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Sunday, December 15, 2013

Snowy Weekend in Brooklyn

This weekend was super cozy.  It snowed all day Saturday, and I stayed home this weekend to bake cookies for my coworkers in LA.  I watched a ton of "NEW GIRL" on netflix, which... i can't believe I didn't watch when it was out on regular network television.  I LOVE this show, that Zoey is so freaking hilarious, and her entire wardrobe looks like a little childs wardrobe made for a grown woman.  Where does she buy all her wardrobe?  Made special for her??  Hmmm...

Well it was a lot of fun.  Still thinking I have a few more cookies in me to bake... I wanted to make snickerdoodles & maybe some english toffee. But this will have to do for now.  I did the taste test for all of these.  they were delicious.  I think they all pass, Only thing I would have done differently was the scones...I only used zest of 1 lemon... cause I didn't have the another lemon...but man... it could really use both.  


Recipe: Orange Coconut Butter Drops (they didn't turn out to be much like butter drops...but more like regular cookies).  These are pretty amazing.
follow here for the recipe:

Next was the Peanut Butter Chocolate buttercups.  These are my personal fave.  BUT you must have lots of milk to wash this down with or you'll just die from being parched.  

And then came the classic chocolate chip cookies:

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3 cups semisweet chocolate chips

    In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar on medium speed until light yellow and fluffy, about 3 minutes. Add the eggs and vanilla, and mix on medium speed for 1 minute. Scrape down the sides of the bowl. 
    With the mixer on low speed, gradually add all of the flour mixture but stop mixing before it is completely incorporated. Add the chocolate chips and mix on low speed for 20 seconds. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or overnight.
    Preheat the oven to 350 degrees. Remove the dough from the frigerator. Using a small cookie scoop or a spoon, scoop out small rounds of dough, about 1 1/2 tablespoons each, onto a parchment-lined baking sheet, leaving 1 inch between the cookies.
    Bake, rotating the sheet halfway through, for about 15 minutes, until the cookies are lightly browned. Transfer to a wire rack and let cool. 

Then last but not least I made LEMON SCONES, again from the one girl cookies recipe book:

Lemon Scones
Makes 8 Large Scones, 16 Small Scones
3 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into pieces
1 cup buttermilk
Grated zest of 2 lemons
1/4 cup heavy cream
Turbinado sugar
  1. Preheat oven to 400 degrees Fahrenheit
  2. In a bowl of a food processor, combine the flour, sugar, baking powder, baking soda, and salt. Pule to combine. Add the butter and pulse 4 or 5 times, until the butter is broken up into pea-sized pieces. Pour the mixture into a large bowl.
  3. In a separate bow, mix together the buttermilk and lemon zest. Using a rubber spatula, fold the buttermilk mixture into the flour mixture. At this point the dough should be very sticky.
  4. turn the dough out onto a lightly floured work surface. Flour your hands, and pat the dough into an 8-inch circle. Let the dough rest for 5 minutes. Then, using a large chef’s knife, cut the circle into 8 wedges. Transfer the wedges to a parchment paper-lined baking sheet. Brush the tops of the scones lightly with the heavy cream, and sprinkle them generously with turbinado sugar.*
  5. Place the baking sheet int he over and reduce the temperature to 350 degrees Fahrenheit. Bake the scones for 10 minutes. Rotate the baking sheet, and bake for 8 to 10 more minutes, until the tops of the scones are a light golden color. Transfer the scones to a wire rack to cool.
*Note: I have used just regular & confectioner's sugar in place of turbinado sugar and it works just fine.

 I've been busy, but catching up with multiple blogs happening now.  Stay tuned for more. :)

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