Displaying items by tag: quickbreads, cookies and bars

This is not only a good example of a drop cookie, but it is also the definitive chocolate cookie - with chocolate in the dough and chocolate chunks distributed throughout the cookie. It is always first to go on a tray of mixed cookies.

½ cup unsalted butter

12 ounces (375 grams) bittersweet chocolate, cut into small chunks

1½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

2 eggs

1½ cups granulated sugar

2 teaspoons vanilla extract

Preheat oven to 350 F.

Line the cookie sheets with parchment paper.

Melt butter and 4 ounces (120 grams) chocolate chunks in a heavy pot over low heat, stirring until smooth. Remove from heat and cool slightly.

Combine flour, baking powder and salt in a medium bowl. In a large bowl, combine eggs, sugar and vanilla. Blend in chocolate mixture with the eggs and then stir in flour mixture. Lastly stir in remaining 8 ounces (250 grams) chocolate chunks.

Place dough on the cookie sheet in mounds of approximately 2 tablespoons, 2 inches apart.

Bake for 12 to 15 minutes, or until cookies are glossy, cracked on the surface and soft inside. Do not over bake. Remove cookies from cookie sheet and let cool on a wire rack. Makes approximately 20 3-inch cookies 

13.01.2011
Published in Recipes

You can prepare the dough ahead of time, wrap the sheets in plastic and bake them up to one week later.

⅓ cup unsalted butter, softened

1 cup icing sugar

½ teaspoon grated lemon rind

1/4 teaspoon vanilla extract

2 eggs

1 ¾ cups all-purpose flour (spooned into measuring cups and levelled off)

1 1/4 cups ground almonds

½ teaspoon kosher salt

Garnish:

15 slivered almonds

1/3 cup Seville orange marmalade

Combinebutter and icing sugar in a mixing bowl and use an electric mixer to beat until light and fluffy. Add lemon rind and vanilla and beat to combine. Add eggs, one at a time, beating well between additions. Add flour, ground almonds and salt, and beat just until incorporated. Wrap dough in plastic wrap and refrigerate for 30 minutes.

Placedough on a lightly floured surface and roll out to about ¼-inch thick. Use a 2-inch round cutter to cut out cookies and place about one inch apart on parchment-lined baking sheets. Repeat, gathering and re-rolling scraps until you have used up all the dough. Press a slivered almond into half of the rounds. Chill cut-out cookies for 20 minutes or until they are firm.

Preheatoven to 325 F.

Removeone baking sheet at a time from fridge and bake cookies for 13 to 15 minutes or until lightly golden at the edges. Transfer to a rack to cool fully.

Spreadone teaspoon marmalade onto rounds that do not have almonds and place an almond-topped cookie on top. Makes approximately 20 cookies.  

12.01.2011
Published in Recipes

 

Dulce de leche is now available at most grocery stores and it makes a sweetly soft cookie. Add it partway through baking, so it doesn't dry out.

 

¼ recipe sugar cookie dough

2 tablespoons dulce de leche

 

Roll dough into 1-inch balls (about 1 level tablespoon of dough) and place on a parchment-lined baking sheet about 1 inch apart. Press your index finger into the middle of each ball to make a deep round imprint. Chill cookies for 20 minutes or until firm.

Preheat oven to 350 F.

Working in batches, bake cookies for 8 minutes, then remove from oven and fill wells with ¼ teaspoon dulce de leche. Return cookies to oven and bake another 4 minutes or until golden at edges and cookies are baked through.

Allow cookies to cool on the baking sheet for 2 minutes before transferring to a rack to cool fully. Makes about 16 cookies.

   

12.01.2011
Published in Recipes

 

Substitute other nuts, if desired, or even other chocolate, such as milk or white.

 

¼ recipe sugar cookie dough

¼ cup chopped bittersweet chocolate

¼ cup chopped toasted hazelnuts

 

Gently work chocolate and hazelnuts into cookie dough until just combined.

Roll out dough on a lightly floured surface to between ½- and ¼-inch thick. Use a knife and a ruler to cut dough into pieces about 1½-inch square. Place cookies about 1 inch apart on a parchment-lined baking sheet and chill for 20 minutes or until firm.

Preheat oven to 350 F.

Bake cookies, one baking sheet at a time, for 10 to 12 minutes or until golden at edges.

Allow cookies to cool on the baking sheet for 2 minutes before transferring to a rack to cool fully. Makes about 24 cookies.  

12.01.2011
Published in Recipes

 

This is an easy cookie - you cut out the centre of the top cookie, if desired. Lemon is always a favourite because its tart taste contrasts with other sweeter offerings. You can buy lemon curd (I usually thin it down with a little whipped cream) or you can make your own.

 

¼ recipe sugar cookie dough

2 teaspoons grated lemon rind

1/3 cup lemon curd

 

Gently work lemon rind into cookie dough until just combined.

Roll out dough on a lightly floured surface to a thickness of about 1/8 inch.

Use a 2-inch round cookie cutter to cut out. Gather dough scraps together and re-roll as needed until dough is used up. Place rounds of dough 1 inch apart on parchment-lined baking sheets and chill for 20 minutes or until firm.

Preheat oven to 350 F.

Bake cookies, one baking sheet at a time, for 10 to 12 minutes or until golden at edges. Allow cookies to cool on the baking sheet for 2 minutes before transferring to a rack to cool fully. On the day you plan to serve them, spread half the cookies with about 1 teaspoon lemon curd each and top with other cookies to make a sandwich. Makes about 16 sandwich cookies.  

12.01.2011
Published in Recipes

 

Using a combination of light brown and white sugar produces cookies with a lovely golden colour and an appetizing hint of caramel.

 

1 ¼ cups unsalted butter, softened

1 1/2 cups sugar

1/2 cup light brown sugar, packed

3 large eggs

2 teaspoons vanilla extract

5 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons kosher salt

 

Combine butter, sugar and brown sugar in a large bowl and beat using a mixer until creamy. Add eggs one at a time, mixing well between additions. Add vanilla and beat until well combined.

Sift together flour, baking powder and salt. Add to butter mixture and beat until dough just comes together. Divide dough into 4 pieces to make 4 varieties of cookies.

   

12.01.2011
Published in Recipes

Add another half-teaspoon lemon peel if you serve these cookies without the pears.

1 cup all-purpose flour

½ cup icing sugar

¼ cup cornstarch

1 teaspoon grated lemon rind

½ teaspoon salt

1 teaspoon 5-spice powder or ground cinnamon

¾ cup butter

Preheat oven to 300 F.

Mix together flour, icing sugar, cornstarch, lemon rind, salt and 5-spice powder in a large bowl.

Add butter and incorporate with your fingers or a pastry blender until the mixture resembles coarse crumbs. Knead mixture into a ball. Pinch off small pieces and shape into 1-inch balls.

Place balls 2 inches apart on an ungreased cookie sheet. Flatten balls slightly.

Bake for 20 to 25 minutes or until lightly browned. Cool on a wire rack. Makes about 20 cookies.

12.11.2007
Published in Recipes

This is the easiest cornbread ever. It is rich, moist and delicious. Serve with the chili or with grilled chicken, any egg dish at brunch or with spicy soups.

1 cup yellow cornmeal

1 tablespoon baking powder

2 cups grated old Cheddar cheese

2 eggs, lightly beaten

1 cup sour cream

1 cup canned cream corn

3 tablespoons melted butter

1 small seeded and chopped

jalapeno, or to taste

1 teaspoon salt

Preheat oven to 350 F.

Grease a 9 x 9-inch baking dish or 10-inch heavy oven-proof skillet. Stir all ingredients together, reserving ½ cup cheese for topping.

Spoon batter into baking dish. Sprinkle with reserved cheese and bake for 45 minutes or until golden and just cooked through. Serve warm. Serves 4 to 6

16.01.2008
Published in Recipes

It sounds like a strange combination, but when I ate it at the restaurant, I could not believe how well the flavours worked. My testers raved when they tasted it too. I ate the leftovers for breakfast.

 

1 cup raw bacon, diced small

2 tablespoons butter

¾ cup all-purpose flour

1¼ cup corn meal

¼ cup sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 large eggs

¾ cup buttermilk

½ cup whole milk

3 tablespoons honey

2 tablespoons molasses

½ cup chopped dried apricots

Garnish:

Maple ice-cream

Maple syrup

 

Preheat oven to 350 F.

Place bacon and butter in a sauté pan, and cook until the bacon is crisp. Set aside to cool.

Reserve ½ cup for the topping along with some fat, the other half for the bread.

Grease and lightly flour an 8- by 8-inch pan.

Combine flour, corn meal, sugar, baking powder, baking soda and salt in a large bowl. Combine eggs, buttermilk, milk, honey and molasses in a medium-sized bowl.

Create a well in the centre of the bowl of the dry ingredients and pour the wet ingredients into the centre. Whisk carefully until everything is evenly combined. Stir in the apricots and half the bacon including half the fat. Pour into the prepared pan and bake for 30 to 35 minutes.

Top corn bread with a scoop of maple ice-cream, sprinkle with reserved bacon bits and drizzle with any remaining bacon fat and maple syrup.

06.02.2008
Published in Recipes

An easy-to-make rustic bread with a slightly moist texture and excellent flavour. It is great toasted or used for cheese sandwiches. It's also terrific with soups and stews. Using a dark beer gives it too much of beery taste, but wheat beer or lager are excellent. Because there is yeast in beer, it helps to make a structured loaf that you can use for sandwiches although it is really a quick bread.

 

2 cups all-purpose flour

1 cup whole-wheat flour

1 tablespoon sugar

1 tablespoon kosher salt

1 tablespoon baking powder

1/4 cup chopped dill

1 cup grated old Cheddar cheese

341 millilitres (12 ounces) wheat beer or lager

1 tablespoon Dijon mustard

 

Preheat oven to 350 F.

Generously butter a loaf pan and line the bottom with parchment paper.

Combine all-purpose flour, whole-wheat flour, sugar, salt and baking powder. Add the dill and cheese and stir to coat with flour. Stir in beer and mustard until mixture forms a dough. You may need to knead dough with your hands to bring it together.

Turn the dough into a buttered loaf pan and use a damp hand to smooth the top. Bake for 40 to 45 minutes or until light golden and firm to touch. Makes 1 loaf.

19.03.2008
Published in Recipes