BROWN BUTTER DULCE DE LECHE COOKIE CUPS

Posted in Cookies by sallybr

Once again I regret not having included the OMG FILES when I set up this virtual site of mine. I will admit that these are not the most beautiful cookies to look at, but I dare you eat one and stop. I baked a batch to donate and made the mistake of trying one. You know how it is, new recipe, I was curious to find out if all the hype was justified. Yes, it was. And in one particular week, a group of homeless people had two cookies less than expected. Sorry, really sorry.

BROWN BUTTER DULCE DE LECHE COOKIE CUPS
(from Tessa Arias’ Handle the Heat)

95g all-purpose flour
95g bread flour
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
113g butter (1 stick) unsalted butter
50g granulated sugar
125g dark brown sugar
1 teaspoon vanilla
1 large eggs, plus 1/2 egg yolk at room temperature
canned Dulce de Leche

Flaked sea salt, for finishing

Heat the oven to 350°F. Spray one 24 mini-muffin tin with nonstick cooking spray. In a medium bowl combine the flours, baking soda, baking powder, and salt.

In a small saucepan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl.

While the butter is still hot, stir in the granulated sugar and brown sugar. Let cool before adding in the vanilla and the egg and yolk, stirring well after each addition. Stir in the flour mixture until just combined.

Press a 1-tablespoon sized ball of dough into each muffin cup (about 20g per mini-muffin). Bake for 12 to 15 minutes, or until golden brown. Remove from oven and using the end of a wooden spoon, make 1-inch wide indentations into the center of each cookie.

Spoon a teaspoon of dulce de leche into each indentation. Sprinkle with sea salt. Let cool completely before serving.

ENJOY!

to print the recipe, click here

Comments: The recipe is available in Tessa’s book “The Ultimate Cookie Handbook“, which I own and love. However, it is also available online, so I felt ok to share here. I halved the recipe, that is why you’ll see 1/2 egg yolk as ingredient, I simply eye-balled it. I did not want to make 48 little cookies, plus I only have one tray of 24 mini-muffins.

My only modification for next time would be to use a piping bag to add the dulce de leche, I think it will look more polished, but I swear, these are AMAZING. And yes, I am using all caps. They look rustic, but don’t let the humble look prevent you from trying this recipe. One of the tastiest cookies I’ve made in a while.

ONE YEAR AGO: Chicken Poblano Tortilla Soup

TWO YEARS AGO: Kung Pao Chicken

THREE YEARS AGO: Galette de Rois

FOUR YEARS AGO: Sous-Vide Overnight Oatmeal

FIVE YEARS AGO: A Valentine’s Day Opera

SIX YEARS AGO: Incredibly Simple Times Four

SEVEN YEARS AGO: Walnut-Cranberry Sourdough Bread

EIGHT YEARS AGO: Ottolenghi in Brazil?

NINE YEARS AGO: Roasted Winter Vegetables with Miso-Lime Dressing

TEN YEARS AGO: 2012 Fitness Report: P90X2

ELEVEN YEARS AGO: Caramelized Bananas

TWELVE YEARS AGO: Roasted Lemon Vinaigrette

THIRTEEN YEARS AGO: Whole Wheat Bread

23Jan2023

ALMOND-RASPBERRY SANDWICH COOKIES

Posted in Cookies by sallybr

THIS IS MY 1,600^th 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

26Dec2022

FOUR FESTIVE MACARONS

Posted in macarons by sallybr

You can choose any filling you like, this post focuses on their shape or decoration.
.

DESIGN #1
TWO-TONE FLOWER

Basic French macaron recipe (click here to retrieve it), one small portion to be dyed red, the rest dyed green). Pipe shells in green, add a few dots of red to form a full or partial flower, then pull with the needle to give the petal shape. Once the shells are baked, I sprinkled gold luster in a random pattern for added bling. Filling was peppermint buttercream (recipe here).

DESIGN #2
LEAF BORDER

Same basic recipe, dyed with Dusty Rose pink. Once the shells are baked and cooled, a very fine black pen is used to draw a simple pattern of leaves, and they are then painted with luster powder (I used gold and bronze). Filling was hazelnut buttercream.

DESIGN #3
SHELLS

I have used the same French meringue basic recipe, but stopped the macaronage before it was fully smooth. I divided the batter in half, left some plain and dyed some pink. Then I marbled slightly the two colors together to pipe the shells. Using a small round piping tip, I piped shells like shown below. Filling was lemon buttercream. If you have a nice sprinkle that can work as a pearl, it could be a nice finishing touch. Mine was not the right size, so I skipped it.

DESIGN #4
AIR-BRUSHING

Basic recipe dyed orange, and air-brushed with luster gold using a stencil. It is such a nice and easy way to decorate macarons very quickly. Filling was pumpkin ganache (recipe available here). I hope you can find inspiration for your next batch of macarons, these could very well help you celebrate the New Year, using any filling you love…

ONE YEAR AGO: Cuccidati, from Tina to You

TWO YEARS AGO: Festive Macarons to Welcome 2021!

THREE YEARS AGO: Episode 6, Cookies in The Great American Baking Show

FOUR YEARS AGO: Brazilian Chicken and Heart of Palm Pie

FIVE YEARS AGO: Roasted Butternut Squash with Walnuts and Tahini Sauce

SIX YEARS AGO: The Complicit Conspiracy of Alcohol

SEVEN YEARS AGO: Candy Cane Cookies

EIGHT YEARS AGO: Macarons: Much better with a friend

NINE YEARS AGO: Our Mexican Holiday Dinner

TEN YEARS AGO: The Ultimate Cranberry Sauce

ELEVEN YEARS AGO: Edamame Dip

TWELVE YEARS AGO: Gougeres

THIRTEEN YEARS AGO: Beef Wellington on a Special Night

18Dec2022

NINE BAKES, WITH LOVE

Posted in Cake, Cookies by sallybr

Time to spread some food blog love around… Today I share nine bakes that are perfect for the season and come from sites I closely follow. All recipes can be retrieved with a visit to the original post, which you will find below the pictures.

BAKE #1
HELEN FLETCHER’S PUMPKIN CAKE DONUTS

(for recipe, click here)

I know I repeat myself, but you simply cannot go wrong with Helen’s recipes. This one goes to my Personal Hall of Fame. Taste and texture could not be better. Her detailed instructions make it a breeze to make. I assume it is still ok to post pumpkin recipes, after all – according to the calendar – it is still Fall (cough, cough). Donuts get a streusel topping and need nothing but a dusting with powdered sugar to shine!

BAKE #2
CELIA’S FUDGE BROWNIES

(for recipe, click here)

Celia used to be a very active food blogger, but although she is not posting often, her recipes are still on the site and each one is a gem. If you like to learn about chocolate tempering, make sure to visit her blog and read one of her posts on the subject. These brownies received two thumbs up from the Resident Brownie Critic. Need I say more? Make them!

BAKE #3
KAREN’S DEVIL’S FOOD THUMBPRINT COOKIES

(for recipe, click here)

Amazing recipe, it is almost like having a little bite-size brownie with jam on top. Simple to make, they will make your holiday table shine, and your guests very happy!

BAKE #4
CARO’S CHOCOLATE CARDAMON CUPCAKES

(for the recipe, click here)

Aren’t those super elegant? I fell in love when Caro first shared the recipe, and could not wait to bake a batch. Cardamon and chocolate go surprisingly well together, so consider making them too… Sprinkles added just because…. sprinkles make life better!

BAKE #5
CARO’S RASPBERRY JAM AND COCONUT SPONGE SQUARES

(for the recipe, click here)

These are delicious, you cannot beat the texture of the cake… and the jam plus coconut topping is perfection. I know that some people don’t care for shredded coconut, but if your group of guests is ok with it, make sure to feature it in your holiday get-together.

BAKE #6
AMISHA’S DATE AND NUT CHOCOLATE BARS

(for recipe, click here)

Super festive, the list of ingredients is long, but it is a reasonably simple recipe to put together. It has all the flavors I adore, including a light hint of rose, that goes well with all the other flavors. You can use ruby chocolate or add pink fat soluble dye to regular white chocolate for the marbling. Check out her blog post, the instructions are very detailed. Gold leaf is optional, but if you happen to have some, it is the perfect concoction to make them shine. Literally.

BAKE #7
LINDSAY’S STUFFED CHERRY AMARETTI COOKIES

(for the recipe, click here)

These are simply amazing! I made them three times, they were originally all going for my weekly donation box, but one batch made it to my beloved husband’s golfing buddies, and they got a lot of praise… Once you bite into the cookie, the soft almond crumb gives room to the sharp cherry inside, and you are forced to close your eyes and dream. Seriously good.

BAKE #8
LINDSAY’S VEGAN AMARETTI COOKIES

(for the recipe, click here)

Another recipe from Lindsay’s blog, Love and Olive Oil. When it comes to “veganizing” a baking recipe, nothing beats macarons and amaretti type cookies, as all you need is remove the egg whites and use aquafaba instead. That is the magical ingredient, that works exactly the same, no loss of flavor, no unpleasant changes in texture. Of course, you could stick a cherry inside those too if you feel like it!

BAKE #9

HEATHER’S PEANUT BUTTER CUP COOKIES

(for the recipe, click here)

Aren’t those the most adorable little bites of heaven? If you are a lover of peanut butter, these are for you! I love Heather’s cookbooks, and her blog is always a source of inspiration, so make sure to bookmark and visit. I had to change the recipe a bit because our grocery store did not have peanut butter chips, so I used candy melts for the drizzle instead. Other than that, I followed her recipe to a T.

So there you have it, nine recipes from sites I love, as this is the season to spread love and gratitude around… I hope you can find something that inspire you to grab that bag of flour, those eggs, pull the mixer out to play, and get busy baking!

ONE YEAR AGO: Asian-Style Chicken Meatballs

TWO YEARS AGO: Cookies for the Holidays, SPRINGERLE

THREE YEARS AGO: Bread – Episode 2 of Great American Baking Show

FOUR YEARS AGO: Apple and Sobacha Caramel Dome Cake

FIVE YEARS AGO: Cocktail Spiced Nuts

SIX YEARS AGO: How the Mighty Have Fallen

SEVEN YEARS AGO: Festive Night at Central

EIGHT YEARS AGO: The Perfect Boiled Egg

NINE YEARS AGO: Light Rye Sourdough with Cumin and Orange

TEN YEARS AGO: Homemade Calziones

ELEVEN YEARS AGO: Plum-Glazed Duck Breasts

TWELVE YEARS AGO: Holiday Double-Decker

THIRTEEN YEARS AGO: New York Deli Rye

12Dec2022

PEPPERMINT WREATH MACARONS

Posted in macarons by sallybr

With this post, I share a new take on buttercream which I recently found by accident on a scroll around Youtube University. I could not wait to give it a try. You can watch her video and full explanation of the rationale behind it with a click here. If the subject appeals to you, it will be worth the few minutes of your time, I promise. And it is also a new way to pipe shells, but I cannot take credit for it, I saw some pictures on Pinterest and decided to give it a try.

PEPPERMINT WREATH MACARONS
(from The Bewitching Kitchen)

for the macaron shells, use THIS RECIPE
add green gel food dye

for the buttercream mint filling:
170g unsalted butter, softened
104g light corn syrup
60g powdered sugar
1/8 tsp salt
1/2 tsp vanilla
1/2 tsp mint extract (adjust amount to your liking)

Whip the butter with the WHISK attachment in medium speed until fluffy and lighter in color. With the machine running, slowly add the corn syrup. Increase speed to high and whip for 2 to 3 minutes. Add the vanilla and mint extract, whisk to combine and then add the powdered sugar. Whisk until combined and then switch to the paddle attachment, mixing for 30 seconds or so, to remove air bubbles.

Make the shells. Stop the macaronage before it gets fully smooth, and place half the batter in a piping bag fitted with a closed star tip (I used Wilton #25). Pipe as shown in the composite photo below. The leftover batter can be mixed further to make smoother shells, and then piped as circles of the same dimension of the wreath. If you prefer, you can use two wreath shapes to form a macaron. Add sprinkles as soon as you pipe the shells.

Bake as directed in the original recipe. Pipe the mint buttercream filling, close the shells, and allow to mature in the fridge overnight before serving.

ENJOY!

to print the recipe, click here

Comments: These macarons turned out a little bigger than I expected, so next time I might use a smaller tip to make them a little more delicate. But the most important thing is that they hold the shape well and there were no explosions during baking. I also made smaller versions piping a sort of swirl with the same tip, pairing with a regular round shell. The buttercream worked very well, and I can tell that I’ll be using it often in the future. It has a wonderful texture and it is definitely less cloying than the traditional American version. Give a try, and you might love it too…