Cowboy Cookies

These are basically kitchen-sink cookies, probably one of the best versions I have ever made.

3/4c chopped toasted pecans

1c unsalted butter

2/3c brown sugar

1/2c white sugar

2 eggs

1.5 tsp vanilla

2c flour

1 1/4tsp baking soda

1/2tsp salt

2c oats

1/4c unsweetened shredded coconut

1/2c chocolate chips

Bake for 10 min at 350 degrees.

Chocolate Chunk Macaroons

These are by far the BEST macaroons I have ever made. I think the secret is that the recipe doesn't call for condensed milk, which gives the macaroon that gooey, heavy consistency. These ones are light, fluffy and crunchy on the outside.

2.5 cups sweetened shredded coconut

2 egg whites

1 tsp vanilla

1 tbsp sugar

pinch salt

Mix the ingredients together in a bowl. Add 1/2 cup semi-sweet chocolate chunks. Bake for 15 minutes at 325.

Chocolate Meringues

I love meringues - they are so simple to make, you just need time cause they do take about 2 hours in the oven.

Preheat oven to 175.

4 egg whites

pinch cream of tartar

1 cup sugar

1 tsp vanilla

1/4 cup Dutch unprocessed cocoa powder

Place the egg whites, cream of tartar and sugar in a double boiler. Whisk constantly until mixture is warm to the touch and the sugar has dissolved (approx. 3 min).

Pour mixture into the mixer fitted with a whisk - beat for approx. 10 minutes until stiff peaks form.

Sift cocoa into mixture - fold in leaving streaks of cocoa. Put into piping bag fitted with a #825 star-tip.

Pipe mixture onto parchment paper, bake for 2 hours until they come of parchment easily.

Fudge

3/4c butter
2c brown sugar
1c white sugar
2/3 evaporated milk
1.5c chocolate chips
2c marshmallows
2tsp vanilla

I melted the butter then added the sugar and milk. I brought it to a boil and kept it at a rolling boil for 9 minutes. After 9 minutes it should be a smoother texture - remove it from the heat and add the chocolate chips, marshmallows and vanilla. Mix until smooth and then place in a 9x13 greased pan - let cool and cut into squares.

Chocolate Coconut Macaroons

4 ounces chocolate

3/4 cup sugar

1/4 cup cocoa

1/4 tsp salt

1 tsp vanilla

3 egg whites

2 1/2 cups sweetened coconut

Whisk together the egg whites, sugar, cocoa, vanilla and salt - set aside.

Cut up the chocolate and melt it over a double boiler.

Sit the melted chocolate and coconut into the sugar mixture until blended.

Drop teaspoon sized drops onto a baking sheet and bake at 325 for 15 minutes until shiny.

Week 9 - Pumpkin Cranberry Bars

I made these last week and they were a big hit at work - they are technically the week 9 cookies but I was having problems posting on my blog last week so I didn't get them up in time.

1 cup (100 grams) pecans (toasted)
2 cups (270 grams) all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup (227 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup (225 grams) pumpkin puree
1 1/2 cups (150 grams) dried cranberries

Preheat the oven to 350 C. Mix together the flour, baking powder, baking soda, cinnamon, allspice, ginger and salt.

Cream the butter and sugar until fluffy, add the eggs and vanilla. Beat in the pumpkin puree, then slowly add the flour mixture until incorporated. Once mixed add the cranberries and pecans until combined.

Pour into a greased pan and bake for 30-35 minutes. Let cool on a wire rack before cutting.

Apple Pie

I am taking a class at George Brown with my mom - it's Baking Art 101, and it is a prerequiste for my Professional Cake Decorating Certificate. We even have to wear a full chef uniform. The class is a lot of fun - I get to hang out with my mom and bake - what could be better?

This week we made Apple pie, the crust was incredible. Unfortunately the recipe below is in grams as we use a digital scale for measuring in class.

Pie crust:
375g pastry flour
250g shortening
175ml cold water
7.5g salt
15g brown sugar

Rub flour and shortening together until they form irregular pea sized crumbs. Add salt, sugar and water and mix until just incorporated. Put on floured surface, divide the dough into 2 halfs (one slightly larger for the bottom crust). Cover and allow to rest in the fridge for minimum four hours (overnight is ideal).

Filling:
6 apples
lemon juice
250g sugar
25g cornstarch
cinnamon
30g butter

Peel, core and slice the apples, then sprinkle them with lemon juice to keep them from going brown. Mix the sugar, cornstarch and cinnamon and pour over apple mixture and mix until they're coated.

Grease and flour the pie plate, roll out the top and bottom crusts. Place the bottom crust in the pan, fill with the apple mixture. Break up the butter and place on top of the apples. You need to eggwash the crust of the pie to create the seal between the top and bottom layers. Eggwash is made of an egg, salt to break up the egg and cold water mixed together. Place the top crust on and trim any excess dough from the edges. You need to crimp the crust together to make the seal - you can either use a fork to press down on the edges, or you can pinch the two crusts together as I did. Then you need to eggwash the top of the pie, and cut vents in the top to let steam escape.

Bake at 220C for 40-45.

My pie is on the left, and my mom's is on the right...