|Scoops, knives and spreaders, spatulas and spoons.|
Saturday, February 28, 2015
Friday, February 27, 2015
|A quick post today as I am in the countdown stage for tomorrow's event. I was so busy yesterday that I had to make some cookies to calm down and relax.|
- 1 cup softened butter
- 1 cup of sugar
- 6 large eggs
- 2 teaspoons anise extract
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 2 to 3 tablespoons of milk
Glaze:2 cups confectioners sugar
3 tablespoons milk
1/8 tsp. anise extract
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- Cream the butter and sugar. Add eggs and anise extract.
- Blend flour and baking powder. Start by adding about 1/3 of these dry ingredients to the butter and sugar in your mixer. Add 1 T. milk. Add another third of the flour and another 1 T. milk. Mix in the remaining flour.
- Measure out the cookies by using a 1 tablespoon cookie scoop. I sprayed mine with cooking spray to keep the dough from sticking.
- Bake cookies for 12 minutes. They should just be starting to brown on the bottoms but just barely.
- Mix sugar, milk and extract to make a sugar glaze. It should be thin enough to dip the cookie tops.
- Turn each cookie upside down and dip the tops into the glace. Sprinkle with multi-colored non pariels.
- Place the cookies on a rack to cool. Let them sit out until the glace sets and store in a tight lidded container. The flavor actually gets better after the cookies sit for a few days
Thursday, February 26, 2015
|I spent the whole day making these yesterday. They are not difficult but they do take time. Of course, if you are only making one recipe they don't take nearly as long as it took me. I made hundreds of these.|
2-1/4 tsp. rapid rise yeast
2 cups water
1-1/2 tablespoon honey
5 tablespoons olive oil
5-1/2 cups flour
1/2 cup Parmesan cheese
4 teaspoons of kosher salt.
Mix this into a ball and knead until you have a smooth dough. You can flavor these any way you like. I used caraway in some and nigella seed in the rest. Add the seeds when you add the flour. Place the dough in a bowl brushed with olive oil, cover the bowl and let the dough rise until doubled, about 2 hours.
Wednesday, February 25, 2015
- ½ cup soy sauce
- ½ cup brown sugar
- ½ cup water
- 2 Tbsp toasted sesame oil
- 1 Tbsp rice vinegar
- 2 inches fresh ginger
- 2 Tbsp corn starch
- 1 Tbsp sesame seeds
- Put the first 6 ingredients into a heavy pot and simmer until the sugar dissolves.
Tuesday, February 24, 2015
Bring 2 cups of white vinegar and 1-1/2 cups of white sugar to a boil along with 1 tablespoon of salt, 1 tsp. of celery seeds and 1 tsp. of red pepper flakes. Boil just until the sugar dissolves and remove it from the heat. Throw in 2 cups of ice cubes and let this mixture cool.
Thinly slice 4 cucumbers and 1 red onion. It is best to use a mandolin to do this.
Monday, February 23, 2015
Sunday, February 22, 2015
Saturday, February 21, 2015
|I've wanted to make these for a long time and finally got around to it yesterday. It seems like everyone likes Girl Scout thin mint cookies.|
- 1 cup ( 2 sticks)softened
- 1 cup unsweetened dark cocoa powder
- 1 cup powdered sugar
- 1 teaspoon vanilla
- ¾ teaspoon salt
- 1 ½ cups all purpose flour
For the cookies:
- Set the oven to 350F
- Cream butter until light and fluffy, then add the powdered sugar and mix until combined. Stir in the salt, vanilla and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour and mix just until the flour is combined, making sure to not over mix.
- Form dough into a ball. Knead a few times to bring together, then flatten into a disk between half an inch and one inch thick, cover with plastic wrap then place in fridge for 15 minutes.
- Remove dough from the fridge and roll it out really thin using plastic wrap, about 1/8-inch. Cut cookies using 1 1/2-inch cutter or into squares like I did. I didn't want to waste any and I also didn't want to re-roll the scraps.
- Place cookies on a parchment lined baking sheet and bake for 15 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack.
|Coating: 16 ounces of semi-sweet chocolate and 1-1/2 tsp. peppermint extract. Microwave to melt and thoroughly stir in the peppermint.|