Foodjunkie BC

Fleur De Sel Chocolate Chip Pecan Cookies

September 10, 2012
Leave a Comment
Recipe make about 24-26 cookies
Dry Ingredients:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Wet ingredients:
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 cup unsalted butter, melted and slightly cooled
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
1) Add the dry to the wet and mix them together being careful to not over mix.  While there is still some flour showing, add 1 1/2 cups chocolate chips and 1 cup chopped pecans and mix the rest of the way.
2) Chill dough for an hour.
3) Mould dough into little balls and lay on baking trays. Sprinkle Fleur de Sel (Or other salt variations).
Bake 15-18 minutes or until golden at 350º.
Baking log:
Batch 1 – A little toasty as it was a little overcooked. A little too much salt sprinkled on top. Considering cutting down the amount of chocolate chips to 1 1/2 instead of two. Considering adding a little bit of oatmeal to it.
Possible Variations:
  • 1 1/2 Chocolate Chips and 1 cup chopped Pecans to 2 cups Chocolate Chips

References:

Chocolate Chip Cookies – Alton Brown’s #10

http://www.foodnetwork.com/recipes/anne-thornton/fleur-de-sel-chocolate-chip-blondies-recipe/index.html

http://picky-palate.com/2011/04/07/brown-butter-and-fleur-de-sel-chocolate-chip-cookies/

A friend from Portland’s Sister’s recipe (Thank you Emerald!)


Posted in Baking

Carrot Cake

August 31, 2012
Leave a Comment

This slideshow requires JavaScript.

Ingredients

Cake

  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 3/4 cups white sugar
  • 3/4 cups brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 3 cups grated carrots
  • 1 cup chopped pecans

Frosting

  • 1/4 cup butter, softened
  • 8 ounces cream cheese, softened
  • 1 1/2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×2 inch pan. Cut circles of parchment paper to fit bottoms.
  2. In a large bowl, beat together eggs, oil, white and brown sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  3. Evenly divide the batter between the two prepared pans and bake 25 to30 minutesor until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

References:

http://allrecipes.com/recipe/carrot-cake-iii/

http://www.canadianliving.com/food/baking_and_desserts/canadas_best_carrot_cake_with_cream_cheese_icing.php

http://www.joyofbaking.com/CarrotCake.html

http://www.foodnetwork.ca/recipes/Citrus/recipe.html?dishid=10393


Posted in Baking

Versatile Vanilla Cake from Martha Stewart

August 18, 2012
Leave a Comment

Versatile Vanilla Cake

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 2 large eggs
  • 3 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 1 cup low-fat buttermilk
  • Whipped Frosting

Directions

  1. Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
  2. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
  3. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
  4. Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides.

Cook’s Note

Reserve the egg whites left over from the cake for the frosting. If you don’t have buttermilk, substitute plain yogurt or sour cream (not fat-free).

Recipe from Martha Stewart!

http://www.marthastewart.com/315436/versatile-vanilla-cake?czone=food/cake-center/favorite-cake-recipes&center=276954&gallery=274212&slide=281848

Whipped Frosting

Ingredients

  • 3 large egg whites
  • 3/4 cup sugar
  • Pinch of salt
  • 1/3 cup water
  • 1/4 teaspoon pure vanilla extract

Directions

  1. In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately.

Recipe from Martha Stewart!

http://www.marthastewart.com/341535/whipped-frosting


Posted in Baking

    Currently rating structure is as follows

    Page is currently being worked on and will eventually be moved over to its new home. THank you for your patience!

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 2 other followers