Classic Chocolate Chip Cookie

FAM TIME IS MY FAVORITE TIME!!!

hands are a baker's best tools!

Finally, all the cousins are in town together and we've been playing non-stop (kind of) because I'm going to go back to school soon, and my other cousin Karim is only in town from Chicago for 5 or 6 days. Some of us were at my brother and sister-in-laws house today just hanging out before Karim leaves town and we all get back to our normal routine, and of course, we needed to eat. After the gigantic meal that was yesterday...which I'm still eating today...and still will be eating tomorrow and the day after, I needed something that wasn't sweet. One Hot Pocket down and random handfuls of other snacks later, Fahmee and I decided we indeed did need sweets. Onto the pantry. 

Chocolate fudge brownies? Nah. Peppermint chocolate hard candies? Tasted weird. Other random hard candies? Nah. HOMEMADE CHOCOLATE CHIP COOKIES?!?! YES!!! After a quick trip to Kroger to get brown sugar (and chips obvi) we got to baking. What resulted was some of the best cookie dough and cookies we've had and they were so good I didn't know what to do with myself. And of course, they were made with love. So, here's to some badass chocolate chip cookies, made with PURE LOVE and a baker's best tools: your hands. And remember, everybody loves a classic. 

Chocolate Chip Cookies
now drinking: Skim milk
now playing: Romeo's insane barking and girly gossip
inspired by: a lack of delicious treats at the house and my fam's anger at me never baking when in houston


Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup brown sugar
1/2 cup white sugar
2 teaspoons vanilla extract
2 large eggs
1 cup unsalted butter
1 cup chocolate chips
1/2 cup white chocolate chips
sea salt (optional)


Preheat oven to 375℉


1. Line cookie sheet with parchment paper and set aside. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. 


2. In a large bowl, cream together butter and sugars with an electric mixer. Scrape down sides. Add the eggs one by one. Add the vanilla extract. Mix until combined. 


3. While mixing on low, slowly add the flour mixture to the butter/sugar mixture and mix until combined, but try not to over mix. When a dough is created, add the chocolate chip, and use hands to mix in the chocolate chips.


4. Cool slightly in the fridge, and then flour hands before rolling little balls of dough. Place the rolled balls of dough onto the cookie sheet leaving about two inches between each cookie. Bake 10-12 minutes, monitoring at about 8 minutes. Remove and cool. Top with the tiniest sprinkle of sea salt if you wish. ENJOY!

Read More

Apple Tart

Apple tart's are usually one of my favorite pastry shop dishes - they're beautiful, simple, and tasty. I feel like people are always impressed with a dessert that looks amazing because they think it's so difficult to make. But joke's on them! This is a super easy and quick dessert, in fact, I think the toughest part is pounding the dough to fit perfectly into the tart pan! It's especially delicious because I pour the extra liquid that's left in the bowl from tossing the apple slices in the cinnamon sugar onto the tart before I put it back in the oven, and that extra sugar caramelizes and leaves a nice crunch on the edge. 

In October, the wine society at Wash U (Sidebar) had a small dinner pairing party called "Dine and Imbibe." I made an "Apple Six-Ways" dessert that included a piece of apple tart and it was definitely a hit! I think there's something to be said about making something that's a "french" dessert and being able to execute well. It really instills baking confidence and really makes it apparent how easy it is to cook and bake. Well not easy but easier at least!

Apple Tart

now playing: Barefoot Contessa - Back to Basics

now drinking: Washington Riesling

inspired by: Laura Calder and Ina Garten

Ingredients:

For the crust:

1/2 cup butter

1/3 cup sugar

1/2 teaspoon vanilla extract

1 cup flour

For the filling:

8 ounces softened mascarpone (or cream cheese) at room temperature

1/4 cup sugar

1 egg

1/2 teaspoon vanilla extract

For the top of the tart:

3 apples peeled and thinly sliced

1/2 teaspoon cinnamon

1/4 cup sugar

Slivered almonds or chopped walnuts

Preheat the oven to 400℉ 

1. Make crust: cream butter and sugar. Stir in the vanilla. Finally, mix in the flour to make a smooth dough. Press into bottom of an 8-inch tart pan, giving about a 1-inch rim. Bake 15 minutes, or until lightly golden. Remove tart shell from oven.

2. While the crust bakes, beat together the mascarpone, sugar, egg and vanilla for the cream filling until smooth. To keep apples from oxidizing, put apples slices into bowl of Sierra Mist or Sprite, or some sort of citrusy soda. Make the topping by tossing the apple slices with the cinnamon, sugar, and nuts. I usually quarter the apples and then slice the apples on a mandoline so I get really fine even slices. 

3. Spread cream mixture over crust. Arrange apple slices on top and then scatter over additional nuts. Bake until apples are tender and golden, about 40 minutes. Cool completely, then slice into 8 pieces, and serve with whip cream or ice cream. 

Read More

Molten Chocolate Cakes with Peppermint Whipped Cream

Oh, hello. I'm sure in my absence you've commenced a two-week hunger strike (Franz Kafka style) because you haven't found anything good to eat. But I'm back now after a hellacious two week finals period and am bringing you something festive and tasty, the perfect holiday treat!

I haven't made these cakes in a while and the last time I tried, they over-cooked in the middle so I didn't really have molten cake as much as I had really moist cake. That was at the beginning of the semester, and as the semester closes I'm back to the cake with a vengeance, as my culinary adventure comes full circle.

This cake is the perfect winter treat. Ooey-gooey in the center and perfectly moist on the outside, topped with peppermint whip cream it's really a good way to end a phenomenal meal. The molten cakes are very sentimental to me - I've only made them for some really special people and each time I try my cakes get better and better. It definitely takes practice. But you really have to try it at least once!

Merry Christmas!

Molten Chocolate Cake
now playing: a charlie brown christmas
now drinking: 2005 bordeaux
inspired by: tyler's merry visit

Ingredients:
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 tablespoon brandy
2 large eggs
2 large egg yolks
4 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoons instant espresso powder or instant coffee powder
large pinch of salt
1 tablespoon all-purpose flour

1/2 cup chilled whipping cream
1.5 candy canes crushed
1 tablespoon sugar
1 teaspoon vanilla extract

Preheat oven to 400°F

1. Generously butter and flour four 3/4-cup soufflé ramekins. Arrange on baking sheet. Melt chocolate and butter in double bolier until smooth. Remove from heat; stir in brandy. Cool 10 minutes, stirring occasionally.

2. Using an electric mixer, beat eggs, egg yolks, sugar, vanilla, espresso powder and salt in medium bowl until very thick ribbons fall when beaters are lifted, about 6 minutes.

3. Sift flour over batter; fold in flour. Fold in chocolate mixture until well mixed. Divide batter among dishes, filling completely. (Can be made 1 day ahead. Cover loosely; refrigerate. Let stand at room temperature 30 minutes before baking.)

4. Bake cakes until tops are puffed and dry and tester inserted into center comes out with moist batter still attached, about 15 minutes. Cool cakes 5 minutes. Invert cakes onto plate.

5. While cakes are baking add cream, vanilla, crushed candy canes and sugar into a syphen and shake until mixed. Add nitrous oxide cartridge to aerate and chill instantly. Now, if you don't have these fancy gadgets (which regardless are easily attainable) beat cream, sugar, vanilla and crushed candy canes in a large bowl until firm peaks form. Top cakes with whipped cream and serve warm.

Read More

Roasted Bell Pepper Soup with Cream and Truffle Oil

At this time of year, soup makes sense for so many reasons. First, it's cold. Really cold if you're in St. Louis, and soup is a perfect remedy. Second, it's finals time, which means soup is a dish that takes about an hour to make, but can last for days. Finally, this soup is actually very healthy, so when you're shoving gingerbread cookies and holiday hams down your throat, a fresh vegetable soup is just what the doctor ordered. 

I like to buy mixed peppers from Costco, but you can used any kind (other than green ... they taste like nothing) or even jarred peppers. The trick with this soup is letting the peppers and vegetables roast slowly to coax as much sweetness and flavor as possible. I think you'll find this soup warm and satisfying. Enjoy!

Buying peppers in bulk from Costco is a great way to have high quality ingredients and save money

Roasted Pepper Soup with Cream and Truffle Oil

yields: About six servingss
now playing: The Black Keys - Rubber Factory
now serving: Chateau St. Michelle Chardonnay
inspired by:  winter and the desire to stay warm 

Ingredients:

6 Mixed Bell Peppers (quartered, deseeded, and deveined)

1 quart chicken stock

4 oz. cherry tomatoes

6-8 shallots (cut in half)

4 cloves of garlic 

3 carrots, peeled and chopped

1 russet potato (peeled and chopped)

Sea salt

Cayenne Pepper

Olive oil and butter as needed 

Garnish:

Croutons

Cream 

Truffle Oil (optional ... I know it's expensive)

Tarragon (fresh, chopped)

1. Preheat oven to 325˚. Place quartered peppers, cherry tomatoes, shallots, and three of the garlic cloves in a pan. Toss with olive oil, salt, and pepper, and roast for about an hour. Note: If your oven heats unevenly, rotate the pans midway through the roast to make sure the peppers do not burn. 

2. Once softened, and thoroughly roasted, remove from over and pace in a metal bowl. Cover with plastic wrap for 10-15 minutes, allowing the peppers to steam.

3. In the meantime, heat 1 tablespoon each of olive oil and butter in a pan over medium heat until the butter begins to foam. Add potato, carrot, and last remaining clove of garlic and saute for 10 minutes, stirring frequently. Add all chicken stock, and bring to a simmer.  

4. Back to the peppers: remove plastic wrap, and peel the peppers and shallots. The pepper skin should peel right off after steaming, and shallots should literally squeeze out of their skin. If the garlic is soft, squeeze it out and add it to the peppers. If it is hard, discard it (its given all it can give).

5. Add peppers to soup and add salt and cayenne pepper to taste. Simmer for 15-20 minutes (letting the flavors mingle). 

6. When you're ready to serve, use a stick blender or food processor and purée soup until smooth. Add more chicken stock or water if you want to have a thinner soup. The purée can be made and reheated for several days. 

To Serve: ladle soup in to a bowl, place croutons in the middle and drizzle fresh cream on top. You can also drizzle truffle oil and freshly chopped tarragon for extra decadence. This soup is easy, healthy, and looks very chic. I think you'll agree. Enjoy!

Read More

Vanilla Cupcakes with Chocolate Frosting

another cupcake army to add to my infantry.

My roommate's birthday was on Tuesday, and even though we're in finals mode (so my cooking adventures will stall for a little bit), I decided that everybody needs sweets on their birthday. These were great because they're easy to make, really tasty, and end up looking really pretty. Trader Joe's is really close to school, so I go there for really high quality ingredients. Also, I bought these cupcake liners from Dierberg's but you can get them from any grocery store, they add a little flare to what seems like an ordinary cupcake! I also bought piping bags from the same grocery store, and if you like to make cupcakes, cakes, or anything with frosting or anything with pretty designs, I would suggest investing in piping tips. They're really cheap and helpful! I use disposable piping bags because I think they're a little more cleanly and hygienic than the reusable ones, but either will work. Enjoy!

Ingredients:

for the cake (original recipe here): 

1 3/4 cups cake flour

1 cups sugar

1/2 tablespoon baking powder

1/4 teaspoon salt

1/2 cup or 1 stick unsalted butter, diced, at room temperature

1/2 cup milk, divided

2 large eggs

1 large egg white

1 teaspoon vanilla or 1 vanilla bean seeds

1 teaspoon cinnamon

for the frosting:

2 3/4 cup confectioner's sugar

6 tablespoons unsweetened cocoa powder

6 tablespoons butter

5 tablespoons evaporated milk

1 teaspoon vanilla extract

Preheat oven to 350℉

1. To make the cupcakes, line a cupcake pan with liners, set aside. Sift together the flour, sugar, baking powder, salt and cinnamon into a metal bowl. 

2. Add the butter and 1/4 cup of milk. Mix on medium speed with an electric mixer until smooth, about 4 minutes, scraping down the sides of the bowl with a rubber spatula as needed. 

3. In another bowl, blend the eggs, egg white, remaining 1/4 cup milk and vanilla. Add to the batter in 3 additions, mixing for 2 minutes on medium speed after each addition. Scrape down the sides of the bowl in between additions.

4. Fill cupcake liners about 1/2 to 2/3 of the way full, and bake for 15-20. Remove when a toothpick inserted into the middle comes out clean. 

5. To make the frosting, in a medium bowl, sift together the confectioners' sugar and cocoa, and set aside. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar. Fill piping bag and pipe frosting onto cool cupcakes. 

Read More