Archive for the ‘ dessert ’ Category

Cannibal Cookies

First. I’d like to say thank you to my coworker ____ for giving these cookies an awesome name. Cannibal Cookies. It’s a cookie inside of another cookie. I first saw these bad boys on Serious Eats awhile back, and knew exactly what must be done. Those cookies needed to be in my mouth. So I finally got around to making them, and they are kind of amazing. I mean…it’s an effing Oreo, inside of a chocolate chip cookie. And the greatest thing about it, is that it’s totally versatile. Take you’re favorite cookie recipe, and take another cookie…or piece of candy…or brownie, or whatever the hell you want to put in it, and…voila! Heaven.

So do yourself a favor, and make these.

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Banana Cream Pie

Per request, the boyfriend asked me to make him a banana cream pie. So I did. And I’m so glad I did. It was delicious. One bite into the pie, I heard sounds come out of my bf’s mouth, that are pretty rare. It’s not that he doesn’t like everything I make, it’s that he doesn’t LOVE everything I make. He is a huge fan of the banana cream pie from Baker’s Square, and it made me so happy to hear him tell me that my pie was better! For the crust, I used crushed up Nilla wafers, to give it more of that banana pudding kind of pie.

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Cakes and Tarts

Okay, so if you didn’t already know, I suck at updating my blog. School has been keeping me busy and by the time I get home, the last thing on my mind is updating my blog. But here I am, to give you a full update on the last 3 weeks of pastry school. For 2 weeks I studied cakes. No, not your good ol’ American buttercream frosted red-velvet cake, but French/European cakes or Entremets (on-tra-may) (mousse cakes). It was nice learning about this style of cake, and there were a few I really enjoyed. The ones I really enjoyed were the Hazelnut Chocolate Mousse Cake and the Raspberry Silk Cake. They were creamy-deliciousness, bites of heaven. Continue reading

Petit Fours and Finals.

So I guess I’m kind of bad keeping this thing updated. I’ve thought about updating so many times, but have just been busy or lazy.  But I am happy to say I have made it through the first section of school (Breads, Breakfast pastries, Petit Fours).  I’m going to be honest and say petit fours was probably my least favorite of the three, but it was still fun nonetheless. As much as I struggled with rolling out my sweet dough, and my piping skills could improve, I am happy I learned the basics. We made several different small tarts, French macarons (my favorite), pate a choux (eclaires, salambos, paris brest), madeleines, opera cake and financiers. I was stoked to learn how to make macarons, and am completely in love with them. I’m sure a lot of you have noticed the increase in popularity of the French macaron, which is great. Making macarons is a lot simpler than I had expected it to be. It is a process just like most of the petit fours are, but its definitely worth it. Continue reading

Happy National Doughnut Day!

So, it’s national doughnut day! National doughnut day falls on the first Friday of June every year, created by the Chicago Salvation Army in 1938, “to raise funds during the Great Depression, and to honor the work of World War I Salvation Army volunteers who prepared donuts and other foods for thousands of soldiers.” So there’s the history of this great holiday. Started right off here in Chicago, and is celebrated nation-wide, by all people, lovers of doughnuts. While you can go to Dunkin Donuts, or Krispy Kreme to grab a free doughnut in honor of this celebration, or to your local bakery, doughnut shop, or wherever, you can also make doughnuts right in your very own kitchen! I’m not going to say it’s easy as pie, because if you’re making them from scratch, it does take some patience, and timing, etc. But if you do it the easy way, where you buy a can of biscuits at your local grocery store, and fry those up, well then it is easy as pie! (or in this case, doughnuts.) Continue reading

Peanut butter chocolate chip cookies

Lately I have been having wild intense cravings for peanut butter. I don’t know what it is, and I can’t figure out why I used to not be a fan of the creamy delicious treat before. What’s great about it? It’s kind of healthy for you. It’s chock full of protein and good fats, pretty low in the carbohydrate department, and insanely delicious. These cookies? Not healthy for you. I DID use Natural Jiff peanut butter, but I don’t really think that counts. They are still full of all those ingredients that make a delicious and unhealthy tr eat (sugar, butter, chocolate chips). But guess what? I didn’t make these in an effort to try and be healthy. I made them because when peanut butter and chocolate come together, it creates something beautiful. And these cookies, are a beautiful thing. They aren’t huge, they are a good size, about the size of a chips ahoy cookie. You could call them “treat sized” as Starbucks likes to call their new peanut butter cookies (and their double chocolate cookies, as well.*) I almost came close to not baking these, because of lack of flour, but i had exactly enough! After baking these, I realized I need to have more cookies in my life. They are just so simple to make, and almost always tasty. So, if you’re into the whole chocolate chip meets peanut butter thing, I recommend you bake these. You don’t HAVE to use natural peanut butter, and I only used it because it was the only kind I had in the house. If you do decide to, use the kind that does not seperate, (such as Skippy or Jiff Natural), because I’m not really sure what would happen with the kind with extra oils. It might work, but use with caution!

*For all of you Starbuck-goers, I wouldn’t really recommend their treat sized cookies. I’m not sure as an employee, I should be saying this, but as a person who loves baked goods, these are not worth it, at about $1 a piece. You’re better off buying their outrageous oatmeal cookies, or chocolate chunk. But really, you’re better off baking these! ;)

Peanut Butter Chocolate Chip Cookies
recipe can be found here
yields approx 3 dozen “treat sized” cookies

1 1/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature
3/4 cup sugar
1/2 cup brown sugar, packed
1 large egg
1 tablespoon milk
1 teaspoon vanilla
1/2 cup peanut butter chips
1/2 cup chocolate chips
1 tablespoon sugar for sprinkling

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
  3. Beat the butter and peanut butter until fluffy. Add the sugars and beat until smooth. Add egg, milk and vanilla. Gradually mix in the flour mixture and beat thoroughly. Stir in chocolate and peanut butter chips.
  4. Place sprinkling sugar on a plate. Drop dough by rounded teaspoon into sugar and roll around, then put onto ungreased cookie sheet, leaving several inches between them for expansion.
  5. Using a fork lightly indent the top of each cookie (or use a small offset spatula if you want a smooth top), but don’t over-flatten.
  6. Bake for 10-12 minutes. DON’T overbake — the cookies may look really soft and underdone, but trust me, they aren’t.
  7. Cool the cookies on the sheet for 1 minute, then transfer to a rack to cool completely.
  8. Enjoy while warm! (or not, but awesome when still warm.)

Mexican Hot Chocolate Cookies

I’ve seen these cookies a lot on the web, and they’ve always caught my eye, but I’m not sure what has kept me from baking them. They are extremely easy to make, and I’m sure almost every one of you has all the ingredients on hand — if not, they are ingredients that every household should have: dutch processed cocoa, cinnamon, cayenne pepper, and the basics (flour, sugar, etc). The recipe did call for maple syrup, but I didn’t have one, and used agave syrup instead. This recipe comes from Vegan Cookies Invade Your Cookie jar.” I don’t own the book, and actually have only browsed through it, but there are some cookies in there that look great. I may have to pick up the book one of these days. Although these cookies are from a vegan cookbook, the ones I made in particular are not vegan, only because I didn’t have any nondairy milk on hand. Since I’m not vegan, I don’t mind, but I’m sure they would be just as good made with soy, almond, or some other nondairy milk, since that’s what they were made to be.

The cookies turned out pretty good! I would describe them as being chocolaty, that hits you with a subtle hint of spiciness when your chewing. Nothing crazy spicy, and honestly I could have put just a tad bit more cayenne to kick it up a notch.

Mexican Hot Chocolate Cookies
recipe from The Post Punk Kitchen
yields 18-24 cookies

For the topping:
1/3 cup sugar
1 teaspoon ground cinnamon

For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk (Or your preferred non-dairy milk)
1 teaspoon vanilla extract
1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
1 2/3 cups flour
1/2 cup unsweetened cocoa powder

1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne

1. Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
2. Mix the topping ingredients together on a flat plate. Set aside.
3. In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts.
4. Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.
5. Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet.
6. Bake for 10 to 12 minutes, they should be a bit spread and crackly on top.
7. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.