Individual Strawberry Rhubarb Galettes

Posted on | April 30, 2010 | 13 Comments

It’s spring and rhubarb is in season. I love rhubarb with or on just about anything; last spring I made rhubarb crumb bars which were amazing. Yesterday afternoon I made individual strawberry rhubarb galettes using Martha Stewart’s cornmeal crust recipe. A galette is similar to a pie but more rustic. They turned out beautifully and super delicious. In hindsight I made them a little too big. I got four out of one crust recipe. I think the proportions would work better for 6.

I didn’t really follow a recipe. I’ve made galettes a hundred times so I kinda just threw it all in a bowl. Here’s where I got the idea to make them individually and another galette recipe and how to video on marthastewart.com. Enjoy!

Category: recipes, sweets

Krackle & Peppermint Chocolate Pinwheel Cookies

Posted on | December 22, 2009 | 4 Comments

I had a Christmas cookies craving last night. I made Krackle Cookies and Peppermint Chocolate Pinwheels. I’ve made the krackle cookies since I was a kid. The pinwheels were from a recipe I spotted on Alton Brown’s Good Eats show. The pinwheels are a sugar base with chocolate and peppermint added to 1/2 the dough and then rolled together. Greg thought they were ok. Sugar cookies aren’t are favorites.

This morning they sure are tasty with a cup of coffee. A few shots of the cookies above and below. I actually tried a new version of a krackle cookie with espresso: marthastewart.com (she calls them snowcaps). The recipe for the chocolate pinwheel cookies can be found on foodnetwork.com. Watch The Cookie Clause video to learn all about sugar cookies from Alton and different variations that can be made with the dough.

Category: recipes, sweets

Recipe: Guinness Gingerbread Cake

Posted on | December 17, 2009 | 16 Comments

I’m burnt out on Christmas. Maybe I’m just a bit bummed that we didn’t put up a tree this year and every room in our house is under renovation. Last night, I got busy knitting a scarf and hat for my sister. I think I pulled out the knitting at least 5 times because I didn’t like the tension. I yelled at myself for being so obsessive. Last year, when I made scarves I had no idea what I was doing so I just went for it. I need to calm my crazy. Maybe some Old New England Eggnog? Festive and I have some in the fridge.

I had a friend over for lunch today. I made Guinness Gingerbread for dessert. Super yum and spicy. You can barely taste the Guinness. Well you can if you think “Guinness” and take big bites. The cake is nice and moist. I like it. The recipe is from The Sweet Melissa Baking Book.

Ingredients:
2/3 cup Guinness stout
2 cups all-purpose flour
2 tablespoons best-quality unsweetened Dutch-process cocoa
1 1/4 teaspoons baking soda
2 1/4 teaspoons ground ginger
1/4 teaspoon freshly ground white pepper
1/4 teaspoon ground cinnamon
2 large eggs
1/2 granulated sugar
1/3 cup firmly packed dark brown sugar
2/3 cup molasses
3/4 cup vegetable or canola oil

Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Lightly butter and flour a 9 x 9 x 2 square cake pan.

1. In a medium saucepan, bring the beer to a simmer and remove from heat.

2. Sift together the flour, cocoa powder, baking soda, ginger, white pepper, and cinnamon into a medium bowl.

3. In a large bowl, whisk the eggs, granulated sugar, brown sugar, and molasses until smooth. Whisk in the oil to combine. Whisk in the dry ingredients in three batches, alternating with the beer. (Dry, beer, dry, beer, dry.) Mix until just combined. Do not over mix.

4. Pour the batter into the prepared cake pan. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool.

The gingerbread is best at room temperature with freshly whipped cream.

Category: recipes, sweets

Recipe: Pumpkin Cookies With Brown Butter Icing

Posted on | November 19, 2009 | 18 Comments

Just out the oven, Pumpkin Cookies with Brown-Butter Icing. I love this recipe. The cookies are kinda cakey. The brown butter icing is the perfect compliment to the spicyness of the cookie. The recipes suggest piping the cookies onto parchment. I tried it. I thought they were too flat and they lost their cakey texture. I liked the two-spoon-drop cookie method better. Make these cookies for guests as they arrive the night before Thanksgiving. I love pumpkin overload!

Recipe adapted from Martha Stewart’s Cookies

for the cookies:
2 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ¼ teaspoons salt
1 ½ teaspoons ground cinnamon
1 ¼ teaspoons ground ginger
3/4 teaspoon freshly grated nutmeg
3/4 cup unsalted butter (1 1/2 sticks), room temperature
2 ¼ cups packed light brown sugar
2 large eggs
1 ½ cups canned solid-pack pumpkin (14 ounces)
3/4 cup evaporated milk
1 teaspoon pure vanilla extract

for the icing:
4 cups confectioner’s sugar, sifted
10 tablespoons unsalted butter
1/4 cup plus 1 tablespoon evaporated milk
2 teaspoons pure vanilla extract

1. Preheat the oven to 375 degrees. Make cookies: Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.

2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour to mixture; mix until combined.

3. Drop cookies onto parchment spacing about 1 inch apart. Bake cookies about 12 minutes. Cool on sheets for 5 minutes. Transfer cookies to wire racks; let cool completely.

4. Make icing: Put confectioners’ sugar in bowl. Melt butter in a small saucepan over medium heat. Cook, swirling, until golden brown. Immediately add butter to confectioners’ sugar. Add evaporated milk and vanilla; stir until smooth.

5. Spread about 1 teaspoon icing onto each cookie. Cookies can be stored in single layers in airtight containers at room temperature for 3 days.

Category: recipes, sweets

I love Macarons

Posted on | November 19, 2009 | 3 Comments

I picked up this sweet little recipe book last night, I Love Macarons. I do love macarons and their petite size and colors. A new book by Japanese pastry chef Hisako Ogita gives step-by-step instructions on how to make these adorable French treats. Each step is illustrated by a photo, making the process easy for beginner bakers. She includes a wide range of yummy filling options like raspberry, chocolate, and more exotic flavors like matcha. Maybe I should make pink ones with chocolate filling? So yum. The styling and photography is really cute. A great gift for a macaron loving friend. Buy it at amazon.com.