Chocolate Chip Cake

Posted on May 16, 2012 by bilrob

Chocolate Chip Cake

Chocolate Chip Cake and Chocolate Chip Cookies

Chocolate chips are small chunks of chocolate. They are often sold in a round, flat-bottomed teardrop shape. They are available in numerous sizes, from large to miniature, but are usually around 1 cm in diameter.

Chocolate chips are a required ingredient in chocolate chip cookies, which were invented in 1937 when Ruth Graves Wakefield of the Toll House Inn in the town of Whitman, Massachusetts added cut-up chunks of a semi-sweet Nestlé chocolate bar to a cookie recipe. The cookies were a huge success, and Wakefield reached an agreement in 1939 with Nestlé to add her recipe to the chocolate bar’s packaging in exchange for a lifetime supply of chocolate. Initially, Nestlé included a small chopping tool with the chocolate bars. In 1941 Nestlé and one or more of its competitors started selling the chocolate in chip (or “morsel”) form.[1] The Nestlé brand Toll House cookies is named for the inn.
Types of chips

Originally, chocolate chips were made of semi-sweet chocolate, but today there are many flavors. These include bittersweet chocolate chips, peanut butter chips, butterscotch chips, mint chocolate chips, white chocolate chips, dark chocolate chips, milk chocolate chips, and white and dark swirled chocolate chips.
Uses

Chocolate chips in a chocolate chip cookie

Chocolate chips can be used in cookies, pancakes, waffles, cakes, pudding, muffins, crêpes, pies, hot chocolate, and various types of pastry. They are also found in many other retail food products such as granola bars, ice cream, and trail mix.

Chocolate chips can also be melted and used in sauces and other recipes. The chips melt best at temperatures between 104 and 113 °F (40 and 45 °C). The melting process starts at around 90 °F when the cocoa butter in the chips starts to heat. The cooking temperature must never exceed 115 °F (for milk and white) or 120 °F (for dark) or the chocolate will burn. Although convenient, melted chocolate chips are not always recommended as a substitute for melted baking chocolate. Because most chocolate chips are designed to retain their shape when baking, they contain less cocoa butter than baking chocolate. This can make them more difficult to work with in melted form.

Recipe for Chocolate chip cake

1. To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
2. Beat egg whites in a large bowl with an electric mixer on low speed until foamy. Add cream of tartar, increase speed to medium-high and beat until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry (this can take up to 5 minutes).
3. Combine the remaining 1 cup sugar, whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in another large bowl. With the mixer on medium speed, beat in buttermilk, oil, vanilla and a heaping spoonful of whites. Fold in the remaining whites and 1/2 cup chocolate chips with a whisk. Scrape the batter into the prepared pan and smooth the top.
4. Bake the cake until a skewer inserted into it comes out clean, 40 to 50 minutes. Let cool in the pan on a wire rack for 10 minutes. Invert onto the rack and let cool completely.
5. To prepare chocolate drizzle: Combine 1/3 cup chocolate chips and milk in a small saucepan. Heat over low heat, stirring, until the chocolate is melted and the mixture is smooth. Drizzle over the cooled cake. Serve immediately or let stand until the chocolate is set, about 45 minutes.
Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
To Make Ahead: Equipment: 12-cup Bundt pan

Recipe for chocolate chip cookies

Chocolate-Chocolate Chip Cookies

1. Whisk white whole-wheat flour, all-purpose flour, cocoa, baking powder, baking soda and salt in a medium bowl.
2. Place 1/4 cup chocolate chips in a small, heatproof bowl; microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. (Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.) Let cool slightly.
3. Beat sugar, oil and butter in a mixing bowl with an electric mixer on high until smooth, scraping down the sides. Add eggs, vanilla and the melted chocolate; beat until smooth, scraping down the sides. Add the flour mixture and mix on low speed until just combined. Stir in the remaining 3/4 cup chocolate chips.
4. Place half the dough on a large piece of plastic wrap and shape into a 10-inch log (it’s OK if it’s not perfectly round). Repeat with the remaining dough. Wrap and freeze until just firm, about 45 minutes. Reroll the logs to make them rounder and return to the freezer until very firm, at least 1 hour more.
5. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
6. Remove one roll of dough at a time from the freezer and let stand at room temperature for 5 minutes. Unwrap the dough and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1/2 inch apart on the prepared baking sheet. If your cookies aren’t as round as you want them to be, shape the dough with your fingers.
7. Bake 8 minutes for soft cookies or 10 minutes for crisp cookies. Transfer to a wire rack to cool completely. Repeat with the remaining roll of dough, if desired.
Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
To Make Ahead: Store wrapped rolls of dough in the freezer for up to 3 months.

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Almond-Coconut Cookies

Posted on May 15, 2012 by bilrob

Almond-Coconut Cookies

What are Cookies?

In the United States and Canada, a cookie is a small, flat, baked treat, usually containing fat, flour, eggs and sugar. In most English-speaking countries outside North America, the most common word for this is biscuit; in many regions both terms are used, while in others the two words have different meanings. A cookie is a plain bun in Scotland, while in the United States a biscuit is a kind of quick bread similar to a scone. In the United Kingdom, a cookie is referred to as a biscuit, although some types of cookies maintain this name, such as the American-inspired Maryland Cookies, which are also sold there. In South Africa they are called biscuits, and the word cookie refers to cupcakes.

Cookies are most commonly baked until crisp or just long enough that they remain soft, but some kinds of cookies are not baked at all. Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts or dried fruits. The softness of the cookie may depend on how long it is baked.

A general theory of cookies may be formulated this way. Despite its descent from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion. Water in cakes serves to make the base (in the case of cakes called “batter”) as thin as possible, which allows the bubbles – responsible for a cake’s fluffiness – to form better. In the cookie, the agent of cohesion has become some form of oil. Oils, whether they be in the form of butter, egg yolks, vegetable oils or lard are much more viscous than water and evaporate freely at a much higher temperature than water. Thus a cake made with butter or eggs instead of water is far denser after removal from the oven.

Oils in baked cakes do not behave as soda tends to in the finished result. Rather than evaporating and thickening the mixture, they remain, saturating the bubbles of escaped gases from what little water there might have been in the eggs, if added, and the carbon dioxide released by heating the baking powder. This saturation produces the most texturally attractive feature of the cookie, and indeed all fried foods: crispness saturated with a moisture (namely oil) that does not sink into it.

Almond-Coconut Cookies

1. Whisk white whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.
2. Beat sugar, oil and butter in a mixing bowl with an electric mixer on high until smooth, scraping down the sides. Add eggs and almond (or coconut) extract and beat until smooth, scraping down the sides. Add the flour mixture and almonds; mix on low speed until just combined.
3. Place half the dough on a large piece of plastic wrap and shape into a 10-inch log (it’s OK if it’s not perfectly round). Repeat with the remaining dough. Wrap and freeze until just firm, about 45 minutes. Reroll the logs to make them rounder and return to the freezer until very firm, at least 1 hour more.
4. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
5. Remove one roll of dough at a time from the freezer and let stand at room temperature for 5 minutes. Unwrap the dough and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1/2 inch apart on the prepared baking sheet. If your cookies aren’t as round as you want them to be, shape the dough with your fingers. Sprinkle each cookie with a little coconut and gently press it into the cookie to help it adhere.
6. Bake 8 minutes for soft cookies or 10 minutes for crisp cookies. Transfer to a wire rack to cool completely. Repeat with the remaining roll of dough, if desired.
Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
To Make Ahead: Store wrapped rolls of dough in the freezer for up to 3 months.

Cinnamon-Sugar Cookies

Cinnamon Sugar Cookies

1. Whisk white whole-wheat flour, all-purpose flour, 2 teaspoons cinnamon, baking powder, baking soda and salt in a medium bowl.
2. Beat 1 cup sugar, oil and butter in a mixing bowl with an electric mixer on high until smooth, scraping down the sides. Add eggs and vanilla and beat until smooth, scraping down the sides. Add the flour mixture and mix on low speed until just combined.
3. Place half the dough on a large piece of plastic wrap and shape into a 10-inch log (it’s OK if it’s not perfectly round). Repeat with the remaining dough. Wrap and freeze until just firm, about 45 minutes. Reroll the logs to make them rounder and return to the freezer until very firm, at least 1 hour more.
4. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
5. Remove one roll of dough at a time from the freezer and let stand at room temperature for 5 minutes. Unwrap the dough and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1/2 inch apart on the prepared baking sheet. If your cookies aren’t as round as you want them to be, shape the dough with your fingers. Combine the remaining 1 teaspoon each cinnamon and sugar in a small bowl and sprinkle each cookie with a little.
6. Bake 8 minutes for soft cookies or 10 minutes for crisp cookies. Transfer to a wire rack to cool completely. Repeat with the remaining roll of dough, if desired.
Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
To Make Ahead: Store wrapped rolls of dough in the freezer for up to 3 months.

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Salted caramel chocolate chip cookie bars

Posted on March 22, 2012 by bilrob

Salted caramel chocolate chip cookie bars

I’m pretty sure these Salted Caramel Chocolate Chip Cookie Bars are inch-for-inch the most intense creation I’ve ever concocted.

Mollie Zapata started baking cookies with her mom in California back before she can remember and hasn’t stopped since. She lives in Washington, DC, where she works at a human rights organization by day and bakes cakes for her friends, roommates, and co-workers by night. Mollie blogs at www.eatrunread.com.

It’s a good thing I made them as a gift, because had they been in my apartment for more than 12 hours I probably would have eaten them all. Seriously guys, these are UNREAL. They’re like the thickest chocolate chip cookie you’ve ever had, and then decadently carmel-y and addicting-ly salty at the same time. What’d I tell you? Scary-good.

This baking experience came dangerously close to being a kitchen disaster though … so just be warned: an 8-inch pan is not the same as a 9-inch pan! I used an 8-inch square, which meant the bars were too thick. They required extra cooking time, and even after I took them out after close to 35 minutes in the oven, a knife inserted in the center informed me that they were dangerously gooey. Ugh what a waste! I thought, anticipating having to go to the store and start again from square one.

But I let this batch sit on the counter, then cooled them in the fridge overnight. The next day I pulled out my knife, and with pessimistic trepidation, cut into the bars. Turns out, that almost-raw gooeyness transformed into pure sweet-and-salty awesomeness overnight. And the best bars ever were born.

Salted Caramel Chocolate Chip Cookie Bars
From the “BrownEyed Baker“
(printable recipe)

Yield: 24 cookie bars

2-1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
10 ounces caramel candy squares, unwrapped
3 tablespoons heavy cream
3 teaspoons (approximately) fleur de sel, sea salt, or kosher salt, for sprinkling over caramel and bars

Preheat oven to 325 degrees F. Grease a 9-inch square pan; set aside.

In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

Using an electric mixer, mix together the melted butter and sugars on medium speed until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.

In a medium microwave-safe bowl combine the caramels and heavy cream. Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes. OR you can do this step on your stove top: melt caramels and heavy cream in a medium-sized pot or saucepan, stirring until melted.

Press half of the cookie dough into the prepared pan. Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving some empty space around the edges. Sprinkle the caramel with half the sea salt. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered. Sprinkle the bars with the rest of the sea salt.

Bake the cookie bars for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan.

Cool the bars on a wire rack to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set. DO NOT TRY TO CUT BEFORE THEY’RE COOL, it will turn into a huge gooey mess. Cut into squares and serve. Store leftovers in an airtight container at room temperature.

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Mollie Zapata

Chocolate with Bill & Sheila
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Julienne's double-chocolate espresso walnut cookies

Posted on March 18, 2012 by bilrob

Julienne’s double-chocolate espresso walnut cookies

Dear SOS: I am from North Carolina and recently visited Los Angeles. While there I visited Julienne in San Marino. The double-chocolate espresso walnut cookies are the best I have ever eaten. Would it be possible to get the recipe for these cookies?

Pat Schwanhausser

Elkin, N.C.

Dear Pat: Julienne was happy to share its recipe for amazing chocolate espresso cookies, which we’ve adapted below. It’s a must-have recipe for any chocolate lover.

Total time: 1 hour, 15 minutes plus cooling time

Servings: Makes about 2 dozen cookies

Note: Adapted from Julienne in San Marino. The cookies are best served the day they are made, but are also delicious the next day. Store them in an airtight container at room temperature.

1 pound semisweet chocolate, chopped

1/2 cup (1 stick) butter

3/4 cup (3 ounces) unbleached flour

1/2 teaspoon baking powder

1/2 teaspoon salt

4 extra-large eggs

1 1/2 cups sugar

2 tablespoons instant espresso powder

1 tablespoon vanilla extract

2 cups fine-quality bittersweet (56% to 60% cacao) chips or ¼-inch chunks

2 cups coarsely chopped walnuts (about 8 ounces)

1. Position the oven racks in the center and upper third of the oven and heat the oven to 325 degrees. Line 4 large baking sheets with parchment paper.

2. In a large, heavy-bottomed saucepan, melt the semi-weet chocolate and butter over medium-low heat until smooth, 5 to 7 minutes, stirring occasionally.

3. In a medium bowl, whisk together the flour, baking powder and salt.

4. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together the eggs, sugar, espresso powder and vanilla until blended and slightly foamy, 1 to 2 minutes. Beat in the melted chocolate mixture, then the flour mixture. Stir in the bittersweet chocolate and walnuts.

5. Using about 3 tablespoons of dough for each cookie, spoon the dough onto two of the prepared baking sheets, forming about 6 cookies per sheet. Bake until the cookies are cracked on top and moist in the center, about 14 minutes (do not overbake so as to keep the center of the cookies moist and fudgy). Transfer the baking sheets to a rack and cool the cookies completely before removing. Remove the cookies gently using a metal spatula.

Each of 24 cookies: 347 calories; 5 grams protein; 33 grams carbohydrates; 2 grams fiber; 23 grams fat; 11 grams saturated fat; 45 mg cholesterol; 25 grams sugar; 73 mg sodium.

baking with Bill & Sheila
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Another Secret Ingredient Sugar Cookies

Posted on March 9, 2012 by bilrob

Another Secret Ingredient Sugar Cookies

by ANNA on MARCH 8, 2012

The last time I put a secret ingredient in sugar cookies, it was pudding mix. This time it’s something different.

Pineapple extract! Not a lot – just a few drops or enough to add a tiny bit of flavour to the cookies. I got the idea from a reader in California who thought pineapple extract might be the secret ingredient in Potbelly sugar cookies. To date, neither of us has cracked the Potbelly recipe, but I think we’re both enjoying our new extract. Mine happens to be Watkins Imitation Pineapple , which I found on Amazon.

As for the base sugar cookie recipe, it came right off the Imperial Sugar bag. The first ingredient is Butter Flavor Crisco, which caught my eye because I recently had some bakery cookies which I was positive were made with butter flavoured shortening, but which I liked in spite of that. The texture is irresistibly crispy and light. In fact, I need to go hide the rest of the cookies from myself so that Fuzz can have one for a snack.

Another Secret Ingredient Sugar Cookies
Serves: 24
Crisp, light sugar cookies with a hint of flavour from pineapple extract

Ingredients
1/2 cup plus 1/2 tablespoon butter flavoured Crisco
1/2 cup + 2 tablespoons Imperial brand sugar
2 tablespoons water
2 tablespoons one large egg
1 teaspoon vanilla extract
1/8 teaspoon pineapple extract
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1 1/4 cup (5.5 ounces) bleached flour (unbleached okay)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with non-stick foil or parchment paper.
2. With an electric mixer, beat the Crisco and the sugar until creamy. Beat in the water and the 2 tablespoons of lightly beaten egg. Beat in the vanilla and the pineapple extract. Scrape sides of bowl. Add the salt, baking soda and cream of tartar and stir until blended. Add the flour and stir just until blended. Shape the dough into balls about 1 inch in diameter and arrange on the baking sheet. Press down with bottom of a spice jar or shot glass. Sprinkle with sugar.
3. Bake 11-12 minutes or until the cookies just start to turn brown around the edges

You can obtain more recipies like this one by visiting cookiemadness.net

baking with Bill & Sheila

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Dietary restrictions? Try these specialty desserts

Posted on January 1, 2012 by bilrob

Dietary restrictions? Try these specialty desserts

The holidays can be a trying time for people with dietary restrictions, as so many delicious-looking desserts must remain untouched. But there are other tasty options. Specialty bakeries are becoming more common. And because many of the sweetest holiday traditions are created in your own kitchen, restaurants and bakeries from around Los Angeles are offering their recipes for special holiday desserts – including gluten-free, dairy-free and vegan treats.

GINGER COOKIE SHORTCAKES

1 1/4 cups buckwheat flour
7 tablespoons nondairy margarine (softened)
1/2 cup rice flour
1/4 cup sugar
1/4 cup millet flour
3 tablespoons molasses
2 teaspoons baking soda
1/3 cup applesauce
2 teaspoons ground ginger
1 egg, beaten
2 teaspoons cinnamon
2 tablespoons agave
1/4 teaspoon sea or kosher salt
5 tablespoons water (room temperature)
2 tablespoons fresh ginger, finely chopped

For maple orange topping:
1/2 cup pure maple syrup
Freshly sliced strawberries
1/4 cup orange juice
Shredded coconut (optional)
Pulp from fresh oranges, to taste

Preheat oven to 400 degrees. Mix dry ingredients and set aside. Cream together margarine and sugar until mixed and fluffy. Mix in the molasses, egg, agave, ginger and applesauce. Add the dry ingredients and the water.

Drop the mix in half tablespoons on a baking sheet and bake for 8 to 10 minutes. The cookies will be drop shapes. Allow to cool.

For topping, mix together maple syrup, orange juice and orange pulp, and set aside until ready to serve.

After cookies have cooled, when ready to serve, slice cookies in half through the middle, making a mini shortcake. Place strawberries in the middle, dribble maple orange sauce, then add top of cookie and repeat, adding strawberries and maple orange glaze. Top with coconut if desired.

Makes 12 to 15 cookies.
Recipe by Glorious Goodies: Gluten & Dairy Free Desserts, Los Angeles, 310-980-2588.

SPICED CHEESECAKE WITH PECAN CRUST

For crust:
3 cups lightly toasted pecan pieces
1/4 cup brown sugar

Spray or butter bottom and sides of 10-inch round cake pan with at least 2-inch-high sides, or a 10-inch springform pan. Line the bottom of the pan with parchment paper (cut to fit, if necessary). Preheat oven to 350 degrees.

Place cooled pecan pieces and brown sugar in food processor. Blend until it becomes tacky. You may have to scrape down the sides of the food processor several times while blending. When it sticks together on its own (from the natural oil in the nuts), pour into the prepared pan. Press gently to cover the bottom of the pan evenly.

Place pan in the preheated oven and bake bottom crust for 10 to 15 minutes. It’s done when it’s slightly paler in color, the edges are toasted, and it looks a little dry. Set the crust aside to cool while you prepare the filling.

For filling:
2 pounds cream cheese
1 cup granulated sugar
1 1/2 tablespoons cornstarch
5 large eggs
1/3 cup heavy cream
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

In bowl of your electric mixer place the cream cheese and sugar. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Add the cornstarch and mix again. Scrape down the sides of the bowl. Add the heavy cream and spices and beat until incorporated. Pour the filling in the crust.

Carefully place the unbaked cheesecake on a large piece of aluminum foil. Wrap the edges of the foil up around the edges of the cake pan, leaving the top uncovered. This is particularly important if you are using a springform pan. You are making the cake pan watertight, so you can bake it in a water bath.
Place your wrapped cheesecake into a larger cake pan (12-inch works, 14-inch is the best). Place the two pans in the oven. Fill the outer cake pan with hot water until the water level is 1/2 to 2/3 the height of your cheesecake.

Bake for 45 minutes to 1 hour, checking toward the end of the baking time. When your cheesecake is finished, it will still wiggle a little if you shake it, but the top will be firm enough that if you gently press it, it will not sink in.

Pull the cake out of the oven, and remove the cheesecake from the water bath. Carefully remove the aluminum foil and allow to cool.

When fully cool, either pop open the springform pan, or gently run a paring knife along the inside of the cake pan, then place a flat, clean plate on top of your cheesecake, and flip upside-down. Gently remove the pan, peel off the cake liner, and put your serving dish on the bottom of the cake. Gently hold the cheesecake between the two plates, and flip once again. When you remove the top plate you should have a perfect cheesecake.
Makes 1 cheesecake.
Recipe by Auntie Em’s Kitchen, Los Angeles, 323-255-0800.

ORANGE CRANBERRY LOAVES

1 1/3 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
2/3 cup sugar
1 cup almond milk
1 teaspoon vanilla
1/4 cup orange juice
1 tablespoon orange zest
1/2 cup dried cranberries

Sift together dry ingredients (flour, baking soda, baking powder and salt) in a small bowl. In separate large bowl, whisk together all remaining ingredients, except cranberries.
Pour dry mixture into wet and mix until smooth. Fold in cranberries.
Grease 2 mini pans with oil and dust lightly with flour.
Bake at 350 degrees for 25 to 30 minutes or until toothpick comes out clean. Allow to cool.

For glaze:
1/4 cup orange juice
1/4 cup sugar

To make glaze, in a small saucepan, simmer sugar and juice for 5 to 10 minutes on low heat and whisk frequently until a slight syrup forms. Allow to cool and pour over loaves.
Makes 2 mini loaves.
Recipe by Amanda’s Bakery and Cafe, West Hills, 818-292-9388.

CHOCOLATE CUPCAKES WITH STRAWBERRY SAUCE

For cupcakes:
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 avocado, pitted and peeled
1 cup pure maple syrup
3/4 cup soy creamer
1/3 cup blended oil
2 teaspoon vanilla extract

Preheat oven to 350 degrees. Line 12-cup muffin pan with paper liners. Whisk together flour, cocoa powder, baking powder, baking soda and salt in bowl.
Puree avocado in food processor until smooth. Add maple syrup, soy creamer, oil and vanilla, and blend until creamy.
Fold avocado mixture into flour mixture. Mix until smooth.
Spoon batter into prepared cupcake cups. Bake 25 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool completely.

For strawberry sauce:
2 to 3 cups hulled and coarsely chopped strawberries
3/4 to 1 cup granulated sugar
1/3 cup orange juice

For strawberry sauce, place strawberries in a heavy-bottom sauce pan. Add granulated sugar and orange juice.
Cook, occasionally stirring, over medium heat for 20 to 30 minutes until sauce thickens. Remove from heat, cool and pour over completely cooled cupcakes.
Makes 12 cupcakes.
Recipe by Auntie Em’s Kitchen, Los Angeles, 323-255-0800.

Desserts with Bill & Sheila

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Co-workers join in cookie collaboration

Posted on December 27, 2011 by bilrob

CHOCOLATE CANDY CANE COOKIES

Everybody loves a cookie (or a biscuit if your English) – no matter what the occasion. Celebrations, parties,festive get-togethers or just a glass of milk and a cookie at bed time. Kids love a cookie, most adults love a cookie, so here is a cookie recipe collection to add to our already vast cookie library.

(Winning recipe)

Team: Steve Prybylla, Ron Daugherty, Greg Adams, Ashley Conti

13/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder (preferably Dutch-process)

1/4 teaspoon salt

1 cup sugar

3/4 (11/2 sticks) unsalted butter, room temperature

1 large egg

Filling

1 cup plus 2 tablespoons powdered sugar

3/4 cup (11/2 sticks) unsalted butter, room temperature

3/4 teaspoon peppermint extract

2 drops (or more) red food coloring

1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)

For cookies: Whisk flour, cocoa and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not over bake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.

For filling: Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and two drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of one cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling. Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling).

Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.

Source: Epicurious.com

DARK CHOCOLATE CHUNK AND DRIED CHERRY
OATMEAL COOKIES

Team: Greg Fallon, Ivy Farguheson, Mark DiFabio

1 cup butter

1 cup brown sugar, firmly packed

2 eggs

11/2 teaspoons vanilla extract

11/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

3 cups oats

1 cup dried cherries

8 ounces semi-sweet chocolate chunks

Preheat oven to 350 degrees. Beat butter and brown sugar together until smooth. Add eggs one at a time, mixing after each addition. Add vanilla. In a separate bowl, whisk together flour, baking soda, cinnamon and salt. Gradually add to the butter mixture just until combined. Do not over mix. Stir in oats, cherries and chocolate. Drop by tablespoonfuls onto lined or lightly greased baking sheets. Bake for 10-12 minutes or until bottom edges are lightly browned. Cool on pans for a few minutes, then remove to wire racks to cool completely. Makes about 4 dozen.

Source: Bakeorbreak.com

DARK CHOCOLATE FLORENTINES

Team: Betsy Meyer, Erika Strebel,
Jordan Kartholl, Danyel Decker, Kristen Londt

1/3 cup unsalted butter

1/4 cup canola oil

2 cups quick-cooking oats

3/4 cup sugar

1/3 whole wheat flour

1/4 cup low-fat milk or low-fat plain soymilk

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup toasted almonds or walnuts (see tip), finely chopped

1/2 cup semisweet or dark chocolate chips

1/2 cup apricot preserves

Preheat oven to 375 degrees. Line two large baking sheets with foil or nonstick baking mats. Melt butter in a medium saucepan. Remove from the heat. Add oil, oats, sugar, flour, milk (or soymilk), vanilla, salt and nuts and mix well. Drop level teaspoons of dough 3 inches apart onto the prepared baking sheets. Spread or press each cookie into a thin, 2-inch circle with a fork or damp fingertips. Bake the cookies in batches, until set, 5 to 7 minutes. Let cool completely before removing from the foil or mats. (The cookies will appear somewhat lacy). When the cookies are cool, melt chocolate chips in a double boiler over hot, not boiling, water (or microwave in 15-second intervals, stirring in between). Gently spread the chocolate on the flat side of half (about 36) of the cookies. Gently spread a little jam on the flat side of the remaining cookies. Press the apricot and chocolate halves together to make a sandwich cookies.

Tip: Spread nuts on a baking sheet and bake at 350 degrees, stirring once, until fragrant, 7-9 minutes.

To make ahead: Store in an airtight container at room for up to 2 days.

Source: Huffingtonpost.com

ROBIN’S NESTS

Team: Amy Reed, John Carlson, Sam Wilson

1 cup butter, softened

1/2 cup firmly packed brown sugar

2 eggs, separated

11/2 teaspoons vanilla extract

21/4 cups all-purpose flour

11/2 cups walnuts, finely chopped

2 tablespoons butter, softened

3 tablespoons light corn syrup

2 drops blue food coloring

1 drop green food coloring

1 teaspoon almond extract

2 cups confectioners’ sugar

Preheat oven to 350 degrees. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg yolks, then stir in the vanilla. Stir in the flour and mix well. In a shallow dish, such as a pie pan, beat egg whites until foamy. Spread walnuts on a plate or waxed paper. Roll 1 teaspoon of dough into a ball; roll in egg whites then in walnuts. Place 2 inches apart on a cookie sheet. Make a depression in each ball with your thumb. Bake in preheated oven for 12 minutes. Meanwhile, cream the remaining 2 tablespoons butter with corn syrup, blue and green food coloring and almond extract. Gradually stir in confectioners’ sugar. Roll 1/2 teaspoon of fondant mixture into egg-shaped balls. Place fondant eggs into hollows of baked cookies.

Source: Allrecipes.com

BUCKEYE BALLS

Team: Heather Ault, Donna Penticuff,
Rachel Crockett, Emily Malloy

1/2 cup butter, melted

1 pound confectioners’ sugar

11/2 cups peanut butter

1 teaspoon vanilla extract

2 cups semisweet chocolate chips

1 tablespoon shortening

Combine the melted butter or margarine, confectioners’ sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1-inch balls and place on waxed paper. In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm.

Source: Allrecipes.com

WHITE CHRISTMAS JEWEL FUDGE

Team: Kimberly Townsend, Patti Blake,
Janet Wagner, Jeff Ward

3 (6 ounce) packages premium white chocolate

1 (14 ounce) can sweetened condensed milk

11/2 teaspoons vanilla extract

1/8 teaspoon salt

1/2 cup chopped green candied cherries

1/2 cup chopped red candied cherries

Over low heat, melt chocolate with sweetened condensed milk, vanilla extract and salt. Remove from heat; stir in cherries. Spread into foil-lined 8- or 9-inch square pan. Chill for 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator.

Source: Recipehub.com

SWEET TORTILLA SNOWFLAKES

Team: Carey Jones, Meagan Fisher,
Jane Jakubiak, Mary Vannatta

6 flour tortillas

Canola oil or vegetable oil for baking

Confectioners’ sugar

Edible glitter (optional)

Heat oven to 400 degrees. Warm the tortillas (about 15 seconds) in the microwave. Individually fold the tortillas in half once and then in half again, so that you end up with a shape that resembles a wedge of pie (it will be thick). Using clean scissors, cut triangle, circles or squares out of the edges as if you were making paper snowflakes. Unfold the tortillas. Lightly brush the tops of the snowflakes with canola or vegetable oil and place them on a cookie sheet, slightly apart. Bake them until lightly browned and crisp (about 4 minutes). Sift confectioners’ sugar on the snowflakes while warm. For an extra sparkly effect, you can sprinkle on a bit of edible glitter. Makes 6.

Source: FamilyFun.com

PEANUT BUTTER REINDEER COOKIES

Team: Michelle Kinsey, Phil Beebe,
Sherry Anderson, Deb Garner

3/4 cup peanut butter

11/4 cup firmly packed brown sugar

1/2 cup shortening

3 tablespoons milk

1 tablespoon vanilla

1 egg

13/4 cup all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

Chocolate-covered mini pretzels

Mini brown MMs

Regular-sized red MMs

Preheat oven to 375 degrees. Combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended. In a separate bowl, combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown. Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer’s antlers. Press two mini brown MMs in for the eyes and one red MM (or any other color) for the nose. Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely. Makes about 40 reindeer cookies.

Source: Baker Girl Printable Recipes

SANTA GRAHAMS

Red food color

11/4 cups vanilla frosting (from 16-ounce can)

12 (21/2-inch-square) graham crackers

1 cup (about 75) miniature marshmallows, halved crosswise

6 small red gumdrops, halved crosswise

24 red cinnamon candies

Line cookie sheet with waxed paper. In a small bowl, stir 1/4 teaspoon red food color into 1/4 cup of the frosting; blend well. In a separate bowl, stir 1 drop red food color into remaining 1 cup frosting; blend well. For each cookie, frost 1 inch of one corner of cracker with dark red frosting for Santa’s hat. Place one marshmallow piece in corner for pom-pom. Frost remainder of cracker with pink frosting. Place marshmallow pieces on pink frosting around 2 sides for beard. Add gumdrop for nose and cinnamon candies for eyes. Place on waxed paper-lined cookie sheet. Makes 12 cookies.

cookie baking with Bill & Sheila

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The Ultimate Holiday Cookies by Roger Berkowitz

Posted on December 25, 2011 by bilrob

The Ultimate Holiday Cookies by Roger Berkowitz

Right before the holidays, we have an annual ritual at our South Boston headquarters: the “Cookies Bakeoff.” This is where anyone from our various administrative departments – payroll, accounting, recruiting, IT, etc. – can bake their best at home and bring them in for all to sample. At stake: pride (and I’m sure bragging rights). Now this has always been a collegial event in the past, but I thought what the hell…what if I turned it into more of a real competition a la Cake Wars? Let the “mitts” come off!

Cookie Submissions

So I anointed myself sole judge and MC of the event. Imagine if you will, Simon publicly critiquing while tasting cookies. I wasn’t going to hold back. I began. “I thought Madeleine’s cookies were supposed to be light…and what’s with the way-too-sweet frosting on top? And you added pistachios and coconut to the batter…what were you thinking? Madeleine’s cookies are supposed to be delicate!” The non-bakers in the assembled audience laughed as the bakers became more uncomfortable with each of my remarks. “Peppermint Meltaway Cookies…hmmm, are they supposed to melt in your hand or your mouth?” I got a red face on that one. Hey, this is fun, I thought!

This must be what it feels like to be a real reviewer…an opportunity to substitute snarkiness for culinary knowledge. I could get used to this! Ah, but then my conscience started to kick in. These amateur bakers were taking this contest very seriously and, after all, who was I to denigrate their efforts. To wit, if I couldn’t say something positive, then I’d keep my mouth shut.

In third place: Colleen Onorato our Print Production Coordinator with her biscotti that were baked, believe it or not, in her toaster oven! In second place: the team of Kara Kukull, Assistant Director of Bar Operations, and Shion Hara, Assistant Director of Private Dining, who combined efforts to produce a great peanut butter and raspberry cookies. And, in first place, the same team with an incredible spiced rum molasses cookies, for which they have graciously offered to share the recipe.

Spiced Rum Molasses Cookies

Recipe adapted from Baking Illustrated

Yields approximately 2 dozen cookies

2 1/4 cups all-purpose flour

1 t. baking soda

1 1/2 t. ground cinnamon

1 1/2 t. ground ginger

1/2 t. ground cloves

1/4 t. ground allspice

1/4 t. finely ground black pepper

1/4 t. salt

1 1/2 sticks unsalted butter, softened

1/3 c. packed dark brown sugar

1/3 c. granulated sugar (plus 1/2 cup for rolling the dough)

1 large egg yolk

1 t. vanilla extract

1/2 c. dark molasses

For the glaze:

1 c. confectioners’ sugar

1 t. amber rum

1 t. aged rum

1 t. spiced rum

3 dashes Angostura bitters

Pre-heat oven to 375 degrees. Adjust oven rack to middle position. Line a large baking sheet with parchment paper. Whisk the flour, baking soda, spices and salt in a medium bowl, set aside. Beat the butter with brown sugar and 1/3 cup sugar until light fluffy. Lower speed and add the yolk and vanilla; increase speed and beat until incorporated. Reduce speed and add molasses; beat until fully incorporated scraping the bowl and sides once with a rubber spatula.

Reduce speed and add flour mixture; beat until fully incorporated, scraping the bowl down once. Give the dough a final stir by hand to ensure that no pockets of flour remain. Place 1/2 cup sugar for rolling in a shallow bowl. Scoop a heaping tablespoon of dough and roll into a 1 1/2 inch ball; roll ball in sugar and place on baking sheet at least 1” apart. Repeat as necessary.

Bake until the edges have begun to set, but the centers are still soft (the cookies will look raw between the cracks and seem underdone), about 11 minutes, rotating the sheet from front to back halfway through the baking time. Do not overbake. Cool cookies on sheet for 5 minutes, then transfer to cooling rack.

For the glaze, whisk confectioners’ sugar with rums and bitters until smooth. Drizzle over room temperature cookies with a spoon. Allow glaze to dry.

Kara Kukull and Shion Hara

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A Christmas baking nervous breakdown

Posted on December 24, 2011 by bilrob

A Christmas baking nervous breakdown

I just had my first official Christmas nervous breakdown ever. As in, tears were shed.

I like to bake. I like to give my baking to others. So of course for the holidays I like to give yummy baked goods. This past weekend I made a bunch of stuff and froze it, to give away on Sunday. I have today off so I can continue baking.

I had two things on my baking to-do list – mini chocolate chip cookies that I’ve made before and people eat like crack and these cookies I’ve never made before which are basically snickerdoodles wrapped around a Hershey Kiss.

The chocolate chip cookies involve making the dough and letting it set in the fridge for 1-2 days. I took the dough out from the fridge this morning to get soft and then set to work about an hour later. These cookies are small. Like tiny. So it’s pretty time consuming to scoop out tiny dollops onto the cookie sheet. I probably spent an hour doing this, keeping in mind each batch only takes like 5 minutes baking.

So I finished those, but since they’re so tiny, they don’t fit on my baking sheet (they fall through the gaps) so I put them all in a baking dish on my dining room table and got to making the Kiss cookies.

Those were also time consuming. You make the dough, make balls, flatten them, put the Kiss on top and mound the dough up around the Kiss. I made 25 cookies in two batches.

As the second batch was baking, however, I rememberd that I was supposed to dust a confectioner sugar/cocoa mix over the HOT cookies. The first batch was already pretty cool, also on the dining room table, but I decided to go dust them anyway.

I had to move some paper under the cooling rack so the dusted sugar could fall underneath it and be collected. I was moving the rack around trying to get it into a position that could get a paper underneath it and then….it happened.

You know how people say things happen in slow motion. And you’re like, “Yeah, whatever, be a little more dramatic, why don’t you?”

When I tell you that the baking dish full of more than 100 tiny chocolate chip cookies fell off the table onto the floor in slow motion, I’m not kidding.

I just looked at this heap of cookies on the rug in stunned silence. Then I started to cry. What a waste of time! What a stupid thing I had done moving things on the table! Why was I going to all of this trouble anyway?!

Then I started thinking …. does the 5 second rule apply here? But how mortified would I be if I gave someone a bag of cookies and they found a hair? What if I inspected every one of them first? I couldn’t possibly let these all go to waste!

I was able to save about 24 cookies that had fallen on the top of the heap and never touched the floor. However, I just bagged up 96 (!) mini cookies. I really don’t have the heart to trash them, so I’ll probably feed them to the obnoxious ducks and geese down by the Wayside Country Store on Rte. 20 in Marlborough.

At least they’ll have a Merry Christmas!

And for what it’s worth, the Kiss cookies are yummy. Whoever gets them, you better savor every last bite!!

baking with Bill & Sheila

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Gluten free sugar cookies

Posted on December 22, 2011 by bilrob

Ingredients:

For the cookies:

2 cups brown rice flour, plus more for rolling out dough
1 and one-half cup sweet rice flour
1 cup potato starch
1 tablespoon xanthan gum
1 and one-half tablespoons baking powder
1 teaspoon salt
1/2 cup confectioners’ sugar
1 cup granulated sugar
1/2 cup vegetable shortening
1/2 cup unsalted butter, at room temperature
3 large eggs
2 tablespoons vanilla extract

For the Royal icing:

2 cups confectioners’ sugar
1 teaspoon powdered egg whites
1 tablespoon vanilla extract
3 tablespoons water

Directions:

For the cookies:

1. Combine the rice flours, potato starch, xanthan gum, baking powder and salt in a medium bowl and set aside. In a large bowl with an electric mixer, cream the sugars, shortening and butter until fluffy on medium speed. Beat in eggs, one at a time, and then vanilla.

2. Gradually add the flour mixture until combined.

3. Divide dough into 2 balls, wrap in plastic and chill for at least an hour.

4. Preheat oven to 325 degrees. Line two baking sheets with parchment paper.

5. Roll dough out to one-fourth inch thickness on a work surface dusted with brown rice flour. Cut out with cookie cutters. Place on cookie sheets, 1 inch apart. Bake for 8 to 10 minutes until just golden. Transfer cookies to cooling rack and let cool completely.

Decorate with royal icing.

For the Royal icing:

1. Combine all ingredients until blended. Add more water or confectioners’ sugar until tick and stiff.

2. Divide icing into small cups or bowls and color with food coloring if desired. Use a new (and clean) small paintbrush to apply icing to cookies. You can wash the brushes in between colors.

3. Add decorating sugars, nuts or other items to the cookie while icing is still wet.

4. After decorating cookies, let the icing dry before storing them in an airtight container in a single layer. Use waxed paper to separate layers.

Servings: Makes about 20 large cut-out cookies.

Variations:

Ornaments:You can make “stained glass” ornaments to hang from your tree. Crush Lifesavers or other hard candies with a mortar and pestle. Cut out small shapes in the cookie. Place on baking sheet and fill cutout shapes with crushed candies. Bake cookies as described above. Allow cookies to cool slightly on baking sheet before moving to cooling rack. Decorate cookie with additional frosting if desired.

Gluten-free am Thumbprints: Shape the dough into 1-inch balls. Press each ball with your thumb to make an indentation. Fill with your favorite fruit jam then bake. To shape the cookies, take a slightly bigger ball of dough and press flat into a 1-inch cookie cutter. Push through the cutter to remove. Make indentation with thumb and fill with jam and bake.

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Tag Archives: cookies

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CHOCOLATE CANDY CANE COOKIES

cookie baking with Bill & Sheila

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The Ultimate Holiday Cookies by Roger Berkowitz

The Ultimate Holiday Cookies by Roger Berkowitz

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A Christmas baking nervous breakdown

A Christmas baking nervous breakdown

baking with Bill & Sheila

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Gluten free sugar cookies

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