Soft Pretzels

Posted on September 2, 2010 by Annie


This is not the first time these soft pretzels have appeared on the blog.  Almost exactly one year ago, I hosted a summer fun and games night for my friends, and I served these pretzels.  They were a huge hit!  At that time, I mentioned that it might be a good idea to experimenting with freezing the pretzels at some point in the process to avoid having to make them fresh just before a party, therefore making them more party-friendly.  In case you haven’t noticed, I tend to keep myself fairly busy in the kitchen, and I never got around to the pretzel experiments, but I also never forgot.  Finally I decided to just buckle down and make it happen.

So, recently I tried three different methods of making the pretzels.  First, I made them the usual way – shaping the dough, boiling, baking and serving all at once (pretzel A).  I also tried freezing some that had been freshly boiled and baked (pretzel B).  I thawed these in the microwave on defrost and then rewarmed in the oven.  Finally, I tried freezing some of the shaped pretzels after shaping (pretzel C).  I boiled these directly from the freezer, adding about 15 seconds to the boiling time, and baking for a minute or two longer than normal.

The verdict?  All three methods work wonderfully.  Ben and I agreed that of the two pretzels that had been frozen, those that were boiled directly from the freezer and then baked (pretzel C) were just ever so slightly better in texture than those that had been frozen after baking. That said, all of the options were fantastic and I would not hesitate to serve any of them at the party.  That is fantastic news, so you can choose whatever option is most convenient for your schedule.  I have left the recipe below as is, but just know that you have several prep choices available.

Soft Pretzels
Printer-Friendly Version

Ingredients:
For the dough:
1½ cups warm water (110-115° F)
1 tbsp. sugar
2 tsp. kosher salt
2¼ tsp. instant yeast
22 oz. all-purpose flour (about 4½ cups)
4 tbsp. unsalted butter, melted
Vegetable oil, for greasing the bowl

For finishing:
Cooking spray
10 cups water
2/3 cup baking soda
1 egg yolk beaten with 1 tbsp. water
Pretzel (or kosher) salt

Directions:
To make the dough, combine the water, sugar, salt and yeast in the bowl of a stand mixer fitted with the paddle attachment.  Mix on low speed to dissolve the yeast.  Add in the flour and melted butter and mix just until the dough comes together.  Switch to the dough hook and knead on medium speed until the dough is smooth and clears the sides of the bowl, about 5 minutes.  Transfer the dough to a bowl lightly greased with vegetable oil, turning once to coat.  Cover with plastic wrap and let rise in a warm place, about 50-55 minutes or until doubled in bulk.

Preheat the oven to 450° F.  Line two baking sheets with parchment paper and spray lightly with cooking spray.  Bring the water and baking soda to a boil in a large saucepan or stockpot.


In the meantime, divide the dough into 8 equal pieces.


Working with one piece at a time, roll a segment out into a 24-inch long rope.


Make a U-shape with the rope and holding the ends of the rope…



cross them over each other and onto the bottom of the U-shape in order to form the shape of a pretzel.  Place onto the parchment lined baking sheet.  Repeat with the remaining pieces of dough.


Place the pretzels into the boiling water, 1 or 2 at a time, for 30 seconds.  Remove from the water with a slotted skimmer and return to the baking sheet.  Once all the pretzels have been boiled, brush the tops with the egg wash and sprinkle lightly with salt.  Bake in the preheated oven until dark golden brown, about 12-14 minutes.  Transfer to a cooling rack for at least 5 minutes before serving.

Source: Alton Brown via Food Network

Filed under: Appetizer, Parties & Entertaining, Snacks | 22 Comments »

Crispy Baked Taco Bowls

Posted on September 1, 2010 by Annie


Tacos are such a simple, delicious and satisfying meal that many people make taco night a weekly occurrence.  In case you are looking for a way to change up your taco night just a little bit, making crispy baked taco bowls instead of your usual taco shells is a fun and easy twist.  This isn’t even a recipe at all, just a quick kitchen tip that I wanted to share.  All you have to do is place a warmed, lightly oiled 6-7 inch tortilla in between the cups of an overturned muffin tin.  (I prefer to warm mine in the microwave.)  Bake at 425˚ F for 8-10 minutes.  Fill as desired with all your favorite taco fixings.  And while you’re at it, be sure to make some homemade taco seasoning.  No need for those sodium-filled store bought packets!


Note: There are certainly other ways to achieve a similar result.  I have seen other methods involving laying tortillas over ramekins, folding them inside ramekins, etc.  I tried a few of these methods and this was my favorite, but you can be creative with what you have on hand.

Source: Paula of Salad in a Jar

Filed under: Healthy, Main Dish, Quick/Weeknight Meals | 27 Comments »

Salted Double Chocolate Chunk Cookies

Posted on August 31, 2010 by Annie


The sweet-salty combo has long been a favorite of many, many people.  Why do you think peanut butter and chocolate are such a perfect pair?  Yet I’ll admit that when I saw these salted chocolate chunk cookies, I was a bit hesitant.  I suppose my palate is not as sophisticated as some, but I just wasn’t sold on sprinkling salt directly onto my cookies.  But, since the recipe came from one of my favorite blogs, I decided to give it a go.  Plus, it calls for 20 ounces of chocolate, which is pretty convincing all on its own.  First you taste a blast of chocolate, and then the salt crystals melt on your tongue to create a perfectly smooth counterbalance to the sweetness.  Fresh from the oven with a cold glass of milk, these are darn near irresistible.  But as for the leftovers, no worries – just zap them in the microwave for 10-15 seconds and you can enjoy that warm, gooey chocolateness all over again.

Salted Double Chocolate Chunk Cookies
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Yield: about 24 cookies
Ingredients:
8 oz. semisweet chocolate, coarsely chopped
4 tbsp. unsalted butter
2/3 cup all-purpose flour
½ tsp. baking powder
¾ tsp. fleur de sel (sea salt), plus more for sprinkling
2 large eggs, at room temperature
¾ cup packed light brown sugar
1 tsp. vanilla extract
12 oz. semisweet chocolate, coarsely chopped

Directions:
Preheat the oven to 350˚ F.  Line two baking sheets with parchment paper or silicone baking mats.

Combine the 8 ounces chopped chocolate and butter in a heatproof bowl set over a pan of simmering water, and heat until the chocolate and butter are melted and smooth, stirring occasionally.  (Alternatively, heat in the microwave in 25-second intervals, stirring in between.)  In another mixing bowl, stir together the flour, baking powder and salt.

In the bowl of an electric mixer, combine the eggs, brown sugar and vanilla.  Beat on medium-high speed until the sugar has completely dissolved, about 4-5 minutes.  Reduce the speed to low and add the melted chocolate mixture, blending until incorporated.  Add in the dry ingredients and mix just until combined.  Fold in the remaining chopped chocolate with a spatula.  Drop heaping tablespoons of dough onto the prepared baking sheets, about 2-3 inches apart (I used my medium-sized dough scoop).

Bake, rotating the baking sheets halfway through, until the cookies are just slightly soft in the center and crackly on top, about 10-12 minutes.  Sprinkle lightly with additional salt and let cool on the baking sheets 10 minutes.  Transfer to a wire rack to cool completely.  Store in an airtight container.

Source: Confections of a Foodie Bride, originally from Martha Stewart Living

Filed under: Chocolate, Cookies, Dessert | 25 Comments »

Banana Bread

Posted on August 30, 2010 by Annie


Everyone needs a great recipe for banana bread, right?  Most people have one they turn to and mostly, they are good.  But I have to say, Cook’s Illustrated has worked their magic once again and taken this classic quick bread up a few notches.  Of course, as I joked to Ben, they also took the “quick” out of quick bread, but spending the few extra minutes and completing a few extra steps was well worth it in the end.

The unique step here that you won’t find in most banana bread recipes is removing the excess liquid from the bananas.  As I have found in the past with making tzatziki sauce, shredded zucchini, and eggplant parmesan, I find removing excess liquid from produce strangely gratifying.  This instance was no exception.  Bananas have a lot of juice!  I also think it was exactly the thing needed to take this classic from good to perfect.  Most quick breads with fruit, such as banana bread, may have a nice moist texture initially but seem to get almost soggy after a day or two.  This method ensures a perfect texture straight from the oven and every day after – tender, fluffy and moist but not stick-to-your-fingers wet.  For breakfast or an afternoon snack, this banana bread is a winner with us.

Banana Bread
Printer-Friendly Version

Ingredients:
1¾ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
6 large, very ripe bananas (about 2¼ lbs.), peeled
8 tbsp. unsalted butter, melted and cooled slightly
2 large eggs
¾ cup packed light brown sugar
1 tsp. vanilla extract
2 tsp. granulated sugar

Directions:
Preheat the oven to 350˚ F.  Lightly spray a loaf pan (about 9 x 5 inches) with cooking spray.  In a medium bowl, combine the flour, baking soda and salt; whisk together and set aside.

Place 5 bananas in a microwave safe bowl; cover with plastic wrap and make several slits in the wrap to act as steam vents.  Microwave on high until the bananas are soft and have released liquid, about 5 minutes.  Transfer the bananas to a fine mesh strainer set over a medium bowl and let drain, stirring occasionally, about 15 minutes (you should have ½-¾ cup liquid).

Transfer the reserved banana liquid to a medium saucepan over medium-high heat.  Cook until reduced to about ¼ cup, 5-10 minutes.  Remove the pan from the heat.  In a large bowl, combine the bananas and the reduced banana liquid.  Mash with a potato masher or whisk until fairly smooth.  Whisk in the melted butter, eggs, brown sugar and vanilla.  Add the dry ingredients to the bowl with the banana mixture.  Fold together gently, just until all of the dry ingredients are incorporated.  Pour the batter into the prepared pan and smooth with a spatula.

Slice the remaining banana diagonally into ¼-inch thick slices.  Layer the banana slices along both sides of the top of the batter, leaving a couple of inches in the center to allow an even rise.  Sprinkle the sugar evenly over the assembled loaf.

Bake until a toothpick inserted in the center comes out clean, 55-75 minutes.  Transfer to a wire rack and allow to cool at least 15 minutes in the pan before removing.  Continue to cool and serve warm or at room temperature.

Source: Cook’s Illustrated, July & August 2010

Filed under: Breads, Rolls & Buns, Breakfast | 23 Comments »

Éclairs with Mocha Pastry Cream

Posted on August 27, 2010 by Annie


I am a lucky girl in so many ways.  One of them is that I have a lot of really wonderful friends who are incredibly encouraging of my love for cooking and baking.  (I’m sure this has absolutely, positively nothing to do with the fact that they often reap the benefit of said hobby.)  It also turns out that some of them are pretty talented in the kitchen as well, and I thought it would be fun to all get together and have a baking day with the girlfriends.  Finding one day that worked for four doctors was the biggest obstacle, but once we got past that, we had a blast!

Each of us chose one recipe that we wanted to make and I must say, all the choices were fantastic!  I had everyone send me their recipes in advance so I could have the ingredients and necessary equipment ready for them.  Before they came over, I prepared makeshift stations with the equipment and ingredients that each of us would need.


Julia made chocolate toffee shortbread bars.


Shanon made raspberry mascarpone macarons.


Ashley made crab-filled ravioli.


And I chose these éclairs filled with mocha pastry cream.


Once everyone arrived, I served a simple lunch of fontina mac and cheese, salad, and a fruit, cheese and cracker platter.  We all enjoyed lunch and girl talk, and then we got busy in the kitchen!  I’m sure you can imagine my excitement at having 3(!) KitchenAid mixers working all at once.  This was a super fun day and I’m already looking forward to doing it again when our schedules will allow.  I highly recommend coordinating a baking day with friends – it is quality time to spend together while sharing in an activity that everyone enjoys!

And as for my recipe choice, if you think I have an obsession with pastry cream…you’d be correct.  I’ve been wanting to make these éclairs for a long time and baking day seemed the perfect opportunity to try them.  These totally lived up to my expectations.  I mean, what wouldn’t be great about a pastry filled with a thick, smooth mocha-flavored cream with a chocolate glaze on top?  I wasn’t the only one who loved them.  Ben acted like I had given him the best gift in the world when I let him eat the last one :)

Éclairs with Mocha Pastry Cream
Printer-Friendly Version

Yield: 8 éclairs
Ingredients:
For the mocha pastry cream:
1½ cups half-and-half
6 tbsp. plus 2 tsp. sugar, divided
Pinch salt
1½ tsp. espresso powder
3 large egg yolks
2 tbsp. cornstarch
2 tbsp. cold unsalted butter, cut into 2 pieces
½ tsp. vanilla extract

For the pâte à choux:
2 large eggs plus 1 large egg white
5 tbsp. unsalted butter, cut into 10 pieces
2 tbsp. whole milk
6 tbsp. water
1½ tsp. sugar
¼ tsp. salt
½ cup (2½ oz.) all-purpose flour

For the glaze:
3 tbsp. half-and-half
2 oz. semisweet or bittersweet chocolate, finely chopped
1 cup (4 oz.) confectioners’ sugar, sifted

Directions:
To make the pastry cream, heat the half-and-half, 5 tablespoons plus 1 teaspoon of the sugar, and the salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve the sugar.  Once the mixture is warm, whisk in the espresso powder.  Meanwhile, combine the egg yolks and remaining 1 tablespoon plus 1 teaspoon sugar in a medium bowl and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds.  Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.

When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture to temper, whisking constantly.  Return the mixture to the saucepan, scraping the bowl with a rubber spatula.  Return the mixture to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds.  Off the heat, whisk in the butter and vanilla.  Strain the pastry cream through a  fine mesh sieve set over a medium bowl.  Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours and up to 2 days.

To make the pâte à choux, whisk the eggs and egg white in a liquid measuring cup.  You should have ½ cup (discard the excess).  Set aside.  Combine the butter, milk, water, sugar and salt in a small saucepan.  Heat over medium heat and bring to a boil, stirring once or twice.  When it reaches a full boil and the butter is fully melted, remove from the heat and stir in the flour until incorporated and the mixture clears the sides of the pan.  Return the saucepan to low heat and cook, stirring constantly, using a smearing motion, until the mixture is slightly shiny, looks like wet sand and tiny beads of fat appear on the bottom of the pan (the mixture should register 175-180˚ F on an instant-read thermometer.

Immediately transfer the mixture to a food processor and process with the feed tube open to cool slightly, 10 seconds.  With the machine running, gradually add the reserved eggs in a steady stream.  When they have been added, scrape down the sides of the bowl, then process 30 seconds more until a smooth, thick, sticky paste forms.

Adjust an oven rack to middle position and preheat the oven to 425˚ F.  Line a baking sheet with parchment or a silicone baking mat.  Fit a pastry bag with a ½-inch plain tip.  Fill the pastry bag with the pâte à choux.  Pipe the paste into eight 5 x 1-inch strips, spaced about 1 inch apart.  Use the bake of a teaspoon dipped in water to even out the shape and smooth the surface.

Bake 15 minutes without opening the oven door, then lower the oven temperature to 375˚ F and continue to bake until golden brown and fairly firm, 8-10 minutes longer.  Remove the baking sheet from the oven and cut a ¾-inch slit into the side of each éclair to release steam.  Return the pan to the oven, turn off the oven, and prop the oven door open with the handle of a wooden spoon.  Dry the éclairs in the turned-off oven until the centers are just moist and crisp, about 45 minutes.  Transfer to a wire rack to cool.

To make the glaze, place the half-and-half and chocolate in a medium microwave-safe bowl, cover with plastic wrap, and microwave for 20 seconds at a time, until the mixture just begins to steam.  Whisk together thoroughly, add the confectioners’ sugar and whisk until completely smooth.

To assemble the éclairs, add the pastry cream to a pastry bag fitted with a plain tip.  Pipe the pastry cream through the slit in the side of each éclair to fill it completely.  Dip the top of each éclair in the chocolate glaze.  Transfer to a wire rack and allow the glaze to set.  Serve within several hours.

Source: Baking Illustrated

Filed under: Chocolate, Dessert | 51 Comments »

Stock Your Freezer – Tips and Tricks

Posted on August 26, 2010 by Annie


I realized that I mention in quite a few of my posts, “This freezes well.”  I have started to say this so often (especially where scones are concerned!) that you all must think I have a completely packed freezer all the time.  Not true, but I do keep a lot of things I consider to be freezer staples.  I thought I would share a glimpse into my freezer and the items I consider freezer necessities.

First, let me say, I am not a food scientist.  I am not here to tell you how long various items keep in the freezer.  Almost any food can be frozen, but that doesn’t necessarily mean it will taste fabulous after being thawed.  I use this website from the USDA on freezing safety all the time as a guideline for how to freeze certain things and how long they will keep well (specifically meat, poultry, seafood, etc.)  It also has great information on thawing.  One important thing I have taken from this site is that if food has been thawed in the refrigerator, it is safe to refreeze without cooking.  You don’t know how many chicken breasts this little factoid has saved me!


Also, the point of this post is not freezing whole, already prepared meals.  While that certainly can be done and I have done it in the past, I personally prefer fresh cooked meals to things pulled from the freezer.  Instead I try to utilize my freezer as a resource with lots of ingredients and items I use frequently to make preparing all those freshly cooked meals a bit more convenient.


Since learning to bake so many breads, rolls, etc. at home, I have found that most baked goods, especially those with yeast, freeze extremely well.  As long as they are frozen while fresh, they taste practically as good as new when they are thawed and rewarmed in the oven.  For things like hamburger buns, pita, sliced bread and rolls I like to thaw in the microwave for a minute or two on the defrost setting and then warm in the oven.  Other things like pizza dough, puff pastry, tart/pie dough are best thawed in the refrigerator for a day.

  • Hamburger buns – After discovering this recipe for homemade hamburger buns, I no longer buy them from the store.  I like to make a double batch and keep them in the freezer for whenever a burger mood strikes.
  • Pita bread – I’ve taken to making double batches of pita bread.  We tend to eat through one batch quickly, so I keep the rest in the freezer.  You know, for gyros emergencies.
  • Sandwich bread – I have found that most homemade bread freezes very well.  I slice it before freezing so I can pull out just a slice or two at a time as needed.  My favorite is this whole wheat bread.
  • Pizza dough – I did a whole post about freezing my favorite pizza dough.  I can hardly live without this stuff in my freezer.  It can make for a very quick dinner of pizza or calzones using whatever toppings/fillings you have on hand.  I never even bother writing a date on these bags because we go through it so quickly.
  • Dinner rolls – I love having rolls in the freezer.  They can be quickly pulled out, defrosted and rewarmed in the oven for an additional side to help add bulk to any meal.  This is especially wonderful once fall rolls around and I’m eating soup all the time.  Soup and homemade rolls = yum.
  • Puff pastry dough – Once I learned how manageable it is to make my own puff pastry dough, and how much (much!) better it tastes than store-bought, I can’t go back.  I keep a block or two on hand all the time.
  • Tart and pie dough – Tart and pie doughs freeze well and can be used after thawing in the refrigerator.   Right now I have a batch of the basil garlic tart dough for the tomato mozzarella tart in my freezer.  I should go use it – yum!
  • Scones - I’ve mentioned it countless times, but scones are a freezer staple.  Mix the dough, shape it, and freeze without baking.  Then you can bake directly from the freezer by simply adding a few minutes to the baking time.  You can have fresh from the oven scones whenever you want with minimal effort.

I don’t typically buy a ton of frozen fruits and vegetables simply because I tend to prefer fresh, but here are the items that I usually keep around:

  • Pineapple chunks – I like to buy fresh pineapple, cut into chunks and freeze to keep on hand for snacking or smoothies (Andrew and I LOVE smoothies!)  Or of course, piña coladas.
  • Blackberries, strawberries, raspberries – To throw into smoothies or use in various fruit desserts and cake fillings.  I don’t use them that often because I prefer fresh berries, but it is nice to have them on hand.
  • Edemame – Boiled or steamed until tender and tossed with coarse salt, edemame is a wonderful snack or side dish.
  • Pea and carrot mix – I mainly keep this around for shrimp fried rice since it is one of my favorite dinners.
  • Cranberries – I hoard them every fall and keep them in the freezer.  Right now I have four bags – guess I should use them up since fall is just around the corner!
  • Banana – If your bananas are teetering between overripe and garbage, don’t feel like you have to make banana bread immediately.  You can freeze them!  I like to mash them up, measure the amount, and then freeze in a plastic bag.  I love having this on hand whenever a craving for banana muffins strikes.
  • Pumpkin – Similar to banana, you can also freeze pumpkin.  Once I’m in the pumpkin baking groove, I tend to have no trouble going through a can but if it is one of those monster-sized cans of puree, you can freeze it and reuse later.


We buy almost all of our meat and poultry from the local butcher shop.  I like to call ahead and place large orders so we can have enough to feed us for a few weeks.  For the items that I portion out and freeze individually like chicken breasts, I write the date and quantity on the bag so I know how much I have and how long it should keep.  The things we most often have on hand in this part of our freezer are:

  • Chicken breasts – The majority of our protein comes from chicken breasts, so I order a lot and portion them into individual bags with one or two pieces each.  This makes it easy to thaw the exact amount we will need for each meal.
  • Ground turkey - I use ground turkey in chili, creamy taco mac, and turkey meatloaf, as well as turkey burgers (the mixed and shaped patties of these burgers can be wrapped and frozen as well.)
  • Ground beef - Usually frozen in 1 lb. portions since that is what most recipes call for.
  • Pork tenderloin – There are so many wonderful recipes for pork tenderloin.  It is a great freezer staple to have on hand because it lends itself to simple preparation and easy entertaining.
  • Shrimp – Other than shrimp, I don’t tend to freeze much in the way of seafood because I prefer to buy it fresh and use it quickly.
  • Bacon – I never use more than a few pieces of bacon at a time, so we freeze the extra and use as needed.
  • Pizza sauce – Sort of a miscellaneous item that doesn’t exactly fit in one of the other categories, I tend to keep a batch of pizza sauce frozen for a last minute pizza for dinner, or for dipping pizza bites!


Since I bake so often, there aren’t tons of sweets that I keep in my freezer on a regular basis.  These are the two exceptions.

  • ICE CREAM – No freezer is complete without ice cream.  My current flavor is cookies and cream, but any kind will do.  I also keep leftover brownies and Reese cups frozen for mix-ins or for use in other desserts.
  • Chocolate chip cookie dough balls - These are my favorite cookie of all, so keeping the dough balls in the freezer is an absolute necessity.  No matter what other sweets I do or don’t have around the house, having these in the freezer means I am always able to serve a guest a sweet treat fresh from the oven (Similar to the scones, I just bake these from frozen.)



And finally, the bowl of my ice cream maker lives in the bottom of my freezer because you never know when the need to make ice cream will strike.  But in this house, we do know that it strikes often.

So, there you go!  A little glimpse into my freezer.  I hope it was helpful.  The freezer can be a really wonderful kitchen tool if you use it to your advantage.

Filed under: How To | 59 Comments »

Turkey Pesto Sliders

Posted on August 25, 2010 by Annie


After our family fell quickly in love with the ham and cheese sliders we served at Andrew’s birthday party, I have come to realize what a quick and versatile meal sliders can be.  Turkey pesto sandwiches have long been a favorite of mine, and I have served them at bridal showers and other get-togethers in the form of finger sandwiches.  Here I changed my old favorite up just a bit by putting them on a slider bun, adding provolone cheese and baking briefly.  These make a great party food, but are an equally fabulous quick and easy dinner.  If I have a busy day, I certainly breathe a sigh of relief knowing Ben can have these ready to pop in the oven when I walk in the door.  You can easily adjust the quantity for however many you need to serve.  Oh, and these are great warmed up as left overs!

Turkey Pesto Sliders
Printer-Friendly Version

Ingredients:
6 slider buns
6 slices of turkey deli meat
6 slices of provolone cheese
3 tbsp. pesto
3 tbsp. mayonnaise
2 tbsp. butter, melted

Directions:
Preheat the oven to 400˚ F.  Line a baking sheet with foil or a silicone baking mat.  Split the slider buns and lay a folded slice of turkey on the bottom half of each bun.  Layer each with a slice of provolone.  In a small bowl, combine the pesto and mayonnaise in a small bowl and mix until blended.  Spread a thin layer of the pesto mayonnaise on the inner side of the top half of each bun.  Replace the top bun over the cheese to assemble the sandwiches.  Brush the tops of the buns lightly with melted butter.  Bake 10 minutes or until the cheese is melted and the sandwiches are warmed through.

Source: Annie original

Filed under: Main Dish, Snacks | 20 Comments »

Back to School Cookies

Posted on August 24, 2010 by Annie


It’s that time of year when most of the kiddos and educators have already returned to school.  This has a big impact on my family as literally everyone in my immediate family works in education.  Ben is a teacher, my dad is a principal, my mom was a kindergarten teacher, and both of my brothers are soon-to-be elementary school teachers (how cute is that?!)  Some people look forward to the start of school (I was always one of those kids) and some people dread it.  No matter which camp they are in, I have a feeling almost anyone would enjoy these cookies.

I made these cookies for the staff of an elementary school on their first working day back, and I hope they helped ease the pain just a little.  These would make a lovely treat for any educator or student for that matter.  Want to make them yourself?  Just follow my royal icing tutorial and favorite sugar cookie recipe to create your own!

Filed under: Cookies, Dessert | 55 Comments »

Peach Crumb Bars

Posted on August 23, 2010 by Annie


These fruit crumb bars may just be one of my very favorite desserts.  You see, I’ve now made them with blueberries (delicious), freshly picked raspberries (amazing) and now with ripe, juicy peaches.  Every variation has been a delight.  I already have several fall-inspired variations in mind.  This particular variation reminded me of a perfect, portable version of peach pie.


They are easy as can be, and are obviously easily adapted to many different types of fruit.  I had these peaches in my kitchen and I really think they had about 5 minutes left before they would have been too ripe to use for anything except water balloons, so I decided to whip these up.  All the other ingredients are pantry staples so if you have the fruit on hand, you are ready to go.  I love that the same mixture used for the base also serves as the crumb topping.  I think it’s true of all the versions, but with peach in particular, these are really best served the same day they are made.  The fruit is very juicy and the crust portion will get soggy if left to sit much longer than a day.  I’m sure your friends and family will think it quite the travesty that you need help finishing them off.

Peach Crumb Bars
Printer-Friendly Version

Ingredients:
1½ cups sugar, divided
1 tsp. baking powder
3 cups all-purpose flour
¼ tsp. salt
Zest of half a lemon
16 tbsp. cold, unsalted butter cut into small pieces
1 large egg
5 cups peeled, chopped peaches (about 5 peaches)
5 tsp. cornstarch
Juice of 1 lemon
Pinch of freshly grated nutmeg

Directions:
Preheat the oven to 375° F.  Grease a 9 x 13″ pan; set aside.

In a medium bowl, combine 1 cup of the sugar, the baking powder and flour.  Mix in the salt and the lemon zest, and stir together with a fork.  Cut in the butter and egg with a pastry blender until the largest chunks are about pea-sized.  The mixture should be crumbly without much loose flour.  Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.

In another bowl, stir together the remaining sugar, cornstarch, lemon juice and nutmeg.  Gently mix in the peaches with a rubber spatula until combined.  Sprinkle the fruit mixture evenly over the crust.  (Note: Because my peaches were overly ripe, they were floating in a bowl of juice.  I used a slotted spoon to transfer the fruit to the baking dish, discarding most of the excess juice, to prevent the crust from getting soggy.)  Crumble the remaining dough over the top of the peaches.

Bake for about 45 minutes or until the top is slightly golden brown.  Cool completely before cutting into squares and serving.

Source: adapted from Smitten Kitchen

Filed under: Bar Cookies, Dessert | 36 Comments »

Boston Cream Whoopie Pies

Posted on August 20, 2010 by Annie

Whoopie pies are cute as can be and make a wonderful few-bite dessert.  You know what makes them even better?  Filling them with my favorite (rich, smooth, beloved) vanilla pastry cream.  There isn’t much I can resist when this pastry cream is involved and these sweet little treats are no exception.  I first saw the idea for Boston cream whoopie pies on a blog ages ago.  While the picture looked appealing, the recipe was a somewhat odd vegan version that called for all sorts of ingredients I don’t keep on hand and didn’t sound as good as they looked.  I have been hemming and hawing over the idea ever since, trying to think of the best way to accomplish these when wouldn’t you know, a different version popped up in another blog and took care of it for me.  Problem solved!  A vanilla cake cookie topped with ganache and filled with pastry cream – perfect.

These are just as easy as any other whoopie pie, though it is best to make the pastry cream one day in advance so everything will be ready to assemble once the cookies are baked.  One of my favorite things about this recipe?  You’ll have left over pastry cream for…you know, eating with a spoon.  (Shhh, don’t tell.)

Boston Cream Whoopie Pies
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For the pastry cream:
2 cups half-and-half
½ cup sugar, divided
Pinch salt
5 large egg yolks
3 tbsp. cornstarch
4 tbsp. cold unsalted butter, cut into 4 pieces
1½ tsp. vanilla extract

Yield: about 32 sandwich cookies
Ingredients:

For the cookies:
8 tbsp. unsalted butter, at room temperature
¾ cup sugar
2 tsp. vanilla extract
2 large eggs
2¼ cups all-purpose flour
1½ tsp. baking powder
¾ tsp. salt
½ cup milk

For the ganache:
2 oz. bittersweet chocolate, finely chopped
¼ cup heavy cream

Directions:
To make the pastry cream, heat the half-and-half, 6 tablespoons of the sugar, and the salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve the sugar.  Meanwhile, combine the egg yolks and remaining 2 tablespoons sugar in a medium bowl and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds.  Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.

When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture to temper, whisking constantly.  Return the mixture to the saucepan, scraping the bowl with a rubber spatula.  Return the mixture to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds.  Off the heat, whisk in the butter and vanilla.  Strain the pastry cream through a  fine mesh sieve set over a medium bowl.  Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours and up to 2 days.

To make the cookies, preheat the oven to 375˚ F.  Line two baking sheets with parchment paper or silicone baking mats.  Fit a pastry bag with a wide round tip (I used Ateco 809).  Combine the butter and sugar in the bowl of an electric mixer and beat on medium-high speed until light and fluffy, about 2 minutes.  Blend in the eggs one at a time, beating well after each addition.  Blend in the vanilla.  In a medium bowl combine the flour, baking powder, and salt; whisk to combine.  With the mixer on low speed, add the dry ingredients to the bowl, alternating with with the milk, and beating each addition just until incorporated.

Transfer the batter to the piping bag.  Pipe 1½-2 inch circles onto the prepared baking sheets, spacing an inch or two apart.  Bake 8-10 minutes, until the cookies are set (they should not brown.)  Transfer to a wire rack to cool completely.  Repeat with any remaining batter as necessary.

Once all the cookies have cooled, match them up in pairs by size.  To make the ganache, place the chopped chocolate into a small heatproof bowl.  Bring the heavy cream to a simmer in a small saucepan.  Pour the cream over the chocolate and let sit for 1-2 minutes.  Whisk in small circular motions until the chocolate is completely blended and the ganache is smooth.  Dip the rounded side of one cookie of each pair into the ganache and coat with an even layer.  Return to the cooling rack, flat side down, and let the ganache set before proceeding.

Transfer the pastry cream another piping bag fitted with a smaller plain round tip.  Pipe a dollop of pastry cream onto the flat side of the plain cookie of each pair.  Press the flat side of the other cookie to the pastry cream, sandwiching the two together.

Keep refrigerated in an airtight container for up to 2 days.

Source: adapted from Cate’s World Kitchen, originally from King Arthur Flour and The Secrets of Baking by Sherry Yard; pastry cream from Baking Illustrated

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