You are here: Home / Archives for Baked goods

Marbled Chocolate Banana Bread

February 22, 2012 by 1 Comment

IMG_6757.JPG

 I am still on a major kick of baking, and specifically loaf breads. I have found myself with a lot of time in the afternoons and on weekends, and it’s been best for me to stay around the house. I get my exercise in the mornings on the weekends or chasing Lily during the week. I’m too tired to run errands, and don’t really have many left, so I bake. I also don’t have any home chores left–we’re just waiting to move. Baking and cooking it is.

IMG_6776.JPG
My latest creation is also something I saw on Pinterest recently. It’s a banana bread with a chocolate marbled layer. I’m not sure I “marbled” it enough, but it’s still pretty cool to have a big chocolate spot in the middle and on top. It turned out super dense and yummy inside, and really tall too. That just means bigger pieces.

IMG_6760.JPG

And when is chocolate not ok for a breakfast food? Ok by me. But you can call it a snack bread if you aren’t into the chocolate for breakfast.

IMG_6775.JPG

Marbled Chocolate Banana Bread

Ingredients:
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup butter, softened
  • 1 1/2 cups mashed ripe banana (about 3 bananas)
  • 1/2 cup egg substitute (I used two eggs)
  • 1/3 cup plain low-fat yogurt (I used Vanilla Greek yogurt instead)
  • 1/2 cup semisweet chocolate chips
  • Cooking spray
 Instructions:
  • Preheat oven to 350°.
  • Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
  • Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
  • Place chocolate chips in a medium microwave-safe bowl, and microwave about 1.5 minutes or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined.
  • Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
  • Swirl batters together using a knife.
  • Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
IMG_6779.JPG

This one is really good! I recommend it for sure.

 

Print
Marbled Chocolate Banana Bread
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • ¼ cup butter, softened
  • 1½ cups mashed ripe banana (about 3 bananas)
  • ½ cup egg substitute (I used two eggs)
  • ⅓ cup plain low-fat yogurt (I used Vanilla Greek yogurt instead)
  • ½ cup semisweet chocolate chips
  • Cooking spray

Instructions
  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
  3. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
  4. Place chocolate chips in a medium microwave-safe bowl, and microwave about 1.5 minutes or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined.
  5. Spoon chocolate batter alternately with plain batter into an 8½ x 4½-inch loaf pan coated with cooking spray.
  6. Swirl batters together using a knife.
  7. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Filed Under: Breakfast · Tagged With: ,

Strawberry Blood Orange Bread

February 15, 2012 by Leave a Comment

IMG_6727.JPG

One thing that hasn’t slowed at the end of pregnancy is my urge to bake. I guess why not while I can, right? Last week, Chobani Greek yogurt sent me 12 of their three new flavors to sample and tell you about. They came out with Apple Cinnamon, Blood Orange, and Passion Fruit. I have been raving about Chobani for a few years now, and am glad they are expanding their flavors and becoming so popular.

I actually like the Vanilla flavor best and rarely buy the other flavors. But since they sent me some…I’ll try them. With 12 yogurts to eat, I used one of them to bake something.

IMG_6716.JPG

I reviewed their site and Pinterest, my new favorite place to find recipes, and decided to adapt one of their recipes to use the new flavor (Blood Orange) and a more seasonal fruit (strawberries in place of cranberries).

IMG_6729.JPG

This is quality control from the back end of the loaf. No one will know…

I loved so many things about this bread. Let me tell you:

  • It was so easy to cook–just two bowls and a spatula and measuring tools. No fancy mixers.
  • I had all the ingredients in the house already (Thanks Cho).
  • It was so soft on the inside, thanks to the yogurt.
  • No butter or oils.
  • Has a great gooeyness from the strawberries and yogurt and a nice bite from the nuts.
Now obviously, you can trade out the Blood Orange for the Plain or Vanilla yogurt flavor, but since I had it, I wanted to bake with it.

IMG_6739.JPG

Strawberry Blood Orange Bread

Ingredients

  • 2 C all-purpose flour
  • 1 1/2 t baking powder
  • 1/2 t each baking soda and salt
  • 3/4 C (6 oz) Chobani Greek Yogurt Blood Orange flavor
  • 1 C sugar
  • 1 egg
  • 3/4 C orange juice
  • 1 T grated orange zest
  • 1 1/2 C fresh strawberries, sliced
  • 1/2 C pecans, chopped coarsely

Instructions

  • Preheat oven to 350°. Spray a 9×5 inch loaf pan with nonstick spray.
  • In medium bowl, combine dry ingredients. Set aside.
  • In a large bowl, mix together Chobani Greek Yogurt and sugar. Add egg and combine. Stir in orange juice.
  • Add dry mixture to wet mixture and stir with spatula.
  • Fold in orange zest, strawberries, and pecans.
  • Pour into prepared pan.
  • Bake for about 1 hour or until a toothpick inserted comes out clean. Cool in pan on wire rack for 10 minutes. Carefully invert pan to remove, and finish cooling on rack.

IMG_6748.JPG

 

Print
Strawberry Blood Orange Bread
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Strawberry Blood Orange Bread
  • 2 C all-purpose flour
  • 1½ t baking powder
  • ½ t each baking soda and salt
  • ¾ C (6 oz) Chobani Greek Yogurt Blood Orange flavor
  • 1 C sugar
  • 1 egg
  • ¾ C orange juice
  • 1 T grated orange zest
  • 1½ C fresh strawberries, sliced
  • ½ C pecans, chopped coarsely

Instructions
  1. Preheat oven to 350°. Spray a 9×5 inch loaf pan with nonstick spray.
  2. In medium bowl, combine dry ingredients. Set aside.
  3. In a large bowl, mix together Chobani Greek Yogurt and sugar. Add egg and combine. Stir in orange juice.
  4. Add dry mixture to wet mixture and stir with spatula.
  5. Fold in orange zest, strawberries, and pecans.
  6. Pour into prepared pan.
  7. Bake for 1 hour or until a toothpick inserted comes out clean. Cool in pan on wire rack for 10 minutes. Carefully invert pan to remove, and finish cooling on rack.

Filed Under: Breakfast · Tagged With: , , ,

Cinnamon Swirl Banana Bread

February 6, 2012 by 3 Comments

IMG_6556.JPG

Many recipes I see on Pinterest don’t seem user friendly or look a little too outrageous to actually try at home. Do you find that? I created a new pinning board called “recipes I might actually try,” and this was one. It’s a banana bread with very few ingredients, and it has a cinnamon sugar layer in the middle and on top. Delish, right? I thought so.

Easy to make with few dishes and no mixer required, I whipped this up last Friday morning. The bananas made it extra moist without needing oils or too much butter (1/3 C won’t hurt), and it was crisp outside and soft inside. Even Jeffrey ate a little and he doesn’t like banana!

We had family in town for the weekend, and the loaf slowly got nibbled away. Guess you know when it’s good!

IMG_6566.JPG

Cinnamon Swirl Banana Bread

Ingredients:

  • 3 ripe bananas, smashed up
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 egg, beaten
  • 1 tsp vanilla
  • 1 tsp baking soda
  • dash of salt
  • 1 1/2 cups flour

For the swirl:

  • 1/3 cup sugar
  • 1 T cinnamon

Instructions:

  • Preheat oven to 350. Spray cooking spray on a 9×5 loaf pan. and four a loaf pan.
  • Mix bananas, butter, sugar, egg, and vanilla together.
  • In a separate bowl, mix baking soda and salt with flour.
  • In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon and set aside.
  • Combine flour with wet mixture and stir to combine.
  • Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
  • Bake for 50-60 minutes, checking after 45 for done-ness.

IMG_6577.JPG

Filed Under: Breakfast, Recipes, Snacks · Tagged With: , ,

Tollhouse Cookie Bars

February 1, 2012 by Leave a Comment

Happy February, here’s a sweet treat to start the month off right! It’s chocolatey, crunchy, and a childhood favorite in a new way.

IMG_6525.jpg

Tollhouse cookies are a family tradition. We’ve been making them for dozens of years I think! My mom and sister have memorized the recipe, and no one can turn down a delicious cookie. I personally think the dough is the best part and even used to save some in the fridge when I was a kid.

I adapted the recipe into cookie bars to try something different, and they take less time in the kitchen since you spread all the dough out to cook at once.

I also had some peanut butter chocolate chips that my mom brought us for nibbling. I crushed them all up and used them in the recipe with regular chocolate chips to try something different. It didn’t taste as much of peanut butter as I thought, but they were just as good as regular chocolate chips.

IMG_6527.JPG

Tollhouse Cookie Bars

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter or margarine, softened (2 sticks)
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 12 ounces semi-sweet chocolate morsels (I used half peanut butter chocolate chips)
  • 1 cup chopped pecans

Instructions:

  • Preheat oven to 375 degrees F.
  • Combine flour, baking soda and salt in small bowl.
  • Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
  • Add eggs one at a time, beating well after each addition.
  • Gradually beat in flour mixture.
  • Stir in morsels and nuts.
  • In a rectangular pan (I used a 9 x 12), spray with cooking spray and spread dough evenly.
  • Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack, cut into squares.

IMG_6532.JPG

 A delicious variation on the traditional cookie, and just as good! I hope you try these out this month!

Print
Tollhouse Cookie Bars
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Tollhouse Cookie Bars
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter or margarine, softened (2 sticks)
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 12 ounces semi-sweet chocolate morsels (I used half peanut butter chocolate chips)
  • 1 cup chopped pecans

Instructions
  1. Preheat oven to 375 degrees F.
  2. Combine flour, baking soda and salt in small bowl.
  3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
  4. Add eggs one at a time, beating well after each addition.
  5. Gradually beat in flour mixture.
  6. Stir in morsels and nuts.
  7. In a rectangular pan (I used a 9 x 12), spray with cooking spray and spread dough evenly.
  8. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack, cut into squares.

Filed Under: Dessert · Tagged With: , , ,

Chocolate Chip Banana Bread

December 21, 2011 by Leave a Comment

IMG_6412.JPG

I was really looking forward to trying this recipe that I saw about a week ago. I love a good banana bread, and how could adding chocolate make it bad? I decided that I don’t really love chocolate and bananas together, but if you do, you’ll probably like this recipe.

It seemed too decadent to eat for breakfast, and I don’t really like banana flavored things for dessert. So I guess it’s a good snack bread. With a stick of butter inside and three kinds of chocolate, it’s not exactly slimming, but it still looks really good. Just warn people that it is banana flavored, or I think they may think it’s a weird chocolate loaf.

IMG_6396.JPG

If you want a purely chocolate loaf, I think there are better ones. And if you want a great banana bread, I think there are better ones too.

For this recipe, I made it into one foil tin loaf for giving away and one mini loaf. It would probably fit one normal sized loaf pan or a few mini ones. The pictures are the mini loaf size. I am taking the foil one on vacation this weekend. If people like it, I’ll let you know!

IMG_6417.JPG

Chocolate Chip Banana Bread

makes one large loaf (or about 3 mini loaves)

Ingredients:

  • 2 cups whole wheat pastry flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2/3 cup brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 large bananas, mashed (about 1 1/2 cups)
  • 1/2 cup unsalted butter, melted and cooled
  • 1/4 cup milk
  • 4 ounces dark chocolate, melted (I subbed semi-sweet baking squareS)
  • 3/4 cup milk chocolate chips
Instructions:
  • Preheat oven to 350 degrees F. Spray a loaf pan liberally with non-stick spray.
  • In a bowl, mix together flour, cocoa, salt, cinnamon, nutmeg and baking powder, then set aside.
  • In a large bowl, whisk egg and sugar together until smooth.
  • Whisk in vanilla extract, then add bananas and milk and mix until combined.
  • Add in dry ingredients slowing, mixing with a spoon until batter comes together.
  • Add in melted butter and mix until incorporated, then stir in melt chocolate.
  • Fold chocolate chips into batter. Pour batter into loaf pan. Set pan on a baking sheet, then bake for 55-60 minutes, or until center is set and a toothpick inserted comes out clean. Cook time may be shorter if you do mini-loaves.
  • Remove bread from over and sprinkle with additional chocolate chips if desired. Let cool completely (1-2 hours) before cutting.

IMG_6431.JPG

 

Print
Chocolate Chip Banana Bread
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Chocolate Chip Banana Bread
  • makes one large loaf (or about 3 mini loaves)
  • 2 cups whole wheat pastry flour
  • ½ cup unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅔ cup brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 large bananas, mashed (about 1½ cups)
  • ½ cup unsalted butter, melted and cooled
  • ¼ cup milk
  • 4 ounces dark chocolate, melted (I subbed semi-sweet baking squareS)
  • ¾ cup milk chocolate chips

Instructions
  1. Preheat oven to 350 degrees F. Spray a loaf pan liberally with non-stick spray.
  2. In a bowl, mix together flour, cocoa, salt, cinnamon, nutmeg and baking powder, then set aside.
  3. In a large bowl, whisk egg and sugar together until smooth.
  4. Whisk in vanilla extract, then add bananas and milk and mix until combined.
  5. Add in dry ingredients slowing, mixing with a spoon until batter comes together.
  6. Add in melted butter and mix until incorporated, then stir in melt chocolate.
  7. Fold chocolate chips into batter. Pour batter into loaf pan. Set pan on a baking sheet, then bake for 55-60 minutes, or until center is set and a toothpick inserted comes out clean. Cook time may be shorter if you do mini-loaves.
  8. Remove bread from over and sprinkle with additional chocolate chips if desired. Let cool completely (1-2 hours) before cutting.

Filed Under: Dessert, Recipes · Tagged With: , ,

Oatmeal Bars…with M&Ms

December 14, 2011 by 7 Comments

IMG_6341.JPG

This is a quick and easy recipe and makes a great snack. I made a similar bar last June and froze them, and have been thinking about them! I like these best because they cut really nicely. No ragged edges. Pretty colors inside.

This time, I decided to put in some crushed M&Ms because why not? More colorful for the holidays.

I think these make a great little snack, and even better with peanut butter spread on.

IMG_6339.JPG

Chewy Oatmeal Bars–with M&Ms

Ingredients:

  • 1 3/4 C rolled oats
  • ¼ C chopped walnuts
  • 1/4 C raisins
  • 1/4 C M&Ms, chopped
  • ¼ C brown sugar
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • 1 ½ C milk
  • 1 egg
  • 1 tsp. vanilla

Instructions:

  • Preheat oven to 350.
  • In two separate bowls, mix dry ingredients, then wet ingredients. Pour wet into dry, mixing until combined.
  • Pour batter into a square baking dish lined with parchment paper for easy transferring. My dish is 9 x 9.
  • Bake 30 minutes. Once cool, cut into bars or squares.

IMG_6348.JPG

Filed Under: Recipes, Snacks · Tagged With: ,

Gingerbread Cookies

December 12, 2011 by Leave a Comment

IMG_7617.JPG

Mmm another holiday cookie. These little gingerbread cookies were one of my favorites last year, and I couldn’t wait to make them again. I barely waited until the calendar hit December to make them. You will want to bookmark this one. Play some music, dedicate a whole afternoon, and get down to cookie making.

This year, I made shapes of Christmas trees, snowflakes, stockings, stars, and of course, gingerbread men.

IMG_6366.JPG

I wrote a more detailed post last year when I baked these for the first time. It takes a few hours of dedication to these cookies, but they are so cute and turn out great. And I really like how they aren’t too crispy or end up soft. They freeze perfectly, are easy to cut with a cutter, and bake quickly. I really like this recipe.

IMG_6365.JPG

Gingerbread Cookies

Ingredients:

  • 3 1/4 C sifted all-purpose flour
  • 3/4 tsp baking soda
  • 3/4 C unsalted butter, room temperature (1.5 sticks)
  • 1/2 C dark brown sugar, packed
  • 1 T ground ginger
  • 1 T ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1 egg
  • 1/2 C unsulfured molasses

Instructions:

  • In a large bowl, sift together flour, baking soda, and spices. Set aside.
  • In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add flour mixture; combine on low speed.
  • Divide dough into thirds, wrapping each in Saran Wrap. Chill for at least one hour or overnight. Before rolling out, let it sit at room temperature for 5-10 minutes. If the dough is too soft to roll (or is sticky), add in more flour.
  • Heat oven to 350*. Place a dough third on a large piece of parchment paper. Using a rolling pin, roll to 1/8 inch thick. Refrigerate again for 5-10 minutes. Use a cookie cutter to make shapes, lay on ungreased cookie pan. Press raisins or chocolate chips into dough as buttons.
  • Bake for 8-10 minutes until crisp. Let sit until cooler and move to a wire rack. Decorate only after it completely cools.

IMG_7611.JPG

 This year, I took a little help from the store for the icing. Last year, I made a Royal Icing from scratch, but I just didn’t feel like dirtying the mixer again after cleaning it! So I bought a tube of icing and some points and squeezed it out as I needed the cookies.

Print
Gingerbread Cookies
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • 3¼ C sifted all-purpose flour
  • ¾ tsp baking soda
  • ¾ C unsalted butter, room temperature (1.5 sticks)
  • ½ C dark brown sugar, packed
  • 1 T ground ginger
  • 1 T ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • ¼ tsp black pepper
  • ½ tsp salt
  • 1 egg
  • ½ C unsulfured molasses

Instructions
  1. In a large bowl, sift together flour, baking soda, and spices. Set aside.
  2. In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add flour mixture; combine on low speed.
  3. Divide dough into thirds, wrapping each in Saran Wrap. Chill for at least one hour or overnight. Before rolling out, let it sit at room temperature for 5-10 minutes. If the dough is too soft to roll (or is sticky), add in more flour.
  4. Heat oven to 350*. Place a dough third on a large piece of parchment paper. Using a rolling pin, roll to ⅛ inch thick. Refrigerate again for 5-10 minutes. Use a cookie cutter to make shapes, lay on ungreased cookie pan. Press raisins or chocolate chips into dough as buttons.

Filed Under: Dessert · Tagged With: , , , ,

Pumpkin Loaf with Apricots

December 5, 2011 by 1 Comment

IMG_6325.JPG

You may be wondering why I am still baking with pumpkin, but it makes for a great breakfast bread all year round. And December is still a seasonal month so I think I can get away with it while pumpkin is still on the shelves.

I also want to show one last healthy-ish recipe before we get deep into holiday cookies.

IMG_6313.JPG

I still enjoy baking a whole loaf on the weekend and freezing it by the slice. Makes for easy breakfasts to take to work with a little fruit and yogurt. One of my favorite go-to breakfasts all year long.

You could also sub out the apricots in the recipe for dried cranberries, raisins, or even fresh blueberries for an extra pop.

This recipe was not sweet enough, and next time I would add more brown sugar or add some white sugar too. Otherwise, it was a nice, dense loaf.

IMG_6329.JPG

Pumpkin Breakfast Loaf

Ingredients:

  • 1.5 C whole wheat pastry flour
  • 1 C oats
  • 1/3 C ground flaxseed
  • 1/3 C pecans
  • 1/4 C brown sugar
  • 2 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1 C canned pumpkin
  • 1/2 C dried apricots (could sub dried cranberries)
  • 3/4 C skim milk (or dairy substitute)
  • 1/3 C pure maple syrup
  • 1 tsp. vanilla extract

Instructions:

  • Preheat oven to 350.
  •  In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is combined.
  • Spray cooking spray on a non-stick loaf pan. Spoon in the mixture.
  • Bake for about 35 minutes, or until toothpick comes out clean. Let cool before slicing. Freezes well.

IMG_6336.JPG

Print
Pumpkin Loaf with Apricots
 

Ingredients
  • 1.5 C whole wheat pastry flour
  • 1 C oats
  • ⅓ C ground flaxseed
  • ⅓ C pecans
  • ¼ C brown sugar
  • 2 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1 C canned pumpkin
  • ½ C dried apricots (could sub dried cranberries)
  • ¾ C skim milk (or dairy substitute)
  • ⅓ C pure maple syrup
  • 1 tsp. vanilla extract

Instructions
  1. Preheat oven to 350.
  2. In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is combined.
  3. Spray cooking spray on a non-stick loaf pan. Spoon in the mixture.
  4. Bake for about 35 minutes, or until toothpick comes out clean. Let cool before slicing. Freezes well.

Filed Under: Breakfast, Recipes · Tagged With: , , , ,

Chocolate Dipped Lemon Cookies

November 30, 2011 by 1 Comment

IMG_6304.JPG

Tomorrow is December and that means it’s time for holiday cookies! I think I enjoy the process of baking just as much and probably more than the eating part. It is very much an art and craft and such a fun hobby for me. Baking and cooking really are a science, and I like taking ingredients and putting them together and making flavors complement each other, like we did here with lemon and chocolate.

The first of the holiday cookies this year are lemon cookies dipped in chocolate. Jeffrey’s sister, Amy, requested a lemon dessert for a Sunday night dinner, and I didn’t have anything in mind. I decided on a lemon shortbread cookie from Martha Stewart, and then decided to dip them in chocolate to make them more exciting.

IMG_6309.JPG

Holiday cookies I show here are most likely not of the healthful variety unless I say so. These have two sticks of butter and two kinds of sugar. Jeffrey said the dough tasted like lemon butter. Delish, right? The chocolate helped make them more yummy.

These cookies were just like a sugar shortbread cookie but I liked the extra chocolate on top. They were a little breakable, but that means more for sampling. An extra zing would be to add lemon zest to the chocolate before it dries. That would be delish too!

IMG_6311.JPG

Chocolate Dipped Lemon Cookies

Adapted from Martha Stewart

Ingredients

  • 2 cups all-purpose flour
  • 1 cup confectioners’ sugar (powdered sugar)
  • 1 teaspoon coarse salt
  • 1 tablespoon plus 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 2 large egg yolks
  • 1/4 cup granulated sugar, for rolling
  • 4 oz Baker’s Chocolate, semi-sweet

Directions

  • In a food processor, pulse flour, confectioners’ sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
  • Once cool, melt four squares (4 oz) baking chocolate in a microwave safe dish. Quickly spoon or dip cookies in the chocolate and place back on wire rack to harden.
  • Freeze or serve within a day.

As a reminder going into cookie month, my Recipes page is current and separated by meal. Lots of desserts and treats on there if you’re looking for something! Also, there are Tags on the sidebar for Cookies, Dessert, Baked Goods, and Hanukkah/Xmas, so check those out too for posts from last year.

Print
Chocolate Dipped Lemon Cookies
 

Ingredients
  • Chocolate Dipped Lemon Cookies
  • Adapted from
  • Martha Stewart
  • 2 cups all-purpose flour
  • 1 cup confectioners’ sugar (powdered sugar)
  • 1 teaspoon coarse salt
  • 1 tablespoon plus 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 2 large egg yolks
  • ¼ cup granulated sugar, for rolling
  • 4 oz Baker’s Chocolate, semi-sweet

Instructions
  1. Directions
  2. In a food processor, pulse flour, confectioners’ sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1½-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
  3. Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into ¼-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
  4. Once cool, melt four squares (4 oz) baking chocolate in a microwave safe dish. Quickly spoon or dip cookies in the chocolate and place back on wire rack to harden.
  5. Freeze or serve within a day.

Filed Under: Dessert · Tagged With: , ,

We Made Marshmallows

November 9, 2011 by 2 Comments
IMG_6055.JPG

If you’ve been reading a while, you know that Ina Garten is a love in our house. We have her books, we record her shows. Jeffrey LOVES Ina. We looked for her when we were in the Hamptons last Spring, Jeffrey loves her voice. We love her dishes.

One episode a few weeks ago was homemade marshmallows. Who actually MAKES marshmallows? Seems like a lot of hassle for something you buy at the store. But for the same reason you make challah or a homemade pie, we made marshmallows.

IMG_6058.JPG

Ina did make it look simple. There were few ingredients, and the bulk of the time was inactive rest. They don’t bake in the oven. It was a simple process. It was our first time cooking with gelatin (in the baking aisle with pre-packaged Jell-o if you’re looking), and using a candy thermometer ($4 at the grocery store.)

IMG_6060.JPG

Homemade Coconut Marshmallows

Ingredients

  • 7 ounces sweetened shredded coconut, toasted
  • 1 recipe Homemade Marshmallow batter, recipe follows
  • Confectioners’ sugar

Directions

On the stovetop, add coconut to a skillet with no Pam or butter. Mix around for about 15 minutes until it starts to brown. Remove before burning.

Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan (not greased either). Pour in the marshmallow batter and smooth the top of the mixture with damp hands or spatula. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.

Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners’ sugar. Store uncovered at room temperature.

Homemade Marshmallows

Ingredients:

  • 3 packages unflavored gelatin
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • Confectioners’ sugar, for dusting

Instructions:

  • Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup. Don’t whisk, just let it sit.
  • Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
  • With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

The process was actually very simple, didn’t dirty many bowls, and the batter whipped up to a white and fluffy mix. The long part was letting it sit out. We started this on a Sunday at about 11 a.m., and let it sit all afternoon.

IMG_6065.JPG
Really not that bad. Many variations we thought of after–like subbing almond extract for vanilla, adding a color, dipping in chocolate. Not using coconut and subbing something else. I think I’m going to make them for a pre-Thanksgiving dinner again! And how perfect for Winter holidays? Ina wrapped a few up in plastic with a ribbon and gave as gifts.
Here are a few progress pictures–mixing the batter for 15 minutes, toasting coconut, pouring the batter on the coconut, topping the pan with more coconut and letting it sit for 8ish hours.
IMG_6008.JPGIMG_6009.JPGIMG_6012.JPG
IMG_6019.JPG
Print
Marshmallows
Prep time: 
Cook time: 
Total time: 

Serves: 30
 

Ingredients
  • 7 ounces sweetened shredded coconut, toasted
  • 1 recipe Homemade Marshmallow batter, recipe follows
  • Confectioners’ sugar
  • Homemade Marshmallows
  • 3 packages unflavored gelatin
  • 1½ cups granulated sugar
  • 1 cup light corn syrup
  • ¼ teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • Confectioners’ sugar, for dusting

Instructions
  1. On the stovetop, add coconut to a skillet with no Pam or butter. Mix around for about 15 minutes until it starts to brown. Remove before burning.
  2. Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan (not greased either).
  3. Combine the gelatin and ½ cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup. Don’t whisk, just let it sit.
  4. Meanwhile, combine the sugar, corn syrup, salt, and ½ cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
  5. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
  6. Pour in the marshmallow batter and smooth the top of the mixture with damp hands or spatula. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.
  7. Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners’ sugar. Store uncovered at room temperature.

Related Posts Plugin for WordPress, Blogger...
Filed Under: Dessert, Recipes · Tagged With: , , ,
«Older Posts