Spicy Cheese Biscuits

We don't eat spicy foods so I omitted the Smoked Paprika. My middle class Safeway does not carry Manchego cheese. They said they only carry it at the Diamond Head Safeway (AKA "Rich Safeway"). I used freshly grated Stella Parmesan instead.  After the last biscuits these were a breeze ( I dread rolling dough which is not good for a baker. These were dropped with an ice cream scooper. I also love working with cold ingredients right out of the fridge and not having to wait for them to come to room temperature. Maybe I should switch to the Ice Cream Handbook?)

Biscuits Realizations:  Biscuits are made to be eaten right out of the oven. Also,  after a while, all  biscuits start looking the same which made picture time a bit more challenging.  There is so much you can do with condiments and flowers. 

Cheesy, flaky, yummy!

148 to Go!

Cream Cheese and Chive Biscuits

You know how they say if your 1st child is "easy" be ready for your second to be "difficult".  Well, after the last easy biscuit came my "problem child".  The dough is very sticky and hard to cut. There was so much folding and refolding of the dough that I was beginning to feel like an employee at Gap. You have to refrigerate the delicate bundle between foldings so make sure you have plenty of time for these.  It was my first time ever buying chives. I actually really liked them. 

149 to Go!

Cornmeal Drop Biscuits

If you like corn bread you'll love these. They are delicious with butter and honey. The grainy corn made my 7 year old cough but otherwise they were a hit. They are very easy to make. I used a large ice cream scooper to shape  the dough  on baking sheet. 

They baked for 18 minutes and made 9 biscuits.

150 to Go!

Cheddar Biscuits

I've got biscuits coming out of my ears. Thank goodness my family loves them and will eat them all. I never realized how much flour a dozen biscuits take (4 cups!). I am ashamed to admit that my only experience with biscuits has been with those refrigerated Pillsbury ones that scare the ____ out of you when they POP open. These did remind me of the biscuits you get before dinner at Red Lobster (No my choice of "restaurant" but mom and dad love it.(( I must be adopted)).  They are cheesy, buttery and flaky. 

They baked for 23 minutes and made 17 biscuits.

151 to Go!

Buttermilk Biscuits

I definitely like Buttermilk biscuits better than the baking powder ones. They seem to be a lot moister. I am getting used to the loose bits and sticky dough of biscuit making. My kitchen Aide has gotten a well deserved break. The preparation is messy but fast. It's so much fun brushing the tops with cream (I'm No Michelangelo  and this is no Sistine chapel but at least I get to eat the final product).

I love Jam, Jellies and Preserves. I'll look for anything as a conduit. These were perfect with Apricot Preserves wand coffee on a rainy day (Yes, it rains in paradise).

153 to Go!

Strawberry Shortcake

Now we're talking. Even though I don't have a strawberry patch, I did not mind buying the high priced pint of Safeway strawberries. These were so delicious! The Biscuits are sweet and flaky. I was so proud of myself for making homemade fresh whipped cream for the first time in my life. The lemon and sugar mix on the strawberries made them sweet and tart at the same time. I loved laying them on the fluffy cloud of whipped cream.  A perfect Saturday morning breakfast (The girls loved them. Be aware of the high messiness factor but so worth it).

They baked for 18 minutes and made 15 biscuits. 

153 to Go!

Herb Baking Powder Biscuits

I only used Parsley since I don't have an herb garden and  would have spent over $15 to add Rosemary, Oregano and Thyme (Parsley is $.99 a bunch). Especially since I'm doing these savory treats because I have to, not because I want to. I had the attitude of let's get these over with and move on to the strawberry shortcake. 

They baked for 20 minutes and made 17 biscuits.

154 to Go!

Reflections on Cookies

This marks the end of  a chapter (literally ch 2 on cookies). It has been two and a half months since I started this project.  It has been a lot more challenging than  I expected and also a lot more rewarding. I am having to balance Mommy time, teacher time, boyfriend time, baking time and resting time (I have not seen my friends in ages but they are being very understanding and supportive of the blog, Thanks!).  The main difference I feel at this point is my confidence and willingness to try any recipe under almost any circumstances. The perfectionist in me has had to take a back seat to the Project Manager. It has taught me that practice makes perfect and not having to be perfectly prepared. I am a lot easier on myself and if the recipe doesn't come out I chuck it as a learning lesson (As long as I get the picture which I've discovered to be another passion of mine). I love making recipes I would have never thought of trying and discovering how much I enjoy them. I am getting to know my loved one's favorites (Great birthday and Christmas gifts).  I was trying to make a top ten list when it began feeling like a Miss Cookie Contest. I don't believe in competition and will therefore just move on to the next (1st) chapter:

Simple Baked Goods

Macaroons filled with Chocolate Ganache

DELICIOUS!

(Wanted to end on a good note)

Seville Olive-Oil Wafers

I was dreading making these. Olive oil is not my favorite ingredient when making cookies. They are a lot of work because you can only bake 4 at a time (2 on each baking sheet). The dough makes 18 so do the math.  I tried putting more at a time and it was a disaster. They actually taste light and sweet. They are not the prettiest cookie I've made but not the worst tasting either.  I don't really care because I am still floating on a cloud from making those beautiful macaroons. 

155 to Go!

I DID IT!

I am in Macaroon Heaven.  I have not had the courage to try these after the crater disasters overs 2 months ago. I have been meticulously studying and preparing for this moment. This is my favorite cookie and wanted to be able to make them for my Birthday Tea Party in 2 weeks. I had decided to devote the rest of the month to the art of macaroons. Today was the first day. I ground the blanched almonds as fine as I could, weighed all the ingredients in my pink scale, left the egg whites out overnight, and folded the mixture for exactly 50 strokes. I let the "babies" rest for the specified hour (Got some laundry done) and anxiously baked them for 10 minutes. I did not have high expectations and was determined to do them as many times as it took. I was overwhelmed with joy as I peeked into the oven and saw their perfectly smooth tops. I did it! I can make macaroons.

 

I would like to thank Helen from Dessert magazine and www.tartelette.blogspot.com for all of her help. I could not have done this without her. I would also like to thank my mom and dad for all of their love and support. I would like to thank my boyfriend for always believing in me. I would like to thank my daughters for their unconditional love. Lastly, I would like to thank the universe for aligning the starts for me today.

Happy Birthday to me!!!!

Chocolate Florentines

One word, BURNED. I was waiting for them to come out as I heard  an Angelic voice singing on the Oprah show. As I watched mesmerized  this little girl with a Celine Dion gifted voice, the cookies burned. They were only in for 15 min (Martha says 15-20) but it was too late.  

Prep: The dough hardens and crumbles quickly so you must work fast. I tasted it before baking and it would have made a great topping just like that.  

Side Note: This is why Martha is MARTHA: So ingenious to think of finely crushing toasted almonds by rolling pin back and forth. I was skeptical when I first read it and had my Macy's baby blue Nut chopper on hand. It worked like a charm.

No more Oprah while Baking.

156 to Go!

Coconut-Lime Lace Tuiles

They look like bird nests but taste like chewy, light coconut macaroons. I  Love the hint of lime. They were quick and easy to prepare. You MUST flatten out (I used a fork) the rounded teaspoons of dough on the parchment before baking (Otherwise they come out looking like an egg easy side up). Since this is not a bakery, I only had 2 rolling pins to drape the cookies on. I felt like McGiver when I thought of using glass cups to shape them as they cooled. They came out with less of a curved shape (good enough). I rotated them at 5 min and baked for  a total of 10min. 

Made 14. 

157 to Go

Chocolate-Hazelnut Biscotti

My brother left today and I was in no mood for a sticky finicky dough. It all started with vague directions to beat eggs until a "ribbon-like trail" holds on the surface as you raise the whisk. Are we wrapping Christmas presents or making biscotti? Could Martha give us just an approximation of the time it takes for this Hansel and Gretel ribbon trail? I whisked for 8 minutes and still no ribbon. I literally poured the dough into three grotesque looking logs  which were slowly spreading off the baking sheet. I rushed them to the oven for 22 min and let them cool for 10 (no patience to wait 20 min today), cut and baked again on wire rack for 10. The other two biscottis used butter, these freaks of nature did not. With the other two the temperature was dropped to 300 before rebaking on wire tray, these were baked at same 350 for 10 min. I was starting to feel more like the Roberto Benini of Biscotti. 

Somehow from this mess came the most delicious crispy, nutty, chocolaty cookie. 

Life is beautiful.

158 to Go!

Anise-Almond Biscotti

   As I am setting up to begin baking (As soon as baby falls asleep I feel like I am on the Iron Chef) I realize I did not have yellow cornmeal. There is no time to go to the store. Then I see a bag of PAN precooked white cornmeal (My mom loves to make a Venezuelan traditional dish called Arepas ). I had to make a split second decision (Too dramatic?), either call it a laundry day or take a risk with the PAN. 

They came out amazing. I have never heard of Anise so I only added the extract and not the seeds but I loved the combination with the almonds (By now you know I love anything with almonds).  The dough is thick and easy to work with (I divided it in half (18oz each).  It made 1 dozen Biscottis (I think I made them too large because it should have made 4 dozen!). They were "firm" to the touch at 25 min, cooled for 20 min and baked on the rack for 25 min. 

I am the Sophia Loren of Biscottis.

158 to Go!

Vanilla Cupcakes

For my wonderful brother's girlfriend. 

Cranberry-Pistachio Biscotti

To be honest, I have never been a fan of biscotti. I like to say the word Biscotti  because it makes me feel like an Italian Renaissance woman. They are way too hard and if I try to dip them in my coffee I usually loose a piece which disintegrates into a murky mess. 

The logs were easy enough to form and baked for 20 minutes (again with the ambiguous terms: "slightly firm"). I let them cool for 20 minutes, cut at a small angle and baked for 30 more minutes. I need to thank the boyfriend for testing incremental biscotti specimens for hardness. I was tempted to quit after 15 minutes to avoid the jaw breaking outcome. 

 The combination of the tart cranberries and pistachios was perfect. The petite biscotti are great for tea (and coffee) time. I was even brave enough to attempt a quick dunk without needing a rescue team.

Ti amo biscotti!

159 to Go!

Plum Tart

For my wonderful brother.

Plum Coffee-Cake Muffins

My brother is visiting from California and requested his favorite Plum Tart (Barefoot Contessa's).  Since I had the plums I decided to make these ahead of schedule.  I love making Muffins. There is something so comforting in having warm homemade muffins for breakfast. They are not too sweet and still my little one happily ate them ( 3 to be exact). It is difficult to estimate how to divide the batter evenly so you have enough to cover the top after adding cut plums (Spatial abilities have never been my strength). 

They baked for 20 minutes (Rotating after 9 min) and cooled in pan for 7 min.

160 to Go! 

Chocolate Shortbread Fingers

A moist shortbread brownie. I love the combination of Cocoa and Cinnamon. 

I went back to W-S and got the 9" by 13". By the end of this Handbook I will own every pan I will ever need. Every time I go I end up buying  extras. This time I found odd size measuring cups, 1 1/2, 2/3, 3/4. They think of everything! 

I used Scharffer Berger cocoa. Question: Is there a difference between fine and super fine sugar? The dough spreads easily with a small offset spatula. It baked for 22 minutes (Could have used a minute longer. I couldn't figure out the difference between "just firm" and "firm".)

161 to Go!

Wheatmeal Shortbread Wedges

Healthy Yumminess.

I had to go to the health food store to find the wheat bran. I used Stone Buhr whole wheat flour. The dough spreads nicely into the springform pan (Wilton). I used the bottom of a measuring cup to firmly press  the dough in.  The bench scraper worked to score the cookie into 8 pieces and a cake tester for the decorative pattern (hidden under all the sugar). It baked for 30 + 15 minutes. 

162 to Go!

Recipe Holder

I LOVE my new recipe holder (Williams-Sonoma). It protects my precious Handbook, creates more kitchen top space and makes reading the recipe so much easier (Sounds like a commercial. Hint, Hint to my future W-S sponsors?)

Shortbread Fingers

Buttery & Flaky. 

Not overly sweet (depends on wether you "sprinkle" or "shower"  the sugar on top).

Another anomaly of a pan: 12 by 8. I see the "what now?" look on the faces of the W & S employees as they see me walk in . They only make 9" by 13".  I figured she (Martha) must mean 18 by 12 and that is what I used. They came out very thin and only baked for 28 minutes instead of 40 min.

163 to Go!

Citrus Bars

Mouthwatering! Very tart with a nutty crust. 

My 7 year old LOVES lemon bars and wanted to help make them. I was torn between the MOMMY ME that wants to create Beaver Cleaver memories and the Perfectionist Baker. Don't get me wrong, I love the Notion of teaching my daughter the trade of baking but this it MY TIME. Baking is my soak in the tub with bubbles, my girls night out, my spa day, my curl up with a good book by the fireplace. I let her help. She squeezed the limes and lemons and  said " Call me when they're done" as she went to watch The Suite life of Zack and Cody.

The crust uses wheat germ which gives it the grainy texture. The dough was sticky which made it harder to press into the baking pan (Side Note: Where in the world did Martha find a 17 1/5 by 12 1/2 baking pan? The people at William and Sonoma looked at me like I was crazy when I asked if they had one. I had to show them the Handbook for them to believe a recipe called for it!). I used the pan Martha sells at Macy's: 18 by 13''

Make sure to strain the lemon and lime juice before measuring the 3/4 cup. I did not add the Tbsp of lime zest because I thought it would be too tart for the kids.

Question: What kind of range is 20-30 minutes? That creates too much anxiety. I can only handle a 5 minute margin of error. (I baked the crust for 20 minutes).

The lemon mixture almost overfills the pan which makes it very difficult to transfer to the oven so be careful (Forget rotating it!). My daughter saved the day as I yelled for help by pushing the tray in (I know, I see the irony).  It baked for 29 more minutes.

Best served after refrigerating.

164 to Go!