the big lebowski
Saturday, February 5, 2011
Oreo Stuffed Chocolate Chip Cookies
Recipe from Becky Bakes and Picky Palate via BonAppetit.com
This is not my usual Chocolate Chip Cookie recipe, but I suspected that mine would spread too much and reveal its delicious innards prematurely, so I used the cookie recipe included in the original recipe.
Ingredients
* 1 cup (2 sticks) softened butter
* 3/4 cup packed light brown sugar
* 1 cup granulated sugar
* 2 large eggs
* 1 tablespoon vanilla extract
* 3 1/2 cups flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 2 cups semi-sweet chocolate chips
* 1 package Double Stuff Oreo cookies
Directions
1. Preheat oven to 350 degrees.
2. Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.
3. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.
4. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
Saturday, January 22, 2011
Thursday, January 20, 2011
Monday, January 17, 2011
Sunday, January 16, 2011
Lemon Meringue Lamington
Rose's Heavenly Génoise:
from Rose's Heavenly Cakes
50 grams clarified butter
1 teaspoon vanilla extract
5 large eggs at room temperature (250 grams)
125 grams superfine sugar
66 grams cake flour
60 grams cornstarch
Coat a 10" tube pan with cooking spray and flour then set aside. Set a rack in the lower third of your oven and allow it to thoroughly preheat to 350°F.
Microwave the butter until it is almost hot (roughly 110-120°F), add the vanilla and cover to keep warm.
Bring a sauce pan of water to a simmer and in your mixer's bowl, combine the eggs and sugar. With a whisk, stir the mixture in the bowl sitting over the pan of simmering water (not in the water) until just lukewarm to the touch.
Attach the bowl to your stand mixer and with the whisk attachment, beat the eggs on high speed for a minimum of 5 minutes until it has more than quadrupled in volume.
While the eggs are beating sift together the flour and cornstarch. Remove 1 cup of the egg mixture and whisk it into the bowl with the melted butter and vanilla and set aside once again.
Working quickly with a balloon whisk or a silicone spatula fold in half of the flour into the egg mixture and once it is incorporated, fold in the remaining flour.
Scrape down the bowl to insure all the flour has been incorporated and then fold in the butter mixture. Fold in, scraping the bottom of the bowl to ensure all the flour has been moistened (but not so much that you deflate the eggs) and immediately pour into the prepared pan.
Bake for 20-30 minutes until the top is golden brown and the sides begin to slightly pull away from the pan. Avoid jostling the pan while baking or opening and closing the door too often as it could cause light delicate cake to fall.
While baking, spray a wire rack with non-stick cooking spray and have a small offset spatula handy. Once the cake is done it should be removed from the pan immediately. Slip an offset spatula around the sides of the pan and unmold the pan onto the rack.
Allow to cool completely.
Cut the cake into 2.5" cubes (or more efficient wedges) and arrange them together onto a baking sheet. Now they are ready for the lemon syrup.
Simple Lemon Syrup:
1/4 cup lemon juice
1/2 cup sugar
In a pan over medium low heat, stir the sugar with a heat safe spatula until sugar has dissolved. Don't allow this mixture to boil. Allow the syrup to cool before using.
Take your cake squares and give them a generous coating with the lemon syrup, allowing it to absorb into the cake. This both moistens and flavors the genoise.
Lemon curd coated Lamington and bottle of lemon syrup
Not So Humble Lemon Curd:
Adapted from Rose's Heavenly Cakes
1/2 cup egg yolks
1 1/4 cup granulated sugar
6 teaspoons butter, melted and cooled.
1 tablespoon cornstarch
1/2 cup + one tablespoon lemon juice
pinch salt
zest of one large lemon
Place the lemon zest into a large bowl and set a fine mesh strainer on top.
In a medium sauce pan add the eggs, sugar and butter and whisk together until combined. Add the lemon juice and salt and sift in the cornstarch whisking well. Swap your whisk for a silicone spatula and cook the curd over medium low heat, stirring constantly. Cook the mixture gently, or the eggs will curdle. If the mixture starts to give off steam, remove from heat for 20 seconds to allow the mixture to cool slightly and then return to the heat. Do not allow it to boil. In roughly 10-15 minutes the curd will have thickened and should coat the back of your spatula like a hollandaise. Pour this mixture into the bowl of zest using the strainer.
Mix then chill the curd for roughly an hour until completely cool.
Once ready, you can start assembling your Lamingtons.
Start by applying a thick layer of curd to the top of the of the génoise pieces and sandwich another on top. Spread the curd on the top and sides of the cube and then sprinkle with desiccated coconut.
Coated with coconut
This could be a reasonable stopping point for this Lamington (it is delicious, we ate a bunch like this) but I am not a very reasonable person. I decided I wanted a billowy, spike covered Lamington and if you do too, preheat the oven to 375°F and start the meringue.
Basic Meringue:
6 egg whites at room temperature
3/4 cup superfine sugar
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Combine the eggs, cream of tartar and vanilla in the bowl of your stand mixer (making sure it is very clean, as a trace of oil can ruin a meringue). Beat the eggs with your whisk attachment until soft foamy peaks form and then slowly begin adding the sugar, beating until you have stiff but not dry peaks.
Arrange the Lamingtons on a large baking sheet lined with parchment and either pipe on the meringue or apply with a small spatula. Bake in the oven for 5 minutes until golden brown and serve immediately.
Alternatively you can whip out your kitchen torch to toast your meringue with the flame. I did this with several Lamingtons and while playing with fire is oodles of fun, I ended up preferring the look of the baked meringues.
Saturday, December 18, 2010
curry library in the pantry
curry 2011
this is enough curry for one year for our family. we do not have to go to the city for a year! (its 2.5 hours away by car)
curry 2011
went to the big city and bought curry at the super duper cool grocery store (super h mart) that our rural (local) asian grocery does not carry.
i admire glico for pushing the boundaries of curry blocks. strive harder for a better world!!!
all three glico ones are new for us. the s&b is new to me only in that its "extra hot". java and vermont are old standards.
late brekkie
creamed spinach, longanisa (pampangas best. doesnt have a weird chemical aftertaste), two eggs all over leftover basmati
Thursday, December 9, 2010
Beer-and-Pretzel Toffee
Nicole Greene, a Chicago-based confectioner who sells sweets online, has come up with a clever riff on English toffee. She makes hers with beer, coats the crisp squares with milk chocolate and then rolls them in nuts and pieces of pretzel sticks with a welcome touch of salt. $12 for a quarter-pound, $20 for a half-pound, $40 for a pound, from truffletruffle.com.
Monday, November 15, 2010
Thursday, November 11, 2010
thanksgiving turkey cake
This "cake" is made with three layers of turkey meatloaf, sandwiched together with mashed potatoes, and with a filling of cranberry sauce and sausage stuffing. It's finished off with sweet potatoes and broiled marshmallows. Amazing. You have to respect the minds that came up with this!
Saturday, October 30, 2010
Wednesday, October 27, 2010
Tuesday, October 26, 2010
Monday, October 25, 2010
Sunday, October 17, 2010
Saturday, October 16, 2010
italian rainbow cookies, chrisgalli at etsy
just got them and they were sooooooooooo delicious. they were perfectly moist and almondy with just a touch of sweetness. mmm. mmmmm. MMMMMM. just too delicious for words. $18.50 in the u.s. link to etsy shop included. i HIGHLY recommend this product. in fact i cannot recommend it enough.
this batch was the "think pink" version. the regular ones im sure taste identically delicious.
Yum! Spaghetti squash is ready! via a facebook profile
Yum! Spaghetti squash is ready! via a facebook profile
Thursday, October 7, 2010
Tuesday, October 5, 2010
Pasta with Butternut Squash, Sage, and Pine Nuts
feeds 4
1 medium butternut squash
1 small sweet onion, peeled and diced
3 cloves garlic, minced
Olive oil
Salt and pepper
1/2 cup fresh sage leaves
1 pound farfalle pasta
3/4 cup pine nuts, toasted
4 ounces high quality Parmesan, shredded or shaved (about a cup total)
Heat the oven to 375°. Cut the butternut squash in half and scoop out the strings and seeds the middle cavity. Flip the squash halves upside down and peel them. (Note: The raw squash rind can irritate your hands. If they start to itch or tingle, wear gloves.) Cut the squash into 1-inch cubes. Toss with the onion, garlic, a drizzle of olive oil and salt and pepper. Mince about half of the fresh sage leaves and also toss with the squash.
Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.
Heat salted pasta water to boiling and cook the farfalle until al dente. Drain and set aside. As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided sauté pan. The oil is ready when it pops and sputters. (Don't let it start smoking.) Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up.
Remove with a slotted spoon and salt lightly. Crush with the back of a spoon.
Add half the pasta to the pan, along with half the roasted squash mixture. Crumble in half the sage. Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges. Add the pine nuts and cook for another minute. Stir in half the cheese and serve.
(Repeat the last step with the rest of the ingredients. We split it into two because none of our pans are big enough to accommodate the entire recipe. It's very important that you not crowd the pan too much - you want the pasta to really pan-fry, not just steam up.)
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