Archive for December, 2013



Pipe Dream #240: To Not Call IT – Milk Chocolate Toffee Peanut Butter Cookies

 

“Hello, IT. Have you tried turning it off and on again? Uh… okay, well, the button on the side, is it glowing? Yeah, you need to turn it on… uh, the button turns it on… yeah, you do know how a button works don’t you? No, not on clothes.”

2 pb cookies 3

2 pb cookies 1

 

Two ingredients and you’ve got a cookie? And not even one of those ultra health two-ingredient banana breakfast whatevers? What is this some kind of miracle?

In this case, no. No miracle, likely due to user error. Let me tell you about this.

I know I’ve blathered on before about how freezers are such a help when it comes to baking, but in this case, my tried and true trick of freezing cookie dough balls so you can have cookies on hand at any moment didn’t work out so well. The recipe isn’t very traditional (helloooo, two ingredients), and I think freezing them messed with the consistency too much, making for a close to burnED bottom and the rest of the cookie underdone. Or perhaps I didn’t beat the ingredients long enough.

Also, I would like to try this again with no toffee (which got too chewy) and parchment paper lining the pan. I’m still getting used to this new pan situation. I DON’T KNOW HOW YOU WORK YIT.

Luckily, these were filled with Ghiradelli milk chocolate chips and chopped up Heath bars, so I still scarfed them like wut right quick. They were good enough to satisfy a peanut butter craving for sure. The recipe below doesn’t include the freezing step, so I hope you have better luck with it.

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Windows is restarting,

L

Milk Chocolate Toffee Peanut Butter Cookies

Adapted slightly from Averie Cooks

1 cup creamy peanut butter
1 cup light brown sugar, packed
1 large egg
1 tablespoon vanilla extract
1 teaspoon baking soda
4 ounces heath bars, chopped + 4 ounces milk chocolate chips

Combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment until well-combined. The sugar should be fully incorporated and no longer gritty or granular. This will take about 5 minutes or longer.
Add the baking soda and beat to incorporate, about 1 minute on medium-low speed.
Add the Heath bits and chocolate chips and beat to just incorporate.
Using a 2-inch cookie scoop, form heaping mounds of 2 to 3 tablespoon each. Place mounds on a large plate, cover with plasticwrap, and refrigerate for at least 2 hours.
Preheat oven to 350F, and spray a baking sheet with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart, and bake for 8-9 minutes, or until edges are set and tops are barely set.
Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling.

 

Favorite Shots: Popcorn Balls and Other Awful Seasonal Desserts

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Ring a ding ding! Opinion time on tha blog.

One of the worst seasonal desserts ever: Popcorn balls.

One of the best festively unique desserts ever: Brownies topped with popcorn.

Try it, you’ll like it. Especially when the popcorn is adhered to the brownies with a layer of melted Rolos and chocolate chips. Duh.

Pipe up! Do you have a least favorite seasonal dessert? I feel like a stereotypical answer here would be fruitcake, but who knows? Maybe you hate buckeyes or something. But seriously, don’t hate those. They are amazing.

L

Pipe Dream #239: To Make Some Cultural Mash-Ups – Spicy Chai Pine Nut Biscotti

chai biscotti 4

 

I’m going to keep this ultra-vague so that I don’t offend you. I find some cultures in some places at some times to be very boring. The food, the art, the weather. It’s just true, and some days I feel bad about it. Not today, but some days.

Anyway, the whole spicy chocolate thing? Not boring. And when combined with a pine nut biscotti? With chai spices? Let’s just say we have a massive cultural mash-up on our hands. Not one, but three ethnic foods that have no business doing business are in this mix, baby. There is no going back.

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You might think this combo of flavors is a little weird. I did, even as I was eating it, but I feel like biscotti is one of those cookies that you could throw the kitchen sink into and everything would turn out all right. Somewhere between being baked to the point of rock, getting dipped in chocolate and being dunked into coffee, these cookies lose any palate-numbing overload that may result from too many people cramming onto the bus. Besides, don’t you think that an Indian-Italian baby would be beautiful? (Just googled it. Oddly, I found a lot of wigs.)

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chai biscotti 1

Important things in this recipe:

  1. Bake your cookies for long enough. Or else you’ll end up with semi-soft biscotti like I did. Pointless.
  2. Use quality chocolate for dipping. It makes all the difference.
  3. These keep so well. They are perfect for wrapping and gifting for the holidays.

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Other biscotti for the more traditionally inclined:

chai biscotti 2

Ever googling my slightest inclinations,

L

Spicy Pine Nut Biscotti
An LH Original

2-1/3 cups all-purpose flour
1 cup sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 cup strong brewed chai tea, room temperature
1 egg
1 egg white
1 tablespoon milk
1 teaspoon vanilla extract
1 cup toasted pine nuts
In a large bowl, combine the first eight ingredients. In a small bowl, whisk the tea, egg, egg white, milk and vanilla. Stir into dry ingredients just until combined. Stir in the pine nuts.
Divide dough in half. Wrap each portion in plastic wrap and refrigerate while the oven preheats. Preheat the oven to 350 degrees F.
On a baking sheet lined with parchment, shape each half into a 10-in. x 2- inch. rectangle. Bake at 350° for 20-25 minutes or until golden brown. Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut with a serrated knife into 3/4-in. slices. Place cut side down on baking sheet. Bake for 6-9 minutes on each side or until firm. Remove to wire racks. Store in an airtight container.

 


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