Tag Archives: baking

Homemade Cookies

10 Feb

I’ve been craving cookies ever since Cindy took me to Momofuku Milk Bar. Not just any old cookie though, I wanted Momofuku cookies. A quick search online led me to the official recipe for the Blueberry and Cream cookies on Martha Stewart’s site! So of course, I had to make them. While the recipe is not complicated, there are several steps and uncommon ingredients. To be authentic, I went out to get European butter (Irish butter from Trader Joe’s) and glucose (from Choc-Oh-Lot Plus) as per the recipe’s ingredient list. The only thing I changed was to substitute a blend of chopped, dried strawberries, cherries and blueberries for the blueberries because my boyfriend doesn’t love blueberries (and blueberries were expensive at Trader Joe’s!) I got exactly 14 large cookies. Unfortunately, they were flat and not humped like the originals but they tasted amazing. The glucose really keeps the cookie moist and dense while the butter makes for crispy edges.

giant cookies

Here’s the recipe courtesy of Martha Stewart. Watch the video for step by step instructions.

Blueberry and Cream Cookies

by Christina Tosi @ Momofuku Milk Bar

Ingredients

Makes 14 cookies

  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 2 teaspoons salt
  • 1 cup (8 ounces) Plugra European-style unsalted butter
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1/2 cup plus 2 tablespoons light-brown sugar
  • 1/4 cup glucose
  • 1 large egg
  • 3/4 cup dried blueberries
  • 1/2 cup plus 1/3 cup Milk Crumbs

Directions

  1. Line two baking sheets with parchment paper; set aside.
  2. In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment mix together butter, sugars, and glucose until well combined. Add egg and mix until well combined.
  3. Add flour mixture and mix until well combined. Add blueberries and milk crumbs and mix until well combined. Using an ice cream scoop about 2 1/8 inches in diameter, scoop dough into balls and place about 2 inches apart on prepared baking sheets.
  4. Preheat oven to 375 degrees. Transfer baking sheets to refrigerator until dough is chilled, about 15 minutes. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown and tops begin to crackle, about 15 minutes. Transfer cookies to a wire rack to cool.

cookie batter
Cookie dough with dried berries and milk crumbs right before mixing.
dough ball
Cookie dough balls. Making this broke my cheap ice cream scoop! I really want to get a smaller one for regular sized cookies.

Milk Crumbs

milk crumbs

Ingredients

Makes enough for 14 cookies

  • 1/4 cup plus 1 tablespoon nonfat milk powder
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons sugar
  • 1/8 teaspoon salt
  • 1 1/2 tablespoons unsalted butter, melted
  • 1/4 cup white chocolate, melted

Directions

  1. Preheat oven to 225 degrees. Line a baking sheet with parchment paper; set aside.
  2. In a medium bowl, whisk together 2 tablespoons plus 1 1/2 teaspoons milk powder, flour, cornstarch, sugar, and salt. Stir in melted butter until well combined. Spread mixture on prepared baking sheet and transfer to oven. Bake until dried and crumbly, 8 to 10 minutes. Remove milk crumble from oven and let cool completely.
  3. Transfer milk crumble to a large bowl and fold in remaining 2 tablespoons plus 1 1/2 teaspoons milk powder and white chocolate. Use immediately or transfer to an airtight container and keep refrigerated until ready to use.

cookies
NOM NOM NOM! Buttery cookie goodness.

I also made shortbread jam thumbprints to mail, along with above cookies, to my boyfriend. These were much easier to make though less interesting flavor wise. Mine are cracked because I had less than 1 cup of butter and forgot to decrease the flour mixture. My cousin, Patty, recommends adding a few tablespoons of confectioners sugar to make the cookies softer. After preparing recipe below, roll the dough into balls, flatten on the cookie sheet, make indentation and fill with jam.

shortbread

Shortbread Supreme

Recipe courtesy allrecipes.

Ingredients

  • 1 cup butter
  • 1/2 cup white sugar
  • 2 cups sifted all-purpose flour

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Stir in flour by hand until the dough is smooth. Extra flour can be added if the dough is not stiff enough to roll out.
  3. On a floured surface, roll dough to 1/4 inch thickness and cut into desired shapes with cookie cutters. Place 1 inch apart onto ungreased cookie sheets.
  4. Bake for 12 to 15 minutes in the preheated oven, until the edges are lightly browned. Cool on cookie sheets for a few minutes before transferring to wire cooling racks.
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Rustic Country Bread and Scones

5 Mar

I got a pizza stone!! Now I can make delicious crusty pizzas and crusty breads.

country bread whole

Some tips, don’t put the stone on the bottom of the oven if your bread/pizza is larger than the stone. It will hang over the flame (gas stove) and burn. Also, make sure your corn meal is COARSE ground. My bag said coarse ground but it really wasn’t.. it was more like corn flour. Flour burns!! I sprinkled it onto the hot stone and it instantly started smoking. Very, very gross.

When making bread it’s importatnt to use a pre-ferment, aka sponge. Doing so gives the bread much more flavor and is worth starting the mix an extra few hours. I let mine ferment for 12 hours instead of four because I went to bed and forgot about it. Came out really good. Gotta practice some more but this was definitely a learning experience. Turned out pretty well I think even if it’s not perfect.

country bread cut

I also made scones! Cranberry orange scones to be precise. These were yummy but really on the high fat side and not as crumbly as I would have liked. Here’s the recipe if you want to try it, it has no eggs. I think I prefer ones with eggs.

scones

Cranberry Orange Scones

2 c. all purpose flour
1 tbs. baking powder
3/4 tbs. salt
6 tbs. cold butter cut in pieces
1 tbs. white sugar plus some for sprinkling on top
2 tbs. honey
1/3 c. heavy cream, plus more for brushing tops
1/2 c. sour cream
1/2 c. dried cranberries
1 tsp. orange zest

1. Preheat oven to 400 F.
2. In a large bowl, mix flour, baking powder, salt and sugar. Cut in butter using a pastry cutter, two knives or your finger tips until the texture resembles bread crumbs. It’s important to keep the butter cold so you can put it in the fridge if it melts to much.
3. In a small bowl, mix honey, cream and sour cream until well combined. Add to flour mixture and stir until just combined. Do not over mix or you will get tough scones.
4. Pat all of the dough into a 6×6 inch square, cut into 4 equal squares and then into 8 triangles.
5. Brush tops with cream and sprinkle with sugar.
6. Bake 20 minutes or until golden brown.
7. Optional glaze: mix 1/2 cup confectioners sugar (powdered sugar) with 1-2 tsp of orange juice and drizzle over tops of cooled scones.

scones cut

Creme Brulee

22 Oct

I’ve been avoiding baking because I really should cut back on my calorie intake.. but I couldn’t resist. Cindy bought four cuisineart ramekins from a yard sale for a dollar (we love yard sales) so of course I had to do something with them. We went to costco today so I was able to buy cream for cheap.. it’s a little pricey in the small grocery stores near me. I decided to use half and half instead of heavy cream to lower the fat content. Might have affected the overall recipe, I’m not sure.

creme brulee 1

I used the Creme Brulee II recipe from allrecipes.com. Alteration as suggested in the reviews was to use four egg yolks instead of three.

creme brulee group

They turned out a bit liquid-y but it wasn’t too bad. The flavor was great and the sugar crust cracked perfectly (except for the burnt parts which tasted baaad).

creme brulee 2

I have more cream so may try again for when Cindy comes home. Next project with the ramekins will probably be mini pot pies.. or maybe souffle but not chocolate souffle. Yeah, I’m not a huge chocolate desserts fan.. don’t kill me! I do like chocolate! =P

Snickerdoodles!!

20 Sep

snickerdoodles

Yum. One of my all time favorite cookies. So buttery and cinnamony! Mmm and fattening. I made them because I was bored and because my brother’s nose got hit with a frisbee. Thought cookies might cheer him up.

snickerdoodles2

I used Mrs. Sigg’s Snickerdoodles recipe from allrecipes.com. The only things I changed was (1) I used 3/4 cup butter and 1/4 cup shortening instead of half butter, half shortening and (2) I used 1 tsp cream of tartar and 1 tsp baking powder instead of 2 tsp tartar just because I don’t like the tartar taste. Cookies turned out great though my dad thinks they’re way too buttery. I ate five.. mmm.

snickerdoodles3
That’s 4 dozen cookies for you!

Apple Cinnamon Muffins

15 Oct

Hello world!

My roomie went apple picking recently so we had tons of apples! I stole two and made these absolutely delicious apple cinnamon muffins. So good I can eat them for breakfast AND dessert. The recipe was very easy too. You must try these, they taste really good and look nice too so go impress your friends.

Easy Apple Cinnamon Muffins

(Adapted from allrecipes.com)

Ingredients:
Dry:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon

Wet:

  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 2 apples – peeled, cored and chopped

Topping: (I kinda randomly mixed unknown amounts up)

  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Grease twelve muffin cups or line with paper muffin liners.

2. Stir together dry ingredients. Mix in wet ingredients. Fold in apples. Spoon batter into prepared muffin cups.

3. In a small bowl, stir together topping and sprinkle over unbaked muffins.

4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.