Posts Tagged With: sweet

is that salt?

we’re moving soon- we have a good 3 handfuls of coarse salt that needs to be used before that time. this can only mean that these cookies will be headlining all of my upcoming get-togethers. they’re simple to make and indescribably good.

the consistency of the dough threw me for a loop the first time i made them, but i’ve come to learn it’s supposed to be like that (i think). apparently the recipe was written by a french lady, all the better!

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  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • About 2 1/2 teaspoons sea salt, divided
  • 10 ounces unsalted butter, at room temperature
  • 1 cup vanilla sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 12 ounces bitter chocolate chips, or bitter chocolate cut in very small pieces

preparation

Preheat the oven to 375°. Line two baking sheets with parchment paper.

Sift together onto a piece of waxed paper the flour, the soda, and one half teaspoon of the salt.

In a large bowl, whisk together the butter and the sugar until it is light and pale yellow. Whisk in the eggs one at a time until thoroughly blended. Whisk in the vanilla, then stir in the flour just until it is blended.

Stir in the chocolate chips or pieces and mix until they are evenly distributed throughout the dough.

Drop the dough by tablespoons full onto the prepared baking sheets. Sprinkle each with a generous pinch of sea salt. Bake in the center of the oven until the cookies are golden, about 12 minutes. Remove from the oven and let sit on the baking sheets for about 4 minutes to allow the cookies, which are fragile, to firm up, then slide them onto a cooling rack.

from the kitchen of: http://www.epicurious.com/recipes/food/views/Chocolate-Chip-Cookies-with-Salt-104371

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thank you, french lady!

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bbc brownies

my friend’s birthday was in february. i hadn’t made brownies in ages, but it seemed like the right time. i searched high and low, and finally settled on this recipe. i was not disappointed (nor was she).

it’s a bit more complicated than my usual style (i.e. it’s a bit like reading a recipe that tolkien wrote- don’t skip a line or you’ll be wandering in the dark), but it was well worth the extra effort. don’t believe the ‘moderately easy’ tagline it gives you.

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Method

  1. Cut 185g unsalted butter into smallish cubes and tip into a medium bowl. Break 185g best dark chocolate into small pieces and drop into the bowl. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Now remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
  2. While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to fan 160C/conventional 180C/gas 4 (most ovens take 10-15 minutes to heat up). Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Now tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps.
  3. With a large sharp knife, chop 50g white chocolate and 50g milk chocolate into chunks on a board. The slabs of chocolate will be quite hard, so the safest way to do this is to hold the knife over the chocolate and press the tip down on the board, then bring the rest of the blade down across the chocolate. Keep on doing this, moving the knife across the chocolate to chop it into pieces, then turn the board round 90 degrees and again work across the chocolate so you end up with rough squares.
  4. Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is, so don’t lose heart. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.
  5. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like – you don’t want to undo all the work you did in step 4.
  6. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout. Now your mixing is done and the oven can take over.
  7. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Put in the oven and set your timer for 25 minutes. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
  8. Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles. These brownies are so addictive you’ll want to make a second batch before the first is finished, but if you want to make some to hide away for a special occasion, it’s useful to know that they’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.

straight from bbc: http://www.bbcgoodfood.com/recipes/1223/bestever-brownies

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hats off to you, bbc! good news and good food!

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the daily granola

since the start of the year, i’ve been making granola on a bi-weekly or monthly basis (depending on external factors like current oat supply and number-of-days-we-make-fancy-breakfast-instead). i’ve baked through a plethora of granola recipes and i have concluded this:

they’re mostly all good. some are bad. i have a favourite.

it the favourite one that i will share with you. it’s marvelously simple, delightful tasteful, and posted by a great estonian food blogger nonetheless!

here, and i quote, is how it should* be done:

*should is a somewhat relative term in the art of granola making…if you don’t have almonds, toss in sesame seeds or whatever you think could be good- chances are, it will be.

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Honey Granola Recipe
(Lihtne mesine granola)

250 g old-fashioned oats (about 3 cups)
100 g almond slices
8 Tbsp runny honey
4 Tbsp neutral oil
4 Tbsp water
raisins or currants (optional)

Mix oats and almonds on a large baking sheet. Mix honey and oil in a small bowl, then add water and stir again. Pour the liquid mixture over the oats and mix until everything is well combined. 
Roast in a pre-heated 150 C / 300 F oven for about 30 minutes, shaking the pan every now and then, until the oats are golden and slightly crispy (they crisp up even more when cooling down).
Remove from the oven and cool. Fold in the raisins.
Keep in an airtight container.

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if you want to go straight to the source (and i recommend doing so, as she has an array of good-looking recipes to try), here it is:

http://nami-nami.blogspot.com/2011/03/honey-granola-recipe-simple-but.html

God bless you, estonian food lover & your skill in granola-making!

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