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MY COOKBOOK

MY COOKBOOK
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11.6.17

THE GREAT CHOCOLATE CHIP COOKIE BAKE OFF


Liv turned 14 yesterday. After an afternoon of exciting zyp lining and free fall over Chase Canyon and homemade cheese pizzas courtesy of grandmama, the four young friends had a cookie bake off. It turns out each one of the young ladies is a promising baker. Who won? Methinks EVERYONE! But I hear Neave's chocolaty cookies were darn amazing. And I hope we can get the recipe. :-)




The following recipe plan was Liv’s. I helped her organize the recipe, but the vision and execution was entirely hers.

1. MAKE THE CHOCOLATE SQUIGGLES: 
Cut a parchment paper to fit a small tray. 
Draw a designs on the parchment. 
Turn the parchment over so the clean side is up. 
Put 1/3 cup chocolate chips into a small measuring cup. 
Melt it in micro for 30 seconds. 
Take it out and add 1 tsp shortening. 
Stir. 
Pour chocolate into Ziploc bag, seal, push chocolate to one side. 
Opposite side cut off a tiny corner. 
Squeeze the melted chocolate over your design. 
Put into fridge to set. 

2. MAKE THE DOUGH 
Remember: 
Whip the butter and sugar together until VERY fluffy. 
Don’t squeeze the dough too much. 
Keep it light and airy. 
When shaping the cookies don’t press too much or overwork the dough. 

1/2 cup soft butter 
1/2 cup granulated sugar 
1/4 cup brown sugar 
1 tsp vanilla 
1 egg 1-1/2 cups flour 
1/2 tsp soda, but no more 
1/2 tsp salt 
1/3 cup toasted coconut 
2 cups chocolate chips 

Line a cookie sheet with parchment paper. 
Turn oven to 350F. 
Lightly toast the coconut. 
Set aside to cool. In the metal bowl whip together [until very fluffy] the butter and the sugars. 
Add the vanilla, egg and whip some more. 
In a separate bowl whisk together flour, soda and the salt. 
Combine the butter mixture with the flour mixture. 
Do not overwork or compact the dough or the cookies will be tough. 
Add the toasted coconut and the chocolate chips and mix it lightly into the dough. 

3. CUT THE COOKIES 
Put the cookie dough on parchment paper. 
Pat it flat with hands a little. 
Rub little flour on rolling pin and roll out the dough. 
Cut the rounds, re-roll leftover dough until you have the following: 

peanut butter Oreo cookie: cut 4 large rounds 
cookie and ice cream dome: cut 2 small rounds bowl 
cookie with chocolate cream: cut 2 large rounds 

4. SHAPE THE COOKIES 

peanut butter Oreo cookies: 
Place an Oreo and a Peanut Butter Cup in the center of two large rounds. 
Place the other two large rounds on the top. 
Shape it, but don’t overwork it. 
Trim with the large cookie cutter. 
Place on parchment lined cookie sheet. 

cookie and ice cream domes: 
Place the small rounds on parchment lined cookie sheet. 

bowl cookies with chocolate cream: 
Place the two large rounds in the small bowls. 
Wrap and put in fridge leftover cookie dough. 

5. BAKE THE COOKIES 
Place the large and small cookie rounds on parchment lined cookie sheet. 
 Place the 2 bowl cookies right on the oven rack beside the cookie sheet. 
Set the timer for 17 minutes. 
Take out small cookies. 
Set the timer for 4 extra minutes for the rest. 
Remove the remaining cookies from the oven. 
Cut the peanut butter Oreo cookies in half immediately. 
Let the cookies cool down before setting up.

 6. MAKE THE CHOCOLATE CREAM 

3 Tbsp cocoa 
3 Tbsp sugar 
1/2 cup whipping cream 

In a small bowl combine cocoa with sugar. 
Whip up whipping cream until stiff peaks form. 
Gently fold cocoa mixture into the cream. 
Place in fridge until serving. 

7. ASSEMBLE TRAY 

Place the two halves of peanut butter Oreo cookie in center. 
Place one cookie bowl on one side. 
Place one small cookie on the other side. 
Pipe the chocolate cream into the bowl and top with 1 raspberry. 
Place one scoop of ice cream on the small cookie. 
Take out the chocolate squiggles from the fridge. 
Top it with the chocolate squiggles.

 zyp lining over Chase Canyon

25.4.17

STABLE ANGEL FOOD CAKE


This is brilliant. Absolutely brilliant. I made Stella Park’s “Effortless Angel Food Cake” on the weekend and was promptly told to put it on line sooner than later. Well a year passed away without posting, though I keep on cooking and baking much like before. Not yet ready to face the blogosphere, hint: feeding a cooking blog is work. With my attention firmly rooted elsewhere, I am making an exception with this remarkably fluffy and stable angel food cake. Beware, I would not attempt this without a Kitchen Aid or some type of standing mixer.

European cuisines call for more yolks than whites. It has been an ongoing challenge for me to use up leftover egg whites.  Fortunately egg whites freeze, thaw and refreeze really well. This recipe calls for 2 cups of egg whites! [That's about 12 to 14 eggs] You can save up for it or buy a cartoon of egg whites.  Egg whites are found in the dairy isle near the egg replacements.

I will make the next angel food cake in the strawberry shortcake style. I don't care for the heaviness of shortcake and usually just bake a piskóta. But after this wonderfully light cake I will be making an angel food. Doesn’t it sound good? Angel food cake with fresh fruit and whipped cream? All in all I followed the conventional method of baking and cooling an angel food cake. As for the cake batter... I had to submit to a new method. Though I tweaked the recipe, the credit goes to Stella Parks


 This is the batter

Stable Angel Food Cake

1 cup + 2 Tbsp sifted cake flour
2 cups of egg whites [from 12-14 eggs]
2 cups sugar
2 Tbsp pure vanilla extract
2 Tbsp lemon juice
1/4 tsp salt

  • The numbers in brackets correspond to the mixing speed on the KitchenAid.
  • Preheat oven to 350F.
  • Combine egg whites, sugar, and vanilla extract in the bowl of a stand mixer.
  • With the whisk attachment mix on low for 1 minute.
  • Increase speed to medium-low [4] and whip for 3 minutes.
  • Add the lemon juice and the salt.
  • Increase speed to medium [6] and whip 3 minutes.
  • Increase speed to medium-high [8] for 6 minutes.
  • Transfer the meringue to the largest bowl you have.
  • Sprinkle the sifted cake flour on the top.
  • Gently fold the flour into the meringue.
  • Transfer the batter to a large, 10 inch, aluminum tube pan.
  • Do not line or grease the pan.
  • Bake until the cake is golden blond and firm to the touch, for 40 to 45 minutes.
  • Invert pan upside down to cool.
  • Cool it down, completely.
  • Loosen the sides and the center tube with a table knife and slide the knife under the bottom.
  • Transfer cake to a serving plate and decorate it with fresh fruit or cut a slice and serve it with a fruit coulis. This cake slices like a dream.

Served with sugared berries [with a bit of melted butter mixed in]

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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