Giving Thanks

I hope all of you had a wonderful Thanksgiving!  My apologies for not uploading any new posts last week.  I had a major case of the baking blues after my disaster with those pecan pie cookies, but redeemed myself by winning first place in our cookie exchange last Saturday.  :)  

 The winning cookie :) 

There was an endless amount of delicious cookies, one of which I made for Thanksgiving.  The pumpkin pie cookies were "puffy, pillows of goodness" according to my co-worker, Tony.  Pictures and recipe to follow shortly.  

Along with the pumpkin cookies, I also made caramel pecan pie shortbread with the leftover filling from my previous post. I used my Tita Terry's recipe for the shortbread.  So delicious.  I loved the hint of cinnamon in the filling and the salted caramel.  

I was baking up quite a storm the morning of Thanksgiving, but the baking did not stop there.  I planned a birthday dinner for the bf at Shabu House in Burlingame on Saturday and wanted to make toffee crunch cupcakes.  Every time we go to the grocery store and are  making our way down the baking aisle, he always mentions (drops hints) of craving toffee cookies.  Cookies just don't scream "birthday" to me so I decided to make him toffee crunch cupcakes instead. Lots of work involved but soooo worth it.  Happy Birthday, my love.

Toffee Crunch Cupcakes with a Salted Caramel Swiss Meringue Buttercream

Yield: about 30 cupcakes
Ingredients:
For the cupcakes:
2 cups all-purpose flour
¾ cup unsweetened cocoa powder (I used dutch process cocoa powder)
1 tbsp. espresso powder (I used Starbucks via instant coffee)
1 tsp. baking soda
½ tsp. salt (I used fleur de sel)
2 cups sugar
1 cup (2 sticks) unsalted butter, at room temperature
4 large eggs, at room temperature
2 tsp. vanilla extract
1 cup brewed coffee
1 cup toffee bits

For the ganache and toffee layer:
8 oz. bittersweet chocolate, finely chopped
1 cup heavy cream
3 tbsp. unsalted butter, at room temperature
1½-2 cups toffee bits

For the frosting:
5 large egg whites
1½ cups sugar
4 sticks unsalted butter, at room temperature
½ tsp. coarse salt
1 tbsp. vanilla extract
1/3 cup caramel sauce 

Directions:
To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, cocoa powder, espresso powder, baking soda, and salt.  In the bowl of an electric mixer, combine the sugar and butter and beat together on medium-high speed until light and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, mixing well after each addition.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients in three additions, alternating with the coffee, beginning and ending with the dry ingredients.  Mix each addition just until incorporated.  Fold in the toffee bits with a spatula.

Divide the batter evenly between the prepared liners.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pans 5-10 minutes before transferring to a wire rack to cool completely.

To make the ganache, place the chopped chocolate in a heatproof bowl.  Add the cream to a saucepan and bring to a simmer.  Remove from the heat and pour the hot cream over the chocolate; let stand 1-2 minutes.  Whisk together until a smooth ganache forms.  Whisk in the butter 1 tablespoon at a time until completely incorporated.  Transfer the bowl to the fridge or freezer to chill the ganache to a pipeable consistency, whisking every 5-10 minutes to ensure even cooling.  When slightly thickened, transfer to a pastry bag fitted with your tip of choice.  Pipe a ring of ganache around the top of each cupcake, leaving a hole in the center.  (I just poured the ganache into a deep mixing bowl and dipped the cupcakes.  Saved me time on piping).  Add the toffee bits to a bowl and dip the ganache portion of each cupcake into the toffee bits, pressing very gently to adhere.  Let the ganache set.

To make the frosting, combine the egg whites and the sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.  Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer - don’t worry, it will come together!)  Blend in the salt, vanilla, and caramel until smooth and completely incorporated, scraping down the sides of the bowl as needed.

Fill a pastry bag fitted with a decorative tip with the frosting and pipe a frilly pile of frosting on top of each cupcake, filling the hole in the center of the ganache.  Top with additional toffee pieces, if desired.

Source: adapted from Bakers Royale, originally from Alice Medrich

Happy Holidaze

There are 45 days 'til Christmas which means I'm in a scramble to find yummy recipes.  :P For the past few years, I've baked goodies and packaged them as gifts.  I read an article in Family Circle today (while waiting for my prenatal appointment) that people actually prefer homemade gifts; its more meaningful and what better way to a loved ones heart than their stomach? I found a bunch of recipes, but now the hardest task is narrowing that long list down.  Here are a few ideas of what I have in mind:  

Pecan Pie Cookies  Edited on 11/18/11:  I tried making these cookies this past Wednesday nite and can I just forewarn you all that this recipe is much harder than it looks.  I still have leftover pecan pie filling, so I'll be making mini pecan pie cookies instead.  They'll look like this: 

Recipe adapted from Karly

 Caramel Apple Cookies

Cinnamon French Toast Cookies

 S'mores cookies

Lemon meltaways

I've also been asked to donate some cookies for my girl's bake sale at work. All proceeds will benefit The Share Our Strength:  No Kid Hungry organization.   I'm pretty sure I'm going to make the pecan pie cookies.  It's perfect for getting folks in the Thanksgiving mood, which happens to be just around the corner.  Aiyiyi. I've started stocking up on flour, sugar, and butter but the ingredients slowly but surely have begun to dwindle as I've been baking almost every day.  I've been in a baking mood A LOT lately.  Maybe that's just my way of nesting before the baby comes?  ;) 

1st Communion Sugar Cookies

If you read my previous post, you know that I had quite a busy weekend.  On Friday, I had an order for 50 Super Mario themed cake pops, an order for 48 sugar cookies with royal icing for Enzo's 1st communion due on Saturday, and an order of 2 dozen smores cupcakes for Sunday.  I had a unexpected baking fiasco with the sugar cookie order.  Note to self:  always try out a new recipe before using it for an order!  Remember how I blogged about using the sugar cookie recipe I used for the homemade Samoas?  Well, that was a FAIL.  The cookies didn't hold after cooling so all that butter and sugar for that triple batch was thrown out and had to make a run to the store and buy more butter and start all over.  

This time I used my go to sugar cookie recipe by Cookie Craft.  See recipe below. I'm still improving my novice piping skills and I hope to get better by the time I'm done with my cake decorating class that I'm taking with the sissy.  Overall, I think the cookies came out well.  I packaged them in cellophane bags and finished it off with white curling ribbon.  God Bless you, Enzo!  :)

Rolled Sugar Cookies-taken from Cookie Craft

3 cups all purpose flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 large egg
2 teaspoons vanilla* or 1 teaspoon vanilla plus zest of 1 lemon
food coloring (if cookie design calls for it)

*Instead of vanilla, you can use other extracts such as almond or peppermint.

1. Whisk together the flour and salt in a medium bowl.

2. Using your mixer, use the paddle attachment to cream together the butter and sugar until the mixture is light and fluffy. Add the egg and vanilla (and lemon zest, if you're using it) or your extract of choice and mix until well blended.

3. With the mixer on low, gradually add the flour mixture to the butter mixture until the two are thoroughly blended.

4. If your cookie design calls for adding food coloring, do so now, and continue blending until desired color is reached and is evenly incorporated.

5. Turn out dough onto work surface and divide into two or three equal portions, Form each one into a rough disk.

6. Preheat oven to 350 degrees.

7. After you have rolled and cut the dough and the cookie shapes are on parchment-lined cookie sheets, bake them in the middle rack of the oven for 12-16 minutes or until the cookies start to turn slightly golden around the edges.

8. Cool cookies completely on a rack before icing or decorating.

Yield
2 1/2-inch cookies--about 30
3 1/2-inch cookies--about 16
4 1/2-inch cookies--about 12 

Busy, busy is what I am

I've got a full load this coming week.  This is what my schedule looks like:

Tuesday - purchase more baking supplies at Michaels and Sugar Spice for 3 orders this week, bake and decorate a marbled cake for my cake decorating class tomorrow

Wednesday - cake decorating class from 6 - 8 pm, prep oreo truffle mix for Super Mario themed cake pops due Friday

Thursday - trial run of popcorn cupcakes, make 50 Super Mario themed cake pops for Friday

Friday - work at Bliss Bar, make sugar cookies with royal icing for Enzo's 1st Communion

Saturday - work at Bliss Bar, make 2 dozen s'mores cupcakes for Carnival Themed Baby Shower


Sunday - SLEEP. 

Trial Run

I did a trial run of the homemade Samoas cookies for the bake sale this past  Thursday.  I( had a blog written and saved last week but I can't seem to find it!)  I brought these bad boys into work and had my coworkers critique them.  Most people thought they were perfect just they way they were but I think I might add less coconut and less chocolate on the bottom of the cookie so that I can fit more cookies  into the cookie bag.  I also didn't realize until after I drizzled the chocolate that I forgot about the hole in the middle.  This is how the first batchcame out:  

The butter cookie is perfect and is a great dough to work with.  Its really easy and requires no chilling whatsoever.  I've used a ton of butter cookie recipes in the past that require chilling but since I'm usually on a time crunch, this recipe is perfect.  I'm also not a big fan of coconut but the mixture is a perfect combo of salty and sweet that balances out the chocolate drizzle.  

I also spent a lot of time working on the cookie bag.  Instead of printing on kraft paper, I decided to print the design on a regular brown paper bag with my blog.  It was a very inexpensive way of advertising and would save me a ton of time in the end.  

:)

Here's the final outcome of the changes to the cookie:

 I received an email late Saturday evening from the organizers of the bake sale.  We raised over $2400!  Thank you to all who came out to support our cause to ensure no child goes hungry. 

Kid tested, mother approved Peanut Butter Cookies

If you took a peek in my pantry, you would find an excess amount of my baking necessities:  flour, sugar, chocolate chips, and PEANUT BUTTER.  I'm always on the lookout for a bargain at the grocery and stock up.  I know, I know.  I admit I can be a bit impulsive and overzealous at times, but considering all the baking I do, I need to keep my pantry stocked at all times.  LOL.  The bf organized our pantry last nite and we had a total of 3 containers of peanut butter, so I decided to whip up a batch of peanut butter cookies.  

This recipe is very simple to make and requires less ingredients than one would think.  These cookies are soft, chewy, and sinfully good.  Happy baking.  

Peanut Butter Cookies
taken from Brown Eyed Baker
(I use a ton of her recipes...and all for good reason! :)

1¾ all-purpose flour
¾ teaspoon salt
¾ teaspoon baking soda
¾ cup creamy peanut butter
½ cup vegetable shortening
1¼ cups packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
Granulated sugar, for rolling cookies

1. Preheat oven to 375°. Line baking sheets with parchment or a silicone baking mat. (I use parchment paper).

2. Combine the flour, salt and baking soda in a small bowl and set aside.

3. Combine the peanut butter, shortening, brown sugar, milk and vanilla in a mixing bowl. Beat at medium speed until well blended. Add the egg and beat just until blended. Reduce speed to low and add the dry mixture to the creamed mixture gradually, mixing just until combined.

4. Put the granulated sugar in a small bowl. Scoop a tablespoonful of dough and roll into a ball between the palms of your hands. Roll the dough into the sugar and place on the baking sheet, about 2 inches apart. Dip the tines of a fork into the sugar and make a crisscross patern on the cookies, flattening them slightly.

5. Bake for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to a cooling rack.

Storing: Store these cookies in an airtight container for about a week. You can also freeze these cookies in a freezer bag for approximately 3 months and thaw when you are ready to eat them.

 Be sure to keep the cookies spaced 2 inches apart.  They end up spreading out a bit as they bake. 

 Right out of the oven.

 My cute patootie pastry chef, Kylie.  She wanted to take a picture holding our cupcake cookie jar!  :) 

STARToftheweekitis

If you have the case of the mondays like I do, this recipe will do just the trick.  I tweeked a recipe that I found at Karly's website and added a bit of dutch process cocoa powder and chopped up oreos.  Its a twist on the cookies n cream cookies from Anthony's Cookies in the city, but mine are a bit cake-like without the "puff."  Here's a pic for your hungry eyes:

 These cookies are a huge hit and so easy to make for any special event or day of the week.  I made some for my girlfriend, Lauren, who I had dinner with a few months back.  I wanted to make her and the Mandapat girls some sweet treats and knew that this was a cookie they would all enjoy.  Its very simple to make and a sure way to test out your  baking skills.  

Cookies and Cream Cookies
adapted from Karly of bunsinmyoven.com who adapted the recipe from allrecipes.com

1 cup butter, softened

3/4 cup brown sugar

1/4 cup white sugar

3.4 oz. package vanilla instant pudding mix

2 eggs

1 tsp vanilla

less than 2 cups all-purpose flour (the original recipes calls for 2 1/4 but I used less since I added more ingredients)

1/4 cup dutch process cocoa (I used Guittard...its the best!)

1 tsp baking soda

1/2 tsp salt

1 1/2 cups semi-sweet chocolate chips

5-8 chopped oreos

Beat together butter and sugars until creamy. Beat in pudding mix, eggs, and vanilla. Stir together the flour, dutch process cocoa, baking soda, and salt, and slowly mix that into the butter mixture until well combined. Stir in the chocolate chips and oreos. Drop by rounded spoonfuls (I use a cookie dough scoop) onto an ungreased cookie sheet. Bake in a 350 degree pre-heated oven for 10-12 minutes. Cool on a baking rack. 

Secret Ingredient Chocolate Chip Cookies

The secret in this recipe is a box of vanilla pudding mix. I've come across recipes that call for it, such as in cakes, but never in cookies. Anything with extra vanilla will surely make the recipe even more delicious. 

This recipe is taken from an old blog of mine that I failed to update regularly.  SIGH.  I like to think that is a great start considering I just started blogging again and this is my third entry for this week.  I'm so proud and so should you.  :)  It's a great recipe and I even modified it to come up with my own version of cookies and cream cookies that are a huge hit.  I'll save that entry for a later date.  Let's hope I keep up with all this blogging.  

Ready?  Set.  BAKE. 

Secret Ingredient Chocolate Chip Cookies
taken from Karly of bunsinmyoven who adapted it from allrecipes.com

• 1 cup butter, softened
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 3.4 oz. package vanilla instant pudding mix
• 2 eggs
• 1 tsp vanilla
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2cups semi-sweet chocolate chips
• 1/2 cup of nuts (I used walnuts)

Beat together butter and sugars until creamy. Beat in pudding mix, eggs, and vanilla. Stir together the flour, baking soda, and salt, and slowly mix that into the butter mixture until well combined. Stir in the chocolate chips. Drop by rounded spoonfuls using a cookie dough scoop onto an ungreased cookie sheet. Bake in a 350 degree pre-heated oven for 10-12 minutes.