Hope you have a Merry Christmas!
Tuesday, December 20, 2011
Monday, December 19, 2011
Recipe: Adapted from Smitten Kitchen
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners sugar
2 teaspoons vanilla extract
Set two racks in the middle of the oven. Preheat to 375°F.
In a bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.
Monday, December 5, 2011
I was asked (back in September) to bring cookies to a church function. I had been looking for an excuse to make cookies like these for some time. Basic sugar cookies (not the soft recipe from my blog) frosted with royal frosting. I went searching for some advice and knowledge on the subject and came across this website. This lady is amazing. I used her recipes and made these:)
Sunday, December 4, 2011
1/4 cup Italian style bread crumbs
1/4 cup grated Parmesan cheese
1/8 tsp black pepper
1/2 cup flour
1 cup cold milk
1 tsp apple cider vinegar
2-3 good sized zucchini, sliced
Longer healthier version...
Preheat oven to 425 degrees.
In a medium bowl combine breadcrumbs, cheese and black pepper. In separate bowl add flour, milk and vinegar. Gently stir until combined but do not over stir. Dip zucchini slices in flour mixture and then dredge in breadcrumb mixture. Place coated zucchini slices on a baking sheet (I line mine with non stick foil for easy clean up) and bake for 30 minutes, flipping the slices over once halfway through cooking, or until browned and crisp.
Follow steps above but instead of baking, fry in large saucepan with a little oil heated to med-high heat. Flip zucchini over after browned. It takes about 10 min this way.