Sugar Cookie Taste Testing

I've got a new recipe for sugar cookies that uses almond and vanilla flavorings and I like it.  Now if I can just get the cookies to bake at the right time and temperature to produce delicious results...

Sugar Cookies (with almond flavor)

1/2 cup butter, softened
1 cup sugar
1 egg
3/4 tsp almond extract
1/2 tsp vanilla extract
2 cups flour
1/4 tsp baking soda
1/4 tsp salt

Preheat oven to 325 degrees.  Cream butter and sugar.  Add egg, almond, and vanilla and mix well.  In a small bowl, whisk together dry ingredients then add to creamed mixture and mix until combined.  Turn half of dough onto lightly floured surface and roll out to 1/4" thick.  Cut into desired shapes and place cookies on parchment lined cookie sheet.  Bake 11-13 minutes or until you see a slight brown edge and bottom. Let pan cool on wire rack then remove cookies to wire rack to cool completely.

Iced Sugar Cookies with icing too thin

Icing

1 cup powdered sugar
1 Tbs milk
1 Tbs light corn syrup

Mix ingredients in a bowl.  Portion into smaller bowls to make desired colors.  After adding food coloring, check consistency.  If too thin, add more powdered sugar.  If too thick, add a tiny bit of milk.

Easy Asian

Here's a quick low carb meal, chicken lettuce wraps.  It was more like a plate of lettuce with meat topping in the end, but it was delicious.

Chicken Lettuce Wrap with Hibachi Zucchini 

Chicken Lettuce Wrap

1 head of butter lettuce, leaves cleaned and separated
1 Tbs vegetable oil
1 onion, diced
1 lb. ground chicken
2 garlic cloves, minced
1/4 cup hoisin sauce
2 Tbs soy sauce
1 Tbs rice wine vinegar
1 Tbs grated ginger
1 Tbs Sriracha
2 Tbs chopped cashews (or small can water chestnuts, chopped)
2 green onions, chopped
salt & pepper

Heat oil in pan over medium high heat.  Add onion and cook 3 minutes or until onions soften.  Add chicken and cook until browned, 3 minutes, stirring to crumble.  Drain oil and add garlic and cook 1 minute.  Stir in hoisin, soy sauce, vinegar, ginger and Sriracha and cook 1-2 minutes.  Stir in cashews (or water chestnuts) and green onions and season with salt and pepper to taste.

To serve, spoon chicken into lettuce leaves, taco style.

😋

Hibachi Zucchini

3 zucchini
1/2 onion (cut in half lengthwise)
1 Tbs sesame oil
1 Tbs ginger, minced
2 Tbs soy sauce
sesame seeds, toasted

Cut zucchini in half lengthwise then cut in half lengthwise again (if zucchini are large then cut into six long spears).  Cut the spears in half crosswise and set aside.  Cut the onion lengthwise in long slices and set aside.

Whisk together ginger and soy sauce and set aside.

Heat oil over medium high heat, add onions and stir.  Cook one minute then add zucchini.  Stir to coat with oil then let cook in a single layer undisturbed for 3 minutes to char on one side.  Stir and let cook another 3 minutes undisturbed.  Stir to caramelize all sides but don't overcook or zucchini will get mushy.  Reduce heat and pour in reserved sauce.  Cook 1 minute then remove from heat and sprinkle with sesame seeds to serve.

A Mexican Side Dish

I've been using a lot of fresh corn to make various mixed vegetable side dishes lately.  While visiting my son in California, he introduced me to this tasty twist on Mexican street corn.  It's fresh and delicious.

Mexican Street Corn Salad

Mexican Street Corn Salad

2 Tbs vegetable oil
4 ears of fresh corn, cut kernels off cob
salt to taste
2 Tbs mayonnaise
2 oz. Cotija (or feta) cheese, crumbled
1/2 cup finely sliced scallions
1/2 cup fresh cilantro, chopped
1 jalapeno, seeded and finely chopped
1 tsp finely chopped garlic
1 Tbs lime juice
1/4 tsp chili powder (or more to taste)

Heat oil in large skillet over medium high heat.  Add corn kernels and stir to coat with oil.  Sprinkle with salt.  Allow corn to sit undisturbed to char on one side, about 2 minutes, then stir.  Let cook another 2 minutes without stirring.  Continue to stir and cook corn until charred on all sides, about 10 minutes.  Pour into large bowl.

Add remaining ingredients to the bowl of corn and toss to mix thoroughly.  Taste and adjust seasonings with salt and chili powder.

Cookie Night!

When the cat's away, the mice will bake cookies.  I just spent a fun night baking with my BFF who watches The Great British Bake Off on Netflix so we had to make British favorites, biscotti and scones.  High tea anyone?

Chocolate Chip Scones, Chocolate Biscotti
and Cranberry Pistachio Biscotti

Chocolate Chip Scones

2 cups plain flour (8oz), sifted before measuring (plus more for working)
1 Tbs baking powder
1/2 tsp salt
1/4 cup sugar (plus more for sprinkling)
3/4 cup semisweet chocolate chips
1 1/4 cup heavy cream
3 Tbs butter, melted

     Preheat oven to 425° and line heavy duty baking sheet with parchment paper.  Sprinkle a generous amount of flour on a work surface for later use.
     Sift together the flour, baking powder, salt and sugar into a bowl.  Whisk to mix thoroughly.  Mix in chocolate chips and toss with fork.  Pour in cream and mix with fork just until mixture comes together.
     Transfer the sticky dough to the floured work surface and sprinkle dough lightly with more flour.  Knead the dough 10 times, pushing it away with the heel of hand, and folding it back over itself and giving a quarter turn each time.  If dough begins to stick, sprinkle with more flour.  Flip onto a well floured area then pat into a 9-inch disk.  Brush with melted butter then sprinkle with 2-3 Tbs. sugar.  Cut the dough into 12 pie-shaped wedges and transfer each to the prepared baking sheet, leaving 1 in. between wedges. 
     Bake 15-17 minutes, until tops are golden brown.  Serve warm or at room temperature.  Best eaten on the day they are baked.
😋

Chocolate Biscotti

2 cups flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
3/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup + 2 Tbs sugar
2 large eggs
2 tsp vanilla
1/4 cup sliced almonds
1 cup semi-sweet chocolate chips

     Preheat oven to 350° and line baking sheet with parchment paper.  Sprinkle a generous amount of flour on a work surface for later use.
     In a medium bowl, whisk together flour, cocoa, baking soda and salt and set aside.  In bowl of electric mixer, cream butter and sugar until light and fluffy, 1-2 minutes.  Scrape down bowl, add eggs one at a time, and mix until incorporated.  Beat in the vanilla and scrape down sides.  Add dry ingredients and mix until combined.  Stir in almonds and chocolate chips.
     Scrape the sticky dough onto the floured work surface and lightly dust the top of dough with flour.  Shape the dough into a ball and cut in half.  Roll each piece into a log then place on prepared baking sheet.  Form each piece into a longer log about 3/4 in. tall, 2 in. wide, and about 12 in. long allowing space between logs so they can spread while baking.  Bake 35 minutes or until firm to the touch.  Remove pan from oven for 5-10 minutes until just cool to the touch.  Cut the logs on a diagonal into 3/4 in. thick slices and turn the slices cut side down on the baking sheet.  Return to the oven for 10 minutes to dry out.  Remove from oven and let cool on pan.  (If desired, dip the bottoms and spread up one side with melted chocolate.)
😋

Cranberry Pistachio Biscotti 

1 3/4 cup flour
1/4 tsp salt
1 tsp baking powder
1/4 cup vegetable oil
3/4 cup sugar
2 tsp vanilla
1/2 tsp almond extract
2 eggs
1/2 cup dried cranberries
1 1/2 cups pistachios, roughly chopped

     Preheat oven to 325° and line baking sheet with parchment paper.
     In a small bowl, whisk together flour, salt and baking powder, set aside.
     In mixing bowl, combine sugar and oil and mix until well blended.  Add vanilla and almond extract.  Beat in eggs, one at a time, until blended.  Gradually add dry ingredients.  Stir in cranberries and pistachios by hand.
     On prepared pan, halve the sticky dough and spread into two long logs with space between.  Shape the dough with wet hands into two 12 inch long, 2 inch wide logs.
      Bake 35 minutes then remove from oven for 10 minutes.  Cut cool logs into 3/4 inch slices and lay slices on the parchment, cut side down.  Return to the oven for 10-15 minutes longer, or until cookies begin to dry.  Cool on baking sheet.

Dessert Week!

I've spent the last week eating way more desserts than anyone should eat.  Lots of celebrations I suppose.  Last night a friend stopped by to show me how to make cream puffs.  They turned out pretty good - the filling was the best!

Cream Puffs

First make pastry cream so it can cool in the refrigerator.  Next make choux pastry so the shells can cool on a wire rack.  Then make the whipped cream so you can lighten the pastry cream and fill the shells.  Finally melt some chocolate to top the sweet treats.

1. Vanilla Pastry Cream

2 cups whole milk
1/2 cup sugar
5 egg yolks
1/4 cup cornstarch
2 tsp vanilla
pinch of salt

Pour milk in a saucepan and cook over medium-high heat until tiny bubbles form, 180 degrees (do not boil).  Meanwhile in a separate bowl, whisk 1/2 cup sugar, yolks, and cornstarch.  When milk reaches temperature, slowly add the milk to the eggs while whisking constantly to temper the egg mixture.  Return the mixture to the pan and cook over medium-high heat, stirring constantly, for 1-2 minutes until mixture comes to a boil and thickens.  Pour the hot mixture into a bowl and mix in vanilla and salt.  Rub top of mixture with butter and then place plastic wrap directly on top to eliminate any skin from forming.  Place bowl in refrigerator to cool while making the pastry dough.

2. Choux Dough

5 oz. flour (1 cup)
pinch of salt
1 cup water
1/2 cup butter (1 stick)
5 eggs

Preheat oven to 400 degrees and line two baking sheets with parchment paper.  Have food processor ready.

Whisk flour and salt in small bowl to remove any lumps.

Place butter and water in saucepan and cook over medium-high heat until butter is melted.  Pour flour mixture in, all at once, and stir over medium-high heat for 2-3 minutes, until mixture is smooth and dough pulls away from pan.

Transfer dough to food processor and let cool for 5 minutes.

Add all the eggs to a bowl then dump the eggs, all at once, into the food processor and pulse until the mixture is smooth and eggs are fully incorporated.  Transfer the dough to a pastry bag fitted with a large tip and pipe small mounds, about 1 1/2" wide and 1/2" tall, onto parchment lined pans.  Wet your finger and press down the pointy tops.

Bake 22-25 minutes, until golden brown.  Remove from oven and quickly use a sharp tipped knife to cut holes in the top to allow steam to escape.  Move puffs to a wire rack and let cool completely before filling.

3. Whipped Cream

2 Tbs sugar
1/2 cup heavy whipping cream
1/2 cup chocolate chips

In a cold bowl with an electric mixer, whip cream and sugar until soft peaks form.

Remove chilled pastry cream from refrigerator.  Gently fold in the whipped cream to create a lightened pastry cream.  Fit a pastry bag with a small tip and fill with cream.  Pipe cream into pastry but do not overfill.  (Alternately cut the puffs in half and fill center with cream filling).  Melt chocolate chips according to package directions.  Pour melted chocolate into a pastry bag with a small tip cut out and drizzle chocolate over the top of the cream puffs.

Cream puffs are best eaten fresh.  Enjoy!

Pesto Salmon is Sooooo Easy

Here's a simple recipe that is delicious.  Thanks Publix!

Pesto Salmon with sautéd arugula and field pea and corn hash

Pesto Salmon

1 lb. salmon filet
1 Tbs. olive oil
1 Tbs. minced garlic
1/4 cup prepared pesto

Preheat oven to 350 degrees.  Lightly grease the bottom of a glass baking dish with olive oil.  Place salmon filet in the dish and rub with olive oil and salt and pepper both sides.  Place fish skin side down and top with garlic then spread a thin layer of pesto over top.  Bake for 12-15 minutes or until the fish flakes easily (internal temperature 145 degrees).

Rich Chocolate Birthday Cake!

I wanted to make a very chocolaty cake for my husband's birthday and this was definitely a good choice.  It's somehow light in texture yet fudgy.  (He doesn't really like nuts but I had a piece sprinkled with chopped pecans and a scoop of ice cream - divine!)

Sour Cream Fudge Cake with Chocolate Icing

Sour Cream Fudge Cake with Chocolate Icing

(from The Best Recipe)

Cake
1 cup cocoa powder
2 tsp. instant espresso or instant coffee
1 cup boiling water
1/2 cup sour cream
2 tsp. vanilla
1/2 lb. (2 sticks) unsalted butter, softened
1 3/4 cup sugar
2 eggs, room temperature
1 1/4 cup flour
3/4 tsp. baking soda
1/2 tsp. salt

Icing
9 oz. bittersweet or semisweet chocolate
8 Tbs. (1 stick) unsalted butter
1/3 cup light corn syrup

For the cake:  Heat oven to 350 degrees.  Grease two 9" cake pans with Crisco, cover bottoms of pans with wax paper round, grease with more Crisco then dust pans with flour and tap out excess.

Mix cocoa and instant coffee in a small bowl; add boiling water and mix until smooth.  Cool to room temperature then mix in sour cream and vanilla.

Beat butter at medium high until smooth and shiny, about 30 seconds.  Gradually sprinkle in sugar and beat until mixture is fluffy and white, 3-5 minutes.  Add eggs, one at a time, beating 1 min. after each addition.

Whisk flour, baking soda, and salt in medium bowl.  With mixer on low, add 1/3 of dry ingredients to batter followed by 1/3 of cocoa mixture and mix until almost incorporated.  Repeat procedure twice more.  Scrape down sides then mix about 30 seconds longer until batter looks satiny.

Divide batter evenly between prepared pans and spread batter to edges and smooth top.  Bake cakes until they feel firm in the center when lightly pressed and cake tester comes out with minimal crumbs attached, 23-30 minutes.  Transfer pans to wire rack and let cool in pans 10 minutes.  Run knife around pan sides and invert cakes onto rack, removing wax paper.  Reinvert cakes on to additional rack and cool completely before frosting.

For the icing:  Melt chocolate and butter in top of double boiler.  Stir in corn syrup.  Set top of double boiler over large bowl of ice water, stirring chocolate occasionally, until icing is thick enough to spread. 

Assemble and frost cake.