Cream Cheese Coffee Cake

Cream Cheese Coffee Cake - made January 14, 2012 from Cook's Illustrated Holiday Baking 2011 by Christopher Kimball (book #183)


This looks deceptively done but inside lurks overly gooey filling about to flood out

This is another booklet I got for Christmas that adds to my baking book collection so it counts in my baking challenge.  I love the stuff from Cook's Illustrated because the articles leading up to the recipes are really interesting as the testers go through various trial and error to come up with the perfect recipe.  For this one, the author was trying to create a combination coffee cake and cream cheese pastry so that you don't have to necessarily choose between a coffee cake and a Danish for breakfast.  I go for coffee cake every time since I don't like the cream cheese filling in Danishes and I rarely have it for breakfast but I thought I'd give this a try anyway.  More importantly I had sour cream, lemons and cream cheese to use up and this recipe used all three so it was perfect to try out.

This is reminiscent of the Lemon Ripple Crunch Cake (take 1) I've blogged about before - it's a cake with a custard-type filling and a sugar crunch topping.  Also like the Lemon Ripple Crunch Cake (take 2), I made the same mistake as before in that I didn't bake it long enough, cut it too soon before the filling had really set and warm liquid filling came gushing out along with a bit of raw cake batter.  Not pretty.  I ended up putting it back in the oven to bake some more and while the results were not eye-catching to behold (unless you want to classify it in the cake wreck category), the taste held up really well.  The cake part wasn't overbaked like I feared it would be with a second baking and the filling remained soft but not liquid.  It was more like a firm custard.  If you like cream cheese and custard-type desserts, this is a pretty good cake to make.  Although you might want to skip my mistake and just make sure it bakes long enough the first time and to let it cool enough for the filling to set.  I ended up salvaging the cake by slicing it and only giving away the decent-looking slices.  I deliberately didn't take a picture of the cake-wreck look as that would've been too embarrassing to have documented.

Lemon-Sugar Almond Topping
¼ cup sugar
1 ½ teaspoons freshly grated lemon zest
½ cup sliced almonds (which I omitted because I don't like nuts in my cakes)

Cake
2 ¼ cups (11 ¼ ounces) all-purpose flour
1 1/8 teaspoons baking powder
1 1/8 teaspoons baking soda
1 teaspoon salt
10 tablespoons unsalted butter, softened but still cool
1 cup plus 7 tablespoons sugar
1 tablespoon finely grated lemon zest plus 4 teaspoons juice (1 to 2 lemons)
4 large eggs
5 teaspoons vanilla extract
1 ¼ cups sour cream
8 ounces cream cheese, softened

1. For the topping: Adjust oven rack to middle position and heat oven to 350°F. Stir together sugar and lemon zest in small bowl until combined and sugar is moistened. Stir in almonds; set aside.
2. For the cake: spray 10-inch tube pan with vegetable oil spray. Whisk flour, baking powder, baking soda, and salt together in medium bowl; set aside. In stand mixer fitted with paddle, beat butter, 1 cup plus 2 tablespoons sugar, and lemon zest together on medium speed until light and fluffy, about 3 minutes, scraping down sides and bottom of bowl with rubber spatula. Add eggs 1 at a time, beating well after each addition, about 20 seconds, and scraping down beater and sides of bowl as necessary. Add 4 teaspoons vanilla and mix to combine. Reduce speed to low and add one-third of flour mixture, followed by half of sour cream, mixing until incorporated after each addition, 5 to 10 seconds. Repeat, using half of remaining flour mixture and all of remaining sour cream. Scrape bowl and add remaining flour mixture; mix on low speed until batter is thoroughly combined, about 10 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.
3. Reserve 1 ¼ cups batter and set aside. Spoon remaining batter into prepared pan and smooth top. Return now-empty bowl to mixer and beat together cream cheese, remaining 5 tablespoons sugar, lemon juice and remaining 1 teaspoon vanilla on medium speed until smooth and slightly lightened, about 1 minute. Add ¼ cup reserved batter and mix until incorporated. Spoon cheese filling mixture evenly over batter, keeping filling about 1 inch from edges of pan; smooth top. Spread remaining 1 cup reserved batter over filling and smooth top. With butter knife or offset spatula, gently swirl filling into batter using figure-8 motion, being careful not to drag filling to bottom or edges of the pan. Firmly tap pan on counter 2 or 3 times to dislodge any bubbles. Sprinkle lemon sugar-almond topping evenly over batter and gently press into batter to adhere.
4. Bake until top is golden and just firm, and long skewer inserted into cake comes out clean (skewer will be wet if inserted into cheese filling), 45 to 50 minutes. Remove pan from oven and firmly tap on counter 2 or 3 times (top of cake may sink slightly). Cool cake in pan on wire rack for 1 hour. Gently invert cake onto rimmed baking sheet (cake will be topping side down); remove tube pan, place wire rack on top of cake, and invert cake sugar side up. Cool to room temperature, about 1 ½ hours. Cut into slices and serve.

Linked to Sweet Tooth Friday

Korean BBQ Beef

Korean BBQ Beef - made January 11, 2012 from Everyday Low Carb Cooking by Alex Haas (book #182)

The original recipe is actually Korean BBQ Chicken but lately I've been eating enough chicken to grow my own feathers so I substituted beef instead.  I sliced it thin then pounded each slice with a meat mallet to tenderize it.  Since I don't really cook, I know little to nothing about different cuts of beef other than the more expensive it is, likely the more tender it is.  I don't think chuck roast shrieks "high end" so I whacked the pieces with the meat mallet just to be on the safe side.  And this time you'll be happy to know that I used green onions/scallions as called for in the recipe instead of shallots.

Oddly, I even had all of the ingredients in my pantry so they must've been from past cooking attempts.  Although I don't think I can attest to the shelf life of some of my spices.  But at least the green onions were fresh from the produce section of the grocery store.  I ended up marinating the beef overnight since I haven't yet developed the knack of working all day, coming home, preparing dinner from scratch and eating said dinner that same night.  My usual habit is to come home, workout, eat whatever dinner food I had in the fridge from the night before then prepare what I would cook the following night.  Hence the 24-hour marinating period.

I didn't have a grill so I cooked these via stir fry in a large frying pan (since I don't own a wok either).  Despite all these modifications, the dish actually turned out to be quite tasty.  It was a little on the spicy side for me so there was some life still left in my spices after all.  Although this comes from a low carb cookbook, I couldn't help but think this is really good served with rice.  :)

Still piping hot

3-lb fryer, cut into 8 pieces (I used 1 1/2 lbs chuck roast, sliced thin)

½ cup soy sauce

2 tablespoons sesame oil

1 teaspoon sesame seeds

3 tablespoons sugar equivalent sweetener

½ cup green onions, diced

¼ teaspoon black pepper

½ teaspoon cayenne pepper

1 teaspoon dried ginger

1 teaspoon garlic powder

1.     Mix all ingredients.  Let the chicken marinate 1 hour if possible.  Cook slowly over charcoal, basting with the marinade.  Discard any marinade that isn’t used. 

Apple Crumble with Oatmeal Crunch Topping

Autumn Fruit Crumble with Oatmeal Crunch Topping - made January 8, 2012 from Great Pies and Tarts by Carole Walter (book #181)

My final baking experiment from last weekend was this apple crumble.  I had a hankering for a warm dessert I could top with ice cream and there's nothing easier than putting together a crumble for a quick dessert.  I've listed the original recipe below but, as usual, I did my own modifications.  For the topping, I only made half a recipe and I substituted pecans for walnuts, partly because I think walnuts are too bitter and partly because I only had pecans on hand.  For the filling, I only used Granny Smith apples because that's what I had and I don't really like pears anyway.  Actually, now that I look at the recipe again, I didn't follow the filling recipe at all and just made up my own: to go with half the recipe of the topping, I used 2 Granny Smith apples (peeled, cored and sliced), sprinkled them with a couple of tablespoons of granulated sugar, a few sprinkles of cinnamon and the juice from 1 lemon.

Before

After

I used the topping mixture to also make a bottom layer of the crumble in 3 individual-sized ramekins, layered the apples on top and covered it all with the rest of the topping mixture.  Then I baked for....I don't know how long since I never time these things.  Just until "a toothpick poked into the apples shows the apples are soft enough" is about as precise as I got.  Oh and when the top was browned enough.  You decide based on your oven how long it should be in there for.

At first I didn't think I liked this recipe as much as other crumbles, cobblers and crisps that I've made.  It didn't seem to be sweet enough which made me think the oats and pecans cut the sweetness as well as I might've used too much lemon juice in the apples.  Plus the apple filling didn't seem very juicy so it seemed a little dry.  However, that was only the first taste test on the first day.  This is a dessert that seems to improve with age.  I had the second taste test the next day after refrigerating the individual crumbles - after I had warmed it up in the microwave and topped it with ice cream, it was much better, had a bit more juice and the apples were sweeter.  I don't know why that is but that's what I found.  So overall, this made a nice base for a scoop of vanilla ice cream to sit on.

Topping

¾ cup unsifted all-purpose flour

¾ cup whole wheat pastry flour

½ cup quick rolled oats

½ cup walnuts

¼ cup granulated sugar

¼ cup lightly packed light brown sugar

¼ teaspoon baking powder

¼ teaspoon salt

¼ teaspoon ground cinnamon

2/3 to ¾ cup unsalted butter, melted and cooled

Filling

3 Cortland apples (or Empire, Macoun or Granny Smith)

4 firm Red Bartlett or Anjou pears

1 ½ cups fresh cranberries, washed and dried

2 teaspoons fresh lemon juice

½ cup granulated sugar

1 ½ tablespoons cornstarch

½ teaspoon ground cinnamon

1 teaspoon grated navel or Valencia orange zest

1.     Preheat the oven to 350⁰F.  Position the oven rack in the lower third of the oven.  Butter generously a 7 x 11 x 1 ½” ovenproof glass baking dish.

2.     Make the topping: Place the flours, oats, walnuts, sugars, baking powder, salt and cinnamon in the bowl of a food processor fitted with the steel blade.  Pulse until blended and the nuts are finely chopped.  Empty the contents into a large bowl.

3.     Pour the melted butter over the flour mixture and toss with a fork to form crumbs.  Set aside.

4.     Prepare the fruit: Cut the apples into quarters, core, peel and cut into ¾-inch thick pieces.  If using apples other than Cortlands, cut into 1/2-inch pieces.

5.     Cut the pears in half, core, peel and cut into 1-inch chunks.

6.     Place the apples, pears and cranberries in a large bowl.  Drizzle with the lemon juice.  Combine sugar, cornstarch, cinnamon and orange zest.  Sprinkle over the fruit, then shake the bowl to distribute.  Empty the mixture into the prepared baking dish.  Sprinkle the crumb mixture over the fruit.  Do not press.

7.     Bake for 50 to 55 minutes, or until the top is golden brown and the juices are bubbly.  Serve warm with ice cream, frozen yogurt or whipped cream.

 

Chicken in Creamy Orange Sauce

Chicken in Creamy Orange Sauce - made January 7, 2012 from Cook’s Encyclopedia 30-Minute Cooking (book #180)

I was housebound last weekend and had a hard time just "resting" to get over this cold.  Lying down was actually not restful since I had a harder time breathing when I'm horizontal.  Sitting on my couch in front of the TV gets old after several episodes of Criminal Minds, NCIS and Law and Order, all of which I've already seen multiple times.  So I spent time in the kitchen, not only baking but also cooking.  Anything to further my baking/cooking challenge to make at least one recipe from every cookbook I own.  I can't even remember how long I've had this book or why I bought it.  It was probably during one of my more optimistic moments when I thought I was going to learn how to cook.  Umpteenth years later, this is the first recipe I've made from this book.

While this recipe was easy to make, it also reinforced to me that I'm NOT a cook.  I bake.  I don't cook.  Any real cook will tell you that following a recipe doesn't make you a cook.  It might lead you to make something edible (or not) but that's not necessarily "cooking".  And the reason I came to this conclusion is the comedy of errors I experienced in making this dish.  It seemed straightforward enough: brown the chicken, throw the ingredients together for the sauce, let boil, serve.  Ha!  First, I apparently can't tell the difference between a scallion and a shallot.  Scallions are also known as green onions.  I call them green onions.  I know what a green onion is.  I've even cooked with green onions.  But apparently my befuddled mind mixed up the two and I used a shallot instead.  Shallots are a small, brown form of an onion.  They are not scallions.  Just so you know.

Second, I didn't have brandy in the house since I don't drink but I do have rum because I've used it in past baking recipes.  So I used rum instead of brandy.  Third, I also didn't have fromage frais and didn't even know what it was until I googled it.  Apparently you can get it in Europe.  I don't live in Europe.  And they don't sell it at Target.  Some sites said you can substitude low-fat cream cheese for fromage frais so that's what I did.  Except I didn't have the low-fat version so I used full-fat cream cheese.  So let's review this so far: I don't like the taste of rum, I don't like the tang of cream cheese and shallots aren't high on my list of things to taste or flavor food with.  Why did I make this recipe then?  Not just because it looked simple but it was also supposed to be an orange sauce.  Strike three.  Despite using 1 1/4 cups of orange juice (freshly squeezed from real oranges, mind you), I could barely taste the orange flavor in the sauce.  Probably because it was overwhelmed by the shallots, the rum and the full-fat cream cheese.  Sigh.  For the final insult to my cooking injury, I forgot to salt and pepper the darn thing "to taste". 
This is not my finest moment - "it's edible" is the kindest thing I can say about my cooking efforts.  Made properly, this might actually be a good dish.  The texture itself was sinfully rich and creamy, it was just the taste I wasn't wild about.  If I venture to make it again, I would skip the rum or brandy entirely, cut back on the cream cheese (and actually use the low-fat version), jack up the orange juice and use honest-to-goodness green onions (scallions!).  And not forget the salt and pepper. 

8 skinless chicken thighs or drumsticks

3 tablespoons brandy (I used rum)

1 ¼ cups orange juice

3 scallions, chopped

2 teaspoons cornstarch

6 tablespoons low-fat fromage frais (substitute low-fat cream cheese)

Salt and ground black pepper

1.    Cook the chicken pieces without fat in a nonstick or heavy pan, turning until they are evenly browned.

2.    Stir in the brandy, orange juice and scallions.  Bring to a boil, then cover, lower the heat and simmer for 15 minutes, or until the chicken is tender and fully cooked.

3.    Blend the cornstarch with a little water, then stir the paste into the fromage frais.  Stir this into the sauce and stir over medium heat until the sauce boils and thickens.

4.    Adjust the seasoning and serve with boiled rice or pasta and green salad.

Chewy Fudgy Triple Chocolate Brownies

Chewy Fudgy Triple Chocolate Brownies.....with a layer of dulce de leche - made January 6, 2012 from Cook's Country Chocolate Desserts

This was the final thing that went into the care package I sent out last weekend.  It's also from Cook's Country Chocolate Desserts because I'm like a kid with a new toy when I get a new baking book.  It's all I want to play with and make recipes from.  The picture in the booklet led me to try these because the browneis looked so dark and fudgy.  I added a layer of dulce de leche in the middle to jazz it up a bit.  This was a dark chocolate brownie so I thought the dulce de leche would give it a nice sweetness contrast.  For the most part, it worked.  The brownies were dark chocolate fudgy goodness and would probably have been fine as is if you want an indulgent chocolate treat.  The dulce de leche also worked although I would probably use half the amount next time so it's more a ribbon of sweetness than a competing layer.  It made slicing a little messy.  Fortunately the dulce de leche layer was in the middle rather than on top so it was still doable to packaged them up in plastic wrap (2 squares to a package) and put them in the care package.

5 ounces bittersweet or semisweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

8 tablespoons unsalted butter, cut into 4 pieces

3 tablespoons cocoa
3 large eggs

1 ¼ cups (8 ¾ ounces) sugar

2 teaspoons vanilla extract

½ teaspoon salt

1 cup (5 ounces) all-purpose flour

1.    Adjust oven rack to lower-middle position and heat oven to 350°F.  Spray 8-inch square baking pan with vegetable oil spray.  Make foil sling by folding 2 long sheets of aluminum foil so that they are as wide as the pan.  Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan.  Push foil into corners and up sides of pan, smoothing foil flush to pan.  Spray foil with vegetable oil spray.

2.    In medium heatproof bowl set over pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth.  Whisk in cocoa until smooth.  Set aside to cool slightly.

3.    Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds.  Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined.  Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with small amount of sticky crumbs clinging to it, 35 to 40 minutes.  Let cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles.  Cut into 1-inch squares and serve.  Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated for up to 5 days.


 

Thick and Chewy Chocolate Chip Cookies

Thick and Chewy Chocolate Chip Cookies - made January 7, 2012 from Cook’s Country Chocolate Desserts (book #179)

No matter how many different recipes for chocolate chip cookies I've tried and even though I've already found two I liked (Alton Brown's Chocolate Chip Cookies and Ultimate Soft and Chewy Chocolate Chip Cookies), a potentially good chocolate chip cookie recipe always catches my eye.  I'm usually sucked in when the picture accompanying the recipe is absolutely mouthwatering and shows a moist, thick cookie that makes me salivate.  Plus putting "thick and chewy" in the title is a baking magnet.  This was one of those recipes from this booklet/magazine.  My cousin Christine gave it to me for Christmas and although it's not as thick as a book, I already want to try nearly all of the recipes in it.  And I probably will.  The first one out of the gate is this recipe.

Because you melt the butter, this is really easy to put together in a short amount of time.  I didn't bother with using my stand mixer but mixed it all by hand.  Remember when making chocolate chip cookies, don't add the chocolate chips all at once.  Hold back a handful to add to the last scoop of dough when, almost inevitably, all the chips are gone and you're just left with the remaining (chipless) spoonful of dough.  I chilled these for an hour before I made them.  Normally I would've made these the night before I needed them but I was still sickly and didn't have anything left in me after making the honeybun cake.  But I needed these for a thank you care package so I mixed up the dough the morning before I mailed the package.

Because the recipe gave weight measurements of the ingredients, I used my food scale to measure everything out for the greatest accuracy.  I got results similar to what the write up in the booklet promised: crisp edges, moist and chewy middles and the inside looked like  the original picture that lured me into trying the recipe.  Good, right? Unfortunately though, I thought these cookies were way too sweet.  Maybe it's my sickly taste buds that lowered my sugar tolerance; perish the thought as I can usually ingest a lot of sugar without blinking.  But I think these truly were genuinely too sweet.  I prefer my chocolate chip cookies to have more of a buttery taste rather than a sugary one and for the sugar not to compete with the chocolate chips so forcefully.  Which is too bad as I like everything else about the cookie - texture, spread, ease of preparation.  But not all the sugar flavor.  So it's really unfortunate that I packed these in the care package I sent before I realized how sweet the cookies were.  Oops.

2 cups plus 2 tablespoons (10 5/8 ounces) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, melted and cooled
1 cup packed (7 ounces) brown sugar
½ cup (3 ½ ounces) granulated sugar
1 large egg plus 1 large egg yolk
2 teaspoons vanilla extract
1-1 ½ cups chocolate chips

1.     Adjust oven rack to upper-middle and lower-middle positions and heat oven to 325°F.  Line 2 large baking sheets with parchment paper.
2.    Whisk flour, baking soda, and salt together in medium bowl; set aside.  Using stand mixer fitted with paddle, mix butter and sugars on medium speed until thoroughly blended.  Beat in egg, egg yolk, and vanilla until combined.  Add dry ingredients and beat on low speed just until combined.  Stir in chips to taste.
3.     Roll scant ¼ cup of dough into balls.  Hold dough ball with fingertips of both hands and pull into 2 equal halves.  Rotate halves 90 degrees and, with jagged surfaces facing up, join halves together at base, again forming single ball, being careful not to smooth dough’s uneven surface.  Place formed dough balls on prepared baking sheets, jagged surface up, spacing them 2 ½ inches apart.
4.    Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft, 15 to 18 minutes, switching and rotating baking sheets halfway through baking.  Let cookies cool on sheets.  Remove cooled cookies from baking sheets with wide metal spatula and serve.

Honeybun Cake

Honeybun Cake - made January 6, 2012 from Eat Cake for Dinner blog

First baking experiment of the new year!  I've been sick all week and normally I don't bake when I'm sick.  It's kind of gross to be in the kitchen, coughing and sneezing, and possibly contaminating whatever I'm baking (ewwww).  So I just don't do it.  But my cold seems to have "progressed" to the point that I can control the coughing fits and, while the dull pounding in my head hasn't abated, I miss baking enough that it's almost a manic impulse to drag myself into the kitchen and bake something just to make myself feel better.  I needed something that seemed easy though because there's only so much pounding in my skull that I can work through.  This recipe fit the bill since I had sour cream to use up and a lone box of cake mix sitting in the pantry.  I did modify it slightly by adding 1 teaspoon of vanilla extract to the batter and an extra teaspoon of cinnamon to the brown sugar-cinnamon mixture.  Guess I just can't help tinkering and I wanted a little more vanilla and cinnamon flavor.  Or at least I figured the additions couldn't hurt.

This was really easy to mix up.  I did worry a bit that there didn't seem to be enough batter for a 9 x 13 pan and that the cake would be too thin.  I also don't know if I did a very good job of swirling since it was a little difficult to swirl properly.  But once this went into the oven and started baking, it smelled heavenly, even through my stuffed-up nose.  It turns out my worries were unfounded because the cake rose properly to be a good thickness and there's really no wrong way to swirl cinnamon-brown sugar into anything.  I did modify the glaze from Jenn's original recipe and ended up using both more milk and vanilla to make the glaze a nice runny consistency.  In hindsight, I should've used even more milk to make the glaze more runny.  Once it cooled and set, it firmed up like royal icing but I think a little more milk would've kept it softer.

Of course I had to try the taste test piece warm.  Because that was the point of pouring the glaze over the hot cake right out of the oven, right?  I did have the decency to wait until the cake had cooled enough to still be warm but not so hot that I'd burn my taste buds.  I had that much self control.....barely.  This was a great cake. The cake portion was the perfect light, airy/cakey consistency, the brown sugar-cinnamon in the middle melted inside the cake and the brown sugar-cinnamon sprinkled on top and swirled provided a slightly crunchy contrast.  The glaze was the perfect topping and provided a nice sweetness.

My adapted version (please click on post title to go to the original recipe on Jenn's blog)

1 yellow cake mix (I used Pillsbury but you can use any standard yellow cake mix)

4 eggs

1 cup sour cream

3/4 cup vegetable oil
1 teaspoon vanilla extract

Filling & topping

1 cup light brown sugar

3 teaspoons cinnamon

Glaze

2 cups powdered sugar

5-6 tablespoons milk

2 teaspoons vanilla

1. Combine cake mix, eggs, sour cream and oil until well blended; set aside. 
2. Combine brown sugar and cinnamon in a separate bowl.  Spread half of the cake batter into a 9x13 cake pan.  Sprinkle with half of the brown sugar and cinnamon, covering the entire cake.  Spread the rest of the cake batter over layer and top with remaining sugar and cinnamon.  Use a knife and swirl the batter.  
3. Bake at 325 degrees for 45-50 minutes or until a toothpick comes out clean.  
4. Make the glaze: combine powdered sugar, milk and vanilla until smooth and pour over the hot cake right when it comes out of the oven.  Let set.  Serve warm or at room temperature. 

Alfajores

Alfajores - made December 31, 2011 from Chewy, Gooey, Crispy, Crunchy by Alice Medrich

The last thing I made in 2011

When my parents and later my friend Jenny went to South America, they each brought me back some alfajores, which, according to Alice Medrich, are "the fancy sandwich cookies of Spain and Latin America."  There are many variations of alfajores but they're essentially vanilla butter cookies sandwiched with dulce de leche.  Some are coated in chocolate, some are rolled in coconut, some are plain.  The alfajores given to me were individually wrapped in foil and they were soft because the dulce de leche filling softens the cookies.  So I was eager to make my own alfajores to try them as the fresh, crunchy version with the dulce de leche filling.

I don't own this cookbook but it's another one I checked out of my local library in an effort to keep my acquisitive nature under control.  I like Alice Medrich's cookbooks though so I can see owning this down the road (cough).  For now, the library copy will suffice.  Actually, I've promised myself that once I thin out my recipe books of the ones I don't really use or plan to use, then and only then can I add to it with the ones I want the most.  After my baking challenge is done.

In any case, since this is a sandwich cookie, I made them small, using a small ice cream scoop for reasonably similar-sized cookies.  I thought that would make them small enough.  The dough was a dream to work with, a bit stiff but not sticky and it was easy to shape.  For once I didn't freeze them first.  The recipe calls for flattening the cookie dough balls to a 1-inch thickness before baking.  Although I started with fairly small cookies, they did puff slightly and spread a bit so the cookies turned out a little larger than I had expected.  For the filling, I used the jar of dulce de leche from Williams Sonoma; it's good quality and tastes great.

These cookies turned out really well.  They were crunchy the day they're made and are really tasty, especially with the more high-end dulce de leche as the filling.  I had been a little apprehensive about adding the rum to the dough since I don't like alcohol but it was the perfect touch and upscaled it from "just" a butter cookie.  The rum taste isn't strong at all but gives it more flavor.  Definite thumbs up.  The cookies do soften a little the next day because of the filling but they're still quite good.  The only thing I would do differently next time I make these (and there will be a next time) is to make them even smaller and flatten them a little more to make them a little more dainty.

2 ¼ cups (10.125 ounces) unbleached all-purpose flour

1 teaspoon cream of tartar

1 teaspoon baking soda

¼ teaspoon salt

8 tablespoons (1 stick) unsalted butter, very soft

1 cup (7 ounces) sugar

1 large egg

2 tablespoons brandy or rum

1 cup dulce de leche

1.   Preheat the oven to 325⁰F.  Position racks in the upper and lower thirds of the oven.

2.   Combine the flour, cream of tartar, baking soda and salt in a medium bowl and mix together thoroughly with a whisk or fork.

3.   With a large spoon in a medium mixing bowl or with a mixer, mix the butter with the sugar until smooth and well blended but not fluffy.  Add the egg and brandy and mix until smooth.  Add the flour mixture and mix until completely incorporated.

4.   Shape heaping teaspoons of dough into 1-inch balls.  Place the cookies 2 inches apart on lined or ungreased pans and flatten to about ½" thick.  Bake for 14 to 16 minutes, until the edges are lightly browned.  Rotate the pans from top to bottom and from front to back, halfway through the baking time.  Transfer the cookies to racks and cool completely before storing or filling.

5.   Sandwich the cookies with a generous dab of dulce de leche.  The cookies will soften as they stand.  They are good crunchy or soft.  May be stored in an airtight container for at least 1 week.




Crazy for Crust Sweet Tuesday
Sweet Tooth Friday
Sweets for a Saturday

My sister's after-Christmas party

Still catching up from last week: My sister threw an informal dinner party the day after Christmas and besides the pineapple teriyaki meatballs and the lumpia I've already blogged about, she had quite a spread.  Because I love taking pictures of food, here you go:

Freshly fried tortilla chips - totally addicting

Guacamole/salsa dip

Vegetarian version of pancit

Two types of shrimp in hollowed-out pineapple shells

Lechon (roast pork)

The lechon, cut up

Gotta have rice :)

My other niece got clever with the Kahlua Cake and made it to be like a wreath

And dessert, also a must have

We also had the veggie version of lumpia but I don't eat it so I must not have taken a picture of it, lol.

Old-Fashioned Chocolate Sheet Cake

Old-Fashioned Chocolate Sheet Cake - made December 22, 2011 from Chocolate Chocolate by Lisa Yockelson

I'm a bit behind on a couple of blog posts so this is a catch up from before Christmas.  Despite my earlier claims about keeping it conservative when it comes to recipe experimentation during the holidays, I have to admit I get a little twitchy if I go too long without trying a new recipe.  There's only so much of baking the same tried-and-true recipes I can do without feeling like my baking soul is being stifled.  There are so many recipes out there!  I can't imagine sticking to the same ones all the time.  But I do compromise around the holidays and take very few risks.

So when I do try a new recipe, I go with one that's almost certainly guaranteed to turn out.  As I've mentioned over and over, Lisa Yockelson's recipes typically fit that bill.  I needed a few more baked gifts for the last of my holiday lunches before Christmas and something to put in the freezer for my post-Christmas baked-goods gift giving so this was almost a no-brainer to try out.  A chocolate sheet cake that can be frosted, sliced, wrapped and stored is ideal for what I needed. 

The cake itself turned out great.  The flavor was nice and chocolaty, the texture was soft and moist.  Overall, this is a good chocolate cake recipe.  The only failure though is the frosting recipe I used.  It set too much too quickly, likely because I either used too much powdered sugar or too little milk (because I ran out) so it hardened to be more like a thin fudge layer rather than a creamy chocolate frosting.  Not that that is necessarily bad but I would've preferred a more traditional soft frosting.

2 cups bleached cake flour

1 ¼ teaspoons baking soda

½ teaspoon salt

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened

1 2/3 cups plus 2 tablespoons superfine sugar

3 large eggs

4 ounces unsweetened chocolate, melted and cooled to tepid

2 ½ teaspoons vanilla extract

1 ¼ cups milk

1.   Preheat the oven to 350⁰F.  Lightly grease the inside of a 9 x 13 x 2” baking pan with shortening and dust with flour. 

2.   Sift the flour, baking soda, and salt onto a sheet of waxed paper.

3.   Cream the butter in the large bowl of a freestanding electric mixer on moderate speed for 3 minutes.  Add the sugar in 3 additions, beating on moderate speed for 1 minute after each portion is added.  Add the eggs, one at a time, beating for 30 seconds after each addition.  Blend in the melted chocolate and vanilla extract.  On low speed, add the sifted mixture in 3 additions alternately with the milk in 2 additions, beginning and ending with the sifted mixture.  Scrape down the sides of the mixing bowl frequently to keep the batter even-textured.  The batter will be velvety.

4.   Spoon the batter into the prepared pan and spread evenly.  Smooth the top with a rubber spatula.

5.   Bake the cake in the preheated oven for 40 minutes, or until risen, set, and a toothpick inserted in the center withdraws clean (or with a few crumbs attached).  Cool the cake in the pan on a wire rack.  Spread the frosting on the cake, swirling it as you go.  Let the cake stand for 1 hour before, cutting into squares for serving.