Tag Archives: Dessert

November 10, 2008 · 11:31 pm

TWD swap: Chocolate Chip Cookies

This week’s TWD choice was Kugelhopf and I couldn’t have been less interested. Not only that, but I’ve never baked cookies from scratch and have been itchin’ to make some. So I did. And a wise choice it was indeed.I went with Dorie Greenspan‘s “My Best Chocolate Chip Cookies”, halved the recipe and came out with 20 amazing crispy-on-the-outside, chewy-on-the-inside wondrous cookies.

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The recipe included bittersweet chocolate and pecans but I’m a recent coconut addict so I added a cup of shredded coconut which might have been a bit much but it adds an extra chewy consistency that makes you dance with the stars. If I were to name a minor, single, off the side flaw, it’s that it was a bit thick and am afraid it might be dry tomorrow. I baked for longer than assigned, 30 minuts to be exact, and this might have made it drier than planned. Otherwise the bitterness of the chocolate, the nuttiness of the pecan, the not too sweet dough, and the flavorful coconut made my first cookies-from-scratch a great success. (Enter more self-praise here).

Recipe: for 20-24 cookies

1 cup all-purpose flour

1/2 teaspoon salt

3/8 teaspoon baking soda

2 sticks unsalted butter at room temperature

1/2 cup sugar

1/3 cup packed light brown sugar

1 teaspoon pure vanilla extract

1 large egg (just realized I forgot to halve the egg portion, I used 2, probably why its so thick??)

1 cup chocolate chips or chunks

1 cup shredded coconut (might be bit much, maybe 3/4 cup is better)

1/2 cup finely chopped walnuts or pecans

Center a rack in the oven and preheat the oven to 375 degrees F. LIne two baking sheets with parchment or silicone mats.

Whisk together the flour, salt and baking soda.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well blended. Beat in the vanilla. Add the egg, beating for 1 minute. Reduce the mixer speed ot low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts.

Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoondful.

Bake the cookies for 10 to 12 minutes (20 for me), or until they are brown at the edges and golden in the centerl they may still be a little soft in the middle, and that’s just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.

Then ENJOY!

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November 4, 2008 · 3:52 pm

TWD: Rugelach

This week’s TWD recipe is Rugelach as chosen by Piggy’s Cooking Journal. I was at one time obsessed with these thick flavorful heavy cookies when I got them delivered from Murray’s Bagels in Chelsea. I’ve never really tried it in many other places, its thick and rich flavor was sometimes too overwhelming and I refrained. But I anticipated the potential challenge of baking something that Dorie Greenspan mentioned herself seemed to be something made my machine in a factory. My results weren’t superb but it was in large part due to rushing and not pouring love and attention to each step. Also I skipped what I suppose were crucial steps such as refrigerating the cookies before sticking into the oven. When asked to refrigerate the dough fo at least 2 hours, I couldn’t wait any longer than an hour. Also I made the mistake of mixing the cinnamon and sugar INTO the saucepan with jam. She should’ve clarified “Mix the sugar and cinnamon together IN A SEPARATE BOWL/PAN”. Something. Also there was no time frame given to heat the jam “until it liquefies”…How do I know when its liquefied?? I used Sarabeth’s Plum Cherry jam and as it was heating it just seemed to get thicker and thicker, it would’ve helped to get a time frame. I also should’ve consulted with the TWD bakers, but again, I was impatient and in a rush.

Shaping the dough was a bit of a pain since I didn’t keep it in the fridge long enough, it stuck to the new roller and was way too transparent and mushy. But I forced it into shape upon layering the jam, pecans, chocolate chips and pressing the ingredients into the dough and cutting little triangles and rolling it from outside in. They didn’t look pretty, and I overdid it with the chocolate and raisins, I didn’t follow exact measurements I just overdosed because I figured, why not? I didn’t refrigerate the cookies before baking and ended up going way over the 20-25 minute mark, I kept it in there for 40 minutes or so.

The end result: the dough was airy and crispy on the outside and slightly thicker on the inside. There was WAYYY too much chocolate and the jam was too thick. The entire thing was too thick and mushy and ugly. I shaped them crudely and it just looked like a pile of turd wrapped in newspaper or something, vulgar I know but thats what it looked like. My neighbor tried it and had no complaints to make but I admit I didn’t put enough focus on TWD this week and half-way fucked up. Next week’s recipe looks dry and boring, but I never match my predictions so it must be good and I look forward.

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October 28, 2008 · 1:31 am

TWD: Chocolate Chocolate Cupcakes

This weeks TWD menu is Chocoloate Chocolate Cupcakes chosen by Iheartfood4thought. I wasn’t too excited going into it, and I’m not too excited with what came out, but here is the report.

I am not a big fan neither cupcakes nor thick glazes, its too foamy and the creamy thickness of glaze makes me a bit nauseated, the way cheesecake will make you feel after one too many bites. Nonetheless I wanted to make them for the hell of it and I followed the recipe pretty verbatim except I don’t have baking soda so I just added another 1/4 teaspoon of baking powder. I don’t know the difference between the two so I disregard ones significance for the other, if you can tell me the function of baking soda in juxtaposition to powder, please do enlighten me.

Since I find cupcake and general cake glaze nearly abominable, I skipped that part of the recipe and after 10 minutes in the oven took out the cupcakes and sprinkled coconut shreds, which were such a treat in my coconut brownies. Big difference, as aromatic as the replacement topping was, it was silly to just assume it would somehow melt and smooth onto the cupcake. Instead it just sort of stayed there unmoved, like a pile of dried leaves, crunchy and dry and tasteless. I did dump the burnt shreds and was left with a thin layer of coconut sprinkles.

The cake itself I must say was pretty good, it was slightly crunchy on the outer layer and almost brownie-like in the middle, it wasn’t foamy which I feared and wasn’t too thick or chocolately. It was definitely a mild unassuming taste. I approve. But from all the TWD recipes I’ve baked so far, I am very sorry to say I wasn’t as ecstatic with this choice. I do look forward to next week’s recipe: rugelach!!

Murray’s Bagels in Chelsea always sold these rugelach in chocolate, apricot and berries and the guy who took the order on the phone would get all flirtatious and send me these as a free treat and a few times even added a cigarette upon using him as a confession stand pouring out my stress filled hair pulling day. It was a nice combo back then. Anyway if your’e around that area definitely check it out and treat yourself to a treat.

And yes, all my pictures suck big time. Between my trusty iphone and a untrusty t megapixel canon digital camera I am yet to take inspiring food pictures, there is only so much complaining I can do before I invest in a good one, but honestly, we’re livining through an economic crisis and such luxuries will have to be put on hold for awhile. So till then, dear reader, please be patient and sympathetic to my pathetic attempts at food photography, its a mere low grade reference for record keeping my experiences.

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October 21, 2008 · 8:37 am

TWD: Pumpkin Muffins

This week’s recipe at Tuesdays with Dorie was chosen by Sounding My Barbaric Gulp! and although I was not so excited about the choice seeing as how I’m on a cake/brownie/tart/cookie fix I was glad I went ahead and made these pumpkin muffins and I am very glad/devastated to learn muffins require as much sugar if not more than my preferred sweets.

I halved the stated recipe found in the book and came up with 6 muffins. I had the hardest time finding a muffin pan near my house and ended up with cheap disposable muffin shaped foils. This resulted in more disc-shaped golden muffins rather than your usual round and pudgy and it worked just fine and made it easier to peel off chunks or even just bite directly into it without it shattering. I fine grated fresh ginger because I didn’t have any ground and didn’t use baking soda. The allspice was super present and pungent otherwise a subtle soft savory taste lingers. I love the consistency of light brown sugar and don’t love so much the stench of buttermilk, not to mention I only used a tiny 1/8 of a cup so have this big jug leftover. I forgot to add the sunflower seeds on top even though I had it on the counter amongst the other ingredients, how careless of me. I think it would’ve thrown off the softness of it anyway so I’m happy I unconsciously left it out.

Now I still have a pretty full can of pumpkin puree and i don’t really know what to do with it. I don’t like the liquid jello-ness of pumpkin pie so will have to think of something. Maybe just more pumpkin muffins.

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October 8, 2008 · 8:52 pm

Caramel Peanut Topped Brownie Cake and Debate

Combine excessive heavy thick dessert-as-dinner with gloom doom sober presidential town hall debate and you will concoct a devil of a poison resulting in indigestion and mental constipation. I baked this recipe chosen by Wee Treats by Tammy for this week’s Tuesdays with Dorie (join before closing membership availability 10/31) and prior to baking was anticipating the oozing caramel complimented by crunchy salty peanuts. My belly is a gaping vacuum never to be filled, and combined with thoughts of this chocolate cake topped with this goop really had my heart aching for it.

Well, I was disappointed. Or, maybe bake:cake:debate is a bad combination, can’t mix pleasure with repulsion. Pain you can mix because we’re all masochists in one level or another but repulsion isn’t as natural an instinct. Evan and I were grudgingly, resolutely, regretfully watching the debate as the somber tension resonated amidst brutal agressiveness from McCain and what we saw as a wimpering weakness from Obama. I was really surprised to hear the discussion after the debate because I could’ve sworn McCain was winning this debate by a long shot, and I think I was successfully weened and brainwashed, as brief as it may have been. We just thought, or at least let me speak for myself, I thought McCain was superbly articulate and I’m used to witnessing him trip over his words and as much as he delivered with stiffness and rigidity, McCain was really on top of his shit in terms of immediate response from Obama and the audience. He was so convincing. Especially when he pulled the much contested:

“There was an energy bill on the floor of the Senate – loaded down with goodies, billions for the oil companies,” Mr. McCain says. “And it was sponsored by Bush and Cheney. You know who voted for it – you might never know? That one. You know who voted against it? Me.”

My mouth kind of gaped open in disbelief. Was it possible that he could be so harsh? so scandalous? I thought it was a successful one two uppercut punchline that K.O.’d Obama…BOY WAS I WRONG…Thinking back now and reading all those who responded from bloggers to journalists, tv commentators, pundits, etc I realize McCain was quite careless with this bullying and only further outcasted him. He is slowly deflating into a pathetic whithered wrinkle (do you notice my inkling for alliteration?. I’ve never followed any previous presidential campaign so don’t know what the usual protocal may be, but I’ve learned that politicians are not any less petty than anyone else. That they are more human in their weaknesses and insecurities, in their selfish power mongering and need for center attention. At a moment whe the economy is shaking the most mentally secure person to anxiety and panic, is it really appropriate to nitpick, fuss and point fingers? This debate was more specific than their first and definitely more pronounced than the vice pres, but it still didn’t convince me that EITHER of them are really ready to preside over the country and its economy financial international ailments. But then again I am inexperienced in talking about or understanding politics so who cares what I think. Let’s get on with the cake!

I followed the recipe in the book pretty verbatim except some ingredient changes. I used sugar cane syrup instead of corn syrup because that’s really bad for you. I didn’t have plain white sugar so I used sugar in the raw. I grated my cheese because I like grater. It baked for 40 minutes and I used all the caramel sauce, just pouring it over the cake in excess.

The chocolate cake was overpowered by the caramel, I barely tasted the chocolate, I’m convinced .5 oz just isn’t enough, or maybe it has something to do with the grating? I doubt it.

The caramel was a bit too dark, and it would have been perfect if it weren’t for that 5 second turn of the head toward the tv move I pulled. Because literally, one second it was light amber, by the time I turned my head back it was dark. It tasted a bit burnt in the end and it was too strong and excessive. I’m not so convinced about the peanut either. I don’t think it’s a complimentary element. I dont remember which blog but someone replaced it with popcorn, that probably would’ve been better, still salty without being overbearingly crunchy.

I really do think the negative reaction to the cake was spurred on by my initial disappointment with Barak. I had 2 pieces today having left it out overnight and I must say it tasted much better. It wasn’t as rich and overbearing, as if the cooling element hardening the caramel and eating after having microwaved it a few seconds just isn’t as present as it was yesterday. I can’t it was as much of a success as the coconut brownies or plum cake or creme brulee were but I learned out to caramelize and having it be a learning experience is what counts.

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October 1, 2008 · 9:25 pm

Tuesdays with Dorie: Creme Brulee

Tuesdays with Dorie is one woman who received a cookbook and determined to try out every recipe she formed a blog and asked others to join and support her every week. It is now a membership-only sort of group requiring you to have a blog and adhere to a set of rules to join the club. Each member rotates picking 1 recipe from this book by chef Dorie Greenspan and everyone bakes it for the week and posts their experience on Tuesdays. I want to be in the club. If you do too then you must do so before Oct 31, after that comes doomsday for those eager and willing to be included.

This week Mari of Mevrouw Cupcake chose Creme Brulee for the group. Immediately, as is common amongst amateur chef wannabes like me, I took a step back and burrowed beneath the pillow and blanket as Mellow often does in bed when threatened to be taken outside. The idea of making a dish with so much elegance and class, a dish with a required physical regimen, the act of tapping, a physical gesture to add on to a taste based experience, was daunting enough for me to be dismissive. But then little miss adventuresome got a hold of me and anticipated getting the tool of a torch in my hands to play with.

Before torch

Before torch

I went out last night before yoga and bought a torch, ramekins and the ingredients and at midnight whisked and baked what must be the most deceivingly easy recipe EVER. I’ve had Creme Brulee maybe twice in my life and I don’t remember paying attention to its consistency or delicacy so I can’t really compare my creation to that of others. But I can conclude that using a torch to make sugar candy coating is the most unforgivably pleasurable experience I’ve ever had. I couldn’t wait to get home today to light up, snap crackle pop, and indulge in the custard.

The only changes I’ve made was replacing milk with vanilla soy milk and baking for nearly 2 hours.

After torch and crackle

After torch and crackle

My upstairs neighbor and their baby came down and she engulfed the dish with her face and fingers, unfortunately I didn’t remember to take a picture until after the occurrence. Its not like the camera does any justice anyway. I’m mad at the device and will include a new camera into my budget. Until then you’ll have to settle for these pictures and believe me when I say, after another round of successful cooking, I’ve found my mode of freedom and exploration, cooking apparently is my preferred medium for self realization, challenge and exuberant optimism. I haven’t betrayed my artistic tendencies and appreciations as of yet, but this blog thus far seems to be overpowered by food but just you wait, this isn’t just any other food blog, you’ll see.

Unfortunately, I’m going to have to take a hiatus with all this sugar/dairy consumption and compulsive eating. At the moment my throat is burning and I’m afraid either my butternut squash soup that I had 2 bowls of went bad or the sugar candy created some sort of bad reaction. Not to mention the 2 pieces of brownie I’ve been having for breakfast AND dinner…I’ve had 2 creme brulee dishes but the burning started before then. So must be the soup. If you don’t hear from me in the next few days, please be on the search, feed my dog, and if I am dead with a smile, make sure to cremate me and scatter my ashes throughout the globe and maybe save some to scatter out the window of a spaceship. Whatever you do, do NOT bury me, I am claustrophobic.

OK so I just learned it might be acid reflux/heartburn, something I’ve never experienced in my entire life. This twisting of the upper belly and chest and burning of the throat is scaring me and I tend to panic in moments like these so I’m just going to type away and remind myself to relax and quit being a drama queen. Time to get some tums which I’ve always wanted to try just because it looks like candy and quit being an over consumptive maniac.

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September 30, 2008 · 2:20 am

Last Week

A few things I’d like to share about my week.

First, all the cooking I’ve been doing. My kitchen has NEVER been so active. This newfound joy of cooking as a result of depriving my mind and body of food for 10 days brings such a refreshing clarity to my everyday and for the first time in my life I genuinely feel like I’m good at something! I’ve concluded people who cook and have dogs are happier, and I’ve never given happiness that much credit. I used to go around saying happiness is deceit, but I can now appreciate the importance of giddy contentment. So, the day after my detox was over I cooked the following dishes:

Vegetable Lentil Soup

I used the recipe from Heaven’s Banquet: The Maharishi Ayurveda Cookbook, which is the only cookbook I have at the moment besides the simple low fat dessert book I found on the floor a few years ago and am yet to open. It’s a simple multi-variable dish and I added lentils to give it more filling. I wish I would’ve taken pictures of the outcome and my face expression as a result of seeing and tasting such a delicious self-made meal.

And the recipe:

Step One

2 tablespoons ghee (clarified butter) or oil

pinch of hing

1/4 cup minced fresh parsley

1/4 teaspoon dried rosemary

1/2 teaspoon dried basil

1 bay leaf (I didn’t have this but tasted delish anyway)

Step Two

1 tomato, chopped (optional)

4 to 5 cups thinly sliced mixed vegetables (I used mini red orange yellow peppers, okra, swiss chard, small red onions, carrots, celery, white peas).

Step Three

6 cups stock or water (I used water and was a bit disappointed but not suprised by the blandness)

Salt & black pepper(made up for the blandness)

1. Melt the ghee or oil in a soup po. Add the hing and herbs and saute over low heat for 1 minute.

2. Add the tomato and mixed vegetables. Saute over low heat for another 5 to 10 minutes

3. Add the stock or water to the vegetables. Bring to a boil. Cover, reduce the heat, and simmer for 45 to 60 minutes. Season to taste with salt and pepper. Remove the bay leaf before serving, Pass lemon pistou (another recipe) at the table.

Again, I was flabbergasted with the ease in which I was able to transition from one recipe to the next and how good I everything tasted.

A few days later I stir fried what vegetables I had left using all sorts of spices on my shelf as well as tofu and stirred in Korma sauce which ended up beautifully creamy and sweet. I served it with couscous and it was delish.

On Thursday Mai and Elaine cames over and we baked Tuesday with Dorrie’s Dimply Plum Cake selected by Bake En and it was so delicious. Mai is a maverick cook chick, she’s just really good with her hands, and she says although it was a bit crumbly and loose some yogurt might help sustain the bread, so next time I make it I will try it out! I really wish I had a better camera to take pictures with, this dingy 5 mega pixel keeps me from taking scrumptious close ups.

Friday was the much anticipated presidential debate #1 and I gathered a few friends and baked Martha Stewart’s creamy mac and cheese recipe that I picked up from smitten kitchen. Now I grew up slices of American cheese atop a bowl of rice with kimchi on the side so macncheese is not something instilled into my childhood memory. I never really ate this dish on any regular basis, maybe once every 6 months or so. I’m not a huge fan of heavy pasta dishes, this being one, but it was the only dish that I came up with considering this is really the first time cooking for guests and I wanted it to be simple yet elegant. And that is exactly what this recipe provided. I deeply regret not taking pictures (Hyla, you’re the photographer you should’ve been responsible for that) but you’ll just have to take my word for it when I say it was the damn best macncheese I had ever in my entire life. It was obviously more cheesy and delicate especially with the addition of Guyere but the best part was the cayenne pepper which provided a spicey zing that made it a complicated ordeal in my mouth. Also I used Bread Alone sour dough I got from the farmer’s market for the crumbs and I bet that added more flavor than if I would’ve used regular white bread which I haven’t had since elementary school.

AND THEN, as if THAT wasn’t good enough, I baked COCONUT BROWNIES to top off the meal. I picked up the recipe from eatmakeread and was super stoked about making my first brownie dish from scratch. Now, I have a serious devil of a sweet tooth. My first set of teeth were ruined with cavities and root canals and today I am a proud carrier of 12 cavities, 6 of which recently were filled and the other half waiting for the drill. This should get the point through, I LOVE SWEEETS, especially brownies. So baking this dish sent my pleasure meter up to space and I was floating singing sweet chocolate serenades.

As for the debate, my reactions to McCain vary between disgust, nausea, and disbelief. A few things:

- The average South Korean is 3 inches taller than those minions in the North. “A huge gulag”….What does this say about McCain? He is a terrible debator using HEIGHT, HEIGHT!, as a means to ridicule North Korea’s inferiority and using that as their justification to create nuclear bombs. They’re short, AND Korean, so they MUST be good for nothing. I was flabbergasted.This must have been a pathetic attempt to create a point of distraction away from his inexplicably short, awkward, stiff arms that fold at a 90 degree angle with the suit that must have been made of tin. When he unconvincingly makes his point with the pounding gesture of one hand atop the other his elbows jut out so oddly I couldn’t help be embarrased for him. It makes him seem shorter than average, and inferior.

- I found his snickering and incessant avoidance of eye contact an obnoxious and vulgar tactic. It was a means of degradation to further emphasize Obama’s naivete and our inability to take him seriously and it just made him look like that stubborn child huffin and puffin about that expensive toy he can’t have.

- As everyone was able to see, there is a stark difference between the two candidates. McCain and his obsession with the Reagan administration, his military and political resume, and involvement with the current administration only emphasize our need for someone who can provide a few perspective and is genuinely concerned for the betterment of everyday souls like you and I. For me a big issue is immigration. Obama supports passing of the Dream Act which grants permanent residency for illegal immigrants who have entered the country legaly as a minor, have been educated in the states for over a decade, and cannot progress or even enter the real world due to their status. These potential world leaders are deprived of salary benefits, health insurance, social security, financial aid, financial loans, driving, traveling, and any other fundamental means of living. There are hundreds of thousands of these young 1.5 generation individuals in NY ALONE and this act MUST be passed in order for them to florish. Obama is a foremost supporter of this act, McCain is not. In terms of economy and foreign policy McCain offers reforms that is old residue. He will not bring about ANY change in government, this I guarantee. There really is not much more needed to say other than Obama can provide a fresh new perspective and enthusiasm for a positive future.

The weekend was gray and rainy and it gave me the opportunity to cook some more and stay at home which is super rare for me but I was anticipating this blog so much that I didn’t even notice the clouds and the rain that would usually inflict panic and anxiety. Cooking has not become my outage and I am proud to say I am good at it.

Last night I stayed up till 3 am cooking butternut squash soup and coconut brownies (again) and both times were a success. I followed the recipe in Tinned Tomatoes except I replaced the chili powder for a pinch of cayenne pepper and didn’t taste it so perhaps next time I either put some more cayenne or buy chili powder. Nobody warned me that squash was such a pain in the ass to peel, not to mention I only had a blunt potato peeler. It took an hour of arduous diligent shredding that turned my palms red. I was determined to keep shredding till I reached the succulent orange but even when that was finished it was impossible to actually cut the pieces into chunks without threatening to chop a finger or two off. Naive as I am about cooking it would be most helpful if you provided a convenient and less grueling of a way to peel and cut squash, that would be much appreciated. The pureeing was fun as I used my new food process/blender in one and I’ve never pureed before so it was like the fifrst day of summer for me, filled with giddy and awe.

I know this first post is a bit info overload but I had to get it all out of my system. I truely hope you haven’t fallen asleep by now and will come back soon.

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