Butter Toffee Crunch Shortbread

Butter Toffee Crunch Shortbread - first made March 11, 2002 from In the Sweet Kitchen by Regan Daley

If you like butter, butterscotch and toffee, this is the shortbread for you. And even if you don't, try this anyway - you won't be sorry. Sometimes a good shortbread is hard to make. If you underbake it, it's too chewy and doesn't have the "snap" in the texture. If you overbake it, it's too hard or crisp and the butter can taste burnt. Follow the instructions exactly, even if it "looks" done. Trust me. The times I've not done this shortbread correctly is when I've taken it out too soon. With my oven, I tend to take this out at 55-65 minutes, depending on how it looks and whether it's brown all over.

I chop the butterscotch chips into smaller pieces, sometimes in halves, sometimes in thirds, as much as I'm able to with that little chip. It's a pain and somewhat time consuming but I like to have the chips roughly the same size as the toffee bits. For the toffee bits, I use the Heath Bar toffee bits that come in a bag, sans the chocolate covering. For shortbread, I like the pure butter and toffee taste without the chocolate. The rich taste of the butter stands on its own. Make sure your butter is fresh. Also, as the recipe says, cut into pieces while it's still warm. Otherwise it won't cut cleanly when it's cool and will break unevenly instead.

Nothing smells as good as this shortbread in the oven. If you ever want to perfume your house before company comes over, time this recipe to bake an hour or so before your guests arrive. Even once they're baked, they're very fragrant and mouth-watering. I discovered this recipe years ago and don't make it often enough because I could eat more than I should of it. I'm planning to make it this week, barring any late nights at work, as I seem to have a plethora of butterscotch chips I need to use up.

2 1/3 cups all-purpose flour
2/3 cup rice flour or substitute cornstarch if rice flour is unavailable
½ teaspoon salt
1 ½ cups (¾lb) fresh unsalted butter, at room temperature
6 tablespoons fruit sugar or superfine sugar
6 tablespoons tightly packed light brown sugar
¾ cup miniature butterscotch chips
¾ cup English toffee pieces (available in the baking sections of most supermarkets)

Additional unsalted butter for greasing the pan

1. Preheat oven to 325°F. Butter the bottom and sides of a 9x13-inch metal baking pan. Line the bottom and up the two long sides with a piece of parchment paper. Leave about a 1-inch overhang over the sides to make removing the cooled shortbread easier. Sift the all-purpose flour and rice flours together with the salt and set aside.
2. In the bowl of an electric or stand mixer fitted with the paddle attachment, or in a large mixing bowl with a wooden spoon, beat the butter until very smooth. Gradually add the sugars and cream the mixture until it is very light and fluffy. If using a mixer, transfer the creamed butter-sugar mixture to a large mixing bowl. Add the flour mixture, about ½ cup at a time, fully incorporating each addition before adding the next. Use your fingers to knead the final portion of dry ingredients into the dough, keeping your palms off the dough as much as possible, so the warmth doesn’t turn the butter oily. When the last of the flour is fully blended, add the butterscotch and toffee bits and knead them into the dough until they are evenly distributed.
3. Press the dough firmly into the prepared pan and use the back of a metal spoon to smooth the surface. Prick the dough all over with a fork and set the pan in the center of the oven. Bake the shortbread for about 45 minutes, then prick the dough again to release any trapped air. Return the pan to the oven for another 15 or 30 minutes, or until the edges are light golden brown, and the center feels just firm to the touch.
4. The shortbread will set to a very firm biscuit as it cools, so it must be cut while it is still warm. Cool the pan on a wire rack for 7 or 8 minutes, then run a sharp paring knife around the outside of the dough to loosen the edges. Make two long cuts in the shortbread, dividing it evenly into three rectangles, each cut beginning and ending at a short side of the pan. Cutting from long side to long side, cut the rectangles into about ¾-inch wide fingers, wiping the knife on a clean towel between each cut, as it gets sticky and can pull and tear the cooling shortbread.
5. Leave the fingers to cool completely in the pan, then re-cut and transfer them to airtight tins. This shortbread can be frozen before or after it is baked. Freeze the dough pressed into the prepared pan, well wrapped with plastic and aluminum foil. Thaw overnight in the refrigerator, without disturbing the wrapping, and bake directly from the refrigerator. The baking time may have to be increased by a few minutes to compensate for the chilled dough. Freeze the cooled fingers in airtight bags or containers, layering between sheets of waxed or parchment paper and wrapping the whole tin or container with aluminum foil. Thaw the entire package, without removing the wrapping, at room temperature for 6 to 8 hours.

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies - made June 20, 2010 from Monster Cookies by Helen Witty

I'm cleaning out my cupboards (and drawers) of ingredients in preparation for my upcoming move so I'm intent on using up my ingredients. Hence you may be seeing a lot of recipes involving peanut butter, oatmeal and/or chocolate chips.

This one is from a cookbook my cousin Bernadette gave me years ago for its chocolate chip cookie recipe. I tried this peanut butter recipe for the first time and got good results. It's a nice, basic peanut butter cookie recipe. I don't know that it's a real standout amongst all my other peanut butter chocolate chip cookie recipes but it's pretty good. If you underbake it, it's very soft and moist. If you bake it just right, the edges are a bit crisp and the middles are more cakey. I like to underbake it even though it makes for a more fragile cookie. I had a bag of combined peanut butter and milk chocolate chips so that's what I used. It worked pretty well. I didn't have any orange juice on hand so I made these with water but someday I'd like to try the orange juice version and see what the difference is.

½ cup (1 stick) unsalted butter, at room temperature
¾ cup chunk-style peanut butter
½ cup (packed) light brown sugar
½ cup granulated sugar
2 eggs
3 tablespoons orange juice or water
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 to 1 ½ cups (6 to 9 ounces) semisweet chocolate pieces

1. Preheat the oven to 350˚F, with an oven rack in the center position. Lightly grease one or two baking sheets if making small cookies. For the larger sizes, cover a baking sheet with aluminum foil and grease it lightly. (You’ll need extra sheets of lightly greased foil for subsequent batches.)
2. In a mixing bowl (using a wooden spoon) or in the large bowl of an electric mixer, cream the butter with the peanut butter until the mixture is soft. Beat in the brown sugar, then the granulated sugar, beating after each addition until the mixture is light. Beat in the eggs one at a time, then beat in the orange juice or water and vanilla.
3. Sift together the flour, baking soda, baking powder, and salt. Fold in the flour mixture into the creamed mixture, then stir in the chocolate pieces.
4. To make 9-inch maximonsters: Divide the dough into four equal portions. Using a 7-inch pot lid or round baking pan as a pattern, mark with a fingertip a circle onto the greased surface of each foil-covered baking sheet. (If you have only one baking sheet, form the dough for subsequent cookies on sheets of greased foil, then slip each in turn onto the cooled sheet after baking.) Heap each portion in the center of the ring marked on the foil. With your hand or a rubber spatula, pat the dough for each cookie out into a neat circle inside the marking. Bake the cookies one at a time. If you want to bake fewer than four maximonsters, measure out 1 cup of dough for each one (shaping them as above) and form smaller cookies out of the rest (steps 5 and 6). Bake each maximonster in the preheated oven for about 15 to 16 minutes, or until it is golden brown and the center is just firm. Cool on the baking sheet for at least 5 minutes, then slide the foil, with the cookie, onto a wire rack to cool completely.
5. To make 6-inch monsters: Measure the dough for each cookie in a 1/3 cup measure, with the top leveled. Place three portions of dough on each foil-covered baking sheet, spacing the cookies well apart. Flatten each mound just under a 4-inch diameter with your hand or a rubber spatula. Bake for about 14 minutes or until done as described for maximonsters in step 4. Cool the cookies on the baking sheet for at least 5 minutes, then slide the foil, with the cookies, onto a wire rack to cool completely.
6. To make 2 ½” cookies: drop the dough by rounded teaspoonfuls onto the greased baking sheet, spacing them about 2 inches apart, and flatten the mounds slightly with your hand or a rubber spatula. Bake the cookies for about 14 minutes, or until done as described for maximonsters in step 4. Cool the cookies on the sheet briefly, then lift them with a spatula onto a wire rack to cool completely.
7. When the cookies have cooled, wrap or bag them, or place them in a tightly covered container, and store at room temperature for a few days. Refrigerate or freeze them for longer storage.

Chicken Satay with Peanut Dipping Sauce

Chicken Satay with Peanut Dipping Sauce - made by Ellen on June 19, 2010 from Williams Sonoma's Asian cookbook

This is another recipe Ellen made for our picnic. This is the kind of thing I love eating but would never make. One look at the ingredient list would send me running, not to the grocery store, but for the hills. For a non-cook like me, it's just too intimidating. Give me a baking recipe with the same number of ingredients and complexity and I'd take it on without blinking. But real food? Nah. Fortunately there are better cooks out there than me so I don't have to go without :).

1 ½ lbs boneless skinless chicken thighs
1 ½ cups coconut milk
½ cup fish sauce
5 tablespoons chopped palm sugar or brown sugar
2 tablespoons chopped fresh cilantro leaves, plus 1 tablespoon chopped stems
1 tablespoons Madras curry powder
1 shallot, chopped
2 cloves garlic
1 tablespoon each peeled and chopped fresh galangal and chopped lemongrass
1 fresh red hot chile, seeded and chopped
1 tablespoon canola oil, plus oil for brushing
1 tablespoon fresh lime juice
¼ teaspoon shrimp paste
1 cup unsalted peanuts, toasted and minced

1. Cut the chicken strips 4 inches long by 1 ½ inches wide. In a large bowl, stir together ½ cup of the coconut milk, ¼ cup of the fish sauce, 3 tablespoons of the palm sugar, the cilantro leaves, and the curry powder. Add the chicken strips and stir to coat evenly with the marinade. Cover and refrigerate for at least 1 hour or for up to overnight.
2. Prepare a hot fire in a charcoal grill, or have ready a stove-top grill pan. Place 12-15 wooden skewers, each 9 inches long, in water to cover and let soak for at least 20 minutes.
3. In a mortar, combine the shallot, garlic, galangal, lemongrass, chile and cilantro stems and grind with a pestle, gradually adding 1-2 tablespoons water to form a paste. In a saucepan over medium heat, heat the 1 tablespoon oil. Add the shallot-garlic paste and sauté until fragrant, about 2 minutes. Stir in the remaining 1 cup coconut milk and simmer until thickened, 7 – 10 minutes. Add the remaining ¼ cup fish sauce, remaining 2 tablespoons palm sugar, lime juice, shrimp paste and peanuts and cook until the peanut sauce thickens, 5-7 minutes.
4. Drain the skewers and remove the chicken strips from the marinade. Discard the marinade. Weave 3 chicken strips lengthwise onto each skewer. If using a stove-top grill pan, preheat it over high heat. Brush the grill rack or grill pan with oil. Place the skewers on the rack or pan and sear the chicken until golden brown on each side, 4-5 minutes per side. If using a charcoal grill, move the skewers away from the direct flame, cover the grill and cook until the chicken is opaque throughout, about 5 minutes. If using a grill pan, turn off the heat, cover the pan, and let the chicken stand for 5 minutes. Arrange the skewers on a warmed platter and serve the peanut sauce on the side.

Makes 4 servings

Korean Barbecue Beef

Korean Barbecue Beef - made by Ellen, June 19, 2010 from Williams Sonoma's Asian cookbook

My cousin Ellen marinated and grilled these beef strips for our family picnic last week and they were yummy. I first tried them when she made them for her mom's birthday last month and when she asked what she should bring to our picnic, my instant response was, "well, I liked the beef and chicken you made before". :) (Chicken recipe to follow). She was nice enough to scan the recipes for me so here they are. I'm not likely to make them but someone else might. The beef was very good, flavorful and pretty tender.

1 ½ lbs beef tenderloin, about 5 inches thick
4 cloves garlic, chopped
1 tablespoon plus ½ teaspoon sugar
6 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon plus 1 teaspoon Asian sesame oil
2 tablespoons rice vinegar
5 green (spring) onions, minced, plus shredded green onion for garnish
1 teaspoon peeled and grated fresh ginger
2 tablespoons sesame seeds, toasted and crushed
½ teaspoon ground black pepper
1 teaspoon Sriracha chile sauce
1 tablespoon canola oil

1. Cut the beef across the grain into slides 1/8 inch thick. Working on a cutting board, use the side of the blade of a chef’s knife or cleaver to mash together three-fourths of the chopped garlic and the 1 tablespoon sugar, forming a paste. Place the paste in a bowl and stir in 3 tablespoons of the light soy sauce, the dark soy sauce, the 1 tablespoon sesame oil, 1 tablespoon of the vinegar, all but 1 tablespoon of the minced green onions, the ginger, 1 tablespoon of the sesame seeds, the black pepper, and 1 tablespoon water. Place the beef in a shallow bowl and pour the marinade on top. Mix well, cover, and refrigerate for 1-3 hours.
2. Meanwhile, make a dipping sauce. On a cutting board, use the side of the blade of a chef’s knife or cleaver to mash together the remaining chopped garlic and ½ teaspoon sugar, forming a paste. Place the paste in a bowl and whisk in the remaining 3 tablespoons soy sauce, the remaining 1 tablespoon vinegar, the chile sauce, the remaining 1 teaspoon sesame oil, the reserved 1 tablespoon minced green onions, the remaining 1 tablespoon sesame seeds, and 1 tablespoon water. Set aside until ready to serve.
3. Prepare a hot fire in a charcoal grill or preheat a stove-top grill pan over high heat.
4. Brush the grill rack or pan with the canola oil. Remove the beef from the marinade and pat dry. Discard the marinade. Working in batches, arrange in a single layer on the rack or pan. Sear, turning once, until crisp and brown on both sides, about 2 minutes per side. Wipe and oil the rack or pan between batches if necessary.
5. Transfer to a warmed platter, garnish with the shredded green onion and serve at once with the dipping sauce.

Best Big Fat Chewy Chocolate Chip Cookies

Best Big Fat Chewy Chocolate Chip Cookies - last made June 18, 2010 from allrecipes.com

I have 2 go-to recipes for chocolate chip cookies. These are my ultimate comfort food and have the added advantage of being super easy to make. I've blogged about one of them before(http://pastrychefbaking.blogspot.com/2009/09/chocolate-chip-cookies.html) but realized I never included the recipe. The other one I haven't blogged about at all simply because all this time I thought I had already posted it but a search revealed nothing. So I'm about to correct one of those mistakes (will fix the other one later by adding the recipe).

I got this recipe from someone on one of my fitness boards who posted the link from allrecipes.com. At the time I first tried it, I was on my never-ending quest for a chocolate chip cookie recipe that could be baked in a non-convection oven and not spread too thin. I wanted thick cookies a la Specialty's (http://www.specialtys.com/) with great flavor and texture. This one had it. And it's even easier to make than my other go-to recipe because you melt the butter, add the rest of the ingredients, stir it up, and you're done - no messing with a lot of creaming and mixing. What I do after the dough is mixed is portion them out into cookie dough balls, line them on a plastic lid/cover and freeze in the freezer until firm. Once they're firm, I put them in freezer bags and bake them off whenever I need to. Now, these do spread so don't line them up too closely together. You can make the dough balls as small or as large as you wish but when you make them for the first time, I recommend making gigantic cookies just to get the full effect :).

These cookies come out crisp at the edges and chewy moist goodness in the middle. For the ones I made for our family picnic last weekend, I coarsely chopped Hershey's Kisses to use as the chocolate chips and that worked really well (not the same ones pictured here). No need to chop the kisses too small since you want nice big chunks. Here's the link to the recipe: http://allrecipes.com/Recipe/Best-Big-Fat-Chewy-Chocolate-Chip-Cookie/Detail.aspx. I don't know who ElizabethBH is but kudos to her for a fantastic recipe.

Family picnic - June 19, 2010

(thanks to Camille for the cake)

June 19, 2010 - We had a family picnic with my mom's side of the family to celebrate my maternal grandfather's centennial. He died in 1986 at the age of 76 but had he lived, he would've been 100 last month. To honor him, we gathered together. My mom's family turned out several good cooks and when we get together to eat, we eat. And it's all good. I didn't cook except for a few desserts but here's the pictorial of some of the dishes just to give you an idea. There were 24 of us and we made a good dent in the food.

My cousin Christine brought appetizers - these were filled with cream cheese and artichokes.

My mom made ribs

And pancit palabok

In addition to the centennial cake, Camille & family brought fried chicken

And chow mein

My cousin Ellen brought chicken satay that we grilled

And Korean barbecue beef that she grilled

Ellen's dad, Tito Mimil, grilled an 8-lb trout he had caught in the lake of the same park we were picnicking at - marinated in lime, cilantro and other good things

And there was more but I didn't get a picture of it all: Tita Helen made a peanut-sauce noodle dish, Tito Lito brought Goldilocks mamon and cupcakes, someone brought bibingka, Tita Girlie and Ken brought pecan pie tarts, and I made red velvet cupcakes with cream cheese frosting, Best Big Fat Chewy Chocolate Chip cookies, and the aforementioned pecan tassies. Which, according to everyone else, I was wrong about those being just "okay". Everyone who tried them liked them and the only complaint I got was there either wasn't any left to parcel out after the picnic or they went home with someone and the others didn't get a taste. My parents liked them better than my butter pecan tarts (huh) and I had to make another batch this morning to bring for them since demand exceeded supply. Fortunately I still had the leftover filling so it was just a matter of making more tart dough and toasting more pecans.

All in all, a good day and lots of good eats.

Pecan Tassies

Pecan Tassies - made June 18, 2010 from The Practical Encyclopedia of Baking by Martha Day

We have a family picnic tomorrow and naturally, I'm bringing desserts. I made red velvet cupcakes with cream cheese frosting already and I'm going to bake chocolate chip cookies first thing in the morning tomorrow. I asked my cousins what they'd like me to bring and my cousin Christine asked if I made "those pecan tarts with the cream cheese crust." As soon as she said cream cheese, I knew she meant pecan tassies. They're like my butter pecan tartlets but with cream cheese in the crust. I'd never made them before so this seemed like a good opportunity to try something new.

Unfortunately I've been packing up my baking books in preparation for a move sometime this summer so I didn't have a lot of books to sift through looking for a recipe. Fortunately, one of the baking books I hadn't packed yet was the Practical Encyclopedia of Baking. I've had this book for so long that I don't remember when and where I got it or even why. Come to think of it, I don't think I've ever made anything from it. Not that I recall anyway. But it did have a recipe for pecan tassies so this was my chance to finally use the book.

They were easy enough to make. I didn't bother rolling out the dough since I'm used to making tarts and it was easy enough to shape by hand in the mini muffin cups. The dough recipe makes the right amount of tarts but the filling recipe makes too much filling - you could probably halve the filling recipe and still have enough for 24 tarts. I toasted the pecans first like I always do when I bake with nuts then let them cool while I chilled the tarts. The recipe said to bake them for 20 minutes but I confess I forgot and left them in for an extra 4 minutes (I was blow drying my hair and lost track of time - oops). But the tarts survived my neglect and were a nice golden brown when I took them out.

I have to admit I was a little disappointed in them though. They tasted okay but my butter pecan tartlets are better. The crust was light on these and the filling wasn't too sweet. Which is fine unless you like a more dense shortbread crust (which I do) and a sweeter filling (which I do). They're not bad and hopefully they'll be all right for tomorrow's picnic. But I have to tell Christine someday I need to make her the butter pecan tartlets and see if she likes them better.

4 ounces cream cheese
½ cup (1 stick) butter, at room temperature
1 cup flour

For the Filling
2 eggs
¾ cup dark brown sugar, firmly packed
1 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons butter, melted
1 cup pecans

1. Place a baking sheet in the oven and preheat to 350˚F. Grease 2 12-cup mini-muffin tins.
2. Cut the cream cheese and butter in pieces. Put in a mixing bowl. Sift over the flour and mix to form a dough.
3. Roll the dough out thinly. With a fluted pastry cutter, stamp out 24 2 ½-inch rounds. Line the muffin cups with the rounds and refrigerate while making the filling.
4. For the filling, lightly whisk the eggs in a bowl. Gradually whisk in the brown sugar, a few tablespoons at a time, and add the vanilla, salt and butter. Set aside.
5. Reserve 24 undamaged pecan halves and chop the rest coarsely with a sharp knife.
6. Place a spoonful of chopped nuts in each muffin cut and cover with the filling. Set a pecan half on the top of each.
7. Bake on the hot baking sheet until puffed and set, about 20 minutes. Transfer to a rack to cool. Serve at room temperature.