Honey-Wheat Cookies - Tuesdays with Dorie

Tuesday, February 23, 2010

Honey-Wheat Cookies - Tuesdays with Dorie
Honey-Wheat Cookies via Novocaine

For this week's Tuesdays with Dorie selection, Michelle of Flourchild picked Honey-Wheat Cookies, page 81 of Dorie's book, Baking: From My Home to Yours.

Okay. This post is almost late (but isn't...45 minutes to spare!) and I'm way distracted. Dude, it's the Winter Olympics! I've been watching these awesome Vancouver games and have bags under my eyes to prove it. Even though I'm on the West Coast getting the delayed feed and know all the results via Twitter, I'm still lovin' it.

I planned to make these cookies yesterday but called my dentist about a sensitive tooth. Before I knew it, I was sprawled out on the dentist chair listening to soft rock and sitting through the 10-year long injection of Novocaine. Twice. Upper and lower left side of face. And then I got three filling-type buccals (I think that is what I got) to cover exposed nerve endings. Oh, my sorry gums. You literally cause me pain.

Honey-Wheat Cookies - Tuesdays with Dorie
Anyway, I skipped the store (for the wheat germ) and took a nap. When I woke up, I swear, someone had come into my house and hit me on the side of the face during my nap. Or, I was on Jerry Springer and I got beat up by some woman who thought I was making eyes on her man...or woman...or transvestite man/woman. Or, I was in my new favorite Winter Olympic sport Snowboard Cross and ate it. Thus, no cookies yesterday, and just a handful of Tylenol instead.

Honey-Wheat Cookies - Tuesdays with Dorie
So, as I watch the ladies short program tonight, I made a few of these Honey Wheat Cookies. Taking photos between programs and during the Ski Cross. Yes, nothing like eating cookies while athletes give it their all.

The cookies? Delicious. And they have wheat germ so I'm going to have a bunch for breakfast. ;)

Be sure to check out the other Tuesdays with Dorie bakers!

Recipe:
Find it on Michelle's blog: Flourchild
Or, page 81 of Dorie's book, Baking: From My Home to Yours
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New School of Cooking - Pro Baking 1 - Class 9: Cinnamon Rolls, Puff Pastry & Croissant Dough

Saturday, February 20, 2010

New School of Cooking - Class #9 - Puff Pastry & Croissants & Cinnamon Rolls
I'm taking the Pro Baking 1 series (taught by Chef Carol Cotner Thompson) at the New School of Cooking in Culver City (Los Angeles) this fall/winter. In Class 9, we made cinnamon rolls with our brioche dough and started our Puff Pastry and Croissant doughs.

In Class 8, we started our Brioche dough (yeasted dough with added butter) and put it in the freezer. We made the Brioche dough using the paddle attachment of the KitchenAid. The paddle attachment pulls the gluten strands better than the dough hook, and it was a much faster process. I have made Brioche before with the dough hook and it takes a long time. I'm glad I learned this new method!

The day before this class, the staff moved our dough from the freezer to the refrigerator for proofing. We had it sit out for a bit on our tables and then made cinnamon rolls.

New School of Cooking - Class #9 - Puff Pastry & Croissants & Cinnamon Rolls New School of Cooking - Class #9 - Puff Pastry & Croissants & Cinnamon RollsNew School of Cooking - Class #9 - Puff Pastry & Croissants & Cinnamon Rolls
Cinnamon rolls - what a great treat to make any time of day!

New School of Cooking - Class #9 - Puff Pastry & Croissants  & Cinnamon Rolls
After a brush with melted butter and a rise, these were baked up into yummy goodness.

New School of Cooking - Class #9 - Puff Pastry & Croissants & Cinnamon Rolls New School of Cooking - Class #9 - Puff Pastry & Croissants & Cinnamon Rolls
The class had extra broiche dough so they made donuts and beignets. Sweetness. And it was on Superbowl Sunday so the beignets were most appropriate! Yeah, the Saints won! (See, I told you I was behind in posting about my class...now I'm all about the Winter Olympics)

New School of Cooking - Class #9 - Puff Pastry & Croissants  & Cinnamon Rolls
These donuts were filled with cherries. OMG delicious.

New School of Cooking - Class #9 - Puff Pastry & Croissants & Cinnamon Rolls

We started our Puff Pastry and Croissant doughs. Both doughs are very similar but the Croissant dough has yeast while the Puff Pastry doesn't. The latin term for these doughs? "Butter delivery device veni vidi vici". We used close to 2 pounds of butter today...that's 8 sticks. We turned it three of the minimum four turns. To see how the turns work, please see Tracey's Culinary Adventure's great step-by-step process.

Stay tuned to see what we made in our last class with the puff pastry and croissant doughs!

Recaps of the New School of Cooking, Pro Baking 1 course:
Baking Therapy: Going back to school
Class 1: Quick Breads
Class 2: Custards
Class 3: Soufflés & Pate a Choux
Class 4: Tarts, Pie, Crisps and Cobblers
Class 5: Chocolate
Class 6: White Cake with Italian Meringue Buttercream
Class 7: Artisan Breads
Class 8: Flat Breads, Brioche and Focaccia
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Ginger Scones from La Brea Bakery

Thursday, February 18, 2010

Ginger Scones - La Brea Bakery recipe
Make these.
Make these.
Make these.

Okay, that's pretty much my post about these ginger scones. Pretty simple message, no?

Ginger Scones - La Brea Bakery recipe
Cream, butter, just the right amount of sweetness and lots of crystallized ginger.
Yes, this is deliciousness in a little square.

Ginger Scones - La Brea Bakery recipe

Ginger Scones - La Brea Bakery recipe Ginger Scones - La Brea Bakery recipe
I used Trader Joe's crystallized ginger. It was the last of the package; I went back the other day and they were out...for the last two months! Eeck. I hope it comes back! I made my scones by hand. One bowl and way less to wash and clean. I used my fingertips to work in the cold butter and quickly, quickly mixed the liquid together. There isn't anything like making scones by hand in the morning. Mix, throw in the oven, take a shower, and come out to lovely scones.

Ginger Scones - La Brea Bakery recipe Ginger Scones - La Brea Bakery recipe
The recipe calls for round scones...but I made square scones. So much easier and you don't need to re-roll anything. I made small scones by dividing the dough into 25 pieces. Quick and easy.

Ginger Scones - La Brea Bakery recipe

Recipe:
Ginger Scones
Epicurious | October 2000
by Nancy Silverton from Nancy Silverton's Pastries from the La Brea Bakery

Click here for printable recipe or original on epicurious

2 1/4 cups unbleached pastry flour or unbleached all-purpose flour (I used AP flour)
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon) (I had used up my lemons and subbed orange zest)
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
3/4 cup heavy cream, plus extra for brushing the tops of the scones

Adjust the oven rack to the middle position and preheat the oven to 400 F.

In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, until the mixture is pale yellow and the consistency of fine meal. (I mixed mine by hand. Using my fingertips, cut in the butter until the mixture had the consistency of sand.)

Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined. (Do not overmix!!)

Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact. Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet. (I formed mine into a square and cut 25 pieces (5 x 5) They were mini scones.)

Brush the tops with the remaining cream. Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.
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My Best Chocolate Chip Cookies - Tuesdays with Dorie

Tuesday, February 16, 2010

My Best Chocolate Chip Cookies (Tuesdays with Dorie)
For this week's Tuesdays with Dorie selection, Kait of Kait’s Plate selected My Best Chocolate Chip Cookies, page 68 of Dorie's book, Baking: From My Home to Yours.

My Best Chocolate Chip Cookies (Tuesdays with Dorie)
These cookies have bittersweet chopped chocolate and walnut. Lots of people got flat cookies, but mine didn't spread too much. I did refrig my dough before baking them.

My Best Chocolate Chip Cookies (Tuesdays with Dorie) My Best Chocolate Chip Cookies (Tuesdays with Dorie)
I sent them as part of a Valentine's care package to a few friends and they lasted for a few days through the travel.

Be sure to check out the other Tuesdays with Dorie bakers!


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Also, Los Angeles folks - don't forget to buy your ticket to next Sunday's Stir It 28 Fundraiser! Yummy food, awesome folks and a good cause!

Recipe:
Kait of Kait’s Plate has the recipe, or...
Dorie's book, Baking: From My Home to Yours, My Best Chocolate Chip Cookies, page 68.
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Martha Stewart's Blueberry-Cornmeal Pancakes for Pancake Tuesday!

Blueberry Cornmeal Pancakes
Today is Shrove Tuesday or Fat Tuesday...or Pancake Tuesday! In the past, as a way to prepare for Lent beginning on Ash Wednesday (for many Western Christians) people would use up rich foods such as fat, eggs, and sugar by making pancakes. Different areas recognize the day with different food...in Hawaii it is called Masalada Day (donuts). Yum, next year I'm making those! IHOP is celebrating Pancake Day next week by offering free pancakes on Feb 23, 2010...with hopes you make a donation to a good cause.

Blueberry Cornmeal Pancakes
I love pancakes.
I love cornmeal.
I love blueberries.
Any guesses if I liked this pancake? Yes!

The blueberries aren't mixed into the batter, but placed on the pancake while cooking. You'll see them on only one side.

P.S. Dude, have you been watching as much Olympic coverage as me? Oh, I've fallen in love with Snowboard Cross. It's practically roller derby but really, really cold - hee hee. The opening ceremonies were great, and I'm saving my money for a trip to Vancouver. Such a beautiful place and people! Gotta run...pairs skating coming up!

Recipe:
Adapted from Martha Stewart's Blueberry-Cornmeal Pancakes (click here for the original recipe)

Click here for a printable recipe

1 cup all-purpose flour
1/2 cup cornmeal
1/4 cup sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon coarse salt
1 1/2 cups low-fat buttermilk
1/4 cup whole milk
3 tablespoons unsalted butter, melted and cooled, plus more for griddle
1 large egg, lightly beaten
2 cups (1 pint) blueberries

Orange-Maple Butter, for serving (I skipped this. I'm not a butter on my pancakes gal)
Pure maple syrup, for serving

Whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda in a large bowl. In a separate bowl or measuring cup, mix together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).

Pour batter onto a greased griddle or pan over medium heat. Place blueberries on the batter. (Martha's recipe has you mix sugar with the blueberries, but I skipped that.)

Martha Stewart's website says, "This batter is thicker than normal, thanks to the addition of cornmeal. The bubbles that usually indicate when to flip a pancake will not form, so flip when the edges start to set."

Serve with butter and maple syrup.
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New School of Cooking - Pro Baking 1 - Class 8: Flat Breads, Brioche, and Focaccia

Sunday, February 14, 2010

New School of Cooking - Class #8 - Flat Breads and Brioche

I'm taking the Pro Baking 1 series (taught by Chef Carol Cotner Thompson) at the New School of Cooking in Culver City (Los Angeles) this fall/winter. In Class 8, we continued with breads and doughs and made awesome crackers, pizza, focaccia, and started our Brioche dough.

I'm a little behind in posting...today, 2/14 is actually our last class. I'm bummed about it ending, I enjoyed it so much. She offers Pro Baking 2 but that won't be available until August 2010! Well, here is Class #8 of our 10 week class.

New School of Cooking - Class #8 - Flat Breads and Brioche New School of Cooking - Class #8 - Flat Breads and Brioche
Making the Focaccia bread with sage. Yum!

New School of Cooking - Class #8 - Flat Breads and Brioche
We made a gigantic portion of focaccia! A full-sheet pan of bread!

New School of Cooking - Class #8 - Flat Breads and Brioche
Oh bread. I heart you.

New School of Cooking - Class #8 - Flat Breads and Brioche
I went home and made a spinach, roasted red pepper and egg sandwich on lightly toasted bread. Heaven! Then I cut up the rest, froze some and delivered the rest to friends! I can't have a sheet pan full of bread in the house!

New School of Cooking - Class #8 - Flat Breads and Brioche
We made amazing crackers. Amazing. You really need a pasta maker because you want to get them as thin as possible. You should see your hand under the sheet of dough.

New School of Cooking - Class #8 - Flat Breads and Brioche New School of Cooking - Class #8 - Flat Breads and Brioche
After being spread out like an Ace bandage, olive oil and crushed red peppers are brushed on the crackers. Then, parm cheese and herbs are sprinkled on top. They bake up quickly.

New School of Cooking - Class #8 - Flat Breads and Brioche
These Spicy Country Crackers put the CRACK in crackers. Seriously. These are sooooo good.

I dropped some off at a friend's house and they said the expense of the class was worth it just for these crackers! :)

New School of Cooking - Class #8 - Flat Breads and Brioche
Chef Carol Cotner Thompson demonstrated making pizza dough and we each rolled one out. Oh, it was delicious. I need to get myself a pizza stone one of these days. Perhaps Santa will bring one around.

We also started our Brioche dough. Because you need 12-24 hours to make brioche, we started it in class, then the staff will move it from the freezer to the fridge on Saturday so we can make something yummy in Class #9. Stay tuned!

Recaps of the New School of Cooking, Pro Baking 1 course:
Baking Therapy: Going back to school
Class 1: Quick Breads
Class 2: Custards
Class 3: Soufflés & Pate a Choux
Class 4: Tarts, Pie, Crisps and Cobblers
Class 5: Chocolate
Class 6: White Cake with Italian Meringue Buttercream
Class 7: Artisan Breads
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Meyer Lemon Sponge Pie or Lemon Cake Pie

Saturday, February 13, 2010

Meyer Lemon Sponge Cake Pie
Meyer Lemon Sponge Pie

I've never heard of the Lemon Sponge Pie (sometimes referred to as a Lemon Cake Pie). It is attributed to the Pennsylvania Dutch. Where have you been all my life?

Fellow Trader Joe enthusiast, Leah of Wine Imbiber is having a Lemon LoveFest! And of course I'm going to join in! I've been a Meyer Lemon Fairy, leaving my dad's Meyer Lemons around town. Please check out her Lemon LoveFest and submit your favorite lemon recipe(s)!

And be sure to check out the Lemon LoveFest Library that is filled with many absolutely yummy lemon dishes!!! My to-do list just got a lot longer!

Click Here!

Meyer Lemon Sponge Cake Pie
The pie is magic! :) A layer of lemon appears on the bottom and a nice light topping floats to the top.

Meyer Lemon Sponge Cake Pie
Since my pie class at the New School of Cooking, I've been making pie crusts from scratch. Whoo hoo.

Meyer Lemon Sponge Cake Pie
It's Lemon Season. Pick up a few and make a Lemon Sponge Pie!

Lemon Sponge Pie / Lemon Cake Pie
Click here for a printable recipe

Recipe: Adapted from Bunny's Warm Oven (5/21/2008) who adapted it from Betty Crocker Baking Classics (appears to be out of print)

One 9" unbaked pie crust

3 large eggs, separated
2 T grated lemon peel (I used a microplane to zest the lemons)
2/3 cup Meyer lemon juice (Recipe calls for regular lemon juice, but I used Meyer Lemons)
1 cup milk (I used whole milk)
1 1/2 cups sugar (According to Bunny's Warm Oven, the original recipe calls for 1 1/4 cup sugar...so you should decide based on how tart you want your pie. I used 1 1/2 cups in mine)
1/3 cup flour
1/4 tsp salt

Preheat oven to 350 degrees.

Prepare pastry and line pie pan with crust. Leave unbaked.

Beat egg whites in a large mixer bowl until stiff peaks form, reserve.

Beat egg yolks; beat in lemon peel, lemon juice and milk. Add sugar, flour and salt; beat until smooth. Fold lemon mixture into egg whites. Pour into pastry-lined pie plate. Bake until golden brown, 45 to 50 minutes. (A layer of lemon will settle to the bottom and a soft meringue-like topping to float to the top.) Serve with sweetened whipped cream if desired. (I served it plain and that was fine).

My notes: I found the lemon mixture was very very liquid, and that made folding the egg whites into the mixture difficult. I mixed the lemon mixture by hand with a whisk...perhaps I should have whisked it on the KitchenAid to get the yolks into ribbons.

You may also be interested in this vintage recipe that adds butter to the batter.
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Stir it 28 - Fundraising event Sunday, 2/21 in Los Angeles

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Los Angeles folks! What are you doing on Sunday, February 21st from 4:00 pm - 7:00 pm?

No plans? Great. You are now booked!
Have plans with friends? Great. Invite them!

Bloggers have opened their hearts, wallets and ovens to bring you Stir it 28 for Haitian relief efforts.

Haiti has started to fall off the front page. But the people of Haiti need our help long term. And if you are an Angeleno, you know the devastation that an earthquake can bring. Please help. All of the funds raised from Stir It 28 will go to Share Our Strength and Yéle Haiti.

Buy your ticket today!!
You can meet Los Angeles bloggers and eat, drink and have fun. Tickets are going fast so don't miss out!

Sunday, February 21st from 4:00 pm - 7:00 pm at a private residence in Los Angeles
$30 in advance
$35 at the door (very limited door tickets will be available)

Purchase your ticket at http://flanboyanteats.com or http://cococooks.blogspot.com. Click the link that says "Purchase Tickets For STIR IT 28 Culinary Event-Feb. 21st". Be sure to indicate you are buying a ticket for the LOS ANGELES event. Email chrystal@duodishes.com once you have purchased, and you will receive the address.

Free valet offered by Logistic Parking (http://www.logisticparking.com/) for the first 50 cars, so arrive early!

Enjoy a wide selection of food from:
Gisele, Small Pleasures Catering
Austin, Austio's Catering
Barrie Lynn, The Cheese Impresario
Chrystal & Amir, The Duo Dishes
Michael, Southbay Foodies
Diana, Diana Takes a Bite
Cathy, Gastronomy Blog
Andrea, L.A. Easy Meals
Esi, Dishing Up Delights
Greg, Sippity Sup
Patti, Worth the Whisk
Erika, In Erika's Kitchen
Cynthia, Furey and the Feast
Krissy & Daniel, The Food Addicts
Josie, Daydreamer Desserts
Jennifer, Domestic Divas
Nastassia, Let Me Eat Cake
Nancy Goodman, Food Art LA
Anisha, Food Is My Nish
H.C., L.A. and O.C. Foodventures
Mary, The Food Librarian
Craig, Hipcooks
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Olympic Donuts and King Arthur Mini-Donut Maker

Friday, February 12, 2010

Mini Olympic Donuts
Vancouver 2010 Mini-donuts with powdered sugar glaze and one with Nutella

Whoo Hoo! The Winter Olympics in Vancouver start today!

Born and raised in Los Angeles with no snow, I'm not a winter athlete (heck, I'm not a summer athlete either!), but I love grabbing a mug of hot chocolate and watching the Winter Olympics. And I think the mascots are cute! Miga the sea bear (part whale and part bear) is adorable!

So, I made some Olympic mini-donuts to celebrate the start of the games! Which can be translated into "the beginning of my sleep deprivation watching the Olympics..."

And I wanted to tell you about my mini-donut maker. I got this months ago and am finally posting about it.

Mini Donuts
If you've been reading my blog for awhile, you know I'm all about the Bundt, the miniature and the Hello Kitty.

Mini = Freakin' Cute.

My friend JustJenn has a mini-donut maker. Williams-Sonoma sold it for only one year. I've tried to distract her and steal it from her. I've checked eBay for one. No dice.

Mini Donuts
For something crazy cute, check out JustJenn's Coffee and Donut Cupcakes. Too cute.

Mini Donuts

I mentioned this dilemma on the blog and Wendy of Pink Stripes told me that King Arthur sold a donut maker. Holy Smokes. I bought it within HOURS of this comment.

It's very similar to JustJenn's but hers makes 7 donuts while mine makes a half dozen at a time. They are baked so they come out like cake donuts, not like a fried Krispy Kreme donut. And since they are mini, well, you can eat a bunch!!

Mini Donut Maker - $39.95 on the King Arthur website - as of today, it says it isn't available! Bummer!

Mini Donuts
These are very cute and mini. The V-day candy is for scale.

Happy Olympics! Happy Valentine's Day! Happy Lunar New Year! Whew! Lots going on this weekend! :)
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