Monthly Archives: February 2010

Routine

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It’s amazing how fast you can settle into a routine. Every Friday I get home, clean up my stuff, sit down at the computer, and turn on the television. I turn the channel to viva and get onto my blog. Viva, you ask? yes, viva. They have cooking shows on throughout the afternoon. Starting at 2. Everyday Food, Nigella Express, Anna and Kristina’s Grocery Bag, and Cook Yourself Thin. I always have to explain myself on the last one. I am not trying to lose weight, they just make amazing food on there. I watched one episode where they covered a chocolate cake in melted dark chocolate. I also picked up their cookbook and made some goat cheese Mac and Cheese. It was very good. I finished a book this weekend by Elizabeth White, Tour de Force. Since it is about ballet it had me captivated. It was beautiful and true to life. I would definitely read it again. It’s a two thumbs up book, by my standards.

Chunky Macaroons

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  I wanted to eat something with chocolate in it but I wasn’t sure what so, like any good baker, I went to the books…cookbooks that is. I decided I wanted to make haystacks but I didn’t have all of the ingredients. I went through two cookbooks, on my third one I was ready to give up when the name Chocolate Chip Macaroons caught my eye. If you noticed the difference in names (from the title to this post) you might be wondering why. That would be because I changed up the recipe quite a bit.

2 egg whites
1/2 cup sugar

1/2 teaspoon cocoa
2 tablespoons flour

1 cup coconut
1/2 cup dark chocolate chips
1/2 cup white chocolate chips
1/2 cup chopped walnuts

    Whip egg whites until frothy and add sugar. Beat until stiff and add cocoa. Beat until combined and fold in flour. Beat until combined. Fold in coconut, chocolate chips, and walnuts. The mixture should become very chunky (hint the new name). Drop in mounds onto a greased cookie sheet and Bake at 375 degrees F. for around 12 minutes. My macaroons were bigger so they went in for about 3 minutes extra.

                 the picture is a little blurry but they
should be a
bit shiny when they come out with a
soft inside! (like a meringue)

Whoopie Pies

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I have a new found love for whoopie pies. You may be thinking about the interesting name. If you’ve never seen one think about the oreo cakesters. They look exactly like that, they taste better. I have fallen in love with them. I found the recipe in a grill cookbook and I’ve made them twice in the past two months. Can you say love? The chocolate cookies on the outside are so yummy and adding the icing in the middle makes the whoopie pies twice as good. I’ve only ever made the chocolate whoopie pies but if you search the internet you will see so many other types…delish.

I made half with pink icing and the other half with plain white. I think they look cute.

In this picture you get a little more of the white in the center. Despite the wierd name they are delicious.

P.S. has anyone been watching American Idol???

Monkey Bread

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Also known as a tea ring, I think monkey bread sounds more fun. I often make it after supper for a dessert but I would like to try making it the night before and baking it in the morning.

part one
3 tablespoons, 1/2 teaspoon butter
1/3 cup brown sugar

Prepare a round cake pan by inverting a glass custard cup in the center. Melt the butter and pour into the prepared pan. Add brown sugar and spread around evenly. Set aside.

part two
1/4 cup sugar
1 1/2 teaspoons cinnamon
3 tablespoons butter

Mix sugar and cinnamon. Set aside. Melt the margarine. Set aside.

part three
2 cups sifted flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup hardened butter or shortening
~1 cup milk

preheat oven to 400 degrees F. Sift the flour, baking powder, and salt together in a bowl. Cut in the hardened butter or shortening. Add enough milk to make a dough that forms into a ball-a fork works best. Flour a free counter space and knead ten times. cut or tear pieces and roll each piece into a ball. Dip each piece into the butter from part two then into the cinnamon and sugar mixture from part two. Put the pieces around the inverted custard cup in the middle. Bake for 20-25 minutes or until goldent brown. Put a plate over top of the cake pan and flip.

<—Final product. Delish.

Note: With the milk I use half soy milk and half water, if I need more liquid I add more water.
~The dough should be sort of like biscuit dough.
~With the butter I like using softened, it seems to blend much better.
~I sometimes add a little bit of cinnamon to the dough.

Enjoy!