ALMOND-RASPBERRY SANDWICH COOKIES

Posted in Cookies by

THIS IS MY 1,600th POST!

These are fun to make and even more fun to share, as they will bring a smile to those on the receiving end. Sprinkles are optional, but how could I think of skipping them?

ALMOND-RASPBERRY SANDWICH COOKIES
(from the Bewitching Kitchen)

for cookies:
240 grams all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
2 sticks (226 grams) unsalted butter, at room temperature
75 grams sugar
1 tablespoon agave nectar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
raspberry jam to fill the cookie sandwiches

for chocolate coating:
4 ounces bittersweet chocolate, chopped
1 teaspoons unrefined coconut oil
Sprinkles, for decorating

Heat oven to 350F. Line 2 rimmed baking sheets with parchment paper and set aside.

Whisk together the flour, salt and baking powder in a mixing bowl. Reserve. Cream the butter with the sugar in a KitchenAid type mixer with the paddle attachment in low-speed. Add the agave nectar and incorporate. Add the egg, vanilla and almond extracts and beat until light and smooth. Add the flour mixture. Beat until just combined.

Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough onto the prepared baking sheets in 2-inch lines, spaced 1-inch apart. If the dough is too stiff to pipe comfortably, protect the metal tip with a paper towel and microwave the whole bag in increments of 10 seconds, until it is soft enough to pipe, but be very careful and do not allow any of the dough to melt. It might be safer to use the microwave at 50% power. Bake until the cookies are set on top and golden around the edges, 12 to 15 minutes. Cool completely, match cookies of similar size and fill with a small amount of jam.

Melt the chocolate and coconut oil in a microwave in 15 second increments. Dip the lower part of the cookies in the chocolate letting the excess drip back into the bowl. Sprinkle with the sprinkles. Lay back on a parchment lined baking sheet and place the cookies in the refrigerator to let the chocolate fully set, which will happen quite quickly.

ENJOY!

to print the recipe, click here


Comments: Let me just reinforce what is the most important thing to consider in the recipe: if you try to squeeze the bag and it is too hard, STOP. Cover the metal tip with a paper towel and place the whole thing in the microwave, 50% power, for 10 seconds. Massage the bag, test to see if it is easier to pipe, if it isn’t do it again. Do not give yourself grievance and a sore hand. Just make sure you don’t warm the dough too much, and all will be fine. It must be easy to pipe, but still form the ridges of the open star tip.

These cookies are a little bit of work, but not too bad, and the pay-off is huge! The delicate almond flavor pairs well with the raspberry jam, and of course…. chocolate! Make it on a weekend when you are in that great Zen mode, and you will thank me later…

ONE YEAR AGO: Cole-Slaw with Almond Dressing

TWO YEARS AGO: Busy Bee Sugar Cookies

THREE YEARS AGO: Mincemeat Pies, when the third time is a charm

FOUR YEARS AGO: Shibari Bread]

FIVE YEARS AGO: Incredibly Simple Times Four – January 2018 

SIX YEARS AGO: Two Salads and a Blog Award!

SEVEN YEARS AGO: When Three is Better than Two

EIGHT YEARS AGO: Somebody Stop Me!

NINE YEARS AGO: Zucchini Pasta with Cilantro-Cashew Pesto

TEN YEARS AGO: Bran Muffins, Take Two

ELEVEN YEARS AGO: Brown Butter Chocolate Chip Cookies

TWELVE YEARS AGO: Mogo Mojo

THIRTEEN YEARS AGO: Slow-Roasted Chicken Thighs: an Ice-Breaker

REST IN PEACE, MY BUCKY BOY

Posted in General by

No other pup looked into my eyes like you did.

I am grateful for every single day I could sink my eyes into yours.

(comments are shutdown for this post)

PFEFFERNÜSSE

Posted in Cookies by

Pfeffernüsse translates in English as “pepper nuts”, and they are one of the most traditional cookies made during the holidays in many countries in Northern Europe. It is a perfect cookie to offer as a gift, as they are best when consumed a few days after baking. The recipe is found in the cookbook “Classic German Baking“, but it is also available online (click here). I made half the amount of spice mix, and still had plenty leftover.

PFEFFERNÜSSE
(as published in Tasting Table)

For the Lebkuchengewürz spice mix:
5 tablespoons ground cinnamon
1½ tablespoons ground cloves
1 teaspoon ground allspice
1 teaspoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground mace
¾ teaspoon ground star anise

For the cookie dough:
2½ cups all-purpose flour
1 teaspoon cocoa powder
¼ teaspoon kosher salt
½ cup honey
¼ cup, plus 2 tablespoons, granulated sugar
2 teaspoons lebkuchengewürz
⅛ teaspoon white pepper
1 teaspoon baker’s ammonia
1 tablespoon rum, slightly warmed
1 egg

for glazing:
¾ cup confectioners’ sugar
lemon juice added to desired consistency

Make the lebkuchengewürz: In a small bowl, whisk together the lebkuchengewürz spices until well combined. Makes about ½ cup. Store in an airtight container.

Make the pfeffernüsse: Heat the oven to 375° and line a sheet pan with parchment paper. In a medium bowl, whisk together the flour, cocoa powder and salt to combine. In a small saucepan, combine the honey and granulated sugar over medium-high heat. Stir until the sugar is completely dissolved, 2 minutes, then remove from the heat and stir in the lebkuchengewürz and white pepper.

In a small bowl, dissolve the baker’s ammonia in the rum, then stir into the honey mixture. Transfer this mixture to a large bowl and add the flour mixture and the egg. Stir until a smooth dough forms.

Roll the dough into 1-inch balls and place ½ inch apart on the prepared sheet pan. Bake until the cookies have domed and dried, 10 minutes.

Meanwhile, in a small bowl, whisk together the confectioners’ sugar and lemon juice. If you want a thick glaze, add very little juice, if you want a transparent, thin glaze, add lemon juice and thin further with water. When the cookies come out of the oven, immediately brush them with the glaze. Let the cookies cool completely, then store in an airtight container for 2 days before serving.

ENJOY!

to print the recipe, click here

Comments: I have a very warm spot in my heart for any sweets containing spices, Speculaas probably being at the very top. These cookies were a huge hit with my beloved husband and his golfing friends. You can approach the glaze in two different ways, thick as I made, or very very thin. Some say that the traditional type has super thin glaze, but I prefer the way they look with a thicker coating. Your kitchen, your rules, do whatever feels right for you. They pack a lot of flavor, and because they are so small, you don’t really feel guilty having one. Maybe two. I would advise you to stop before you inhale the fifth one. That might be harder than you anticipate…

ONE YEAR AGO: Clay Pot Pork and Tomatillo Braise

TWO YEARS AGO: Vegan Chocolate-Dipped Cinnamon Cookies

THREE YEARS AGO: Lemony Barley with Shrimp and Spinach

FOUR YEARS AGO:Black Rice with Roasted Cauliflower

FIVE YEARS AGO:La Couronne Bordelaise

SIX YEARS AGO: A Special Birthday Dinner

SEVEN YEARS AGO: Duck Confit for a Special Occasion

EIGHT YEARS AGO: Tuscan Grilled Chicken and Sausage Skewers

NINE YEARS AGO: Celebrate Wednesday with Pork Tenderloin & Apples

TEN YEARS AGO: Salmon Wellington

ELEVEN YEARS AGO: The Green Chip Alternative

TWELVE YEARS AGO: Weekend Pita Project

THIRTEEN YEARS AGO: Let it snow, let it snow, eggs in snow

ZUCCHINI-PROSCIUTTO PARCELS

Posted in Appetizers, Side dishes, Small Dishes, Veggies by

Two ways to make these delicious little morsels, perfect as a little appetizer or even as a side-dish, which is how we served them. You can use a creamy cheese, such as ricotta, perhaps mixing a bit of egg yolk for added structure, but I opted for halloumi cheese, that retains its texture quite well during baking. The first method requires a mandolin to slice the zucchini, as you need really thin slices so that they bend. You could slice it thicker and blanch them before forming the parcels, but I prefer to skip that additional step.


ZUCCHINI-PROSCIUTTO PARCELS
(from The Bewitching Kitchen)

1 or 2 large zucchini
prosciutto slices, one per appetizer
1/4 cup olive oil
juice of half a lemon
salt and pepper to taste
halloumi cheese cut in pieces, one per roll

Whisk the olive oil with lemon juice, season with salt and pepper. Reserve.

If using ribbons, cut the zucchini in very thin slices, as thin as your mandolin will go. If using zucchini pieces, cut them in squares of a size similar to the cheese. Brush the zucchini with the emulsified oil-lemon. Assemble each little package, either rolling or stacking.

Place over aluminum foil on a baking sheet and bake at 400F util the prosciutto is golden brown (about 25 minutes, depending on size). The zucchini will release a lot of juice during baking but it will dry out as it continues roasting. Do not panic, it will look a little hopeless before it looks great…

Serve while warm.

ENJOY!

to print the recipe, click here

Comments: I don’t know which version I prefer. The one with very thin zucchini slices looks a little more elegant but the zucchini pretty much disappears as far as taste and texture are concerned. The second way to do it makes the zucchini more prominent, but it does not look as good, so it’s really a matter of deciding which path you want to take. I do like the use of halloumi. If you go with a melting cheese, definitely do the zucchini ribbons to wrap the whole thing better.

ONE YEAR AGO: Double Peanut Sourdough Loaf

TWO YEARS AGO: Fennel-Rubbed Shrimp in Light Coconut Sauce

THREE YEARS AGO: Puff Bread Balls, Two Salads and a Cookbook Review

FOUR YEARS AGO: Pistachio-Caramel and Apple Mousse Cakes

FIVE YEARS AGO: La Couronne Bordelaise

SIX YEARS AGO: A Special Birthday Dinner

SEVEN YEARS AGO: Duck Confit for a Special Occasion

EIGHT YEARS AGO: Tuscan Grilled Chicken and Sausage Skewers

NINE YEARS AGO: Celebrate Wednesday with Pork Tenderloin & Apples

TEN YEARS AGO: Salmon Wellington

ELEVEN YEARS AGO: The Green Chip Alternative

TWELVE YEARS AGO: Weekend Pita Project

THIRTEEN YEARS AGO: Let it snow, let it snow, eggs in snow

ACCORDION POTATOES

Posted in Air-Frying, Vegetarian-friendly, Veggies by

I am not a fan of tiktok, but apparently this method to cut the potatoes was a huge hit a while ago, everybody doing, sharing videos, raving about it. I was intrigued, decided to give it a try. Super cool technique, and if you don’t need to make too many of those, the air-fryer does a great job. I made three, which fit well in the basket of our fryer. Most people deep fry the potatoes, but I almost never choose that path. I suppose you could use a very hot oven too, but I haven’t try it, so feel free to experiment. If you want to see how to cut the potatoes, this video explains it in detail.

ACCORDION POTATOES
(from the Bewitching Kitchen)

3 large Russet potatoes
olive oil
salt and pepper

Peel the potatoes and trim them to form a nice rectangle shape. Place the trimmed potato over a cutting board, nudged between two chopsticks that will prevent your knife blade from cutting the potato all the way through. Make very thin slices – around 1mm thick. Turn the potato over, and make the same type of cut, but diagonally (check the video if you need clarification).

Thread a wooden skewer in the center of the cut potato and carefully open it like an accordion. Soak the potatoes and skewers in cold water for 30 minutes or so. Dry very well. Spray olive oil, season with salt and pepper and air-fry until golden brown, flipping the pieces every 5 minutes or so. Time will vary, depending on the power of your air-fryer and size of the potato.

You can deep fry if you prefer. Season with additional before serving.

ENJOY!

to print the recipe, click here

Comments: It is hard to understand how to cut the potato without watching a video, so I advise you to either watch the one I linked in the post, or search the many options available on youtube. The most important thing is to cut the slices thin, or you won’t have the accordion effect. I sometimes wish we had a larger air-fryer, and this was definitely one recipe that would benefit from it. But for the two of us, three accordion slabs are enough, so no need to invest in a bigger machine.

.

The best part is the crispy edge, but the center will be cooked nicely, very creamy. Even if you mess up and cut the slices a bit thick, it will work, but might take a little longer and not be so crispy. Experiment with it, we made it three times already. I intend to try with sweet potatoes soon…

ONE YEAR AGO: Braised Lamb Shanks in Clay Pot

TWO YEAR AGO: Cookies with a Smile

THREE YEARS AGO: Pearled Farro with Asparagus Coins

FOUR YEARS AGO: Pistachio Caramel and Apple Mousse Cake

FIVE YEARS AGO: Someone turns 70 today!

SIX YEARS AGO: Carioca Cake, the Final Chapter

SEVEN YEARS AGO: Duck Confit for a Special Occasion

EIGHT YEARS AGO: Ken Forkish’s Warm Spot Sourdough 

NINE YEARS AGO: Bran Muffins, Rainbows, and a wonderful surprise!

TEN YEARS AGO: Salmon Wellington

ELEVEN YEARS AGO: The Green Chip Alternative

TWELVE YEARS AGO: Weekend Pita Project

THIRTEEN YEARS AGO: Let it snow, let it snow, eggs in snow