Sunday, February 27, 2011

A Chocolatey Sunday


Greetings on this cold and icy Sunday evening. I was just out for a bit dropping of some goodies for a friend of mine that is returning home tomorrow from India. She is a neighbor, so I only had to walk across the apartment complex to deliver my little welcome home gift. What appeared to be a simple task of walking, turned into a slippery slide all the way there and back. Mind you I had the wrong shoes on to begin with, but like I said it was just across the lawn, so I didn't think it would be a big deal. Bad idea! I got to a minor slope (really minor) and found that the more I took steps to go up the more I was sliding backwards. The ground around that is covered in snow has turned to a sheet of ice and I had to hack my way to the neighbor's flat. This was not what I planned on blogging about...but there you have it, my adventure for the day.

Today I have been puttering about the house doing random things. That's what Sundays are like for me...random and relaxing...usually. I had two baking tasks that are due for tomorrow, so apart of this random day was something that I am supposed to blog about...baking. The first baking endeavor is for a co-worker that is leaving the organization and her last day is tomorrow. This co-worker has a milk allergy...not lactose, but an actual allergy to milk products. Baking then becomes a little trickier...but definitely NOT impossible. I decided on a very simple goody that is a common Swedish tradition. They are called chocolate balls. This is the easiest recipe ever. You mix all the ingredients together and form small balls and roll them in either coconut shavings or pearl sugar (also known as nib sugar or hail sugar). Then you refrigerate these small balls for as long as you like and serve them. They are the perfect little treat for any occasion.
My next endeavor is what I am going to dub as Dark Almond Brownie Deluxe. Basically I took my winning brownie recipe and added dark chocolate bits, crushed almonds and a little more cocoa to make it a gorgeous ebony color. I wanted to have a really killer name instead of brownies containing such and such ingredients. The house currently carries the scent of this latest baked good, which I find delightful to my sense of smell. I will serve this deluxe brownie with whipped cream, which is also a typical Swedish thing. It may be that I have lived outside the States far to long to remember if we do the same thing, but there it is...I am giving the claim and fame to Sweden. This brownie in its original form (minus all added flattery) is one of the best things I can bake. Even though it's the simplest of recipes in my book, this brownie wins over everyone I serve it to. I have no idea why, I don't do anything special...it's just a freaking good brownie. So I think adding a few more great ingredients will hopefully only enhance the goodness. Fingers crossed this time that the old saying "too much of a good thing is a bad thing" doesn't apply to these scrumptious smelling deluxe brownies.

That's all from me on this slippery, Sunday evening.
Until my next post add a little more glamor and glitz to your basic baked goods...could completely enrich the taste.
Barefoot and Baking in the kitchen

Fresh out of the oven













Chocolate balls after sitting in the refrigerator.
Good thing about these is that you can stack them
and they will not get squooshed.













Recipes for Chocolate balls and Dark Almond Brownie Deluxe

Chocolate balls
100 grams margarine (you can use milk free butter, it worked the same)
1dl sugar
3 dl oats
2 tbl. cocoa
1 tsp. vanilla
2 tbl. cold cooked coffee (optional if you don't like coffee)
Bowl of coconut shavings or pearl sugar ( I usually just pour a small amount in at first and then add more if I need)
Warning: This can be very messy since you are rolling them in your hands 

Mix all ingredients together and form small balls and  roll in coconut or pearl sugar and refrigerate until eating, at least 1 hour.

Dark Almond Brownie Deluxe
1/2 C butter (melted)
1 C sugar
1 tsp. vanilla
2 eggs
1/2 C flour
1/3 C cocoa (add another tablespoon if you want it really dark)
1/4 baking powder
pinch of salt
1/2 cup crushed almonds
1/2 cup (100grams) dark chocolate bits

Mix butter, sugar, vanilla and eggs. Add flour, cocoa, baking powder and salt. Put in baking pan (9x9 works or normal brownie dish you would use)

Thursday, February 24, 2011

Heavenly combo (chocolate and mint)



Greetings from my cozy couch! I was having hope yesterday that the frigid weather we have been experiencing was slightly changing toward the springtime...but was sorely proven wrong as I watched snow flakes float from the sky today. Being back from Thailand just over a week and my body is still having a hard time adjusting to this batch of coldness.
However, despite the moodiness of the weather and my feelings about it's changes, baking is one essential thing that can bring about a small amount of joy. I have turned to Martha Stewart (surprise!) for today's baking endeavor and am attempting a new cookie called Chocolate Mint Sandwiches. On her website there is even a video of the baking queen and some Hollywood actress casually baking in her studio's kitchen. I thought just the sound of chocolate and mint together was fabulous, but watching it convinced me more that I need to give this a try. Cool thing is, it's so easy. I have successfully made the cookie dough, which is presently chilling in the fridge. Warning: if you are on a diet or are thinking about getting on one I suggest you steer clear of these scrumptious cookies. The dough alone was heavenly and I had to tell myself, for fear of making myself sick, that I was not allowed to keep "testing" it. That can be a baker's death...the testing of all your baked goodies. So in order to keep myself from forming a very large bum, I wrapped the dough in separate parchment paper packages and stuck them in the refrigerator. Since I have to do this cookie in three steps and the first one takes about an hour, I decided to start this post mid baking process. I will leave this part of the post to continue with steps two and three and then proceed with the details about those steps.
*Break*
Well I have another 10 minutes of waiting for the nearly finished cookies to be complete with the last step of dipping the cookies into chocolate for a nice glaze effect. This cookie was actually really fun to make and super yummy to taste. I will have to work extra hard tomorrow during Zumba...seeing as I just couldn't beat the temptation of tasting the dough. Although it does come to a point of chocolate overload, with the full remorse and regretfully wondering why I didn't listen to myself before indulging in more then I should. When will I ever learn this lesson? Guilt set aside...I totally recommend these cookies! They are a winner in my recipe book. Martha has once again shown me that she knows her stuff. Though I do wonder if it's she who comes up with all these recipes herself or if there is some under paid person sitting in the background making up killer recipes that cause all of us work harder at Zumba.
Another break to finish up these "darn freaking good" cookies!
*Break*
Completion!!! The cookies are now in the refrigerator for the next 15 minutes until they set and then tomorrow they will be delivered to those that will have the joys of consumption.
This cookie would be great to make with kids. It's a bit messy...no matter how clean Martha looks. Dipping cookies into chocolate has the tendency to drip and get on my hands. Lick...lick. Would be a great cookie to try in a home economics course as well. Wherever you attempt it, I guarantee it will be pleasurable to your taste buds.

Until my next post enjoy the end of February and bring in the spring with a tasty treat!
Baking and Barefoot in the kitchen



Light and fluffy butter and sugar













Flour and cocoa combo
















Blending the eggs well
















Pouring in the cocoa mixture
















Batter will be crumbly once you get it
mixed together so don't worry.
















Dough formed into disk














 Pressed into parchment paper
















Powdered sugar surface for rolling
out the dough easier.
















Cookie cut outs













Ganache filling













Ready for applying ganache to the cookies













Makes a nice filling













Cookies pressed together ready to be refrigerated













Chocolate being melted for the dipping
process
















Dipped chocolate mint sandwiches

















Recipe for Chocolate Mint Sandwiches:


 

 

 

 

 

 

Ingredients

Makes 3 dozen
  • FOR THE COOKIES
  • 1 cup unsweetened Dutch-process cocoa powder
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • Confectioners' sugar, for work surface
  • FOR THE GANACHE
  • 1/4 cup heavy cream
  • 6 ounces semisweet chocolate, very finely chopped
  • 3/4 teaspoon pure peppermint extract
  • FOR THE GLAZE
  • 6 ounces semisweet chocolate, very finely chopped

Directions

  1. Make cookies: Whisk together cocoa powder and flour in a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, about 1 hour (or overnight).
  2. Preheat oven to 350 degrees. Transfer dough to a work surface lightly dusted with confectioners' sugar. Roll out dough to 1/8 inch thick. Cut out cookies using a 2-inch round cookie cutter; space 1/2 inch apart on baking sheets lined with parchment paper. Repeat with remaining scraps of dough. Bake cookies until firm, rotating sheets halfway through, 10 to 12 minutes. Let cool completely on sheets on wire racks.
  3. Meanwhile, make ganache: Bring cream to a boil in a small saucepan over medium-high heat. Add chocolate. Cook, stirring constantly until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes.
  4. Spoon 1 teaspoon ganache onto the bottom of 1 cookie; sandwich with another cookie. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.
  5. Make glaze: Melt chocolate in a heatproof bowl (I just used a small pan and put the chocolate directly in it)  set over a pan of simmering water, stirring constantly. Let cool slightly. Dip one flat side of each sandwich into melted chocolate to coat; gently shake off excess. Place sandwiches, chocolate sides up, on wire racks set over baking sheets. Refrigerate until set, about 15 minutes. Cookies can be refrigerated in a single layer in airtight containers up to 2 days.

Read more at Marthastewart.com: Chocolate-Mint Sandwiches - Martha Stewart Recipes

Friday, February 18, 2011

Back to blogging

Greetings! I know that it's been a super long time since my last post. I have a great excuse for it though, my husband and I were in Thailand for a vacation. Needless to say I have not been baking in that time. I will however, start up again in the kitchen this afternoon with muffins. A classic, baked good in my recipe book that has been done so many times, the page shows the remnants of the ingredients strewn from top to bottom. Side note: I am not the most tidy of bakers...it is normal for bits and pieces of ingredients to have flown all over the kitchen, as well as, in the correct mixing bowls while I am baking.
The reason for baking these muffins, is not just so my hubby and I can savor their moist, saporous goodness. Our downstairs neighbor is returning home from a three month journey around the world and what better to come home to than freshly baked muffins. This is my way of welcoming her home and I think personally that she will like it.

This morning I was thinking of ways that I can make more people feel cared for through some areas I do best. I was imagining having a few guests for a really nice brunch, with fresh scones, fruit, cheese, coffee and milk in a lovely little saucer. I am one who enjoys my daydreams, but maybe there is a point to those moments of floating away in my mind...
This is not a long post today, but it feels good to have my fingers punching in the keys and knowing that I am once again barefoot and baking in the kitchen.

Until my next post let yourself float in your dreams just a little,
Barefoot and Baking in the kitchen

Recipe for muffins can be found on the last post, but I did a little something extra in these. I put in substitute of the berries (kiwi pieces), added 1/2 tsp. of cloves and 1 1/2 tsp. of honey. The batter tasted delicious!