like taffy!
Add nuts and mix.
Place dough on lightly floured board. (Flour on hands helps)
Divide the dough into four portions and knead minimally with a little flour to prevent sticking, but don't over-work the dough.
Form each quarter into a loaf shape and place on large, ungreased cookie sheet about two inches or so apart (expect about 50% increase in size)
Bake 30 minutes and remove from oven. Immediately cut each loaf into 1/2 inch slices. Return slices, placed flat on cookie sheet to oven and bake 10 minutes more or until golden. Cool on rack.
Renée's variations: add a pinch of salt to above and somewhat less traditional, and utterly delicious:
Add 1 tablespoon orange rind or
add 1 tablespoon orange rind and 2 tablespoons poppy seeds or
add 1/2 cup of hazelnuts (filberts), skinned and smashed or
add 1/2 cup chocolate chips
Mildred Tracy's Mandelbrot
Source: Mildred Tracy Kern / Renée Ascher (bubbeskitchen)
Printable Recipe
3 eggs
1 cup vegetable oil
1 cup sugar
1 teaspoon vanilla
3 1/2 cups flour, sifted
2 teaspoons baking powder
1/2 cup slivered almonds
Preheat oven to 350º
Mix the first four ingredients in a large bowl.
Combine the baking powder with the flour.
Add to egg mixture 1/3 cup at a time, stirring to incorporate after each addition. Dough will become stiff and tacky, sort of like taffy!
Add nuts and mix.
Place dough on lightly floured board. (Flour on hands helps)
Divide the dough into four portions and knead minimally with a little flour to prevent sticking, but don't over-work the dough.
Form each quarter into a loaf shape and place on large, ungreased cookie sheet about two inches or so apart (expect about 50% increase in size)
Bake 30 minutes and remove from oven. Immediately cut each loaf into 1/2 inch slices. Return slices, placed flat on cookie sheet to oven and bake 10 minutes more or until golden. Cool on rack.
Renée's variations: add a pinch of salt to above and somewhat less traditional, and utterly delicious:
Add 1 tablespoon orange rind or
add 1 tablespoon orange rind and 2 tablespoons poppy seeds or
add 1/2 cup of hazelnuts (filberts), skinned and smashed or
add 1/2 cup chocolate chips
Joining Suzy at Kitchen Bouquet for another Flashback Friday.
Sunday, September 27, 2009
Mosaic Monday - Cookies!
Joining in with Mary from the Little Red House for another Mosaic Monday. Check out the Little Red House for lots more fun mosaics from some very talented people!
There's always a load of leftover bananas here and how many banana breads can you post about? So I googled and ended up with Banana Bread cookies that I found at Buns in my Oven, hers looked so good, I couldn't resist. They actually turned out great and I didn't burn a pot holder, a cookie or myself this time. This one's a keeper!
I pretty much followed the recipe, except I added walnuts and left out the cloves. Surprised myself that I could actually bake! Mr. Griller helped. He had the first taste!
Banana Bread Cookies
Source: adapted from Buns in my Oven (adapted from allrecipes.com)
Printable Recipe
1/2 cup white sugar1/2 cup brown sugar
1 cup butter, softened
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 ripe bananas, mashed
2 cups rolled oats
1 cup semisweet chocolate chips
1 cup walnuts
Preheat the oven to 375 degrees F.
In the bowl of your mixer cream together the butter and sugars. Beat in the eggs and vanilla. Add the flour, baking soda, and cinnamon to the creamed mixture and mix well. Mix in the bananas, oats, walnuts and chocolate chips until well incorporated. Drop by rounded spoonfuls onto a greased or parchment lined cookie sheet and bake for 10 to 12 minutes. Cool on a wire rack.
and last but not least...
Why are bananas never lonely?
Because they hang around in bunches.
Go ahead and groan!
Friday, August 7, 2009
Flashback Friday! Lemons and cookies!
It's still Friday, a little late but still Friday, so I'm joining Suzy at Kitchen Bouquet for a Friday Flashback! My flashback this week is a really quick and easy recipe for Lemon Curd. It's addicting stuff, good as a filling in cakes, tarts and cupcakes, on bread, muffins or scones, cookies, the uses are endless.
but perhaps my favorite way... on a spoon!Microwave Lemon Butter
source: CollenOZ
Printable Recipe
4 oz butter (NOT margarine)
3/4 cup lemon juice (about 3 lemons' worth)
all the rind from the lemons, grated
1 cup sugar
4-5 eggs, thoroughly beaten
Put butter, sugar, lemon juice and lemon rind into a micro-safe bowl. Cook on high about 3 minutes, stirring halfway through. Butter should be melted and sugar dissolved. Beat in eggs and microwave in 30-second bursts until it thickens, about 2 minutes. Whisk after each burst. Cool and pour into sterilized jars. Cover immediately. Store in refrigerator.
Makes about 3 medium sized jars.
You can double or triple the recipe, just use a bigger bowl and adjust the times.
and sometimes a spoonful is just not enough! So...
it's also excellent on a cookie!
I fill the thumbprints with lemon curd. Nice!
Jam Thumbprint Cookies
Source: Food Network
Recipe by Ina Garten, Barefoot Contessa Family Style
Printable Recipe
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam (I also filled them with lemon curd!)
Preheat the oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
Suzy found another fun event so I'm also joining The Krazy Kitchen for What did you bake today? They weren't baked today, but these cookies are so good, it may be tomorrow! Try it with the curd as well as the jam! Delicious!
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