MC and I have tried several different recipes and this one is our favorite. . . so far.
1 cup butter, softened
3/4 cup brown sugar, packed
1/2 cup white sugar
2 eggs
1/2 tsp vanilla
2-1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1-1/2 cups coarsely chopped macadamia nuts
1-1/2 cups white chocolate chips
Preheat to 350 degrees. Cream butter and sugar. Beat in eggs one at a time and vanilla. Combine flour, soda and salt. Stir (DO NOT BEAT) flour into creamed mixture. Stir in nuts and chocolate. Drop by tsp onto ungreased cookie sheet. Bake for 10 minutes or until golden, but still soft and chewy.
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Saturday, November 14, 2009
Not-from-the-Box Graham Crackers
These are super fun and easier than it looks. Very graham-cracker-y.
2-1/2 cups plus 2 tablespoons unbleached all-purpose flour
1 cup brown sugar, lightly packed
1 tsp baking soda
3/4 tsp salt
7 tbs unsalted butter, cut into 1-inch cubes and frozen
1/3 cup honey
5 tbs milk
2 tbs vanilla
Optional Topping:
3 tbs sugar
1 tsp ground cinnamon
In food processor combine flour, brown sugar, baking soda, and salt. Pulse or mix on low to incorporate. Add the butter and pulse on and off consistency of a coarse meal. In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.
Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.
Roll the dough into a long rectangle about 1/8 inch thick and cut into rectangles. Flour as necessary. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes.
Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees.
Mark a vertical line down the middle of each cracker. Using a toothpick or skewer, prick dotted rows about 1/2 inch for each side of the dividing line.
Bake for 25 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking.
Yield: 10 large crackers
From Nancy Silverton's Pastries from the La Brea Bakery (Villard, 2000)
2-1/2 cups plus 2 tablespoons unbleached all-purpose flour
1 cup brown sugar, lightly packed
1 tsp baking soda
3/4 tsp salt
7 tbs unsalted butter, cut into 1-inch cubes and frozen
1/3 cup honey
5 tbs milk
2 tbs vanilla
Optional Topping:
3 tbs sugar
1 tsp ground cinnamon
In food processor combine flour, brown sugar, baking soda, and salt. Pulse or mix on low to incorporate. Add the butter and pulse on and off consistency of a coarse meal. In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.
Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.
Roll the dough into a long rectangle about 1/8 inch thick and cut into rectangles. Flour as necessary. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes.
Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees.
Mark a vertical line down the middle of each cracker. Using a toothpick or skewer, prick dotted rows about 1/2 inch for each side of the dividing line.
Bake for 25 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking.
Yield: 10 large crackers
From Nancy Silverton's Pastries from the La Brea Bakery (Villard, 2000)
Squash Cake
This is really, really good stuff. It's lighter and fluffier than pumpkin bread with an awesome crumb and crust. You can use any type of squash. I've tried acorn and a couple of as-of-yet-unidentified varieties (even a mix of squashes) and they have all turned out great. Roast squash in oven until soft and puree in food processor or use canned pumpkin (1-15 oz. can).
2 cups pumpkin or squash puree
4 eggs
1-3/4 cups sugar
1-1/2 cups canola oil
1-1/2 cups all purpose flour
1-1/2 cups whole wheat flour
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 tsp salt
2 tsp baking soda
2 tsp baking powder
Optional Topping (may need to be revised)
1/2 cup flour
1/2 cup sugar
1/4 cup cold butter
Combine until crumbly in food processor
Preheat oven to 350 degrees; grease and flour two loaf pans or a tube pan. Beat squash, eggs, sugar and oil. In another bowl mix flour, spices, salt, powder and soda. Gradually combine wet and dry until well beaten. Pour into pan(s) and sprinkler with topping if desired. Bake for 40-60 depending on pan. Stores really well in the refrigerator. Reheat by slice in microwave for 25 seconds.
2 cups pumpkin or squash puree
4 eggs
1-3/4 cups sugar
1-1/2 cups canola oil
1-1/2 cups all purpose flour
1-1/2 cups whole wheat flour
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 tsp salt
2 tsp baking soda
2 tsp baking powder
Optional Topping (may need to be revised)
1/2 cup flour
1/2 cup sugar
1/4 cup cold butter
Combine until crumbly in food processor
Preheat oven to 350 degrees; grease and flour two loaf pans or a tube pan. Beat squash, eggs, sugar and oil. In another bowl mix flour, spices, salt, powder and soda. Gradually combine wet and dry until well beaten. Pour into pan(s) and sprinkler with topping if desired. Bake for 40-60 depending on pan. Stores really well in the refrigerator. Reheat by slice in microwave for 25 seconds.
Oatmeal Chocolate Chip Cookies
For when Tayla decides I can eat chocolate again. . .
These cookies are not oatmeal cookies with chocolate chips. These are really chocolate chip oatmeal cookies. The right texture for chocolate chips.
1 cup butter
1 cup brown sugar (doesn't need to be packed)
1/2 sugar
1 tsp. vanilla
2 eggs
1 cup all-purpose flour
1 cup whole wheat flour
1/2 tsp. salt
2 tsp. baking powder
2 cups rolled oats
2 cups chocolate chips
Preheat oven to 350 degrees. Cream butter and sugar. Mix in eggs and vanilla. Mix flour, baking powder and salt together. Add dry to creamed mixture. Stir in oats and chips. Drop onto ungreased cookie sheet (use parchment or silicone) and bake for 10-12 minutes.
These cookies are not oatmeal cookies with chocolate chips. These are really chocolate chip oatmeal cookies. The right texture for chocolate chips.
1 cup butter
1 cup brown sugar (doesn't need to be packed)
1/2 sugar
1 tsp. vanilla
2 eggs
1 cup all-purpose flour
1 cup whole wheat flour
1/2 tsp. salt
2 tsp. baking powder
2 cups rolled oats
2 cups chocolate chips
Preheat oven to 350 degrees. Cream butter and sugar. Mix in eggs and vanilla. Mix flour, baking powder and salt together. Add dry to creamed mixture. Stir in oats and chips. Drop onto ungreased cookie sheet (use parchment or silicone) and bake for 10-12 minutes.
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