Peach shortbread. Is there an unsaid rule that bar cookies have to be heavy and gooey? Two weeks ago, we picked up a cup of coffee on our way to the park so that the little monkey could continue his path of destruction outside our apartment, and I fell for something in the bakery case called peach shortbread, cut into bars. But instead of being thick and intense, it was delicate, light and barely sweet — a thin layer of shortbread, even thinner slices of peach and the faintest sprinkling of streusel on top. I knew I had to share it. And it wasn’t until I had jotted down “peach streusel bar” on my to-do list that I remembered a recipe for brown butter peach bars from that I found in a preview of The Big Sur Bakery Cookbook in The New York Times nearly three years ago, and have pined for since.
Besides, the easiest fruit cookie bar on earth is already in these archives. Peach Shortbread Note: Your base will look a hairline thicker than mine because I, uh, lost some crumbs. I made that! I’m on this new kick. It started at work, and now I can’t stop doing it at home. It’s a fairly laborious task, one that will surely make me and my friends fat, but I just can’t stop making puff dough. I’ve gotten to where I feel like I need to have homemade puff in the freezer at all times, ready to be rolled into flaky deliciousness at a moment’s notice. Of course lately I feel that way about a lot of things, and our freezer is feeling the love. First you make a smooth and stretchy dough with high gluten flour, water and melted butter. After an hour you whip up some butter (equal in weight to the amount of flour in the earlier dough) with a bit of flour (equal to the amount of melted butter in the dough) until it’s smooth and pliable.
You roll your dough into a rectangle of considerable size. And then smear your butter on one half of it, being careful not to let the butter get warm. Then take the edges and fold them in until they meet at a point 1/3 from the new folded edge. Puff Pastry. Mozilla Firefox. Raspberry Lemon Muffins Recipe. Red Velvet Cupcakes. At one point during the planning process for our wedding (very early), I was actually considering trying to put together a team of friends to cook the entire meal for the wedding.
I very quickly realized that that was just too much to do on my own wedding day. That said, I did want to make something. Betsy is from Pennsylvania originally and they have this tradition there of doing cookie tables for desserts at weddings instead of a big expensive wedding cake. Basically you just get a few family and friends to make a bunch of cookies and people can eat as many as they can stand.
We used that idea for our wedding, but had other desserts besides just cookies. How cute are these? I really like red velvet cupcakes because well A) they are delicious but B) they are a prime example of the old motto that you eat first with your eyes. Directions 1) To make batter, whisk cake flour, baking powder, and cocoa powder in a bowl. 3) Add eggs, one at a time, to the creamed butter. Making the batter Fizzzz.
Normandy Apple Pie. Home >> Recipes Juicy traditional French apple tart from Normandy. Here is one of the four official versions of the Tarte Normande, a legendary apple pie from Normandy in France. Every Normand family has its own recipe, but this one comes from a serious French professional pastry cookbook and is just delicious. Reader working in small kitchens or with little time will enjoy the fact that there is only one mix-it-all dough and a small, easy-to-make frosting. Normand Apple Pie, known as a Normande Tart in French 4 baking apples such as Boskoop, about 700gr / 1.5lbs 200ml / 0.8cup milk 65gr/ 2 oz sugar Vanilla bean scraped with the sugar or pure vanillin crystals 100gr / 3oz flour Baking powder 2 eggs 30ml / 1 oz oil (either grapeseed or sunflower oil for minimum impact on taste, or go the whole way with walnut oil that will flavor the whole pie)Topping: 50gr / 1.5oz butter 50gr / 1.5oz sugar 1 egg Mix with a paddle ... ... until you get a smooth, yellowish liquid.
Work apple by apple.
IDEAS IN FOOD. Growing up in New York City eating out at diners was a pretty common experience. Our local diner was favorite for weekend breakfasts and though it was a Greek diner, there were always gorgeous loaves of challah bread piled by the cash register for sale. It was used in their signature french toast, cut thick and deep fried into crispy, custardy goodness.
I loved to break apart the shiny brown loaves, feeling that rich crust giving way to the soft, slightly sweet interior. My aunt always grumbled about my unwillingness to slice the bread but some things must be eaten with your fingers. Challah is a sweet bread, with a tender crumb that is yellow from an abundance of eggs and a gorgeous, shiny crust. Challah with Smoked Schmaltz Makes 1 loaf and 9 rolls 6 cups/ 900 grams all-purpose flour 1 tablespoon/18 grams fine sea salt 1 tablespoon/12.5 grams sugar ½ teaspoon/1.5 grams instant yeast 150 grams/ 5.25 ounces Smoked Chicken Skin and Onion Cracklings (recipe below) 2 large eggs (100 grams) Nestle Toll House Chocolate Chip Cookies. In my mind, there is a minimum level of quality that a homemade chocolate chip cookie should at least meet. Because the recipe is so widely available, there really isn't an excuse (unless you are experimenting in an attempt to develop a better recipe) for anyone to make a chocolate chip cookie that is worse than the Nestlé® Toll House® Chocolate Chip Cookie.
The recipe is printed on the back of virtually ever bag of the most popular chocolate chips in the world - the Nestlé Toll House Morsels. If you've never made a batch of chocolate chip cookies based on Nestlé's Toll House recipe, then you should definitely give it a try. According to Nestlé, the Toll House recipe originated with Ruth Wakefield who, along with her husband, operated the a lodge in New England called the Toll House Inn. Sometime in the early 1930's, Ruth was preparing cookies for her guests when she chopped up a bar of Nestlé Semi-Sweet chocolate and added it to the dough.
Pour in the chocolate chips and mix by hand. Peanut Butter Cookies. Four months ago, I tested a new (to me) recipe for Peanut Butter Cookies and found them to be cakey, bland, and not well received by my coworkers. In that article, I alluded to "my normal recipe" but did not elaborate on what that recipe was. Well, here's how I make Peanut Butter Cookies. The ingredients are very similar to the Joy of Cooking recipe, but the proportions are quite different with more sugar and more peanut butter. To make about two dozen cookies, start with 1/2 cup peanut butter and 1/2 cup unsalted butter. This time around I chose to use Skippy brand peanut butter. There is some concern that commercial peanut butters contain trans fatty acids since partially hydrogenated vegetable oils are used to stabilize the butter (preventing separation).
On the other hand, it is common to find higher levels of aflatoxins in old fashioned peanut butter leading to a higher risk of liver cancer (if consumed regularly). Add the egg to the mixture and mix until integrated. Apple+pie+recipe. Joe Pastry - French Buttercream. Ruggelach - Recipes - food52 - food community, recipe search and cookbook contests. Author Notes: Came from my New-York-born-but-Yiddish-inflected grandma, which I adapted. - deensiebat Food52 Review: If you've ever made pizza, you can make rugelach, because all rugelach is, really, is dough rolled into a circle and spread with toppings.
Pizza gets baked at this point whereas rugelach gets sliced and rolled into croissant-like shaped before going into the oven. Deensiebat's rugelach is a cinch because you can make the soft, pliant dough in a food processor, then it's just a matter of rolling it out, spreading it with apricot jam, walnuts and cinnamon sugar, and forming slices into crescents. The rugelach comes out tender and not too sweet, and while baking, some of the apricot juices seep out and caramelize on the parchment paper, giving the finished rugelach a candied edge. - A&M (less)Food52 Review: If you've ever made pizza, you can make rugelach, because all rugelach is, really, is dough rolled into a circle and spread with toppings.
Pizza gets (…more) - A&M Dough. Jammin' Shortbread - Recipes - food52 - food community, recipe search and cookbook contests. Author Notes: I love linzer cookies but also love a good shortcut. These pretty cookies are a good substitute; they have an easy shortbread base but a big wow-factor, which allows me to impress without a ton of effort. Use a thick, quality jam or preserve but not jelly, which is too runny-- my favorites are plum or raspberry jam. Rice flour in the dough helps keep the cookie very tender, but it's fine to use all-purpose flour in its place. Thanks to the King Arthur Flour Cookie Companion for the inspiration! Makes 24 squares about 2"x2" each 1 cup unsalted butter at room temperature 3/4 cups granulated sugar 1 teaspoon fine sea salt 1 teaspoon vanilla extract 2 cups all-purpose flour 1/3 cup rice flour 1 cup thick fruit jam, preserves, or marmalade Preheat oven to 300ºF.
Popular on Food52 and Provisions Tags: beautiful, Christmas, cookies, Easy, fast, shortbread. Ffee cupcakes. Ingredients For the cakes 175 g self-raising flour 175 g butter, at room temperature 175 g caster sugar 3 large eggs 45 ml espresso coffee 75 g pecans, roughly chopped For the syrup 30 ml hot espresso coffee 50 g light muscovado sugar For the topping 100 g mascarpone, at room temperature 50 g milk chocolate, melted and cooled 12 pecan halves Method 1. 2. 3. 4. 5. Chocolate brownies.