"S" is for Syrup... but "B" is for Baklava

No great story here. I found some phyllo dough on clearance. So, I decided to whip up, or rather, grind out a quick baklava. I have made Baklava several times before, but this particular batch is not my favorite. I poured on too much syrup… Usually, I pour a little syrup wait to see if the baklava absorbs it, and then pour a little more if needed… Oh well, it is a little sweet, but still edible. You can find several baklava recipes on-line, so I will not post one here, particularly because I do not generally use a recipe for baklava. A little sugar here, a brush of butter there, and sprinkles of ground nuts.

Pound Cake Frustration

So, I bought some fantastic strawberries from Trader Joes over the weekend. I forgot to but something to go with the Strawberries however. After two days of strawberries and whipped cream, I wanted something spongey and cake-like to soak up the strawberries juices. Since my class got out extra early tonight, I decided to run to the store to get the little sponge Hostess snack cakes. Well, the Safeway that was closest to my house did not have any. So, I thought I would look for a plain loaf cake or angel food cake in the bakery section. They did not have any. So, next I decided to try the Entenmanns’s baked good section for their pound cake. They had 4 different type of cakes with icing and 6 different types of donuts and donut holes, put no pound cake. So, then I decide to try and look in the frozen dessert section for a Sara Lee pound cake. Finally, there was something in stock, but they wanted 6 dollars for a frozen pound cake! I refused to pay that much. As a last option, I thought what about a cake mix. The last time I bought a cake mix, they were $.89 a box. A cake mix box of pound cake by Better Crocker was priced at $2.89. I was not going to pay that either. So after walking the entire store several times (and did I mention I even though of trying to make a strawberry short cake British style and use crumpets), I left frustrated and no closer to some cakey goodness.
When I first got home, I decide to just forget it. No cake for me. But that is not like me; I do not give up that easy, or more like it, my cravings don’t give up that easy. So, I decided to whip out a pound cake for scratch. So, this strawberry shortcake/pound cake answered that call. Pretty tasty if I say so myself.

So far in '08

For my Birthday this past January I received The Cookie Bible. Though most recipes are not from this book, it inspired me to bake a different treat every week. With all the stress and time commitments of law school, the “Cookie a Week” Idea fell by the way side. However, I wanted to post the treats I baked the first few months of the year. So, this post is a tribute to all the treats I have baked in 2008 so far. For some of the treats I have misplaced the recipes I created, but enjoy the pictures and hopefully, I will locate the recipes soon.

Oatmeal Craisin Cookies

** I was at home during Christmas break and discovered a Value Size bag of Craisin in a friend’s pantry. I got to thinking that they would be fabulous in oatmeal cookies instead of raisin. I am not a raisin fan. So, this recipe was born.**

2 sticks butter (I use a great baking margarine)
3/4 cup brown sugar
3/4 cup white sugar
1 tsp. vanilla
2 eggs (I use an egg replacer to make the cookies Vegan)
1 1/2 cups all purpose flour
3 cups Old Fashion Oates
1/2 tsp. Salt
1 tsp. baking soda
1/4 tsp nutmeg
1/2 tsp cinnamon
2 cups Craisins

Preheat over to 375F. Cream together butter, sugar, vanilla, and eggs. Sift together flour, salt, baking soda then add to creamed wet ingredients. Stir in nutmeg, cinnamon, and oats. Fold in Craisins. Bake cookies on parchment lined cookie sheet for 12-14 minutes.

Peanut Butter and Jelly BarsI wanted a Peanut Butter and Jelly Cookie. At first the only recipes I could find sandwiched the jelly between two already baked cookies. I wanted the treat to come out the oven complete. Luckily, I stumbled upon a great recipe by Ina Garten.

Chocolate Chip Cookies
** I like to take a simple chocolate chip cookie base and exchange or add to the basic chocolate chip part of the recipe. My basic Chocolate chip recipe follows with pictures of several variations on the basic recipe.**

2 sticks butter (I use a great baking margarine)
3/4 cup brown sugar
3/4 cup white sugar
2 tsp vanilla
2 eggs (I use an egg replacer)
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips

Preheat over to 375F. Cream together butter, sugar, vanilla, and eggs. Sift together flour, salt, baking soda then add to creamed wet ingredients. Fold in Chocolate chips. Bake cookies on parchment lined cookie sheet for 12 minutes.


Mint Chocolate Chip CookiesIn this variation I added 2 cups of Mint Chips to the basic Chocolate chip cookie recipe.

Holiday Oreo Cookie Cookies

In this variation I replaced the Chocolate chips with crushed Holiday Oreo Cookies (Oreos with red cream centers).

Kissable Cookie Sandwich
In this variation, I added Hersey’s Kissables to the basic Chocolate chip cookie recipe. Then to really make it special I sandwiched vanilla ice cream between two cookies and rolled the edge of the sandwich in chocolate chips.

Toffee Chocolate Chip Cookies
In this variation I added 2 cups of Health Toffee Chips to the basic Chocolate chip cookie recipe. Since these cookies were for a special occasion, I dressed them up with drizzled melted chocolate.

Cheddar and Dill Scones**Have you ever tried a treat from your favorite coffee shop, loved it, but the next time you went back they did not have it? Take that situation and repeat it about 50 times and add the fact that the coffee shop is 30 miles out of the way. I really wanted this treat and finally decided to break down and make my on. Now, I will never be disappointed after driving 30 miles again!**
4 cups flour
2 tbs baking powder
2 tsp salt
3/4 lb cold butter, diced
4 eggs
1 cup cold cream
1/2 lb cheddar, diced small
1 cup fresh dill

Preheat over to 400F. Sift together flour, baking powder, and salt. Cut butter into the flour mixture. Add eggs and cream. Mix in cheddar and dill. Roll out dough to 3/4 inch thick on floured service. Cut dough into triangles, place on a parchment lined baking sheet and brush with egg wash (1 egg + 1 tbs milk or water). Bake for 20-25 minutes.



Coconut Macaroons
**This was a particularly difficult week when it came to choosing a treat to make. Usually, an idea just over takes me without even trying and I fixate on what treat to bake all week. However, I could not get a feeling for anything this particular week. I eventually decided on this cookie because it was something different. They were fantastic- coming from a person who doesn’t like cherries and can only tolerate coconut.**

14 oz coconut (I used sweetened coconut and reduced the sugar)
3/4 cup sugar
6 egg whites
1 1/2 tsp vanilla
1/8 tsp almond extract
1/2 maraschino cherry for each cookie

Preheat oven to 350F. Beat egg white with mixer until it starts to get foamy. Slowly add sugar, vanilla, and almond extract until stiff peaks are formed. Fold in the coconut. Spoon cookie mixture onto parchment paper lined cookie sheet and place cherry half on top of each cookie. Bake for 15-20 minutes.
Snicker Doodle Cookies
** I had the best Snicker Doodle cookie from a local organic foods store in Virginia. I could not find a cookie of comparable quality near school so I decided to make my own. I thought a Snicker doodle was a kind of obscure and little known cookie, but as soon as I made a batch I heard so many people say it was their favorite. I don’t have favorites, but this cookie is definitely high on my list.**
1 cup butter (I use a good baking margarine)
1 1/2 cup white sugar
2 tsp vanilla
2 eggs (I use an egg replacer)
1 1/2 cream of tarter
1 tsp baking soda
1/4 tsp salt
2 3/4 cup all purpose flour
Topping: 2 tsp nutmeg, 3 tbsp sugar, 1 tbs cinnamon
Preheat over to 375F. Cream together butter, sugar, vanilla, and eggs. Sift together flour, salt, baking soda, and cream of tarter then add to creamed wet ingredients. Roll cookies into balls and completely cover in topping mixture. Bake cookies on parchment lined cookie sheet for 10-12 minutes.


Chocolate Peanut Butter Cookies
** These probably are my favorite cookies of the year. During Easter one of my friends gave up sweets for Lent. Her favorite Easter candy was Recess peanut butter eggs and she mentioned how this would be the first sweet to pass through her lips when Lent was over. This inspired by to want to make a cookie form of her favorite treat. The cookies are made from a basic peanut butter cookie recipe. The chocolate covering and decorating is done with Wilton candy melts.**

1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1/2 cup butter (I use a good baking margarine)
1 egg (I use an egg replacer)
1 1/4 flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla

Preheat oven to 375F. Cream together butter, sugars, vanilla, egg, and peanut butter. Sift together flour, salt, baking soda, and baking powder then add to creamed wet ingredients. Chill dough in the fridge for at least 4-6 hours; overnight is best. Roll out cookies to a 1/8 inch thick on a floured surface. Bake cookies on parchment lined cookie sheet for 10-12 minutes. After cookies have cooled, follow instruction on Candy Melt package to melt candy. Decorate according to taste.
Brownie Bites
** Since I am in school and plan to return home in a few years, I try not to purchase to many kitchen appliances and bake ware. While at a recent trip to Wal-Mart, I noticed a mini muffin pan on sale for $.75… 75 CENTS… I just had to buy it! Then once I bought it, I had to try it out to make sure it worked. I made brownie bites to ensure the pan worked ;-). The recipe I used was from Bakers Unsweetened Baking Chocolate Squares Box, their one bowl brownie recipe. And just to put a twist on the brownies and to ensure people knew I made them and did not purchase them from the store, I drizzled melted white and milk chocolate on top.**

Valentine’s Day Cookies **For valentine’s day, I wanted to bake some special cookies to give a V-day trinkets to friends. I thought chocolate and sugar cookies were a great combination. I only make roll out cookies on special occasions. And just to put a special touch on these cookies, I boxed them in V-day boxes with a transparent window and tie red and white ribbon around them. Everybody deserves to get a beautifully presented, sugary sweet on V-day. I also rolled out some white and milk chocolate chip cookie dough and made hearts. Below is my basic sugar cookie recipe.**

1/2 cup butter (I use a good baking margarine)
1 1/4 cup sugar
1 egg (I use an egg replacer)
1/4 cup milk
1 tsp vanilla
1/8 tsp almond extract
2 tsp baking powder
3 cups flour

Preheat oven to 375F. Cream together butter, sugar, vanilla and almond extract, egg, and milk. Sift together flour, salt, and baking powder then add to creamed wet ingredients. Chill dough in the fridge for at least 4-6 hours; overnight is best. Roll out cookies to a 1/8 inch thick on a floured surface. Bake cookies on parchment lined cookie sheet for 10-12 minutes. After cookies have cooled, follow instruction on Candy Melt package to melt candy. Decorate according to taste.

Just the Beginning

I know I just started and I am already running behind- No post in 2 weeks- YIKES! I have been baking, but I never thought I would have to sacrifice sleep to stay up and post my new creations. So, here I am 45 minutes past my bedtime and posting two new cookies.

Lemon Cookies (Until I think of a cooler name)
This cookie is pretty basic. Take a sugar cookie recipe and make the following changes: 1 tsp lemon extract instead of vanilla extract and fresh lemon juice from two-three lemons (I use the lemon juice + egg replacer. If you add liquid and eggs, you will need to increase all your ingredients by a smidge or two; yes, a smidge… I do not measure everything).
The real treat to this cookie is the lemon sugar coating. Lemon sugar is the absolute jewel to this recipe. Lemon sugar= Zest of 2-3 Lemons + 1 cup of Sugar. Place these two ingredients in a plastic bag shake and let sit. Before placing the cookies in the oven, roll them in the lemon sugar. Once cooled enjoy the refreshing taste of lemon and the slightly crispy outside created by the sugar.

Andes Mint Chocolate Cookies
I always saw Andes Mint Chip baking pieces in the store, but I never purchased them. Every time I went to the store with a recipe in mind to use these pieces they were sold out. Finally, I bought the pieces about three weeks ago at my local grocery store to keep for a rainy day. I went to the same exact store this weekend to do other shopping. While there I decided to see if they had the Andes chips and they were, not surprisingly, sold out. Luckily I bought some a few weeks ago and for once I had a recipe and the Andes pieces at one time.
These awesomely minty and chocolaty cookies were worth the wait. They are what I will refer to as a light chocolate cookie. In this recipe, I only used cocoa powder, which resulted in a chocolate, but not over powering cookie. I have made other cookies where the recipe called for unsweet chocolate (bars) and semi-chocolate (bars or chips) resulting in a fudge type cookie. Those cookies are great too, but more hearty and appropriate for winter. These cookies, Andes Mint Chocolate Cookies, are a perfect summer chocolate cookie with the refreshing taste of mint.

YAY Me!

To celebrate the start of my blog, I wanted to try something different. I usually make cookies, so I wanted to try a different kind of backed treat. I choose to make the black bottom cupcake. First, the look is black and white, so the cup cake was naturally dressed for this momentous occasion. Second, I liked that it is called a cupcake, but it more closely related to a muffin. Usually, cupcakes are iced. This “cupcake” doesn’t need the extra sugar burst on top. It is chocolately, delectable, and delicious with a creamy and savory cream cheese center.

Black Bottom “Cupcake”
Makes 12 giant cupcakes

Cream Cheese Filling:
8oz cream cheese
1/3 cup sugar
1 egg
1/2 tsp vanilla
1/2 chocolate chips

“Cake”:
3 cups flour
1 cup brown sugar
1 cup white sugar
2/3 cup natural unsweetened cocoa powder
2 tsp baking soda
1/2 tsp salt
2 cups water
2/3 cup oil
2 tbs vinegar
2 tsp vanilla

½ bag chocolate chips for garnish

Preheat oven to 350F. Cream together cream cheese, sugar, egg, and vanilla. Fold in chocolate chips and set aside. Mix wet ingredients- brown and white sugar, water, oil, vinegar, and vanilla. Sift together dry ingredients- flour, cocoa powder, baking soda, and salt. Stir together wet and dry ingredients. Take “cake” mixture and fill lined muffin pan cups 3/4 full. Scope cream cheese mixture into the center of each muffin cup, using your desired amount of cream cheese filling. Sprinkle a few chocolate chips on top of each “cupcake”. Bake for 20-25 minutes. Time will vary depending on size of muffin pan. When a toothpick is inserted in to the chocolate part of the “cupcake”, it should come out clean.