Ok, this recipe needed a “do over.” A huge part of the online baking community is about sharing, that’s a large part of why we do this: a shared love of food and cooking it. We all see recipes and foods online or in cookbooks that we like and it’s perfectly fine to go ahead and make them and then to write about your experiences. But, and here’s the point… I saw this recipe for yummy cookies on Caroline’s Chocolate & Carrots blog and thought I’d see how they turned out since I have more than one friend these days who has a reaction to flour products but still likes a sweet, baked treat.
In my haste yesterday to:
I hit the “publish” button on my WordPress post instead of “save draft” which inadvertently posted a half baked article which didn’t give any credit to Caroline and her recipe at all. Luckily for me, she was very understanding and polite about it… Sorry Caroline..
Anyway, here is the recipe and they are really great cookies so you must bake them!
One of the first things I do before I bake is set all my ingredients out and all of the equipment I’m going to be using… This is called mise en place or putting everything in it’s place. You can read more about that term here…
Bake for approx 14 mins or until the tops begin to crack. They will have a shiny gloss finish to them.
Haha… my first embedded video..
Points to consider:
If you are using a convection oven adjust the temperature down by about 25 degrees and you can usually reduce your bake time by a minute or two. Keep an eye on your cookies as all ovens vary a little.
Many variables can affect your baking… humidity, altitude and the age of your products. For example, the older the flour is the drier it can be, therefore often requiring the addition of more liquid than normally called for just to get it to the right consistency… don’t panic, there is NO FLOUR in this particular recipe, this was just an example of a variable.
Enjoy and happy baking!
This quick post is so a friend can share in this recipe… but hey we are all friends here on the internet so give this yummy egg nog recipe a shot! It does have alcohol in it so beware.
1/3 Cup + 1Tbs. Sugar
1 Pint Whole Milk
1 Cup Heavy Cream
3 Oz Bourbon
1tsp Grated Nutmeg
4 Large Eggs
The parts are made in stages and then combined, so firstly:
Separate Whites from Yolks. Yolks into one bowl and whites into another.
Whip yellows at high speed until they lighten in color.
Add 1/3 cup sugar.
Add Cream to Milk and then the entire mixture to the yellows.
Chill mixture while cleaning mixer and then do this bit:
Whip whites at high speed to soft peaks
Add sugar and whip to stiff peaks
Integrate the yolk mixture with the whites by carefully stirring in. Don’t destroy all the whites fluffy goodness as they give a lightness to the nog.
As a Foodbuzz Featured Publisher I had received a great coupon from Pepperidge Farms and wanted to make a meal around their pastry. Easy! Chicken Pot Pie. I used my coupon to buy the frozen sheets of pastry and lined two pie plates, made my filling and topped with two puff pastry lids. Delicious, quick and very affordable!
1.5 T olive oil
2 cups diced onion
1 cup celery
1 tsp. minced garlic
4T all-purpose flour
1 ea. 10 oz bag frozen peas and carrots
2 cups chicken stock or strong vegetable broth
2 cups diced chicken
1 package Pepperidge Farms puff pastry
Melted butter as needed
Using a small stock pot, heat oil and sauté onion and celery until translucent.
Add the diced chicken and cook until done.
Add garlic and sauté two minutes more.
Add flour and stir with a wooden spoon until well incorporated.
Pour in stock and stir.
Simmer until filling has thickened.
Season with salt and pepper to taste.
Add remaining vegetables and stir until all is cooked thru.
Roll out pie crust and cut it about 1/2 an inch larger than the pie plate you are using. Add some of the filling. I usually fill it almost to the edge. I do brush the edge of the bottom pie shell with egg wash and then add the top crust, also rolled out to be a bit larger than the plate. Secure the top crust to the bottom with a fork or by a folding method whichever you are used to.
Bake in pre-heated 400° oven until the crust is nice and golden as you want to make sure the bottom crust is cooking also. The filling is already cooked so you just have to ensure that it is warmed through especially if you had pre-made it and it was refrigerated.
When you have a nice dark golden colour on your pastry you can remove it and serve it up!
My family love Chinese style bbq pork buns (char siu bao). I had made a roast pork the night before last and wanted to use up some of the leftovers. Of course my pork wasn’t roasted in the traditional Chinese bbq style, but with the addition of a sauce mixed into my roast pork, I felt I could get away with it. For the bun dough I used the master recipe from my copy of Artisan Bread in Five Minutes a Day.
2 cups of roast pork diced (I used leftovers remember)
(Adapted from The Chinese Kitchen by Eileen Yin-Fei Lo)
For the Filling (make while the dough is rising):
5 tablespoons low-sodium chicken stock
1 tbsp oyster sauce
2 1/2 tsp sugar
2 1/4 tsp tapioca or corn starch
2 tsp ketchup
1 1/2 tsp dark soy sauce
Pinch ground white pepper
1 tbsp oil
1 small onion, cut into 1/4-inch pieces
3/4 cup barbecued pork, cut into 1/2-inch pieces
1 1/2 tsp Shao Xing rice wine or gin
1 tsp toasted sesame oil
In a small bowl, combine chicken stock, oyster sauce, sugar, tapioca starch, ketchup, soy sauce, and white pepper; set aside.
Heat a wok or pan over high heat for 40 seconds and add oil. Coat wok with oil using a spatula then add onion. Lower heat to medium, and cook until onion turns light brown, about 2 minutes. Raise heat to high, add pork, and cook, stirring, for 2 minutes. Add wine, and stir to combine.
Stir the reserved stock mixture and add it to the pan. Cook, stirring, until the sauce thickens and turns brown, 1 to 1 1/2 minutes. Add sesame oil, and stir to combine. Transfer to a shallow dish. Cool to room temperature.
Preheat oven to 375F.
Once the dough has risen for the first time I took small pieces of it and flattened it to the size of a small saucer using floured hands so it didn’t stick.
Then take about one heaped tablespoon of the pork filling and place in the center of the dough disc.
Gather up the sides of the dough disc to form a ball shape enclosing the filling. Be sure to seal the filling inside of the dough or it will leak out. I placed my buns with the gathered seam side down and brushed with a beaten egg to give them a glossy finish.
Place buns on a sheet pan dusted with some flour and bake in the oven for approximately 15-20 mins depending on your oven.
I served mine with a plum sauce for dipping which was a great compliment.
***As I said before, these are a quick cheats way to make pork buns, so if you are looking for the traditional char siu bao, then this recipe probably isn’t for you. It was really a way of using up our leftovers and enjoying the pork in a different way to how it was first served up.
Ok, so it’s not cake or sugary but there are times when we need to eat something else around this place. One of my daughters is vegan and I have been researching and experimenting with new vegan & vegetarian recipes. It’s a new year and “some” of us could stand to lose a few pounds and eat healthier in general. I have been working on different types of hummus and so far we like the results.
The type I made didn’t have any tahini (ground sesame seeds etc) in it. Basically I took:
1 can of garbanzo beans/chick peas
1/4 cup of extra virgin olive oil
1 tablespoon of lemon juice
2-3 heaped teaspoons of roasted red pepper paste
1/2 teaspoon of cumin (add more to your own taste)
pinch of kosher salt
1 heaped teaspoon of crushed garlic
Add all of the ingredients to your food processor or use a hand blender/wand, either will work. Blend until you reach a consistency that you like and serve with pita chips or hot naan bread cut into triangles which is how I served it.
Healthy and so quick to make. I made this batch five minutes before I left for a New Years Party and everyone loved it!