Chocolate Chip Cookies

|
By
|
9 comments

Chocolate Chip Cookies

If I had to name the Number One thing that people requested I bring to gatherings, it would probably be these chocolate chip cookies. I’ve been making them for what feels like forever at this point. They were the first recipe I made in my trusty KitchenAid stand mixer. I remember being so excited when we received it as a wedding gift from the office we both worked in at the time. I had coveted one for so long, I didn’t even know where to start with what I wanted to make. It was late that evening when it finally claimed it’s space on the countertop, and I wanted to make something that night. Breezing through the book I came across the chocolate chip cookie recipe, and thought that was a perfect way to “Christen” the ol’ girl. They turned out wonderful, best cookies we’d ever had. Over the years, most people who’ve tried them agree.

I’ve made these cookies so many times I don’t even look at the recipe anymore. When I knew that I wanted to put them up here, I checked the original recipe and discovered that it calls for baking soda. I’d been using baking powder. So, I baked a batch with the soda…and, they weren’t as good. They fell flatter and darkened more. So, we’re using baking powder for my version. If it ain’t broke, don’t fix it. Right?

I also feel that nuts are a necessity in a chocolate chip cookie so I’ve added those as well. Walnuts are my favorite, but pecans are wonderful too. These would be a welcome addition to any cookie package you were putting together for Christmas gifts. They are always a part of mine! I hope everyone has a great weekend in their kitchens baking – I know I have a lot to do. My oven is going to be working overtime!

Chocolate Chip Cookies

Makes around 2 dozen cookies

1 cup butter, room temperature
2 eggs, room temperature
1 cup light brown sugar
1 cup granulated sugar
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp vanilla extract
12 oz semi-sweet chocolate chips (2 cups)
1 cup walnuts, chopped

Preheat oven to 375 degrees. Grease or spray 2 cookies sheets and set aside. Sift flour, salt, and baking powder into a medium bowl. Set aside.

In the bowl of an electric mixer, cream the butter and sugars together until creamy. Reduce speed to low, and add the eggs (one at a time), and the vanilla. Mix to combine. Slowly add in the sifted flour and mix until just incorporated. Add the chocolate and the walnuts to the bowl and mix until they are distributed evenly.

Using a small cookie scoop or a spoon, drop 1-inch balls onto greased cookie sheet, about 2 inches apart. Bake at 375 for 12-15 minutes. Cook on cookie sheet for a couple of minutes before transferring to cooling rack as cookies will be very soft.

Store in an airtight container for up to 3 days. (Chances are they won’t last that long!)

Source: adapted from KitchenAid

Sourdough Bread

|
By
|
1 comment

Sourdough Bread

A few weeks ago I ordered a sourdough starter online. It was from a seller in San Francisco, who claims that it comes from a famous bakery in the city that is now closed. I received the powdered starter in the mail, and got to work re-hydrating it. A week later I had more starter than I knew what to do with, so I’ve been keeping some in the fridge – and some on the counter for baking on a whim. You can certainly make your own starter too! Here’s a great tutorial on how to do so. I’m looking forward to making my own “Chincoteague – aka Tump Strain” this summer with locally cultivated yeasts from the island.

I had my first taste of good sourdough bread when we visited my mother-in-law in the beautiful sunny city of Ventura, California. After that, I was hooked. Sadly, here in my rural area – I have a hard time finding a sourdough loaf that lives up to what it’s supposed to be. So, I did what any self-respecting girl who loves to bake would do…and made my own.

The first recipe I tried didn’t require a 2-day process, and was good…but, it wasn’t that dense, chewy , and flavorful loaf that I’d been hoping for. Then I remembered this recipe that Annie had posted last year, and knew that it had to be a winner. Sure, it’s a little time-consuming…but most of it is “hands off” – just waiting for the yeast and bacteria to do it’s thing. And I promise you, the results are well worth the wait! A bonus is that it makes 2 loaves – one for munching on fresh, and one for slicing and putting in the freezer to take out slices as you need it. Toasted, with an egg over easy, and a spot of bacon jam…holy moly, Heaven on a plate.

Sourdough Bread

For the sponge:
1 cup fed sourdough starter
1 1/2 cups lukewarm water
3 cups all-purpose flour

For the dough:
1 Tbsp granulated sugar
2 tsp salt
2 cups bread flour
1 Tbsp water

To finish:
1 egg white + 1 Tbsp. water, lightly beaten
water in a spray bottle

In a large mixing bowl or the bowl of an electric mixer, combine the starter, water, and all-purpose flour. Mix together with a fork or wooden spoon until smooth. Cover with plastic wrap and let sit at room temperature for 4 hours.

Transfer the bowl to the refrigerator and chill overnight, at least 12 hours.

Remove the bowl from the refrigerator and add the sugar, salt, and bread flour to the sponge. Mix until a ball of dough begins to come together. If some of the dry ingredients will not incorporate into the dough, add the additional 1 tablespoon of water to moisten them. Continue kneading the dough (on low speed if using an electric mixer) until the dough is smooth and elastic, about 5-6 minutes. Form the dough into a ball and transfer to a large lightly oiled bowl, turning the dough once to coat in the oil. Cover with plastic wrap and let rise in a warm spot until doubled in volume, 3-4 hours.

Line a baking sheet with a silicone baking mat or parchment paper. Transfer the dough ball to a lightly floured work surface and gently deflate the dough. Divide the dough into two equal portions. Working with one piece of the dough, press gently into a rough rectangular shape. Make an indentation along the length of the dough with an outstretched hand. Press the thumb of one hand along the indentation while pulling the upper edge of the dough down over the hand to enclose the thumb. Tightly roll the dough towards you while forming into a rough torpedo shape, about 6 x 8 inches. If there is a seam, pinch it shut. Place seam-side down on the prepared baking sheet. Repeat shaping with the other half of the dough. Transfer the shaped loaves to the prepared baking sheet. Cover loosely with lightly oiled plastic wrap. Let rise in a warm place until nearly doubled in volume, about 2-3 hours.

Place a baking stone in the oven and preheat the oven to 425? F. Allow the stone to preheat for at least 20 minutes. Just before baking, lightly slash the top of each loaf three times diagonally using a sharp serrated knife. Brush the exposed surface of the loaves with the egg wash. Spray the loaves lightly with water. Slide the entire baking sheet onto the baking stone. Bake the loaves about 28-32 minutes, rotating the pan halfway through baking, until the crust is golden brown and an instant-read thermometer inserted into the center of the loaf reads at least 190? F. Transfer the finished loaves to a wire rack and let cool at least 30 minutes before slicing and serving.

Source: adapted from King Arthur Flour via Annie’s Eats

Peppermint Buttermilk Brownies

|
By
|
2 comments

Peppermint Buttermilk Brownies

Do you guys love buttermilk as much as I do? To me, it’s a magical ingredient – making awesome things all the more awesome by bringing a ton of flavor and moisture to the party. I use it in everything from biscuits, to mashed potatoes, and almost all the time in baking. Needless to say, I always have it in the refrigerator and it’s on my shopping list more often than not.

Some folks combine vinegar with a bit of milk to get the same effect, which is fine…but I don’t think it has the same flavor characteristics as fresh buttermilk. Another option pointed out to me by my friends at Cook’s Illustrated is dried buttermilk, which is then re-hydrated with water and used. Great flavor, and shelf stable – something you might want to consider if you don’t go through it as quickly as I do.

So, these brownies. A rich, fudgy chocolate brownie topped off with a sweet chocolate glaze that’s been spiked with a hint of peppermint extract, and then topped off with crushed peppermint candy. They’re rich and decadent, chock full of Holiday spirit, but without an overbearing peppermint flavor – a problem you run into all too often this time of year. This recipe makes a 13×9 tray, which yielded plenty of brownies for a party or get-together. Or, just enough for a pregnant woman to eat for breakfast 3 days in a row…

So excited to get my Christmas baking underway, formulating my “to-make” list this weekend. We’re looking forward to getting our tree decorated this evening, and Jon’s getting up the lights on the house this weekend. I just love this time of year!

Peppermint Buttermilk Brownies

1 cup butter, melted
2 1/2 cup cups granulated sugar
4 eggs, room temperature
1 Tbsp vanilla
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 tsp salt
1 cup semi-sweet chocolate chips

For the glaze:
6 Tbsp butter
1/3 cup unsweetened cocoa powder
1/3 cup buttermilk
3 1/2 cups powdered sugar, sifted
1/2 tsp vanilla extract
1/2 tsp peppermint extract
Crushed peppermint candies, for garnish

Preheat oven to 350. Line a 13×9 baking dish with a sheet of aluminum foil. Lightly grease with butter or baking spray. Set aside.

Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.

Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

For the glaze: In saucepan add butter, cocoa powder, and buttermilk. Cook and stir to boiling; remove from heat. Beat in powdered sugar, vanilla and peppermint extract. Spread over warm brownies and let cool completely, at least 4 hours, before topping with crushed candy canes and cutting.

Source: adapted from The Lost Italian, brownies from AllRecipes

Oyster Stuffing

|
By
|
6 comments

Oyster Stuffing

Oyster stuffing. I don’t know that you’ll find a dish more unanimously found on Thanksgiving tables here on the Eastern Shore. After a quick web search, it turns out it’s common in many other parts of the country as well – but especially down south around the Gulf, and up north around New England.

It’s basically a homemade stuffing – composed of dry bread cubes, sauteed onions and herbs, chicken stock, and fresh oysters. Some people used canned or smoked oysters – but, I can’t justify using those. Ever. Ain’t nobody got time for that! The oysters plump up in the stuffing, and release their delicious briny juices – adding a ton of flavor to the stuffing, and the bread just soaks it all right up! I loved the addition of nutmeg and clove too, it really made it taste like Thanksgiving.

This was actually my first time making this dish (hey, I am a “come here” after all!) and as I mixed it up before putting it in the casserole dish, I thought it wasn’t going to be something I enjoyed…as it wasn’t much to look at. But when it came out of the oven, and the top was nice and brown – I couldn’t wait to dig in! If you’re looking for something special to add to your Thanksgiving Day table, which is a cut above the standard cornbread stuffing (or my favorite, even though I’m ashamed to admit it – Stove Top!) get yourself a pint of oysters from the seafood market and make this stuffing. Maybe it will become a tradition for your family, as it has for so many others here on the Eastern Shore and elsewhere, on Turkey Day!

Oyster Stuffing

6 cups 1/2-inch cubed French bread
3 slices bacon, cut into small pieces
3 Tbsp butter, melted,
1/2 red onion, finely diced
2 ribs celery, finely diced
3/4 pint shucked oysters, liquid reserved
1/2 cup chicken stock
2 Tbsp. madeira or port
3 Tbsp. fresh parsley, chopped
1 Tbsp. fresh thyme, chopped
1 Tbsp. fresh sage, chopped
1/4 tsp hot sauce
pinch ground nutmeg
small pinch ground cloves
kosher salt
freshly ground black pepper

Heat oven to 250 degrees. Arrange bread cubes on a baking sheet in a single layer and bake, stirring occasionally, until dried but not browned, about 15 minutes. Let cool.

Put bacon into a 12″ skillet; cook over medium-high heat, stirring frequently, until crisp and its fat has rendered, about 10 minutes. Add butter and heat. Add onions and celery, reduce heat to medium, and cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add reserved liquid from oysters, stock, madeira or port, parsley, thyme, sage, hot sauce, nutmeg, cloves, and salt and pepper. Bring to a boil over high heat and cook, stirring occasionally, for 5 minutes. Scrape the mixture into a large bowl and stir in the bread cubes and oysters. Set aside to allow the flavors to come together for 10 minutes.

Raise the oven temperature to 400 degrees. Transfer mixture to a buttered 2-qt. oval baking dish and cover with foil. Bake for 30 minutes, remove foil, drizzle with remaining butter, and continue baking until golden brown and crusty, about 15 minutes more. Serve immediately.

Source: adapted from Saveur, October 2008